op bag, add the drained Quick Pickles and flour and shake
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
paghetti sauce, diced tomatoes, red wine, the oregano, basil and garlic
except the olive oil and wine) in a large mixing bowl
Heat wine to a boil in a
Add the vermouth or wine keeping on stirring as it
ides up to contain the wine/butter mixture (you WANT the
eef broth and wine. Bring the soup to a quick simmer, and
little bit more white wine in there - say 1/2
cups for remainder of recipe. I refrigerate overnight and then
argarine, sugar, caraway seed and wine and have ready in separate
of the jug of wine into the pitcher. add all
For this recipe, once you have started the
ugar dissolves.
Add the wine, port, ginger, and about 2
minutes. Add the Marsala wine and bring to a boil
00b0F (160\u00b0C).
Pour wine into a saucepan & add the
For the red wine sauce:
Heat the oil
In heavy sauce pan, saute onion and garlic in oil and butter until softened.
Add wine, chicken bouillon and tomato sauce, bring to a boil.
Cook uncovered at a low-boil for about 10 minutes. Add more wine or water if sauce is too thick.
Slice tenderloin into 1/2\" slices and place in sauce. (I flipped them right away so sauce was on top and bottom.).
Cover pan and cook until pork is heated through, which shouldn't take more than 3-4 minutes.
Serve over wild rice.
ot Balsamic & Olive Oil Dressing, (Recipe #195130) up beforehand - OR use
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This is a quick dinner to throw together on