Cook chopped onion in oil until tender.
Add sausage and cook; drain.
Add other ingredients.
Pour into a baking dish and bake at 350\u00b0 for 1 1/2 hours.
Bring 3 1/2 c. water to a boil in large saucepan. Add rice mix, reduce heat and simmer for 10 minutes. Heat 1 tsp. oil in large skillet. Add peppers and saute about 5 minutes. Add sausage and cook for about 3 minutes or until lightly browned. Place meat mixture on top of rice but don't stir. Cover and simmer for about 10 minutes until rice is tender. Stir to mix and serve.
Make small balls from sausage and fry.
Remove from skillet. Pour off grease, leaving about 1 tbsp.
Stir in chopped scallions. Stir and fry a few minutes, then add garlic.
When done, but not dark, remove from skillet.
In large bowl, mix cooked rice, soup and water chestnuts.
Mix well.
Add sausage, onion and garlic and stir.
(If mix seems dry, add 1 cup of chicken bouillon.)
Put in casserole dish and bake uncovered at 350 for 30 minutes.
Cook rice and set aside.
Brown sausage and drain.
Cut up onion and chop celery; add instant chicken noodle soup, water and mushrooms.
Stir in the sausage and rice.
Place in large casserole dish and bake at 350\u00b0 for 45 minutes or until brown.
Can top with Ritz cracker crumbs before baking.
Brown sausage, onion and bell pepper; drain.
Cook rice.
Add corn, soup and rice.
Mix all together in a 9 x 12-inch pan.
Bake at 350\u00b0 for 30 minutes.
Brown sausage and ground chuck and drain.
Mix in other ingredients except cheese.
Put in greased 11 x 14-inch pan (glass).
Cover with foil and bake 1 1/2 hours at 350\u00b0.
Add grated cheese to top of casserole the last 15 minutes of baking time.
Be sure to cover with foil.
b>rice cooker, you can put it in there and forget about it for
Add the envelope of noodle soup and rice to the boiling water. Cook for 30 minutes.
In the meantime, cook the sausage.
Remove the sausage from the skillet and then cook the onions and green pepper.
Mix the cooked rice, sausage, vegetables and almonds together in a 13 x 9-inch pan.
Bake at 350\u00b0 for 30 minutes. (This casserole freezes well.)
Cook rice according to package directions. Fry sausage. When done, combine each in pot. Crumble sausage in rice. Mix well. Use tomatoes as garnish on top. Recipe serves 3; can easily be doubled.
Brown sausage and drain.
Cook onion, bell pepper and celery until tender.
Boil water; then add rice and soup mix after it comes to a second boil.
Then boil
7 minutes longer.
Add sausage, onion, bell pepper and celery to rice.
Simmer for 15 minutes; then bake, covered, for 20 to 40 minutes at 350\u00b0.
Brown pork sausage and drain.
Put sausage back into the skillet and add the chopped green pepper, onion and celery.
Heat the meat mixture until vegetables begin to soften.
Add real bacon bits, if desired, and set aside.
Remove sausage from casing and place in a 2 quart
oil, add rice stirring as you add rice and then immediately turn
Rinse rice; drain.
Brown rice with a teaspoon of grease. Combine onion, celery, pepper, garlic, tomato, salt and pepper and 3 cups hot water.
Let cook for 20 minutes on low heat.
Add sausage and 1/2 cup hot water; simmer for 10 minutes.
Rinse the rice well in a fine strainer.
Coat the rice bowl with cooking spray.
Add the drained rice, sausage, and onions to the rice bowl.
Add the water, stir just to combine.
Cook on the regular white rice cycle.
When the machine switches to keep warm, let it steam for 15 minutes.
Fluff the rice with a plastic rice paddle, or wooden spoon.
Place in a serving dish, and garnish with the cilantro and the sesame seeds.
Place a 4-5 quart Dutch oven over medium high heat. Add the olive oil, onion, green pepper, zucchini and salt. Mix well. Cook for 6-8 minutes, stirring often, until just heated through. Add the garlic and Italian seasoning. Mix well. Add the Ragu sauce, beef broth, garbanzo beans, black beans and diced tomatoes. Mix well and bring to a simmer. Add the pasta and cook until pasta is al dente. Add the sausage and meatballs. Mix well and bring to a simmer to heat through.
Top each individual serving with grated Parmesan cheese, if desired.
Bring water to\ta
boil; add rice and soup mix.
Cook 5 minutes and set aside.
Brown sausage and remove from pan.\tIn the drippings,\tsaute
the onion, bell pepper and celery.
Add to rice
mixture
and
sausage.
Add\tmushroom
soup.
Bake, uncovered, for 1 hour at 350\u00b0.
Soak beans in water to cover overnight. Rinse. Cover with water in heavy pot. Add ham bone (fat trimmed off) and remaining ingredients, except sausage and rice.
Bring to a boil and simmer 2 hours, stirring occasionally. Add sausage (which has been steamed in skillet, drained and fried).
Just before serving, remove bay leaf and add a little more fresh parsley. For added thickness, remove about a cup of beans from the pot, mash thoroughly and return to mixture.
Serve with boiled rice and garnish with scallions. Serves 8.
green peppers; remove seeds and membranes, and rinse well. Bring a
Crumble sausage and brown. Drain. Add green pepper, celery and onion to sausage. Continue cooking until vegetables are tender. Add slivered almonds and reserve some for garnish. In another pan, combine soup, water and rice. Simmer 20 minutes. Add salt and butter. Stir well. Combine rice and sausage mixture. Put in 3-quart greased baking dish. Sprinkle with almonds. Bake at 350\u00b0 for 1 hour. Freezes well.