tir. (use Chicken Bouillon envelope for extra flavor is Chicken Stock
dd in garlic and cook for a minute.
Add water
Saute ground spicy italian sausage and crushed red pepper flakes in 1 T olive oil. (I use 8 quart stock pot.) Drain fat and move mixture into bowl, set aside.
In same pan, add 1 T olive oil and saute white onions, garlic, bacon bits, and potatoes until onions are soft.
Add water and chicken boullion powder and stir thoroughly. Bring to a gentle boil and continue cooking until potatoes are soft, 20-30 minute.
Turn off heat, immediately add kale, sausage and heavy cream. Stir together.
Garnish with chopped italian parsley or chives, ...
dd the garlic and stir for about 30 seconds. (You want
Place onions and bacon into large saucepan and cook onions over medium heat until they are almost clear. Add garlic and cook for 1 minute.
Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes.
Add remaining ingredients and simmer for 5 more minutes then serve.
along with the Kale. Simmer for 20 - 30 minutes, or until
Cook sausage at 300\u00b0 for 1/2 hour. Drain on paper towel and cut into slices. Cook potatoes, onion, chicken broth, water and garlic in pot on medium heat until potatoes are done. Add sausage, bacon and salt and pepper to taste.
Simmer for another 10 minutes. Turn heat to low. Add kale and cream. Heat through (do not boil) and serve.
otatoes to pot.
Cook for 20 minutes or until potatoes
o stock pot.
Boil for 30 minutes or until potatoes
cut potatoes into slices of 1/4 inch thick, mix them, the water, the broth the chopped onion and garlic in a larger sauce pan and cook until potatoes start to fall apart.
meanwhile bake the sausage at 350 for 30 minutes.
when potatoes are done decase the sausage and mix it in, add bacon and let simmer for a couple of minutes, then stir in cream and add in the kale.
it's alright if the water starts to boil before you add the sausage.
inutes). Add garlic and cook for an additional 3 minutes.
In large stockpot, over medium high heat, add crushed red pepper flakes, potatoes and chicken broth. Bring to a boil, then reduce heat to low and let simmer.
In a seperate saute pan, over medium heat add the olive oil. Once it is hot, add in the onion, sauage and the garlic. Cook until sausage it fully cooked.
Transfer onions, sausage and garlic to stock pot.
To stockpot add the kale, heavy cream and black pepper. Stir and then continue to simmer on low, covered, for 10 minutes.
Serve hot and enjoy!
Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, set aside.
In the same pan, sautee bacon. When about half way cooked add the onions and garlic. Sautee for approximately 15 minutes or until the onions are soft.
Add the chicken stock and water. Bring to a boil.
Add potatoes and cook until soft, about 15-20 minutes.
Add heavy cream and the cooked sausage and cook until heated through. Add white pepper to taste.
Add kale just before serving.
ENJOY!
nd simmer over low heat for 20 minutes. Stir in cauliflower
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
Heat a large skillet over medium-high heat. Cook and stir pork sausage, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Crumble bacon into a large soup pot; add sausage mixture, chicken broth, potatoes, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the ...
ale and evaporated milk. Simmer for 5-10 more minutes and
Preheat oven to 300 degrees F (150 degrees C).
Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.
Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside.
Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes.
Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.
baking sheet and bake for 25 minutes, or until done
o combine all.
Simmer for 10 to 15 minutes.
In a stockpot, over medium high heat, add peppercorn flakes, potatoes and chicken stock, bring stock to a boil.
Reduce stockpot heat to low and simmer. Meanwhile, in a saute pan, over medium heat, add olive oil. Once the oil is hot enough add the onion, Italian sausage and garlic. Cook until meat is fully cooked, then transfer everything into the stockpot.
Add the kale, heavy cream and pepper to stockpot and continue simmering for another 10 minutes.
Serve hot and enjoy.