Heat oil in a medium frying pan, saute sausage and onion until sausage has browned. Drain.
In crockpot, mix water and dressing mix. Add kidney and garbanzo beans, and black-eyed peas.
Add sausage and onion to crockpot.
Simmer on low 3-4 hours, or until heated through.
Preheat oven to 350 degrees F (175 degrees C).
Heat a skillet over medium heat. Break sausage into small pieces and add to the skillet; cook and stir until completely browned, 5 to 7 minutes. Drain excess grease from skillet.
Stir bean with bacon soup and sour cream together in a bowl; pour over browned sausage and stir. Transfer mixture to a baking dish; top with Cheddar cheese.
Bake in preheated oven until the cheese is bubbly and the dip is hot throughout, about 10 minutes. Serve immediately.
Melt butter in a large saucepan over medium heat.
Add onions; saute until tender.
Stir in flour; cook 1 minute, stirring constantly.
Gradually stir in chicken broth; bring to a boil; stirring frequently, until thickened and smooth.
Stir in milk, cream, thyme, sausage and potatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Stir in Parmesan Cheese. Serve hot.
onstickskillet, add the olive oil and heat over medium heat.
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.
In a large frying pan, brown the sausage and onion until thoroughly cooked, about 10 minutes.
Drain.
Stir in remaining ingredients.
Simmer one minute.
Spoon over crust.
Bake at 400\u00b0 for 20 to 30 minutes until filling is hot and bubbly.
For the dressing, whisk lemon juice, garlic, salt, pepper and oil in small bowl until slightly thickened. Stir in oregano and capers.
For the celery and bean salad, combine all ingredients in a medium bowl. Add 1/4 cup of the dressing; toss gently to combine.
Heat oiled large skillet on medium-high heat. Cook fish until browned on both sides and cooked to desired doneness. Remove from pan.
Add remaining dressing to pan; bring to a boil.
Serve salad topped with fish. Drizzle with warm dressing.
he oil.
Add pepper and onion and cook until tender, not
Brown sausage in large skillet.
In a large mixing bowl, combine remaining ingredients. Then mix in sausage and pour into baking dish.
Bake for 40 minutes at 350 degrees.
Brown sausage and ground chuck together until done; drain off grease.
Chop vegetables and put all ingredients into a large pot. Bring to a boil, then reduce heat to simmer for about 1 hour until all vegetables are tender.
This recipe is great with Mexican corn bread on a cold day.
Cut stew meat into 1 1/2-inch cubes.
Brown meat in salad oil in a Dutch oven.
Add beef and bean seasoning mix, onions and water.
Bring to boil, reduce heat and simmer, covered, for 45 minutes.
Add tomatoes and zucchini, cover and simmer 15 to 30 minutes.
he casing from the Italian sausage and brown over medium heat for
urs). Drain beans and rinse well.
dium heat.
Add in sausage slices and saute until browned (about
a nonstick skillet, cook sausage over medium high heat, breaking
n a skillet.
Add bean sprouts and fry onions separately (from
o a boil. Add beans and simmer for 15 mins, or
Cook onions, green pepper and garlic in olive oil.
igh. Break up the sausage into chunks and cook, working in batches
Cook onion, carrot, garlic, thyme and bay leaf, stirring, until onion