In a saucepan, bring the 1 cup water to a boil.
Blend the remaining ingredients, except sausage or griller crumbles until creamy, adding the flour at the end of blending(add flour slowly, whisking continually, so as not to get lumps.
Add the blended mixture to the boiling water, stirring with a whisk until the mixture comes back to a boil.
Stir in crumbles and heat another minute to warm. Serve piping hot over biscuits or toast.
Preheat oven to 350\u00b0F.
In a large skillet, heat oil over medium heat. Cook celery, onion, kale and apples for 5 mins, or until tender. Transfer to a large mixing bowl along with herbs, bread and sausage. Whisk together broth and eggs then pour over stuffing. Season. Transfer to greased baking dish and cover with foil.
Bake stuffing for 40 mins, or until heated through. Remove foil during last 10 mins.
Put the sausage in a large, straight-sided
Discard sausage casings.
Cook sausage, onion, and garlic in a Dutch oven over medium-high heat, stirring until sausage crumbles and is no longer pink; drain.
Return mixture to pan.
Stir in broth and next 6 ingredients; bring to a boil.
Reduce heat; simmer 30 minutes.
Skim off fat.
Stir in zucchini and tortellini; simmer 10 minutes.
Sprinkle each serving with cheese.
Yields 10 cups.
Cook sausage and onion in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain.
Place tostada shells on serving plates. Top with sausage mixture, eggs, cheese, salsa and cilantro.
Discard sausage casings. Cook sausage, onion and garlic in a Dutch oven over medium-high heat, stirring until sausage crumbles and is no longer pink; drain.
Return mixture to Dutch oven.
Stir in broth and next 6 ingredients; bring to a boil. Reduce heat; simmer 30 minutes. Skim off fat.
Stir in zucchini and tortellini; simmer 10 minutes. Sprinkle each serving with cheese.
Cook sausage in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink.
Drain well.
Prepare hash browns according to package directions, using 1/2 tsp. salt & pepper.
Stir together hash browns, sausage and cheese.
Pour into a lightly greased 13x9-inch baking dish.
Whisk together eggs, milk and remaining teaspoon of salt.
Pour evenly over potato mixture. Bake at 350 degrees for 35-40 minutes.
Cook sausage in large nonstick skillet over medium heat 4-5 minutes or until hot. Stir in potatoes.
Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.
Cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (Do not stir.)
Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.
Top with tomato and onions. Cut into 8 wedges to serve.
Cook rice according to package directions.
Set aside.
Brown sausage in large skillet over medium heat about 10 minutes, stirring until sausage crumbles and is no longer pink.
Add onion and red bell pepper to sausage mixture, and saute 3 minutes or until vegetables are tender.
Drain.
Return sausage mixture to skillet over medium-high heat, and add mushrooms and water chestnuts.
Saute 3 minutes or until mushrooms are tender.
Cook sausage and onion in a large
Cook sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink (there is where I added bell peppers and onions).
Prepare hashbrowns according to package directions, using 1/2 teaspoon salt and pepper.
Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13x9 inch baking dish.
Whisk together eggs, milk, and remaining teaspoon salt. Pour evenly over potato mixture.
Bake at 350 for 35 to 40 minutes.
This is still terrific days later -- .
75 degrees F.
Cook sausage in large skillet over medium
Cook sausage in large skillet over medium-high heat 4-5 minutes or until hot, stirring frequently; drain. Return sausage to skillet.
Add broccoli rabe and tomatoes; mix well. Cook over medium heat 4-5 minutes or until broccoli is crisp-tender.
Stir in all remaining ingredients. Bring just to a boil, stirring constantly; simmer 4-5 minutes or until cheese is melted and sauce is thickened.
killet brown and crumble the sausage. Drain well on paper towels
Bake biscuits according to package directions.
Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.
Preheat oven to 325 degrees F. Toss apples with sugar and cinnamon; set aside.
Beat eggs, milk and vanilla in large bowl with wire whisk until well blended. Add bread cubes, sausage and 1 1/2 cups cheese and apple mixture; stir gently until evenly coated.
Spoon into lightly greased 13x9-inch baking dish; top with remaining 1/2 cup cheese.
Bake 40-45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 12 squares to serve.
Serve with warm maple syrup.
Cook sausage, onion and chili powder in large saucepan over medium heat 4-5 minutes or until onion is tender.
Stir in water, beans, corn, tomato sauce and picante sauce. Bring to a boil. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally.
Ladle into bowls. Add toppings, if desired.
ith lemon peel, vegetarian meat crumbles and breadcrumbs. Mix well. Set
ry all produce.
Cook sausage in a frying pan over
arge (12-inch) skillet, cook sausage over medium-high heat 3