ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
killet, over medium heat saute sausage (casings removed) until crumbled and
nd add to my favorite dressing recipe alog with some of the
he oil ripples, add the sausage and crumble/brown for 5
up); chop parsley.
Remove sausage casing: cut almost in half
Brown the sausage with the celery, onion and mushrooms.
Stir the softened cream cheese into the sausage mixture until well blended.
Coarsely chop the cooked cauliflower.
Mix all ingredients, including the chicken, and spread in a greased 9\"x13\" baking dish.
If desired, dust the top with paprika.
Bake, covered with foil, at 350\u00b0 for about 30 minutes.
Uncover and bake until hot and bubbly and top is lightly browned, about 10 to 15 minutes.
Spread croutons in lightly greased 13 x 9-inch baking dish; set aside.
Cook sausage until browned, stirring to crumble; drain well.
Sprinkle sausage over croutons.
Combine eggs, milk, soup, mushroom and mustard; mix well and pour over sausage.
Cover and refrigerate at least 8 hours or overnight.
ayo. Add the mushrooms and sausage and mix well.
Separate
In large frying pan, lightly brown sausage.
Add celery and onion and cook about 10 minutes.
Mix crumbs, sage and chicken broth.
Add sausage, onion and celery.
Mix well.
Bake in buttered 9 x 12-inch baking dish at 350\u00b0 until browned (depending on oven, can be between 30 and 45 minutes).
Pan fry sausage over medium-high heat until
he sausage is starting to brown, cut the portobello mushroom in
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
dollop of Preserved Lemon Dressing on a plate and place
igh heat; cook and stir sausage in the hot oil, breaking
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
read with browned and drained sausage and mushrooms. Sprinkle shredded cheese
Cook snow peas in large quantity of boiling salted water until crisp-tender, about 3 minutes. Drain and rinse under cold water. Drain. Toss lettuce with celery. Arrange in an even layer over the bottom of a straight-sided clear glass salad bowl. Arrange the carrots, zucchini and tomatoes in separate layers over the lettuce-celery mixture. Arrange the snow peas in a fan pattern over the tomatoes. Garnish with mushroom and basil. Cover and refrigerate. Prepare Herb-Walnut Dressing. Just before serving, add the dressing; toss well.
ish.
Place the pork sausage in a skillet over medium
inutes.
Cook and stir sausage in a separate skillet over
hicken. Drizzle with cilantro lime dressing
Plate and garnish with