he ham hocks and blood sausage and continue cooking slowly for
Heat the olive oil in a heavy saucepan and saute the onion and sausage for about 2 minutes.
Add the garlic and paprika and continue to cook for 3 minutes, or until the onion is translucent and the sausage is cooked.
Add the water, salt, pepper, and bay leaves.
Cover and bring to a boil.
Add the beans and rice and stir to make sure that all the ingredients are well mixed.
Cover and simmer over low heat for about 35 minutes.
Remove the bay leaves.
Serve hot.
heat oil in medium saucepan. saute onion until soft. add sausage. crumble and cook until browned. add tomato paste, parsley, cilantro, broth and chickpeas. bring to a boil and add frozen spinach. simmer ten minutes. salt and pepper to taste. serve with sliced baguettes.
Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat.
Add bell pepper, sausage and garlic to pan; saute 3 minutes or until bell pepper is tender, stirring occasionally.
Add broth and tomatoes; bring to a boil.
Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done.
Sprinkle with parsley.
ized coins.
In a stew pot, sautee celery in remaining
eat, then stir in the sausage. Cook and stir until the
In a deep saucepan, saute sausage in oil until browned; add onion, garlic, carrots and basil; cook, stirring frequently, 5 minutes; stir in zucchini, tomatoes, beef broth, cabbage, salt and pepper.
Bring stew to a boil; reduce heat and simmer, covered, for 30 minutes.
Add beans and pasta; cook an additional 15 minutes or until pasta is tender; add some water or more broth at this time, if necessary, to keep the stew from drying out.
hile beans are cooking, cut sausage in half lengthwise, then cut
Place potatoes in a 5-quart roasting pan.
Add onions, peppers and sausage.
Toss gently.
Combine oil, basil, salt and pepper. Pour over the meat and vegetables; toss well.
Cover and bake at 350\u00b0 for 45 minutes; stir.
Add the cream; cover and bake 30 to 40 minutes longer, or until potatoes are tender.
Combine cornstarch and water; stir into stew.
Place on stove top and bring to a boil, stirring constantly, until thickened.
ver medium-high heat; cook sausage slices until they begin to
Place potatoes in a 5 qt roasting pan.
Add onions, peppers and sausage; toss gently.
Combine oil, basil, salt and pepper. Pour over meat and vegetables; toss well.
Cover and bake at 350* for 45 minutes; stir.
Add the cream; cover and bake 30-40 minutes longer (or until potatoes are tender).
Combine cornstarch and water; stir into stew.
Place on stovetop and bring to a boil, stirring constantly until thickened.
large Dutch oven, brown sausage over medium heat; drain.
o maintain a stew-like consistency. Stir in sausage, and simmer 30
onger.
Stir in the sausage slices, crushed red pepper and
br>Add the ham and sausage and cook, stirring, for 3
Trim fat from beef. Cut beef into 3/4-inch cubes. Set aside. Place 1/2 cup flour in resealable plastic food storage bag. Add beef and seal the bag.
Shake bag to coat beef cubes with flour evenly on all sides. Place beef cubes in slow cooker. Add tomatoes with juice, sausage slices, diced potatoes, chopped leek, chopped onion, sliced celery, chicken broth and minced garlic.
Stir well. Cover slow cooker and cook on high 4 to 6 hours or on low 8 to 12 hours. (One hour before serving, turn slow cooker to high if on low setting.)
Put all ingredients into stew kettle.
Cut sausage into small pieces and add.
Cover with water and bring to a boil.
Simmer until potatoes are done.
Place potatoes in a 5-quart roasting pan.
Add onions, peppers and sausage.
Toss gently.
Combine oil, basil, salt and pepper. Pour over the meat and vegetables.
Toss well.
Cover and bake at 350\u00b0 for 45 minutes.
Stir.
Add the cream.
Cover and bake 30 to 40 minutes or until potatoes are tender.
Combine cornstarch and water.
Stir into stew.
Place on stove top, bring to a boil, stirring constantly, until thickened.
Yield:
10 to 12 servings.
Heat olive oil.
Saute onion, zucchini, cabbage, red bell pepper and tomatoes in olive oil.
Add bay leaves, kidney beans, dill, caraway seed, Polish sausage and tomato sauce.
Add water (about 1 cup).
Reduce heat to simmer after stew comes to a boil. Cook on very low heat for 1/2 hour or 45 minutes.
Take the sausage and cut into 1-inch chunks.
This can be fixed in a crock-pot or in large Dutch oven on top of the stove, then add the rest of the ingredients that you desire.
Cook slowly until all the vegetables are done.
Very good for a crowd.