Saute sausage and ground beef with onion, green pepper and garlic in a large, heavy saucepan until browned, stirring to crumble sausage.
Drain excess grease.
Stir in remaining ingredients.
Break tomatoes with back of wooden spoon.
Cover and simmer 1 to 1 1/2 hours.
Additional water may be added if needed. Yields 8 servings.
In a skillet, cook the sausage until browned. Drain well. In a large mixing bowl, combine the cheese, chicken soup, sour cream, French onion dip, chopped onions, peppers, salt and pepper. Fold in hash brown potatoes. Mix well. Spread 1/2 of the hash brown mixture over bottom of a 9 x 13-inch greased baking dish. Spread over hash browns. Repeat layering second 1/2 of hash brown mixture. Top with remaining sausage. Bake at 350\u00b0 for about 1 hour or until casserole is golden brown.
Cook sausage in large skillet until browned.
Drain, crumble and set aside.
Spread croutons on bottom of lightly greased 9 x 13 baking dish.
Cover croutons with cheeses.
Sprinkle cooked sausage and onion over cheeses.
In a bowl, beat together eggs, cream, milk, mustard, salt and pepper.
Pour over sausage.
Cover and refrigerate for 8 hours.
Bake at 350\u00b0 for 45-60 minutes.
Let stand 20 minutes before serving.
In a skillet, cook the sausage until browned. Drain well. In a large mixing bowl, combine the cheese, chicken soup, sour cream, French onion dip, chopped onion, bell peppers, salt and pepper. Fold in thawed hash brown potatoes. Mix well. Spread 1/2 of the hash brown mixture over bottom of a 9 X 13-inch greased baking dish. Spread 1/2 of the browned sausage over hash browns. Repeat layering second 1/2 of hash brown mixture. Top with remaining sausage. Bake at 350\u00b0F for about one hour or until casserole is golden brown.
Cook sausage in a skillet, breaking up with a fork as it cooks, until all pink color is gone.
Pour off and discard all but 1/2 cup of accumulated liquid.
Add celery and onion to sausage in a skillet.
Cook onion in a large bowl.
Add sausage mixture, parsley and enough chicken broth to moisten.
Mix together gently. Will stuff one 12 to 14 pound turkey.
Bake excess in an ungreased casserole dish at 350\u00b0 for 30 minutes.
Cook Tennessee Pride Country sausage in a skillet until it loses its pink color, stir to break up sausage and drain off fat. Mix Bisquick, sausage and cheese.
Form into 1-inch balls and bake on cookie sheet in 350\u00b0 oven until brown.
Saute sausage, ground beef, onion, green pepper and garlic in large heavy saucepan until browned, stirring to crumble sausage. Drain off excess grease.
Stir in remaining ingredients.
Break tomatoes with back of wooden spoon.
Cover and simmer 1 to 1 1/2 hours.
Additional water may be added, if needed.
Yield: 8 servings.
nd add Chipoltle chili powder to taste, regular chili powder, and onions
small bowl, combine the chili powder, salt, and cayenne. Rub
ve Chasen stopped making the chili himself) is a quarter
Brown ground beef, onions and celery in a large pan.
Drain off fat.
Add canned ingredients and chili powder.
Cook on low 1 1/2 hours.
he jalapeno, cilantro stems, garlic, chili powder, Southwest Essence, cumin, oregano
ith a copy of this recipe: http://www.guardian.co.uk
ore minutes.
Add the Chili 3000, stirring until the spices
Day 1:
Make my chili, recipe #50732, refrigerate or set aside
garlic powder, onion powder, cumin, chili powder, parsley, oregano, pork and
Cut up bell peppers and onions real fine.
Melt 1 stick of margarine in frying pan and add peppers and onions, stirring constantly so they will not burn.
Add 1/2 package of chili season mix and 1/2 package of taco mix, 1/2 cup of water, then cover and cook on low heat.
time.
To make chili brown 1 pound ground meat
Brown meat with potato and onion for about 20 minutes; strain it and then add water until level with meat.
Add the sauce, salt and pepper to taste and chili powder, then stir.
Add cornmeal mixed with a little water and beans.
Stir and simmer for 45 minutes to 1 hour to let flavors cook together!
iquid, add tomatoes, tomato paste, chili powder, salt and pepper and