8884 alger homemade kielbasa Recipes

ketchup, brown sugar, worcestershire sauce, butter, chopped onion, lemon juice, water, salt and pepper to taste, kielbasa sausage

fully cooked kielbasa or polish sausage, cut into 1/4-inch slices, jellied cranberry sauce, pineapple chunks in heavy syrup

dry polenta, water, salt, olive oil, kielbasa sausage, chopped, minced garlic, chopped fresh rosemary, red pepper flakes, uncooked shrimp - peeled, deveined, and tails removed, shredded sharp cheddar cheese

dry ziti pasta, olive oil, onion, chopped, red bell pepper, chopped, garlic, minced, kielbasa sausage, sliced into 1/2 inch pieces, sauerkraut, drained and rinsed, prepared dijon-style mustard, cayenne pepper, white wine, chopped fresh parsley

boneless pork loin roast, olive oil, fresh thyme leaves, salt and pepper to taste, sauerkraut, kielbasa , cut into 3-inch pieces

canola oil, divided, red potatoes, diced, kielbasa sausage, diced, frozen pepper and onion stir-fry blend, whole kernel corn, crushed red pepper flakes, salt and black pepper to taste, eggs (optional)

apples - peeled, cored and chopped, sauerkraut, brown sugar, kielbasa sausage, sliced

milk, water, dry grits, shredded cheddar cheese, olive oil, kielbasa sausage, sliced into 1/2 inch pieces, sliced fresh mushrooms, diced onion, raspberry preserves

potatoes, peeled and cubed, kielbasa sausage , cut into 1 inch pieces, tomato sauce, dried basil leaves, garlic powder, salt and pepper to taste

potatoes, cubed, onion, chopped, stalk celery , cut into 1/2 inch pieces, beef broth, chicken broth, water, kielbasa sausage, sliced into 1/2 inch pieces, condensed cream of chicken soup, ground black pepper to taste

water, kielbasa sausage, sliced into 1/2 inch pieces, potatoes, peeled and diced, frozen, chopped collard greens, thawed, great northern beans, diced bacon, garlic, minced, onion, diced, green bell pepper, diced, salt and pepper to taste

kluski (egg) noodles, butter, all-purpose flour, dry mustard powder, ground black pepper, milk, shredded cheddar cheese, sauerkraut, drained, kielbasa sausage, cubed, dry bread crumbs, shredded cheddar cheese

margarine, onion, peeled and diced, head savoy cabbage, shredded, sliced potatoes, kielbasa sausage, red wine vinegar, salt and pepper to taste, water

brown sugar, ketchup, prepared horseradish, kielbasa sausage, sliced thin

fully cooked kielbasa or polish sausage, cut into 1/4-inch slices, smoked sausage, sliced, baked beans, kidney beans, rinsed and drained, tomato sauce, ketchup, red wine, chopped onion, chopped celery, minced garlic, dry mustard powder, worcestershire sauce

onion, chopped, kielbasa sausage, sliced, head broccoli, cut into florets, potatoes, peeled and sliced, salt and ground black pepper to taste

french green lentils , picked over and washed, water, onion , stuck with, carrot, stalk celery, bouquet garni (3 sprigs flat leaf parsley, 3 sprigs thyme, 1 bay leaf, 4 whole black peppercorns, all tied in chees), salt, olive oil, garlic cloves or 1 tsp , finely minced, onions or 3/4 cup onion, finely chopped, stalk celery or 1/2 cup celery, finely chopped, carrots or 1/2 cup carrot, finely chopped, lemon , juice of, red wine vinegar, walnut oil, fresh ground black pepper, diced kielbasa (1/2-inch dice ) or 4 oz finely ), crumbled chevre cheese, minced flat leaf parsley, tiny black olives , such as nicoise (optional)

ask any southerner and they will tell you that collard greens require the smokiness of cured pork to be edible. we agree. a little sweet, smoke flavor goes far in tempering the assertive bitterness of collard greens. we don tsp, however, agree with the long cooking southern cooks subject the greens to because it robs them of valuable flavor and color. we wanted to cook them quicker, but maintain that deep, southern flavor. here s what we discovered, test kitchen discoveries, blanch the collard greens in well-salted water until just wilted and tender, about 10 minutes. rinse to cool quickly and squeeze the leaves to remove excess moisture; otherwise, the finished dish will taste bland and have a watery texture., cook the blanched greens briefly with butter and browned kielbasa for a rich, meaty flavor. sprinkle the greens with a little vinegar before serving to add accent.