306 beef sausage with rice Recipes

tomato paste, onions, diced fine, bell pepper, diced fine, salt, granulated sugar, bacon, fried and grease held aside, smoked beef sausage, water, raw long grain rice, black pepper

uncooked rice, cream of mushroom soup, cream of chicken soup, dry onion soup mix, pepper , to taste, cayenne pepper , to taste, sausage, ground beef

italian sausages , cassings removed, ground beef, onion, small, chopped, frozen peas, tomato paste, romano cheese, cooked rice, egg, beaten, breadcrumbs, vegetable oil (for deep frying)

ground beef, onion, chopped, salt, garlic cloves, minced, condensed tomato soup, water (use soup cans), head cabbage, chopped, polish sausage, sliced, grain white rice, hot sauce (i like frank s red hot)

water, white rice, ground beef or 1 -1 1/2 lb ground turkey or 1 -1 1/2 lb ground chicken or 1 -1 1/2 lb pork sausage or 1 -1 1/2 lb italian sausage, cream of mushroom soup, sour cream (optional), mayonnaise (optional), grated cheddar cheese (mild , medium or sharp, depending on desired amount)

cream of chicken soup, cream of mushroom soup, french onion soup, ground beef, sausage (breakfast), water, dirty rice mix

onion, chopped, butter, beef consomme, beef bouillon cube, uncooked rice, pork sausage links

sausage , pork (i use hot italian or another spicy ), olive oil, onion, chopped, green pepper, chopped, garlic clove, minced, water, tomato juice, red kidney beans, rice , long-grain, paprika, chili powder (up to 1 teaspoon, or chipotle powder), beef bouillon, salt and pepper, to taste

grain and wild rice mix (we tested with uncle ben s), hot ground pork sausage, ground beef, onion, chopped, sliced fresh mushrooms, sliced water chestnuts, drained, chopped fresh parsley, soy sauce, sliced natural almonds (1/2 cup)

grain and wild rice mix (we tested with uncle ben s), hot ground pork sausage, ground beef, onion, chopped, sliced fresh mushrooms, sliced water chestnuts, drained, chopped fresh parsley, soy sauce, sliced natural almonds (1/2 cup)

grain rice, shredded provolone cheese, olive oil, sirloin tip steak, thinly sliced, italian sausage, removed from casing, spaghetti sauce, shredded mozzarella cheese, shredded fontina cheese

acorn squash, wild rice dry, bulk breakfast sausage, beef broth, sweet apples (fuji) peeled, cored and diced, dried cranberries, raisins, green onions - chopped, red bell peppers, salt, pepper, dried chopped thyme, molasses

thick sausages -(chopped into thirds ), chopped carrots, chopped onion, some mushrooms, a head of broken up broccolli, other vegetables - smallish bits, rice, tomatoes, chopped potatoes, water, bouillon (vegetable or beef), herbs, salt and pepper

onion, thinly sliced, garlic cloves, minced, vegetable oil, fully cooked johnsonville polish kielbasa sausage or polish sausage, halved lengthwise and sliced, frozen stir-fry vegetables, thawed, bamboo shoots , optional, cornstarch, cayenne pepper, beef broth, soy sauce, hot cooked rice

rice, cooked, chicken gizzards, chicken livers, butter, garlic, minced, onions , celery, green bell peppers, diced, diced tomatoes with chiles (rotel) tomatoes, butter, chicken stock, sliced green onions, parsley, chopped, salt and black pepper to taste, hot bulkd sausage, crumbled and cooked, ground beef, crumbled and cooked, note; to expand recipe or for a more meaty dish, increase sausage and ground beaf to 1 lb each. you could use ground beef only, but season ground beef while cooking.

rice, achiote oil ( ), onion, chopped, beef broth, kosher salt, tomatoes, sausage, cooked or 1 (6 oz) jar mushrooms, drained, green peas, tomato paste, butter, parmesan cheese, shredded

oil, all beef wieners , sliced in half then in strips, green pepper, in strips, red pepper, in strips, yellow pepper , in strps, onion, sliced, minced garlic, cornstarch, instant rice

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional