88 italian sausage peppers cabbage Recipes

butter, olive oil, italian sausage, casings removed and chopped into bite size pieces, head cabbage, shredded, onion, sliced thin, red pepper flakes , to taste, salt, pepper, sage, sugar, worcestershire sauce, garlic, minced, diced tomatoes, undrained, water, chicken bouillon granules, instant rice

head cabbage (cored ), onion (chopped ), butter, italian stewed tomatoes, garlic (pressed ), brown sugar, salt (divided ), rice (cooked ), catsup, worcestershire sauce, pepper, ground beef, italian sausage, vegetable juice

turkey italian sausage (about 2 links ), vegetable oil, sliced red onion, sliced red cabbage (about 1 1/2 lb), chopped peeled granny smith apple, apple juice, dark brown sugar, red wine vinegar, salt, dried thyme, black pepper, bay leaf

hamburger, italian sausage, link without the skin this is for taste (optional), rice (cooked ), orzo pasta (cooked ), carrots, skinned and chopped small, head cabbage, onion, chopped fine, green pepper, egg, garlic, salt, pepper

hickory wood chips, head green cabbage, black pepper, salt, links hot turkey italian sausage (about 6 oz), chopped onion, garlic cloves, minced, jalapeno peppers, seeded and minced, barbecue sauce (such as stubbs)

head of cabbage, water, dirty rice mix (zatarain s new orleans style ), water, oil, italian sausage, margarine, onion, chopped, fresh mushrooms, chopped, flour, chicken broth (or 2 chicken bouillon cubes, in 12 oz. water), whipping cream, milk, salt, black pepper

water, salt, divided, uncooked whole wheat penne or rigatoni, olive oil, link sweet italian sausage, chopped leek, shredded savoy cabbage (about 9 1/2 oz), fat-free , less-sodium chicken broth, freshly ground black pepper, shredded fontina cheese

beef stock or 4 (14 1/2 oz) cans canned beef broth, water, italian sweet sausage, cut in 1/2 inch pieces, refrigerated tortellini, refrigerated spinach tortellini, cabbage, shredded, green pepper, diced, zucchini, sliced, red onion, chopped, tomato, diced, chopped fresh basil, salt and pepper, freshly grated parmesan cheese

italian turkey sausage links, casings removed, chopped cabbage, carrots, shredded, celery ribs, chopped, chopped onion, reduced-sodium chicken broth, egg substitute, half-and-half cream, poultry seasoning, pepper, salt, turkey (12 lb)

italian sausages , de-cased and crumbled, celery ribs, diced, carrots, peeled and cut into 1/4-inch thick pieces, cabbage, chopped, stewed tomatoes, canned, chopped with juice, beef broth, canned, v 8 vegetable juice, extra virgin olive oil, divided, broccoli floret, fresh, chopped, garlic clove, minced, whole fresh basil leaves, minced, italian salad dressing mix, dry packet-type, i use good seasons brand, chicken bouillon cubes, crushed , i use the soft maggi ones, fresh onion, diced, bell pepper, any kind, de-seeded and diced, dried oregano, hot pepper sauce , i use frank s redhot, soy sauce, frozen baby lima bean, frozen peas, water, divided, table salt , for cooking pasta, pasta shells (small, dry )

italian sausage, chicken stock, stewed tomatoes, crushed tomatoes, potato, cubed, onion, chopped, stalks celery, chopped, carrots, chopped, head cabbage, finely chopped, kidney beans, fresh corn kernels, zucchini, sliced, cheese , filled tortellini precooked, salt and pepper

red cabbage, cored and thinly sliced, approximately 1 lbs, apple cider vinegar, salt, sugar, vegetable oil, garlic cloves, minced, onion, finely diced, hot italian sausage, skinned, apple, peeled, cored and thinly sliced, flour, cornmeal, salt, black pepper, turmeric, cayenne pepper, shucked oysters, well drained, vegetable oil (for frying )

broccoli rabe, broccoli florets, chicory or escarole, green cabbage, torzelle (another kind of broccoli; you could also substitute something along the lines of collard greens), aromatic herbs such as thyme or basil, to taste, meats, a prosciutto bone, if you like , with some meat attached, prosciutto rind -- if you cannot find this , use a quarter lb of fresh side pork (the cut used to make bacon). do not substitute pork rinds or bacon, which have spices that will throw off the seasoning, italian salami -- any kind of italian salami , including cotechino, pork loin, fresh italian sausages (mild ), cured lard, diced (get this from your delicatessen), well-seasoned caciocavallo (a southern cheese), parmigiano, grated (or pecorino romano, if need be), a bouquet garnis consisting of a rib of celery , a peeled carrot and several sprigs parsley, tied with a string, half a red pepper (spicy) or more to taste (don tsp go overboard)

ground beef, hot italian sausage, removed from casing, head cabbage, sauerkraut, cooked rice, tomato sauce, red pepper flakes

baking potatoes (about 2 1/2 lbs) peeled and cut into 1/2 in cubes, chicken broth, heavy cream, salt and pepper, hot italian sausage casings removed, head green cabbage cored and thinly sliced, onion chopped, garlic thinly sliced, jarred horseradish, flat leaf parsley chopped

italian turkey sausage (about 2 links ), vegetable oil, sliced red onion, sliced red cabbage (about 1 1/2 lb), chopped and peeled granny smith apples, apple juice, dark brown sugar, red wine vinegar, salt, dried thyme, black pepper, bay leaf

flour , for dusting, pizza dough, red onion marmalade , recipe follows, house sausage , recipe follows, smoked slaw , recipe follows, salt and pepper, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results., red onions, salt, dark balsamic vinegar, divided, sugar, splash water, chopped garlic, grated onion, fresh oregano, leaves chopped, chopped fresh italian parsley, fennel seed, toasted and ground, ground dried oregano, crushed red chile flakes (depends on desired heat level), red wine, red wine vinegar, sugar, salt, ground pepper, pork shoulder, ground, head savoy cabbage, handful hickory wood chips, whole grain mustard, aioli, shallot, grated, apple cider vinegar, sugar, salt and pepper, food network kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of salmonella or other food-borne illness. to reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade a or aa eggs with intact shells, and avoid contact between the yolks or whites and the shell. for recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

italian chicken sausage sliced, chicken broth, cannellini beans rinsed and drained, napa cabbage chopped, green onions sliced, salt and pepper