262 not sausage pepper Recipes

lean ground turkey (99% lean), dried sage, salt, pepper, ground marjoram, brown sugar, cayenne pepper, poultry seasoning, garlic powder, onion flakes, flour, fat-free evaporated milk (not sweetened condensed ), skim milk

ground beef (or 1/2 beef & 1/2 pork sausage), onion (chopped ), green bell peppers (or), banana peppers (sweet ), beau monde seasoning (or season salt), garlic powder, kosher salt, fresh ground black pepper, canned tomatoes (more if peppers look dry), rice, green pepper, worcestershire sauce, red wine, water (or beef broth), cheddar cheese (shredded )

butter (1 1/2 sticks), chopped yellow onions, tart apples, cored and chunked, but not peeled (jonathan, winesap or granny smith), bulk breakfast sausage , with sage (or your favorite bulk sausage), coarsely crumbled cornbread, coarsely crumbled whole wheat bread or 3 cups multi-grain bread, coarsely crumbled french bread or 3 cups italian bread, dried thyme, dried sage, salt and pepper, to taste, chopped italian parsley, shelled pecan halves (do not chop), chicken broth (optional, for a more moist dressing)

lean ground beef, spicy ground pork sausage (jimmy dean hot breakfast sausage works well, or any italian ground spicy sausage), store-bought spaghetti sauce (i like dole four cheese blend, but you could use any flavor or brand, or make your own), stewed tomatoes, italian style (diced okay, do not drain), stalks celery, coarsely chopped, onion, coarsely chopped (white or yellow ), red pepper, coarsely chopped, green pepper, coarsely chopped, sliced mushrooms (fresh or canned, stems or pieces okay, no need to drain), garlic , minced (to taste, i use minced from a jar), oregano, parsley, bay leaf, sugar (to taste, some people like a sweeter sauce ), seasoning salt (i prefer johnny s brand), chili powder (to taste), red cayenne pepper (optional), parmesan cheese, grated (or parmesan or romano blend)

italian sweet sausage or 4 -6 hot italian sausages, dry white wine or 1 1/4 cups water, divided, extra virgin olive oil, divided, onions, thinly sliced ,lengthwise, garlic, minced, red bell peppers or 3 -4 large green bell peppers, seeded and thinly sliced, salt & freshly ground black pepper, crusty french rolls, split and warmed in oven, provolone cheese , 1 to 2 slices per sandwich (desirable) (optional), fairly spicy marinara sauce (if not spicy , simmer with garlic and red pepper flakes or cayenne pepper to taste)

smoked sausage, dark red kidney beans, light kidney beans, chicken broth (seasoned is best ), water, chopped red bell pepper, chopped onion, celery, cayenne seasoning, louisiana hot sauce , to taste, white rice (instant or not ) or 1 cup brown rice (instant or not)

sausage links, cut in 3/4-inch rounds (24 oz, aidelle chicken and apple sausage - 3 package, you can also use a mild italian or herb sausage), baguette (cut in thin slices and toasted ), apples, peeled and diced (granny smith), onion, diced, apple cider (not juice), beer (dark if you have it, you can also use white wine, chicken broth), brown sugar, honey, springs fresh thyme (no need to chop, just the whole sprig), bay leaf, butter (2 tbsp to saute, 1 to add to the sauce), salt, pepper, dijon mustard, honey, flour, butter, milk, gruyere or 1 cup swiss cheese

sausage (i use jimmy dean), cream cheese, shredded parmesan cheese (not grated !), garlic powder, cayenne pepper (cut in half ), mushrooms

olive oil, onion, chopped, garlic cloves, peeled, green bell pepper, cored, seeded and chopped, celery ribs, diced, fresh italian parsley, minced, extra-lean smoked ham, cut into 1/2-inch cubes, diced boneless skinless chicken breasts (optional), andouille sausages, sliced, bay leaf, cayenne pepper, diced tomatoes, tomato sauce, brown rice, uncooked, shrimp, peeled, deveined and chopped into bite-sized pieces

eggs, shredded cheddar cheese, shredded pepper jack cheese (for a spicier dish if you don tsp want it spicy do 2 cups cheddar instead), milk, salt and pepper to taste, cooked and drained ground sage sausage, croutons (stale bread may be used)

lasagne pasta, mozzarella cheese, sliced, provolone cheese, sliced, parmigiano-reggiano cheese, grated, carrot, small dices, garlic cloves, celery ribs, small dices, onion, small dices, chopped fresh parsley, olive oil, italian sausage, ground beef, white wine, tomato paste, crushed tomatoes, salt, pepper, fresh basil leaf, whole milk, melted butter, flour, salt, pepper, nutmeg, parmesan cheese, grated, fresh parsley, chopped finely

jumbo pasta shells (cooked and drained ), sweet italian sausage, browned and drained, frozen chopped spinach, thawed and drained, shredded part-skim mozzarella cheese, grated parmesan cheese, dried oregano, alfredo sauce, garlic powder, black pepper

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

cubanelle peppers , cut in half lengthwise and seeds and ribs removed, i like to leave the stem in tact (banana or anaheims will work fine, depending on the size of the peppers, you may need 5 peppers), chorizo sausage, links (soft chorizo, mexican not the spanish, hard chorizo), jalapeno, diced fine (i leave some of the seeds and ribs in for a little spice), onion, diced fine, celery rib, diced fine, tomatoes, seeded and diced, black beans, drained and rinsed, minced garlic, egg, bread, milk, fresh parsley, fine chopped, dried oregano, parmesan cheese, grated, mozzarella cheese, shredded, parmesan cheese, grated, mozzarella cheese, shredded

white beans (not dried , i use great northern), bulk italian sausage, casing removed, vegetable oil, onion, chopped, carrot, peeled and shredded, celery rib, diced, minced garlic, chicken broth, heavy whipping cream, salt, black pepper, white pepper, ground cayenne pepper, grated parmesan cheese (optional), crushed dried red pepper (optional)

white bread, not too fresh, sausage links (not the brown-and-serve kind !), eggs, cheddar cheese, grated, milk, dry mustard, salt, pepper, cream of mushroom soup, milk, mushroom slices, drained

bulk pork sausage (regular, not hot or sage flavored), onion, chopped, celery, chopped, green pepper, chopped, garlic clove, minced, cream cheese, cubed, green onion tops, chopped, fresh parsley, minced, refrigerated crescent dinner rolls, egg, lightly beaten

butter, unsalted, onions, finely diced, chopped celery, (about 6 large stalks ), coarsely chopped leeks , (about 12), apples, peeled, cored and chopped, breakfast sausage or italian sausage, casings removed, poultry seasoning, chopped fresh rosemary leaves , (about 4 sprigs), chopped fresh sage leaves, (about 6 leaves ), chopped fresh parsley leaves , (about 4 to 6 sprigs), dried cranberries, stuffing mix (not cornbread) (recommended : pepperidge farm), vegetable stock, salt and freshly ground black pepper