98208 sausage vegetable pilaf Recipes

dried porcini mushrooms or 1/2 cup other dried mushroom, your choice (1/2 oz), water, seven whole grains and sesame pilaf mix (for breakfast, lunch or dinner) or 1 (6 1/8 oz) box rice pilaf mix, olive oil, italian turkey sausage link , cut into 3/4 inch slices, onion , cut in eights, dried rosemary, salt, garlic, crushed, button mushroom, quartered, shredded carrot, chopped parsley, ground black pepper

olive oil, yellow onion, finely chopped, cm piece ginger, peeled, finely chopped, garlic cloves, crushed, chicken stock, grain rice, well rinsed, frozen mixed vegetables, frozen beans

ready-to-use pie crust, sausage, vegetable oil , or as needed, onion, diced, eggs, milk, mayonnaise, shredded pepperjack cheese, diced mushrooms, minced garlic, shredded sharp cheddar cheese

pork sausage , halved lengthwise, vegetable oil butter spread, sauerkraut, drained, dried celery flakes, dried minced onion, caraway seeds, brown sugar, ground black pepper to taste

water, quick-cooking grits, grated monterey jack , (about 3/4 lb), unsalted butter, two 2-inch pickled jalapeno chilies, minced , including the seeds (wear rubber gloves), scallions, chopped fine, bulk fresh sausage, vegetable oil, onion, chopped fine, green bell pepper, chopped fine, eggs, worcestershire sauce

pork steaks, pounded with a meat tenderizer to 1/4 inch thick (or use 1/4-inch steaks cut from 3/4 lb pork tenderloin), smoked link sausage, vegetable oil, chopped onion, tomatoes, chopped, caraway seed, dried thyme, sauerkraut, drained

bulk italian sausage, sliced fresh mushrooms, red pepper, cut into strips, halved, philadelphia savory garlic cooking creme, kraft shredded mozzarella cheese, refrigerated pizza crusts

carrot, stalks of celery, white onion, garlic, hot italian sausage, vegetable broth, whole tomatoes, dried lentils, salt, black pepper, crushed red pepper flakes, oregano, thyme, fennel seeds, bay leaf

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

johnsonville mild ground italian sausage, onion, chopped, sliced mushrooms, drained, uncooked long grain rice, condensed beef consomme, undiluted, water, dried oregano, grated parmesan cheese , optional

lean sausage meat, ground, water, vegetable broth, juice , v8 brand, red pepper, drained, seeded, coarsely chopped canned, green cabbage, coarsely chopped, refrigerated pizza dough, cut into 1 x 2 inch strips, you will only need 1/3 of the can, flour, chili powder, potato, cubed, carrot, sliced, stalk celery, sliced, onion , coasely chopped, water, salt, black pepper

pork sausage or 1 lb ground beef, onion, chopped, diced tomatoes, undrained, frozen mixed vegetables, chicken broth, dried thyme leaves, egg, beaten, butter, melted, milk, self-rising flour, black pepper

ground spicy sausage, vegetable oil, chopped white onions, tomato sauce, beef broth, salt, sage, chopped green peppers, garlic, dumplings, white corn meal, flour, baking powder, rosemary, salt, egg, milk, vegetable oil

extra virgin olive oil, onion, diced, green bell pepper, diced, garlic, minced, crushed red pepper, crushed tomatoes , preferrably fire-roasted, reduced-sodium beef broth, water, dried basil, zucchini, diced, mild italian sausage links

italian sausage, cheese tortellini, water, baby spinach, frozen corn, diced onion, salt, diced tomatoes, chicken broth, carrot, sliced, garlic powder

sausages, vegetable oil, sharp cheddar cheese, in chunks, back bacon , stretched with the back of a knife, ketchup (optional)

italian sausage, chopped medium onion, minced garlic, peeled/ diced carrots, diced small zucchini, diced green pepper, uncooked orzo pasta (rice-shaped pasta), freshly grated parmesan cheese, dry white wine, chicken broth, crushed tomatoes , in tomato puree, dried basil, dried oregano, salt, freshly ground pepper