12 time sausage and cheese Recipes

butter, melted, breadcrumbs, grated parmigiano-reggiano cheese, onion, finely minced, unsalted butter, all-purpose flour, milk, american cheese, slices (white or yellow ), salt , to taste, pepper , to taste, ground nutmeg , to taste, heavy cream, grilled italian sausage (cut in 1/4 inch slices, can be hot or sweet sausage), macaroni, and shells, garlic clove, peeled (for coating casserole dish)

johnsonville all natural ground italian sausage, processed american cheese, cut into 1/2-inch cubes, chunky salsa, fennel seed, crushed, garlic powder, anise seed, crushed, dried basil, garlic toast rounds

italian sausage, casings removed, chopped onion, garlic, minced, spaghetti sauce, chopped fresh basil leaves, no-boil lasagna noodles, cream-style cottage cheese, grated parmesan cheese, egg, lightly beaten, chopped fresh italian parsley, black pepper, shredded mozzarella cheese, grated parmesan cheese

loaded with eggs, meat, vegetables, and cheese, a hearty breakfast burrito seems like the perfect way to start the day on the right foot. but with all those components, burritos can be time consuming to prepare. few of us have time to spare in the morning, so we wanted to come up with a simple, easy-to-prepare burrito. here s what we discovered, cook the components together in the same pan. use a nonstick skillet large enough to accommodate all the ingredients., cook the sausage and vegetables together and remove them from the skillet before cooking the eggs., overstir the eggs. use a heatproof rubber spatula to push, lift, and fold the eggs back and forth across the skillet., tortillas in the microwave to prevent them from ripping when you roll the burritos., assembling breakfast burritos, spread a portion of the filling in a line across each tortilla , just off center., fold the sides of each tortilla over the filling , then roll the bottom edge of the tortilla tightly up over the filling and continue to roll into a burrito., folding scrambled eggs, as the eggs cook , gently push, lift, and fold them from 1 side to the other, using a wooden spoon or heatproof spatula, until large, airy curds have formed.

pork sausage (i like jimmy dean), chopped onion, chopped celery, garlic powder, sharp cheddar cheese, shredded, biscuit mix (such as bisquick)

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

sliced potatoes, drained, mushroom soup, mixed with, water , 1/2 can each, dried onion (or a fresh green 1 if you have it), polish sausage, ring sliced 1/4-inch (i use the fat free 1), shredded cheddar cheese (if not handy, throw in couple slices of american cheese), pepper

olive oil , use 1 tsp at a time, garlic cloves, thinly sliced or 1 tsp large minced garlic, from the jar, tomatoes (whole or diced ), red pepper flakes, dried oregano, kosher salt, sugar, italian turkey sausage, casings removed (sweet or hot ), orecchiette (or linguine) or 16 oz other small shell pasta (or linguine), crumbled low-fat ricotta cheese

pizza crust (12- to 14-inch, freshly made or commercial), canned tomato sauce, chopped onion, olive oil, salt, fresh ground black pepper, olive oil, divided, veggie crumbles (soy ground meat), links soy sausage, sliced into 1/2-inch rounds, chopped onion, shredded lowfat mozzarella cheese or 2 cups soy mozzarella cheese, soy pepperoni, soy canadian bacon

ground turkey, hot italian sausage (bulk), red onion, chopped, serrano chilies, chopped, whole tomatoes, undrained, diced tomatoes with jalapenos, drained, italian-style tomato sauce, sugar, ground cumin, chili powder, dried oregano leaves, spicy chili beans, garbanzo beans, drained and rinsed, low-fat sour cream , if desired, sliced green onion , if desired, shredded cheddar cheese, for topping if desired