Great dish to put together at the last minute...very easy...very good.
Ingredients:
1 package (1 pound) mild ground pork sausage
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
4 cans (16 oz ea) pinto beans...rinsed and drained
1 can (14 oz) can diced tomatoes, drained
1 tsp salt
1 pkg (8 oz) shredded 4 cheese blend
1 cup buttermilk
1 cup self rising white cornmeal cornbread mix
Directions:
1. Preheat oven to 425 degrees. Grease 13x9 baking dish
2. Brown sausage in large skillet, crumbling, until all pink is gone.
3. Add onion and green pepper, saute 3 minutes or until tender. Drain well.
4. Stir in beans, tomatoes and salt. Pour all into baking dish, sprinkle with 1 & 1/2 cup of the cheese.
5. Stir together the butteremilk and cronmeal mix, and spoon over the cheese. Sprinkle with the remaining 1/2 cup cheese....bake 25-30 minutes or intil browned.
***6-8 servings
MRT2
Free Downloads
Showing posts with label Sausage. Show all posts
Showing posts with label Sausage. Show all posts
Sausage and Cheese Squares
This recipe can be used for a brunch or as an appetizer. It's a very good mixture of flavors, and you won't have any left over.
Ingredients:
2 cans ( 8 ounes ea) crescent rolls
1 pound bulk pork sausage
1 pkg (8 ounces) cream cheese
2 cups shredded cheddar cheese ( 8 ounces)
Directions:
1. Preheat oven to 375 dregrees. Use 13x9 ungreased glass baking dish.
Unroll 1 can of dough into 2 long rectangles. Place in baking dish. Press over bottom and up 1/2 inch on sides to form crust.
2. In 12" skillet, over medium heat, cook sausage, stirring frequently, until no longer pink. Remove from skillet, discard drippings. To the same skillet, add cream cheese. Cook over low heat until melted, Add cooked sausage, stir to coat, and spoon evenly over crust. Sprinkle the cheddar cheese over the top.
3. With other can of crescent rolls, form a 13x9 rectangle. Carefully place over top cheese in casserole.
4. Bake 21 to 26 minutes or until golden brown. Cool 15 minutes, then cut into 32 small squares.
Ingredients:
2 cans ( 8 ounes ea) crescent rolls
1 pound bulk pork sausage
1 pkg (8 ounces) cream cheese
2 cups shredded cheddar cheese ( 8 ounces)
Directions:
1. Preheat oven to 375 dregrees. Use 13x9 ungreased glass baking dish.
Unroll 1 can of dough into 2 long rectangles. Place in baking dish. Press over bottom and up 1/2 inch on sides to form crust.
2. In 12" skillet, over medium heat, cook sausage, stirring frequently, until no longer pink. Remove from skillet, discard drippings. To the same skillet, add cream cheese. Cook over low heat until melted, Add cooked sausage, stir to coat, and spoon evenly over crust. Sprinkle the cheddar cheese over the top.
3. With other can of crescent rolls, form a 13x9 rectangle. Carefully place over top cheese in casserole.
4. Bake 21 to 26 minutes or until golden brown. Cool 15 minutes, then cut into 32 small squares.
Macaroni Pie
This dish, along with a salad and some garlic bread...perfect meal, and so easy.
Ingredients:
8 ounces elbow macaroni
1 cup tomato sauce, or well drained chopped, canned tomatoes
1 cup frozen peas
4 ounces chopped, cooked sausage
1/2 cup grated parmesan
1 clove go garlic, minced
4 eggs
1/2 tsp each of salt and pepper
olive oil
8 ounces thin sliced fresh mozzarella
Directions:
1. Cook macaroni and drain well. Add sauce (or tomatoes) , peas, sausage, parmesan and garlic.
2. In small bowl, beat eggs, salt and pepper; and pour over pasta mix. Mix well.
3. Brush a large skillet with olive oil. Add half of pasta and smooth to an even layer. Arrange mozzarella slices on top, then spoon remaining pasta mixture, smooth to even layer. Cover skillet, and place on stove on medium low heat. Cook until eggs in center are just set...about 30 to 35 minutes. Don't let it brown too quickly. Run spatula around edge of pie to loosen, then invert onto serving plate.
1.
Ingredients:
8 ounces elbow macaroni
1 cup tomato sauce, or well drained chopped, canned tomatoes
1 cup frozen peas
4 ounces chopped, cooked sausage
1/2 cup grated parmesan
1 clove go garlic, minced
4 eggs
1/2 tsp each of salt and pepper
olive oil
8 ounces thin sliced fresh mozzarella
Directions:
1. Cook macaroni and drain well. Add sauce (or tomatoes) , peas, sausage, parmesan and garlic.
2. In small bowl, beat eggs, salt and pepper; and pour over pasta mix. Mix well.
3. Brush a large skillet with olive oil. Add half of pasta and smooth to an even layer. Arrange mozzarella slices on top, then spoon remaining pasta mixture, smooth to even layer. Cover skillet, and place on stove on medium low heat. Cook until eggs in center are just set...about 30 to 35 minutes. Don't let it brown too quickly. Run spatula around edge of pie to loosen, then invert onto serving plate.
1.
Bean and Sausage Cornbread Casserole
This is a really good casserole for a cool autumn day.
Ingredients:
1 pound pkg of mild ground pork sausages
1/2 cup chopped red onion
1/2 cup chop green bell pepper
4 cans (16 ounces each) pinto beans, rinsed and drained
1 can (14 ounce) diced tomatoes, drained
1/2 tsp salt
1 pkg (8 ounces) shredded four cheese blend
1 cup buttermilk
1 cup self rising white cornmeal mix
Directions:
1. Preheat oven to 425 degrees and lightly grease a 13x9 baking dish.
2. Brown sausage in large skillet for about 7 minutes until sausage crumbles and is not pink.
3. Add onion and green pepper, and saute about 3 minutes or until vegetables are tender, then drain.
4. Stir in beans, tomatoes, and salt....then pour into prepared baking dish.
5. Sprinkle with 1 & 1/2 cup of the cheese.
6. Stir together the buttermilk and cornmeal mix, then spoon over the cheese layer. Then sprinkle with the remaining 1/2 cup of cheese.
7. Bake 25 to 30 minutes or until browned.
***serves 6-8
Ingredients:
1 pound pkg of mild ground pork sausages
1/2 cup chopped red onion
1/2 cup chop green bell pepper
4 cans (16 ounces each) pinto beans, rinsed and drained
1 can (14 ounce) diced tomatoes, drained
1/2 tsp salt
1 pkg (8 ounces) shredded four cheese blend
1 cup buttermilk
1 cup self rising white cornmeal mix
Directions:
1. Preheat oven to 425 degrees and lightly grease a 13x9 baking dish.
2. Brown sausage in large skillet for about 7 minutes until sausage crumbles and is not pink.
3. Add onion and green pepper, and saute about 3 minutes or until vegetables are tender, then drain.
4. Stir in beans, tomatoes, and salt....then pour into prepared baking dish.
5. Sprinkle with 1 & 1/2 cup of the cheese.
6. Stir together the buttermilk and cornmeal mix, then spoon over the cheese layer. Then sprinkle with the remaining 1/2 cup of cheese.
7. Bake 25 to 30 minutes or until browned.
***serves 6-8
Slow Cooker Sloppy Joes
Everyone loves sloppy joes, and these are absolutely great!
Ingredients:
1 & 1/2 pound lean ground beef
1 (16 oz) pkg ground pork sausage
1 small onion chopped
1/2 med green bell pepper chopped
1 ( 8 oz) can tomato sauce
1/2 cup water
1/2 cup ketchup
1/4 cup firmly packed brown sugar
2 tbl cider vinegar
2 tbl yellow mustard
1 tbl chili powder
1 tbl worcestershire sauce
1/2 tsp salt
1/2 cup all purpose flour
Directions:
1. Brown beef and sausage with the onion and green bell pepper. Drain well.
2. Place beef and sausage mixture in a 4 & 1/2 qt slow cooker.
3. Stir in tomato sauce and next nine ingredients.
4. Cover and cook on high for 4 hours
**serves 8
Ingredients:
1 & 1/2 pound lean ground beef
1 (16 oz) pkg ground pork sausage
1 small onion chopped
1/2 med green bell pepper chopped
1 ( 8 oz) can tomato sauce
1/2 cup water
1/2 cup ketchup
1/4 cup firmly packed brown sugar
2 tbl cider vinegar
2 tbl yellow mustard
1 tbl chili powder
1 tbl worcestershire sauce
1/2 tsp salt
1/2 cup all purpose flour
Directions:
1. Brown beef and sausage with the onion and green bell pepper. Drain well.
2. Place beef and sausage mixture in a 4 & 1/2 qt slow cooker.
3. Stir in tomato sauce and next nine ingredients.
4. Cover and cook on high for 4 hours
**serves 8
Sausage Bread
These are great to have for breakfast, brunch, or even an appetizer.
Ingredients:
1 (1 pound ) pkg ground sausage
1 (11 oz) can refrigerated French bread dough
1 & 1/2 cups shredded pizza cheese blend
Directions:
1. Cook sausage in non stick skillet over medium heat, stirring until sausage crumbles and is not longer pink.
2. Remove from pan, and drain well, pressing between paper towels.
3. Unroll dough into a rectangular shape on lightly greased baking sheet, sprinkle evenly with sausage and cheese.
4. Begin with one long side, roll up relly roll style.
5. Turn, seam side down, on baking sheet, and pinch ends to secure filling inside.
6. Cut 3 ( 1/4 inch deep) slits across top of dough with a sharp paring knife.
7. Bake at 350 degrees for 30 minutes or until browned. Remove from oven and let stand 10 minutes before slicing.
**6 servings
Ingredients:
1 (1 pound ) pkg ground sausage
1 (11 oz) can refrigerated French bread dough
1 & 1/2 cups shredded pizza cheese blend
Directions:
1. Cook sausage in non stick skillet over medium heat, stirring until sausage crumbles and is not longer pink.
2. Remove from pan, and drain well, pressing between paper towels.
3. Unroll dough into a rectangular shape on lightly greased baking sheet, sprinkle evenly with sausage and cheese.
4. Begin with one long side, roll up relly roll style.
5. Turn, seam side down, on baking sheet, and pinch ends to secure filling inside.
6. Cut 3 ( 1/4 inch deep) slits across top of dough with a sharp paring knife.
7. Bake at 350 degrees for 30 minutes or until browned. Remove from oven and let stand 10 minutes before slicing.
**6 servings
Sausage and Pepper Baked Ziti
This is a real tasty dish...great for large groups...very popular.
Ingredients:
1 & 1/2 pounds sweet (and/or hot) Italian sausage, cut into crosswise into 1 inch chunks
4 garlic cloves, thin sliced
2 large green, yellow, and/or red bell peppers, cut into 1/4 inch slices
1 large onion (approx 1 pound) cut in half, then into 1/4 inch slices
1 can (28 ounces) whole tomatoes in puree
1 can (15 ounce) tomatoe puree
1 tsp salt
1 pound ziti or penne pasta
1 pkg (8 ounces) part skim mozzarella cheese, cut into 1/2 inch cubes
1/2 cup freshly grated romano cheese
Directions:
1.Preheat oven to 400 degrees, use ungreased 13 x 9 pan
2.Prepare sauce: In 12 inch skillet, cook sausage over med-hi heat 5 minutes or until browned on all sides.
3. Reduce heat to medium. Discard all but 2 tbl of sausage fat.
4. Add garlic, peppers, and onion and cook, covered 10 minutes or until vegetables are tender, stirring occasionally.
5. Stir in the tomatoes with their puree, the can of tomato puree and the salt, heating to boiling ove medium heat. Break up tomatoes with spoon.
6. Reduce heat to low, cover and simmer 10 minutes.
7. While cooking sauce, heat salted water for pasta....cooking pasta for 2 minutes less than recommended time....drain well.
8. Return pasta to pot, and stir in sauce to coat. Add mozzarella and toss to combine.
9. Transfer pasta mixture to pan and spread evenly, sprinkle with romano.
10. Bake uncovered, 20 - 25 minutes, or until top browns and sauce is bubbly. Let stand 10 minutes....makes about 10 servings
Ingredients:
1 & 1/2 pounds sweet (and/or hot) Italian sausage, cut into crosswise into 1 inch chunks
4 garlic cloves, thin sliced
2 large green, yellow, and/or red bell peppers, cut into 1/4 inch slices
1 large onion (approx 1 pound) cut in half, then into 1/4 inch slices
1 can (28 ounces) whole tomatoes in puree
1 can (15 ounce) tomatoe puree
1 tsp salt
1 pound ziti or penne pasta
1 pkg (8 ounces) part skim mozzarella cheese, cut into 1/2 inch cubes
1/2 cup freshly grated romano cheese
Directions:
1.Preheat oven to 400 degrees, use ungreased 13 x 9 pan
2.Prepare sauce: In 12 inch skillet, cook sausage over med-hi heat 5 minutes or until browned on all sides.
3. Reduce heat to medium. Discard all but 2 tbl of sausage fat.
4. Add garlic, peppers, and onion and cook, covered 10 minutes or until vegetables are tender, stirring occasionally.
5. Stir in the tomatoes with their puree, the can of tomato puree and the salt, heating to boiling ove medium heat. Break up tomatoes with spoon.
6. Reduce heat to low, cover and simmer 10 minutes.
7. While cooking sauce, heat salted water for pasta....cooking pasta for 2 minutes less than recommended time....drain well.
8. Return pasta to pot, and stir in sauce to coat. Add mozzarella and toss to combine.
9. Transfer pasta mixture to pan and spread evenly, sprinkle with romano.
10. Bake uncovered, 20 - 25 minutes, or until top browns and sauce is bubbly. Let stand 10 minutes....makes about 10 servings
Easy Pierogi Dinner
I found this recipe in a magazine and tried it. It was so easy and very good, plus it makes an impressive dish to set on the table.
Ingredients:
1 tsp Old Bay Seasoning
1/2 medium head green cabbage, quartered
2 ears corn, each cut into thirds
8 ounces kielbasa, sliced
1 & 1/2 tbl butter
1 box (12 ounces) frozen potato and cheddar mini pierogies (cooked according to pkg directions)
parsley for garnish
Directions:
1. Bring 1 cup water and the Old Bay Seasoning to boil in Dutch oven. Add cabbage, corn, kielbasa and 1/2 tbl butter...cover & cook 10 minutes, turning ingredients once or twice, until cabbage & corn are tender.
2. Add pierogies and remaining butter and toss to mix.
3. Garnish with parsley. Serves 4
Ingredients:
1 tsp Old Bay Seasoning
1/2 medium head green cabbage, quartered
2 ears corn, each cut into thirds
8 ounces kielbasa, sliced
1 & 1/2 tbl butter
1 box (12 ounces) frozen potato and cheddar mini pierogies (cooked according to pkg directions)
parsley for garnish
Directions:
1. Bring 1 cup water and the Old Bay Seasoning to boil in Dutch oven. Add cabbage, corn, kielbasa and 1/2 tbl butter...cover & cook 10 minutes, turning ingredients once or twice, until cabbage & corn are tender.
2. Add pierogies and remaining butter and toss to mix.
3. Garnish with parsley. Serves 4
Subscribe to:
Posts (Atom)