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Cabbage orzo & sausage soup 1. Brown sausage in oil in large nonstick saucepan over medium-high heat
until browned but not cooked through. Remove sausage; cut into 16 pieces.
2. Reduce heat to medium. Add onion, carrot and garlic to saucepan; saute 3
minutes to soften. Gradually add
Green goddess salad dressing In a small bowl, combine the mayonnaise, sour cream, parsley, scallions, vinegar, salt, garlic powder, and pepper nd mix well. Place in a covered container and fefrigerate until ready to serve.
Easy chicken & dressing Contributed to the e
cho by: Pat Knox Easy Chicken and Dressing Debone
chicken, cut into bite-size pieces. Mix with soups and water. Put in
a 9x13 inch baking dish. Sprinkle bread stuffing over this mixture.
Pour broth or butter over it. Bake for 30 minut
Country style turkey sausage Spray a cold 10 inch skillet with nonstick coating spray; set aside.
In a medium bowl, combine the egg white, onion, dried or fresh apples,
quick-cooking oats, parsley, salt, sage, nutmeg, pepper and ground red
pepper. Add the ground turkey; mix well.
Summer vegetables & potato salad w. anchovy dressing In a saucepan of boiling salted water cook the beans until tender, about 7 to 10 minutes. Using a slotted spoon, transfer the beans to a baking sheet and let cool, then pat dry. In the meantime, scrub, but do not peel the potatoes.
Add the garlic, bay l
Tahini ginger salad dressing Blend all these ingredients well. Variations can be made by omitting the ginger and adding more lemon juice to make Tahini-Lemon Dressing or 2 teaspoons crushed mint leaves for Tahini-Mint Dressing. Makes 2 cups.
Low-calorie cooked dressing Combine dry ingredients in top of double boiler. Beat egg slightly and
combine with water and vinegar. Add to dry ingredients slowly, stirring to
blend well. Cook over simmering water, stirring constantly until thick and
smooth. Remove from h
Turkey sausage pilaf Combine onion and sausage in large non-stick skillet. Cook over medium
heat; turn to brown evenly. Add reamaining ingredients and heat to
boiling. Lower heat and cover; simmer 20 minutes until liquid has been
absorbed. Remove from heat and let stand 5 min
Aoli (garlic dressing) Blend/whip 1 egg at room temperature add garlic (pressed) into blender
blend and slowly add olive oil, till emulsion turns white/whipped-will look
like mayonaise stir in juice of 1/2 lemon or 1 lime (if you've got the
really big ones, taste a
Scrambled eggs with chorizo sausage * Italian Hot Sausage can be used but is not recommended. Only
if the
Chorizo is not available. ** Tomato should be peeled, seeded and
chopped. Crumble the sausage into an unheated 10-inch skillet. Slowly
cook the sausage for 15 t
Warm mixed berry compote In a large saucepan, bring the sugar and water to a boil. Simmer for
10 minutes. Add the strawberries and blueberries to the pan and cook for 2
minutes. At the last minute, add the mixed raspberries and butter to the
saucepan with the o
Grandpa and grandma b's venison sausage Again mix the venison and the pork, and add water. Finally add the spices
and mix well.
Berry crisp Apple juice concentrate has all the sweetness of apples with no sugar
added. for a tasty substitute, mashed ripe bananas make an ideal sweetener.
When toasting oats, spread them in a single layer on an ample-sized baking
sheet.
Preheat the o
Barvarian sausage salad * Mustard must be the strong Djon or Gulden Type.
Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar.
Adjust seasonings if desired. Add the capers;
mix well.
Rockmelon salad with orange dressing Peel the rockmelon, remove seeds and slice into wedges. Combine with
avocado, onion and cashews.
Combine all the dressing ingredients in a jar and shake well. Pour
over salad and serve.
"Sunday Mail", Adelaide, South Australia, 23 Feb 1997
Hot sausage balls Mix and shape into marble size balls, bake at 350 for 20 minutes.
Mr. food's honey-mustard dressing Combine all ingredients in a medium sized bowl, whisk until smooth.
Serve immediately or store in the refrigerator in an air-tight
container until ready to use.
Source: Mr. Food's Newsletter, May/June 1996 Original source: Mr.
Food'
Mr. turkey sausage & vegetable medley In small bowl, combine cornstarch, brown sugar, soy sauce and ginger.
Gradually blend in broth until mixture is smooth; set aside. Coat
large, non-stick skillet with vegetable spray. Brown sausage; remove.
Add oil and vegetables to skillet. Cook, stirring
Rosy beet & potato salad with garlic dressing Remove greens from beets. Cut greens into 1-inch-thick slices and boil
until wilted and tender. Drain thoroughly and set aside.
Boil beets until completely tender. Drain, then cover in cold water to
cool. When cooled, slip off roots and skin
Berry pie Mix fruit, cinnamon, tapioca and sweetener. Put into unbaked pie shell. Top with other crust. Cut slits in top crust for steam to escape. Bake at 425 about 40 minutes.
Chorizos (mexican sausage) Chop the meat roughly, (or purchase ground pork), together with the fat.
Toast the chilies well, turning them from time to time so they do not burn.
While they are still warm and flexible, slit them open and remove the seeds
and veins. As they cool
Basic garlic salad dressing and marinade SOURCE: The Garlic Cookbook by David DiResta, copyright 1994, ISBN
#1-55867-108-0. MM format by Ursula R. Taylor.
Combine all ingredients in a small bowl and mix together thoroughly.
Serve on antipasto or use as a dressing on a salad. T
Berry granita In a small pot over medium heat, combine the water and sugar substitute. Bring to a boil. Boil for 2 minutes, then set aside to cool to room temperature.
In a food processor fitted with a metal blade, combine the berries, lemon zest, lemon juice and coo
Spicy peanut dressing Mix all ingredients in a blender.
Contributor: California pizza kitchen
Southwestern sausage casserole Cook, drain, and crumble sausage.
Cut tortillas into half-inch strips.
In a greased 13 x 9 baking dish, layer half of the tortilla strips, chilies, sausage and cheese.
Repeat layers.
In a bowl, beat the eggs, milk and seasonings; pour over cheese.
Sprinkl
Italian sausage spaghetti sauce Cut Italian sausage into 2-inch lengths. Brown sausage off
in olive oil (about half cook it), remove from pan and put
aside, Add flour to oil that was used and make roux. Add
onions, celery, and bell pepper. Stir and cook until tender
or clear. Add wa
Skillet sausage and bean stew 1. Combine sausage slices and onion in large nonstick skillet; cook and
stir over medium-high heat 5-7 minutes or until meat is no longer pink.
Drain drippings,
2. Stir in potatoes, beans, water, bouillon, oregano and red pepper; reduce
heat to
Sausage apple omelet roll Combine 1/2 cup salad dressing,flour,salt;gradually add milk and beaten egg yolks.Cook,stirring constantly,over low heat until thickened. Remove from heat;cool 15 minutes.Fold in stiffly beaten egg whites.Pour into 15 x 10 x 1" jelly roll pan lined w
Cheese sausage biscuits Crumble sausage into a large skillet; add onion and cook over medium heat
until sausage is browned. Drain well on paper towels.
Combine all ingredients, stirring until dry ingredients are moistened. Drop
batter by heaping tablespoonfuls about 2 i
Portugese stew with turkey sausage If using white beans (may also use navy or chick-peas), pick over and discard any damaged beans or stones. Rinse the beans. Place in a bowl; add plenty of water to cover and let stand for about 3 hours. Drain the beans and place in a saucepan with water
Japanese salad dressing Mix ingredients well and chill.
Asparagus cornet with lemon dressing ** See recipe for Puff Pastry.
For the pastry cornets:
=======================
Roll the pastry out onto a lightly floured work surface to 3" x
20" rectangle, 1/4" thick. Cut the rectangle into 4 long strips, each
3/4&
All-purpose salad dressing In a small bowl whisk together wine, vinegar, and mustard until blended.
Slowly pour in olive oil, whisking constantly. Whisk in oregano, parsley,
and garlic. Use for a dressing on mixed greens.
Caesar dressing
Pasta with chicken sausage and broccoli 1. Cut broccoli into 3 inch pieces, disgarding stems.
2. Blanch broccoli in a large pot of boliling water until tender, about 5 minutes.
3. Before draining, reserve 1 cup of broccoli water.
4. Drain and rinse broccoli with cold water. Drain on towel.
5. C
Smoked sausage antipasto salad Brown smoked sausage in a skillet and drain well on paper towels.
Arrange lettuce on a large serving dish and top with vegetables and
sausage. Add Feta cheese. Pour dressing over salad and serve.
Total preparation and cooking time: 15-20 minutes.
Low-calorie apple dressing 1 x Celery Stalk, chopped
1 x Green Onion (scallion), minced
1/2 ts Ground Sage
1/4 ts Dried Thyme
Combine all the ingredients in a bowl and toss. Spoon into a small
baking dish. Cover with aluminum foil and bake in a 325-degree ove
Sicilian style turkey sausage ^ Prepare casings. Using fine disk, grind turkey, mix with remaining ingredients and grind
again. Stuff into casings and twist off into 3 " links. Cook in vegetable oil until browned and cooked through.
Taco salad with cumin dressing (wedman 2) Toast the tortillas on a baking sheet in a 400 F oven for about 10 min.
While hot, sprinkle on the Parmesan cheese. Cool and break into bite-size
pieces.
Chop the lettuce and arrange it in the bottom of a salad bowl. Make the
cumin dressing by combining
Berry muffins Preheat oven to 425F. Grease a 12 muffin (2 1/2") tin. Combine mix and sweetener equivalent to 1/4 cup sugar in bowl; add yogurt. Add egg; beat with fork until well combined. Fold berries gently into batter with rubber spatula; place about 1/4 cup b
Potato salad dressing * I use reduced fat mayonnaise instead of fatfree because I think the
fatfree is totally tasteless and why bother. I make this very rarely, so I
justify the use of the mayonnaise to myself.
This is better if you make the potato salad ahead of
Mai fun chicken salad with hoisin dressing *Note: Mai fun should be prepared according to package directions.
*Chicken breasts should be skinned, boned and cut into thin slices.
**Snap peas should be blanched and chilled. ***Suggested vegetable
garnishes: Japanese or regular cucumber slice
Skillet sausage and peppers In a large, no-stick skillet, brown the sausages until they are firm enough to slice. Remove the sausages and slice; set aside.
Add oil to the skillet and heat over a medium-high flame. Add garlic, and fry about 10-15 seconds. Add the vegetables and th
Potato salad with beer dressing Boil potatoes in medium-size saucepan until just tender. Peel and
slice. Fry bacon until crisp. Break into small pieces and mix with
onion, celery and salt; set aside. Stir melted butter and flour in a
small saucepan until blended. Add must
Wagon wheel sausage pie Cook sausages and drain. Grease 10 inch pie plate. Spread potatoes in pie
plate. Mix together next 5 ingredients and spread over potatoes. Arrange
sausages in spoke fashion on top. Mix together bisquick, milk and eggs and
pour around sausages.
Honey mustard garlic dressing Combine all ingredients.
keeps 4 days.
Contributor: Moosewood cookbook
Bread stuffing or dressing Combine all ingredients in a bowl, toss to mix well. Stuff into a 10-pound turkey or 4 Cornish hens. 4-6 servings.
Good with fat-free gravy. May be covered and baked 30 min. in casserole 350- 375 F
oven to avoid added fat. Cook the turkey with a chunk
Sausage broccoli chowder In a skillet, cook and crumble sausage till done. Remove to paper towel, set aside. In same pan, saute onion, garlic and mushrooms in butter till tender, set aside. In large pan, cook broccoli and carrots in chicken broth till tender. Stir in sausage
Sausage links
Baked pasta with chicken sausage 1. Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minu
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