Acquire great cooking skills and create delicious appetizers
Sheet Pan Sausage & Veggies is a perfect dish that you can prepare for parties and celebrations at home. It offers broccoli, sweet potato, sausage, and bell peppers, which are seasoned with Italian seasoning, garlic, and olive oil. All these ingredients will be roasted to …
Ingredients: 1 1/4 cups all-purpose flour 1/2 teaspoon coarse salt 1/4 teaspoon ground pepper 1/2 teaspoon cayenne pepper 1 1/2 teaspoons baking powder 2 cups grated cheddar (1/2 pound) 1 pound bulk breakfast sausage 1/2 large yellow onion, grated on large holes of a box …
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Image Source:*midwestliving.com
Source:midwestliving.com
Ingredients: for the pretzel dough: warm water – 1 cup sugar – 1 tbsp salt – 2 tsp active dry yeast – 1 package beer – 1/2 cup all purpose flour – 4 1/2 cups butter – 4 tbsp, melted for the filling: Italian sausage – 1 pound, browned cheddar cheese – 1 pound, …
Ingredients: 1 1/4lb bulk Italian pork sausage 1jar (26 to 28 oz) tomato pasta sauce (any variety) 1package (25 to 27 1/2 oz) frozen cheese-filled ravioli 2 1/2cups shredded mozzarella cheese (10 oz) 2tablespoons grated Parmesan cheese Steps: 1-In 10-inch skillet, cook sausage over medium …
Set the pastry sheet out to thaw. Heat the oven to 375°F. Beat the the egg and water in a small bowl with a fork or whisk.
Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 13 x 9-inch rectangle. Brush the pastry with the honey mustard. Cut the pastry into 8 (about 4 1/2 x 3-inch) rectangles.
Place 1 piece kielbasa on the long edge of each pastry rectangle. Brush the edges with the egg mixture. Roll the pastry around the kielbasa and press the seams and pinch the edges to seal. Place the filled pastries seam-side down onto a baking sheet. Brush the pastries with the egg mixture.
Bake for 25 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on a wire rack for 10 minutes. Serve whole or cut crosswise into thick slices. Serve with additional honey mustard for dipping.
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Image Source:*campbells.com
Source:campbells.com
Ingredients: 1 pound penne, rigatoni or medium shells 1 tablespoon extra-virgin olive oil 8 hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 pounds) 3/4 cup dry white wine 3/4 cup heavy cream 3 tablespoons grainy mustard Pinch of crushed red pepper …
INGREDIENTS: Topping 1 cup whole milk ricotta cheese ½ cup fresh basil leaves, chopped ½ tsp kosher salt Pasta ¼ tsp kosher salt, plus more for the pasta 1 lb(s) rigatoni pasta 1 Tbsp olive oil 1 lb(s) sweet Italian sausage, casings removed 1 large …
Ripe, summer tomatoes are juicy and delicious in this pasta dish, with no seeding or peeling necessary.
8 ounces uncooked penne
8 ounces sweet Italian sausage
2 teaspoons olive oil
1 cup vertically sliced onion
2 teaspoons minced garlic
1 1/4 pounds tomatoes, chopped
6 tablespoons grated fresh pecorino Romano cheese, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup torn fresh basil leaves
Step 1:
Cook pasta according to package directions, omitting salt and fat; drain.
Step 2:
Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper. Sprinkle with remaining 1/4 cup cheese and basil.
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Source:myrecipes.com
Ingredients: Fonduta Sauce: 3/4 cup milk 1/2 cup heavy cream 6 ounces (about 3 cups) grated Pecorino Romano 1/4 cup chopped fresh basil leaves Manicotti: 2 tablespoons olive oil, plus extra for drizzling 1 pound sweet Italian sausage, casings removed 1 large or 2 small …