1 Tbl olive oil
1 pound (about 4 sausages) hot or sweet italian sausages, casings removed
3/4 cup heavy cream
3/4 cup prepared tomato sauce
1 1/2 cups frozen peas, thawed
salt and freshly ground black pepper to taste
1 pound rigatoni pasta or your favorite
Grated Parmesan cheese or bottle
1. Heat the olive oil in a large skillet over medium high heat. Crumble the sausages into the pan and cook until browned, 3 to 5 minutes. Stir in the cream and tomato sauce and simmer until slightly thickened, about 5 minutes. Add the peas and cook for 2 minutes more. Season with salt and pepper.
2. Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions. Drain well. Add the rigatoni to the sauce in the skillet and stir to combine. Serve with grated parmesan cheese.
Sunday, August 7, 2011
Sauteed Shrimp with Bacon, and Mushrooms By Deen Bros
5 slices bacon ( about 5 ounces) diced
10 ouunces mushrooms, sliced
1 green bell pepper seeded and diced
1/4 cup scallions (white and light green parts)
1 pound large shrimp, peeled and deveined
3/4 tsp freshly ground black pepper
Tabasco or other hot sauce to taste
1. Brown the bacon in a large skillet over medium high heat. Cook for 5 to 7 minutes, or until crisp. Increase the heat to high. Add the mushrooms, bell pepper, and scallions and cook for 7 to 10 minutes, or until vegetables are softened and the mushroom liquid has mostly evaporated. Move the bacon and vegetables to one side of the skillet.
2. Add the shrimp to the skillet and cook for 3 minutes, or until opaque. Stir all the ingredients to combine. Season with salt,pepper and Tabasco sauce. Serve Hot.
10 ouunces mushrooms, sliced
1 green bell pepper seeded and diced
1/4 cup scallions (white and light green parts)
1 pound large shrimp, peeled and deveined
3/4 tsp freshly ground black pepper
Tabasco or other hot sauce to taste
1. Brown the bacon in a large skillet over medium high heat. Cook for 5 to 7 minutes, or until crisp. Increase the heat to high. Add the mushrooms, bell pepper, and scallions and cook for 7 to 10 minutes, or until vegetables are softened and the mushroom liquid has mostly evaporated. Move the bacon and vegetables to one side of the skillet.
2. Add the shrimp to the skillet and cook for 3 minutes, or until opaque. Stir all the ingredients to combine. Season with salt,pepper and Tabasco sauce. Serve Hot.
Friday, August 5, 2011
Winter White Lasagna by Rachael Ray, Sausage simple easy,yummy
2 tbl. EVOO
2 1/2 pnds. sweet or hot italian chicken sausage
removed from the casings.
1 pound button mushrooms sliced (optional)
salt and pepper to taste
4 tbl. (1/2stick) butter
4 tbl all purpose flour
2 cups milk
2 c. chicken stock
a gemerous dash amount of freshly grated nutmeg
1 box of no boil lasagna noodles or regular
4 cups shredded Italian Four Cheese blend or shredded provolone
Heat EVOO in a large skillet over medium high heat. Add the sausage and cook,breaking it up with a spoon, until the meat is crumbled and golden brown,about 10 minutes. Add the mushroom (optional) to the pan and cook until golden brown 5 to 6 minutes. Season the mixture with salt and pepper and reserve.
While the meat is browning up place a large sace pot over medium high heat and melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute,stirring. Whisk in the milk and chicken stock and bring the sauce up to a bubble. Season the sauce with nutmeg and salt and pepper,then simmer until it thicken,3 to 4 minutes.
Assemble the lasagna by ladling a snall amount (about 1/2 c, just eyeball it) of the sauce into the bottom of a 13X9 inch baking dish. Lay 3 of the lasagna noodles over the sauce and top them with about 1/3 of the sausage mushroom mixture. Top with about one cup of the sauce and 1 c of shredded cheese (about 2 generouss handfuls). Make 2 more layer mixtures. 1 c of the sauce, and about 1 c of the shredded cheese for each layer. Top the lasagna off with the last noodles, the remaining sauce and the remaining shredded cheese.
Cover the pan with aluminum foil and bake the lasagna for 30 minutes. Remove the foil and bake for another 15 minuttes or until the cheese is meltedand the sauce is bubbly.
2 1/2 pnds. sweet or hot italian chicken sausage
removed from the casings.
1 pound button mushrooms sliced (optional)
salt and pepper to taste
4 tbl. (1/2stick) butter
4 tbl all purpose flour
2 cups milk
2 c. chicken stock
a gemerous dash amount of freshly grated nutmeg
1 box of no boil lasagna noodles or regular
4 cups shredded Italian Four Cheese blend or shredded provolone
Heat EVOO in a large skillet over medium high heat. Add the sausage and cook,breaking it up with a spoon, until the meat is crumbled and golden brown,about 10 minutes. Add the mushroom (optional) to the pan and cook until golden brown 5 to 6 minutes. Season the mixture with salt and pepper and reserve.
While the meat is browning up place a large sace pot over medium high heat and melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute,stirring. Whisk in the milk and chicken stock and bring the sauce up to a bubble. Season the sauce with nutmeg and salt and pepper,then simmer until it thicken,3 to 4 minutes.
Assemble the lasagna by ladling a snall amount (about 1/2 c, just eyeball it) of the sauce into the bottom of a 13X9 inch baking dish. Lay 3 of the lasagna noodles over the sauce and top them with about 1/3 of the sausage mushroom mixture. Top with about one cup of the sauce and 1 c of shredded cheese (about 2 generouss handfuls). Make 2 more layer mixtures. 1 c of the sauce, and about 1 c of the shredded cheese for each layer. Top the lasagna off with the last noodles, the remaining sauce and the remaining shredded cheese.
Cover the pan with aluminum foil and bake the lasagna for 30 minutes. Remove the foil and bake for another 15 minuttes or until the cheese is meltedand the sauce is bubbly.
Monday, August 1, 2011
Saisage Lasagne From Lafayette ward cook book
From Lafayette ward cook book
1 1b. hot bulk sausage or milk
3 cloves garlic
1 tsp. basil
1/2 tsp. oregano
1 1/2 tsp. salt
2 (6oz.) cans tomato paste
3/4 c. water
8 oz. lasagne noodles
1 1b. ricotta cheese
1/2 c Parmesan cheese
1 Tbsp. parsley
8 oz. Mozzerella cheese
Brown and crumble sausage,drain off fat and add seasonings,tomato paste and water. Simmer for about 1 hour, add water if needed. Cook noodles in salted water until tender,drain,blanch and blot on paper towels. Place overlaping layers of noodles in the bottom of a large dish,layer 1/2 of the ricotta,the sauce, the parmesan cheese, and the parsley top with half of mozzerella cheese. Repeat layering as established; bake at 375 for 45 min serves 8 to 10.
1 1b. hot bulk sausage or milk
3 cloves garlic
1 tsp. basil
1/2 tsp. oregano
1 1/2 tsp. salt
2 (6oz.) cans tomato paste
3/4 c. water
8 oz. lasagne noodles
1 1b. ricotta cheese
1/2 c Parmesan cheese
1 Tbsp. parsley
8 oz. Mozzerella cheese
Brown and crumble sausage,drain off fat and add seasonings,tomato paste and water. Simmer for about 1 hour, add water if needed. Cook noodles in salted water until tender,drain,blanch and blot on paper towels. Place overlaping layers of noodles in the bottom of a large dish,layer 1/2 of the ricotta,the sauce, the parmesan cheese, and the parsley top with half of mozzerella cheese. Repeat layering as established; bake at 375 for 45 min serves 8 to 10.
Sausage Jambalaya Lafayette ward cook book
2 lb. smoked sausage
1/2 c. oil
1 large onion chopped
2 stalks celery, chopped
1 medium bell pepper chopped
2 c. water
Salt to taste
black pepper and cayenne to taste
Green onions and parsley to taste
2 c. uncooked rice
Cut smoked sausage into 4 inch links and boil in 2 quarts of water for 25 minutes. Pour out excess water and slice sausage into bite size pieces. Brown sausage in heavy skillet in cooking oil until well browned. Add onion, celery and bell pepper and cook until onion is transparent.
Add rice and water, along with seasonings; cover and cook over low heat stiring frequently. Add green onions and parsley right before serving. (If rice does not eem to be cooking thoroughly the process, continue adding water in small amounts until cooked and no longer mushy maybe 1 hour).
1/2 c. oil
1 large onion chopped
2 stalks celery, chopped
1 medium bell pepper chopped
2 c. water
Salt to taste
black pepper and cayenne to taste
Green onions and parsley to taste
2 c. uncooked rice
Cut smoked sausage into 4 inch links and boil in 2 quarts of water for 25 minutes. Pour out excess water and slice sausage into bite size pieces. Brown sausage in heavy skillet in cooking oil until well browned. Add onion, celery and bell pepper and cook until onion is transparent.
Add rice and water, along with seasonings; cover and cook over low heat stiring frequently. Add green onions and parsley right before serving. (If rice does not eem to be cooking thoroughly the process, continue adding water in small amounts until cooked and no longer mushy maybe 1 hour).
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