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An Italian favorite gets a Mexican makeover. Wonton wrappers are stuffed with chorizo sausage, cilantro, garlic, cumin, ricotta, and Mexican cheese. Serve with marinara sauce (add chopped cilantro to the marinara for a bit of Mexican flavor).
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This Philly-inspired breakfast cheesesteak piles chicken sausage, peppers and cheese atop thick slices of French toast.
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A spicy mix of ground turkey, chicken, and pork sausage makes for a great tasting meatloaf. Cover the meatloaf with cooked bacon slices before glazing if you like a smokier flavor.
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Layers of sourdough bread, spinach, soy sausage, and cheese are baked in a mixture of egg and milk for an easy brunch recipe for a crowd.
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Tomatoes hollowed out and stuffed with canned tomatoes with green chile peppers, bread crumbs, cheese and smoked sausage. Substitute the fresh flesh of the tomatoes for the canned tomatoes with chiles, if you like. Sausage is an optional ingredient.
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Using a dried-fruit-and-nut bread in this classic sausage-apple dressing is a super shortcut.
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Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time.
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This recipe is by Jonathan Reynolds and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These crunchy lettuce-wrapped appetizers are packed with fried rice vermicelli fritters, crispy roasted Peking duck, and Chinese mushrooms.
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This recipe is by Jacques Pepin and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A New Orleans favorite, spicy andouille sausage gives this healthy green stew a kick of Cajun flavor.
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Here's a unique recipe for a deconstructed egg roll - think egg roll ingredients without the fried wrapper - that is served simply in a bowl.