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cooking.nytimes.com
This recipe is an adaptation of one created by Tamasin Day-Lewis, the Stevie Nicks of British cookery A casserole recipe that she credits to the British food writer Jane Grigson has just four ingredients — sausage, cabbage, butter and pepper — but after two and a half hours in the oven, it emerges mysterious and succulent.
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A very thick and dark sauce with a little red pepper kick. Serve with browned Italian sausages, or omit them for a vegetarian meal. This sauce freezes well too.
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Proof that making your own pizza is not pie in the sky.
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Get Sausage and Broccolini Pizza Recipe from Food Network
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Get Grilled Sausage Pizza with Bell Pepper Salad Recipe from Food Network
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Incorporate sausage into a crowd-pleasing pasta salad using gemelli pasta and smoked mozzarella.
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Supper cooks while you put your feet up! Spicy sausage skillet simmers with veggies and snazzy Pace® to serve over linguine.
cooking.nytimes.com
This is a soulful dish: handmade meatball sausages subtly seasoned with onion, garlic, cumin, cinnamon, allspice and nutmeg and baked in a bubbling tomato sauce It was originally made by Greeks who lived in Smyrna, which is now Izmir, Turkey In the early 1920s many of them returned to Greece after the Greco-Turkish war.
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In Italy, spirited chicken dishes like this one are known as 'pollo alla contadina' or peasant-style chicken. Serve with pasta such as fettuccine or linguine.
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Red-pepper flakes give the soup its spiciness; to turn up the heat another notch, use hot Italian sausage instead of mild.