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New potatoes are simmered with onion, celery, carrots and kielbasa in this simple soup.
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Save time by using turkey sausage instead of making mini turkey meatballs from scratch.
cooking.nytimes.com
The Captain’s Blood is similar to a daiquiri, except that it’s made with dark rum instead of white and a small but essential measure of falernum (a syrup flavored with spices, often nuts, sometimes lime, sometimes alcoholic and sometimes not, often used in Caribbean rum drinks) I prefer my Captain’s Blood on the tart side, but you can adjust the amount of sugar to make it as sweet or as sharp as you like.
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A winter salad dressing recipe made with blood orange juice, lemon juice, shallots, and whole-grain mustard.
cooking.nytimes.com
This classic recipe will come together in the time it takes to make a frittata or a stack of pancakes for brunch You could also try frying the patties in a cast-iron pan alongside eggs in a hole As the maple-and-sage-tinged fat renders out of the sausage, the bread will thirstily absorb it
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Thin spaghetti cooks up fast and fresh with Italian sausage, asparagus, and tomatoes for an easy weeknight meal.
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Get Vampire Blood Drink Recipe from Food Network
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A delicate veal sausage packed with flavor—it beats store-bought every time.
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Give lasagna a quick and easy pizza makeover by baking sausage, ricotta, marinara sauce, and mozzarella on flatbreads.
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Not found much outside south central Texas, sausage ranchera is spicy but not overly hot. Best served with a slotted spoon onto flour tortillas for yet another...
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This easy make-ahead casserole recipe has cheddar and Jack cheese, eggs, sausage, and bread baked into a satisfying breakfast or brunch dish.