Not exact matches
When the sausage was finished cooking and
out of the pot, I added the
onions and pepper to the hot
skillet and sautéed until medium soft.
You really want to use the leanest meat possible — if there is a lot
of grease in your
skillet you should drain some
of it
out before adding the
onions.
I made two modifications due to my kitchen supplies — I cooked the whole thing in a large cast iron
skillet (turned
out beautifully, took about the same amount
of time) and used shallots because I was
out of green
onions.
Add the
onion to the
skillet with the bacon fat and cook over low - medium heat until well caramelized, 10 - 15 minutes (if leaving the bacon
out of the salad, cook your red
onion in a couple
of tablespoons
of olive oil instead).
When I removed the chicken after sautéing I added half
of a yellow
onion before adding the sauce to the
skillet, didn't bother wiping
out the
skillet (missed that part in the directions).
Preheat oven to 350 ° F In a large
skillet, brown meat with chopped
onion, pepper, and garlic Add tomatoes, salt, pepper, and green beans Cook for about 10 minutes, until green beans have thawed
out and much
of the liquid has been absorbed Spread into an even layer in a casserole dish With a large spoon or spatula, scoop mashed cauliflower on top, and spread to cover evenly Grate some cheddar and parmesan cheese on top Bake for 30 min at 350 ° F Broil for a few minutes at the end, watching carefully, if you want the cheese crunchy on top Cool for 15 minute before serving