Sentences with phrase «version of sausage»

No respectable Italian - American home would be without a version of sausage, peppers and onions.

(Penzeys admits that this «Russian» spice blend is a re-named version of a sausage - spice mix they sold in the past.)

The Creole version of this sausage is much spicier than those made in France.

Not exact matches

Some places put the grilled sausage into a crispy ciabatta bun, accompanied by roasted peppers — the Calabrian version of the good old hot dog.

Watch how HotandFlashy makes her version of kale, chicken sausage and white bean soup:

I've made a vegetarian version; I often prepare dried black beans instead of using canned; I've used fresh pumpkin, added sausage... Thank you!

Our version of this New Orleans favorite starts with a classic dark roux and combines onion, green pepper, andouille sausage, tomatoes, okra and shrimp to make a delicious one - dish dinner.

I thought the sausage taste of these was pretty accurate, and I would probably keep the seasonings about the same in a gluten version.

By the way, the adult version of this includes nitrate free turkey or chicken sausages and whole grain mustard.

By replacing the fat - filled dairy ingredients from the original with fat - free milk and chicken broth, and by using lean Italian turkey sausage, we can whack around fifteen grams of fat off the original version.

This version — with its smoky, creamy filling and crunchy topping of fried chorizo sausage — is especially delicious.

What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages

Breakfast burgers are an upgraded version of breakfast sausage with extra nutrients and spices.

The sausage that goes into traditioal versions of this type of gravy typically has a bit of maple syrup in it, so that's why.

A few favorites are lentil, ribolita and a veganized version of a farro, mushroom, sausage and escarole soup that is on the Whole Foods site.

They're a bit like a sausage sandwich in a bite sized mini muffin kind of version!

I've been making these paleo sausage breakfast patties for about 3 weeks straight and each batch I tweaked the amount of seasonings until I settled on this version, which is just perfect for my taste.

Soft torpedo rolls filled with crumbled Italian sausage, sweet bell peppers, onions, marinara sauce and melted mozzarella are the simple ingredients that make these Italian Sloppy Joes a delicious twist on the classic American version of this iconic sandwich.

I will keep my eye out for the whole wheat version and the healthier kind of sausages too.

Or you may like The Flavor Blender's version of Roasted Panzenella Salad with Balsamic Honey Mustard Dressing which has juicy sausages in it!

Beans and mushrooms stand in for shrimp and sausage for a totally plant - based, gluten - free and oil - free version of Southern comfort food that's just as good as the original!

Besides this soup, I used the sausages in a low - fat version of baked ziti that I will share with you soon.

Place a serving of grilled salmon or steak atop a pile of caramelized onions, or serve with Italian sausage (a local version) and oven roasted tomatoes; simmer with chicken, beef or vegetable broth, a handful of chopped herbs and a splash of wine (optional) for a delicious soup; use as a salad topping mid-winter (maybe with a little bacon) to brighten the season's coarser salad greens; try lentils with caramelized onions and plain yogurt, a universal and delicious combination.

You can even eliminate the sausage altogether if you'd like a vegetarian version of the chili.

Tortellini Soup with Italian sausage (Quick Version): Hearty Italian soup, full of flavours and so easy to make!

Orrechiette with broccoli rabe and sausage is one of my all - time favorite meals, can't wait to try your baked version!

1 16oz package of Polska Kielbasa / Polish Sausage, sliced (I used the turkey version) 1 1/2 peppers, sliced (I used 1/2 each of red, green and yellow peppers) 1 small onion, sliced 3 cloves garlic, minced 2 Tbsp butter bay leaf (optional, but adds great flavor) salt and pepper 1 16 oz package of frozen pierogies

Mario Batali creates a simple version of Italian porchetta, wrapping butterflied pork shoulder around a sausage - and - fennel stuffing before roasting.

My adapted version of Delicious Jambalaya with Chicken Sausage and Shrimp is so good, it has become a family favorite!

In this deconstructed version, banana peppers are the boats to float herbes de Provence — spiced sweet sausage down a river of tomato sauce with little mozzarella hats.

Some versions of traditional gumbo do have andouille sausage, but sausage is a bit tougher to replicate than meatballs, so I decided not to attempt it.

And I've got other versions of vegan gravy on this site involving other stuff like caramelized onions or homemade vegan sausage.

Many countries in the Middle East and Eastern Mediterranean claim a version of their own, like Tunisian chakchouka, made with peppers and harissa, and a Moroccan version made with lamb sausage and harissa.

Add chili to your next barbeque to top grilled sausages for an upgraded version of chili dogs.

I loved this dish so much I was inspired to recreate it at home, and my own version of Garlicky Greens and Beans with Sausage I now present to you.

I've never had an authentic version of étouffée, which would normally be made with some type of shellfish, or maybe sausage.

This is a recipe for Smoked Sausage and Cheesy Orzo kind of like a grown up version of hot dogs and macaroni - only with smoked sausage anSausage and Cheesy Orzo kind of like a grown up version of hot dogs and macaroni - only with smoked sausage ansausage and orzo.

In the following recipe from the Candle 79 Cookbook (available November 2011), saffron - scented vegetables and meat - free sausage combine to make a crowd - pleasing version of a classic Spanish dish.

Most restaurants make pork fried rice with generic pieces of barbecued meat; Andrew Carmellini uses both seared ground pork and sweet, aromatic Chinese sausage in his playful version.

The egg kofta is basically the Indian version of a scotch egg, except the coating is much more exciting: sausages and breadcrumbs are swapped out for meat (goat and lamb are both a-okay options), ginger, garlic, and chiles.

There's even a «Luxus» version («for those very special moments in life»), a prime example of Berlin ironic humor: a whole sausage with a piece of gold leaf draped over the top, surrounded by a pool of Currywurst sauce on a white china plate and accompanied by a glass of Sekt (German sparkling wine).

The East German version uses skinless sausages, supposedly invented out of necessity when sausage skins were scarce in the early era of post-war rationing.

Traditional Filipino fried rice is served with a type of sausage that is filled with preservatives, so this is a cleaner version of that breakfast.

When I made Chicken Grilled Cheese Sandwich for Vishal, I also made a vegetarian (not Vegan since it has cheese) version for me with Vegan Chipotle Sausage (one of my favorites), asparagus, pickled jalapenos, and tart - sweet cranberries.

makes the best version of The Bomb Italian Sausage Sandwich that we have ever had.

By placing a disposable diaper inside a Diaper Genie ®, you add yet another layer of plastic - plastic that, if you have the original version, twists the diaper up into little poop sausages.

This attractive pillow version of one of America's most popular food, complete with bun, sausage,...

Alsatian food is considered one of the top favorite cuisines in France, from Tarte Flambée, a bacon and onion tart (see my vegetarian version), to Choucroute (sauerkraut with meat), Cervelas (a type of pork sausage) and Bacheofe (a meat and vegetable stew).

I'm not typically a fan of fake meats, but after trying the sweet Italian version of Beyond Sausage at Wurstküche in Los Angeles, I couldn't wait to eat it again.

This lightened version of traditional cornbread dressing uses either chicken or turkey sausage and fat - free, reduced sodium broth, and stone - ground cornmeal.