Sausage Stroganoff Recipe
* 4 Servings
* Prep/Total Time: 25 min.
Ingredients
* 1 pound bulk pork sausage
* 1 medium onion, chopped
* 1/2 pound fresh mushrooms, sliced
* 1-1/4 cups chicken broth, divided
* 1 tablespoon Worcestershire sauce
* 1/4 teaspoon pepper
* 1/4 cup all-purpose flour
* 1 cup (8 ounces) sour cream
* 2 tablespoons minced fresh parsley, optional
* Hot cooked noodles
Directions
* In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in mushrooms; cook for 1 minute. Add 1 cup broth, Worcestershire sauce and pepper; cover and simmer for 5 minutes or until heated through.
* In a small bowl, combine remaining broth and flour; stir until smooth. Gradually stir into skillet. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sour cream. Stir until heated through (do not boil). Add parsley if desired. Serve with noodles. Yield: 4 servings.
Nutrition Facts: 1 serving (1 cup) equals 415 calories, 31 g fat (15 g saturated fat), 81 mg cholesterol, 832 mg sodium, 16 g carbohydrate, 2 g fiber, 14 g protein.
Sunday, November 15, 2009
Potato Sausage Supper Recipe-slow cooker
Potato Sausage Supper Recipe
6-8 Servings Prep: 15 min. Cook: 6 hours
Ingredients
* 4 medium potatoes, peeled and sliced
* 1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
* 2 medium onions, sliced and separated into rings
* 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
* 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
* 1 package (10 ounces) frozen peas, thawed
Directions
* In a greased 5-qt. slow cooker; layer a third of each of the potatoes, sausage, onions and cheese soup. Repeat layers twice.
* Pour celery soup over the top. Cover and cook on low for 5-1/2 hours or until the potatoes are tender. Add the peas and cook 30 minutes longer. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1-1/2 cups) equals 357 calories, 20 g fat (7 g saturated fat), 44 mg cholesterol, 1,226 mg sodium, 35 g carbohydrate, 5 g fiber, 14 g protein.
6-8 Servings Prep: 15 min. Cook: 6 hours
Ingredients
* 4 medium potatoes, peeled and sliced
* 1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
* 2 medium onions, sliced and separated into rings
* 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
* 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
* 1 package (10 ounces) frozen peas, thawed
Directions
* In a greased 5-qt. slow cooker; layer a third of each of the potatoes, sausage, onions and cheese soup. Repeat layers twice.
* Pour celery soup over the top. Cover and cook on low for 5-1/2 hours or until the potatoes are tender. Add the peas and cook 30 minutes longer. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1-1/2 cups) equals 357 calories, 20 g fat (7 g saturated fat), 44 mg cholesterol, 1,226 mg sodium, 35 g carbohydrate, 5 g fiber, 14 g protein.
Potato Sausage Casserole Recipe
Potato Sausage Casserole Recipe from tastes of home
* 6 Servings
* Prep: 20 min. Bake: 65 min.
Ingredients
* 1 pound bulk pork sausage
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 3/4 cup milk
* 1/2 cup chopped onion
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 3 cups sliced peeled potatoes
* 2 cups (8 ounces) shredded cheddar cheese
* Minced fresh parsley, optional
Directions
* In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. Combine the soup, milk, onion, salt and pepper.
* In a greased 2-qt. baking dish, layer half of the potatoes, soup mixture and sausage. Repeat layers.
* Cover and bake at 350° for 1 hour or until potatoes are tender. Sprinkle with cheese; bake, uncovered, for 2-3 minutes or until the cheese is melted. Garnish with parsley if desired. Yield: 6 servings.
Nutrition Facts: 1 serving (1 cup) equals 430 calories, 29 g fat (15 g saturated fat), 77 mg cholesterol, 1,130 mg sodium, 25 g carbohydrate, 2 g fiber, 17 g protein.
* 6 Servings
* Prep: 20 min. Bake: 65 min.
Ingredients
* 1 pound bulk pork sausage
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 3/4 cup milk
* 1/2 cup chopped onion
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 3 cups sliced peeled potatoes
* 2 cups (8 ounces) shredded cheddar cheese
* Minced fresh parsley, optional
Directions
* In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. Combine the soup, milk, onion, salt and pepper.
* In a greased 2-qt. baking dish, layer half of the potatoes, soup mixture and sausage. Repeat layers.
* Cover and bake at 350° for 1 hour or until potatoes are tender. Sprinkle with cheese; bake, uncovered, for 2-3 minutes or until the cheese is melted. Garnish with parsley if desired. Yield: 6 servings.
Nutrition Facts: 1 serving (1 cup) equals 430 calories, 29 g fat (15 g saturated fat), 77 mg cholesterol, 1,130 mg sodium, 25 g carbohydrate, 2 g fiber, 17 g protein.
Creamy Potato and Sausage Casserole
Creamy Potato and Sausage Casserole
Many casserole recipes make large quantities, but here’s one that’s just right for two. It’s easily doubled if you prefer.
Prep Time: 30 Min makes: 2 servings
INGREDIENTS
4 oz. bulk light turkey and pork sausage
1 cup frozen peas and carrots, thawed
1/3 cup milk
1 (10 3/4-oz.) can condensed 98% fat-free cream of mushroom soup
1 1/2 cups frozen potatoes O´Brien with onions and peppers
2 tablespoons Progresso® Plain Bread Crumbs
1 teaspoon margarine or butter, melted
DIRECTIONS
1. Heat oven to 375°F. Spray two 2 to 2 1/2-cup individual casseroles with nonstick cooking spray. In small nonstick skillet, cook sausage over medium-high heat until no longer pink, breaking apart sausage with spoon. Drain.
2. Stir in peas and carrots, milk and soup. Layer half of potatoes and half of sausage mixture in each sprayed casserole.
3. In small bowl, combine bread crumbs and margarine; mix well. Sprinkle evenly over casseroles.
4. Bake at 375°F. for 15 to 20 minutes or until bubbly and lightly browned.
Many casserole recipes make large quantities, but here’s one that’s just right for two. It’s easily doubled if you prefer.
Prep Time: 30 Min makes: 2 servings
INGREDIENTS
4 oz. bulk light turkey and pork sausage
1 cup frozen peas and carrots, thawed
1/3 cup milk
1 (10 3/4-oz.) can condensed 98% fat-free cream of mushroom soup
1 1/2 cups frozen potatoes O´Brien with onions and peppers
2 tablespoons Progresso® Plain Bread Crumbs
1 teaspoon margarine or butter, melted
DIRECTIONS
1. Heat oven to 375°F. Spray two 2 to 2 1/2-cup individual casseroles with nonstick cooking spray. In small nonstick skillet, cook sausage over medium-high heat until no longer pink, breaking apart sausage with spoon. Drain.
2. Stir in peas and carrots, milk and soup. Layer half of potatoes and half of sausage mixture in each sprayed casserole.
3. In small bowl, combine bread crumbs and margarine; mix well. Sprinkle evenly over casseroles.
4. Bake at 375°F. for 15 to 20 minutes or until bubbly and lightly browned.
kraft sausage potatoe casserole
rep Time:
20 min
Total Time:
1 hr 5 min
Makes:
16 servings, 3/4 cup each
What You Need
1 cup MIRACLE WHIP Dressing
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 medium onion, chopped (about 1 cup)
1/2 tsp. seasoned salt
1 bag (1 lb. 14 oz.) frozen shredded hash browns
1 lb. smoked sausage, cut into 1/4-inch-thick slices
Make It
PREHEAT oven to 400°F. Mix dressing, sour cream, onions and salt in large bowl. Add potatoes and sausage; mix lightly.
SPOON into 13x9-inch baking dish sprayed lightly with cooking spray; cover with foil.
BAKE 40 to 45 min. or until heated through.
Kraft Kitchens Tips
Healthy Living note:
Save 80 calories and 10 grams of fat per serving, by preparing as directed using MIRACLE WHIP Light Dressing, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and smoked turkey sausage.
Nutritional Information
Calories 210 Total fat 15 g, Saturated fat 5 g
Cholesterol 35 mg, Sodium 440 mg, Carbohydrate 14 g
Dietary fiber 1 g, Sugars 3 g, Protein 5 g
Vitamin A 2 %DV Vitamin C 8 %DV
Calcium 2 %DV Iron 4 %DV
20 min
Total Time:
1 hr 5 min
Makes:
16 servings, 3/4 cup each
What You Need
1 cup MIRACLE WHIP Dressing
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 medium onion, chopped (about 1 cup)
1/2 tsp. seasoned salt
1 bag (1 lb. 14 oz.) frozen shredded hash browns
1 lb. smoked sausage, cut into 1/4-inch-thick slices
Make It
PREHEAT oven to 400°F. Mix dressing, sour cream, onions and salt in large bowl. Add potatoes and sausage; mix lightly.
SPOON into 13x9-inch baking dish sprayed lightly with cooking spray; cover with foil.
BAKE 40 to 45 min. or until heated through.
Kraft Kitchens Tips
Healthy Living note:
Save 80 calories and 10 grams of fat per serving, by preparing as directed using MIRACLE WHIP Light Dressing, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and smoked turkey sausage.
Nutritional Information
Calories 210 Total fat 15 g, Saturated fat 5 g
Cholesterol 35 mg, Sodium 440 mg, Carbohydrate 14 g
Dietary fiber 1 g, Sugars 3 g, Protein 5 g
Vitamin A 2 %DV Vitamin C 8 %DV
Calcium 2 %DV Iron 4 %DV
Red Velvet Cupcakes
McCormick Red Velvet Cupcakes (taken from family circle magazine nov 09)
2 1/2 cups flour
1/2 cup cocoa powder
1 tsp. baking soda
1/2 tsp slat
1 cup butter, softened
2 cups sugar
4 eggs
1cup sour cream
1/2 cup milk
1 bottle (1 ounce) Red Food Color
2 tsp pure vanilla extract
vanilla cream cheese frosting (directions to follow)
Mix flour ,cocoa, baking soda, and salt.set aside. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs., 1 at a time. Mix sour cream , milk food color, and vanilla. Gradually beat in flour mixture on low speed just until blended. Spoon batter into paper-lined muffin cups, filling each cup 2/3 full. BAKE in preheated oven 350 degrees for 20-25 minutes. Cool in pans 5 minutes. Remove from pans ; cool completely. spread with frosting... makes 30 cupcakes
Vanilla Cream Cheese Frosting
Beat 1 package (8ounce) softened cream cheese, 4 tbsp softened butter, 2 tbsp sour cream and 2 tsp pure vanilla extract in large bowl until light and fluffy. Gradually beat in 1 box(16 ounces) confectioners' sugar on medium speed until smooth.
2 1/2 cups flour
1/2 cup cocoa powder
1 tsp. baking soda
1/2 tsp slat
1 cup butter, softened
2 cups sugar
4 eggs
1cup sour cream
1/2 cup milk
1 bottle (1 ounce) Red Food Color
2 tsp pure vanilla extract
vanilla cream cheese frosting (directions to follow)
Mix flour ,cocoa, baking soda, and salt.set aside. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs., 1 at a time. Mix sour cream , milk food color, and vanilla. Gradually beat in flour mixture on low speed just until blended. Spoon batter into paper-lined muffin cups, filling each cup 2/3 full. BAKE in preheated oven 350 degrees for 20-25 minutes. Cool in pans 5 minutes. Remove from pans ; cool completely. spread with frosting... makes 30 cupcakes
Vanilla Cream Cheese Frosting
Beat 1 package (8ounce) softened cream cheese, 4 tbsp softened butter, 2 tbsp sour cream and 2 tsp pure vanilla extract in large bowl until light and fluffy. Gradually beat in 1 box(16 ounces) confectioners' sugar on medium speed until smooth.
Cheesy pepperoni strata
cheesy pepperoni strata- family circle nov 09
makes 8 servings prep 15minutes refrigertate 3-4hours bake at 375 degrees for 40 minutes
6eggs
1-3/4 cups milk
1/4 teaspoon garlic salt
1 loaf crusty Italian bread (12 ounces)
cut into 1/2 inch thick slices
6 ounces sliced pepperoni , chopped
1 package (10 ounces) frozen chopped spinach - thawed
2 cups shredded cheddar cheese
instructions:
in a large bowl , whisk eggs, milk, and garlic salt.set aside.. Coat a 13x9x2 inch baking dish with nonstick cooking spray. set aside.
Arrange half the bread slices in bottom of prepared baking dish. Scatter half the pepperoni , spinach and cheese over the bread, repeat layers. Pour the egg mixture evenly over the top. Cover and refrigerate for 3-4 hours.
heat oven to 375 degress, cover baking dish with foil . Bake at 3755 for 15 minutes.
Uncover , bake 25 minutes or until bubbly and lightly browned. cool slightly before serving
Per sercing: 430 calories, 25g fat(13g sat.) 22g protien, 26g carbohydrates 2g fiber 927 mg sodium, 220mg cholesterl
makes 8 servings prep 15minutes refrigertate 3-4hours bake at 375 degrees for 40 minutes
6eggs
1-3/4 cups milk
1/4 teaspoon garlic salt
1 loaf crusty Italian bread (12 ounces)
cut into 1/2 inch thick slices
6 ounces sliced pepperoni , chopped
1 package (10 ounces) frozen chopped spinach - thawed
2 cups shredded cheddar cheese
instructions:
in a large bowl , whisk eggs, milk, and garlic salt.set aside.. Coat a 13x9x2 inch baking dish with nonstick cooking spray. set aside.
Arrange half the bread slices in bottom of prepared baking dish. Scatter half the pepperoni , spinach and cheese over the bread, repeat layers. Pour the egg mixture evenly over the top. Cover and refrigerate for 3-4 hours.
heat oven to 375 degress, cover baking dish with foil . Bake at 3755 for 15 minutes.
Uncover , bake 25 minutes or until bubbly and lightly browned. cool slightly before serving
Per sercing: 430 calories, 25g fat(13g sat.) 22g protien, 26g carbohydrates 2g fiber 927 mg sodium, 220mg cholesterl
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