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Baked Rigatoni with Italian Sausage, Peppers and Onions by Kristin Sollenne. Loaded with sausage, peppers, onions and Parmesan, this delicious baked pasta comes together in under one hour. To cut ...
When the vegetables are cool enough to handle, pull the skins from the tomatoes and cut out the stem ends. Peel, core, and seed the peppers. In the bowl of a food processor combine the tomatoes, onion, peppers, basil, oregano, garlic, vinegar, salt, and pepper. Pulse until a semi-smooth puree is created. With the motor running, slowly add the oil.
2. In a large bowl, add the shrimp, sausage, zucchini, asparagus and bell pepper. Add the olive oil and Cajun seasoning and toss to coat. 3. Spread the shrimp, sausage and veggies evenly onto a ...
Well Plated by Erin Slow Cooker Sausage, Spinach, and White Bean Soup With ingredients like smoked andouille sausage, Great Northern beans, and baby spinach, this soup makes for a hearty dinner.
Sausage and peppers is a dish in Italian-American cuisine prepared using Italian sausage and peppers (such as bell peppers) as primary ingredients. [ 1 ] [ 2 ] [ 3 ] It is served as a dish on its own, sometimes with the use of additional ingredients such as tomato sauce, onions and pasta, and is sometimes served in the form of a sandwich.
Fold 1 cup of the fontina and 3 tablespoons of the parsley into the sausage mixture. Spread the marinara in a large baking dish. Divide the sausage mixture among the pepper halves (about ¼ cup each).
Rendang, beef slowly simmered in rich spice and coconut milk served in Nasi Padang, a Minang cuisine of Indonesia Sukiyaki Ropa vieja (shredded flank steak in a tomato sauce base) with black beans, yellow rice, plantains and fried cassava A small steak and kidney pudding, served with mashed potatoes and other vegetables Nikujaga, a Japanese ...
Traditional sundae, cow or pig intestines stuffed with seonji (blood), minced meats, rice, and vegetables, was an indulgent food consumed during special occasions, festivities and large family gatherings. [8] After the Korean War, when meat was scarce during the period of post-war poverty, dangmyeon replaced meat fillings in South Korea.