1 pie shell, unbaked
3/4 lb Italian sausage, sweet
1/2 cup onion, chopped
3 eggs, beaten
1/2 cup cream or milk
1 cup mozzarella cheese, shredded
salt & pepper, to taste
Place pie shell in oven during the pre-heating time for about 5- 10 minutes in order to firm the bottom some. Don't overcook!
Remove casing from the sausage and crumble. Sauté sausage and onions; drain well and spoon into prepared pie shell.
Blend eggs, milk, cheese, salt and pepper; pour over sausage mixture.
Bake at 350 degrees F. for 35 minutes, or until custard sets and tests clean with a knife. Allow to cool slightly.
Showing posts with label Sausage. Show all posts
Showing posts with label Sausage. Show all posts
Wednesday, April 15, 2009
Friday, February 13, 2009
Breakfast Burritos (Celise)
· 12 eggs
· 2 Tbsp. butter
· 1 lb. pork sausage, cooked and drained
· 1/2 cup chunky salsa
· 2 cups Cheddar or Pepper Jack cheese
· 24 flour tortillas
· Can add hash browns as well
In large skillet, melt butter. Beat eggs in large bowl and add to skillet. Cook eggs in butter, stirring frequently, until scrambled and set. Add cooked sausage and salsa to egg mixture and mix gently.
Warm tortillas as directed on package. Place about 1/2 cup egg and sausage mixture onto each tortilla and sprinkle with some cheese. Roll up each tortilla to make burritos, folding in the ends and rolling up. Place on parchment paper lined cookie sheets and freeze until solid. Then wrap individually and package in zip-lock freezer bags.
When you're ready to eat, unwrap the burritos, wrap loosely in microwave safe paper towel and heat in the microwave on high power for 1-3 minutes until hot and cheese is melted.
You can also thaw burritos in the refrigerator overnight, then wrap each in foil and bake at 350 degrees for 10-15 minutes until hot. The thawed burritos can also be deep fried for 3-5 minutes until golden brown and crisp. 24 burritos
· 2 Tbsp. butter
· 1 lb. pork sausage, cooked and drained
· 1/2 cup chunky salsa
· 2 cups Cheddar or Pepper Jack cheese
· 24 flour tortillas
· Can add hash browns as well
In large skillet, melt butter. Beat eggs in large bowl and add to skillet. Cook eggs in butter, stirring frequently, until scrambled and set. Add cooked sausage and salsa to egg mixture and mix gently.
Warm tortillas as directed on package. Place about 1/2 cup egg and sausage mixture onto each tortilla and sprinkle with some cheese. Roll up each tortilla to make burritos, folding in the ends and rolling up. Place on parchment paper lined cookie sheets and freeze until solid. Then wrap individually and package in zip-lock freezer bags.
When you're ready to eat, unwrap the burritos, wrap loosely in microwave safe paper towel and heat in the microwave on high power for 1-3 minutes until hot and cheese is melted.
You can also thaw burritos in the refrigerator overnight, then wrap each in foil and bake at 350 degrees for 10-15 minutes until hot. The thawed burritos can also be deep fried for 3-5 minutes until golden brown and crisp. 24 burritos
Sausage Rigatoni Bake (Celise)
2 onions, sliced
1 lb. Italian sausage
1 jar pasta sauce
5 cups rigatoni pasta
2 cups mozzarella cheese
1/4 cup parmesan cheese
parmesan 2 tbsp parsley, fresh, chopped
Preheat oven to 400ºC. Cut sausage into 1-inch chunks; add to pan with onions and brown well on all sides, about 8 minutes. Drain off fat. Stir in pasta sauce. In large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain, reserving 1 cup (250 mL) of the cooking water. Return pasta to pot; add sauce and reserved cooking water.Combine mozzarella and Parmesan cheese; set 1 cup (250 mL) aside. Stir remaining cheese into pasta mixture. Pour into 13 x 9-inch (3 L) glass baking dish, pressing pasta to submerge. Sprinkle with reserved cheese and parsley.Bake, covered, in oven for 30 to 45 minutes; uncover and continue for another 15 minutes or until golden.(Make ahead: Let cool in refrigerator; cover and refrigerate for up to 1 day. Or overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 48 hours.)
1 lb. Italian sausage
1 jar pasta sauce
5 cups rigatoni pasta
2 cups mozzarella cheese
1/4 cup parmesan cheese
parmesan 2 tbsp parsley, fresh, chopped
Preheat oven to 400ºC. Cut sausage into 1-inch chunks; add to pan with onions and brown well on all sides, about 8 minutes. Drain off fat. Stir in pasta sauce. In large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain, reserving 1 cup (250 mL) of the cooking water. Return pasta to pot; add sauce and reserved cooking water.Combine mozzarella and Parmesan cheese; set 1 cup (250 mL) aside. Stir remaining cheese into pasta mixture. Pour into 13 x 9-inch (3 L) glass baking dish, pressing pasta to submerge. Sprinkle with reserved cheese and parsley.Bake, covered, in oven for 30 to 45 minutes; uncover and continue for another 15 minutes or until golden.(Make ahead: Let cool in refrigerator; cover and refrigerate for up to 1 day. Or overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 48 hours.)
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