FareShare Gazette -- February 2010 Recipes
Make FareShare Gazette -- February 2010 Recipes at home with Olive Oil, Tomato Paste, Barbecue Sauce Your Choice, Bulk Pork Sausage Cooked Crumbled, and Swiss Cheese Shredded. Scale it up or down for the number of people at the table.
Illustrative photo
Ingredients
- 3 tbsp
- 6 oz
- 1 cup
- 1 lb
- 1 cup
- 3 tbsp
- 2 tbsp
- 1 tsp
- 1 tsp
- 1/2 cup
- 2 tbsp
- 2 tbsp
- 1/2 cup
- 1/4 cup
- 1 1/2 cup
- 3 cup
- 2 cup
- 1/2 cup
- 1 1/2 cup
- 3 cup
- 2 cup
- 8 oz
- 1 1/2 cup
- 3 cup
- 2 cup
- 2 lb
- 2 can
- 1 tbsp
- 2 can
- 1 cup
- 2 tbsp
- 1 1/2 oz
- 2 oz
Method (preview)
- 1
Add the sausages and beer to a large sauce pan over high heat and cook until the beer comes to a gentle boil.
- 2
Reduce the heat and simmer the sausages until done through, about 15 minutes.
- 3
Add water if necessary to cover the sausages.
- 4
Remove sausages from pan, slice on the diagonal and cover with foil.
- 5
Empty the pan.
- 6
Return the pan to the stove, heat on medium, add olive oil.
- 7
When nearly smoking, add onions and peppers to the skillet and saut� until tender and golden brown, about 6 minutes.
- 8
Add the garlic and saut� until fragrant.
- 9
Stir in the tomato paste, beer, and barbecue sauce.
- 10
Cook for a few minutes, then add the sausages (and any collected juices) back to the pan.
- 11
Reduce the heat and simmer until the sauce is nice and thick, about 10 minutes.
- 12
Slice the rolls open, put on sheet tray and toast in the oven while the sausage is simmering.
- 13
Remove rolls from the oven and fill with the sausages and peppers.
- 14
1. Remove stems from mushrooms and discard; set mushroom caps aside.
- 15
4. Place stuffed mushrooms into two greased 13x9-inch baking dishes.
- 16
5. Bake, uncovered, at 350F for 16-20 minutes or until heated through.
- 17
Cut the top off each onion and peel back the skins to the root end.
- 18
Cut off the skins, leaving the root end intact.
- 19
Place the onions in a large skillet and add enough water to come halfway up the onions.
- 20
Bring the water to a boil and continue to boil for 10 to 15 minutes, until the onions are tender but not cooked through.
- 21
Remove the onions from the pan and cool.
- 22
Combine the butter, oil, sugar and broth in the insert of a 5 to 7-quart slow cooker and arrange the stuffed onions in the cooker.
- 23
Spoon some of the liquid over the onions.
- 24
Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the onions are tender.
- 25
Serve the onions ladling any juice from the cooker over them.
- 26
Melt the butter in a medium skillet over medium-high heat.
- 27
Add the chopped onions and chilies and saut� until the onions begins to turn golden, 5 to 6 minutes.
- 28
Transfer the contents of the skillet to a mixing bowl and allow to cool a bit.
- 29
Add the bread and cheese and mix together.
- 30
Melt the butter in a small skillet over medium-high heat.
- 31
Add the chopped onions and saut� until onions begin to soften and turn translucent, about 5 minutes.
- 32
Transfer the mixture to a bowl and allow to cool a bit.
- 33
Add the bread, blue cheese, and port and mix together.
- 34
Brown the sausage in a large skillet, breaking up any large pieces.
- 35
Add the chopped onions to the skillet and cook until softened, about 3 minutes.
- 36
Transfer the contents of the skillet to a mixing bowl and allow to cool a bit.
- 37
Add the bread and cheese and mix together.
- 38
Stuff the cooked onions with the mixture.
- 39
Brown ground beef, onion and spices.
- 40
Simmer diced tomatoes, Worcestershire and peas with the venison mixture for 15 minutes, add the roasted red pepper and as much tomato sauce as needed to reach desired consistency.
- 41
Continue cooking until fully warmed through. Add grated cheese and remove from heat; let sit until cheese melts.
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