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Instructions. In a large Dutch oven, cook sausage and vegetable blend over medium heat, stirring occasionally, until sausage is browned and crumbly; drain. Add broth and next 4 ingredients. Bring to a boil over medium-high heat; reduce heat, and simmer, stirring occasionally, for 20 minutes. Add tortellini, and cook for 10 minutes or until tender.
½ pound milk Italian sausage ; ½ pound hot Italian sausage ; 2 to 3 carrots, diced; 2 to 3 celery stalks, diced; 1 medium onion, diced; 1 teaspoons minced garlic ; 1 (28-ounce) can Italian-style crushed tomatoes ; 1 teaspoon marjoram ; 1 teaspoon thyme ; 2 cans white beans, drained; 2 (1-quart) containers chicken broth, plus more if needed
Step 2: Snip the ends of the apples with a pair of scissors. Step 3: Insert craft sticks into the tops of the apples. Step 4: Melt the caramel according to the recipe. Don’t overheat- we found that a cooler caramel coated the apples easier than a very hot, runny one. Place the caramel in a bowl small enough for it to come high up the sides.
directions. Preheat oven to 350 degrees; lightly grease a 4-quart casserole dish. In medium skillet over medium-low heat, cook sausage until well done. Remove from pan and set aside. Melt butter in a skillet over medium heat. Add garlic and shallots, and cook for 5 minutes, or until tender. Add mushrooms and black olives and cook for 10 minutes.
Directions. Melt butter in saucepan. Add brown sugar and cream. Cook over medium-low heat for about 2 minutes, until the sugar is dissolved. Remove from heat and add vanilla. Transfer to a large bowl. Using a handheld electric mixer, beat in confectioner’s sugar until smooth. If frosting is too thick, add 1 tablespoon heavy cream at a time ...
- 5 min
- 42
Colossal Meatballs. Preheat oven to 350˚F. Line a rimmed baking sheet with aluminum foil. Place a wire rack over baking sheet, and spray with nonstick cooking spray. In a large bowl, combine ground chuck, sausage, panko, cheese, remaining 3 cloves minced garlic, 1 tablespoon parsley, 2 teaspoons basil and 1 teaspoon salt.
Ingredients. 1/2 cup fresh parsley, chopped; 14 to 15 large red potatoes (about 5 lbs) 1/2 cup green onions, chopped; 3 large cloves garlic, thinly sliced
