How would I go about cooking this..?!
My husband brought home hot links and we have a ton of potatos, are there any recipes that include bothWww@FoodAQ@Com
Answers:
Got Penne Pasta If Not then I'll add Mashed Potatoes as well!.
SERVES 4 )
Hot Links
Ingredients
* 1 ounce olive oil
* 4 Louisiana hot link sausages, all beef, cut in 6 bias slices
* 20 raw shrimp, deveined and shelled
* 2 cups heavy cream
* 1/2 teaspoon sea salt
* 1/2 teaspoon ground black pepper
* 1 lb cooked penne pasta
* 1/2 cup parmesan cheese, grated plus more for serving
* 1 tablespoon diced roma tomato
* 1 tablespoon diced scallion
Chipotle Sauce
* 1 1/2 cups barbecue sauce
* 3/4 cup canola oil
* 1/3 cup lemon juice
* 3/4 ounce Dijon mustard
* 1-2 chipotle chiles in adobo
* 3/4 ounce red chili pepper flakes
* 1/3 teaspoon cayenne pepper
* 1/3 teaspoon ground black pepper
Directions
1!.
1
Make the Chipotle Sauce first!. Combine all ingredients in blender, puree, cover and refrigerate!.
2!.
2
In saute pan over high heat, add olive oil and hot links!. Sear links until browned!.
3!.
3
Add the shrimp and cook until pink!. Lower heat to medium!.
4!.
4
Add cream, 3/4 of the Chipotle Sauce, salt and pepper!.
5!.
5
Add cooked pasta and the cheese!. Toss to combine!.
6!.
6
Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan!.
Mashed Potatoes
* 7 cups low-sodium chicken broth
* 3 pounds baking potatoes, peeled and cubed
* 1 1/2 pounds rutabagas, peeled and cubed
* 1 1/4 pounds parsnips, peeled and cubed
* 8 cloves garlic
* 1 bay leaf
* 1 teaspoon dried thyme
* 3/4 cup butter, softened
* 3 onions, thinly sliced
* salt and ground black pepper to taste
DIRECTIONS
1!. Combine chicken broth, potatoes, rutabagas, parsnips, garlic, bay leaf, and thyme in a large pot!. Bring to a boil!. Reduce heat, and cover partially!. Simmer until vegetables are very tender, about 30 minutes!. Drain!.
2!. Transfer vegetables to large bowl!. Add 1/2 cup butter or margarine !. Use an electric mixer, beat mixture until mashed but still chunky!. Season with salt and pepper!. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish!.
3!. Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat!. Add sliced onions!. Saute until beginning to brown, about 5 minutes!. Reduce heat to medium-low!. Saute until onions are tender and golden brown, about 15 minutes!. Season with salt and pepper!. Spread onions evenly over mashed vegetables!. Casserole can be prepared up to 1 day ahead!. Cover and refrigerate!.
4!. Preheat oven to 375 degrees F (190 degrees C)!. Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp!.Www@FoodAQ@Com
SERVES 4 )
Hot Links
Ingredients
* 1 ounce olive oil
* 4 Louisiana hot link sausages, all beef, cut in 6 bias slices
* 20 raw shrimp, deveined and shelled
* 2 cups heavy cream
* 1/2 teaspoon sea salt
* 1/2 teaspoon ground black pepper
* 1 lb cooked penne pasta
* 1/2 cup parmesan cheese, grated plus more for serving
* 1 tablespoon diced roma tomato
* 1 tablespoon diced scallion
Chipotle Sauce
* 1 1/2 cups barbecue sauce
* 3/4 cup canola oil
* 1/3 cup lemon juice
* 3/4 ounce Dijon mustard
* 1-2 chipotle chiles in adobo
* 3/4 ounce red chili pepper flakes
* 1/3 teaspoon cayenne pepper
* 1/3 teaspoon ground black pepper
Directions
1!.
1
Make the Chipotle Sauce first!. Combine all ingredients in blender, puree, cover and refrigerate!.
2!.
2
In saute pan over high heat, add olive oil and hot links!. Sear links until browned!.
3!.
3
Add the shrimp and cook until pink!. Lower heat to medium!.
4!.
4
Add cream, 3/4 of the Chipotle Sauce, salt and pepper!.
5!.
5
Add cooked pasta and the cheese!. Toss to combine!.
6!.
6
Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan!.
Mashed Potatoes
* 7 cups low-sodium chicken broth
* 3 pounds baking potatoes, peeled and cubed
* 1 1/2 pounds rutabagas, peeled and cubed
* 1 1/4 pounds parsnips, peeled and cubed
* 8 cloves garlic
* 1 bay leaf
* 1 teaspoon dried thyme
* 3/4 cup butter, softened
* 3 onions, thinly sliced
* salt and ground black pepper to taste
DIRECTIONS
1!. Combine chicken broth, potatoes, rutabagas, parsnips, garlic, bay leaf, and thyme in a large pot!. Bring to a boil!. Reduce heat, and cover partially!. Simmer until vegetables are very tender, about 30 minutes!. Drain!.
2!. Transfer vegetables to large bowl!. Add 1/2 cup butter or margarine !. Use an electric mixer, beat mixture until mashed but still chunky!. Season with salt and pepper!. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish!.
3!. Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat!. Add sliced onions!. Saute until beginning to brown, about 5 minutes!. Reduce heat to medium-low!. Saute until onions are tender and golden brown, about 15 minutes!. Season with salt and pepper!. Spread onions evenly over mashed vegetables!. Casserole can be prepared up to 1 day ahead!. Cover and refrigerate!.
4!. Preheat oven to 375 degrees F (190 degrees C)!. Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp!.Www@FoodAQ@Com
Beef hot links
3 Tbsp butter
1 lb hot smoked sausage , sliced into 1/4-inch rounds
2 onions, chopped (3/4-inch – fairly large)
1 large green bell pepper, chopped (same as onion)
3 stalks celery, chopped (same as onion)
1-1/2 lb boneless, skinless chicken breast, cut into 1-inch pieces
4-6 cloves garlic, minced, or a large dollop of crushed garlic in a jar
1 handful dried oregano (approx 1-1/2 Tbsp)
1/2 handful dried thyme leaf (approx 3/4 Tbsp)
4 large dried bay leaves
1 Tbsp black pepper
Hot sauce, to taste (from 4 drops to 4 ounces)
8 oz tomato sauce (1 small can)
1 lb chopped or diced canned tomatoes
2 cups chicken stock (homemade or low-sodium store-bought)
2 cups long grain white rice
1 lb peeled, deveined large shrimp, 26-30 size (optional)
Preheat oven to 350°F!. In a 6-quart or 8-quart stock pot, melt butter over medium heat!. Add sausage, and cook, stirring occasionally, until quite brown and sticking to the bottom of the pot, aprox!. 10 minutes!. Add onion, green pepper and celery, and cook, stirring, 5 minutes or until onion is translucent!. Turn heat to high, and add chicken!. Stir frequently, 2-3 minutes, until chicken is “seized” (no longer pink on the outside)!. Reduce heat to medium-low, stir in garlic, oregano, thyme, bay leaves and black pepper, and stir 1-2 minutes!. Add hot sauce, and cook for 1 minute!. Add tomato sauce and tomatoes!. Stir to combine, and cover!. Cook 8-10 minutes, stirring once!. Uncover, add chicken stock, and bring to the boil!. Turn off heat, and stir in the rice!. Cover the pot, and place in the oven!. Bake for 1 hour!. (Add shrimp after the jambalaya has been baking for 50 minutes!.) Turn off oven, and let pot sit for at least 5 minutes before serving!.
-------------------------
Ham and Potato Casserole
* 4 cups diced cooked potatoes
* 1 3/4 cups diced ham
* 1/2 cup chopped green bell pepper
* 1/4 cup chopped diced pimiento
* 3 tablespoons butter
* 3 tablespoons flour
* 1 1/2 cups milk
* 1 cup shredded Cheddar cheese
* 1/2 teaspoon paprika
Combine potatoes, ham, green pepper, and pimiento; transfer to a greased 1 1/2-quart casserole!. In saucepan over medium-low heat, melt butter; blend in flour until smooth and bubbly!. Gradually add milk; cook, stirring constantly, until thickened!. Stir in shredded cheese and paprika!. Season sauce with salt and pepper; pour over ham mixture!. Bake at 350° for 35 to 45 minuteWww@FoodAQ@Com
3 Tbsp butter
1 lb hot smoked sausage , sliced into 1/4-inch rounds
2 onions, chopped (3/4-inch – fairly large)
1 large green bell pepper, chopped (same as onion)
3 stalks celery, chopped (same as onion)
1-1/2 lb boneless, skinless chicken breast, cut into 1-inch pieces
4-6 cloves garlic, minced, or a large dollop of crushed garlic in a jar
1 handful dried oregano (approx 1-1/2 Tbsp)
1/2 handful dried thyme leaf (approx 3/4 Tbsp)
4 large dried bay leaves
1 Tbsp black pepper
Hot sauce, to taste (from 4 drops to 4 ounces)
8 oz tomato sauce (1 small can)
1 lb chopped or diced canned tomatoes
2 cups chicken stock (homemade or low-sodium store-bought)
2 cups long grain white rice
1 lb peeled, deveined large shrimp, 26-30 size (optional)
Preheat oven to 350°F!. In a 6-quart or 8-quart stock pot, melt butter over medium heat!. Add sausage, and cook, stirring occasionally, until quite brown and sticking to the bottom of the pot, aprox!. 10 minutes!. Add onion, green pepper and celery, and cook, stirring, 5 minutes or until onion is translucent!. Turn heat to high, and add chicken!. Stir frequently, 2-3 minutes, until chicken is “seized” (no longer pink on the outside)!. Reduce heat to medium-low, stir in garlic, oregano, thyme, bay leaves and black pepper, and stir 1-2 minutes!. Add hot sauce, and cook for 1 minute!. Add tomato sauce and tomatoes!. Stir to combine, and cover!. Cook 8-10 minutes, stirring once!. Uncover, add chicken stock, and bring to the boil!. Turn off heat, and stir in the rice!. Cover the pot, and place in the oven!. Bake for 1 hour!. (Add shrimp after the jambalaya has been baking for 50 minutes!.) Turn off oven, and let pot sit for at least 5 minutes before serving!.
-------------------------
Ham and Potato Casserole
* 4 cups diced cooked potatoes
* 1 3/4 cups diced ham
* 1/2 cup chopped green bell pepper
* 1/4 cup chopped diced pimiento
* 3 tablespoons butter
* 3 tablespoons flour
* 1 1/2 cups milk
* 1 cup shredded Cheddar cheese
* 1/2 teaspoon paprika
Combine potatoes, ham, green pepper, and pimiento; transfer to a greased 1 1/2-quart casserole!. In saucepan over medium-low heat, melt butter; blend in flour until smooth and bubbly!. Gradually add milk; cook, stirring constantly, until thickened!. Stir in shredded cheese and paprika!. Season sauce with salt and pepper; pour over ham mixture!. Bake at 350° for 35 to 45 minuteWww@FoodAQ@Com
ITALIAN DINNER
1 lb!. hot Italian sausage link
2 green peppers
3 lg!. potatoes
1/4 tsp!. oregano
2 tsp!. salt
1/4 tsp!. pepper
2 tbsp!. oil
1 (8 oz!.) can tomato sauce
Cut sausage link into 4 pieces, put in 3 quart casserole with quartered green peppers and potatoes!. Sprinkle oregano, salt, pepper and oil over meat and vegetables!. Cover and bake in moderate oven, 375 degrees for 45 minutes!. Pour tomato sauce over mixture, continue baking about 20 minutes!. Serves 4!.
SAUSAGE CASSEROLE
1 packet 8 hot or sweet sausage links
1 lg!. can crushed tomatoes
4 lg!. potatoes
1 lg!. green pepper
1 lg!. and 1 med!. onion
In large casserole dish put in crushed tomatoes!. Brown sausage and lay around dish!. Cut potatoes in wedges!. Put in dish between sausages!. Cut onions in chunks and lay on top!. Cut peppers in strips and lay around on top!.Www@FoodAQ@Com
1 lb!. hot Italian sausage link
2 green peppers
3 lg!. potatoes
1/4 tsp!. oregano
2 tsp!. salt
1/4 tsp!. pepper
2 tbsp!. oil
1 (8 oz!.) can tomato sauce
Cut sausage link into 4 pieces, put in 3 quart casserole with quartered green peppers and potatoes!. Sprinkle oregano, salt, pepper and oil over meat and vegetables!. Cover and bake in moderate oven, 375 degrees for 45 minutes!. Pour tomato sauce over mixture, continue baking about 20 minutes!. Serves 4!.
SAUSAGE CASSEROLE
1 packet 8 hot or sweet sausage links
1 lg!. can crushed tomatoes
4 lg!. potatoes
1 lg!. green pepper
1 lg!. and 1 med!. onion
In large casserole dish put in crushed tomatoes!. Brown sausage and lay around dish!. Cut potatoes in wedges!. Put in dish between sausages!. Cut onions in chunks and lay on top!. Cut peppers in strips and lay around on top!.Www@FoodAQ@Com
simple!.!.!.render some bacon and saute some onions!. add links, chopped garlic, potatoes, and sauerkraut and enough chicken stock to cover!. simmer for 30-45 minutes!.Www@FoodAQ@Com
In a roaster, throw some sliced potatoes, some fresh cabbage, some onion, (every thing to your liking (taste) ), maybe garlic, even horseradish!. Along with your your link this is a easy but tasty meal!.Www@FoodAQ@Com