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Quick Sausage Jambalaya

Mar 3, 2013 4:35:35 PM

Serves: 4

Ingredients

2 Tbsp. oil
2 Tbsp. flour
1 green pepper, chopped
1 medium onion, chopped
1 clove garlic, minced
1-1/2 cups vegetable juice cocktail
1 lb Fricadelwurst , thinly sliced
1 boneless skinless chicken breast, cut into 1-inch chunks
1/4 tsp. ground black pepper
1/4 tsp. salt
1/8 tsp. ground red pepper
Hot cooked MINUTE White Rice

MIX oil and flour in large skillet; cook on medium-high heat 2 minutes or until golden brown, stirring constantly. Add green pepper, onion and garlic. Cook and stir 2 minutes or until vegetables are tender-crisp.

STIR in juice, sausage, chicken and seasonings. Bring to boil; cover. Reduce heat to medium-low; simmer 10 minutes or until chicken is cooked through, stirring occasionally. Serve over rice.

Note:
Wash hands before preparation and as needed to prevent cross contamination. Wash and sanitize work surfaces between each contact with a different raw food item. Inspect all ingredients.

0 Comments | Posted in Recipes By Jim Hoke

1/4 cup butter
1/4 cup flour
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
1 lb Chicken Fricadelwurst Sausage, sliced
1 can (14-1/2 oz.) diced tomatoes, drained
1 can (14-1/2 oz.) Condensed Chicken Broth
1/2 lb fresh okra, sliced
1 small bay leaf
1/4 tsp. dried thyme leaves
salt and black pepper to taste
1/2 lb. cleaned medium shrimp
Hot cooked MINUTE White Rice

MELT butter in large skillet over medium-high heat. Stir in flour. Cook 4 minutes or until golden brown, stirring frequently. Add green pepper, onion, celery and garlic; cook 2 to 3 minutes or until tender, stirring occasionally.

ADD Chicken Fricadelwurst, tomatoes, broth, okra, bay leaf and thyme; stir until well blended. Season with salt and black pepper to taste. Cover. Simmer 5 minutes, stirring occasionally.

ADD shrimp; cook 5 minutes or until shrimp are done. Remove bay leaf; discard. Serve shrimp mixture over rice.
Note:
Wash hands before preparation and as needed to prevent cross contamination. Wash and sanitize work surfaces between each contact with a different raw food item. Inspect all ingredients.

0 Comments | Posted in Recipes By Jim Hoke

Sausage, Red Beans and Rice

Mar 3, 2013 4:33:43 PM

Serves: 6 to 8

2 Tbsp. oil
1 cup chopped onion
3 cans (15-1/2 oz. each) red beans, drained, rinsed
2 cans (14-1/2 oz. each) chicken broth
1 lb. Bratwurst or Fricadelwurst Sausage, cooked, sliced
1 cup water
1 tsp. red pepper flakes
1/2 tsp. ground red pepper
2-1/2 cups MINUTE Premium White Rice, uncooked


HEAT oil in medium saucepan. Add onion; cook and stir 3 minutes or until tender.

ADD beans, broth, Fricadelwurst, water and seasonings; mix well. Bring to boil.

STIR in rice; cover. Simmer 10 minutes or until rice is tender. Stir. Garnish with chopped fresh parsley if you like.



Note:
Wash hands before preparation and as needed to prevent cross contamination. Wash and sanitize work surfaces between each contact with a different raw food item. Inspect all ingredients.

0 Comments | Posted in Recipes By Jim Hoke

Creamy Potato and Ropesausage Soup

Mar 3, 2013 4:30:11 PM

Serves 8

2 lbs cooked Ropesausage cut into 1" pieces
2 large potatoes
1/3 cup chopped celery
2 cups water
2 cups whole milk
1 1/2 ounces margarine or butter
1 small chopped onion
2 1/2 tablespoons of flour
Pepper to taste

1. Cook celery in water until done, drain and keep the cooking water.
2. Add milk to cooking water, melt margarine in separate pan & cook onions until clear.
3. Add flour and seasonings to onions, stir until blended.
4. Add flour mixture to milk broth cook and stir until thickened.
5. Add potatoes & 1" cooked ropesausage cuts.
6. Internal temperature of final product must reach at least 165F for 15 seconds.
7. Hold at 140F or higher for service.

Note:
Wash hands before preparation and as needed to prevent cross contamination. Wash and sanitize work surfaces between each contact with a different raw food item. Inspect all ingredients

0 Comments | Posted in Recipes By Jim Hoke

Party Sausage Bites

Mar 3, 2013 4:28:55 PM

Serves 12 (Snacks, not dinner!)

2 lbs cooked Rope Sausage cut into 1" pieces
12 ounces Beer
1/4 cup of Sweet-Hot mustard

Cut sausages into 1-inch pieces and put in a skillet with the heat set to moderately-high. Add sausage and heat to 170 degrees brown well. Add beer and simmer for 4-5 minutes, stirring often. Transfer to a chafer. Insert wooden picks into sausage bites. Hold at 140F or higher for service. Serve with sweet-hot mustard to the side.



Note:
Wash hands before preparation and as needed to prevent cross contamination. Wash and sanitize work surfaces between each contact with a different raw food item. Inspect all ingredients.

0 Comments | Posted in Recipes By Jim Hoke

Almost Grandmas Sausage and Peppers

Mar 3, 2013 4:17:25 PM

2 tablespoons vegetable oil or pan spray
3 lbs cooked Rope Sausage
1 onion, thinly sliced
1 tablespoon garlic, minced
2 red pepper, seeded & sliced
1 green pepper, seeded & diced
3 tablespoons tomato paste
3/4 cup dry white wine
1 teaspoon fennel seeds
salt to taste
white pepper to taste


HEAT a casserole or large skillet and heat the sausage for 2 minutes on each side. Add the onions, garlic, peppers, tomato paste, wine, fennel seeds, salt and pepper. Cover and cook over low heat for 25 minutes.



Note:
Wash hands before preparation and as needed to prevent cross contamination. Wash and sanitize work surfaces between each contact with a different raw food item. Inspect all ingredients

0 Comments | Posted in Recipes By Jim Hoke

Sausage and Onions Braised in Porter

Mar 3, 2013 4:15:36 PM

Sausage and Onions Braised in Porter

2 lbs cooked Rope Sausage sliced into ½-inch rounds

1 ½ lbs. small boiling onions (about 18 onions), peeled and left whole

2 tbsp. butter

4 bay leaves

1 12-oz. bottle of dark beer, such as Porter or Stout

¾ cup chicken stock

salt and pepper


Put all the ingredients, except salt and pepper, in a deep skillet or Dutch oven. Cover and cook over medium heat for 20 minutes or until a knife can be easily inserted into the onions. Remove the onions and sausage and reserve. Reduce the liquid over high heat until there is just enough syrupy glaze to coat the onions and sausage. Pour glaze over onions and sausage. Season with salt and pepper.


Note:
Wash hands before preparation and as needed to prevent cross contamination. Wash and sanitize work surfaces between each contact with a different raw food item. Inspect all ingredients

0 Comments | Posted in Recipes By Jim Hoke
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