Recipes using "black pepper"

Recipes

Calico Bean Bake
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A great make-ahead dish - -
Servings
10
Servings
10
Calico Bean Bake
Print Recipe
A great make-ahead dish - -
Servings
10
Servings
10
Ingredients
  • 1 pound DiRusso's® Italian Sausage Links or Patties
  • 1 cup onion, chopped
  • 5 slices bacon
  • 2 cans (28 ounce) baked beans
  • 1 can (15 ounce) dark red kidney, drained
  • 1 can (15 ounce) pinto beans, drained
  • 1 can (15 ounce) butter beans, drained
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 2 teaspoons cider or white vinegar
  • 2 teaspoons dry mustard
  • 1/4 teaspoon black pepper
Servings:
Instructions
  1. Cut bacon into small pieces. In a 12-inch skillet, cook bacon until browned. Remove bacon to paper towels to drain.
  2. Add onions to skillet, and saute until soft. Remove and reserve.
  3. Remove casing from sausage links and in the same skillet, cook sausage until no longer pink, breaking into small crumbles with a wooden spoon.
  4. In a 3-quart casserole dish, mix together the sausage, bacon, onions, beans and remaining ingredients.
  5. Cover casserole dish and bake at 350ºF for approximately 1 hour, uncover the dish the last 15 minutes.
Recipe Notes
  • Cook in a crock pot on HIGH setting for 1 hour. Reduce the heat to LOW and cook 3 to 4 hours longer or until heated through.
  • Add a minced jalapeno pepper for heat.
  • Use 1 pound of sausage links, cut in 1-inch pieces.
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Recipes

Corn and Potato Chowder with Italian Sausage
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A hearty soup with a touch of heat - -
Servings
8
Servings
8
Corn and Potato Chowder with Italian Sausage
Print Recipe
A hearty soup with a touch of heat - -
Servings
8
Servings
8
Ingredients
  • 1 pound DiRusso's® Italian Sausage Links or Patties
  • 1 cup onion, chopped
  • 3 medium potatoes, cut in small cubes
  • 2 cups water
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (17 ounce) can cream style corn
  • 1 (17 ounce) can can whole kernel corn, drained
  • 1 (12 ounce) can evaporated milk or
  • 1-1/2 cups Half and Half cream
  • Swiss or Cheddar cheese, grated
  • fresh parsley (broad loaf), minced
Servings:
Instructions
  1. Remove casings from sausage links. In a Dutch oven or stockpot, cook sausage and onions over medium heat, crumbling the sausage with a wooden spoon.
  2. Stir in potatoes, water, salt and pepper. Bring to a boil; reduce heat and simmer, uncovered, until potatoes are almost tender.
  3. Add the cream style corn, whole kernel corn and evaporated milk. Simmer until heated through.
  4. Serve and garnish with the parsley and shredded cheese.
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Recipes

Sausage Chili
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Servings
10
Servings
10
Sausage Chili
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Servings
10
Servings
10
Ingredients
  • 1 tablespoon oil
  • 2 pounds DiRusso's Medium Hot Italian Sausage Links, casings removed
  • or DiRusso's Italian Sausage Patties
  • 2 large yellow onions, chopped
  • 2 green bell peppers, chopped
  • 1 stalk celery, chopped
  • 1 (28 oz.) can crushed tomatoes
  • 2 cups water
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 (15 ounce) can kidney beans (including liquid)
  • 1 (15 ounce) can pinto beans (including liquid)
  • salt to taste
Servings:
Instructions
  1. In a large pot over medium heat, crumble sausage with a wooden spoon and cook for about 10 minutes.
  2. Add oil, onions, green bell peppers and celery and saute until tender.
  3. Add tomatoes, water, and seasonings; bring to a boil; reduce heat; partially cover and simmer for 45 minutes, stirring occasionally.
  4. Stir in kidney and pinto beans and simmer, uncovered, about 30 minutes. Season with salt to taste. Serve with shredded cheddar cheese, sliced green onions or sour cream for topping (optional).
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Recipes

Lasagna with Mini Meatballs
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Servings
10
Servings
10
Lasagna with Mini Meatballs
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Servings
10
Servings
10
Ingredients
  • 1 pound DiRusso's® Italian Style Mini Meatballs
  • 1 jar (32 ounces) Marinara Sauce
  • 16 lasagna noodles
  • 4 cups (2 pounds) ricotta cheese
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1/3 cup grated Romano cheese
  • 3 eggs, lightly beaten
  • 1/4 teaspoon garlic powder
  • 1/2 cup fresh parsley, minced
  • 1/2 cup celery leaves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Servings:
Instructions
  1. Preheat oven to 375°.
  2. Cook noodles according to package directions. Cool in a single layer on wax paper to keep noodles from sticking together.
  3. Combine the ricotta cheese, eggs, and seasonings.
  4. Spread a thin layer of marinara sauce in an 11 x 13 baking pan. Arrange 4 noodles over sauce in single layer. Spread 1/3 of the ricotta mixture over noodles and 1/3 of the mini meatballs over the cheese.
  5. Sprinkle with 1/3 of the Mozzarella cheese and 1/3 of the Romano cheese; cover with more sauce.
  6. Repeat layering process two times ending with lasagna noodles and sauce on top. Sprinkle with additional Romano cheese.
  7. Cover with aluminum foil and bake for about 30 minutes or until hot and bubbly. Allow lasagna to cool for 15 minutes before cutting and serving.
Recipe Notes
  • DiRusso's Italian Sausage Links can be substituted for the mini meatballs as follows:
    In a skillet, cook the links over medium heat, turning often, until the centers are no longer pink. Cut links into thin slices.
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Recipes

Easy Meatball Stew
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This stew is the perfect meal for a chilly day - -
Servings
8
Servings
8
Easy Meatball Stew
Print Recipe
This stew is the perfect meal for a chilly day - -
Servings
8
Servings
8
Ingredients
  • 24 DiRusso's® 1 oz. Italian Style Meatballs
  • 2 tablespoons olive oil
  • 1 large red bell pepper, cut into 1/2 inch strips
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup water
  • 2 large carrots, cut into 1/2 inch slices
  • 4 medium potatoes, cut into 1/3 inch slices
  • 1 pound cut green beans
  • 1 can mushrooms, sliced
  • 1 small bay leaf
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (14.5 ounce) can chicken broth
Servings:
Instructions
  1. In a six quart pot, heat oil over medium high heat. Add the onion and red bell pepper and cook until soft. Add the mushrooms and garlic and lightly sauté. Add the remaining ingredients.
  2. Bring to a boil then reduce the heat to a simmer, cover the pot and cook until the vegetables are tender and the meatballs are heated through, about 30 minutes.
Recipe Notes
  • Can be served with Parmesan cheese.
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Recipes

Italian Mini Meatball Soup
Print Recipe
This hearty bowl of soup will not disappoint - -
Servings
6
Servings
6
Italian Mini Meatball Soup
Print Recipe
This hearty bowl of soup will not disappoint - -
Servings
6
Servings
6
Ingredients
  • 1 pound DiRusso's® 1 oz. Italian Style Mini Meatballs
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 rib celery, chopped
  • 1 carrot, peeled and chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can whole tomatoes, crushed
  • 2 (14 ounce) cans beef broth
  • 1/4 teaspoon dried Italian seasonings
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Romano cheese
  • 1/2 cup uncooked ditalini pasta or broken spaghetti
  • 1 (10 ounce) package frozen leaf spinach
Servings:
Instructions
  1. In a soup pot over medium heat, add oil, celery, carrot and onion. Cook until veggies are soft. Add the garlic and sauté.
  2. Add tomatoes, beef broth, Italian seasoning, basil, mini meatballs, salt and pepper and stir to combine. Cover pot, bring to a boil, reduce heat to simmer and cook for 20 minutes.
  3. Cook pasta according to package directions. Add the pasta, Romano cheese and spinach to the pot, and stir well. Simmer for 5 minutes.
  4. Serve with additional Romano cheese.
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Recipes

Turkey Meatball Pasta Bake
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Yummy and deliciously cheesy - -
Servings
6
Servings
6
Turkey Meatball Pasta Bake
Print Recipe
Yummy and deliciously cheesy - -
Servings
6
Servings
6
Ingredients
  • 1 pound penne or ziti pasta
  • 1 quart Marinara Sauce
  • 24 (1-1/2lbs.) DiRusso's® Turkey Meatballs, thawed and halved
  • 1 pound part-skim ricotta cheese
  • 1 large egg, slightly beaten
  • 3 tablespoons Romano cheese, grated
  • 3 tablespoons fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces part-skim mozzarella cheese, shredded
Servings:
Instructions
  1. Preheat oven to 350ºF.
  2. Cook pasta as label directs and drain. Return pasta to saucepot.
  3. Meanwhile, in saucepan, heat marinara sauce until hot. Add 3 cups sauce to pasta in saucepot, toss well. Reserve remaining 1 cup sauce.
  4. In a medium bowl, stir together ricotta cheese, egg, Romano cheese, parsley, salt and pepper.
  5. In a 13 x 9 inch glass baking dish or 4 quart casserole, spoon half the pasta mixture and top with meatball halves.
  6. Spread ricotta cheese mixture over meatball layer. Spoon remaining pasta mixture over ricotta cheese layer, than spoon remaining 1 cup sauce over pasta. Sprinkle with mozzarella cheese.
  7. Cover loosely with foil and bake 30 minutes or until hot through. Serve with extra sauce.
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Recipes

Grandma DiRusso's Italian Wedding Soup
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Your family and guests will ask for seconds - -
Servings
12
Servings
12
Grandma DiRusso's Italian Wedding Soup
Print Recipe
Your family and guests will ask for seconds - -
Servings
12
Servings
12
Ingredients
  • 1 whole frying chicken (approximately 4 pounds)
  • 6-8 quarts cold water or enough to cover chicken
  • 1/3 cup onion, minced
  • 3/4 cup carrots, minced
  • 4 cups celery, chopped
  • 1/2 cup fresh flat leaf parsley
  • 3 tablespoons salt
  • 1/4 teaspoon black pepper
  • 2 pounds fresh escarole, cooked and chopped
  • 5 cups DiRusso's® Mini Meatballs
  • 4 cups cooked Acini de Pepe macaroni or tiny macaroni
  • grated Romano cheese
Servings:
Instructions
  1. Wedding Soup
  2. In a large soup pot, bring water to boil.
  3. Add chicken, bring water to a boil again and cook with lid tilted for
    about 1-1/2 hours. Skim with metal spoon. Remove chicken and reserve.
  4. Add onion, celery, carrot, parsley, salt, and black pepper. Simmer for 15 minutes.
  5. Add mini meatballs, escarole, macaroni and approximately 4 cups of chicken (deboned and cut into 1 inch pieces). Stir and simmer for 10 minutes.
  6. Serve with Romano cheese.
Recipe Notes
  • Can substitute 2 boxes (10 ounce) chopped spinach for escarole.
  • Use extra chicken meat for salads, sandwiches, etc.
  • Click here for: DiRusso's Mini-Meatballs
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Recipes

Turkey Stuffing with Sausage
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Grandma's homemade bread stuffing for an 18-20 lb. turkey - -
Servings
12
Servings
12
Turkey Stuffing with Sausage
Print Recipe
Grandma's homemade bread stuffing for an 18-20 lb. turkey - -
Servings
12
Servings
12
Ingredients
  • 1 1/2 pounds DiRusso's® Italian Sausage Links or Patties
  • 1/3 cup olive oil
  • 2 cups onion, chopped
  • 4 cups celery, chopped
  • 1 cup fresh flat-leaf parsley, chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon ground sage
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3/4 cup Romano cheese, grated
  • 20 cups day-old bread, cut into small cubes
  • 3 eggs, slightly beaten
  • 1 1/2 - 2 cups chicken broth
Servings:
Instructions
  1. Remove casings from sausage. In a large skillet, cook the sausage over medium heat, crumbling with a wooden spoon. Cook the sausage until browned and cooked through. Transfer sausage to a large bowl.
  2. In the same skillet, add oil, onions and celery and sauté until tender.
  3. Add to the sausage, along with parsley, thyme, marjoram, ground sage, salt, pepper, Romano cheese and cubed bread.
  4. Stir in the eggs and enough broth to evenly moisten the mixture.
  5. Fill the cavity and neck of the turkey just before baking.
Recipe Notes
  • 1-1/2 teaspoons of poultry seasoning can be used in place of thyme, marjoram and ground sage.
  • The stuffing can be made ahead and refrigerated overnight, but keep the dry ingredients separate from the moist ingredients. Combine the eggs and the broth with the other ingredients just before stuffing turkey.
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Recipes

Pasta and Bean Soup with Sausage
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A traditional Italian soup (pasta e fagioli) that was a peasant recipe - -
Servings
8
Servings
8
Pasta and Bean Soup with Sausage
Print Recipe
A traditional Italian soup (pasta e fagioli) that was a peasant recipe - -
Servings
8
Servings
8
Ingredients
  • 1 pound Ditalini or Elbow macaroni
  • 1 pounds DiRusso's® Italian Sausage Links
  • 2 cans (15 ounce) Great Northern Beans
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1/2 cup celery, chopped
  • 1 clove garlic, minced
  • 1 can (28 ounce) tomato sauce
  • 1 can (28 ounce) crushed tomatoes
  • 6 cups water
  • 1/2 teaspoon dried basil
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Parmesan or Romano cheese, grated
Servings:
Instructions
  1. Remove casings from sausage. In a large sauce pot, cook the sausage over medium heat, crumbling with a wooden spoon. Cook the sausage until browned and cooked through. Remove sausage and reserve.
  2. Heat the 2 tablespoons of oil in the sauce pot and sauté onions, celery and garlic. Add tomatoes, water, basil, parsley, salt and pepper. Bring to boil, partially cover pan, and simmer for 45 minutes.
  3. Add beans and sausage and simmer for 15 minutes.
  4. Cook macaroni according to package directions. Add drained macaroni to sauce pot and stir.
  5. Serve immediately in soup plates and a generous sprinkling of cheese.
Recipe Notes
  • Substitute 4 cups cooked dried beans for 2 cans beans.
  • Crushed red pepper flakes can be sprinkled on each serving.
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