Recipes using "milk"

Recipes

Macaroni and Cheese with Sausage Casserole
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It's a kid's favorite and adults --
Servings
8
Servings
8
Macaroni and Cheese with Sausage Casserole
Print Recipe
It's a kid's favorite and adults --
Servings
8
Servings
8
Ingredients
  • 1 pound DiRusso's® Italian Sausage Links
  • 1 yellow onion, minced
  • 1 pound elbow macaroni
  • 1/2 cup butter
  • 1/2 cup flour
  • 1/2 teaspoon dry mustard
  • 5 cups milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups shredded cheddar cheese
  • 2 cups Fontinella® cheese
Servings:
Instructions
  1. Preheat oven 350°F. Lightly butter a 3-1/2 quart baking dish.
  2. Remove casings from sausage. In a skillet, over medium heat, add sausage, crumble and cook until no longer pink and lightly browned. Add onion and sauté until softened.
  3. In a large saucepan, melt butter over medium heat. Stir in flour, salt, pepper and dry mustard until smooth.
  4. Gradually whisk in milk. Cook and stir until thickened. Add cheeses and stir until melted. Mix in sausage and onions.
  5. Cook pasta according to package directions; drain. Stir into sausage mixture. Bake, uncovered, for 30-35 minutes or until top is golden brown.
Recipe Notes
  • Tomato wedges can be pressed partially into top of mixture before baking.
  • 1/4 cup each of fresh basil leaves and fresh flat-leaf parsley, chopped, can be added to the cream sauce for additional Italian flavor.
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Recipes

Sausage Omelet
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The Italian equivalent of a frittata - -
Servings
4
Servings
4
Sausage Omelet
Print Recipe
The Italian equivalent of a frittata - -
Servings
4
Servings
4
Ingredients
  • 1/2 pound DiRusso's® Italian Sausage Links or Patties
  • 3 tablespoon olive oil
  • 1 cup onions, chopped
  • 4 ounces fresh mushrooms, sliced
  • 1 tablespoon butter
  • 1/4 teaspoon dried basil
  • Few sprigs fresh parsley, chopped
  • 1 medium ripe tomato, chopped
  • 6-8 extra large eggs
  • 1 tablespoon milk or water
  • 1/4 cup Parmesan cheese
  • salt and pepper to taste
Servings:
Instructions
  1. Remove casings from sausage links.
  2. Heat one tablespoon of oil in a 12-inch frying pan. Add the sausage and cook over medium heat crumbling sausage with a wooden spoon.
  3. Add the onions, mushrooms and butter and cook until onions are soft. Add the basil, parsley and tomato. Cook for about 3 minutes.
  4. Beat the milk into the eggs, stir in the cheese and season with salt and pepper. Add the remaining oil to the frying pan. Pour eggs over the sausage and vegetables and stir with a fork to distribute.
  5. Cook over low heat until the bottom is golden brown and well set, lifting the edges with a fork to allow the uncooked egg on top to trickle into the pan.
  6. Put a plate slightly larger than the frying pan over the omelet. Hold the plate down with one hand.
  7. With the other hand, hold the frying pan handle and turn the frying pan and plate upside down, so that the omelet is cooked side up on the plate.
  8. Slide it, uncooked side down, back into the frying pan and cook until golden brown and set. Then slide it onto a serving plate, cut into wedges, and serve hot or cold as a first or main course.
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Recipes

Sausage Brunch Casserole
Print Recipe
Excellent for lunch or brunch - -
Servings
8
Servings
8
Sausage Brunch Casserole
Print Recipe
Excellent for lunch or brunch - -
Servings
8
Servings
8
Ingredients
  • 1 pound DiRusso's® Italian Sausage Links or Patties
  • 1/2 cup green onions, chopped
  • 1 (4 oz) can mushroom stems, drained
  • 2 medium ripe tomatoes, diced, skins removed
  • 2 cups shredded mozzarella cheese
  • 1 cup Bisquick® baking mix
  • 12 eggs
  • 1 cup milk
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Servings:
Instructions
  1. Remove casings from sausage links. In a frying pan, add sausage and cook over medium heat crumbling sausage with a wooden spoon.
  2. In a greased three-quart baking dish, layer the sausage, onions, mushrooms, tomatoes and cheese.
  3. In a large bowl, whisk the pancake mix, eggs, milk, oregano, salt and pepper. Pour over cheese.
  4. Bake, uncovered, at 350°F for 45-50 minutes or until top is set and lightly browned. Let stand 10 minutes before serving.
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