Recipes using "olive oil"

Sausage Stuffed Mini Sweet Peppers

Sausage Stuffed Mini Sweet Peppers
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DiRusso's Sausage Stuffed Mini Sweet Peppers are the perfect appetizer to put out at your next party. Perfect for game day noshing or entertaining at home. Kind of like a tamed down version of jalapeno poppers…but better since Sausage Stuffed Mini Sweet Peppers are not spicy at all, so they’re perfect for kids or anyone that doesn’t eat spicy foods.
Servings Prep Time
3 People 30 Min
Cook Time
30 Min
Servings Prep Time
3 People 30 Min
Cook Time
30 Min
Sausage Stuffed Mini Sweet Peppers
Print Recipe
DiRusso's Sausage Stuffed Mini Sweet Peppers are the perfect appetizer to put out at your next party. Perfect for game day noshing or entertaining at home. Kind of like a tamed down version of jalapeno poppers…but better since Sausage Stuffed Mini Sweet Peppers are not spicy at all, so they’re perfect for kids or anyone that doesn’t eat spicy foods.
Servings Prep Time
3 People 30 Min
Cook Time
30 Min
Servings Prep Time
3 People 30 Min
Cook Time
30 Min
Ingredients
  • 16 oz bag mini sweet peppers
  • 1 tablespoon olive oil
  • 4 Links DiRusso's Real Italian Sausage Approx. 1 LB Ground Sausage. Can use Sweet, Medium Hot or Hot links if desired.
  • 8 ounces cream cheese Softened
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Dry Parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup Shredded 3 Cheese Blend Parmesan, Romano and Asiago, or, just use Parmesan
Servings: People
Instructions
  2. Thaw 4 DiRusso's Real Italian Sausage Links (approx 1 Lb) and remove the ground sausage from the Casing.
  3. Crumble and thoroughly cook the Ground Sausage in a pan or skillet until brown.
  4. Drain grease and set aside to cool.
  5. Preheat your oven to 400° F.
  6. Wash your sweet peppers and cut each one in half lengthwise, leaving stems intact.
  7. Remove seeds and membranes.
  8. Lay each pepper down to see which way to cut, ensuring they will lay flat on your baking sheet.
  9. Place peppers on and oiled baking sheet and drizzle with olive oil to coat the peppers.
  10. Turn all peppers cut sides up, salt lightly and bake for 6 to 8 minutes to soften.
  11. In a medium bowl mix together the cream cheese, garlic powder, parsley, salt, pepper and the shredded cheese.
  12. Stir sausage into the mixture and combine well.
  13. Spoon the sausage and cheese mixture into the pepper halves and set back onto baking sheet.
  14. Sprinkle with extra cheese to your taste and bake your sausage stuffed sweet peppers for 5 to 7 more minutes or until cheese is melted.
Recipe Notes

DiRusso's Real Italian Sausage Medium Hot, Sweet, or Hot links can be used depending on your personal preference.

If you like it hot, Jalapeño Peppers can be substituted for the Mini Sweet Peppers

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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

Cheesy Meatball Casserole
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A surefire crowd pleaser - -
Servings
12
Servings
12
Cheesy Meatball Casserole
Print Recipe
A surefire crowd pleaser - -
Servings
12
Servings
12
Ingredients
  • 30 DiRusso's® 1 oz. Italian Style Meatballs
  • 4 tablespoons olive oil
  • 3 green bell peppers, cut into 1/2 inch strips
  • 2 large onions, cut into 1/2 inch strips
  • salt and pepper
  • 1 jar (24 oz.) Marinara Sauce
  • 1 cup water
  • 1/4 cup fresh parsley, chopped
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Romano cheese
Servings:
Instructions
  1. Preheat oven to 350ºF. Grease 9 x 13 inch baking dish.
  2. Heat oil in frying pan, add peppers. Season with salt and pepper and sauté until tender.
  3. In the baking dish, layer meatballs, peppers, onions and half of the cheese. Combine marinara sauce, water and seasonings and ladle over all. Top with remaining cheese.
  4. Cover with foil and bake for 35-40 minutes.
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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

Mama's Pasta Meat Sauce
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A family recipe - -
Servings
8
Servings
8
Mama's Pasta Meat Sauce
Print Recipe
A family recipe - -
Servings
8
Servings
8
Ingredients
  • 1 1/2 pounds DiRusso's® Italian Sausage Links
  • 1 1/2 pounds DiRusso's® 1oz. Meatballs
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 cup onion, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (28 oz) can tomato sauce
  • 1 (6 oz) can tomato paste
  • 1 teaspoon celery salt
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 dried bay leaves
  • 6 sprigs fresh parsley, chopped
  • salt and pepper to taste
  • 3 cups water
  • 1/4 cup grated Romano cheese
Servings:
Instructions
  1. Cut sausage links in halves.
  2. In a large sauce pan, heat oil. Add sausage links and brown on all sides. Remove sausage and reserve.
  3. Add garlic and onion to sauce pan and sauté.
  4. Add crushed tomatoes, tomato sauce, tomato paste, water and seasonings. Stir well and bring to a boil.
  5. Simmer for 30 minutes. Add sausage and meatballs. Cook over low heat for approximately 1 hour.
Recipe Notes
  • Makes enough sauce for 1½ pounds of spaghetti.
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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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