|
|
|
|
|
Try out these great
recipes with |
|
|
|
1
pound DiRusso's Mini Meatballs
NEW!
1/2 pound DiRusso's Italian Sausage Patties or Links
STUFFED CUBINELLE PEPPERS WITH SAUSAGE
1 pound loaf of slightly stale bread Cut the tops off peppers and take out the seeds
and membranes. Heat 4 tablespoons of oil in a frying
pan. Add garlic and lightly sauté. Remove garlic and
reserve. Remove casings from sausage links. Add
sausage to frying pan and cook over medium heat,
stirring and mashing sausage with a wooden spoon
until sausage bits are cooked. Cube bread and grate
it in a food processor. Combine bread crumbs,
garlic, sausage, parsley and Parmesan cheese. Stir
in oil until bread mixture in moist. Add egg and
mix. Stuff peppers and rub outsides of peppers with
oil. Place in roasting pan. Drizzle small amount of
oil over peppers. 1 pound Ditalini or Elbow macaroni Remove casings from sausage links. In large soup
pot, over medium heat, heat 1 tablespoon of oil. Add
sausage and brown, stirring and mashing with a
wooden spoon to crumble sausage into small pieces.
Transfer sausage to a bowl and reserve. To soup pot,
add 1 tablespoon of oil and sauté onions, celery and
garlic. Add tomatoes, water, basil, parsley,
sausage, salt and pepper. Bring to boil, lower heat,
partly cover pan and simmer for 30 minutes. Add
beans and simmer for 15 minutes. 1 1/2 pounds DiRusso's Real Italian Sausage
Links or Patties
2 medium eggplants Peel eggplants. Cut into 1/4 inch slices. Layer
eggplant slices on a flat platter. Sprinkle each
layer lightly with salt. Place a flat dish on top of
the sliced eggplants and let drain for 1 hour to get
the bitterness out of them. 1/4 cup olive or vegetable oil BEEF SOUP WITH MEATBALLS 3 pounds beef soup meat Place the meat in a large soup pot. Add the
water, bring to a boil, and simmer for 6 tablespoons of olive or vegetable oil Heat 1 tablespoon of the oil in a frying pan. Add
sausage and cook until no longer pink inside. Remove
and slice links into ½ inch pieces. Add 2
tablespoons of oil to the juices in the frying pan.
Add onion, celery and carrot, and cook over medium
heat, stirring constantly, until vegetables are
beginning to soften. Stir in the vermouth and cook
until it evaporates. Transfer vegetables to a bowl
with the sausage. Add remaining oil to the frying
pan. Add zucchini pieces and cook, covered, turning
occasionally, until they are barely tender. Season
with salt and pepper to taste. Return the sausage
and vegetables to the frying pan with the zucchini.
Stir in cream, tarragon and basil and mix. Simmer
without a cover over very low heat until heated
through. ½ pound DiRusso's Italian Sausage Links or
Patties Remove sausage link casings. Heat 4 tablespoons
of the butter in a saucepan. Add sausage and onion.
Cook over medium heat, stirring sausage with a
wooden spoon to crumble sausage into small bits.
Stir in the wine and bring to the boiling point.
Stir in rice and cook over medium heat, stirring
constantly, for about 3 minutes, or until rice is
opaque. Stir in bouillon or water and mix well.
Season with salt and pepper to taste; stir in the
sage. Simmer covered over low heat for about 15
minutes or until rice is tender but still firm. Stir
frequently. If necessary, add a little more water. 1 pound DiRusso's Italian Sausage Links or
Patties Remove casing from sausage links. Heat oil in a
soup pot. Add sausage, stirring and mashing with a
wooden spoon to crumble sausage into small pieces.
Add onion and garlic and sauté. Stir in broth,
tomatoes, red wine, carrots, celery, basil and bring
to a boil. Simmer 30 minutes. Add zucchini; simmer
for 10 minutes. 1 pound DiRusso's Italian Sausage Links or
Patties Remove casings form sausage links. In a frying
pan, add sausage and stir and mash with a wooden
spoon to crumble sausage into small pieces. In a
greased 1 1/2 pounds DiRusso's Italian Sausage Links Cut sausage links in halves. In a large sauce
pan, heat oil. Add sausage links and brown on all
sides. Remove sausage and reserve. Add garlic and
onion to sauce pan and sauté. Add crushed tomatoes,
tomato sauce, tomato paste, water and seasonings.
Stir well and bring to a boil. Simmer for 30
minutes. Add sausage and meatballs. Cook over low
heat for approximately 1 hour. Makes enough sauce
for 1½ pounds of spaghetti. 2 pounds DiRusso's Italian Sausage Links Preheat oven to 375° Cut sausage links into halves
and place in a large roasting pan. Bake, uncovered,
for 30 minutes, turning once. In a bowl, add
potatoes, peppers, salt and pepper to taste, and
oil. Mix together. Add to sausage and roast for
approximately 1 hour more, turning several times
with spatula. Serves 6-8. ½ pound DiRusso's Italian Sausage Links or
Patties Remove casings from sausage links. Heat 1
tablespoon of oil in a 12 inch frying pan. Add the
sausage and over medium heat stir and mash with a
wooden spoon to crumble the sausage. Add the onions,
mushrooms and butter and cook until onion is soft.
Add the basil, parsley and tomato. Cook for about 3
minutes. 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. 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. Put a plate slightly larger than the
frying pan over the frittata. Hold the plate down
with one hand. With the other hand hold the frying
pan handle and turn the frying pan and plate upside
down, so that the frittata, cooked side up, will be
on the plate. 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. 1 pound DiRusso's Italian Sausage Links or
Patties Clean escarole in cold water, breaking each leaf
into several pieces by hand. Place in colander to
drain. Cook escarole in large kettle of boiling
water until done. Drain into colander; squeeze out
excess water and chop escarole into small pieces. 1 whole frying chicken (approx. 3 ½ lbs.) In a large soup pot, bring water to boil. Add
chicken and bring water to boil again. Cook,
partially covered, for 1½ hours. Skim while cooking
with metal spoon. Remove chicken and reserve. Strain
broth. Add meatballs, onions, carrots, celery,
escarole, black pepper and salt. Cover and bring to
a boil. Simmer for about 15 minutes. Add cooked
pastina and approximately 4 cups of chicken,
chopped into 1 inch pieces. Serve with grated Romano
cheese. |
