Text 36668, 129 rader
Skriven 2013-05-05 09:36:00 av Dave Drum (66657.cooking)
  Kommentar till text 36652 av Stephen Haffly (1:396/45.27)
Ärende: tea/pie
===============
-=> Stephen Haffly wrote to Ruth Haffly <=-

 SH> Recipe exported from Gourmet (pardon the formatting. I did not realize
 SH> it was putting the units of measurement into the ingredients column.).

See below for MM format of the recipe. 
 
 SH>        Title: Sundried Tomato Chicken Sausage Vegetable Saute
 SH>       Yields: 4 servings
 SH>     Cooktime: 10 minutes
 SH> Preparation Time: 20 minutes
 SH>   Categories: Entree, American

 SH>      1 pk Sundried Tomato Chicken Sausage (al fresco brand)
 SH>      2    tbsp Extra Virgin Olive Oil
 SH>      2    tsp garlic, minced
 SH>   4. Add Zucchini, mushrooms, Italian seasoning, and 1/4 tsp black
 SH>   pepper. Also add garlic.

 SH>   Recipe specified garlic but did not specify when to add in
 SH>   instructions.

Right there in item #4. Either you were tired or the pain killers made things
fuzzy.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sundried Tomato Chicken Sausage Vegetable Saute
 Categories: Poultry, Vegetables, Squash, Rice
      Yield: 4 servings

     12 oz Pkg Al Fresco brand Sundried
               - Tomato Chicken Sausage
      2 tb Extra virgin olive oil
      2 ts Garlic; minced
      1 lg Yellow bell pepper; seeded,
           - cut in 2" to 3" strips,
           - about 1 to 1 1/2 cups
      1 c  Sweet onion; in thin strips
      1 c  Zucchini; sliced 1/4"
      1 c  Button mushrooms; sliced
      1 ts Dried Italian seasoning
    1/4 ts Black pepper
      2 tb Balsamic Vinegar
      1 c  Basmati white rice; cooked
           - to package directions

  Heat oil in a large, heavy nonstick skillet over medium
  heat.

  Add sausage and grill until browned. Remove from skillet,
  cut into 1/4" slices and set aside.

  Add bell pepper and onion and stir-fry for 3-4 minutes.

  Add zucchini, mushrooms, Italian seasoning, and 1/4 tsp
  black pepper. Also add garlic.

  Saute only until crisp.

  Add sliced sausage to skillet. Saute for 2 minutes.

  Remove from heat, add vinegar and toss to coat all ingredients.

  Serve sauteed sausage and veggies over basmati rice.

  Posted by Stephen Haffly - 05 May 2013

  Source: Advertiser Coupon

  Original recipe from Smart Source coupon flier.

  Uncle Dirty Dave's Archives

MMMMM

What I do that's VERY similar (less the squash)

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sausage Stew Fry
 Categories: Pork, Vegetables, Mushrooms
      Yield: 4 servings

      1 lb Hot Italian sausage
      4 cl Garlic; pressed or minced
      1 lg Bell pepper; any colour,
           - cored, in 1/4" strips
      1 lg Brown onion; peeled, sliced,
           - slices separated in rings
      4 oz Can mushroom stems & pieces
 14 1/2 oz Can Red Gold diced tomatoes;
           - w/chilies or plain *
      1 ts Tone's Italian Seasoning mix
           - to	taste *
	  1/2 ts Coarse ground black pepper
      1 tb Worcestershire sauce
           Rice or pasta; to serve

  * if the hot Italian sausage is really "peppy" you may 
  want to use the plain diced tomatoes. Likewise, if the
  sausage is heavy on the "Italian" you may want to cut 
  back on the Italian Seasoning so as to not blow anyone's
  head off their shoulders.
		   
  Render sausage in a non-stick skillet and remove when the
  sausage is cooked, leaving the rendered fat in the skillet.

  Add the pepper strips, garlic, and onion rings and saute
  for a few minutes until the begin to wilt. Toss in the
  mushrooms, tomatoes, Italian seasoning and black pepper.

  Cook until the vegetables are all heated through and add
  the sausage back in. Add the Worcestershire and stir in
  well, removing from the heat.

  Serve over pre-cooked spaghetti or linguine or steamed
  rice (white or brown).

  Serves three or four depending on amounts of pasta/rice.

  Uncle Dirty Dave's Kitchen

MMMMM

... Serenely full the epicure may say, Fate cannot harm me. I have dined today.
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