Kielbasa And Eggs With Onions Recipes

Steps:

• In 10-inch skillet, heat oil over medium heat. Cook kielbasa, onion and bell pepper in oil about 5 minutes, stirring occasionally, until vegetables are tender.
• Meanwhile, in medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until blended.
• Pour egg mixture over kielbasa mixture. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 4 to 5 minutes or until eggs are thickened throughout but still moist.

Steps:

• Heat a 10" skillet on medium heat, add some butter and the chopped kielbasa and warm them up. Do not brown.
• Whisk the eggs with the water.
• Turn the heat up to medium high.
• Pour in the eggs.
• Cook until desired doneness, stirring constantly. Your eggs will be light and fluffy if you do this. Eggs cook very quickly, so this should not take longer than one minute.
• Salt and pepper at the table,.

Steps:

• Cook the onion over medium heat in the butter until well browned and soft.
• Add the kielbasa and saute for 2 minutes.
• Add the eggs, and cook as you would scrambled eggs.
• Season with salt and pepper and serve with toast.

Steps:

• wash the mushrooms and cut into slices.
• in a pot add water ( about half way ) and when it starts to boil add the mushrooms.
• cut the onion and the kelbasa into cubes ( if you do not have kelbasa, you can cut two hot dogs into small cubes ) and add the onion to a skillet. when the onion starts to become tender add the kelbasa and cook until the kelbasa becomes crispy.
• drain the mushrooms after 10-15 min and add to the skillet.
• add the eggs and cook everything together.

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add potatoes, onions, garlic, and pepper. Fry until potatoes are golden and onions are translucent, about 8 minutes.
• Add kielbasa and cook 1-2 minutes until warm.
• Add broth and cover skillet with lid. Lower heat to medium-low. Cook until broth is mostly evaporated, 5-10 minutes, and potatoes are tender. Be careful not to overcook the potatoes.
• If potatoes are not done and broth has evaporated completely, add more chicken broth and continue to cook until potatoes are tender.

Steps:

• Place coleslaw mix in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Rinse and drain well., Cook noodles according to package directions. Meanwhile, in a large skillet, saute kielbasa and onion in butter until onion is tender. Add the coleslaw mix, sugar and pepper; cover and cook over medium-low heat for 10-15 minutes or until heated through. Stir in poppy seeds if desired. Drain noodles; serve with cabbage mixture.

Steps:

• In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add sausage slices, and cook until brown.
• Remove sausage slices from skillet, and drain grease. Add remaining olive oil and butter to the skillet and heat over medium-low.
• Spread sliced onions evenly over the bottom of the skillet. Stir onions to coat them with the oil and butter mixture.
• Cook onions for about 20 minutes or until soft and brown. If onions seem to be cooking too quickly, lower heat to prevent them from burning.
• Return sausage slices to the skillet, and stir together with the onions. Season with salt and pepper.
• Cook until sausage is warmed through. Serve immediately, and enjoy!