Manlysausagedip Recipes

Steps:

• Heat a deep skillet or heavy-bottomed pot over medium high heat. Go once around the pan with a slow stream of extra virgin olive oil. Add crushed pepper flakes and infuse oil 10 seconds. Add beef, onions, garlic, and seasonings. Brown meat for 5 minutes; add mushrooms and cook 5 minutes more. Add wine and reduce 1 minute. Add broth and tomatoes to sauce and reduce heat to low. Simmer 5 to 10 minutes to combine flavors. Toss pasta with half of the sauce and serve with extra sauce for topping. Pass grated Parmesan or Romano and warm crusty bread at the table.

Steps:

• Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
• Drain sausage and stir in onions. Cook until slightly tender, about 2 minutes. Mix in diced tomatoes with green chile peppers. Stirring occasionally, allow the mixture to simmer approximately 15 minutes.
• Blend cream cheese and sour cream into the sausage mixture. Season with crushed red pepper.

Steps:

• Mix ingredients in microwaveable bowl.
• Microwave on HIGH 5 minutes or until VELVEETA is completely melted, stirring after 3 minutes.

Steps:

• In a saucepan, brown and crumble sausage with the green onion until sausage is no longer pink. Drain.
• Return sausage mixture to saucepan. Add remaining ingredients. Cook and stir over med-low heat until heated through and cheeses melted.
• Serve hot with their favorite dippers. Or just give them each a spoon. ;).

Steps:

• Slice the kielbasa crosswise 1/2 inch thick diagonally. Heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan, add the kielbasa, and cook over medium-high heat for 5 to 6 minutes, turning occasionally, until the kielbasa is nicely browned on both sides.
• Meanwhile, in a medium bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve the kielbasa hot from the pan with small wooden skewers and a dish of the mustard sauce on the side for dipping.

Steps:

• In a large skillet over medium heat, cook the sausage until no longer pink; drain. Add the next 8 ingredients; cook until the vegetables are tender. Reduce heat to low; add cream cheese and sour cream. Cook and stir until cheese is melted and well blended (do not boil). Serve warm with tortilla chips.

Steps:

• Brown sausage with 1 pkg of ranch mix. Drain if needed.
• Add cream cheese, rotel, and second pkg of ranch mix. Heat and stir until combined.
• Serve warm with chips. I usually put it in a crock pot to keep it warm.
• Cooking time and servings are estimated.

Steps:

• In a large saucepan, cook beef and sausage over medium heat until no longer pink; drain. Sprinkle with flour. Stir in the soup, tomatoes, onion and garlic powder. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. Serve warm with tortilla chips. Refrigerate leftovers.

Steps:

• Brown Sausage and drain grease.
• With electric mixer, combine cream cheese and salsa.
• Add browned sausage to cream cheese mixture.
• Microwave until warm.
• Serve with tortilla chips.
• Tips: I use a glass casserole dish so your sausage doesn't ruin your tupperware container when warming in microwave.
• If taking this dip to a gathering, it stays nice in a crock pot on low setting.

Steps:

• Combine cheese and Rotel tomatoes in microwave safe dish. Microwave until smooth.
• Stir in cilantro, jalepenos, and sausage. Heat another 60 seconds.
• Serve with Fritos.
• If you don't like things too hot cut back on the peppers and use regular Rotel.
• I have also used the reduced fat Velveeta and it still is wonderful.

Steps:

• Place sausage in a large skillet over medium heat. Cook and stir until no longer pink, about 8 minutes. Drain excess grease from the skillet.
• Combine diced tomatoes and cream cheese in a saucepan over medium-low heat; cook and stir until cream cheese is melted and smooth, about 5 minutes. Mix in sausage. Transfer to a serving bowl.

Steps:

• Cut 2 thin slices from a jalapeño and set aside, then mince the rest.
• Heat a medium cast-iron skillet over medium-high heat. Add the Signature Select® Pork Sausage Roll Italian Style and cook, breaking up into small pieces, until browned, 5-6 minutes. Drain any excess grease.
• Reduce the heat to medium and add the onion, minced jalapeños, salt, and cream cheese. Stir until the cream cheese is melted, then add the half-and-half, O Organics® Mexican Shredded Cheese, and O Organics® Shredded Cheddar Cheese, and continue to cook for 4-6 minutes, or until creamy and melted together. Then add ¾ cup chopped tomatoes and cook for another 1-2 minutes, until heated through.
• Top with the remaining ¼ cup (50 g) chopped tomatoes, the green onions, and sliced jalapeño and serve with O Organics® Yellow Corn Tortilla Chips for dipping.
• Enjoy!