Tomatokielbasapenne Recipes

Steps:

• Put the potatoes in a large microwave-safe bowl and add 3 tablespoons water; cover with plastic wrap and microwave until tender, about 12 minutes.
• Meanwhile, cut the kielbasa into 4 equal pieces; halve lengthwise. Melt 1/2 tablespoon butter in a large skillet over medium heat. Add the kielbasa and cook, turning occasionally, until browned and heated through, about 10 minutes. Transfer to a plate and cover loosely with foil to keep warm.
• Increase the heat under the skillet to medium high; add the remaining 1 tablespoon butter. Add the broccoli and 1/4 cup water and cook, stirring, until crisp-tender, about 5 minutes. Add the sauerkraut and toss to warm through.
• Drain the potatoes. Warm the milk in the microwave, about1 minute; add to the potatoes along with the mustard, 1/2 teaspoon salt, and pepper to taste. Coarsely mash with a potato masher or fork. Serve the kielbasa with the potatoes and the broccoli.

Steps:

• Bring a large pot of lightly salted water to a boil for pasta.
• Meanwhile, heat olive oil over medium-high heat in a deep skillet. Add onion and garlic to the hot oil and saute just until tender, about 5 minutes. Add kielbasa to the skillet and cook and stir until browned, 3 to 4 minutes. Stir in tomatoes, mushrooms, sugar, balsamic, salt, black pepper, and red pepper. Reduce heat and let sauce simmer while you cook pasta.
• Add penne to the pot of boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes, stirring peas into pasta during last 2 minutes of cooking time.
• Drain pasta and transfer to sauce. Stir to combine and add basil. Heat over medium-low heat so pasta can absorb liquid from sauce, about 5 minutes. Stir in Cheddar-Monterey Jack cheese and serve.

Steps:

• Preheat oven to 400°. Divide sweet potatoes, onion and carrots between 2 greased 15x10x1-in. baking pans. Drizzle with oil; toss to coat. Roast 25 minutes, stirring occasionally., Add kielbasa, squash and zucchini to pans; sprinkle with salt and pepper. Roast until vegetables are tender, 15-20 minutes longer. Transfer to a serving bowl; toss to combine. If desired, serve with mustard.

Steps:

• Cut potatoes (scrubbed with skins left on) into bite-sized pieces.
• Thinly slice both bell peppers and the onion.
• Quarter Kielbasa length-wise and cut into bite-sized pieces.
• In a large skillet, heat olive oil over medium heat.
• Place Kielbasa and potatoes in skillet. Season with Old Bay and Seasoning Salt. Cover and cook 25 minute or until potatoes are almost tender. Stir occasionally.
• Add peppers and onion. Cook 5 minute or until peppers and onion are just tender. Adjust seasoning if needed.

Steps:

• Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
• Heat basil and olive oils in a large skillet over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Stir in pepperjack, mozzarella, and Parmesan cheese. When cheese begins to melt, mix in cooked penne pasta. Season with fresh basil.

Steps:

• Spray a large skillet with cooking spray and heat over medium-low heat. Cook and stir onion in the hot skillet until translucent, about 5 minutes. Add kielbasa; fry until sausage is lightly browned, stirring occasionally, about 5 minutes more.
• Stir broccoli and potatoes into sausage mixture; season with salt and pepper. Cook, without stirring, until broccoli begins to soften, about 15 minutes. Stir mixture and continue to cook until vegetables are completely tender, 10 to 15 minutes more.

Steps:

• Combine the beer, barbecue sauce, brown sugar, and Dijon mustard in a large skillet over medium heat. Bring to a boil, stirring occasionally; reduce heat to low and add the kielbasa. Simmer until kielbasa is browned and glazed, about 1 hour.

Steps:

• Cook penne pasta as directed in separate pot.
• In a large skillet add olive oil, onion, garlic, and sliced kielbasa over cook over medium heat until onions are tender.
• Stir in diced tomatoes (undrained), tomato sauce, oregano, parsley, vinegar, and cooked pasta.
• Cover and simmer for 15 minutes.
• Serve topped with parmesan cheese, if desired.

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:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the peppers and onion in butter until tender. Add the sausage. salt and pepper; cook and stir until sausage is heated through. Drain pasta and add to skillet; toss to coat.

Steps:

• In a large skillet, saute the kielbasa, green pepper, onion and garlic in oil until sausage is lightly browned. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Meanwhile, cook pasta according to package directions; drain. Stir in Parmesan cheese and butter. Serve with kielbasa mixture.

Steps:

• Place potatoes and water in a microwave-safe dish. Microwave, covered, on high until potatoes are tender, 3-4 minutes; drain., Meanwhile, mix brown sugar, vinegar, mustard, thyme and pepper. In a large skillet, heat oil over medium-high heat; saute onion and kielbasa until onion is tender., Add potatoes; cook and stir until lightly browned, 3-5 minutes. Stir in brown sugar mixture; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. Stir in spinach until wilted. Stir in bacon.

Steps:

• cut polska kielbasa into 1/2 inches to 1 inches slices. set aside.
• combine rest of ingredients in large pan and bring to a boil, stirring occasionally.
• turn down to a simmer, add kielbasa.
• simmer for 1 hour until tender.
• serve and enjoy!

Steps:

• Preheat oven to 425°F.
• Sift together flour, cornmeal, baking powder and soda, salt, and sugar into a bowl and blend in butter with your fingertips until mixture resembles coarse meal.
• Stir together sour cream and water, then stir into flour mixture with a fork until just combined.
• Drop dough in 4 evenly spaced mounds on a buttered baking sheet and bake in middle of oven until pale golden and cooked through, 15 to 20 minutes. Cool biscuits slightly on a rack.
• Brown kielbasa in a large heavy skillet over moderate heat, turning it, and transfer to a bowl with a slotted spoon. Pour off all but 1 tablespoon fat from skillet, then cook tomatoes, onion, and jalape‱o, stirring, until tomatoes are softened, 1 to 2 minutes.
• Toss tomato mixture with kielbasa and stir in cilantro, lime juice, and salt to taste.
• Split warm biscuits and spoon filling and sour cream onto bottom halves. Put tops on biscuits.

Steps:

• Note: Follow the written recipe for meat and ingredient measurements. Combine beef and pork fat in a stand mixture until it's homogenized and "tacky", about 2 minutes. Season the meat with salt, pepper, mustard powder, pink salt, garlic powder, milk powder and dextrose. Continue mixing on low speed until combined. Do not to overmix as it could result in rubbery texture. Refrigerate until ready to stuff the sausage.
• Set up the sausage stuffing attachment on a stand mixer. Place the beef casing over the nozzle, then cut and tie the end. Slowly feed the sausage through the attachment using gentle pressure to force it into the casing. To avoid air bubbles, pierce the casing as needed. When the sausage is formed, cut and tie the other end, then use the crease to twist into 6-inch links. Let the sausage air dry in the refrigerator while you get the poaching liquid ready.
• Prepare the poaching liquid by placing water in a large pot and heating it to 165 degrees F. Place sausage in the pot, turn off the heat and place the lid on and let it adjust to the sausage being added, 1 minute. Then, check the temperature again so it remains at 165 degrees. Continue poaching for 9-10 minutes until the internal sausage temperature is 160 degrees F. Take the sausage out and air dry in the refrigerator.
• After the sausages have cooled and the skin has air-dried, they can be browned in a skillet. Place olive oil in a skillet over medium heat and sear on all sides, 1-2 minutes. Once sausage is light brown, cover to heat through.
• For the sauerkraut: Remove sausage and serve with sauerkraut. Place the strips of cabbage in a large bowl and toss with the salt and toasted caraway. Massage the cabbage until it releases some of its liquid. Add the vinegar, and press the cabbage down in the bowl until liquid covers it. Place a plate over the cabbage to keep it submerged in the liquid. Refrigerate and allow to rest for 24 hours before serving.

Steps:

• Make Biscuits:.
• Preheat oven to 425°F.
• Sift together flour, cornmeal, baking powder, baking soda, salt, sugar into a bowl and blend in butter with your fingertips until mixture resembles coarse meal.
• Stir together sour cream and water, then stir into flour mixture with a fork until just combined.
• Drop dough in 4 evenly spaced mounds on a buttered baking sheet and bake in the middle of oven until pale and golden and cooked through - 15 to 20 minutes. Cool biscuits slightly on a rack.
• Make Filling While Biscuits Bake:.
• Brown kielbasa in a large heavy skillet over moderate heat, turning it and transfer it to a bowl with a slotted spoon. Our off all but 1 tablespoons fat from skillet, then cook the tomatoes, onion and jalapeno, stirring, until tomatoes are softened, 1 to 2 minutes.
• Toss tomato mixture with kielbasa and stir in cilantro, lime juice, and salt to taste.
• Split warm biscuits and spoon filling and sour cream onto bottom halves. Put tops on biscuits.

Steps:

• Heat the canola oil in a large high-sided saute pan or saucepan over high heat until it begins to shimmer. Add the onions, garlic and tomatoes with the juice. Mash the tomatoes with a potato masher in the pan and bring to a boil. Reduce the heat to a simmer and cook until the tomatoes begin to soften, about 20 minutes.
• Meanwhile, bring a large pot of water to a boil, add the penne and 2 tablespoons salt and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water. Drain the pasta.
• Mash the tomatoes again until coarsely chopped. Add 1/4 to 1/2 cup of pasta water to thin out the sauce and continue to cook, stirring occasionally, until thickened, about 20 minutes; season with salt and pepper. Thin with additional pasta water if necessary.
• Transfer the pasta to the sauce; season with salt and pepper. Add some of the Parmigiano-Reggiano to the pan and combine. Cook the pasta in the sauce for 1 to 2 minutes, adding more grated cheese as the pasta cooks. Add some of the basil and parsley and the chile flakes and then drizzle with olive oil. Season with salt and pepper.
• Transfer the pasta to a large shallow serving dish and top with freshly grated cheese. Top with the ricotta and drizzle with 2 tablespoons olive oil. Garnish with the remaining basil and parsley; serve immediately.