Author: Chef

Description
Italian sausage cooked with peppers, onion, tomatoes, and a little broth.

Ingredients

• 3 pounds Italian sausage links, cut into 3/4-inch slices
• 4 medium green peppers, cut into thin strips
• 1 medium onion, thinly sliced and quartered
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 tablespoons chicken broth
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon lemon juice
• 6 plum tomatoes, coarsely chopped
• Hot cooked polenta, optional

Instructions

1. In a Dutch oven or large skillet, cook the sausage over medium heat until no longer pink, then drain.
2. Add the peppers, onion, butter, olive oil, chicken broth, parsley, salt, pepper, and lemon juice.
3. Cover and cook 10 to 12 minutes, stirring occasionally, until the vegetables are crisp-tender.
4. Add the tomatoes and heat through.
5. Serve as is or over hot polenta if desired.

Description
A fast skillet pasta that delivers lasagna flavors in a one-pot weeknight format.

Ingredients

• 1 tablespoon olive oil
• 3 Italian sausage links, casing removed
• 1 14.5-ounce can diced tomatoes
• 1 8-ounce can tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes, optional
• 8 ounces farfalle pasta
• Kosher salt and black pepper, to taste
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup ricotta cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sausage and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
3. Stir in the diced tomatoes, tomato sauce, oregano, basil, garlic powder, and red pepper flakes. Season with salt and pepper.
4. Bring to a simmer, then stir in the pasta and 2 cups water.
5. Bring to a boil, cover, reduce heat, and simmer 13 to 15 minutes until the pasta is cooked through.
6. Remove from the heat and stir in the mozzarella and Parmesan.
7. Top with dollops of ricotta, cover briefly until warmed through, and garnish with parsley.

Description
Creamy one-pan pasta with andouille sausage, tomatoes, and pepper jack cheese.

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 12.8-ounce package smoked andouille sausage, thinly sliced
• 2 cups chicken broth
• 1 14.5-ounce can diced tomatoes
• 1/2 cup milk
• 8 ounces elbow pasta
• Kosher salt and black pepper, to taste
• 1 cup shredded pepper jack cheese

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the garlic, onion, and sausage and cook until the sausage is lightly browned.
3. Stir in the chicken broth, tomatoes, milk, and pasta. Season with salt and pepper.
4. Bring to a boil, cover, reduce the heat, and simmer 12 to 14 minutes until the pasta is cooked through.
5. Remove from the heat, top with the cheese, cover briefly, and let the cheese melt before serving.

Notes

• The source note appears to have a typo reading 'chicken brown'; this recipe uses chicken broth.

Description
A simple hamburger steak recipe meant to be finished with brown gravy.

Ingredients

• 1 pound ground beef
• 1 small onion, diced
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoned salt
• Brown gravy

Instructions

1. Mix the ground beef, onion, onion powder, garlic powder, and seasoned salt.
2. Form into patties.
3. Cook the patties until done.
4. Serve with brown gravy.

Description
A hearty skillet supper with seasoned ground beef, rice, corn, and tomato sauce.

Ingredients

• 1.5 pounds ground beef
• 1 onion, diced
• 4 cloves garlic, peeled
• 1 bell pepper, diced
• 1 can corn
• 1 15-ounce can tomato sauce
• 1 cup white rice
• 2.5 cups water
• 2 teaspoons chicken bouillon
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder

Instructions

1. Cook the rice with the water, chicken bouillon, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon chili powder.
2. In a large pot or skillet, heat a little oil and cook the onion until browned.
3. Add the ground beef and cook until broken up.
4. Add the bell pepper and continue cooking until the beef is browned.
5. Stir in the tomato sauce, corn, and remaining seasonings.
6. Cover and keep on low until the rice is ready.
7. Stir the cooked rice into the beef mixture and serve.

Description
A straightforward family meatloaf with chopped vegetables and tomato sauce.

Ingredients

• 1 pound ground beef
• 1/2 bell pepper, finely chopped
• 1/4 large onion, finely chopped
• 1 small can tomato sauce
• 1 egg
• Bread crumbs
• Ketchup for the top
• Garlic powder
• Salt
• Black pepper

Instructions

1. Mix the ground beef, bell pepper, onion, tomato sauce, egg, bread crumbs, garlic powder, salt, and pepper.
2. Shape into a loaf in a baking dish or loaf pan.
3. Spread ketchup over the top.
4. Bake uncovered at 350 degrees F for 1 hour.

Description
A simple chicken and bow tie pasta dinner with butter and Italian seasoning.

Ingredients

• 2 chicken breasts
• Bow tie pasta
• 4 tablespoons butter
• Olive oil
• Steak seasoning
• Italian seasoning

Instructions

1. Cut the chicken into cubes.
2. Toss the chicken with olive oil and steak seasoning.
3. Saute over medium-high heat until nearly cooked through, then turn the heat up briefly to brown the chicken.
4. Cook the bow tie pasta and drain it.
5. Add butter to the pasta pot and let it melt.
6. Return the pasta to the pot with Italian seasoning and the cooked chicken, then toss together.
7. Serve warm, optionally with toast.

Description
Slow cooker pulled pork sandwiches with bottled barbecue sauce and toasted buns.

Ingredients

• 1 boneless pork shoulder roast, 3 to 4 pounds
• 1 bottle barbecue sauce, 16 ounces
• 8 hamburger buns or sandwich rolls, toasted
• Water
• Salt and pepper

Instructions

1. Cover the bottom of the slow cooker with about 1 inch of water.
2. Place the roast in the slow cooker and season with salt and pepper.
3. Cover and cook on low for 8 to 10 hours.
4. Remove the roast and let it stand for 15 minutes.
5. Discard the liquid from the slow cooker and shred the pork with 2 forks.
6. Return the meat to the slow cooker and stir in the barbecue sauce.
7. Cover and cook on high for 30 minutes.
8. Serve on toasted buns or rolls.

Notes

• The original note says this serves 8 to 10.