recipes

Breakfast & Brunch 07 August 2015

Sausage Breakfast Pizza

Ingredients
  • 1 package Regular Flavor Jimmy Dean Pork Sausage
  • 1 (8.5-ounce) can refrigerated crescent rolls
  • 1 cup frozen hash brown potato cubes, thawed
  • 1/8 cup each diced green, red and yellow bell pepper (optional)
  • 1/4 cup thinly sliced green onions (optional)
  • 4 ounces (1 cup) shredded sharp Cheddar cheese
  • 3 eggs, lightly beaten
  • 1/8 cup milk
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/8 cup grated Parmesan cheese
Preparation
  1. Preheat oven to 375°F. In large skillet, cook sausage over medium- high heat, stirring frequently until thoroughly cooked and no longer pink.
  2. Separate crescent rolls into 8 triangles. Place in ungreased 12-inch rimmed pizza pan with points toward center. Press rolls together, seal perforations and form circle 1 inch larger in diameter than bottom of pan. Turn edges under to make slight rim.
  3. Sprinkle cooked sausage evenly over crust. Top with potatoes; add peppers and/or green onions if desired. Sprinkle with Cheddar cheese.
  4. Combine eggs, milk, salt and pepper in small bowl; stir well. Pour egg mixture evenly over pizza. Sprinkle with Parmesan. Bake 15 to 20 minutes or until eggs are set and crusts are golden brown.
Serves

Makes 1 pizza

Source

Jimmy Dean Foods
United Egg Producers

Breakfast & Brunch 07 August 2015

Weekend Brunch Casserole

Ingredients
  • 1 8-ounce can refrigerated crescent dinner rolls
  • 1 pound Bob Evans Original Recipe Sausage Roll
  • 2 cups shredded mozzarella cheese
  • 4 eggs, beaten
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
Preparation
  1. Preheat oven to 425 °F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
  2. Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese.
  3. Combine remaining ingredients in medium bowl until blended; pour over sausage.
  4. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.
Preparation Time

15 minutes

Cook Time

15 minutes

Serves

8 servings

Source

Bob Evans

Ethnic 06 August 2015

Black Bean Quesadillas

Ingredients

1/2 cup canned black beans, rinsed and drained
2 tablespoons Old El Paso salsa
1 tablespoon chopped green onion
1 tablespoon chopped cilantro
1 1/2 cups shredded Pepper Jack cheese (6 ounces)
8 Old El Paso flour tortillas (8 inches in diameter)
4 teaspoons butter or margarine

Preparation

Mash beans slightly; stir together with salsa, green onion, cilantro and cheese. Divide mixture among 4 tortillas, spreading almost to edges. Top with remaining tortillas.
Melt 1 teaspoon butter in 10-inch skillet over medium-low to medium heat. Cook 1 quesadilla in butter 2 to 3 minutes on each side or until brown. Cut into wedges. Repeat with remaining butter and quesadillas.

Serves

Makes 8 servings

Source

American Dairy Association

Old El Paso

Ethnic 06 August 2015

Chicken Enchiladas

 Ingredients
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (4 oz.) chopped green chiles
  • 1 lb. cooked chicken, shredded
  • 1 can (10 oz.) enchilada sauce
  • 1/2 cup jalapeño Jack cheese, shredded
  • 10 Mission Corn Tortillas, warmed
Preparation
  1. Sauté onion and garlic in a large oiled skillet over medium heat, about 5 minutes.
  2. Add chiles, chicken and enchilada sauce; cook 2 minutes. Fold in cheese. Remove from heat.
  3. Dip each warmed tortilla in water; shake off excess. Fill each tortilla with 1/3 cup chicken mixture and roll up. Place seam-side down in an oiled baking pan. Sprinkle with cheese.
  4. Bake at 375°F for 10 minutes. Broil for 5 minutes and serve hot.

Source: Mission Foods

Holiday 04 August 2015

Add More Flavor to Your Holidays

Italian Sausage Lasagna
Holiday Breakfast Casserole
Old-Fashioned Italian Meatballs
Sausage Dippers

(Family Features) - When you want to bring the family together for a great meal this holiday season but don't have a lot of time to cook, stock up on flavorful ingredients to make your job easy and your whole family happy.

Whether you're serving a hearty breakfast, fun party appetizers or a casual dinner, using Johnsonville Sausage is a simple way to make your recipes taste more delicious than ever. With all the spices and seasonings you need included right in the sausage, you'll save time and have a flavorful meal sure to bring your family together this holiday season.

For more ways to add great taste to your holidays, visit www.johnsonville.com.

10271c

Italian Sausage Lasagna

Ingredients
  • 12 lasagna noodles, uncooked
  • 1 16-ounce package Johnsonville Italian All Natural Ground Sausage
  • 1 medium onion, chopped
  • 1 tablespoon chopped garlic
  • 1 large container of chunky pasta sauce
  • 1 15-ounce container ricotta cheese
  • 1 egg
  • 2/3 cup grated Parmesan cheese
  • 3 cups chopped fresh spinach, packed
  • 2 cups shredded mozzarella cheese
Preparation
  1. Prepare noodles according to package directions; drain and set aside. Sauté Italian sausage, onion and garlic in a skillet until sausage is browned; drain. Add pasta sauce to sausage mixture and set aside.
  2. In medium bowl, blend ricotta cheese, egg and 1/4 cup of Parmesan cheese and set aside.
  3. Coat a 9 x 13-inch baking dish with non-stick spray and spread 1 cup sauce mixture on the bottom. Top with 3 lasagna noodles. Spread 1/4 cup ricotta cheese mixture on noodles and layer on 1 cup sauce mixture. Sprinkle 1 cup spinach and 1/2 cup mozzarella cheese. Repeat this whole process 3 more times starting with the noodles; top with 1/4 cup Parmesan cheese to finish.
  4. Bake uncovered in a 350°F oven for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.
Serves

Yield 6 to 8 servings

10271a

Holiday Breakfast Casserole

Ingredients
  • 2 packages (12 ounces each) Johnsonville Original Breakfast Sausage Links
  • 6 English muffins cut into 1-inch cubes
  • 1/4 cup butter, melted
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1/2 cup onion, chopped
  • 1/2 cup red pepper, chopped
  • 12 eggs
  • 2 cups milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup bacon bits
Preparation
  1. Cook sausage according to package directions. Cool slightly; cut into 1/4-inch slices.
  2. In a greased 13 x 9-inch baking dish, layer half the English muffin cubes and half the cooked sausage. Repeat layers. Drizzle with butter and top with the cheese, onion and red pepper.
  3. In a large bowl, combine eggs, milk, salt and pepper. Pour over casserole. Sprinkle with bacon. Cover and refrigerate overnight.
  4. Remove from the refrigerator 30 minutes before baking. Uncover and bake at 350°F for 45 to 50 minutes, or until a knife inserted into the center comes out clean. Let stand 5 minutes.
Serves

Yield 12 servings

10271d

Old-Fashioned Italian Meatballs

Ingredients
  • 1 egg
  • 1/4 cup milk
  • 1/3 cup dry breadcrumbs
  • 1 16-ounce package Johnsonville Italian All Natural Ground Sausage
  • 2 tablespoons olive oil
Preparation
  1. In large bowl, combine egg, milk and breadcrumbs. Let stand for 3 to 4 minutes or until liquid is absorbed. Add sausage; mix well. Shape into meatballs.
  2. In a large skillet, sauté meatballs in olive oil until golden brown and no longer pink.
  3. Serve with your favorite pasta sauce and noodles.
Serves

Yield approximately 12 meatballs

10271b

Sausage Dippers

Ingredients
  • 3 packages Johnsonville Smoked Sausage, such as Beddar with Cheddar, BOLD Jalapeno & Cheddar or Chili Cheese, Smoked Turkey, Turkey with Cheddar or Polish sausage

Spicy Hot Buffalo Sauce

  • 2 cups Blue Cheese Dressing
  • 1/2 cup butter, cubed
  • 1 bottle (12 ounces) hot sauce
  • 1 bottle (16 ounces) blue cheese salad dressing

Orange Bourbon Barbecue Dip

  • 1 cup bourbon or original barbecue sauce
  • 1/4 cup orange marmalade

Chinese Dipping Sauce

  • 1 jar (7 ounces) hoisin sauce
  • 1 jar (7 ounces) plum sauce

Creamy Mustard Dip

  • 1 cup spicy brown mustard
  • 1/4 cup sour cream
  • 2 tablespoons horseradish

Cajun Mustard Dip

  • 1 cup spicy brown mustard
  • 1 teaspoon Cajun seasoning
  • Hot pepper sauce, to taste
Preparation

Sausage Dippers:
Cut sausage links into 1-inch pieces. In a large skillet, cook sausage over medium-high heat until lightly browned and heated through. Serve with toothpicks and dipping sauces.

Spicy Hot Buffalo Sauce:
In microwave-safe bowl, combine butter and hot sauce. Cover and microwave on high for about 2 minutes or until butter is melted. Stir until smooth. Serve buffalo sauce in one bowl and blue cheese dressing in another bowl. Yield: 2 cups Buffalo Sauce plus 2 cups Blue Cheese Dressing

Orange Bourbon Barbecue Dip:
In microwave-safe bowl, combine barbecue sauce and orange marmalade. Cover and microwave on high for 1 to 2 minutes or until heated through. Yield: 1 1/4 cups

Chinese Dipping Sauce:
In microwave-safe bowl, combine hoisin sauce and plum sauce. Cover and microwave on high for 1 to 2 minutes or until heated through. Yield: 1 1/2 cups

Creamy Mustard Dip:
In a bowl, combine the mustard, sour cream and horseradish. Yield: 1 1/3 cups

Cajun Mustard Dip:
In a bowl, combine the mustard, seasoning and hot pepper sauce. Yield: 1 cup

Serves

Yield 18 servings

Source

www.johnsonville.com

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