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Directions. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef, sausage and onion and cook until the beef and sausage are well browned, stirring often to separate meat. Pour ...
The Castelnaudary cassoulet contains pork (loin, ham, leg, sausages and fresh rind) and in some recipes preserved goose. The Carcassonne version uses leg of mutton and, when in season, partridge. The Toulouse cassoulet uses smaller quantities of the same meats used in Castelnaudary but adds Toulouse sausage and mutton and also duck or goose ...
In fact, you probably have all the necessary ingredients already, minus the sweet potatoes themselves. Thanks to sugar, butter and a few more seasonings, the water the potatoes cook in magically ...
Creamy One-Pot Sausage Gnocchi. In just 35 minutes, you can have the creamy gnocchi on the table for your family to enjoy. It's loaded with Italian sausage, a creamy tomato-based sauce, spinach ...
Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with kidney beans, [1] vegetables (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. [2]
Beans and franks. A bowl of beans and franks. Beans and franks or franks and beans is a dish consisting of baked beans and hot dog sausages. It can be a main course or a side. Often served in informal settings, it is similar to pork and beans, but substitutes hot dogs for pork. July 13 is National Beans 'n' Franks Day in the United States.
Copycat Cracker Barrel Pancakes. Serve Cracker Barrel-inspired buttermilk pancakes at home, whether it’s for breakfast, brunch or the ever-popular “breakfast for dinner” night. This recipe ...
Botifarra ( Spanish: butifarra; French: boutifarre) is a type of sausage and one of the most important dishes of the Catalan cuisine . Botifarra is based on ancient recipes, either the Roman sausage botulu or the lucanica, made of raw pork and spices, with variants today in Italy and in the Portuguese and Brazilian linguiça. [citation needed]