ITALIAN SAUSAGE AND PROVOLONE SKEWERS
My husband made sausage and veggie kabobs when we didn't have buns to make classic sausage bombers. Grill 'em up, then add cheese cubes. -Cindy Hilliard, Kenosha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut onion and peppers into 1-in. pieces; place in a large bowl. Add tomatoes, oil, pepper and salt; toss to coat. On 16 metal or soaked wooden skewers, alternately thread sausage and vegetables., Grill, covered, over medium heat 8-10 minutes or until sausage is heated through and vegetables are tender, turning occasionally. Remove kabobs from grill; thread one cheese cube onto each kabob.
Nutrition Facts : Calories 220 calories, Fat 13g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 682mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
ITALIAN SAUSAGES WITH PROVOLONE
Here's an easy recipe everyone will rave about. These tangy sausages with their pepper and onion topping will go quickly. Better make a double batch! -Shelly Bevington-Fisher, Hermiston, Oregon
Provided by Taste of Home
Categories Lunch
Time 4h15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, brown sausages in batches in oil. Drain. Transfer to a 5-qt. slow cooker. Add the peppers, onions and salad dressing. Cover and cook on low for 4-5 hours or until a thermometer reads 160° and vegetables are tender., Place sausages and cheese in buns; using a slotted spoon, top with pepper mixture.
Nutrition Facts : Calories 543 calories, Fat 31g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 1267mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 2g fiber), Protein 25g protein.
SAUSAGE AND PROVOLONE QUICHE
Provolone cheese provides the dominant flavoring in this recipe, so select the variety carefully, according to your taste preferences. If you like a sharper taste, err toward provolone piccante; if you're in the mood for mild, provolone dolce is the way to go. The inclusion of sausage makes this quiche a great breakfast selection.
Yield Makes one 9-inch pie, 6 to 8 slices (level: moderate)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
- To prepare the filling, melt the butter in a medium skillet over high heat. Add the onions and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the sautéed onions across the bottom of the pie shell.
- Remove the outer skin from the sausage by lightly cutting each sausage down the middle and then peeling off the casing. Place the sausages in a baking sheet and bake for approximately 30 minutes, or until they are thoroughly cooked. When you have finished cooking the sausages, increase heat to 425°F to let the oven preheat for the pie. Let the sausages cool, and then cut them into 1/2-inch pieces. Evenly distribute the sausages over the onions. Cover the sausages with a layer of evenly distributed provolone slices. Sprinkle the parsley over the provolone layer.
- In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the onions, sausages, provolone, and parsley.
- To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F, and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.
- Cooked Sausage and Provolone Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.
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PHILLY ITALIAN PORK SANDWICH (DINIC’S COPYCAT RECIPE)
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5/5 (19)Total Time 5 hrs 45 minsCategory SandwichesCalories 714 per serving
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- Sprinkle evenly all over with salt (to avoid oversalting, sprinkle it from a height above the meat so it spreads evenly without needing to use a ton). Combine 1½ tablespoons ground fennel seeds, 1½ tablespoons dried thyme, 2 tablespoons dried oregano, and 1 tablespoon fresh minced rosemary leaves. Generously rub the meat all over with this seasoning. Next, stir together the 3 tablespoons of minced parsley and the minced garlic. Spread the majority on the inner parts of the butterflied pork shoulder, and distribute the rest on the top.
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