Tomato And Kielbasa Shortcake Recipes

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 butter and lightly brown the onions. Add the flour and brown again. Gradually stir in water or beef stock and bring to a boil.
• Add the tomato puree, salt pepper and sugar. Skin the sausage, cut into big cubes, and add to sauce. Simmer the sauce for a few more minutes until the flavours blend. Serve with potatoes.
• Serves 2.

Steps:

• Heat oil or butter in a large skillet, add Kielbasa and cook over medium high heat until lightly browned, remove with slotted spoon.
• Reduce heat to medium, add onions and cook until transparent.
• Reduce heat to low, add garlic and herbs and cook 1 minute.
• Add kielbasa, tomatoes and white beans, bring to a boil, reduce heat and simmer 10 minutes.

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.