Potato Corn Chowder

November 9, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Dinner, Easy, Easy Vegetable Recipes, Main Course, New Recipe, New Vegetable Recipes, Supper

Ingredients to make Potato Corn Chowder

1 Polish sausage, sliced thinly
6 sl Bacon, chopped
1 c Onions, chopped
1/4 c Flour
2 c chicken stock
1 c Water
4 c Corn
2 c Potatoes, cubed
1/8 t White pepper
Red pepper sauce
2 c Milk
2 T Butter

Directions to make Potato Corn Chowder

Step 1:In a big saucepan, brown the sausage and bacon until bacon is crispy. Remove sausage and bacon with a slotted spoon, and drain on a paper towel. Discard most of the fat; leave enough to cook the onion.

Step 2:Saute onion in reserved fat until tender, about 5 minutes. Gradually stir in the flour. Add stock and water, stirring constantly. Add sausage, bacon, corn, potatoes and white pepper. Add red pepper sauce to taste. Heat to boiling. Reduce heat and simmer, covered, for 15 to 20 minutes. Stir occasionally

Step 3:Add milk and cook until soup is heated through and potatoes are tender. Top with butter and serve.

Image Source: jeffgunn

Tags: Bacon, Creamy, Flour, healthy, Lunch, Meat, Milk, One Pot, Quick, Sausage, Simple, Spice, Stock, Stove Top, Veg

Spicy Italian Sausages

July 14, 2009 by Firehouse Chef
Filed under Appetizer, Boiled, Buffet, Casserole, Easy Vegetable Recipes, Main Course, New Vegetable Recipes, Side Dish, Snack, Supper, Veg

How To Make Spicy Italian Sausages Video

Image Source: soja

Tags: Dinner, Garlic, Herb, Homemade, How To, Italian, Lunch, Pasta, Sausage, Simple, Soy Sauce, Spice, Stove Top, Vegetarian

Vegetable Meat Cheese Cioppino

June 29, 2009 by Firehouse Chef
Filed under Broiled, Easy, Easy Vegetable Recipes, Main Course, Supper, Veg

Ingredients to make Vegetable Meat Cheese Cioppino

1/2 lb Sweet, Mild Italian Sausage, thinly sliced
2 tb Olive Oil
1 lg Onion, Chopped
1 md Green Bell Pepper, Coarsely chopped
1 lg Clove garlic; Minced
32 oz Beef Broth, 2 16-oz Cans
28 oz tomatoes, Chopped, Undrained
8 oz Tomato sauce, 1 can
1/2 c Dry Red Wine
1 lb Medium Shrimp; Deveined And Shelled
1 1/2 c zucchini, Sliced
1 c Carrots, Sliced
3/4 c Celery, Diagonally Sliced
2 md Lobster Tails; Cooked,Shelled, And Sliced Into -1/2-Inch Pieces
1 1/2 c Fusilli pasta; Cooked And Drained
1/4 c Fresh Parsley,,Chopped
1/2 ts Dried basil, Crushed
12 oz Jarlsberg Cheese,Shredded

Directions to make Vegetable Meat Cheese Cioppino

Step 1:In a large saucepan, brown the sausage in the oil. Add the onion, Green Pepper, and garlic. Cook and stir until the onion is transparent.

Step 2:Add the beef broth, tomatoes with the juice, tomato sauce, wine, shrimp, zucchini, carrots and celery. Simmer until the vegetables are tender and the shrimp is cooked, about 10 minutes. Add the lobster, pasta, parsley, basil, cooking until heated through.

Step 3:TO SERVE: Spoon the soup into 8 individual ovenproof crocks. Evenly top each with the cheese. Broil, 4 to 5-inches from the heat source, until the cheese is melted and lightly browned.

Image Source: stu_spivack

Tags: Cheese, Dinner, Garlic, Herb, Lobster Tail, Lunch, Pasta, Quick, Sausage, Shrimp, Skillet, Stove Top, Veg