četvrtak, 10.11.2011.


Cooking sausages in the oven. Barbie cooking girl

Cooking Sausages In The Oven

cooking sausages in the oven

  • (sausage) highly seasoned minced meat stuffed in casings

  • A cylindrical tube of minced pork, beef, or other meat seasoned and cooked or preserved, sold mainly to be eaten cold in slices

  • (sausage) blimp: a small nonrigid airship used for observation or as a barrage balloon

  • A sausage is a food made from ground meat, and, usually, salt, herbs, and spices.

  • Used in references to the characteristic cylindrical shape of sausages

  • A short cylindrical tube of minced pork, beef, or other meat encased in a skin, typically sold raw to be grilled, boiled, or fried before eating

  • The practice or skill of preparing food

  • Food that has been prepared in a particular way

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • The process of preparing food by heating it

  • (cook) someone who cooks food

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

    in the
  • “steady state” thermal values obtained from laboratory testing, it is assumed that temperatures at both sides of a wall are constant and remain constant for a period of time, unlike what actually occurs in normal conditions.

  • (in this) therein: (formal) in or into that thing or place; "they can read therein what our plans are"

  • Overview (total time = 00:29:39), I cover some definitions of lean, its roots in the Toyota Production System, and how resource planning and lean work together.

  • An enclosed compartment, as in a kitchen range, for cooking and heating food

  • An oven is an enclosed compartment for heating, baking or drying. It is most commonly used in cooking and pottery. Ovens used in pottery are also known as kilns. An oven used for heating or for industrial processes is called a furnace or industrial oven.

  • kitchen appliance used for baking or roasting

  • A small furnace or kiln

  • A cremation chamber in a Nazi concentration camp

  • (Ovens) The small dome-shaped adobe ovens are used just as the old Dutch ovens of Pennsylvania were used. A fire is built in the oven and when it becomes sufficiently hot the coals are all raked out and the bread put in to bake in the heat.

White Bean & Sausage Stew

White Bean & Sausage Stew

The perfect meal for a cold winter night.

2 cups dried white beans such as Great Northern, picked over, rinsed & drained
2 Tbsp. olive oil
1 yellow onion, finely chopped
2 cloves garlic, minced
4 cups chicken stock or prepared broth
1 cup dry white wine
1 cup (8 fl. oz) drained canned diced tomatoes
1 lb cooked sausage (such as chicken herb, lamb or garlic sausage), cut into ? inch slices
3 Tbsp. balsamic vinegar
Salt & freshly ground pepper
? cup freshly grated parmesan cheese
? cup toasted bread crumbs
1 Tbsp. finely chopped fresh flat-leaf parsley

-Place the beans in a bowl with cold water to cover and soak for at least 4 hours, or up to overnight. Drain and set aside.
-In a Dutch oven over medium heat, heat the olive oil. Add the onion and saute until softened, 5-7 minutes. Add the garlic and saute for 1 minute longer. Add the stock, wine, tomatoes, and drained beans. Bring to a simmer, cover, and cook until the beans are tender and beginning to fall apart, about 1 ? hours. Mash some of the beans with the back of a spoon to create a creamy consistency. Add the sausage, return to a simmer, and cook until thickened slightly; about 5 minutes. Add the balsamic vinegar and salt and pepper to taste; cook for 3 minutes longer to mellow the vinegar flavor.
-Preheat the broiler. Transfer the stew to a flameproof baking dish or gratin dish.
-In a small bowl, combine the Parmesan, bread crumbs, and parsley. Sprinkle evenly over the stew. Slip under the broiler and broil until the bread crumbs and cheese are browned but not burned, 3-4 minutes. Serve in warmed soup bowls.
-Makes about 6 servings.
-Recipe courtesy of Williams-Sonoma’s “Soup & Stew” book.

Cooling Sausage Tarts

Cooling Sausage Tarts

I used sausage with onions, instead of bacon, and have used cheddar cheese instead of Swiss. I think you could use a variety of meat or cheeses per your preference or make with vegetables.
My 16 year old son loves them, and are very easy for him to grab one on his way out the door with friends:

Bacon-Cheese Cups

2 (3-ounce) packages cream cheese, softened
1 large egg
2 tablespoons milk
1/2 cup (2 ounces) shredded Swiss cheese
1 green onion, chopped
1 (10-ounce) package refrigerated flaky biscuits
5 bacon slices, cooked, crumbled, and divided

Beat first 3 ingredients at medium speed with an electric mixer until combined. Stir in shredded Swiss cheese and chopped green onion.
Separate biscuits, and pat into 5-inch circles. Press circles into greased 3 1/2-inch muffin cups, leaving a 1/4-inch border at top of each cup. Sprinkle evenly with half of bacon; top with 2 tablespoons cream cheese mixture.
Bake at 375° for 22 minutes or until set. Remove from oven, and sprinkle with remaining bacon, gently pressing into filling.

cooking sausages in the oven

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