|Favorite Recipes from Great Midwest Cooks|
|by "Midwest Living"|
Great color photography and lively copy capture the spirit of the Midwest in this beautiful cookbook celebrating the bounty of America's heartland.
1 - 10 of 43 for cooking fresh kielbasa
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In a 5-7 ... from top. Add Kielbasa, cabbage, onions, ... liquid. Cover and cook one hour until ... Note: If using fresh beets, simmer in ... to handle, remove skins.
Whimps may use ... If desired add fresh, chopped tomatoes. ... the end of cooking time to prevent ... individuals taste. Serve with favorite wine and french bread.
Cut the sausage, green peppers, and onion in to bite size pieces. Slice the jalapeno peppers (de-seed if you want less pepper heat) Put oil and all ...
1. Wash dried ... drain and add fresh water. Heat slowly ... Add salt and pepper to taste. 7. Serve with a sprinkling of fresh parsley and Parmesan cheese.
In a 10 ... butter. Add the kielbasa and brown lightly. ... the skillet and cook over moderate heat, ... a boil; continue cooking, tightly covered, ... topping. Note: When fresh dill is available, ... of the fresh dill.
Mix prepared ingredients together thoroughly. Add a little salt. Let chill overnight. Serve the next day.
STOCK: Bring all ingredients to a boil. Skim off foam. Cover the pot and allow to simmer 3 hours. Remove vegetables and discard. Remove ham hock and ...
For 6 to ... drain and add fresh water. Heat slowly ... another day. Preparation time: 20 minutes. Simmering time: 4 hours. Soaking time: beans, overnight.
Ham bone left ... from soup. Wash kielbasa. Slash at ... remove from soup; cut into slices. Add to each serving of soup. Makes 2 1/2 quarts; 8 servings.
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