|The Aga Seafood Cookbook|
|by Tonks Mitchell|
Mitchell Tonks, cookery writer, restaurateur, fishmonger and TV chef, has written this book for all seafood-loving Aga owners.
Results 1 - 10 of 85 for hamburger sausage
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Combine all ingredients and mix together well. Mix each day for 4 days. On the 5th day, roll into 5 rolls, wrap in aluminum foil. Poke holes in ...
Brown hamburger and sausage and drain grease. ... packages of cream cheese and 1 large container (16 ounce) of sour cream. Heat until warm. Freezes well.
Combine sausage, hamburger meat, onion, salt ... dish. Serve with doritos or tortilla chips. Leftover can be kept in refrigerator and reheated as needed.
Brown meat, pour ... servings. Variations: Can be made only with hamburger, half hamburger and half sausage or only a small amount of sausage for flavor.
Brown sausage and hamburger. Drain. Melt Velveeta cheese. Add soup and meat. Serve warm with your favorite chips.
Heat oven to 400 degrees. Fry hamburger and sausage separately and drain. ... storage containers and keep frozen until ready to use. Bake for 10 minutes.
Saute sausage in frying pan ... remove casting. Fry hamburger until the pink ... sauce adding garlic powder and Parmesan cheese; simmer about 45 minutes.
Then add meat no top of cheese. Add egg mixture over this. Sprinkle remaining cheese on top. Bake at 350 or 375 degrees until done.
Cook the first 4 ingredients and drain off grease. Add remaining ingredients. Mix together and bake at 350 degrees for 30 minutes. After 20 minutes, ...
Brown meat together and drain. Cube up cheese and melt into the meat. Add spices and mix well. Mound onto party rye bread. Freeze slices on cookie ...
Result Page: 1
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