|The Ballymaloe Cookbook|
|by Myrtle Allen|
Myrtle Allen is founder and owner of the award-winning restaurant at Ballymaloe. This is a collection of the recipes used in the restaurant.
Results 41 - 50 of 88 for pickled sausage
Fry fresh hamburger or sausage until done. Drain ... another slice on top. Beat eggs and milk. Dip both sides of bread in this and brown well in skillet.
Combine tomatoes, sausage, tomato sauce, ... Add remaining ingredients and simmer an additional hour, adding more water as necessary to cook tortellini.
Combine tomatoes, sausage, tomato sauce, ... Simmer 30 minutes. Add remaining ingredients. Simmer again. Add more water, if necessary, to cook tortellini.
Brown ground beef and sausage together and drain. Melt cheese in large saucepan, then add the rest of ingredients. Serve with tortilla chips.
In 12 or ... Distribute chilies and sausage over cheese Put ... onto platter, garnish with cilantro and pepper. Serves 6-8 as main dish, 12-16 as appetizer.
Using toothpicks -- spear one of each & serve YUM!
Cook noodles per ... Drain. Brown beef (sausage), drain. Saute ... cheese (or shredded cheese). Place in 350 degree oven until cheese melts and is browned.
Preheat oven to ... grated cheese. Pat sausage into thin patty ... sausage is not cooked, let cool and place in oven for another 8-10 minutes. Cool and serve.
Cook sausages and slice. Add tomatoes, onion, green pepper and parsley. Mix vinegar, oil, mustard, capers, pimientos and olives. Mix and serve.
Heat, about 2 ... Crumble or chop sausage and brown it ... Toss lettuce with this dressing. Put on top of tortillas and garnish with remaining ingredients.
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