Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Roasted Potatoes Stuffed With Sausage
Famous Authors (View All Authors)
Vegetables - Roasted Potatoes Stuffed With Sausage Post by :Jennz Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1278

Click below to download : Vegetables - Roasted Potatoes Stuffed With Sausage (Format : PDF)

Vegetables - Roasted Potatoes Stuffed With Sausage

6 baking potatoes -- * see note
1 pound sausage
1 tablespoon Angostura bitters
3 tablespoons minced onions
1/3 cup bread crumbs
Salt -- to taste
Black pepper -- to taste
6 bacon slices


Preheat oven to 350° F. With apple corer, hollow out potatoes lengthwise.

Mix together sausage, bitters, onion and bread crumbs; blend well. Use mixture to stuff holes in potatoes. If any sausage remains, shape into 1-inch balls and set aside.

Sprinkle with salt and pepper to taste. Place potatoes in one layer in a greased shallow baking pan. Cover tightly with foil.

Bake in preheated 350-degree oven for 50 minutes or until tender. Remove foil; put bacon slices over tops so potatoes are covered. Add sausage balls and bake 15-20 minutes longer or until bacon is brown and crisp.

Serve potatoes with sausage balls. Use part spicy sausage if you prefer.

Description:
"An unusual yet delicious new way to serve meat and potatoes."
- - - - - - - - - - - - - - - - - - -
Per serving: 524 Calories (kcal); 34g Total Fat; (58% calories from fat); 15g Protein; 39g Carbohydrate; 57mg Cholesterol; 669mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates

NOTES : * Use Idaho baking potatoes.
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Potato -  Roasted Potatoes By Becky Vegetables - Potato - Roasted Potatoes By Becky

Vegetables - Potato -  Roasted Potatoes By Becky
3-4 medium potatoes, cut into chunks but not peeled 2 Tbsp. olive oil 3 Tbsp. preferred spice(s) or herb(s) pepper to taste salt to taste Cut potatoes. Place in ice water for 30 minutes. Drain and dry on paper towels. Preheat to 375. Toss potatoes with olive oil. Spread on lightly sprayed cookie sheets. Sprinkle on half of the herbs, salt and pepper. Bake for 15 minutes. Turn, sprinkle on remaining herbs and bake an additional 15 to 20 minutes, or until lightly golden.
PREVIOUS BOOKS

Vegetables - Roasted Potatoes Vegetables - Roasted Potatoes

Vegetables - Roasted Potatoes
1 pound new potatoes 2 Tbl. butter, melted 2 tsp. sugar 1 tsp. kosher salt 1/2 tsp. pepper, coarsely ground Aoli (recipe follows)Heat oven to 375 degrees. Coat potatoes with butter or margarine. Arrange in a baking pan. Combine sugar, salt and pepper; sprinkle over potatoes. Bake until tender. 40 to 45 minutes. Serves 4 to 5. Note: serve these with Aoli. Aioli: 4 cloves garlic 4 large egg yolks 1 Tbl. boiling water 1 Tbl. fresh lemon juice 1/2 tsp. salt pinch cayenne pepper 1 1/3 cup oil (2/3 cup safflower-2/3 cup extra virgin olive oil Puree
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT