Make this as spicy as you like by adjusting the jalapeno and/or hot sauce

Servings 8

INGREDIENTS:

1-1/2 to 2  pounds spicy bulk sausage meat (or can use ground beef or 1 pound each)

1 large onion, chopped

1 medium green pepper, seeded and chopped

1 jalapeno pepper, seeded and finely chopped (optional)

6 garlic cloves, minced

1 (10 ounce) can diced tomatoes, undrained

1 (4 ounce) can chopped green chilies

1 cup beef broth

1 tablespoon Worcestershire sauce

1 to 2 tablespoons chili powder

salt and fresh ground black pepper, to taste

hot sauce, to taste

4 cups cooked long grain rice

2 cups sour cream

2 cups shredded Mexi-blend  cheese

INSTRUCTIONS:———————————————

In a large skillet, cook the sausage meat with onion, green pepper and jalapeno pepper, if using, over medium-high heat until browned; drain.

Add in garlic; cook 2 minutes.

Add the next 5  ingredients; simmer stirring frequently uncovered, for about 25-30 minutes.

Add rice, sour cream and cheese; cook over low heat until cheese is melted, about 6-8 minutes, stirring occasionally (do not boil).

Season with salt, pepper and hot sauce to taste.

You will also find this recipe on Recipezazz.com

Easy to make and very good, you can stuff the mushrooms in advance and refrigerate until ready to bake

Yield -  24 large mushrooms

INGREDIENTS:

1/2 pound bulk spicy pork sausage meat

24 large fresh mushrooms (with stems)

oil and 2 tablespoons butter

1 small onion, minced

4 large garlic cloves, minced

1 cup bread crumbs (seasoned or plain)

1/2 cup shredded pepper Jack cheese (more to sprinkle on top of mushrooms before baking)

1/4 cup freshly grated Parmesan cheese

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:——————————————————-

In a small skillet, cook sausage over medium-high heat until browned; remove to a bowl.

Remove stems from mushrooms and finely chop; set caps aside.

To the skillet add in chopped stems, onion and garlic; cook in oil and butter until softened (about 5 minutes, use as much oil as you need mixed with the butter or can use all butter).

Stir in the cooked sausage, bread crumbs and 1/2 cup shredded cheese and 1/4 cup Parmesan cheese.

Season with salt and pepper to taste.

Spoon about 2 tablespoons into each mushroom cap.

Grease a rack then fit the rack into a foil-lined large baking sheet.

Sprinkle with remaining shredded cheese.

Bake in a preheated 350 degrees F oven for 22-25 minutes or until mushrooms are tender.

You will also find this recipe on www.recipezazz.com

I strongly suggest to make this 1-3 days ahead the he flavor will intesify, if you are planning to freeze make sure to leave in the refrigerator at least 1 day before freezing

Serve this with a crusty loaf of bread

Servings 8-10

INGREDIENTS:

1/2 cup all-purpose flour

1 tablespoon paprika

2 teaspoons chili powder, divided

2 teaspoons seasoned salt

2 teaspoon garlic powder

1 teaspoon fresh ground black pepper

1 boneless beef chuck roast (about 3 pounds) cut into 1-inch pieces

oil, as needed

2 medium onions, chopped

6 large garlic cloves, minced

2 teaspoons crushed chili flakes, or adjust to taste

1 (28 ounces) can stewed tomatoes, undrained

1 (10-1/2 ounces) can beef broth

1-2 tablespoons beef bouillon  granules (optional)

1 tablespoon Worcestershire sauce

1 large bay leaf (or use 2 small)

seasoned salt and fresh ground black pepper, to taste

hot sauce, to taste

1 (11 ounce) can corn kernels, drained OR frozen peas

5 medium red potatoes, cubed

4 medium carrots, sliced

INSTRUCTIONS:—————————————————-

In a large resealable plastic bag, combine the flour, with next 5 spices (using only 1 teaspoon chili powder).

Add beef, a few pieces at a time, and shake to coat.

In a Dutch oven brown beef in hot oil in batches (use enough oil to coat the bottom of your pot) remove the browned beef to a plate or bowl.

Add in onions; cook until softened (about 8 minutes).

Add in garlic chili flakes and remaining 1 teaspoon chili powder; cook stirring for about 2 minutes.

Add in the brown beef back to the pot with the stewed tomatoes with juice, Worcestershire sauce, broth, bouillon granules, bay leaf/s and corn; bring to a boil stirring, reduce heat, partially cover and simmer for 1-1/2 hours stirring occasionally (season with salt, pepper and hot sauce halfway through cooking).

*** At this point if desired you may cool then freeze in batches, thaw in refrigerator overnight, heat on top of the stove then add in potatoes and carrots; cook until veggies are fork-tender.

Add potatoes and carrots; cook partially covered 35-40 minutes longer or until tender.

You will also find this on Recipezazz.com

Taken from my “Favorites” folder!

Use only low-sodium beef broth and dry onion soup for this

Servings 4

INGREDIENTS:

oil, as needed

1-1/2 pounds boneless beef chuck, cubed

1 medium onion, chopped

1 (8 ounce) package small white button mushrooms (do not slice, leave whole)

6 garlic cloves, finely chopped

1 teaspoon crushed chili flakes, or to taste

1/2 teaspoon dryed thyme

1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted

1 cup low-sodium beef broth

2 tablespoons Worcestershire sauce

1/3 cup dry red wine

1 (1 ounce) envelope low-sodium dry onion soup mix

salt and fresh ground black pepper, to taste

1(16 ounce) package dry extra-wide egg noodles (or use as much as you like)

INSTRUCTIONS:———————————————————

In a large skillet (with high sides) or a Dutch oven heat oil over medium heat (use enough oil to coat the bottom of the skillet).

Add in beef cubes in batches then brown on all sides; remove to a plate (for best flavor brown beef well on all sides)

Add in onion and mushrooms; cook until softened (about 10 minutes).

Add in garlic, chili flakes and thyme; cook for 2-3 minutes.

Return beef to skillet or pot.

Add in condensed soup. broth, Worcestershire sauce, wine and onion soup mix; bring to a boil stirring.

Reduce heat and simmer for about 1-1/2 hours or until the beef is tender (seasoning with salt and pepper during cooking).

Meanwhile cook egg noodles according to package directions; drain and divide into bowls.

Spoon beef mixture on top of noodles.

You will also find this recipe on Recipezazz.com

Servings 6

INGREDIENTS:

2 heaping cups uncooked penne OR ziti pasta

1/2-3/4 pound bulk Italian sausage

1 medium onion, chopped

4 garlic cloves, minced

1 (4 ounce) can sliced mushrooms, drained

3 cups meatless pasta sauce

salt and fresh ground black pepper, to taste

1-1/2 cups Kraft shredded Italiano blend cheese OR mozzarella cheese

pizza pepperoni slices (use as much as you like)

Taken from my “Favorites” folder! I make this using my own pizza sauce you can use your own favorite

Servings 4-6

INGREDIENTS:

1-1/2 cups uncooked elbow macaroni

2 large eggs, lightly beaten

1/2 cup grated Parmesan cheese

1/3 cup sour cream

1/2 teaspoon each dry Italian seasoning – seasoned salt and fresh ground black pepper

1 teaspoon garlic powder

1-1/2 cups prepared pizza sauce

2 cups shredded mozzarella cheese, divided

pizza pepperoni slices (use as much as you like)

canned sliced black olives, drained (use as much as you like)

INSTRUCTIONS:——————————————-

Cook macaroni according to package directions; drain then rinse in cold water, drain again very well then transfer to a bowl.

Stir in the eggs, Parmesan cheese, sour cream and Italian seasoning, seasoned salt, black pepper and garlic powder.

Transfer to a greased 11 x 7-inch baking dish.

Bake in a preheated 375 degree F oven for 10 minutes.

Remove from oven then spread 1-1/2 cups pizza sauce.

Sprinkle 1-1/2 cups mozzarella cheese over the sauce then pepperoni slices and olives.

Top with remaining 1-1/2 cups cheese

Return to oven and bake 15 minutes longer or until cheese is melted.

Let stand for 10 minutes before serving.

Taken from my “Favorites” folder!

Ground beef may be substituted for the Italian sausage meat but the flavor will be reduced

Servings 4

INGREDIENTS:

3/4 pound dry spaghetti, cooked and drained (measure 3/4 pound dry before cooking or use as much as you like)

1 pound spicy Italian sausage links, casings removed

1 medium onion, chopped

4 garlic cloves, minced

1 pound button mushrooms,  sliced

salt and fresh ground black pepper

1 (14.5-ounce) can diced tomatoes, undrained

1 cup heavy (33-35%) whipping cream

3/4 cup grated Parmesan (more at the table)

INSTRUCTIONS:—————————————————–

In a large skillet cook the sausage meat with onion and mushrooms until browned.

Add in garlic: cook 2 minutes.

Add the tomatoes and their juices and bring to a boil, reduce heat and stir in the cream and 3/4 cup of the Parmesan, then simmer uncovered stirring frequently until the sauce has thickened slightly (about 30 minutes, seasoning with salt and pepper during cooking).

Toss in the cooked spaghetti.

Divide among plates and sprinkle with more Parmesan cheese.