BEER-CHEESE KIELBASA WITH TORTELLINI
Steps:
- Fill 12-inch nonstick skillet half full with water (about 6 cups). Heat to boiling. Add tortellini; cook uncovered minimum time as directed on bag, stirring occasionally. Drain.
- In 1-cup measuring cup, stir 3/4 cup water and the flour with whisk until smooth; pour into same skillet. Stir in beer, green onions, chili sauce, mustard and salt. Heat to boiling. Reduce heat; simmer uncovered 1 minute, stirring constantly, until thickened.
- Gently fold in tortellini and kielbasa. Cover; cook over medium-low heat about 5 minutes or until kielbasa is hot.
- Fold in cheese, 1/2 cup at a time, until melted. Remove from heat; top with roasted peppers.
Nutrition Facts : Calories 740, Carbohydrate 46 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 3 g, Protein 32 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1950 mg, Sugar 5 g, TransFat 1 g
ONE-POT CHEESY TORTELLINI AND SAUSAGE
Get a delicious Italian dinner on the table in less than 30 minutes with this easy one-pot recipe.
Provided by By Corey Valley
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- In 12-inch skillet, cook sliced sausage, onion and garlic 5 to 7 minutes or until onion softens and sausage starts to brown.
- Stir in sauce, tomatoes, chicken broth and tortellini. Cover and simmer 8 to 10 minutes, stirring occasionally, until tortellini is cooked.
- Remove from heat; sprinkle with cheese and basil. Serve when cheese has melted.
Nutrition Facts : Calories 430, Carbohydrate 33 g, Cholesterol 125 mg, Fat 1 1/2, Fiber 3 g, Protein 21 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 8 g, TransFat 0 g
KIELBASA TORTELLINI ALFREDO
Our home economists combined just six ingredients to create this hearty and colorful main dish. The stovetop supper is easy to put together and sure to please the whole family.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute kielbasa and red pepper in oil for 3 minutes or until pepper is crisp-tender. , Drain tortellini. Stir tortellini and Alfredo sauce into skillet; heat through. Garnish with tomato.
Nutrition Facts : Calories 572 calories, Fat 35g fat (17g saturated fat), Cholesterol 97mg cholesterol, Sodium 1301mg sodium, Carbohydrate 43g carbohydrate (8g sugars, Fiber 4g fiber), Protein 22g protein.
KIELBASA APPETIZERS
Enjoy these addicting appetizers. There will be no leftovers.
Provided by ladderman229
Categories Appetizers and Snacks Meat and Poultry Pork
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Combine the beer, barbecue sauce, brown sugar, and Dijon mustard in a large skillet over medium heat. Bring to a boil, stirring occasionally; reduce heat to low and add the kielbasa. Simmer until kielbasa is browned and glazed, about 1 hour.
Nutrition Facts : Calories 534 calories, Carbohydrate 43.4 g, Cholesterol 74.9 mg, Fat 31.2 g, Fiber 0.4 g, Protein 14.2 g, SaturatedFat 10.5 g, Sodium 1925 mg, Sugar 31.6 g
THREE-CHEESE KIELBASA BAKE
My aunt originally made this hearty casserole for family gatherings, and now I enjoy fixing it for my family any night of the week. What a perfect way to sneak in some garden veggies. -Kate Beckman, Hemet, California
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 2 casseroles (10 servings each).
Number Of Ingredients 14
Steps:
- Cook macaroni according to package directions. Meanwhile, in a large skillet, brown sausage in oil over medium heat; drain. Add the onions, zucchini, carrots and garlic; cook and stir until crisp-tender, 5-6 minutes. , Stir in spaghetti sauce and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain macaroni., In a small bowl, combine egg and ricotta cheese. In each of 2 greased 13x9-in. baking dishes, layer a fourth of each of the following: macaroni, meat sauce, ricotta mixture, cheddar and mozzarella. Repeat layers. Top with green onions. , Cool 1 casserole; cover and freeze it for up to 2 months. Cover and bake the remaining casserole at 350° for 15 minutes. Uncover; bake until cheese is melted, 15 minutes longer. , Freeze option: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° until heated through, 35-40 minutes.
Nutrition Facts : Calories 359 calories, Fat 22g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 867mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 2g fiber), Protein 18g protein.
SLOW COOKER KIELBASA AND BEER
A delicious, minimal prep recipe to serve as a side dish with dinner, or for company! My husband would live on this if I let him, and our entire family loves it! A slow cooker recipe too easy not to try!
Provided by JBBACH
Categories World Cuisine Recipes European Eastern European Polish
Time 6h10m
Yield 8
Number Of Ingredients 3
Steps:
- In a slow cooker combine sausage, beer and sauerkraut. Cook on low for 5 to 6 hours, until the meat is tender and plump.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 7.8 g, Cholesterol 74.9 mg, Fat 31.1 g, Fiber 1.9 g, Protein 14.7 g, SaturatedFat 10.5 g, Sodium 1490.5 mg, Sugar 3 g
BEER CHEESE SOUP IN A BREAD BOWL WITH KIELBASA "CROUTONS"
Provided by Jeff Mauro, host of Sandwich King
Time 55m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the kielbasa and cook until browned and crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate and set aside.
- Melt the butter in a large Dutch oven over medium-low heat. Add the carrots, celery, onion, garlic, mustard powder and cayenne. Cook the vegetables until tender and translucent, about 15 minutes.
- Meanwhile, prepare the bread bowls. Using a sharp knife, slice the top off of each boule to use as a topper. Hollow out the middle with a fork or your fingers, leaving a thick bread shell. Save the removed bread for another use.
- Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute. Add the Dijon mustard and Worcestershire. Pour in the stock and beer and simmer until the alcohol cooks out, about 5 minutes.
- Puree the soup with an immersion blender until smooth. Add the Cheddar and Gruyere and stir until the cheese is melted. Season with salt and pepper. Ladle into the bread bowls and serve immediately, topped with the kielbasa croutons and chives. Use the bread toppers for dipping, if desired.
BEER-CHEESE KIELBASA WITH TORTELLINI
Steps:
- 1. Fill 12 inch nonstick skillet half full with water (about 6 cups). Heat to boiling. Add tortellini; cook uncovered for minimum time as directed on package, stirring occasionally. Drain. 2. Iin 1-cup measuring cup, stir 3/4 cup water and the flour with whisk until smooth; pour into same skillet. Stir in beer, green onions, chili sauce, mustard and salt. Heat to boiling. Reduce heat; simmer uncovered 1 minute, stirring constantly, until thickened. 3. Gently fold in tortellini and kielbasa. Cover; cook over medium-low heat about 5 minutes or until kielbasa is hot. 4. Fold in cheese, 1/2 cup at a time, until melted. Remove from heat; garnish with roasted peppers.
Nutrition Facts : Calories 248 calories, Fat 17.0602366807958 g, Carbohydrate 9.71179001125958 g, Cholesterol 51.9750000439371 mg, Fiber 0.719299996263078 g, Protein 13.935968345279 g, SaturatedFat 10.4911962588645 g, ServingSize 1 1 Serving (122g), Sodium 444.811167102481 mg, Sugar 8.9924900149965 g, TransFat 0.927465000764242 g
SAUSAGE AND TORTELLINI SKILLET
Kielbasa and cheesy pasta...MMMMMMMM! You can add some onion or green pepper to this if you prefer.
Provided by Red Chef Mama
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook tortellini as directed on package.
- Meanwhile heat oil in a large skillet.
- Cut the kielbasa crosswise into 1/2 inch thick slices.
- Cook kielbasa in the oil over medium heat until golden and warm.
- Drain the tortellini and set aside.
- When kielbasa is brown add the marinara sauce and cook until sauce is heated through.
- Add the tortellini to the skillet and mix lightly.
- Sprinkle with the parmesan cheese and serve.
Nutrition Facts : Calories 841.6, Fat 47, SaturatedFat 16.8, Cholesterol 130.2, Sodium 2218.5, Carbohydrate 70.4, Fiber 4.7, Sugar 11.5, Protein 33.4
CHEESE TORTELLINI SOUP WITH CANNELLINI, KIELBASA, AND KALE
Categories Soup/Stew Bean Cheese Leafy Green Pasta Quick & Easy Dinner Lunch Sausage Kale Winter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to boil. Stir in kale and cannellini. Reduce heat to low and simmer until kale is wilted, about 4 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.) Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes.
- Ladle soup into bowls. Serve, passing cheese separately.
- Available at Italian markets, specialty foods stores and some supermarkets.
CHEDDAR, BEER, AND KIELBASA SOUP
Make and share this Cheddar, Beer, and Kielbasa Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, heat oil over medium heat.
- Add sausage and saute until lightly browned, 3-4 minutes.
- Remove with a slotted spoon to a plate lined with paper towels; set aside.
- Add butter to the pot and heat until melted.
- Add onions and pepper; saute until onions are slightly caramelized, about 10 minutes.
- Add garlic and saute for 1 minute.
- Sprinkle with flour and saute for 2 minutes.
- Gradually whisk in stock, beer, and thyme; bring to a boil, stirring often.
- Decrease heat and simmer, stirring occasionally, for 30 minutes.
- Discard thyme sprigs.
- Add cheese, 1/2 cup at a time, stirring with a wooden spoon after each addition until cheese is melted and soup is smooth.
- Do not let boil.
- Add reserved sausage.
- Remove from heat, taste and adjust seasoning with salt and pepper.
- Ladle into heated bowls and garnish with parsley and croutons (if desired).
Nutrition Facts : Calories 426.3, Fat 31, SaturatedFat 10.6, Cholesterol 64.8, Sodium 916.8, Carbohydrate 18, Fiber 0.9, Sugar 5.3, Protein 14.7
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