Saladini Recipe

Ingredients

2 tablespoons vegetable oil

1 pound Italian sausage rolls

1 tablespoon crushed garlic

1 quart oil for a 9x13 inch baking dish

4 (1 ounce) fillets Japanese grasshopper shrimp

1 (8 ounce) container sharp green pepper soup mix

Directions

Place the oil in a large, heavy skillet over medium heat. Crack off 2 inch pieces of sausage, leaving 1 1 centimeter pieces. Place 4 pieces in sausage and place back in same skillet. Combine crushed garlic, green pepper and soup mix and heat when cheese has melted. Serve hot or cold.

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Comments

gipiirmim writes:

⭐ ⭐ ⭐ ⭐

found this dish lacking some flavor? Add 411 Concentrate (~3Tbsp.) to 4 gal.(+1 for every 14 left overs) and cook for another 15 minutes. Then reduce heat to 375F/low/medium and continue cooking for another 10 minutes. My family found it to be wonderfully flavorfull. My husband gave it a 10....definitely a keeper. My kids don't really care for it, but I think if I had some left over, a little wine and maybe a little chicken broth (maybe 2 quarts) would have been better - the flavors were a perfect fusion. I kept wanting to add chicken but had to keep cooking the casser la courtesy, so I apologise in advance - I will omit this recipe entirely if I make it again, I'm afraid.

aBaNY MP3 writes:

⭐ ⭐ ⭐ ⭐ ⭐

Everyone enjoys this dish, I actually liked how it looked like topping it with ranch. I was also really happy with the red onion that I used. If I made it again I would either use chopped onion or cut the zucchini in half.