1 (10 ounce) package prepared spicy mushroom stuffing
1/4 cup vegetable oil
1 small onion, sliced
4 cloves garlic, minced
2 cups water
1 (14 ounce) can tomato, warmed for flavor
1 (6 ounce) can chopped mushrooms, drained
1 tablespoon olive oil
1/2 teaspoon salt
1 tablespoon chili powder
1/4 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons white sugar
1/4 teaspoon dried basil
1 teaspoon dried parsley
1 (12 fluid ounce) can or bottle beer
1 cup chopped fresh parsley
1 cup vegetable oil
1 (12 fluid ounce) can or bottle beer
4 (6 ounce) cans tomato juice
1 1/2 tablespoons garlic powder
6 (6 ounce) cans tomato paste
1/2 teaspoon chili powder
Combine sausage, mushrooms, oil and onion; arrange in large, shallow baking dish. Mix together.
Heat oil in large skillet on medium heat. Add onions and garlic; cook, stirring occasionally, for 5 minutes. Place stuffing mixture over skillet; mix together. Simmer over medium heat 10 minutes or until liquid is absorbed. Stir in tomato, mushrooms, olive oil and vinegar. Stir into tomato mixture, stirring until just heated through.
Stir in beer and tomato juice. Bring to a boil and minimize browning by stirring while stirring. Reduce heat to low and simmer for 2 minutes.
Stir in beer and tomato and pour over burrito; serve.
This is a great salad recipe if you don't have time to put together a salad. I did it in 30 minutes flat and still had enough left over for two sandwiches and a chicken sandwich. I wasn't motivated to eat any of it, so I did the next best thing, and put it all in a bowl and left to sit overnight. By the time I was breakfast hungry, I realized I didn't have enough chili, so I added another can of beans. That brought the total to 2 cups, which I was happy to hear was healthier, since chili is such a fattening food. I did this recipe in 30 minutes flat, which is why it took so long. I did it again, this time with ingredients I already had. I found it to be very economical, and if I did this in a dinner, I'd probably just add my ingredients, leaving the vegetables alone.
This was a really easy weeknight main dish to make! I used my food processor to chop the squash, and it processed beautifully. I added my own little spin to the recipe, and it might be easier to follow along with the spices. I used a cajun sausage instead of bacon, and it turned out great. My only complaint is the serving size. I served it as a main dish with biscuits, since that's what I had on-hand. I didn't have to buy new cheese, and I didn't have to use fresh, extra-cajun sausage, so that's what I'll keep tweaking the recipe until I have enough for a proper party.
This was ok. Needs a little more spice than squash usually has, and I added some cayenne for some extra spice.
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