HOUSTON – Sausage and Peppers
1 Pound Italian Sausage (Sliced or Ground)
1 Jar Orti Di Calabria Sicilian Pasta Sauce
1 Cup Bell Peppers sliced
½ Cup Parmesan Cheese
Heat a large skillet over medium high heat. Cook sausage until warm, and then toss in peppers and sauté until tender.
Add in Sicilian sauce and heat thoroughly. Toss with pasta, top with cheese and serve!
File: Sausage and Peppers_20161006144143
Preparation time: 5 minutes
Cooking Time: 20 minutes
2 Cups Half and Half or Cream
1 Cup Italian Blend Cheese
½ Tbs Sabatino Truffle Salt (or To Taste)
1 lb Shrimp
1 lb CM Italian Linguine Pasta
1 Tsp. Adams Italian Seasoning
In a large sauce pan, heat cream over Medium heat, Add in Cheese and stir until all cheese is melted. Add in Truffle Salt to taste.
While sauce is heating, cook Pasta according to directions. Once pasta is done drain and pour sauce over the top.
Season Shrimp with Oil and Adams Rub and in a separate pan, sauté shrimp for 90 seconds on both sides, once its done serve over sauce and pasta.
Serve and Enjoy!
File: Truffle Alfredo_20161006144143
3 Cheese layered Dip
Preparation time: 10 minutes
Heating time: 10 minutes
Serves 8 to 12 for Appetizers
2 16 ounces cream cheese, softened
1 jar C&C Queso Con Escabeche
1 ½ Cup shredded Mexican Blend cheese
1/3 Cup sliced green onions, including tops
1 Package Chorizo
1 Container Pico De Gallo (Drained)
Cook Chorizo all the way through and Drain Grease.
Heat oven to 400°F Coat a 9x 13 baking pan with non-stick spray.
Spread cream cheese on bottom of prepared pan.
Spread the Queso Con Escabeche over the cream cheese, next, sprinkle the Chorizo over Queso, then layer the Pico de Gallo and Mexican Blend Cheese.
Bake 8 to 10 minutes or just until cheese is melted. Remove from oven; let stand a few minutes.
Top with green onions and serve dip with chips.
File: 3 cheese layered dip_20161006144143