Once you've used fresh aloe from the plant, you'll never go back to those bottles of blue "aloe" gel at you-know-where. Keep plants in bright light and remember that overwatering is the leading cause of death among aloes.
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Once you've used fresh aloe from the plant, you'll never go back to those bottles of blue "aloe" gel at ... more

Slightly more tender than a shoulder roast, this arm roast has a round bone and is ideal for stews or pot roasting. Recipe for "Apple Juice Beef Roast" from cdkitchen.com: Ingredients: 4 pounds boneless beef (chuck/arm) roast 2 medium onions, sliced 2 tablespoons butter or shortening 1 cup apple juice 1 tablespoon catsup 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon thyme leaves 1/4 teaspoon prepared mustard 1/8 teaspoon basil leaves 3 large sweet potatoes, pared and cut into pieces lemon Juice Directions: Cook onions in 1 Tbsp. butter or shortening in Dutch oven until tender-crisp; set aside. Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides. Pierce entire surface of meat with fork. Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat. Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender. Brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender. Place meat and potatoes on warm platter. Sprinkle potatoes with chopped parsley or garnish with apple rings and parsley, if desired. Serve gravy over sliced meat. After apple juice mixture is added to browned meat, it may be marinated in the refrigerator until 3 to 4 hours before serving time; turn meat several times. If Dutch oven is cast iron, transfer to a glass dish. GRAVY: Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups. Mix 1/2 cup water and 2 Tbsp. unbleached flour; stir gradually into cooking liquid. Heat to boiling; cook, stirring 3 to 5 minutes. Season with salt and pepper, if desired. Gravy may be served in large apple that has been scooped out, if desired. This recipe from CDKitchen for Apple Juice Beef Roast serves/makes 6
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Slightly more tender than a shoulder roast, this arm roast has a round bone and is ideal for stews or ... more

Loin back ribs come from the loin of the hog, where pork chops come from. You'll sometimes see them called baby back ribs or loin ribs in the grocery store. They are small in size (1-1/4 to 2-1/4 pounds or more) and are less meaty, less fatty, and more tender than spareribs. Because of their smaller size, loin back ribs cook faster than spareribs. They are one of the most expensive cuts of meat from the hog due to high consumer demand. Slow Cooker Barbecue Ribs Ingredients * 4 pounds pork baby back ribs * salt and pepper to taste * 2 cups ketchup * 1 cup chili sauce * 1/2 cup packed brown sugar * 4 tablespoons vinegar * 2 teaspoons dried oregano * 2 teaspoons Worcestershire sauce * 1 dash hot sauce Directions 1. Preheat oven to 400 degrees F (200 degrees C). 2. Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat. 3. In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat. 4. Cover, and cook on Low 6 to 8 hours, or until ribs are tender. http://allrecipes.com/Recipe/Slow-Cooker-Barbecue-Ribs/Detail.aspx
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Loin back ribs come from the loin of the hog, where pork chops come from. You'll sometimes see them called ... more

The brisket is the front portion of the beef breast that lies between the front legs and takes well to smoking, braising, or poaching. This forequarter cut is associated with Jewish cooking because of prohibitions against eating hindquarter meat. Brisket is the cut of choice for Texas slow-smoked pit-cooked barbecue and is also the best cut for corned beef. While brisket is hard to beat for flavor and texture, it must be cooked slowly at low heat and will shrink significantly. Because it is a large cut that can’t be cooked properly in small quantities, brisket is ideal to serve to large groups. http://www.chow.com/ingredients/185 Beef Brisket Ingredients * 1 (4 pound) beef brisket, trimmed of fat * salt to taste * 1 large onion, sliced * 1 (12 fluid ounce) can beer * 1 tablespoon brown sugar * 1 cube beef bouillon * 2 tablespoons coarsely ground black pepper * 2 teaspoons minced garlic * 1 bay leaf * 1/4 teaspoon dried thyme * 2 tablespoons cornstarch * 2 tablespoons water Directions 1. Preheat the oven to 350 degrees F (175 degrees C). 2. Season the beef brisket with salt, and place in a baking dish. Cover the entire roast with onion slices. In a medium bowl, mix together the beer, brown sugar, beef bouillon, pepper, garlic bay leaf and thyme. Pour over the roast. Cover with aluminum foil. 3. Bake for 4 hours in the preheated oven. The brisket should be fork-tender. Mix together the cornstarch and water; stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve the meat. http://allrecipes.com/Recipe/Beer-Brisket/Detail.aspx
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The brisket is the front portion of the beef breast that lies between the front legs and takes well to ... more

blade roast = blade pot roast = blade chuck roast Notes: This makes a good pot roast, but it's too tough to cook using dry heat. Braising is the preferred method. Substitutes: arm pot roast OR cross rib roast OR brisket http://www.foodsubs.com/MeatBeefChuck.html Basic Beef Pot Roast with Vegetables Many stores label meat with cooking method. Chuck is a good cut of meat for long cooking, but you can use any beef roast marked "Pot Roast" * 1 beef pot roast, chuck arm or chuck blade, about 4 pounds * 1 tablespoon flour * 2 teaspoons salt * 1/4 teaspoon pepper * 1/2 cup chopped onion * 2 to 3 tablespoons oil or combination of butter and oil * 1/2 to 1 cup beef broth or water * 6 medium potatoes, halved * 1 cup baby carrots Combine flour, salt,and pepper. Dredge meat with flour mixture. Brown meat and chopped onion in a skillet in hot oil or oil and butter. Pour off drippings and add 1/2 cup beef broth or water. Cover tightly and simmer for 3 to 4 hours, until tender. Add more water or broth as needed. About 30 minutes before done, add potatoes and carrots. Beef pot roast serves 6. http://www.dianaskitchen.com/page/recipes03/a31012d.htm
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blade roast = blade pot roast = blade chuck roast Notes: This makes a good pot roast, but it's too ... more

blade roast = blade pot roast = blade chuck roast Notes: This makes a good pot roast, but it's too tough to cook using dry heat. Braising is the preferred method. Substitutes: arm pot roast OR cross rib roast OR brisket http://www.foodsubs.com/MeatBeefChuck.html Basic Beef Pot Roast with Vegetables Many stores label meat with cooking method. Chuck is a good cut of meat for long cooking, but you can use any beef roast marked "Pot Roast" * 1 beef pot roast, chuck arm or chuck blade, about 4 pounds * 1 tablespoon flour * 2 teaspoons salt * 1/4 teaspoon pepper * 1/2 cup chopped onion * 2 to 3 tablespoons oil or combination of butter and oil * 1/2 to 1 cup beef broth or water * 6 medium potatoes, halved * 1 cup baby carrots Combine flour, salt,and pepper. Dredge meat with flour mixture. Brown meat and chopped onion in a skillet in hot oil or oil and butter. Pour off drippings and add 1/2 cup beef broth or water. Cover tightly and simmer for 3 to 4 hours, until tender. Add more water or broth as needed. About 30 minutes before done, add potatoes and carrots. Beef pot roast serves 6. http://www.dianaskitchen.com/page/recipes03/a31012d.htm
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blade roast = blade pot roast = blade chuck roast Notes: This makes a good pot roast, but it's too ... more

blade roast = blade pot roast = blade chuck roast Notes: This makes a good pot roast, but it's too tough to cook using dry heat. Braising is the preferred method. Substitutes: arm pot roast OR cross rib roast OR brisket http://www.foodsubs.com/MeatBeefChuck.html Basic Beef Pot Roast with Vegetables Many stores label meat with cooking method. Chuck is a good cut of meat for long cooking, but you can use any beef roast marked "Pot Roast" * 1 beef pot roast, chuck arm or chuck blade, about 4 pounds * 1 tablespoon flour * 2 teaspoons salt * 1/4 teaspoon pepper * 1/2 cup chopped onion * 2 to 3 tablespoons oil or combination of butter and oil * 1/2 to 1 cup beef broth or water * 6 medium potatoes, halved * 1 cup baby carrots Combine flour, salt,and pepper. Dredge meat with flour mixture. Brown meat and chopped onion in a skillet in hot oil or oil and butter. Pour off drippings and add 1/2 cup beef broth or water. Cover tightly and simmer for 3 to 4 hours, until tender. Add more water or broth as needed. About 30 minutes before done, add potatoes and carrots. Beef pot roast serves 6. http://www.dianaskitchen.com/page/recipes03/a31012d.htm
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blade roast = blade pot roast = blade chuck roast Notes: This makes a good pot roast, but it's too ... more

blade roast = blade pot roast = blade chuck roast Notes: This makes a good pot roast, but it's too tough to cook using dry heat. Braising is the preferred method. Substitutes: arm pot roast OR cross rib roast OR brisket http://www.foodsubs.com/MeatBeefChuck.html Basic Beef Pot Roast with Vegetables Many stores label meat with cooking method. Chuck is a good cut of meat for long cooking, but you can use any beef roast marked "Pot Roast" * 1 beef pot roast, chuck arm or chuck blade, about 4 pounds * 1 tablespoon flour * 2 teaspoons salt * 1/4 teaspoon pepper * 1/2 cup chopped onion * 2 to 3 tablespoons oil or combination of butter and oil * 1/2 to 1 cup beef broth or water * 6 medium potatoes, halved * 1 cup baby carrots Combine flour, salt,and pepper. Dredge meat with flour mixture. Brown meat and chopped onion in a skillet in hot oil or oil and butter. Pour off drippings and add 1/2 cup beef broth or water. Cover tightly and simmer for 3 to 4 hours, until tender. Add more water or broth as needed. About 30 minutes before done, add potatoes and carrots. Beef pot roast serves 6. http://www.dianaskitchen.com/page/recipes03/a31012d.htm
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blade roast = blade pot roast = blade chuck roast Notes: This makes a good pot roast, but it's too ... more

Freshly ground, certfied organic yellow cornmeal! It will exceed ALL of your expectations for cornbread and any recipe that you may use cornmeal in, with lots of delicious corn flavor.
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Freshly ground, certfied organic yellow cornmeal! It will exceed ALL of your expectations for cornbread and any recipe that you ... more

Freshly ground, certfied organic yellow cornmeal! It will exceed ALL of your expectations for cornbread and any recipe that you may use cornmeal in, with lots of delicious corn flavor.
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Freshly ground, certfied organic yellow cornmeal! It will exceed ALL of your expectations for cornbread and any recipe that you ... more

The tenderloin, or filet, is the most tender muscle in the short loin. This elegant cut has mellow flavor and velvety texture. The filet is incredibly versatile and takes equally well to roasting whole, sautéing with a rich and luscious sauce, or grilling and topping with flavored butter. Though expensive, there’s little waste, it’s easy to prepare, cooks quickly, and is a crowd pleaser. http://www.chow.com/ingredients/253 FILET MIGNON WITH MADAGASKAR 4 (8 oz.) beef tenderloin steaks 4 strips bacon 4 tsp. green peppercorns in brine 4 oz. heavy cream 1 tsp. Worcestershire sauce 2 oz. brandy 4 lg. mushroom caps 2 oz. cooking oil 4 slices ripe tomato Salt and pepper as required Thyme, as required Dijon mustard, as needed Wrap each filet with bacon strips and season each with salt, pepper, thyme, and Dijon mustard. Crush the green peppercorns into a paste and rub some into each steak, saving some for the sauce. Heat large skillet with oil and cook the steaks until your desired doneness is achieved: 4 minutes each side for rare, 6 minutes each side for medium, 8-10 minutes each side for well done. Remove cooked filets from the pan and add the remaining green peppercorn paste to the pan. Add the heavy cream and Worcestershire sauce and reduce liquid by 1/2. Add the brandy. CAUTION: Brandy will ignite if near an open flame. Simmer until flame is gone. Place tomato slices on top of each steak and top with mushroom cap. Place steaks back in pan to heat up to serving temperature. Place steaks on plates and pour sauce over each and serve. Serves 4. (Prep and Cooking Time: 30 minutes) http://www.cooks.com/rec/doc/0,1827,154181-245198,00.html
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The tenderloin, or filet, is the most tender muscle in the short loin. This elegant cut has mellow flavor and ... more

Perfect 3 oz size patties, these are vacuum sealed packs of 20 frozen burgers.

Perfect 3 oz size patties, these are vacuum sealed packs of 20 frozen burgers.

Plain ground pork in 5# tubes- great for bulk projects!

Ham cutlets are lean, tenderized and ready for breading and frying, grilling, or sauteing. Bulgogi (Korean Pork Grilled on Skewers) This delicious recipe will be the hit of the season. Classic Korean Bulgogi with outstanding flavor. 1 1/2lbs boneless pork cutlets 1 tablespoon toasted sesame seeds 1-2 cloves crushed garlic 1/2 tablespoon grated fresh ginger 3-4 green onions, finely chopped 1/3 cup soy sauce 2 tablespoons dry sherry 2 tablespoons sesame oil 2 teaspoons sugar 1/2 teaspoon crushed red pepper flakes, to taste Toast the sesame seeds in a frying pan over medium heat until brown, let them cool. Cut the pork in thin slices, freezing the meat slightly makes it easier to slice it thin. Mix all marinade ingredients together, add also the sesame seeds, and to this add the pork. Leave to marinate at least 30 minutes, a few hours is preferred. Thread the meat on wooden skewers, grill or barbecue a few minutes on each side, using the remaining marinade for basting. (Soak the wooden skewers in water for half an hour to prevent them burning.)
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Ham cutlets are lean, tenderized and ready for breading and frying, grilling, or sauteing. Bulgogi (Korean Pork Grilled on Skewers) ... more

Ham cutlets are lean, tenderized and ready for breading and frying, grilling, or sauteing. Bulgogi (Korean Pork Grilled on Skewers) This delicious recipe will be the hit of the season. Classic Korean Bulgogi with outstanding flavor. 1 1/2lbs boneless pork cutlets 1 tablespoon toasted sesame seeds 1-2 cloves crushed garlic 1/2 tablespoon grated fresh ginger 3-4 green onions, finely chopped 1/3 cup soy sauce 2 tablespoons dry sherry 2 tablespoons sesame oil 2 teaspoons sugar 1/2 teaspoon crushed red pepper flakes, to taste Toast the sesame seeds in a frying pan over medium heat until brown, let them cool. Cut the pork in thin slices, freezing the meat slightly makes it easier to slice it thin. Mix all marinade ingredients together, add also the sesame seeds, and to this add the pork. Leave to marinate at least 30 minutes, a few hours is preferred. Thread the meat on wooden skewers, grill or barbecue a few minutes on each side, using the remaining marinade for basting. (Soak the wooden skewers in water for half an hour to prevent them burning.) “Breaded Ham Cutlets” from Cooks.com: BREADED HAM CUTLETS 1/2 lbs. ground fully cooked smoked ham 1/2 lb. ground pork shoulder 1 egg, lightly beaten with 2 tbsp. cold water 2 c. soft bread crumbs (5 slices) 1/2 tsp. leaf marjoram, crushed 1/4 tsp. rosemary, crumbled 1/4 tsp. ground allspice 1/2 tsp. salt 1/8 tsp. pepper 1/2 c. fine soda cracker crumbs (for breading) 4 tbsp. bacon dripping (for sauteing) GRAVY: 1 lg. Bermuda onion, sliced Dripping from sauteing ham cutlets 3 tbsp. flour 2 c. water 1 env. instant beef broth 1/4 tsp. salt 3 tbsp. spicy brown mustard Mix all ingredients thoroughly. Divide into 6 balls. Place cracker crumbs in pie plate, dip balls in cracker crumbs, flattening into cutlets 1/8 inch thick. Brown cutlets on both sides in bacon drippings in large skillet. Transfer to shallow baking pan. Bake in slow oven, 325 degrees, for 20 minutes. Turn cutlets, bake 25 minutes longer until cooked through and richly browned.
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Ham cutlets are lean, tenderized and ready for breading and frying, grilling, or sauteing. Bulgogi (Korean Pork Grilled on Skewers) ... more

Ham roast—Can be taken from the rib area, but often found from the arm or leg of the pig. These roasts are ideal for roasting, baking, and holiday feasting. Recipe for “Glazed Baked Ham” from About.com: Prepare the marinade the night before or early in the morning and let ham marinate for several hours in the refrigerator. Scroll down to see more baked ham recipes. INGREDIENTS: • 1/3 cup light brown sugar, packed • 1/2 cup honey • 1/3 cup dry red wine • 1/2 cup pineapple juice • 1 medium clove garlic, finely minced • 1 fully cooked ham, about 6 pounds PREPARATION: In a large bowl or large food storage bag which will hold ham, combine the brown sugar, honey, wine, pineapple juice, and minced garlic. Place the ham in the marinade, turn to coat well, and let marinate for 6 hours or overnight in refrigerator. Turn frequently to keep ham coated with marinade. Preheat the oven to 350°. Place the ham on a rack in a roasting pan, reserving marinade for basting. Bake the ham, basting frequently with the reserved marinade, until a meat thermometer (not touching the bone) reads about 140°, or about 10 minutes per pound. Serves 8 to 10.
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Ham roast—Can be taken from the rib area, but often found from the arm or leg of the pig. These ... more

Ham roast—Can be taken from the rib area, but often found from the arm or leg of the pig. These roasts are ideal for roasting, baking, and holiday feasting. Recipe for “Glazed Baked Ham” from About.com: Prepare the marinade the night before or early in the morning and let ham marinate for several hours in the refrigerator. Scroll down to see more baked ham recipes. INGREDIENTS: • 1/3 cup light brown sugar, packed • 1/2 cup honey • 1/3 cup dry red wine • 1/2 cup pineapple juice • 1 medium clove garlic, finely minced • 1 fully cooked ham, about 6 pounds PREPARATION: In a large bowl or large food storage bag which will hold ham, combine the brown sugar, honey, wine, pineapple juice, and minced garlic. Place the ham in the marinade, turn to coat well, and let marinate for 6 hours or overnight in refrigerator. Turn frequently to keep ham coated with marinade. Preheat the oven to 350°. Place the ham on a rack in a roasting pan, reserving marinade for basting. Bake the ham, basting frequently with the reserved marinade, until a meat thermometer (not touching the bone) reads about 140°, or about 10 minutes per pound. Serves 8 to 10.
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Ham roast—Can be taken from the rib area, but often found from the arm or leg of the pig. These ... more

Ham roast—Can be taken from the rib area, but often found from the arm or leg of the pig. These roasts are ideal for roasting, baking, and holiday feasting. Recipe for “Glazed Baked Ham” from About.com: Prepare the marinade the night before or early in the morning and let ham marinate for several hours in the refrigerator. Scroll down to see more baked ham recipes. INGREDIENTS: • 1/3 cup light brown sugar, packed • 1/2 cup honey • 1/3 cup dry red wine • 1/2 cup pineapple juice • 1 medium clove garlic, finely minced • 1 fully cooked ham, about 6 pounds PREPARATION: In a large bowl or large food storage bag which will hold ham, combine the brown sugar, honey, wine, pineapple juice, and minced garlic. Place the ham in the marinade, turn to coat well, and let marinate for 6 hours or overnight in refrigerator. Turn frequently to keep ham coated with marinade. Preheat the oven to 350°. Place the ham on a rack in a roasting pan, reserving marinade for basting. Bake the ham, basting frequently with the reserved marinade, until a meat thermometer (not touching the bone) reads about 140°, or about 10 minutes per pound. Serves 8 to 10.
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Ham roast—Can be taken from the rib area, but often found from the arm or leg of the pig. These ... more

Ham roast—Can be taken from the rib area, but often found from the arm or leg of the pig. These roasts are ideal for roasting, baking, and holiday feasting. Recipe for “Glazed Baked Ham” from About.com: Prepare the marinade the night before or early in the morning and let ham marinate for several hours in the refrigerator. Scroll down to see more baked ham recipes. INGREDIENTS: • 1/3 cup light brown sugar, packed • 1/2 cup honey • 1/3 cup dry red wine • 1/2 cup pineapple juice • 1 medium clove garlic, finely minced • 1 fully cooked ham, about 6 pounds PREPARATION: In a large bowl or large food storage bag which will hold ham, combine the brown sugar, honey, wine, pineapple juice, and minced garlic. Place the ham in the marinade, turn to coat well, and let marinate for 6 hours or overnight in refrigerator. Turn frequently to keep ham coated with marinade. Preheat the oven to 350°. Place the ham on a rack in a roasting pan, reserving marinade for basting. Bake the ham, basting frequently with the reserved marinade, until a meat thermometer (not touching the bone) reads about 140°, or about 10 minutes per pound. Serves 8 to 10.
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Ham roast—Can be taken from the rib area, but often found from the arm or leg of the pig. These ... more

Ham roast—Can be taken from the rib area, but often found from the arm or leg of the pig. These roasts are ideal for roasting, baking, and holiday feasting. Recipe for “Glazed Baked Ham” from About.com: Prepare the marinade the night before or early in the morning and let ham marinate for several hours in the refrigerator. Scroll down to see more baked ham recipes. INGREDIENTS: • 1/3 cup light brown sugar, packed • 1/2 cup honey • 1/3 cup dry red wine • 1/2 cup pineapple juice • 1 medium clove garlic, finely minced • 1 fully cooked ham, about 6 pounds PREPARATION: In a large bowl or large food storage bag which will hold ham, combine the brown sugar, honey, wine, pineapple juice, and minced garlic. Place the ham in the marinade, turn to coat well, and let marinate for 6 hours or overnight in refrigerator. Turn frequently to keep ham coated with marinade. Preheat the oven to 350°. Place the ham on a rack in a roasting pan, reserving marinade for basting. Bake the ham, basting frequently with the reserved marinade, until a meat thermometer (not touching the bone) reads about 140°, or about 10 minutes per pound. Serves 8 to 10.
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Ham roast—Can be taken from the rib area, but often found from the arm or leg of the pig. These ... more

The beef heart has a rich flavor and is best prepared by braising or stewing, because of the toughness of the meat. http://www.recipetips.com/glossary-term/t--36102/heart-beef.asp Braised Beef Heart Ingredients * 3 lbs beef heart * 3 tablespoons onion soup mix * 1 cup water * 2 tablespoons vegetable oil * 1 medium onion * 1 teaspoon prepared mustard * 1 cube beef bouillon * 1/2 cup breadcrumbs Directions 1. Trim any fat off the heart. Use a pair of kitchen scissors to cut off any large pieces of the connective tissue around the top of the meat. 2. Roll into a roast form and tie with string. 3. Brown in the oil on all sides. 4. Put in a dutch oven and add the onion, cut into about 8 pieces, and all the other ingredients, except the bread crumbs. 5. Bring to a boil, reduce heat and simmer for 4 hours, turning every hour. 6. After 2 hours, add the bread crumbs. 7. When done, remove heart and use an immersion blender or regular blender to smooth the gravy. If desired, you can thicken the gravy some more with a water and flour mixture, bringing it to the boil. 8. Slice the heart lengthwise into 1/4" slices. http://www.recipezaar.com/Braised-Beef-Heart-143249
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The beef heart has a rich flavor and is best prepared by braising or stewing, because of the toughness of ... more

Sausage hot pork—Great for a breakfast with “bite.” This spicy sausage can be patted out for breakfast patties or used in stuffing for mushrooms, onions, and a variety of peppers. Recipe for “Pork Sausage Stuffed Peppers” from lipstickalley.com: Pork Sausage Stuffed Peppers (or wonton cups) ________________________________________ Season and brown the pork sausage in a skillet. Add veggies and cook together. (You can also sautee the veggies separately, using the oil that the pork will create when it cooks) Drain if needed. Pour meat and veggie mixture into a bowl. Add ranch dressing (just enough to coat, too much will make it soupy) and enough cheese that it looks 'good', depending on how much you like cheese. There are two ways you can do this. Cut the top off and de-seed the pepper, then halve it and spoon into bell pepper halves, or cut the top off, de-seed, and spoon into a full size pepper. If you plan to use wonton wrappers, spoon mixture into VERY slightly browned won ton wrappers pressed into muffin tins. Top with cheese, broil until cheese is bubbly and mixture sizzles! Might have to experiment with the bell pepper halves but I brush them with butter, put them in the oven for a bit, then pull them out, fill them, and put them back in the oven. This recipe is really easy to vary. You can add different diced sauteed veggies, different spices, or different strengths of cheese. This recipe also freezes VERY well. Don't cook the pepper before hand. Stuff, and freeze, then when you're ready go cook, bake at 350.
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Sausage hot pork—Great for a breakfast with “bite.” This spicy sausage can be patted out for breakfast patties or used ... more

A properly nurtured Jade can live for decades as a houseplant. I know of a monstrous specimen that was over 20 years old. If you like the look of a baby Jade, however, it's easy to keep them manageable with pruning. Or you can start a new plant by placing a leaf on top of moist soil. These succulents prefer full sun, but will grow in part sun. Allow the soil to dry before watering. [Click on photo for a clearer image.]
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A properly nurtured Jade can live for decades as a houseplant. I know of a monstrous specimen that was over ... more

Beef liver is a bit tough and delicately flavored, but it's quite good if you're careful not to overcook. It should still be pink in the middle when it's done. Substitutes: calf's liver (milder flavor, more tender) OR lamb liver (milder flavor, more tender) OR pork liver (This is more tender than beef liver, but it has a stronger, less agreeable flavor.) http://www.foodsubs.com/Meatvar.html Smothered Beef Liver Ingredients * 3 tablespoons vegetable oil * 1 large onion, sliced * 1 pound beef liver * 1/2 cup all-purpose flour * 1 teaspoon salt, or to taste * 1/4 teaspoon ground black pepper, or to taste * 1 (8 ounce) can tomato sauce * 1/4 cup water * 1/2 teaspoon dried oregano Directions 1. Heat vegetable oil in a large skillet over medium heat. Saute onions until soft, but not browned. Remove from pan using a slotted spoon, and set aside. Slice the liver into serving size pieces, and remove any membrane. 2. In a shallow dish, mix together the flour, salt and pepper. Dredge the liver in the flour mixture, and place into the hot skillet. Brown the liver quickly on each side. Place reserved onions on top of liver pieces. Pour the tomato sauce and water over everything in the pan, lifting the liver pieces to let the tomato sauce coat the bottom of the pan. 3. Sprinkle the oregano over everything, and simmer over low heat for 8 to 10 minutes, stirring occasionally. Adjust salt and pepper to taste. Be careful not to overcook, or liver will be tough. I serve this with mashed potatoes and green beans. http://allrecipes.com/recipe/smothered-beef-liver/detail.aspx
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Beef liver is a bit tough and delicately flavored, but it's quite good if you're careful not to overcook. It ... more