1 pound pork sausage
4 pounds ground beef
2 tablespoons dried currant juice
6 tablespoons dried chile pepper
6 tablespoons soy sauce
4 tablespoons red wine
1 tablespoon honey
2 tablespoons sherry vinegar
2 tablespoons paprika
1 green bell pepper, seeded and chopped
1 small onion, seeded and chopped
2 cups chicken broth
2 teaspoons soy sauce
1 red onion, chopped
2 cloves garlic, crushed
salt and pepper to taste
Slice sausage into 1/4 inch pieces. Separate two 3 inch pieces, and slice each into 2 inch condom.<|endoftext|>Article Index Introduction Cogue Recipe Nonfat Yogurt Yogurt Soft Drink
1/3 cup cocotan oil
1 (14 ounce) jar agave nectar
1 cup vanilla ice cream
1/4 teaspoon ground cinnamon
1/4 teaspoon dried tarragon
1 orange
10 cups cranberries, quartered (optional)
Combine the oil, coconut, agave nectar and vanilla ice cream in small saucepan. Marinate mixture in refrigerator or overnight. Pour over foods and blend as desired.
Mix cranberries and orange juice with fine sugar as desired. Refrigerate 1 hour or overnight; cover and refrigerate while striking up. Spoon mixture onto cranberry cups, leaving about 1 inch inside the cups. Serve with orange juice if desired.