Making and Freezing Stuffed Green Peppers
We grow a lot of green peppers in our garden every summer season. They are inexpensive and you only need a few plants. When I make stuffed peppers, I like to make them in big batches as they freeze well for future meals.
Making and Freezing Stuffed Green Peppers
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Free Homemade Dog Food Recipes
The current crisis in our pet food supply has many of us looking for homemade dog food recipes for our beloved pets. I have been cooking for our dog for many years and find that he likes mostly the same foods that we do. Each animal has his own preferences, just like we do. For instance, our Oscar will not eat tomatoes, but Bonnie loves them. Use these recipes as a starting place for homemade dog food recipes. Then, as you discover your pets preferences you can customize them more. One caution: you should not serve onion or chocolate to dogs as they contain substances that can be toxic to dogs.
Free Homemade Dog Food Recipes
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Cooking - Liver
All liver is a great source of iron and B vitamins and should be a regular part of a healthy diet and if cooked correctly liver can be delicious. Although liver does have bad press and many people will not even consider trying it. Sometimes it calls for the cook to be somewhat inventive to get people to try liver. There are many recipes to choose from and it is worth the experimentation.
Cooking - Liver
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Video Clips. Duration : 3.57 Mins.
Pitbull - Don't Stop The Party ft. TJR
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Cooking - Liver
All liver is a great source of iron and B vitamins and should be a regular part of a healthy diet and if cooked correctly liver can be delicious. Although liver does have bad press and many people will not even consider trying it. Sometimes it calls for the cook to be somewhat inventive to get people to try liver. There are many recipes to choose from and it is worth the experimentation.
Cooking - Liver
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Video Clips. Duration : 3.57 Mins.
Pitbull - Don't Stop The Party ft. TJR
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The best liver is the liver from young animals as it is mildest and tenderest. Calf's liver is delicate and delicious but fairly expensive. Real calf's liver is paler in color than the redder more mature baby beef liver. For a mild flavored liver choose the palest that you can find. The darker the color the stronger the flavor.
Rice Cooker
Cooking - Liver
Take care when choosing liver as sometimes baby beef liver is labeled calf's liver in the supermarket or grocery store. To ensure purchasing true calf's liver buy from a butchers or a reputable gourmet supermarket.
Cooking - Liver
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Baby beef liver is stronger in flavor than calf's liver but is very good and preferable to actual beef liver. Liver from beef is dark red and the color corresponds to the strength of flavor. Beef liver is readily available but many believe it is too strong for simple preparations.
Some cooks after buying beef liver soak it in milk or a flavorful spicy marinade such as a white wine marinade before cooking to soften the intense flavor. After marinating throw the liquid away and pat the liver dry before cooking.
A lovely tender well-flavored liver is lamb liver but this is generally quite difficult to find.
Also hard to find is pigs liver, which is strong in, taste but extremely tender. Again for pig's liver it can be soaked or marinated like the beef liver.
When choosing liver it should be impeccably fresh with no slimy or dry patches and should have a clear scent.
Should you find yourself preparing a whole liver first wipe it with a damp cloth, then with a sharp knife remove any exposed veins, ducts or connective tissue. With your fingers peel away the thin outer membrane without tearing into the liver itself. You then just slice on the diagonal to the desired thickness your recipe calls for.
Of course presliced liver can be purchased and is actually more commonly available than whole livers. If the butcher has not done so remove the outer membrane on the slices.
Before cooking make 1/8th inch cuts at 1-inch intervals around the outside of the liver slice. The reason for this is because liver has a tendency to shrink and curl when it is cooked and these cuts will help to prevent that from happening.
The liver is now ready for cooking. Liver should be cooked until it is pink but firm in the center. If liver is overcooked or cooked on excessively high heat it will toughen.
Liver is a lot richer in flavor than many other types of meat so a 4-ounce serving should be ample as a main course for most appetites.
Cooking - Liver
Michael Russell Your Independent guide to Cooking [http://cooking-guides.com/]
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The best liver is the liver from young animals as it is mildest and tenderest. Calf's liver is delicate and delicious but fairly expensive. Real calf's liver is paler in color than the redder more mature baby beef liver. For a mild flavored liver choose the palest that you can find. The darker the color the stronger the flavor.
Rice Cooker
Cooking - Liver
Take care when choosing liver as sometimes baby beef liver is labeled calf's liver in the supermarket or grocery store. To ensure purchasing true calf's liver buy from a butchers or a reputable gourmet supermarket.
Cooking - Liver
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Baby beef liver is stronger in flavor than calf's liver but is very good and preferable to actual beef liver. Liver from beef is dark red and the color corresponds to the strength of flavor. Beef liver is readily available but many believe it is too strong for simple preparations.
Some cooks after buying beef liver soak it in milk or a flavorful spicy marinade such as a white wine marinade before cooking to soften the intense flavor. After marinating throw the liquid away and pat the liver dry before cooking.
A lovely tender well-flavored liver is lamb liver but this is generally quite difficult to find.
Also hard to find is pigs liver, which is strong in, taste but extremely tender. Again for pig's liver it can be soaked or marinated like the beef liver.
When choosing liver it should be impeccably fresh with no slimy or dry patches and should have a clear scent.
Should you find yourself preparing a whole liver first wipe it with a damp cloth, then with a sharp knife remove any exposed veins, ducts or connective tissue. With your fingers peel away the thin outer membrane without tearing into the liver itself. You then just slice on the diagonal to the desired thickness your recipe calls for.
Of course presliced liver can be purchased and is actually more commonly available than whole livers. If the butcher has not done so remove the outer membrane on the slices.
Before cooking make 1/8th inch cuts at 1-inch intervals around the outside of the liver slice. The reason for this is because liver has a tendency to shrink and curl when it is cooked and these cuts will help to prevent that from happening.
The liver is now ready for cooking. Liver should be cooked until it is pink but firm in the center. If liver is overcooked or cooked on excessively high heat it will toughen.
Liver is a lot richer in flavor than many other types of meat so a 4-ounce serving should be ample as a main course for most appetites.
Cooking - Liver
Michael Russell Your Independent guide to Cooking [http://cooking-guides.com/]
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Some veterinarians prefer raw meat for our pets. I prefer to cook the meat because of concerns over E Coli and other bacterial contamination. If you wish to use raw meat, do not use ground meat. The grinding process increases the possibility of contamination by providing more surface area for the bacteria to grow.
Rice Cooker
Free Homemade Dog Food Recipes
Canine Meat and Grain Menu
Free Homemade Dog Food Recipes
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2 cups cooked brown rice
2/3 cup Lean beef
2 teaspoons lard -- or veggie oil
1/2 cup vegetables -- no onion*
Mix all together. You can serve the beef raw if you use chunks of beef. Do not serve ground beef raw, the grinding process increases the chances of bacterial contamination. Use any vegetables you like. You will find over time that your dog will leave any vegetables he does not like. Mix the above. Serve slightly warm, but not hot.
Chow Chow Chicken
You must remove the meat from the bones in this recipe. Chicken bones can easily splinter and cause choking problems in dogs.
2 chicken thighs -- or white meat
1 stalk celery -- sliced thick
3 carrot -- peeled and halved
2 small potatoes -- peeled and cubed
2 cups rice -- uncooked
Place chicken pieces in large pot. Cover with cold water (5 -6 cups). Add carrots, celery, and potatoes to water. Add salt to taste if you want. Cover and simmer on low heat about 2 hours until the chicken becomes tender. Add the rice, cover and cook over low heat for about 30 minutes until the rice is tender and most of the liquid is absorbed. Remove soup from heat. Pull the chicken meat off the bone ( it will practically fall off), discard bones. Return shredded pieces to pot. Stir well. Let cool. Store in the refrigerator or freeze.
Meaty Dog Biscuits
Use beef, chicken or lamb strained baby food for these biscuits.
2 3/4 cups whole wheat flour
1/2 cup powdered milk
1 teaspoon salt
1/4 teaspoon garlic powder
1 egg
6 tablespoons vegetable oil
8 to 10 tablespoons water
2 jars baby food meat, strained
Mix all ingredients together and knead for 3 min. Roll out to about 1/2 inch thick. Use a dog bone shaped cookie cutter, and place biscuits on an ungreased baking sheet. Bake in preheated oven at 350 degrees for 20 to 25 min.
Makes approximately 2 dozen doggie biscuits
Bacon Bites for Dogs
6 slices cooked bacon -- crumbled
4 eggs -- well beaten
1/8 cup bacon grease
1 cup water
1/2 cup powdered milk -- non-fat
2 cup graham flour
2 cup wheat germ
1/2 cup cornmeal
Mix ingredients with a strong spoon; drop heaping tablespoonfuls onto a greased baking sheet. Bake in a 350 oven for 15 minutes. Turn off oven and leave cookies on baking sheet in the oven overnight to dry out.
Ace's Favorite Cheesy Dog Biscuits
1 1/2 cups whole wheat flour
1 1/4 cups grated cheddar cheese
1/4 pound margarine -- corn oil
1 clove garlic -- crushed
1 pinch salt
1/4 cup Milk -- or as needed
Grate the cheese into a bowl and let stand until it reaches room temperature. Cream the cheese with the softened margarine, garlic, salt and flour. Add enough milk to form into a ball.
Chill for 1/2 hour. Roll onto floured board. Cut into shapes and bake at 375 degrees for 15 minutes or until slightly brown, and firm.
Makes 2 to 3 dozen, depending on size.
I hope that these free dog food recipes will inspire you to cook safe and healthy food for your pet.
Free Homemade Dog Food Recipes
Do you need more free dog or cat food recipes? Download our free collection of dog and cat foods at Free Dog and Cat Food Recipes. [http://easysoutherncooking.com/free-dog-cat-recipes.html] and instantly download the ebooks.
Are you interested in traditional southern cooking? Diane has just finished a free cookbook of her favorite southern recipes. Download Easy Southern Favorites [http://easysoutherncooking.com/easy-southern-favorites.html]today. These recipes are guaranteed to have them begging for more. Best of all, its free!
Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes visit her website at Easy Southern Cooking [http://easysoutherncooking.com]
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Here is my favorite recipe that I make for my family.
Rice Cooker
Making and Freezing Stuffed Green Peppers
6 large green peppers
1 lb. lean ground beef
1/4 cup onion, finely chopped
1 (16 ounce) can of diced tomatoes
1 (16 ounce) can tomato sauce
1 tsp. basil
1 tsp. oregano
salt and black pepper to taste
1 bag of instant white rice
1 cup shredded cheddar cheese
Making and Freezing Stuffed Green Peppers
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Brown your ground beef and chopped onion in a large skillet on low. While it's browning cut the tops off of each pepper. Rinse the seeds out from the inside cavity. Place in a baking dish. Boil your white rice according to package directions, drain out the water. In a large bowl combine: diced tomatoes, tomato sauce, basil, oregano, salt, black pepper and rice. Stir in the ground beef and onion mixture.
Optional: You can stir some chopped green pepper into this mixture if desired.
Spoon mixture into each shell. Bake in a preheated 350 degree oven for 35 minutes. Remove and sprinkle cheddar cheese on top. Place back into the oven for 5 minutes or until cheese has melted. Makes 6 servings.
How To Freeze
Let them cool. Wrap each individual pepper in plastic wrap. Place 4 at a time into a 1 gallon sized zipper closure bag. Label and freeze. They will keep up to 6 months in the freezer. When you are ready to use, defrost them in the microwave and then microwave reheat them for 5 minutes. Remove from microwave and sprinkle with some fresh cheese. Instant dinner on a busy night.
Making and Freezing Stuffed Green Peppers
Shelly Hill has been working from home in Direct Sales since 1989. Shelly is a Manager with Tupperware. Shelly enjoys cooking and baking and has been entertaining friends and family for over 25 years. You can contact Shelly at:
Web: http://www.classybusinesswomen.com
Recipe Blog: http://wahmshelly.blogspot.com
