This took me under an hour to make. I made this with mashed potatoes, and broccoli. Had some good spicey (could always add more peppers to hotter flavor) tomato flavor gravy, cooked with pork chops. Will be eating this for the next few days.

• 4 to 6 pork chops
• 4 to 6 tbs.of oil
• garlic powder to taste
• salt & pepper to taste
• 2 can rotel tomatoes
• all purpose flour

Take large skillet add oil and heat till hot. Season pork chops with garlic, salt and pepper.

Brown pork chops quickly until they are light brown on both sides.

Take pork out of the skillet and put into a bowl set aside.

Put enough flour in skillet to make a smooth paste, add salt and pepper to taste.

Stir continuously until medium brown.

Add cans of Ro-tel into skillet, (you shouldn’t need any but you can water to make gravy thinner) to make a gravy and continue to stir for a few minutes.

Add pork chops to skillet mixture put lid on skillet turn the heat low and simmer stirring occasionally, for 30 to 45 minutes.

Make some mashed potatoes and pour excess gravy ontop of the mashed potatoes.

• 6 large Italian peppers
• 6 Italian Hot sausage
• 3 servings of rice
• 1 onion
• jar of your favorite tomato sauce
• two handfuls of mushrooms
• half of block of mozzarella

I cooked the italian sausage with some oil and garlic just long enough to brown all sides. Cook the 3 servings of rice and fry up the onions and mushrooms. Cut up the sausage into small piece, I cut it in half length wise then in half again lenghwise then cut it like a hot dog. Throw that into a bowl with rice, onions, and mushrooms and mixed up. Add some salt, pepper, cayanne pepper and chiptal pepper, add more if you want it hot.

For the peppers cut off the tops and de-seed the pepper. Boil some water and put the peppers into the water for a good ten minutes. Then drain the water.

Pour half the jar of pasta sauce into a glass pan. Cut the cheese into 6 long strips. Lay a strip of cheese inside the pepper, then stuff the peppers the sausage mixture and place into the pan. I use to tops of the peppers to help keep the stuffing in the pepper. Then cover with the remaining sauce and cook for 30-45 minutes on 350 degrees.

10 minutes before you are ready to serve. Shred the rest of the cheese ontop of the peppers.

from http://busycooks.about.com

from the food network

• 2 tablespoons vegetable oil
• 1 5-to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
• Kosher salt and freshly ground pepper
• 4 cloves garlic, smashed and peeled
• 1 12-ounce bottle stout beer
• 4 stalks celery, cut into large pieces
• 2/3 cup packed dark brown sugar
• 1/2 cup tomato paste
• 1/2 cup red wine vinegar
• 1/3 cup soy sauce
• 2 bay leaves
• 1 teaspoon paprika
• 2 brioche or other rolls, split open and toasted
• Coleslaw, for serving

Directions

Notes

You’ll have plenty of leftover brisket: Use it in tacos, quesadillas, chili or even on a pizza.

Ingredients

• 2 lbs. of Ground Beef
• 2 Cans of Dark Red Kidney Beans
• 28 oz. can of diced tomatoes
• 1 pack of mild chili seasoning
• 1 pack of hot chili seasoning
• Black Pepper, Garlic Salt, & your choice of hot sauce

Prepare
Brown the ground beef, and place in the slow cooker.

Then place the kidney beans, diced tomatoes & seasoning mix all in the slow cooker.

Mix around; top off the hot sauce and pepper and garlic.

Cook on Low for 4-5 hours.

Get yourself a nice loaf of Italian bread to go along with this meal and don’t forget cheddar cheese once served!

- From Mark Barletta

• 1 pack of elbow macaroni (8 oz.)
• 1 can of diced tomatoes w/Green Peppers & Onions (14oz.) – undrained – pour it all in
• 1 can of diced tomatoes w/ Green Chiles (10 oz.) – undrained – pour it all in
• 1 ½ cups of salsa
• 3 cups of shredded Mexican Blend Cheese

Prepare
Dump it all in and let it cook on low for about 4 hours – with about 15 minutes left before finishing sprinkle more cheese on the top.

Stir it when possible.

- From Mark Barletta