Here’s the recipe since motherfuckers can’t source their shit.
sweet baby jesus
This changes everything
okay so yes plz
here ya go rhyder
unless you’re boots-n-cats, you have no idea how aroused this makes me.
Green Love Salad | via The Rawsome Vegan Life
- 1/4 cup cherry tomatoes
- 1/4 cucumber
- 1/2 cup mushrooms
- 4 tb olives
- 1/4 red onion
- 5 figs
- 1 handful of fresh herbs like basil, oregano, cilantro, lemon balm, rosemary, etc.
- 5 cups or more of fresh, organic greens like lettuce and spinach
- chop up the tomatoes, cucumber, mushrooms, olives, onion, figs and herbs to your liking. set aside.
- in a big bowl, pour a little balsamic vinegar and olive oil on the greens and mix them up with your hands, coating them all with the dressing. throw on the chopped goodies and enjoy!
- this is best enjoyed outside on a sunny day, right beside your garden.
i usually add hemp seeds and sometimes salt and pepper.
oh! and avocado.
- 7 pounds crown pork roast
- 2 cups chopped cranberries
- 1/2 cup white sugar
- 1/2 cup butter
- 2 onions, chopped
- 2 cups chopped celery
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 8 cups white bread cubes
- 2 apple - peeled, cored, and chopped
- 1/2 cup apple juice
- 1 egg
- 1 teaspoon poultry seasoning
- Preheat oven to 375 degrees F (190 degrees C).
- Season pork roast with salt and pepper to taste, then place on a rack in an open roasting pan, rib ends down.
- Bake at 375 degrees F (190 degrees C) for 2 hours. Roast will be only partially cooked.
- Meanwhile, in a medium bowl, combine cranberries and sugar and mix well; set aside. Melt butter or margarine in a large skillet over medium heat. Add onions and celery and saute until tender, about 10 minutes. Add cranberry mixture, 2 teaspoons salt, 1/4 teaspoon ground black pepper, bread cubes, apples, apple juice, egg and poultry seasoning. Toss well.
- After the two hours, remove roast from oven. Turn rib ends up and fill cavity with cranberry/apple stuffing. Insert meat thermometer between two ribs in the thickest part of the meat, making sure that end of thermometer does not touch any bone.
- Return stuffed roast to oven and continue roasting at 375 degrees F (190 degrees C) for about 1 1/2 hours, or until internal temperature of meat reaches 175 degrees F (80 degrees C). (Note: If stuffing becomes too brown, cover it with aluminum foil.)
- To Serve: Place roast on warm platter and let stand for 15 minutes for easier carving. Slice between ribs to carve, and serve with stuffing.
- 5 tablespoons butter
- 1 apple - peeled, cored, and chopped
- 1 small onion, chopped
- 1 celery stalk, diced
- 1/2 cup chopped walnuts
- 1 cup unsweetened applesauce
- 1 1/2 cups water
- 5 cups dry bread crumbs
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 (3 pound) boneless rolled pork loin roast
- Preheat oven to 325 degrees F (165 degrees C).
- Melt the butter in a medium saucepan over medium heat. Stir in the apple, onion, celery, and walnuts, and cook 5 minutes, until vegetables are tender. Mix in the applesauce, water, and breadcrumbs. Cook and stir until the breadcrumbs have absorbed the liquid. Season with cinnamon, kosher salt, cloves, nutmeg, and ginger.
- Unroll the pork roast, and place in a baking dish. Spoon the stuffing mixture over the roast. Arrange any excess stuffing around the roast. Roll the roast so that the fatty side is on top, and tie with kitchen twine.
- Bake 45 to 50 minutes in the preheated oven, to an internal temperature of 145 degrees F (63 degrees C).
- 2 teaspoons cornstarch
- 2 teaspoons sugar
- 1/2 teaspoon dry crushed red pepper (to taste)
- 1/2 cup water
- 3/4 lb fresh broccoli
- 2 teaspoons vegetable oil
- 1 medium onion, thinly sliced
- 3 medium carrots, cut into very thin strips
- 1 1/2 lbs small fresh mushrooms, halved
- In a small bowl, combine the first 4 ingredients; set aside.
- Separate broccoli in to flowerets; cut stalks into ¼-inch slices; set aside.
- Heat oil in a wok or large nonstick skillet at medium-high heat until hot.
- Add in onion; stir-fry 2 minutes; add in broccoli and carrot; stir-fry until crisp-tender.
- Add in mushrooms; stir-fry 2 minutes.
- Stir in cornstarch mixture; cook, stirring constantly, until thickened.
- 1/2 pound bulk pork sausage
- 2 1/2 cups cubed potatoes
- 1 cup thinly sliced sweet onion
- 1 cup sliced fresh mushrooms
- 2 tbsp butter
- 1/4 tsp salt
- 1/4 tsp pepper
1. Cook the sausage in a large skillet over medium heat until no longer pink. Drain and set aside.
2. In the same skillet cooke the potatoes, onion and mushrooms in butter until potatoes are lightly browned.
3. Stir in the sausage, salt and pepper and heat through. (I added a little fresh parsley!)
This only makes 2 servings so be sure to double this if necessary.