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"A delicious & heady combination of good red wine, prime beef, smoked bacon, dried orange, shallots, garlic & cepes - dried forest mushrooms! A traditional French recipe with a twist - cook it in the crock pot for ease and convenience. Wonderful in the depths of winter, but equally lovely with crisp salads,crusty bread & baked potatoes during..."

Ingredients: cognac, cornflour...

"This is a most requested recipe from the Luby's Cafeteria posted in response to a request. Prep time includes soaking time."

Ingredients: fine dry breadcrumbs, margarine...

"For those of us - and I know you're out there! - who really do like liverwurst. I love the stuff! This recipe came from my grandparents."

Ingredients: Dijon mustard, dill pickle relish...

"Plan ahead the liver needs to sit in the milk for 2 hours before cooking to remove any bitter or sharp taste, this is a critical step so do not omit! --- fry the onions while the liver sits in the milk, use as many onions as you desire, I use 3 three jumbo onions, since my family loves spicy I also add in some cayenne pepper to the flour mixture ---..."

Ingredients: garlic powder, milk, oil...

"Different and not for everyone. The first time I served this family dish to my husband, he just looked at me.... and then he tried the first bite and loved it!"

Ingredients: heavy cream, beef tongues...

"This is the only way that I like to eat liver. The gravy seems to take away that strong "liver taste". My husband is all smiles when I cook him this. I serve it with mashed potatoes, corn, and biscuits or cornbread...a real belly-filler, but very good for you."

Ingredients: pepper, light vegetable oil...

"I had a college roommate who prepared beef tongue the way her Russian mother and grandmother prepared it before her. I never actually got her recipe, but I found this one out of an old cookbook years ago. This is the traditional method of preparing tongue. Sliced leftover tongue makes excellent sandwiches. I toast the bread and slather on grainy mustard..."

Ingredients: rutabagas, fresh horseradish...

"I love party recipes that can be made ahead and frozen. It doesn't matter if you make and serve or make and freeze, this appetizer is sensational !"

Ingredients: cream cheese, rye cocktail bread...

"This recipe is the real Brazilian Feijoada. It is like my mother does it, but she spends at least 8 hours cooking it (The secret she doesn't tell me). It can have some differences in other places of Brazil (this is the Southern style). You can keep the fat if you want it more 'creamy'. Some like it on the next day (keep on the refrigerator,..."

Ingredients: lean bacon, pork ribs, garlic...

"These are made from what is left after many ranchers castrate the spring calves. Many times they are just roasted over a campfire but the recipe below is what is served in local Colorado restaurants. Don't be a sissy about them. They are actually very good. Of course my prep time does not include the time to remove these meats from the animal."

Ingredients: pepper, cooking oil, cornmeal...

"I just came up with this creation about 3 days ago. I was so good and I found out that bacon fat REALLY does add FLAVOR to your dishes. This has all the flavor and more. Everything is blended together in a medley of flavors! I hate to brag... but this one is no. 1!"

Ingredients: great northern beans, onions...

"My grandmother (on Dad's side) used to make these for supper on Saturday nights. Occasionally I still make them for dinner but I usually serve them as an appetizer at parties or get togethers."

Ingredients: pepper, egg yolks, eggs...

"Scrumptious and heart warming on a cool fall or winter night. Sooo worth the time and effort!! This is really good with or without the jalapeno pepper, the pepper is not traditional, but does add a nice bite."

Ingredients: fresh thyme, jalapeno peppers...

"This soup is eaten at lunch, dinner or even breakfast. It is reputed to cure hangovers when served with plenty of extra hot peppers."

Ingredients: pepper, coriander seeds...