Preheat the oven to 325F.
Place the dried mushrooms in a bowl and pour the boiling water over the top.
Stir and then let stand for about 10 minutes while you start the stew.
Place the olive oil in a large stock pot over high heat.
Add the onions and sausage and cook for about 4 minutes. Stir frequently.
Add the fresh mushrooms and cook for about 4 minutes. Stir frequently.
Add the pork and cook for about 5 minutes. Stir frequently.
Add the reconstituted mushrooms (and their broth), cabbage, sauerkraut, beer, pepper, marjoram, and paprika. Stir and cover.
Place the covered pot in the oven for 90 minutes. Stir occasionally.
Add the prunes and horseradish. Stir and return to the oven for another 45 minutes.
Serve.
Place the olive oil in a large stockpot over medium heat. Add the sausage and cook slowly, stirring frequently, until the fat renders out of the sausage and the sausage is lightly browned.
Remove the sausage to a plate and set aside.
Add the garlic to the rendered fat and saute, stirring frequently, for 2 minutes. Do not let the garlic brown.
Add the onion and continue cooking, stirring frequently, for 3-5 minutes or until the onion is translucent.
Add the bell pepper and celery and continue cooking, stirring frequently, for another 4-5 minutes.
Return the sausage to the pan and add the vegetable stock, undrained black beans, cumin, oregano, cayenne, and cinnamon.
Stir thoroughly and bring the mixture to a slow boil, then reduce heat to low and just barely simmer, uncovered, 4 hours, stirring occasionally.
Serve over brown rice.
Place the water in a large stock pot over high heat.
While the water is heating, remove the casing from the sausage and cut into small dice or crumble.
Place a large non-stick skillet over medium high heat and add the sausage. Cook, stirring frequently for about 5 minutes.
Add the olive oil and the white part of the green onions. Cook for about one minute. Add the mushrooms and increase the heat to high. Add the red pepper flakes, salt, and black pepper.
While the mushrooms are cooking, add the pasta to the boiling water. Stir well and keep stirring occasionally.
Cook the mushrooms, tossing frequently, until the mushrooms are well browned. Adjust the heat to medium or medium-high.
When the pasta is done, add the parsley and the green part of the green onions to the pan. Toss well. Add 1 cup of the pasta water and toss well. Add the butter and then the drained pasta. Toss well.
Serve topped with the parmesan cheese.
Place the water in a saucepan over high heat.
When the water boils, add the pasta.
Cook for 12-15 minutes or until al dente.
Place a large skillet over high heat and add the sausage. Stir frequently and reduce the heat to medium, cooking the sausage slowly for about 10 minutes.
Add the onion and cook, stirring frequently, for about 10 minutes. Adjust the heat so that the onions cook slowly and turn a light brown.
Add the tarragon, stock, honey and mustard. Toss well.
Add the cooked pasta, reserving about 1/2 cup of the water the pasta was cooked in, and the spinach.
Cook for 1 minute, stirring frequently until the spinach is wilted.
While tossing, add 1/4 cup to 1/2 cup of the pasta water to the pasta to make a creamy sauce.
Serve immediately topped with the grated parmesan.
Place the water in a large sauce pan over high heat.
When the water boils add the pasta. Cook until the pasta is al dente (about 15 minutes). Drain the pasta when done.
While the pasta is cooking, place the olive oil in a large skillet over medium high heat.
Add the onions and cook for about 5 minutes, stirring frequently.
Peel the casing from the sausage and discard.
Dice the sausage.
When the onions are translucent, add the diced sausage and cook for about 5 minutes. Stir frequently.
Add the tomatoes, water, Creole seasoning, thyme, salt and pepper.
Cook for about 20 minutes over medium low heat, stirring occasionally, until there is almost no liquid left, then add the shrimp.
Cook for another 5 minutes until the shrimp is cooked through.
Remove the shrimp and sauce to a large bowl and add the cooked pasta to the shrimp mixture.
Mix well and chill in the refrigerator.
When the salad is cold, add the bell pepper, celery and mayonnaise and fold together.
Chill until ready to serve.
