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Old 11-01-2006, 02:22 PM   #31
Assistant Cook
Join Date: Jan 2006
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I honestly suggest, in addition to the great suggestions here, that you look at some of Racheal Ray's books. Real food, no preservative laden soups and mixes, done well.

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Old 11-05-2006, 03:51 AM   #32
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Location: Galena, IL
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I'm a big believer in roasting or grilling a large piece of meat (be it an entire chicken, roast pork, beef, or leg of lamb) on your day off, then turning the bones and leftover meat into stews, soups, pies, salads, sandwiches (using a bottle barbecue sauce with the meat makes great sandwiches; mayo, pickles, capers, nuts, etc added to it makes great sandwiches as well). When you're down to the bones (if that is the case) make stock and keep on rolling.

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Old 01-11-2007, 05:14 PM   #33
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Check out Seattlepi.com (Seattle Newspaper), Intermediate Eater--Mostly archived, but I think the recipes would be right down your alley...
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Old 01-12-2007, 11:18 AM   #34
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You already have some great suggestions. Cookbook? "The Four Ingredient Cookbook" by Linda Coffee and Emily Cale. Over 700 Four ingredient Recipes. Take a look at this one. You have joined our Forum...you will NOT go hungry.
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Old 01-12-2007, 12:10 PM   #35
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couple of foods, i'll post again later, just woke so i'm kinda sleepy.

veggie soup (bagged frozen veggies, beef base/boullion/stock, tomato product of your choice, diced tomatoes, maybe beef browned before cooking your soup, onion powder, garlic powder, pepper, etcetera.

risotto- arborio rice, stock (we learned not to measure our stock), seasonings, diced criminis, parmesean, parsley garnish.

i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
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