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Old 03-21-2006, 11:40 AM   #11
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Debbie that sounds really tasty. Care to share the recipe?
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Old 03-21-2006, 11:53 AM   #12
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oohh its sooo easy its just like doing a stew,in a big pot,
i brown the sausages first with a little garlic,then throw in shallots, mushrooms,carrots,peas,new potatoes,mixed peppers, 1 tin of chopped tomatoes, lots of fresh herbs, red wine, a knob of butter, a stock cube made with 1 pint of water, a little flour to thicken it if needed

once the sausage is browning i just throw the rest of it all in together, no fuss,
then i put it in the oven on a low heat & let it cook all day
very simple, fast & gives me time to do other things during the day:)
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Old 03-21-2006, 11:58 AM   #13
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Oh yummm that sounds great. Thanks Debbie!!!
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Old 03-21-2006, 12:01 PM   #14
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youre very welcome, i allways make sure i have wine left over to have a glass or two with the meal..lol
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Old 03-21-2006, 12:03 PM   #15
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Yes that IS an important step
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Old 03-21-2006, 12:05 PM   #16
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I'm with GB sushi sounds GREAT but... we'll be having something else instead.

What that something is... I couldn't tell you yet. It's way too early to think about dinner. :)
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Old 03-21-2006, 03:49 PM   #17
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Ok.. dinner tonight will be stuffed peppers using this recipe.
I'm using red peppers instead of green.

Stuffed Peppers with Ground Beef and Rice
  • 6 green bell peppers
  • 1 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 clove garlic, crushed
  • 1 teaspoon dried leaf oregano
  • 1/2 teaspoon dried leaf basil
  • 2 teaspoons salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1 egg, lightly beaten
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 pounds lean ground beef or chuck
  • 1 1/2 cups cooked long-grain rice


Cut tops off of the peppers; remove seeds. Dice around the step of peppers and set aside. Place peppers in a large potand then cover with salted water.





Then boil and reduce the heat. Put a lid on the pan and simmer for 5 minutes. Drain peppers and set aside.
Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), diced onion, and diced celery and diced garlic for about 5 minutes, or until vegetables are soft. Add tomatoes and tomato sauce, ,oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
In a bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes.
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Old 03-21-2006, 04:49 PM   #18
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Quote:
Originally Posted by luvs_food
Dinner March 21st, 2005?
I'm not sure what I had for dinner last year, but we probably ate out. Just teasing you Luvs! Half the time I start to write 1976 on checks, and I have no clue why!

I took a roast out of the freezer last night for tonight, but it looks like I will be fixing that tomorrow instead. It is our 3rd anniversary, and James has decided to take me out for dinner. He asked me where I want to go, but I told him he gets to pick. When he asked why, I told him, "Because I love you and it's your turn. And it's your anniversary too!" lol

Barbara
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Old 03-21-2006, 04:55 PM   #19
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happy anniversary, Barb. that is sweet of you. Have a great dinner.
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Old 03-21-2006, 05:08 PM   #20
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Chicken tonight..Dh and the kids love this and have asked for it today..Boy am I glad it's a quickie Just use a large cut up frying chicken, season with salt and pepper, and make one layer in a shallow roasting pan. Brush chicken with melted butter and re-season if you like or just layer and brush with butter and then season/ you can now sprinkle with garlic powder, I like to put in chrushed fresh garlic and some sauteed green onions or leeks, Add some chicken stock and bake covered for about 1-1/2 hrs. Just before serving add butter to the stock and stir well Serve right in the roasting pan with lots of hot french bread to soak up the juices.We add a green salad and either a veggie or some mashed potatoes. dessert will be toffee bars and ice cream.

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