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Old 01-15-2011, 02:22 PM   #11
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What's the stuffing?
Wild Rice and sage sausage.
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Old 01-15-2011, 02:26 PM   #12
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I have a thing of tri-tip marinating in chipotle marinade since last night. I'm firing up the grill tonight.
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Old 01-15-2011, 03:51 PM   #13
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Wild Rice and sage sausage.
That sounds really delicious. A one dish meal in an edible bowl. I love squash.
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Old 01-15-2011, 04:14 PM   #14
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I have a thing of tri-tip marinating in chipotle marinade since last night. I'm firing up the grill tonight.
I have never had tri tip. I don't even know if they carry them around here. I have never actually looked for one. What other cut does it comapre to in flavor, texture and tenderness?
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Old 01-15-2011, 04:20 PM   #15
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I'm making one of my quick and easy favorites.

1/3# ground sausage, 1/2 small onion diced, 1 box stuffing mix. I cook the sausage and onion in a little water until the onions are translucent, drain and mix with prepared stuffing mixture then bake at 350 for 30 minutes.

I'm still deciding on a vegetable. Maybe broccoli in cheese sauce or buttered French style green beans.
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Old 01-15-2011, 04:37 PM   #16
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Quote:
Originally Posted by Zhizara View Post
I'm making one of my quick and easy favorites.

1/3# ground sausage, 1/2 small onion diced, 1 box stuffing mix. I cook the sausage and onion in a little water until the onions are translucent, drain and mix with prepared stuffing mixture then bake at 350 for 30 minutes.

I'm still deciding on a vegetable. Maybe broccoli in cheese sauce or buttered French style green beans.
Do you take the sausage out of the casing before browning?
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Old 01-15-2011, 04:38 PM   #17
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That sounds good, Z.
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Old 01-15-2011, 04:54 PM   #18
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I'm making a beef goulash (the Hungarian/Austrian kind) to be served with buttered egg noodles.
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Old 01-15-2011, 05:44 PM   #19
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I'm making a beef goulash (the Hungarian/Austrian kind) to be served with buttered egg noodles.
I made some Hungarian Gulyas a couple months ago for the first time. I really liked the "heavier than I was used to" use of paprika and cooking it into the meat.
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Old 01-15-2011, 05:49 PM   #20
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Salmon, asparagus and wild rice blend.
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