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Old 01-15-2011, 06:04 PM   #21
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Quote:
Originally Posted by msmofet View Post
Do you take the sausage out of the casing before browning?
Ground sausage 1# packages like for patties. I buy the cheapest and cut each package into thirds. I add poultry seasoning to jazz it up.
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Old 01-15-2011, 06:10 PM   #22
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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.
I don't think this is a truly authentic recipe. It's a Wolfgang Puck recipe I like but it includes balsamic vinegar which probably wasn't a staple in Hungary way back when.
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Old 01-15-2011, 06:57 PM   #23
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the last leftover chicken thigh. made chicken tacos out of one last night. yummy but high in carbs. so straight up tonight. with couple of vegs. and brownies for dessert.
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Old 01-15-2011, 07:54 PM   #24
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Smithfield Smoked pork chop, mashed taters and steamed frozen spinach.
I won’t be buying these chops again. They were lacking something ......... flavor!!

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Old 01-15-2011, 08:26 PM   #25
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Tonight was smashed burgers on black pepper/blue cheese bread, toasted and artichokes steamed with some salt, pepper and malt vinegar
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Old 01-15-2011, 08:35 PM   #26
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I just threw a pot of chili together in about 30 min. Surprised I did it that quickly. It is simmering now and I'll serve w/ crackers and maybe some sliced fruit.

Working on getting the Christmas tree down, too. (I KNOW!)
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Old 01-15-2011, 08:42 PM   #27
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Boeuf Bourgogne...Julia's version...sheesh, it was a real production.
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Old 01-15-2011, 08:51 PM   #28
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Boeuf Bourgogne...Julia's version...sheesh, it was a real production.
And?
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Old 01-15-2011, 09:02 PM   #29
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I'm making a beef goulash (the Hungarian/Austrian kind) to be served with buttered egg noodles.
Recipe please.
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Old 01-15-2011, 09:08 PM   #30
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And?
Really very good. Not your basic beef stew.
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