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Old 04-09-2007, 12:25 PM   #11
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Since my son and I were alone yesterday evening, we ordered a chinese feast.
We'll be feasting on the leftovers for days!
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Old 04-09-2007, 12:38 PM   #12
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It's just one of my holiday traditions--I worry that I don't have enough food and then end up sending leftovers home with everyone and still having a ton in our fridge! I'm taking the night off from ham, though, and am making a meatloaf and garlic mashed potatoes. Then it'll be back to the ham tomorrow!
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Old 04-09-2007, 02:01 PM   #13
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I am making my world famous Italian Sausage and Peppers tonight.
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Old 04-09-2007, 02:06 PM   #14
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Quote:
Originally Posted by VeraBlue
Since my son and I were alone yesterday evening, we ordered a chinese feast.
We'll be feasting on the leftovers for days!
OMG I miss Chinese food....
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Old 04-09-2007, 02:08 PM   #15
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pasta & pesto
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Old 04-09-2007, 02:41 PM   #16
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Quote:
Originally Posted by Caine
I am making my world famous Italian Sausage and Peppers tonight.
love anything world famous
care to share what makes them tops?
I have peppers and 5 packages, frozen, of Italian sausages, hot and/or mild.
Easter weekend was wonderful. Saw and smooched the 'grands' and our kids too , ate well and had good visits.
Only problem was, I spent a bit too much so I must make use [now that we're home again from Vegas] [for a good while] of what's on hand in the freezers and the frigs. Don't really need to spend anything anyway, I have so much food in this house I could feed several small cities around the globe. I am wanting to make some meatloaf recipes from here and the Korean ribs from KE but those things'll have to wait for a while.
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Old 04-09-2007, 03:56 PM   #17
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Quote:
Originally Posted by LEFSElover
love anything world famous
care to share what makes them tops?

I finally remembered to bring my recipe disc to work so I can post recipes as soon as someone asks and I don;t forget, but mainly so that I can check a recipe to ascertain if I will need to make any stops on the way home from work, because once I am in the house, it will normally take a fire or a bomb hoax to get me out.



ITALIAN SAUSAGE AND PEPPERS



INGREDIENTS:

2 pounds of Italian sausage, cut into two-inch pieces
Olive Oil
1 green bell pepper
1 yellow bell pepper
1 red bell pepper
1 large onion, any variety
6 ounces (approx) Portobello mushrooms
4 cloves of garlic
2 cups of chopped tomatoes, fresh or canned in juice
1 Tbs tomato paste
2 Tbs oregano
1 tsp thyme
2 bay leaves
1/2 tsp crushed red pepper (optional)
Salt and pepper to taste

Cut onions, bell peppers, mushrooms, and celery into strips. Peel and chop garlic cloves. Brown sausage thoroughly in a sauté pan with olive oil. Remove the sausages and sauté the onions, and peppers in the sausage juice, adding olive oil as required, until soft. Add the garlic and mushrooms and continue to sauté until the garlic is just barely browned. Add tomatoes, tomato paste, oregano, thyme, bay leaf, crushed red pepper, salt and pepper and reduce heat to medium low. Taste the sauce and adjust the seasoning as desired. Add sausage and allow to simmer, at least partially covered, for at least one hour, stirring occasionally.
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Old 04-09-2007, 04:34 PM   #18
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Tonight I am going to have baked chicken, baked potatoe, caesar salad and jello for desert.
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Old 04-09-2007, 05:27 PM   #19
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Leftover lamb, salmon and asparagus from Easter Dinner. I've got to think of something to do with my ham tommorrow.
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Old 04-09-2007, 05:29 PM   #20
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Quote:
Originally Posted by Caine
ITALIAN SAUSAGE AND PEPPERS
INGREDIENTS:
2 pounds of Italian sausage, cut into two-inch pieces
Olive Oil
1 green bell pepper
1 yellow bell pepper
1 red bell pepper
1 large onion, any variety
6 ounces (approx) Portobello mushrooms
4 cloves of garlic
2 cups of chopped tomatoes, fresh or canned in juice
1 Tbs tomato paste
2 Tbs oregano
1 tsp thyme
2 bay leaves
1/2 tsp crushed red pepper (optional)
Salt and pepper to taste
Cut onions, bell peppers, mushrooms, and celery into strips. Peel and chop garlic cloves. Brown sausage thoroughly in a sauté pan with olive oil. Remove the sausages and sauté the onions, and peppers in the sausage juice, adding olive oil as required, until soft. Add the garlic and mushrooms and continue to sauté until the garlic is just barely browned. Add tomatoes, tomato paste, oregano, thyme, bay leaf, crushed red pepper, salt and pepper and reduce heat to medium low. Taste the sauce and adjust the seasoning as desired. Add sausage and allow to simmer, at least partially covered, for at least one hour, stirring occasionally.
sounds delish!
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