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Old 01-06-2009, 10:16 PM   #41
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Originally Posted by Katie E View Post
Jayde, one of the ways I "wash" out some of the sodium in my chipped beef is to pour boiling water over the chipped beef. Let it sit for a couple of minutes, then drain. I does help remove some of the saltiness.
Thanks Katie! I will have to try that next time I make it. My DH was always talking about having this dish as a kid and I had never heard of it. Needless to say he loves salt...just wish his cholestrol did
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Old 01-06-2009, 10:20 PM   #42
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sesame ginger chicken, mac and cheese and green peas....
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Old 01-07-2009, 03:39 AM   #43
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This what I made for dinner earlier tonight (last night).... mexican stuffed peppers with sour cream scalloped potatoes. The potatoes were delish... better than they look! Sorry if the pics are too big.

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Old 01-07-2009, 03:45 AM   #44
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I saw this in your thread, they look great! Now I will just be needing that recipe please ;)
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Old 01-07-2009, 06:07 AM   #45
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That looks REALLY REALLY good Mav! YUM.
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Old 01-07-2009, 06:25 AM   #46
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Looks good! I never though of making scalloped potatoes to go with stuffed peppers. I'll have to try that next time.
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Old 01-07-2009, 07:36 AM   #47
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that does look good!!!

last night, while dw was making cornish game hens, brown rice, and steamed stringbeans, we snacked on polish rye and red pepper hummus.

it was a very good dinner.
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Old 01-07-2009, 08:53 AM   #48
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I saw this in your thread, they look great! Now I will just be needing that recipe please ;)
thank you and to those that commented.

This was the recipe I based dinner on last night. I didn't use the carrot and hot pepper flakes and added salsa to the beef, rice, sauce mixture. Plus, I laid the peppers on their sides and stuffed them. It was good!

Mexican-style Stuffed Peppers

4 medium sweet bell peppers
1 lb ground beef
1/2 cup chopped onion
1/2 cup chopped carrot
2 garlic cloves, minced
1/2 cup cooked rice
2 teaspoons chili powder
1/4 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 teaspoon salt
14 ounces tomato or pasta sauce of choice

-Cut tops from peppers; discard seeds and membranes.
-Chop enough of the tops to make 1/2 cup. In lightly oiled skillet, cook beef, chopped peppers, onion, carrot, and garlic, until no longer pink.
-Remove from heat and drain fat, if any. Stir in rice, seasonings, salt, 1/2 cup tomato sauce.
-Spoon evenly into peppers.
-Place upright in shallow baking dish, large enough to hold peppers in single layer and pour remaining sauce around peppers.
-Cover tightly and bake at 350F. for 45-50 minutes or until peppers are tender-crisp.

I realize this might have to be moved.
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Old 01-07-2009, 09:02 AM   #49
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I'd love to make stuffed peppers, but DW isn't having any of it... Gosh darn picky eaters!
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Old 01-07-2009, 05:09 PM   #50
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I'd love to make stuffed peppers, but DW isn't having any of it... Gosh darn picky eaters!
Then make Un-stuffed peppers. Stuff one or two for you. Then use the remaning stuffing to make very large meatballs. Put them in a separate dish, sauce, cover and bake along side.

I do this with any filling that I have left over when I make stuffed peppers.
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