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I have to agree, onions, bell peppers, hamburger....all great smelling when cooking and good eating. But if a person doesn't like it....I would be lost without using any of those ingredients! But I remember when bell pepper wasn't my favorite but learning how to add it and not really notice it made the flavors really great!! Now, of course, I love it. Sometimes what a person doesn't know will suprise them!!
I have to agree, onions, bell peppers, hamburger....all great smelling when cooking and good eating. But if a person doesn't like it....I would be lost without using any of those ingredients! But I remember when bell pepper wasn't my favorite but learning how to add it and not really notice it made the flavors really great!! Now, of course, I love it. Sometimes what a person doesn't know will suprise them!!
DH does not care that much for bell peppers, so I substitute poblano peppers for him, taking care to de-seed and de-rib, they are really yummy!
Manicotti sounds good for later in the week kshe95girl .... or maybe stuffed shells. I make Giada's turkey and artichokes stuffed shells and they are devine
Do you make that sauce she says to put under and over it or do you just use a marinara sauce of your own?
That was my thought! I did look up the recipe and when I saw all the was involved with just the shells--well, that's why I asked about the sauce...I know what I'd do!! Looks like we think alike here!
Nic..there are so many EASY things you can do and it is all so good. Roast beef (for medium rare) 325 oven 22 minutes to the pound.
Sprinkle with seasoned salt, garlic powder and pepper. Just throw it in your oven.
Want gravy???? Package of AuJus mix, add water and eat. Delicious
Pot Roast.........buy a pot roast, throw it in a crock pot, par boil a few potatoes and carrots, throw in the crockpot..slice some onion and mushrooms if you like it, throw that in too.
Add an envelope or two of Lipton Onion soup mix..couple cans of cream of mushroom soup and 2 cans golden mushroom soup.
Cook on low all day in crock pot....stir occasionally.........so good and a hit
Tomorrow I'm making the Gumbo off the cover of the last Williams Sonoma catalog. My husband travels a lot down south and he's sooo into gumbo. I've never tasted it, so it's weird trying to make it. All I know is it better be good, because by the time I bought crabmeat, shrimp, andouille sausage, and spices I didn't have, I was at about $35.00. Thank Goodness I still have my three, last remaining in the world, cubes of fish bouillion, or it would have cost another $10.00 for bottled clam juice.
Tomorrow I'm making the Gumbo off the cover of the last Williams Sonoma catalog. My husband travels a lot down south and he's sooo into gumbo. I've never tasted it, so it's weird trying to make it. All I know is it better be good, because by the time I bought crabmeat, shrimp, andouille sausage, and spices I didn't have, I was at about $35.00. Thank Goodness I still have my three, last remaining in the world, cubes of fish bouillion, or it would have cost another $10.00 for bottled clam juice.
girl, gumbo is the BOMB! but why in the world do you need bottled clam juice or fish bullion? Every recipe I ever made for gumbo starts out with making a roux, and then uses H2O, or vino, did the WS recipe call for that? seems rather a waste......
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