Comments on: Menu Plan Monday Feb 2 http://www.tamara-wilson.com/menu-plan-monday-feb-2 A Peek at the Life of a WAHM Fri, 28 Jan 2011 05:36:29 +0000 hourly 1 http://wordpress.org/?v=3.1 By: Fiona http://www.tamara-wilson.com/menu-plan-monday-feb-2/comment-page-1#comment-1451 Fiona Fri, 06 Feb 2009 05:30:03 +0000 http://www.tamara-wilson.com/?p=930#comment-1451 The idea is to eat as much soup as you like every day - enough to keep you full up, so you don't cheat. <abbr><em>Fionas last blog post..<a href="http://www.badcreditmedics.com/bad-credit-credit-cards-are-they-right-for-you/">Bad-Credit Credit Cards: Are They Right For You?</a></abbr></em> The idea is to eat as much soup as you like every day – enough to keep you full up, so you don’t cheat.

Fionas last blog post..Bad-Credit Credit Cards: Are They Right For You?

]]> By: Tamara Wilson http://www.tamara-wilson.com/menu-plan-monday-feb-2/comment-page-1#comment-1442 Tamara Wilson Wed, 04 Feb 2009 22:12:08 +0000 http://www.tamara-wilson.com/?p=930#comment-1442 That sounds yummy thank you so much for sharing it with me :) That sounds yummy thank you so much for sharing it with me :)

]]> By: Marlborogirl http://www.tamara-wilson.com/menu-plan-monday-feb-2/comment-page-1#comment-1434 Marlborogirl Tue, 03 Feb 2009 13:05:10 +0000 http://www.tamara-wilson.com/?p=930#comment-1434 I like Italian food , it is my favorite one , here is one more recipe "This recipe comes from the Northern Italy areas, from Bologna. One unusual characteristic of this sauce is that there is no garlic in it-but there is a hint of ground nutmeg. Serve over hot, cooked pasta." 1. Combine the ham, onions, carrots and celery on a cutting board and chop into very small pieces. In a large skillet melt butter or margarine over medium heat. Add ham mixture and saute, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan. 2. In same skillet heat olive oil and lightly brown beef and pork over medium heat, stirring constantly to break up any lumps. Pour in the wine, increased the heat and boil briskly, still stirring constantly, until almost all of the liquid has evaporated. Add ground meat mixture to ham mixture in saucepan. Stir in the stock and tomato paste. Bring all to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally. 3. Meanwhile, melt remaining 2 tablespoons of butter or margarine over high heat in the original skillet. Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done. A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt and pepper to taste. I like Italian food , it is my favorite one ,
here is one more recipe
“This recipe comes from the Northern Italy areas, from Bologna. One unusual characteristic of this sauce is that there is no garlic in it-but there is a hint of ground nutmeg. Serve over hot, cooked pasta.”
1. Combine the ham, onions, carrots and celery on a cutting board and chop into very small pieces. In a large skillet melt butter or margarine over medium heat. Add ham mixture and saute, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan.
2. In same skillet heat olive oil and lightly brown beef and pork over medium heat, stirring constantly to break up any lumps. Pour in the wine, increased the heat and boil briskly, still stirring constantly, until almost all of the liquid has evaporated. Add ground meat mixture to ham mixture in saucepan. Stir in the stock and tomato paste. Bring all to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.
3. Meanwhile, melt remaining 2 tablespoons of butter or margarine over high heat in the original skillet. Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done. A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt and pepper to taste.

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