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Joined: Tue January 01, 2013 3:45 pm Posts: 24055 Location: almost in canada
Chris_H_2 wrote:
doug rr wrote:
my wife's company commissioned me to make them a bunch of braised short ribs for tommorow..i'll be cooking them all day today
you should throw them for a loop and make something completely different
i may throw a surprise in there...there is a great japanese market near this rental house that sells that paper thin wagyu beef...i may make some soft tacos that biff doesn't like
Joined: Tue January 01, 2013 6:03 pm Posts: 9359 Location: Washington State
Meant to text my wife to get the stuff for it so it'll have to be tomorrow night:
Quote:
Roasted Brussels Sprouts, Carrots and Onions Yield: 6 servings
Ingredients: 1 lb Carrots, peeled and sliced in 1/ rounds 1 lb Brussels sprouts, end trimmed and halved 1 1/2 cups Pearl onions or 1-inch diced onions 3 Garlic cloves, crushed 2 Tbsp Olive oil 1 tsp Ground rosemary powder Salt and pepper to taste
Preparations:
1. Preheat oven to 400 degrees F.
2. Combine carrots, Brussels sprouts, onions, garlic, rosemary and olive oil and mix well.
3. Place in a roasting pan just large enough to hold the vegetables in one layer.
2. Roast in upper center of oven, stirring or shaking the pan periodically through roasting, until vegetables are brown tender, about 40 minutes.
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