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BellaOnline's Hot & Spicy Editor


November 29 2006 Hot & Spicy Newsletter

Hi Hot & Spicy food lovers,

If you are wondering what to do with that turkey that’s in the fridge here are a couple of suggestions. *Spicy Turkey Leftovers - Recipes*
Turn leftover turkey into a tasty cheese topped chili or make a sauce of turkey and broccoli for spaghetti.

I have been buying “Briannas” salad dressings for a few months. As a lover of hot and spicy foods, I was delighted to see their chipotle cheddar dressing. However, it is a bit too hot for my taste when it comes to salads, but perfection on hamburgers and as a steak sauce. Look for it at your supermarket. Let me know your thoughts.

Concerning the Debbie Meyer Evert Fresh Green Bags, I bought from HSN. They really do work. $19 is a lot of money to spend for 50 plastic food bags but I feel my purchase is justified because my produce stays crisper, longer. I am told that truckers transporting produce have used this green bag material for decades. I understand that ‘green bags’ are available in some supermarkets, under a different name. Comments? Questions? Please visit our forum.

[H&S Hints]

*If you stay away from inexpensive cuts of beef because it is too tough or stringy, you will find that it is excellent for braising. Brown the beef slowly in a heavy pan so that it caramelizes on all sides, then drain and season. Add water or wine (never cooking wine) cover and simmer over low heat or in a 300 to 325 degree oven. The length of cooking time depends on the thickness of the meat. Cook chuck ¾ to 1 inch, 1-¼ to 1-¾ hours. Eye or bottom round cut ¾ to 1 inch, cook 1-¼ to 1-¾ hours, if 1 to 1-½ thick, cook 1-¾ to 2-1/2 hours. The secret is slow cooking until the beef is fork tender.

And remember, you are most welcome to talk to others and me in our Hot& Spicy foods forum.

Don't forget to pass this newsletter and any recipe from the Hot & Spicy site on to family and friends.

Vannie Ryanes, Hot & Spicy Editor

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