Mike Filigenzi wrote:Just looking at the recipe, I'm conflicted regarding the onion soup mix. I guess I've have to taste the results and see if I could come up with an alternative to it that would improve the dish. It might be that the soup mix really works well in this.
Sounds hedonistically delicious, though.
Karen/NoCA wrote:Ah c'mon folks...it's OK to use things like that now and then. Make sure you get a good brand. My dad used to make a roasted potato dish using dry onion soup mix....it was fabulous. There are just some things that work, unless you have a super sensitive sense of taste, like Carrie and can taste the non-food ingredients. That potato packet with the bacon sound delish. If you want you can make this substitute for the dried pre-packaged stuff.
3/4 cup instant minced onion
1/3 cup beef bouillon powder
4 teaspoons onion powder
1/4 teaspoon crushed celery seed
1/4 teaspoon sugar
1 Combine all ingredients and store in an airtight container.
2 About 5 tablespoons of mix are equal to 1 1¼-ounce package.
Karen/NoCA wrote:I must admit I am a bit of a food snob, when it comes to what I use in cooking. I went through a phase when I used almost nothing canned, or prepared, except for tomato products. Even then, I had most of my tomato sauces, paste, in the freezer, and even went through a time when I canned a lot of tomatoes, peaches, etc. Age, and a two person household has changed all that. I have no issues now with using shortcuts. Somehow, it just does not seem to be so important anymore. I still prefer using the best of everything, grow what I can support in my garden, all year. Even that is getting downsized. At almost 81, Gene is slowing down and I can see a change in our future to a much smaller home. We've been talking about it for years.....at least now we have a lot, should we chose to go that route.
I grew up on those shortcuts, so that's what they taste like to me: instant, not homemade. My mother never made her own stocks nor did she buy canned--it was all boullion. This dish will taste better to me without it--more salt, and maybe some thyme or herbs d'Provence, and I'm good.
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