Best Food Recipes

Food-Cooking Recipes

Tuesday
Dec 16,2008


12 Ounces cooked turkey, coarsely chopped

1 Cup fresh, thinly sliced mushrooms

1-1/2 Cups shredded zucchini

2 Green onions sliced

1 Red bell pepper cut into 1/4-inch x 1-inch strips

3/4 Cup grated mozzerella cheese

1/2 Teaspoon each salt and pepper

3 Pita pocket breads (6-inch) cut in half

 

In medium-size bowl combine turkey, mushrooms, zucchini, onion, red

pepper, cheese, salt and pepper. Cover and refrigerate. Turkey mixture

will keep up to four days in refrigerator. To serve, place 1 cup turkey

mixture into each pita pocket half.

 

NOTE: Pockets may be served warm. To heat in microwave oven, wrap a pita

pocket in paper towl. Arrange wrapped pocket on microwave-safe plate.

Microwave at HIGH (100% power) 1 to 1-1/2 minutes or until filling is warm.

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  • Tuesday
    Dec 16,2008


    1/2 Cup vegetable oil

    1/4 Cup white wine vinegar

    1/2 Teaspoon garlic powder

    Dash white pepper

    3/4 Cup chopped carrot

    3/4 Cup chopped celery

    1/4 Cup chopped onion

    2 Cups rotini pasta (or other small pasta), cooked and drained

    1 Cup sliced pitted black olives

    1 Package (8 ounces) frozen artichoke hearts thawed and well drained

    3 Cups cubed cooked turkey

    Leaf lettuce

     

    In small bowl, combine oil, vinegar, garlic powder and pepper. In large

    bowl, combine carrot, celery, onion and rotini. Add oil mixture; toss to

    coat. Add olives,artichokes and turkey; toss gently. Cover and chill

    thoroughly. To serve, spoon each portion onto lettuce leaves.

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  • Turkey Macaroni Salad

    Tuesday
    Dec 16,2008


       8 ounces fusilli pasta, uncooked

        1 cup mayonnaise

        1 cup yogurt

        1/4 cup chopped green onions

        1 teaspoon salt

        1/8 teaspoon ground white pepper

        3 cups (1 pound) cubed, cooked turkey

        1 cup chopped celery

     

      Cook pasta according to package directions. Drain, rinse with

     cold water, and drain again.

      In a large bowl, combine mayonnaise, yogurt, onions, salt, and

     white pepper. Gently stir in turkey, pasta, and celery.

     Cover, and chill until serving time.

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  • Homemade Turkey Soup

    Tuesday
    Dec 16,2008


    5 Cups turkey stock

    3 Stalks celery cut into 1-inch pieces

    2 Large potatoes peeled and quartered

    2 Carrots cut into 1-inch pieces

    1 Onions quartered

    1 Cup uncooked noodles

    2 Cups cooked turkey, cubed

     

    In 5-quart saucepan, combine first 5 ingredients. Over high heat, bring

    to a boil. Reduce heat, cover and simmer for one hour. Stir in noodles and

    turkey meat. Simmer until noodles are done and meat is heated through.

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  • Curried Turkey Dinner

    Tuesday
    Dec 16,2008


    1 Package (10 ounces) frozen broccoli spears cooked and drained

    2 Cups cooked turkey cubed

    1 Can (10-1/2 ounces) cream of mushroom soup

    1/4 Cup mayonnaise

    1-1/2 Teaspoons lemon juice

    1 Teaspoon curry powder

    1 Cup seasoned croutons

     

    In an 8-inch square baking dish layer broccoli; top with turkey. In a

    small bowl combine soup, mayonnaise, lemon juice, and curry powder. Pour

    over turkey and top with croutons. Bake at 350F 20 to 25 minutes

    or until bubbly.

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  • Alphabet Turkey Soup

    Tuesday
    Dec 16,2008


    1 Can (16 ounces) tomatoes

    4 Cups turkey broth or reduced-sodium chicken bouillon

    2 Teaspoons Italian seasoning

    1/2 Teaspoon salt

    1/4 Teaspoon pepper

    1 Cup onion chopped

    1 Cup carrots thinly sliced

    4 Cups cabbage thinly sliced

    2 Cups cooked turkey cut into 1/2-inch cubes

    1/2 Cup alphabet pasta

     

    In 5-quart saucepan, over medium high heat, combine tomatoes, turkey

    broth, Italian seasoning, salt, pepper, onion and carrot; bring to boil.

    Reduce to low and simmer 10 to 15 minutes or until carrots are tender.

    Add cabbage, turkey and pasta; return to boil 5 to 10 minutes or until

    cabbage and pasta are tender.

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  • Tuesday
    Dec 16,2008


    1 Cup long-grain rice

    1 Can (14-1/2 ounces) chicken broth

    1/2 Cup white wine

    2 Teaspoons dried parsley

    1/2 Teaspoon each dried rosemary, thyme and sage

    1 Bay leaf

    1 Bone-In Turkey Breast (5-6 pounds)

    Paprika

    3 Cloves garlic

     

    Preheat oven to 350F. In 5-quart Dutch oven combine rice, broth, wine,

    parsley, rosemary, thyme, sage and bay leaf. Place turkey over rice mixture

    and sprinkle turkey generously with paprika. Cut off root ends of garlic

    cloves. Place whole garlic bulbs, cut-end-up, in rice around turkey breast.

    Cover top of Dutch oven with foil and lid. Bake at 350 degrees F. 2-1/2

    to 3 hours or until meat thermometer inserted in thickest part of breast

    registers 170-175 degrees F. Allow to stand 10 to 15 minutes before

    serving. To serve, carve turkey into slices and place on platter. Spoon rice

    mixture into serving bowl. Squeeze garlic from skins onto turkey and rice.

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  • Tangerine-Glazed Turkey

    Tuesday
    Dec 16,2008


       10 pounds whole turkey, neck and giblets reserved

        3/4 cup unsalted butter, softened

        3/4 cup canola oil

        1 1/2 cups tangerine juice

        2 1/4 cups turkey stock

        3 tablespoons all-purpose flour

        2 cups Sausage, Apple and Dried Cranberry Stuffing

     

      Preheat oven to 425F. Rinse the turkey, pat it dry, and season inside

     with salt and pepper. Pack the neck cavity loosely with the stuffing.

     Fold the neck skin under the body, and fasten it with a skewer. Pack

     the body cavity loosely with the remaining stuffing. Tie the drumsticks

     together (truss) with butcher’s twine. Spread the turkey with 1/2 of

     the butter (6 tablespoons) and season it with salt and pepper. Place

     turkey in a shallow roasting pan; roast for 25 minutes.

     

    Meanwhile, in a saucepan, melt the remaining butter (6 tablespoons)

     with the oil and tangerine juice; allow mixture to cool. Reduce the

     oven temperature to 325F. Baste the turkey with the pan juices and

     drape it with a piece of cheesecloth soaked in the tangerine-oil

     mixture. Roast the turkey for one hour before basting the turkey with

     the tangerine-oil mixture and pan juices (over the cheesecloth) every

     20 minutes for 2 1/2 hours more (or until juices run clear when the

     fleshy part of a thigh is pricked with a skewer and a meat thermometer

     inserted in the fleshy part of a thigh registers 180-185F.

     

      Discard the cheesecloth and the trussing string from turkey. Transfer

     the turkey to a heated platter, reserving the pan juices in the roasting

     pan; let stand for 25 minutes before carving and spooning out stuffing

     into a serving dish. Skim the fat from the remaining pan juices and

     reserve 1/4 cup. Add 1 cup of the stock to the pan juices and deglaze

     the pan over high heat, scraping up the brown bits.

     

      In a saucepan, whisk the 1/4 cup of reserved fat and flour. Cook the

     “roux” over low heat, whisking, for 3 minutes. Add the remaining 2 cups

     stock and the deglazing liquid; continue to whisk. Simmer the gravy for

     10 minutes, stirring constantly, then strain through a sieve. Add

     chopped giblets; transfer to gravy boat and serve.

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  • Slow Cooker Turkey Breast

    Tuesday
    Dec 16,2008


    1 4 to 5lb boneless turkey breast, with skin OR 2 1/2 lb for 3 1/2 qt cooker

    1/2 cup Italian parsley, chopped

    1 tablespoon fresh thyme leaves OR 1 teaspoon dried, crumbled

    1 tablespoon grated lemon rind

    2 tart apples, peeled,cored,chopped (2 cups)

    4 medium leeks (white part & 1-inch pale green), rinsed,sliced thinly (4 cups)

    1 cup chicken broth

    1/2 cup dry white wine

    2 tablespoons butter, room temperature

    2 tablespoons all-purpose flour

     

    Rinse turkey breast and pat dry. Lightly pound breast and, with your fingers,

    separate skin from breast meat. Combine parsley, thyme, and lemon rind. Rub

    turkey inside and under the skin with the herb mixture; replace skin and tie in

    place with kitchen twine.

     

    Arrange apples and leeks in bottom of 5-quart or larger slow cooker (for a

    smaller slow cooker, use a 2 to 2 1/2 pound turkey breast). Top with turkey

    breast, skin side up. Drizzle lemon juice over turkey breast. Cover and cook

    on low for 8 to 10 hours or on high for 3 1/2 to 4 hours, until tender.

     

    Transfer breast to a serving platter and keep warm. (Brown for 5 minutes under

    a preheated broiler for browned skin.) Let turkey breast stand for 10 minutes

    before carving.

     

    Turn setting to high. Whisk broth and wine into the juices in the slow cooker.

    In a small bowl, combine the butter and flour. Whisk into the slow cooker and

    cook, uncovered, stirring occasionally, until thickened and bubbly, about 15

    minutes. Cook and stir for another minute. Pour sauce into a serving dish and

    spoon over breast slices.

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  • Tuesday
    Dec 16,2008


    12- to 14-pound turkey (reserving neck and giblets, but excluding liver,

          for making stock)

    1 stick (1/2 cup) unsalted butter

    8 sprigs mixed fresh herbs such as thyme, sage, rosemary, and/or marjoram

    1 1/2 cups water

     

     For gravy:

    1 large onion

    1 1/2 cups dry white wine

    4 cups Turkey Giblet Stock plus additional for thinning gravy

    1/3 cup all-purpose flour

     

    Garnish: large bouquet of mixed fresh herb sprigs

     

    Preheat oven to 325° F.

     

    Rinse turkey inside and out and pat dry. Fold neck skin under body and fasten with

    a small skewer. Using small skewers secure wings to body. Transfer turkey to a rack

    set in a roasting pan and melt butter. Brush inside of turkey with some butter and

    season with salt and pepper. Put herb sprigs inside body cavity. Brush outside of

    turkey with remaining butter and season with salt and pepper. Loosely tie drumsticks

    together with kitchen string. Roast turkey in middle of oven 1 hour.

    Add water to pan and roast turkey, basting every 20 minutes, 2 hours more, or until

    a meat thermometer inserted in fleshy part of a thigh registers 175° F. and juices run

    clear when thigh is pierced. Transfer turkey to a heated platter and reserve juices in

    pan. Remove skewers and discard string. Let turkey stand 30 minutes.

     

    While turkey is standing, make gravy:

    Finely chop onion. Skim fat from reserved pan juices and reserve 1/2 cup fat (for

    sautéing onions, below, and for stuffing). On top of stove deglaze pan with wine

    over moderately high heat, scraping up brown bits, and boil mixture until reduced

    to about 1/2 cup. Add 4 cups stock and bring to a simmer. Pour wine mixture

    through a sieve into a saucepan.

     

    In a large, heavy skillet sauté onion in 1/4 cup reserved fat over moderately high

    heat, stirring frequently, until browned, about 15 minutes. Stir in flour and cook

    roux over moderately low heat, whisking, 3 minutes. Bring wine mixture to a

    simmer. Add hot wine mixture to roux in a fast stream, whisking constantly to

    prevent lumps, and simmer, whisking occasionally, 10 minutes. Whisk in additional

    stock to thin gravy to desired consistency. Season gravy with salt and pepper and
    transfer to a heated sauceboat.

     

    Garnish turkey with herb bouquet and serve with gravy.

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