House Of Munch

Recipes, Recipes, Recipes

Recipes published in ‘Turkey

Title: Diabetic Meat-Filled Dumplings
Categories: Diabetic, Appetizers, Main dish
Yield: 8 servings

4 c All-purpose flour 2 c Fresh chopped spinach OR
1 1/2 c Water 1 c Frozen spinach thawed
1/2 lb Ground round 1 ts Grated fresh ginger
2 ts Low-sodium soy sauce 1/4 c Finely minced water
chestnut
1 ts Sherry 2 x Green onions chopped

Mix flour and water. Add more water a teaspoon at a time until
dough cleans bowl. Turn it out on a floured board; knead smooth.
Wrap in plastic wrap, and set aside for 20 minutes.
Brown and drain ground beef of all fat. Wash and dry fresh
spinach, or dry frozen spinach. Combine with ground beef and
remaining ingredients. Mix well.
Form dough into a long roll 1 inch in diameter. Cut or break into
1 inch sections. With your hands or a large glass, flatten each
piece into a circle 3 inches in diameter. Place 1 TABLESPOON of
filling in the center of each circle. With a finger dipped in water,
dampen the edge of the circle. Fold the dough over the filling and
press to seal. Brush a nonstick frying pan with 1/2 teaspoon oil.
Place the dumplings in the pan and brown them on each side.
Add enough broth or water to come up to a third of the height of the
dumplingsl Cover pan tightly, and steam until water is all gone -
about 15 to 20 minutes. Serve the dumplings hot or cold with sherry
or vinegar for dipping.

FROM: HOLD the Fat, Sugar Salt by Goldie Silverman and
Jacqueline Williams copyright 1984

MMMMM

Popularity: 4% [?]

  • Filed under: Turkey
  • Lemon Chicken Soup with Spinach and Pasta

    Recipe By : Adapted from Bon Appetit
    Serving Size : 8 Preparation Time :0:00
    Categories : Chicken Pasta
    Soups

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 tablespoon olive oil
    1 onion — chopped
    4 cloves garlic — minced
    4 celery stalk — chopped fine
    2 carrot — minced
    1 red bell pepper — chopped
    8 cups fat-free chicken broth
    2 cups shell pasta — (small)
    2 cups cooked chicken — cubed
    2 tablespoons fresh lemon juice
    2 teaspoons lemon peel — grated
    6 cups fresh spinach — stems removed
    salt and pepper — to taste

    1. Heat oil in a large pot over medium heat. Add onion and garlic, cook 1
    minute. Add celery. carrots, pepper and saute until tender, about 8 minutes.
    Add broth and bring to a boil. Reduce to simmer and cook about 20 minutes.

    2. Meanwhile cook pasta in large pot of boiling water, drain. (Note: I cook
    pasta in water rather than broth so the pasta won’t soak up all my homemade
    broth,. If you want, add pasta to broth after 20 minutes, cook 10 minutes and
    go to step 3. You will probably need to add more broth or water to soup.)

    3. Mix in pasta, chicken, lemon juice, peel and spinach. Cook until spinach
    just wilts. Season with salt and pepper.

    Makes 8 2-cup servings at 317 calories, 4 gram fat 3 grams fiber.

    Optional: Sprinkle freshly grated parmesan in bowls after serving. Amount
    will objviously affect calories and fat.

    – - – - – - – - – - – - – - – - – -

    Popularity: 3% [?]

  • Filed under: Poultry, Turkey
  • Deluxe Grilled Chicken Sandwiches

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Poultry Main Dish

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 lb Breast of chicken — cut into
    Strips
    1 med Green pepper sliced thin
    1 med Red bell pepper sliced thin
    1 med Onion thinly sliced
    4 oz Monterey jack or mozzarella
    Cheese sliced
    1/4 tsp Garlic powder
    1 tbsp Taco seasoning
    Salt and pepper to taste
    4 Sesame Seed buns
    1/2 tsp Dried basil

    In medium fry pan saute chicken breast, sprinkle wtih garlic powder, salt,
    pepper and taco seasoning. Mix through thoroughly, add peppers, onion,
    saute till tender, and chicken is no longer pink.
    Butter outside of sliced sub buns sprinkle with basil if desired, place in
    toaster oven for 3 minutes to melt butter, and crisp bun.
    Remove bun, and put chicken mixture in bun. Top each sandwich with grated
    cheese. Place back in toaster oven open until cheese bubbles and begins
    browning. Serve with cucumber spears.
    Source; kitchen of Marina cheesman

    – - – - – - – - – - – - – - – - – -

    Popularity: 6% [?]

  • Filed under: Turkey
  • Title: Diabetic Banana Pudding Splits
    Categories: Diabetic, Desserts, Fruits, Chocolate
    Yield: 1 servings

    1 c Plain low-fat yogurt 1/2 oz Pistachios,coarsely
    1 pk Chocolate pudding mix, -chopped
    -low-fat (4) 1/4 c Thawed dairy whipped
    2 Medium bananas, peeled -topping
    1/2 ts Lemon juice 4 Bing cherries, fresh*

    * If bing cherries are not available, use 4 maraschino cherries.
    In blender,process yogurt on high speed for 30 seconds, add pudding
    mix and process 1 minute, scraping down sides of container as
    necessary. Cut each banana into 6 diagonal slices and sprinkle with
    lemonjuice. Arrange 2 banana quarters into each of 4 goblets or
    dessert dishes, top with 1/4 pudding mixture. Sprinkle each portion
    with 1/4 of the pistachios, then top each with 1 tablespoon whipped
    topping and 1 cherry.

    MMMMM

    Popularity: 11% [?]

    Artis Chicken Gumbo

    Recipe

    Title: Artis’ Chicken Gumbo
    Categories: Chicken, Sausage, Soups, Vegetables, Main dish
    Yield: 8 servings

    3 lb stewing chicken
    1 lg onion
    4 shallots — or green onins
    20 stems parsley
    2 cloves garlic — more w/out
    : sausage
    1/2 md green pepper
    4 bay leaves
    1 tb flour
    1/2 tb oil or chicken fat — for
    : roux
    1 lb andouille sausage — or ham
    1 pt oysters — with liquid
    : salt and pepper
    : file powder

    Cut up chicken and season with salt and pepper. Fry
    chicken until brown, in its own fat, in a black iron
    pot. Place in soup pot. Cut up seasonings . Pour off
    fat from pot. Smother seasonings and take out by
    rinsing with small amount of water, putting in soup
    pot with b rice.

    Recipe By : DDMmom/AOL

    —–

    Popularity: 5% [?]

  • Filed under: Turkey
  • TEMPEH PAPRIKAS WITH TAHINI

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Hungarian Main Dish
    Vegetables

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    2 tb Sesame oil, toasted
    2 lg Onions, chopped
    2 tb Hungarian paprika
    2 c Vegetable stock
    2 tb Dark miso
    1 lb Tempeh, cut to 32 triangles
    1 t Soy sauce
    1 tb Cider vinegar
    4 tb Tahini
    Chopped scallions to garnish

    Pre-heat oven to 300F. Heat oil in large skillet.
    Saute onions paprika till golden. Add 1 1/2 cups
    stock miso. Bring to a boil. Add tempeh, reduce
    heat simmer 35 to 40 minutes. Blend soy sauce,
    vinegar tahini with remaining stock. Add to the
    skillet, stirring as it thickens. Be careful not to
    let it boil.

    – - – - – - – - – - – - – - – - – -

    Popularity: 4% [?]

  • Filed under: Fruits, Nuts, Pasta, Salads, Turkey
  • Sauteed Fiddleheads with Pancetta

    Recipe By : A Well Seasoned Appetite
    Serving Size : 4 Preparation Time :0:00
    Categories : Appetizers Ham
    Vegetables

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    4 cups fiddleheads, trimmed and cleaned — * see note
    1/2 pound pancetta — cut into 1/4″ dice
    kosher salt and freshly ground pepper — to taste

    Bring a pot of lightly salted water to a boil. Add the fiddleheads and
    blanch for 5 minutes. Drain. Place the pancetta in a large skillet over
    medium heat and fry until browned. Add the fiddleheads and saute for 2
    minutes. Season with salt and pepper. Divide among 4 plates and serve
    immediately.

    – - – - – - – - – - – - – - – - – -

    NOTES : In the introduction to the “As Life Unfurls” section, Molly O’Neil
    wrote: “Delicate and changeable as they are, fiddleheads should not be
    misconstrued as low maintenance. Their fibrous stems need to be snipped and
    the tight fronds must then be soaked and soaked again to wash away the tawny
    parchment shreds that protect each strand from the cold. The tight coils
    then need to be cooked, most gently.”

    Popularity: 42% [?]

    Chile De Arbol Salsa

    Recipe

    CHILE DE ARBOL SALSA

    Recipe By :
    Serving Size : 2 Preparation Time :0:00
    Categories : Dips

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1/2 lb Roma tomatoes
    3/4 lb Tomatillos, husked/washed
    40 ea Arbol chiles (1 cup)
    1/2 ea Bunch Cilantro, leaves
    -only, roughly chopped
    1 md White onion, chopped
    4 ea Garlic cloves, crushed
    2 c Water
    1 t Salt
    1/2 ts Freshly ground black pepper

    Preheat the broiler. Place the tomatoes and tomatillos
    on a baking sheet.

    Broil, turning occasionally, until charred all over,
    10 ro 12 minutes. Transfer to a saucepan along with
    the remaining ingredients.

    Bring to a boil and cook until the onions are soft, 12
    to 15 minutes. Transfer to a food processor or
    blender. Puree and then strain.

    Serve at room temperature or slightly chilled.

    Arbol salsa can be stored in the refrigerator 3 to 5
    days or frozen for weeks.

    SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan
    Feniger with Helena Siegel.

    – - – - – - – - – - – - – - – - – -

    Popularity: 11% [?]

  • Filed under: Appetizers, Rice, Turkey, Vegetables
  • Title: Seasoning Mixture for Brazier-Grilled Lamb
    Categories: Chinese, Lamb, Ceideburg 2
    Yield: 1 servings

    1 Clove garlic, crushed
    1 Scallion, minced
    1 tb Soy sauce
    1 tb Soy paste
    1 tb Sweet soy jam
    1/2 ts Chinese chili sauce
    1/2 ts Sesame oil
    Raw eggs, beaten and placed
    -in individual bowls

    This is a variant sauce with a slightly different cooking method.

    These amounts are for individual serving bowls. Increase them to
    suit the number of diners. In this case, each diner grills the meat
    first then dips it in the raw egg to coat, then in the bowl of
    seasonings. Also served with steamed buns. If soy paste and sweet
    soy jam are unavailable, substitute peanut butter (or tahini, I would
    imagine) and black currant jam.

    From “The Thousand Recipe Chinese Cookbook” by Gloria Bley Miller,
    Weathervane Books, ’88.

    Posted by Stephen Ceideburg; February 20 1991.

    MMMMM

    Popularity: 3% [?]

  • Filed under: Turkey
  • CHICKEN STOCK – GREAT CHEFS

    Recipe By :
    Serving Size : 2 Preparation Time :0:00
    Categories : Basics Stocks
    Masterchefs Norleans

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    2 lb Chicken, backs, necks, and
    — gizzards
    3 ea Celery, stalks, roughly
    — chopped
    2 md Carrots, chopped
    2 md Onions, chopped
    4 ea Parsley, sprigs
    1 t Salt

    Put the chicken pieces, celery, carrots, onions,
    parsley and salt into a pot and cover with water.
    Bring to a boil, reduce heat and simmer for 2 hours or
    more.

    Skim fat and strain. Stock will keep well in a
    refrigerator for up to five days. Frozen, it can be
    stored for two or three months.

    Source: Great Chefs of New Orleans, Tele-record Productions – 1983
    : – 747 Magazine Street, New Orleans, LA 70130
    : Chef Daniel Bonnot, Louis XVI Restaurant,
    : Marie Antoinette Hotel, New Orleans

    – - – - – - – - – - – - – - – - – -

    Popularity: 6% [?]

  • Filed under: Soups, Turkey
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