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Recipes
Turkey Stir-Fry
By Totlxtc
* In a nonstick skillet, saute the mushrooms, celery and onion in oil until tender
- 1-1/2 * 1-1/2 cups sliced fresh mushrooms
- 1 * 1 cup sliced celery
- 1/2 * 1/2 cup sliced onion
- 2 * 2 tablespoons canola oil
- 2 * 2 tablespoons cornstarch
- 1 * 1 can (10-1/2 ounces) condensed chicken broth, undiluted
- 1 * 1 tablespoon reduced-sodium soy sauce
- 2 * 2 cups cubed cooked turkey breast
- 2 * 2 cups fresh snow peas
- 1/2 * 1/2 cup sliced water chestnuts
- * Hot cooked rice, optional
Smackaroni and Cheese - Foodnetwork.ca
By Totlxtc
You will need a deep, 10-inch, oven-safe non-stick skillet
- 1 tablespoon butter
- 2/3 cup minced onions
- 4 ounces (120 g) turkey bacon, chopped (about 7 slices)
- 1 cup finely chopped shiitake mushrooms
- 1/2 cup frozen sweet green peas
- 1 can (14 oz/380 mL) 2% evaporated milk
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dry mustard powder
- 1 cup packed shredded light old (sharp) cheddar cheese (4 oz/120 g)
- 1 cup packed shredded 4-cheese blend (4 oz/120 g; see Tip)
- Freshly ground black pepper
- 2 cups uncooked whole wheat macaroni
Toasted Pecan Vinaigrette
By Totlxtc
1In medium bowl, combine Dijon and honey
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 cup chopped pecans, toasted
Barley Waldorf Salad
By Totlxtc
* Cook barley according to package directions; drain and rinse in cold water
- 1 * 1 cup quick-cooking barley
- 2 * 2 large tart apples, chopped
- 1/2 * 1/2 cup chopped walnuts
- 1/2 * 1/2 cup raisins
- 1/2 * 1/2 cup heavy whipping cream
- 1/2 * 1/2 cup mayonnaise
- 4-1/2 * 4-1/2 teaspoons sugar
Brown Rice Turkey Soup
By Totlxtc
* In a Dutch oven, saute the red pepper, onion, celery and garlic in butter for 5-7 minutes or until vegetables...
- 1 * 1 cup diced sweet red pepper
- 1/2 * 1/2 cup chopped onion
- 1/2 * 1/2 cup sliced celery
- 2 * 2 garlic cloves, minced
- 2 * 2 tablespoons butter
- 3 * 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 3/4 * 3/4 cup white wine or additional reduced-sodium chicken broth
- 1 * 1 teaspoon dried thyme
- 1/4 * 1/4 teaspoon pepper
- 2 * 2 cups cubed cooked turkey breast
- 1 * 1 cup instant brown rice
- 1/4 * 1/4 cup sliced green onions
Fresh Broccoli Salad
By Totlxtc
* Place broccoli, onion, cheese and bacon in a salad bowl; set aside
- 1 * 1 bunch broccoli (about 1 pound), cut into florets
- 1/2 * 1/2 small red onion, chopped
- 1 * 1 cup (4 ounces) shredded mozzarella cheese
- 8 * 8 bacon strips, cooked and crumbled
- 1/4 * 1/4 cup sugar
- 1/2 * 1/2 cup mayonnaise
- 1 * 1 tablespoon white wine vinegar
Deep-Fried Ham
By Totlxtc
Recipe courtesy Paula Deen
- 1 gallon water
- 1 gallon apple cider
- 1 cup dark brown sugar
- 1 cup kosher salt
- 2 cinnamon sticks
- 4 cloves
- 10 pound uncooked ham
- Peanut oil, for frying, about 5 gallons
- 3 cups pineapple juice
- 1 (8-ounce) can crushed pineapple with juice
- 1/2 cup Dijon mustard
- 1 cup dark brown sugar
- 1/2 cup honey
Lemon Chicken Tacos
By Totlxtc
* Place chicken in a large resealable plastic bag; add 2 tablespoons lemon juice
- 1 * 1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
- 2 * 2 tablespoons plus 1 teaspoon lemon juice, divided
- 1 * 1 large onion, sliced
- 1 * 1 green onion, sliced
- 2 * 2 garlic cloves, minced
- 2 * 2 teaspoons olive oil
- 1/2 * 1/2 teaspoon ground cumin
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 2 * 2 plum tomatoes, seeded and chopped
- 1/4 * 1/4 cup minced fresh cilantro
- 8 * 8 flour tortillas (8 inches), warmed
- 1 * 1 cup shredded lettuce
- 1/2 * 1/2 cup salsa
Sugar 'n' Spice Pecans
By Totlxtc
Recipe courtesy Paula Deen
- 3/4 cup corn syrup
- 4 1/2 cups sugar
- 1 cup water
- 2 teaspoons ground cinnamon
- 2 pounds pecan halves
Strawberry Romaine Salad
By Totlxtc
* In a large bowl, toss the romaine, strawberries and onion
- POPPY SEED DRESSING:
- 8 * 8 cups torn romaine
- 1 * 1 pint fresh strawberries, sliced
- 1 * 1 small red onion, thinly sliced and separated into rings
- *
- 1/2 * 1/2 cup mayonnaise
- 1/4 * 1/4 cup sugar
- 1/4 * 1/4 cup milk
- 2 * 2 tablespoons poppy seeds
- 2 * 2 tablespoons white wine vinegar