Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
4 free range eggs, hard boiled and shelled
2 free range eggs, beaten
10 ounces gluten free sausage meat
2 teaspoons fresh thyme leaves, chopped
2 tablespoons fresh parsley, chopped
3 tablespoons fresh chives or 1 spring onion, finely chopped
seasoning
2 ounces rice flour, seasoned
4 ounces gluten free breadcrumbs
oil (for frying)
Recipe
1 preheat oven to 180c.
2 in a bowl, mix the sausage meat with the herbs and season well and divide into four portions.
3 prepare 3 shallow bowls, one containing the seasoned rice flour, one for the beaten eggs, and the other breadcrumbs.
4 take a boiled egg; roll it in the flour,.
5 cover the egg in a sausage meat portion.
6 roll it in the beaten egg and then in the breadcrumbs.
7 repeat this process for all the boiled eggs, set aside for five minutes.
8 double dip the eggs in the beaten egg and breadcrumbs one more time for extra texture.
9 in a heavy based pan, heat the oil and, place the eggs in the oil and fry gently, turning regularly, for 5-6 mins or until they are golden brown and crispy
10 transfer to a baking sheet and cook in a preheated oven for a further 10 minutes.
Total Time: 1 hr 10 mins
Preparation Time: 20 mins
Cook Time: 50 mins
Ingredients
Servings: 6
1 cup seasoned stuffing cubes
1/2 cup milk
1 egg, beaten
1 celery rib, finely chopped
1 small onion, grated
1 small carrot, grated
1/4 cup dried cranberries
1/2 teaspoon salt
1/4 teaspoon pepper
3 -4 1/2 teaspoons minced fresh sage, divided
3 teaspoons minced fresh rosemary, divided
1 1/2 lbs lean ground turkey
1/2 cup whole-berry cranberry sauce
1/2 cup ketchup
1/8 teaspoon hot pepper sauce
Recipe
1 in a large bowl, combine stuffing cubes and milk. let stand for 10 minutes; break up stuffing cubes with a fork. stir in the egg, celery, onion, carrot, cranberries, salt and pepper. combine sage and rosemary; add half to the mixture. crumble turkey over mixture and mix well. pat into an ungreased 9-in. x 5-in. loaf pan.
2 bake, uncovered, at 375° for 25 minutes; drain if necessary. combine the cranberry sauce, ketchup, pepper sauce and remaining herbs; spread over meat loaf. bake 20-25 minutes longer or until no pink remains and a meat thermometer reads 165°.
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
Servings: 6
cooking spray
1 1/2 cups onions, chopped
2 cups roasted chicken breast, chopped
2 garlic cloves, minced
2 (4 ounce) cans diced green chilies, undrained
1 (14 ounce) can petite diced tomatoes, undrained
2 cups 2% low-fat milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
6 (8 inch) fat free tortillas
2 cups swiss cheese, shredded and divided
cumin (optional)
Recipe
1 preheat oven to 350. heat a large nonstick skillet over medium-high heat. coat pan with cooking spray. add onion, cook 5 minutes or until tender, stirring often. add cumin, if desired. stir in chicken, garlic, chiles, and tomatoes. reduce heat, and simmer 7 minutes or until liquid evaporates. set aside.
2 combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk. stir in salt.
3 warm tortillas according to package directions. spoon about 1/2 cup chicken mixture and about 2 1/2 tablespoons of cheese down center of each tortilla; roll up. arrange filled tortillas in bottom of 13x9 baking dish coated with cooking spray. pour milk mixture over tortillas, and top evenly with 1 cup cheese. bake at 350 for 25 minutes or until cheese is bubbly. remove from oven.
4 preheat broiler. broil casserole 3 minutes or until cheese begins to brown.
Total Time: 1 hr 25 mins
Preparation Time: 10 mins
Cook Time: 1 hr 15 mins
Ingredients
Servings: 30
2 boneless skinless turkey breast halves
1/4 cup olive oil, divided
4 teaspoons dried basil, divided
1 lb thinly sliced deli ham
1 lb thinly sliced swiss cheese
salt and pepper
2 cups mayonnaise
1/2 cup milk
2 tablespoons dried basil
1 teaspoon sugar
Recipe
1 cut each turkey breast horizontally from the long side to within 1/2 inch of the opposite side. open flat, cover with plastic wrap and pound to 1/2 inch thickness.
2 remove plastic; top each with 1 t oil and 1 t basil. layer with ham and cheese to 1 inch of the edges. roll up jelly-roll style, starting with the long side; tie with kitchen string or secure with toothpicks. place in a roasting pan.
3 in a small bowl, combine salt, pepper and remaining olive oil and basil; spoon over the turkey.
4 bake at 325 for 75-90 minutes or until a meat thermometer reads 170.
5 in a blender, combine the basil sauce ingredients; cover and process until blended. cool turkey for 5 minutes before slicing. serve with basil sauce.
Total Time: 1 hr 10 mins
Preparation Time: 35 mins
Cook Time: 35 mins
Ingredients
Servings: 10
1 1/2 cups sifted all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup butter or 1/2 cup margarine
3 tablespoons milk
6 slices bacon, cut into 1/4-inch strips
3 cups chopped onions (about 3 medium)
2 beaten eggs
1 beaten egg yolk
3/4 cup sour cream
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 dash pepper
1 teaspoon chopped chives
Recipe
1 sift dry dough ingredients into bowl; cut in butter. add milk, a tablespoon at a time, tossing just until flour is dampened. gather into ball. pat 2/3 of dough in bottom of 8-inch round cake pan. bake at 425 degrees until lightly browned, about 15 minutes. cool on rack and turn oven down to 325 degrees.
2 meanwhile, fry bacon until crisp; drain most of bacon fat. cook onion in remaining bacon fat until tender. combine remaining filling ingredients with bacon and onion.
3 pat remaining dough around edge of cooled pan. pour filling into crust. bake at 325 degrees until almost set, about 20 minutes. let stand 10 minutes. cut into wedges and serve.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 4
8 ounces chicken tenders
2 tablespoons olive oil
4 ounces button mushrooms, sliced
4 ounces sweetcorn
3 large garlic cloves, crushed
8 ounces double cream
3 tablespoons cream based salad dressing (i prefer mary berry's lemon & thyme sauce, but a garlic and herb dressing is also a favorite with ga)
1 bunch spring onion, sliced
1/4 teaspoon ground black pepper
1 pinch salt
Recipe
1 over a medium heat, gently fry the chicken and garlic in the oil until just cooked.
2 add the mushrooms.
3 stir in the dressing or sauce, making sure all ingredients are well coated and cook for a further 5 mins, stirring occasionally ensuring the dressing/sauce doesn't burn.
4 add sweetcorn, cream and 2/3 of the onions .
5 continue to cook on a medium high heat until cream begins to boil. remove from heat.
6 season to taste, serve on a bed of tagliatelle verde, garnish with remaining 1/3 of onions.
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
Servings: 4
1 lb lamb loin chop, boneless
1 tablespoon olive oil
1/2 onion, diced
2 cups mushrooms, sliced
2 garlic cloves, minced
1/4 teaspoon salt
1 pinch pepper
1/2 cup light sour cream
1/4 cup chicken stock
1 teaspoon lemon juice
1 tablespoon fresh parsley, chopped
Recipe
1 cut lamb crosswise into thin strips.
2 in large nonstick skillet, heat oil over medium-high heat; stir-fry lamb, in batches, for 2 to 3 minutes or until browned but still slightly pink inside. with slotted spoon, transfer to plate.
3 add onion, mushrooms, garlic, salt and pepper to pan; cook over medium heat, stirring occasionally, for about 10 minutes or until no liquid remains.
4 return lamb to pan. stir in sour cream and stock; cook, without boiling, for 1 minute or until hot. stir in lemon juice.
2 saturday before - thaw the turkey in the fridge.
3 tuesday night - start the brine solution.
4 wednesday morning - put the turkey in the brine solution.
5 what to buy.
6 plan on 1 1/2 - 2 lbs of turkey per person.
7 it's better to have two smaller turkeys, 14 - 16 lbs, than a larger turkey.
8 use an electronic temperature probe with an alarm. (it's worth the investment to get a moist turkey!).
9 get a plastic tub that will fit's in the ice-chest to brine the turkey inches.
10 thawing instructions.
11 leave turkey in original packaging to thaw it.
12 if using the ice chest, place the frozen turkey into a tub in the ice chest.
13 place ice around tub. (we use water frozen in half gallon milk jugs instead.).
14 check ice chest morning and night to make sure cool enough. it should stay no higher than 32f degrees.
15 if having trouble thawing the bottom of the turkey, add a few inches of water to the tub.
16 brine that bird!
17 the brine solution must be cold!
18 remove turkey from packaging and remove the neck and the giblets. the neck will be in the large cavity and the giblets will be under the skin at the small cavity.
19 wash the turkey gently, so the skin is not torn. remove any remaining pin feathers.
20 submerse the turkey in the brine solution, placing a heavy object over the turkey to keep it from floating. (i use a heavy casserole dish.).
21 keep in brine for 24 hours.
22 herb rub.
23 another great way to keep the turkey moist. after removing the turkey from the brine, pat it dry.
24 gently loosen the skin on the breast. it should come loose from the bottom end of the turkey to the top. spread the herb butter under the skin.
25 do the same on the back of the turkey.
26 fill the turkey.
27 fill with sprigs of fresh rosemary and thyme, plus quartered apples and onions.
28 set the turkey on a platform of carrots, onions and celery too, to give the broth more flavor.
29 gently rub olive oil into skin of turkey.
30 cook the turkey.
31 preheat oven to 325 degrees and insert the probe. cover with aluminum foil loosely, or use a roasting bag with vent holes cut into it.
32 cooking time will depend on size of turkey and whether a roasting bag is used. (in my convection oven with a roasting bag, 11 minutes per lb was too long. i'm going to try 10 minutes next year).
33 wait 20 minutes after removing the turkey from the oven before slicing it. that allows the juices time to set so the turkey will stay moist.
1 cook and stir turkey, onion, green pepper, and garlic in a large skillet over medium-high heat until the turkey is no longer pink.
2 stir in the tomatoes, apples, raisins, olives, sugar, cumin, cinnamon and cloves. bring to a boil over high heat; reduce heat to low; cover and simmer 15 to 20 minutes.
3 serve over rice and garnish with toasted almonds.
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
Servings: 4
400 g tinned chickpeas, drained and rinsed
1 lemon, juice of
4 canned roasted peppers (reserve the oil for drizzling) (optional)
2 tablespoons tahini
1 garlic clove, thinly chopped
120 ml olive oil
black pepper
flat leaf parsley, to garnish
1 onion, finely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon cumin seed
250 g ground lamb
olive oil, for drizzling
pitta bread, griddled
Recipe
1 in a food processor combine the chickpeas, lemon juice, peppers, tahini paste, and garlic. pulse until smooth.
2 with the machine running, slowly add 100ml of the olive oil. season with salt and freshly ground black pepper. set aside
3 heat the remaining olive oil in a frying pan over a moderate heat and fry the onions slowly until they begin to caramelise.
4 sprinkle with the ground cinnamon and cumin seeds and then add the lamb mince. cook the mixture until the mince is crispy and well browned, season with salt and freshly ground black pepper.
5 spoon the hummus into the centre of a large platter and drizzle with olive oil (or oil reserved from the peppers.
6 spoon the crispy lamb over the hummus and arrange freshly griddled pita bread around the dish. garnish with parsley and serve immediately.
Total Time: 3 hrs
Preparation Time: 30 mins
Cook Time: 2 hrs 30 mins
Ingredients
Servings: 12
cold water
1 lb dry pinto beans
1 1/2 tablespoons bacon fat
1 1/2 lbs smoked ham shank
1 large onion, chopped
1 large bay leaf
1 tablespoon fresh garlic clove, chopped
1/4 cup all-purpose flour
6 cups cold water
1 1/4 teaspoons ground black pepper
1 teaspoon paprika (smoked okay)
1/2 teaspoon ground allspice
1/2 teaspoon ground sage
1/4 teaspoon ground cumin
1/4 teaspoon crushed rosemary
3/4 teaspoon salt (or to taste)
2 tablespoons pickled pepper brine
Recipe
1 place beans in in a large heavy pot with an accompanying lid; cover beans with 2 inches cold water; bring to a boil (uncovered); boil 2 minutes; drain; rinse well with running cold water.
2 return beans to pot; cover beans with cold water again; bring to boiling again for 2 minutes uncovered; drain in colander; rinse well with running cold water; allow to drain until needed.
3 in the same large heavy pot over medium heat, add the bacon fat until sizzling; add ham shanks and cook, turning, until evenly seared, about 7 minutes; remove shanks with tongs; set aside.
4 add onions and bay leaf; cook, stirring, for 5 minutes; add garlic and drained beans; cook for just one minute, stirring.
5 sprinkle bean mixture with 1/4 cup all-purpose flour while stirring; toss mixture well.
6 pour in 6 cups cold water; stir in the remaining seasonings except the salt and pickled pepper brine.
7 bring to a full rolling boil; reduce heat between low and medium-low (no higher than the numeric "2" setting on stovetop turn-dial); cover.
8 simmer for 2 hours without lifting lid.
9 uncover beans and stir; beans should be creamy and the meat should easily fall off of the bones (if desired, continue cooking and stirring uncovered, to desired consistency); clean meat from bone portion of meat (discard bones); remove bay leaf; season beans to taste with salt and pickled pepper brine; stir well and cook 5 additional minutes; season with a pinch of black pepper if desired.
Total Time: 4 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 4 hrs
Ingredients
6 lbs baby back ribs
1/4 cup paprika
2 tablespoons kosher salt
1/2 cup firmly packed brown sugar
1/4 cup chili powder
5 -6 garlic cloves, minced
2 tablespoons ground cumin
1 tablespoon dry mustard
1 teaspoon cayenne pepper
1 (16 ounce) bottle of your favorite barbecue sauce
Recipe
1 pull off and remove the thin papery skin from the back of the ribs. combine the paprika, salt, sugar, chili powder, garlic, cumin, mustard, and cayenne in a small bowl. mix well. rub the mix all over the ribs. cover and refrigerate for 4 hours or overnight.
2 preheat the oven to 250 degrees f. place the ribs meat side up in one layer on several sheet pans & bake, turning from time to time, until very tender, approx 3 1/2 to 4 hours. about 30 minutes before the ribs are done, remove them from the oven and brush liberally with the bbq sauce. bake the additional 30 minutes and serve with more sauce. enjoy!
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
Servings: 4
1/4 cup hot pepper sauce
4 large green peppers
1 lb ground beef
3/4 cup uncooked basmati rice
3/4 cup salsa
1 teaspoon cumin
2 teaspoons onion powder
1 1/2 teaspoons salt
1 teaspoon ground black pepper
4 roma tomatoes
1 cup water, divided
1/2 cup grated cheese
Recipe
1 heat oven to 325 degrees.
2 bring a large pot of water to a boil.
3 add the hot pepper sauce and peppers, bring to a boil again and cook for 5 minutes.
4 when cooked, drain and place in an 8x8inch casserole with high sides.
5 brown ground meat in skillet, adding rice, salsa, cumin, onion powder, salt and pepper half way through browning. simmer for about 10 mins, adding water as needed to keep things moist.
6 cut tomatoes in quarters, lengthwise.
7 stuff peppers first with tomatoes, arranging them so they nestle in the ribs inside of the peppers.
8 stuff each pepper with meat mix, pour 1/4 cup of water into each pepper.
9 bake peppers covered for 25-30 minutes.
10 top with grated cheese and bake 5 minutes more.
Total Time: 1 hr 20 mins
Preparation Time: 1 hr
Cook Time: 20 mins
Ingredients
Servings: 4
1/4 cup soy sauce
2 tablespoons sherry wine
2 cloves garlic, minced
1 lb lean round steak, sliced into 3 x 1/4 inch strips
1/4 cup vegetable oil
4 cups broccoli florets
3 1/2 cups sliced mushrooms
1 cup sliced carrot
5 green onions, cut into 1 inch pieces
1/4 cup slivered almonds, toasted
2 tablespoons chopped ginger
3/4 teaspoon red pepper flakes
2 tablespoons cornstarch
1 tablespoon water
Recipe
1 combine first 3 ingredients (soy sauce- garlic) in a large bowl. add beef strips. cover and marinate at least one hour at room temp or overnight in the refrigerator.
2 drain beef, reserving marinade.
3 heat oil in large skillet or wok over high heat. add beef and stir fry 2 minutes. remove and set aside.
4 add vegetables and remaining ingredients to red pepper flakes (brocolli-red pepper flakes) to skillet and cook 2 minutes.
5 dissolve cornstarch in water.
6 stir marinade and cornstarch mixture into skillet. cook for 4-6 more minutes or until vegetables are crisp-tender and sauce thickens.
7 return beef to skillet and cook an additional 1-2 minutes.
Total Time: 46 mins
Preparation Time: 40 mins
Cook Time: 6 mins
Ingredients
Servings: 3
1 tablespoon peanut oil
1 lb chicken breast, cubed
4 cups chinese vegetables
1 teaspoon five-spice powder
1/2 teaspoon szechwan pepper
1/2 cup chicken stock
1 tablespoon soya sauce
1 teaspoon sesame oil
2 dried bird's eye chiles
1 teaspoon rice vinegar
1 tablespoon dry sherry
2 garlic cloves, crushed
2 teaspoons fresh ginger, grated
1 teaspoon cornflour, heaped
Recipe
1 prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, chinese leaf, baby corn--a mixture is great. add the chili, crushed, place to one side.
2 blanche asparagus and broccoli for 2 minutes then add to the other vegetables with the garlic and ginger.
3 toast szechwan peppercorns in a small dry pan until fragrant, crush and add to the chicken with the five spice powder and enough oil to just coat. marinade for half an hour,.
4 in a cup place the stock, soya sauce, sesame oil, vinegar and sherry, mixing the corn flour with enough water to mix when adding to the sauce.
5 heat wok and add half of the oil. stir fry the vegetables and place in warm oven. add remainder of the oil to wok and quickly stir fry the meat for just a minute or two; add the liquid and stir until it thickens.
Total Time: 24 mins
Preparation Time: 15 mins
Cook Time: 9 mins
Ingredients
Servings: 8
2 lbs ground dark meat organic turkeys
2/3 cup yellow onion, minced
1/4 cup fresh basil leaf, finely chopped
1/4 cup fresh flat leaf parsley, finely chopped
1 teaspoon fresh ginger, minced
1 tablespoon garlic, minced
1/2 teaspoon sea salt
1 teaspoon crushed fennel seed
1 teaspoon dried oregano
1/8 teaspoon red pepper flakes
olive oil, for coating pan
Recipe
1 in a large bowl, combine all ingredients except for oil. mix well. shape into desired patty size.
2 heat a grill pan brushed with oil. brown patties over medium heat on both sides, about 3 minutes per side. cover and continue to grill 3 more minutes, till cooked through.
3 or in a saute pan, add just enough oil to coat a hot pan. saute over medium heat for 3 minutes on each side to brown, decrease the heat and add a tablespoon of water. cover to steam the inside, about 6 minutes.
Total Time: 30 mins
Preparation Time: 20 mins
Cook Time: 10 mins
Ingredients
Servings: 4
1 lb skinless chicken breast half
2 tablespoons soy sauce
2 tablespoons dry sherry
2 teaspoons cornstarch
2 teaspoons grated peeled fresh ginger
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
6 green onions, cut into 2-inch pieces
1 green pepper, cut into 1/2-inch pieces
1 red pepper, cut into 1/2-inch pieces
1/4 cup dry-roasted unsalted peanuts
Recipe
1 with knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/2-inch thick slices.
2 in medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, and crushed red pepper; add chicken, tossing to coat.
3 in wok or large non-stick skillet, heat 1 tablespoon oil over medium-high heat until very hot.
4 add green onions and red and green peppers and cook, stirring frequently, until vegetables are tender-crisp, 2 to 3 minutes.
5 with slotted spoon transfer vegetables to bowl.
6 increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot.
7 add chicken mixture and stir-fry until chicken looses its pink color throughout, 2 to 3 minutes. (i suggest cutting one of the larger pieces to make sure it is cooked through.).
8 return vegetables to pan; heat through.
9 to serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.
Total Time: 7 hrs 25 mins
Preparation Time: 25 mins
Cook Time: 7 hrs
Ingredients
Servings: 4
12 ounces turkey tenderloins or 12 ounces turkey thighs, boneless and skinless
1 (8 ounce) can tomato sauce
2 medium tomatoes, chopped
1 small onion, thinly sliced
1 green bell pepper, chopped
4 pimento stuffed olives, sliced
1 garlic clove, minced
3/4 teaspoon ground cumin
1/2 teaspoon ground oregano
1/8 teaspoon black pepper
2 teaspoons lemon juice
1/4 teaspoon salt
1 cup cooked brown rice (optional)
1 cup cooked black beans (optional)
Recipe
1 place the turkey in a 3-1/2 to 4 quart slow cooker. add the tomato sauce, chopped tomatoes, sliced onion, chopped bell pepper, sliced olives, minced garlic, ground cumin, dried oregano, and black pepper, mixing gently. cover and cook on lo heat 6-7 hours.
2 shred the turkey in the slow-cooker using 2 forks. stir in the lemon juice and salt.
Total Time: 20 mins
Preparation Time: 15 mins
Cook Time: 5 mins
Ingredients
1 (100 g) chorizo sausage
1 teaspoon garlic, crushed
1 teaspoon ginger, crushed
2 tablespoons green onions, finely diced
1 teaspoon soy sauce
16 wonton wrappers
Recipe
1 dice the chorizo with a knife or process briefly in a food processor. it doesn't have to be especially finely diced so a sharp knife will save some cleanup.
2 mix chorizo, garlic, ginger, onion and soy sauce well in a small bowl.
3 put around a teaspoon of mixture into the middle of each wonton. exact amount of mixture will depend a bit on the size of the wrappers.
4 brush around the edge of each wonton wrapper as making with a little water and wrap into packages. there is probably a proper way to do this but i find the easiest is to fold left and right inwards, top and bottom inwards so it ends up square and then gently squeeze in the palm of my hand to form a rounder shape.
5 they stick very easily so place baking paper into a steamer and prepare the steamer as per usual until steaming well.
6 steam for approximately 10 minutes. because of the chorizo you really only need to warm through and not cook as long as you would with raw meat.
7 serve with sweet & sour sauce, sweet chilli, soy sauce or whatever else takes your fancy for dipping.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
1 lb extra lean ground turkey or 1 lb lean ground beef
1 cup barbecue sauce
1/4 cup seasoned bread crumbs
1 cup shredded mild cheddar cheese (divided)
1 (24 ounce) bag simply potatoes traditional mashed potatoes
Recipe
1 1.heat oven to 375°f place foil baking cup in each of 12 regular-size muffin cups.
2 2.in large bowl, mix the meat, bread crumbs and 1/2 cup cheese. press about 3 tablespoons meat mixture in each muffin cup.
3 3.spread about 2 teaspoons of bbq sauce over each meat cupcake.
4 4 .pipe or spoon the potatoes onto the cupcakes.
5 5. bake 14 to 16 minutes or until meat thermometer inserted in center of cupcake reads 165 degrees if using turkey, or to desired doneness if using beef(140 degrees for medium).
6 6.sprinkle each cupcake with the remaining cheese and place under a broiler for 1-2 minutes to melt the cheese.
3 tablespoons hoisin sauce (i use blue dragon brand, you can buy hoisin in most supermarkets or asian grocery stores.)
2 teaspoons ketchup
2 garlic cloves
2 teaspoons soy sauce
1 1/2 teaspoons chinese chili sauce
1 tablespoon rice wine vinegar
2 tablespoons sherry wine
1 1/2 teaspoons sesame oil
2 cups green cabbage, sliced thinly
2 cups red cabbage, sliced thinly
1 cup carrot, shredded
1 small red pepper, sliced thinly
3 tablespoons lime juice
2 teaspoons sugar
3 tablespoons soy sauce
1 1/2 teaspoons chinese chile sauce with garlic
3/4 tablespoon curry powder
2 1/2 tablespoons honey
Recipe
1 prep time does not include marinating time.
2 for the chicken.
3 in a large bowl, storage container or ziploc bag combine all the marinade ingredients, add chicken and refrigerate for several hours or overnight.
4 thread chicken onto water soaked wooden skewers or metal skewers. reserve marinade.
5 to cook, either grill on bbq or under the grill about 4-6 inches from heat for 8-10 min's a side or until chicken is cooked through . baste several times with reserved marinade.
6 for the singapore slaw.
7 combine lime juice, sugar, soy sauce, chili sauce, curry powder and honey in a jar, shake to combine. place jar in fridge for several hours or overnight.
8 combine both cabbages, carrots and peppers in a large bowl. pour dressing over and toss. you may not need to use all the dressing (don't drown it).
9 to serve, place slaw on a plate and top with skewers.
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
Servings: 4
6 (4 ounce) turkey breast cutlets
1 slice prosciutto, thin slice, cut into 6 pieces
3 ounces monterey jack pepper cheese, thinly sliced
3 tablespoons sun-dried tomatoes, drain and chop
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
2 tablespoons minced shallots
3/4 cup dry wine, such as chardonnay
2 teaspoons fresh sage, chopped or 1 teaspoon dried sage
Recipe
1 place turkey cutlets between sheets of waxed paper sprinkled with water. using flat mallet, pound cutlets to about 1/8 inch thick. discard wax paper.
2 in the center of each cutlet, place 1 piece prosciutto topped with equal amounts of the cheese and sun-dried tomatoes.
3 fold in the sides of each cutlet slightly to enclose filling, then roll up into a cylinder and secure with wooden toothpicks. season with salt and pepper.
4 in a large skillet, heat the oil over medium heat. add the turkey roulades and cook, turning occasionally, until browned on all sides, about 10 minutes. transfer the roulades to a plate.
5 add the butter to the skillet and heat. add the shallot and cook until softened, about 1 minute. add the wine and sage and bring to a boil.
6 return the turkey to the skillet and simmer until the turkey shows no sign of pink when pierced to the center, about 5 minutes.
7 transfer the roulades to a serving platter, cover with foil to keep warm. boil the sauce over high until reduced to about 6 tablespoons about 3 minutes. pour over the roulades and serve.
1 combine turkey, celery, scallions, and almonds with ¼ cup vinegar and chill in refrigerator.
2 beat together until well blended olive oil, ¼ cup vinegar, lemon juice, parsley, and salt and pepper to taste. add this to chilled turkey mixture and mix well. then add chopped eggs, mayonnaise, and capers. taste and add any additional seasonings required. pack into one oiled 4 quart mold or two 2 quart molds and chill for several hours. unmold onto a bed of lettuce or fresh spinach, and garnish. parsley, watercress, olives (black or green), pimientos, for garnishing. 50 servings.
