Turkey Stew
Turkey stew or soup recipe?We Answered:
I'd add the gravy if you're making stew, maybe try a little if going with soup.Sounds good by the way, when's lunch?:)
Mike Said:
Can I still make turkey soup/stew/dumplings today if it was baked on Thanksgiving? If so, do you have recipe?We Answered:
Yes, you can still use it. Whatever you don't use in your recipe, stick in the freezer no later than tomorrow. According to the USDA, you can keep cooked turkey that has been properly refrigerated for up to 3-4 days.Rebecca Said:
Trinbago Christmas morning breakfast - Hops and boujoi or Fresh bake bread and a stew turkey meat?We Answered:
Fresh home made bread with some slices of ham and maybe turkey, two pastelles and some delicious cocoa tea with nuff oil floating on top.Ent.
Samantha Said:
Does anyone have a recipe for slow cooked turkey stew?We Answered:
I use the basic chicken stew recipe, and I like turkey thighs, and do mine in a crockpot, now dumplings are harder to do in a crock pot, but you can cook them in the stew.Just your basic carrots, celery and onions, I brown the thighs in my toaster oven for 30 minute that way the liquid in my crock pot is hot, I use chicken stock, bay leaves, thyme, a dash of poultry seasoning.
I wait to do my final seasoning after I have remove the thighs and deboned them and put the meat back in the pot, even a few wings with the thighs they give additional flavour, I make a Jamaican style dumpling called spinner, they cook in the stew and are easy to make.
Tina Said:
how to stew turkey?We Answered:
Slow-Cooked Southwest Turkey Tenderloin Stewby the Editors of Easy Home Cooking Magazine
Southwest Turkey Tenderloin Stew
Makes 6 servings .
Ingredients:
1-1/2pounds turkey tenderloins, cut into 3/4-inch pieces
1tablespoon chili powder
1teaspoon ground cumin
1/4teaspoon salt
1can (15 ounces) chili beans in spicy sauce, undrained
1can (14-1/2 ounces) chili-style stewed tomatoes, undrained
3/4cup salsa or picante sauce
1red bell pepper, cut into 3/4-inch pieces
1green bell pepper, cut into 3/4-inch pieces
3/4cup chopped red or yellow onion
3cloves garlic, minced
Fresh cilantro (optional)
Preparation: 1.Place turkey in slow cooker. Sprinkle with chili powder, cumin and salt; toss to coat.
2.Add beans, tomatoes with juice, salsa, bell peppers, onion and garlic; mix well. Cover; cook on LOW 5 to 6 hours.
3.Adjust seasonings. Ladle into bowls. Garnish with cilantro, if desired.
Fried Rice Recipe:
Serves 4 to 6
Ingredients:
4 cups cold cooked rice
4 tablespoons oil
3 beaten eggs
1 teaspoon salt
Pepper to taste
1 scallion, chopped fine
Directions:
Break rice apart with wet hands
Heat oil on high flame in wok. Stir-fry rice rapidly, turning spatula constantly until the rice is thoroughly heated.
Make a well in center of rice. Pour in beaten eggs. Stir eggs until they are scrambled. Then stir-fry eggs into the rice until thoroughly blended. Add salt and pepper. Stir-fry 30 seconds. Add scallion.
May be prepared in advance. May be frozen. Reheat before serving.
(This recipe is reprinted from Madame Wong's Long-Life Chinese Cookbook, courtesy of Sylvia Schulman)
In the upper right-hand corner, in the linkbox under "More of this Feature" you'll find several recipes that illustrate different ways of making fried rice. The first recipe - Fried rice with ham - uses thick soy sauce to give the rice a darker color. This is the way fried rice is often served in American restaurants and take-out establishments. The second recipe - Sun Ya Fried Rice - is a Cantonese dish made with shrimp, roast pork, and chicken. The third is an authentic recipe for Yangzhou or Yangchow fried rice.
Finally, here are a few basic tips for cooking rice:
Always use long grain rice - short grain rice is used only for desserts and snacks in Chinese cooking.
Rinse the rice in water to get rid of excess starch.
Use 1 cup rice to 1 1/2 cups water. For example, when cooking 2 cups of rice you would use 3 cups of water.
Bring the rice to a boil at medium heat (about 4 on the dial).
When boiling, turn the heat down to medium low (about 3) and tilt the lid on the pot. This allows the steam to escape.
Let the water evaporate. When you can see craters (holes) in the rice, put the lid on tight.
Turn the heat to low, and simmer for another 15 minutes.
Fluff up the rice, and serve.
Fannie Farmer's Classic Baked Macaroni and Cheese
To me this is the only "real" Macaroni & Cheese recipe. It's from my 1946 edition of "Fannie Farmer's Boston Cooking School Cookbook". With time on it's side - this recipe is hands down the best for traditional, homemade baked macaroni & cheese - comfort food.
4 servings 35 min 15 min prep
1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups good quality shredded cheddar cheese
1/2 cup buttered breadcrumbs
Preheat oven to 400°F.
Cook and drain macaroni according to package directions; set aside.
In a large saucepan melt butter.
Add flour mixed with salt and pepper, using a whisk to stir until well blended.
Pour milk and cream in gradually; stirring constantly.
Bring to boiling point and boil 2 minutes (stirring constantly).
Reduce heat and cook (stirring constantly) 10 minutes.
Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
Turn off flame.
Add macaroni to the saucepan and toss to coat with the cheese sauce.
Transfer macaroni to a buttered baking dish.
Sprinkle with breadcrumbs.
Bake 20 minutes until the top is golden brown.
(You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.
Pamela Said:
How should I make Turkey Stew ?We Answered:
Turkey Stew with Dumplings1-1/4 lb. turkey breast tenderloin
4 slices bacon, diced
4 med. carrots, in 1-inch pieces
2 sm. onions, cut into fourths
2 stalks celery, 2 inch pieces
2 c. water, divided
1 (10-3/4 oz.) can condensed chicken broth
1/4 tsp. dried rosemary leaves
3 tbsp. flour
1 c. buttermilk baking mix
1/3 c. milk
Cut turkey into 1-inch pieces. Fry bacon in Dutch oven over medium-high heat; dice. Stir in turkey; cook until no longer pink. Add carrots, onion, celery, 1 3/4 cups water, broth and rosemary. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Mix flour and remaining water; stir into turkey mixture. Heat to boiling, stirring constantly, until thickened. Salt and pepper to taste. Mix baking mix and milk. Drop by spoonfuls onto stew; reduce heat. Simmer uncovered 10 minutes; cover and simmer 10 minutes. 4 or 5 servings.