Free Recipes from Around the World! New Recipes Every Day!

GEORGETOWN RED RICE

Servings: 4
Ingredients:

1/4 lb Bacon
1/2 c  Chopped onion
2 c  Uncle Ben’s rice
2 1/2 c  Red tomatoes
1 c  Broth (chicken or turkey)
1/3 c  Catsup
1/2 ts Salt
1/4 ts Pepper
1/8 ts Tabasco sauce (optional)

Cook bacon; remove from pan, cool, and crumble. Cook onions in bacon fatuntil tender; add rice, tomatoes, broth, catsup, seasonings, and crumbledbacon. Cook on low heat until rice is done, stirring several times duringcooking. (May substitute water f
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WORLD\’S BEST LOW-FAT LOW-CAL LASAGNA

Servings: 20
Ingredients:

1 pk Uncooked lasagna noodles
Water to cook noodles
1 ts Salt for water
4 c Shredded mozzarella cheese
-low cal, low fat
3 Jars pasta sauce of your
-choice (or 8 cups)
2 lb Low-fat ricotta cheese
1 tb Sugar
1/2 c Low-fat parmesan cheese
3 tb Parsley flakes
1 tb Italian seasoning
2 lb Turkey italian sausage
1 ts Honey
1 ts [...]

VERMONT STEW

Servings: 4
Ingredients:

1 1/2 lb Boneless turkey meat, cut
-into walnut sized pieces
1 lg Onion, Peeled and Diced
12 oz New or Waxy potatoes, peeled
-and cut into 1 inch cubes
1    Green Pepper, de-seeded and
-diced
14 oz Tin Italian Tomatoes,drained
1/2 ts Freeze-dried thyme
1/2 ts Freeze-dried oregano
Salt and Pepper
6 oz Sweetcorn Kernels
1 tb Oil

Heat the oil in a flameproof casserole and fry the turkey pieces untilgolden brown.
Add the onions, potatoes and pepper. Mix in the tomatoes, breaking them unpslightly with a fork. add the herbs and enough water just to cover theturkey.
Simmer on top of the stove or in an oven preheated to gas mark 4/350F/180Cfor [...]

ULTIMATE SMOKED TURKEY

Servings: 10
Ingredients:

1    Turkey; 8 to 10 pounds
1 md Onion
2    Bay leaves
1/2 c  White wine
Super smoking sauce; (see r
-ecipe)

Rinse turkey, pat dry and rub liberally with oil (we\’d rub it withLiquid Smoke instead). Place onion, bay leaves and wine in water pan withhot water (we\’d add a few sticks of celery and a few cloves of garlic).Place water pan in smoker and turkey on grid (it won\’t hurt to put [...]

TURKEYLEGS PROVENCIALE

Servings: 6
Ingredients:

22 oz Turkey Legs
3 tb Olive oil
2    Rosemary Twigs
2    Onions
Salt and Pepper to taste
4    Garlic cloves
1    Piece of Hot Pepper
1 cn Tomatoes,whole (16 oz)
15    Olives
8 oz Peeled Almonds
1 1/2 c  White Wine

Cut meat in big pieces. Heat oil and brown meat all around.Add the onions,chopped garlic halved, rosemary and the pepper(cut in half and kernelstaken out) and fry with the meat. Cut up tomatoes and add with the juice,olives and sliced almonds to the meat mix. Cover and simmer 1 1/4 hours,add wine and [...]

TURKEY-VEGETABLE CHILI

Servings: 1
Ingredients:

1/2 c  Chopped green bell pepper
-(about 1 small)
1/4 c  Chopped onion (about 1
-small)
2    Cloves garlic, finely
-chopped
2 ts Olive or vegetable oil
3 c  Cut-up cooked turkey or
-chicken
1/2 c  Water
1 tb Chopped fresh or I teaspoon
-dried oregano leaves
1 tb Chili powder
1 ts Ground cumin /2 teaspoon
-salt
1 cn (16 ounces) whole tomatoes,
-undrained
1 pk (10 ounces) frozen mixed
-vegetables
2 c  1/2-inch slices zucchini
-(about 2 medium)

Cook bell pepper, onion and garlic in oil in 3-quart saucepan over mediumheat about 3 minutes, stirring frequently, until onion is tender. Stir inremaining ingredients except frozen vegetables and zucchini; break uptomatoes. Heat to boiling; reduce heat Cover and simmer I hour, stirringoccasionally. Stir in frozen vegetables and zucchini. Heat to boiling;reduce heat. [...]

TURKEY WITH APRICOTS And CHILES

Servings: 6
Ingredients:

1 1/2 c  Uncooked long-grain white
-rice
2 ts Nondiet tub-style canola
-margarine or corn oil
-margarine
1 c  Chopped onion
2    Garlic cloves, minced
1 1/4 c  Defatted chicken broth,
-divided
1 ts Ground cumin
1/4 ts Ground coriander
1/4 ts Ground allspice
10    Dried apricots, quartered
1 tb Chopped canned green chiles
1 c  Chopped fresh tomato
1 lb Cooked turkey breast meat,
-cut into bite-sized pieces
Apricots sliced into strips
-for garnish, if desired

Cook rice according to package directions.
Combine margarine, onion, garlic, and 2 tablespoons broth in Dutch oven orsimilar large pot. Cook over medium heat, stirring frequently, until onionis soft, 5 or 6 minutes. If liquid begins to evaporate, add a bit morebroth.
Stir in cumin, coriander and allspice. Add remaining broth, apricots,chiles [...]

TURKEY WALDORF SALAD 2

Servings: 6
Ingredients:

1/3 c  Apricot preserves
1/2 c  Non-fat yogurt
2 tb Lemon juice
1 tb Chopped chives, parsley or
-curry powder
1 ts Dijon-style mustard
1/2 ts Lemon zest
1/2 ts Salt
1/8 ts Pepper
1 lb Turkey breast tenderloin
1/4 c  Water
1    Red apple with skins, cut
-into 1/2\’ pieces
1    Green apple with skins, cut
-into 1/2\’ pieces
2    Celery ribs, cut into 1/4\’
-pieces
1/4 c  Raisins

To make salad dressing, combine preserves, yogurt, lemon juice, chives,mustard, lemon zest, salt and pepper; set aside.
Place turkey in a glass pie plate. Add water and cover with vented plasticwrap. Microwave on medium-high (70 percent) 6-8 minutes, or until juicesrun clear.
When cool enough to handle, cut into 1/2\’ cubes and place [...]

TURKEY TETRAZINNI (KING)

Servings: 6
Ingredients:

1 pk 12oz PACKAGE FROZEN EGG
NOODLES
1 cn 10 3/4 oz CREAM OF MUSHROOM
SOUP
1 3/16 c  MILK
1/2 c  WATER
2 c  SHREDDED CHEDDAR CHEESE
1 1/2 c  TURKEY, COOKED AND CUBED
1 1/2 c  MIXED FROZEN PEAS AND
CARROTS, THAWED
2 tb PIMIENTO
1 3/8 c  SEASONED BREAD CRUMBS
2 tb PARMESAN CHEESE
2 tb SNIPPED FRESH PARSLEY (1 1/2
Teaspoons dried)

Cook noodles, uncovered, in boiling water 20 minutes, stirringoccasionally. Drain. Combine soup, milk, water and cheddar cheese in3-quart saucepan. Cook and stir over medium heat until cheese melts andsauce is hot. Stir in cooked noodles, turkey, peas, carrots and pimiento.Spoon mixture into greased 11 3/4\’ x 7 1/2\’ baking dish. Combine crumbs,parmesan [...]

TURKEY SCALLOPINE

Servings: 2
Ingredients:

2    6 ounce Turkey Escalopes
1    Glass Sparkling Muscatel
-grape juice or vermouth
5 fl Double Cream
Salt and Pepper
1 tb Oil
1 tb Butter

Wrap the escalopes in clingfilm and flatten gently with the back of a heavyfrying pan until they are really thin. Peel off the clingfilm.
Heat the oil then the butter in a large frying pan. Put in the meat andpress down firmly so it is all in contact with the frying pan.
Let it sizzle [...]