|
Chef2Chef Recipe Club - Volume 3 Issue 110 - November 29, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, What a feast we had yesterday and wow do we have some leftovers! I hope you do too, it's one of the best parts of the Thanksgiving Feast. No more real cooking for the next three days! I like that once in a while. Here are a few ideas for your leftover turkey and stock. Next week the "Vanilla Queen", Patricia Rain will host a week of decadent dessert recipes, many of which appear in her newest cookbook due out in the next week or so. Have a great weekend. -------------------------------------------------- Turkey Almond Stir Fry (4 servings) Ingredients: 1 1/4 lb. Turkey Breast 1 tbsp. Oil 1 med. Onion Thinly Sliced 1 Stalk Celery Cut Into Thin Slices 2 cups Sliced Mushrooms 1 pkg. (6 Oz.) Pea Pods 3/4 cup Chicken Broth 1 tbsp. Cornstarch 2 tbsp. Soy Sauce 1/4 tsp. Ground Ginger 1/3 cup Toasted Slivered Almonds Instructions: Cut Turkey into 1-Inch cubes. Salt & Pepper lightly to taste. Spray cooking spray in large skillet or Wok. Add oil. Heat oil until hot over Med-High heat. Add turkey. Stir-Fry about 2 Min. Add Onion & Celery; Stir Fry 1 Min. Add Mushrooms; Stir Fry 1 Min. Add Pea Pods, Stir Fry 1 Min. Longer. Mix broth, cornstarch, soy sauce & ginger. Stir into turkey mixture. Heat to boiling, Stirring constantly. Boil & stir 1 Min. Top with almonds. Serve with rice. -------------------------------------------------- Recipe Club, hey it's the Holidays. Win some VERY cool prizes just by registering. Welcome back our sponsor Chef Revival. They are giving away a set of two Chef Coats and Two Chef Pants to 8 lucky winners! Each set has an estimated value of $180 and you get to pick any style from their entire inventory! http://marketplace.chef2chef.net/sweep/ BandanaBandito.com has started a new sweeps that will run through the middle of December. You can win a Carmen Miranda Chip and Dip Plate and their famous Southern Pride Salsa Gift Set. A value of $95! http://marketplace.chef2chef.net/sweep/ Kentucky Virtual is giving away a "Hamtastic" gift assortment of great Kentucky products. The prize includes a Grand Champion Country Ham, a Bacon Combo Gift Pack, 2 dozen Beaten Biscuits and 30 Hickory Smoked Sausage Patties. http://marketplace.chef2chef.net/sweep/ Celebrity Chef Jim Coleman has donated 5 of his most recent cookbooks, Jim Coleman's Flavors. We'll be giving them away at the end of the month. http://marketplace.chef2chef.net/sweep/ Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- Turkey-Barley Soup (6 servings) Ingredients: 6 cups turkey or chicken broth 1 cup diced cooked turkey 1 cup Pearl barley 1 Onion, chopped 2 Celery stalks, chopped 3 small Carrots, sliced 1 Bay leaf 1 tsp. Dry thyme 1/4 tsp. Dried marjoram 1/4 tsp. Ground black pepper 2 tbsp. Chopped.fresh parsley (2 tsp.dry) Instructions: Combine all the ingredients in soup pot or slow cooker. Cook over low heat in the slow cooker for 6 hours or simmer on the stove for 1 hour, or until the carrots are tender and the barley is soft. -------------------------------------------------- WWKitchens.com THANKSGIVING is coming up! Is YOUR Kitchen ready? World Wide Kitchens (wwkitchens.com) -- featuring holiday specials, promos & more in cooperation with cooking.com. If it's not in your kitchen, try ours! Huge selection of cooking tools, bakeware, table service & smallappliances. Gourmet, specialty and international foods. Even an online butcher shop! NEW contests, cooking forums, our HUGE food glossary, tips & techniques. Did we mention over 5000 recipes?? VISIT us this holiday season at: http://html.chef2chef.net/goto.php?id=232 -------------------------------------------------- Creamy Turkey Soup Yield: 6 Servings Ingredients: 1 lg. onion, chopped 3 celery stalks with leaves, diced 6 tbsp. butter or margarine 6 tbsp. all-purpose flour 1 tsp. salt 1/4 tsp. each: pepper and garlic powder 1/2 tsp. each: dried thyme & savory 1 1/2 cups milk 4 cups cooked turkey; cubed 5 med. carrots; cut into 1/4 slice 1 cup turkey or chicken broth 10 oz. frozen peas Instructions: In a large kettle, sauté onion and celery in butter until tender, about 10 minutes. Stir in the flour and seasonings, cook for 4 minutes and gradually add milk, stirring constantly until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. Add peas; cover and simmer for 15 minutes or until vegetables are tender. Yield: 6-8 servings. -------------------------------------------------- Recipe Club, The Holidays are nearly upon us and I'd like you to know that the Chef2Chef team has made it easy for you to find all of our favorite holiday recipes in one place. Our Holiday Recipes Page is now posted on the site. You'll find tips on buying your turkey, storing and preparing tips, recipes for cooking turkeys, side dishes and desserts. Great ideas for your Thanksgiving celebration. We have Tree Trimming Party Recipes, Caroling Party Recipes and a great Cookie Exchange. Plus you'll find all the holiday recipes you need for Christmas Morning Buffet, Hanukkah, and New Years Eve. Visit our new Holiday Recipes Feature by clicking here, and go ahead and bookmark or forward it to a friend if you like: http://recipes.chef2chef.net/holiday-recipe-collection/index.htm -------------------------------------------------- Hawaiian Turkey Salad Yield: 6 Servings Ingredients: 3 cups cooked brown rice 2 cups Cooked turkey (coarsely chopped) 8 oz Pineapple chunks in juice, drain; reserve juice 8 oz Sliced water chestnuts, drained 1 med. Apple; unpeeled, cored and chopped 1/3 cup Chopped macadamia nuts 1/2 tsp. Salt 1/2 cup Plain yogurt Lettuce leaves 1/4 cup Shredded coconut; toasted Instructions: Combine the rice, turkey, pineapple, water chestnuts, apple, nuts and salt. Toss lightly with yogurt and 1 tablespoon pineapple juice. Serve on lettuce leaves and garnish with coconut. -------------------------------------------------- Shopping Lists: 1 1/4 lb. Turkey Breast Tenderloins Oil 1 med. Onion 1 Stalk Celery Mushrooms 1 pkg. (6 Oz.) Pea Pods Chicken Broth Cornstarch Soy Sauce Ground Ginger Slivered Almonds 6 cups turkey or chicken broth cooked turkey Pearl barley 1 Onion 2 Celery stalks 3 small Carrots Bay leaf Dry thyme Dried marjoram Ground black pepper Chopped.fresh parsley (2 tsp.dry) 1 lg. onion 3 celery stalks with leave butter or margarine all-purpose flour salt, pepper and garlic powder dried thyme & savory milk cooked turkey; cubed 5 med. carrots turkey or chicken broth 10 oz. frozen peas 3 cups cooked brown rice Cooked turkey 8 oz Pineapple chunks in juice 8 oz Sliced water chestnuts 1 med. Apple macadamia nuts Salt Plain yogurt Lettuce leaves Shredded coconut -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |