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Chef2Chef Recipe Club - Volume 5 Issue 109 - November 28, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- 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. Turkey sandwiches will got old quick! Here are a few ideas for your leftover turkey and stock. -------------------------------------------------- Recipe Club, Looking for that one missing piece of your favorite China pattern? This place is awesome! Replacements.com Founded by Bob Page in 1981, Replacements, Ltd. (located in Greensboro, NC) has the world's largest selection of old & new china, crystal, silver, and collectibles. Our 300,000 square foot facilities (the size of five football fields!) house an incredible inventory of 10 million pieces in more than 180,000 patterns, some over 100 years old! http://html.chef2chef.net/goto.php?id=364 -------------------------------------------------- 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 and 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 and stir for 1 Min. Top with almonds. Serve with rice. -------------------------------------------------- Recipe Club, Visit ProKitchen.com Your source for Cooking & Kitchenware for the Holidays. Top Brands, deep Discounts, hard-to-find items & more! Try our Kitchen! http://html.chef2chef.net/goto.php?id=232 -------------------------------------------------- You're tired of cooking. How easy is this? 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. -------------------------------------------------- Cook up a storm with Chef Mark Miller and Salsa Kiss This month's Salsa Kiss special recipe comes to you from exotic and passionate Spain. Mark's Green Chile Sauce and Ring of Fire Tomatillo Sauce spices up bite size pork pieces into a flavor sensation. Add a touch of sour cream and you have lingering culinary sensations that will bring you back for more. Click here for the recipe - and sign up for our newsletter so that you don't miss another mouthwatering Recipe of the Month from Salsa Kiss! Salsa Kiss brings exotic elegance to your kitchen, whether you are looking for a chicken marinade, meat marinades, or exquisite gourmet salsas and sauces. Whether your occasion is formal or casual, whether your need is for an addition to your culinary collection or a superb hostess gift, Salsa Kiss will assist with your selection. Visit Salsa Kiss today and taste the passion! http://www.salsakiss.com/c2c_newsletter_recipe_landing_nov.shtml -------------------------------------------------- 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. -------------------------------------------------- Recipe Club, Get your own Holiday Presents at Chef2Chef.net What's new at Chef Revival? They have got a new handy and cleanable First Aid Kit, A New Drizzler Kit, The Famous CutRuler, A beautiful new Line Spoon and the "Got to Have" Bonetector! !0 winner's will each receive a set of all of these new items. Register http://ads.chef2Chef.net/goto.php?id=36 You could WIN Bandana Bandito's Gourmet Collection Series, including Sweet Mustard Marinade, Strawberry Chipotle Sauce, South Texas Creole Sauce, and 6 other Tex/Mex tastes. A $65 value. All these products are also available in singles, cases or gift sets from the Bandana Bandito. Visit the website or call 800.880.5938 for more info. Register to WIN here: http://html.chef2chef.net/goto.php?id=215 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 Register to win a copy of the new James Beard Winning Styles Cookbook. A must have for your cookbook collection http://marketplace.chef2chef.net/sweep/ -------------------------------------------------- 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. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |