GRILLED ASIAN TURKEY PATTIES
Terrific teriyaki flavor comes through in these grilled patties, mixed and readied in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat closed contact grill for 5 minutes.
- Meanwhile, in large bowl, mix all ingredients except teriyaki baste and glaze. Shape mixture into 6 patties, 1/2 inch thick.
- When grill is heated, place patties on bottom grill surface. Close grill; cook 8 to 10 minutes or until patties are no longer pink in center.
- Spread 1/2 teaspoon teriyaki baste and glaze on each patty.
Nutrition Facts : Calories 110, Carbohydrate 2 g, Cholesterol 50 mg, Fat 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 1 g
KILLER NOODLE SALAD
Make and share this Killer Noodle Salad recipe from Food.com.
Provided by stephee24
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, bring a quart of water to a boil; add noodles and boil as package directs, about 2 minutes. Drain noodles and let stand.
- Meanwhile, in a large bowl, combine oil, vinegar, lime juice, soy sauce, red pepper flakes, sugar, garlic and ginger. Mix until sugar is dissolved.
- Toss in carrots and lettuce.
- Cut through noodles to make manageable lengths. Toss noodles into bowl with other ingredients.
- If salad seems a little dry, add a little more soy sauce and vinegar.
- Top with seared ahi, poached chicken, or any protein of choice.
- Serve cold or at room temperature.
Nutrition Facts : Calories 439.6, Fat 4.1, SaturatedFat 0.6, Sodium 4073.2, Carbohydrate 93.9, Fiber 4, Sugar 9.2, Protein 9.2
PATTI'S POTATO SALAD
Provided by Food Network
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Place the potatoes in a large pot and add enough salted water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well.
- Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl. Chop 4 hard-cooked eggs and add to the potatoes, along with the red onion, green pepper, and celery. Sprinkle with the celery seed. Gradually stir in the mayonnaise, mustard, and relish (wear rubber or plastic gloves and use your hands, if you wish), being careful not to smash the potatoes. Season with salt and pepper to taste. Transfer to a large serving bowl. Slice the 2 remaining hard-cooked eggs. Arrange the slices on top of the salad and sprinkle with paprika. Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours.
THAI NOODLES WITH CHICKEN PATTIES (SOUP OR SALAD)
This recipe idea formed quickly when I saw the ingredients list - as I just simply love Thai food. There are two variations to making this dish - you can either make a salad or a soup (perfect for all seasons!). When trying out both versions, I realized that I liked the Chinese flat rice noodles for the salad which is oilier (sold in the chilling area in my supermarket), and pho, its Vietnamese counterpart which is sold in the dried form. The chicken patties may be used in other stir fries, or frozen after you've cooked them.
Provided by WaterMelon
Categories Clear Soup
Time 55m
Yield 1 serving(s)
Number Of Ingredients 29
Steps:
- To make patties: Mix all required ingredients in a medium bowl using your hands; cover and let marinate in the fridge for 30mins.
- Shape chicken mixture into patties (if you like, you can make chicken meatballs).
- Heat 1-2 TB oil in skillet over MED-HI heat and cook patties, turning once, for 6 minutes or until cooked through and golden brown; set aside in a low oven to keep warm.
- Whisk together dressing/dipping sauce ingredients, set aside.
- To make salad: Bring salted water to boil in a saucepan (enough to cover the noodles), add noodles and cook for 4 mins or until tender; drain.
- You may also blanch your vegetables in the boiling water for a few minutes, depending on how 'crunchy' you like your salad to be; drain.
- Place cooked noodles and vegetables in a large bowl, add half of the dressing; toss to coat.
- If desired, cut the cooked patties into thin slices (for presentation) before serving.
- To serve the salad, divide the salad mixture on 2-3 plates, top with sliced chicken patties, drizzle with remaining dressing and sprinkle with cilantro/basil and chopped cashews.
- To make soup: Bring chicken stock to boil, add ginger, lemongrass, fish and soy sauce; add pho and cook until tender (approx 6-8 mins).
- Add vegetables to soup to blanch them for a few minutes.
- To serve, divide noodles/vegetables/soup into 2-3 bowls and sprinkle some black pepper and a few drops of sesame oil.
- Top with the sliced chicken patties and garnish with basil/cilantro and cashews.
BROCCOLI AND RAMEN NOODLE SALAD
This is a nutty and delicious broccoli salad.
Provided by Allrecipes Member
Categories Broccoli Salad
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- In a large salad bowl, combine the slaw, broken noodles and green onions.
- Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with peanuts and sunflower seeds before serving.
Nutrition Facts : Calories 561.8 calories, Carbohydrate 52.3 g, Fat 34.4 g, Fiber 7.8 g, Protein 16.5 g, SaturatedFat 4 g, Sodium 356.3 mg, Sugar 22.3 g
PATTYS KILLER NOODLE SALAD
Categories Salad Pasta Side No-Cook Quick & Easy Backyard BBQ
Number Of Ingredients 11
Steps:
- In a large pot bring 3 qts. water to a boil, add noodles and boil as pkg. directs, about 2 min. Drain, rinse with cold water, let cool in colander. Meanwhile, in a large bowl, combine oil, vinegar, lime juice and peel, soy sauce red pepper flakes or chili sauce, sugar and garlic. Mix until sugar is dissolved. Toss in carrots, peanuts and cilantro. Cut through noodles to make manageable lengths. Toss noodles into bowl w/other ingredients and chill salad for at least an hr. to let flavors mingle. Toss just before serving. If seems a little dry, add a little more soy sauce and vinegar. Serve cold or at room temp.
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