FEASTO PHO DUMPLINGS
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 30 to 35 dumplings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the beef, cabbage, glass noodles, scallion, garlic, ginger, egg, pho spices, fish sauce, sugar, salt and pepper until well mixed.
- Lay out the dumpling wrappers on a work surface and place one tablespoon of the dumpling mixture in the center of each wrapper. Dip your finger or a pastry brush in a bowl of cool water and use it to moisten the bottom edge of a wrapper. Fold the top of the wrapper over the filling to form a semicircle and press the edges firmly together to seal. Pinch the edges to make decorative pleats. Repeat with all the wrappers.
- Heat the oil in a deep fryer until it reaches 350 degrees F. Working in batches so the pot doesn't get overcrowded, fry the dumplings until golden-brown, 3 to 4 minutes. Transfer the dumplings to a paper towel-lined plate to drain. Serve hot with soy sauce for dipping, if using.
EASY AND QUICK CREAMED TURKEY
A tasty easy recipe to use up leftover turkey, serve it on toast or puff pastry shells, makes a great weeknight meal! This recipe can easily be doubled. Feel free to add in 1 cup grated old cheddar cheese along with the Parmesan cheese, and also some corn or peas. If you prefer a really thick creamed sauce then add in a tablespoon more of flour.
Provided by Kittencalrecipezazz
Categories Poultry
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter over medium-low heat in a saucepan; add in the mushrooms and saute until golden and tender.
- Add in flour and bouillon powder; stir until smooth (about 1 minute).
- Slowly add in the broth and half and half cream; cook stirring until smooth, thickend and bubbly.
- Add in Parmesan cheese and pimiento; mix to combine.
- Season with seasoned salt and black pepper to taste.
- Add in diced turkey and cook until just heated through (do not boil).
- Spoon over toast.
Nutrition Facts : Calories 748.5, Fat 45.8, SaturatedFat 25.6, Cholesterol 245.5, Sodium 1080.4, Carbohydrate 16.3, Fiber 1, Sugar 1.9, Protein 66.3
TURKEY RAGù
A rich and comforting pasta sauce that the whole family will enjoy. Perfect for warming up those winter months.
Provided by Matt Cooks
Time 1h30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the olive oil/butter in a pan over a medium-low heat. Add the onion, carrot and celery with a touch of salt and pepper and cook, stirring regularly for 10-15 minutes. Take care not to let the vegetables colour or stick to the pan.
- Once the vegetables have softened add the garlic and cook for a further minute or two. Add the tomato purée and oregano and cook for a further minute.
- Turn up the heat and add the turkey mince. Keep stirring and breaking-up the meat for a few minutes until everything is combined and the meat isn't pink anymore. Don't let anything catch on the bottom of the pan.
- Add the stock, tomatoes, balsamic vinegar and a pinch of sugar and bring to the boil. Turn the heat down to low and simmer for 45 minutes to an hour, stirring occasionally to break up the tomatoes.
- Towards the end of the cooking time stir more frequently, scraping the bottom of the pan to ensure nothing catches and burns. It's ready once the sauce has thickened and/or reached the desired consistency.
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