Urky Lurky Recipes
URKY LURKY
Awesome dish to make for guests or any night of the week! This is a family favorite...my Grandma gave it to me (she said she got the recipe from an Emril show/cookbook). I made 3 lbs. of it and it was gone in 2 days! A great recipe to make if you have a bunch of veggies and odd ingredients lying around! *it seems time consuming but totally worth it in the end!
Provided by jdr048
Categories Spaghetti
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 1. Cook pasta thoroughly and place in a HUGE bowl. Cover to keep warm.
- 2. Cook broccoli florets for 5-10 minutes, and place in pasta bowl when done. Cover.
- 3. On Medium-High heat, brown sausage and drain. Add salami and cook for additional 2 minutes. Add to pasta bowl and cover. *Make sure sausage and salami are bite sized*.
- 4. Take 1 1/2 Tablespoons of oil from the 1/2 cup and add to skillet.
- 5. Add onions and peppers and cook until soft. Add garlic, basil, oregano and crushed pepper to skillet and cook 1 minute. Add to pasta bowl.
- 5. Add remaining oil and olives and parsley. Wait a few minutes to add the cheese so that it doesn't melt, unless you would like melty cheese, which also tastes good.
- 6. Mix, mix, mix! Mix very well until all pasta is covered in ingredients.
- Serve warm or chilled topped with some Parm.
- I have only eaten it warm and it's probably best that way -- but I'm sure cold would taste similar to pasta salad -- mm!
- 7. Enjoy!
- *cooking times may vary -- everytime I ever made this I was distracted in one way or another so you might be able to make this more quickly than I did.
Nutrition Facts : Calories 1446.2, Fat 88.2, SaturatedFat 26.6, Cholesterol 138.4, Sodium 2768.5, Carbohydrate 106, Fiber 8.7, Sugar 7, Protein 57.7
TURKEY CURRY
Provided by Valerie Bertinelli
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the coconut oil and swirl to melt and coat the base of the pot. Add the onion, ginger, garlic, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add the tomato paste and stir to coat the vegetables. Add the curry powder, cumin, coriander and cayenne and stir to combine and toast the spices. Add the tomatoes, stock, and potatoes to the pot. Bring the mixture up to a boil, then turn the heat down to low, cover the pot and let simmer until the potatoes are very tender, about 25 minutes.
- Add the turkey and peas to the pot and simmer until heated through, another 5 minutes. Turn off the heat and stir in the cream and lime juice.
- Ladle the curry into bowls and garnish with the chopped cilantro. Serve with rice, if desired.
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