TURKEY MOLE RECIPE RECIPES
TURKEY MOLE RECIPE | MYRECIPES
Provided by MyRecipes
Yield 8 servings
Number Of Ingredients 14
Steps:
- Chop coarsely the green pepper, onion, almonds, raisins, and garlic. Or process in food processor 3 to 5 seconds; scrape sides and process an additional 3 to 5 seconds.
- Sauté chopped mixture in shortening in a medium saucepan until lightly browned. Add cracker crumbs, chili powder, salt, anise seeds, and water; simmer 15 minutes. Set aside.
- Place flour in a plastic or paper bag. Add 2 to 3 pieces of turkey to bag; shake well. Repeat with remaining turkey.
- Heat 1 inch of oil in a large skillet to 350°; add turkey, and fry 20 minutes or until golden brown, turning occasionally.
- Place skin side up in a 13- x 9- x 2-inch baking dish. Pour sautéed mixture over turkey. Add water to cover. Bake at 325° for 2 hours.
TURKEY CABBAGE STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME
Chock-full of ground turkey, cabbage, carrots and tomatoes, this turkey cabbage soup delivers delicious down-home comfort on cool days. If you don't like cabbage, replace it with chopped green peppers. Simply saute the peppers with the turkey, onion and garlic. —Susan Lasken, Woodland Hills, California
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook the turkey, onion and garlic in a large saucepan over medium heat until meat is no longer pink, 5-7 minutes, breaking up turkey into crumbles; drain., Add the remaining ingredients. Bring to a boil; cover and simmer until the vegetables are tender, 12-15 minutes.
Nutrition Facts : Calories 180 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 52mg cholesterol, SodiumContent 674mg sodium, CarbohydrateContent 16g carbohydrate (10g sugars, FiberContent 5g fiber), ProteinContent 17g protein. Diabetic Exchanges 2 lean meat
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NO-FUSS POTATO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
For a busy-day supper, my family loves to have big steaming, delicious bowls of this soup, along with fresh bread from our bread machine. —Dotty Egge, Pelican Rapids, Minnesota
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Reviews 4.3
Total Time 07 hours 45 minutes
Category Dinner, Lunch
Calories 190 calories per serving
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Reviews 4.3
Total Time 07 hours 45 minutes
Category Dinner, Lunch
Calories 190 calories per serving
- In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 7-8 hours or until the vegetables are tender. , Add milk and parsley. Cover and cook 30 minutes longer or until heated through. Garnish with chives if desired.
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This quick fajita recipe is a feast of flavours and colours – get stuck in!
From jamieoliver.com
Total Time 25 minutes
Calories 711 calories per serving
From jamieoliver.com
Total Time 25 minutes
Calories 711 calories per serving
- Put a griddle pan on a high heat.
- Halve, deseed and slice the pepper into thin strips, then peel, halve, and finely slice the onion. Slice the chicken lengthways into long strips, roughly the same size as the pepper strips.
- Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes or so while you make your salsa.
- For the salsa, finely chop the chilli, roughly chop the tomatoes and the coriander (stalks and all), then place in a clean bowl with a pinch of sea salt and black pepper. Squeeze over the juice of 1 lime, and stir in the coriander.
- Using tongs, place the pepper, onion, and chicken onto the griddle and cook for 6 to 8 minutes, or until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour.
- To make the guacamole, squeeze the cherry tomatoes onto a board, then finely chop with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.
- Halve and destone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.
- Warm the tortillas in a microwave or warm, dry frying pan, then divide between serving plates. Squeeze the remaining lime juice over the sizzling pan.
- At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won’t burn, like a chopping board.
- Serve with bowls of natural yoghurt and guacamole, alongside the Cheddar, a grater, and the lovely fresh salsa.
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TURKEY MOLE RECIPE - HOW TO MAKE MEXICAN TURKEY MOLE
Apr 02, 2018 · Instructions Remove the stems and seeds from the chiles. Flatten them out as best you can and toast them on a comal or cast iron pan... Toss the toasted dried chiles into some warm water to soak, and, when they're soft, puree in a blender with some turkey... In a large, dry pan, toast - one at a ...
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TURKEY MOLE POBLANO RECIPE | ALLRECIPES
Jun 24, 2020 · Directions Step 1 Heat about 3 cups water in a microwave-safe bowl for 3 minutes. Advertisement Step 2 Heat a griddle or comal over medium heat. Toast pasilla chiles, guajillo chiles, ancho chiles, cascabel chile,... Step 3 Place tomatoes on the hot griddle. Cook until blackened on all sides, 10 to ...
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Step 1. Preheat oven to 325 degrees. In a small bowl, whisk together mole sauce and 1/2 cup water until smooth. Advertisement. Step 2. In a large heavy-bottom saucepan with a tight-fitting lid, heat oil over medium-high. Season turkey …
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MEXICAN FOOD RECIPES AT MEXGROCER.COM
Mexican Food Recipes at MexGrocer.com. To best enjoy our mexican recipe section, we have created main categories on the left hand side. We also have links within recipes for …
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