In a skillet, over medium-high heat, add oil and ground beef and fry, stirring occasionally until browned.
Stir in onions and green bell pepper, and continue to fry another 2 to 3 minutes until lightly brown.
Stir in pinto beans, UNCLE BEN'S(R) Flavor Infusions Spanish Style Rice, and water. Keep stirring to combine.
Bring to boil, then reduce to medium heat and simmer covered for 15 minutes or until water is absorbed.
Garnish with fresh cilantro.
easoned pork sausage; for this recipe, use the smoked links.
Brown turkey, onion, and garlic. Add rice, stewed tomatoes, tomato sauce, and water; bring to a boil. Reduce the heat to low and simmer for 20 minutes. Serve hot.
rush 1 clove; place the turkey breasts in a dish and
or nice sized legs. The turkey comes out with a nice
Okay, now I have your attention with the title of the recipe; well it is the truth.
No matter what size turkey you have, no matter whether it is frozen or fresh, free range or grocery store no-name brand, this recipe works!!!!
f wine.
Stuff the turkey.
Have a glass of
Fry
tallow,
then add onions and garlic.
Add meat and cook in its own juice until almost done.
Stir in small bottle of Gebhardt
chili powder or less.
Add black pepper and salt to taste,
then
add
Spanish-style
tomato
sauce and water. Simmer 1/2 hour or less, then eat.
(R) READY RICE(R) Spanish Style according to directions on the
Saute onion, olives, capers and bacon or ham in oil until onion is tender.
Add beans, tomato sauce and 1 can water.
Season to taste.
Add jalapeno pepper (whole) and cook until beans are real tender, removing pepper when beans become as hot as you want, about 30 to 45 minutes.
Serve over Spanish Rice.
In a large skillet, cook chicken in butter for 4 minutes per side; remove chicken and set aside.
Add Rice-A-Roni to skillet and cook, stirring, until golden.
Stir in tomatoes, water, Spanish seasoning mix and okra.
Bring to a boil, reduce heat and add chicken.
Cover and simmer for 15 minutes, stirring once or twice.
and cook and stir the turkey thigh pieces until browned and
ind, garlic & onion.
Place turkey in bag, add 1 cup
Heat oven to 350 degrees. Thaw spinach. Chop onion and mince garlic.
Cook onion and garlic in oil until soft, about 2 minutes.
Whisk eggs with yogurt, lemon juice, salt, pepper, and basil.
Add spinach, onion and garlic, turkey, and cheese, and mix well.
Turn mixture out onto baking pan and form it into a 9x5 inch loaf.
Brush with tomato sauce and bake approximately 1 hour and 15 minutes, or until 180 degrees in the center.
oom temperature.
Wash the turkey inside and out with cold
Make stuffing according to package directions.
Put stuffing onto each slice of turkey.
Roll up and fasten with toothpick.
In a shallow pan put 1/2 of the gravy.
Lay each turkey roll in gravy and put remaining gravy on top.
Place into a 350\u00b0 oven for about 45 minutes.
Cook turkey as specified on the package. Always cook to well done, 165 degrees F as measured by a meat thermometer.
Combine cabbage, mango, red bell pepper, cilantro, lime juice, olive oil and salt in a medium bowl.
Spoon ground turkey mixture into taco shells. Top with slaw mixture.
minutes. Mix in the turkey, egg, salt, pepper, dill, and
Mix turkey thoroughly with Ricotta, parsley, salt and pepper. Combine bread crumbs and Parmesan on a shallow plate.
Shape turkey into 4 flat cutlets.
Press the cutlets into the crumb mixture, coating both sides lightly.
Spray a shallow, no-stick skillet with cooking spray.
Fry the cutlets, with no fat added, about 3 or 4 minutes on each side.
Makes 4 servings with 295 calories each.
Mix all ingredients the night before using, except pineapple. Use deli style turkey (buy in chunk and cut up or use leftover turkey).
Canned pineapple can be used.
Be sure to drain very well!!!
Serves 4.