Need a creative way to get rid of all that leftover turkey from Thanksgiving? Check this out for a nice twist on the regular turkey sandwich leftovers!
Provided by Sandra Lee
Serves 6
| 2 tbsp vegetable oil |
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1½ c. red onion, chopped |
| 4 oz. green chiles, diced (1 can) |
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10 oz. tomatoes & green chiles, diced (1 can) |
| 3 c. leftover turkey, shredded |
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16 oz. chunky salsa (1 jar) |
| salt & black pepper |
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5 c. tortilla chips, crushed |
| 1½ c. shredded Mexican 4-cheese blend |
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¼ c. cilantro leaves, chopped |
| ¼ c. sour cream |
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1. Preheat oven to 400°F.
2. Heat vegetable oil in a large oven-safe skillet, over medium-high heat. Add onions & saute until soft. Add green chiles, diced tomatoes, leftover turkey & salsa. Adjust seasoning with salt & pepper, to taste. Top with tortilla chips & then cheese. Place skillet in oven & bake for about 20 minutes.
3. Remove from oven. Garnish with cilantro & serve immediately with side of sour cream.
Submitted by CrabPlace.com
Serves 6-8
| 1 pt. shucked oysters |
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4 c. all-purpose flour |
| 1 c. cracker meal (or crushed crackers) |
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2 c. vegetable oil |
| 2 tbsp butter |
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1 tbsp sea salt |
Prepare the oysters. Combine the flour & cracker meal & dredge the oysters in the mixture. Let the oysters sit, refrigerated, for 20 minutes. Heat the oil to about 350°F on medium heat. Add in the butter (optional for flavor).
Fry the oysters until crispy, about 1-2 minutes per side. The oysters are done when they are golden brown & crispy. Transfer the fried oysters to a paper towel lined plate. Sprinkle with sea salt & serve hot with spicy cocktail sauce and lemon wedges.
Chef’s Note:This is a great recipe for the holidays and goes well as croutons on a salad or as part of the dressing in a Thanksgiving turkey!
From Taste of Home’s Halloween Food & Fun, 2003
Serves 8-10
| 2 lbs. beef stew meat, cut into 1″ cubes |
|
3 tbsp vegetable oil, divided |
| 1 c. water |
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3 large potatoes, peeled & cut into 1″ cubes |
| 4 medium carrots, sliced |
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1 large green pepper, cut into ½” pieces |
| 4 garlic cloves, minced |
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1 medium onion, chopped |
| 2 tsp salt |
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½ tsp pepper |
| 2 tbsp instant beef bouillon granules |
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14½ oz. diced tomatoes |
| 1 pumpkin (10-12 lbs) |
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In a Dutch oven, brown meat in 2 tbsp oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt & pepper. Cover & simmer for 2 hours. Stir in bouillon & tomatoes. Wash pumpkin; cut a 6-8″ circle around top stem. Remove top & set aside; discard seeds & loose fibers from inside.
Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin & replace the top. Brush outside of pumpkin with remaining oil. Bake at 325°F for 2 hours or just until the pumpkin is tender (do not over bake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.
Also called Tinga Poblana de Pollo y Papas
Submitted by Americo
Serves 6-8
| 2 lbs. chicken thighs (with skin & bone) |
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6 c. water |
| 1 large white onion, quartered |
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2 tsp salt |
| 2 garlic cloves, unpeeled |
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14 oz. whole tomatoes in juice (1 can) |
| 4 tsp Chipotle chilies in adobo (chopped, canned) |
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1 tsp dried oregano (preferably Mexican) |
| 1 tbsp vegetable oil |
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1 ½ oz. dried Spanish chorizo, finely chopped (1 link) |
| 1 lb. boiling potatoes |
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2 oz. queso fresco, crumbled (½ c.) |
| avocado |
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corn tortillas |
Bring chicken, water, 2 onion quarters, & 1 tsp salt to a boil, covered, in a 4-5 qt. pot over moderately high heat. Boil 10 minutes, then remove from heat & let stand, covered, until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate, reserving broth with onion. When cool enough to handle, coarsely shred chicken, discarding skin & bones.
While chicken is cooking, heat a dry well-seasoned small cast iron skillet over moderate heat until hot, then brown garlic & remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes. Peel garlic & transfer with onion to a blender. Add tomatoes with juice, chilies, & oregano, then puree until smooth.
Cook chorizo (spicy cured pork sausage) in oil in a 12″ heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes. Carefully add puree (it will splatter & steam) & cook, stirring frequently, until thick, about 10 minutes.
Peel potatoes & cut into ¾” pieces, then add to reserved broth with remaining salt. Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes. Add potatoes & onions to chorizo mixture along with 2 cups broth. Stir in chicken & simmer 10 minutes. Serve sprinkled with cheese. Garnish with avocado slices & warm corn tortillas, if desired.
Chef’s Note: Ricotta salata or farmer cheese can be substituted for queso fresco. The remainder of the chicken broth not used can be saved for later use.
Submitted by Movidude74
Cake Ingredients:
| 1¾ c. flour |
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2 c. sugar |
| ¾ c. cocoa powder |
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1½ tsp Baking Soda |
| 1½ tsp Baking Powder |
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1 tsp salt |
| 2 eggs |
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½ c. vegetable oil |
| 1 c. boiling water |
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1 c. milk |
| 2 tsp vanilla extract |
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Frosting:
| 1/3 c. baking cocoa |
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¾ c. sugar |
| 1½ c. heavy whipping cream |
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For Cake:
Combine dry ingredients in bowl. Add remaining ingredients except boiling water. Beat at medium speed for 2 minutes. Stir in boiling water. Batter will be very thin — no really it is thin. Pour into 2 greased & floured 9″ pans, 3 8″ pans or 1 13″x9″ pan. Bake at 350°F for 45 minutes or until toothpick comes out clean.
For Frosting:
Mix all ingredients. Let stand in refrigerator for at least one hour. Beat until stiff. Frost cake.
