Food Recipes Collection

Turkey Curry Bombay Recipe Ingredients: 1/4 cup butter 2 cups cooked and cubed turkey or chicken 1 medium onion, minced 1 to 1/2 tablespoons curry powder 1/4 cup chutney 1/4 cup sherry Bombay sauce 2 avocados, halved, seeded and peeled Crumbled bacon Peanuts or toasted coconut, optional Instructions: Melt butter in a medium frying pan. Saute turkey and onion until lightly browned. Add curry powder; continue to saute. Stir in chutney and sherry. Pour Bombay Sauce into turkey mixture and place over low heat to warm through. Spoon into each avocado half. Garnish with bacon, peanuts or coconut and serve. Bombay Sauce Ingredients: 2 tablespoons butter 2 tablespoons flour 1/2 teaspoon each pepper and paprika 1/4 teaspoon salt 3/4 cup milk 1 cup shredded mild Cheddar cheese Instructions: Melt butter in saucepan; add flour, pepper, paprika and salt and mix well. Whisk in milk until smooth and cook over low heat until thick and bubbly. Stir in cheese.

ZUCCHINI ANKARA RECIPE Ingredients: 1/4 c. olive oil 2 c. chopped onions 3-4 cloves garlic 3 zucchini/yellow squash 1 tsp. marjoram 1 can garbanzos 1/2 c. sliced black olives 1 T. cumin 3-6 T. lemon juice black pepper to taste pinch cayenne 1 c. grated feta cheese Instructions: Saute onions and garlic in olive oil until onion is translucent. Add squash & marjoram and cook on medium heat until squash is just tender. Add garbanzos, olives, cumin (or 2 tsp. mint if desired), lemon juice and seasonings. Cook until everything is heated through. Ladle mixture over cooked rice or couscous. Top with feta cheese. Source: New Recipes from Moosewood Restaurant

INGREDIENTS 3 tablespoons olive oil  1 cup sliced cremini mushrooms 1 pound spicy turkey sausage, casings removed 3 garlic cloves, minced pinch of dried red pepper flakes 1 cup canned cannellini beans, drained and rinsed 1 large bunch escarole, rinsed and coarsely chopped (about 5 cups) 1 pound Barilla farfalle pasta 1 teaspoon kosher salt, plus more to taste 1⁄2 teaspoon freshly ground black pepper 1⁄4 cup freshly grated Parmesan cheese METHOD Bring a large pot of salted water to a boil over high heat. In a large, heavy skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until golden around the edges, about 3 minutes. Remove the mushrooms from the pan and set aside. Add the sausage to the same skillet and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 minutes. Return the mushrooms to the pan. Add the garlic and red pepper fl akes and sauté for 1 minut...