• Best Leftover Turkey - 16

    From Dave Drum@1:3634/12 to All on Fri Dec 27 12:10:00 2024
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    Title: Turkey Quesadillas w/Cranberry Salsa
    Categories: Poultry, Fruits, Vegetables, Citrus, Breads
    Yield: 4 servings

    3/4 c Cranberries
    2 tb Sugar
    1/4 c Water
    1 sm Pear; chopped
    1/4 c Chopped red onion
    1 Jalapeno pepper; seeded,
    - chopped
    3 tb Chopped celery
    2 ts Grated lemon zest
    1 tb Lemon juice
    1/2 ts Ground cumin
    4 Flour tortillas (6")
    2 c Diced, cooked turkey
    1 c Shredded white or yellow
    - Cheddar cheese

    For salsa, in a small saucepan, combine cranberries,
    sugar and water; bring to a boil. Reduce heat to medium;
    cook, uncovered, until berries pop, about 10 minutes,
    stirring occasionally. Remove from heat; cool slightly.
    Stir in pear, onion, jalapeno, celery, lemon zest and
    juice, and cumin.

    Preheat griddle over medium heat. Top one half of each
    tortilla with 1/2 cup turkey; sprinkle with 1/4 cup
    cheese. Fold tortilla to close. Cook on griddle until
    golden brown and cheese is melted, 1-2 minutes per side.
    Serve with salsa.

    Jodi Kristensen, Macomb, Michigan

    Makes: 4 servings

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:124/5016 to All on Mon Jul 14 05:50:08 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lobster Macaroni & Cheese
    Categories: Seafood, Pasta, Cheese, Breads, Dairy
    Yield: 4 Servings

    3 c Milk
    8 tb Butter + 2 tb butter
    1/3 c Flour
    3/4 lb Cavatappi macaroni (double;
    - elbow) cooked al dente
    - and drained
    8 oz Grated gruyere cheese
    6 oz Grated cheddar cheese
    1 cl Garlic; fine minced
    1 1/2 c Fresh breadcrumbs
    1 lb (to 2 lb) lobster meat *

    * 1 (to 2) pounds lobster meat, shredded to bite size
    pieces, warmed and lightly buttered

    Good mac & cheese needs no improvement, but any time you
    have a surplus of freshly-cooked lobster meat and seek a big
    helping of high-class comfort, this luxurious dish satisfies
    beyond all measure. The four servings it makes are really
    big, easily divisible by two for enfeebled appetites.

    Preheat the oven to 375ºF/190ºC.

    Heat the milk in a heavy saucepan but do not bring it to a
    boil.

    In a large oven-proof pot, melt 8 tablespoons of butter and
    whisk in the flour. Over low heat, whisk constantly for 2-3
    minutes to create a roux. Gradually whisk in the warm milk.
    Continue constant whisking 2 more minutes until the mixture
    is smooth and thick.

    Remove the pot from the heat and stir in both cheeses. Add
    the cooked macaroni.

    Place the pot in the preheated oven and bake 35-40 minutes
    or until the edges of the top noodles are nicely browned.

    When the noodles are almost done, melt the remaining two
    tablespoons of butter in a small saucepan. Stir in the
    minced garlic, then the breadcrumbs. Mix well and cook only
    until the breadcrumbs begin to brown.

    When the macaroni is done, remove it from the oven. Divide
    it into 4 (or 6 or 8) individual dishes and top each first
    with the lobster meat, then the breadcrumbs.

    From: http://www.roadfood.com

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