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Full Online Book HomeLearning KitchenPoultry - Turkey - Tex-mex Chili Pasta
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Poultry - Turkey -  Tex-mex Chili Pasta Post by :profitsvault Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2805

Click below to download : Poultry - Turkey - Tex-mex Chili Pasta (Format : PDF)

Poultry - Turkey - Tex-mex Chili Pasta

3/4 pound ground turkey or ground chicken
1/2 cup chopped onion
1 (27 1/2 ounce) jar Ragu Light Pasta Sauce-Tomato and Herb
1 1/2 cups dark red kidney beans (14 ounce can), drained and rinsed
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne, optional
8 ounces spaghetti, uncooked
1/2 cup (2 ounces) shredded cheddar cheese, or low fat, optional
1/4 cup crushed baked tortilla chips, optional

In medium saucepan over medium heat, cook meat until done; drain. Add onions; cook 5 minutes or until tender. Stir in pasta sauce, beans and seasonings; heat to boiling. Reduce heat; simmer 10 minutes.

Meanwhile, cook pasta according to package directions; drain. Toss hot pasta with 1/2 of the sauce; spoon remaining sauce over top. Sprinkle with cheese and chips, if desired.
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Poultry - Turkey -  The Christmas Turkey Poultry - Turkey - The Christmas Turkey

Poultry - Turkey -  The Christmas Turkey
Mid-afternoon prior T’giving/ Christmas: She starts (for the turkey, the mid-afternoon before Xmas/ T’giving) by making a giblet stock for the gravy. Giblet Stock: Delia suggests using the neck, and liver- I tend to supplement this with 500g/ 1lb of giblets or (at a pinch, if I can’t get giblets) chicken livers from the poultry shop- order in advance is a good idea. 1 onion, (peeled) and sliced in half; 1 carrot, peeled ad sliced in half; a few parsley stalks; 1 celery stalk/ rib (plus a few leaves) 1 bayleaf 6 whole black peppercorns Salt 1.5 pints (900 ml)

Poultry - Turkey -  Tender Turkey Legs Poultry - Turkey - Tender Turkey Legs

Poultry - Turkey -  Tender Turkey Legs
2 large turkey drumsticks 1 tbsp. onion soup mix (optional) Place turkey legs, thawed, if frozen, on a large piece of foil. Sprinkle with dried soup mix (good, but doesn't really need this) gather up foil and seal, so seams are up high, as lots of juice is created and you don't want leakage (maybe put foil pkg. into a pie plate). Bake at 200 deg. for 5 - 6 hrs. Put in at noon and it'll be ready for dinner. This is a good automatic oven dinner. Thicken juice with a bit of flour/water/salt mixture to make gravy. Depending on