22 oz Turkey Legs 3 tb Olive oil 2 Rosemary Twigs 2 Onions Salt & Pepper to taste 4 Garlic cloves 1 Piece of Hot Pepper 1 cn Tomatoes,whole (16 oz) 15 Olives 8 oz Peeled Almonds 1 1/2 c White Wine Cut meat in big pieces. Heat oil & brown meat all around.Add the onions, chopped garlic halved, rosemary and the pepper(cut in half and kernels taken out) and fry with the meat. Cut up tomatoes and add with the juice, olives and sliced almonds to the meat mix. Cover and simmer 1 1/4 hours, add wine and heat through once. Source:"Actuelle" magazine Typed for you by Brigitte Sealing, Cyberealm BBS 315-786-1120
How To make Turkeylegs Provenciale's Videos
Turkeyvegetable Chili - Kitchen Cat
Get the App from Google Play: ★ Kitchen Cat ★ Turkeyvegetable Chili Recipe. A recipe from the KC Side Courses collection. For this recipe you will need: ✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰ 1/2 c : Water 1/2 c : Chopped Green Bell Pepper 1 cn : (16 Ounces) Whole Tomatoes, 2 ts : Olive or Vegetable Oil 1 pk : (10 Ounces) Frozen Mixed 2 : Cloves Garlic, Finely 1 tb : Chopped Fresh or I Teaspoon 1 tb : Chili Powder 1/4 c : Chopped Onion About 1 3 c : Cut-up Cooked Turkey 1 ts : Ground Cumin /2 Teaspoon 2 c : 1/2-inch Slices Zucchini
Chicken legs with duxelles stuffing
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Turkeylegs Provenciale - Kitchen Cat
Get the App from Google Play: ★ Kitchen Cat ★ Turkeylegs Provenciale Recipe. A recipe from the KC Main Courses collection. For this recipe you will need: ✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰ 15 : Olives Salt and Pepper to Taste 3 tb : Olive Oil 2 : Onions 1 1/2 c : White Wine 8 oz : Peeled Almonds 1 : Piece of Hot Pepper 1 cn : Tomatoes,whole (16 oz) 22 oz : Turkey Legs 2 : Rosemary Twigs 4 : Garlic
Turkey crock pot recipe
A turkey crock pot recipe for the holidays
Ribollita: Italian Cabbage and White Bean Soup
And then the Lord God pulled out the rib out of the kale and discarded it, because it was tough and stringy and wouldn’t taste very good in the soup. (Genesis 2:4-3). Are you feeling sick from too much partying? Binging on potato chips? Eating an entire pizza yourself (no judgment)? It’s time you made friends with Ribollita, an Italian soup that’s so restorative, so nourishing, one spoonful will add years to your life. That standard mix of onions, carrots, and celery (soffrito, in Italian, mirepoix in French) gets cooked down with lots of garlic in olive oil, then tomato paste joins the party, along with chopped cabbage, kale, and a can of white beans. A few little tricks (like throwing in a Parmesan rind and turning the celery leaves into a pesto) jazz things up so much that by the end, you’ll think you’re still eating a liquid pizza. Only this pizza is like a hug to your body.
RECIPE & INGREDIENTS:
VIDEO CHAPTERS: 0:00 Start 0:05 Intro to Ribollita 0:42 Chopping vegetables 4:42 Let's cook some soup 7:00 Adding the cabbage and the kale 7:46 Toasting tomato paste + chili flakes 8:26 Beans go in 8:57 Adding the liquid 9:43 The secret ingredient plus not-so-secret bay leaves 10:42 Trip to the lemon tree 10:58 Celery leaf pesto 13:58 Take out the bay leaves 14:16 The frozen bread trick 15:24 Plating the soup 16:05 Tasting the soup