Free Online Recipes

Ingredients:

• 4 tablespoons butter or margarine
• 1 medium onion, chopped
• 1 (4 ounce) can diced green chiles
• 1 (8 ounce) jar taco sauce
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 (10 ounce) can consomme
• 3 cups cooked turkey or chicken, shredded or chopped
• 12 corn tortillas, 1-inch strips
• 1 pound Monterey jack cheese, shredded
• 1 pound Cheddar cheese, shredded

Directions:

• Melt butter.
• Add onions and cook until tender.
• Add green chiles, taco sauce, both soups (undiluted) and turkey or chicken.
• Place layer of tortilla strips on bottom of 2-inch deep casserole.
• Place alternate layers of soup mixture, tortillas and cheese.
• Repeat for 3 layers, ending with cheese.
• Bake at 350 degrees F for 30 minutes to 1 hour, until thoroughly heated and cheese is melted.

Ingredients:

• 6 medium zucchini, grated, 1 1/2 lbs
• 2 teaspoons salt
• 1 large carrot, grated
• 1 sweet red pepper, julienned
• 1 red onion, thinly sliced
• 1 stalk celery, julienned
• 2 tablespoons each chopped fresh dill and parsley
• Dressing:
  • 3/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 teaspoon horseradish
  • 1/4 teaspoon pepper

Directions:

• Combine zucchini and salt. Toss well.
• Place in colander. Let stand for 30 minutes.
• Rinse under cold water. Drain and squeeze out excess moisture.
• Place zucchini in bowl and add carrot, red pepper, onion and celery. Toss well.
• Sprinkle with parsley and dill.
• Combine mayonnaise, mustard, vinegar, oil, honey, horseradish and pepper. Stir into zucchini mixture.
• Taste and adjust seasoning if necessary.

Ingredients:

• Filling:
  • 10 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 2 eggs
  • 1 can, 15 ounce, pumpkin
  • 2 tablespoons half and half
  • 1 tablespoon light rum
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon finely grated orange peel
  • 1/2 teaspoon lemon juice
• Topping:
  • 1/2 cup heavy cream
  • 2 tablespoons sugar
  • 2 teaspoons light rum
• Crust:
  • 1 cup flour
  • 1/3 cup shortening
  • 1/2 teaspoon salt
  • 3-4 tablespoons ice water

Directions:

• Prepare crust by blending flour and salt in a large bowl.
• Add shortening and cut in with a pastry knife until particles the size of coarse peas form.
• Add water and blend with a fork until a soft dough forms.
• Roll out and place in a 9-inch pie plate.
• Preheat oven to 375F.
• Combine cream cheese, sugar and brown sugar in large bowl and beat on high speed until fluffy.
• Add eggs and beat on low speed just until combined.
• Gently stir in all the remaining filling ingredients.
• Slowly pour filling mixture into crust.
• Bake for 50 to 55 minutes or until knife inserted in middle comes out clean.
• Center will be slightly soft but will firm as it cools.
• Beat topping ingredients to make rum whipped cream and garnish pie.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup light brown sugar, firmly packed
• 1/4 teaspoon almond extract
• 1/2 cup butter, softened
• Filling:
  • 2/3 cup sugar
  • 1/2 cup butter, melted
  • 3 eggs
  • 1/2 teaspoon almond extract
  • 1 pkg white chocolate, 6 oz, coarsely chopped
  • 1 cup slivered almonds
  • 1/2 cup slivered almonds
  • Maraschino cherries, for garnish

Directions:

• Heat oven to 400F.
• For the crust:
  • Combine flour, brown sugar and 1/4 teaspoon almond extract. Mix well.
  • Cut in 1/2 cup butter with a fork or pastry blender. The mixture will be quite dry.
  • Press 1 3/4 to 2 cups in the bottom and up the sides of an ungreased 10-inch springform pan.
  • Bake until just light brown, about 10 minutes.
  • Remove from oven and reduce oven temperature to 350 degrees.
• For the filling:
  • Combine the sugar, 1/2 cup butter, eggs and 1/2 teaspoon almond extract. Blend well.
  • Mix in the white chocolate and 1 cup of slivered almonds. Pour mixture into crust-lined pan.
  • Sprinkle with the remaining crumbs, then sprinkle 1/2 cup of slivered almonds around the outer edges of the torte.
• Bake at 350 degrees for about 40 to 50 minutes or until golden brown and almonds are lightly toasted.
• Cool for 10 minutes. Run a knife around side to loosen and remove pan sides.
• Garnish with maraschino cherries if desired.

Ingredients:

• 1 can French-style green beans, drained
• 1 cup celery, chopped
• 1/2 cup sour cream
• 1 can cream of celery soup
• 1 can shoe peg corn, drained
• 1 cup green pepper, chopped
• 1/2 cup cheddar cheese, grated
• Topping:
  • 1 stack Ritz crackers, crushed
  • 1/4 cup almonds, chopped
  • 1 stick butter or margarine, melted

Directions:

• Combine first 7 ingredients and put in a greased casserole dish.
• Mix topping ingredients together well and sprinkle evenly over vegetable mixture.
• Bake at 350F for 45 minutes.

Ingredients:

• 12 ounces cooked turkey, coarsely chopped
• 1 cup fresh, thinly sliced mushrooms
• 1-1/2 cups shredded zucchini
• 2 green onions sliced
• 1 red bell pepper cut into 1/4-inch x 1-inch strips
• 3/4 cup grated mozzerella cheese
• 1/2 teaspoon each salt and pepper
• 3 pita pocket breads, 6-inch, cut in half

Directions:

• In medium-size bowl combine turkey, mushrooms, zucchini, onion, red pepper, cheese, salt and pepper.
• Cover and refrigerate. Turkey mixture will keep up to four days in refrigerator.
• To serve, place 1 cup turkey mixture into each pita pocket half.

Ingredients:

• 1 package, 16 ounce, uncooked spaghetti
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 2 cups milk
• 1 2/3 cups grated Parmesan cheese
• 4 cups chopped cooked turkey

Directions:

• Preheat oven to 350F. Lightly grease a medium baking dish.
• Bring a large pot of lightly salted water to a boil.
• Add spaghetti and cook for 8 to 10 minutes or until al dente.
• Drain and place in the prepared baking dish.
• Melt butter in a medium saucepan over medium heat.
• Stir in flour. Mix in chicken broth and milk.
• Cook and stir until the mixture comes to a boil.
• Stir in about 1 1/3 cups Parmesan cheese and remove from heat.
• Mix chicken broth mixture and turkey with spaghetti.
• Top with remaining cheese.
• Bake 1 hour in the preheated oven until surface is lightly browned.

Ingredients:

• Turkey carcass with 2 cups cooked meat remaining on carcass
• 2 tablespoons canola oil
• 3 cups sweet onions thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground sage
• 1/2 teaspoon dried thyme leaves
• 1-1/2 cups celery cut into 1-inch pieces
• 2 cups carrots peeled and sliced thin

Directions:

• Remove meat from carcass and chop into bite size pieces.
• Cover and reserve in refrigerator.
• Chop turkey carcass into several large pieces.
• Heat oil in a large Dutch oven over medium heat.
• Saute onions until soft and light brown.
• Stir in turkey bones, salt, pepper, herbs and 2 quarts water.
• Increase heat to high and quickly bring mixture to a boil.
• Immediately reduce heat to low.
• Cover and simmer for one hour, stirring occasionally.
• Remove and discard carcass pieces.
• Stir in vegetables, cover and continue to simmer for 20-25 minutes.
• Increase heat to high, bring mixture to a quick boil.
• Lower heat to medium and cook 8-12 additional minutes until vegetables are tender.
• Stir in reserved turkey.
• Heat over low heat for 5-10 minutes or until the temperature reaches 165 degrees F.

Ingredients:

• 1/2 cup vegetable oil
• 1/4 cup white wine vinegar
• 1/2 teaspoon garlic powder
• Dash white pepper
• 3/4 cup chopped carrot
• 3/4 cup chopped celery
• 1/4 cup chopped onion
• 2 cups rotini pasta, or other small pasta, cooked and drained
• 1 cup sliced pitted black olives
• 1 package, 8 ounces, frozen artichoke hearts thawed and well drained
• 3 cups cubed cooked turkey
• Leaf lettuce

Directions:

• In small bowl, combine oil, vinegar, garlic powder and pepper.
• In large bowl, combine carrot, celery, onion and rotini.
• Add oil mixture. Toss to coat.
• Add olives, artichokes and turkey. Toss gently.
• Cover and chill thoroughly.
• To serve, spoon each portion onto lettuce leaves.

Ingredients:

• 8 ounces fusilli pasta, uncooked
• 1 cup mayonnaise
• 1 cup yogurt
• 1/4 cup chopped green onions
• 1 teaspoon salt
• 1/8 teaspoon ground white pepper
• 3 cups, 1 pound, cubed, cooked turkey
• 1 cup chopped celery

Directions:

• Cook pasta according to package directions.
• Drain, rinse with cold water and drain again.
• In a large bowl, combine mayonnaise, yogurt, onions, salt and white pepper.
• Gently stir in turkey, pasta and celery.
• Cover and chill until serving time.