There’s No Taste Like J Pod Te Ko
A brief note highlights a distinctive flavor with a disebut term and a small numeric measure 1-1/4. The item is presented in a concise line, emphasizing taste and a specific quantity.
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Newspaper
Sun Journal
Location
New Bern, North Carolina, United States of America
Date
Nov 23, 1994
Page
13
A brief note highlights a distinctive flavor with a disebut term and a small numeric measure 1-1/4. The item is presented in a concise line, emphasizing taste and a specific quantity.
A tomato chili recipe serving six uses ground turkey and dried tomatoes. Sauté green pepper onion and garlic, brown turkey, blend rehydrated tomatoes with water then simmer ten to fifteen minutes. Serve with toppings and hollowed bread loaf bowls.
Step by step home meal guide blends turkey sausage and cheddar mac and cheese with tomato flavor. Includes prep tips for tomatoes and baking, plus notes on versatile uses of turkey and Sonoma dried tomatoes for hearty, approachable main dishes.
A tomato surprise uses reconstituted dried tomato halves placed between sliced potatoes then baked in a scalloped potato dish. A second dish features romaine lettuce crisp turkey bacon and marinated dried tomatoes layered between sourdough with mayonnaise.
In a 12 inch skillet heat oils over high heat add garlic and cook a minute. Add zucchini and toss a minute then add mushrooms and toss. Stir in tomatoes water lemon peel juice onions and herbs and heat through. Reduce heat to medium add pasta and toss until heated through. Season with salt.
In a plastic bag, coat turkey pieces with flour salt and pepper. Sauté two batches in a Dutch oven with oil until browned then set aside. Sauté onion, add mushrooms pepper carrots tomatoes and wine. Simmer then add paprika marjoram bouillon and turkey. Cook 75 minutes until tender and creamy with bacon sprinkled on top.
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