Food recipes
Egg Noodles With Turkey, Bacon and Rosemary
Egg Noodles With Turkey, Bacon and Rosemary Ingredients: bacon, meatless ground turkey, raw salt, table spices, pepper, black spinach, raw soup, chicken broth or bouillon, dry spices, rosemary, dried egg substitute, p...
Egg Noodles With Turkey, Bacon and Rosemary
Ingredients:
bacon, meatless
ground turkey, raw
salt, table
spices, pepper, black
spinach, raw
soup, chicken broth or bouillon, dry
spices, rosemary, dried
egg substitute, powder
butter, without salt
Directions:
In a large frying pan, cook the bacon, stirring occasionally, until golden brown and just crisp, about 5 minutes.
Remove and drain on paper towels.
Pour off all but 2 tablespoons of the fat from the pan.
Heat the remaining bacon fat over moderately high heat.
Sprinkle the turkey with 1/4 tsp.each salt and pepper.
Add the turkey to the pan, in two batches , if necessary, and cook, stirring frequently, until golden brown and just cooked through, about 3 minutes.
Transfer to a plate.
Remove any tough stems from the spinach.
Add the broth, rosemary, and the remaining 1/2 teaspoons salt to the pan and bring to a simmer, stirring to dislodge any brown bits that cling to the bottom of the pan.
Add the spinach and cook, stirring, just until wilted - 1-2 minutes.
In a large pot of boiling, salted water, cook the noodles until just done, about 3 minutes.
Drain.
Add the noodles, butter and the remaining 1/4 teaspoons pepper to the frying pan and stir until the butter melts.
Stir in the turkey with any accumulated juices and the bacon.
Ingredients:
bacon, meatless
ground turkey, raw
salt, table
spices, pepper, black
spinach, raw
soup, chicken broth or bouillon, dry
spices, rosemary, dried
egg substitute, powder
butter, without salt
Directions:
In a large frying pan, cook the bacon, stirring occasionally, until golden brown and just crisp, about 5 minutes.
Remove and drain on paper towels.
Pour off all but 2 tablespoons of the fat from the pan.
Heat the remaining bacon fat over moderately high heat.
Sprinkle the turkey with 1/4 tsp.each salt and pepper.
Add the turkey to the pan, in two batches , if necessary, and cook, stirring frequently, until golden brown and just cooked through, about 3 minutes.
Transfer to a plate.
Remove any tough stems from the spinach.
Add the broth, rosemary, and the remaining 1/2 teaspoons salt to the pan and bring to a simmer, stirring to dislodge any brown bits that cling to the bottom of the pan.
Add the spinach and cook, stirring, just until wilted - 1-2 minutes.
In a large pot of boiling, salted water, cook the noodles until just done, about 3 minutes.
Drain.
Add the noodles, butter and the remaining 1/4 teaspoons pepper to the frying pan and stir until the butter melts.
Stir in the turkey with any accumulated juices and the bacon.