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,...
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 teaspoon each of the 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 teaspoon 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 to 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 teaspoon 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 teaspoon each of the 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 teaspoon 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 to 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 teaspoon pepper to the frying pan and stir until the butter melts.
Stir in the turkey with any accumulated juices and the bacon.