TheRecipesDatabase.com

Bill Johnson answers:

I use ground turkey absolutely anywhere I would use ground beef. My family actually prefers it. It seems to be less dry than ground beef but in many dishes no one would be able to tell the difference. If you have a good Sloppy Joe recipe substitute turkey-its my husbands favorite.

Bill Johnson answers:

Turkey Burger Recipe

This Turkey Burger Recipe is rapidly prepared and provides a nutritious, quick, easy meal. This budget meal is ideal for a family meal or to serve to a crowd (in which case, you will have to double your quantities). You can freeze leftover burgers and then haul them out for the perfect lunch box fillers.

The recipe uses a red bell pepper – this is because the color provides a good contrast to the white turkey meat. However, you could just as well use a yellow or green bell pepper.

I prefer using homemade breadcrumbs for this Turkey Burger Recipe as they bind well. Simply put a couple of slices of stale bread into a food processor and whizz them. You can freeze the leftovers for later use. However, you can use commercial breadcrumbs, if you wish – you may have to add a little more.
# Easy
# Preparation time: 10 minutes
# Cooking time: 10 minutes
# Serves 4 – 6

Ingredients:

# 1lb 10 oz / 750g ground turkey
# 3 oz / 100 g breadcrumbs
# 1 small onion, very finely diced
# ½ large red bell pepper, very finely diced
# 3 tablespoons fresh coriander, chopped
# 1 tablespoon fresh ginger, grated
# 1 egg, lightly beaten
# 2 tablespoons thick soy sauce
# salt and pepper to season
# oil for shallow frying

Method:

1. Mix together all the ingredients. Shape into patties that are about ¾ inch (2 cm) thick and about 3 inches (7 cm) in diameter.
2. Shallow fry the burgers, 3 or 4 at a time for about 3 – 4 minutes on each side, until they are golden brown and cooked through.
3. Serve on hamburger rolls with sliced tomato and lettuce. Alternatively, for a diet-conscious meal, omit the rolls and just serve with a huge salad. Serve with soy sauce for dipping. Pack any leftovers between sheets of wax paper and freeze.

Bill Johnson answers:

There are several. Here are a few of them:

SuperCook – A recipe search engine that utilizes the ingredients you already have on hand. It creates the “recipe card” right before your very eyes as you enter ingredients. It has a great, very modern interface. Fun to use!

Http://www.supercook.com/

Cookin With Google – This is a customized search engine that is just like the “regular” Google search engine, but this one only searches popular recipe-related sites. Type in your ingredients by putting 2-word ingredients in quotes and include a space between items (not a comma). The only downside is the results are provided in a non-friendly “search engine” kind of way… And that means you often get more lists of recipes rather than landing on an actual recipe. On the good side… You can fine-tune your results by choosing one of the following: vegan, world, Atkins, seafood, diabetic, crockpot, weight watchers, gluten-free, low-fat, or vegetarian.

Http://www.researchbuzz.org/wp/tools/cookin-with-google/

Recipe Matcher – Type in the ingredients you’ve got, and it gives you a long list of recipes which include at least ONE of those ingredients. It also lists those items you still need to make that particular recipe. It sorts the results by percentage of your ingredients each recipe actually has. You can add recipes to “your favorites” at this site, print out the ingredients you still need, or print the entire recipe.

Http://www.recipematcher.com/

All Recipes Ingredient Search – I like how you can “exclude” ingredients. For example, you get a lot of lobster recipes in the results… Simply ask it to exclude “lobster” but still include the other ingredients you previously listed, and you’ve easily narrowed down the results. Or, you could just search for a particular “type” of dish, rather than searching ALL recipes.
Http://allrecipes.com/Search/Ingredients.aspx

Bill Johnson answers:

Last week I was on a spree of getting some good recipes that I can experiment. Found some exciting thing.. Homecookingdiva.com

Bill Johnson answers:

Try this website: http://www.thatsmyhome.com/sugar-free-recipes/sugarfree-desserts.htm

Bill Johnson answers:

Here are some good links:

http://www.fabulousfoods.com/features/diabetic/diabeticeaster.html

http://www.diabetic-recipes.com/

http://www.diabetic-lifestyle.com/cookingtips.htm

http://www.kraftfoods.com/diabetic/main.aspx?s=diabetic&m=main_content

http://www.splenda.ca/en/recipes/desserts/

Bill Johnson answers:

Beef Stroganoff – Delicious

1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese

In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.
Serves 4.
—

Beef Stew

2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Serves 6.
—

Bill Johnson answers:

Best Beef Stew

Ingredients:
2 pounds stew meat
Kosher salt and freshly ground black pepper, to taste
3 tablespoons olive oil
4 medium carrots, sliced
1 large onion, diced
2 tablespoons all-purpose flour
2 (14 1/2-ounce) cans chicken broth
1 cup Cabernet Sauvignon
1 cup water
1 cup canned crushed tomatoes
3 sprigs fresh rosemary
2 medium russet potatoes, cubed
2 handfuls fresh green beans

Instructions:
1. Saute onions in olive oil in a 6-quart pot over medium heat until soft.
2. Add stew meat, flour, salt, and pepper. Brown the meat on all sides.
3. Add carrots, chicken broth, wine, water, tomatoes, and rosemary. Bring to a boil.
4. Reduce heat and simmer for 50 minutes on low heat. Stir occasionally.
5. Add potatoes. Cover and cook another 45 minutes. Stir occasionally.
6. Add beans and cook for 5 minutes longer.

To make in the crock pot, saute onions, add all the ingredients at once into the crock pot, and cook on low for 7-9 hours or on high for around 4 hours.

Crock Pot Roast (yummy and so easy)

Ingredients:
5 lb. Pot roast
2 cans condensed cream of mushroom soup
1 pkg. Dry onion soup mix
3/4 cup Shiraz wine
3/4 cup water

Instructions:
1. Place roast in crock pot
2. Sprinkle dry onion soup mix over the roast.
3. Add cream of mushroom soup, wine, and water.
4. Cook for 3-4 hours on high or 8-9 hours on low.

Bill Johnson answers:

Take either whole wheat bread, or maybe rye if you prefer that.

Some tomato, onion if you like (red onion is best), Alfalfa sprouts (really!). Cheese of your preference, possibly even a spicy monterey jack cheese.

Maybe some spicy southwestern mayo, to keep the carbs down. Things like blue cheese and whatever, although yummy, rack them up. Or maybe no mayo at all.

Assemble it (slicing the breast, perhaps), with toasted bread perhaps, or maybe grilling the sandwich on a skillet with some butter.

I think you’ll be pleasantly surprised.

Bill Johnson answers:

Chicken & Veggie Fajitas!

One of our family favorites, we have used both a cast iron pan or stainless steel in the past. Both come out great!

You can pick the veggies you want as well as how much veg you would like, we’re big on veg so we usually do carrots, mushrooms (whatever’s on sale), onion, various colored bell peppers. Cut into strips. (We’ve also done zucchini & various squashes but only slice them round, don’t cut them in strips if that makes sense.)

In addition you will need:

7 oz boneless chicken breast
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon dried oragano
1/2 tablespoon fresh ground pepper
2 tablespoons canola oil
2 cloves garlic, minced
1/4 freshly chopped cilantro
Flour tortillas (warmed)
Salsa if you like… We usually buy the store’s fresh made. Or whatever kind you like or make.

Cut the chicken into strips about 1/4 wide

Combine chili powder, cumin, salt, pepper & oregano in a bowl.

Get a large zip lock bag and place the chicken with 2 tablespoons of oil, squeeze one of the limes juice into the bag and add about half the seasoning.

Get pan hot with oil, place chicken in pan. Cook till pinkness is gone. Once chicken is cooked through place in a bowl.

Now heat up some more oil for the veg, put the garlic & veg in the pan and use the remaining seasoning squeeze 1 lime over veg. You want to cook the veg so it still has a little crunch.

Once veg is done re-add chicken and mix in cilantro then serve!

Now I’m hungry, lol…

Enjoy!