This was delicious. I very much appreciate Patak’s sauces and chutneys. This one uses Koorma Curry Simmer Sauce. This contains some milk, so the recipe isn’t strictly dairy-free. I can tolerate it though, so it works for me.
This recipe is a nice substitute for the usual beef meat loaf. It’s plenty moist and so flavorful with the sweet red pepper. Leftovers are great for sandwiches the next day.
A wonderful mix of flavors and textures, this impressive salad can be made in minutes for lunch or as a dinnertime side dish.
Ground turkey, italian herbs, garlic, and marinara.
This is the classic roast turkey recipe I’ve been following for some time, when I don’t make the apricot glazed turkey. This is pretty universal.
A really tasty and hearty soup; perfect for the cold months!
This is a classic from my mom’s collection of recipes. I’m not sure where it came from originally, but it sure is a winner!
Ma Lipo’s Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy. I made this for both our thanksgiving and christmas dinners in 2011. It’s my new favourite way to roast turkey.
I get asked to make this a lot. Before I knew what it was called, I called it “Wild Turkey Surprise.” Now I know better and it’s actually got some legitimacy to it. The basic recipe here started with a recipe from a Sunset magazine cookbook, Favorite Recipes. I’ve modified since then.