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Thai Turkey Sliders - Rachael Ray Recipe

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This recipe for Thai Turkey Sliders - Rachael Ray, by , is from The Hudson-Jones Family Reunion Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa King
Added: Sunday, July 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 Lb. ground turkey breast
4 scallions, finely chopped
1 inch of fresh ginger - grated
1 clove garlic, grated
1 small red chili pepper (I used red chili flakes)
1 tbsp. ground coriander
1 tbsp. grilling seasoning
1 egg yolk
salt
pepper
1 tbsp. vegetable oil

THAI SATAY SLAW:
1 rounded tbsp. peanut butter
1 tbsp. soy sauce
1/3 c. sweet chili sauce (or 2 tbsp. honey, 1 tbsp. rice vinegar and 1 tbsp. hot sauce)
1/2 red bell pepper, thinly sliced
1/4 seedless cucumber, peeled and cut into thin strips
1/4 head iceburg lettuce, shredded
1/2 c. basil, shredded or torn

LIME NOODLES:
1 lb. spaghetti
2 tbsp. veggie oil
zest and juice of 2 limes, divided
1 tsp. red pepper flakes
1/4 c. chives, finely chopped
1/4 c. parsley, finely chopped
1/4 c. mint, finely chopped
1 tbsp. honey

Directions:
Directions:
SLIDERS:
Combine meat, scallions, ginger, carlic, chili pepper, coriander, grill seasoning, egg yolk, salt and pepper in bowl and form eight small patties.
Heat large nonstick skillet with oil over medium high heat and cook patties.

Slaw:
In small mixing bowl, loosen the peanut butter in microwave for 20 seconds. Whisk together with soy sauce, sweet chili sauce (or alternative above). Toss with bell pepper, cucumber, lettuce and basil.

Lime Noodles:
Bring water to rolling boil over high heat for pasta. salt water and add spaghetti. cook al dente per pkg. directions. Reserve 1 cup starchy cooking liquid before draining.
Heat oil over medium-high heat. Add lime zest, red pepper flakes, chives, parsley and mint.
Cook for 2 minutes, then add reserved starchy cooking liquid.
Drain pasta, add to pan and toss with hone and lime juice. Toss for 2 minutes to absorb juices and season w/ salt/peppr to taste.
As Rachael says - "Yum-O"! and it's good for you, too!

 

 

 

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