2 tbsp orange juice
1 tbsp lite soy sauce
1 tbsp peanut oil
1 tbsp sesame oil
1 tbsp rice wine vinegar
1 tbsp honey
1/4 tsp crushed red pepper flakes
1/2 cup bulgar - cracked wheat
2 sliced scallions
1 pared and cut into julienne strips, carrot
1/4 cup dry roasted unsalted peanuts
1 lb fully cooked sliced turkey breast
1 peach pitted and sliced thin divide, d
A Recipe for
Thai Turkey Platter
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
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| Elsa Schiapirelli |
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| Robert Fuoss |
This Recipe for Thai Turkey Platter is one of thousands in the Recipes-to-go Asian Cookbook.
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You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
This is a recipe for Thai Turkey Platter from the recipe cookbook of Recipes-to-go (Asian)
Food Tip |
Chemicals, n: Noxious substances from which modern foods are made. |
| Author Unknown |
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The trouble with eating Italian food is that five or six days later you're hungry again. |
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| Harriet van Horne |
Place Bulgar in 8 inch square glass baking dish. Pour 1/2 cup very
hot tap water over bulgar. Cover dish with foil. Let stand 2 hours
until water is absorbed and bulgar is tender. For dressing, in small
bowl, whisk together orange juice, soy sauce, peanut oil, sesame oil,
vinegar, honey and pepper flakes; cover and chill. For salad, arrange
turkey on serving platter with the peach slices. Toss remaining
peach, scallions, carrot, peanuts and dressing with bulgar. Place on
platter.
Serves: 6
Thai Turkey Platter Recipe brought to you by Recipes To-Go