Ingredients
- 1 pound ground turkey
- 1 egg, lightly beaten
- 3/4 cup crushed butter-flavored crackers
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup chopped onion
- 1/2 teaspoon ground ginger
- 6 tablespoon Dijon mustard, divided
- 1 tablespoon cornstarch
- 1/4 teaspoon onion powder
- 1-1/4 cups unsweetened pineapple juice
- 1/4 cup chopped green pepper
- 2 tablespoons honey
Directions
- In a large bowl, combine the egg, cracker crumbs, cheese, onion, ginger and 3 tablespoons mustard. Crumble turkey over mixture and mix well. Shape into 30 (1-in.) balls.
- Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 20-25 minutes or until juices run clear; drain.
- In a small saucepan, combine cornstarch and onion powder. Stir in pineapple juice until smooth. Add pepper and honey. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in remaining mustard until smooth.
Cauliflower with Dijon Sauce
Original recipe makes 4 servings
1 head cauliflower, separated into florets
1/2 cup mayonnaise
1/4 cup Dijon mustard
1 cup shredded sharp Cheddar cheese
Directions
1. Place cauliflower florets in a large glass bowl or casserole
dish, and cover with plastic wrap. Poke a few holes in the plastic with a
knife. Cook in the microwave for 5 to 7 minutes, or until tender.
2. In a cup or small bowl, stir together the mayonnaise, and Dijon
mustard. Spread over the top of the cauliflower. Sprinkle shredded cheese over
the top. Return to the microwave, and cook just until cheese has melted, about
2 minutes.
This was really good. I don’t seem to find very may cauliflower
recipes. It’s to bad because we love
cauliflower.
We used the sauce as a gravy. Instead of cooking the meatballs longer. They were done in 25 minutes.
I got to leave early from work. They had a power outage last night and so the
computers weren’t working. I got paid
for two hours because I showed up.
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