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More Raw Beef Recalled Due to Salmonella: USDA
More raw beef in the United States has been recalled due to possible salmonella contamination, the Department of Agriculture says.
A unit of Brazil’s JBS is recalling more than 12 million pounds of raw beef that was shipped around the U.S. In October, JBS Tolleson in Arizona recalled about 7 million pounds of beef, the Associated Press reported.
To date, 246 illnesses have been reported, according to the USDA.
The most recent recall covers products with the USDA inspection number “EST. 267” that were packaged between late July and September. The agency said any of the recalled products still in people’s freezers should be thrown away, the AP reported.
Salmonella can occur in raw poultry and meat, which needs to be properly handled and cooked, the USDA said. Cooking kills salmonella.
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Maya Kaimal Fine Indian
CHICKEN & MIXED VEGETABLES IN COCONUT CURRY
- 2 tablespoons vegetable oil
- 2lbs boneless, skinless chicken, cut into 1-inch cubes (white and dark meat suggested)
- 2 carrots, cut into small pieces or coins
- 1 container Maya Kaimal Coconut Curry
- ½ cup frozen peas
- ¼ cup roasted cashews (optional)
- In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium heat. Add the cubed chicken and brown lightly on all sides.
- Add carrots and cook 2 minutes, stirring often.
- Add Maya Kaimal Coconut Curry sauce and cover. Lower heat and gently simmer, stirring occasionally, until the carrots are cooked through, 20 to 30 minutes. If sauce becomes too thick, add water to thin.
- Add peas and heat until they are warmed through. Remove from heat and garnish with cashews if you like.
- Serve with basmati rice or Indian naan or other flatbread.
- 1 pound lean ground turkey
- 1 cup chopped red onion
- 1 to 2 garlic cloves, minced
- 2 cups julienned zucchini
- 1 cup salsa
- 1 cup frozen corn
- 1 cup julienned sweet red pepper
- 1 can (4 ounces) chopped green chilies
- 2 tablespoons minced fresh cilantro
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 8 flour tortillas (8 inches)
- 2 cups shredded reduced-fat Mexican cheese blend
- 1. In a large nonstick skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain. Add zucchini, salsa, corn, red pepper and chilies. Reduce heat; cover and simmer until vegetables are tender. Stir in seasonings.
- 2. For each quesadilla, place one tortilla in an ungreased nonstick skillet. Sprinkle with 1/4 cup cheese. Top with 1/2 cup filling, then sprinkle with another 1/4 cup cheese. Cover with another tortilla. Cook over medium heat, carefully turning once, until lightly browned on both sides and cheese begins to melt. Cut into eight wedges.