Kaboodles Recipes

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NOODLE CABOODLE



Noodle Caboodle image

Just a simple way to use up the leftover turkey. I keep a bag of diced cooked chicken in the freezer to make this.

Provided by Fairy Godmother

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

10 ounces noodles (cooked)
2 cups cooked turkey (leftovers)
1 (10 ounce) can mushroom soup
1 (10 ounce) can celery soup
1 (10 ounce) can cream of chicken soup
1/2 cup white wine or 1/2 cup apple juice
4 1/2 ounces black olives
1 lb cheddar cheese (shredded)

Steps:

  • Mix everything but cheese together.
  • Spread in a casserole dish.
  • Spread cheese over and bake 350' 25 minutes.

Nutrition Facts : Calories 701.3, Fat 37.5, SaturatedFat 19, Cholesterol 163.7, Sodium 1557.6, Carbohydrate 45.5, Fiber 2.7, Sugar 2.5, Protein 41.6

KABOBS



Kabobs image

Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce.

Provided by Sue

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h40m

Yield 10

Number Of Ingredients 10

½ cup teriyaki sauce
½ cup honey
½ teaspoon garlic powder
½ pinch ground ginger
2 red bell peppers, cut into 2 inch pieces
1 large sweet onion, peeled and cut into wedges
1 ½ cups whole fresh mushrooms
1 pound beef sirloin, cut into 1 inch cubes
1 ½ pounds skinless, boneless chicken breast halves - cut into cubes
skewers

Steps:

  • In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
  • Preheat grill for medium-high heat.
  • Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
  • Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 21.2 g, Cholesterol 73.9 mg, Fat 13.3 g, Fiber 1.2 g, Protein 24.8 g, SaturatedFat 4.6 g, Sodium 622.5 mg, Sugar 18.5 g

KAI BI (KOREAN STYLE GRILLED SHORT RIBS)



Kai Bi (Korean Style Grilled Short Ribs) image

Korean short ribs are my all time favorite Asian dish. This recipe originally came from chow.com, but I've tweaked it a bit. Posted for Zaar World Tour. (Time doesn't include marinating time and assumes butcher has butterflied the ribs for you.)

Provided by puppitypup

Categories     Meat

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs beef short ribs, cross cut and butterflied
1 dash kosher salt
1/2 cup low sodium soy sauce
1 small onion
4 ounces pear baby food
6 garlic cloves
1 inch fresh ginger
3 tablespoons honey
4 green onions
2 teaspoons sesame seed oil
1 tablespoon rice wine
1/2 teaspoon fresh ground black pepper
water, as needed

Steps:

  • MARINADE.
  • Chop onion, pear or apple, and ginger into small pieces and place in blender with garlic and just enough water to blend into a smooth pourable paste. Pour into medium mixing bowl.
  • Slice green onion and add to bowl.
  • Add all other ingredients. Mix well and let stand for at least fifteen minutes.
  • If too thick, add equal parts soy sauce and water until reach desired consistency.
  • PREPARE MEAT.
  • Very lightly salt meat on both sides and let sit 10 minutes.
  • Place meat into a bowl, pour in enough marinade to just cover the meat and mix well. Refrigerate for 6 to 24 hours.
  • GRILL MEAT.
  • Remove meat from refrigerator and let set at room temperature for 20 minutes.
  • Heat grill to high heat.
  • Cook until browned then turn and cook until browned on the other side, about 2 minutes per side.
  • NOTE:.
  • If you can't get the butcher to butterfly the ribs, you can do it yourself. Separate the ribs, then slice into the meaty side at the center of the rib section, stopping just before cutting through the membrane. Turn your knife 90º (flat to the bone) right and carefully slice the meat at roughly 1/8 inch thickness outward until just short of slicing through, roll the loosened flap of meat away from the knife, and continue slicing until again just short of slicing through. Repeat until you reach the "end" of the meat. Do the same for the left side and repeat this with each rib section.

Nutrition Facts : Calories 1000.7, Fat 84.6, SaturatedFat 36.1, Cholesterol 172.4, Sodium 1208.2, Carbohydrate 23.5, Fiber 2.1, Sugar 16.6, Protein 35.2

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