Copycat Turkey Otoole Will Cook For Smiles Recipes

Steps:

• Heat up a medium sized pan and add the oil. Rip the oven roasted turkey in pieces and saute for a few minutes. Cut the pretzel roll in half and spread the honey mustard on the bottom. Gather the turkey into one pile and top it off with cheese. Wait until the cheese is melted and add the turkey/cheese to the pretzel roll. Rosemary Soft Pretzels: Mix yeast, coarse salt, sugar, and warm water in a small bowl, whisking until sugar dissolves. Let stand until foamy, about 5-10 minutes. Mix flour and cayenne in a large bowl. Using a pastry cutter or your fingers, cut butter into flour until mixture resembles coarse crumbs. Slowly pour yeast mixture over flour mixture, stirring to combine. Using your hands, gather dough together. Turn dough out onto a lightly floured surface, and knead until it is no longer sticky, about 5 minutes. Cover with plastic, and let rise for 30 minutes. Cut dough into 12 pieces, and roll each into an 18-inch rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portion backward along center of U shape to form a circle, then gently press ends of rope onto dough to seal. Transfer to an oiled baking sheet, and repeat. Let rise for 20 minutes. Preheat oven to 450 degrees. (Martha recommends 475 and cook for 15 minutes, but I found that 450 and cooked for 7-9 minutes is much better) Bring a large pot of water to a boil, and add baking soda. Boil pretzels in batches until puffed and slightly shiny, 1 to 2 minutes per side. Lightly dry on paper towel and return to baking sheet. Brush with butter and sprinkle with pretzel salt and rosemary. Bake until golden brown and cooked through, about 7-9 minutes.

Steps:

• Preheat oven to 350°. Microwave butter on high until melted. Add chocolate chips and milk; microwave until chips are melted, stirring every 30 seconds. Stir in vanilla. Add flour; mix well. Stir in pecans and caramel bits., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are set, 7-9 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For icing, microwave chocolate chips and shortening on high until melted. Drizzle over cooled cookies. Store in an airtight container.

Steps:

• Heat 1 tablespoon of olive oil and butter in a skillet over medium-low heat, and stir in the shiitake mushroom, shallot, salt, red pepper flakes, and sage. Cook and stir until the shallot is translucent, about 5 minutes. Mix in the turkey and vermouth, and stir for a minute or two just to heat; remove from heat.
• Beat the eggs with a fork in a bowl until well blended, and season with a pinch of salt and white pepper. Heat 2 teaspoons of olive oil in an omelette pan over medium heat until hot, and pour the beaten eggs into the pan. Use a spatula to gently stir the eggs just until they begin to set, 1 to 2 minutes; shake the pan to cover the bottom completely with egg. Smooth out the top of the partially set eggs with the spatula, cook just until the bottom is firm and the top is still slightly soft, and turn off the heat.
• Spoon turkey filling into the center of the omelette, filling about the middle third of the omelette; dot with small dollops of creme fraiche. Do not overfill omelet. With spatula, fold the upper third of the egg over the filling, and gently tip the skillet and shake the omelette towards the edge of the skillet. With spatula, fold the omelet over one more time, forming a loose cigar shape, and gently tip the omelet onto a serving plate.