Rice Krispie Turkey Food

CRISPY CHILLI TURKEY NOODLES

Steps:

• Heat 1 tbsp oil in a large non-stick frying pan over a high heat. Once hot, add the turkey mince to the pan and fry for 10-12 mins until golden brown and crispy, breaking up the meat with a wooden spoon as you go. Add the ginger and garlic to the pan and cook for 1 min. Stir in the honey, soy and chilli sauce and cook for 2 mins.
• Meanwhile, bring a large pan of water to the boil, add the noodles and cook following pack instructions. Drain and toss the noodles with the remaining 1 tbsp oil and all the lime juice, then divide between bowls. Top with the crispy turkey mince, carrot, onion and coriander. Serve with extra lime wedges for squeezing over, if you like.

CLASSIC CRISPY RICE TREATS

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
• Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
• Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
• Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.

RICE KRISPIE TURKEY

Steps:

• Follow the Rice Krispies Treats recipe on the cereal box.
• Drop heaping spoonfuls of the mixture onto waxed paper and let them sit until they're cool enough to handle.
• For each turkey body, create a ball the size of a fist. The heads should be about the size of golf balls. Stick the heads to the bodies. (Coat your hands with butter or cooking spray if the mixture gets too sticky.).
• To make feathers, thread licorice onto the skewers or toothpicks. Poke about six into the back of each turkey.
• Use the melted chocolate chips as "glue" by pouring the melted chocolate into a ziploc bag and snipping a tiny hole in one corner. Use this to attach the following items: for eyes, use the marshmallows with chocolate for pupils; for the beak and feet, use candy corn; for the wattle under the bird's neck, use licorice. Makes about six to eight turkeys.

CRISPY TREAT TURKEY

Steps:

• Spray a wooden spoon or rubber spatula with nonstick cooking spray and line a baking sheet with parchment paper. Set aside.
• Melt the butter in a large pot over medium heat. Add the marshmallows (reserving 4 pieces for garnish) and stir until completely melted, about 5 minutes; stir in the vanilla. Add the rice cereal and stir with the sprayed utensil until the cereal is completely coated and the mixture is thoroughly combined.
• Coat your hands with a little nonstick cooking spray so the mixture does not stick. Divide the crispy treat mixture into two portions, 1/4 of the mixture (about 9 ounces) and 3/4 of the mixture (about 1 1/2 pounds). Using the larger portion, make a teardrop-shaped body 8 inches across at the wide end and about 12 inches long. Using your hands or a spoon, create a cavity at the tail end of the teardrop shape, where you would ordinarily put stuffing in a real turkey. Do not hollow out the entire body, you only need to make an indentation about 4 inches deep.
• Take the remaining crispy treat mixture and set one-third of it aside to make the wings. From the other two thirds, mold two drumstick shapes and affix them to either side of the cavity. Make two wings and attach them to either side of the wide end of the teardrop.
• Transfer the turkey to a serving platter and fill the cavity with chopped-up chocolate-wafer candy bars. For a little flourish, mix in some sliced-up green gummy candy to resemble parsley. Whisk the cinnamon and sugar together in a small bowl. Sprinkle the cinnamon-sugar over the turkey to give the outside a browned look. Attach the four reserved mini marshmallows to the ends of the drumsticks to resemble bone tips. Tuck the slices of dried pineapple, dried kiwi and some grapefruit gummy candy around the turkey for garnish.

TAIWANESE TURKEY RICE

Steps:

• Turkey:
• If using a raw turkey breast, sprinkle turkey all over with salt; place on a wire rack set inside a rimmed baking sheet and chill, uncovered, at least 6 hours and up to 1 day. (This will result in tender, flavorful meat.)
• Place turkey, scallions, ginger, and star anise in a stockpot. Pour in water to cover turkey by 1". Bring to a boil, then reduce heat and simmer, skimming foam from surface as needed, until an instant-read thermometer inserted into thickest part of breast registers 150°F, about 75 minutes. Transfer turkey to a cutting board and let sit until cool enough to handle (internal temperature should rise to 165°F while the turkey cools).
• Strain stock through a fine-mesh sieve into a large heatproof bowl; discard solids. Pour 3 cups stock into a large heatproof measuring glass and set aside for sauce; reserve remaining stock for another use.
• Shred turkey with a fork or your hands, removing and discarding skin (or shred along with meat if you prefer).
• If starting with leftover turkey: Preheat oven to 350°F. Spread turkey in an even layer on a rimmed baking sheet, drizzle stock over, and cover tightly with foil. Cook until warmed through, about 15 minutes.
• Sauce:
• Heat lard in a medium saucepan over medium-low. Add shallots (it will not look like enough fat at first) and cook, stirring often, until softened into a single layer, then continue to cook, stirring occasionally, until golden brown, 20-25 minutes total. (Shallots will crisp as they cool.)
• Drain shallots in a fine-mesh sieve set over a heatproof bowl. Transfer shallots to paper towels to drain; set aside. (You don't need to salt them.) Heat shallot fat in a medium saucepan over medium. Add garlic and cook, stirring often, until fragrant and just starting to color, about 3 minutes. Add michiu, soy sauce, sugar, 2 tsp. white pepper, and reserved 3 cups stock (if you are using leftover turkey, use chicken broth instead). Bring to a boil, then reduce heat and simmer, stirring occasionally, until sauce is reduced by half and glossy, about 25 minutes. Taste and add up to 2½ tsp. more white pepper if desired.
• To serve, divide rice among shallow bowls and pile shredded turkey over. Spoon 2-3 Tbsp. sauce over each bowl and top with reserved fried shallots.

LOW FAT RICE KRISPIE MEAT LOAF

Steps:

• Preheat oven to 400°F.
• Mix all ingredients together in a large bowl, then place in a loaf pan.
• Spread ketchup over top.
• Bake for 60-75 minutes (or until internal temperature is 160°F) in a standard oven or 55 minutes in a convection oven.