Turkey Fried Rice

Fried rice can be made with just about anything you have on hand. I find the best way to do it is to always have some white rice already made and then you just add veggies of your choice and a few spices to it; presto, instant side dish.

3 cups cooked white rice
2 Tbsp vegetable oil
½ cup frozen peas
2 stalks celery, thinly sliced
1 leek, thinly sliced
2 carrots, diced
2 Tbsp minced garlic
1 cup cooked turkey
1 egg, beaten
2 Tbsp soy sauce
Salt & Pepper to taste


Prepare the ingredients you will use before you start cooking. In wok, heat 1 tbsp vegetable oil; cook egg and garlic until egg sets. Remove from wok and chop into pieces; set aside. Add remaining vegetable oil and heat on medium high; stir fry carrots, celery, leeks for about 2 minutes or until tender. Add rice stirring until grains separate; reduce heat slightly and add peas and turkey and soy sauce. Cook until thoroughly heated and add egg, stir well, serve hot.


© Crackerberries 2011

Classic Italian Garlic Bread

My mom bought me a bread machine at a yard sale for $5. It’s my favorite kitchen appliance. This is one of our preferred bread machine recipes. You can make up a batch, split it, freeze half of it, and have it for a later meal.

1 cup water (70º-80º)
2 Tbsp butter flavored Crisco
2 cloves garlic, minced
1 egg
3¼ cups flour
¼ cup sugar
½ tsp rosemary leaves
½ tsp thyme
½ tsp oregano
½ tsp basil
¼ tsp garlic powder
2¼ tsp yeast

Kosher salt
Melted butter
Italian seasoning



Place first 12 ingredients in bread machine in order listed. Select dough setting. When cycle is complete turn dough out on lightly floured surface. Divide dough into portions…shape into balls or rolls. Place on greased baking sheets and cover with towel; let rise in warm place until double in size (about 30 minutes). Bake at 375º for 15 minutes or until golden brown. Brush with melted butter, sprinkle with kosher salt and Italian seasoning before serving.

If freezing, let thaw in refrigerator, then divide, place on baking sheets to rise, bake as directed.

© Crackerberries 2011