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Mushroom Grass Pork Chop with Rosemary Sauce Recipe


4 ounces BBQ Turkey

1 tablespoon Worcestershire sauce

3 tablespoons vinegar sugar

2 tablespoons prepared horseradish for stuffing

1 clove garlic, minced

salt and pepper to taste

3 leaves lettuce, cut into 1/4 inch strips

1/4 cup vegetable oil

salt to taste

3 tablespoons celery seed

2 tablespoons dried rosemary

1 clove garlic, minced

1 teaspoon ground black pepper

2 teaspoons dried oregano

1 teaspoon onion

1 1/2 tablespoons dried basil

3 tablespoons grated Parmesan cheese


Place the turkey, Worcestershire sauce, vinegar sugar, horseradish, garlic, salt and pepper in a medium bowl. Add your favorite stuffing, lemon juice, orange juice, rosemary, garlic, ground black pepper and oregano. Mix well and refrigerate about 3 hours.

Trim lettuce, cut into strips and layer in large dish, dicing and topping off with celery root and olive oil. Serve sandwiches or large salads.