Finally the Right Recipe!

Ingredients Teriyaki Sauce - I use Mr. Yoshidas instead of this part of the recipe :) 1/2   cup   Low Sodium Soy Sauce 1/4   cup   water 2   tablespoons   Red Wine Vinegar 2   tablespoons   brown sugar   or less as desired 2   tablespoons   granulated sugar   or less as desired 2   teaspoons   minced garlic 1   teaspoon   ground ginger 1   tablespoon   cornstarch 2   tablespoons   warm water Ground Turkey 1   tablespoon   vegetable oil 1/2   cup   diced onion 2   tablespoons   minced garlic 1   pound   Ground Turkey 1   cup   finely chopped broccoli 2   large carrots   peeled and grated 2   green onions   diced, for garnish Instructions Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved. In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved. Heat sauce over medium-high heat. Slowly

INGREDIENTS 8 ounces uncooked penne pasta 1 pound hot Italian turkey sausage (about 4 links) 4 red bell peppers, cut into 1/4-inch strips 1/2 cup 1/4 inch cut onion 2   garlic cloves, pressed 1 can spaghetti sauce (I used tomato and basil) Fresh basil 1/4 cup (1 ounce) grated fresh Parmesan cheese DIRECTIONS Cook pasta according to package directions; drain and keep warm. Meanwhile, cook sausage in a skillet  over medium-high heat 14-16 minutes or until sausage is lightly browned and no longer pink, turning occasionally. Remove sausages from skillet; cut diagonally into 1-inch pieces and set aside. Cut bell peppers and onion into 1/4-inch strips. In same skillet, cook bell peppers, onion and pressed garlic over medium heat 6-8 minutes or until peppers are crisp-tender, stirring occasionally. Add sausage to vegetables. Cook and stir spaghetti sauce about 1-2 minutes or until heated through. Place 1/4 of the sausage mixture in a bowl with pasta; p

Prep Time   1   hour Cook Time   40   minutes Resting Time   15   minutes Servings   10   servings Calories   519   kcal Ingredients 1   (4-pound)   trimmed  center-cut beef tenderloin (used the whole cryopacked meat) 1/2   tablespoon   olive oil 2   teaspoons   salt 1 - 1/2   teaspoons   fresh ground pepper 6   cloves   garlic,   minced (used way more than 6!) 1  to  2   tablespoons   fresh rosemary leaves,   chopped Kosher Salt Instructions Let tenderloin sit at room temperature for 1 hour before cooking. Preheat oven to 450˚F. Pat dry the tenderloin with paper towels. Rub tenderloin with olive oil and generously season with salt and fresh ground pepper. In a small bowl mix together minced garlic and chopped rosemary; rub all around the tenderloin. Put crushed garlic in 4 or 5 slits throughout the roast. Lay Kosher Salt along the bottom of a cast iron pan. When pan is hot, add tenderloin and sear for about 3 to 4 minutes pe