135037 swiss turkey burgers potato salad Recipes

turkey breast tenderloins , cut into thin strips, salt, pepper, olive oil, minced garlic, king arthur unbleached all-purpose flour, chicken broth, white wine, shredded swiss cheese, fresh spinach, trimmed, water

potatoes (medium size), carrots (medium size), hard-boiled eggs, kosher pickles or 2 cups dill pickles, cooked turkey, sweet peas, parsley, spring onion, mayonnaise, salt and pepper (optional)

potatoes, quartered (1 to 2 inches in diameter), table salt, smoked bacon, red onion, chopped fine, finger sized pickles, diced (i use garlic ones), hard-boiled eggs, diced, a carrot, finely diced, sugar, white vinegar, whole-grain german mustard, ground black pepper, chopped fresh parsley, rosemary, thyme, salt

turkey, cheddar cheese, low fat, lettuce, shredded, tortillas , whole wheat, onion, sliced, green pepper, sliced, tomato, chopped, olive oil, corn

turkey, thyme, salt , to taste, pepper , to taste, olive oil, mango, peeled and chopped, coriander, white pepper, lime

swiss cheese, diced, potatoes, boiled, peeled, and cubed, celery, chopped , include top of stalks, nuts, chopped, mayonnaise, prepared mustard, worcestershire sauce

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

turkey pan drippings , fat skimmed, water, turkey legs, garlic, crushed, bay leaf, dried thyme, ground black pepper to taste, all-purpose flour, milk, cubed cooked turkey, red potatoes, diced, onion, quartered and sliced, carrots, sliced, stalks celery, sliced

water, condensed cream of chicken and mushroom soup, condensed cream of mushroom soup, chopped onion, chopped green bell pepper, chopped red bell pepper, turkey legs, potatoes, cut into chunks, salt to taste, seasoned meat tenderizer, ground black pepper to taste, garlic powder to taste, uncooked long grain white rice, water

ghee or 2 tbsp oil, onions, chopped, serrano peppers, chopped, garlic cloves, minced, salt, ground turmeric, cinnamon, ground cumin, ground cardamom, chili powder, ginger, peeled & shredded, lean ground turkey, sweet potatoes, peeled & diced into bite-size pieces, coconut milk (i use the light kind ), water, tomato paste, palm sugar or 1 tbsp brown sugar, frozen peas, garam masala (optional)

turkey breast tenderloins (8 oz each), butter, sweet potatoes, drained, dried cranberries, maple syrup, orange juice, ground cinnamon, cornstarch, cold water

potatoes, peeled and cut into 1/2-inch cubes, butter, cubed, half-and-half cream, salt, pepper, cubed cooked turkey breast, shredded monterey jack cheese, flour tortillas (8 inches), warmed, butter, melted, canned pumpkin, minced chipotle pepper in adobo sauce, salsa, shredded parmesan cheese, heavy whipping cream

swiss chard (stems and leaves), rinsed, vegetable oil , plus as needed, kosher salt, yukon gold potatoes, cut into 1/2 inch dice, onion, chopped, minced garlic, fresh ground pepper, cojito cheese, crumbled, divided, corn tortillas, tomatillos (about 12 oz), husked and well rinsed, kosher salt, onion, coarsely chopped, garlic, chopped, jalapeno chile (with seeds), chopped fresh coriander ( cilantro), suggestions : sour cream, make the enchiladas filling : strip the leaves from the stems of the swiss chard, and chop the leaves and coarsely slice the stems; and set aside.

turkey breast tenderloins, butter, sweet potatoes, drained, dried cranberries, maple syrup, orange juice, grouind cinnamon, cornstarch, cold water

swiss chard, onion, potato, french aged comte cheese (grated ), parmesan cheese (grated ), oregano, eggs, sheets phyllo dough (i used whole wheat), olive oil

scraps , bite-size pieces, or thin slices skinned cooked turkey, turkey gravy (or purchased), mashed potatoes (see notes ), shredded jack cheese (plain or with chilies), salt and pepper