|Turquoise: A Chef's Travels in Turkey|
|by Greg Malouf|
With terrain from rugged mountains to idyllic coastline Turkey has become a sought-after travel destination enjoyed not only for its beauty but it...
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In large skillet, ... boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken or turkey. Heat thoroughly. Serve over noodles, toast or rice.
In large skillet, cook and stir mushrooms in butter until tender. Blend in flour, salt and pepper. Cook over low heat until mixture is bubbly. Remove ...
Cook celery, carrots and peas in water (reserve 1 1/4 cups hot water from vegetables) until tender. Melt butter, add flour to make a paste, then add ...
Saute mushrooms, green ... Pour mixture over turkey; add carrots ... in oven at 350 degrees for 35 minutes. Serve over toast, noodles or mashed potatoes.
Saute until green ... to 3 cups turkey (cut into small ... Pepperidge Farms frozen tart shells baked or pour over noodles. Add a little sherry, if desired.
Cook first 3 ingredients in the butter for 5 minutes. Blend in flour and seasonings. Gradually add milk and cook, stirring until thickened. If gravy ...
Saute pepper and onion. Mix in remaining ingredients. Cook slowly for 1 hour. Serve in patty shell, top with cashews.
In a skillet, ... is thickened. Add turkey, mushrooms (with ... boiling, stirring often. Reduce heat to low, cover and simmer 5 minutes. Serve over biscuits.
Cook peas, drain and set aside. Place butter and onion in a 3 quart glass casserole dish. Cover and microwave 2-3 minutes or until tender. Stir in ...
Cook noodles until tender. Cook celery and green pepper in small amount of boiling water for 5-10 minutes. Add to noodles. Mix soup, milk, and salt; ...
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