|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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Drain vegetables, reserving ... until translucent. Add turkey, bouillon, reserved ... thickened. Add vegetables. Heat until warmed through. Serve over rice.
Cook spaghetti in ... Add mushrooms and turkey, cook until ... cooked and piping hot, add entire contents to cooked spaghetti and mix and toss like a salad.
Cook onion in butter until tender; add turkey, celery, chestnuts, ... thick; add bean sprouts; serve with hot rice, almonds and chow mein noodles on top.
Add vegetables, ginger and all but 1/4 cup broth. Bring to boil over medium-high heat. Reduce heat, cover and simmer 20 minutes. Combine 1/4 cup ...
In a 3 quart kettle saute meat and drain off excess fat. Add celery, onions and the peppers. Salt and pepper, soup base and approximately 1/2 cup ...
Drain bean sprouts, reserving liquid. Cook onion in butter until tender, but not brown. Add chicken, celery, water chestnuts, broth and bean sprouts ...
Brown meat in ... Add 1 large can bean sprouts, drained. Mix together. Stir thickening into boiling chop suey. Cook 4 minutes stirring until thick enough.
In a large skillet, brown the ground turkey. Drain off ... and vegetable mixture, stirring until thick and bubbly. Serve over the rice. Makes 6 servings.
Spray a large ... cooked, add ground turkey breast. Cook until ... pasta to pot, simmer on low for 1/2 an hour. Add salt, pepper and hot sauce to taste.
Mix all ingredients (except onion rings) together. Put in casserole dish and bake at 350 degrees for 45 minutes. Sprinkle onion rings on top and bake ...
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