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Ingredients: 2 Pound(s) Yukon gold potatoes or small red new potatoes scrubbed 2 medium Cloves garlic peeled and coarsely chopped 5 Tablespoon(s) Diced smokey turkey or chicken 1/2 Teaspoon(s) Mustard; Dry 1/2 Teaspoon(s) Freshly ground black pepper 1/2 Teaspoon(s) Ground cumin 1/4 Teaspoon(s) Cayenne pepper 1/4 Teaspoon(s) Coleman's dry mustard 2/3 Cup(s) Fresh ground pepper to taste 1/3 Cup(s) Finely chopped parsley 1/4 Cup(s) Finely chopped cilantro 2 Jars (14oz) artichoke hearts drained and quartered 1 Jar (2oz) green olives pimento-stuffed drained and chopped 1 large Rib celery; diced Directions: 1. Place the potatoes in a steamer basket, set over boiling water, cover and steam 20 to 25 minutes, or until tender. Cool, peel and slice the potatoes; place in a large bowl. 2. Place the garlic in a food processor and chop finely. Add the lemon juice, salt, pepper, cumin, cayenne and paprika. Process to blend. Slowly add the olive oil, processing until the dressing is emulsified. 3. Combine the potatoes with the parsley, cilantro, smoked turkey, artichoke hearts, green olives and celery. Mix with the dressing and refrigerate until ready to use. Comments: For a vegetarian salad, omit the smoked turkey.
Check some related videos Similar recipes: Turkey barbecue for sandwiches Combine all the ingredients in a saucepan. Simmer for 10 to 15 minutes, or until the flavors are blended. Spoon the mixture over hamburger buns or toast. 1/4 recipe, not including bun - 176 calories, 3 lean meat + 2 vegetable exchanges 12 grams carbohyd Sweet potato and carrot puree 1. Scrub potatoes and cut a small, deep slit in the top of each. Set on the center rack of a a preheated 375øF. oven and bake for about 1 hour, or until potatoes are tender when pierced with a fork. 2. Meanwhile, peel and trim carrots and cut Karen's herb-oatmeal-potato bread SOURCE: Bread Machine Baking by Lora Brody & Millie Apter, copyright 1993, ISBN #0-688-11843-7. DIRECTIONS: Hitachi/Regal/Zojirushi (1) - Place all the ingredients except the sunflower seeds in the machine, program for Raisin B Smoked-salmon and cream cheese frittata 8 large eggs 1/2 cup whole milk 1/4 cup chopped fresh chives 1/4 cup chopped fresh basil 1/2 teaspoon black pepper 1/8 teaspoon salt 2 teaspoons olive oil or vegetable oil 2 oz cold cream cheese,cut into 1/2-inch pieces 3 oz thinly sliced smoked salmon, c Brocoli salad Toss and marinate 4 hours or overnight. Vichyssoise (chilled leek and potato soup) "Here is the mother of the family in all her simplicity. You'll note there's no chicken stock here, just water, leeks, potatoes, and salt in the soup base. However, you may include chicken stock if you wish, and you may certainly include mi Aunt jeanne's chicken salad Boil the chicken breasts in water until they are cooked thoroughly. Remove breasts from pot and cool on plate until they are easy to handle and cut. Chop up the chicken being very careful to remove all ligaments and grissle. Add onion, sweet pickle re Pineapple salad Shake oil, lemon juice, soy sauce, and brown sugar in tightly covered jar. Twist top from pineapple; cut pineapple into fourths. Cut fruit from rind; remove core and any "eyes." Slice each fourth lengthwise; cut crosswise into chunks. Pizzalinni greek salad dressing In a small but deep bowl, mix mustard, salt, egg and vinegar. Add oil one drop at a time, beating constantly, until about one-third of the oil have been added. (Once the mixture begins to thicken, oil can be added several drops at a time). Slowly beat in Sweet potato casserole -streusel topping While potatoes are baking, butter 13X9-inch baking dish. Pulse flour, brown sugar and salt in food processor until blended, about four 1-second pulses. Sprinkle butter pieces over flour mixture and pulse until crumbly mass forms, six to eight 1-second p Garden pasta salad Cook pasta according to package directions adding oil, drain. Put drained pasta in large mixing bowl, drain marinade from artichokes pouring over pasta. Add Italian salad dressing and garlic to pasta, cut artichoke hearts into quarters, add to pasta; gent Tomato feta salad Cut the cherry tomatoes in half and place them in a large bowl. Dice the feta in 1/4-inch dice, crumbling it as little as possible. Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss carefully a Alexis' sweet potato pie 1. Preheat the oven to 400 F. 2. Put the sweet potatoes in a large mixing bowl and mash with a wooden spoon or a potato masher. Set aside. 3. Combine the eggs, sugar, spices, salt, lemon rind, and cream in a small bowl and whisk together until Deb's hot artichoke dip 1) Combine cream cheese, mayonnaise, mustard and salt(opt) in top of double boiler over simmering water. Stir until smooth and well blended. 2) Add wine gradually. 3) Drain and slice artichoke hearts. 4) Add to mixture and check seasonings. 5) Transfer to Fettucine asparagus with shiitake and smoked bacon (Recipe is from Diane Pariseau of Triology Restaurant, St. Helena, Calif.) Saute bacon in skillet until crisp, remove to a plate. Drain off excess fat, then add olive oil to the skillet and cook the mushrooms until softened. Lightly blanch t Smoked salmon spread 1. Combine cheese and yogurt in blender. 2. Process until smooth. 3. Line a seive with 2 layers of cheesecloth. 4. Place over deep bowl. 5. Pour in cheese mixture. 6. Cover with plastic wrap. 7. Drain for 24 hours. 8. Put drained cheese in medium bowl. 9. 1-pot: cheesy turkey casserole Eggplant Tomato Sauce: Peel and chop eggplant. In heavy saucepan, heat oil over medium heat; cook eggplant, onion and garlic, stirring, for about 5 minutes or until softened. Add tomatoes, mashing with fork, basil, sugar, oregano and pepper; bring to boil Potato ala picante These impressive and easy-to-prepare "pleated" potatoes are an ideal accompaniment to all manner of meats, fish and poultry. Thanks to Ruth Krening of Fort Morgan, Colorado for sharing her recipe. Cut potatoes crosswise into 1/8" to Don's turkey mystery* Heat oil in a large, heavy skillet. Add onions & celery and saute ' intil onions start to turn trans- luscent. Add turkey, raisins, tomatos, soy sauce & vermicelli. Stir well and cover. Cook for 5 minutes then add the raisins. Cook covered fo Armenian potato salad with red onions and green pepper salt, pepper and cayenne pepper to taste Boil potatoes in their jackets until barely tender. Cool enough to handle, cut into generous bite-size pieces while still warm. Place potatoes in a large salad bowl along with onion rings and green pep Anja's mushroom and turkey loaf here is something else I threw together last night (open the fridge, see what's left and use it all up...), while it came out very tasty I think it will probably need a bit of refinement - I would appreciate comments from those of you experie Winter salad with lemon-mint dressing Prepare the dressing: In a small bowl, whisk together the garlic, lemon juice, sugar, salt, and pepper. Slowly add the olive oil, whisking until blended. Stir in the mint. Taste for seasoning. Prepare the salad: In a large bowl, combine the cabbage, fenne Baked spinach artichoke dip 1. Heat oven to 350?F. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper. 2. Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese. 3. Cover and bake about 20 minutes or until cheese is melted. Serve warm w "home made" potato soup Put all ingredients in cooker except evaporated milk and chives. Cover and cook on low 10-12 hours or high 3-4 hours. Stir in evaporated milk with masher before serving. Serve topped with chopped chives. Golden roast turkey 1. Remove giblets and neck from turkey; wash, and set aside. 2. Wash turkey thoroughly inside and out. Pat dry with towels. Remove any excess fat. 3. Prepare your choice of dressing. 4. Preheat oven to 325oF. 5. Spoon some of dressing into neck cavity of Sweet potato soup with buttered pecans Make the soup: In a kettle cook the onion, leek, garlic, and carrots with the bay leaf and salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened. Add the sweet potatoes, peeled, halved lengthwise, and slice Blueberry potato salad Prepare the dressing by combining the vinegar, oil, sugar, salt, basil, and pepper, blending well. In a large bowl, combine the dressing with the potatoes, mixing well. Stir in the blueberries, carrot and cucumber. Sprinkle with the chopped s Curried potato chowder CURRIED POTATO CHOWDER: In a large nonstick covered skillet that has been lightly sprayed with cooking spray, cook onions and garlic over low heat until onions wilt, about 15 minutes. Stir frequently. Uncover, stir in sugar, and continue to cook, stirrin Turkey enchilada with sour cream 1. Heat the 2 tablespoons oil in a wide frying pan over medium heat. Add chilies and garlic; cook, stirring, for 3 minutes. 2. Add tomatoes, onions, oregano and water. Bring to a simmer; then simmer, uncovered, stirring often, until thick, about 30 minute Sweet potato soup Melt butter in a large saucepan or Dutch oven over medium heat. Add onion; saute until onion begins to brown, about 5 minutes. Reduce heat to medium-low; cover and cook until onion is soft and nicely browned, about 10 minutes. Stir in sweet potato Orange-red onion salad In a large bowl, cover onion with boiling water; let stand 15 minutes. Drain, rinse with cold water, then pat dry. Chill airtight until very cold, about 2 hours. With a sharp knife, cut peel and white membrane from outside of oranges. Cut betwee Fruit salad #3 Mix all together well and let set overnight. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 Potato skins with cheese and bacon Bake potatoes at 425F for 1 hour or until done. Cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving 1/4 inch thick shell. Reserve pulp for another use. Place potato shells on a baking sheet. Spray inside of shells with cooking spray Barbecued turkey Wash the turkey inside and out and pat dry. Rub the entire surface as well as the cavity with lemon juice and sprinkle with salt and pepper. Place the turkey breast side up on the grill of a barbecue over medium hot coals, cover with a kettle lid, Green bean salad with fresh tomato chutney Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain; rinse with cold water and drain again. Pat dry. (Beans can be made 1 day ahead. Wrap in paper towels and store in resealable plastic bags; refrigerate.) C hop toma Smoked sausage italian bean soup 1. In soup kettle or 4-quart saucepan heat oil over medium heat. Add sausage and onion; saute 5 minutes, stirring occasionally. 2. Add tomatoes (with juices), water and bouillon; bring to a boil 3. Add pasta and beans. Reduce heat to low, cover and simm Turkey tuna If you buy unseasoned stuffing mix, add 1 teaspoon dried sage, thyme, or marjoram along with the poultry seasoning. Saute onion in butter until soft and add celery, stuffing mix, and seasoning. Heat, stirring constantly. Remove from heat and ad Chicken taco salad Completely dissolve gelatin in boiling water. Refrigerate until slightly thickened. Stir in remaining ingredients. Spoon into 4 (10-ounce or 1 1/2-cup) individual plastic containers (for brown bagging) or serving dishes. Refrigerate a Roast turkey with pan gravy * neck and giblets reserved Use with SUREFIRE STUFFING Roasted pepper and snow pea salad Preheat broiler or prepare a charcoal grill. Place peppers under broiler or on grill and cook on all sides until skin is well charred. When cool enough to handle, split peppers in half, core and discard charred skin. Cut peppers lengthwise into thin str Quick waldorf salad Combine apples, celery, pecans, and salt; toss lightly. Add sour cream and yogurt; toss again lightly. Mediterranean spring salad Cook potatoes in boiling salted water about 25 minutes or until tender; drain well, and cool slightly. Peel and thinly slice potatoes; place in a shallow bowl. Combine oil, lemon juice, garlic, oregano, and salt; mix well. Pour over potatoes 30-min turkey piccata Traditionally, piccata consists of seasoned and floured veal that is saut‚ed and served with a quick lemony sauce. It can also be perfectly made with turkey. [If turkey scaloppine is unavailable, turn 1 lb turkey cutlets into thin pieces by Potato cakes In a medium size bowl, combine potatoes, egg white, onion, flour, salt and pepper. Meanwhile, heat oil in a large skillet over medium high heat. When hot, put about 2 tablespoons potato mixture for each cake into skillet. Cook until well browned Iced banana berry salad 1. Stir sugar, sour cream, lemon peel, lemon juice, in a chilled small mixer bowl. 2. Beat chilled whipping cream at high speed until whipping cream peaks. 3. Fold whipped cream, vanilla, bananas, and berries into sour cream mixture. 4. Pour into ? cup di 7-up salad (aka martian guts) Heat 7-up® and lime Jell-O together in a saucepan until Jell-O is dissolved. Add marshmallows and stir until melted. Add cream cheese and remove from heat. Mix with whisk until the cream cheese is combined. Add drained pineapple and mix well. Put in re Pasta salad (good for picnics) Cook the tortellini according to package directions. Drain and rinse the artichoke hearts and cut them into quarters. Add the remaining salad makings (except the parmesan) and toss with the dressing. Give it a generous sprinkling of parme Zucchini fiesta salad * Cut crosswise in 1/4 inch-thick slices. ** Cut in half crosswise. *** Cut in 3/4-inch cubes. Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3 minutes). Plunge into ice water to cool; drain well. In a large bowl, com Italian chopped salad Whisk first 4 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. Place remaining ingredients in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper. Contributor: Bon Appetit September 1997 Sesame salad dressing Enjoyable on a garden salad.