Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Stir stewed tomatoes and water together in a saucepan; bring to boil. Stir vegetable soup mix into the tomato mixture. Remove saucepan from heat, place cover on the pan, and set aside until the vegetables are hydrated, 3 to 5 minutes.
Reserve 1 cup of vegetable soup liquid. Drain the rest.
Place vegetables and reserved liquid into blender. Blend until finely grained.
Heat olive oil on medium. Add minced garlic and saute for approximately 2 minutes.
Add blended vegetable mixture to sauteed garlic. Add everything else.
Simmer for 15-20 minutes or until piping hot. Serve and enjoy.
With bouillon cubes, cook frozen vegetables until done, about 20 minutes.
Turn down heat and stir in cans of beef vegetable soup.
Stir well.
Ready to serve.
Saute onions and green peppers until tender; then add meat. Cook meat until it turns brown.
Drain.
Then add vegetable soup and water.
Simmer 10 minutes.
Serve on hamburger buns.
arge stock pot, bring the turkey stock to a boil.
ot, stir together the turkey drippings, water, turkey legs, garlic, bay leaf
In a large soup pot, brown the ground turkey in a little bit
Place all of the above ingredients except the flour and the milk into a large pot. Add enough water to cover everything by 1 inch.
Bring to a good boil and boil for 5 minutes.
Turn the heat down, cover and simmer for 30 minutes.
The vegetable need to be completely tender.
Mix the flour and milk together and then add it to the soup slowly while stiring the soup.
Return the soup to a simmer and simmer 10 minutes.
On this last simmer you need to stir the soup every 2 to 3 minutes to avoid sticking and scorching.
Heat oil in large soup kettle.
Add zucchini, mushrooms and garlic.
Cook 5 minutes over medium-high heat.
Add turkey, potatoes, carrots, peas, tomatoes, broth, cumin, salt and pepper. Bring to a boil, then lower heat and simmer, covered, 20 minutes or until potatoes and carrots are tender.
Cook onion in butter until tender.
Add water, bouillon cubes, turkey and vegetables.
Boil gently, covered, until vegetables are tender.
Stir a little milk into the flour until mixture is smooth. Add remaining milk, salt and pepper.
Add to soup.
Simmer, stirring occasionally, to prevent sticking until soup is slightly thickened.
Preparation.
In a large soup kettle, heat oil and saute onions and celery. Saute until vegetables are soft.
Add turkey, broth, all vegetables, rice, and herbs. Simmer 10-12 minutes until vegetables are tender crisps.
Stir in parsley and season with salt and pepper.
NOTE: Prepare the day before; cover and refrigerate for flavors to blend.
In a large saucepan cook the mushrooms, carrot, celery and onion in the margarine/butter until crisp-tender. Add 4.5 cups of water, the buillon, and 1/8 teaspoon pepper.
Bring to a boil and stir in the pasta. After returning to a boil, reduce heat and simmer uncovered for 5-8 minutes. You want the pasta to be still a little firm. Add the turkey, parsley and thyme. EAT! Yummy!
Fry up ground turkey and set aside.
Combine all other ingredients in 2 large pots.
You can substitute other vegetables of your choice other than corn, dry beans or peas.
Be careful not to overcook the garlic as it will turn bitter.
Bring to boil.
Reduce heat to med-low.
Cover and simmer for 25 minutes, until potatoes are tender.
Add turkey to soup mixture.
Remove bay leaf before serving.
Da-Licious!
In a large pan sprayed with Pam, cook the turkey until broken apart and browned.
Add all other ingredients, including some fluid from the canned vegetables to make a sauce.
Cover and simmer just 10 minutes.
In large pan sprayed with Pam, cook turkey until broken apart and browned.
Add all other ingredients including liquid from canned vegetables.
Cover and simmer 20 minutes.
Spray a large pan with Pam.
Cook turkey until broken apart and browned.
Add all other ingredients, including some fluid from the canned vegetables to make a sauce.
Cover and simmer about 20 minutes.
Serves 6 to 8.
In a soup kettle, combine broth, potatoes, carrots, celery and onions; bring to a boil.
Reduce heat, cover and simmer for 30 minutes or until vegetables are tender.
Add corn, beans, turkey, and chili powder.
Cover and simmer 10 minutes longer.
Yield:
14 servings (3 1/2 quarts).
Serving size:
1 cup.
Combine turkey and onions in a large
In a 4-quart Dutch oven or saucepan combine chicken or turkey broth and carrots.
Bring to boiling; reduce heat.
Cover and simmer for 10 minutes.
Stir in turkey, zucchini, rice, and thyme. Remove from heat.
Cover and let stand about 5 minutes or until rice is tender.
Stir in Alfredo sauce; return to heat and warm through.
If desired, serve with oyster crackers.