Turkey Chow Mein With Almonds Food

TURKEY ALMOND SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. Add the turkey, cabbage, celery and green onions; toss to combine. Cover and chill for several hours. Just before serving, add the chow mein noodles, almonds and sesame seeds; toss to combine.

TURKEY CHOW MEIN CASSEROLE

Steps:

• 1. Stir broth slowly into Bisquick; pour into an ungreased 1 1/2 quart casseroles. (Mixture will be slightly lumpy- that's a good thing). Stir in remaining ingredients, except noodles. Bake uncovered in a 375^ oven about 40 minutes. Sprinkle noodles over top and bake 5 minutes more. Cool 5 minutes before serving. Serve with soy sauce, if desired. A nice tossed salad on the side- fantastic!

TURKEY CASSEROLE WITH CHOW MEIN NOODLES

Steps:

• In a large bowl, combine the turkey, corn and soup. Stir in the cheese, celery, 1/4 cup noodles, mushrooms, 1/4 cup almonds and green pepper. Pour into a greased 2-qt. baking dish., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining noodles and almonds. Bake 10-15 minutes longer or until heated through.

CRUNCHY TURKEY CASSEROLE

Steps:

• In a large bowl, combine soup and milk. Stir in the turkey, celery, onion, water chestnuts and soy sauce. , Transfer to a greased shallow 2-qt. baking dish. Sprinkle with noodles and almonds. Bake, uncovered, at 350° for 30 minutes or until heated through.

EASY TURKEY CHOW MEIN

Steps:

• In large skillet saute green pepper and celery in butter for 2 minutes. Add 1-3/4 cup of the broth. Blend remaining 1/4 cup of broth with cornstarch and soy sauce. Gradually add to skillet then add dry soup mix. Cook and stir until thickened. Add turkey, mushrooms, water chestnuts and bean sprouts. Heat through and serve immediately over rice and/or chow mein noodles.

QUICK ALMOND CHICKEN STIR-FRY

Steps:

• In a large skillet over medium heat, cook almonds in oil for 3 minutes. Add chicken; cook until meat is no longer pink, 5-7 minutes. , In a small bowl, combine cornstarch, broth, soy sauce, honey and ginger until smooth; add to chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add in peas. Cook and stir until heated through. Serve with pasta or rice.

TURKEY CHOW MEIN

Steps:

• In a large skillet, cook onion in oil over medium heat about 5 minutes.
• Add celery and garlic and cook 5 minutes more.
• Add turkey, mixed vegetables, broth and peas; cover and cook 5 minutes.
• Mix remaining ingredients together and add to skillet.
• Turn heat up to medium high.
• Cook, stirring constantly 2 to 3 minutes until sauce is boiling and thickened.
• Serve over chow mein noodles with rice and additional soy sauce if desired.

TURKEY CHOW MEIN

Steps:

• In a small bowl, combine cornstarch and 2 tablespoons water until smooth; set aside., In a large nonstick skillet or wok, stir-fry celery and onion in oil for 3 minutes. Add cabbage and mushrooms; stir-fry 2 minutes longer. Add the broth, soy sauce, sugar, garlic powder and remaining water; cook and stir until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey; heat through. Serve with rice.

CHOW MEIN TURKEY CASSEROLE

Steps:

• Mix all ingredients together reserving 1/4 bag of chow mein noodles for topping.
• Top the mixture with the remainder of the noodles.
• Bake at 350°F for 1 hour.

TURKEY CHOW MEIN

Steps:

• Saute sliced carrots and celery until just tender/crisp.
• Add broth but reserve about a cup of broth for corn starch.
• Add corn, water chestnuts and ginger.
• Mix cornstarch and reserved broth and pour it into the Chow Mein, it may take more or less than the 1/2 cup of corn starch.It can be mixed with the reserved broth or to water if you need more thickening.
• Add soy sauce to taste and then add turkey and bean sprouts. I like a lot of bean sprouts so I usually add more than 12 oz.
• Heat until thick and bubbly!
• Serve with rice or chinese chow Mein Noolles.

TURKEY CHOW MEIN WITH ALMONDS

Steps:

• In a large heavy skillet heat the vegetable oil until it is hot but not smoking and in it, stir-fry the onion, the cabbage, and the celery for 3 minutes, or until the cabbage is wilted. Add the sugar, the broth, the water, the soy sauce, and the sesame oil and simmer the mixture, covered, for 3 minutes. Stir the cornstarch mixture, stir it into the vegetable mixture, and bring the liquid to a boil. Stir in the turkey and simmer the chow mein until it is heated through. Serve the chow mein over the rice and sprinkle with the almonds.