CURRIED TURKEY RECIPES

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RECIPES - SIMPLE TURKEY SANDWICH - APPLEGATE



Recipes - Simple Turkey Sandwich - Applegate image

Smashed avocado adds a welcome creaminess to this classic turkey sandwich with LTO.

Total Time 15 minutes

Yield 1 sandwich

Number Of Ingredients 8

½ ripe avocado, pitted and peeled
2 slices rustic whole wheat bread
1 tablespoon mayonnaise
4 to 5 rounds of very thinly sliced red onion
2 pieces red oak or green leaf lettuce
2 slices ripe tomato
3 to 4 slices Applegate Naturals®
Oven Roasted Turkey

Steps:

  • Using a fork, lightly mash the avocado over one slice of bread. Spread the mayonnaise over the other slice of bread. Scatter the onions over the avocado. Top with the lettuce, tomato and turkey. Lay the remaining slice of bread over top and cut in half. Sandwich can be made up to 4 hours in advance and kept, tightly wrapped, in the refrigerator.

CURRIED EGG SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME



Curried Egg Salad Recipe: How to Make It - Taste of Home image

A curry kick gives this egg salad big appeal. We love it when the weather gets warm. —Joyce McDowell, West Union, Ohio

Provided by Taste of Home

Categories     Lunch

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 6 sandwiches.

Number Of Ingredients 8

1/2 cup mayonnaise
1/2 teaspoon ground curry
1/2 teaspoon honey
Dash ground ginger
6 hard-boiled large eggs, coarsely chopped
3 green onions, sliced
6 slices whole wheat bread
Optional: Tomato slices and cracked pepper

Steps:

  • Mix the first 4 ingredients; stir in eggs and green onions. Spread on bread. If desired, top with tomato and sprinkle with pepper.

Nutrition Facts : Calories 273 calories, FatContent 20g fat (4g saturated fat), CholesterolContent 188mg cholesterol, SodiumContent 284mg sodium, CarbohydrateContent 14g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 10g protein.

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I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael’s excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael’s childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I’ve been messing with it ever since. Please note: You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.
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  • To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.
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RECIPES - SIMPLE TURKEY SANDWICH - APPLEGATE
Smashed avocado adds a welcome creaminess to this classic turkey sandwich with LTO.
From applegate.com
Total Time 15 minutes
  • Using a fork, lightly mash the avocado over one slice of bread. Spread the mayonnaise over the other slice of bread. Scatter the onions over the avocado. Top with the lettuce, tomato and turkey. Lay the remaining slice of bread over top and cut in half. Sandwich can be made up to 4 hours in advance and kept, tightly wrapped, in the refrigerator.
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A curry kick gives this egg salad big appeal. We love it when the weather gets warm. —Joyce McDowell, West Union, Ohio
From tasteofhome.com
Reviews 4.6
Total Time 15 minutes
Category Lunch
Calories 273 calories per serving
  • Mix the first 4 ingredients; stir in eggs and green onions. Spread on bread. If desired, top with tomato and sprinkle with pepper.
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I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael’s excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael’s childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I’ve been messing with it ever since. Please note: You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.
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  • To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.
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I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael’s excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael’s childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I’ve been messing with it ever since. Please note: You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine caribbean
  • To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.
See details


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From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine american
  • Heat the canola oil in a nonstick griddle or large nonstick frying pan over medium-high heat. (Alternately, spray the griddle or pan with pan spray.) When you can feel the heat while holding your hand just above griddle or pan, cook the patties for five minutes on each side. Serve on buns, with the condiments of your choice.
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