turkey pot pie

• Question:-Does anyone have a good turkey pot pie recipe?
  I need a good turkey pot pie recipe that can feed a lot of people. One that might fill a 9 by 13 pan or larger.
  
  Answer:-TURKEY POT PIE
  
  2 c. turkey, cooked
  1 can carrots, (with liquid)
  1 can peas, (with liquid)
  1 can corn (with liquid)
  1 can green beans
  1 lg. onion (diced)
  2 tbsp. Mrs. Dash's garlic and herb spices
  
  Add all ingredients in large pot with 1 1/2 cups water. Cook on low for 1 hour. Make crust out of Bisquick, butter, and water. Roll out then place in casserole dish bottom. Pour turkey and vegetables in; cover with top crust. Bake in 350 degree oven for 35 minutes, or until brown. Serve with salad. Makes 2 to 3 pot pies
  
  
  
  m
• Question:-Whats a good side dish to serve with turkey pot pie?
  I made mini turkey pot pies for dinner tonight and I dont know what to serve with them. I think it would pair nicely with a fresh salad but my husband and I are big salad eaters and well, I would just like to serve something different. My pot pie is super creamy and had peas carrots onions and corn. So I dont want anything heavy on the side and probably not those vegetables. Thanks!
  
  Answer:-Green beans.
• Question:-What goes good with Turkey Pot Pie?
  I am making a Turkey Pot pie and was wondering what would look good and taste good to compliment the meal. (on the same plate) The pot pie consists of carrot, potato, turkey, turkey gravy and peas if that helps.
  
  Thanks alot!
  
  Answer:-It's kind of a complete meal with the crust, vegetables, meat and gravy. If I were fixing it for myself I would make myself a small romaine salad with tomatoes and scallions. Some people might think that too many vegetables. If I were serving others a side dish of fruit salad - melon chunks and grapes, is what I would serve. Or a light soup.
• Question:-what is the best way to make a turkey pot pie crust with Jiffy baking mix?
  I normally wold use grands biscuts or something on top, but wanted to try making an actual biscut type crust on top. I have had homemade pot pie before and the whole casserole is topped with a like 1 1/2 inch crust. How exactly would I do this using Jiffy mix?
  
  Answer:-Just lay a layer of biscuit dough atop the pot pie filling and bake. Mix up the jiffy mix like the recipe says for biscuits, roll it out, then move it on top of the casserole dish. Or, if you like, you can cut out biscuits and lay them on top-- either way.
• Question:-Can I put leftover stuffing in a turkey pot pie?
  I'm making a pot pie with yesterday's leftovers. It's my only questionable ingredient. I've never heard of it before, but why couldn't I? Is it going to taste awful? Does it matter if it's on the top or bottom?
  
  Answer:-Oh wow. I don't even like turkey unless it's sliced deli meat, but that sounds so good right now. I'm starving. Tell the hubby to hurry home and cut up the chicken for me. I really don't want to cut up raw chicken, the thought is grossing me out.
  
  What I'd do is put the stuffing on top instead of a crust.
• Question:-After you have made a turkey pot pie, can you freeze it?
  I would like to make 2 pot pies and freeze one for the future. Thank you for your response.
  
  Answer:-Preparation...
  Freeze pies or tarts with unbaked pastry. Store unbaked pie tops or tart shells separated with paper or foil.
  
  Packaging...
  Freezer or cling wrap. extra foil or polythene will hold shapes.
  
  Storage (mths)... 4-6
  
  Tips...
  Uncooked pastry will cook from the freezer.
  
  Good luck!...._;-)
• Question:-Can you taste the difference between chicken pot pie and turkey pot pie?
  I can't :-(
  
  I am talking about those frozen pot pies form the grocery stores..
  
  Answer:-I know exactly what Skwerl is talking about. The crust is so delicious, especially if you buy the mini ones and save the crust from the bottom for last.
  
  However, I digress. In answer to your question, yes I can. I usually buy the Great Value ones from WalMart and I like the turkey ones better than the chicken.
  
  
  j0e
• Question:-How to make turkey pot pie?
  I have 5 lbs of turkey left over after thanksgiving. What to do with the left over?
  
  Answer:-Turkey Empanadas Grande
  
  "Pie pastry filled with a mixture of ground turkey, tomato, bell pepper, herbs and spices. A turkey twist on a Latin favorite, empanadas."
  
  INGREDIENTS:
  1 pound ground turkey
  1 clove garlic, minced
  1 cup chopped onion
  1/2 cup chopped green bell peppers
  2 cups chopped fresh tomato
  1 tablespoon dried parsley
  1 teaspoon dried cilantro
  1 teaspoon ground cumin
  1/2 teaspoon dried oregano
  1/2 teaspoon red pepper flakes
  1/8 teaspoon ground black pepper
  1 (15 ounce) package refrigerated pie crusts
  1 egg white, beaten
  
  DIRECTIONS:
  In a large skillet over medium-high heat, saute turkey, garlic, onion, and green pepper until turkey is no longer pink in center. Stir in tomatoes, parsley, cilantro, cumin, oregano, red pepper flakes, and black pepper. Stirring occasionally, cook over medium heat about 15 minutes or until most the liquid is reduced.
  Preheat oven to 400 degrees F (200 degrees C).
  Spray cookie sheet with non-stick oil. Unfold one pie crust in center of cookie sheet. Carefully spread one half of meat mixture to within 1-inch of one-half pie crust. Brush 1 inch of pie crust with egg white. Encase meat by folding other half of pie crust over meat mixture. Using a fork, press edges of crust together and pierce top of crust to make holes to allow steam to escape.
  Repeat steps 4 and 5 with remaining ingredients and pie crust. Bake at 400 degrees F. 20 to 25 minutes. To serve, cut each empanada into 4 wedges.
• Question:-If a recipe calls for cooked turkey (for turkey pot pie), how am I supposed to cook it?
  It says "3 cups chopped cooked turkey (about 1lb)".
  
  Am I just being stupid or what? Can I just buy a pound of turkey?
  Okay people. I KNOW about the left-over thing. But I want to eat this and I don't have leftover turkey! Is that not obvious?
  
  Answer:-boil it
  roast it
  microwave it
  
  or, buy a chunk of roasted turkey from the deli
• Question:-Does anyone have a good chicken or turkey pot pie recipe?
  Preferably one with potatoes, carrots, peas and onions? I find all kinds of pot pie recipes but none usually have the potatoes. I know it's easy to add but I'm not sure of how to prepare the potatoes before putting them into the recipe. Also if it could be one that is just as good as home made but uses store bought ingredients. Thank you!!
  
  Answer:-Brown 1-2 pounds of chicken (or hamburger) and shred it. You can saute in some garlic, onion, etc. Don't salt anything because the added ingredients are plenty salty.
  
  Add a can of chicken stock, a dry chicken gravy packet, a one pound bag of frozen mixed vegetables, and a can of cream of potato soup.
  
  Stir it all up and taste, adjust seasonings as you see fit. Cook it down a little bit so it is still juicy but not running with liquid, otherwise your crusts will be soggy.
  
  Crusts in their pie pans, arrange it all on a cookie sheet to keep your oven clean. Dock your bottom crusts, poke holes in the bottom with a fork...I use a deep dish crust, or you can make the little tart crusts or whatever. Pour your filling into the crusts, they can pile up pretty high. Cover with identical crust, slits for steam...egg wash on the crust if you like, and bake at 400 or so, to brown the crust.
  
  You can make your own crusts and build these pies in a 9x13 if you like. Bigger pie...more ingredients...double the amounts.

sopa

• Question:-What kind of harm can the SOPA Bill inflict?
  I have recently heard about the SOPA bill that might pass tomorrow and if it does, people say the internt could be ruined. Does this mean that DeviantART could be affected by this? I don't want that site shut down because of it.
  
  Answer:-
• Question:-Can some one please give the the recipe on how to make "sopa de camaron"(shrimp soup) ?
  I want to make my husband sopa de camaron stilo centro americano del salvador! A shrimp soup salvadorian style anyone knows how? Thanks!
  
  Answer:-I don't know how to make 'sopa de camarones' salvadorian style but i do cook it puerto rican style... it has to be somewhat similar....
  
  all you do is make your 'recaito' -which is recao/culantro (or you can use all cilantro if you can't find recao), green pepper (I use a mxture of cubanelle green peppers and aji dulce), onion, garlic and oregano (use all equal portions; 1 large onion, 1 large green pepper... and adjust your oregano and garlic to taste).. put the ingrediants in the blender and there's your 'recaito'...
  
  add some oil into a pot (or you can cook some tocino which is pork fat), once you cook the tocino, just add your 'recaito' and cook for a couple minutes. Add some water, a can of tomato sauce, a bay leaf, some salt and pepper.. whatever else you might want to add (look up the ingrediants they use in el salvador.. :) cook for a little bit longer and then add your shrimp..continue cooking until its done...
  this recipe is more of a stew that I cook along with seasoned rice, if you want more liquid add more liquid, you can add noodles or whatever else you want... i am pretty sure el salvador does a similar kind of soup because its all latin amercican.. i didn't give exact measurements its just used as a reference to give you an idea of how it may be done.. hope I could help :)
• Question:-What's a fast and simple way to make sopa using tomato sauce?
  What other ingredients are there?
  
  Answer:-Broth and whatever seasoning you like. Maybe a little oregano.
• Question:-How do you answer the question "Que hace Marta con la sopa?" in spanish and what does it mean?
  Please help me. I have tried translating it but i do not understand what it is asking. It has a picture of a girl adding salt to a pot.
  
  Answer:-
• Question:-Can anyone give me a recipe of "SOPA A LA MALAGUEÑA"?
  PLS HELP ME! I ALREADY BROWES THE NET AND I DONT GET ANY EXACT RESULTS ABOUT THIS.
  IT MUST BE GOOD FOR 10 PERSONS. THX A LOT
  
  Answer:-SOUP TO THE MALAGUEÑA
  
  Opinion by akadia on Prescriptions of Hot Soups, 03.03.02
  Valuation of the product by members
  
  Advantages: riquisima
  Disadvantages: none
  
  
  This sopita already me made my grandmother, since all my family is of Malaga, I hope that you like.
  
  INGREDIENTS:
  300 grams of clams
  1/4 kilo of prawns
  1/2 onion
  1/4 of kilo of tomatos
  1 pepper
  2 potatoes
  fine vermicelli
  saffron, pimentón, parsley, olive oil, you leave.
  PREPARATION:
  In a casserole with oil the perforated onion is fried finely. Before gilding, a little lies down to him of pimentón and the bare, clean and cut tomatos are added to him in pieces, as well as slight the pepper also clean and cut. While it is let pass slowly, the clams already well clean and washed in different waters open themselves to the steam. The broth which they give when opening them puts in the sofrito with a liter - or something more of water, you leave, pepper, saffron a little pricked parsley, the bare prawns, the clams without his cáscaraS, and potatoes in small pieces. Cooked potatoes, vermicelli are added, it is continued cooking 10 minutes, and it uses.
  Good that you aprobeche!
  
  I had to translate it to give it to you! - Lexi
• Question:-How do you cook the Mexican "Sopa"?
  Its pasta with some sort of oil based sauce maybe...I tried it from a friend one time, and loved it, but don't know how to make it.
  
  Answer:-Hi, is this it:
  http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24736,00.html
• Question:-Does anyone have a recipe for a mexican dish called Sopa?
  My grandmother used to make this for me all the time.
  All I remember is the coiled noodles.
  Anyone know an old family recipe for it
  Thanks for answering
  I remember the coiled noodles, chili powder and tomato sauce and her slapping my hand if I went to take the lid off the pot
  It came out more like a spaghetti
  Thanks Karen for reminding me that she did fry the noodles.
  and now I remember why she slapped my hand
  
  Answer:-Sopa is just soup. The trick to making it like the Mexicans do, is to slightly fry the uncooked pasta noodles in some oil first. Then you add the required amount of liquid,which I call my liquid soup base.
  
  Whey frying pasta, you need to be very attentive and stir it often, otherwise it can easily burn. When they change color slightly, that is the moment to add the liquid soup base. Fry the noodles for one minute, tops.
  Sometimes you will end up with one or two slightly burnt noodles. I suggest you fish them out before you add the liquid.
  
  For the liquid soup base I prefer to use fresh ground tomatoes, which you put in a blender with some salt, a slice of onion, some fresh parsley or cilantro and like two cloves of garlic. You will need some water to blend it all, otherwise it will not be easy. Blend it all on high speed and add the necessary water to complete something like four cups of liquid that you will then pour over the fried noodles.
  
  Once you pour the liquid over the fried noodles, heat it until it starts boiling. Lower the heat and allow it to cook for like 20-25 minutes, or until noodles are al dente, meaning soft on the outside, firm on the inside.
  
  Mexican noodles for soup come in various sizes and shapes. One very small package will do fine with four cups of liquid. The noodles tend to expand in the hot soup as they cook,so take this into account, when you make soup.
  
  In Mexico this is sopa de pasta, and depending on the shape of the pasta you can say sopa de estrellas *stars* , sopa de fideos *like angel hair*, sopa de conchitas *shell shaped*, etc. The tomato and other ingredients make it a very tasty addition to any meal. You can also use tomato puree instead of fresh ground tomato, but the taste is quite different, and one cube of chicken boullion. I use knorr suiza or rosa blanca.
• Question:-I am looking for recipe for Sopa de tortas?
  I am looking for the recipe that is made with shrimp. Preferrably an El Salvadorian recipe.
  
  Answer:-Take 10 eggs, mix them, add a package of dehydrated shrimp powder, if you can only get whole dried shrimp, pulverize them in a blender, add some parsley chopped, and drop by spoonfuls into hot oil, when cooked, drain on paper towels. The broth is made from a can of tomatoes liquified with a slice of onion and a piece of garlic, and water to the consistency you like and chicken bouillon to taste. This is traditionally made for lent of Fridays, so today is perfect, good luck.
• Question:-What do you think are the chances of the "Stop Online Piracy Act" (sopa) becoming law?
  Do you think the law will pass at the end? Its a really harsh law for a free speech country imho.
  
  Answer:-
• Question:-The history of sopa de tortilla?
  I absolutely adore the tortilla soup that my mom makes, which she figured out how to do just by reading a cookbook. I'm aware that it's a mexican soup, but am interested to know what region it comes from, etc. I know, a bit nerdy, but I'm just interested. If you know any history about tortilla soup, I'd love to know more. I don't need a recipe though!
  
  Answer:-well, in mexico, during the war, food supplies were limited. people took whatever they could and mixed it together. so the tortilla soup is chicken, toritilla, etc all mixed together. obviously, it tastes a lot better now then it did during the war, but that's it's history!

sopa

• Question:-What kind of harm can the SOPA Bill inflict?
  I have recently heard about the SOPA bill that might pass tomorrow and if it does, people say the internt could be ruined. Does this mean that DeviantART could be affected by this? I don't want that site shut down because of it.
  
  Answer:-
• Question:-Can some one please give the the recipe on how to make "sopa de camaron"(shrimp soup) ?
  I want to make my husband sopa de camaron stilo centro americano del salvador! A shrimp soup salvadorian style anyone knows how? Thanks!
  
  Answer:-I don't know how to make 'sopa de camarones' salvadorian style but i do cook it puerto rican style... it has to be somewhat similar....
  
  all you do is make your 'recaito' -which is recao/culantro (or you can use all cilantro if you can't find recao), green pepper (I use a mxture of cubanelle green peppers and aji dulce), onion, garlic and oregano (use all equal portions; 1 large onion, 1 large green pepper... and adjust your oregano and garlic to taste).. put the ingrediants in the blender and there's your 'recaito'...
  
  add some oil into a pot (or you can cook some tocino which is pork fat), once you cook the tocino, just add your 'recaito' and cook for a couple minutes. Add some water, a can of tomato sauce, a bay leaf, some salt and pepper.. whatever else you might want to add (look up the ingrediants they use in el salvador.. :) cook for a little bit longer and then add your shrimp..continue cooking until its done...
  this recipe is more of a stew that I cook along with seasoned rice, if you want more liquid add more liquid, you can add noodles or whatever else you want... i am pretty sure el salvador does a similar kind of soup because its all latin amercican.. i didn't give exact measurements its just used as a reference to give you an idea of how it may be done.. hope I could help :)
• Question:-What's a fast and simple way to make sopa using tomato sauce?
  What other ingredients are there?
  
  Answer:-Broth and whatever seasoning you like. Maybe a little oregano.
• Question:-How do you answer the question "Que hace Marta con la sopa?" in spanish and what does it mean?
  Please help me. I have tried translating it but i do not understand what it is asking. It has a picture of a girl adding salt to a pot.
  
  Answer:-
• Question:-Can anyone give me a recipe of "SOPA A LA MALAGUEÑA"?
  PLS HELP ME! I ALREADY BROWES THE NET AND I DONT GET ANY EXACT RESULTS ABOUT THIS.
  IT MUST BE GOOD FOR 10 PERSONS. THX A LOT
  
  Answer:-SOUP TO THE MALAGUEÑA
  
  Opinion by akadia on Prescriptions of Hot Soups, 03.03.02
  Valuation of the product by members
  
  Advantages: riquisima
  Disadvantages: none
  
  
  This sopita already me made my grandmother, since all my family is of Malaga, I hope that you like.
  
  INGREDIENTS:
  300 grams of clams
  1/4 kilo of prawns
  1/2 onion
  1/4 of kilo of tomatos
  1 pepper
  2 potatoes
  fine vermicelli
  saffron, pimentón, parsley, olive oil, you leave.
  PREPARATION:
  In a casserole with oil the perforated onion is fried finely. Before gilding, a little lies down to him of pimentón and the bare, clean and cut tomatos are added to him in pieces, as well as slight the pepper also clean and cut. While it is let pass slowly, the clams already well clean and washed in different waters open themselves to the steam. The broth which they give when opening them puts in the sofrito with a liter - or something more of water, you leave, pepper, saffron a little pricked parsley, the bare prawns, the clams without his cáscaraS, and potatoes in small pieces. Cooked potatoes, vermicelli are added, it is continued cooking 10 minutes, and it uses.
  Good that you aprobeche!
  
  I had to translate it to give it to you! - Lexi
• Question:-How do you cook the Mexican "Sopa"?
  Its pasta with some sort of oil based sauce maybe...I tried it from a friend one time, and loved it, but don't know how to make it.
  
  Answer:-Hi, is this it:
  http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24736,00.html
• Question:-Does anyone have a recipe for a mexican dish called Sopa?
  My grandmother used to make this for me all the time.
  All I remember is the coiled noodles.
  Anyone know an old family recipe for it
  Thanks for answering
  I remember the coiled noodles, chili powder and tomato sauce and her slapping my hand if I went to take the lid off the pot
  It came out more like a spaghetti
  Thanks Karen for reminding me that she did fry the noodles.
  and now I remember why she slapped my hand
  
  Answer:-Sopa is just soup. The trick to making it like the Mexicans do, is to slightly fry the uncooked pasta noodles in some oil first. Then you add the required amount of liquid,which I call my liquid soup base.
  
  Whey frying pasta, you need to be very attentive and stir it often, otherwise it can easily burn. When they change color slightly, that is the moment to add the liquid soup base. Fry the noodles for one minute, tops.
  Sometimes you will end up with one or two slightly burnt noodles. I suggest you fish them out before you add the liquid.
  
  For the liquid soup base I prefer to use fresh ground tomatoes, which you put in a blender with some salt, a slice of onion, some fresh parsley or cilantro and like two cloves of garlic. You will need some water to blend it all, otherwise it will not be easy. Blend it all on high speed and add the necessary water to complete something like four cups of liquid that you will then pour over the fried noodles.
  
  Once you pour the liquid over the fried noodles, heat it until it starts boiling. Lower the heat and allow it to cook for like 20-25 minutes, or until noodles are al dente, meaning soft on the outside, firm on the inside.
  
  Mexican noodles for soup come in various sizes and shapes. One very small package will do fine with four cups of liquid. The noodles tend to expand in the hot soup as they cook,so take this into account, when you make soup.
  
  In Mexico this is sopa de pasta, and depending on the shape of the pasta you can say sopa de estrellas *stars* , sopa de fideos *like angel hair*, sopa de conchitas *shell shaped*, etc. The tomato and other ingredients make it a very tasty addition to any meal. You can also use tomato puree instead of fresh ground tomato, but the taste is quite different, and one cube of chicken boullion. I use knorr suiza or rosa blanca.
• Question:-I am looking for recipe for Sopa de tortas?
  I am looking for the recipe that is made with shrimp. Preferrably an El Salvadorian recipe.
  
  Answer:-Take 10 eggs, mix them, add a package of dehydrated shrimp powder, if you can only get whole dried shrimp, pulverize them in a blender, add some parsley chopped, and drop by spoonfuls into hot oil, when cooked, drain on paper towels. The broth is made from a can of tomatoes liquified with a slice of onion and a piece of garlic, and water to the consistency you like and chicken bouillon to taste. This is traditionally made for lent of Fridays, so today is perfect, good luck.
• Question:-What do you think are the chances of the "Stop Online Piracy Act" (sopa) becoming law?
  Do you think the law will pass at the end? Its a really harsh law for a free speech country imho.
  
  Answer:-
• Question:-The history of sopa de tortilla?
  I absolutely adore the tortilla soup that my mom makes, which she figured out how to do just by reading a cookbook. I'm aware that it's a mexican soup, but am interested to know what region it comes from, etc. I know, a bit nerdy, but I'm just interested. If you know any history about tortilla soup, I'd love to know more. I don't need a recipe though!
  
  Answer:-well, in mexico, during the war, food supplies were limited. people took whatever they could and mixed it together. so the tortilla soup is chicken, toritilla, etc all mixed together. obviously, it tastes a lot better now then it did during the war, but that's it's history!