Drain pineapple, reserving 2 tablespoons juice. In a large bowl, combine the pineapple, turkey, celery, raisins and onion. In a small bowl, combine the mayonnaise, mustard, curry, salt, pepper and reserved pineapple juice. Stir into turkey mixture.
Cover and refrigerate until serving. Spoon onto lettuce leaves and top with grapes and almonds.
Cut pineapple into 1/2 inch thick slices; cut slices in half.
Melt butter in a skillet over medium heat; add pineapple, and saute 5 minutes; sprinkle with salt and pepper Spread cream cheese evenly on each bread half.
Layer bottom bread halves evenly with pineapple, turkey, and Swiss cheese; top with remaining bread halves.
Wrap sandwiches in foil and place in 350 degree oven.
Bake 10-15 minutes or until heated and cheese melted.
Cut into individual servings and serve hot.
Dip the turkey cubes in the egg and
Okay, now I have your attention with the title of the recipe; well it is the truth.
No matter what size turkey you have, no matter whether it is frozen or fresh, free range or grocery store no-name brand, this recipe works!!!!
Drain pineapple; reserve 1/2 cup juice. Reserve 2 pineapple slices for snack or other use.
Stir together teriyaki sauce and reserved pineapple juice in small bowl.
Mix together turkey, ginger, bread crumbs and 1/4 cup teriyaki mixture. Shape into 8 patties.
Grill patties, brushing with remaining teriyaki mixture, until brown and cooked through. Place pineapple slices on grill and cook until lightly golden brown.
Serve burgers on buns with cheese and pineapple.
f wine.
Stuff the turkey.
Have a glass of
Stir together Kikkoman Teriyaki Base & Glaze and reserved pineapple juice in a small bowl. Remove 2 tablespoons sauce for burgers.
Mix together turkey, ginger, Kikkoman Panko Bread Crumbs and 2 tablespoons Teriyaki mixture. Shape into 4 patties.
Grill patties, brushing with remaining Teriyaki mixture until desired doneness. Place pineapple slices on grill and cook until lightly golden brown.
Serve burger on buns with cheese and pineapple.
Drain pineapple, reserving juice; add water to juice to make 1 cup.
In large saucepan, combine juice mixture, broth, peas, mushrooms, celery, onion and soy sauce; bring to boiling.
Cover; simmer for 5 minutes.
Blend cornstarch with 3 tablespoons cold water; add to saucepan.
Cook and stir until thickened and bubbly. Cut up pineapple.
Stir pineapple, turkey and water chestnuts into saucepan; heat through.
Serve over hot cooked rice.
Serves 8.
ind, garlic & onion.
Place turkey in bag, add 1 cup
oom temperature.
Wash the turkey inside and out with cold
Combine cornstarch, soy sauce, salt and water; stir well. Toss turkey chunks in cornstarch mixture.
Drain pineapple, reserving 1/3 cup syrup.
In wok or medium skillet, heat 2 tablespoons of the oil.
Saute onion 3 minutes, stirring constantly.
Remove onion to a bowl.
Add 1 tablespoon oil to skillet; saute celery and water chestnuts 3 minutes, stirring constantly.
Add to onion.
In a large skillet, heat curry powder in butter, stirring, for 2 minutes.
Stir in onions; continue cooking, stirring frequently, until onions are softened.
Blend in flour and ginger; add chicken broth and pineapple.
Heat to boiling; simmer, uncovered, 5 minutes.
Stir in turkey.
Cover and simmer for 10 minutes longer, or until heated through.
Stir in lemon juice.
Serve with hot cooked rice.
Melt butter in skillet or wok. Add garlic, carrots, onions and mushrooms. Cook 3 minutes stirring frequently.
Drain pineapple, reserving juice.
To the juice, add vinegar, soy sauce and enough water to make 1 1/2 cups.
Add liquid, sugar and pepper to skillet and bring to a boil.
Stir in pineapple, turkey and rice.
Let stand 5 minutes.
Fluff with a fork and serve.
Combine all ingredients except pineapple and lettuce; chill. Before serving, stir in pineapple.
Serve in lettuce cups.
Serves 6.
Spray a 9-inch pie plate with cooking spray; sprinkle with crumbs.
In blender or food processor blend yogurt, egg, sugar and cornstarch.
Gradually add cream cheese; blend until smooth.
Pour into a large microwavable bowl.
Microwave on High (100%), whisking 3 times, 8 to 10 minutes or until it looks like chilled pudding.
Remove; stir until smooth.
Pour into pie plate.
Cover; chill 1 hour.
Top with Pineapple Topping.
Refrigerate several hours or overnight.
Makes 8 servings.
Mix pineapple and pudding in bowl. Gently stir in whipped topping.
Cut cake horizontally into thirds.
Spread 1/3 pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding.
Refrigerate at least 1 hour or until ready to serve. Garnish with your favorite seasonal berries.
an over medium heat, add pineapple juice and cornstarch. Stir constantly
he juice and set the pineapple aside.
In a bowl
Measure out 4 cups of turkey broth or leftover turkey gravy. If using
Season the turkey thighs then shape each into