Pancake Recepies

Fruit Yogurt Pancake Recipe

2 cups flour
5 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
4 eggs; slightly beaten
1 cup fruit flavored yogurt
1 cup water
4 Tbsp. melted butter

Combine dry ingredients in large bowl. Whisk together remaining ingredients and add to flour mixture. Preheat griddle, oil lightly, and ladle 1/4 cup batter onto griddle for each pancake. Cook until bubbly,
turn and cook until light brown.

Pumpkin Cheesecake

Out of several Thanksgiving Recepies, Pumpkin Cheesecake is truly popular delicacy. Given is the recipe of Pumpkin Cheesecake:

Ingredients:
16 ounces cream cheese -- softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1 dash ground cloves
1 dash nutmeg
1 ready-to-use graham cracker crumb crust --6 ounces or 9 inches

Preparation:
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Remove 1-cup batter; stir in pumpkin and spices.

Pour remaining plain batter into crust. Top with pumpkin batter.

Bake at 350?F for 40 minutes or until center is almost set.
Cool. Refrigerate 3 hours or overnight.

TURKEY STIR-FRY SUPPER Recipes

Here is some quick ideas for the cooking method of Turkey Stir-Fry Supper:

2-1/4 pounds turkey breast, boneless skinless
2 tablespoons vegetable oil
3/4 cup uncooked long grain rice
2 cans chicken broth, (14-1/2 ounces each) divided
5 tablespoons soy sauce
2 cloves garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon Pepper
1 package frozen broccoli spears, (10 ounces) thawed
1 pound carrots, thinly sliced
3 bunches green onions, sliced
3 tablespoons cornstarch
1 can bean sprouts, (14 ounces) drained

Cut turkey into 2-in. strips. In a Dutch oven or wok, stir-fry turkey in batches in oil for 5-7 minutes or until juices run clear. Set turkey aside. Add rice, 3-1/2 cups broth, soy sauce, garlic, ginger and pepper to pan; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Cut broccoli into 3-in. pieces. Add broccoli, carrots and onions to rice mixture; simmer for 3-5 minutes. Combine cornstarch and remaining broth; add to pan. Bring to a boil; cook and stir for 2 minutes. Stir in turkey and bean sprouts; heat through.

Turkey Rosemary Conventional Cooking Method

Turkey Rosemary is the one delicacy that makes Thanksgiving Recepies truly memorable.

Servings: 8

Amount Measure Ingredients Preparation
1/2 BONE-IN TURKEY BREAST (3 to 3-1/2 pounds)
1/4 Teaspoon salt optional
1/8 Teaspoon black pepper
1/4 Teaspoon paprika
2 Tablespoons margarine divided
1/2 Pound fresh mushrooms sliced or quartered
2 Tablespoons flour
1 Cup chicken broth
1/4 Cup sherry
1/4 Teaspoon dried rosemary crumbled

Sprinkle turkey breast with salt, pepper and paprika. Over medium heat, melt 1 tablespoon margarine in dutch oven large enough to hold breast. Brown breast on both sides. Remove from pan. Heat remaining margarine in pan and saute mushrooms 1 minute. Sprinkle flour over mushrooms, stirring constantly. Remove from heat and stir in broth, sherry and crumbled rosemary. Return to medium-
high heat and cook until thickened. Return turkey breast to pan, spoon sauce over and cover. Cook on low heat for 35 to 45 minutes or until juices run clear when pierced to the bone with a fork. Remove turkey to platter and slice. To serve, adjust seasonings in sauce to taste, and serve over turkey. * Your
meat clerk can cut a fresh or frozen breast in half upon your request.

Turkey Breast with Southwestern Cornbread Dressing

Turkey Breast with Southwestern Cornbread Dressing comes among a selected fun and tasty Thanksgiving recipes.

Servings: 12

In large bowl combine cornbread, muffins, chilies, red pepper, pine nuts, cilantro, parsley, basil, thyme, and oregano; set aside. In large skillet over medium-high heat, saute turkey sausage, celery
and onion 8 to 10 minutes or until sausage is no longer pink and vegetables are tender. Combine turkey mixture with cornbread mixture. Add broth or water if mixture is too dry; set aside. Loosen skin on both sides of turkey breast, being careful not to tear skin, leaving it connected at breast bone. Spread 1 tablespoon garlic under loosened skin over each breast half. Repeat procedure, spreading 1/4 cup cilantro over each breast half. Place turkey in 13-X 9-X 2-inch roasting pan, lightly coated with vegetable cooking spray. Spoon half of stuffing mixture under breast cavity. Spoon remaining stuffing into 2-quart casserole, lightly coated with vegetable cooking spray; set aside. Roast turkey breast, uncovered, at 325 degrees F. 2 to 2-1/2 hours or until meat thermometer registers 170 degrees F. in deepest portion of breast. Bake remaining stuffing uncovered along with turkey breast during last 45 minutes.