Recipes

Place Turkey Breast Tenderloins in a plastic bag. Add 3 tablespoons soy sauce and garlic; close bag securely, turning to coat. Refrigerate at least 30 minutes or up to 4 hours. Prepare barbecue grill. In a large bowl, whisk together peanut butter and vegetable oil. Whisk in remaining 1/4-cup soy sauce, vinegar, sesame oil, ginger and chili oil. Cook vermicelli according to package directions. Combine carrots and bell pepper in microwave safe dish. Cover and cook at high power 1 minute. Add snow peas; cover and continue cooking 1 minute or until crisp-tender. (Or, vegetables may be blanched in boiling water just until crisp-tender.) Drain tenderloins, reserving marinade. Grill over medium coals 12 to 14 minutes or until no longer pink in center, turning occasionally and brushing with reserved marinade during the first six minutes of cooking. Transfer to carving board; cut each tenderloin lengthwise in half and then cut crosswise into 1/4-inch thick slices. Add turkey and, if desired, green onions to noodle mixture; toss well. 1 package JENNIE-O TURKEY STORE� Teriyaki Turkey Breast Tenderloin red pepper flakes - 1/4 cup plus 3 tablespoons soy sauce - 2 teaspoons fresh minced garlic - 2 tablespoons peanut butter - 3 tablespoons vegetable oil - 2 tablespoons seasoned rice vinegar - 2 teaspoons dark sesame oil - 1/2 teaspoon bottled or fresh minced ginger - 3/4 teaspoon hot chili oil or 1/2 teaspoon crushed red pepper flakes - 8 ounces vermicelli or thin spaghetti, broken in half - 1/2 cup packaged julienne-cut carrots - 1 red bell pepper, cut into short, thin strips - 1 1/2 cups fresh snow pea pods, cut lengthwise into thin strips - 1/2 cup diagonally sliced green onions (optional)