Calypso Shrimp Recipe
| Fish And Seafoods
Type: Calypso Shrimp Free Cooking Recipe - Fish And Seafoods the best! Ingredients / Directions Bean Salsa -- (recipe follows)1/2 teaspoon grated orange peel1 tablespoon orange juice1 tablespoon vegetable oil1 1/2 teaspoons chopped fresh thymeOR1/2 teaspoon dried thyme leaves1 clove g
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rosemary and onion sauce
| General Recipes
Cooking receipe to make rosemary and onion sauce under category General Recipes. You may find some video clips related to this receipe below.rosemary and onion saucedelia smith1 rounded tablespoon rosemary leaves 1 large onion peeled and finely chopped25g butter25g plain flour175ml milk175ml vegetab
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Chocoholic Cookies
| Everyday Recipes
Cooking receipe to make Chocoholic Cookies under category Everyday Recipes. You may find some video clips related to this receipe below.Chocoholic CookiesRecipe By :Diane Mott DavidsonServing Size : 62 Preparation Time :0:00Categories : Formed Amount Measure Ingredient -- Preparat
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Cooking receipe to make Flaming Turkey under category Low Carb Recipes. You may find some video clips related to this receipe below.
Flaming Turkey
By : Ka3n
This is a great recipe for game birds. I used to call it Peppered Turkey until I moved to New Mexico and made it with Habanero peppers, most of it was too hot for me to eat and my hands felt like they were flaming for hours after I cut up those little orange devils. My first experience with Habanero Peppers. Caliente!! Warning: Habaneros are extremely hot!
The night before you roast the bird:
One turkey or game bird, washed and dried. Using a filet knife, cut small slits 1/2 long and various depths into the turkey.
Slice fresh Japapeno peppers and fresh garlic into long pieces.
Slide them deeply into the slits and then press the meat and skin back together. Do this all over the turkey. Cover the bird and refridgerate overnight.
Before roasting, uncover bird, rub butter and small amount of white pepper and salt inside and outside of the bird. Roast in the oven as you would any turkey. I like to slow roast mine with a loose tent of foil (not touching the bird) and add 1/2 cup of water to the bottom of the pan (we have no humidity here and they tend to dry out). Then uncover it the last hour to brown the skin crispy. Be sure to baste often as this makes the bird moist and flavorful. It
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