1/4 cup soy sauce
1/4 cup vegetable oil
1/4 cup white wine
2 tbsp lemon juice
1/8 tsp black pepper
1 small clove garlic, crushed
1 tbsp grated onion
18 tsp ground ginger
2 lb to 4 lb. turkey tenderlois, split (, also labeled scall
Directions
SOURCE: A Cook's Tour of Iowa by Susan Puckett, copyright 1988,
ISBN #0-87745-191-5 & 0-87745-289-X paper. MM format by Ursula R.
Taylor who got this from Tspn. in the June 1995 cookbook swap on
Delphi Cust 229.
These tenderlois are also served at the Iowa State Fair on hot dog
buns. Or also used as an entree for a family meal.
In a large, nonaluminum container, combine all ingredients. Cover
and marinate, refrigerated for 24 hours, turning occasionally.
Preheat grill.
Remove tenderloins from marinade; grill 3 to 4 minutes per side, or
just until turkey loses its pink color. Do not overcook. Makes 8 to
16 servings.
Servings: 8 to 16 svgs
Marinated Turkey Tenderloins Recipe brought to you by Recipe Ideas
Categories: Meat; Poultry; Turkey
The History of Recipes
It is quite feasible to follow the history of recipes way back into history, certainly as far back into history as the ancient Egyptians, and maybe even further. However, generally, these early recipes were just very basic hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to experts are a few clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. As our culinary historical trip moves on a few more years we find a couple of interesting cookery books published in the fourteenth century - a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books are not about the indian food that is familiar to us all today, but instead accounts of the types of food prepared by the cooks of the rich. In the fifteenth century, people returning from the crusades brought back many new foods and spices from the Middle-East, including spices like coriander, parsley, and rosemary. The introduction of these new foods and spices created an increase in recipe manuscripts, most of which are now in private libraries. Over the following few hundred years, the powerful and rich tried to serve the most extravagent banquests, and as a result the best chefs and their recipes became highly prized. Nevertheless, it was during the nineteenth century that haute cuisine and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, testing, and publishing the recipes of their peers. By the arrival of the 20th century, cookbooks are increasing in popularity as a result of increased literacy, people having increased free time and disposable income. The introduction of television gave us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes like those on this site. |
We hope you enjoy this Marinated Turkey Tenderloins recipe.
