1 package butterball turkey breast
2 tbsp peach preserves
4 green onions
4 garlic cloves
1 tsp bottled hot pepper sauce
1/4 tsp black pepper
1 tsp salt
2 tbsp lime juice
1 tsp shredded lime peel
1 tsp soy sauce
Directions: In food processor or blender, puree preserves, onion,
garlic, hot sauce, pepper, salt, lime juice, lime peel and soy sauce.
Spread tenderloins with the puree and place on broiler pan sprayed
with nonstick cooking spray. Broil 6 minutes. Turn over; brush with
puree and broil for another 5 -5 minutes until tenderloin reaches 170
degrees on meat thermometer. To outdooor grill; spray unheated grill
rack with nonstick cooking spray; cook tenderloins on rack over
medium hot coals for about 20 minutes, until no longer pink; turn
once or twice to prevent burning.
source Food Marketing Support Services, butterball submitted by marina
Servings: 6 servings
Caribbean Turkey Recipe brought to you by Recipe Ideas
The History of Recipes
We can track the history of `recipes` way back into history, in fact as far into history as the ancient Egyptians, and potentially, even further back. However, in the main part, these ancient cookbooks were just primitive hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to academics is a collection of clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated.
As we move into The time of the romans around 25BC a man called Apicius created a number of documents describing recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals were split into appetizers, main meal and desserts, a style of dining still practiced today. This early Roman chef recounts how the early Romans were skilled in the use of many herbs, including some familiar names like thyme, rue and dill.
Later, in the fifteenth century, knights returning from the crusades brought us many foods and spices from the holy lands, including spices such as parsley and basil. These new herbs and spices led to an explosion in recipe books, many of which are kept safe in academic collections.
During the next few centuries, the rich families of Wesstern Europe competed with each other to offer the most extravagent meals, and consequentially chefs and their recipe collections were at a premium. Nevertheless, it was during the 19th century that cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, verifying, and writing down recipes that were common in the better off homes of the day.
By the advent of the 20th century, cooking publications were in great demand, as a result of better eduction, more spare time and having more disposable income.
We hope you enjoy this Caribbean Turkey recipe.