1 package butterball turkey breast
1 tenderloins
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
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
Categories: Poultry
The History of Recipes
We can trace the history of meal recipes far back into ancient history, in truth as far as the Egyptians, and maybe even further. In practice though, in the main part, these early records were just very simple pictorial recipes for preparing food.
In fact, the most ancient recipe in existence, according to food historians are some clay tablets in Sumerian which show the making 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 blissful. Later on, in Roman times around 25BC a roman called Apicius created a collection of scripts which described recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals were separated into appetizers, main course and afters, a very modern way of dining. He also describes how the early Romans were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern chefs for example thyme, rue and parsley. Later on in the 1400s, people returning from the crusades brought us many new foods and herbs from the holy land, including spices like rosemary and coriander. These new culinary innovations led to an increase in manuscripts on cooking, most of which are now in private collections. By the time we get to the 20th century, cookery publications are increasing in popularity mostly as a result of better eduction, people having increased spare time and having more money to spend. The arrival of television brings us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Caribbean Turkey recipe.
