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
Written cooking instructions as an idea can be traced far back into the distant past, at least as far back as pharonic Egypt, and maybe further still. Interesting though that maybe, these, old cook books were just simple pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. As we move into The time of the roman empire around 25BC a roman called Apicius created a few scripts detailing recipes cooked by wealthy Romans. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvre, main course and afters, something we still use today. This early Roman chef tells us how the ancient cooks used a wide range of spices and herbs, including a few that are still present in modern kitchens such as basil, fennel and parsley. Moving our culinary historical trip onwards, we find two recipe books published in the 14th Century ; a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these are not about the curry that is familiar to us all today, but rather recipes for the types of meals prepared for the upper classes. In the 15th century, people returning from the crusades brought us many foods and spices from middle-east cuisine, including basil and coriander. The introduction of these new herbs and spices prompted a torrent in manuscripts on food, most of which are now in private libraries. Over the next few hundred years, the families of Europe competed to serve up the most extravagent banquests, and because of this the best cooks and their recipe collections were highly sought after. Even so, it wasn`t until the nineteenth century that formal cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, testing, and recording popular recipes of the day. When we get to the 1900s, cookbooks were in great demand, as a result of higher levels of literacy, people having more spare time and being a little richer. |
We hope you enjoy this Caribbean Turkey recipe.
