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Cajun Cooking, Deep Fried Turkey Recipe, Golf Joke, Members Recipes, Requests and Answers. ***************************************** Hi Y'all, Okay, is everyone ready for Christmas yet? If you haven't got our presents yet, you only have 18 more shopping days left! :o) On the serious side, I haven't even started yet! ***************************************** ~~Turk ???N??™ Surf Electric Turkey Fryer/Seafood Kettle~~ This big electric fryer is deep enough to fry a 14??“lb. turkey; wide enough to boil a lobster; and powerful enough to steam vegetables! http://www.cajuncookingrecipes.com/electric_turkey_or_seafood_fryer.htm Electric Turkey Fryer/Seafood Kettle ***************************************** More Wild game Recipes Added! http://www.cajuncookingrecipes.com/wildgamerecipes/wild_game_recipes_elk.htm Elk Recipes http://www.cajuncookingrecipes.com/wildgamerecipes/wild_game_recipes_frog_legs.htm Frog Leg Recipes http://www.cajuncookingrecipes.com/wildgamerecipes/wild_game_recipes_goose.htm Goose Recipes ***************************************** Today's Recipe: Deep Fried Turkey Recipe Ingredients: 1 12-16 lb Whole Wild Turkey 1/3 cup Red Wine Vinegar 1/3 cup Olive Oil 1/3 cup Dry sherry 6 tsp Garlic powder 5 tsp Lemon pepper 5 tsp Onion powder 2-3 tsp Cayenne Pepper 2 tsp paprika, 1 tsp cumin 2 tsp black pepper 1 tsp sugar 1 tsp oregano 1 tsp basil 5 gallons Peanut oil Directions: Blend all the ingredients well and let stand 2 hours. Strain marinade and place in an injection needle. Inject the marinade into all parts of the bird. Place the bird in a large plastic bag and allow the marinade to disperse throughout the bird for at least 2 hours. Turn the bag and massage the bird occasionally. Preheat the cooking oil to 350-375 in a kettle large enough to hold the entire bird. Tie the legs of the bird together with wire. (It helps hold the bird together and provides a way to lift it in and out of the oil.) Carefully place the bird into the oil and deep fry 3-1/2 to 4 minutes per pound. You can try using a sturdy broomstick, or even an oar to lift the bird. Be careful when frying a turkey! It is VERY hot. It helps to have two people to lift the bird. You can usually re-use the oil up to 3 or 4 times. Filter it first through a fine strainer to remove food, and particles. Then strain it through cheesecloth. Store in fridge or freezer. If the oil smells rancid, or pops or smokes, do not re-use it. Posted under Cajun Recipes at: http://www.cajuncookingrecipes.com/cajun/cajun.htm Cajun Recipes ***************************************** Requests From Readers, Can You Please Try And Help Them Out? Posted by Rosemary at the message board under "Request Recipes". "I am looking for a recipe that is for a fish dip. I have had the smoked fish dip in FL. and the white fishdip in MI. and love them both but can't find a recipe or them." Have a question, or looking for a recipe? Just ask for it at the message board under "Recipes" in the forum titled: "Request Recipes" Did I miss a request or answer? Please let me know! http://www.cajuncookingrecipes.com/cgi-bin/messageboard/cutecast.pl Message Board ***************************************** Today's Joke: Sent to us by Elvajerry, posted at the message board by Admin under View And Add Jokes- Thanks!) Golf Joke 2 guys are out golfing...right as one guy is ready to chip on to the green, a funeral procession drives by...the man stops in midswing.. removes his hat, closes his eyes and bows his head... Want to read the rest of the joke, or add your own? Just go to the message board under View and Add jokes! http://www.cajuncookingrecipes.com/cgi-bin/messageboard/cutecast.pl Message Board ***************************************** Handy Cooking Measurement Guide 3 teaspoons = 1 tablespoon 1 1/2 teaspoons = 1/2 tablespoon 4 tablespoons = 1/4 cup 8 tablespoons = 1/2 cup 16 tablespoons = 1 cup 1 cup = 1/2 pint 2 cups = 1 pint 4 cups = 1 quart 2 pints = 1 quart 1 cup = 8 fluid ounces 32 ounces = 1 quart 2 quarts = 1/2 gallon 4 quarts = 1 gallon 1 stick of butter = 8 tablespoons = 1/2 cup Handy Cooking Measurement Guide (with metric equivalents) These were sent to us by Paddy, thanks so much, we really appreciate it! 3 teaspoons = 1 tablespoon = 15 ml 1 1/2 teaspoons = 1/2 tablespoon = 7.5 ml 4 tablespoons = 1/4 cup = 60 ml 8 tablespoons = 1/2 cup = 125 ml 16 tablespoons = 1 cup = 250ml 1 cup = 1/2 pint = 250 ml 2 cups = 1 pint = 500ml 4 cups = 1 quart = 1000ml or 1 litre 2 pints = 1 quart 1 cup = 8 fluid ounces 32 ounces = 1 quart 2 quarts = 1/2 gallon 4 quarts = 1 gallon 1 stick of butter = 8 tablespoons = 1/2 cup = approx 110 grammes ***************************************** As always, our main part of our website has recipes for Cajun, Mexican, Italian,Canadian Low Carb, Diabetic, cookies, and much more! We have free recipes from around the world! http://www.cajuncookingrecipes.com/ Cajun Cooking Recipes *Note: If you have visited any of these pages before, you may need to reload the page to see the recent additions. ***************************************** You can also post recipes,rate recipes,search recipes,print recipes in this section: http://www.cajuncookingrecipes.com/index.php Post,Rate, Search,Print Recipes ***************************************** I highly recommend the Recipe Gold Mine newsletter. Join them for great recipes, crafts, tips and sharing at Recipe Goldmine and Craft Exchange. To subscribe send mailto: 61956-subscribe@zinester.com ***************************************** Contact Us: Send cajuncooking@cajuncookingrecipes.com ***************************************** Receiving more than one copy of the newsletter? Please forgive our tranformation, and follow the instructions to unsubscribe in this newsletter. ***************************************** Thanks for reading everyone, ~~Peggy And That Wacky Quacky,Georgette! ***************************************** |
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