1 : 5-20 pound turkey
Salt : Salt and pepper
Vegetable : Vegetable oil
Onions : Onions cut into cubes
2 : Stalks celery cut into
-Inch : -Inch cubes
2 : Limes quartered
1 : Lemon quartered
1 : Orange & apple quartered
1 : qt Water
1 : /2 Stick butter
1 : Lemon thinly sliced
Mesquite : Mesquite or hickory chips
1 : Aluminum foil disposable pan
-And : -And roll of aluminum foil
1 : /3 lb Kangaroo fillet, trimmed
-and : -and cubed
2 : ts Coriander seeds, roasted
-and : -and ground
1 : ts Black pepper, freshly ground
2 : md Eggplants
1 : ts Garlic cloves, minced
1/8 : c Lemon juice
1 : tb Tahini
1/2 : ts Sea salt
1 : 3/4 oz Yoghurt, plain
2 : ts Parsley leaves, chopped.
40 : Habanero peppers; (150,000
-Scoville : -Scoville Units)
3 : oz Cup pure habanero powder;
-(150,000 : -(150,000 S.U.)
1 : c Cayenne powder; (40,000
-S.U.) : -S.U.)
1 : c Arbol; (redpepper) powder
-(20,000 : -(20,000 S.U.)
1/4 : c Guajillo powder; (3,500
-S.U.) : -S.U.)
12 : Garlic cloves
1 : White onion
Apple : Apple cider vinegar; (enough
-to : -to fill)
12 : oz Tomato paste
16 : oz Honey
1 : Lemon
1 : Lime
4 : 5-oz swordfish steaks (cente
1 : Ruby red grapefruit; peeled
2 : Oranges; peeled & sectioned
2 : Limes; peeled & sectioned
1 : Lemons; peeled & sectioned
1 : c Red, green, and yellow bell
1 : md Red onion; finely diced
1 : tb Cilantro; chopped
1 : tb Mint; chopped
1 : oz Tequila
1 : tb Corn oil
1 : ds Salt
1 : ds Black pepper
1/3 : c Worcestershire sauce
4 : tb Tabasco sauce
4 : tb Brown sugar
1/4 : c Lemon juice
1/4 : lb Margarine or butter
1 : tb Prepared mustard
1 : Bottle (32 oz) ketsup
1 : md Onion; grated
2 : Cloves garlic
1 : ts Barbeque spice
1 : c Hickory smoke barbeque sauce
6 : c Charcoal
-- : -- preferably willow
1/4 : c Tragacanth
1/2 : c Sandalwood powder
5 : c ;Water
1/8 : c Potassium nitrate
4 : Onions (1 per person)
Butter : Butter
Salt : Salt & pepper to taste
1 : c Olive or corn oil
1/2 : c Fresh lemon juice
1 : tb Worcestershire sauce
1/2 : ts Pepper
1/2 : ts Garlic salt
1 : pn Oregano
2 : lb Jumbo green shrimp
(deveined) : (deveined)
COCKTAIL : COCKTAIL SAUCE
11: Use 1/4 cup measure and drop batter onto ungreased cookie sheet
0: From: Elyse Nathanson <JordanzMom@AOL
1: COM> Date: Thu, 18 Jul 1996 09:00:31 -0400 These are the BEST chocolate chip cookies I've ever had
2: They extremely rich, BIG (which is important when you're talking about chocolate chip cookies) and thick
3: The recipe comes from a store in Louisville, KY called The Cheddar Box
4: Enjoy!!!! Preheat oven to 350 degrees
5: Toast pecans for 3-5 minutes
6: Cream butter, sugar and vanilla
7: Mix well
8: Add eggs, flour, salt and baking soda
9: Mix
10: Stir in nuts and chocolate chips
12: Bake for 18-20 minutes
13: Cool on the cookie sheet
14: Makes 29 cookies
15: EAT-L Digest 17 July 96 From the EAT-L recipe list
16: Downloaded from Glen's MM Recipe Archive, http://www
17: erols
18: com/hosey
19: