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
1/2 : c Soy sauce
2 : Pressed garlic cloves
2 : tb Fresh lemon juice
1/3 : c Minced parsley
1 : ts Oregano
1/2 : c Orange juice
1 : ts Pepper
1/2 : ts Grated lemon or orange rind
6 : lg Swordfish steaks 3/4" thick
ALMOND : ALMOND BUTTER
1/2 : lb Black Beans; soaked
1 : sm Onion; chopped
1 : sm Carrot
1/2 : Celery Rib
2 : oz Ham; chopped
2 : Jalapeno Peppers; stemmed
-and : -and diced
1 : Clove Garlic
1 : Bay Leaf; tied together with
3 : Sprigs Thyme
5 : c Water
2 : Cloves Garlic; minced
1/2 : ts Hot Pepper Flakes
1/2 : Lemon; juiced
1 : Lemon; juiced
1/3 : c Olive Oil
2 : tb Fresh Basil; chopped
24 : oz Salmon Steaks
8 : oz Shiitakes
1 : tb Olive oil
1 : tb Tamari
1 : tb Garlic, crushed
1 : ts Rosemary, minced
Salt : Salt & black pepper
1 : ts Maple syrup
1 : ts Sesame oil, otional
0: * You can use up to 4 1/2 cups of flour in this recipe depending on the weather
1: ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Pour the warm water into a warm bowl and add the yeast
2: Stir to dissolve then let stand until light and puffed, about 5 minutes
3: Add 1 1/2 cups of the flour, sugar and salt
4: Beat with an electric mixer on the lowest speed for 1 minute
5: Beat on medium speed for 2 minutes longer
6: Add the butter to the yeast mixture and beat for another 1 minute
7: On the lowest speed on the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating until the 4 eggs are used up and enough flour has been added to make a soft sticky dough
8: Continue to beat with the mixer or by hand, until the dough is glossy and elastic and pulls away from the side of the bowl
9: Stir in the cheddar cheese by hand
10: Cover and let rise in a warm place free from drafts until doubled in bulk, about 2 1/2 to 3 hours
11: When the dough has doubled in bulk, punch down and place in the refrigerator for at least 5 hours or better, overnight
12: Remove the dough from the refrigerator
13: Divide in half and cover and refrigerate the second ball of dough
14: Knead the remaining ball of dough on a lightly floured surface until soft and pliable
15: Divide the dough into 3 equal parts and roll each piece into a rope 12 to 16-inches long
16: Braid the ropes, starting in the middle and working toward each end
17: Pinch the ends together so seal them
18: Grease a large baking sheet and place the finished braid on one side of the sheet
19: Repeat with the refrigerated dough
20: In a small bowl beat the egg and milk together
21: Brush the braids with the egg mixture and let the braids rise in a warm place, free from drafts, until dough in bulk, about 1 1/2 to 2 hours
22: Do not cover
23: Midway through the rising time, brush with the egg mixture again
24: Preheat the oven to 400 degrees F
25: When fully risen, brush with the egg mixture for a final time and sprinkle evenly with the celery seeds
26: Bake for 40 minutes in the preheated oven until a wooden skewer or pick inserted in the braid comes out dry
27: Remove from the oven and from the baking sheet
28: Cool to room temperature, on wire racks, before slicing
29: File ftp://ftp
30: idiscover
31: co
32: uk/pub/food/mealmaster/recipes/mmcheese
33: zip