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
0: Reserve 1 cup flour
1: In large bowl, combine remaining flour (3 1/4 c), sugar, salt, yeast and cheese
2: heat milk and mustard until very warm (about 125F) and stir in dry ingredients
3: Mix in enough reserved flour to make soft dough that does not stick to bowl
4: Knead on lightly floured surface until smooth and elastic, about 8 minutes
5: Cover and let rest on floured surface 10 minutes
6: Divide dough into 16 equal pieces
7: Roll each piece into 20 inch rope
8: On lightly greased baking sheets, shape into pretzels; curve ends of each rope to make circle, cross ends at top, twist ends once and lay over bottom of each circle
9: Cover and let rise in warm, draft-free place 15 minutes
10: Brush tops with water and sprinkle with coarse salt and sesame or poppy seeds, if desired
11: Bake in preheated 375F oven 12 to 15 minutes or until golden
12: remove pretzels to cooling racks
13: From Gemini's MASSIVE MealMaster collection at www
14: synapse
15: com/~gemini