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cooking recipe

Herb Roasted Turkey With Citrus Glaze (cooking recipe)

15 pounds Honeysuckle White Whole Turkey
3 lemons
2 limes
1 1/2 teaspoon salt
1/2 teaspoon black pepper, coarsely ground
1/4 cup dry white wine (or use alcohol-free wine)
1/4 cup brown sugar, packed
1 bunch fresh sage
1 bunch marjoram
1 bunch thyme

Remove giblets and neck from turkey, discard liver and reserve the rest in the fridge for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
Peel skin from lemons and limes to make rose garnishes (*see instructions below). Reserve in refrigerator. Squeeze enough juice from the lemons and limes to equal 2 Tbsp. each. Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle salt in the cavity. In a small bowl, mix the wine, brown sugar, and citrus juices; reserve for glaze. Gently loosen skin from the turkey breast without totally detaching the skin and carefully place 1 tablespoon each sage and marjoram under the skin. Replace the skin. Fold neck skin and fasten to the back with 1 or 2 skewers. Fold the wings under the back of the turkey. Return legs to tucked position. Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan. Rub turkey with salt, pepper, and oil. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone. Roast the turkey in a preheated 325 F. oven about 3-3/4 hours. During the last hour of roasting time, baste with the pan drippings. Be careful not to baste over the pop-up timer, as it may bake it shut. (Double check with the meat thermometer). During the last 30 minutes, baste with the citrus glaze. Loosely cover with lightweight foil to prevent excessive browning. Continue to roast until the thermometer registers 180 F. in the thigh, or 170 degrees F. in the breast. Alternative checks for doneness: Leg joint moves freely when the drumstick is rotated; or, when a fork is inserted into the deepest part of the leg joint the juices are clear.
Remove turkey from the oven and allow it to rest for 15-20 minutes before carving. Place on a warm large platter and garnish the platter with fresh herbs and lemon and lime roses.
Makes 22 servings at 6 ounces per portion.

*Prepare lemon and lime roses as follows: with a small sharp knife or vegetable peeler, cut a continuous thin 1-inch strip of peel. Avoid cutting into the white pith. Roll tightly, skin inside out, and secure with toothpicks. Reserve in a bowl filled with ice water until time for service.

Note: Alcohol-free wine may be substituted for the dry white wine.


cooking recipe

Southern Breakfast Grits and Greens
8 servings 12 minutes 2 min prep

3 cups whole milk
1-cup heavy cream
1-cup quick-cooking grits
6 tablespoons butter
1lb spinach or collard greens or mustard greens (just one or any combination)
11/2 cups freshly grated Parmesan cheese
Salt fresh ground black pepper

Combine the milk and the cream in a heavy pan and heat to just under a boil. Stir in the grits and cook 5-10 minutes, stirring often to prevent scorching. Remove from heat. Stir in 2 T of the butter. In the meantime, place the greens, still wet from washing, in a large skillet. Cook them with the rest of the butter over medium heat for about 5 minutes or until thoroughly wilted. Add the greens to the grits. Stir in the parmesan cheese and season with salt and pepper. Can be served as is, or you can pour in a greased casserole dish and top with a little more cheese, then broil.


cooking recipe

Spaghetti Alla Carbonara
3-4 servings 25 minutes 5 min prep

14 ounces spaghetti
7 ounces lean lard or bacon
4 eggs
1 clove garlic
3 tablespoons Parmigiano-Reggiano cheese, grated
Extra virgin olive oil
Salt & pepper

Chop the lard into small cubes about 1/2 cm high and brown it in a pan together with a few spoons of oil and garlic clove (which you will take out as soon as it starts browning).In a hot soup tureen carefully blend the eggs (two all and two only yolks) at room temperature together with grated cheese, seasoning it with salt and freshly ground pepper; you must obtain an homogeneous cream. The preparation of the sauce must take place when pasta is just about ready to be strained, so that it may immediately be poured into the tureen and mixed with the eggs and the crunchy and hot bacon. (The heat from the cooked pasta cooks the eggs.)


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