pan roasted bresse pigeon with chestnuts
| General Recipes
Cooking receipe to make pan roasted bresse pigeon with chestnuts under category General Recipes. You may find some video clips related to this receipe below.pan roasted bresse pigeon with chestnutsPiccione ripieno di castagneitalianriver cafe cook book6 bresse pigeons (not wild pigeons)6 slices pros
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Tea - Universality Tea
| Teas 2
Cooking receipe to make Tea - Universality Tea under category Teas 2. You may find some video clips related to this receipe below.Universality TeaThis tea helps you to blend into your environment with greater harmony. 1 part Cosmos1 part calendula1 part pineapple sage1 part marjoramPlace all herbs i
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Special Raisin Cream Pie
| Pie s 4U
Cooking receipe to make Special Raisin Cream Pie under category Pie s 4U. You may find some video clips related to this receipe below.Special Raisin Cream Pie This is a cream pie; served cold, but with the spices and fruit of a winter dessert.
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Ergolavi Recipe
| Greek
Type: Ergolavi Free Cooking Recipe - Greek Yes! Ingredients / Directions Directions: * 6 cup(s)s almonds * 3 cup(s)s sugar * 3 egg whites * 2 teaspoons vanilla Blanch almonds. Dry in ovenmash with mortar and pestleor pulverize in blender. Place sugaregg whitesand vanilla i
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Type: Cuban Thanksgiving Turkey Free Cooking Recipe – Thanks Giving
Wow!
Ingredients / Directions
1 (12-14 pound) turkey
fresh or thawed
Salt and fresh ground pepper
8 tablespoons unsalted butter
Marinade
1 head garlic
broken into cloves and peeled
1 tablespoon salt
1 teaspoon fresh ground pepper
1 1/2 teaspoons ground cumin
2 teaspoons dried oregano
1 cup(s) lime juice the day before
remove the giblets and any lumps of fat from the turkey cavities. Wash the turkey well and blot dry. Season the inside with salt and pepper. Loosen the turkey skin from the meat. To do so
start at the neck and tunnel your fingers
then whole hand
under the skin to separate the skin from the breast meat. Slide your hand down to loosen the skin over the thighs
drumsticks and back. Work carefully so as not to tear the skin.
Prepare the marinade. Mash the garlic and salt to a paste in a mortar with a pestle. Pound in the pepper
cumin
and oregano and last of all the lime juice or sour orange juice. If you do not have a mortar and pestle
puree the ingredients in a blender. Add 3 tablespoons marinade to the main cavity and 1 tablespoon to the neck cavity. Place the remaining marinade under the skin. Work over a roasting pan to catch any runoff from the marinade. Place the bird in a large plastic bag with any excess marinade. Marinate the turkey overnight in the refrigerator
turning several times.
Preheat the oven to 300 degrees F.
Thinly slice the butter and place half of the slices under the skin. Melt remaining butter. Truss the turkey and place it
breast side up
on a rack in a roasting pan. Brush the skin of the bird with some melted butter. Loosely drape a large piece of cheesecloth over the skin
then pour the remaining butter and marinade over the cheesecloth. Roast the bird for 2 hour(s). Baste with the juices and melted butter that collect in the pan. Lift the cheesecloth from time to time to keep it from sticking to the bird. Increase oven temperature to 350 degrees F and roast for 1 hour(s). Increase the heat to 400 degrees F and remove the cheesecloth from the turkey. Roast 15-20 minutes
basting frequently.
When cooked
the skin will be golden and the leg juices will run clear when pricked with a fork. the internal temperature should be 185 degrees F on an instant-read thermometer and the drumstick should feel loose when wiggled.
Transfer the turkey to a platter or cutting board. Let stand for 15 minutes before carving. Strain the pan juices and serve in a gravy boat on the side.
