* Exported from MasterCook *

CARIBBEAN GRILLED TURKEY

Recipe By :Developed by Food Marketing Support Services, Inc. June 1995
Serving Size : 6 Preparation Time :0:20
Categories : 5-10G Low Carb Poultry Turkey
Regional Caribbean Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg turkey breast tenderloin
2 tbsp peach preserves
2 lg green onions
4 garlic clove
1 tsp hot pepper sauce
1/4 tsp black pepper
1 tsp salt
2 tbsp lime juice
1 tsp lime zest
1 tsp soy sauce

To outdoor grill, lightly spray unheated grill rack with nonstick cooking spray. Prepare grill for medium direct heat cooking. In food processor or blender, puree preserves, green onions, garlic, hot pepper sauce, pepper, salt, lime juice, lime peel and soy sauce. Spread tenderloins with the purée. Place tenderloins on rack over medium hot grill. Turn frequently for even cooking and browning. Cook tenderloins for about 20 minutes or until meat is no longer pink.
To broi/Grilll: Spread tenderloins with the purée and place on broiler pan sprayed with nonstick cooking spray. Broil 6 minutes. Turn over; brush with purée and return to broiler for about 5 minutes. Brush again with purée and broil for another 4 to 5 minutes until tenderloin reaches 170º on meat thermometer.

Makes 4 to 6 servings.

Description:
"Welcome to the islands where sweet and spicy are a way of life year
round."
Cuisine:
"Caribbean"
Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"© 1998 Butterball Turkey Company"



Cuisine:
"Caribbean"











- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1391 Calories; 69g Fat (46.0% calories from fat); 175g Protein; 6g Carbohydrate; trace Dietary Fiber; 581mg Cholesterol; 993mg Sodium. Exchanges: 0 Grain(Starch); 24 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com







Nutr. Assoc. : 5332 0 0 0 0 0 0 0 0 0