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Deep Fried Turkey Recipe, Golf Joke, Members Recipes, Requests and Answers. - December 07, 2004

Hi Y'all,

Okay, is everyone ready for Christmas yet? If you haven't got our presents yet, you only have 18 more shopping days left! :o)

On the serious side, I haven't even started yet!
More Wild game Recipes Added:
Elk Recipes
Frog Leg Recipes
Goose Recipes
Today's Recipe:

Deep Fried Turkey Recipe


1 12-16 lb Whole Wild Turkey
1/3 cup Red Wine Vinegar
1/3 cup Olive Oil
1/3 cup Dry sherry
6 tsp Garlic powder
5 tsp Lemon pepper
5 tsp Onion powder
2-3 tsp Cayenne Pepper
2 tsp paprika, 1 tsp cumin
2 tsp black pepper
1 tsp sugar
1 tsp oregano
1 tsp basil
5 gallons Peanut oil


Blend all the ingredients well and let stand 2 hours. Strain marinade and place in an injection needle. Inject the marinade into all parts of the bird.

Place the bird in a large plastic bag and allow the marinade to
disperse throughout the bird for at least 2 hours. Turn the bag and massage the bird occasionally.

Preheat the cooking oil to 350-375 in a kettle large enough to hold the entire bird. Tie the legs of the bird together with wire. (It helps hold the bird together and provides a way to lift it in and out of the oil.) Carefully place the bird into the oil and deep fry 3-1/2 to 4 minutes per pound. You can try using a sturdy broomstick, or even an oar to lift the bird.

Be careful when frying a turkey! It is VERY hot. It helps to have two people to lift the bird.

You can usually re-use the oil up to 3 or 4 times. Filter it first
through a fine strainer to remove food, and particles. Then strain it through cheesecloth. Store in fridge or freezer. If the oil smells rancid, or pops or smokes, do not re-use it.

Posted under Cajun Recipes
Requests From Readers, Can You Please Try And Help Them Out?

Posted by Rosemary at the message board under "Request Recipes".
"I am looking for a recipe that is for a fish dip. I have had the
smoked fish dip in FL. and the white fish dip in MI. and love them both but can't find a recipe or them."

Have a question, or looking for a recipe? Just ask for it at the
message board under "Recipes" in the forum titled: "Request Recipes"

Did I miss a request or answer? Please let me know!
Today's Joke:
Sent to us by Elvajerry, posted at the message board by Admin under View And Add Jokes- Thanks!)

Golf Joke

2 guys are out golfing...right as one guy is ready to chip on to the green, a funeral procession drives by...the man stops in midswing.. removes his hat, closes his eyes and bows his head...

Want to read the rest of the joke, or add your own? Just go to the message board under View and Add jokes!
Handy Cooking Measurement Guide

3 teaspoons = 1 tablespoon
1 1/2 teaspoons = 1/2 tablespoon
4 tablespoons = 1/4 cup
8 tablespoons = 1/2 cup
16 tablespoons = 1 cup
1 cup = 1/2 pint
2 cups = 1 pint
4 cups = 1 quart
2 pints = 1 quart
1 cup = 8 fluid ounces
32 ounces = 1 quart
2 quarts = 1/2 gallon
4 quarts = 1 gallon
1 stick of butter = 8 tablespoons = 1/2 cup

Handy Cooking Measurement Guide (with metric equivalents)
These were sent to us by Paddy, thanks so much, we really appreciate

3 teaspoons = 1 tablespoon = 15 ml
1 1/2 teaspoons = 1/2 tablespoon = 7.5 ml
4 tablespoons = 1/4 cup = 60 ml
8 tablespoons = 1/2 cup = 125 ml
16 tablespoons = 1 cup = 250ml
1 cup = 1/2 pint = 250 ml
2 cups = 1 pint = 500ml
4 cups = 1 quart = 1000ml or 1 litre
2 pints = 1 quart
1 cup = 8 fluid ounces
32 ounces = 1 quart
2 quarts = 1/2 gallon
4 quarts = 1 gallon
1 stick of butter = 8 tablespoons = 1/2 cup = approx 110 grammes
As always, our main part of our website has recipes for Cajun,
Mexican, Italian, Canadian Low Carb, Diabetic, cookies, and much more!
We have free recipes from around the world!

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Thanks for reading everyone,
~~Peggy And That Wacky Quacky, Georgette!