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Enter Poem or Quote (Required)Required speak it as it was to be something for a world of people to love and admire. delicious and special. she wanted something that was flavored naturally. we determined that a sweet fruity flavor would be best. because she was cooking chicken and felt it was best to have as much chicken as vegetables she decided to make it easier on herself by using something large to marinate the birds in. she was cooking twenty game hens, and wanted a mixture of flavor to marinate the birds in. she came up with this. in a large roasting pan she added, 5 pounds of grapes (vines and leaves) 2 trouts (scaled and cleaned) 4 garlic bulbs (halved and unpeeled) 5 medium onions(quartered with peels) 10 lemons(squeeze the juice and and halved) 5 sprigs of rosemary 4 sprigs of thyme 2 gingerootz (chopped) 5 small chilis (halved) 1 cup of cilantro roast for about one hour( to extract the pungent aromas) you only want the juices that are extracted from the mixture drain by using a colander, and a fine screen. allow to cool. in a blender add 2 cups of olive oil 1/4 cup of salt 2 green peppers 1 large red onion 2 small chilis (seeds removed) 2 cup of red wine 3 cups of lime juice 1 cup of light brown sugar 4 tablespoons of ground ginger 1/2 cup of white vinegar 7 cloves of garlic mix smooth and add to the cool mixture 2 two five gallon buckets with lids add the game hens and pour mixture to cover all the birds. marinate overnight. broil birds in the oven until done. ---------------------------------------------------------------------------------------- 1 and one half cups of lemon juice 1 cup of coconut milk 1 cup of grapefruit juice 4 tablespoons of cayenne pepper 1/2 cup of honey 8 tablespoons of crushed garlic 1 cup of minced shallots 1 cup of coconut flakes 1/4 cup of light brown sugar 6 tablespoons of rum 4 tablespoons of grounded cumin 1 and 1/4 cup of olive oil 1/4 cup of mint leaves 3 pounds of deveined shrimp marinade. in a large roasting pan, add 1 cup of butter and a half cup of olive oil sautee about 6 cups of chopped eggplants, 6 cups of diced (cooked potatoes) 1 cup of green onions add shrimp (cook shrimp underdone!) add marandae and thicken with cornstarch
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