Tenderize the turtle steak, pounding both sides well
Boil the turtle meat for 20 minutes.
Melt butter in a pot and cook the sliced garlic until browned.
Coat the cooked turtle meat with flour and add it to the pot along with the onion.
Cook the meat until browned.
Pour in the stock in which the turtle was boiled.
Simmer for several hours or until the meat is tender. Add potatoes, stir in the soup and cook an additional 30 minutes.
Trim turtle steaks into 1 1/2-inch squares, season well with salt and pepper, squeeze lemons over meat and let stand awhile.
Add plenty of chopped onion, sweet pepper, chopped, 4 tomatoes cut into eighths, 3 bay leaves, crushed garlic clove and mushrooms.
Moisten well with stock made by boiling salted turtle trimmings and smother very slowly in a tightly covered skillet until turtle is tender.
Serve with big mounds of rice.
Put the turtle meat in a large saucepan
Scald the turtle with boiling water and the hard shell.
Clean well with lime, then season with salt, black pepper and garlic. Sprinkle with capers and Worcestershire sauce and let stand for 1 to 2 hours.
Chop onions, tomatoes and sweet pepper.
Saute these ingredients in oil and butter.
Add turtle and allow to brown, then pour on 2 cups of warm water and steam until tender.
Quarter potatoes and add to stew.
Let simmer until gravy thickens.
Add sherry just before serving.
Serve piping hot.
Combine turtle meat, beef stock, bay leaf, mace, lemon juice and Tabasco sauce. Bring to boiling and cook until turtle meat is tender.
Remove bay leaf and mace. Add egg white and season with salt and pepper. Add sherry after removing soup from heat.
Place the turtle, chicken and pork meat into
mix togeher first five ingriedents in a ziploc bag.
mix together egg and water.
Dip turtle in egg mixture then in flour ixture until coated.
fry in oil about 5-7 minutes or until turtle floats to the top.
drain on paper towels.
ouched. Frost with Turtle Cake Frosting.
Turtle Cake Frosting:
Combine
Combine turtle, vinegar, and 1 teaspoon salt; cover with water and simmer for 1 hour, or until tender. Drain and set aside.
Combine flour, milk, egg yolks, olive oil, and 1/8 teaspoon salt; mix well.
Beat egg whites until stiff; fold until batter.
Dip turtle pieces into batter; fry until golden brown in deep oil heated to 375\u00b0F Drain well on paper towels.
Moisten prepared turtle in a bowl of water.
Hand roll turtle in flour and meal, 3 parts flour and 1 part meal.
Add salt and pepper to taste.
Fry at low temperature approximately 1 hour under covered pan.
Electric skillet best.
Use vegetable oil or shortening.
Brown and serve.
Place the turtle or terrapin meat in a large, heavy kettle. Add the scallions and 1 1/2 quarts water.
Simmer together gently for 2 hours.
Remove the meat from the broth and dice.
Return to the broth.
Add 1 quart water, the instant beef broth and salt; simmer for 2 hours longer or until the meat is tender.
Serve hot. The turtle meat was considered a \"good medicine\" among the Plains Tribes.
Prepare a roux as for Turtle Stew 2.
Add onions and pepper. Cook until tender.
Add celery and parsley.
Cook and stir; add garlic.
Add 1 cup cold water and stir.
While this is being done, brown the turtle meat in cooking oil.
Place the meat in a large stew pot and add the roux and remaining ingredients.
Cover and bring to a boil.
Lower heat and simmer until meat is tender.
Add salt, pepper and cayenne to taste.
Add more water, if necessary, while cooking.
Serve over rice or spaghetti.
Parboil the turtle meat; drain.
Make a
Melt butter in a large pot.
Add onion, bell pepper, garlic, celery and green onions.
Stir constantly until all seasoning is wilted, about 20 minutes.
Add Ro-Tel tomatoes, tomato paste and 2 cans of water.
Over low heat, let cook 40 minutes.
You can also add sausage.
Put all dry ingredients into tomato gravy.
Add the turtle and cover.
Do not stir again until ready to serve.
Let cook 1 1/2 hours on low heat.
Serves about 8 people.
Serve over rice.
Cut up the meat in 1-inch cubes.
Brown in butter or margarine.
Place remaining ingredients in a stew pot, add water and bring to a boil.
Lower heat and simmer for about 30 minutes. Add the turtle meat and cook slowly for 45 minutes or until meat is tender.
Brown turtle meat in hot oil.
Discard excess oil.
In same pot, saute chopped vegetables.
Add rest of ingredients.
Bring to boil.
Turn down heat to simmer.
Cook for 1 1/2 to 2 hours or until meat is tender.
Serve with hot, cooked rice.
as thickened, add the garlic, turtle meat (this can be sauted
Cut parboiled turtle meat into small dice.
Brown slowly in chicken fat or butter.
Add onion and saute slowly over medium heat until onion is soft and yellow.
Add mixture to chicken broth in a soup pot.
Season with salt and pepper.
Simmer gently for 10 minutes.
Serve with a sprinkling of chopped parsley and a slice of lemon floating on top.
Makes 5 to 6 servings.
Boil turtle in water until meat falls off the bone.
Cut in bite size pieces and discard liquid.
In 6-quart pot, combine all of the ingredients.
Cook until vegetables and noodles are done.