Calypso Turkey Tenderloins Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 13, 2002
I used chicken instead of turkey. Tonight I'm going to make it with boneless, skinless breast. The taste was FANTASTIC!
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Cooking Level: Intermediate

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Reviewed: Feb. 16, 2004
This was very tasty. My one mistake was in using some frozen tenderloins rather than fresh--they end up being a bit dry. I also would have liked a bit of spice in this to help cut the sweetness...I'll have to experiment with this. My husband and I really enjoyed this, however, and were taken back a bit to our honeymoon in Jamaica.
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Reviewed: Jan. 30, 2005
This recipe was quite good. The whole family enjoyed it. The tenderloins I had were far to thin to cut and insert the sugar mixture into, so I found a lazy way to prepare it. Also, having no pirates in the house, we were out of rum -- so I used white wine. I just cooked the tenderloins in the broth and strained the broth. I then brought the broth to a boil and added the cornstarch. I then blended the remaining ingredients and poured them in with the broth. I then returned sliced pieces of cooked tenderloin to the skillet and covered and cooked slowly until the sauce was nice and thick.
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Cooking Level: Expert

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Reviewed: Feb. 6, 2005
This is tricky the first time a little dry, use more stock if you need to. The end result is worth it, a good one to try.
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Reviewed: Apr. 13, 2003
This was just okay for me. I didn't think it was all that tasty - kind of bland.
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Reviewed: Feb. 26, 2006
It was ok...I think the cloves kinda overpowered the taste of the turkey. It probably didn't help that I left it marinating for two days. We may try it again.
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Cooking Level: Intermediate

Home Town: Abingdon, Virginia, USA
Living In: Chantilly, Virginia, USA

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