1 lb chicken breast 1/2 ts cornstarch 1 ts salt 1 ds white pepper 1 c bean sprouts 5 tb vegetable oil 2 eggs, slightly beaten 2 1/2 oz sliced mushrooms 3 c white rice 2 tb soy sauce 2 Title: Southern Fried Chicken And Rice Salad Yield: 4 Servings
Ingredients
1/2 c yellow cornmeal *; *see Note 1/3 c all-purpose flour 1/2 ts salt 1/4 ts ground black pepper 1/8 ts ground red pepper 1/2 c buttermilk 2/3 c vegetable oil 1 lb boneless skinless chicken -breasts o thighs; cut into chunks 2 c hot cooked rice 1/4 c diced red bell pepper 1/4 c diced green bell pepper 1/4 c diced red onion 1/2 head Romaine lettuce; torn -into bite-size piece HONEY MUSTARD DRESSING: 5 sl bacon 3 tb cider vinegar 1 tb honey 1/2 ts Dijon-style mustard 1/2 ts salt Title: Stir-Fried Beef And Rice-Flour Noodles Yield: 4 Servings
Ingredients
3 or 4 dried black mushrooms 1/2 c rice-flour noodles 1/2 lb lean beef 1 c bamboo shoots 1 c celery 1/3 c dried onion 2 tb oil 2 tb oil 1/2 ts salt 1/2 c stock 2 ts cornstarch 2 tb water 1/2 ts sugar 1 ts soy sauce 1/4 ts ground black pepper green Title: Beef Fried Rice Yield: 4 Servings
CURRY CHICKEN RECIPE INGREDIENTS: Serves: 4 2 chicken breasts 1/4 cup oil 1 cups water 1 tomatoes, chopped 1 onions, chopped 2 tablespoons Jamaican Style curry powder 1/2 clove garlic, chopped 1 sprig thyme 2 slices hot pepper (optional) Salt Cut chicken breast into 1 1/2 inch cubes. Brown (fry) curry powder, onions, garlic, tomatoes, thyme and pepper in oil. Add chicken and brown (fry) for five minutes. Finally add water, lower heat, cover and simmer for 30 minutes. Best served with white rice. NOTE: This is a very spicy dish!!!!
Tropical Coconut Chicken INGREDIENTS : • 4 boneless, skinless chicken breast halves • 1 tablespoon extra virgin olive oil • 2 tablespoons unsalted butter • 1 large egg -- slightly beaten • 1 teaspoon water • 1 teaspoon salt • 1/2 teaspoon pepper • 1 cup firmly packed, flaked coconut Shop Now for Jamaican recipe ingredients & seasoning in our online store. METHOD: 1. Place chicken between two pieces of wax paper and gently pound to 1/4-inch thickness. 2. In small bowl, place egg, water, salt and pepper; stir to mix well. 3. In shallow dish, place coconut. 4. Dredge chicken, first in egg mixture, then in coconut, pressing to coat well. 5. In large non-stick frypan, place olive oil and butter over medium heat. 6. Add chicken and cook
Jerk Chicken
INGREDIENTS : • 1- 3lbs chicken • Jerk Sauce • lemon or lime juice Shop Now for Jamaican recipe ingredients & seasoning in our online store. METHOD: 1. Clean, skin,and cut chicken in medium pieces,then wash with lime or lemon juice 2. Rub the chicken with the Jerk seasoning. 3. Be sure to rub under skin and in cavities 4. Marinate overnight. 5. Grill at lowest possible setting over a low fire until done. 6. Pimento (all spice) branches (this is what is used in Jamaica) mixed with charcoal is best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor. 7. Chop meat into pieces, and serve traditionally with hard-dough bread
Jamaican Chinese Chicken Fried Rice
INGREDIENTS : • 4-6 cups cooked rice (cold) • 1 cup cooked chicken chopped • 1 sweet pepper (Bell pepper) chopped finely • 2 stalks escallion chopped • 1 large onion chopped • 1 egg (optional) • Soy Sauce • Black Pepper • Oil Shop Now for Jamaican recipe ingredients & seasoning in our online store. METHOD: 1. Saute Chicken, onion, pepper, escallion in 2 - 2.5 tablespoon cooking oil in large pan. 2. Add egg unbeaten to pot and stir 3. Add rice and mix well 4. Add soy sauce gradually stirring mixture after each addition until rice is colored and sufficiently heated. Serve hot.
Fricassee Chicken
INGREDIENTS : • 1 chicken (2.5 - 3lbs) • Onions and or escallion • Garlic • Thyme • Country pepper or black pepper • Salt to taste • Ketchup • Soy sauce • Cooking oil Shop Now for Jamaican recipe ingredients & seasoning in our online store. METHOD: 1. Clean chicken, wash whole in lime water if desired. 2. Cut into serving pieces, season to taste. 3. Remove seasoning from serving pieces, fry pieces of chicken in shallow fat until golden brown, but not burnt. Pour off excess fat leaving small quantity in frying pan or Dutch pot. 4. Place brown pieces in pan or Dutch pot. Add seasoning and small quantity of water. Cover and cook slowly until chicken is tender, but not overdone. 5. Serve with side dishes
Tatiana Lewis Tacos with Chicken or Pork • 20 corn tortillas • 1 lb. (500gr) boneless cubed pork or chicken • 1 onion roughly sliced • 4 tablespoons chopped coriander • 1 clove garlic, peeled • 3 black peppercorns • 4 cups of water • oil for frying • salt 1. In a saucepan place the pork, garlic, peppercorn and 1 teaspoon salt, add the water and boil the mixture under a lid for 30 minutes until the meat is tender. 2. Place a large spoonful of shredded meat to one side of the tortilla, mix onion and coriander and roll up the tortilla. You can add red or green hot sauce or avocado dip. 3. If you prefer you can fry the tacos. Heat half a cup of oil in a frying pan, put in the tacos with a toothpick to ensure that they do not unroll and fry them until they are golden. Remove the toothpicks and serve the tacos with sauce or guacamole. Enchiladas Green Enchiladas Red Enchiladas Enchiladas of Mole Poblano
INGREDIENTS 2 tablespoons vegetable oil 4 skinless, boneless chicken breast halves 1 (12 ounce) package spaghetti noodles, broken in half 5 roma (plum) tomatoes, chopped 1 large onion, chopped 1/2 tablespoon ground cumin 2 1/2 teaspoons chili powder salt and pepper to taste 1 1/2 cups water 1 cup shredded Cheddar cheese DIRECTIONS Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook chicken breasts in the oil until nicely browned on the outside. Remove from the skillet and set aside. Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring constantly until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion. Dice the chicken breasts, and return them to the skillet. Season with cumin, chili powder, salt and pepper. Pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. Check towards the end, and add more water if necessary. Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.
INGREDIENTS 2 (8 ounce) cans refrigerated crescent rolls 1 (8 ounce) package cream cheese, softened 1 cup sour cream 1 pound ground beef 1 (1.25 ounce) package taco seasoning 1 (2.25 ounce) can sliced ripe olives, drained 1 medium tomato, chopped 3/4 cup shredded Cheddar cheese 3/4 cup shredded mozzarella cheese 1 cup shredded lettuce
DIRECTIONS Unroll crescent roll dough and place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375 degrees F for 8-10 minutes or until light golden brown; cool. In a small bowl, blend cream cheese and sour cream with a wire whisk; spread over crust. Chill 30 minutes.
Meanwhile, in a skillet, brown beef; drain. Stir in taco seasoning. Add water according to package directions and simmer for 5 minutes, stirring occasionally. Spread over cream cheese layer. Top with olives, tomato, cheeses and lettuce. Cut into serving-size pieces. Serve immediately or refrigerate.
INGREDIENTS 1/2 cup butter or margarine, softened 1 (3 ounce) package cream cheese, softened 1 cup all-purpose flour 1 cup shredded Monterey Jack cheese 1 (4 ounce) can chopped green chilies, drained 2 eggs 1/2 cup whipping cream 1/4 teaspoon salt 1/8 teaspoon pepper
DIRECTIONS In a small mixing bowl, cream butter and cream cheese. Add flour; beat until well blended. Shape into 24 balls; cover and refrigerate for 1 hour. Press balls onto the bottom and up the sides of greased miniature muffin cups. Sprinkle a rounded teaspoonful of cheese and 1/2 teaspoon of chilies into each shell.
In a bowl, beat eggs, cream, salt and pepper. Spoon into shells. Bake at 350 degrees F for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers.
INGREDIENTS 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter 2/3 cup white sugar 3 egg yolks 1 teaspoon vanilla extract 5 tablespoons multicolored sprinkles (jimmies) (optional) DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets. Sift together flour, baking powder and salt.
Cream together the butter and sugar. Add the egg yolks and vanilla, beating until light and fluffy. Mix in the dry ingredients.
Shape into 1 inch balls. Push your thumb through center of each ball and shape dough into a ring. Dip top of each ring in decorating candies. Place cookies onto the prepare baking sheets.
Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until golden brown. Remove from the baking sheets and let cool on racks.
INGREDIENTS 2 tomatoes, diced 1 onion, finely chopped 2 limes, juiced 2 tablespoons chopped fresh cilantro 1 jalapeno pepper, seeded and minced salt and pepper to taste 2 tablespoons olive oil, divided 2 skinless, boneless chicken breast halves - cut into strips 1/2 onion, thinly sliced 1 green bell pepper, thinly sliced 2 cloves garlic, minced 4 (12 inch) flour tortillas 1 cup shredded Monterey Jack cheese 1/4 cup sour cream, for topping
DIRECTIONS
In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.
In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.
Slice meat into thin bite-size pieces, cutting across the grain. Combine with cornstarch,sherry, 1 tablespoon oil and the garlic. Marinate for 30 minutes. Prepare Lemon Ginger Sauce; set aside. Heat wok or skillet. Add remaining 1 tablespoon of oil. Stir fry the meat 2 to 3 minutes or just until cooked. Remove from pan; set aside. Add carrot and onion. Stir fry for 2 minutes. Add 1 tablespoon of bean liquid. Cover and steam for 2 minutes or until tender crisp. Add drained beans,mushrooms and Lemon Ginger Sauce. Bring to a boil; cook,stirring constantly, until thickened and translucent. Add meat; heat through. Serve over cooked rice,if desired.Makes 4 servings. LEMON GINGER SAUCE: Combine all ingredients; mix well.
Note: Warm chow mein noodles in 325 degree oven for 5 minutes.
Combine sauce ingredients and set aside. Add oil to hot wok. Swirl, add garlic and stir fry for 30 seconds. Add chicken. Stir fry for 3 minutes or until chicken turns opaque. Remove and set side. Add vegetables and stir fry over medium heat for 2 minutes. Push vegetables to sides of wok. Restir sauce mixture and add to center of wok, stirring until thick and bubbly. Add chicken and heat. Serve with chow mein noodles.
Ingredients: 1 pound chicken ; breasts -- cubed 1 teaspoon salt 1 teaspoon cornstarch 3 green peppers -- cut into 1/ set above ingredients aside sauce 2 tablespoon soy sauce 1 tablespoon soybean paste 1 tablespoon sugar 2 tablespoon rice wine vinegar 1/2 teaspoon salt
Cooking Directions:
Mix the above ingredients well and set aside. Cook chicken in a little oil and minced garlic. When the chicken is no longer pink, add the bamboo shoots and the green pepper to the wok (or fry pan if you don't have a wok). Cook for a minute or two. Sprinkle a little of the rice wine vinegar over the chicken/veggie mixture and cook another minute. Add nuts and cook another minute. Pour sauce over the contents of wok and cook until heated through. Serve over hot cooked rice with a nice side dish liked my Szechuan Green Beans (see Green Beans R? under this same BB) Hope you enjoy! DAN GRUBER (PXSM21A)
Ingredients: 1 pound ground beef 3 stalks celery -- chopped 5 green onions -- chopped 1 can bean sprouts -- washed and drained 1 can waterchestnuts -- chopped 2 tablespoons oil 1 teaspoon salt 2 tablespoons sugar 1/4 cup soy sauce 2 teaspoons cornstarch 1 tablespoon cold water 7 egg roll wrappers -- cut in half mustard ketchup
Cooking Directions:
Fry ground beef, drain, set aside for now.
Heat wok, add oil, heat until hot, but not smoking, put celery, onions, bean sprouts and waterchestnuts. fry 2 minutes. Add salt, sugar, and soy sauce, cook 1 minute more.
Add ground beef and mix well.
Mix cornstarch and water well. Add to mixture in wok. set aside and cool. When cool add to egg roll wrappers, wrapping diagonally then fry in deep fat for 3 to 5 minutes.
Serve with a mixture of mustard and ketchup. Did egg rolls in this.
Use 7 egg roll wrappers and cut in half and this will make 15 egg rolls.
Ingredients: 4 tablespoon oil 1 scallion 2 hot peppers -- or more 1 tablespoon shredded ginger 1 tablespoon sherry 2 tablespoon light soy sauce 2 pound fryer 1/2 cup chicken broth 1 tablespoon light soy sauce 2 tablespoon wine vinegar 1 tablespoon sugar 1/2 teaspoon salt 1 teaspoon anise pepper -- or 2 1 tablespoon cornstarch
Cooking Directions:
Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy sauce mixture. Cut scallion and hot peppers diagonally into 1-inch pieces. Grind anise pepper to powder. Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper. Heat oil. Add scallion, and stir fry several times. Add ginger, sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more. Add chicken broth mixture, mix well. Cook over low heat until chicken pieces are tender. Add cornstarch to thicken. Serve.
Broiled Stuffed Squid (Calamari Ripieni Alla Griglia)
4 squid, cleaned 1 fresh flat-leaf parsley sprig, plus extra to garnish 1/2 garlic clove 1 cup bread crumbs olive oil, for drizzling and brushing salt and pepper lemon wedges, to garnish
1. Preheat the broiler to hot. Chop the squid tentacles with the parsley and garlic. 2. Put the mixture in a bowl, add the bread crumbs, drizzle with olive oil and season with salt and pepper. 3. Spoon the mixture into the body sacs of the squid and secure with toothpicks. 4. Brush the outside of the squid with olive oil seasoned with salt and pepper, place on the broiler rack and broil, turning frequently, until golden brown and tender. 5. Serve hot with lemon wedges and sprigs of parsley.
4 chicken breasts pounded thin flour spread on a plate for dredging 2 tablespoons of olive oil 3 tablespoons of butter 1/2 cup of white wine juice of 2 lemons salt and pepper to taste 1 cup chicken broth
1. Dredge each chicken breast in flour to coat and shake off excess. 2. Heat oil in a large saute pan set on medium heat. 3. Place chicken breasts in pan and cook until lightly browned on both sides, about 2-3 minutes for each side. 4. Drain the oil and add butter, wine, lemon, salt and pepper. Cook for 1 minute. 5. Add the broth and cook until the liquid is reduced by half, 5 to 6 minutes(sprinkle a little flour in when it starts boiling to thicken.) 6. Transfer Chicken to serving dishes, top with sauce and a slice of lemon for garnish.
2 cloves of garlic, finely chopped 2 tablespoons chopped fresh rosemary 1/4 cup olive oil salt and pepper to taste 12 rib lamb chops
1. In a small bowl stir together the garlic, rosemary, olive oil, salt and pepper. Place the lamb chops in a shallow dish and rub them with the marinade. Cover and refrigerate at least 2 hours. 2. Start a fire in a charcoal grill or preheat a gas grill. Place the chops on the rack over high heat and grill turning once, 5 minutes per side for medium rare. The outside will be well seared with the insides still pink. 3. Transfer to a warm platter and serve immediately.
4 center cut pork chops 1/4 cup olive oil 6 sweet vinegar peppers Salt & pepper to taste
1. Either on grill or in broiler, cook pork chops until they are done the way you like them. 2. While chops are cooking, heat olive oil in saute pan over medium heat. 3. Tear peppers up into large pieces, add to pan and sautee for 3-4 minutes. 4. Drain oil and spoon peppers over dished out chops, season with salt and pepper and serve.
4 red snapper fillets 15 oz Italian plum tomatoes, crushed with juices 1/2 cup white wine 1 cup chicken broth 12 gaetta olives, pitted and chopped 2 tablespoons of capers 1 medium onion, chopped 1/4 cup of olive oil
1. Preheat oven to 350 degrees. 2. Heat olive oil in large saute pan over medium heat. 3. PAdd olives, onion and capers, cook until onion is translucent. 4. Add tomatoes and simmer for 5 minutes. 5. Place red snapper fillets in pan. 6. Add wine, broth and salt & pepper to taste. 7. Place in oven and bake for 15 to 20 minutes. 8. Serve fillets with sauce spooned over top.
Mix pecans, bread crumbs and parsley in a bowl. Dip chicken in butter, then into crumbs, turning to coat. Place on greased baking sheet seam side down. Bake at 350 degrees for 35 minutes or until done. Makes 4 servings. Serve with rice and tossed salad.
Mix pecans, bread crumbs and parsley in a bowl. Dip chicken in butter, then into crumbs, turning to coat. Place on greased baking sheet seam side down. Bake at 350 degrees for 35 minutes or until done. Makes 4 servings. Serve with rice and tossed salad.
Taco soup 2 lbs ground beef. 1 1/2 cups pinto beans, drained 1 16oz jar Tejano salsa, medium (click here to order) 8 oz sour cream. 1 lb Velveeta cheese. 1 chopped onion. 1 can or 1 1/2 cups shoe peg corn (add juice if canned). 1 16oz jar Tejano Taco Mex (click here to order) 1 pkg dry Ranch dressing. Garlic, salt and pepper to taste.
Directions:
Add enough water for soup consistency. Brown ground beef and throw everything into one big pot as they say down here. Simmer for 30 minutes. Serve with grated cheddar cheese on top. And if you're lucky to have any left-over, it's even better on the second and third day! There's nothing better than homemade soup
fajita marinade 4 cups “light” soy sauce 1 cup brown sugar, packed 1 tsp each: garlic & onion powder 8 tbs (1/2 cup) fresh lemon juice 4 tsp ground ginger 1 skirt steak (about ¾” thick) approx. 1 ½ lb.
Directions: Combine all ingredients (not beef) & shake well ‘til sugar is dissolved. Let stand overnight in a sealed jar. Set aside 1 cup and pour remainder over beef; cover for 2 hours or overnight, refrigerated. Remove beef from marinade & grill over very hot coals for a short time (10 minutes). Chop meat with a clever into bite-size pieces. Fold into warm tortillas & serve with pico de gallo, sour cream, shredded cheese and sour cream.
GarrickMosley Roasted potatoes andsalsa 6 medium Russet potatoes 1/3 cup Tejano salsa 2 green onions, finely chopped.
Directions: Pre heat oven 400F. Wash and cut potatoes into wedges. Toss potatoes in a deep bowl and toss with salsa. Grease a cookie sheet lightly. Bake potatoes in pre-heated oven for 20 minutes, turning often and basting with salsa to prevent sticking. Broil for 3 minutes, again turning several times until evenly browned. Sprinkle with green onions and serve with non-fat yogurt.
Garrick Mosley Rice with chicken 2 cups long grain rice 1 -16oz jar Tejano Rice Mex (click here to order) 2 cups or one -16 oz jar of water (use rice mex jar) 1/2 chicken (parts or boneless breast) 3 tbsp oil
Directions: Boil chicken in Rice Mex and water. In another deep pan heat oil on high setting until it starts to smoke. When oil smokes, put in your 2 cups of rice and stir constantly until it turns white like popcorn. When the rice is mostly popped, put in the chicken and broth. Cook on high until it comes to a rolling boil. Lower heat, set to low, cover pan and allow rice to cook for 25 minutes. Serves 6 to 8 persons
24 comments:
Roderick
Title: Chicken Fried Rice
Yield: 5 Servings
Ingredients
1 lb chicken breast
1/2 ts cornstarch
1 ts salt
1 ds white pepper
1 c bean sprouts
5 tb vegetable oil
2 eggs, slightly beaten
2 1/2 oz sliced mushrooms
3 c white rice
2 tb soy sauce
2 Title: Southern Fried Chicken And Rice Salad
Yield: 4 Servings
Ingredients
1/2 c yellow cornmeal *; *see Note
1/3 c all-purpose flour
1/2 ts salt
1/4 ts ground black pepper
1/8 ts ground red pepper
1/2 c buttermilk
2/3 c vegetable oil
1 lb boneless skinless chicken
-breasts o
thighs; cut into chunks
2 c hot cooked rice
1/4 c diced red bell pepper
1/4 c diced green bell pepper
1/4 c diced red onion
1/2 head Romaine lettuce; torn
-into bite-size piece
HONEY MUSTARD DRESSING:
5 sl bacon
3 tb cider vinegar
1 tb honey
1/2 ts Dijon-style mustard
1/2 ts salt
Title: Stir-Fried Beef And Rice-Flour Noodles
Yield: 4 Servings
Ingredients
3 or
4 dried black mushrooms
1/2 c rice-flour noodles
1/2 lb lean beef
1 c bamboo shoots
1 c celery
1/3 c dried onion
2 tb oil
2 tb oil
1/2 ts salt
1/2 c stock
2 ts cornstarch
2 tb water
1/2 ts sugar
1 ts soy sauce 1/4 ts ground black pepper green Title: Beef Fried Rice
Yield: 4 Servings
Ingredients
1/2 lb lean beef
1 tb cornstarch
1 tb soy sauce
1 tb sherry
1/2 ts sugar
4 c cold cooked rice
1 onion
2 tb oil
3 tb oil
2 tb stock
1/2 ts saltonions with tops
Jennifer Buchanan
CURRY CHICKEN RECIPE
INGREDIENTS:
Serves: 4
2 chicken breasts
1/4 cup oil
1 cups water
1 tomatoes, chopped
1 onions, chopped
2 tablespoons Jamaican Style curry powder
1/2 clove garlic, chopped
1 sprig thyme
2 slices hot pepper (optional)
Salt
Cut chicken breast into 1 1/2 inch cubes. Brown (fry) curry powder, onions, garlic, tomatoes, thyme and pepper in oil. Add chicken and brown (fry) for five minutes. Finally add water, lower heat, cover and simmer for 30 minutes.
Best served with white rice.
NOTE: This is a very spicy dish!!!!
Tropical Coconut Chicken
INGREDIENTS :
• 4 boneless, skinless chicken breast halves
• 1 tablespoon extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 large egg -- slightly beaten
• 1 teaspoon water
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup firmly packed, flaked coconut
Shop Now for Jamaican recipe ingredients & seasoning in our online store.
METHOD:
1. Place chicken between two pieces of wax paper and gently pound to 1/4-inch thickness.
2. In small bowl, place egg, water, salt and pepper; stir to mix well.
3. In shallow dish, place coconut.
4. Dredge chicken, first in egg mixture, then in coconut, pressing to coat well.
5. In large non-stick frypan, place olive oil and butter over medium heat.
6. Add chicken and cook
Jerk Chicken
INGREDIENTS :
• 1- 3lbs chicken
• Jerk Sauce
• lemon or lime juice
Shop Now for Jamaican recipe ingredients & seasoning in our online store.
METHOD:
1. Clean, skin,and cut chicken in medium pieces,then wash with lime or lemon juice
2. Rub the chicken with the Jerk seasoning.
3. Be sure to rub under skin and in cavities
4. Marinate overnight.
5. Grill at lowest possible setting over a low fire until done.
6. Pimento (all spice) branches (this is what is used in Jamaica) mixed with charcoal is best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
7. Chop meat into pieces, and serve traditionally with hard-dough bread
Jamaican Chinese Chicken Fried Rice
INGREDIENTS :
• 4-6 cups cooked rice (cold)
• 1 cup cooked chicken chopped
• 1 sweet pepper (Bell pepper) chopped finely
• 2 stalks escallion chopped
• 1 large onion chopped
• 1 egg (optional)
• Soy Sauce
• Black Pepper
• Oil
Shop Now for Jamaican recipe ingredients & seasoning in our online store.
METHOD:
1. Saute Chicken, onion, pepper, escallion in 2 - 2.5 tablespoon cooking oil in large pan.
2. Add egg unbeaten to pot and stir
3. Add rice and mix well
4. Add soy sauce gradually stirring mixture after each addition until rice is colored and sufficiently heated. Serve hot.
Fricassee Chicken
INGREDIENTS :
• 1 chicken (2.5 - 3lbs)
• Onions and or escallion
• Garlic
• Thyme
• Country pepper or black pepper
• Salt to taste
• Ketchup
• Soy sauce
• Cooking oil
Shop Now for Jamaican recipe ingredients & seasoning in our online store.
METHOD:
1. Clean chicken, wash whole in lime water if desired.
2. Cut into serving pieces, season to taste.
3. Remove seasoning from serving pieces, fry pieces of chicken in shallow fat until golden brown, but not burnt. Pour off excess fat leaving small quantity in frying pan or Dutch pot.
4. Place brown pieces in pan or Dutch pot. Add seasoning and small quantity of water. Cover and cook slowly until chicken is tender, but not overdone.
5. Serve with side dishes
Tatiana Lewis
Tacos with Chicken or Pork
• 20 corn tortillas
• 1 lb. (500gr) boneless cubed pork or chicken
• 1 onion roughly sliced
• 4 tablespoons chopped coriander
• 1 clove garlic, peeled
• 3 black peppercorns
• 4 cups of water
• oil for frying
• salt
1. In a saucepan place the pork, garlic, peppercorn and 1 teaspoon salt, add the water and boil the mixture under a lid for 30 minutes until the meat is tender.
2. Place a large spoonful of shredded meat to one side of the tortilla, mix onion and coriander and roll up the tortilla. You can add red or green hot sauce or avocado dip.
3. If you prefer you can fry the tacos. Heat half a cup of oil in a frying pan, put in the tacos with a toothpick to ensure that they do not unroll and fry them until they are golden. Remove the toothpicks and serve the tacos with sauce or guacamole. Enchiladas
Green Enchiladas
Red Enchiladas
Enchiladas of Mole Poblano
.
• 1 whole chicken breast, boiled and finely shredded
• 12 corn tortillas
• oil for frying
• ½ cup of sour cream
• ½ cup of crumbled feta cheese
• ½ cup of sesame sMexican Style Rice
• 2 cups long-grain rice
• 3 cups chicken stock
• ½ cup pureed tomato
• 1 small chopped onion
• 1 garlic clove
• 2 small chopped carrots
• ½ cup peas
• 2 small chopped chillies
• oil
1. In a pot heat oil and fry chopped garlic and onions.
2. Fry rice until gold and sauté.
3. Pour excess of oil. Add tomato puree and cook for 2-3 minutes.
4. Pour the chicken stock and when it boils add chopped vegetables, stir once.
5. Turn heat to a low point and cover 15 minutes.
6. Check that the rice is floppy and dry.
7. Enjoy it!
eeds (for enchiladas with mole Poblano)
Kenneth Anderson
Fideo (Mexican Spaghetti)
INGREDIENTS
2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
1 (12 ounce) package spaghetti noodles, broken in half
5 roma (plum) tomatoes, chopped
1 large onion, chopped
1/2 tablespoon ground cumin
2 1/2 teaspoons chili powder
salt and pepper to taste
1 1/2 cups water
1 cup shredded Cheddar cheese
DIRECTIONS
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook chicken breasts in the oil until nicely browned on the outside. Remove from the skillet and set aside.
Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring constantly until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion. Dice the chicken breasts, and return them to the skillet. Season with cumin, chili powder, salt and pepper. Pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. Check towards the end, and add more water if necessary.
Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.
Kenneth Anderson
Mexican Pizza
INGREDIENTS
2 (8 ounce) cans refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 pound ground beef
1 (1.25 ounce) package taco seasoning
1 (2.25 ounce) can sliced ripe olives, drained
1 medium tomato, chopped
3/4 cup shredded Cheddar cheese
3/4 cup shredded mozzarella cheese
1 cup shredded lettuce
DIRECTIONS
Unroll crescent roll dough and place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375 degrees F for 8-10 minutes or until light golden brown; cool. In a small bowl, blend cream cheese and sour cream with a wire whisk; spread over crust. Chill 30 minutes.
Meanwhile, in a skillet, brown beef; drain. Stir in taco seasoning. Add water according to package directions and simmer for 5 minutes, stirring occasionally. Spread over cream cheese layer. Top with olives, tomato, cheeses and lettuce. Cut into serving-size pieces. Serve immediately or refrigerate.
Kenneth Anderson
Mini exican Quiches
INGREDIENTS
1/2 cup butter or margarine, softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
1 cup shredded Monterey Jack cheese
1 (4 ounce) can chopped green chilies, drained
2 eggs
1/2 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
DIRECTIONS
In a small mixing bowl, cream butter and cream cheese. Add flour; beat until well blended. Shape into 24 balls; cover and refrigerate for 1 hour. Press balls onto the bottom and up the sides of greased miniature muffin cups. Sprinkle a rounded teaspoonful of cheese and 1/2 teaspoon of chilies into each shell.
In a bowl, beat eggs, cream, salt and pepper. Spoon into shells. Bake at 350 degrees F for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers.
Kenneth Anderson
Mexican Cookie Rings
INGREDIENTS
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
2/3 cup white sugar
3 egg yolks
1 teaspoon vanilla extract
5 tablespoons multicolored sprinkles (jimmies) (optional)
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
Sift together flour, baking powder and salt.
Cream together the butter and sugar. Add the egg yolks and vanilla, beating until light and fluffy. Mix in the dry ingredients.
Shape into 1 inch balls. Push your thumb through center of each ball and shape dough into a ring. Dip top of each ring in decorating candies. Place cookies onto the prepare baking sheets.
Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until golden brown. Remove from the baking sheets and let cool on racks.
Kenneth Anderson
Pico de Gallo Chicken Quesadillas
INGREDIENTS
2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into strips
1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup sour cream, for topping
DIRECTIONS
In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.
In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.
Dewayne Mitchell
Chinese Lemon Ginger Beef
Ingredients:
3/4 pound flank steak
* (recipes follows) *
1 tablespoon cornstarch
1 cup thin,diagonally sliced
1 tablespoon dry sherry
carrots
2 tablespoon peanut oil
1 md onion -- cut into chunks
10 milliliter garlic -- minced
1 can (16 oz) cut green beans
1 lemon ginger sauce
1 cup sliced fresh mushrooms
-----lemon ginger sauce-----
1 tablespoon fresh lemon juice
1 tablespoon slivered ginger root
2 tablespoon honey
10 milliliter garlic -- minced
1 tablespoon dry sherry
1 teaspoon cornstarch
Cooking Directions:
Slice meat into thin bite-size pieces, cutting across the grain. Combine
with cornstarch,sherry, 1 tablespoon oil and the garlic. Marinate for 30
minutes. Prepare Lemon Ginger Sauce; set aside. Heat wok or skillet. Add
remaining 1 tablespoon of oil. Stir fry the meat 2 to 3 minutes or just
until cooked. Remove from pan; set aside. Add carrot and onion. Stir fry
for 2 minutes. Add 1 tablespoon of bean liquid. Cover and steam for 2
minutes or until tender crisp. Add drained beans,mushrooms and Lemon
Ginger Sauce. Bring to a boil; cook,stirring constantly, until thickened
and translucent. Add meat; heat through. Serve over cooked rice,if
desired.Makes 4 servings. LEMON GINGER SAUCE: Combine all ingredients; mix
well.
Dewayne Mitchell
Chinese Ingredients: Chicken chow mein
3 tablespoons oil
2 cloves garlic -- minced
2 small chicken breasts, boneless -- cut
s
8 mushrooms -- sliced
2 stalks celery -- cut into strips
1/4 cup bamboo shoots -- sliced
seasoning sauce:
1 chicken bouillon cube -- dissolve 1
1 tablespoon soy sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
5 ounces chow mein noodles
Cooking Directions:
Note: Warm chow mein noodles in 325 degree oven for 5 minutes.
Combine sauce ingredients and set aside. Add oil to hot wok. Swirl, add
garlic and stir fry for 30 seconds. Add chicken. Stir fry for 3 minutes
or until chicken turns opaque. Remove and set side. Add vegetables and
stir fry over medium heat for 2 minutes. Push vegetables to sides of wok.
Restir sauce mixture and add to center of wok, stirring until thick and
bubbly. Add chicken and heat. Serve with chow mein noodles.
Dewayne Mitchell
Chinese Cashew Chicken
Ingredients:
1 pound chicken ; breasts -- cubed
1 teaspoon salt
1 teaspoon cornstarch
3 green peppers -- cut into 1/
set above ingredients aside
sauce
2 tablespoon soy sauce
1 tablespoon soybean paste
1 tablespoon sugar
2 tablespoon rice wine vinegar
1/2 teaspoon salt
Cooking Directions:
Mix the above ingredients well and set aside. Cook chicken in a little
oil and minced garlic. When the chicken is no longer pink, add the
bamboo shoots and the green pepper to the wok (or fry pan if you don't
have a wok). Cook for a minute or two. Sprinkle a little of the rice wine
vinegar over the chicken/veggie mixture and cook another minute. Add nuts
and cook another minute. Pour sauce over the contents of wok and cook
until heated through. Serve over hot cooked rice with a nice side dish
liked my Szechuan Green Beans (see Green Beans R? under this same BB)
Hope you enjoy! DAN GRUBER (PXSM21A)
Dewayne Mitchell
Chinese Vegetable and meat egg role
Ingredients:
1 pound ground beef
3 stalks celery -- chopped
5 green onions -- chopped
1 can bean sprouts -- washed and drained
1 can waterchestnuts -- chopped
2 tablespoons oil
1 teaspoon salt
2 tablespoons sugar
1/4 cup soy sauce
2 teaspoons cornstarch
1 tablespoon cold water
7 egg roll wrappers -- cut in half
mustard
ketchup
Cooking Directions:
Fry ground beef, drain, set aside for now.
Heat wok, add oil, heat until hot, but not smoking, put celery, onions,
bean sprouts and waterchestnuts. fry 2 minutes. Add salt, sugar, and
soy sauce, cook 1 minute more.
Add ground beef and mix well.
Mix cornstarch and water well. Add to mixture in wok. set aside and
cool. When cool add to egg roll wrappers, wrapping diagonally then fry in
deep fat for 3 to 5 minutes.
Serve with a mixture of mustard and ketchup. Did egg rolls in this.
Use 7 egg roll wrappers and cut in half and this will make 15 egg rolls.
Dewayne Mitchell
Chinese Hot and spicy chicken
Ingredients:
4 tablespoon oil
1 scallion
2 hot peppers -- or more
1 tablespoon shredded ginger
1 tablespoon sherry
2 tablespoon light soy sauce
2 pound fryer
1/2 cup chicken broth
1 tablespoon light soy sauce
2 tablespoon wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon anise pepper -- or 2
1 tablespoon cornstarch
Cooking Directions:
Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger,
sherry, soy sauce mixture. Cut scallion and hot peppers diagonally into
1-inch pieces. Grind anise pepper to powder. Mix chicken broth, soy sauce,
wine vinegar, sugar, salt and pepper. Heat oil. Add scallion, and stir
fry several times. Add ginger, sherry, soy mixture and chicken to
scallions and hot pepper, and stir-fry for 1-2 minutes more. Add chicken
broth mixture, mix well. Cook over low heat until chicken pieces are
tender. Add cornstarch to thicken. Serve.
Keaira Boulden
Broiled Stuffed Squid
(Calamari Ripieni Alla Griglia)
4 squid, cleaned
1 fresh flat-leaf parsley sprig, plus extra to garnish
1/2 garlic clove
1 cup bread crumbs
olive oil, for drizzling and brushing
salt and pepper
lemon wedges, to garnish
1. Preheat the broiler to hot. Chop the squid tentacles with the parsley and garlic.
2. Put the mixture in a bowl, add the bread crumbs, drizzle with olive oil and season with salt and pepper.
3. Spoon the mixture into the body sacs of the squid and secure with toothpicks.
4. Brush the outside of the squid with olive oil seasoned with salt and pepper, place on the broiler rack and broil, turning frequently, until golden brown and tender.
5. Serve hot with lemon wedges and sprigs of parsley.
Keaira Boulden
Chicken Piccata
4 chicken breasts pounded thin
flour spread on a plate for dredging
2 tablespoons of olive oil
3 tablespoons of butter
1/2 cup of white wine
juice of 2 lemons
salt and pepper to taste
1 cup chicken broth
1. Dredge each chicken breast in flour to coat and shake off excess.
2. Heat oil in a large saute pan set on medium heat.
3. Place chicken breasts in pan and cook until lightly browned on both sides, about 2-3 minutes for each side.
4. Drain the oil and add butter, wine, lemon, salt and pepper. Cook for 1 minute.
5. Add the broth and cook until the liquid is reduced by half, 5 to 6 minutes(sprinkle a little flour in when it starts boiling to thicken.)
6. Transfer Chicken to serving dishes, top with sauce and a slice of lemon for garnish.
Keaira Boulden
Lamb Chops Scottadito
2 cloves of garlic, finely chopped
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
salt and pepper to taste
12 rib lamb chops
1. In a small bowl stir together the garlic, rosemary, olive oil, salt and pepper. Place the lamb chops in a shallow dish and rub them with the marinade. Cover and refrigerate at least 2 hours.
2. Start a fire in a charcoal grill or preheat a gas grill. Place the chops on the rack over high heat and grill turning once, 5 minutes per side for medium rare. The outside will be well seared with the insides still pink.
3. Transfer to a warm platter and serve immediately.
Keaira Boulden
Pork Chops with Peppers
4 center cut pork chops
1/4 cup olive oil
6 sweet vinegar peppers
Salt & pepper to taste
1. Either on grill or in broiler, cook pork chops until they are done the way you like them.
2. While chops are cooking, heat olive oil in saute pan over medium heat.
3. Tear peppers up into large pieces, add to pan and sautee for 3-4 minutes.
4. Drain oil and spoon peppers over dished out chops, season with salt and pepper and serve.
Keaira Boulden
Red Snapper Livornesa
4 red snapper fillets
15 oz Italian plum tomatoes, crushed with juices
1/2 cup white wine
1 cup chicken broth
12 gaetta olives, pitted and chopped
2 tablespoons of capers
1 medium onion, chopped
1/4 cup of olive oil
1. Preheat oven to 350 degrees.
2. Heat olive oil in large saute pan over medium heat.
3. PAdd olives, onion and capers, cook until onion is translucent.
4. Add tomatoes and simmer for 5 minutes.
5. Place red snapper fillets in pan.
6. Add wine, broth and salt & pepper to taste.
7. Place in oven and bake for 15 to 20 minutes.
8. Serve fillets with sauce spooned over top.
Texas pecan chicken
4 boneless, skinless chicken breasts
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
8 ounces fresh mushrooms, chopped
1/2 small onion, diced or 6 green onions
2 tablespoons butter
4 ounces cream cheese, softened
1 tablespoon French style mustard
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme
1/2 cup butter, melted
1 1/2 cups finely diced Texas pecans
1 cup fine bread crumbs
1/4 cup minced fresh parsley
Directions:
On hard surface with meat mallet, pound chicken to 1/4 inch thickness. Sprinkle with salt and pepper. Sauté mushrooms and onions in butter. Cool. Mix with cream cheese, mustard and thyme. Divide into 4 equal portions and spread on each piece of chicken. Fold over ends and roll up, pressing edges to seal.
Mix pecans, bread crumbs and parsley in a bowl. Dip chicken in butter, then into crumbs, turning to coat. Place on greased baking sheet seam side down. Bake at 350 degrees for 35 minutes or until done. Makes 4 servings. Serve with rice and tossed salad.
Garrick Mosley
texas pecan chicken
4 boneless, skinless chicken breasts
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
8 ounces fresh mushrooms, chopped
1/2 small onion, diced or 6 green onions
2 tablespoons butter
4 ounces cream cheese, softened
1 tablespoon French style mustard
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme
1/2 cup butter, melted
1 1/2 cups finely diced Texas pecans
1 cup fine bread crumbs
1/4 cup minced fresh parsley
Directions:
On hard surface with meat mallet, pound chicken to 1/4 inch thickness. Sprinkle with salt and pepper. Sauté mushrooms and onions in butter. Cool. Mix with cream cheese, mustard and thyme. Divide into 4 equal portions and spread on each piece of chicken. Fold over ends and roll up, pressing edges to seal.
Mix pecans, bread crumbs and parsley in a bowl. Dip chicken in butter, then into crumbs, turning to coat. Place on greased baking sheet seam side down. Bake at 350 degrees for 35 minutes or until done. Makes 4 servings. Serve with rice and tossed salad.
Garrick Mosley
Taco soup
2 lbs ground beef.
1 1/2 cups pinto beans, drained
1 16oz jar Tejano salsa, medium (click here to order)
8 oz sour cream.
1 lb Velveeta cheese.
1 chopped onion.
1 can or 1 1/2 cups shoe peg corn (add juice if canned).
1 16oz jar Tejano Taco Mex (click here to order)
1 pkg dry Ranch dressing.
Garlic, salt and pepper to taste.
Directions:
Add enough water for soup consistency. Brown ground beef and throw everything into one big pot as they say down here. Simmer for 30 minutes. Serve with grated cheddar cheese on top. And if you're lucky to have any left-over, it's even better on the second and third day! There's nothing better than homemade soup
GarrickMosley
fajita marinade
4 cups “light” soy sauce
1 cup brown sugar, packed
1 tsp each: garlic & onion powder
8 tbs (1/2 cup) fresh lemon juice
4 tsp ground ginger
1 skirt steak (about ¾” thick) approx. 1 ½ lb.
Directions:
Combine all ingredients (not beef) & shake well ‘til sugar is dissolved. Let stand overnight in a sealed jar. Set aside 1 cup and pour remainder over beef; cover for 2 hours or overnight, refrigerated. Remove beef from marinade & grill over very hot coals for a short time (10 minutes). Chop meat with a clever into bite-size pieces. Fold into warm tortillas & serve with pico de gallo, sour cream, shredded cheese and sour cream.
GarrickMosley
Roasted potatoes andsalsa
6 medium Russet potatoes
1/3 cup Tejano salsa
2 green onions, finely chopped.
Directions:
Pre heat oven 400F. Wash and cut potatoes into wedges. Toss potatoes in a deep bowl and toss with salsa. Grease a cookie sheet lightly. Bake potatoes in pre-heated oven for 20 minutes, turning often and basting with salsa to prevent sticking. Broil for 3 minutes, again turning several times until evenly browned. Sprinkle with green onions and serve with non-fat yogurt.
Garrick Mosley
Rice with chicken
2 cups long grain rice
1 -16oz jar Tejano Rice Mex (click here to order)
2 cups or one -16 oz jar of water (use rice mex jar)
1/2 chicken (parts or boneless breast)
3 tbsp oil
Directions:
Boil chicken in Rice Mex and water. In another deep pan heat oil on high setting until it starts to smoke. When oil smokes, put in your 2 cups of rice and stir constantly until it turns white like popcorn. When the rice is mostly popped, put in the chicken and broth. Cook on high until it comes to a rolling boil. Lower heat, set to low, cover pan and allow rice to cook for 25 minutes. Serves 6 to 8 persons
Post a Comment
Note: Only a member of this blog may post a comment.