f the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351
efore blending.
For the drink:
Heat 2 cups water
br>If your turnips have roots, wash, peel and cut into
(And yes, you can also drink it right away.).
Serve
Wash sassafras roots well and cut into 2 or 3-inch pieces.
Add roots to 1/2 gallon water.
Bring to a boil.
Add soda and boil for 30 minutes.
Remove from heat.
After mixture cools, strain tea from roots.
Add sugar and 1/2 gallon water (or as needed).
Serve hot.
\"It's good for what ails you.\"
Jamaican Curry Powder:.
Toast the
cilantro, jalapeno peppers, rice and Jamaican jerk seasoning.
On each
mportant--without proper seasoning, this recipe will come out bland.
Use 1 1/4 tsp Jamaican Jerk Seasoning if you want
In blender, add all ingredients.
Cut into pieces as necessary for your juicer.
Drink immediately for greatest benefit.
Sprinkle gelatine over water; heat over low heat or in microwave oven until water is hot and gelatine is dissolved.
Add drink mix and sweetener to hot gelatin mixture; stir until dissolved.
Pour into mold or dish; refrigerate until firm.
Preheat the oven to 425 degrees F. Place sweet potatoes on a baking sheet. Coat fries with Natural Grapeseed Oil. Sprinkle Jamaican Jerk Seasoning on fries.
Bake for 25 minutes or until fries begin to turn brown.
Dissolve cornstarch in cold water.
Add orange juice concentrate and orange drink mix.
Cook over low heat until slightly thickened.
Use as a glaze on poultry or pork.
Simmer turnip roots in margarine until tender.
Add salt and pepper.
Taste turnips.
Add sugar as needed.
Simmer about 5 minutes.
Take up and sprinkle with parsley flakes (or fresh parsley).
Serve immediately.
Simply peel, de-vein and butterfly shrimp, leaving on tails.
Slice peppers and onion into 1 1/2-inch squares.
Skewer, beginning and ending with peppers and alternating shrimp, pepper, shrimp, onion.
Marinate skewers with Jamaican Jerk marinade (I prefer Helen's Tropical Exotic) unrefrigerated for 10-15 minutes.
Using maple wood chips, smoke on medium heat for 15 minutes, or until shrimp are done.
br>Sprinkle meat strips with Jamaican jerk seasoning; toss to coat
In a large nonstick skillet, preheat oil over medium heat.
Coat fish evenly with Jamaican Rub.
Dredge fillets in the flour.
Place fish in skillet, cooking 5 minutes on each side, to get a nice crust on the fish.
For the sauce, combine mango preserves and mayo in a mixing bowl.
Zest 3 of the 4 limes into the mixture.
Juice all the limes and combine into the mixture. Stirring well.
Chop basil into thin strips. Combine to mixture.
Spoon over hot fish and enjoy!
Mix and heat (simmer, don't boil).
Recipe makes approximately 2 gallons.
Can be stored in the refrigerator for up to 2 weeks. Best when served hot.
Boil chicken until done then chop into small pieces.
Mix 3 tbs of Jamaican jerk rub in to the chicken.
take seeds out of bell peppers and chop into small pieces.
add juice of 1 lemon to bell peppers.
Layer 1 bag of doritos on large baking pan and spread the chicken mixture of it and then add cheese to your own preference. Pop into 400 degree oven until cheese melt. Before you serve add the bell peppers to the top. You can also add sour cream, guacamole, or salsa.