1. Gently fry the stew beef to seal it.
Spinners Method (These are little dumplings added when everything is close to finished): Combine the flour and water and knead until a firm dough is formed Take small pieces and roll to desired length.
For the Stew Peas: Put water, coconut milk, red peas, fresh beef, pigs tail, garlic and giner in a pressure cooker and pressure for 20 minutes.
Leave the pressure cooker to cool, then open.
Add spinners, escallion, thyme and pepper to the pot and leave to Simmer for 5 minutes.
To serve: Serve with fluffy rice.
br>Add tomatoes, black-eyed peas and chile peppers. Reduce heat
f the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351
ot with rice. See my recipe for rice.
Wash green beans and trim off stems. Cut in half and rinse in cold water.
Saute lamb meat stew, onions, garlic, salt and spices in olive oil or vegetable oil(stirring occasionally) until meat is brown.
Add 2 cups of water, green beans, chopped tomatoes or 28 oz. can of diced tomatoes. and cook on medium heat for about 10 minutes. cover and simmer on low heat for around 45 minutes or until green beans are tender.
This meal is best when served hot with plain rice.
ou finish making this stew.When the stew is ready, you may
br>To prep the snow peas, remove the strings, then cut
Place stew meat, tomatoes, celery, carrots, garlic, potatoes, pepper, and dissolved bouillon into crockpot, stirring to mix.
Cover and cook on low for 8-10 hours or until beef and vegetables are tender.
Remove lid, add peas, and dissolved cornstarch, stirring to mix.
Set crock pot to high, and cook for 20-30 minutes, or until peas are tender and stew is thickened.
This recipe has had some salt removed, so if you find it bland, please add salt at the table. You can always add more, but you can't take it out once it has been added.
week.
Make the Stew: Wash the chicken pieces in
eady to serve the stew, add the peas and simmer for 5
Pour the rice in the rice cooker.
Combine the water, green pigeon peas with coconut milk, salt, pepper, thyme, garlic and scallions. Pour over the rice. Rice should be completely covered with water, and at least an inch above it if this recipe is like others I have cooked.
Place Scotch bonnet in the pot (Do not cut it up if you don't want a lot of heat.) Turn on the rice cooker. Serve when finished. Don't keep the rice cooker on warm as it will burn the bottom of the rice.
Prepare the basic meatball recipe -- except cook them in a Dutch oven.
Drain off the excess fat.
Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally.
Prepare the dumplings.
Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes.
Cover and simmer another 10 minutes longer.
Serve.
EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms.
PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms.
r electric skillet, brown the stew beef in the oil.
Cover black-eyed peas with water in a large
or paste) and carrots and peas on top of the beef
cups for the stew.
For the stew, melt the butter
oil packet on top of stew.
Cover and cook until
minutes. Add the split peas and the stock. Bring to
ite-sized pieces.
Let stew settle for 5 minutes, then