Heat oil in large skillet on the stove top over medium high heat.
Brown the meat on all sides.
Put roast in crockpot.
Add pickapeppa sauce and beer to skillet.
Stir to deglaze and cook off some of the alcohol.
Pour sauce over roast and cook on low for 6 to 8 hours.
(I have made this without the deglazing step and have wonderful results.).
Place cream cheese in the middle of serving dish.
Cover the cream cheese with the Pickapeppa sauce.
Spread over crackers or whatever you desire.
It's delicious and will soon be your favorite.
Unwrap cream cheese and place on plate.
Pour a generous amount of Pickapeppa sauce over the cheese.
Enjoy with you favourite crackers.
Place softened cream cheese in the center of a serving plate. Pour Pickapeppa Sauce over cheese to cover well.
Place your choice of crackers around the edge of plate.
Spread on crackers with a cheese knife.
Heat crock pot to Warm (10-12 hrs) Low (7-8 hrs).
Cut up red onion, carrots, celery and potatoes and put all of it EXCEPT 1/2 THE ONION in bottom of crock pot with 1/4 cup water.
Place roast on top of veggies.
Crush and press garlic over roast.
Put other 1/2 of onion atop the roast.
Chop cilantro and surround atop/around roast.
Sprinkle sage atop roast.
Gently disperse entire 5oz PickaPeppa sauce all over roast and around edge of veggies.
Cook according to time allotted above.
Salt and pepper to taste.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
A note: The Pickapeppa Sauce used in this recipe is basically a thicker and
Place the chicken in a small bowl; toss with just enough Pickapeppa sauce to cover; let sit 10 minutes while assemble the rest of the ingredients.
Combine the thoroughly mashed yolks and yogurt.
Stir in the lime juice, cinnamon, nutmeg, allspice, chives, Tabasco, garlic powder, and mustard.
Lift the chicken out of the Pickapeppa sauce and drain slightly, then add to the mixture.
Taste, then season with salt and pepper.
Fill the whites evenly with the mixture; garnish each egg half with a dab of Pickapeppa sauce.
Boil the barley in 41/2 C water for 45 minutes (or prepare according to package directions). Drain.
Saute the vegetables in vegetable broth for about 10 minutes or until just tender.
Add the Pickapeppa sauce and stir well.
Stir in the cooked barley, mix well.
Add more sauce if desired.
* Pickapeppa, the ketchup of Jamaica, found on most every table, is a mix of tomatoes, vinegar, onions, mangoes, sugar, spices and peppers.
combine olive oil, garlic, soy sauce, and salt. Marinate chicken breasts
*Pickapeppa Sauce is available in most stores.
If it is not, substitute a dash or two of Tabasco sauce.
Pour a goodly amount Pickapeppa over cream cheese on a small serving plate.
Top with a generous dollop of red pepper jelly.
ith 3 tablespoons of the Pickapeppa sauce, until chicken is done (about
nd stir in the parsley, Pickapeppa Sauce and green onions.
Ladle
Place crab meat in a mixing bowl and set aside.
In another bowl or food processor, blend cream cheese, sour cream, lemon juice, horseradish, minced onion, pickapeppa sauce, chili sauce and paprika until smooth and creamy.
Add cheese mixture to crab and mix well.
Refrigerate for several hours and serve chilled with crackers, if desired.
Place cream cheese on plate and pour Pickapeppa sauce over top. Serve with crackers. Easy and attractive!
On top of stove -- In a large soup pan crumble and brown sausage - drain.
Add to sausage, soup with water.
Cut up cabbage and add.
Bring to boil, then reduce heat & simmer.
Add \"PickaPeppa\" sauce to your taste (spicy). Bottle has a picture of a parrot on the front and usually found around the steak sauces at the store.
Pre-heat oven to 350 degrees.
Cut a pocket in chops.
Chop the can of peaches and reserve the syrup.
Prepare the stuffing using the reserved syrup and 1/2 the chopped peaches.
Stuff the chops and place in sprayed baking pan.
In small bowl mix preserves remaining peaches and pickapeppa sauce and spoon over chops.
Cook chops for 20 minutes covered with foil.
Remove foil and add the rest of the sauce and cook an additional 15 minutes uncovered.
Do not overcook the pork!
omatoes, tomato paste, chilies, Worcestershire sauce, Pickapeppa sauce, salt, black pepper, oregano, celery