pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
ake corn tortillas - see my recipe for tortillas de maiz here.
as to sit for at least 15 minutes for the flavours to
SPICE MIX:.
Combine all ingredients except rum and mix thoroughly. Refrigerate until ready to use. Will keep for a very long time in the refrigerator.
See my recipe for Hot Buttered Rum Drink for the whole drink recipe!
arge bowl.
Add eggs, hot water, Crisco oil and vanilla
Clean & remove seeds & membranes from bell peppers, can leave seeds & all for hot peppers for more heat.
Finely chop peppers & onions, by hand or food processor.
Combine all ingredients in non stick pot, bring to boil & simmer for 30 to 45 minutes, stirring occasionally, until thickened.
Can be put in containers for fridge or canned.
If you are canning, 10 minute minimum water bath, so cans are sealed properly.
Use for meats, on cream cheese & crackers, or just use you imagination.
Mix together the ingredients for sauce.
Cover closely and refrigerate for several hours to allow the flavors to blend.
Mix the cornmeal with cayenne, salt and pepper to taste.
Dredge the oysters in cornmeal.
Deep fry in batches in oil heated to 375 degrees for about 2 minutes or until golden brown.
Drain on paper towels and serve immediately, with hot sauce.
Place it all in a food processor and process until you like the consistency.
Put in a jar for at least 2 days before using. Will keep for weeks in the fridge.
Sift together dry ingredients.
In separate bowl, combine shortening, sugar, extract, molasses and eggs.
Add dry ingredients.
Add hot water last.
Drop by teaspoons on greased cookie sheet.
Bake in preheated 350\u00b0 oven for 8 to 10 minutes.
Partially
freeze
meat for easier slicing.
Slice pork thinly into
bite-size pieces.
In 3-quart saucepan cook pork pieces in hot oil until lightly browned.
Drain and set aside.
r until firm.
Follow recipe for Hot Chocolate Fudge Cake. Replace Step
ntil well-mixed. Let sit for 10 minutes.
Add dough
Set aside at room temperature for about 30 minutes so that
Sear meat, onion and garlic in large, heavy boiler or skillet until light brown.
Add seasonings, tomatoes and hot water.
Bring to a boil.
Lower heat and simmer about 1 hour.
As chili cooks, skim off fat.
Mix dry ingredients with oil and water.
Coat the slices of hot dogs with mix. Either bake like a pancake or deep fry the coated hot dog slices.
These are bite size corn dogs. Serve with mustard or ketchup.
Serves 2.
Dissolve Cascade and Clorox II in the one gallon of hot tap water.
Soak for two or more hours. Repeat if necessary.
Launder as usual.
IMPORTANT:.
Be sure to use exact ingredients, no substitutes.
Combine the first 4 ingredients.
Dissolve 1 teaspoon baking soda with 1/4 cup hot water.
Mix alternately with baking powder, flour, salt and vanilla and all the ingredients (mixed) except nuts and chocolate chips.
Lastly, add the nuts (optional) and the chocolate chips.
Chill overnight, if possible.
Roll in greased palm of hand and drop onto greased cookie sheet.
Bake in a 375\u00b0 oven for 8 to 10 minutes.
Yields 50 cookies.
Crumble, cook and drain hot sausage.
Mix with rest of ingredients and heat in crock pot.
Serve with large tortilla chips.
Double this recipe for large crowds.
Combine cut up dates with the hot water with soda mixed in and let stand.
Mix together the sugar, egg, flour, baking powder, salt, nuts and vanilla.
Add the date mixture.
Makes a large loaf.
Bake for 1 hour at 350\u00b0.