>prunes, water, and orange juice. Bring to boil, cover, and simmer for
Place 1 cup water and all the ingredients in a small saucepan; bring to a boil. Reduce the heat to low; simmer, covered, for 10 mins.
Serve the stewed prunes with low fat yogurt, if desired.
Pick, singe, draw and wipe 6 quail.
Cut the head off and stuff them with stewed prunes, stewed apples or mashed and seasoned, mashed potatoes.
Lay a strip of bacon over each breast. Put them in a roasting pan and spread a little butter over each quail.
Dust with salt; let cook in oven for 18 minutes.
Place on toast; garnish with watercress or lettuce.
For the lamb, mix all ingredients,
Combine oil, buttermilk, soda, allspice, nutmeg, sugar, flour, cinnamon and salt together.
Add stewed prunes, vanilla, eggs and nuts to first part.
Bake in hot oven at 350\u00b0 for 40 minutes.
In a 2-quart saucepan, combine prunes and lemon.
Cover with enough cold water and bring to a boil.
Turn heat down and simmer for about 40 minutes.
Add more water and sugar to taste.
Place the prunes
and
raisins
in
a
pot.
Cover with water; bring to a boil
and
cook
over a low fire for 30 minutes.
Add the sugar
and lemon wedges.
Cook another 15 to 20 minutes. Serve hot or cold.
Serves 3 to 5.
Cream together sugar and butter. Add egg yolks and beat, then add buttermilk, soda, flour, spices and stewed prunes. Lastly add the 3 egg whites, stiffly beaten. Bake in 2 layers in a 350\u00b0 oven. Put together with Prune Filling. Bake 25 minutes or until done.
Combine all the ingredients into a medium saucepan. Cover. Bring to the boil, give a stir or 2 and then turn the heat down and simmer covered for 15 minutes. At the end of the 15 minute cooking time turn the heat off and leave on the stove for 10 minutes. Pour into a dish large enough to contain the contents of the saucepan. Cool. When cool, cover (so nothing in the fridge falls into or spills into the dish), and put in the fridge. Eat!
Place the prunes in a dish, pour the water over them, add lemon juice.
Place in fridge overnight.
Enjoy.
Chop onion, pepper and celery very coarsely; saute in heavy saucepan with olive oil until tender.
Cut stewed tomatoes into quarters and add to the vegetables along with the tomato sauce and Italian seasoning.
Bring to a boil.
Reduce heat and simmer, stirring occasionally, about 1 hour or until sauce thickens.
Add salt and pepper to taste.
Add olive oil and add sofrito heat through for 1 minute.
Add olives, beans, Sazon packet, tomato sauce and cook for 1 minute.
Add water.
Cook for 20-25 minutes at medium heat, you want bean stew to thicken slightly.
Serve with yellow or white rice.
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.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
ke corn tortillas - see my recipe for tortillas de maiz here.
reased loaf pans.
Bake for 50 minutes or until done