GWJamaica Cook Book

Archive for the ‘Pastas and Sauces’ Category

Ingredients

1 lb shell, bowtie or elbow macaroni pasta
1/4 lb Genoa salami, chopped
1/4 lb pepperoni, chopped
1/2 lb Asiago or Italian sharp cheese, diced
1 (6 oz) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, diced
3 ripe tomatoes, chopped
1 (6 oz) Italian dressing mix (Good Seasons)
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tbsp dried oregano
1 tbsp dried parsley
1 tbsp grated Parmesan cheese
Salt
Ground black pepper

Preparation
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Ingredients

2 lbs sharp Cheddar cheese, at room temperature
2 cloves garlic, mashed
3 tbsp Worcestershire sauce
1 tsp dry mustard
Tabasco to taste
1/2 bottle beer, or more
1 tsp salt, to taste

Preparation

Cut the cheese into cubes and place them in a food processor or electric mixer. Process until perfectly smooth. Add the garlic, Worcestershire, mustard, and tabasco. Blend well. Add the beer, a little at a time, while continuing to beat the cheese, until the mixture is a good, firm spreading consistency (too much beer will make the cheese too fluffy). Stir in the salt, and refrigerate (this is a superb keeper). Serve on small slices of rye or pumpernickle bread. Delicious with cold, cold beer. Serves 15 to 20.

Ingredients

19 oz can chick peas
1/2 cup extra virgin olive oil
1/3 cup chopped onion
1 tsp chopped garlic
1/2 tsp chopped rosemary
1/2 tsp chopped sage
3/4 cup canned Italian peeled plum tomatoes, drained of their juice
3 cup homemade meat broth OR 1 cup canned broth diluted with 2 cup water
1/4 lb stubby soup pasta
Salt
Black pepper in a grinder
3 tbsp chopped parsley
Freshly grated parmegiano-reggiano (Parmesan) for the table

Preparation
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Ingredients

1/2 cup plain low-fat yogurt
1/4 cup light mayonnaise
1/4 cup snipped fresh dill
2 tablespoons fresh lemon juice
1/4 teaspoons salt
1 can (14-3/4 ounces) salmon, drained
1 cup frozen peas, thawed
10 ounces penne pasta, cooked according to package directions or preferred taste, drained

Preparation

Combine yogurt, mayonnaise, dill, lemon juice, and salt in a large serving bowl. Add salmon and peas. Add pasta to bowl and toss to combine.

[Image: www.bumblebee.com]

Ingredients

1 lb shrimp, cleaned and de-veined
1⁄4 cup vinegar
2 cups water
1⁄4 cup vegetable oil
1⁄4 cup scallion, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 sprig thyme
1 whole scotch bonnet pepper, chopped
1⁄4 cup green sweet pepper, julienne
1⁄4 cup red sweet pepper, julienne
1⁄4 cup okra, sliced
1 medium tomato, diced
1⁄2 cup carrots, julienne
1 tbsp soy sauce
1⁄2 cup string beans, julienne
1⁄2 tsp salt
1⁄2 tsp Caribbean traditions black pepper
1 packet spaghetti, boiled and drained
1⁄2 cup chicken stock
1⁄2 cup coconut milk
1⁄4 cup broccoli, chopped

Preparation
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Ingredients

1⁄4 cup margarine
1 medium onion, finely chopped
1 clove garlic, minced
1 small sweet pepper, finely chopped
4 large frankfurters
1 cup elbow macaroni, boiled
1 can mixed vegetables, drained
1⁄2 cup stock
1 tbsp sugar
1 tsp grace Caribbean traditions black pepper
1 tsp hot pepper sauce
3⁄4 cup tomato ketchup
1⁄8 tsp salt

Preparation

Heat margarine in a skillet, add chopped onion, garlic, sweet pepper and sauté. Add frankfurter and heat through. Add the boiled Elbow Macaroni, mixed vegetables, stock, sugar, black pepper, hot pepper sauce, tomato ketchup, salt and mix well. Cover and allow to simmer.

Ingredients

1 lb beef rump
1/4 tsp salt
1/4 tsp black pepper
2 1/2 cup brewed Blue Mountain Coffee
1 cup Jamaican bullion
1/2 cup red wine
2 garlic cloves diced
1 cup diced potato
2 cup hot cooked long-grain rice
1/2 cup yellow squash

Preparation

Clean beef making sure to cut the fat off the beef, and cut into 1-inch cubes. Rub with salt and pepper. Heat a large saucepan over medium heat. And cook for 5 minutes or until browned. Add coffee, beef broth, onion, red wine and garlic. Bring to a boil. Cover, reduce heat, and simmer 45 minutes. Add potato, mushrooms, dates, and capers bring to a boil. Cover and simmer for 20 minutes. Serve over rice; top with yellow squash.

Sharing what I had for dinner today.

There is a saying in Jamaica, “Tun Yuh Hand and Mek Fashion”. In other words use what you have and be creative.

You my valued visitors may have a special way of making chicken pasta, but I used my favorite ingredients to concoct this recipe. I like using mayonnaise so I used it as my salad dressing, but a salad dressing of your choice can be substituted. Read the rest of this entry »

Ingredients

2 boneless chicken breasts
3/4 cup steak sauce
1 (12 oz) package fussili or bowtie pasta
2 chicken bouillon cubes
1 medium Vidalia onion, diced
2 avocados, peeled and diced
1 cup halved cherry tomatoes
1 cup blue cheese or ranch salad dressing

Preparation

Marinate chicken breasts in steak sauce for 15 to 60 minutes. Grill until done and chop into bite−size pieces. In a large pot of boiling water, add the bouillon cubes and cook pasta until al dente. Drain and rinse under cold water. In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Add salad dressing, mix and refrigerate until chilled. Stir in additional salad dressing when ready to serve, if desired.

Ingredients

2 tbsp. olive oil
1 cup flour, seasoned with a pinch of salt & freshly ground black pepper
1 lb. chicken hivers, separated into individual lobes, all visible fat removed
2 tbsp. unsalted butter
1 lb. assorted mushrooms, shiitake (stems removed), portobello, crimini, white button, sliced thinly
1 cup dry red wine
1 (28 oz) can, peeled tomatoes
2 tbsp. flat−leafed Italian parsley, finely chopped
Salt & freshly ground black pepper
1 lb. spaghetti or perciatelli
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