GWJamaica Cook Book

Archive for the ‘Sauce’ Category

Ingredients

1⁄4 cup vinegar
2 cups water
2 lb snapper fillet
2 tsp salt
1 tsp black pepper
1⁄2 lb counter flour
1⁄2 cup vegetable oil

Preparation

Clean fish fillet with a solution of vinegar and water. Season with 5 ml (1 tsp.) salt and 5 ml (1 tsp.) black pepper. Set aside. Season flour with remaining salt and black pepper and coat fish fillets. Heat frying pan, add vegetable oil and fry on each side for 4 minutes. Remove from heat, drain on absorbent paper and set aside.
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Ingredients

Curry dip:
2/3 cup mayonnaise
1/3 cup sour cream
2 to 3 teaspoons curry powder
1 teaspoon ground ginger
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder
1/2 teaspoon sweet paprika
1/4 teaspoon salt

Sweet potato sticks:
3 medium sweet potatoes, about 1 1/2 pounds
Oil for deep frying
Salt
Freshly ground black pepper

Preparation

Using a large sharp knife cut sweet potatoes into strips 3 inches long and about ¼ inch thick. Pat dry with paper towels. In a deep medium saucepan, heat the oil over high heat to about 370°.  Deep-fry the sweet potato sticks in batches until golden brown, about 4 minutes. With slotted spoon or basket, transfer the sweet potato sticks to a paper towel-lined baking sheet. Keep the sticks warm in warming drawer or oven while frying the remaining sweet potato sticks. Sprinkle with the salt and pepper. Serve warm with the Curry dip.

Make the dip: In a small bowl combine the mayonnaise and sour cream. Stir in the curry powder, ginger, turmeric, chili powder, paprika, and salt. Cover and refrigerate for at least 1 hour.

Ingredients

1 cup Miracle Whip
1/3 cup sweet pickle relish
1/3 cup Kraft French Dressing
1 tbsp sugar
2 tbsp minced onion
1/4 tsp black pepper

Preparation

Combine all of the ingredients together mixing well. Store refrigerated for several hours to allow flavors to blend.

Ingredients

NO MEAT (Parmesan cheese)
1 small onion, half
1 box spaghetti
1 can pet milk
1 large bell pepper cut in half
1 large tomato
1 stick butter
Dash salt

Preparation

In a saucepan cook spaghetti in a large amount of boiling salt water for about 10-12 minutes or until tender. Drain and set aside, keep warm. In another saucepan put 1 stick of butter, low heat; let butter melt. Pour 1 can Pet milk, chopped bell pepper, chopped tomato and chopped onion (season to taste) into saucepan with butter still cooking under low heat. Mix all ingredients for 20-30 minutes. When sauce began to boil, stir until thickened. Turn off heat; let sauce set for 5 minutes. Serve over spaghetti. Sprinkle Parmesan cheese.

Ingredients

2 − 28 ounce cans diced or ground tomatoes or whole tomatoes NOT packed in puree or sauce
3 tbsp high−quality olive oil
1 large, thick pork chop or 1−1/2 pounds beef chuck, steak preferred
1 medium onion, peeled and finely chopped
1 medium carrot, peeled and finely chopped
4 garlic cloves, peeled and crushed
1/2 cup red wine
1−1/2 tsp salt
3 tbsp fresh basil or Italian parsley, chopped
Freshly ground black pepper to taste
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Ingredients

4 tbsp butter
8 slice bacon; cut in 1/4″ strips
2 eggs
2 egg yolks
1 tsp red pepper flakes
1 cup parmesan cheese
1/2 cup heavy cream
1 tsp Salt
Black pepper
1 lb. spaghetti
8 qt. water
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Ingredients

2 cups all−purpose flour
1 tbsp cayenne pepper
1 tbsp, plus 1 teaspoon salt
6 catfish fillets, about 6 ounces each
2 tbsp vegetable oil
2 tbsp unsalted butter
2 cups parsley−pecan sauce

Sauce:

2 cups tightly packed fresh parsley, leaves only
1/2 cup olive oil
1/2 cup broken pecan meats
1 large clove garlic, chopped
1/2 cup freshly grated parmesan cheese
1/2 cup freshly grated romano cheese
2 tbsp unsalted butter, cut into pieces
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Ingredients

1 1/2 cups tomato sauce
1 1/2 cups white sugar
1/2 cup vinegar
1/2 cup water
1/2 to 1 cup pineapple juice
Capsicum celery, onion, carrot and pineapple

Preparation

Cut up vegetables. Bring sauce, sugar, vinegar, water and pineapple juice to the boil, then thicken with corn flour mixed with a little water. Simmer, add cut up vegetables and cook until vegetables are almost cooked. This will last in fridge for about 3 weeks.

Ingredients

2 Tablespoons Olive Oil
1/4 Cup Chopped Onions
1 Tablespoon minced Garlic
3 Italian Plum Tomatoes, Finely Chopped
3 oz. Tomato Paste
2 1/2 Tablespoons Italian Seasoning
1/2 Teaspoon Salt
Black Pepper
1/2 Stick Unsalted Butter, Cut in Pieces

Preparation

Heat oil in a large skillet over high heat. Add onions and sauté 1 minute. Stir in garlic, tomatoes, tomato paste, Italian seasoning; season with salt and pepper to taste. Bring to a boil and simmer, stirring occasionally, about 3 minutes. Reduce heat to medium and add butter pieces, while stirring. When butter is half melted, remove skillet from heat and continue stirring until thoroughly incorporated.

Yield: 1 1/3 cups

Ingredients

2 tbsp. cornstarch
2 1/2 tsp. instant beef bouillon granules
1 tsp. Worcestershire sauce
1/4 tsp. pepper
1/4 tsp. gravy browner

Preparation

In small saucepan combine cornstarch, bouillon granules, Worcestershire sauce, pepper and 2 cups cold water. Bring to boiling over medium heat; boil 1 minute until thickened, stirring constantly. Stir in gravy browner. Make 2 cups.