GWJamaica Cook Book

Archive for the ‘Soup’ Category

Ingredients

1 cup water
1 cube chicken bouillon
1 – 10 oz. package frozen broccoli
1 medium sized carrot, grated
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk
1 lb Cheese, cubed
1 can cream of chicken soup
1 tbsp minced onions
1 tbsp Worcestershire sauce
Salt and Pepper to taste

Preparation
Read the rest of this entry »

Ingredients

2 lb kale or cabbage
2 lb beef, cubed
1/2 lb chipped beef
1 cup grated coconut
12 okra, stems removed
2 onions, chopped
1 quart water
1/2 tsp salt
1/8 tsp cayenne pepper
1/2 tsp thyme
2 scallions, sliced

Preparation
Read the rest of this entry »

Ingredients

4 tbsp bacon fat
2 large green peppers, chopped
1 1/2 tbsp Hungarian paprika
1 tsp pepper; to taste
6 oz tomato paste
5 large onions, coarsely chopped
3 garlic cloves, minced
3 lbs stewing beef, in 1 inch cubes
1 tsp salt; to taste
1 cup sour cream, at room temp.

Preparation
Read the rest of this entry »

Ingredients

2 onions; chopped
3 carrots; peeled, chopped
2 rib of celery; sliced thin
2 baking potatoes; peeled and cut into 1/2 inch dice
1 butternut squash; peeled & seeded and fiber removed & cut into 1/2 inch dice
8 cup chicken Stock
Salt and pepper to taste
2 cup Skim Milk
1/2 cup Heavy Cream
2 tbsp Worcestershire sauce
2 cup cheddar cheese;sharp,grate

Garnish

10 bacon strips; chopped, fried until crispy brown & drain
1 cup white cheddar cheese; cubed into 1/4 inch pieces
1/2 cup parsley; chopped
1 French Bread

Preparation
Read the rest of this entry »

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
Read the rest of this entry »

Ingredients

1 lb beef stew meat
3 medium sized potatoes
4 to 6 carrots
1 small onion
1 cup cubed celery
1 (8 oz.) can tomato sauce mixed with 1 can water
1 tsp sugar
2 tsp tapioca

Preparation

Arrange meat in single layer in a baking pan. Salt and pepper to taste. Cut potatoes, carrots, onion, celery in good sized chunks and layer on top of meat. Mix tomato sauce, water, sugar and pour over meat. Season to taste. Sprinkle with 2 teaspoons tapioca. Do not stir. Seal tightly in foil and bake at 325 degrees at least 2 hours. Serves 4 people.

NOTE: Even another hour doesn’t seem to hurt much if you are delayed. You can turn heat way low and hold it for hours. Don’t peek during cooking time of 2 hours. When you remove the foil you find the meat nicely browned with perfect gravy. The tapioca acts as gravy thickener but don’t use too much or you may wind up with gravy you can slice.

Ingredients

6 cups water
2/3 cups dry kidney beans
1 lb Beef shank crosscuts or chuck
8 oz chourico or linguica
2/3 cups dry split peas
2 tsp crushed red pepper
2 tsp salt
2 medium potatoes, diced
1 medium carrot, diced
1 medium onion, diced
2 cloves garlic, minced
1 bunch kale, washed and torn about 6 cups
1/4 head of cabbage, shredded about 2 cups

Preparation
Read the rest of this entry »

Ingredients

1 tbsp grace vegetable oil
1 medium onion, chopped
1 stalk escallion, chopped
1 medium carrot, diced
5 cups chicken stock *
1⁄2 lb irish potatoes, cubed
1 sprig thyme
1 whole scotch bonnet pepper
1 can grace red kidney beans
1 can grace baked beans
1 can grace broad beans
1⁄2 tsp grace Caribbean traditions black pepper

Preparation

In a 4 litre(1 gallon) pot, heat vegetable oil add chopped onion, escallion and carrots and saute for 30 seconds. Pour in chicken stock, add cubed potatoes, thyme and scotch bonnet pepper. Bring to a boil and cook for 5 minutes on a high flame. Add red kidney beans, baked beans, broad beans and black pepper and stir well. Simmer for 5 minutes. Serve hot!

Ingredients

2 lb goat head and belly
1⁄4 cup white vinegar
14 1⁄2 cups water
4 cloves garlic, crushed
6 whole pimento berries
2 lb yellow yam, peeled and diced
1 lb carrot, peeled and diced
2 large cho-cho, peeled and diced
1 lb Irish potato, peeled and diced
6 fingers green banana, cut in circles
1 cup flour
1 1⁄4 tsp salt
1 packet cock soup mix
1 tbsp Caribbean traditions all purpose seasoning
2 sprigs thyme
2 stalks scallion, crushed
1 whole scotch bonnet pepper
1 tsp margarine
1⁄2 tsp grace Caribbean traditions black pepper
1⁄4 cup white rum (optional)

Preparation
Read the rest of this entry »

Traditionally in Jamaica, we serve Rice N Peas with chicken or another meat of choice for Sunday dinner, but today my family and I decided that we didn’t want to have that for dinner.

We decided on soup, which is traditionally Saturday Dinner. I don’t believe I have to do all things based on tradition, so we decided on pumpkin soup which is our favorite.

Pumpkin soup can be made with any meat or vegetable (recommended for vegetarians), its just as good.

Ingredients

2 lb Beef shanks
1/2 lb Pigs tail
2 lb Pumpkin, peeled, cubed
1/2 lb Yam, peeled, cubed
1 Thyme sprig, finely chopped and chopped scallions
1 Whole Scotch Bonnet pepper
2 Garlic cloves, minced
Grated ginger root to taste
Salt & pepper to taste
2 Cups coconut cream

Read the rest of this entry »