GWJamaica Cook Book

Archive for the ‘vegetable’ 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
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Ingredients

2−3 cucumbers, sliced
2 tsp salt
3 tbsp cider vinegar
1 1/2 tsp sugar
1/4 tsp paprika
1/4 tsp white pepper
1/2 clove garlic, minced
4 fresh green onions, diced
1 cup thick sour cream
1/4 tsp paprika

Preparation
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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

5 thick slices or 7 thin slices of bacon
2 tbsp butter
1 small white onion, sliced very thin
1 small head of cabbage – cut in half
2 tbsp cider vinegar
1 bay leaf (optional)
Water

Preparation
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Ingredients

1 (10 oz) package frozen chopped broccoli, thawed, well drained
1/2 lb carrots or zucchini, sliced, cooked and drained
1 (4 oz) can mushrooms stems and pieces, drained
1/4 cup chopped onion
1 clove garlic, finely chopped
3 tbsp low calorie margarine
3 tbsp flour
1 tsp salt
1/2 tsp oregano leaves or thyme
2 cup skim milk
6 slices lite cheese cut in small pieces
1 (7 oz.) package spaghetti

Preparation

Prepare spaghetti according to package directions, drain. In a large saucepan cook onion and garlic in margarine until tender. Stir in flour, salt and oregano or thyme. Gradually stir in milk. Cook and stir over medium heat until mixture thickens. Add cheese, cook and stir until melted. Add vegetables. Heat thoroughly. Serve sauce over hot spaghetti. Serves 6.

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
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Ingredients

2 medium leeks, green tops trimmed, split up to the root ends, cleaned
1 tbsp olive oil
1 large red bell pepper
1 large yellow bell pepper
4 tbsp unsalted butter
1 large clove, garlic, minced fine
1/3 cup dry vermouth
Salt and freshly ground pepper to taste
12 oz. fresh fettuccine
1 tbsp fresh thyme leaves

Preparation

Prepare a medium−hot fire in the grill. Coat the leeks with olive oil. Place the leeks and peppers on the cooking grid directly over the fire. Grill, turning as needed, until leeks are tender and golden brown, about 10−12 minutes, and skin of peppers is charred, about 15 minutes. Remove the leeks from grill and let cool. Remove the peppers from the grill and place in a paper or plastic bag and seal; set aside and allow to steam. When cool, trim root ends from leeks, then cut into thin strips. Peel and seed bell peppers and cut into thin strips.
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Ingredients

For the filling
60g/2oz basmati rice
pinch turmeric
1 lemon, zest only
1 onion, finely chopped
600g/1lb 5oz brown cap mushrooms, sliced
50g/2oz butter, melted
1 tbsp chopped fresh parsley
1 tbsp chopped fresh tarragon
1 tbsp dried cranberries
2 free-range eggs, hard-boiled, chopped
salt and freshly ground black pepper

For the pastry
250g/9oz ready-rolled puff pastry
1 free-range egg, beaten
1 tsp sesame seeds
vegetarian gravy, to serve

Preparation
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Ingredients

1 lb chicken breast
1 tbsp garlic powder
1 tbsp fachoy soy sauce
2 tsp Caribbean traditions chicken seasoning
3 stalks callaloo
1 medium sweet pepper
6 oz. carrots, julienne
1⁄4 cup vegetable oil
8 oz elbow macaroni, (boiled)

Preparation

Cut chicken breasts into strips. Season with garlic powder, soy sauce and chicken seasoning. Set aside. Strip, wash and shred callaloo. Cut sweet pepper and carrots into julienne strips. In a large skillet, heat 2 tbsp vegetable oil, add julienne carrots, sweet pepper and cut-up callaloo and sauté. Remove from pot and set aside. our remaining oil into same pot, heat well. Add chicken strips and stir fry. Return vegetables to the pot, add boiled macaroni and stir well.

Ingredients

1/4 tsp salt
1/4 tsp baking powder
1 egg beaten
2 tomatoes chopped
1 stalk escallion finely chopped
2 1/4 cup flour
1 tbsp margarine
1 large chopped onion
2 cups callaloo chopped

Preparation

Sauté onions, tomatoes and scallion in margarine then add chopped callaloo and steam for 10 minutes. Sift flour with baking powder and salt. Add the egg to the callaloo and to the flour mixture. Mix until you have a medium batter and fry each tablespoon amount in at least 1/2 inch vegetable oil. Serve hot.