Swansen - Jamaican Recipes

Jamaican Recipes The Ultimate Guide COPYRIGHT/LEGAL PAGE Copyright ENCORE PUBLISHING. All rights reserved. This book is copyright protected and intended for personal use only. You may not amend, distribute, sell, use, quote, or paraphrase any part of or any content within this book without the full consent of the author, publishing company, and/or copyright owner. Making copies of these pages or any portion for any purpose other than your personal use is a violation of United States copyright laws. DISCLAIMER Encore Publishing and its authors have used their best efforts in preparing these pages and their publications.

Encore Publishing and its authors make no warranty of any kind, expressed or implied, with regard to the information supplied. LIMITS OF LIABILITY Encore Publishing and its authors shall not be liable in the event of incidental or consequential damages in connection with, or arising out of, the providing of the information offered here. Want Free Ebooks Every Week? Receive free ebooks delivered directly to your inbox! We promote our eBooks FREE for the first 5 days of every publication. That means you will be the first to know when new books are published. (up to 5 books per week!) That is a lot of books! Not to mention our other exclusive promotions. Our collection encompasses a wide variety of topics including healthy natural foods, food allergy alternatives, gourmet, desserts and pastries.

Just to name a few. CLICK HERE to start receiving your free ebooks! Encore Publishing Presents Jamaican Recipes - The Ultimate Guide View the complete Best Selling Recipe Book Series HERE. Table of Contents: Breakfast: 1) 2) 3) 4) 5) 6) 7) Desserts and Drinks: 8) 9) 10) 11) 12) 13) 14) 15) 16) Meat and Fish: 17) 18) 19) 20) 21) 22) 23) 24) 25) 26) Soups: 27) 28) 29) 30) 31) Breakfast 1) Cornmeal with Milk Prep Time: 5 minutes Cook Time: 15 minutes Ready In: 20 minutes Servings: 2 INGREDIENTS: 4 cups water 1 cup milk cornmeal 1/2 cup sweetened condensed milk 1 cup fine cornmeal 1/4 teaspoon nutmeg 1/2 teaspoon salt 1/4 teaspoon vanilla Sugar to taste 1 teaspoon cinnamon DIRECTIONS: In bowl, mix one cup of water with the cornmeal. In a saucepan, gently boil the milk and 3 cups of water, and then add salt to the combination. Lower the heat and add the cornmeal mix. After this, just stir every now and then.

You can always add milk for a thinner consistency. Add the nutmeg, the vanilla, the cinnamon, the sugar, and the condensed milk and, stir for another 5 minutes. 2) Kidney Beans Prep Time: 10 minutes Cook Time: 1 hour 45 minutes Ready In: 1 hour 55 minutes Servings: 4 INGREDIENTS: 4 cups cold water 2 cloves of smashed garlic 3 green sliced onions 1 chopped Scotch Bonnet pepper Thyme Salt Pepper 1 1/2 cups dried red kidney beans (soaked overnight and drained) 1 cup unsweetened coconut milk 1 1/2 cups long grain rice DIRECTIONS: Place the water, the garlic and the beans a saucepan and boil them at medium heat for 1 and a half hour. When the beans are soft, add rice, green onion, coconut milk, Scotch bonnet pepper, thyme, salt and pepper. Simmer the composition for another 15 minutes, until the rice absorbed most of the liquid. 3) Jamaican Chips Prep Time: 10 minutes Cook Time: 5 minutes Ready In: 15 minutes Servings: 30 chips INGREDIENTS: Coconut Oil 4 Plantains Salt DIRECTIONS: Peel off the Plantains skin, cut them in thick slices and spread salt all over them.

Heat the oil in a saucepan. When the oil is hot, place the Plantains in the saucepan and wait untill they turn golden brown. Use a paper towel to remove the oil excess. 4) Jamaica's national dish Prep Time: 1 hour 10 minutes Cook Time: 10 minutes Ready In: 1 hour 20 minutes Servings: 2 INGREDIENTS: 1/2 pound saltfish 1 can of Ackee 2 chopped scallion stalks 1 chopped onion 2 chopped cloves garlic 1 chopped tomato 1 teaspoon black pepper 1 teaspoon of chopped Scotch bonnet pepper 1 small sweet pepper 2 tablespoons of vegetable oil DIRECTIONS: Soak the fish in cold water for about an hour. Remove the water, add a fresh new one and boil the fish until it gets tender. When its done, de-bone the fish and heat the oil in a pan.

Saute the garlic, onion, scallions, tomatoes, sweet pepper and the Scotch bonnet pepper. Add the Ackee, fish and black pepper and cook the composition for another 5 minutes. 5) Steamed Kallaloo Prep Time: 10 minutes Cook Time: 20 minutes Ready In: 30 minutes Servings: 4 INGREDIENTS: 2 teaspoon Butter 3 tablespoons oil 1 chopped tomato 1 chopped onion 2 chopped cloves of garlic 2 chopped carrots 8 stems of Kallaloo 1 spring of thyme 2 teaspoons salt 1 teaspoon black pepper Water DIRECTIONS: Place the Kallaloo in a large bowl and cover it with water. Heat up the oil and add the chopped garlic, onion, tomato and thyme. Pull the Kallaloo out of the water and remove the ends of the stalk, the flowers and the outer layer of the skin on the stems. Roll the Kallaloo leaves together and cut them in thin shreds.

Add the Kallaloo, the carrots and a little bit of water to the pot. Add salt, pepper and butter to the mixture and let it steam for 15 minutes. 6) Fish and Eggs Prep Time: 10 minutes Cook Time: 7 minutes Ready In: 17 minutes Servings: 3 INGREDIENTS: 1 diced tomato 1 small chopped onion 2 table spoons of milk 2 tablespoons of coconut oil 4 eggs 1 chopped scallion 1 small green pepper 1 can of sardines 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon of seasoning (basil, oregano, thyme, parsley, all together) DIRECTIONS: Beat the eggs and add milk and seasoning to the mixture. Using the coconut oil, saut the onion, green pepper and scallion When the vegetables are soft add the sardines, tomato, salt and black pepper. Cook the omelet until both sides turn golden brown. 7) Fluffy Dumplings Prep Time: 10 minutes Cook Time: 10 minutes Ready In: 20 minutes Servings: 14 buns INGREDIENTS: 3/4 cup milk 1/2 cup sugar 1/2 teaspoon kosher salt 4 cups flour 4 tablespoon unsalted butter 2 tablespoon baking powder Canola oil DIRECTIONS: Knead the flour, sugar, salt, baking powder and butter until little crumbles appear. 7) Fluffy Dumplings Prep Time: 10 minutes Cook Time: 10 minutes Ready In: 20 minutes Servings: 14 buns INGREDIENTS: 3/4 cup milk 1/2 cup sugar 1/2 teaspoon kosher salt 4 cups flour 4 tablespoon unsalted butter 2 tablespoon baking powder Canola oil DIRECTIONS: Knead the flour, sugar, salt, baking powder and butter until little crumbles appear.

Add milk to the mixture and stir until you obtain sticky dough. Cut the dough in small pieces and give each slice a round shape. Heat the oil in a large saucepan. Fry the dough until it turns golden brown. Place the buns on a paper towel to remove the oil excess. Desserts 8) Coconut Tarts Prep Time: 40 minutes Cook Time: 30 minutes Ready In: 1 hour 10 minutes Servings: 8 tarts INGREDIENTS: Tart Shell: 1/2 cup of ice cold water 1/2 teaspoon of salt 3 tablespoons of unsalted butter 1 cup of flour Filling: 2 tablespoons water 1 tablespoon butter 1/2 teaspoon nutmeg 1 cup of grated coconut 1/2 cup of brown sugar DIRECTIONS: Mix the flour and the salt and cut the butter in small pieces.

Knead the flour, salt and butter and slowly add water. Wrap the dough into a foil and put it in the fridge for 30 minutes. While the dough is cooling, place the coconut, sugar, nutmeg and water in a saucepan and cook the composition for 10 minutes. After 10 minutes, add the butter and let it cook for another 3-5 minutes. Pull the dough out of the fridge and roll it into a thin layer. Preheat the oven at 350 degrees.

Cut circles out of the dough and pinch together the edges to form a shell. Bake the tart shells for 10 minutes. After 10 minutes, get the shells out of the oven and fill them. Bake the tarts for another 3-5 minutes. 9) Sweet Potatoes with Coconut Milk Prep Time: 25 minutes Cook Time: 2 hours Ready In: 2 hours 10 minutes Servings: 10 INGREDIENTS: 1 1/2 cups cornmeal 2 1/4 cups brown sugar 1 1/2 teaspoon salt 2 teaspoons nutmeg 1/4 cups melted margarine 1 can coconut milk 1 teaspoon of grated lime rind 2 tablespoons of lime juice 2 teaspoons vanilla essence 4 cups sweet potatoes 4 cups water 1 cup of soaked raisins 1/2 cup flour 2 tablespoons white rum 2 teaspoons cinnamon powder DIRECTIONS: Preheat the oven at 350 degrees. Peel and grate the potatoes.