2787 full ajeen jamaican chef Recipes

pam original no-stick cooking spray, frozen bread dough, thawed, chef boyardee spaghetti & meatballs, shredded part-skim mozzarella cheese, grated parmesan cheese, chopped fresh parsley

mild italian pork sausage, chef boyardee cheese ravioli, petite diced tomatoes, undrained, reduced-sodium chicken broth, water, baby spinach leaves

pam original no-stick cooking spray, shredded zucchini, chef boyardee beef ravioli, diced tomatoes, drained, garlic powder, shredded italian cheese blend

butter, bread crumbs , fresh, caster sugar, full fat cream cheese, golden caster sugar, eggs, whipping cream ., flour, vanilla, raisins, nutmeg , grated

fresh large shrimp in shells, salad oil (can use evoo), white wine vinegar, lime juice, scotch bonnet peppers, honey, jamaican jerk seasoning, same as 1 already posted by zena.... small world ), mango, peeled, pitted, sliced , halved crosswise, lime , halved lengthwise and sliced, red onion, quartered and thinly sliced, jamaican jerk seasoning, onion powder, sugar, ground thyme, salt (i use sea now), ground allspice, ground cinnamon, ground red pepper

i would like to say that i am very excited as it is my very first food event. you do not need to have a food blog to participate. hope to see all of your healthy great creations arriving in our mailboxes from now and until the end of june and there will be a few surprises to be announced shortly. you can see the rules for participating at http://kopiaste.blogspot.com/2008/05/fat-chefs-or-skinny-gourmets-food, event.html

plain flour, tepid water, olive oil, vegetable oil, salt, sugar

walkerswood traditional jamaican jerk seasoning, pickled pepper sauce, teriyaki sauce, soy sauce, chopped green onion, fresh basil, chopped, melted butter, shrimp, deveined

chicken (cut into serving pieces), coconut cream, jamaican red stripe beer, onions, sweet pepper, salt and pepper (to taste), oil (for frying )

chicken (thighs ,legs,or breasts), onions, sliced garlic (optional), grated fresh ginger, fresh thyme, snipped, garlic powder (to coat chicken), seasoning salt (to coat chicken), black pepper (to coat chicken), jamaican curry powder (i.e. walker s wood, acme, blue mountain), lemon pepper , to coat chicken, scotch bonnet pepper, minced

scallions, chopped, serrano peppers, stemmed and halved, fresh lemon juice, honey, canola oil, jamaican jerk seasoning, salt, chicken drumsticks, skinned

oil, onion, chopped, garlic cloves, minced, crystallized ginger, finely chopped, jamaican curry powder, chicken broth, boneless chicken breast , cut into thin strips, lime, carrots, peeled and cubed, potatoes, peeled and cubed, coconut milk, scotch bonnet pepper sauce , to taste

boneless pork loin, dry jamaican jerk seasoning, extra-virgin olive oil, bananas, peeled and sliced, mangos, peeled and diced, jalapeno , seeds removed, finely chopped, red onion, finely diced, lime juice, chopped fresh cilantro leaves, pork tenderloin and top with roasted banana mango salsa., this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

ground turkey, french onion soup, chili powder, cumin, pepper (or mrs. dash), kidney beans, drained (can be doubled - i use a variety of different beans all at once, just for fun), tomato paste, tomato sauce, very finely chopped carrots , onions, celery, zucchini and green pepper, approx 1 plate full

flour, vegetable shortening, yeast, salt, oil, warm water (about 100 f.), jerk seasoning, lean ground beef, catsup, tomato paste, salt, white onion, finely chopped, ground allspice, ground cinnamon, ground nutmeg, ground black pepper

mayonnaise, sweet relish, chopped onion, mustard, olive oil, salt, pepper, sugar

this earthy-tasting , full-flavored pork and hominy stew originated in mexico, although it is now extremely popular in the american southwest. this stew is typically accompanied by an assortment of crunchy toppings (each in a small bowl) and warm tortillas. verde means green in spanish and green pozole, not surprisingly, is lighter and more refreshing than red pozole. green pozole is prepared with lots of cilantro, fresh jalapenos, and tomatillos. these ingredients are cooked for a very short time; the flavors are bigger, brighter, and fresher than pozole with red sauce. a slightly different set of garnishes accompanies green pozole as well: diced tomato, diced avocado, and minced jalapeno. in other words, forego the cilantro, oregano, and ancho chile puree garnishes suggested for pozole rojo., stew, bone-in pork picnic shoulder roast , (about 5 lb), salt and ground black pepper, vegetable oil, onions , chopped coarse (about 3 cups), garlic cloves , minced or pressed through a garlic press (about 5 tsp), chopped fresh oregano leaves , or 1 tsp dried mexican oregano, low-sodium chicken broth, hominy , white or yellow, drained and rinsed, verde sauce, tomatillos , husked, washed, and quartered, jalapeno chiles (medium) , stemmed, seeded, and chopped coarse, onion , chopped coarse, water, fresh cilantro leaves and stems (about 5 cups), limes , cut into quarters, head romaine lettuce , sliced crosswise into thin strips, radishes , sliced thin, onion , minced, fresh cilantro leaves , roughly chopped, fresh oregano , or dried mexican oregano, chopped, corn or flour tortillas , warmed

butter, garlic, crushed, shrimp , clean, salt, black pepper, onions, diced, parsley, chopped, cilantro, chopped, tomatoes, diced, heavy cream or 1/2 cup whipping cream