3429 jamaican coat of arms Recipes

note..folks i know this looks really long..it is, easy..i just gave lots of detail..it is easy easy !! :(), wonderful oriental flair shrimp fried rice, a very colorful and delicious meal for 4, raw shrimp, shelled and deveined, salt, freshly ground black pepper, cornstarch, cooking oil, divided, eggs, beaten, stalks green onion, minced, leftover rice , grains separated well, frozen peas and carrots, defrosted, soy sauce, sesame oil, in a bowl, toss the shrimp with the salt, pepper and cornstarch., let marinate for 10 minutes at room temperature., heat a wok or large saute pan on high heat., when the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tbsp of the cooking oil and swirl to coat pan., add the shrimp , quickly spreading out around the cooking surface area so that they are not overlapping., let fry , untouched for 30 seconds., flip over and let the other side fry for 30 seconds, or until about 80% cooked through., shrimp from the pan onto a plate , leaving as much oil in the pan as possible., turn the heat to medium, let the pan heat up again. add the eggs, stirring in a quick motion to break up and scramble the eggs. when the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp., use paper towels to wipe the same wok or saute pan clean and return to high heat with the remaining 1 tbsp of cooking oil, swirling to coat., when the oil is very hot , add the green onions and fry until fragrant, about 15 seconds., add in the rice and stir well to mix in the green onions throughout. spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes., use the spatula to toss the rice, again spreading the rice out over the surface of wok., drizzle the soy sauce all around the rice and toss., add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients., let everything heat back up again , until the rice grains are so hot they practically dance, taste and add an additional soy sauce if needed .

eggplant, sliced into 8 pieces, unpeeled, nutritional crunch coating ( ), second sprays ) canola oil spray, ketchup, yellow mustard, pickle relish, whole wheat bread, toasted, lettuce leaves, tomato slices, dill pickle slices

you need a 1 lb steak , cut fairly thick., marinade, fish sauce, tamarind concentrate mixed with, water, lime juice, chopped thai chile peppers, mix the marinade , coat the steak with it and marinade it for at least 3 hours. the steak is then barbequed, broiled or grilled until on the rare side of medium rare, cut into half inch thick strips and the strips cut into bite sized pieces. the meat can be kept cool until just before you want to eat., remaining ingredients, fish sauce, lime juice, chopped shallots, chopped coriander/cilantro (including the roots if possible), chopped mint leaves, khao koor (see below ), freshly roasted/fried sesame seeds, freshly ground dried red chilis ., khao koor, get a medium sized wok fairly hot , and add a couple of tbsp of uncooked jasmine rice. keep in movement until the rice starts to turn golden brown. remove from the heat and allow to cool. grind to a fairly coarse powder in a spice mill, or a mortar and pestle, or a pepper mill or a good clean coffee grinder (all of these work well but keep in mind that a coffee grinder tends to grind too fine--the powder should retain some texture ) we also offer ready-made khao koor in premium quality hand brand.

buttercream, maraschino cherries with stems, well drained, butter, softened, powdered sugar, cocoa, milk, divided, vanilla extract, almond extract, white chip coating, chocolate chip drizzle, white chip coating, white chocolate chips, vegetable oil, chocolate chip drizzle, chocolate chips, shortening (do not use butter, margarine, spread or oil)

semi-sweet chocolate chips, eagle brand sweetened condensed milk, divided, vanilla extract, white confectioners coating * or 1 cup (6 oz.) premium white chocolate chips, peppermint extract

quality peanut butter (about 4 cups), honey, crispy rice cereal, confectioners sugar, white confectioners coating (almond bark or candy coating), sprinkles or coarse sugar

chocolate - and/or vanilla-flavor candy coating*, coarsely chopped, toffee pieces, crushed ; finely chopped pistachios; and/or nonpareils, short plastic or wooden skewers (optional), vanilla caramels (about 48), unwrapped, chocolate - and/or vanilla-flavor candy coating*, coarsely chopped (optional)

cream cheese .softened, lemon juice, grated lemon peel, lemon extract, powdered sugar, dark chocolate candy coating .chopped, white candy coating chopped

semisweet chocolate chips, less fat cream cheese, softened, instant coffee granules, water, dark chocolate confectionery coating, white confectionery coating , optional

semisweet chocolate pieces, peanuts, vanilla-flavor candy coating, green candy coating (optional)

sugar, all-purpose flour, cocoa or hershey s special dark, baking powder, baking soda, salt, eggs, milk, vegetable oil, vanilla extract, boiling water, creamy vanilla ready -to-spread frosting or homemade, mounds sweetened coconut flakes, (tinted ), assorted hershey s easter candies (jolly rancher jelly beans, cadbury s mini eggs candy, hershey s candy-coated milk chocolate eggs, hershey s mini robin eggs, hershey s kisses brand milk chocolates), twizzlers strawberry twists

buttery biscuit squares, self-rising flour, sugar, milk, butter, melted, all-purpose flour, make your own self-rising flour : place 1 1/2 tsp. baking powder and 1/2 tsp. salt in a measuring cup. add enough flour to measure 1 cup., combine flour , sugar and milk; mix well. turn onto floured surface; sprinkle with all-purpose flour. pat into 1/2-inch thickness. dip a knife in flour and cut into 3 x 2-inch pieces., pour butter into ungreased 13 x 9-inch baking pan. dip 1 side of each square into butter , turning carefully to coat. bake, uncovered, in preheated 450* f. oven for 10 minutes or until golden brown., makes 15 biscuits .

pita crisps, pitas, split in half, ts. salt, preheat oven to 350f., prepare pitas by cutting into 8 wedges., arrange wedges in a single layer on a baking sheet coated with cooking spray ( or lightly greased)., lightly coat pita wedges with cooking spray and sprinkle with salt., bake at 350f for 10 minutes, pita crisps, pitas, split in half, ts. salt, instructions, preheat oven to 350f., prepare pitas by cutting into 8 wedges., arrange wedges in a single layer on a baking sheet coated with cooking spray ( or lightly greased)., lightly coat pita wedges with cooking spray and sprinkle with salt., bake at 350f for 10 minutes, salsa, crumbled feta cheese, fresh lemon juice, freshly ground black pepper, cubed seeded peeled cucumber, chopped red onion, chopped fresh mint, chopped fresh dill or 1 tsp dill weed, lemon slices & fresh parsley for garnish

bacon, frozen sliced okra (unbreaded), thawed, cornmeal for coating (season cornmeal for added flavor), tomato, onion, red wine vinegar salad dressing

white beans cooked, buttermilk, extra virgin olive oil plus 2 tbsp extra-virgin olive oil, chili oil, rice coating (recipe below ), sliced garlic, sea salt, freshly ground black pepper, sliced serranos, chopped fresh sage leaves, julienned lemon zest, rice coating, arborio rice, all-purpose flour, semolina, table salt, freshly ground black pepper

baking potato, oil or spray to coat pan, oil to lightly coat potatoes (optional), your choice of table seasoning , such as mrs. dash.

karo light or dark syrup, brown sugar, butter, salt, cinnamon, glazed pecans for garnish, i make mine without brown sugar,cinnamon and salt. i also use the karo light with a little water in it. i cook my yams by themselves, then slice about a 1/4 inch thick over lap then and coat with the buttery karo mixture and bake. you can garnish with the yams before or after you cook the yams in the oven.

chocolate biscotti, dozen, all-purpose flour, sugar, unsweetened cocoa, eggs, vanilla extract, teeaspoon baking soda, salt, whole blanched almonds, preheat the oven to 350 degrees f. coat a 10 x 15 rimmed cookie sheet with nonstick cooking spray. in a large bowl, combine all the ingredients except the almonds; mix well with a spoon. stir in the almonds until well blended; the dough will be thick and sticky. place half of the dough on the cookie sheet; form a slightly rounded 4 x 12 loat that is about 3/4 inch thick. repeat with the remaining dough on a second cookie sheet and bake for 30 minutes. remove from the oven and reduce the temperature to 325 degrees f. allow the loaves to cool for 5 to 10 minutes, then cut into 1/2-inch-thick slices. lay the slices cut side down on the cookie sheets and bake for 15 more minutes. turn the cookies over and bake for another 15 minutes or until very crisp. allow to cool, then store in an airtight container.