3344 jamaican coat Recipes

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

butter, cubed, sugar, heavy whipping cream, flaked coconut, almond extract, rum extract, peppermint extract, cherry extract, milk chocolate candy coating, melted, ground almonds, white candy coating, melted, red and green candy coating disks, melted

white chocolate candy coating or colored candy coating of choice, shortening, boiling water, raspberry gelatin, ice cubes, frozen unsweetened raspberries, thawed, fresh raspberries and mint, four to six disposable plastic champagne or wine glasses with removable bottoms, star pastry tip #849

butter, cubed, brown sugar, ground nutmeg, ground cinnamon, chopped pecans, dark chocolate candy coating, coarsely chopped, shortening, divided, milk chocolate candy coating, coarsely chopped, white candy coating, coarsely chopped, dried cherries or cranberries

chocolate-coated caramel-peanut nougat candy, chopped, half-and-half cream, creamy peanut butter, chocolate fudge topping, graham cracker crust, chocolate-coated caramel-peanut nougat candy, chopped, chocolate syrup

unsalted butter, softened, white sugar, light brown sugar, egg, vanilla extract, coconut extract, all-purpose flour, all-purpose flour, baking soda, salt, semisweet chocolate chips, chocolate coated coconut and almond candy pieces (such as hershey s almond joy pieces), flaked coconut, chocolate coated coconut and almond candy pieces (such as hershey s almond joy pieces)

filippo berio extra light olive oil, plus more for coating ramekins, granulated sugar, plus more for coating ramekins, percent cocoa chocolate, finely chopped, heavy cream, egg whites, cream of tartar, egg yolks, sugar, for garnish, fresh berries, for garnish

whole steamed chestnuts or vacuum-packed roasted chestnuts, water, unsalted butter, room temperature, divided, sugar (for coating souffle dish) plus 14 tbsp , divided, whole milk, divided, egg yolks, cornstarch, salt, armagnac , cognac, or other brandy, vanilla extract, egg whites (about 8 large), cream of tartar

butter, softened , plus additional for coating ramekins, sugar , plus additional for coating ramekins, all-purpose flour, grand marnier, amaretti cookies, whole milk, vanilla bean, egg yolks, egg whites, sugar

margarine, marshmallows (about 1 1/2 10.5 oz bags), cocoa krispies cereal, unwrapped pastel candy-coated chocolate egg-shaped decorative candies (i usually use a combo of reeses pieces pastel eggs, hershey s pastel eggs, cadbury and or jelly bean) or 90 jelly beans (i usually use a combo of reeses pieces pastel eggs, hershey s pastel eggs, cadbury and or jelly bean), marshmallows , peeps chicks (i use yellow)

eggs, sugar, baking soda, liquid honey, margarine or 100 g butter, flour, sour cream, sugar, honey, crushed plain sweet biscuit crumbs, for coating, ground walnuts, for coating

sugar, divided, creamy peanut butter, butter, softened, white candy coating (white chocolate), brown reese s pieces or 24 m&m s, water, sugar , to right consistency for piping

cooked chicken, cut into bite size pieces (i used a small rotisseri chicken and really like the flavor it adds), yellow onion, chopped, red sweet bell pepper, chopped, green bell pepper, chopped, garlic cloves, minced, butter, rotel tomatoes, tomato sauce, sliced fresh mushrooms, sliced ripe olives, drained, dried basil, dried oregano, spaghetti, cooked and drained and coated with a little, olive oil , to prevent sticking, shredded mexican blend cheese (monterey jack, cheddar, queso quesadilla & asadero cheese combination), shredded sharp cheddar cheese, parmesan cheese, shredded, cream of mushroom soup, cream of chicken soup, milk (use soup can), water, salt, fresh ground pepper, paprika (to garnish )

slightly warm water or 1 1/4 cups slightly warm milk, yeast, sugar, salt, canola oil, egg yolks, egg, vanilla, lemon extract, unbleached all-purpose flour (or half all-purpose and half bread flour), fine sugar (for coating donuts) or sugar (for coating donuts), raspberry jelly (optional) or 1 1/2 cups raspberry jam (optional) or 1 1/2 cups apricot jam (optional) or 1 1/2 cups apricot jam (optional), oil, shortening (three parts oil and 1 part melted for frying, to fill up a good two-thirds of fryer)

bread bible, by beth hensperger, hrs rise time (and worth every second), milk, unsalted butter, warm water (105o to 115o f.), active dry yeast, sugar, unbleached all-purpose flour, grated lemon zest, salt, eggs, pure vanilla extract or 1 vanilla bean, split and scraped, lemon extract, nut liqueur glaze, powdered sugar, unsalted butter, melted, nut liqueur , such as pistacha, amaretto, frangelico or nocino, whole toasted, chocolate-coated or silver-coated almonds, for garnish.

sweet potato, unpeeled, olive oil - enough to coat the sweet potato for roasting and to coat the skillet, chili - heat level of your choice, i used a mild anaheim, chopped red onion, modestly proportioned home-grown tomato, chopped, ground cumin , to taste, salt and pepper, to taste, chopped cilantro, crumbled goat cheese, pine nuts, juice of 1/2 lime (depends on how big and/or juicy the lime is)

chocolate candy coating squares, pretzel sticks, peanut butter sandwich cookies, candy-covered green, blue , or brown chocolate pieces, red candy-coated chocolate pieces or red cinnamon candies

butter, softened, sugar, egg yolks, vanilla extract, all-purpose flour, salt, toppings: candy-coated peanut butter pieces, white and milk chocolate kisses, halved miniature chocolate-coated caramel-peanut nougat bars