Download Authentic Recipes from Jamaica by John Demers, Eduardo Fuss PDF

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By John Demers, Eduardo Fuss

To go to the Jamaican kitchen is to find the luxurious flavors of highly spiced jerk red meat, candy tropical juices, complicated curries, and luxurious muffins.

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Sample text

Serve garnished with parsley. Twist It UP Making this dish with ground turkey cuts down on cooking time, but you can also use stew meat or flank steak instead. Just be sure to cut the meat into 1-inch cubes, and then simmer the sauce for 11⁄2 to 2 hours (instead of 10 minutes). You may have to add a little more milk or water if the sauce gets too thick. When you’re ready to eat, just add the sour cream and heat through. 2 teaspoons garlic powder 1 teaspoon sugar 1 teaspoon dried thyme ⁄2 teaspoon ground nutmeg 1 school-night dinners 63 Fettuccine with Cream, Mushrooms, Chicken & Peas Serves 6 ingredients 1 pound fettuccine pasta 4 tablespoons unsalted butter Trust me: These ingredients are totally delicious together.

Add the onion and mushrooms and cook for about 5 minutes, or until soft. Add the turkey, breaking it up with a spoon, and cook until browned. Add the special seasoning ingredients and stir to thoroughly combine. Stir in the broth, milk, and mustard. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, for 10 minutes. 2. While the sauce is simmering, cook the egg noodles in a large pot of salted boiling water for 8 or 9 minutes, or until al dente. Drain, return to the pan, and toss with the butter so the noodles won’t stick together.

Twist It UP Cream sauce is one of my favorites for pasta. It’s richer than tomato sauces, so I make it maybe once or twice a month. I like using spinach fettuccine, too. It adds flavor and gives a splash of color to the dish.

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