Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenCasseroles - Jamaican Jerk Tvp Casserole
Famous Authors (View All Authors)
Casseroles - Jamaican Jerk Tvp Casserole Post by :arild24 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2029

Click below to download : Casseroles - Jamaican Jerk Tvp Casserole (Format : PDF)

Casseroles - Jamaican Jerk Tvp Casserole

7/8 cup "Beef" strip style TVP
1/4 cup ketchup
1/4 cup jerk sauce
1 tsp jerk dry seasoning mix
1/2 tsp salt
1/2 cup water -- hot
1 lime -- juice of
1/2 yellow squash -- in strips 2" long
1 yellow bell pepper -- in 2" long strips
3 cloves garlic -- sliced
1/2 jalapeno -- seeded & deveined
2 scallions -- sliced
2 cups cooked rice

In a medium bowl, combine 1st 6 ingredients and 1/2 the lime juice. Set aside.

Place all sliced vegetables in oval casserole. Cover with garlic and jalapeno. Sprinkle with salt. Drain TVP and reserve

Preheat oven to 350°F. When hot, pour 1/2 marinade over food in casserole, add a little water and cover.

Bake for 1/2 hour until veggies are tender. Remove from oven. Heat leftover marinade in a small pan until warm.

To serve, mound some cooked rice on plate. Drizzle some of the leftover marinade over and put 1/2 the veggie/tvp mixture over rice.

Drizzle a little more of the leftover marinade over. Garnish with some jalapeno slices (or habaneros if you prefer), some scallions and some sour cream (to ease the burn).

If you want to make this a stir-fry, heat 1 tbsp canola oil in a wok or lg skillet.

Add the harder veggies first (peppers, then squash, then scallions) and stir-fry for a moment until crisp-tender. Then add the TVP.

Mix a little cornstarch with some water (1 tsp to 1 tbsp) and add the leftover marinade when the tvp is heated through.

Then stir in the slurry a little at a time until the sauce is thickened. Don't add too much. It should be done and then put it over the rice and garnish as you wish.
If you like this book please share to your friends :

Casseroles - Miscellaneous Soubaise By Loisp Casseroles - Miscellaneous Soubaise By Loisp

Casseroles - Miscellaneous Soubaise By Loisp
Source: Victory Garden by Marion Morish. Soubise a classic French dish1/2 cup 2 lbs Vidalia onions 2 Tablespoons oil Salt & pepper to taste3-4 Tablespoons heavy cream 1/2 cup grated cheese (optional) Freshly ground pepper Lemon juice Boil rice for 5 minutes. Drain Peel and chop onions. Melt butter with oil in glass baking dish. Add onions, rice and salt and mix to coat. Cover and bake in preheated 350 degree oven for 45-60 mins stirring occasionally until rice is tender and onions are golden. Add cream, cheese, salt and pepper and lemon juice to taste.

Casseroles - Mexican Wet Burrito Casserole Casseroles - Mexican Wet Burrito Casserole

Casseroles - Mexican Wet Burrito Casserole
1 lb. lean ground beef 1/2 medium yellow onion chopped 1 pkg. taco seasoning Flour tortillas 1 (16 oz.) can refried beans 2-3 Cups shredded mild cheddar cheese 1 (10 3/4 oz.) can cream of mushroom soup 8-oz. carton sour cream, divided Preheat oven to 350° F.Brown hamburger and onions; drain. Add taco seasoning (prepare as directed on taco seasoning package). Add refried beans. Mix soup with 4 ounces of sour cream. Spread enough of the sour cream mixture to cover the bottom of a casserole dish. Put meat into tortillas. Wrap like a burrito and place seam side down