Youtube Recipes

Jamaican Brown Stew Chicken

Ingredients

1. 3 lb. Chicken
2. 1 stalk scallion
3. 2 cloves garlic (chopped)
4. 2 cups water
5. 1 tsp. Salt
6. 3 regular sized carrots
7. 1 oz. soy sauce
8. 1 sprig. thyme (chopped)
9. 1.5 tablespoon vegetable oil
10. 1 medium onion (Chopped)
11. 2 Tomatoes (diced)
12. ½ oz lime juice
13. 4 tablespoon ketchup

 

Preparation

• Wash the chicken in water with the lime juice.
• Clean & cut chicken into small pieces.
• With the exception of the oil and ketchup, combine the chicken and all the other seasonings-including soy sauce.
• Rub all the ingredients into the chicken and allow to marinate for a few hours (even overnight, if possible).
• Remove the tomatoes,scallion and other easily removed seasonings from the chicken and place in a bowl.
• Heat the vegetable oil- well hot, and fry all the chicken pieces until brown.
• Add all the seasonings in the same saucepan along with the tomato ketchup and carrot.
• Add water
• Cover and cook over medium heat until tender.
• Serve it up!

Ham and Cheese Breakfast Bake

Ingredients

9 large eggs (3 whole and 6 whites)
1/2 cup fat-free skim milk
1 teaspoon yellow mustard
8 slices light wheat bread
1/2 pound 97% fat-free sliced honey ham (8 slices)
1 1/2 cups shredded fat-free cheddar cheese (divided)

 

Preparation

In a large mixing bowl, beat together with a whisk 

3 whole eggs, 

6 egg whites, 

½ cup fat-free skim milk and 

1 teaspoon yellow mustard until well blended.

Generously spray an 8x8-inch baking dish with butter flavored cooking spray. Set aside.
Cut into bite size pieces 8 slices light wheat bread and ½ pound (8 slices) 97% fat-free sliced honey ham .

Add the bread pieces, ham pieces and 1 cup shredded fat-free cheddar cheese to egg mixture. Pour into prepared 8x8 inch baking dish.
Put into carousel microwave oven and cook for 5 minutes.
Remove from microwave and sprinkle ½ cup shredded fat-free cheddar cheese on top of casserole, and then spray the top of cheese with butter flavored cooking spray.

Cook in the microwave for an additional 3 minutes, or until it is no longer wet looking.

Yield: 6 servings

Eggs and Macaroni

1 cup macaroni
4 eggs
1 3/4 cup of rich milk
1/4 tsp. salt
1 spoonful flour

Cook  macaroni in boiling water. While the macaroni is cooking, boil the yolks of the eggs until mealy. The whole egg may be used if caught so the yolks are mealy in the whites simply jellied, not hardened. When the macaroni is done, drain and put a layer of it arranged loosely in the bottom of a pudding dish. Slice the cooked egg yolks and spread a layer of them over the macaroni. Fill the dish with alternate layers of macaroni and egg, taking care to have the top layer of macaroni.

Pour over the whole a cream sauce prepared as follows: Heat the cup of rich milk to boiling, add the salt and flour then rub smoothly in a little cold milk. Cook until thickened, then turn over the macaroni. Sprinkle the top with grated bread crumbs, and brown in a hot oven for eight or ten minutes. Serve hot.

Pumpkin and Potato Pie

3 lb pumpkin
3 large russet potatoes
11/2 cups of chopped onions
3 minced cloves of garlic
2 cups of corn
2 tbs of olive oil
2 tsp of dried thyme
2 cups of Monterey jack cheese
salt
pepper

Begin by roasting the pumpkin and potatoes.  Pumpkin must be seeded and halved and potatoes also halved. Roast in a 400 degree oven for one hour. Let cool and dice pumpkin and potatoes into 1/2 inch cubes. You can make the pie dough yourself or buy the already made deep-dish pie-crust. Prepare the crust as indicated on the package. Saute the chopped onions,  garlic and corn in  olive oil. Mix potatoes, pumpkin and saute onion mixture together. Add Monterey jack cheese and dried thyme, salt and pepper to taste. Spoon mixture into pie-crust and bake at 350 degrees for 30-40 minutes.