Search by recipe or ingredient

Another from the 9/94 Cooking Light Jamaican feature. Heat vegetable oil in a DUTCH OVEN :) aver medium high heat. Add onion and garlic; sauté 5 minutes. Add Vegetable Stock and next five ingredients; bring to a boil. Reduce heat, cover, simmer for 20 minutes. Add Scotch bonnet pepper; cover and simmer 10 minutes. Add mushrooms; cover and simmer 20 minutes. Discard Scotch bonnet. Yield: 10 servings (serving size 1 cup) Calories 81; Fat 2.3g; Protein 2.8 g; Carb. 14.5g; Fiber 2.2g.

Vegetable Stock: Remove leaves from thyme sprigs, set the leaves aside for Vegetable Run Down. Combine thyme stems and the remaining ingredients in a large DUTCH OVEN, and bring to a boil. Reduce heat, and simmer, uncovered, over medium low heat 30 minutes. Strain the stock through a sieve into a large bowl; discard the solids. Yield:4 cups

Posted to EAT-L Digest 27 October 96 Date: Mon, 28 Oct 1996 09:10:00 PST From: Brenda Pittsley <brendap@CORBIS.COM>

Jamaican Cookbooks Reggae Music @ Amazon.com Dutch Oven Recipes