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nacho |
A crisp tortilla chip topped with melted cheese
and chopped nuts, usually served as a Jamaican appetizer recipe or snack.
Nachos sometimes appear on menus as "Mexican pizza," in which case they
generally have additional toppings such as cooked, ground Jamaican beef,
Jamaican onions and sometimes olives. Though a Mexican tradition nachos are
being prepared Jamaican style and has now become a Jamaican food recipe. |
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nap |
To coat Jamaican food lightly with a sauce so that
it completely covers the food with a thin, even layer. This is done with
some Jamaican chicken recipes when coating before being served. |
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naseberry |
The Jamaican naseberry is a small brown Jamaican
fruit that has a thin edible skin with a delicate and soft pulp. Jamaican
naseberries are used in Jamaican fruit salads but are best eaten out of
hand. |
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navel orange |
The Jamaican navel orange is an excellent eating
orange. Its name originates from the fact that the blossom end resembles the
human navel. This large fruit has a bright-orange skin that's thick and easy
to peel. The pulp is sweet, flavorful and seedless. This is a favorite
orange used in many Jamaican food recipes. |
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navy bean |
This small white legume, also known as
Yankee bean ,
it has been served as a staple of Jamaican food since the mid-1800s. The
bean is widely used for commercially canned pork and beans. It also makes
wonderful soups and is often used in the preparation of Jamaican sausages
and baked beans recipes. Yankee beans require lengthy, slow cooking to
prepare. |
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Neapolitan ice cream |
This brick-shaped ice cream made up of three
differently flavored ice creams (usually vanilla, chocolate and strawberry).
It's normally served in slices, each of which displays the tricolored ice
cream. Other Jamaican dessert recipes made in three distinct layers are also
labeled "Neapolitan." This is a popular choice for lovers of Devon House Ice
Cream. |
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neat |
A term referring to liquor that is drunk undiluted
by ice, water or mixers, or an old term used mainly in England for a member
of the bovine family such as the ox or cow. Neat's foot jelly was what today
is called Jamaican cow foot recipe. |
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nectarine |
The nectarine's flesh is sweet, succulent and
firmer than that of its relative, the peach. When ripe, its smooth skin is a
brilliant golden yellow with generous blushes of red. They're wonderful
eaten out of hand and can be used in Jamaican salad recipes, a variety of
fresh and cooked Jamaican dessert recipes and as a garnish for many hot and
cold dishes. Nectarines contain a fair amount of vitamins A and C |
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nog |
A nickname for Jamaican eggnog which is a beverage
made with beaten egg, milk and usually liquor. The liquors is usually a
tinge of Jamaican white rum. |
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nondairy creamer |
Though called a "creamer," this product neither
contains dairy products nor tastes particularly like cream. Its main
function is to lighten the color and dilute the flavor of coffee. Nondairy
creamers are made from ingredients such as Jamaican coconut oil or
hydrogenated oil, sweeteners, emulsifiers and preservatives. Because they're
so high in saturated fat, these pseudo cream products are not recommended
for those on low-cholesterol diets. Nondairy creamers are sold in several
forms powdered, liquid and frozen. |
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nonnutritive sweeteners |
This category of nonnutritive, high-intensity
Jamaican sugar substitutes are used scarcely in Jamaica. Where milk is not
used to sweeten then honey is used. |
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nonpareil |
A tiny colored-sugar pellet used to decorate
Jamaican cake recipes, Jamaican cupcakes, Jamaican cookies and Jamaican
candy. A Jamaican confection consisting of a small chocolate disc covered
with these colored candy pellets. |
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nonstick finishes |
These special coatings on cookware and bake ware
allow for fat-free cooking, prevent food from sticking and require minimal
cleanup. Some nonstick finishes are applied to the surface and can wear off
over a period of time. Others are fired right onto the metal, making for a
sturdier finish (and a higher cost). Most nonstick finishes are dishwasher
safe but require the use of nonmetal utensils to prevent scratching the
surfaces. These are a favorite for Jamaican cooks and chefs when preparing
Jamaican recipes. |
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non-vintage |
This wine term describes a grape harvest of a
specific year. A vintage wine is one that's made using 95 percent of those
grapes. Wines made from grapes harvested from several years are called
"non-vintage. |
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noodles |
The main difference between Jamaican noodles and
Jamaican macaroni or spaghetti is that, in addition to flour and water,
noodles contain eggs or egg yolks. Noodles can be cut into flat, thick or
thin strips of various lengths. They may also be cut into squares. A wide
variety of noodles is available in markets, including those enriched with
vitamins and minerals, and colored noodles. Noodles are sold fresh and
dried. |
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nougat |
This Jamaican confection is made with sugar or
honey, Jamaican roasted nuts and sometimes chopped candied Jamaican fruit.
It can be chewy or hard and variously colored.
White nougat
is made with beaten egg white and is therefore softer.
Brown nougat
is made with caramelized sugar and, in addition to being a darker color, is
normally firmer in texture. This is a favorite Jamaican food recipe. |
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nut mill |
A utensil that attaches to the top of a countertop
by means of a clamp-and-screw housing. Shelled nuts are placed in a top
opening. When a hand crank is rotated, the nuts are pressed against a
grating drum, which pulverizes them without releasing their natural oil. Nut
mills are usually made of enameled cast iron. |
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nutmeg |
This Jamaican spice is a popular spice used mainly
with Jamaican hot and cold drink recipes. When the fruit of the tree is
picked, it is split to reveal the nutmeg seed surrounded by a lacy membrane
that, when dried and ground, becomes the spice mace. The hard, egg-shaped
nutmeg seed is grayish-brown and about 1 inch long. The flavor and aroma are
delicately warm, spicy and sweet. Nutmeg is sold ground or whole. Whole
nutmeg freshly ground with a nutmeg grater or grinder is superior to that
which is commercially ground and packaged. Nutmeg is excellent when used in
baked goods, milk- or cream-based preparations like Jamaican custards, white
sauces or eggnog and on Jamaican fruits and Jamaican vegetables particularly
potatoes, spinach and squash. |
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nutmeg grater; nutmeg grinder |
Small tools used to turn the whole Jamaican nutmeg
seed into a coarse powder. A nutmeg grater has a fine-rasp, slightly curved
surface. The grating is accomplished by rubbing the nutmeg across the
grater's surface. Many graters store the whole nutmegs in containers
attached to the bottom or back of the unit. A nutmeg grinder resembles a
pepper grinder, except the cavity is designed specifically to hold a whole
nutmeg with a small 4-pronged plate at the end of a central, spring-mounted
post. The spring serves to keep downward pressure on the nutmeg, forcing it
into a sharp blade that, when the crank is rotated, grates the nutmeg. The
nutmeg is one of Jamaica's favorite spices. |
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nuts |
Any of various dry fruits that generally consist
of an edible kernel enclosed in a shell that can range from medium-hard,
thin and brittle to woody and tough. Botanically speaking, some Jamaican
foods we know as nuts are actually seeds like the Jamaican peanut. Jamaican
shelled nuts come in many forms including blanched or not, whole, halved,
chopped, sliced or minced and Jamaican shelled nuts come raw, dry-roasted,
oil-roasted, with or without salt, smoked, candied and with various
flavorings. Jamaican nuts are wonderful simply eaten out of hand as well as
used in a wide variety of sweet and savory Jamaican dishes for meals from
Jamaican breakfast recipes to Jamaican dinner recipes. The flavor of most
Jamaican nuts benefits from a light toasting, either on stovetop or in the
oven. |
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oat bran |
Jamaican oat bran is the outer casing of the oat
and is particularly high in soluble fiber, thought to be a leading contender
in the fight against high cholesterol. Oat bran, groats, flour and Scotch
oats are more likely to be found in health-food stores than supermarkets.
Jamaican oat bran is used mainly in Jamaican breakfast recipes. |
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oat flour |
Jamaican oat flour is made from groats that have
been ground into powder. It contains no gluten, however, so for Jamaican
baked goods that need to rise, like yeast breads must be combined with a
flour that does. Oat bran is the outer casing of the oat and is particularly
high in soluble fiber, thought to be a leading contender in the fight
against high cholesterol. |
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oatmeal |
Jamaican oatmeal is a soluble fiber, thought to be
a leading contender in the fight against high cholesterol. Oat bran, groats,
flour and Scotch oats are more likely to be found in health-food stores than
supermarkets. Jamaican oatmeal is used mainly in Jamaican breakfast recipes. |
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oats |
Jamaican oat groats can be cooked and served as
cereal, or prepared in the same manner as rice and used as a side dish or in
a dish such as a salad or stuffing. When steamed and flattened with huge
rollers, oat groats become regular rolled oats (also called
old-fashioned oats ).
They take about 15 minutes to cook. Quick-cooking rolled oats are groats
that have been cut into several pieces before being steamed and rolled into
thinner flakes. Though they cook in about 5 minutes, many think the flavor
and texture are never quite as satisfying as with regular rolled oats.
Old-fashioned oats and quick-cooking oats can usually be interchanged in
recipes. Instant oats, however, are not interchangeable because they're made
with cut groats that have been precooked and dried before being rolled. This
precooking process so softens the oat pieces that, after being combined with
a liquid, the mixture can turn baked goods such as muffins or cookies into
gooey lumps. Most instant oatmeal is packaged with salt, sugar and other
flavorings. Scotch oats or steel-cut oats or Irish oatmeal are all names for
groats that have been cut into 2 to 3 pieces and not rolled. They take
considerably longer to cook than rolled oats and have a decidedly chewy
texture. Jamaican oat flour is made from groats that have been ground into
powder. It contains no gluten, however, so for Jamaican baked goods that
need to rise, like yeast breads must be combined with a flour that does.
Jamaican oat bran is the outer casing of the oat and is particularly high in
soluble fiber, thought to be a leading contender in the fight against high
cholesterol. Oat bran, groats, flour and Scotch oats are more likely to be
found in health-food stores than supermarkets. Oats are high in vitamin B-1
and contain a good amount of vitamins B-2 and E. |
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ocean perch |
Any of various spiny-finned freshwater fish. In
the Jamaica the best known is the yellow perch. They have a mild, delicate
flavor and firm flesh with a low fat content. Related to the true perch are
the pike perch the best known of which are the walleyed pike and the sauger
or sand pike. Larger Jamaican perchs can be prepared in a variety of ways
including poaching, steaming, baking and in Jamaican soup recipes and
Jamaican stews. |
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oenology |
Also spelled
oenology ,
this is the science or study of viniculture (making wines). One who studies
the science is called an enologist (or oenologist). |
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oenophile |
Someone who enjoys wine, usually referring to a
connoisseur. Also spelled
oenophile |
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offal |
In Jamaica this is a variety meats are animal
innards and extremities that can be used in Jamaican cooking. This includes
Jamaican kidneys, liver, sweetbreads, tongue and tripe and to some extent
sausages. One of the most popular Jamaican food recipes is the Jamaican cow
tongue recipe. |
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oil of peppermint; oil of spearmint |
There are over 30 species of Jamaican mint, the
two most popular and widely available being peppermint and spearmint.
Peppermint is the more pungent and popular of the two. It has bright green
leaves, purple-tinged stems and a peppery flavor. Jamaican mint is used in
both sweet and savory dishes and in drinks such as the famous Jamaican mint
julep. Mint is available fresh, dried, as an extract, and in the form of oil
of spearmint or oil of peppermint, both highly concentrated flavorings. Most
forms can usually be found in supermarkets. |
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oils |
Oils are been used for Jamaican cooking. Jamaican
oils come from vegetable sources plants, nuts and seeds. An oil is extracted
from its source by one of two methods. In the solvent-extraction method, the
ground ingredient is soaked in a chemical solvent that is later removed by
boiling. The second method produces cold pressed oils, which is somewhat a
misnomer because the mixture is heated to temperatures up to 160°F before
being pressed to extract the oil. After the Jamaican oil is extracted, it's
either left in its crude state or refined. Refined oils those found on most
supermarket shelves have been treated until they're transparent. They have a
delicate, somewhat neutral, flavor, an increased smoke point and a longer
shelf life. Unrefined (or crude) oils are usually cloudy and have an intense
flavor and odor that clearly signals their origin. Most Jamaican oils can be
stored, sealed airtight, on the kitchen shelf for up to 2 months. Jamaican
oils with a high proportion of monounsaturates such as olive oil and peanut
oil are more perishable and should be refrigerated if kept longer than a
month. Because they turn rancid quickly, unrefined Jamaican oils should
always be refrigerated. |
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oilstone |
Jamaican oilstones are rectangular blocks made of
the extremely hard carborundum (a composition of silicon carbide). They are
fine grained, often with one side slightly coarser than the other. Knives
should periodically be honed on whetstones to keep them really sharp. This
is done by first lubricating the stone with oil or water, then drawing the
knife blade with slight pressure across the whetstone at about a 20-degree
angle. Doing this 5 to 6 times on each side of the knife is adequate. If the
whetstone's two sides are of differing textures, this activity should be
performed first on the coarser side and finished on the finer-grained side.
This will give the knife an even sharper edge. The sharpness of a knife's
blade can be maintained by using a sharpening steel prior to each use. |
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okara |
The residue that is left after the liquid is
drained off when making Jamaican soybean curd (TOFU). This white by-product
resembles wet sawdust. Okara, which is high in protein and fiber, is used in
Jamaican cooking for Jamaican soup recipes, vegetable dishes and even
Jamaican salad recipes. It can be found in Asian markets that sell fresh
tofu. |
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okra |
Ethiopian slaves brought the okra plant to
Jamaica, where it's still popular today. The green okra pods have a ridged
skin and a tapered, oblong shape. When buying fresh okra look for firm,
brightly colored pods under 4 inches long. Larger pods may be tough and
fibrous. Avoid those that are dull in color, limp or blemished. These green
pods can be prepared in a variety of ways including braising, baking and
frying. When cooked, okra gives off a rather viscous substance that serves
to thicken any liquid in which it is cooked. Jamaican okra is a favorite
ingredient in many dishes, the best known being Jamaican steamed fish and
okra, where it's used both for thickening and for flavor. Fresh okra
contains fair amounts of vitamins A and C. |
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olive |
The olive is a small, oily fruit that contains a
pit. It's grown both for its fruit and its oil in subtropical zones. Olive
varieties number in the dozens and vary in size and flavor. All fresh olives
are bitter and the final flavor of the fruit greatly depends on how ripe it
is when picked and the processing it receives. Under ripe olives are always
green, whereas ripe olives may be either green or black. Spanish olives are
picked young, soaked in lye, then fermented in brine for 6 to 12 months.
When bottled, they're packed in a weak brine and sold in a variety of forms
including pitted, unpitted or stuffed with foods such as Jamaican pimentos,
almonds and onions. Olives picked in a riper state contain more oil and are
a deeper green color. The common black olive or Mission olive is a ripe
green olive that obtains its characteristic color and flavor from lye curing
and oxygenation. Olives that are tree ripened turn dark brown or black
naturally. Jamaican cooks and chefs use olive oil in a number of Jamaican
food recipes. |
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olive oil |
Pressing tree-ripened olives extracts a flavorful,
monounsaturated oil that is used for Jamaican cooking and for Jamaican salad
recipes. Light olive oils can therefore be used for high-heat frying,
whereas regular olive oil is better suited for low- to medium-heat cooking,
as well as for many uncooked foods such as Jamaican salad dressings and
marinades. Pure olive oil is used for frying, since the flavor of extra
virgin olive oil tends to break down at frying temperatures, making the
added expense a waste. Olive oil should be stored in a cool, dark place for
up to 6 months. It can be refrigerated, in which case it will last up to a
year. Chilled olive oil becomes cloudy and too thick to pour. However, it
will clear and become liquid again when brought to room temperature. |
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omelet pan |
A pan with shallow sloping sides, a flat bottom
and a long handle. It's designed for easy movement, turning and removal of a
Jamaican omelet or other Jamaican egg mixtures. Omelet pans range from 6 to
10 inches in diameter and can be made of aluminum, plain or enameled cast
iron or stainless steel. Many of today's omelet pans have nonstick finishes. |
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omelet; omelets |
A mixture of Jamaican eggs, Jamaican seasonings
and sometimes water or milk, cooked in butter until firm and filled or
topped with various fillings such as cheese, ham, mushrooms, onions,
peppers, sausage and herbs. Sweet Jamaican omelets can be filled with jelly,
custard or fruit, sprinkled with confectioners' sugar. For fluffy Jamaican
omelets, the whites and yolks can be beaten separately and folded together.
They can also be served flat or folded. The Jamlette is the most poplar
Jamaican omelet food recipe. |
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on the rocks |
When a Jamaican beverage (usually liquor) is
served over ice without added water or other mixer or chaser it's usually
referred to as "on the rocks. Jamaican drink recipes Volume I have several
great Jamaican drink recipes that are served on the rocks. |
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onion |
There are two main classifications of Jamaican
onion, green onions and dry onions, which are simply mature onions with a
juicy flesh covered with dry, papery skin. Dry onions come in a wide range
of sizes, shapes and flavors. Jamaican strong flavored onions can have
yellow, red or white skins. They can range from 1 to 4 inches in diameter
and in flavor from mildly pungent to quite sharp. Jamaican onions can be
cooked (and are often creamed) and served as a side dish or pickled and used
as a condiment or garnish. Boiling onions are about 1 inch in diameter and
mildly flavored. They're cooked as a side dish, used in stews and pickled.
Jamaican onions contain a fair amount of vitamin C with traces of other
vitamins and minerals. |
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onion powder |
Dried or freeze-dried Jamaican onion by-products
include onion powder (ground dehydrated onion), onion salt (onion powder and
salt), onion flakes and onion flavoring cubes. The Jamaican onion powder is
the pulverized dried onion. |
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onion salt |
Dried or freeze-dried onion by-products include
onion powder (ground dehydrated onion), onion salt (onion powder and salt),
onion flakes and onion flavoring cubes |
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open-faced |
This is a Jamaican sandwich recipe consisting of
one slice of bread topped with various ingredients such as sliced meat,
cheese, pickles, etc. Open-faced sandwiches are very popular in Jamaica,
where they've become an art form with elaborately arranged and decorated
combinations. For the most part, open-faced sandwiches are cold, but there
are also hot ones, which usually consist of bread topped with Jamaican meat
slices and Jamaican gravy. |
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orange |
There are three basic types of orange sweet,
loose-skinned and bitter. Jamaican sweet oranges are prized both for eating
and for their juice. They're generally large and have skins that are more
difficult to remove than their loose-skinned relatives. They may have seeds
or be seedless. Among the more popular sweet oranges are the seedless
Jamaican navel oranges, the juicy, coarse-grained valencia and the
thin-skinned orange. Jamaican sweet oranges are better eaten fresh than
cooked. Loose-skinned oranges are so named because their skins easily slip
off the fruit. Their segments are also loose and divide with ease. Members
of the Jamaican mandarin orange family are all loose skinned; they vary in
flavor from sweet to tart-sweet. Bitter oranges are too sour and astringent
to eat raw. Instead, they're cooked in preparations such as Jamaican
marmalade. Bitter oranges are also greatly valued for their peel, which is
candied, and their essential oils, which are used to flavor foods as well as
some liquors. Canned, bottled and frozen-concentrate orange juices have a
greatly decreased vitamin C content. |
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oregano |
This herb, sometimes called wild marjoram ,
belongs to the mint family and is related to both marjoram and thyme.
Oregano is similar to marjoram but is not as sweet and has a stronger, more
pungent flavor and aroma. Because of its pungency, it requires a bit more
caution in its use. Oregano goes extremely well with Jamaican tomato-based
dishes and is a familiar Jamaican pizza herb. |
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organic food |
Jamaican food that is cultivated and/or processed
without the use of chemicals of any sort including fertilizers,
insecticides, artificial coloring or flavoring and additives. Organic food
is a norm in Jamaican food markets the consumer's best safeguard for
reliable organic food is to buy from a reputable purveyor. |
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ortanique |
This is a Jamaican fruit that is a cross between
the Jamaican orange and the Jamaican tangerine. The Jamaican fruit is
popular in Jamaican drink recipes. |
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otaheite apple |
The Jamaican otaheite apple is a sweet pear shaped
fruit with deep red thin skin with a white flesh inside. This fruit is used
in over 20 different Jamaican food and drink recipes. |
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oven thermometer |
A thermometer designed to read oven temperatures,
which are often inaccurately indicated by the oven dial. Erroneous oven
temperatures can create all kinds of culinary havoc, from gooey centers in
baked goods to burning or drying of a wide range of Jamaican foods. Oven
thermometers can vary in quality and, consequently, price. The spring-style
thermometer available in most supermarkets can become unreliable with a
small jolt or with continual use. Mercury oven thermometers, available in
gourmet supply shops, are more accurate and reliable. |
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oxalic acid |
This acid occurs in many plants and is poisonous
in excessive amounts. Some of the plants that contain a measurable amount of
oxalic acid are Jamaican sorrel. Because it forms insoluble compounds with
calcium and iron, inhibiting their absorption by the human body, oxalic acid
greatly diminishes the purported nutritional punch of spinach |
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oxtail |
The oxtail was once really from an ox but nowadays
the term generally refers to Jamaican beef or veal tail. Though it's quite
bony, this cut of meat is very flavorful. Because it can be extremely tough
(depending on the age of the animal), oxtail requires long, slow braising.
Jamaican oxtail with beans is one of Jamaica's most popular recipes. |
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oyster |
There are both natural and cultivated oyster beds
throughout the world. The smaller the oyster is (for its species) the
younger and more tender it will be. Fresh, shucked oysters are also
available and should be plump, uniform in size, have good color, smell fresh
and be packaged in clear, not cloudy oyster liquor. Oysters are also
available canned in water or their own liquor, frozen and smoked. Oysters in
the shell can be served raw, baked, steamed, grilled or in specialty dishes
such as Jamaican oysters. Jamaican oysters can be batter-fried, sautéed,
grilled, used in soups or stews or in special preparations such as
dressings, poultry stuffing's or appetizers. Oysters are high in calcium,
niacin and iron, as well as a good source of protein. |
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oyster crab |
A diminutive soft-shell crab that makes its home
inside an oyster and lives off the food its host eats. Jamaican oyster crabs
are certainly not found in all oysters, and most oyster processing plants
don't bother to collect them during shucking so the supply is very limited.
They're best prepared simply sautéed in butter. Gourmets consider these
pale-pink crustaceans a delicacy. |
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oyster sauce |
A dark-brown sauce consisting of oysters, brine
and soy sauce cooked until thick and concentrated. It's a popular Asian
seasoning used to prepare a multitude of dishes (particularly stir-fries)
and as a table condiment. Oyster sauce imparts a richness to dishes without
overpowering their natural flavor. Oyster sauce is usually flavored with
Jamaican pimento and other Jamaican herbs and spices. |
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palm oil; palm-kernel oil |
The reddish-orange oil extracted from the pulp of
the fruit of the Jamaican palm. It's extremely high in saturated fat (78
percent) and has a distinctive flavor that is popular in Jamaican cooking.
Palm-kernel oil, though also high in saturated fat, is a different oil
extracted from the nut or kernel of palms. |
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pan drippings |
The melted fat and juices that gather in the
bottom of a pan in which Jamaican meat or other Jamaican food is cooked.
Drippings are used as a base for Jamaican gravies and Jamaican sauces and in
which to cook other Jamaican foods. |
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pan-broil; pan-broil |
To cook Jamaican meats or Jamaican fish quickly in
a heavy, ungreased (or lightly greased) frying pan over high heat. Drippings
are poured off as they form. |
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pancake |
The honeycombed surface of this crisp, light bread
is perfect for holding pockets of syrup. Jamaican pancakes are popular not
only for Jamaican breakfast recipes, but for Jamaican desserts recipes as
well. Savory waffles can be topped with creamed Jamaican meat or Jamaican
vegetable mixtures. |
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pancake turner |
A utensil for lifting or removing Jamaican food
from a pan or baking sheet, or for turning Jamaican food that's being cooked
so the second side can brown. Such Jamaican foods include pancakes, bacon,
ham, hamburgers, fish, potatoes, eggs and cookies. |
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paneer |
A fresh, unripened cheese. This is made from cow's
milk and curdled with Jamaican lemon. This is customarily diced and sautéed,
is used throughout Jamaica in a variety of Jamaican dishes such as Jamaican
salad recipes and Jamaican vegetable recipes it's an essential protein
source in many vegetarian diets. |
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pan-fry |
Frying (also called
pan frying )
or sauteing refers to cooking Jamaican food in a lesser amount of fat, which
doesn't cover the Jamaican food. There is little difference in these two
terms, though sautéing is often thought of as using less fat and being the
faster of the two methods. |
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papaw |
Jamaican pawpaw, is a member of the cherimoya
family. It can range from 2 to 6 inches long and looks like a fat,
dark-brown banana. The aromatic flesh is pale yellow and peppered with a
profusion of seeds. It has a custard like texture and a sweet flavor
reminiscent of Jamaican bananas and pears. |
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papaya |
Jamaican papaya, is a member of the cherimoya
family. It can range from 2 to 6 inches long and looks like a fat,
dark-brown banana. The aromatic flesh is pale yellow and peppered with a
profusion of seeds. It has a custard like texture and a sweet flavor
reminiscent of Jamaican bananas and pears. |
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paprika |
Used as a seasoning and garnish for a plethora of
savory Jamaican dishes, Jamaican paprika is a powder made by grinding
aromatic sweet red pepper pods. The pods are quite tough, so several
grindings are necessary to produce the proper texture. The flavor of
Jamaican paprika can range from mild to pungent and hot, the color from
bright orange-red to deep blood-red. |
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paratha |
This flaky Jamaican bread is made with whole-wheat
flour and fried on a griddle. Jamaican parathas range from the simple to the
exotic. The basic version simply has Jamaican clarified butter brushed
between multiple layers of dough that are then folded and rolled out again.
This technique creates a flaky bread resembling puff pastry. More exotic
versions of Jamaican paratha are stuffed with various Jamaican vegetables,
Jamaican fruits and Jamaican herbs or spices. |
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parboil |
To partially cook Jamaican food by boiling it
briefly in water. This timesaving technique is used in particular for dense
Jamaican foods such as Jamaican carrots. If parboiled, they can be added at
the last minute with quick-cooking ingredients (such as bean sprouts and
celery) in preparation. The parboiling insures that all the ingredients will
complete cooking at the same time. |
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parboiled rice |
Jamaican parboiled white rice
the unhulled grain has been soaked, pressure-steamed and dried before
milling this gelatinizes the starch in the grain for fluffy, separated
cooked rice and infuses some of the nutrients of the bran and germ into the
kernel's heart. Jamaican parboiled rice has a pale beige cast and takes
slightly longer to cook than regular white rice.
Jamaican parboiled rice
contains calcium, iron and many B-complex vitamins, with brown rice being
slightly richer in all the nutrients. |
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pare |
To remove the thin outer layer of Jamaican foods
like Jamaican fruits and Jamaican vegetables with a small, short-bladed
knife (called a paring knife). |
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parfait |
This Jamaican dessert recipe consists of ice cream
layered with flavored syrup or Jamaican fruit and whipped cream. It's often
topped with whipped cream, nuts and sometimes a Jamaican cherry. |
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paring knife |
A sharp-edged instrument used for cutting,
peeling, slicing, spreading and so on. Knives with serrated or scalloped
edges make neat work of slicing softer Jamaican foods such as bread,
Jamaican tomatoes and Jamaican cakes. The pointed, short-bladed paring knife
is easy to handle and makes quick work of peeling, removing cores, etc.
Knives used for table service are usually named after their use, such as
dinner, luncheon, fish, butter and steak knives. |
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parmentier |
A Jamaican dish garnished or made with Jamaican
potatoes. |
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Parmesan cheese |
This hard, dry Jamaican cheese is made from
skimmed or partially skimmed cow's milk. |
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parsley |
Jamaican parsley is a peppery, fresh-flavored
Jamaican herb is more commonly used as a flavoring and garnish. Jamaican
parsley is an excellent source of vitamins A and C and is used to flavor
several Jamaican food recipes. |
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parsnip |
This creamy-white root has a sweet flavor.
Jamaican parsnips are suitable for almost any method of cooking including
baking, boiling, sautéing and steaming. They're often boiled, then mashed
like Jamaican potatoes. Parsnips contain small amounts of iron and vitamin
C. |
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parson's nose |
This refers to the rear end of any Jamaican
poultry. |
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passion fruit |
The Jamaican passion fruit is egg-shaped and about
3 inches long. When ripe, it has a dimpled, deep-purple skin and a soft,
golden flesh generously punctuated with tiny, edible black seeds. The flavor
is seductively sweet-tart and the fragrance tropical and perfumed. Jamaican
passion fruit can be served plain as a Jamaican dessert recipe or used to
flavor a variety of foods like Jamaican sauces, ice creams and Jamaican
beverages. Canned passion-fruit nectar is available in many supermarkets.
Passion fruit contains a small amount of vitamins A and C. |
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pasta |
Jamaican pasta is the dough made by combining
durum wheat flour called semolina with a liquid, usually water or milk. The
term "Jamaican pasta" is used broadly and generically to describe a wide
variety of noodles made from this type of dough. Some doughs have a little
egg added, though doughs made with only flour and eggs are generally
referred to as Jamaican noodles. |
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pasteurize; pasteurization |
To kill bacteria by heating Jamaican milk or other
liquids to moderately high temperatures for a short period of time. Jamaican
milk must be heated to at least 145°F for not less than 30 minutes or at
least 161°F for 15 seconds, and then rapidly cooled to 40°F or lower. |
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pastrami |
A highly seasoned Jamaican beef made from a cut of
plate or round. After the fat is trimmed, the Jamaican meat's surface is
rubbed with salt and a seasoning paste that can include Jamaican garlic,
ground peppercorns, cinnamon, red pepper, cloves, Jamaican allspice and
coriander seeds. The meat is dry-cured, smoked and cooked. Jamaican pastrami
can be served hot or cold, usually as a sandwich on rye bread. |
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pastry |
Any of various UNLEAVENED doughs, the basics of
which include butter (or other fat), flour and water. Examples include PUFF
PASTRY, PÂTE BRISÉE (pie pastry) and PÂTE SUCRÉE (sweet short pastry). 2. A
general term for sweet baked goods such as DANISH PASTRIES and NAPOLEONS |
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pastry bag |
A cone-shaped bag with two open ends. The small
end is pointed and can be fitted with decorative tips of different sizes and
designs, while doughs, whipped cream, fillings, etc. are spooned into the
large end. When the bag is squeezed, the contents are forced through the
tip. Pastry bags have a multitude of uses including decorating cakes,
forming pastries or cookies and piping decorative borders. They come in
various sizes and can be made of a variety of materials, including nylon and
plastic-lined cotton or canvas, polyester and plastic. Pastry bags can be
found in gourmet shops, some supermarkets and the kitchenware section of
most department stores |
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pastry blender |
A kitchen implement consisting of 5 or 6 parallel
U-shaped, sturdy steel wires, both ends of which are attached to a wooden
handle. It's used in making Jamaican pastry dough to cut cold fat such as
butter into a flour mixture, evenly distributing the tiny pieces of fat
without warming them. This is a popular tool when preparing some Jamaican
food recipes. |
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pastry brush |
A small brush used for applying glazes to Jamaican
breads, Jamaican pastries and Jamaican cookies before or after baking. The
best all-purpose size has a width of 1 to 1 1/2 inches. Pastry brushes can
be made of nylon bristles, sterilized natural bristles or goose feathers.
Natural-bristle brushes are considered best because they're softer and hold
more liquid. Goose feathers are excellent for egg glazes because they leave
a thin, even coating. The harder nylon bristles will last longer but may
melt if accidentally touched to a hot surface. Softer bristles are
especially desirable for delicate Jamaican unbaked pastries where harder
bristles might leave unwanted marks. |
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pastry cloth |
A large, lightweight canvas cloth on which
Jamaican pastry dough can be rolled out. Rubbing flour down into the fibers
makes the Jamaican pastry cloth an excellent nonstick surface. After use,
the cloth must be thoroughly cleaned before storing. Otherwise, any fat
residue in the cloth will turn rancid and affect the flavor of future doughs. |
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pastry comb |
A flat, small (usually 5- by 5- by 4-inch),
triangle-shape tool, generally made of stainless steel. Each of the three
edges has serrated teeth of a different size. This tool is used to make
decorative designs and swirls in the frosting on a Jamaican cake recipe. |
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pastry cream |
Jamaican pastry cream is a thick, flour-based egg
custard used for tarts, Jamaican cake recipes and to fill Jamaican pastry
puffs and other Jamaican dessert recipes. |
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pastry flour |
Jamaican cake or pastry flour is a fine-textured,
soft-wheat flour with a high starch content. It makes particularly tender
cakes and pastries. This is the major flour used in preparing Jamaican cake
recipes. |
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patty |
A small, thin round of ground or finely chopped
food such as Jamaican meat, Jamaican fish or Jamaican vegetables. This is a
popular Jamaican food recipe, the Jamaican patty recipe can use several
fillings. |
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patty shell |
This is usually made of Jamaican puff pastry, this
small cup-shaped shell is used to hold creamed dishes of Jamaican meat,
Jamaican poultry, Jamaican fish or Jamaican vegetables. Fresh Jamaican patty
shells are available in bakeries, while frozen unbaked shells can usually be
found in supermarkets. |
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pawpaw |
Jamaican pawpaw, is a member of the cherimoya
family. It can range from 2 to 6 inches long and looks like a fat,
dark-brown banana. The aromatic flesh is pale yellow and peppered with a
profusion of seeds. It has a custard like texture and a sweet flavor
reminiscent of Jamaican bananas and pears. |
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pea |
There are many varieties of Jamaican peas, all
legumes. Some Jamaican peas are grown to be eaten fresh, removed from their
pods while others are grown specifically to be used dried. Jamaican pod peas
are those that are eaten pod and all. Jamaican rice and peas is the most
popular pea recipe. Peas are also used in Jamaican dinner recipe or Jamaican
soup recipes. |
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pea bean |
The smallest of the dried white Jamaican beans,
the others being. Jamaican pea beans are mainly used in Jamaican soup
recipes. They require long, slow cooking. |
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peach |
This Jamaican fruit has velvety skin and can range
from pink-blushed creamy-white to red-blushed yellow and its flesh from
pinkish-white to yellow-gold. Jamaican peaches are available, sliced or in
halves, packed either in sugar syrup or water. Jamaican peaches are being
used to make Jamaican salad recipes and Jamaican drink recipes. Jamaican
peaches contain both vitamins A and C. |
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peanut |
The Jamaican peanut is actually a legume, not a
Jamaican nut. The Jamaican nuts (or seeds) have a papery brown skin and are
contained in a thin, netted, tan-colored pod. Jamaican peanuts are also
called
groundnuts because,
after flowering, the plant bends down to the earth and buries its pods in
the ground. Jamaican peanuts are high in fat and rich in protein. The two
most popular Jamaican peanut by-products are Jamaican peanut butter and
Jamaican peanut oil. |
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peanut butter |
Jamaican peanut butter is a blend of ground
shelled Jamaican peanuts, vegetable oil and usually a small amount of salt.
Some contain sugar and additives to improve creaminess and prevent the oil
from separating. Jamaican peanut butter uses only peanuts and oil, usually
peanut oil. Jamaican peanut butter is sold in two forms smooth or chunky,
which contains bits of peanut. Jamaican peanut butter is high in fat and
contains fair amounts of iron, niacin and protein. |
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peanut oil |
This is clear oil pressed from Jamaican peanuts;
it is used for Jamaican salads and, because it has a high smoke point, is
used for frying. Jamaican peanut oils are mild-flavored. |
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pear |
The Jamaican pear fruit improves in both texture
and flavor after it's picked. Jamaican pears range in shape from spherical
to bell-shaped and in color from celadon green to golden yellow to tawny
red. Jamaican pears are used mainly in Jamaican salads or served as a side
dish. Jamaican pears contain small amounts of phosphorus and vitamin A. |
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pearl onion |
Jamaican pearl onions are mild-flavored and about
the size of a small marble. They can be cooked and served as a side dish or
pickled and used as a condiment or garnish. These Jamaican onions are also
sold canned or pickled and frozen. Jamaican onions contain a fair amount of
vitamin C with traces of other vitamins and minerals. |
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pecan |
This native American nut imported to Jamaica has a
smooth, tan shell that averages about 1 inch in length and, though hard, is
relatively thin. The buttery-rich kernel is golden-brown on the outside and
beige inside. Jamaican pecans are eating out of hand, as well as for using
in a variety of sweet and savory Jamaican dishes. Jamaican pecan dessert
recipe is Jamaican pecan pie. |
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pecan rice |
This is a hybrid Jamaican pecan rice its parents
have no relation to either wild rice or pecans with a rich, nutty flavor and
a cooked fragrance akin to popcorn. It's also called simply pecan rice. |
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peel |
The rind or skin of a Jamaican fruit or Jamaican
vegetable such as a Jamaican tomato or Jamaican potato. It is also used to
describe a flat, smooth, shovel like tool used to slide pizzas and yeast
breads onto a baking stone in an oven. |
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pepper mill |
A hand-held grinder designed for crushing dry
peppercorns. Jamaican pepper mills are made from a variety of materials
including plastic, wood and ceramic. The internal grinding mechanism is
generally made of stainless steel. Good Jamaican pepper mills can be
adjusted to produce fine or coarse grinds. Freshly ground Jamaican pepper
has a sharper, more lively flavor than the pre-ground variety. |
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pepper pot; pepper pot |
The Jamaican pepper pot soup is a thick Jamaican
soup recipe of Jamaican tripe, Jamaican meat, Jamaican vegetables, Jamaican
seafood, pepper and other Jamaican seasonings. |
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pepper steak |
A Jamaican beefsteak generously sprinkled with
coarsely ground Jamaican black pepper, sautéed in butter and served with a
Jamaican sauce made from pan drippings, stock, wine and cream. Jamaican
pepper steak recipe is sometimes flamed with Jamaican rum. Jamaican peppered
steak is stir-fried with strips of Jamaican steak, Jamaican green pepper and
Jamaican onion cooked with soy sauce and other Jamaican seasonings. |
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pepper, black and white |
Jamaican pepper is used to enhance the flavor of
both savory and sweet Jamaican dishes. Jamaican black and white peppercorns
whole are cracked and coarsely or finely ground. Jamaican pepper is a used
in almost all Jamaican food recipes. |
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pepper, chile |
The Jamaican chile pepper is a members of the
capsicum family and some are long, narrow and no thicker than a pencil while
others are plump and globular. Their heat quotient varies from mildly warm
to mouth-blistering hot. A Jamaican chile's color can be anywhere from
yellow to green to red to black. Jamaican chile peppers are used to make a
plethora of by-products including Jamaican chili paste, Tabasco sauce and
cayenne pepper and the dried red pepper flakes. Jamaican chile peppers are
cholesterol free and low in calories and sodium. Jamaican chile peppers are
a source of vitamins A and C, and a good source of folic acid, potassium and
vitamin E. |
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pepper, hot |
The Jamaican chile pepper is a members of the
capsicum family and some are long, narrow and no thicker than a pencil while
others are plump and globular. Their heat quotient varies from mildly warm
to mouth-blistering hot. A Jamaican chile's color can be anywhere from
yellow to green to red to black. Jamaican chile peppers are used to make a
plethora of by-products including Jamaican chili paste, Tabasco sauce and
cayenne pepper and the dried red pepper flakes. Jamaican chile peppers are
cholesterol free and low in calories and sodium. Jamaican chile peppers are
a source of vitamins A and C, and a good source of folic acid, potassium and
vitamin E. |
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pepper, sweet green or red |
This pepper belongs to the capsicum family.
Jamaican green peppers are also known as sweet peppers and can range in
color from pale to dark green, from yellow to orange to red, and from purple
to brown to black. Jamaican green peppers are used raw in Jamaican salad
recipes and as part of a Jamaican vegetable platter served with various
dips. In Jamaican cooking, they find their way into a variety of dishes and
can be sautéed, baked, grilled, braised and steamed. Jamaican green peppers
are an excellent source of vitamin C and contain fair amounts of vitamin A
and small amounts of calcium, phosphorus, iron, thiamine, riboflavin and
niacin. |
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peppercorn |
Jamaican pepper is used to enhance the flavor of
both savory and sweet Jamaican dishes. Jamaican black and white peppercorns
whole are cracked and coarsely or finely ground. Jamaican pepper is a used
in almost all Jamaican food recipes. |
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peppermint |
This Jamaican herb has bright green leaves,
purple-tinged stems and a peppery flavor. Jamaican spearmint leaves are
gray-green or true green and have a milder flavor and fragrance. Jamaican
mint is used in both sweet and savory Jamaican dishes and in drinks such as
the famous Jamaican mint tea. |
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peppermint schnapps |
Any of several strong, colorless Jamaican
alcoholic beverages made from grains or potatoes and flavored variously.
Jamaican peppermint schnapps is one of the best known of this genre. |
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pepperoni; pepperoni |
This is salami made of Jamaican pork and Jamaican
beef highly seasoned with Jamaican black and red pepper. This slender, firm,
air-dried sausage is ready to eat, often sliced very thin and used as a
Jamaican appetizer. It can also be used to add flavor to many cooked
Jamaican dishes. |
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perch |
The perch found in Jamaican waters have
olive-green backs blending to yellow on the sides, dark vertical bands and
reddish-orange fins. They have a mild, delicate flavor and firm flesh with a
low fat content. Small perch are usually best broiled or sautéed while
larger ones can be prepared in a variety of ways including poaching,
steaming, baking and in Jamaican soup recipes such as Jamaican fish tea
recipe. |
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pickle |
Jamaican food that has been preserved in a
seasoned brine or vinegar mixture. Among the more popular Jamaican foods
used for pickling are cucumbers, pearl onions, cauliflower, baby corn,
watermelon rind, pig's feet and herring. Jamaican pickles can be sour,
sweet, hot or variously flavored, such as with dill for the popular dill
pickle. To preserve Jamaican food in a vinegar mixture or brine. |
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pickled cheese |
This is made of goats milk and is cured and stored
in its own salty whey brine feta is often referred to as pickled cheese.
White, crumbly and rind less, feta is usually pressed into square Jamaican
cake recipes. It has a rich, tangy flavor, contains from 45 to 60 percent
milk fat and can range in texture from soft to semidry. This is also used in
Jamaican salad recipes and many cooked Jamaican dishes. |
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pickled herring |
Jamaican pickled herring (also called marinated
herring) have been marinated in vinegar and spices before being bottled in
either a sour-cream Jamaican sauce or a wine sauce. The term can also refer
to herring that have been dry-salted before being cured in brine. |
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pickling spices |
A Jamaican spice blend used in mixtures to pickle
various Jamaican foods, as well as to season certain Jamaican dishes. The
blend can differ greatly according to the manufacturer, and the ingredients
(usually whole or in coarse pieces) can include Jamaican allspice, bay
leaves, cardamom, Jamaican cinnamon, Jamaican cloves, coriander, Jamaican
ginger, mustard seeds and peppercorns. |
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picnic ham |
The Jamaican picnic ham is taken from the upper
part of the foreleg and includes a portion of the shoulder. This cut is also
more accurately referred to as the
picnic shoulder
or Jamaican
pork shoulder.
The Jamaican picnic ham
is smoked, which gives it a very ham like flavor. It often has the bone
removed. Though it's slightly tougher (requiring longer cooking) and has
more waste because of the bone structure, picnic ham is a good, inexpensive
substitute for regular ham. |
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picnic shoulder |
The Jamaican picnic ham is taken from the upper
part of the foreleg and includes a portion of the shoulder. This cut is also
more accurately referred to as the
picnic shoulder
or Jamaican
pork shoulder.
The Jamaican picnic ham
is smoked, which gives it a very ham like flavor. It often has the bone
removed. Though it's slightly tougher (requiring longer cooking) and has
more waste because of the bone structure, picnic ham is a good, inexpensive
substitute for regular ham. |
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pie |
A sweet or savory Jamaican dish made with a crust
and filling such as Jamaican fruit, pudding, Jamaican meat or Jamaican
vegetable. Jamaican pies can have bottom crusts only, or top and bottom
crusts or, as with deep-dish pies, only a top crust. Sweet Jamaican pies are
generally served as Jamaican dessert recipe and savory pies as the main
course or Jamaican appetizer recipe. Jamaican pie crusts can be made of a
variety of mixtures including short crust pastry, puff pastry, cookie crumbs
and mashed potatoes. |
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pie weights |
Small pellet like metal or ceramic weights used
when baking an unfilled Jamaican pie or tart crust to keep it from
shrinking. The weights (from 1 to 2 cups) are poured into a foil-lined
unbaked pie crust. The shell is then partially baked, the foil and weights
lifted out, and then the baking is finished. These are not commonly used in
Jamaican food recipes. |
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pigeon pea |
This tiny Jamaican legume is a no-eyed pea. These
Jamaican peas are about the size of the standard garden pea and are usually
a grayish-yellow color. Jamaican pigeon peas can be eaten raw but are most
often dried and split. Jamaican pigeon peas are cooked like dried beans. |
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pig's feet |
These are the feet and ankles of pigs. Because
they're bony and sinewy, pig's feet require long, slow cooking. They're
quite flavorful and full of natural gelatin. Pig's feet are available
pickled, fresh and smoked the latter two are particularly good in Jamaican
soup recipes, stews and Jamaican sauce recipes. |
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pigs in blankets |
A term that is generally used to describe a
Jamaican sausage with an outside covering (blanket). The most common example
is a small cocktail sausage wrapped in pie dough and baked, then served as a
Jamaican appetizer. Pigs in blankets can also refer to Jamaican breakfast
sausages wrapped in pancakes or any other similar style of Jamaican food. |
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pigs tail |
This is the tail of the pig that is extremely
salty and is used in several Jamaican recipes including the Jamaican stewed
peas recipe and the Jamaican red peas recipe. |
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pike |
This freshwater fish has a long body, large mouth
and ferocious-looking teeth. The pike fish is known for its lean, firm, low
fat (but bony) flesh. Pike can be cooked in almost any Jamaican cooking
style. This is not a popular fish when preparing Jamaican fish recipes. |
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pilchard |
A small, high-fat saltwater fish that is usually
canned in oil or Jamaican tomato sauce like sardines. |
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pimiento; pimento |
A large, red, heart-shaped Jamaican sweet pepper
that The flesh of the Jamaican pimiento is sweet, succulent and more
aromatic than that of the red bell pepper. The Jamaican pimiento crop is
used for Jamaican paprika. Jamaican pimento is
the name of the tree from which Jamaican allspice comes. |
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piña colada |
A Jamaican piña colada is a tropically flavored
Jamaican drink recipe made with Jamaican coconut cream, Jamaican pineapple
juice and Jamaican rum served over ice and usually garnished with a
pineapple chunk. The piña-colada (pineapple-coconut) flavor has also become
popular for many Jamaican foods such as ice cream, candy and cakes. |
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pinch |
A measuring term referring to the amount of a dry
ingredient such as Jamaican salt or pepper that can be held between the tips
of the thumb and forefinger. It's equivalent to approximately 1/16 teaspoon. |
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pine nut |
These are nuts of the pine tress found inside the
pine cone. Jamaican pine nuts can be used in a variety of sweet and savory
Jamaican dishes and are well known for their flavorful addition to Jamaican
food recipes. |
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pineapple |
The Jamaican pineapple fruit has a cylindrical
shape and has a golden-yellow skin and long sword like leaves sprouting from
a single tuft. Jamaican pineapple is available canned crushed or in chunks,
slices or tidbits. Jamaican pineapple can be used in a variety of dishes
including fresh fruit Jamaican dessert recipes and Jamaican salad recipes,
and as a garnish for Jamaican vegetables and Jamaican meats. It's also
delicious cooked either simply sautéed or broiled, or in a dish like the
famous Jamaican pineapple upside down cake recipe. Jamaican pineapples are a
fair source of vitamins A and C. |
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pineapple guava |
This small, egg-shaped fruit the Jamaican
pineapple guava has a thin, bright green skin with cream-colored flesh that
encases a jellylike center. The flavor is complex, with sweet notes of
quince, pineapple and mint. The Jamaican fruit has a slightly bitter peel.
Jamaican pineapple guavas are used in Jamaican fruit salads, Jamaican
dessert recipes and as garnishes. They contain a fair amount of vitamin C. |
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pink bean |
This smooth, reddish-brown dried Jamaican bean is
used to make several Jamaican bean recipes. However it is not grown
commercially in Jamaica and is imported. |
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pistachio nut |
The Jamaican pistachio has a hard, tan shell that
encloses a pale green nut. The shells of some Jamaican pistachios are
colored red (with vegetable dye), while others have been blanched until
white. Jamaican pistachio nuts have a delicate, subtle flavor and is good
for flavoring both sweet and savory Jamaican dishes. Jamaican pistachio nuts
are rich in calcium, thiamine, phosphorus, iron and Vitamin A. |
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pita |
Jamaican pitas or Jamaican flatbread can be made
of white or whole-wheat flour. Each Jamaican pita round splits horizontally
to form a pocket into which a wide variety of ingredients can be stuffed to
make a Jamaican sandwich recipe. Jamaican pitas are served with meals or cut
into wedges and used as dippers for Jamaican dishes. |
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pith |
The soft, white, somewhat bitter, spongy layer
that lies between the outer peel and the flesh of a Jamaican citrus fruit. |
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pizza |
Jamaican pizzas are a round savory tart made with
a crisp yeast dough covered with tomato sauce, Jamaican mozzarella and other
ingredients such as Jamaican peppers, Jamaican onions, sausages, mushrooms,
anchovies and Jamaican pepperoni. Deep-dish Jamaican pizzas, has a thick
beadlike crust. Jamaican pizzas are topped with ingredients such as
sun-dried tomatoes, sausage, Jamaican ham and other Jamaican foods. |
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pizza pan |
A round metal sheet with a shallow, rounded raised
rim, used for baking Jamaican pizza. Some pans are perforated with hundreds
of small holes that allow moisture to escape, which helps the dough brown
evenly. Jamaican pizza pans can be found in gourmet shops and in the
kitchenware section of many department stores. |
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plank; planking |
A Jamaican cooking method whereby Jamaican meat or
Jamaican fish is cooked usually by baking or broiling on a wooden board.
Planking imparts the wood's flavor to the food. Jamaican food referred to as
"planked" has been cooked in this manner. |
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plantain |
The Jamaican plantain, a very large, firm variety,
is also referred to as a cooking banana. It has a mild, almost squash like
flavor and is used very much as a potato. Jamaican banana leaves are used in
the Jamaican cooking to wrap foods for steaming. Jamaican banana flour is a
nutritious and easily digestible powder made from specially selected bananas
that have been dried and ground. Jamaican bananas are high in carbohydrates
and low in protein and fats; they're also rich in potassium and vitamin C. |
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plastic wrap |
The ability of this versatile Jamaican food wrap
to cling to both Jamaican food and containers makes it superior for forming
an airtight seal. There are many varieties of plastic wrap, some of which
are thicker, cling better and have better moisture-vapor retention than
others. |
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plum |
Jamaican plums grow in clusters, have smooth,
deeply colored skin and a center pit. Jamaican plums can range in shape from
oval to round and in size from 1 to 3 inches in diameter. Their color can be
yellow, green, red, purple, indigo blue and almost anything in between. The
pale silvery-gray, filmy-looking coating on a plum's skin is natural and
doesn't affect quality. Jamaican plums are used for a wide variety of sweet
and savory Jamaican food recipes. The most popular Jamaican plums are the
Jamaican June plum and the Jamaican coolie plum. Jamaican plums contain a
fair amount of vitamin A and potassium. |
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plump, to |
To soak dried Jamaican fruit (such as raisins) in
liquid until the Jamaican fruit softens and swells slightly from absorbing
some of the liquid. |
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pollo |
A Jamaican cooking method to prepare chicken using
a Spanish technique using Jamaican herbs and spices. |
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pollock; pollack |
This member of the codfish family that has a low-
to moderate-fat flesh is white, firm and has a delicate, slightly sweet
flavor. This fish is mainly imported to Jamaica and is not popularly used in
the preparation of Jamaican fish recipes. |
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pomegranate |
This Jamaican fruit is about the size of a large
orange and has a thin, leathery skin that can range in color from red to
pink-blushed yellow. Inside are hundreds of seeds packed in compartments
that are separated by bitter, cream-colored membranes. Each tiny, edible
seed is surrounded by a translucent, brilliant-red pulp that has a sparkling
sweet-tart flavor. Jamaican pomegranates can be eaten as fruit, used as a
garnish on sweet and savory Jamaican dishes or pressed to extract the juice.
Jamaican pomegranates in potassium and contain a fair amount of vitamin C. |
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popcorn; popped corn |
Jamaican popcorn is a special variety of dried
corn that pops open and puffs up when heated. This transformation occurs
because of a high amount of natural moisture trapped inside the hull.
Heating the Jamaican corn creates immense pressure, which bursts open the
hull, turning the kernel inside-out. |
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popover |
A puffy, muffin-size Jamaican bread with a crisp
brown crust and a somewhat hollow, moist interior. Jamaican popovers begin
with a simple batter of eggs, milk, butter and flour. The high proportion of
liquid in the batter creates steam that leavens the bread. Jamaican popovers
may be baked in muffin tins or special popover pans, which have extra-deep
cups. Jamaican popovers can be plain or variously flavored with items such
as cheese, Jamaican spices or herbs. |
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poppy seed; poppy seed |
These small, dried, bluish-gray seeds of the
Jamaican poppy plant measure less than 1/16 inch in diameter. Jamaican poppy
seeds have a crunchy texture and a nutty flavor. They're used as a filling
in various Jamaican cakes, Jamaican pastries and Jamaican coffee cakes, as a
topping for myriad Jamaican baked goods, in Jamaican salad dressings and in
a variety of Jamaican cooked dishes. |
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pork |
Jamaican pork is described as the meat from the
local pig. Some of the more popular fresh pork cuts are pork chops, pork
loin and pork ribs. The most popular cured pork products include ham and
bacon. Jamaican pork can braised, broiled or jerked. Jamaican jerk pork
recipe and Jamaican stew pork recipe is the most popular pork recipe. |
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pork sausage, fresh |
This is uncooked sausage made with fresh ground
Jamaican pork and Jamaican pork fat, usually mildly seasoned with pepper and
sage. Fresh Jamaican pork sausage cannot contain more than 50 percent fat or
3 percent added moisture. |
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pork shoulder |
The Jamaican picnic ham is taken from the upper
part of the foreleg and includes a portion of the shoulder. This cut is also
more accurately referred to as the
picnic shoulder
or Jamaican
pork shoulder.
The Jamaican picnic ham
is smoked, which gives it a very ham like flavor. It often has the bone
removed. Though it's slightly tougher (requiring longer cooking) and has
more waste because of the bone structure, picnic ham is a good, inexpensive
substitute for regular ham. |
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porridge |
A thick, pudding like Jamaican dish made of
Jamaican cereal or grain (usually oatmeal) cooked in water or milk. Jamaican
porridge is usually eaten hot for Jamaican breakfast with sugar and milk or
cream. Jamaican peanut porridge recipe and Jamaican hominy corn porridge
recipe. |
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porter |
A heavy, dark-brown, strongly flavored beer. The
dark color and strong flavor come from the addition of roasted malt. Porters
are usually higher in alcohol than regular Jamaican lager beers. Jamaican
porter beers are not popular beers in Jamaica.. |
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porterhouse steak |
A Jamaican steak cut from the large end of the
short loin containing Jamaican meat from both the Jamaican tenderloin (the
most tender cut of Jamaica meat) and the top loin muscle. |
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pot roast |
A less tender cut of Jamaican beef that is first
browned, then braised very slowly in a covered pot with a little liquid. The
result is a flavorful, tender piece of Jamaican meat. Jamaican round cuts
are the most popular for this dish. The dish is called Yankee pot roast when
Jamaican vegetables are added to the pot partway through the cooking
process. This is to cook Jamaican meat by browning, then braising in a
covered pot either on top of the stove or in the oven. |
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pot stickers |
Small Jamaican dumplings made of Jamaican won ton
skins filled with ground Jamaican meat or Jamaican shellfish, chopped water
chestnuts, scallions and seasonings. The pot stickers are browned on one
side, then turned and simmered in broth. Jamaican pot stickers are usually
served as Jamaican appetizers accompanied with various dipping Jamaican
sauce recipes. |
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potted shrimp |
Finely diced or pureed cooked Jamaican shrimp
mixed with Jamaican seasoned butter, then placed in small pots covered with
additional melted butter and refrigerated. Potted Jamaican shrimp is usually
spread on toast and served as a Jamaican hors d'oeuvre. |
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poulet |
This is a young, tender Jamaican spring chicken. |
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poultry |
Any domesticated bird used as Jamaican food. There
are many domesticated varieties of poultry including Jamaican chicken,
Jamaican turkey and Jamaican duck. All Jamaican poultry ranks high
nutritionally. Jamaican poultry is classified as a complete protein, is a
good source of calcium, phosphorus and iron and contains riboflavin,
thiamine and niacin. |
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poultry shears |
A scissor like implement designed to cut up
Jamaican poultry. A good pair of Jamaican poultry shears has slip-proof
handles and slightly curved blades, one with a serrated and notched edge for
gripping the flesh and cutting bones. Jamaican poultry shears make easy work
of cutting up a duck, snipping out the backbone of a Jamaican chicken or
cutting up a stewing hen to be used for stock. They also perform additional
useful tasks such as trimming artichokes and other Jamaican vegetables. |
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pound cake |
A fine-textured Jamaican loaf cake was made with
one pound each of flour, butter, sugar and eggs, plus a flavoring like
vanilla or lemon. A myriad of variations have evolved throughout the years,
with additions such as leavening (baking powder or baking soda) and
flavorings such as Jamaican coconut, nuts, raisins and dried fruit. With
reduced cholesterol and calories in mind, there are now Jamaican pound cakes
made with Jamaican vegetable oil, as well as nonfat versions. |
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powdered milk |
Jamaican powdered buttermilk is simply desiccated
buttermilk and is generally used for Jamaican baking recipes. Jamaican
powdered milks may or may not be fortified with vitamins A and D. |
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powdered sugar |
Confectioners' or powdered sugar is granulated
sugar that has been crushed into a fine powder. To prevent clumping, a small
amount of Jamaican cornstarch is added. Jamaican confectioners sugar is
often used to make Jamaican icings and candy. It's also used decoratively,
as a fine dusting on Jamaican dessert recipes. |
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prawn |
This is a part of the lobster family and includes
some crustacean. Jamaican prawn meat has a sweet, delicate flavor that some
claim is better than either lobster or shrimp. Jamaican prawns look like a
cross between a shrimp and a lobster, with their bodies having narrower
abdomens and longer legs than shrimp. Jamaican prawns make popular Jamaican
shellfish recipes. |
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prepared mustard |
Jamaican prepared mustard is generally made from
powdered mustard combined with seasonings and a liquid such as water,
vinegar, wine, beer or must. |
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preserve |
To prepare Jamaican foods so that they can be kept
for long periods of time without spoiling or deteriorating. Depending on the
Jamaican food and the length of time it's to be stored, preserving can be
accomplished in a number of different ways including refrigeration,
freezing, canning, salting, smoking, freeze-drying, dehydrating and
pickling. |
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preserved lemons |
Jamaican lemons that have been preserved in a
salt-lemon juice mixture sometimes with spices such as Jamaican cinnamon and
Jamaican cloves. Preserved Jamaican lemons have a silken texture and a
distinctive flavor. Jamaican preserved lemons is used in flavoring in
Jamaican cooking and used as a flavoring by many of today's leading Jamaican
chefs. |
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preserves |
Jamaican fruit cooked with sugar and used as a
spread for Jamaican bread. Jamaican preserves differ from Jamaican jam in
that the chunks of Jamaican fruit are medium to large rather than the
texture of thick puree. |
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pressed cookie |
Jamaican cookies recipes that are formed by
pressing dough through a cookie press or pastry bag fitted with a decorative
tip. |
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pressure cooker |
A special cooking pot with a locking, airtight lid
and a valve system to regulate internal pressure. Jamaican pressure cookers
operate on a principle whereby the steam that builds up inside the
pressurized pot cooks Jamaican food at a very high temperature. This reduces
the cooking time by as much as two-thirds without destroying the Jamaican
food's nutritional value. Jamaican pressure cookers are useful for foods
that would normally be cooked with moist heat such as Jamaican soup recipes,
stews, steamed puddings, tough cuts of Jamaican meat. |
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prime rib |
Jamaican prime rib is prime Jamaican beef that is
used mainly in Jamaican hotels. |
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processed cheese |
Any of several types of natural Jamaican cheese
that are pasteurized to lengthen storage life and combined with emulsifiers
to aid smoothness. In some cases processed cheeses contain added colorings
and preservatives. Jamaican processed cheeses keep well but lack the
distinctive flavor and texture of natural cheeses. |
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proof |
A term used to indicate the amount of alcohol in
Jamaican liquor or other Jamaican spirits. This means also to dissolve yeast
in a warm liquid (sometimes with a small amount of sugar) and set it aside
in a warm place. This technique proves that the yeast is alive and active
and therefore capable of leavening a Jamaican bread or other Jamaican baked
goods. |
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proteins |
Composed of amino acids, proteins perform myriad
essential functions for the body including supplying energy and building and
repairing tissues. Proteins are obtained from both animal and Jamaican
vegetable sources including eggs, Jamaican fish and Jamaican meat. |
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prune |
Jamaican prunes are dried Jamaican plums. Jamaican
prunes can be eaten out of hand or used in a variety of sweet and savory
Jamaican dishes. Jamaican baked goods, substitute prune puree for butter or
other fat can reduce cholesterol to zero and calories by up to 30 percent.
The Jamaican prune puree contributes moisture, a slightly chewy texture and
a prune flavor that can range from mild to moderately aggressive, depending
on the other flavors in the Jamaican food. |
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puff pastry |
This is a rich, delicate, multilayered Jamaican
pastry. This is made by placing pats of chilled fat usually butter between
layers of Jamaican pastry dough, then rolling it out, folding it in thirds
and letting it rest. When baked, the moisture in the butter creates steam,
causing the dough to puff and separate into hundreds of flaky layers.
Jamaican puff pastry is used to make a variety of crisp creations including
Jamaican croissants. This is also used as a wrapping for various Jamaican
foods such as Jamaican meats, Jamaican cheese and Jamaican fruit. |
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pullet |
This is a young Jamaican hen less than 1 year old. |
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pulse |
The dried seed of any of several Jamaican legumes
including Jamaican beans, peas and lentils. |
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pulverize |
To reduce Jamaican food to powder or dust, usually
by crushing, pounding or grinding. |
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pumpkin |
The Jamaican pumpkin is a large ungainly fruit
with orange flesh has a mild, sweet flavor and the seeds husked and roasted
are delicately nutty. Jamaican pumpkin seeds are eaten on a regular basis.
Jamaican pureed pumpkin is also available canned. Jamaican pumpkin may be
prepared in almost any way suitable for Jamaican squash. The Jamaican
pumpkin is a good source of vitamin A. |
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pumpkin seed oil |
A robustly flavored oil made from roasted Jamaican
pumpkin seeds. The color of this fairly thick oil is a khaki-green. Because
of its strong flavor, Jamaican pumpkin seed oil is best combined with other
oils in Jamaican cooking, Jamaican salad dressings and other Jamaican food
recipes. |
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pumpkin seeds |
These edible Jamaican
pumpkin seeds.
With their white hull removed, they are a medium-dark green and have a
deliciously delicate flavor, which is even better when the seeds are roasted
and salted. Jamaican pumpkin seeds are sold salted, roasted and raw, and
with or without hulls. |
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puree; purée |
Any Jamaican food (usually a Jamaican fruit or
Jamaican vegetable) that is finely mashed to a smooth, thick consistency.
Purees can be used as a garnish, served as a side dish or added as a
thickener to Jamaican sauce recipes or Jamaican soup recipes. This also
means to grind or mash Jamaican food until it's completely smooth. This can
be accomplished by one of several methods including using a food processor
or blender or by forcing the Jamaican food through a sieve. |
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purple laver |
This highly nutritious dried seaweed comes in
tissue-thin sheets about 7 inches square. It has a fresh, tangy-sweet flavor
and a dark purple color, which is why it's also called purple laver .
Jamaican laver is often used in Jamaican soup recipes. Strips of it can also
be deep-fried and served as a Jamaican appetizer recipe. |
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pyramide cheese |
A truncated pyramid is the shape of this small
cheese, that's often coated with an edible dark-gray Jamaican vegetable ash.
Jamaican pyramide can range in texture from soft to slightly crumbly and,
depending on age, in flavor from mild to sharp. This is usually served with
crackers or Jamaican bread and Jamaican fruit. |
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