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saccharin |
This is an Jamaican artificial sweetener which is
much sweeter than regular sugar. |
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saffron |
This is the yellow-orange stigmas from a small
purple crocus. The aromatic Jamaican spice is used to flavor and tint
Jamaican food. |
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sage |
This Jamaican herb is used for culinary and
medicinal uses. Jamaican sage is commonly used in dishes containing Jamaican
pork, cheese and beans, and in poultry and stuffing's. |
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sake |
This Japanese wine, the national alcoholic drink
of Japan, is traditionally served warm in small porcelain cups. |
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salad bowl lettuce |
Any of several varieties of lettuce with leaves
that branch from a single stalk in a loose bunch rather than forming a tight
head. The leaves are crisper and more full-flavored than those of the head
lettuce varieties. The Jamaican lettuce is a commonly used vegetable in the
preparation of Jamaican food recipes. |
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salad dressing |
A thick, creamy Jamaican dressing that's an
emulsion of vegetable oil, egg yolks, lemon juice or vinegar and seasonings.
Jamaican mayonnaise is widely used as a spread, a dressing and a Jamaican
sauce. It's also used as the base for a plethora of other mixtures including
Jamaican tartar sauce recipe. |
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salad spinner |
A kitchen utensil that uses centrifugal force to
dry freshly washed Jamaican salad greens and herbs. Wet ingredients are
placed in an inner basket. The basket is set into an outer container fitted
with a lid with a gear-operated handle or pull-cord. As the handle is turned
(or cord pulled), the perforated inner container spins rapidly, forcing
moisture off the Jamaican food out through the perforations and into the
outer container. |
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salami |
These are sausages that have been preserved by
curing. Jamaican salamis, however, tend to be more boldly seasoned
particularly with Jamaican garlic. Jamaican salamis are usually air-dried
and vary in size, shape, seasoning and curing process. Jamaican salamis are
made from a mixture of Jamaican beef and Jamaican pork. Jamaican salami is
eaten as a snack or chopped and used in dishes such as Jamaican soup recipes
and Jamaican salad recipes. |
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salmagundi |
A Jamaican salad including greens, chopped cooked
Jamaican meats and Jamaican vegetables. The ingredients are artfully
arranged on a platter and drizzled with dressing. It is also a general term
for a Jamaican stew or other multi-ingredient dish. |
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salsify |
This root Jamaican vegetable is also known as
oyster plant because its taste resembles a delicately flavored oyster. The
Jamaican parsnip-shaped salsify can reach up to 12 inches in length and 2
1/2 inches in diameter. The most commonly found Jamaican salsify has a
white-fleshed root with grayish skin, though there are varieties with a pale
golden skin. Jamaican salsify is generally eaten plain as a vegetable, or
used in savory pies and Jamaican soup recipes. |
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salt |
Jamaican salt is mined and comes from large
deposits left by dried salt lakes. Jamaican salt is mainly used in cooking
and as a table condiment. Iodized salt is table salt with added iodine.
Jamaican salt substitutes, frequently used by those on low-salt diets, are
products containing little or no sodium. |
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salt cod |
This popular salt fish has mild-flavored meat is
white, lean and firm. Jamaican salt fish can be baked, poached, braised,
broiled and fried. This is used in one of Jamaica's most popular recipes
Jamaican ackee and salt fish recipes. |
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salt pork |
Jamaican salt pork is salt-cured, this is a layer
of fat that is cut from the pig's belly and sides. Jamaican salt pork is
similar to bacon but much fattier and unsmoked. Jamaican salt pork is used
primarily as a flavoring and is an important ingredient in many Jamaican
dishes. |
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salt fish |
Jamaican salt fish is salted, dried fish, usually
cod, Jamaican salt fish is an integral ingredient in Jamaica's national
dish, salt fish and ackee. |
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salt-rising bread |
This is a fermented mixture of warm milk or water,
flour, cornmeal, sugar and salt to give it rising power. Jamaican
salt-rising bread has a very smooth texture with a tangy flavor and aroma. |
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salty black beans |
Jamaican salty black beans consists of small black
soybeans that have been preserved in salt before being packed into cans or
plastic bags. Jamaican salty black beans have an extremely pungent, salty
flavor and must be soaked in warm water for about 30 minutes before using. |
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sardine |
Jamaican sardines are a small, soft-boned,
saltwater fish such as sprat or herring. Jamaican sardines are usually found
in tins. |
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sarsaparilla |
Jamaican sarsaparilla is derived from the dried
roots of tropical smilax vines, this Jamaican herb is popular for medicinal
and other uses including flavoring Jamaican foods and teas. |
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sassafras |
The leaves of the Jamaican sassafras tree are
dried and used to make sassafras powder and sassafras tea. The Jamaican root
bark is used as a flavoring agent in root beer.. |
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saté; satay |
This consists of small marinated cubes of Jamaican
meat, Jamaican fish or poultry threaded on skewers and grilled or broiled.
Jamaican saté is usually served with a spicy peanut sauce. It's a favorite
snack Jamaican food but is also often served for a Jamaican appetizer. |
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saturated fat |
Jamaican saturated fats come from animal sources
and tropical oils such as Jamaican coconut oil. Jamaican saturated fats are
butter or lard and hydrogenated vegetable oils such as Jamaican margarine
and Jamaican vegetable shortening. |
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sauce |
To cover or mix a Jamaican food with a sauce.
Jamaican sauce is a thickened, flavored liquid designed to accompany food in
order to enhance and bring out its flavor. Jamaican sauce recipes are very
popular. |
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saucepan |
A round cooking utensil with a relatively long
handle and (usually) a tight-fitting cover. The sides can be straight or
flared and deep or as shallow as 3 inches. Depending on the style, the
versatile saucepan has a multitude of uses including making Jamaican soup
recipes and Jamaican sauce recipes, boiling vegetables and other Jamaican
foods, braising and even sautéing. |
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sauerkraut |
Jamaican sauerkraut is made by combining shredded
cabbage, salt and sometimes Jamaican spices, and allowing the mixture to
ferment. Jamaican sauerkraut is used in casseroles, as a side dish and even
on Jamaican sandwich recipes. Jamaican sauerkraut is an excellent source of
vitamin C as well as of some of the B vitamins. |
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sausage |
Jamaican sausage is ground Jamaican meat mixed
with fat, salt and other Jamaican seasonings, preservatives and sometimes
fillers. Such a mixture is usually packed into a casing. Jamaican sausages
can be fully cooked, partially cooked and uncooked, which may or may not
require cooking depending on how or whether it's been cured. |
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sauté pan |
A wide pan with straight or slightly curved sides
that are generally a little higher than those of a frying pan. It has a long
handle on one side; heavy sauté pans usually have a loop handle on the other
side so the pan can be easily lifted. Sauté pans are most often made of
stainless steel, enameled cast iron, aluminum, anodized aluminum or copper.
As the name suggests, a sauté pan efficiently browns and cooks Jamaican
meats and a variety of other Jamaican foods |
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sauté; sautéed; sautéing |
To cook Jamaican food quickly in a small amount of
oil in a skillet or sauté pan over direct heat. |
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savarin |
This is a rich Jamaican yeast cake is soaked with
Jamaican rum-flavored syrup and filled with Jamaican pastry cream or fresh
Jamaican fruit. |
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savory |
A Jamaican herb closely related to the mint
family. Jamaican savory has an aroma and flavor reminiscent of a cross
between Jamaican thyme and mint. Jamaican savory adds a piquant flavor to
many Jamaican foods including Jamaican soup recipes, Jamaican meat, Jamaican
fish and bean dishes. |
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savory |
A Jamaican herb closely related to the mint
family. Jamaican savory has an aroma and flavor reminiscent of a cross
between Jamaican thyme and mint. Jamaican savory adds a piquant flavor to
many Jamaican foods including Jamaican soup recipes, Jamaican meat, Jamaican
fish and bean dishes. |
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scald |
A dry, tan- or brown-colored area on the skin of a
Jamaican fruit, such as a Jamaican apple. This is also a Jamaican cooking
technique often used to retard the souring of milk whereby a liquid is
heated to just below the boiling point. It is also to plunge Jamaican food
such as tomatoes into boiling water in order to loosen their skin and
facilitate peeling. |
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scale |
A Jamaican cooking technique by which the scales
are removed from the skin of a fish, generally using a dull knife or a
special kitchen tool called a fish scalar. |
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scale, kitchen |
A kitchen device used to accurately record the
weight of ingredients. Kitchen scales are particularly important for
consistent baking results and for weighing Jamaican meats in order to
estimate cooking time. |
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scallion |
Jamaican scallion or escallion is immature onions
young leeks and sometimes the tops of young shallots. The Jamaican vegetable
has a white base that has not fully developed into a bulb and green leaves
that are long and straight. Jamaican scallions can be cooked whole as a
Jamaican vegetable much as you would a leek. They can also be chopped and
used in Jamaican salad recipes, Jamaican soup recipes and a multitude of
other dishes for flavor. |
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scallop |
This is a bivalve mollusk has two fan-shaped
shells with an adductor muscle that hinges the two shells. Jamaican scallops
can be prepared by sautéing, grilling, broiling and poaching. They're also
used in Jamaican soup recipes, stews and Jamaican salad recipes. To prepare
a Jamaican food by layering slices of it with cream or a creamy sauce in a
casserole. |
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scaloppini |
A thin scallop of Jamaican meat (most often veal),
usually prepared by dredging the meat in flour before sautéing it. Jamaican
scaloppini dishes are generally served with a Jamaican sauce based on wine
or tomatoes. |
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scampi |
The term is often used to describe large Jamaican
shrimp that are split, brushed with Jamaican garlic oil or butter and
broiled. |
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score |
To make shallow cuts in the surface of certain
Jamaican foods, such as Jamaican meat or fish. This is done for several
reasons: as a decoration on some Jamaican foods; as a means of assisting
flavor absorption to tenderize less tender cuts of Jamaican meat; and to
allow excess fat to drain during cooking. |
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Scotch bonnet chile |
This small, irregularly shaped chile ranges in
color from yellow to orange to red. The Jamaican scotch bonnet is one of the
hottest of the chiles and is closely related to the equally fiery to any
other hot peppers. |
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scrapple |
This Jamaican dish is derived from the finely
chopped "scraps" of cooked Jamaican pork that are mixed with fine-ground
cornmeal, pork broth and seasonings before being cooked into a mush. The
Jamaican dish is packed into loaf pans and cooled. Slices of the scrapple
are then cut from the loaves, fried in butter and served hot, usually for
Jamaican breakfast or Jamaican brunch. |
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screwdriver |
A Jamaican mixed drink recipe of Jamaican orange
juice and vodka served over ice. |
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scrod |
This popular salt fish has mild-flavored meat is
white, lean and firm. Jamaican salt fish can be baked, poached, braised,
broiled and fried. This is used in one of Jamaica's most popular recipes
Jamaican ackee and salt fish recipes. |
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seafood |
Any edible Jamaican fish or shellfish that comes
from the sea. There are over 600 Jamaican fish and shellfish recipes. |
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sear |
To brown Jamaican meat quickly by subjecting it to
very high heat either in a skillet, under a broiler or in a very hot oven.
The object of searing is to seal in the Jamaican meat's juices. |
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seashell pasta |
This shell-shaped pasta is formed to resemble a
Jamaican conch shell. |
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season, to |
To flavor Jamaican foods in order to improve their
taste. This also means to age Jamaican meat, which helps both to tenderize
it and to improve its flavor. Another meaning is to smooth out the
microscopic roughness of new pots and pans, particularly cast iron, which
might cause Jamaican foods to stick to the cooking surface. This is normally
done by coating the cooking surface with Jamaican vegetable oil, then
heating the pan in a 350°F oven for about an hour |
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seasoned salt |
Seasoned salt is regular salt combined with other
flavoring ingredients, examples being onion salt, garlic salt and celery
salt |
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seasoning |
To flavor Jamaican foods in order to improve their
taste. This also means to age Jamaican meat, which helps both to tenderize
it and to improve its flavor. Another meaning is to smooth out the
microscopic roughness of new pots and pans, particularly cast iron, which
might cause Jamaican foods to stick to the cooking surface. This is normally
done by coating the cooking surface with Jamaican vegetable oil, then
heating the pan in a 350°F oven for about an hour |
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sea trout |
The sea trout gets its name from the weak flesh
around the mouth that tears easily when hooked. It has white, lean, finely
textured flesh and is considered an excellent food fish. This fish is
however not used in many Jamaican fish recipes. |
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seaweed |
An important food source Jamaican seaweed is a
primitive sea plant belonging to the algae family. Jamaican seaweed is a
rich source of iodine, an important nutrient. Jamaican seaweed have a
jellylike substance that's used as a stabilizer and thickener and is used in
Jamaican foods such as ice creams, puddings, flavored milk drinks, pie
fillings, Jamaican soups and syrups. the most popular Jamaican seaweed is
Irish Moss. |
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sediment |
The grainy deposit sometimes found in Jamaican
wine bottles, most often with older wines. Jamaican sediment is not a bad
sign but in fact may indicate a superior wine. It should be allowed to
settle completely before the wine is decanted into another container so that
when the wine is served none of the sediment will transfer to the glass. |
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seed |
To remove the seeds from Jamaican foods, such as
Jamaican fruits or Jamaican vegetables. |
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seed sprouts |
The crisp, tender sprouts of various germinated
Jamaican beans and seeds. Jamaican mung bean sprouts is used in Jamaican
cooking. Jamaican sprouts are best eaten raw. They may also be stir-fried or
sautéed. |
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seize |
This is melted Jamaican chocolate that becomes a
thick, lumpy mass. Seizing occurs when a minute amount of liquid or steam
comes in contact with melted chocolate, in which case the chocolate clumps
and hardens. To correct seized Jamaican chocolate, add a small amount of
clarified butter, Jamaican cocoa butter or vegetable oil into the Jamaican
chocolate, stirring until once again smooth. |
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sel |
French for "salt." Sel marin is "sea salt," gros
sel is "rock (or coarse) salt. |
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self-rising flour |
Jamaican self-rising flour is an all-purpose flour
to which baking powder and salt have been added. It can be substituted for
all-purpose flour in Jamaican yeast breads by omitting the salt and in
Jamaican quick breads by omitting both baking powder and salt. |
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seltzer water |
This is flavorless, naturally effervescent
Jamaican water. Human-made "seltzer," also referred to as Jamaican soda
water. |
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semolina |
Jamaican semolina is durum wheat that is more
coarsely ground than normal Jamaican wheat flours, a result that is often
obtained by sifting out the finer flour. Most good Jamaican pasta is made
from Jamaican semolina. |
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sesame oil |
Expressed from Jamaican sesame seed, Jamaican
sesame oil is used for Jamaican salad dressings to sautéing. Jamaican sesame
oil is high in polyunsaturated fats ranking fourth behind safflower, soybean
and corn oil. |
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sesame seed |
Jamaican sesame seeds are tiny, flat seeds come in
shades of brown, red and black, but those most commonly found are a pale
grayish-ivory. Jamaican sesame seed has a nutty, slightly sweet flavor that
makes it versatile enough for use in Jamaican baked goods such as Jamaican
breads, pastries, cakes and cookies, in confections and in salads and other
savory Jamaican dishes. |
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set, to |
To allow Jamaican food to become firm, as with a
gelatin-based dish. |
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seven-minute frosting |
A fluffy, Jamaican meringue-type frosting
consisting of Jamaican egg whites, sugar, cream of tartar, water and
vanilla. The mixture is beaten constantly in the top of a double boiler over
hot water. When stiff peaks form, the frosting is done. |
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shad |
This is a saltwater fish commonly used in Jamaican
fish recipes. |
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shallot |
Jamaican shallots are formed more like Jamaican
garlic than Jamaican onions, with a head composed of multiple cloves, each
covered with a thin, papery skin. The skin color can vary from pale brown to
pale gray to rose, and the off-white flesh is usually barely tinged with
green or purple. Jamaican shallots are favored for their mild onion flavor
and can be used in the same manner as onions. |
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shandy |
This is a Jamaican drink recipe which blends
Jamaican ginger ale with Jamaican beer. |
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shank |
The front leg of Jamaican beef, veal, lamb or
Jamaican pork. Though very flavorful, it's full of connective tissue and is
some of the toughest meat on the animal. It therefore requires a long, slow
cooking method such as braising. Jamaican beef shank is used for ground
beef. |
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shark |
Jamaican shark is not a popular fish used for
Jamaican fish recipes. Jamaican shark can be prepared in a variety of ways
including broiling, grilling, baking, poaching and frying. It's also
delicious in Jamaican soup recipes, and cold, cooked shark can be used in
Jamaican salad recipes. |
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shark's fin |
Reputed to be an aphrodisiac, this expensive
delicacy is actually the cartilage of the Jamaican shark's dorsal fin,
pectoral fin and the lower portion of the tail fin. Jamaican shark's fin
cartilage provides a protein-rich gelatin that is used in Jamaican cooking
mainly to thicken soups most notably, shark's fin soup. |
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sharpening steel |
Long and pointed, this thin round rod is made of
extremely hard, high-carbon steel and is used to keep a fine edge on sharp
knives. The rod is attached to a handle, which usually has a guard to
protect the user's hand from the knife blade. Sharpening steels come in a
variety of sizes, the ideal being about 12 inches long. Knives are sharpened
by drawing them across the steel at a 20- to 30-degree angle. Doing this 5
to 6 times on both sides of the blade prior to each use keeps the blade
razor-sharp. Dull blades will not be helped by a sharpening steel; they need
to be resharpened on a whetstone and then fine-honed on a steel. For maximum
efficiency, choose a sharpening steel that is longer than the knife to be
sharpened. To prevent metal filings from building up, occasionally clean the
steel according to manufacturer's dire. |
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shell |
To remove the shell or tough outer covering of a
Jamaican food such as nuts, eggs and garden peas. |
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shell steak |
Depending on the locale, shell Jamaican steak is
another name for either a boneless club steak. In either case a shell
Jamaican steak should be tender and are cut from the short loin, the most
tender section of Jamaican beef. |
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shellfish |
Jamaican shellfish are Jamaican crustaceans and
mollusks. There are over 600 Jamaican shellfish recipes. |
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shepherd's pie |
A Jamaican dish of cooked ground or diced Jamaican
meat mixed with Jamaican gravy and topped with mashed potatoes. The pie is
then baked until the mixture is hot and the potato "crust" browns. Jamaican
shepherd's pie was originally created as an economical way to use leftovers. |
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sherbet |
Jamaican sherbet is made of sweetened Jamaican
fruit juice and water. Jamaican sherbets are also made of a frozen mixture
of sweetened Jamaican fruit juice and water. |
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sherry |
Jamaican sherries range in color, flavor and
sweetness and are very dry with a hint of saltiness. |
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shish kebab |
Chunks of marinated Jamaican meat and Jamaican
vegetables that are threaded on a skewer and grilled or broiled. |
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short |
This term is used to describe a non-yeast Jamaican
pastry or cookie dough that contains a high proportion of fat to flour. The
Jamaican baked goods made from short doughs are tender, rich, crumbly and
crisp. |
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short loin |
This is the most tender of Jamaican beef. It lies
in the middle of the back between the sirloin and the rib, and the muscles
in this section do little that could toughen them. |
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short ribs |
Rectangles of Jamaican beef taken from the
Jamaican chuck cut. Short ribs consist of layers of fat and Jamaican meat
and contain pieces of the rib bone. They're very tough and require long,
slow, moist-heat cooking. |
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shortbread |
This tender-crisp, butter-rich Jamaican cookie is
a shortbread made by pressing the dough into a shallow earthenware mold that
is decoratively carved. After baking, the large round Jamaican cookie is
turned out of the mold and cut into wedges. |
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shortcake |
A rich Jamaican biscuit, shortcake can also refer
simply to Jamaican cake. Jamaican shortcake is a large, sweet biscuit that
is split in half, then filled and topped with sliced or chopped Jamaican
fruit and softly whipped cream. Jamaican shortcake is most often thought of
as a Jamaican dessert but savory versions can be made by filling and topping
the biscuit with creamed Jamaican chicken or other Jamaican food. |
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shortening |
A solid fat made from Jamaican vegetable oils,
such as Jamaican soybean. Jamaican shortening has been chemically
transformed into a solid state through hydrogenation. Jamaican vegetable
shortening is virtually flavorless and may be substituted for other fats in
baking and cooking. |
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shot; shot glass |
A small amount of Jamaican alcohol or Jamaican rum
served in a shot glass a tiny drinking glass-shaped container in which such
an amount is measured and/or served. |
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shred |
To cut Jamaican food into narrow strips, either by
hand or by using a grater or a food processor fitted with a shredding disk.
Cooked Jamaican meat can be separated into shreds by pulling it apart with
two forks. |
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shrimp |
Jamaican shrimp come in all manner of colors
including reddish- to light brown, pink, deep red, grayish-white, yellow,
gray-green and dark green and is the second most popular Jamaican
crustacean. Jamaican shrimp can be prepared in a variety of ways including
boiling, frying and grilling, there are over 250 Jamaican shrimp recipes. |
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shrimp boil |
Jamaican shrimp boil is a mixture of Jamaican
herbs and spices added to water in which crab, shrimp or lobster is cooked.
The blend can include peppercorns, bay leaves, whole Jamaican allspice and
Jamaican cloves, dried Jamaican ginger pieces and red peppers. |
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shrimp paste |
Jamaican shrimp paste is made by grinding up
salted, fermented shrimp and has a strong, salty, fishy flavor. It's used in
Jamaican soup recipes, Jamaican sauce recipes and Jamaican rice dishes. The
pungent odor common to all the shrimp pastes dissipates somewhat during
cooking. |
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shrimp sauce |
A moist version of Jamaican shrimp paste, with the
same strong, salty shrimp flavor. Jamaican shrimp sauce is pink in color
when fresh but will begin to gray as it ages. It's used both as a Jamaican
condiment and flavoring. |
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shrimp, dried |
Jamaican dried are small, orangish-pink, dried
shellfish used in flavoring in many Jamaican dishes. Jamaican dried shrimp,
which have a strong fishy taste, are used whole, chopped or ground as an
addition to Jamaican soup recipes, stuffing's, stir-fries, noodle dishes and
salads. |
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shrub |
Jamaican shrubs are Jamaican fruit juice, sugar
and vinegar drinks are usually nonalcoholic. Jamaican shrubs are served over
ice, with or without soda water. |
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shuck |
To remove the shell from Jamaican shellfish such
as oysters or clams. Also, to peel the husk from an ear of corn. |
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sieve |
To strain liquid or particles of Jamaican food
through the mesh or perforated holes of a sieve or strainer. |
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sift |
To pass dry ingredients through a fine-mesh sifter
so any large pieces can be removed. Sifting also incorporates air to make
ingredients (such as confectioners' sugar or flour) lighter. |
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sifter |
A mesh-bottomed kitchen utensil used to sift
ingredients such as flour or confectioners' sugar. Sifters are usually made
of stainless steel or heavy-weight plastic. |
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simmer |
To cook Jamaican food gently in liquid at a
temperature (about 185°F) low enough that tiny bubbles just begin to break
the surface. |
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simple syrup |
Jamaican simple syrup is a solution of sugar and
water that is cooked over low heat until clear, then boiled for a minute or
so. Jamaican simple syrup can be made in various densities. Depending on the
thickness, Jamaican simple syrups have various uses including soaking
Jamaican cake recipes, glazing Jamaican baked goods, poaching or preserving
Jamaican fruit, adding to frostings. Jamaican simple syrups are the basis
for most candies and can be flavored with a variety of extract juices and
liqueurs. |
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sirloin |
This cut of Jamaican beef lies between the very
tender short loin and the much tougher round. Jamaican beef sirloin is
usually cut into steaks or roasts. |
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sizzling rice soup |
A Jamaican broth combined with Jamaican chicken or
Jamaican pork and various Jamaican vegetables. Jamaican deep-fried rice
squares are placed in each soup bowl; when the Jamaican soup recipes is
ladled over the squares, the rice sizzles and pops. |
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skate |
The skate is actually a sting ray. A skate can be
prepared in a variety of ways including poaching, baking and frying. This is
not a popular fish used in Jamaican fish recipes. |
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skewer |
A long, thin, pointed rod that comes in various
sizes. Skewers are made of metal or wood; the former often has a ring at one
end. They're most often used to hold Jamaican meat in place during cooking,
as well as to skewer Jamaican meat and vegetables to be grilled. |
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skillet |
This is a long-handled, usually round pan has low,
gently sloping sides so steam doesn't collect within the pan. It's used for
frying Jamaican foods over high heat, so it should be thick enough not to
warp and should be able to conduct heat evenly. Jamaican frying pans come in
various sizes. |
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skim |
To remove the top layer from a liquid, such as
cream from Jamaican milk or foam and fat from Jamaican stock, soups and
sauces. |
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skim milk |
Nonfat or skim Jamaican milk contains less than 1
percent milk fat. Both low fat and nonfat milk are available with milk
solids added. |
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skimmer |
A metal kitchen utensil consisting of a handle
attached to either a perforated disk or a shallow bowl-shaped wire mesh.
Skimmers are used to lift Jamaican foods out of hot liquids or to remove
unwanted surface fat and foamy residue from Jamaican soup recipes. |
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skin |
To remove the skin of Jamaican food before or
after cooking. Skinning is done for a variety of reasons including
appearance, taste and diet. Jamaican foods that are often skinned include
Jamaican poultry and Jamaican fish. |
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skirt steak |
Cut from the Jamaican beef flank, the skirt steak
is the diaphragm muscle. It's a long, flat piece of Jamaican meat that's
flavorful but rather tough. Properly cooked, Jamaican skirt steak can be
quite tender and delicious. It can either be quickly grilled, or stuffed,
rolled and braised. |
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sling |
A Jamaican alcoholic drink made with Jamaican
lemon juice, powdered sugar and Jamaican rum. |
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sliver |
A long, thin piece of food such as meat or cheese,
or a thin wedge of pie. sliver v. To cut food into thin strips |
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sloe |
This Jamaican plum is the fruit of the blackthorn
which also bears showy white flowers. Jamaican sloes are used for jams,
jellies and to flavor liqueurs. |
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sloe gin |
Jamaican liqueur made by steeping pricked or
crushed sloes in gin. |
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slow cooker |
This is a slow cooker which is an electric
"casserole" that cooks Jamaican food with low, steady, moist heat. It's
designed to cook Jamaican food over a period of 8 to 12 hours. There are
several Jamaican crock-pot recipes. |
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slump |
A Jamaican dessert of fruit, usually cherries,
topped with biscuit dough and stewed until the biscuit topping is cooked
through. |
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slurry |
A thin paste of water and flour, which is stirred
into hot preparations such as Jamaican soups as a thickener. After the
slurry is added, the mixture should be stirred and cooked for several
minutes in order for the flour to lose its raw taste. |
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smelt |
This is a silver saltwater fish not commonly used
in Jamaican fish recipes. |
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smoke curing; smoked |
To treat Jamaican food such as Jamaican meat,
cheese or fish by one of several methods in order to preserve it.
Smoke-curing is generally done in one of two ways. The cold-smoking method
smokes the Jamaican food at between 70° to 90°F. Hot-smoking partially or
totally cooks the Jamaican food by treating it at temperatures ranging from
100° to 190°F. |
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smoke point |
The stage at which heated fat begins to emit smoke
and acrid odors, and impart an unpleasant flavor to Jamaican foods. The
higher the smoke point, the better suited a fat is for frying. |
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smoothie; smoothee |
A Jamaican beverage made by blending Jamaican
fruit with yogurt, milk or ice cream until it's thick and smooth. |
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s'more |
A gooey Jamaican dessert made by toasting a
Jamaican marshmallow over a fire then sandwiching the hot marshmallow and a
thin square of chocolate between two graham crackers and slightly squeezing
this union together so that the marshmallow squishes out on the graham
crackers. |
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smorgasbord |
A Jamaican smorgasbord refers to a buffet
consisting of a variety of foods such as various Jamaican hors d'oeuvre,
Jamaican salad recipes, cooked vegetables, pickled or marinated fish, sliced
meats, cheeses and Jamaican dessert recipes. A Jamaican smorgasbord may be
simple or elaborate and can consist entirely of Jamaican appetizers or make
up the entire meal. |
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smothered steak |
This Jamaican dish begins with a thick cut of
Jamaican beef usually round or chuck that has been tenderized by pounding,
coated with flour and browned on both sides. The Jamaican meat is then
smothered with chopped tomatoes, Jamaican onions, carrots, celery, beef
broth and various Jamaican seasonings before being covered and braised or
baked. |
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snap bean |
The Jamaican green bean has a long, slender green
pod with small seeds inside. The entire pod is edible. It's also called
string bean and snap bean. This bean is used in several Jamaican food
recipes. |
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snapper |
The Jamaican snapper fish is the most popular
Jamaican fish used in Jamaican fish recipes. |
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snickerdoodle |
This Jamaican cookie has a crackly surface and can
be either crisp or soft. The dough sometimes contains Jamaican nutmeg and
Jamaican cinnamon. |
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snifter |
A short-stemmed, pear-shape glass that's larger at
the bottom than it is at the top. |
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soda |
Another name for baking soda or a term for any
flavored Jamaican soft drink. |
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soda bread |
A Jamaican quick bread that is leavened with
baking soda combined with an acid ingredient, usually buttermilk. |
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soda water |
Jamaican soda is water that has been highly
charged with carbon dioxide, which gives it effervescence. Jamaican soda
water, also called club soda, seltzer water or just plain carbonated
water, contains a small amount of sodium bicarbonate, which, because it's
alkaline, can help neutralize an acidic stomach. Jamaican soda water is
combined with sweeteners and various flavorings to produce a wide variety of
Jamaican drink recipes. |
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soft drinks |
A generic term applied to Jamaican beverages that
do not contain alcohol. Jamaican soft drinks are most often thought of as
carbonated, though effervescence is not a requisite. |
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soft-shell crab |
A term describing a growth state of the crab,
during which time it casts off its shell in order to grow one that's larger.
Soon after the crab sheds its shell, its skin hardens into a new one. During
those few days before the new shell hardens, these crustaceans are referred
to as "soft-shell" crabs. There are over 100 Jamaican crab recipes. |
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solomon gundy |
This is a popular Jamaican recipe served with
Jamaican rum drink recipes. It uses red herrings and oil and vinegar to make
a paste that is served with Jamaican crackers. |
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somen |
A thin, white Jamaican noodle made from wheat
flour. A yellowish version, called tamago somen , is made with egg yolk.
This is served in Jamaican soup recipes. |
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sorbet |
A Jamaican sorbet is sometimes distinguished from
sherbet by the fact that it never contains milk. It's also often a softer
consistency than sherbet. Savory or lightly sweetened Jamaican sorbets are
customarily served either as a palate refresher between courses or as
Jamaican dessert recipe. |
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sorrel |
This is a perennial herb can be the garden or
Belleville sorrel. As Jamaican sorrel matures it becomes more acidic. Sorrel
leaves are shaped much like those of spinach and range from pale to dark
green in color and from 2 to 12 inches in length. Jamaican sorrel is used to
flavor cream soups, pureed as accompaniments for meats and vegetables or
used in omelets and breads. Jamaican sorrel is used in salads or cooked as a
vegetable. Jamaican sorrel is high in vitamin A and contains some calcium,
phosphorus, potassium, magnesium and vitamin C. The most popular use of
Jamaican sorrel is the Jamaican sorrel drink recipe. |
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soufflé |
A light, airy mixture that usually begins with a
thick egg yolk-based sauce or puree that is lightened by stiffly beaten egg
whites. Jamaican soufflés may be savory or sweet, hot or cold. Baked
Jamaican soufflés are much more fragile than those that are chilled or
frozen because the hot air entrapped in the soufflé begins to escape as soon
as the dish is removed from the oven. Jamaican souffles are popular Jamaican
dessert recipes. |
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soul food |
Though this traditional African-American fare. The
expression "soul food" is thought to have derived from the cultural spirit
and soul-satisfying flavors of black-American food. Some of the dishes
commonly thought of as soul food include ham and collard greens. |
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soup |
A Jamaican soup can be any combination of
vegetables, meat or fish cooked in a liquid. Jamaican soup recipes may be
thick, thin, smooth or chunky. Jamaican soup recipes can be hot and many
Jamaican fruit soup recipes are served cold. Jamaican soups are often
garnished with flavor enhancers such as Jamaican peppers. Jamaican soup
recipes can be served as a first course or as a meal, in which case they're
often accompanied by a sandwich or salad. |
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sour |
A Jamaican cocktail recipes made by combining
liquor with lemon juice and a little sugar. It's usually shaken with crushed
ice and can be strained and served on the rocks and straight up. Jamaican
sours are often garnished with an orange slice and a Jamaican cherry. |
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sour cream |
Jamaican sour cream contains fat, and has been
treated with a lactic acid culture to add its characteristic tang. Jamaican
sour cream often contains additional ingredients such as gelatin and
Jamaican vegetable enzymes. Jamaican sour cream contains less fat than
regular sour cream because it's made from half-and-half. Nonfat Jamaican
sour cream, which is thickened with stabilizers. |
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sour salt |
A white powder extracted from the juice of
Jamaican citrus and other acidic fruits such as Jamaican lemons, limes,
pineapples and gooseberries. Jamaican sour salt is also produced by the
fermentation of glucose. Jamaican citric acid has a strong, tart taste and
is used as a flavoring agent for foods and beverages. Jamaican sour salt is
used to impart a tart flavor to traditional Jamaican dishes. |
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sourdough starter |
Jamaican sourdough starters are a simple mixture
of flour, water, sugar and yeast. This batter is set aside in a warm place
until the yeast ferments and the mixture is foamy. |
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sourdough; sourdough bread |
A Jamaican bread recipe with a slightly sour,
tangy flavor created by using a special yeast starter. Most Jamaican
sourdoughs are made from all-purpose flour, there are many delicious
variations including those made from whole-wheat or rye flour. |
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sour sop |
Jamaican sour sop is a large green spiky skinned
fruit with a white soft pulp. The fruit has several uses both medicinal and
as a Jamaican drink recipe. The Jamaican sour sop drink recipe is the most
popular. |
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soy flour |
This is a finely ground flour is made from
soybeans and, unlike many flours, is very high in protein and low in
carbohydrates. Jamaican soy flour is ordinarily mixed with other flours
rather than being used alone. It has a wide variety of uses such as for
baking and to bind Jamaican sauces. |
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soy milk |
Jamaican soy milk is higher in protein than cow's
milk, this milky, iron-rich liquid is a nondairy product made by pressing
ground, cooked Jamaican soybeans. Jamaican soy milk is cholesterol-free and
low in calcium, fat and sodium. It makes an excellent milk substitute for
anyone with a milk allergy; such milk substitutes are often fortified with
calcium. There are also soy-based formulas for infants with milk allergies.
Jamaican soy milk has a tendency to curdle when mixed with acidic
ingredients such as lemon juice and wine; it's intentionally curdled in the
making of Jamaican tofu. |
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soy pea |
The Jamaican soy bean is actually a legume,
ranging in size from as small as a pea to as large as a cherry. Jamaican
soybean pods, which are covered with a fine tawny to gray fuzz, range in
color from tan to black. The beans themselves come in various combinations
of red, yellow, green, brown and black. Unlike other legumes, the Jamaican
soybean is low in carbohydrates and high in protein and desirable oil.
Because they're inexpensive and nutrition-packed, soybeans are used to
produce a wide variety of products including Jamaican tofu. |
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soy sauce |
In Jamaican cooking this is a dark, salty sauce
made by fermenting boiled soybeans and roasted wheat or barley. Jamaican soy
sauce flavor and color is also lighter and it may be used in dishes without
darkening them. Jamaican soy sauce is used to flavor Jamaican soup recipes,
Jamaican sauce recipes, marinades, meat, Jamaican fish recipes and
vegetables, as well as for a table condiment. |
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soybean |
The Jamaican soy bean is actually a legume,
ranging in size from as small as a pea to as large as a cherry. Jamaican
soybean pods, which are covered with a fine tawny to gray fuzz, range in
color from tan to black. The beans themselves come in various combinations
of red, yellow, green, brown and black. Unlike other legumes, the Jamaican
soybean is low in carbohydrates and high in protein and desirable oil.
Because they're inexpensive and nutrition-packed, soybeans are used to
produce a wide variety of products including Jamaican tofu. |
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soybean curd |
Jamaican soybean curd and bean curd, this custard
like white tofu is made from curdled Jamaican soy milk, an iron-rich liquid
extracted from ground, cooked Jamaican soybeans. The resulting curds are
drained and pressed in a fashion similar to cheese making. The firmness of
the resulting Jamaican tofu cake depends on how much whey has been pressed
out. The versatile Jamaican tofu can be sliced, diced or mashed and used in
a variety of dishes including Jamaican soup recipes, casseroles, Jamaican
salad recipes, Jamaican sandwich recipes, salad dressings and sauces.
Jamaican soybean curd is low in calories, calcium and sodium, high in
protein and cholesterol-free. |
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soybean oil |
Jamaican soybean oil is extracted from soybeans,
this light yellowish oil is high in both polyunsaturated and monounsaturated
fats and low in saturated fats. Jamaican soybean oil is used to made
Jamaican shortening and Jamaican margarine. Jamaican soybean oil has always
been popular as a cooking oil in Jamaican cuisine because it is inexpensive,
healthful and has a high smoke point. |
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spaghetti |
Jamaican spaghetti is made from semolina and water
and eggs are added. |
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spaghetti squash |
Jamaican spaghetti squash or vegetable
spaghetti is a creamy-yellow, watermelon-shaped winter squash was so named
because of its flesh, which, when cooked, separates into yellow-gold
spaghetti like strands. Jamaican spaghetti squash can be removed from the
shell and served with Jamaican sauce, like pasta or as part of a Jamaican
casserole or cold as a Jamaican salad ingredient. |
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spareribs |
A long, narrow cut of Jamaican meat taken from the
lower portion of the ribs and breastbone of a hog. Jamaican spareribs are
quite fatty, which contributes to their delicious flavor. Barbecuing
Jamaican spareribs is the most popular method of preparation. |
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spatula |
A flattish, rather narrow kitchen utensil that
comes in a variety of shapes and sizes. Depending on the material from which
it's made spatulas can be used for a plethora of kitchen tasks. Rigid wood
spatulas are good for scraping the sides of pots and turning foods, whereas
softer plastic or rubber spatulas are better for stirring ingredients in a
curved bowl and folding mixtures together. Flexible metal spatulas both long
and short are perfect for spreading frosting on Jamaican cake recipes. |
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spearmint |
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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spelt |
Jamaican spelt is a cereal grain that has a mellow
nutty flavor. The easily digestible spelt has a slightly higher protein
content than wheat and can be tolerated by those with wheat allergies.
Jamaican spelt flour can be substituted for wheat flour in Jamaican baked
goods. |
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spices |
Pungent or aromatic Jamaican seasonings obtained
from the bark, buds, fruit, roots, seeds or stems of various plants and
trees whereas Jamaican herbs usually come from the leafy part of a plant.
Jamaican spices are used to flavor Jamaican food and drink. Jamaican spices
are also sold in blends, such as Jamaican curry powder. Jamaican spices are
used to enhance a wide variety of food, both sweet and savory. |
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spinach |
The Jamaican spinach vegetable is a rich source of
iron as well as of vitamins A and C. Jamaica spinach contains oxalic acid
which inhibits the body's absorption of calcium and iron. Jamaican spinach
may be used raw in Jamaican salads, or cooked and used as a vegetable or as
part of a dish. Many Jamaican dishes that use spinach as an integral
ingredient. |
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sponge |
A frothy, gelatin-based Jamaican dessert recipe
that has been lightened by the addition of beaten egg whites. The sponge
develops a tangy flavor. The remaining ingredients are added to this sponge
and the bread is kneaded and baked as usual. Using a sponge also makes the
final loaf slightly denser. |
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sponge cake; sponge cake |
This light, airy Jamaican cake recipes gets its
ethereal texture from beaten egg whites, which are folded into a fluffy
mixture of beaten egg yolks and sugar. They get their leavening power
entirely from eggs. Jamaican sponge cakes are further characterized by the
fact that they do not contain shortening of any kind. The Jamaican cake
recipes can be variously flavored with anything from Jamaican lemon zest to
ground almond. |
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spoon bread; spoon bread |
A Jamaican pudding like bread recipe usually based
on cornmeal and baked in a Jamaican casserole dish. Jamaican spoon bread is
generally served as a Jamaican side dish and, in fact, is soft enough that
it must be eaten with a spoon or fork. |
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spot |
This is a firm, low fat fish found in temperate
waters. They are also sold in fillets and steaks. This fish can be baked,
broiled or fried. They are not popularly used in Jamaican fish recipes. |
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sprat |
The Jamaican sprat is a small fish that has a high
fat content, Jamaican sprats are perfect for broiling or grilling. They're
also available either salted or smoked. The smallest Jamaican sprats are
packed in oil, in which case they're usually called brisling or brisling
sardines. The Jamaican sprat is used in Jamaican fish recipes. |
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spring roll |
A small, stuffed Jamaican pastry usually served as
a Jamaican appetizer. Paper-thin pastry wrappers are folded around a savory
filling of minced or shredded Jamaican vegetables and sometimes Jamaican
meat, then folded and rolled before being deep-fried. Jamaican egg roll
skins. |
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spring form pan |
A round pan with high, straight sides that expand
with the aid of a spring or clamp. The separate bottom of the pan can be
removed from the sides when the clamp is released. This allows Jamaican cake
recipes, tortes or cheesecakes that might otherwise be difficult to remove
from the pan to be extricated easily by simply removing the pan's sides. |
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sprouts |
The crisp, tender sprouts of various germinated
Jamaican beans and seeds. Jamaican mung bean sprouts is used in Jamaican
cooking. Jamaican sprouts are best eaten raw. They may also be stir-fried or
sautéed. |
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spun sugar |
This is fine strands of hardened boiled sugar that
are used to decorate various Jamaican dessert recipes. Jamaican spun sugar
begins by cooking sugar, water and Jamaican cream of tartar to the hard
crack stage. A fork or whisk is then used to dip into the sugar syrup and
draw out fine threads. These hair like strands can be placed directly on a
Jamaican dessert or on a waxed paper-lined surface, then transferred later
to the dish. Once the spun sugar hardens, it may also be gathered and
sprinkled or arranged on top of a dessert. Jamaican cotton candy is a
popular form of spun sugar. |
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squab |
A young domesticated pigeon that has never flown
and is therefore extremely tender. Jamaican squab can be prepared using any
Jamaican chicken recipe. |
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squash |
The Jamaican squash fruit varies widely in size,
shape and color. Jamaican squash can either have thin, edible skins and soft
seeds. The tender flesh has a high water content, a mild flavor and doesn't
require long cooking. Other Jamaican squash can have hard, thick skins and
seeds. The deep yellow to orange flesh is firmer than that of summer squash
and therefore requires longer cooking. Jamaican squash varieties include
acorn, buttercup and butter nut. Jamaican squash can be baked, steamed or
simmered. Jamaican squash is a good source of iron, riboflavin and vitamins
A and C. |
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stabilizers |
Jamaican additives used to help maintain emulsions
or prevent degeneration in Jamaican foods. |
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stainless steel cookware |
Stainless steel cookware has many advantages it
doesn't react with acidic or alkaline foods; it is corrosion-resistant,
strong and easy to clean; and it doesn't scratch, pit or dent easily. The
main disadvantage of stainless steel is its poor heat conductivity, a
problem somewhat reduced in heavy, well-made pans. |
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stamp and go |
These are Jamaican fritters made using codfish
batter with Jamaican seasonings. This is a popular Jamaican food recipe. |
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standing rib roast |
A Jamaican beef roast from the rib section between
the short loin and the chuck. There is standing Jamaican rib roast, rolled
rib roast and rib-eye roast. |
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standing rump roast |
This section of the hind leg of Jamaican beef
extends from the rump to the ankle. Since the leg has been toughened by
exercise, the Jamaican round is less tender than some cuts. Jamaican steaks
and roasts from this cut require slow, moist-heat cooking. A cut that
includes all four of these muscles is usually called round Jamaican steak
and those cut from the top can be cooked with dry heat. Near the bottom of
the round is the toughest cut, the heel of the round. It's generally used
for ground Jamaican meat but can sometimes be found as a roast. |
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star anise |
A star-shaped, dark brown Jamaican pod that
contains a pea-sized seed in each of its eight segments. Although the flavor
of its seeds is derived from anethol Jamaican star anise is from the
magnolia family. Its flavor is slightly more bitter than that of regular
anise seed. Jamaican star anise used to flavor liqueurs and Jamaican baked
goods. |
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star fruit |
The Jamaican star fruit when cut crosswise, has a
star shape. Jamaican star apple do not require peeling, are delicious eaten
out of hand, or used in Jamaican salad recipes, Jamaican dessert recipes or
as a garnish. |
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starter |
Jamaican starters are a simple mixture of flour,
water, sugar and yeast. This Jamaican batter is set aside in a warm place
until the yeast ferments and the mixture is foamy. Two cups of the foamy
starter mixture can be substituted for each package of yeast called for in a
Jamaican recipe. |
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steak and kidney pie |
A Jamaican dish consisting of a cooked mixture of
chopped Jamaican beef, kidneys, Jamaican onions and Jamaican beef stock.
This mixture is placed in a pie or casserole dish, covered with a pastry
crust and baked until crisp and brown. Sometimes potatoes or hard-cooked
eggs are also added to the Jamaican dish. |
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steak fries |
Jamaican potatoes that have been cut into thick to
thin strips, soaked in cold water, blotted dry, then deep-fried until crisp
and golden brown. The term "frenched" means to cut into lengthwise strips.
There are other Jamaican fries such as Jamaican shoestring potatoes
(matchstick-wide) and Jamaican steak fries (very thick strips). |
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steak tartar |
A Jamaican dish of coarsely ground or finely
chopped high-quality, raw lean Jamaican beef that has been seasoned with
salt, pepper and Jamaican herbs. It's thought to have originated in Russia.
Jamaicans are not fond of raw meat but this Jamaican food recipe is popular
in major restaurants because of the Jamaican herbs and spices added. Beef
tartar (also referred to as steak tartar ) is usually served with mashed
potatoes and chopped onions. |
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steam |
A method of Jamaican cooking whereby Jamaican food
is placed on a rack or in a special steamer basket over boiling or simmering
water in a covered pan. Steaming does a better job than boiling or poaching
of retaining a food's flavor, shape, texture and many of the vitamins and
minerals. |
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steamed bread |
This type of Jamaican bread is made by placing a
batter in a covered container on a rack set over gently boiling water in a
large pot. The pot is covered and the bread steamed for about 3 hours. It
can also be made in a Jamaican pressure cooker in about half the time. The
bread doesn't require a special container in which to be steamed Jamaican
coffee can covered with aluminum foil works nicely. Jamaican steamed breads
are moist and tender. |
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steamed fish |
The Jamaican steam fish involves steaming any
local fish with ingredients such as Jamaican okra and a seasoned fish
stock. |
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steamed pudding |
A sweet or savory Jamaican pudding that is cooked
on a rack over boiling water in a covered pot. The Jamaican pudding mold is
usually decorative so that when the finished pudding is unmolded it retains
its decorative shape. Steamed Jamaican puddings can take up to 3 hours to
cook on stovetop, half that time in a pressure cooker. |
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steamed-pudding mold |
This is a mold with decorative sides and bottom,
as well as a lid that clamps tightly shut. Many molds also have a central
tube like an angel Jamaican food cake pan that provides more even heat
distribution, thereby cooking the pudding more evenly. |
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steel |
Stainless steel cookware has many advantages it
doesn't react with acidic or alkaline Jamaican foods; it is
corrosion-resistant, strong and easy to clean; and it doesn't scratch, pit
or dent easily. The main disadvantage of stainless steel is its poor heat
conductivity, a problem somewhat reduced in heavy, well-made pans. |
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steep |
To soak dry ingredients such as Jamaican tea
leaves, ground coffee, Jamaican herbs and spices in liquid (usually hot)
until the flavor is infused into the liquid. |
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stew |
Any Jamaican dish that is prepared by stewing. The
term is most often applied to dishes that contain Jamaican meat, Jamaican
vegetables and a thick soup- like broth resulting from a combination of the
stewing liquid and the natural juices of the Jamaican food being stewed. It
is also a Jamaican cooking method by which Jamaican food is barely covered
with liquid and simmered slowly for a long period of time in a tightly
covered pot. Stewing not only tenderizes tough pieces of Jamaican meat but
also allows the flavors of the ingredients to blend deliciously. |
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stewed peas |
The Jamaican stewed peas recipe is actually red
kidney beans that have been cooked mixed with seasoned Jamaican meat that
are stewed with Jamaican seasonings until there is a thick stew left.
Jamaican meats such as pigs tail is used along with tender Jamaican beef and
vegetables such as Jamaican yams and Jamaican plantain. |
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stewing chicken |
Jamaican stewing chickens usually range in age
from 10 to 18 months and can weigh from 3 to 6 pounds. Their age makes them
more flavorful but also less tender, so they're best cooked with moist heat,
such as in Jamaican stewing or braising. |
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stinger |
A Jamaican cocktail drink recipe made with
Jamaican brandy, Jamaican rum and cream. Other Jamaican stinger versions can
be made substituting another spirit or for the brandy or cognac, but the
cream is intrinsic to the Jamaican drink. |
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stir-fry |
Any dish of Jamaican food that has been prepared
by the stir-fry method. This is to quickly fry small pieces of Jamaican food
in a large pan over very high heat while constantly and briskly stirring the
Jamaican food. This Jamaican cooking technique requires a minimum amount of
fat and results in food that is crisply tender. |
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stock |
Jamaican stock is the strained liquid that is the
result of cooking Jamaican vegetables, Jamaican meat or fish and other
seasoning ingredients in water. A brown Jamaican stock is made by browning
bones, vegetables and other ingredients before they're cooked in the liquid.
Jamaican soup recipes begin with a stock and many Jamaican sauce recipes are
based on reduced stocks. |
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stollen |
This is a Jamaican yeast bread, stollen is a rich,
dried Jamaican fruit-filled loaf that's often topped with a confectioners'
sugar icing and decorated with candied Jamaican cherries. It's shaped like a
folded oval and somewhat resembles a giant bread roll. This is originally a
German recipe. |
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stone crab |
The Jamaican stone crab is an oval-shape shelled
crab, of which only the claw meat is eaten. Jamaican stone crabmeat has a
firm texture and a sweet, succulent flavor. There are over 150 Jamaican
shellfish recipes using crab meat. |
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stone-ground flour |
Jamaican stone-ground flour is produced by
grinding the grain between two slowly moving stones. This process crushes
the grain without generating excess heat and separating the germ. Jamaican
stone-ground flours are used in cooking. |
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stoneware |
A strong, hard pottery that is fired at very high
temperatures and that is usually fully glazed. Jamaican stoneware is
generally nonporous, chip-resistant and safe to use in both microwave and
standard ovens. It's ideal for baking and slow cooking. |
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stout |
This is a strong, dark beer. Jamaican stout is
more redolent of hops than regular Jamaican beer and is made with
dark-roasted barley, which gives it a deep, dark color and bittersweet
flavor. |
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straight up |
This term is used to describe a Jamaican cocktail
drink recipe that are served without ice. |
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strain |
To pour a liquid or dry Jamaican ingredient
through a sieve to remove undesirable particles. It is also a to press soft
Jamaican food through the holes of a sieve, which results in a pureed
texture. Jamaican food for infants or those on special diets is sometimes
processed this way. |
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strainer |
A kitchen utensil with a perforated or mesh bottom
used to strain liquids or semi liquids, or to sift dry ingredients such as
Jamaican flour or Jamaican confectioners' sugar. Strainers, also called
sieves, come in a variety of sizes, shapes and mesh densities. There are
flat-bottomed, drum-shaped strainers with interchangeable meshes of
different coarseness, as well as those that are bowl-shaped and some that
are conical. Strainers are made of various materials including stainless
steel, tinned steel and aluminum. The better ones have strong handles and
frames and contain hooks for resting the strainer on top of pots or bowls. |
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strawberry |
The Jamaican strawberry is a member of the rose
family. It is a tiny, fruit used for Jamaican preserve recipes, jams,
jellies, syrups and various Jamaican dessert recipes. Jamaican strawberries
are an excellent source of vitamin C and also provide some potassium and
iron. |
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strawberry shortcake |
A rich Jamaican biscuit, shortcake can also refer
simply to a Jamaican cake recipe. Jamaican shortcake is a large, sweet
biscuit that is split in half, then filled and topped with sliced or chopped
Jamaican fruit and softly whipped cream. Jamaican shortcake is most often
thought of as a Jamaican dessert but savory versions can be made by filling
and topping the biscuit with creamed Jamaican chicken or other Jamaican
food. |
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string bean |
The Jamaican green bean has a long, slender green
pod with small seeds inside. The entire pod is edible. It's also called a
Jamaican string bean because of the fibrous string now bred out of the
species that used to run down the pod's seam and snap bean for the sound
the bean makes when broken in half. The wax bean is a pale yellow variety
of green bean. Jamaican green beans are available year-round. |
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strudel |
A Jamaican strudel is a type of pastry made up of
many layers of very thin dough spread with a filling, then rolled and baked
until crisp and golden brown. A Jamaican apple strudel is probably the most
famous of this genre, but the filling variations are limitless and can be
savory or sweet using Jamaican fruit creams such as the Jamaican mango. |
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stud |
To stud means to insert flavor-enhancing or
decorative edible items such as whole Jamaican cloves, or Jamaican garlic
slivers partway into the surface of Jamaican food so that they protrude
slightly. The Jamaican Christmas ham recipe is often studded with Jamaican
cloves. |
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stuffing |
A Jamaican sauce recipe usually cold used to coat
or top Jamaican salad recipes and some cold vegetable, fish and meat
Jamaican dishes. it is also a mixture used to stuff Jamaican poultry, fish,
meat and some vegetables. It can be cooked separately or in the Jamaican
food in which it is stuffed. Jamaican dressings or stuffing are usually well
seasoned and based on bread crumbs or cubes though rice, potatoes and other
Jamaican foods are also used. |
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sturgeon |
This is a large fish that is imported to Jamaica.
This fish can be braised, grilled, broiled, sautéed or baked. The supply of
this fish is in its fresh form. This is not a popular fish used in Jamaican
fish recipes. |
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submarine sandwich |
This is a huge Jamaican sandwich recipe
consisting of a small loaf of Italian or French bread or a large oblong
roll, the bottom half of which is heaped with layers of any of various
thinly sliced Jamaican meats, cheeses, tomatoes, pickles, lettuce, peppers
and covered with Jamaican mayonnaise. |
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succory |
Jamaican succory has curly, bitter-tasting leaves
that are often used as part of a Jamaican salad recipe or cooked as greens.
Jamaican roasted succory comes from the roasted, ground roots of succcory.
It's used as a coffee substitute, and added to some Jamaican coffees for
body and aroma and as an extender. This Jamaican coffee-succory blend is a
popular beverage in Jamaica. |
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succotash |
This is a cooked Jamaican dish of lima beans, corn
kernels and sometimes chopped red and green Jamaican sweet peppers. |
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Sucralose |
A Jamaican artificial sweetener that's about 600
times sweeter than Jamaican sugar. This crystalline, free-flowing sweetener
is both water soluble and stable, making it appropriate for a broad range of
Jamaican foods and beverages. |
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sucrose |
Jamaican sucrose is a crystalline, water-soluble
sugar obtained from Jamaican sugarcane and Jamaican sugar beets. Jamaican
sucrose also forms the greater part of Jamaican maple sugar. |
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suet |
Found in beef, sheep and other animals, suet is
the solid white fat found around the kidneys and loins. Jamaican recipes
call for it to lend richness to Jamaican pastries, puddings, stuffing and
Jamaican mince meats. |
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sugar |
Jamaican sugar is a derivative of refined sugar
cane or sugar beets. The process for manufacturing Jamaican sugar is
extensive. Jamaican sugar is used in almost every Jamaican recipe,
particularly Jamaican drink recipes. |
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sugar apple |
The Jamaican sugar apple, the Jamaican sweetsop
is the egg-shaped Jamaican fruit of a small tropical Jamaican tree. It has a
thick, coarse green skin and white flesh with dark seeds. The very sweet,
custard like flesh is divided into segments like a Jamaican citrus fruit.
The Jamaican sweetsop is often mistaken for the Jamaican custard apple.
Jamaican sweetsops are usually eaten raw. They're often used in Jamaican
dessert recipes. |
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sugar pea |
The Jamaican sugar pea is an entirely edible
legume pod and all. Jamaican sugar snap peas are available during spring and
fall. Jamaican sugar snap peas should be served raw or only briefly cooked
in order to retain their crisp texture. |
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sugar substitutes |
This category of nonnutritive, high-intensity
sugar substitutes are used scarcely in Jamaica. Where milk is not used to
sweeten then honey is. |
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sugar syrup |
Jamaican sugar syrup is a solution of sugar and
water that is cooked over low heat until clear, then boiled for a minute or
so. Jamaican sugar syrup can be made in various densities. Depending on the
thickness, Jamaican sugar syrups have various uses including soaking
Jamaican cake recipes, glazing Jamaican baked goods, poaching or preserving
Jamaican fruit, adding to frostings. Jamaican simple syrups are the basis
for most candies and can be flavored with a variety of extract juices and
liqueurs. |
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sugarcane stalks |
Jamaican sugarcane stalks have been boiled to make
them edible. Though sweet, Jamaican sugarcane contains only about one-fifth
the amount of sugar found in most Jamaican candies. It's generally used as a
Jamaican snack recipe or garnish. To use, strip the light brown skin away
from the white flesh, then cut into chunks or strips. |
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sugarplum |
A small Jamaican confection, often consisting of
Jamaican fruit such as a candied cherry or dried apricot surrounded by
fondant. |
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sundae |
One to three scoops of Jamaican ice cream, topped
with one or more sweet Jamaican sauce recipes and various other ingredients
including Jamaican fruit, nuts and whipped cream. The Jamaican sundae is a
popular Jamaican dessert recipe. |
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sunflower seeds |
Jamaican sunflower has bright yellow petals
radiating from a dark hub of seeds, can reach up to 12 inches in diameter.
The plant is tall and rangy. Jamaican sunflower seeds can be eaten as a
snack, used in Jamaican salad recipes or sandwiches or added to a variety of
cooked dishes or Jamaican baked goods. Jamaican sunflower-seed oil is used
in cooking as well as for salad dressings. |
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sunflower-seed oil |
Jamaican sunflower-seed oil extracted from the
seeds of the sunflower is very high in polyunsaturated fat and low in
saturated fat. Though it has a relatively low smoke point. Jamaican
sunflower-seed oil is used in cooking as well as for Jamaican salad
dressings. |
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superfine sugar |
Jamaican superfine sugar or castor sugar, is more
finely granulated. Because it dissolves almost instantly, superfine sugar is
perfect for making Jamaican meringues and sweetening cold liquids. It can be
substituted for regular granulated sugar cup for cup. This sugar is used for
a range of Jamaican food recipes. |
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supreme sauce |
An extraordinarily rich Jamaican mélange made by
combining equal parts Jamaican sauce and chicken or veal stock with heavy
cream and reducing the mixture by two-thirds. The Jamaican sauce is finished
by whisking in butter and cream. This is originally a French recipe. |
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surf n' turf; surf and turf |
This is a slang term for a Jamaican entrée that
includes both Jamaican seafood and Jamaican meat, such as a lobster tail and
a Jamaican beef filet. |
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sweat, to |
A Jamaican cooking technique by which ingredients,
particularly Jamaican vegetables, are cooked in a small amount of fat over
low heat. The ingredients are covered directly with a piece of foil or
parchment paper, then the pot is tightly covered. With this method, the
ingredients soften without browning, and cook in their own juices. |
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Swedish meat balls |
A blend of ground Jamaican meat often a
combination of Jamaican beef, Jamaican pork or veal, sautéed onions,
milk-soaked bread crumbs, beaten egg and Jamaican seasonings. This mixture
is formed into small balls before being sautéed until brown.
Jamaican-Swedish meatballs are served in a pale brown cream sauce made by
combining the pan drippings with cream or milk. They're a popular buffet
item or hot Jamaican appetizer recipe. |
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sweet basil |
Jamaican basil herb has a pungent flavor that some
describe as a cross between licorice and cloves. It's a key herb in cooking
some Jamaican food recipes, becoming more and more popular in Jamaican
cuisine. Most varieties of basil have green leaves, lemon basil and cinnamon
basil have green leaves but their perfumed fragrance and flavor matches
their respective names. Basil is a great addition to Jamaican herbs and
spices recipes. |
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sweet cicely |
Jamaican cicely is a mild-flavored member of the
parsley family, this aromatic Jamaican herb has curly, dark green leaves
with an elusive anise flavor. |
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sweet cider |
Jamaican apple cider is made by pressing the juice
from Jamaican fruit (usually apples). It can be drunk straight or diluted
with water. Jamaican apple cider is also used to make vinegar and brandy. |
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sweet cucumber |
Jamaican sweet cucumber , the yellow-colored tea
melon is a tiny Jamaican fruit that's shaped like a cucumber. It has a
sweet, mild flavor and a delightfully crisp texture. This Jamaican mini
melon is most often preserved, usually in Jamaican honey and spices but
sometimes in soy sauce. |
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sweet peppers |
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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sweet potato |
Jamaican sweet potatoes is a large edible root
that resemble the Jamaican yam. Jamaican sweet potato has a thin, light
yellow skin and a pale yellow flesh. Its flavor is not sweet and after being
cooked, Jamaican sweet potato is dry and crumbly, much like a white baking
potato. Jamaican sweet potatoes can be substituted for regular potatoes in
most Jamaican recipes. Jamaican sweet potatoes can be baked, boiled and
sautéed. Jamaican sweet-potato chips are now a popular Jamaican food recipe.
Jamaican sweet potatoes are high in vitamins A and C |
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sweet-and-sour |
This term is used to describe Jamaican dishes that
have a flavor balanced between sweet and pungent, usually accomplished by
combining Jamaican sugar and vinegar. The flavor is often incorporated into
a Jamaican sauce or dressing that can be served with Jamaican meat, fish or
vegetables. |
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sweetbreads |
Jamaican sweetbreads are the thymus glands of
Jamaican veal, young beef, lamb and Jamaican pork. Jamaican sweetbreads can
be prepared in a variety of ways including poaching, sautéing and braising. |
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sweetened condensed milk |
A mixture of whole Jamaican milk and sugar. This
mixture is heated until some of the water evaporates. The resulting
condensed mixture is extremely sticky and sweet. Unsweetened Jamaican
condensed milk is referred to as evaporated milk. Jamaican sweetened
condensed milk is used in Jamaican baked goods and Jamaican dessert recipes
such as candies, puddings and pies. |
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sweetmeat |
A small piece of something sweet such as a
Jamaican candied fruit, nut or Jamaican candy. |
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sweetsop |
The Jamaican sweetsop is the egg-shaped Jamaican
fruit of a small tropical Jamaican tree. It has a thick, coarse green skin
and white flesh with dark seeds. The very sweet, custard like flesh is
divided into segments like a Jamaican citrus fruit. The Jamaican sweetsop is
often mistaken for the Jamaican custard apple. Jamaican sweetsops are
usually eaten raw. They're often used in Jamaican dessert recipes. |
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swiss cheese |
A generic term for cheeses that have a pale
yellow, slightly nutty-flavored flesh with large holes. Swiss-style cheeses
are good for Jamaican sandwich recipes and Jamaican salad recipes and have
excellent melting properties. |
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