http://www.riverviewcampground.net Sun, 05 Sep 2010 09:43:10 +0000 http://wordpress.org/?v=2.9.1 en hourly 1 http://www.riverviewcampground.net/jamaican-beef-patty-recipe.html http://www.riverviewcampground.net/jamaican-beef-patty-recipe.html#comments Sat, 04 Sep 2010 12:30:47 +0000 admin http://www.crawbot.co.cc/?p=4445

NGREDIENTS:

Below is a delicious recipe for Jamaican Beef Patties:

 

 

PASTRY

 

2 cups Flour

1/4 teaspoon Salt

1/2 tablespoon curry powder

1/4 cup Solid shortening

1/4 cup (1/2 stick) margarine

1/3 cup Cold water

 

Sift the flour, curry powder and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick. Cut out 8-inch circles. Cover with wax paper or damp cloth until ready to use. You can place the dough in the refrigerator overnight. If you do refrigerate, remove the dough at least 15 minutes before using.

 

MEAT FILLING

 

2 tablespoon oil

1 Small white onion, Finely chopped

1/4 teaspoon Chopped Scotch Bonnet pepper

1/2 lb. Lean ground beef

1/2 teaspoon Salt

1/2 teaspoon Freshly ground black pepper

1/2 teaspoon Curry powder

1/2 teaspoon Dried thyme

1/4 cup Breadcrumbs

1/4 cup Beef or chicken stock

1 Egg, beaten

1/4 cup Water

 

In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally.

 

Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.

 

Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry are golden brown.

 

Serves: 10 Patties

]]> http://www.riverviewcampground.net/jamaican-beef-patty-recipe.html/feed 0 http://www.riverviewcampground.net/basic-scrapbook-freebie-information-for-beginners.html http://www.riverviewcampground.net/basic-scrapbook-freebie-information-for-beginners.html#comments Sat, 21 Aug 2010 00:00:46 +0000 admin http://www.crawbot.co.cc/?p=4457

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]]> http://www.riverviewcampground.net/basic-scrapbook-freebie-information-for-beginners.html/feed 0 http://www.riverviewcampground.net/bbq-chicken-sauce-recipe.html http://www.riverviewcampground.net/bbq-chicken-sauce-recipe.html#comments Sat, 21 Aug 2010 00:00:42 +0000 admin http://www.crawbot.co.cc/?p=4460

Ingredients:

2 tbs olive oil

1 small onion, peeled, chopped

2 garlic cloves

300g can peeled tomatoes, drained

2 tbs tomato puree

1 tbs brown sugar

1 tbs Worcestershire sauce

1 tbs sweet chilli sauce

2 tbs white wine vinegar

1 tbs Dijon mustard

Preparation:

Place the oil in a saucepan over low heat, add the onion and cook for 5 minutes until softened slightly. Add all the other ingredients and bring to the boil. Reduce heat to medium and cook for 5 minutes, stirring, until

thickened slightly.

Set aside to cool slightly. Place in a blender and blend until smooth.

Store in an airtight container in the fridge for up to 2 weeks.

This is a perfect sauce for many barbecue chicken recipes, because it is simply delicious! Try it and you will see.

Barbecue Chicken Cooking Tips

For a quick test of doneness when roasting a chicken, hold on to the leg, move it around, and side to side. The leg should move freely at the joint if it is done. Be sure to use other methods for checking doneness also!

Do not overcrowd chicken pieces when cooking. Leaving space between them will allow them to brown and cook more evenly.

If using a marinade for basting, set some marinade aside before placing raw chicken in it to marinate. Never reuse marinade that the chicken was marinated in for basting.

Be sure to use a sharp knife when cutting or carving chicken. Sharp knives will make the job a lot easier, especially when having to cut in the joint areas, and will provide neatly cut slices and pieces.

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