Chicken - 24 / 39
Jerk Marinade
- 1 class
- 1 px
- 65 gr scallion
- 8 gr sugar
- 4 gr thyme (ground)
- 3 gr salt
- 2 gr allspice
- 1 gr nutmeg (ground)
Jerk Rub
- 4 peppers (hot)
- 1 onion
- 65 gr scallion
- 6 gr salt
- 4 gr thyme (ground)
- 3 gr black pepper
- 2 gr allspice
- 1 gr nutmeg (ground)
- 1 gr cinnamon (ground)
Jerked Pork
- 8 scallions
- 4 garlic
- 2 scotch bonnet peppers
- 1 onion
- 1,600 gr pork shoulder
- 120 ml vegetable oil
- 10 ml cider vinegar
- 6 gr thyme (dried)
- 5 gr brown sugar (light)
- 4 gr cane sugar (raw)
Jerusalem Artichoke Soup
- 1,400 ml chicken broth
- 650 gr jerusalem artichokes
- 3 gr dill (minced fresh)
Jerusalem Artichoke Soup A
- 1 leek only (white)
- 1/2 lemon
- 3,800 ml nonreactive saucepan
- 700 ml chicken stock
- 600 ml stock
- 475 gr jerusalem artichokes
- 120 ml stock
- 120 ml cream (heavy)
- 55 gr butter
- 3 gr salt
Jim Echols' Cajun Spice
- 5 gr ginger powder
- 3 gr salt
- 3 gr garlic powder
- 3 gr chilies (crushed)
- 2 gr paprika
- 2 gr onion powder
- 2 gr cayenne powder
- 2 gr pepper (white)
- 2 gr black pepper
- 1 gr thyme
Jing Char Siu Bau
- 4 hrs
- 1 1/2 dark soy
- 3/4 char siu
- 60 gr onion (diced)
- 70 ml chicken broth
- 16 ml oyster sauce
- 16 ml peanut oil
- 10 ml ketchup
- 9 gr sugar
- 7 ml wine (white)
June Soup
- 860 oc
- 6 garlic (cloves)
- 6 black peppercorns
- 6 turnips (new)
- 3 1/2 fl
- 3 heads fennel
- 3 carrots
- 3 onions
- 2 1/2 cm
- 1 3/4 l water
Kabocha Squash Chowder
- 6 bacon (diced)
- 2 stalks celery dice
- 2 bay leaves
- 1 1/2 kabocha peel
- 1 onion peel (yellow)
- 1 bell pepper dice (red)
- 1 smoked almonds (chopped)
- 1,900 ml chicken stock
- 16 gr flour
- 8 gr garlic (chopped)
Kahlua Stir
- 3 kahlua mixed with
- 1/4 bean sprouts
- 400 gr chicken
- 120 gr cashews
- 120 ml waterchestnuts
- 95 gr snow peas
- 60 ml oil
- 40 gr mushrooms
- 30 gr egg
- 30 ml oil
Kai Yang
- 6 garlic (cloves)
- 4 plants coriander (whole fresh)
- 525 gr chicken breasts
- 30 ml lemon juice
- 18 gr black peppercorns
- 6 gr salt
Kang Cheud Tang-ran Sodsai
- 3 zucchini
- 2 eggs
- 850 gr chicken
- 210 gr pork (lean ground)
- 10 ml fish sauce
- 6 gr cilantro
Ken's East Bay Hotel Corn Chowder
- 700 ml milk
- 700 ml cream style corn
- 450 gr potatoes (peeled)
- 700 ml chicken broth divided
- 130 gr carrots (chopped)
- 100 gr celery (chopped)
- 60 gr onion (chopped)
- 30 ml cooking oil
- 16 gr flour
- 8 gr cornstarch
Khoresh-e Morgh-o Alu
- 4 litre
- 3 cm
- 1/2 pitted prunes
- 525 gr chicken
- 60 ml lemon juice
- 6 gr turmeric
Kings Arms Tavern Cream Of Peanut Soup
- 2 ribs celery (chopped)
- 1 onion (chopped)
- 1 peanuts (chopped)
- 1 saute onion
- 1,900 ml chicken stock
- 450 gr smooth peanut butter
- 425 ml cream (light)
- 55 gr butter
- 24 gr flour
Kung Pao Chi
- 4 chiles (dried red)
- 270 gr chicken breast
- 100 gr peanuts
- 60 ml soy sauce
- 22 ml water (cold)
- 16 ml wine (white)
- 14 gr sugar
- 5 gr gingerroot (chopped peeled)
- 5 ml sesame oil
- 1 gr garlic salt
Kung Po Chicken
- 8 chili pepper (whole dried red)
- 2 chicken breasts (whole)
- 2 scallions
- 1 egg (white)
- 100 gr peanuts (roasted)
- 80 gr peanut
- 45 ml water (cold)
- 30 ml soy sauce
- 8 gr cornstarch
- 5 ml distilled vinegar (white)