User:Carr76/sandbox 2



A recipe that is essential in Belize is called Fried Jacks. Fry Jacks is known as something that is served as a breakfast item that is deep fried pieces of dough that can be in the shape of squares and triangles. The techniques of making fried Jacks is a very short process and following the steps to making fried Jacks is very simple. There is no design to making fried jacks but there is an art in making it.

Ingredients
The base of making fry jacks starts off with flour which is also complemented with other ingredients.


 * 2 cups all-purpose flour
 * 3 teaspoons baking powder
 * 1/4 teaspoon salt
 * 1 tablespoon vegetable shortening
 * 1 cup water
 * Vegetable oil for frying

Process
Sort the flour, the salt and the baking powder all in one bowl. The next step is to take the shortening and add it into the flour. Adding water a little at a time makes the other ingredients easier and softer but don't make the dough very sticky. After mixing it into the right amount, divide the dough into two separate pieces and let the dough rise at least about 15 to 20 minutes. Once the dough has risen, place the pieces on a cutting board and roll the dough in a circle, about 10 to 12 inches in diameter. When rolling out the dough as evenly as possible cut out strips that are at least about 3 inch and diagonally to the desired size. Prepare the frying pan, heat the oil and place the pieces inside to cook until each side of the fry jacks are golden brown. These fried jacks can be served with jam, fried eggs with bacon, honey or even beans and cheese. One thing that is known about Fry Jacks that it's a food made all over the world. In the Belizean travel blog it states “Fry jacks aren’t only served in Belize. In fact, they go by many different names all over the world — beignets in New Orleans, sopapillas in Mexico and the American southwest, or often, simply ‘fried dough’.”

Chimole Ingredients

 * 1/2 Block of Black Recado
 * 1 Chicken (cut into parts or have chicken pieces)
 * 6 Apazote leaves
 * 2 Tomatoes (diced in )
 * 2 tablesppons Tomato Paste
 * 1/2 Onion (sliced)
 * 3 cloves Garlic
 * Salt
 * Pepper
 * 6 boiled eggs

Process
First, take the chicken pieces and season them with salt and pepper and let the pot brown in a hot pot with a small amount of oil. Once browned add enough water to cover the chicken and then add the 1/2 sliced onions and 3 cloves of garlic. You can also include different vegetable. For about 30 minutes, let everything simmer. When the recado is dissolved, add it to the chicken. Place the diced tomatoes and apazote leaves. If the soup needs more water, add if it is necessary. Season to taste with salt and pepper. Finally when everything is completed, you can served this dish with hot with boiled eggs and corn tortillas or if not, you could eat it with rice or just have the dish by itself.