Sandy, This is the recepe that I use for Jamaican Jerk Chicken, hope it helps: Jamaican Chicken Ingredients: 1/4 cup chopped seeded fresh red chilies 4 tsp crushed allspice berries or 1tsp ground allspice 6 garlic cloves, minced 2 tbsp peeled & chopped fresh ginger root 2 tbsp dark brown sugar 1/4 cup yellow mustard 1tsp ground cinnamon hot pepper sauce to taste 1/2 cup olive oil 2 green onions sliced 2 tbsp lime juice salt and pepper 3 to 3 1/2 lb chicken, jointed, or 6 large whole legs or 4 large breasts Pur'ee the chilies in a blender or food processor. Add the allspice,garlic,ginger,sugar,mustard,cinnamon, hot pepper sauce, olive oil, green onions & lime juice. Process until the mixture forms a smooth paste. Add salt and pepper to taste and blend again. Cut the chicken & thighs apart. Cut breasts in half crosswise., leaving the wings attached. Gently lift the skin up from the chicken, exposing the meat, and rub the paste underneath. Then rub into the outside of the skin. Place the pieces on a platter, cover with plastic wrap & refrigerate for 2 hours. Barbecue or broil the chicken for about 40 min. at low heat, turning once, until the paste on the skin has formed a dark crust. Alternatively, bake the chicken in a preheated 350 oven for 50 min. then transfer to the broiler and broil for 2-3 min. on each side until the skin is dark brown and the paste has formed a crust. If not here is a link that might be what you are looking for. Doris Here is a link that might be useful: Jamaican Jerk Sauce

I love that type of sauce with fish. I found this one that looks like it makes a lot, so maybe it can be halved. This sounds really good and I'll have to try this: Lemon Butter Sauce Ingredients: * 1 cup dry white wine * 3 lemons, peeled and quartered * 2 tablespoons minced garlic * 1 tablespoon minced shallots * 1 teaspoon salt * 3 turns freshly ground black pepper * 1 dash Worcestershire sauce * 1 dash hot pepper sauce * 1/2 cup heavy cream * 1/2 pound (2 sticks) unsalted butter, cut up, at room temperature * 1 tablespoon finely chopped fresh parsley Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

Posted by Roger_z7 (My Page) on Fri, Nov 15, 02 at 10:21 Here is a recipe that has bounced around in several newspapers before it ended up in our "daily blab". I have never seen anything like it and thought some of you might like to try it during the holidays. Looks pretty decadent. Sweet Potato Bread Pudding w/ Whiskey Sauce Pudding 10 slices white bread, cubed and toasted 2 cups sweet potato, peeled and cubed 4 tbs butter, melted 3/4 cup sugar, granulated 10 eggs, beaten 2 cups heavy cream OR half-and half OR milk 1 tsp vanilla 1 tsp nutmeg, ground 2 tsp cinnamon, ground Boil potato cubes in enough water to cover until barely soft. Drain. Place sugar, nutmeg and cinnamon in a large bowl and mix. Add eggs and cream OR milk and stir. In a separate bowl, combine sweet potatoes and butter and mash together. Let cool. In a large mixer bowl, combine potato mixture, sugar mixture and vanilla. Set mixer speed on low and mix for a minute or two. FOLD in the bread cubes and let stand for 5 minutes. Coat a 9 X 13 baking dish with butter and pour mixture into it. Bake on lower rack at 250 degrees for 45 minutes to an hour. Test for doneness with toothpick. Whiskey Sauce 2 cups sugar, confectioners 1/2 cup sugar, brown, packed 2 cups cream OR half-and-half OR evaporated milk 1/4 cup butter, unsalted, cubed 1/4 tsp vanilla 1/4 tsp nutmeg, ground 2 squares chocolate, white, optional 2 tbs whiskey, or to taste, optional In a heavy saucepan, place cream OR milk, both types of sugar, nutmeg and vanilla. Slowly bring to a boil and simmer until volume is reduced to one half. Remove from heat and whisk in butter. Add white chocolate and stir until it melts. Add whiskey and stir. Pour sauce over pudding or over individual servings. Note: Do not reheat sauce as it will separate. Keep it warm by placing in a stainless steel bowl that is sitting in a container of hot water.

I make plain tomato sauce from garden tomatoes, then use that to make spaghetti sauce, chili, whatever. We freeze ours now, but I used to "bottle it". I use whatever tomatoes are ready, about enough to fill a stock pot or roaster at one time. This would be a mix of determinate and indeterminate, sauce, beefsteak, heirloom, whatever i have. My containers hold about as much as the size can I normally would use, I suggest you do the same. Smaller batches of sauce more often feel like less work for me. Tomato sauce Wash and core the tomatoes. Cut them in half across the middle and squeeze the seeds into a sieve over a bowl. Roughly tear or chop the tomatoes and toss into a pot. Use a spoon to stir the seeds to get some of that jell and juice, since that is where a lot of the flavour is. We want that but not the bitter seeds! Pour this strained liquid over the tomatoes in the pot. Bring to a simmer over lo-medium heat, being careful not to scorch. If you are going to make sauce, stir often and to your hearts content, it doesn't matter if they break up. We do not add salt, but we often add a single hot pepper to each batch. Not enough to make it hot, but enough to add a zing. When the tomatoes are cooked and soft, run through the blender (skin and all) until smooth. The skins will disappear, and will help thicken the sauce later. Return the smooth puree to the pot. Bring back to a simmer, and allow to simmer stirring often to keep it from scorching until it reduces and thickens. Ladle into freezer containers, chill in fridge over night, then freeze. Use in place of tomato sauce in any recipe. Cooked tomatoes in juice Wash and core tomatoes. Drop into a pot of boiling water (carefully) and allow to bob around for a few minutes. Scoop out tomatoes and drop into another bowl or container filled with cold water. You should be able to slip the skins right off. If not, either let them bob in the hot water longer, or add ice cubes to your "shock water" to make it colder, or both. Cut tomatoes in half around the middle and squeeze out the seeds into a sieve over a bowl. Stir the seeds to release as much juice as possible. Cut the tomatoes into even sized chunks, or even leave as halves (your preference) and place in a clean stock pot. Bring to a simmer on low-ish heat, making sure not to scorch the tomatoes. Stir gently, so as not to break them up too much. You want tomato chunks in a sort of clear tomato water. Cook, stirring occasionally, until the tomatoes are cooked and soft but still hold their shape. Allow to cool, then lade into freezer containers, chill in the fridge, then freeze. Spaghetti sauce from frozen tomato sauce -1 container frozen sauce, defrosted (we use the microwave, about four minutes on high does it) -1 package extra lean ground beef -1 can mushrooms or 2 cups sliced raw mushrooms -1/4 cup red or white wine -garlic powder (1 tsp) -onion powder (1 tbsp) -salt and pepper to taste -pinch red pepper flakes -italian seasoning blend (1 tsp, bruise between your fingers to awaken flavours) Brown the ground beef until no pink remains. Sprinkle the garlic and onion powder, italian seasoning, salt and pepper over the meat. Cook and stir for a bit to toast the spices. Add drained canned or raw mushrooms. Add the wine to deglaze the pan. Cook and stir until the wine evaporates and the mushrooms are limp (if using fresh). Pour in the tomato sauce. Stir well. Taste and adjust seasonings. Simmer for a few minutes to blend flavours. The longer you simmer the better, but you can eat it right away. Excellent when chilled then reheated the next day. *Note: If I made it my way, I would also add one chopped onion and some diced green pepper, maybe even some diced eggplant or sliced black olives to the above sauce. My family hates veggies, and it is pushing it with the tomatoes alone. Pity.