Thursday, April 1, 2010

Recipes

Labels:
Appetizers

Breads Muffins and Pancakes
Pan de Jamon (Venezuelan Christmas Bread)

Breakfast and Brunch
Whale Buljhol (no recipe)


Candy/Sweet treats

Desserts


Meat and Poultry

Side Dishes 


Seafood

Soups and Sandwiches

TwitThis

Posted by Unknown at 8:58 PM

2 comments:

  1. jesseApril 3, 2010 at 10:34 AM

    What great recipes! I especially love the jerk chicken and avocado salad... sounds like a luscious combo!

    ReplyDelete
  2. SarahJuly 18, 2011 at 3:26 AM

    I saw your cassareep recipe on Food.com and was wondering if you could help me.

    I currently live in South Sudan and would like to make pepper pot for many reasons, including I don't have refrigeration and the cow meat here needs a lot of care to taste good.

    I once had a Guyanese boyfriend who's mother made me pepper pot and I ate it everyday for a week - it was heaven.

    I've been trying to get my hands on fresh bitter cassava, but having a hard time because most people are afraid I will kill myself with it
    :)

    Dried bitter cassava is sold for making alcohol and fresh sweet cassava is abundant.

    Two questions:

    Can I re hydrate the bitter cassava to make cassareep, will it work as well as fresh?

    Can I use the sweet cassava and maintain the preservative properties of the pepper pot soup?

    Thanks for your help!

    Sarah

    ReplyDelete

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