Thursday, April 1, 2010

Recipes

Labels:
Appetizers

Breads Muffins and Pancakes
Blueberry Muffins (Gluten Free)
Pan de Jamon (Venezuelan Christmas Bread)
Pissaladière

Breakfast and Brunch
Whale Buljhol (no recipe)


Candy

Desserts

Jams, Jellies, Pickles and Preserves
Caramelized Onions

Meat and Poultry

Side Dishes 


Seafood

Soups and Sandwiches

TwitThis

Posted by WizzyTheStick at 8:58 PM

2 comments:

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

    ReplyDelete

  2. 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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