BUY EVENT TIX
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4/29/2007 4:12:29 PM
4/29/2007 3:43:16 PM
INGREDIENTS: 5 dried Italian pepper pods or 1 small piece hot pepper 1 tablespoon coarse salt 6 peppercorns 1/2 medium onion, chopped 2 garlic cloves 1 egg 1 cup finely grated malanga root Peanut oil for frying, heated to 365°F METHOD / DIRECTIONS: In a mortar, pound together to a paste the pepper pods, salt, peppercorns, onion, and garlic. Add seasoning paste and egg to grated malanga root, beat until light. Drop mixture by spoonfuls into heated oil and fry until golden. Drain on absorbent paper. Makes 20 fritters.
Conch Fritters Dressing
4/29/2007 3:41:24 PM
INGREDIENTS 1/2 bunch watercress 1 small bunch parsley 1 small green bell pepper, Seeded, chopped 1/4 cup olive oil 1/4 teaspoon salt (optional) 1/4 Scotch bonnet pepper, seeded (remember to wash hands after handling) 1 tablespoon wine or balsamic vinegar 1/2 small yellow onion, chopped 1 or 2 garlic cloves chopped METHOD / DIRECTIONS: In blender jar combine all ingredients; process until blended. Refrigerate the dressing until ready to serve.
Conch Fritters - Serves 6
4/29/2007 3:40:36 PM
INGREDIENTS: 1-1/2 cups all-purpose flour 1-1/2 teaspoons baking powder 1/4 cup finely chopped green bell pepper 1/4 cup finely chopped red pepper 1/2 small white onion, diced fine 1 garlic clove, minced 1 tablespoon finely chopped fresh parsley 1 tablespoon finely chopped fresh thyme 1/2 Scotch bonnet pepper, seeded, minced 1/4 cup milk 3/4 pound chopped conch 1/4 teaspoon salt (optional) 1/4 teaspoon freshly ground black pepper 1 cup vegetable (oil for frying) Conch Fritters (Haiti) Dressing (recipe below) METHOD / DIRECTIONS: In large bowl, mix flour and baking powder. Add the bell peppers, onions, garlic, parsley, thyme and Scotch bonnet pepper. Stir in milk; beat batter well. Stir in chopped conch, salt (if desired) and black pepper. (Ideally, Batter should rest in refrigerator for 2 hours or overnight to achieve the right--nonsticky--consistency.) In deep skillet or electric fryer, heat oil to 375*F. Using slotted spoon, remove fritters; transfer to paper towels to drain. Serve with the dressing in separate bowl.
4/29/2007 3:38:39 PM
All Ingredients should be prepared before you start cooking. two teaspoons of hot yellow pepper a finely chopped large onion a half cup of chopped shallots two finely chopped cloves of garlic a half cup of lemon juice a quarter cup of olive oil salt and pepper METHOD / DIRECTIONS: Marinate onions and shallots in lime juice for two hours. In a pan, bring this and all other ingredients to a boil. Allow to cool and store in a glass jar in the refrigerator. Yeilds approx. 2 cups
Griots - Serves 6
4/29/2007 3:37:12 PM
INGREDIENTS: All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable. 3 lbs shoulder of pork, cut into 1 to 2 inch cubes 1 finely chopped large onion half cup of chopped shallots one cup of bitter orange juice one chopped hot green pepper half cup of vegetable oil salt, pepper and a litle thyme METHOD / DIRECTIONS: Put all ingredients except the oil in a large pot and marinate overnight in the refrigerator. Place the marinated pork on the stove, add water to cover all ingredients and simmer for 90 minutes. Once cooked, drain the mixture, add oil and fry the pork in the pot until brown and crusty on the outside but tender on the inside.
Rice And Beans - Serving 8 to 10
4/29/2007 3:31:34 PM
INGREDIENTS: 2 quarts water 2 cups dried red beans, rinsed 1 can (13 3/4 ounces) beef broth Water 1 tablespoon salt 8 parsley sprigs 3 scallions or green onions, chopped 3 garlic cloves 1/4 teaspoons dried rosemary 3 tablespoons peanut oil 2 cups rice METHOD / DIRECTIONS: Bring water to boiling. Add red beans and cook covered for 1 1/2 hours. Drain beans, reserving liquid, and set aside. Add beef broth and enough water to bean liquid to equal 4 3/4 cups of liquid. Set aside. In a mortar, pound together to form a paste the salt, parsley, scallions, garlic, and rosemary. Heat oil and seasoning paste in a Dutch oven over medium heat. Put rice in Dutch oven and stir until well coated with oil. Add reserved liquid and bring to a boil, stirring. Add beans and again bring to a boil. Reduce heat, cover, and cook undisturbed for 20 minutes. Remove cover, stir, and cook about 5 minutes longer, or until no liquid remains.
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4/29/2007 3:31:01 PM
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5/28/2007 10:25:04 AM
Bouyon Haitien (Haitian Stew) Servings: 12 1 Chicken, cut into 16 pieces without the skin 1 pound of cubed beef 1 pound tripe, cut into 1 inch pieces (optional) 1 pound oxtails, cut in 1 inch rounds 2 limes, cut in half 1 tablespoon pikliz 1 large onion, chopped 4 scallions, sliced 4 garlic cloves, crused and chopped 2 tablespoons salt, or to tast 1/2 tablespoons black pepper, or to tast 2 cloves 2 bay leaves 2 sprigs parsley or cilantro 1 thyme sprig 2 carrots, peeled and sliced 2 celery sticks, sliced 1 malanga (yautia), peeled and cut into large chunks 2 plantains, peeled and cut in large chunks 1 cassava (yucca, manioc), peeled and cut in large chunks 1 (10-ounce) package frozen spinich or fresh Soup dumplings (bouy) Clean meats with lime and vinegar then rinse with cold water. Marinade meats with pikliz, onion, scallions, garlic, salt and pepper for at least 1 hour (or a day in advance if you would like to enhance the flavor) In large stock pot, add meats with marinade and brown, covered, over medium heat for 40 minutes. Turn meat occasionally until all siddes are brown. Add 1 quart water, cloves, bay leaves, parsley or cilantro, and thyme and cook covered, over medium heat, for 40 minutes, stirring occasionally. Skim the scum off the the top of the soup. Add 3 quarts of water and bring to a boil. Add carrots, celery, malanga, plantains, cassava and spinach and bring to a boil for 20 minutes. ( You can use any variety of your preffered root vegetables). If you''re adding dumplings (bouy) add spoonfuls fo batter to the stew and simmer for 20 minutes, uncovered without stirring so the dumplings cook and do not break apart. If you''re not adding dumplings, reduce the heat and simmer for 20 minutes, covered or uncovered depending on how thick you''d like the broth to be. Enjoy !
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