Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetables - Vegetables - Haitian Pickles
Famous Authors (View All Authors)
Vegetables - Vegetables -  Haitian Pickles Post by :tigerdad Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3323

Click below to download : Vegetables - Vegetables - Haitian Pickles (Format : PDF)

Vegetables - Vegetables - Haitian Pickles

6 Scotch bonnet chili peppers, sliced
2 shallots, peeled and thinly sliced
5 string beans, thinly sliced
1 small carrot, peeled and thinly sliced
1 pinch of coarse kosher salt
If you like cabbage, add some thinly sliced to fill the jar.
Distilled white vinegar

In a 26 oz. jar with a tight lid, put all of your ingredients and enough vinegar to cover the vegetables. Store in the refrigerator for about 2 weeks before use.

Remember: Haitian put pickles on almost everything (fish, chicken, beef and fried plantains).

To avoid pickles turning brown, always use a clean spoon.
If you like this book please share to your friends :

Vegetables - Heidi's Dinner Chowder Vegetables - Heidi's Dinner Chowder

Vegetables - Heidi's Dinner Chowder
4-5 servings 2 cups diced, pared, raw white potatoes 1/3 cup minced onions 1/2 cup diced celery 1 tsp. salt 3 TBL. butter 1/4 cup flour 1/4 tsp. pepper 1/2 tsp. dry mustard 2 cups milk or cream 1 TBL. minced parsley 1 1/2 cups canned tomatoes 1 1/2 cups grated cheese Optional: carrots, diced Combine first five ingredients. Cover and simmer until tender, approximately 15 minutes. Be sure that celery is soft. Meanwhile, melt butter in a double boiler. Stir in flour, then next five ingredients. Cook until thick. Stir in cheese and let

Vegetables - Vegetables -  Grilled Veggies Vegetables - Vegetables - Grilled Veggies

Vegetables - Vegetables -  Grilled Veggies
1 cup "robusto" Italian dressing 4-6 cups (or so) cut up veggies, such as, peppers, onions, mushrooms and tomatoes (cherry) Toss the veggies with the dressing and make a foil packet large enough to fit all. Grill on a hot grill for 1/2 hour, turning occasionally. We poke small hole in the foil when it gets too puffed up. Note: if the tomatoes are real ripe, grill in their own little packet for about 15 minutes, so they don't get so "lost" and mooshy.