Lime Salad Dressing

Submitted by Barb on Tue, 09/12/2000 - 20:12

Juice of 1 lime
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup extra virgin olive oil

Whisk together all ingredients. Toss with salad greens.
This is tasty on a green salad accented with slice of fruit like mangoes, grapefruit or orange.

Makes about 1/2 cup

Multi-tiered cakes

Submitted by Barb on Tue, 09/12/2000 - 20:05

Unlike scaling a multipitch climb, a multi-tiered cake can be secure, well supported and predictable. One of the main ideas around stacking tiers is to make sure the upper layers don't sink into the lower layers.

Seven Minute Frosting

Submitted by Barb on Mon, 09/11/2000 - 21:45

2 large egg whites
5 Tbsp. water
1 1/4 cups sugar
1/4 tsp. cream of tartar
1 Tbsp. light corn syrup
1 tsp. vanilla

Whisk together all ingredients in a large, greasefree stainless steel bowl.
Set bowl over a large pot of simmering water.
Beat mixture on low speed as mixture warms over water until themometer reaches 140 degrees F. Keep beating the whole time so the egg whites don't overcook.
Beat on high speed for 5 minutes.

First Recipe: Peas and Rice

Submitted by Roland on Mon, 09/11/2000 - 21:39

Here's the first recipe from Winnie and Tom's shower: Jamaican Peas and Rice. This is a great accompaniment to Jamaican dishes like jerk chicken.

Jamaican Peas and Rice: Jamaican Peas and Rice prepared for Winnie and Tom's shower September 2000

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Winnie's Jamaican Bridal Shower

Submitted by Barb on Sun, 09/10/2000 - 22:38

My friend, Winnie and her fiance, Tom, are getting married in Jamaica at the end of this month. Because most of us aren't able to go, we thought we'd bring Jamaica here for her bridal shower! We decorated using a tropical theme, wore tropical outfits and of course, served Jamaican food.

This is what we served:
Plantain chips
Jamaican patties
Peas and rice
Jerk pork
Fricasee chicken
Salad with lime dressing

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Fricasee Chicken

Submitted by Barb on Sun, 09/10/2000 - 10:23

2 onions, sliced
2 large ripe tomatoes, chopped
3 cloves garlic, chopped
1 tsp. dried thyme
1 bayleaf
Juice of 1 lime
1 tsp. salt
1/2 tsp. pepper
2 lb. chicken pieces
1 Tbsp. oil
1/2 cup water
2 sprigs of thyme

In a large bowl, combine all ingredients except for oil, water and sprigs of thyme. Cover and refrigerate overnight.
Lift out chicken pieces and pat dry with paper towels.
Heat oil in a large skillet over medium high heat. Brown chicken pieces in batches.

Eat Dangerously

Submitted by Roland on Sat, 09/09/2000 - 19:00

Deliciously Dangerous recipes via powazek. I don't believe in fat-free or low fat recipes either but this is going over the top! Recommended only for those who crave 'real" cooking :-) !

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Capsaicin Gap

Submitted by Roland on Fri, 09/08/2000 - 22:50

From ethel the blog (via blivet):Guwahati, India - The hottest chili on earth is Indian. Four Indian scientists have discovered that a type of chili grown in the country's northeast has the highest Scoville units of pure capsaicin - a measure of hotness. Called the Tezpur chili, after the area where it is grown, scientists say the pepper has beaten Mexico's Red Savina habañero, widely acclaimed as the hottest chili in the world.

Hmmm.

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Mighty Fine Gumbo

Submitted by Roland on Thu, 09/07/2000 - 22:04

From blackholebrain, here is: "an authentic Creole Chicken & Sausage Gumbo recipe... straight from my mom and grandmama's kitchen."

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Tree's Chocolate Mint Cookies

Submitted by Barb on Wed, 09/06/2000 - 20:50

Our friend Teresa in Toronto is a fabulous cook. She passed on her recipe for these chewy, over-the-top chocolatey cookies. When I made them, they were a real hit with Darren and the rest of the swing gang Sunday night at the Hot Jazz Club at 6th and Main. Although I'm not a big chocolate fan, I actually really like this cookie. And besides, it uses up some of that 10 pound chocolate bar my brother Andy bought me!

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