Download PDF by Youlando C. Harley: A New Generation of Old Cooks, Volume 2

By Youlando C. Harley

ISBN-10: 1490834729

ISBN-13: 9781490834726

His quantity is a suite of colourful, scrumptious, fit selection nutrients that experience easy-to-follow instructions for getting ready, in addition to many different recipes which are absolute to gratify. It displays my ancestor’s form of cooking in addition to my very own and has been divided into sections that can assist you fast locate the kinds of meals that you'd prefer to arrange for any meal.

So enable the aroma of breads, salads, pastas, rice, soups, dips, sauces, dressings, spreads, and extra saturate your kitchen.

Seek notion from God, like to prepare dinner, and luxuriate in others as they take pleasure in your meals!

God bless!

This assortment includes:

182 recipes

77 meals

Over 50 (Low price range) meals

More than 20 fit selection nutrition

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Additional resources for A New Generation of Old Cooks, Volume 2

Sample text

29 Pepperpot Soup (Jamaica) This flavorful and filling soup is often served on Saturday, a popular soup-eating day in Jamaican homes. 4 c. water ¥ lb. ) 1 lb. fresh spinach with stems removed, finely chopped ø lb. kale, finely chopped 5 oz. frozen okra, thawed* 2 medium potatoes, peeled and diced 1 small onion, peeled and chopped 2 green onions, chopped 1 small chili pepper, seeded and chopped 1 clove garlic, crushed 1 sprig fresh thyme, or a pinch of dried thyme æ c. coconut milk 1. In a large kettle, bring 4 c.

Scotch bonnets, native to Jamaica, are one of the most popular Caribbean peppers. But if you’re new to spicy food, you probably want to start with much cooler varieties. Jalapeños are moderately hot peppers and are readily available at most supermarkets. 52 6. Pour 1 inch of oil into a large frying pan and heat for 4 or 5 minutes over medium-high heat. Carefully drop rounded tbsp. of pea mixture into oil and fry 2 to 3 minutes per side, or until golden brown. Remove from oil with slotted spoon and drain on paper towels.

While many of these dishes contain some sort of seafood, meat, or poultry, they also use a variety of local vegetables and spices and are usually easy to adapt to vegetarian tastes. Caribbean cooks are experts at taking simple ingredients and turning them into some­ thing special. The secret is skillful seasoning and cooking methods that bring out the flavor in food. Fish are an abundant source of food in the Caribbean islands. Stamp and go (back) makes a tasty breakfast, and escovitch fish (front) is perfect for a midday meal.

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A New Generation of Old Cooks, Volume 2 by Youlando C. Harley


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