What is haiten dishes like, mild spicy what ever, ?!
what is a nice recipe to make for a haiten manWww@FoodAQ@Com
Answers:
Haitian Coleslaw Recipe
Serrano chilies give this dish a real kick; the lime juice makes it refreshing
Ingredients:
1/4 cup mayonnaise
1/4 cup olive oil
1/4 cup fresh lime juice
2 tbl apple cider vinegar
2 tbl Dijon mustard
2 tbl chopped fresh dill
1 tbl sugar
2 sm serrano chilies seeded, minced (abtout 2 1/2 tspns)
1 x garlic clove minced
1 tsp celery seeds
8 cup shredded cabbage - (packed) abt 1 1/4 lbs
2 cup shredded carrots - (packed) abt 2 large
Instructions:
Whisk mayonnaise, olive oil, lime juice, apple cider vinegar, mustard, chopped dill, sugar, chilies, garlic and celery seeds in medium bowl to blend!.
Toss cabbage and carrots in large bowl with enough dressing to coat!. Season to taste with salt and pepper!. (Coleslaw can be prepared ahead!. Let stand at room temperature up to 1 hour or cover and refrigerate up to 4 hours!.)
Serve cold or at room temperature!.
This recipe yields 6 side-dish servings
Boeuf à l'Ha?tienne
(Haitian beef with tomatoes and peppers)
Beef shoulder or chuck roast, cubed -- 1 pound
Salt -- 2 teaspoons
Water -- to cover
Oil -- 1/4 cup
Onion, thinly sliced -- 1
Red or green peppers, chopped -- 2
Garlic, minced -- 2-4 cloves
Hot chile pepper, minced -- 1-4
Tomatoes, seeded and chopped -- 2 cups
Red wine vinegar -- 1 tablespoon
Salt and pepper -- to taste
Place the beef and salt in a large pot and add enough water just to cover the meat!. Bring to a boil over high heat, then reduce heat to low and simmer, uncovered, until the beef is tender and the water is almost completely evaporated, 45 minutes to an hour!.
While the beef is simmering, heat the oil in a skillet over medium flame!. Add the onion, peppers, garlic and chile peppers and sauté until the onions and peppers are wilted!.
Add the tomatoes, vinegar, salt and pepper!. Reduce heat to low and simmer until almost all liquid is evaporated, 20-25 minutes!.
Stir the beef into the onions and peppers and simmer for another 20-30 minutes, adding a little water if necessary!. Adjust seasoning and serve with rice!.
This dish can be made fiery hot or very mild, depending on the amount of chiles you add!.
Boeuf à l'ha?tienne tastes even better if served the next day!.
Diri Olé
Haiti
Milk -- 4 cups
Short-grain rice --1/2 cup
Cinnamon stick -- 1
Orange or lemon peel -- 2 strips
Salt -- pinch
Raisins -- 1/4 cup
Sugar -- 1/2 cup
Butter -- 2 tablespoons
Vanilla 1 teaspoon
Place the milk, rice, cinnamon stick, orange or lemon peel and salt in a medium saucepan and bring to a boil over medium heat!. Immediately reduce heat to very low and simmer, stirring often and scraping bottom, for about 45 minutes!.
Add the raisins and sugar and simmer for another 15 minutes!. Stir often to keep from sticking to the bottom of the pot!.
Remove from heat and stir in the butter and vanilla!. Adjust sugar to taste and serve hot or cold, sprinkling the top with some ground cinnamon!.Www@FoodAQ@Com
Serrano chilies give this dish a real kick; the lime juice makes it refreshing
Ingredients:
1/4 cup mayonnaise
1/4 cup olive oil
1/4 cup fresh lime juice
2 tbl apple cider vinegar
2 tbl Dijon mustard
2 tbl chopped fresh dill
1 tbl sugar
2 sm serrano chilies seeded, minced (abtout 2 1/2 tspns)
1 x garlic clove minced
1 tsp celery seeds
8 cup shredded cabbage - (packed) abt 1 1/4 lbs
2 cup shredded carrots - (packed) abt 2 large
Instructions:
Whisk mayonnaise, olive oil, lime juice, apple cider vinegar, mustard, chopped dill, sugar, chilies, garlic and celery seeds in medium bowl to blend!.
Toss cabbage and carrots in large bowl with enough dressing to coat!. Season to taste with salt and pepper!. (Coleslaw can be prepared ahead!. Let stand at room temperature up to 1 hour or cover and refrigerate up to 4 hours!.)
Serve cold or at room temperature!.
This recipe yields 6 side-dish servings
Boeuf à l'Ha?tienne
(Haitian beef with tomatoes and peppers)
Beef shoulder or chuck roast, cubed -- 1 pound
Salt -- 2 teaspoons
Water -- to cover
Oil -- 1/4 cup
Onion, thinly sliced -- 1
Red or green peppers, chopped -- 2
Garlic, minced -- 2-4 cloves
Hot chile pepper, minced -- 1-4
Tomatoes, seeded and chopped -- 2 cups
Red wine vinegar -- 1 tablespoon
Salt and pepper -- to taste
Place the beef and salt in a large pot and add enough water just to cover the meat!. Bring to a boil over high heat, then reduce heat to low and simmer, uncovered, until the beef is tender and the water is almost completely evaporated, 45 minutes to an hour!.
While the beef is simmering, heat the oil in a skillet over medium flame!. Add the onion, peppers, garlic and chile peppers and sauté until the onions and peppers are wilted!.
Add the tomatoes, vinegar, salt and pepper!. Reduce heat to low and simmer until almost all liquid is evaporated, 20-25 minutes!.
Stir the beef into the onions and peppers and simmer for another 20-30 minutes, adding a little water if necessary!. Adjust seasoning and serve with rice!.
This dish can be made fiery hot or very mild, depending on the amount of chiles you add!.
Boeuf à l'ha?tienne tastes even better if served the next day!.
Diri Olé
Haiti
Milk -- 4 cups
Short-grain rice --1/2 cup
Cinnamon stick -- 1
Orange or lemon peel -- 2 strips
Salt -- pinch
Raisins -- 1/4 cup
Sugar -- 1/2 cup
Butter -- 2 tablespoons
Vanilla 1 teaspoon
Place the milk, rice, cinnamon stick, orange or lemon peel and salt in a medium saucepan and bring to a boil over medium heat!. Immediately reduce heat to very low and simmer, stirring often and scraping bottom, for about 45 minutes!.
Add the raisins and sugar and simmer for another 15 minutes!. Stir often to keep from sticking to the bottom of the pot!.
Remove from heat and stir in the butter and vanilla!. Adjust sugar to taste and serve hot or cold, sprinkling the top with some ground cinnamon!.Www@FoodAQ@Com
zombie powder!.!.!.!.!.!."DONT BURY ME!!.!.!.!.!. IM NOT DEAD YET!"Www@FoodAQ@Com
