|The Caribbean Cook|
|by Patrick Williams|
Patrick Williams trained in classical French food, but he has always looked at ways in which West Indian food could benefit from the techniques of...
Results 1 - 10 of 213 for cold cook
Mix in medium bowl bulgur, raisins and salt. Stir in boiling water. Cover; leave on counter overnight. Serve at room temperature or reheat in ...
Blend all ingredients. Chill for 2 hours before serving.
Combine peanut butter, ... Do not over cook. Stir in ... thoroughly. Top with scallions, cucumbers and (or) sesame seeds. Serve cold. (Can be made ahead.)
Season peas with butter and cook a tiny bit, ... softening gelatin in cold water. Add other ... Serve on lettuce with crackers or serve without lettuce.
Mix all together and add 1/4 cup oil and 2 tablespoons wine vinegar. Serve cold. Great for picnics.
To 1/2 cup ... horseradish (more if desired). Thin with a few drops of lemon juice; add a grinding of pepper. Serve over cold broccoli. Or with cold asparagus.
Cook spaghetti like directions ... cheese to coat cold spaghetti. Sprinkle oregano ... Add rosettes, sliced, cooked or frozen carrots and sliced tomatoes.
Combine and serve in lettuce cup.
Cook beets. Remove skins. ... Place in gallon jar. Mix well remaining ingredients. Pour over beets. Store in cool place, they will keep a very long time.
Combine, chill and serve.
top of page