|Cooking of the Caribbean|
|by Rosamund Grant|
Over 70 deliciously authentic dishes from Guyana and the islands of Jamaica and Trinidad.
Results 1 - 10 of 16 for patis
Result Page: 1
Drain salmon. Bone, skin and flake salmon. Blend cheese with salmon and seasonings until blended. Mold in small bowl lined with plastic wrap. Chill ...
Heat soup in medium saucepan over low heat; remove. Dissolve gelatin in cold water; add to soup and stir. Add next 5 ingredients; mix well. Spoon ...
Take a pan and fry the hamburger. Take the cheese and put it on the hamburger sick the hamburger in the microwave untill the cheese is melted on the ...
In a double boiler, stir 2 tbsp. vinegar, 2 tbsp. sugar and 2 eggs (slightly beaten). Cook until thick (cool). Mix with 8 oz. soft cream cheese. Add ...
Blend egg and ... 1 tablespoon and patis, mix to ... until noodles are done and most of the broth absorbed. Serve hot garnished with sliced Chinese sausage.
Clean chicken and ... potatoes. Season with patis, continue to ... (gourd) is available this should be added last, let it come to a boil and remove from heat.
Clean the chicken ... and season with patis. Simmer until ... the rice is done. Add Accent and casubha. Garnish with chopped green onions before serving.
Cut chicken into ... season with the patis. Cover allow ... for 20 minutes or until chicken and rice are cooked. Add chopped green onions before serving.
Fry fish pieces ... place onion, ginger, and tomatoes in the pan. Cook until you see the juice from the tomatoes mix with the other ingredients. Add patis.
Heat oil in wok and saute garlic, onion, and ginger until brown. Add chicken and stir-fry for 5 minutes. Add the water and simmer for 20 minutes, ...
Result Page: 1
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