Friday, August 17, 2007
1/4 cup chopped celery
1/4 cup chopped burmuda onion
1/2 cup ranch dressing
1 tbsp busquick
1/4 cup chicken broth
300g Monteray Jack Cheese
1 pie shell (let's pretend I made the pastry from scratch)
Into a frying pan, brown together chopped burmuda onion, and celery into butter, until tender.
Slightly cool; drain.
Thoroughly mix together the dressing, busquick, eggs and chicken broth.
Add, stirring delicately, crabmeat and monteray jack cheese and cooled celery and onion.
Pour into pie shell, and bake in a preheated 350F oven for 35 to 40 minutes
Monday, August 06, 2007
Again, another missing recipe from my Blogger switch over.
Dasheen Leaves or Calaloo...I prefer dasheen. It's a beautiful large leaf with a velvet like texture. You can find them in West Indian stores or Asian stores.
All chopped: celery, garlic, okra, shallots.
Crab & shrimp
Vegeta (buy it at eastern european deli or supermarket in the ethnic isle)
1 scotch bonnet pepper...just to float and remove (DON'T CUT IT OPEN)
Scald the crab and clean and chop them, as pictured here
Wash and roll the dasheen leaves
Chop the dasheen leaves and vegetables.
Amounts are not important. It's as much of the veggies and leaves as you like.
Pour a pint (or enough to cover vegetables) of boiling water over all the ingredients and cook them until soft.
Add crab and cook until done.
Sometimes I add some salt beef or salt pork and shrimp for extra flavour.