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Archive for March, 2010


Stuffed Cherry Tomatoes is a very simple yet delicious appetizer recipe that anyone can make. Cherry tomatoes stuffed with shredded cooked chicken (Tuna Dip or Creamy Cheese Dip) mixed with butter,grated onion, curry and a pinch of ground cumin. Let your imagination go wild when stuffing tomatoes.

Stuffed Cherry Tomatoes Recipe Ingredients:

  • 2 doz. cherry tomatoes
  • 1 tablespoon butter
  • ¼ cup shredded cooked chicken
  • 1 teaspoon grated onion
  • 1 tablespoon curry
  • 1 pinch ground cumin

How to make Stuffed Cherry Tomatoes:

In fry pan over heat, saute onion in butter. Add curry and cumin and about 3-4 tablespoons water. Mix into a paste and then add shredded chicken. Cook for 2 minutes stirring all the time. Remove from heat and set aside. With a sharp knife cut off tops of tomatoes and scoop out inside. Stuff with chicken and place on cookie sheet under grill for one minute and then serve immediately.

(The Tuna Dip or Creamy Cheese Dip can be used to stuff cherry tomatoes as well. But serve cold and do not grill.)

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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Callaloo Soup

Callaloo (sometimes calaloo) is a Caribbean dish which is extremely popular and originally from Trinidad and Tobago served in Guyana, Jamaica with variants in Barbados, Guadeloupe, Grenada, Haiti, Dominica and the Virgin Islands.

The main ingredient is a leaf vegetable called Taro (known by many names including callaloo, coco, tannia, bhaaji, or dasheen bush). It is delicious and extremely nourishing dish.

Callaloo Soup Recipe Ingredients:

  • 2 lbs. spinach (or young dasheen leaves)
  • 2 teaspoons salt
  • 1 doz. okra
  • 1 ham bone or pickled pig tail
  • 2 tablespoons butter
  • 6 cups water
  • 2 cloves garlic, crushed
  • 2 small crabs
  • 1 sprig fresh thyme, chopped
  • 1 large onion, chopped
  • ¼ teaspoon pepper

How to make Callaloo Soup:

Boil ham bone covered with water for about half an hour, or if pig tail is used, cook it until it is soft. In the meantime, chop spinach, okra and onion and set aside. If you are using dasheen leaves, remove skin from stalks before chopping. Then prepare crabs (live), clean and wash thoroughly discarding backs and break into fairly large pieces.

Then in separate skillet melt butter, then add thyme, onions and garlic and saute for a minute. Then add crabs and saute for about 5 minutes. Remove from heat and set aside. When ham bone or pig tail is ready, add enough water to make 6 cups. Then add spinach and okra and cook over medium heat until tender. Then swizzle mixture or pulverise, so that a smooth thick liquid results. Then combine spinach mixture with crabs and simmer slowly for about 20 minutes.

Add pepper and salt as required. Serve very hot with Ton Ton and salt fish souse. Salt fish is roasted and then made into souse. Note: Dumplings and Tanias may be added at simmering stage.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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Shrimp Mould

Cool and tasty shrimp mould recipe; shrimp served with grated onions, shrimp or crab meat, garlic powder, Knox gelatine and cream cheese.

Note:(Crab-meat can be substituted for shrimp meat in this recipe. Besides, it can be used as an entree or as hors d’oeuvres and a small mold per person may be served with a salad.)

Shrimp Mould Recipe Ingredients:

  • 1 ½ cups shrimp meat or crab meat
  • ½ teaspoon garlic powder
  • 1 small onion grated
  • 1 envelope Knox gelatine
  • 1 teaspoon salt
  • ¼ cup cold water
  • 1 teaspoon hot pepper sauce
  • ½ cup boiling water
  • 1 teaspoon lime juice
  • 6 stuffed olives, sliced
  • 1pkg. cream cheese

How to make Shrimp Mould:

Combine gelatine and cold water in a bowl. Stir for a couple minutes and then add boiling water and stir until dissolved. Then in another bowl soften cream cheese and using a beater combine cream cheese and gelatine mixture until smooth. Then stir in salt, hot pepper sauce, garlic powder, grated onion, lime juice and shrimp meat. Turn into a bowl or mould (or moulds) and chill until firm. Garnish with slices of stuffed olives.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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