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Recipes
Relish 'Piri Piri Peppers
By Kwasome
Place the onion, pepper, tomatoes, piri piri peppers, olive oil, lime juice, and cilantro in a bowl and stir to mix
- 1/2 medium onion, finely chopped
- 1/2 green bell pepper, finely chopped
- 2 ripe tomatoes, seeded and finely chopped
- 2 to 4 piri piri peppers (or other pickled hot peppers or fresh chiles), minced
- 2 tablespooons extra-virgin olive oil
- 3 Tbs fresh lime juice
- 3 Tbs fresh chopped cilantro
- Coarse salt (kosher or sea) or freshly ground black pepper
Goulash - Chicken/Pig/Shrimp [St] 'CB's'
By Kwasome
FOR ROUX: - In Lrg. saucepan combine Flour & Oil, whisk until smooth
- 1/3 cup All Purpose Flour
- 1/4 cup Cookin’ Oil
- 1/2 cup Onions - chopped
- 1/3 cup Celery or Green Pepper - chopped
- 4 cloves Garlic - minced
- 1/4 tsp Black Pepper
- 1/4 tsp Ground Red Pepper
- 3 cup Chicken Broth - heated
- 1- 1/2 cup Okara - sliced or 10oz. Frozen & Fried Okara
- 8 oz Andonille or Smoked Sausage - cut into slices 1/4" thick
- 2 Bay Leaves
- 2 cup Cooked Rice
- 1 Whole Large Chicken Breast
- Shrimp per Taste - cooked for 5 min & add during last 5 min. of cooking
Chicken - Legs [SF] 'Mint
By Kwasome
- Chop white and green parts of onions leaving green parts in 3 inch pieces - Heat 2 tbs oil in a large skillet ...
- 4 green onions
- 4 Tbs Oil
- 1 large onion, halved and sliced into thin rings
- 2 fresh jalepeno - serrano peppers seeded andhalved lenghtwise
- 4 chicken leg quarters
- 4 galric cloves minced
- 1/2 cup chicken stock
- 2 Tbs soy sauce or to taste
- 1 cup fresh whole mint leaves
- Hot cooked rice
G'Meat - Sauted 'Sloppy Joes w' Peppers
By Kwasome
1.) In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids
- 1 pound lean ground beef
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon prepared yellow mustard
- 3/4 cup ketchup
- 3 teaspoons brown sugar
- salt to taste
- ground black pepper to taste
Rice - Mexican 'Plantains
By Kwasome
1. Heat the broth. Turn on the oven to 350°
- 6 cups chicken broth
- Salt
- 3 cups vegetable oil (I like to use oil that’s especially refined for high-heat cooking)
- 4 large (about 2 1/2 pounds total) soft, black-ripe plantains, peeled and cut into 1/2-inch cubes
- 6 cups white rice, preferably medium-grain
- 2 large (1 pound total) white onions, chopped into 1/4-inch pieces
- 8 garlic cloves, peeled and finely chopped
- 3/4 About 3/4 cup (loosely packed) roughly chopped flat-leaf parsley, for garnish
Salad - Taters 'Ranch
By Kwasome
Bottled ranch dressing sounds like a quick way to dress up potato salad, but most versions are dull and bland
- We prefer white wine vinegar here, but white and cider vinegars are acceptable substitutes.
- 3 pounds red potatoes , peeled and cut into 3/4-inch chunks
- Salt
- 3/4 cup mayonnaise
- 1/2 cup buttermilk
- 1/4 cup white wine vinegar
- 1/4 cup drained jarred roasted red peppers , chopped fine
- 3 tablespoons finely chopped fresh cilantro leaves
- 3 scallions , chopped fine
- 1 garlic clove , minced
- 1/8 teaspoon dried dill
- 2 teaspoons pepper
- 2 tablespoons Dijon mustard
Sauce - Asian 'KatsuBBQ'
By Kwasome
Mix All Ingredients
- 1/3 cup BBQ Sauce
- 2 tsp Ketchup
- 1-1/2 tsp Soy Sauce
- 1-1/2 tsp Sugar
Broccoli 'Dijon Mustard & Lemon Juice
By Kwasome
1 Cook Broccoli how you want to, until tender crisp; Drain
- 1 lbs Broccoli - Pieces or Spears
- 2 Tbs Lemon Juice
- 2 Tbs Dijon Mustard
- 1 stick Butter
- Salt & Pepper to Taste
Casserole - Taters HB 'Cracker Barrel
By Kwasome
1.) Combine HashBrowns, Onion & Cheese
- 1 pkg. Frozen Hash browns - thawed (26 oz..)
- 1 med. Onion - finely chopped
- 2 Tbs Margarine - melted
- 1 cup Milk
- 2 cups Cheddar or Colby Cheese - shred3
- 1/2 cup Chicken Stock
- dash Garlic Powder
- Salt & Pepper for taste
Shrimp - Steamed 'Beer & Garlic Butter
By Kwasome
**To make peeling the cooked shrimp at the table easier, look for E-Z Peel shrimp; the shells on these shrimp have ...
- 6 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce
- 1 (12-ounce) can beer
- 4 tablespoons Old Bay Seasoning
- 2 pounds extra-large shrimp, shell-on