Archive for the 'Appetizers' Category
Yellow Hell (Mango Marinade)
2 ea Mangoes, peeled & chopped
1 ea Scotch bonnet chili pepper
1 tb Rum, dark
1 ts Jamaican hot sauce
2 ea Garlic cloves, minced
1 tb Ginger, grated
1/4 c Coconut flakes
1/2 ts Coriander seeds, ground
1/4 ts Cumin, ground
1/2 c Coconut milk
1/4 c Lime juice, fresh
2 tb Cilantro leaves, chopped
Puree the mango, chili pepper, rum, and the hot sauce […]
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Yemenite Charoset
1/2 c Slivered almonds
1/2 c Dried apricots
8 Dried figs,quartered
2 ts Ground coriander
2 ts Lime or lemon rind,finely
Grated 1 tb Honey
3 tb To 4 Passover sweet white
Wine 2 tb Sesame seeds toasted
Process almonds and apricots coarsely in food processor.
Transfer to small bowl. Process figs to fine consistancy. Stir into
almond apricot mixture. Add coriander, rind, honey and […]
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Yeshimbra Asa (Pea Flour Fish)
1/2 c Onions or shallots, chopped
2 tb Cayenne
1/2 ts Salt
1/3 c Oil
1/3 c Berbere
2 c Chick pea flour*
Oil for frying In a dry, heavy pot, stir the onions over low
heat until browned. Add 1/3 c water along with the cayenne, salt
& oil. Simmer for 5 to 10 minutes & then add another 2/3 c
water & […]
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Yogurt Dip
8 oz Plain Yogurt
1/2 c Shredded cucumber, drained
1/3 ts Dill weed
Combine all ingredients; mix well. Serve with vegetables
dippers. 1 1/4 cup.
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Yogurt-Herb-Eggplant Spread
1/2 c Plain yogurt
1 Garlic clove; minced
1 ts Finely chopped oregano; -OR-
1/4 ts -Dried oregano
1/2 ts Chopped thyme leaves; -=OR=-
1 pn -Dried Thyme
Freshly ground pepper ——————————–THE
EGGPLANT——————————– 1/2 lb Japanese eggplants;
-=OR=-
1 md -Firm shiny eggplant
1 lg Garlic clove; thinly sliced
1 Bay leaf
Thyme branches, if available 1 tb Extra-virgin olive oil
- or more to taste Lemon juice […]
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