| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 Tasse | cabbage shredded |
| 3/4 Tasse | carrots shredded |
| 1/2 Tasse | Chopped nuts; (walnuts or peanuts) |
| 1/2 Tasse | mayonnaise |
| 2 Esslöffel | sugar |
| 1 Esslöffel | cider vinegar |
| 2 Esslöffel | Dry Jerk seasoning; (below) |
| 1 Esslöffel | onion flakes |
| 1 Esslöffel | onion powder |
| 2 Teelöffel | thyme ground |
| 2 Teelöffel | salt |
| 1 Teelöffel | Ground pimento; (allspice, the quintessential Jamaican spice) |
| 1/4 Teelöffel | nutmeg ground |
| 1/4 Teelöffel | cinnamon ground |
| 2 Teelöffel | sugar |
| 1 Teelöffel | black pepper coarsely ground |
| 1 Teelöffel | cayenne pepper |
| 2 Teelöffel | Dried chives or green onions |
|
Terri, I have a Jamaican cookbook that I like very much-Jerk: Barbecue From Jamaica by Helen Willinsky. If you'll post what foods you're interested in, I'll post some recipes, if they're in the cookbook, which is quite wide-ranging. In the meantime, here's one for a delicious coleslaw to go with the barbecue:
Combine the cabbage, carrots, and nuts in a large bowl; set aside. Mix together the mayonnaise, sugar, vinegar, and seasoning. Spoon over cabbage mixture. Toss well. Cover and chill before serving.
Dry Jerk Seasoning: Mix together all the ingredients. Store leftover mix in a closed glass jar. It will keep its pungency for over a month, and can be used on cooked or uncooked fish, vegetables, or snacks.
|
|
Anmerkungen zum Rezept:
|
