Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Argentinean stew in a pumpkin shell
Date: December 15, 2007
2 pounds beef stew meat, cut into 1 1/2-inch cubes
1 large onion, chopped
2 garlic cloves, minced
3 tablespoons oil
2 large tomatoes, chopped
1 large green bell pepper, chopped
Salt
Pepper
1 teaspoon granulated sugar
1 normal cup dried apricots
3 white potatoes, peeled and diced
3 sweet potatoes, peeled and diced
2 normal cups beef broth
1 average pumpkin
Butter or margarine, melted
1/4 normal cup dry sherry
1 (16 ounce) can whole kernel corn, drained
Trim any excess fat from beef and cook with onion and garlic in oil until meat is browned.
Add tomatoes, green pepper, 1 tablespoon salt, 1/2 teaspoon pepper, sugar, apricots, white potatoes, sweet potatoes and broth. Cover and simmer 1 hour.
Meanwhile, cut top off pumpkin and discard. Scoop out seeds and stringy membrane. Brush inside of pumpkin with butter and sprinkle lightly with salt and pepper. Stir sherry and corn into stew and spoon into pumpkin shell. Place shell in shallow pan and bake at 325 degrees F for 1 hour, or until pumpkin meat is tender.
Place pumpkin in large bowl and ladle out stew, scooping out some of pumpkin with each stew serving.