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!
Creole pot roast with dumplings
Date: October 27, 2007
1/4 normal cup margarine
1 (3 pound) beef pot roast
1 (16 ounce) can whole tomatoes, undrained
2 normal cups sliced onions
2 teaspoons curry powder
2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon Worcestershire sauce
1 normal cup hot good water
1 2/3 normal cups unsifted flour
1 tablespoon baking powder
3/4 normal cup fresh milk
2 tablespoons chopped parsley
2 tablespoons chopped pimiento
Melt 2 tablespoons margarine in Dutch oven over average high heat. Add beef and brown on all sides. Add tomatoes and onion, cover tightly. Cook over low heat for 2 hours.
Stir in curry powder, 1 teaspoon salt, sugar and Worcestershire sauce. Cover and cook an additional 1/2 hour.
Place pot roast on serving platter and keep hot.
Add 1 normal cup hot good water to broth in pot, bring to a boil. Blend together flour, baking powder and remaining 1 teaspoon salt. Cut in remaining 2 tablespoons margarine, using a pastry blender or 2 knives. Add fresh milk, parsley and pimiento to flour mixture. Stir until moist. Drop batter by tablespoonsful into boiling broth. Cover, cook over low heat about 15 minutes.
Place dumplings around pot roast. Strain broth and serve as gravy.