This is a refreshing alternative to the traditional coleslaw
1/2 of a large head of cabbage, shredded
3 cups of carrots cut into thin matchstick strips (2 to 3 inches long)
3 cups fresh pineapple cut into tidbits
1/2 cup fresh chopped cilantro
1/4 cup fresh lemon juice (about the yield from one lemon)
1 tsp salt
2 tbsp Splenda for baking
1 cup of Hellman's Light Mayonnaise
Combine all ingredients in a large bowl and chill for 30 minutes before serving. This will make about 12 1-cup servings.
Originally posted 9/28/09
This is an absolutely delicious Costa Rican staple that used to be served at every evening meal. Now it is served anytime. You will find i...
When I first lived in Costa Rica almost 40 years ago every home and restaurant used a "Chorreador de Café" to make the best tastin...
"Bizcochos" or "Rosquillas de Queso", a traditional Costa Rica snack food, are corn meal cheese rings. Usually, bizcoch...
(español, ver mas abajo) Costa Rican Chorreadas are quick and easy to make, especially if you have lots of fresh corn on hand. There are ...
John has really enjoyed "platano maduro" and the many ways it can be served. This simple recipe has become one of his favorites f...
This week we tried something we'd never done before, we brined a fresh ham and cooked it outdoors, in our wood fired stone oven. All I ...
Many years ago I was served “Pumpkin Soup” while on vacation in Jamaica. I have never forgotten the wonderful party in my mouth with the i...
Ingredients: 2 ripe plantains (platano maduro) Note: The skin will be almost black. 1 tablespoon butter or margarine 1 cup milk 2 tables...
This past month we spent a week in Texas visiting friends and family. The friends we stayed with offered us some of the new Flour & Co...
Every now and then I miss some of the great Tex-Mex food we enjoyed in Houston. Finding canned enchilada sauce here in Costa Rica has p...