Haitian Beef Patties Recipe

Haitian Beef Patties Recipe


We’re going to take you on a gastronomic tour of Haiti, where we’ll sample some delicious Haitian beef patties. Flaky pastry encasing a delicious filling, these patties are a favorite snack in Haitian cuisine. Come along as we explore the flavorful culture of Haiti and discover how to cook these delicious delights!

Haitian Beef Patties Recipe


Two cups of all-purpose flour
One tsp salt
Half a cup of cold water
½ cup sliced and cooled butter
One pound of ground beef
One onion, chopped finely
two minced garlic cloves
One bell pepper, chopped finely
One teaspoon of thyme
One tsp of paprika
To taste, add salt and pepper.
One beaten egg (for the egg wash)
vegetable-based frying oil

This contains an image of: Vegan Haitian Patties (Pate Kode)

Getting the Dough Ready

Flour and salt should be combined in a large mixing dish.
Using your hands, work the cooled diced butter into the flour mixture until the mixture resembles breadcrumbs.
Add the cold water gradually and stir until a dough forms.
On a surface dusted with flour, knead the dough until it’s smooth. Refrigerate it for a minimum of half an hour after wrapping it in plastic wrap.

 Filling Preparation

Heat some vegetable oil in a skillet over medium heat.
Add the diced bell pepper, minced garlic, and chopped onion. Simmer until tender.
Using a spoon, break up the ground beef as it cooks until it turns brown in the skillet.
Add the paprika, salt, pepper, and thyme and stir. Simmer for a further two to three minutes.
Take out remove the filling from the stove and let it to cool fully.

 Putting the Patties Together

Turn the oven on to 375°F, or 190°C.
Roll each component of the cold dough into a ball after dividing it into equal parts.
Each dough ball should be rolled into a circle that is 1/8 inch thick.
Spoon a portion of the cold beef filling onto each dough circle’s lower half.
To create a semicircle, fold the remaining dough over the filling. To seal, firmly press the edges together.
For a decorative touch, crimp the edges of the patties with a fork.
For a golden finish, brush the patties’ tops with beaten egg.


The prepared patties should be put on a parchment paper-lined baking pan.

Haitian Beef Patties Recipe

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Vermicelli Noodle Bowl Recipe

Vermicelli Noodle Bowl Recipe

This vermicelli bowl has grilled shrimp, cucumber, bean sprouts, rice vermicelli noodles, and fresh herbs. Perfect for hot weather, this dish is simple and pleasant to make, especially when tossed with a tangy sweet-and-sour sauce.

Vermicelli Noodle Bowl Recipe

  • ¼ cup white vinegar
  • ¼ cup fish sauce
  • 2 tablespoons white sugar
  • 2 tablespoons lime juice
  • 1 clove garlic, minced
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon canola oil
  • 2 tablespoons chopped shallots
  • 2 skewers
  • 8 medium shrimp, with shells
  • 1 (8 ounce) package rice vermicelli noodles
  • 1 cup finely chopped lettuce
  • 1 cup bean sprouts
  • 1 English cucumber, cut into 2-inch matchsticks
  • ¼ cup finely chopped pickled carrots
  • ¼ cup finely chopped diakon radish
  • ¼ cup crushed peanuts
  • 3 tablespoons chopped cilantro
  • 3 tablespoons finely chopped Thai basil
  • 3 tablespoons chopped fresh mint


1.In a small bowl, whisk together vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes; leave aside.

2.In a small skillet, heat the oil over medium heat. Add the shallots and simmer, stirring, for about 8 minutes, until softened and beginning to caramelize.

3.Set an outside grill over medium heat and give the grates a quick oiling. Put four shrimp on a skewer and grill for one to two minutes on each side, or until the shrimp are pink and have a charred exterior. Put aside.

4.Heat up a big saucepan of water until it boils. Cook the vermicelli noodles for 12 minutes, or until they become tender. After draining, rinse the noodles under cold water while stirring to separate them.

5.Put cooked noodles in one half of each serving bowl and add bean sprouts and lettuce to the other half to assemble the vermicelli bowl. Add carrots, cucumbers, daikon, peanuts, cilantro, Thai basil, mint, and caramelized shallots to the top of each bowl. Serve with the sauce and shrimp skewers on the side. Before eating, pour the sauce over the top and toss well to coat.

Vermicelli Noodle Bowl Recipe

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Vitamix Hummus Recipe

Vitamix Hummus Recipe

My search for the ideal creamy and tasty hummus led me to create this Vitamix version. In metro Detroit, there are a lot of Middle Eastern eateries, and I’ve always wanted to master the recipe at home. The Vitamix blender is the key to this recipe’s ultimate smoothness since it emulsifies the ingredients effectively and prevents it from being gritty. When I used a food processor in the past, the results were never smooth. If preferred, sprinkle with minced parsley or a dash of paprika after drizzling with extra virgin olive oil. For a savory twist, top when serving with toasted pine nuts. Delicious with chopped vegetables, pretzels, or freshly baked pita.

Vitamix Hummus Recipe


Two (15-ounce) cans of chickpeas

Six tsp extra virgin olive oil, split

1/2 tsp finely chopped garlic

One lemon

⅓ cup sesame seed paste, or tahini

Half a teaspoon of salt

Add extra ground cumin to taste, or just one dash


Fill a Vitamix or similar blender with 1 can of chickpeas and their liquid. Empty the second can of chickpeas, setting aside the juice. Add the chickpeas to the blender and set aside the liquid.

In a 6- to 8-inch saucepan, heat 1 tablespoon oil over medium-high heat. Add the garlic and cook for about a minute, or until it just starts to turn golden. Take off the heat right away, then transfer the pan oil-sautéed garlic to the blender.

Squeeze the lemon’s juice straight into the blender using a citrus press to prevent seeds from entering the mixture. Pour in the remaining oil Cumin, tahini, and salt.

Mix well on high speed for one to two minutes. After adding the appropriate amount of the reserved chickpea juice, gradually blend for another two to three minutes, or until the required consistency is attained. To serve, transfer the hummus evenly in a circular motion into a flat serving bowl.


Vitamix Hummus Recipe

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Vietnamese Fresh Spring Rolls Recipe

Vietnamese Fresh Spring Rolls Recipe

A welcome diversion from the typical fried variety, these Vietnamese spring rolls have become a family favorite. They taste well dipped in one or both of the sauces and make a great summertime appetizer.

Vietnamese Fresh Spring Rolls Recipe


2 oz of vermicelli rice

Eight 8.5-inch-diameter rice wrappers

Eight large cooked shrimp, deveined, skinned, and halved

two sliced lettuce leaves

three teaspoons finely chopped mint leaves

three teaspoons of freshly chopped cilantro

One-third cup finely chopped fresh Thai basil


Half a cup water

two tsp freshly squeezed lime juice

Two tsp of white sugar

Four tsp of fish sauce

one minced garlic clove

A tsp of spicy garlic sauce

Three tsp of hoisin sauce

One teaspoon of peanuts, chopped finely

These Vietnamese spring rolls are fresh, not fried! This veggie-packed recipe is easy to follow, with step-by-step photos. Make spring rolls for your next party! Peanut sauce recipe included. #springrolls #vegetarian #vegan #vietnamese #cookieandkate


1.After adding the vermicelli pasta and bringing the water to a rolling boil, fill a big pot with lightly salted water. Cook pasta uncovered for 3 to 5 minutes, stirring regularly, or until it’s firm to the bite but still soft.

2.Tip in a big dish of warm water. To soften, dip one wrapper into the hot water for one second. Lay out the wrapper flat. Arrange the two shrimp halves in a row across the middle. Top with the lettuce, mint, cilantro, and basil, and reserve approximately 2 inches on each side. Starting with the lettuce at the end, tightly roll the wrapper by folding the uncovered sides inside. Proceed with the remaining components.

3.To make the sauces, thoroughly mix the water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl. In a small bowl, combine peanuts and hoisin sauce.

4.Present curled wontons with concoctions of hoisin and fish sauces.

Vietnamese Fresh Spring Rolls Recipe

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Avocado Shrimp Ceviche-Estillo Sarita Recipe

Avocado Shrimp Ceviche-Estillo Sarita Recipe


Welcome to a gastronomic adventure where the creamy richness of avocados meets the freshness of the ocean. We’re exploring the colorful realm of avocado shrimp ceviche today, made in the classic Estilo Sarita style. This light meal, which is ideal for both elegant soirées and informal get-togethers, is bursting with vibrant flavors.

Avocado Shrimp Ceviche-Estillo Sarita Recipe


One pound of newly peeled and deveined shrimp
One cup of cherry tomatoes, cut in half; two ripe avocados, chopped; and half a cup of finely chopped red onion
1/4 cup finely chopped cilantro; 2-3 jalapeños, seeded and chopped finely
Four to five limes juiced
To taste, add salt and pepper.
Chips made of tortillas for serving

Easy Mango Shrimp Ceviche with Avocado | Shrimp Ceviche Recipe

 Get Ready

Bring a kettle of water to a boil first. When it starts to boil, add the shrimp and simmer forminutes until they become opaque and pink. After taking the shrimp out of the water, let them to cool.
After the shrimp have cooled, slice them into small pieces and add them to a big mixing bowl.
Toss in the shrimp along with the diced avocados, cherry tomatoes, red onion, cilantro, and jalapeños.
Make sure everything is well coated by pouring the mixture with the juice of the lime. To taste, add salt and pepper for seasoning.
Mix all the ingredients together gently until they are well blended. Take care to avoid mashing the avocados.
To let the flavors melt together, cover the bowl with plastic wrap and place it in the refrigerator for at least half an hour.


Avocado Shrimp Ceviche-Estillo Sarita Recipe

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Boniet Recipe

Boniet Recipe Boniet Recipe This is an old world Italian recipe from my nonie’s kitchen, pronounced “bun-yet.” It is best …

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Beef Samosas Recipe

Beef Samosas Recipe

Batch-wise, carefully lower the samosas into the heated oil. Fry for about 3 minutes, or until golden brown. Transfer to a plate covered with paper towels to drain. Proceed with the leftover samosas. Warm up and serve.
Beef Samosas Recipe


two big peeled potatoes

One cup of thawed frozen peas

two tsp of vegetable oil

1/4 tsp cumin seeds

One crushed bay leaf

One pound of ground beef

Two big onions, chopped finely

four smashed garlic cloves

One tablespoon of freshly chopped ginger root

One and a half tablespoons of salt

One teaspoon of cumin powder

One tsp finely ground coriander

one tsp finely ground turmeric

One tsp of chili powder

One-half teaspoon of ground cinnamon

1/4 teaspoon of cardamom powder

½ teaspoon of black pepper, ground

One quart of deep-frying oil

Two tablespoons of freshly cut cilantro

Two tablespoons of finely chopped green chilies

One packet (16 ounces) of phyllo dough


This contains an image of: Beef Samosas


1.Lightly salted water in a medium saucepan should be brought to a boil. Add the potatoes and peas, and simmer for about 15 minutes, or until the potatoes are soft but firm. Pour out, combine, and set aside simmer. Add the potatoes and peas, and simmer for about 15 minutes, or until the potatoes are soft but firm. After draining, combine, and put aside.

2.In the meantime, place a large saucepan over medium-high heat with two teaspoons of oil. Stir in the cumin seeds and bay leaf until they become aromatic and caramelized. Add the ground beef and onions, and simmer for 5 to 7 minutes, or until the beef is browned and crumbly and the onions are tender.

3.Add the ginger and garlic and stir. Add salt, black pepper, cinnamon, cardamom, cumin, coriander, turmeric, and chili powder for seasoning. Add the mashed potato mixture and stir. Take off the heat and let it cool in the fridge for an hour.

4.In a big saucepan set over medium heat, heat one quart of oil.

5.Combine cilantro with the green chilies.into the mixture of steak and potatoes. Onto each phyllo sheet, spread about 1 tablespoon of the mixture. Using wet fingertips, fold sheets into triangles and press edges together.

Beef Samosas Recipe

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