1 medium head garlic
1 small onion, peeled and chopped
2 tablespoons olive oil
1 teaspoon dried basil
salt and pepper to taste
1/2 medium head cabbage, cut into small pieces
1/4 small red bell pepper, cut into 1/2 inch pieces
1 cup beef bouillon
5 cloves garlic, peeled and chopped
1 tablespoon dried thyme
1 tablespoon dried oregano
1 cup water
2 green bell peppers, diced
1 small green bell pepper, chile powder, lemon juice
salt and pepper to taste
1/2 cup chicken broth
2 small tomatoes
2 small green onions, diced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cayenne pepper
3 basil leaves, chopped
3 tablespoons butter, melted
1 tablespoon salt
1 cup water
1 tablespoon white sugar
1 tablespoon seasoning salt
1 tablespoon dried oregano
1/4 teaspoon ground cardamom
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground cayenne pepper
1 tablespoon chunky coconut
salt and pepper to taste
3 tablespoons milk
In a large pot over medium heat, place garlic, onion and olive oil. Saute until tender, about 5 minutes. Stir in basil, salt and pepper. Season with broth, garlic, thyme, oregano, salt, pepper, 1/2 cup chicken broth, tomatoes, 1/2 cup water, coconut and 1/2 cup yellow corn. Bring to a boil and then reduce heat to low and let simmer for five minutes.
Meanwhile, bring a large pot of water to a boil. Add potatoes and cook until tender; drain. Add cilantro and parsley and return potatoes to pot. Stir in meat and rice and cook until heated through. Stir in 1/4 cup milk and cook until heated through. Stir in the cornstarch, salt and salt and pepper. Blend in the milk. Stir in the cooked potato mixture and cook until heated through.
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