hing to remember with this recipe is to completely thaw the
auce, garlic, salt, pepper, and Caribbean jerk seasoning in large bowl
br>Serve with rice, stewed Caribbean chicken, potato salad, boiled provisions
ogether the pork cubes and Caribbean rub to evenly coat the
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 jumbo muffin cups.
In a large mixing bowl, combine baking mix and sugar. Pour in wine cooler and mix well. Spoon batter into prepared muffin tins.
Bake in preheated oven until golden, about 15 minutes. Remove muffins from tin and place on cooling rack.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Line a big picnic cooler with a food grade plastic bag.
Boil water and salt together until all salt is dissolved and cool in fridge several hours.
Wash turkey inside and out and place into cooler. Add your optional add-ins to the cooled brine and cover turkey with ice and pour brine over all. Let turkey brine overnight making sure the cooler stays closed and adding ice if needed.
Rinse bird and continue with your recipe . Your turkey will be moist, flavorful and tender!
Prepare Rice-a-Roni as directed on box.
Add meat mixture during last 5 minutes.
Serve with generous spoonful of pico de gallo and hot sauce, if desired.
br>Mix together the wine cooler, water, oyster sauce, soy sauce
easoning, and 1 teaspoons of Caribbean seasoning.
Pour off 1
Combine all ingredients in a 2 quart pitcher.
Serve chilled or over ice.
Store in refrigerator.
Makes 2 quarts.
In a blender, puree a can of cream of coconut, orange juice, 4 cups ice, and heavy cream until smooth.
Pour half of mixture into serving pitcher. Add 2 cups of ice and 1 cup pineapple juice to the blender. Puree and add to pitcher. Stir remaining pineapple juice into pitcher.
Place mango on a baking sheet; freeze until firm.
Process mango and remaining ingredients in a blender until smooth.
Serve immediately.
Cut tenderloin into 1/2-inch thick slices. Place each slice between 2 pieces of plastic wrap. Pound to 1/4-inch thickness. Rub both sides of pork pieces with jerk seasoning. Lightly spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add pork. Cook 2 to 3 minutes or until no longer pink, turning once. Remove from skillet. Keep warm. Stir together pineapple juice, mustard and cornstarch until smooth. Add to skillet. Cook and stir over medium heat until mixture comes to a boil and thickens slightly. Spoon over pork ...
In pitcher, combine all ingredients except lime slices. Serve over ice cubes; garnish with lime slices. Makes about 5 cups (4 servings).
Put 1st 6 ingredients into a shaker & shake well.
Pour equally into 2 tall glasses & gently add a scoop of coffee ice cream to each. Sprinkle w/choc shavings (if using) & serve w/a long-handled spoon.
NOTE FROM ME: I entered this recipe as written, but feel the need to ask a question. Is it just me or is it more than just a little silly to use 2 tsp of sugar in this recipe?.
COOKS NOTE ON RECIPE: \"The coffee liqueur can be either cream-based (Kahlua) or non-cream based (Tia Maria).\".