hrimp.
Sprinkle on the Caribbean Jerk Seasoning to taste. It
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
se as shortening in other recipes). Chicharrons may be purchased at
Eggs:
Melt butter in skillet and saute onions until golden. Add chopped ham and saute 1 minute. Divide mixture evenly among tomato cups. Place cups in a greased baking dish or individual ramekin dishes. Break 1 egg into each tomato. Bake at 350*F for 15 minutes or until firm to touch. Top with Hollandaise Sauce and serve immediately.
Hollandaise Sauce:
Mix egg yolks and lemon juice in the top of a double boiler. Over boiling water whisk in butter, one piece at a time. Continue cooking until sauce is thick.
arge wine glasses or dessert dishes.
Sprinkle each dessert with
ruit to 8 (glass) dessert dishes.
Whip cream until very
easoning, and 1 teaspoons of Caribbean seasoning.
Pour off 1
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.
tablespoons rub for the Caribbean Sauce.
Prepare the smoker
Miso is a seasoning in paste form made from soybeans.
It has a salty and unique flavor and is used primarily in miso soup.
It is also used for marinating meats and fish before cooking and as a seasoning in boiled and sauteed dishes.
Beat egg whites until foamy.
Add 2 tbsp sugar and continue beating until meringue stands in soft peaks and then set aside.
Heat milk and salt to a full boil, slowly sprinkle in cream of wheat, stirring constantly until mixture thickens.
Beat sugar and egg yolks and very slowly add to hot mixture.
Continue cooking on low heat for 3 minutes longer.
Lastly, fold hot mixture into meringue and add vanilla.
Pour into serving dishes and cool.
Serve with custard sauce or fruit sauce.
Make Caribbean dipping sauce. In a medium
In a large non-stick skillet, heat oil over medium-high heat.
Add chicken and sprinkle with salt and pepper, cook, stirring for 5 minutes.
Remove to a plate.
Add onions, red pepper, and garlic to the pan, cook stirring for about 3 minutes or until softened.
Add curry paste and cook stirring for 1 minute.
Add the chicken stock and bay leaf and bring to a boil.
Peel and chop bananas into 1-inch chunks and add to skillet along with the reserved chicken.
Simmer about 5 minutes, or until chicken is no longer pink inside.
...
Sprinkle salt and pepper over washed and dried chicken. Set aside.
In a small bowl, make Caribbean paste by mixing together sugar, 2 tablespoons of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder and hot pepper sauce; set aside. Place the chicken, skin side up, in a large shallow baking pan. Rub Caribbean paste evenly over the chicken. Bake in a 400\u00b0 oven for 45 minutes or until the chicken is fork-tender.
n a small bowl, make Caribbean paste by mixing together sugar
Place chicken breast in large zip lock baggie and add jerk marinade. Allow to sit for at least 1 hour -- overnight even better! Taking 2 sheets of foil per person -- spray foil -- add chicken, and divide remaining ingredients between each of the four packets. Add 1/4 cup of marinade to each packet and splash of pickapeppa if using Cook on the grill on low heat for 30 minutes -- or until juices are clear.
Combine the dry ingredients in a mixing bowl. Gradually add the oil and water while mixing and kneading the dough, Set the dough aside for 15 minutes.
Divide the dough into 6 equal-sized balls. Flatten each slightly and roll out into 8 inch squares.
Fill the middle of each square with about 1/2 cup of filling mixture. Wrap the dough around the mixture to seal the filling inside.
To cook the roti, place the butter in a skillet over high heat until it sizzles. Reduce the heat to medium and place the rotis in the pan.
Cook for 2-3 ...
nd 1 tsp. Equal for Recipes in bottom of 9 inch