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
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
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.
easoning, and 1 teaspoons of Caribbean seasoning.
Pour off 1
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 ...
ently add the peppers, yolks, Caribbean seasoning, Worcestershire and Tabasco sauces
Combine all ingredients in a 2 quart shallow casserole dish.
Bake at 375 degrees, uncovered until dish is heated through.
(About 25 minutes).
metal pan but the recipe states that glass works better
Seed the peppers, peel the garlic.
Add everything to a blender or processor and blend well.
Store in a covered container.
Use for basting on pork or beef.
Also see recipe of mine for Beef Jerk Burgers.
Mix all spices in small bowl until well blended. Brush steak with 1 T oil, rub in 2T of spice mix. Refrigerate at least 30 minutes, longer for extra flavor.
Stir lime juice and remaining 2T oil into spices.
Thread pineapple onto skewers.
Grill pineapple skewers over medium heat 5 to 10 minutes or till golden brown. Turn occasionally and brush with 1/2 the juice mixture.
Grill steak over medium high heat 6 to 7 minutes per side, basting with remaining juice mix.
Slice steak after resting and serve with pineapple.
Prepare the pastry as directed: In a bowl, stir together flour, sugar, baking powder, salt and grated orange peel.
With a pastry blender, cut in butter until fine particles form.
Add 1 lightly beaten egg and stir with a fork until well blended; work with your hands until dough holds together in a ball. Divide into thirds.
Set aside 1/3 of the pastry for lattice strips.
On a lightly floured waxed paper, roll out the other 2/3 to a 12-inch circle. Use the paper to lift and gently turn pastry into a 10 1/2-inch tart pan with ...
Heat oil in a large saucepan, over medium heat; add sofrito (or onion) and cook until slightly softened, about 3 minutes.
Add tomatoes and garlic and cook for 10 minutes; stir in white wine (or beer), and broth.
Stir in the lentils, thyme, cumin, soy sauce, chili, spices and oyster sauce, if using.
Cover, reduce heat, and simmer until lentils are tender and flavors develop, about 40 minutes, stirring occasionally; if lentils dry out, add water.
Stir in kidney beans and sugar (or Splenda) and cook for 10 minutes more.
Season ...
tablespoons rub for the Caribbean Sauce.
Prepare the smoker