10 1/2-inch tart pan with removable bottom (or
Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
Prepare grill.
Remove chicken from bag and discard marinade. Thread chicken strips onto 18 (8-inch) skewers (soaked if wooden).
Place kebabs on grill rack coated with vegetable oil; grill 2 minutes on each side or until done. Serve with prepared Peanut Sauce.
To make the Peanut Sauce: Combine broth and peanut butter in a small saucepan; cook over low heat 5 minutes or until smooth, stirring with a whisk. Pour peanut butter ...
Combine 2 cups broth, beans, coconut milk, jalapeno pepper, thyme, and
Place coriander, anise or fennel, black mustard seeds, cumin seeds and Jamaican allspice in a dry skillet over medium heat. Stir seeds together until mixture smells fragrant. Remove from heat and grind in a spice grinder. Stir in turmeric and cinnamon.
Dredge meat with 1 tbsp (15 mL) curry mixture, reserving remainder. Season with salt.
Heat oil in a saute pan or deep skillet over high heat. Add meat in batches and sear until well browned on all sides, about 4 minutes. Remove from skillet and reserve. The meat should be rare.
Add ...
BIDGETOWN POTATOES.
Boil potatoes with skin on.
After potatoes are cooked and cool enough to handle, peel and dice.
Melt butter in heavy skillet.
Add potatoes, onion, poultry seasoning, salt and pepper to taste.
Saute over very low flame until brown.
Serve with Shrimp Scampi.
SHRIMP SCAMPI.
Cook the shrimp in boiling water with lemon half.
After the shrimp is cooked and cool enough to handle, shell and devein.
Mix together the pepper, garlic powder, Tobasco sauce, poultry seasoning, thyme and curry powder.
...
Mix all ingredients -- mixture will be thick. Separate into two 5x9 inch loaf pans and cook at 350 degrees for one hour or until done. Serve warm.
Peel and seed the avocado-- this would use up one regular-sized avocado but only half of a West Indian one. Scoop out the \"meat\", making sure to leave behind any browned or blackened parts.
Put the ice and milk in the blender first, followed by the avocado meat and sugar.
Roughly chop and blend until it reaches a nice milkshake consistency.
Squirt some chocolate syrup inside the serving glass up the sides and leave some in the bottom.
Pour the mixture into the glass and garnish with a cherry if you like.
Mix all dry ingredients together and make a well.
Whisk eggs lightly and add to milk and butter.
Mix into flour mixture, dont overmix.
Pour into 2 greased loaf tins.
Bake in preheated 180 Degrees C oven for 45 minutes.
br>Add heavy cream and coconut milk and blend.
Reheat
inutes.
Mix the syrup, coconut, double cream, grated lemon and
Preheat the oven to 350\u00b0F. Arrange tart crusts on a baking pan. Bake for 10-15 mins, until cooked and golden. Set aside to cool.
Combine condensed milk, coconut, and lemon and lime juices and peels in a large bowl. Spoon into tart crusts.
Refrigerate until ready to serve.
Preheat the oven to 350\u00b0F. Grease a 9-inch pie dish.
Combine the coconut, sugar and sifted flour in a large bowl. Add eggs, milk, butter, passion fruit pulp and lemon juice and mix well. Pour the mixture into the prepared dish.
Bake for 45 mins, or until the tart is lightly browned land set. Dust the tart with sifted powdered sugar. Serve it warm or cooled with fresh strawberries.
Preheat oven to 425\u00b0.
Roll out the pastry and use to line a 9-inch tart pan or individual tart pans. Bake the crust partially, until the pastry looks dry but is still very pale. Cool completely before filling. Reduce the temperature to 350\u00b0.
ut 2 cups of the coconut powder in a food processor
small saucepan simmer the coconut, sugar, water, butter, and salt
Combine
and
blend well.
Then
stir
in
1
1/3
cups coconut.
Pour into 8 unbaked
tart
shells or 1 large unbaked tart shell.
Bake 40 minutes until a knife inserted off center of tart comes out clean in a 350\u00b0 oven.
Over moderate heat, melt butter in medium saucepan.
Add sugar and bring to a boil; boil 2 minutes, stirring constantly.
Remove from heat and stir in heavy cream, lemon zest, nuts and coconut. Bring mixture back to a boil.
Remove from heat and stir in bourbon or rum and vanilla extract.
Pour into prepared tart shell and bake at 350\u00b0 for 30 minutes or until the filling is bubbly, thick and golden brown.
Cool for 5 minutes, remove from pan. Serve with fresh whipped cream.
urry leaves, salt, asafetida and coconut, and stir and fry for
ish is shaken.
The tart will continue to set as
Combine coconut and cardamom in a pan over medium heat. Mix well and heat for 1 minute, but do not let coconut brown. Add food coloring. Add condensed milk. Cook and stir until coconut begins to stick together, 5 to 8 minutes. Add rose water; cook and stir until flavors blend, 8 to 10 minutes more.
Let mixture cool until safe to handle, but still warm. Roll mixture into balls; place ladoos in cupcake liners or on a baking sheet. Serve immediately or refrigerate up to a week.