Taste the world right in your kitchen with Caribbean recipes
coconut eggnog
3 cups packaged unsweetened shredded or flaked coconut
1 cup hot water
1 cup sweetened condensed milk
1 cup Puerto Rican white rum
2 large egg yolks
Ground cinnamon or nutmegCombine coconut and hot water in a large pitcher, and let the coconut steep for 10 minutes. Strain the liquid into a blender. Put the coconut pulp in a cheesecloth and squeeze it to extract as much coconut milk as possible, then add the extracted milk to the coconut milk in the blender. Discard the coconut pulp.Add condensed milk, rum and egg yolks to the coconut milk in the blender, and process until the Coquito is well blended. Transfer the beverage to the pitcher, cover, and refrigerate it for at least 2 hours.Remove the Coquito from the refrigerator about 30 minutes before serving. When ready, stir it thoroughly and pour the Coquito into short glasses and add a dusting of cinnamon or nutmeg.Serves 8.
http://www.expertcook.com - Detail
Google PR
3 cups packaged unsweetened shredded or flaked coconut
1 cup hot water
1 cup sweetened condensed milk
1 cup Puerto Rican white rum
2 large egg yolks
Ground cinnamon or nutmegCombine coconut and hot water in a large pitcher, and let the coconut steep for 10 minutes. Strain the liquid into a blender. Put the coconut pulp in a cheesecloth and squeeze it to extract as much coconut milk as possible, then add the extracted milk to the coconut milk in the blender. Discard the coconut pulp.Add condensed milk, rum and egg yolks to the coconut milk in the blender, and process until the Coquito is well blended. Transfer the beverage to the pitcher, cover, and refrigerate it for at least 2 hours.Remove the Coquito from the refrigerator about 30 minutes before serving. When ready, stir it thoroughly and pour the Coquito into short glasses and add a dusting of cinnamon or nutmeg.Serves 8.
http://www.expertcook.com - Detail
Google PR
puerto rican egg nog
Posted by Darlene at recipegoldmine.com 12/18/2001 7:07 amYield: 16 Servings2 cups water
8 (3 inch) cinnamon sticks
6 large egg yolks
3 (12 ounce) cans evaporated milk
2 cans coconut milk
3 (14 ounce) cans sweetened condensed milk
3 cups white rum (a touch less if you use 151 proof!! Burp!!)In a 2 quart saucepan, heat water and cinnamon sticks to boiling over high heat. Reduce heat to medium and cook until liquid is reduced to one cup. Remove cinnamon sticks and set liquid aside to cool to room temperature.In a 3 quart saucepan with a wire whisk, beat egg yolks and evaporated milk until well-mixed. Cook over low heat, stirring constantly until mixture thickens and coats a spoon - about 10 minutes (DO NOT BOIL). Set aside to cool slightly.When cinnamon flavored liquid has cooled, stir in coconut milk, until well mixed. In serving bowl, combine coconut mixture, yolk mixture, sweetened condensed milk and rum. Chill well and serve.
http://www.expertcook.com - Detail
Google PR
Posted by Darlene at recipegoldmine.com 12/18/2001 7:07 amYield: 16 Servings2 cups water
8 (3 inch) cinnamon sticks
6 large egg yolks
3 (12 ounce) cans evaporated milk
2 cans coconut milk
3 (14 ounce) cans sweetened condensed milk
3 cups white rum (a touch less if you use 151 proof!! Burp!!)In a 2 quart saucepan, heat water and cinnamon sticks to boiling over high heat. Reduce heat to medium and cook until liquid is reduced to one cup. Remove cinnamon sticks and set liquid aside to cool to room temperature.In a 3 quart saucepan with a wire whisk, beat egg yolks and evaporated milk until well-mixed. Cook over low heat, stirring constantly until mixture thickens and coats a spoon - about 10 minutes (DO NOT BOIL). Set aside to cool slightly.When cinnamon flavored liquid has cooled, stir in coconut milk, until well mixed. In serving bowl, combine coconut mixture, yolk mixture, sweetened condensed milk and rum. Chill well and serve.
http://www.expertcook.com - Detail
Google PR
baked kidney beans and rice
1 medium onion, chopped
2 to 4 cloves garlic, minced
1 medium green bell pepper, chopped
2 tablespoons vegetable oil
1 cup uncooked regular rice
2 (15 ounce) cans kidney beans, drained
4 ounces fully cooked smoked ham, diced
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dried oregano leaves
1/8 to 1/4 teaspoon crushed red pepper
2 1/2 cups boiling waterCook and stir onion, garlic and green pepper in oil until tender. Mix onion mixture and remaining ingredients in ungreased 2-quart casserole. Cover and bake at 350 degrees F until liquid is absorbed and rice is tender, about 55 minutes. Stir before serving.Yields 5 to 6 servings.
http://www.expertcook.com - Detail
Google PR
1 medium onion, chopped
2 to 4 cloves garlic, minced
1 medium green bell pepper, chopped
2 tablespoons vegetable oil
1 cup uncooked regular rice
2 (15 ounce) cans kidney beans, drained
4 ounces fully cooked smoked ham, diced
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dried oregano leaves
1/8 to 1/4 teaspoon crushed red pepper
2 1/2 cups boiling waterCook and stir onion, garlic and green pepper in oil until tender. Mix onion mixture and remaining ingredients in ungreased 2-quart casserole. Cover and bake at 350 degrees F until liquid is absorbed and rice is tender, about 55 minutes. Stir before serving.Yields 5 to 6 servings.
http://www.expertcook.com - Detail
Google PR
coconut corn bread
1/2 cup diced mixed candied fruit
2 tablespoons dark rum
1/3 cup granulated sugar
1/3 cup butter or margarine, softened
2 eggs
1 cup coconut cream
1 cup yellow cornmeal
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup shredded fresh coconutHeat oven to 375 degrees F.Mix candied fruit and rum in small bowl reserve.Beat sugar and butter in large bowl add eggs, one at a time, beating until well blended. Stir in remaining ingredients except candied fruit mixture and coconut beat until smooth, about 30 strokes by hand. Fold in candied fruit mixture and coconut. Pour into greased 9 x 5-inch loaf pan. Bake until top is golden brown and wooden pick inserted in center comes out clean, 40 to 45 minutes. Cool 20 minutes remove from pan. Cool completely before slicing.
http://www.expertcook.com - Detail
Google PR
1/2 cup diced mixed candied fruit
2 tablespoons dark rum
1/3 cup granulated sugar
1/3 cup butter or margarine, softened
2 eggs
1 cup coconut cream
1 cup yellow cornmeal
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup shredded fresh coconutHeat oven to 375 degrees F.Mix candied fruit and rum in small bowl reserve.Beat sugar and butter in large bowl add eggs, one at a time, beating until well blended. Stir in remaining ingredients except candied fruit mixture and coconut beat until smooth, about 30 strokes by hand. Fold in candied fruit mixture and coconut. Pour into greased 9 x 5-inch loaf pan. Bake until top is golden brown and wooden pick inserted in center comes out clean, 40 to 45 minutes. Cool 20 minutes remove from pan. Cool completely before slicing.
http://www.expertcook.com - Detail
Google PR
banana bread
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 large bananas, mashed
1/4 cup milk
3 tablespoons vegetable oil
1 egg
1 1/2 teaspoons grated lime peel
1 tablespoon lime juicePreheat oven to 350 degrees F. Grease bottom only of 9 x 5-inch loaf pan.Mix all ingredients beat 30 seconds. Pour into pan. Bake until wooden pick inserted in center comes out clean, 70 to 80 minutes. Cool slightly. Loosen sides of loaf from pan remove from pan. Cool completely before slicing.To store, wrap and refrigerate no longer than 1 week.
http://www.expertcook.com - Detail
Google PR
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 large bananas, mashed
1/4 cup milk
3 tablespoons vegetable oil
1 egg
1 1/2 teaspoons grated lime peel
1 tablespoon lime juicePreheat oven to 350 degrees F. Grease bottom only of 9 x 5-inch loaf pan.Mix all ingredients beat 30 seconds. Pour into pan. Bake until wooden pick inserted in center comes out clean, 70 to 80 minutes. Cool slightly. Loosen sides of loaf from pan remove from pan. Cool completely before slicing.To store, wrap and refrigerate no longer than 1 week.
http://www.expertcook.com - Detail
Google PR
citrus-marinated pork roast
1 cup orange juice
1/4 cup lime juice
1 (3 pound) boneless pork loin roast
3 cloves garlic, minced
1 teaspoon dried oregano leaves
1/2 teaspoon coarsely ground pepper
1 large onion, chopped
2 stalks celery, sliced
1 large carrot, sliced
1 teaspoon salt
1/2 cup orange juiceMix 1 cup orange juice and the lime juice pour over pork roast in non-reactive bowl. Cover and refrigerate, turning pork occasionally, at least 4 hours.Remove pork from juice, reserving juice. Pat pork dry. Mix garlic, oregano and pepper rub evenly over pork. Place onion, celery and carrot in shallow roasting pan sprinkle with salt. Pour reserved juice over vegetables. Place pork on top of vegetables. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat. Roast uncovered at 325 degrees F, spooning juices over pork occasionally, until thermometer registers 170 degrees F, about 2 1/2 hours.Remove pork cover with aluminum foil and let stand 15 to 20 minutes before carving. Place vegetable mixture and 1/2 cup orange juice in blender container. Cover and blend on medium-high speed, stopping blender occasionally to scrape sides, until well blended, about 1 minute. Heat to boiling.Serve with pork.Yields 8 to 10 servings.
http://www.expertcook.com - Detail
Google PR
1 cup orange juice
1/4 cup lime juice
1 (3 pound) boneless pork loin roast
3 cloves garlic, minced
1 teaspoon dried oregano leaves
1/2 teaspoon coarsely ground pepper
1 large onion, chopped
2 stalks celery, sliced
1 large carrot, sliced
1 teaspoon salt
1/2 cup orange juiceMix 1 cup orange juice and the lime juice pour over pork roast in non-reactive bowl. Cover and refrigerate, turning pork occasionally, at least 4 hours.Remove pork from juice, reserving juice. Pat pork dry. Mix garlic, oregano and pepper rub evenly over pork. Place onion, celery and carrot in shallow roasting pan sprinkle with salt. Pour reserved juice over vegetables. Place pork on top of vegetables. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat. Roast uncovered at 325 degrees F, spooning juices over pork occasionally, until thermometer registers 170 degrees F, about 2 1/2 hours.Remove pork cover with aluminum foil and let stand 15 to 20 minutes before carving. Place vegetable mixture and 1/2 cup orange juice in blender container. Cover and blend on medium-high speed, stopping blender occasionally to scrape sides, until well blended, about 1 minute. Heat to boiling.Serve with pork.Yields 8 to 10 servings.
http://www.expertcook.com - Detail
Google PR
caribbean honey-spiced chicken with mango
1/4 cup honey
1/4 cup fresh lemon juice
2 teaspoons freshly grated lemon peel
1 ripe mango, peeled and diced
1 small onion, peeled and quartered
2 fresh jalapeņo peppers, halved and seeded
2 teaspoons paprika
2 teaspoons vegetable oil
1 1/2 teaspoons garlic salt
1/2 teaspoon ground cinnamon
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground allspice
4 boneless skinless chicken breast halves
1 tablespoon vegetable oilIn a small bowl, combine honey, lemon juice and lemon peel whisk until well-blended. Remove 1/4 cup of mixture to food processor container set aside. Add mango to honey lemon mixture in bowl toss to coat. Store in refrigerator.Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper and allspice to honey-lemon mixture in food processor container. Process until very finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of chicken breasts. Spread oil in 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at 375 degrees F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter top with reserved mango.Yields 4 servings.
http://www.expertcook.com - Detail
Google PR
1/4 cup honey
1/4 cup fresh lemon juice
2 teaspoons freshly grated lemon peel
1 ripe mango, peeled and diced
1 small onion, peeled and quartered
2 fresh jalapeņo peppers, halved and seeded
2 teaspoons paprika
2 teaspoons vegetable oil
1 1/2 teaspoons garlic salt
1/2 teaspoon ground cinnamon
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground allspice
4 boneless skinless chicken breast halves
1 tablespoon vegetable oilIn a small bowl, combine honey, lemon juice and lemon peel whisk until well-blended. Remove 1/4 cup of mixture to food processor container set aside. Add mango to honey lemon mixture in bowl toss to coat. Store in refrigerator.Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper and allspice to honey-lemon mixture in food processor container. Process until very finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of chicken breasts. Spread oil in 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at 375 degrees F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter top with reserved mango.Yields 4 servings.
http://www.expertcook.com - Detail
Google PR
caribbean jerk pork chops
1/4 cup water
1/3 cup lemon juice
1/3 cup chopped onion
1 tablespoon packed brown sugar
1 tablespoon chopped green onion
1 tablespoon vegetable oil
3/4 teaspoon salt
3/4 teaspoon ground allspice
3/4 teaspoon ground cinnamon
3/4 teaspoon pepper
1/2 teaspoon ground thyme
1/4 teaspoon ground red pepper (cayenne)
2 1/4 pounds lean pork loin or rib chops
(6 chops) - about 5/8 inch thickPlace all ingredients except pork in blender. Cover and blend until smooth.Reserve 1/2 cup of the marinade cover and refrigerate for basting. Trim excess fat from pork. Place pork in shallow nonmetal dish or heavy-duty resealable plastic bag. Pour remaining marinade over pork. Cover dish or seal bag and refrigerate at least 12 hours but no longer than 24 hours.Heat coals or gas grill. Remove pork from marinade discard marinade. Cover and grill pork 4 to 5 inches from medium heat 8 to 11 minutes, turning frequently and brushing with reserved marinade, for medium doneness (160 degrees F) or until pork is slightly pink when cut near bone. Discard any remaining basting marinade.Yield: 6 servings.Per Serving: 183 Calories 8g Fat (40.8% calories from fat 22g Protein 5g Carbohydrate 1g Dietary Fiber 53mg Cholesterol 312mg SodiumExchanges: 0 Grain (Starch 3 Lean Meat 0 Vegetable 0 Fruit 1/2 Fat 0 Other Carbohydrates
http://www.expertcook.com - Detail
Google PR
1/4 cup water
1/3 cup lemon juice
1/3 cup chopped onion
1 tablespoon packed brown sugar
1 tablespoon chopped green onion
1 tablespoon vegetable oil
3/4 teaspoon salt
3/4 teaspoon ground allspice
3/4 teaspoon ground cinnamon
3/4 teaspoon pepper
1/2 teaspoon ground thyme
1/4 teaspoon ground red pepper (cayenne)
2 1/4 pounds lean pork loin or rib chops
(6 chops) - about 5/8 inch thickPlace all ingredients except pork in blender. Cover and blend until smooth.Reserve 1/2 cup of the marinade cover and refrigerate for basting. Trim excess fat from pork. Place pork in shallow nonmetal dish or heavy-duty resealable plastic bag. Pour remaining marinade over pork. Cover dish or seal bag and refrigerate at least 12 hours but no longer than 24 hours.Heat coals or gas grill. Remove pork from marinade discard marinade. Cover and grill pork 4 to 5 inches from medium heat 8 to 11 minutes, turning frequently and brushing with reserved marinade, for medium doneness (160 degrees F) or until pork is slightly pink when cut near bone. Discard any remaining basting marinade.Yield: 6 servings.Per Serving: 183 Calories 8g Fat (40.8% calories from fat 22g Protein 5g Carbohydrate 1g Dietary Fiber 53mg Cholesterol 312mg SodiumExchanges: 0 Grain (Starch 3 Lean Meat 0 Vegetable 0 Fruit 1/2 Fat 0 Other Carbohydrates
http://www.expertcook.com - Detail
Google PR
chicken and vegetable stew
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
6 cups water
2 tablespoons instant beef bouillon
2 medium tomatoes, chopped
2 medium onions, chopped
2 medium potatoes, cut into 1/2-inch slices
2 medium sweet potatoes or yams, cut into 1/2-inch slices
3 ears sweet corn, cut into 3 pieces
1/4 pound winter squash, pared and cut into 1/2-inch pieces (1 cup)
1/2 cup fresh or frozen green peas
1 small hot chile pepper, stemmed, seeded and sliced
2 teaspoons salt
1/4 teaspoon pepper
Chopped chivesHeat chicken, water and bouillon to boiling in Dutch oven reduce heat. Cover and simmer 30 minutes. Skim off fat. Add remaining ingredients except chives. Heat to boiling reduce heat. Cover and simmer until thickest pieces of chicken are done and vegetables are tender, about 20 minutes.Garnish each serving with chives.Yields 8 or 9 servings.
http://www.expertcook.com - Detail
Google PR
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
6 cups water
2 tablespoons instant beef bouillon
2 medium tomatoes, chopped
2 medium onions, chopped
2 medium potatoes, cut into 1/2-inch slices
2 medium sweet potatoes or yams, cut into 1/2-inch slices
3 ears sweet corn, cut into 3 pieces
1/4 pound winter squash, pared and cut into 1/2-inch pieces (1 cup)
1/2 cup fresh or frozen green peas
1 small hot chile pepper, stemmed, seeded and sliced
2 teaspoons salt
1/4 teaspoon pepper
Chopped chivesHeat chicken, water and bouillon to boiling in Dutch oven reduce heat. Cover and simmer 30 minutes. Skim off fat. Add remaining ingredients except chives. Heat to boiling reduce heat. Cover and simmer until thickest pieces of chicken are done and vegetables are tender, about 20 minutes.Garnish each serving with chives.Yields 8 or 9 servings.
http://www.expertcook.com - Detail
Google PR
conkies
3 cups grated coconut (1 large)
2 cups fresh corn flour
4 ounces raisins (optional)
6 ounces shortening
1/2 cup flour
3/4 pound brown sugar
3/4 pound pumpkin
1/2 pound sweet potato
1 cup milk
1 teaspoon powdered cinnamon
1 teaspoon grated nutmeg
1 teaspoon almond essence
1 teaspoon saltGrate coconut, pumpkin and sweet potato. Mix in sugar, liquids and spices. Add raisins and flour last and combine well.Melt shortening before adding with milk.Fold a few tablespoons of the mixture in steamed plantain leaves. Cut into squares about 8 inches wide.Steam Conkies on a rack over boiling water in a large pot or in a steamer until they are firm and cooked.NOTE: Wax paper will work instead of banana or plantain leaves.
http://www.expertcook.com - Detail
Google PR
3 cups grated coconut (1 large)
2 cups fresh corn flour
4 ounces raisins (optional)
6 ounces shortening
1/2 cup flour
3/4 pound brown sugar
3/4 pound pumpkin
1/2 pound sweet potato
1 cup milk
1 teaspoon powdered cinnamon
1 teaspoon grated nutmeg
1 teaspoon almond essence
1 teaspoon saltGrate coconut, pumpkin and sweet potato. Mix in sugar, liquids and spices. Add raisins and flour last and combine well.Melt shortening before adding with milk.Fold a few tablespoons of the mixture in steamed plantain leaves. Cut into squares about 8 inches wide.Steam Conkies on a rack over boiling water in a large pot or in a steamer until they are firm and cooked.NOTE: Wax paper will work instead of banana or plantain leaves.
http://www.expertcook.com - Detail
Google PR
Pages: [< Previous] 1 2 3 4 5 6 7 8 9 10 [Next >]