Taste the world right in your kitchen with Caribbean recipes
corn with okra and tomatoes
6 ears corn
2 cups cut-up okra
1/3 cup butter or margarine
2 tablespoons butter or margarine
3 medium tomatoes, chopped
1 tablespoon granulated sugar
1 1/2 teaspoons salt
1/4 teaspoon pepperCut corn from cobs (about 4 cups). Cook and stir okra in 1/3 cup butter in 12-inch skillet over medium heat until tender, about 7 minutes. Add corn and 2 tablespoons butter. Cook uncovered until tender, 10 to 12 minutes. Stir in remaining ingredients. Cook uncovered until tomatoes are hot, about 3 minutes.Yields 8 servings. 2 (16 ounce) cans whole kernel corn, drained, can be substituted. 1 (10 ounce) package frozen okra can be substituted. Rinse under running cold water to separate cut crosswise into slices. Cook as directed above.
http://www.expertcook.com - Detail
Google PR
6 ears corn
2 cups cut-up okra
1/3 cup butter or margarine
2 tablespoons butter or margarine
3 medium tomatoes, chopped
1 tablespoon granulated sugar
1 1/2 teaspoons salt
1/4 teaspoon pepperCut corn from cobs (about 4 cups). Cook and stir okra in 1/3 cup butter in 12-inch skillet over medium heat until tender, about 7 minutes. Add corn and 2 tablespoons butter. Cook uncovered until tender, 10 to 12 minutes. Stir in remaining ingredients. Cook uncovered until tomatoes are hot, about 3 minutes.Yields 8 servings. 2 (16 ounce) cans whole kernel corn, drained, can be substituted. 1 (10 ounce) package frozen okra can be substituted. Rinse under running cold water to separate cut crosswise into slices. Cook as directed above.
http://www.expertcook.com - Detail
Google PR
cuban roasted pork
1 small (3 to 4 pound) pork shoulder or loin roast
Juice of 2 lemons or 1 cup sour orange juice
4 teaspoons salt
3 teaspoons black pepper
3 teaspoons dried oregano
6 cloves garlic, minced
1 small onion, slicedMarinate pork roast in sour orange or lemon juice for 2 to 3 hours.Remove pork from juice. Season with salt, pepper, oregano and garlic. Place in roasting pan and cover with foil. Bake 300 degrees F for 2 1/2 hours or until internal temperature reaches 160 degrees F.Increase oven temperature to 350 degrees F.Remove foil and bake 15 minutes to brown meat. Remove from oven and let stand 5 to 10 minutes. Cut into 3/4-inch slices. Top with sliced onions for garnish.Makes 6 servings.
http://www.expertcook.com - Detail
Google PR
1 small (3 to 4 pound) pork shoulder or loin roast
Juice of 2 lemons or 1 cup sour orange juice
4 teaspoons salt
3 teaspoons black pepper
3 teaspoons dried oregano
6 cloves garlic, minced
1 small onion, slicedMarinate pork roast in sour orange or lemon juice for 2 to 3 hours.Remove pork from juice. Season with salt, pepper, oregano and garlic. Place in roasting pan and cover with foil. Bake 300 degrees F for 2 1/2 hours or until internal temperature reaches 160 degrees F.Increase oven temperature to 350 degrees F.Remove foil and bake 15 minutes to brown meat. Remove from oven and let stand 5 to 10 minutes. Cut into 3/4-inch slices. Top with sliced onions for garnish.Makes 6 servings.
http://www.expertcook.com - Detail
Google PR
cuban sandwich
1 loaf Cuban Bread
Mayonnaise
Yellow mustard
1/2 pound deli ham, thinly sliced
1/2 pound roast pork, thinly sliced
8 thin slices dill pickle
1/2 pound Swiss cheese, thinly slicedCut bread into 6 x 3-inch pieces with a serrated knife. Slice bread horizontally to open. Spread a thin layer of mayonnaise on the 4 top halves and a thin layer of mustard on the 4 bottom halves. Arrange one-fourth of the ham evenly on each of the bottom halves, then stack a fourth of the pork, 2 pickle slices and a fourth of the cheese on each. Cover sandwiches with the top halves of the bread.Grill sandwiches in a buttered sandwich press until they are flat, the bread is browned, and the cheese has melted. If you do not have a sandwich press, substitute a waffle iron. Cut each sandwich in half and serve at once.Serves 4.
http://www.expertcook.com - Detail
Google PR
1 loaf Cuban Bread
Mayonnaise
Yellow mustard
1/2 pound deli ham, thinly sliced
1/2 pound roast pork, thinly sliced
8 thin slices dill pickle
1/2 pound Swiss cheese, thinly slicedCut bread into 6 x 3-inch pieces with a serrated knife. Slice bread horizontally to open. Spread a thin layer of mayonnaise on the 4 top halves and a thin layer of mustard on the 4 bottom halves. Arrange one-fourth of the ham evenly on each of the bottom halves, then stack a fourth of the pork, 2 pickle slices and a fourth of the cheese on each. Cover sandwiches with the top halves of the bread.Grill sandwiches in a buttered sandwich press until they are flat, the bread is browned, and the cheese has melted. If you do not have a sandwich press, substitute a waffle iron. Cut each sandwich in half and serve at once.Serves 4.
http://www.expertcook.com - Detail
Google PR
cuban tamales
24 dried corn husks (hojas)
2 cups corn kernels (may use frozen
sweet corn kernels, defrosted)
2 tablespoons milk
2 tablespoons butter (at room temperature)
2 teaspoons granulated sugar
Salt, to taste
1/3 to 1/2 cup cornmealSoak the corn husks in hot water for 1 hour.Purée the corn kernels with the milk and butter in food processor then add the sugar, salt and 1/3 cup cornmeal blend quickly. Add more cornmeal only if the batter seems too liquid. Transfer to a bowl. Wash and dry the processor bowl.Chicken Sofrito Filling
1/2 to 1 habañero chile, stemmed, seeded
1 red or green jalapeno chile, stemmed, seeded
8 garlic cloves
2 teaspoons to 1 tablespoon olive oil
1/2 cup diced onion
10 ounces boneless, skinless chicken breast, diced
1/2 cup peeled, seeded, diced tomato
1 small cooked potato, diced
1/4 cup raisins (plumped in hot water)
1 tablespoon capers
1/2 teaspoon cumin
Salt and freshly ground pepper, to tasteWith the food processor running, drop the chiles and garlic through the feed tube they should be finely minced. Set aside.Heat the olive oil in a nonstick sauté pan. Add the onions and cook until softened push to one side and add the chicken. Sauté until lightly browned.Add the garlic-chile mixture sauté 1 minute. Add the tomato, potato, raisins and capers. Season with the cumin, salt and pepper. Remove from heat.Combine the filling and the corn batter. Place about 1/2 cup of the mixture in the middle of a corn husk. Wrap the husk around the mixture and tie on both ends with string. Continue with remaining tamale mixture and corn husks.Steam the tamales over barely simmering water for 1 hour. Check on the water level from time to time add boiling water, if necessary.Yields 10 tamales.
http://www.expertcook.com - Detail
Google PR
24 dried corn husks (hojas)
2 cups corn kernels (may use frozen
sweet corn kernels, defrosted)
2 tablespoons milk
2 tablespoons butter (at room temperature)
2 teaspoons granulated sugar
Salt, to taste
1/3 to 1/2 cup cornmealSoak the corn husks in hot water for 1 hour.Purée the corn kernels with the milk and butter in food processor then add the sugar, salt and 1/3 cup cornmeal blend quickly. Add more cornmeal only if the batter seems too liquid. Transfer to a bowl. Wash and dry the processor bowl.Chicken Sofrito Filling
1/2 to 1 habañero chile, stemmed, seeded
1 red or green jalapeno chile, stemmed, seeded
8 garlic cloves
2 teaspoons to 1 tablespoon olive oil
1/2 cup diced onion
10 ounces boneless, skinless chicken breast, diced
1/2 cup peeled, seeded, diced tomato
1 small cooked potato, diced
1/4 cup raisins (plumped in hot water)
1 tablespoon capers
1/2 teaspoon cumin
Salt and freshly ground pepper, to tasteWith the food processor running, drop the chiles and garlic through the feed tube they should be finely minced. Set aside.Heat the olive oil in a nonstick sauté pan. Add the onions and cook until softened push to one side and add the chicken. Sauté until lightly browned.Add the garlic-chile mixture sauté 1 minute. Add the tomato, potato, raisins and capers. Season with the cumin, salt and pepper. Remove from heat.Combine the filling and the corn batter. Place about 1/2 cup of the mixture in the middle of a corn husk. Wrap the husk around the mixture and tie on both ends with string. Continue with remaining tamale mixture and corn husks.Steam the tamales over barely simmering water for 1 hour. Check on the water level from time to time add boiling water, if necessary.Yields 10 tamales.
http://www.expertcook.com - Detail
Google PR
curried fish steaks
3 tablespoons oil or fat
2 tablespoons chopped onion
1 clove garlic
2 tablespoons curry powder
1 cup water or coconut milk
A little lime juice
Piece of green mango
Salt, to taste
1 1/2 pounds prepared fish steaksHeat the oil, then add the onion and garlic and fry them lightly but do not brown. Add the curry powder, stir and cook for 3 to 4 minutes. Add water or coconut milk, lime juice and mango, and cook until thick. Put in fish and cook gently until tender. Do not stir fish, but prevent it from sticking to the bottom of the pan, the pan may be moved gently backward and forward.
http://www.expertcook.com - Detail
Google PR
3 tablespoons oil or fat
2 tablespoons chopped onion
1 clove garlic
2 tablespoons curry powder
1 cup water or coconut milk
A little lime juice
Piece of green mango
Salt, to taste
1 1/2 pounds prepared fish steaksHeat the oil, then add the onion and garlic and fry them lightly but do not brown. Add the curry powder, stir and cook for 3 to 4 minutes. Add water or coconut milk, lime juice and mango, and cook until thick. Put in fish and cook gently until tender. Do not stir fish, but prevent it from sticking to the bottom of the pan, the pan may be moved gently backward and forward.
http://www.expertcook.com - Detail
Google PR
fried plantains
Serve as a side dish or as a dessert.Allow at least half a plantain per person. Leaving the skin on, cut them in half, and put them into a pan of cold water. Bring them to a boil. It should take about 15 minutes of boiling to get them to the proper degree of softness. Drain them, cool them, and cut the two halves of each in two again. Gently press them flat and sauté them in hot butter. Drain on paper towel and serve. If you want, you can sprinkle them with powdered sugar or drizzle them with honey.They work as a dessert or a side dish.
http://www.expertcook.com - Detail
Google PR
Serve as a side dish or as a dessert.Allow at least half a plantain per person. Leaving the skin on, cut them in half, and put them into a pan of cold water. Bring them to a boil. It should take about 15 minutes of boiling to get them to the proper degree of softness. Drain them, cool them, and cut the two halves of each in two again. Gently press them flat and sauté them in hot butter. Drain on paper towel and serve. If you want, you can sprinkle them with powdered sugar or drizzle them with honey.They work as a dessert or a side dish.
http://www.expertcook.com - Detail
Google PR
green olive mojo
Posted by CookinMom at recipegoldmine.comMakes about 1 1/2 cups.Cubans use a mojo (MO-ho) to kick up the flavors of everything, especially roasted pork and grilled meats. Similar to salsas, mojos usually feature citrus juice, olive oil, garlic and an herb, and the variations are endless. Ive created this mojo especially to complement the Cuban Coin-Toss Casserole, but try it on vegetables, crusty bread, or roasted chicken. To speed things up, use the chopping attachment of a hand blender or a mini food processor. Fresh squeezed lime juice is critical, so depending on the juiciness of the limes, youll need from 4 to 6 good-size limes.1 cup green olives stuffed with pimientos, chopped
1/2 cup fresh squeezed lime juice
1/4 cup olive oil
4 cloves garlic, minced
2/3 cup minced Italian (or regular) parsley, packedCombine all ingredients. Mixture can be made a day ahead and refrigerated, but tastes best made that day.
http://www.expertcook.com - Detail
Google PR
Posted by CookinMom at recipegoldmine.comMakes about 1 1/2 cups.Cubans use a mojo (MO-ho) to kick up the flavors of everything, especially roasted pork and grilled meats. Similar to salsas, mojos usually feature citrus juice, olive oil, garlic and an herb, and the variations are endless. Ive created this mojo especially to complement the Cuban Coin-Toss Casserole, but try it on vegetables, crusty bread, or roasted chicken. To speed things up, use the chopping attachment of a hand blender or a mini food processor. Fresh squeezed lime juice is critical, so depending on the juiciness of the limes, youll need from 4 to 6 good-size limes.1 cup green olives stuffed with pimientos, chopped
1/2 cup fresh squeezed lime juice
1/4 cup olive oil
4 cloves garlic, minced
2/3 cup minced Italian (or regular) parsley, packedCombine all ingredients. Mixture can be made a day ahead and refrigerated, but tastes best made that day.
http://www.expertcook.com - Detail
Google PR
guava cake
10 tablespoons butter
1 cup granulated sugar
2 cups flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs
1 pound guava paste, cut into 16 slices Available in finer supermarkets and Hispanic specialty shops.Preheat oven to 350 degrees F.Beat butter and sugar together until light and fluffy. Sift together the flour, baking powder, spices, and salt and add the butter mixture, mixing until well combined. Add the eggs one at a time and mix well. Spoon half the batter into a buttered 8-inch square baking pan. Top with the sliced guava paste and cover with the remaining batter. Bake for 35 to 40 minutes until golden brown. Cool on a wire rack.Serves 8 to 12.
http://www.expertcook.com - Detail
Google PR
10 tablespoons butter
1 cup granulated sugar
2 cups flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs
1 pound guava paste, cut into 16 slices Available in finer supermarkets and Hispanic specialty shops.Preheat oven to 350 degrees F.Beat butter and sugar together until light and fluffy. Sift together the flour, baking powder, spices, and salt and add the butter mixture, mixing until well combined. Add the eggs one at a time and mix well. Spoon half the batter into a buttered 8-inch square baking pan. Top with the sliced guava paste and cover with the remaining batter. Bake for 35 to 40 minutes until golden brown. Cool on a wire rack.Serves 8 to 12.
http://www.expertcook.com - Detail
Google PR
maduro en gloria
Posted by Olga at recipegoldmine.com March 20, 2002 15:43:15From Willemsted, Curacao, West Indies.Named after the famous shipping banking family, Maduro, this is a dish served on festive occasions.4 tablespoons butter
6 firm bananas, peeled and sliced lengthwise
1 cup heavy cream
1/4 pound cream cheese
4 tablespoons granulated sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup Curacao liqueur Melt the butter in a skillet and brown the bananas very quickly over high heat.Place half the banana slices on the bottom of a buttered pie plate. Blend heavy cream and cream cheese until very soft. Add sugar, cinnamon, vanilla, and liqueur, beating until light and smooth. Spread half of the mixture over the bananas. Place remaining banana slices on top, and spread the rest of the cream-cheese mixture over the dish. Bake in a 375 degrees F. oven for 20 minutes or until almost all the cream is absorbed and the top is lightly browned. Do not allow all the cream to be absorbed, or the bananas will become too dry.Serve hot. If desired, top with whipped cream.Serves 6.
http://www.expertcook.com - Detail
Google PR
Posted by Olga at recipegoldmine.com March 20, 2002 15:43:15From Willemsted, Curacao, West Indies.Named after the famous shipping banking family, Maduro, this is a dish served on festive occasions.4 tablespoons butter
6 firm bananas, peeled and sliced lengthwise
1 cup heavy cream
1/4 pound cream cheese
4 tablespoons granulated sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup Curacao liqueur Melt the butter in a skillet and brown the bananas very quickly over high heat.Place half the banana slices on the bottom of a buttered pie plate. Blend heavy cream and cream cheese until very soft. Add sugar, cinnamon, vanilla, and liqueur, beating until light and smooth. Spread half of the mixture over the bananas. Place remaining banana slices on top, and spread the rest of the cream-cheese mixture over the dish. Bake in a 375 degrees F. oven for 20 minutes or until almost all the cream is absorbed and the top is lightly browned. Do not allow all the cream to be absorbed, or the bananas will become too dry.Serve hot. If desired, top with whipped cream.Serves 6.
http://www.expertcook.com - Detail
Google PR
jamaican banana bread
2 tablespoons margarine, softened
2 tablespoons light cream cheese, softened
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe bananas
1/2 cup skim milk
2 tablespoons dark rum or 1/4 teaspoon rum extract
1/2 teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked, sweetened coconutPreheat oven to 375 degrees F. Coat an 8 x 4-inch loaf pan with cooking spray. Set aside.Beat margarine and cream cheese at medium speed with electric mixer add sugar, beating well. Add egg beat well.Combine flour, baking powder, baking soda and salt stir well. Combine banana, milk, rum, line rind, lime juice and vanilla extract stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture mix after each addition. Stir in pecans and coconut. Pour batter into prepared pan bake for 60 minutes.Let cool in pan for 10 minutes remove from pan. Let cool slightly on wire rack.Topping
1/4 cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum or 1/8 teaspoon rum extract
2 tablespoons chopped pecans, toasted
2 tablespoons flaked, sweetened coconutCombine brown sugar, margarine, lime juice and rum in saucepan bring to a simmer. Cook 1 minute stir constantly. Remove from heat. Stir in pecans and coconut spoon over loaf.
http://www.expertcook.com - Detail
Google PR
2 tablespoons margarine, softened
2 tablespoons light cream cheese, softened
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe bananas
1/2 cup skim milk
2 tablespoons dark rum or 1/4 teaspoon rum extract
1/2 teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked, sweetened coconutPreheat oven to 375 degrees F. Coat an 8 x 4-inch loaf pan with cooking spray. Set aside.Beat margarine and cream cheese at medium speed with electric mixer add sugar, beating well. Add egg beat well.Combine flour, baking powder, baking soda and salt stir well. Combine banana, milk, rum, line rind, lime juice and vanilla extract stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture mix after each addition. Stir in pecans and coconut. Pour batter into prepared pan bake for 60 minutes.Let cool in pan for 10 minutes remove from pan. Let cool slightly on wire rack.Topping
1/4 cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum or 1/8 teaspoon rum extract
2 tablespoons chopped pecans, toasted
2 tablespoons flaked, sweetened coconutCombine brown sugar, margarine, lime juice and rum in saucepan bring to a simmer. Cook 1 minute stir constantly. Remove from heat. Stir in pecans and coconut spoon over loaf.
http://www.expertcook.com - Detail
Google PR
Pages: [< Previous] 1 2 3 4 5 6 7 8 9 10 [Next >]