Taste the world right in your kitchen with Caribbean recipes
caribbean smuggler's haitian bungle rum cake
Posted by Rudy2 at recipegoldmine.com 10/7/2001 7:05 am1 1/2 cups butter, softened
1 (16 ounce) package brown sugar
1 cup granulated sugar
5 large eggs
3/4 cups milk
1/4 cups dark Meyer's rum
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecansPreheat oven to 325 degrees F. Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugars, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine milk, rum and vanilla extract.Combine flour, baking powder, and salt add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in pecans. Next, pour batter into a greased and floured 13 cup Bundt pan and bake for one hour and 20 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes remove cake from pan and let cool completely on wire rack. May drizzle with over lightly with a confectioner's sugar icing, if desired.
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Posted by Rudy2 at recipegoldmine.com 10/7/2001 7:05 am1 1/2 cups butter, softened
1 (16 ounce) package brown sugar
1 cup granulated sugar
5 large eggs
3/4 cups milk
1/4 cups dark Meyer's rum
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecansPreheat oven to 325 degrees F. Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugars, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine milk, rum and vanilla extract.Combine flour, baking powder, and salt add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in pecans. Next, pour batter into a greased and floured 13 cup Bundt pan and bake for one hour and 20 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes remove cake from pan and let cool completely on wire rack. May drizzle with over lightly with a confectioner's sugar icing, if desired.
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havana pork tenderloin
Posted by FootsieBear at recipegoldmine.com April 29, 20011 pound pork tenderloin
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon chili powder
3 limes or 1/2 cup lime juice
2 tablespoons granulated sugar
1/4 cup chopped cilantro
1 teaspoon soy sauce
1 bunch spinach
4 orangesSlice tenderloin into medallions 12-inch thick. Heat olive oil in large, heavy skillet over medium-high heat. Add meat, garlic, oregano and chili powder.Flip meat over after it is well browned on first side, and allow to brown on the other, about 2 minutes per pound. Reduce heat to low.In a small bowl, stir together juice of three limes, sugar, cilantro and soy sauce. Add to meat in skillet and stir well. Remove from heat.On four plates, arrange spinach leaves. Peel the oranges and remove as much of the white pulp as possible.Slice oranges crosswise and arrange on top of the spinach. Spoon meat on top of greens and oranges. Drizzle remaining pan juices over all.Serves 4
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Posted by FootsieBear at recipegoldmine.com April 29, 20011 pound pork tenderloin
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon chili powder
3 limes or 1/2 cup lime juice
2 tablespoons granulated sugar
1/4 cup chopped cilantro
1 teaspoon soy sauce
1 bunch spinach
4 orangesSlice tenderloin into medallions 12-inch thick. Heat olive oil in large, heavy skillet over medium-high heat. Add meat, garlic, oregano and chili powder.Flip meat over after it is well browned on first side, and allow to brown on the other, about 2 minutes per pound. Reduce heat to low.In a small bowl, stir together juice of three limes, sugar, cilantro and soy sauce. Add to meat in skillet and stir well. Remove from heat.On four plates, arrange spinach leaves. Peel the oranges and remove as much of the white pulp as possible.Slice oranges crosswise and arrange on top of the spinach. Spoon meat on top of greens and oranges. Drizzle remaining pan juices over all.Serves 4
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caribbean chicken and rice
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
2 teaspoons salt
1 teaspoon dried oregano leaves
1/2 teaspoon ground coriander
1/4 teaspoon pepper
2 cups water
1 (16 ounce) can stewed tomatoes (with liquid)
1 medium onion, chopped
1 clove garlic, crushed
1 cup uncooked regular rice
1 (10 ounce) package frozen green peas
1 medium green bell pepper, chopped
1/2 cup cubed fully cooked smoked ham (about 2 ounces)
1/3 cup pitted small green olives
1 tablespoon capers
Grated Parmesan cheesePlace chicken in 12-inch skillet or Dutch oven. Sprinkle with salt, oregano, coriander and pepper. Add water, tomatoes, onion and garlic. Heat to boiling reduce heat. Cover and simmer 30 minutes.Stir rice into liquid. Cover and simmer until thickest pieces of chicken are done, about 20 minutes. Rinse frozen peas under running cold water to separate drain. Add peas, green pepper, ham, olives, capers and 1 tablespoon caper liquid to chicken. Cover and simmer 5 minutes.Serve with Parmesan cheese.Yields 8 servings.
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1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
2 teaspoons salt
1 teaspoon dried oregano leaves
1/2 teaspoon ground coriander
1/4 teaspoon pepper
2 cups water
1 (16 ounce) can stewed tomatoes (with liquid)
1 medium onion, chopped
1 clove garlic, crushed
1 cup uncooked regular rice
1 (10 ounce) package frozen green peas
1 medium green bell pepper, chopped
1/2 cup cubed fully cooked smoked ham (about 2 ounces)
1/3 cup pitted small green olives
1 tablespoon capers
Grated Parmesan cheesePlace chicken in 12-inch skillet or Dutch oven. Sprinkle with salt, oregano, coriander and pepper. Add water, tomatoes, onion and garlic. Heat to boiling reduce heat. Cover and simmer 30 minutes.Stir rice into liquid. Cover and simmer until thickest pieces of chicken are done, about 20 minutes. Rinse frozen peas under running cold water to separate drain. Add peas, green pepper, ham, olives, capers and 1 tablespoon caper liquid to chicken. Cover and simmer 5 minutes.Serve with Parmesan cheese.Yields 8 servings.
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caribbean pineapple pie
6 cups cut-up fresh pineapple (about 2 medium)
1 cup granulated sugar
2 tablespoons rum
Pastry
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon butter or margarine
8 ounces cream cheese, softenedPlace pineapple in large glass or plastic bowl. Stir in 1 cup sugar and the rum. Cover and refrigerate at least 4 hours.Prepare Pastry gather into ball. Divide into halves shape each half into flattened round on lightly floured cloth-covered board. Roll 1 round 2 inches larger than inverted 9-inch pie plate, with floured stockinet-covered rolling pin. Fold pastry into quarters unfold and ease into plate, pressing against bottom and side.Drain pineapple, reserving liquid. Spoon pineapple into pastry-lined pie plate. Mix 1/2 cup sugar, the flour, cinnamon and nutmeg in saucepan. Stir in 1/2 cup of the reserved liquid (reserving remaining liquid). Heat to boiling, stirring constantly. Boil and stir 1 minute. remove from heat stir in butter. Pour over pineapple. trim overhanging edge of pastry 1 inch from rim of plate.Roll other round of pastry cut circle into 1/2-inch strips. Place 6 strips across filling. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving lattice, folding back alternate strips each time cross-strip is added. Fold trimmed edge of lower crust over ends of strips seal and flute. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning remove foil during last 15 minutes of baking. Bake at 425 degrees F until crust is brown and filling is bubbly, 35 to 45 minutes.Gradually beat 1/4 cup plus 2 tablespoons reserved pineapple liquid into cream cheese until smooth and creamy. Serve with pie.Pastry
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 5 tablespoons cold waterMix flour and salt cut in shortening until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl, adding 1 to 2 teaspoons water if necessary.
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6 cups cut-up fresh pineapple (about 2 medium)
1 cup granulated sugar
2 tablespoons rum
Pastry
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon butter or margarine
8 ounces cream cheese, softenedPlace pineapple in large glass or plastic bowl. Stir in 1 cup sugar and the rum. Cover and refrigerate at least 4 hours.Prepare Pastry gather into ball. Divide into halves shape each half into flattened round on lightly floured cloth-covered board. Roll 1 round 2 inches larger than inverted 9-inch pie plate, with floured stockinet-covered rolling pin. Fold pastry into quarters unfold and ease into plate, pressing against bottom and side.Drain pineapple, reserving liquid. Spoon pineapple into pastry-lined pie plate. Mix 1/2 cup sugar, the flour, cinnamon and nutmeg in saucepan. Stir in 1/2 cup of the reserved liquid (reserving remaining liquid). Heat to boiling, stirring constantly. Boil and stir 1 minute. remove from heat stir in butter. Pour over pineapple. trim overhanging edge of pastry 1 inch from rim of plate.Roll other round of pastry cut circle into 1/2-inch strips. Place 6 strips across filling. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving lattice, folding back alternate strips each time cross-strip is added. Fold trimmed edge of lower crust over ends of strips seal and flute. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning remove foil during last 15 minutes of baking. Bake at 425 degrees F until crust is brown and filling is bubbly, 35 to 45 minutes.Gradually beat 1/4 cup plus 2 tablespoons reserved pineapple liquid into cream cheese until smooth and creamy. Serve with pie.Pastry
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 5 tablespoons cold waterMix flour and salt cut in shortening until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl, adding 1 to 2 teaspoons water if necessary.
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adobo
This sauce is basic to many Puerto Rican recipes. It appears on just about everything, either as a marinade or added as a seasoning. Try a little bit when cooking meat.5 cloves garlic
1 teaspoon dried oregano
2 tablespoons olive oil
1/2 cup wine vinegarPeel and mince garlic. Mix garlic, oregano, olive oil and wine vinegar together in a small jar. To use the adobo as a marinade for steak or other meats, allow the meat to marinate in it for 24 hours or so in the refrigerator.
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This sauce is basic to many Puerto Rican recipes. It appears on just about everything, either as a marinade or added as a seasoning. Try a little bit when cooking meat.5 cloves garlic
1 teaspoon dried oregano
2 tablespoons olive oil
1/2 cup wine vinegarPeel and mince garlic. Mix garlic, oregano, olive oil and wine vinegar together in a small jar. To use the adobo as a marinade for steak or other meats, allow the meat to marinate in it for 24 hours or so in the refrigerator.
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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.
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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.
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chicken in almond sauce
1 medium yellow onion, peeled and minced
2 large cloves garlic, minced
3 1/2 tablespoons olive oil
1/2 cup blanched almonds
1/3 cup unbleached all-purpose flour
1/8 teaspoon freshly ground black pepper
1 (3 1/2 to 4 pound) chicken, cut into pieces
3 large Roma tomatoes, diced
2 cups water
1 cinnamon stick
6 whole cloves
1/2 teaspoon salt, or to taste
2 medium eggs, lightly beaten
2 teaspoons freshly squeezed lime juice
2 tablespoons finely minced fresh parsley, for garnishSauté minced onions and garlic in 1 1/2 tablespoons of the olive oil in a large skillet over medium heat, stirring occasionally, until limp, about 6 minutes. Remove onions and garlic from the heat.Meanwhile, grind blanched almonds into a fine powder in an electric blender or food processor.Mix together flour and pepper in a shallow bowl. Rinse chicken pieces under cold running water, then pat dry with paper towels. Dredge chicken in the seasoned flour and shake off excess.Heat remaining 2 tablespoons of olive oil in a large pot over medium-high heat. Brown chicken thighs and legs on one side, about 5 minutes, and then turn them over and add the chicken breasts and wings. Continue to sauté all the chicken pieces until they are golden brown, about 6 minutes per side.Stir in reserved onions and garlic, ground almonds, tomatoes, water, cinnamon stick and cloves. Bring the chicken to a boil, covered. Lower the heat and simmer, covered, stirring occasionally until the chicken is tender, about 35 minutes. Transfer the chicken pieces to a warm ovenproof plate or baking dish, cover them loosely with aluminum foil, and keep warm in a low oven while you prepare the sauce.Skim the fat off the sauce. Bring the sauce to a boil over medium-high heat and cook it, stirring frequently with a spoon, until it has reduced to 1 1/2 cups in about 8 minutes. Season the sauce with salt and remove it from the heat. Remove the cinnamon stick and cloves from the sauce and discard.In a small bowl, quickly whisk together eggs and lime juice whisk the mixture into the sauce until well blended. The sauce should thicken instantly. Return the chicken pieces to the sauce and serve at once with steamed white rice. Garnish with minced parsley.
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1 medium yellow onion, peeled and minced
2 large cloves garlic, minced
3 1/2 tablespoons olive oil
1/2 cup blanched almonds
1/3 cup unbleached all-purpose flour
1/8 teaspoon freshly ground black pepper
1 (3 1/2 to 4 pound) chicken, cut into pieces
3 large Roma tomatoes, diced
2 cups water
1 cinnamon stick
6 whole cloves
1/2 teaspoon salt, or to taste
2 medium eggs, lightly beaten
2 teaspoons freshly squeezed lime juice
2 tablespoons finely minced fresh parsley, for garnishSauté minced onions and garlic in 1 1/2 tablespoons of the olive oil in a large skillet over medium heat, stirring occasionally, until limp, about 6 minutes. Remove onions and garlic from the heat.Meanwhile, grind blanched almonds into a fine powder in an electric blender or food processor.Mix together flour and pepper in a shallow bowl. Rinse chicken pieces under cold running water, then pat dry with paper towels. Dredge chicken in the seasoned flour and shake off excess.Heat remaining 2 tablespoons of olive oil in a large pot over medium-high heat. Brown chicken thighs and legs on one side, about 5 minutes, and then turn them over and add the chicken breasts and wings. Continue to sauté all the chicken pieces until they are golden brown, about 6 minutes per side.Stir in reserved onions and garlic, ground almonds, tomatoes, water, cinnamon stick and cloves. Bring the chicken to a boil, covered. Lower the heat and simmer, covered, stirring occasionally until the chicken is tender, about 35 minutes. Transfer the chicken pieces to a warm ovenproof plate or baking dish, cover them loosely with aluminum foil, and keep warm in a low oven while you prepare the sauce.Skim the fat off the sauce. Bring the sauce to a boil over medium-high heat and cook it, stirring frequently with a spoon, until it has reduced to 1 1/2 cups in about 8 minutes. Season the sauce with salt and remove it from the heat. Remove the cinnamon stick and cloves from the sauce and discard.In a small bowl, quickly whisk together eggs and lime juice whisk the mixture into the sauce until well blended. The sauce should thicken instantly. Return the chicken pieces to the sauce and serve at once with steamed white rice. Garnish with minced parsley.
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coconut bread pudding
1 (13 1/2 ounce) can unsweetened coconut milk
2 cups milk
1/2 cup half-and-half
1 (1 pound) loaf French bread, cut into 1 -inch cubes
(do not remove crusts)
3 large eggs
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup plus 2 tablespoons firmly packed sweetened coconut flakes
1/3 cup golden raisins
1 tablespoon butter
3 or 4 ripe mangos, peeled and sliced (optional)Mix together coconut milk, milk and half-and-half in a large mixing bowl. Fold the bread into the liquid, making certain all the cubes are moistened. Allow the bread to soak while you beat together the eggs, sugar and vanilla extract in a small mixing bowl. Add egg mixture to the soaked bread. Stir in 1/2 cup of the coconut flakes and the raisins.Grease a 13 x 9-inch baking pan with 1 tablespoon butter. Spoon the batter into the pan and sprinkle the remaining 2 tablespoons coconut flakes on top. Bake on the upper rack of a preheated 350 degrees F oven until the bread pudding has set and is golden brown on top, about 45 minutes.Cut the bread pudding into squares and serve hot, warm, or chilled, on its own or with mango slices.
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1 (13 1/2 ounce) can unsweetened coconut milk
2 cups milk
1/2 cup half-and-half
1 (1 pound) loaf French bread, cut into 1 -inch cubes
(do not remove crusts)
3 large eggs
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup plus 2 tablespoons firmly packed sweetened coconut flakes
1/3 cup golden raisins
1 tablespoon butter
3 or 4 ripe mangos, peeled and sliced (optional)Mix together coconut milk, milk and half-and-half in a large mixing bowl. Fold the bread into the liquid, making certain all the cubes are moistened. Allow the bread to soak while you beat together the eggs, sugar and vanilla extract in a small mixing bowl. Add egg mixture to the soaked bread. Stir in 1/2 cup of the coconut flakes and the raisins.Grease a 13 x 9-inch baking pan with 1 tablespoon butter. Spoon the batter into the pan and sprinkle the remaining 2 tablespoons coconut flakes on top. Bake on the upper rack of a preheated 350 degrees F oven until the bread pudding has set and is golden brown on top, about 45 minutes.Cut the bread pudding into squares and serve hot, warm, or chilled, on its own or with mango slices.
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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.
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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.
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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.
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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.
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