Taste the world right in your kitchen with Caribbean recipes
baked stuffed papayas
1 pound ground beef
1 medium onion, chopped
1 clove garlic, minced
1 (16 ounce) can whole tomatoes, drained
1 jalapeño pepper, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 (12 ounce) papayas
2 tablespoons grated Parmesan cheeseCook and stir beef, onion and garlic in 10-inch skillet over medium heat until beef is light brown drain. Stir in tomatoes, jalapeño pepper, salt and pepper break up tomatoes with fork. Heat to boiling reduce heat. Simmer uncovered until most of the liquid is evaporated, about 10 minutes.Cut papayas lengthwise into halves remove seeds. Place about 1/3 cup beef mixture in each papaya half sprinkle with cheese. Arrange in shallow roasting pan. Pour very hot water into pan to within 1 inch of tops of papaya halves. Bake uncovered at 350 degrees F until papayas are very tender and hot, about 30 minutes.
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1 pound ground beef
1 medium onion, chopped
1 clove garlic, minced
1 (16 ounce) can whole tomatoes, drained
1 jalapeño pepper, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 (12 ounce) papayas
2 tablespoons grated Parmesan cheeseCook and stir beef, onion and garlic in 10-inch skillet over medium heat until beef is light brown drain. Stir in tomatoes, jalapeño pepper, salt and pepper break up tomatoes with fork. Heat to boiling reduce heat. Simmer uncovered until most of the liquid is evaporated, about 10 minutes.Cut papayas lengthwise into halves remove seeds. Place about 1/3 cup beef mixture in each papaya half sprinkle with cheese. Arrange in shallow roasting pan. Pour very hot water into pan to within 1 inch of tops of papaya halves. Bake uncovered at 350 degrees F until papayas are very tender and hot, about 30 minutes.
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marinated shrimp salad
4 cup water
1 tablespoon salt
1 pound raw shrimp, shelled, de-veined
1 cup vegetable oil
1/3 cup lime juice
2 tablespoons minced parsley
1/2 teaspoon salt
4 scallions (with tops), thinly sliced
2 medium tomatoes, seeded and chopped
2 cloves garlic, chopped
8 to 10 drops aromatic bitters
Dash of crushed red pepper
1 avocado, peeled and chopped
Lettuce leaves
Lime wedgesHeat water to boiling in 3-quart saucepan. Add 1 tablespoon salt and the shrimp. Cover and heat to boiling reduce heat. Simmer until shrimp is pink, about 3 minutes drain.Mix oil, lime juice, parsley, 1/2 teaspoon salt, scallions, tomatoes, garlic, bitters and red pepper in large bowl stir in shrimp. Cover and refrigerate at least 6 hours.Just before serving, gently stir in avocado. Spoon shrimp mixture onto lettuce-lined plates with slotted spoon. Garnish with lime wedges. Serve with remaining marinade if desired.Yields 4 servings.
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4 cup water
1 tablespoon salt
1 pound raw shrimp, shelled, de-veined
1 cup vegetable oil
1/3 cup lime juice
2 tablespoons minced parsley
1/2 teaspoon salt
4 scallions (with tops), thinly sliced
2 medium tomatoes, seeded and chopped
2 cloves garlic, chopped
8 to 10 drops aromatic bitters
Dash of crushed red pepper
1 avocado, peeled and chopped
Lettuce leaves
Lime wedgesHeat water to boiling in 3-quart saucepan. Add 1 tablespoon salt and the shrimp. Cover and heat to boiling reduce heat. Simmer until shrimp is pink, about 3 minutes drain.Mix oil, lime juice, parsley, 1/2 teaspoon salt, scallions, tomatoes, garlic, bitters and red pepper in large bowl stir in shrimp. Cover and refrigerate at least 6 hours.Just before serving, gently stir in avocado. Spoon shrimp mixture onto lettuce-lined plates with slotted spoon. Garnish with lime wedges. Serve with remaining marinade if desired.Yields 4 servings.
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masitas de cerdo
These chunks of pork are traditionally made with pork shoulder and are fried. They are similar to carnitas, the braised pork cubes found on Mexican menus.1 1/2 pounds boneless pork loin, cut into 1-inch cubes
6 garlic cloves, crushed
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dry oregano
1/2 cup sour orange juice (or use 1/4 cup orange
juice and 1/4 cup lime juice
1/4 cup olive oilPlace pork cubes in a self-sealing plastic bag mix together remaining ingredients and pour over pork cubes seal bag and refrigerate overnight.Remove pork from marinade, discarding marinade, and place pork cubes in a shallow baking pan. Roast at 350 degrees F for 25 to 30 minutes, until pork is tender. Remove to serving platter and serve hot.Serves 6.
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These chunks of pork are traditionally made with pork shoulder and are fried. They are similar to carnitas, the braised pork cubes found on Mexican menus.1 1/2 pounds boneless pork loin, cut into 1-inch cubes
6 garlic cloves, crushed
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dry oregano
1/2 cup sour orange juice (or use 1/4 cup orange
juice and 1/4 cup lime juice
1/4 cup olive oilPlace pork cubes in a self-sealing plastic bag mix together remaining ingredients and pour over pork cubes seal bag and refrigerate overnight.Remove pork from marinade, discarding marinade, and place pork cubes in a shallow baking pan. Roast at 350 degrees F for 25 to 30 minutes, until pork is tender. Remove to serving platter and serve hot.Serves 6.
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mojito
This is a favorite in Cuba. Ernest Hemingway was particularly fond of it.Juice of 1/2 lime
1 teaspoon granulated sugar
2 or 3 fresh mint leaves and 1 sprig mint, for garnish
Crushed ice
1 1/2 ounces white rum
Club sodaStir lime juice and sugar in a tall drink glass until the sugar dissolves. Add the mint leaves, crushed ice and rum, then stir. Top off the drink with club soda. Stir again, then garnish with the sprig of mint and serve.Serves 1.
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This is a favorite in Cuba. Ernest Hemingway was particularly fond of it.Juice of 1/2 lime
1 teaspoon granulated sugar
2 or 3 fresh mint leaves and 1 sprig mint, for garnish
Crushed ice
1 1/2 ounces white rum
Club sodaStir lime juice and sugar in a tall drink glass until the sugar dissolves. Add the mint leaves, crushed ice and rum, then stir. Top off the drink with club soda. Stir again, then garnish with the sprig of mint and serve.Serves 1.
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pork with rice and olives
1 1/2 pounds boneless pork shoulder
1/4 cup vinegar
1 medium onion, chopped
2 cloves garlic, chopped
1/8 to 1/4 teaspoon crushed red pepper
3 slices bacon
2 cups boiling water
1 cup uncooked regular rice
1/4 cup sliced pimento-stuffed olives
2 tablespoons minced parsley
1 1/2 teaspoons saltTrim fat from pork cut pork into 3/4-inch cubes. Mix pork, vinegar, onion, garlic and red pepper in non-reactive bowl. Cover and refrigerate, stirring occasionally, at least 6 hours.Fry bacon until crisp drain. Remove pork from marinade, reserving marinade. Cook and stir pork in bacon fat until all liquid has evaporated and pork is brown on all sides drain. Mix pork, reserved marinade, bacon and remaining ingredients in ungreased 2-quart casserole. Cover and bake at 350 degrees F until liquid is absorbed, 25 to 30 minutes.Yields 4 servings.
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1 1/2 pounds boneless pork shoulder
1/4 cup vinegar
1 medium onion, chopped
2 cloves garlic, chopped
1/8 to 1/4 teaspoon crushed red pepper
3 slices bacon
2 cups boiling water
1 cup uncooked regular rice
1/4 cup sliced pimento-stuffed olives
2 tablespoons minced parsley
1 1/2 teaspoons saltTrim fat from pork cut pork into 3/4-inch cubes. Mix pork, vinegar, onion, garlic and red pepper in non-reactive bowl. Cover and refrigerate, stirring occasionally, at least 6 hours.Fry bacon until crisp drain. Remove pork from marinade, reserving marinade. Cook and stir pork in bacon fat until all liquid has evaporated and pork is brown on all sides drain. Mix pork, reserved marinade, bacon and remaining ingredients in ungreased 2-quart casserole. Cover and bake at 350 degrees F until liquid is absorbed, 25 to 30 minutes.Yields 4 servings.
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puerto rican pork roast
1 (4 1/2 to 5 pound) bone-in pork shoulder roast
12 medium cloves garlic, peeled and left whole
1 tablespoon dried powdered oregano
1 teaspoon salt, or to taste
1/2 teaspoon freshly-ground black pepper, or to taste
1/4 cup distilled white vinegar or freshly-squeezed lime juice
2 tablespoons olive oilRinse pork shoulder under cold running water. Pat it dry with paper towels. Cut shallow slits with a small sharp knife all over the pork shoulder.Make an adobo, a garlic-spice rub. Purée the garlic with the oregano, salt, black pepper and vinegar or lime juice in a food processor or electric blender. Pour in the olive oil and blend well. You can also make the adobo the old-fashioned way by crushing the garlic, oregano and slat and pepper with a mortar and pestle, and then combining the crushed garlic mixture and the vinegar and oil.Place pork in a shallow roasting pan, then pour the adobo over it. Rub the adobo into the pork with your fingers, forcing it into the slits. Cover the pork with plastic wrap and marinate it in the refrigerator overnight.Roast the pork at 350 degrees F, basting regularly with pan juices, until tender, about 2 1/2 to 3 hours. Remove the pork from the pan to a carving board and let it rest for 10 minutes before slicing.Serve the pork hot or warm, with accompaniments of your choice.
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1 (4 1/2 to 5 pound) bone-in pork shoulder roast
12 medium cloves garlic, peeled and left whole
1 tablespoon dried powdered oregano
1 teaspoon salt, or to taste
1/2 teaspoon freshly-ground black pepper, or to taste
1/4 cup distilled white vinegar or freshly-squeezed lime juice
2 tablespoons olive oilRinse pork shoulder under cold running water. Pat it dry with paper towels. Cut shallow slits with a small sharp knife all over the pork shoulder.Make an adobo, a garlic-spice rub. Purée the garlic with the oregano, salt, black pepper and vinegar or lime juice in a food processor or electric blender. Pour in the olive oil and blend well. You can also make the adobo the old-fashioned way by crushing the garlic, oregano and slat and pepper with a mortar and pestle, and then combining the crushed garlic mixture and the vinegar and oil.Place pork in a shallow roasting pan, then pour the adobo over it. Rub the adobo into the pork with your fingers, forcing it into the slits. Cover the pork with plastic wrap and marinate it in the refrigerator overnight.Roast the pork at 350 degrees F, basting regularly with pan juices, until tender, about 2 1/2 to 3 hours. Remove the pork from the pan to a carving board and let it rest for 10 minutes before slicing.Serve the pork hot or warm, with accompaniments of your choice.
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rice and pigeon peas
This is the national rice and bean dish of Puerto Rico.3 tablespoons olive oil
1 large yellow onion, diced
3 large cloves garlic, minced
1 medium green bell pepper, seeded, de-ribbed and diced
1/2 cup canned tomato sauce
1/2 cup pimiento-stuffed olives, drained
5 cups cold water
1 (16 ounce) can pigeon peas, drained
2 1/2 cups long-grain rice
1 tablespoon capers, drained
1 teaspoon dried powdered oregano
1 tablespoon finely minced fresh parsley
1 tablespoon finely minced fresh basil
1 vial saffron threads or 1/4 teaspoon turmeric
Salt, to taste
Freshly-ground black pepper, to taste
1 medium red bell pepper, diced (for garnish)Heat the olive oil over medium-high heat in a large pot. Sauté onions, garlic and green bell pepper, stirring occasionally, for 5 minutes.Stir in the tomato sauce, olives, capers, oregano, parsley, basil, saffron threads or turmeric, salt and pepper then add water and pigeon peas. Increase the heat to high. Add the rice, stir once, and bring it to a boil. Cover and boil, without stirring, until most of the water has been absorbed, about 10 minutes.Reduce the heat to low. Stir the rice once from the bottom to the top cover, and cook for approximately 20 minutes more. Test the rice for doneness. If it is not tender, add a little more water and cook it, covered, for 5 minutes more.Spoon the rice into a serving dish, garnish with red bell pepper, and serve at once.Serves 12 as a side dish or 6 as a main dish.
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This is the national rice and bean dish of Puerto Rico.3 tablespoons olive oil
1 large yellow onion, diced
3 large cloves garlic, minced
1 medium green bell pepper, seeded, de-ribbed and diced
1/2 cup canned tomato sauce
1/2 cup pimiento-stuffed olives, drained
5 cups cold water
1 (16 ounce) can pigeon peas, drained
2 1/2 cups long-grain rice
1 tablespoon capers, drained
1 teaspoon dried powdered oregano
1 tablespoon finely minced fresh parsley
1 tablespoon finely minced fresh basil
1 vial saffron threads or 1/4 teaspoon turmeric
Salt, to taste
Freshly-ground black pepper, to taste
1 medium red bell pepper, diced (for garnish)Heat the olive oil over medium-high heat in a large pot. Sauté onions, garlic and green bell pepper, stirring occasionally, for 5 minutes.Stir in the tomato sauce, olives, capers, oregano, parsley, basil, saffron threads or turmeric, salt and pepper then add water and pigeon peas. Increase the heat to high. Add the rice, stir once, and bring it to a boil. Cover and boil, without stirring, until most of the water has been absorbed, about 10 minutes.Reduce the heat to low. Stir the rice once from the bottom to the top cover, and cook for approximately 20 minutes more. Test the rice for doneness. If it is not tender, add a little more water and cook it, covered, for 5 minutes more.Spoon the rice into a serving dish, garnish with red bell pepper, and serve at once.Serves 12 as a side dish or 6 as a main dish.
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roast pork a la criolla
Criolla (also known as Creole throughout Latin America) refers to the first generation born in a new country. This dish was probably fixed by the first generation of Spanish born in Puerto Rico, using oregano which was brought to the islands from the Mediterranean. This pork roast is traditionally made with fresh ham.1 (3 pound) boneless pork single loin
roast or boneless fresh ham roast
(inside round), netted or tied
1 tablespoon freshly ground black pepper
6 garlic cloves, crushed
1 teaspoon oregano
1 1/2 tablespoons olive oil
1 1/2 tablespoons vinegar
1 tablespoon saltIn a small bowl, mix together all seasonings, then rub this mixture on all surfaces of the pork roast. Place roast in shallow pan and roast at 350 degrees F for 1 to 1 1/2 hours or until meat thermometer inserted reads 160 degrees F. Remove roast from oven let rest 5 to 10 minutes before slicing to serve.Serves 8.NOTE: Use leftovers for Cuban Sandwiches.
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Criolla (also known as Creole throughout Latin America) refers to the first generation born in a new country. This dish was probably fixed by the first generation of Spanish born in Puerto Rico, using oregano which was brought to the islands from the Mediterranean. This pork roast is traditionally made with fresh ham.1 (3 pound) boneless pork single loin
roast or boneless fresh ham roast
(inside round), netted or tied
1 tablespoon freshly ground black pepper
6 garlic cloves, crushed
1 teaspoon oregano
1 1/2 tablespoons olive oil
1 1/2 tablespoons vinegar
1 tablespoon saltIn a small bowl, mix together all seasonings, then rub this mixture on all surfaces of the pork roast. Place roast in shallow pan and roast at 350 degrees F for 1 to 1 1/2 hours or until meat thermometer inserted reads 160 degrees F. Remove roast from oven let rest 5 to 10 minutes before slicing to serve.Serves 8.NOTE: Use leftovers for Cuban Sandwiches.
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shrimp curry, caribbean style
1 medium onion, chopped
2 tablespoons butter or margarine
4 medium tomatoes, chopped, or 2 (16 ounce) cans
tomatoes, drained and chopped
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
2 cups cleaned cooked shrimp
Hot cooked rice
ChutneyCook and stir onion in butter in 10-inch skillet until tender, about 3 minutes. Add tomatoes, salt, coriander, turmeric, ginger, cumin and red pepper. Heat to boiling reduce heat. Cover and simmer 15 minutes. Stir in shrimp heat until shrimp are hot, 3 to 5 minutes.Serve with rice and chutney.
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1 medium onion, chopped
2 tablespoons butter or margarine
4 medium tomatoes, chopped, or 2 (16 ounce) cans
tomatoes, drained and chopped
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
2 cups cleaned cooked shrimp
Hot cooked rice
ChutneyCook and stir onion in butter in 10-inch skillet until tender, about 3 minutes. Add tomatoes, salt, coriander, turmeric, ginger, cumin and red pepper. Heat to boiling reduce heat. Cover and simmer 15 minutes. Stir in shrimp heat until shrimp are hot, 3 to 5 minutes.Serve with rice and chutney.
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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.
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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.
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