Recipezaar: Central American recipes

Watermelon Berry Lemonade

Wed, 10 Jun 2009 02:34:36 -0400

Wonderful for summer! Watermelon, strawberries, lemonade=Yum! Cook time is chill time. Adapted from BH&G magazine. -- posted by Sharon123

Pineapple-Banana Protein Blaster

Thu, 11 Jun 2009 01:53:18 -0400

Based on a recipe by Michael F. Roizen, M.D., and Mehmet C. Oz, M.D., from their book, You on a Diet. I'm a huge fan of this book! And soon to be shrinking in size! :) -- posted by mersaydees

Jerk Pork

Fri, 12 Jun 2009 12:32:24 -0400

Recipe source: Shopper's newsletter -- posted by ellie_

Plantain Pancakes With Rum Sauce

Fri, 12 Jun 2009 15:16:34 -0400

This is one of my husband's recipes. You can use a banana instead of a plantain but bananas tend to be smaller than plantains so use a very large banana or 2 small bananas. ***The directions have been written by my husband, if you have any questions I will do my best to answer them. -- posted by Queen Dana

Cheesy Cabbage Heads

Tue, 16 Jun 2009 01:25:06 -0400

My dad made these when I was a kid and now it is a staple at every family barbecue. My DH has turned it into his 'pet recipe' and I must say, it is DElicious! The times are approximate because we always cook it on the grill although it can be done in the oven and they vary depending on the size of cabbage you use. Also you may not need all of the butter and probably only half of the cheese, but we always make at least two heads. -- posted by 2SpiceItUp

Cuban Green Salad With Avocados

Thu, 18 Jun 2009 14:08:22 -0400

From Chow recipes A green salad with black beans, caramelized onions, avocados, and lime vinaigrette.a great side salad for anything from roasted chicken to grilled fish. -- posted by Boo Chef in West Texas

Baked Macaroni & Cheese

Thu, 18 Jun 2009 14:15:58 -0400

Here's a classic mac & cheese recipe given to me by my (would-have-been) mother-in-law many years ago. It has become a family favorite, and I get asked to make it nearly every Thanksgiving and Christmas. It makes enough to feed a small army! It's best to use block cheese and grate it yourself, to get the best cheese flavor. Leftovers can be easily cut into squares, wrapped with wax paper and frozen. Then just take one out and nuke it for a great side to go with a sandwich. -- posted by Chef #1299589

Easy Fried Plantains Slices

Mon, 22 Jun 2009 12:29:23 -0400

So easy, that even the most novice cook can make this. And it is delicious! It is a typical delicasy in Southern Mexico, Central America and the Carribean. It is best to choose plantains (not bananas) that are yellow with black spots (as shown in the picture), as these will be sweet and tender and will fry even more delicious! Enjoy by itself with sour cream or as a side dish (as shown in the picture). -- posted by Chef Sarita in Austin Texas

Quick 'n Easy Beef Gyros

Tue, 23 Jun 2009 11:22:27 -0400

.. -- posted by Chef #1298498

Jamican Jerk Chicken

Tue, 23 Jun 2009 11:46:21 -0400

From "Help! My apartment has a kitchen" -- posted by Chef #1298498

Minted Mango and Jicama Salad

Tue, 23 Jun 2009 11:52:04 -0400

Oxmoor House, APRIL 2009 -- posted by dicentra

Original Jamaican Jerk Chicken

Tue, 23 Jun 2009 11:53:57 -0400

YUM....spicy...what is not to love?!! Note: The marinade should ideally be done for overnight...cook chicken to juices run clear. -- posted by Lazy Chef 2

Caribbean Prawn and Sweet Potatoes in Coconut Sauce

Wed, 24 Jun 2009 11:17:12 -0400

This recipe makes delicious use of the 'so good for you' sweet potato. Yams are a white version of sweet potato and can be used equally well. Try serving this with steamed rice, mixed with cooked peas ad sweetcorn. Taken from "Hot And Spicy Cooking": Colour Library -- posted by Karen Elizabeth

Cuban Black Bean Patties With Pineapple Rice

Wed, 24 Jun 2009 15:36:09 -0400

Cooking Light, MARCH 2007 -- posted by dicentra

Jamerican Ribs

Fri, 26 Jun 2009 03:39:46 -0400

This recipe is a mixture of the carribean flavor and america -- posted by Chef #1306624

Jerk Pork Cheeseburgers With Green Apple Slaw

Fri, 26 Jun 2009 03:49:41 -0400

Oh Rachel Ray you've done it again! If you want to convince a guy that you're a good cook, make or describe this. I have. :D Jamaican spiced pork burgers with applewood smoked bacon, smoked cheddar, and green apple slaw. Excuse me while i wipe the drool off my face... You could also do six burgers from this recipe. I would split it up... -- posted by College Girl

Chili's Grilled Caribbean Chicken Salad (Copycat)

Sun, 28 Jun 2009 13:23:08 -0400

This is a copycat recipe I got for one of my favorite salads at Chili's. I haven't tried it yet but plan to soon! -- posted by Krista Roes

Coconut Custard

Sun, 28 Jun 2009 17:35:26 -0400

Tembleque. Cooking Light, SEPTEMBER 2004 -- posted by dicentra

Walnut Taco Wraps With Cashew Cheese

Fri, 03 Jul 2009 02:45:52 -0400

Tacos filled with a delicious, rich "cheeze" made of cashews and cilantro, topped with crumbled nut "meat"! The cheeze keeps for 3-4 days in the fridge and the nut meat for up to a week. You may also scoop the cashew mixture on top of a salad, or serve as a dip with sliced carrots and cucumbers! The walnut mix is also good sprinkled over salad or soup! Great raw food! Adapted from Delicious Living magazine. -- posted by Sharon123

Caribbean-Style Rice and Beans

Sat, 04 Jul 2009 14:36:24 -0400

Almost every ethnicity includes a rice-and-beans dish as part of its cooking tradition. In Jamaica and throughout much of the Caribbean, the favored dish is known as "rice and peas," and is remarkable for its use of savory spices and coconut milk. -- posted by Tony Spataro

Rice With Pigeon Peas - Arroz Con Gandules

Mon, 06 Jul 2009 15:23:29 -0400

This is one of my favorite Puerto Rican rice recipe. I love pigeon peas. You can find sazon and pigeon peas in the hispanic section of the grocery store. Pigeon Peas are Puerto Rico's national dish. This recipe is from About.com. -- posted by 1PugMom2

Island Chicken

Mon, 06 Jul 2009 16:22:03 -0400

I saw this on an episode of Sandra Lee- Very easy and delicious!! -- posted by SarahBelle9475

Shrimp Bites Wrapped in Greens

Tue, 07 Jul 2009 11:07:02 -0400

Isabel Cruz's Spicy "Shoestring" Party Menu for a Sultry Late-Summer Night - CBS Morning Show, 09/01/2007. The San Diego-based chef likes to marry the tastes of Latin American cooking she grew up with to the Pacific Rim tastes she's come to know as a Californian. But most of all, Cruz likes to keep her cooking clean, fresh, flavorful and healthy - she likes to go for flavors that pop and offer contrast to one another. She has 5 restaurants on the West Coast, from Portland, Ore. down to San Diego, Ca:). She has also published a cookbook "Isabel's Cantina."Growing-up, Isabel's friends were Puerto Rican, Cuban, Peruvian, and she also spent time with her Asian friends learning Japanese, Chinese and Korean cuisine. Thus, was born her fusion of different flavors. "This is a Thai appetizer of shrimp wrapped with coconut, peanuts, and chiles in a leaf. She likes to use raw collard greens as wrappers for these spicy little snacks, which she drizzles with a little guava sauce to complete the hot-sweet Thai flavors while also bringing these bites further into the Latin realm. Prepare these ingredients in advance, and then assemble these at the last minute." She was given a $60 budget to create a dinner menu for 6 people - thus: Chef on a Shoesting. -- posted by Manami

Jerk Pork Loin

Thu, 09 Jul 2009 17:04:43 -0400

Prep time does not include marinating time (4-24hrs) Eating Well Magazine - May/June 2009 -- posted by TattooedMamaof2

Becky's Tropical Hot Buttered Rum Sauce

Fri, 10 Jul 2009 06:27:29 -0400

This sauce is fantastic, if I do say so myself! Try it over pancakes, waffles, sliced bananas, puddings, or ice-cream. It's good over just about anything--YUM!!! -- posted by BecR

Deviled Egg Stuffed Avocados!

Fri, 10 Jul 2009 12:18:01 -0400

I wish I'd thought of this! This really works! The original recipe has it on a bed of red cabbage slaw, making a strong citrus component. I have posted this too, but feel free to just do the stuffed avocado. Adapted from License to Grill by ChrisSchlesinger and John Willoughby. -- posted by Sharon123

Tropical Twister Smoothies

Mon, 13 Jul 2009 15:11:13 -0400

A great tasting family breakfast smoothie that is also good for you; add the rum for an adult version, if you like. You can sub strawberries for the mango and papaya to make strawberry pineapple banana smoothies. Yum..... -- posted by BecR

Mango Sorbet

Mon, 13 Jul 2009 15:53:41 -0400

A delicious tropical fruit flavored ice that you can serve for desert or cool off with on a hot summer day. From Caribbean Cooking Recipe. -- posted by 1PugMom2

Stuffed Potato Balls ( Papas Rellenas )

Mon, 13 Jul 2009 17:18:34 -0400

Puerto Rican Stuffed Potato Balls are great as a snack or appetizer or make them large for nice side dish. Another great recipe from About Latin Caribbean Food. -- posted by 1PugMom2

Alcapurrias

Thu, 16 Jul 2009 15:44:38 -0400

Alcapurrias are gound beef filled, fried fritters made from a mixture of grated yautía (taro root) and green bananas. Vendors sell alcapurrias at street side stands and grills throught the Caribbean islands. Change it up by using ground chicken, turkey or pork. For a luxury version stuff the alcapurrias with cuban picadillo. Use food processor to grate the yautía and green bananas. Recipe from Latin Caribbean Food Newsletter by Hector Rodriguez. -- posted by 1PugMom2

Bread Pudding (Pudin De Pan)

Thu, 16 Jul 2009 15:44:42 -0400

This is the Caribbean version of bread pudding. Recipe from Hector Rodriguez Newsletter. -- posted by 1PugMom2

Pork Tamales in Banana Leaves (Tamales Con Puerco)

Fri, 17 Jul 2009 13:02:18 -0400

Received this in email - reminds me of tamales a Honduran friend described. Since the banana plants are up & growing like crazy now I thought this is the right time to give this recipe a whirl. Given the time involved to make I plan to double recipe & freeze a lot of tamales. Received in email from gourmet-recipes-from-around-the-world. Thanks Lavender! Lavender noted - Aluminum foil may be substituted for banana leaves. -- posted by Buster's friend

Ensalada Taracita

Tue, 21 Jul 2009 12:50:11 -0400

Spicy and sassy, this Tex-Mex influenced salad tastes alive and looks alluring. The idea begins with a common go-to salsa salad, but my improvisations make it one of a kind. Have fun with flavors as you add and subtract your own favorite fruits, veggies, and dressings. I don't use a dressing as the fruit juice and pico de gallo usually add plenty of flavorful moisture. A mango vinaigrette would be nice though. -- posted by taradelyce85

Bahama Shrimp Skewers

Tue, 21 Jul 2009 13:20:08 -0400

Rum, shrimps, pineapple...Just a few of the great flavors in this dish that remind you of a relaxing Summer vacation in the Islands :) I often adjust one of my recipes ( Recipe #367464 ) that I posted a while ago. But since it doesn't really resemble the original anymore I thought I'd post it as a seperate recipe. I never really measure when I cook, so these measurements are only estimates. You have to adjust the amounts depending on how spicy or sweet you like your shrimps. I get the best results using fresh ginger and lime juice but bottled works too. (Cook time includes marinating time) The perfect side dish would be Recipe #382390 -- posted by *Bellinda*

Sofrito

Tue, 21 Jul 2009 13:22:41 -0400

This is a staple in just about any Cuban dish. It's as common in Cuban cuisine as ginger is to Asian and tomatoes are in Italian. It can be used to enhance a sauce or marinade or to saute prior to cooking a meat dish. Extremely simple and versitile -- posted by Chef Jayeff

Tropical Rice

Tue, 21 Jul 2009 15:44:55 -0400

This rice has such sweet and comforting aroma. Coconut, pineapple...you'll love it. I was looking for a rice dish to go with my Recipe #382313 and this is what I found on the net. To add an extra layer of flavor you could substitute some of the chicken broth with lime juice or orange juice and to make it spicy add a minced scotch bonnet pepper. -- posted by *Bellinda*

Jamaicanned Sweet Potatoes and Corn Bake

Sat, 25 Jul 2009 02:55:20 -0400

This is an easy Jamaican-inspired side dish made with canned veggies (hence the name). It goes well with any savory meat dish, but especially well with a sweet and spicy Jamaican meatloaf. -- posted by CookETC

Nutmeg Pancakes - Laluna, Grenada

Mon, 27 Jul 2009 18:10:24 -0400

Published in Bon Appetit, November 2007. Freshly grated nutmeg is extra-fragrant. If using bottled ground nutmeg, add a pinch more. -- posted by swissms

Island Style Rice and Beans

Tue, 28 Jul 2009 17:17:07 -0400

I found this on a OAMC website, which credits Healthy Meals in Minutes for this recipe. This was pretty easy, and nummy. This could also probably be made in a rice cooker (especially after thawing a frozen batch). I did the stovetop cooking for my two batches separately, since I was baking one batch for dinner and freezing the second. This worked out well for me. -- posted by CraftScout

Jamaican Curry Shrimp

Wed, 29 Jul 2009 02:19:08 -0400

From "Lucinda's Authentic Jamaican Kitchen" published 2006 I just made this to rave reviews. I did not add extra water and used frozen shrimp. Serve with Kuchella a green mango pickle or a mango chutney. -- posted by No Wheat For Me

Mango Habanero Pork Tenderloin With Cuban Guacamole

Mon, 03 Aug 2009 11:38:13 -0400

A Robin Miller recipe -- posted by Brookelynne26

Easy Sandies Blueberry Yum-Yums

Mon, 03 Aug 2009 11:49:14 -0400

The best little party dessert!! -- posted by lilmissluv2cook1

Mango Raita

Tue, 04 Aug 2009 12:50:42 -0400

This interesting variation on Raita is from Barbados and is taken from a cookbook published by the Canadian Women's Club of Barbados. -- posted by Dan-Amer #1

Papaya Sorbet from Barbados

Tue, 04 Aug 2009 12:50:46 -0400

This interesting recipe is taken from a cookbook published by the Canadian Women's Club of Barbados. Cooking time is freezing time. -- posted by Dan-Amer #1

Papaya & Avocado Chicken Salad from Barbados

Tue, 04 Aug 2009 12:50:53 -0400

This recipe is taken from a cookbook published by the Canadian Women's Club of Barbados. -- posted by Dan-Amer #1

Bombay Cheese Appetizer

Tue, 04 Aug 2009 12:50:59 -0400

This recipe is taken from a cookbook published by the Canadian Women's Club of Barbados. I have increased the curry powder by 1/2 tsp. Cooking time is refrigeration time. -- posted by Dan-Amer #1

Planter's Punch from Barbados

Tue, 04 Aug 2009 12:51:05 -0400

This recipe is taken from a cookbook published by the Canadian Women's Club of Barbados. -- posted by Dan-Amer #1

Coca Cola & Ketchup Chicken from Barbados

Tue, 04 Aug 2009 12:51:23 -0400

This recipe is from Barbados and the submitter to the Canadian Women's Club of Barbados says it is absolutely delicious. It certainly is easy enough for even non-cooks to prepare. -- posted by Dan-Amer #1

Scalloped Cheese Breadfruit

Thu, 06 Aug 2009 11:25:58 -0400

This is taken from a cookbook from Barbados. My old friend FBC has turned his nose up at this cookbook, even though he has never seen a copy, probably because it has not been approved by the food gurus of NYCity. Of course he lives in that culinary mecca, W. Lafayette, IN, so who am I to question his taste? He is missing out on recipes like this. You can also add a layer of cooked bacon slices if you wish. -- posted by Dan-Amer #1

West Indian Bay Sauce

Thu, 06 Aug 2009 11:52:16 -0400

This recipe is from Barbados and is a traditional accompaniment for crisp okra, and other vegetables. May be served hot or cold. -- posted by Dan-Amer #1

Jerk-Spiced Shrimp

Sun, 09 Aug 2009 20:54:29 -0400

Hot & tasty! Wonderful! Cooking Light Magazine, August 2009 edition. -- posted by Manami

Apricot and Strawberry Smoothie

Tue, 11 Aug 2009 10:46:41 -0400

Woot. Make sure the apricot is really ripe. To lower the sugar, use plain yogurt and add 1 packet artificial sweetener. -- posted by Bec

Pork With Onions and Capers

Tue, 11 Aug 2009 10:48:13 -0400

I don't think I have ever had a caper... apparently they will bring an unexpected hint of sharpness to the sauce- -- posted by Bec

Acorn Squash Potpourri (Edible)

Wed, 19 Aug 2009 13:22:23 -0400

This dish is very popular in El Salvador during the holidays. You take the squash out of the cooking liquid and pour hot milk over it and eat it as a soup. I do not care to eat it that way but I do love eating the squash plain right out of the cooking liquid. The dish gives of a wonderful aroma and lasts for many hours after cooking has ended. -- posted by Tiny_Toodles

Pan Fried Cuban Sandwich

Mon, 31 Aug 2009 02:09:25 -0400

Recently I threw a few parties with "miniature" sandwiches and was attempting to find new unique ways to change up traditional classics like Ruben, Philly Cheesesteak, Grilled Cheese, Po-Boys, etc. I personally a good traditional Cuban sandwich, so I experimented a bit and got this recipe to work. My portion measurements may be slightly off, so don't get mad if my portions are slightly off (too much meet, not enough biscuits, etc.) -- posted by Melanie B.

Pan Fried Pork Chicharrones (Central American Style)

Mon, 31 Aug 2009 02:13:57 -0400

Learned this recipe from my uncle who is the king of Q' and chicharrones! Very simple and can easily be turned into a wonderful easy meal. Just add salsa, onions and warm tortillas and you got your self some taquitos de chicharrones. Also makes a great breakfast taco. When choosing the meat, make sure to buy pork meat that has nearly the same meat to fat ratio (50/50). It will usually come cubed or cut up and ready for chicharrones (or it can sometimes be labeled as meat for carnitas). The difference is that carnitas take hours to bake and they are usually shredded afterwards and chicharrones have a higher fat content, take about 30 mins to fry and are not shredded. Be very careful when frying as chicharrones tend to splatter (a splatter screen comes in handy now). Avoid using a fork to handle pork during cooking process as piercing it causes juices (what makes meat tender) to leak out. Use tongs instead. -- posted by Chef Sarita in Austin Texas

Spaghetti Con Pollo (Central American Chicken and Spaghetti)

Mon, 31 Aug 2009 11:39:55 -0400

Simple and delicious. My grandmother made this alot when I was growing up and I still can't get enough of them. -- posted by Chef Sarita in Austin Texas

Cuban-Style Oven-Roasted Pork

Tue, 01 Sep 2009 14:12:42 -0400

Letting the cooked roast rest for a full hour will yield noticeably more tender meat. This roast has a crispy skin that should be served along with the meat. Top the meat with Mojo Sauce (see related recipe). Traditional accompaniments include black beans, rice, and fried plantains. Cook's Illustrated Note: I have made this about 4 times and I have only used the shoulder once and it was amazing! I have never eaten cracklin before but it was so good on this. The other times I made it with pork loin and I learned to halve the recipe due to them being half the weight. IT was pretty intense at full strength esp. with the brine. My grandfather was Cuban and I'm sure he never made it this way, but now I will never make it any other way! -- posted by nsomniak6

Tortilla Towers

Fri, 04 Sep 2009 10:32:20 -0400

I borrowed this recipe from Ingrid Hoffman's show Simply Delicoso I make it every Cinco De Mayo -- posted by GingerlyJ

Earl Grey Rum Punch

Sun, 06 Sep 2009 09:13:17 -0400

A colonial twist on the ubiquitous -- and potent -- rum punch. Very strong and oh so good have been the comments, so far. Bon Appetit Magazine, May 2006 edition. ;) -- posted by Manami

Ten Dollar Meals Perfect Black Beans

Tue, 08 Sep 2009 12:39:55 -0400

I just saw this on Ten Dollar Meals by D'Arabian and had to share! I have tweeked just a leeetle bit! -- posted by Sharon123

Gourmet Garlic Mojo Hot Dogs

Thu, 10 Sep 2009 01:43:29 -0400

Mojo is a cuban sauce made from the juice of sour oranges (or, in this case, a mix of orange juie and lime juice). It's atruly versatile- the sauce works as a marinade or salsa for beef, fish, pork, and poultry--so no wonder it tastes great with hot dogs, too. from Bon appetit. -- posted by College Girl

Curried Beef

Thu, 17 Sep 2009 16:43:26 -0400

Curried beef was a staple when I was growing up, therefore consider it one of my favourite 'comfort' foods. More often than not, my Mother used goat meat. If you get the chance, I highly recommend giving it a try. The curried meat was usually served with Rice 'n Peas (Recipe #373354 is a good version) or plain white rice. You could also substitute the beef with pork tenderloin. The amount of curry given is just a guideline. Each brand and type of curry has it's own unique qualities and intensity. If you do not have access to scotch bonnet peppers, habeneros or jalapenos will do. Freezes well for later use. -- posted by Diana #2

Veggies! Latin Black Beans

Mon, 21 Sep 2009 00:55:21 -0400

My kids love black beans and rice, but hate vegetables. Little do they know there are more veggies in this recipe than beans! :) -- posted by Karina A

Cuban Pork Stew

Mon, 21 Sep 2009 11:29:36 -0400

Simple crock pot dinner. -- posted by tangletowngirl

Pepian De Pollo

Mon, 21 Sep 2009 12:49:58 -0400

Found this treasure to use roasted chicken on www.fiery-foods.com - a wonderful site for folks who love to eat & grow chiles. This Guatemalan recipe is listed as "medium" heat scale - adjust it to your preference by starting low & increasing as you go. I roast extra birds when I fire up the BBQ - this recipe is one reason why (& b/c I can't bear to waste the wonderful smokey heat). -- posted by Buster's friend

Pan-Seared Chicken Breasts With Jamaican Curry

Wed, 23 Sep 2009 13:44:08 -0400

Recipe by Marcia Kiesel from F&W Magazine published October 2007. From Pairing of the Day: March 2008 - 7 Rules for Perfect Pairing. The Jamaican curry gets its heat from Scotch bonnet hot chiles, Marcia Kisel's stripped-down version relies on Scotch bonnet hot sauce and curry powder. :) Try 2006 Seven Hills Columbia Valley. Didn't include the overnight marinating process! -- posted by Manami

Super Spicy Jerk Marinade

Wed, 23 Sep 2009 14:23:40 -0400

This marinade is good for Beef, Chicken, Duck, Fish, Pork, Shellfish. Marinate at least over night to full enjoy the spicy flavor. -- posted by daisygrl64

Bistec De Palomilla

Fri, 25 Sep 2009 16:33:51 -0400

Nice use for a cheap cut of meat -- cube steak. How can you miss when it's marinated in garlic and lime juice?! -- posted by L'ecole

Grilled Jerk Pork Tenderloin

Mon, 28 Sep 2009 01:15:15 -0400

I feel that the apple cider makes this Jerk marinade unique, and a bit untraditional. Being from the apple country of Virginia the apple cider was a natural. For added flavor, add apple or hickory wood chips soaked in water on top of the hot coals. You can begin grilling when the chips start smoking. Grilled pineapple goes well with this as a side dish. -- posted by Chef #1298498

Quick Caribbean Chicken

Mon, 28 Sep 2009 15:25:25 -0400

from bhg.com -- posted by Chef #1298498

Red Chicken With Cuban Rice

Tue, 29 Sep 2009 13:46:08 -0400

Full of flavour, this recipe is so easy to make. The mix of herbs and spice is delicious. -- posted by English_Rose

Mojito Sauce

Thu, 01 Oct 2009 00:58:53 -0400

From Daisy Martinez. To use with Tostones or Chicharrones de Pollo. -- posted by nsomniak6

Ww Tropical Chicken With Grilled Sweet Potatoes

Fri, 02 Oct 2009 17:39:37 -0400

weight watchers 6 points -- posted by Chef #1298498

Cuban Black Beans

Mon, 05 Oct 2009 16:42:41 -0400

A great recipe for Cuban-style black beans. To be served over white rice. -- posted by Chef #1403626

Cuban Black Beans

Mon, 05 Oct 2009 16:47:59 -0400

A great recipe for Cuban-style black beans. To be served over white rice. -- posted by Chef #1403626

Rockefeller Dorado (Bonefish Copycat)

Fri, 09 Oct 2009 02:54:18 -0400

A creamy lump crab and spinach sauce atop a tenderly cooked Mahi Mahi fillet (thank you Bonefish...) -- posted by A Skinny Cook

Saltfish and Ackee

Fri, 09 Oct 2009 17:05:00 -0400

The Jamaican national dish. It's a breakfast dish, however, I like to eat it with rice for lunch or dinner. Enjoy! -- posted by Romi

Jamaican Brown Stew Fish

Fri, 09 Oct 2009 17:05:18 -0400

There's a restaurant near here in South Florida that serves this dish, and they make it soooo good. It has a slightly sweet/tangy flavor that goes really well with the snapper. I decided to try making it myself, but after looking in Recipezaar, I couldn't find the sweet version. I finally found it somewhere else on the web and tweaked it to perfection. Serve with a little salad and rice and peas. For the rice and peas, I recommend recipe # 97745. Hope you like it. -- posted by Romi

Ww Classic Shepherd's Pie

Mon, 12 Oct 2009 16:43:10 -0400

This is a great recipe for a cold day. I got this off of weight watchers website. I am not a big fan of rosemary, but it makes this recipe extra delicious. I personally did not make my own mashed potatoes, instead I used instant. Enjoy! -- posted by COC in Elkhorn, WI

Ww Cuban-Style Pork and Sweet Potato Slow Cooker Stew

Mon, 12 Oct 2009 17:03:56 -0400

5 points -- posted by Chef #1298498

Gluten Free Tropical Chicken

Tue, 13 Oct 2009 16:18:52 -0400

From Website: www.glutenfreegodess.com -- posted by CalgaryHealthyCook

Sopa De Pollo (Central/South American Chicken Soup)

Mon, 19 Oct 2009 14:51:30 -0400

I have been eating this soup since I was a little kid. It is a staple recipe in hispanic third world countries. I especially enjoy it during cold winter months. It is usually served with rice and warn corn tortillas. -- posted by Chef Sarita in Austin Texas

Lime in the Coconut Smoothie

Mon, 26 Oct 2009 18:08:08 -0400

Put a fancy umbrella in it to take yourself away to the tropics. :) Add some booze to make it a fancy frozen cocktail. -- posted by the80srule

Classic Chili Rellenos With Anaheim Peppers

Tue, 27 Oct 2009 02:11:12 -0400

Anaheim's are very popular in Southwestern US Cuisine.Also called "New Mexican Chile". These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder. They got the name "Anaheim" when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900's. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile. Adapted from a Chili site. -- posted by Sharon123

Classic Chili Poblano Rellenos

Tue, 27 Oct 2009 02:11:21 -0400

I love chili rellenos and with poblano chilies, they are super good! I hope you enjoy this classic recipe, using poblano chilies! This chile pepper is often mislabeled 'Pasilla', which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor. -- posted by Sharon123

Coconut Tres Leches Hot Chocolate

Thu, 29 Oct 2009 17:05:24 -0400

Rich tasting and so delish! Adapted from Better Homes & Gardens magazine. This was entered in the Hot Drinks catagory by Aubrey Shaner from Orem, Ut., and won $400! -- posted by Sharon123

High-Octane Olive Salsa

Sat, 31 Oct 2009 14:17:46 -0400

A salsa that tastes decidedly different because of the olives. The jalapeños add oomph. The rice vinegar can be replaced with white wine vinegar. -- posted by Michael Keizer

Nacatamales (Banana Leaf Wrapped Central American Tamales)

Sun, 01 Nov 2009 10:21:29 -0500

These tamales are very different from the regular mexican tamales. The masa is different as is the filling and the wrapping. Nacatamales are usually only made for special occasions or christmas as they are very time consuming and labor intensive but the end product is well worth it. Learning how to make these is a huge milestone in my culture. They can be made vegeterian if you subsitute the chicken broth for veggie broth, the lard for veggie shortening, omit the meat and add sliced zucchini/spinach/sauted poblano peppers with onions or anything else you wish. The masa is the most difficult part. It requires alot of water/broth and constant mixing so that is does not burn (almost like making a roux). It might take a couple of tries before you can get the consitency of the masa right. Too much lard, the masa is too greasy. Too much water it becomes very sticky (like cookie dough). Too little water, the masa will be very dry. Once you can make the masa right, you can make these with your eyes closed. -- posted by Chef Sarita in Austin Texas

Cheesy Chicken & Plantain Casserole

Thu, 05 Nov 2009 12:08:50 -0500

Recipe found at Saveur.com,, but originally posted at bitchincamero blog. -- posted by SweetJezebel

Sopa De Frijoles Con Huevos (Bean and Egg Soup)

Fri, 06 Nov 2009 14:36:21 -0500

This recipe is very simple and budget friendly. Many of the basic kitchen staples used in many central american countries are included in this recipe. During cold winter months, I always use this recipe as a back up in case I get stumped as to what to make for lunch or dinner -- posted by Chef Sarita in Austin Texas

Pastelitos De Carne (Central American Meat Pies)

Sat, 07 Nov 2009 13:14:19 -0500

My family enjoys these little cakes. I usually cut them in half, place on top of shredded cabbage and either drizzle a little bit of Sarita's All Purpose Tomato Sauce on top or serve it on the side as a dipping sauce. A tortilla press makes the process of flattening the cakes easier. If you do not have one you can just use a rolling pin but just place the masa ball inbetween two sheets of parchment paper to prevent it from sticking to the rolling pin. If you do not have the chicken bullion then you will have to add extra salt and the taste will not be the same. I recommend making and frying one meat pie before making the rest just to make sure that the thickness of the masa is good and not to thick that the masa inside is raw when fried. -- posted by Chef Sarita in Austin Texas

Caribbean Citrus Chicken

Thu, 12 Nov 2009 22:50:00 -0500

Perfect blend of citrus and heat! -- posted by The Wallaces

Pinon

Fri, 13 Nov 2009 12:53:27 -0500

sweet plantain pie -- posted by Chef #1445898

Sneaky Banana Breakfast Ice Cream

Sun, 15 Nov 2009 16:26:49 -0500

A great way to get young children and also older adults(and anyone in between) to eat breakfast! Adapted from the Sneaky Chef cookbook. -- posted by Sharon123

Rancheros Salsa!

Tue, 17 Nov 2009 00:13:26 -0500

This salsa, often used for Huevos Rancheros, can be used over chili rellenos, rice, meats, etc. It freezes exceptionally well. Consider making a double batch and storing half for later. Adapted from The Everything Vegetarian Cookbook by Jay Weinstein, a food commentator for a public radio station in New York city. -- posted by Sharon123

White Cheddar and Jalapeno Polenta

Tue, 17 Nov 2009 21:23:35 -0500

Also try using different types and boldness variations of Cheddar, or sub Monterrey Jack or a mixture thereof. Those shredded Mexican/Taco cheese packages work well too. I use lots of jalapenos!!! Sometimes I add cayenne as well. If you want a milder version, remove the seeds of the jalapenos before you cut them. But try to use as much peppers as you can stand as it really gives it more dimension. Check your local gourmet market for milder peppers as well if you are sensitive to the heat. -- posted by GoldsmithLissa

Sweet-N-Savory Watermelon Cup Fruit Salad

Tue, 17 Nov 2009 21:41:44 -0500

Great presentation and super healthy! -- posted by GoldsmithLissa

Creamy Pomegranate Chicken

Wed, 18 Nov 2009 17:03:46 -0500

absolutely delicious and so very quick to make! A dear friend gave me this recipe and my hubby and I both love it!! Gracias Elvira!! -- posted by Mrs. Sunshine

West Indian Crispy Pork Bits

Fri, 20 Nov 2009 13:56:09 -0500

From Mark Bittman. Timing does not include marinating. Serve on toothpicks or on rice and beans. -- posted by WiGal