Recipezaar: Central American,Holiday/Event recipes

Ponche Alexander (Alexander Eggnog)

Mon, 17 Sep 2007 20:01:20 -0400

Yummy eggnog!! Perfect for a cool winter night. This recipe is a traditional recipe from The Dominican Republic. Enjoy!! :) -- posted by Kitty Kat Cook

Cuban Panini

Thu, 20 Sep 2007 15:46:22 -0400

No, this is not the authentic Miami Cuban sandwich, but it is a fairly reasonable substitute for those of us who don't have quick access to real McCoy. Deli sliced meats make this a fast and filling sandwich. -- posted by SusieQusie

Caribbean Chicken

Mon, 24 Sep 2007 20:11:48 -0400

Here's an absolutely delicious recipe from a 1967 edition of Margo Oliver's Weekend Cookbook. This is a great dish for entertaining. -- posted by Dreamer in Ontario

Caribbean Meatballs With Tropical Sauce

Mon, 24 Sep 2007 23:20:10 -0400

Adapted from Cooking Light Cookbook, 1989. Sounds very different. Hope to make it someday. Makes 24 appetizer meatballs. Each one, served with 1 tbsp. sauce is 40 calories. -- posted by Oolala

Crabmeat Canapes

Thu, 11 Oct 2007 01:56:22 -0400

A party food to be served up on toast points or water crackers...originated in the Bahamas -- posted by John DOH

Smoked Oyster Pate

Fri, 12 Oct 2007 01:56:27 -0400

A Bahamian recipe for party snacking -- posted by John DOH

Salmon Pate

Fri, 12 Oct 2007 01:59:54 -0400

A do-ahead recipe from the Bahamas for an "easy entertaining" treat! -- posted by John DOH

St Vincent Rum Punch

Wed, 17 Oct 2007 01:32:31 -0400

This is a classic rum punch recipe that follows the 1 of sour, 2 of sweet, 3 of strong and 4 of weak formula. The way it is served makes it uniquely St Vincent, or maybe it's just that my parents had a fridge that made crushed ice! For whatever reason, this punch makes me think of St Vincent. I told my Caribbean friends that I made a mean rum punch and I don't think they believed me. After tasting it they all decided that we had to use this recipe at our next steelpan performance. (check out my website link for band news.) This makes a very strong drink that gets progressively weaker. See the note at the bottom of the recipe. -- posted by RonaNZ

Ginger Beer Coconut Float

Sun, 21 Oct 2007 00:35:12 -0400

The flavors in this float pair together beautifully! I just love ginger beer! Adapted from the Victorville Daily Press, San Bernadino, California. -- posted by Sharon123

Ginger Berry Brew

Thu, 25 Oct 2007 14:11:20 -0400

I'm having fun making new drinks with ginger brew! This mixes raspberry syrup with a touch of lemon juice. I use Reed's ginger brew. Enjoy! -- posted by Sharon123

Ginger Brew Float

Tue, 27 Nov 2007 16:29:19 -0500

Ginger beer, cardamom, crystallized ginger, and vanilla ice cream-YUM! Cooking time is freezing time. I adapted this from the ginger people. -- posted by Sharon123

Carne Guisado

Mon, 03 Dec 2007 01:38:53 -0500

This is wonderful aside rice and beans or even stuffed into tortillas and served as enchiladas....use the chile sauce the beef cooks in to smother the enchiladas in. Wonderful flavor! -- posted by Tiny_Toodles

Piccadillo

Wed, 05 Dec 2007 03:31:17 -0500

Serve Piccadillo over yellow or white rice, or carry it to a tailgate party before the football game and stuff into pita bread pockets. Serve with an avocado salad and black beans for a full meal. -- posted by Alan in SW Florida

Citrus Spice Syrup

Thu, 13 Dec 2007 13:19:11 -0500

A delicious base for all kinds of drinks! Place chopped pineapple or lemon along with some mint in a glass. Muddle (mash), add citrus spice syrup, top with club soda or/and drink of choice. For a party, put out bowls of blueberries, chopped kiwi and mangoes, strawberries, etc. Have fun! Adapted from Bon Appetit magazine( May 2006) -- posted by Sharon123

Pasteles En Hoja (Dominican Republic Version)

Thu, 20 Dec 2007 16:23:55 -0500

If you are familiar with Caribbean food, then you should know almost everything is made or is accompanied by plantains (unripe bananas). This looks like the Mexican tamale, and is made almost the same way, but with different ingredients. And of course instead of a corn outside layer it is made with plantains. This is a holiday staple. You can find the plantain leaves in any Hispanic market, in the frozen foods section. If you can't find it replace with parchment paper. -- posted by Kitty Kat Cook

Coquito

Fri, 21 Dec 2007 17:03:21 -0500

I would rather drink Coquitos instead of eggnog during the holidays. I did not see my favorite version posted so I am sharing it with my Beverage Forum buddies for the holidays. Time to make does not include chill time so plan accordingly. Happy Holidays! -- posted by NcMysteryShopper

Special Leche Flan

Mon, 31 Dec 2007 15:34:52 -0500

Leche flan, though only has a few ingredients, requires quite a few tricks to be good leche flan. Straining the egg mixture with cheesecloth is an important step. This process removes the foams that may create bubbles when flan is cooked. Soft cotton cloth will work just as well. Lineras can be bought in any Asian supermarket. If unavailable a cake pan or any small-sized aluminum pans will do. -- posted by www.thecookmobile.com

Whole Baked Fish Cuban-Style

Wed, 02 Jan 2008 00:31:04 -0500

Courtesy Emeril Lagasse, 2007 - Emeril Live. Episode: Cookin Up Cuban. We served this the other day & the residents enjoyed it immensely. We also added pimento stuffed olives to the tomato sauce - that made it taste just right! -- posted by Manami

Traditional English Cumberland Rum Butter

Wed, 02 Jan 2008 00:46:51 -0500

A lightly spiced butter, laced with dark rum - this traditional old recipe originates from the county of Cumberland in the Lake District of Northern England. In Cumberland, rum butter served with oatcakes or buttermilk scones were given to friends who called at the house to see a new baby. In turn they would leave a silver coin, and on the day of the christening, when the butter bowl was empty, the coins were placed in it. A sticky bowl, with plenty of coins sticking to it, meant that the child would never be wanting. The saying goes...... Butter symbolizes the richness of life, sugar the sweetness of life and rum, the spirit of life. Cumberland rum butter is traditionally served with Christmas pudding and mince pies; it also makes a wonderful gift for any new parents or to give throughout the festive season. -- posted by French Tart

Cuban Black Bean Soup

Sat, 12 Jan 2008 02:13:41 -0500

Chef Douglas Rodriguez of DeLaCosta restaurant in Chicago was born in America, but this recipe is inspired by his mother's black bean soup, which offered robust flavor for people who didn't have money to spend on meat for stock. Here we use both fresh and dried oregano because each imparts a different flavor to the final dish. The ham is listed in the ingredients but since I have always made my black bean without "meat" I made it that way again. This was in Cooking Light, 01/01/2008! Just another take on black beans that I think are great!! Cuban cooking reflects the influence of Spain and Africa as well as other Caribbean countries. Spicy heat is not as pronounced in Cuban cuisine as in other Latin fare. -- posted by Manami

Tostones With Smoked Salmon

Sun, 13 Jan 2008 00:47:49 -0500

We served these and what a hit they were! The mixing of two ethnic ingredients was a great success! We enjoyed them immensley! F&W Magazine, In The Pursuit of Latin Flavors, recipe by Eric Ripert, 11/2002. As I stated below - the way to prepare the plantains(before cooking)is not the way we do it but I wanted to keep the recipe as it was published! -- posted by Manami

Cafe Foster

Tue, 22 Jan 2008 23:55:02 -0500

Yo Ho Matey, here be some of Capt'n Jack Sparrow's rum! -- posted by Annacia

Flan Cubana

Tue, 29 Jan 2008 02:02:59 -0500

From a community cookbook submitted by Bella Martinez. This has evaporated milk, sweetened condensed milk and cream of coconut which make is sound different. -- posted by Oolala

Easy Pastelillos

Sun, 10 Feb 2008 15:32:31 -0500

Simple Puerto Rican dish. Enjoy! -- posted by Erica 07

Sandwich Cubano

Tue, 12 Feb 2008 17:49:29 -0500

Recipe from a Little Havana loncheria owned by a college roommate. The traditional way is to use Cuban Bread but that is not easily available so you can use French or Italian bread. -- posted by Celticevergreen

Fish and Fungi Virgin Islands Style

Wed, 20 Feb 2008 01:10:12 -0500

Fish and Fungi (foon-ji) is considered to be the unofficial dish of the US Virgin Islands. This recipe dates back to the days of slavery. Danish Law (owners of the Virgin Islands) allowed each slave six quarts of Indian meal (cornmeal) and six salt herring per week. Occasionally, there were other foods thrown into the ration, like yam and other vegetables, but the mainstay of cornmeal and fish led the African women to the creative result of fish and fungi. I had this wonderful dish while working at Caneel Bay Resort, St. John, USVI several winters ago. -- posted by Celticevergreen

Kalaloo Virgin Islands Style

Mon, 25 Feb 2008 17:12:47 -0500

Recipe from a friend's mother and served while working in the US Virgin Islands. -- posted by Celticevergreen

Gundy Cruzan Style (Herring Balls)

Mon, 25 Feb 2008 17:13:20 -0500

Original recipe from Denmark but modified during Danish rule over the Virgin Islands by the slaves who worked the Islands. Typically a Holy Week dish which used salted fish rather than fresh fish since fishermen could not go out to sea during this time. -- posted by Celticevergreen

Simple Taco Dip

Mon, 25 Feb 2008 22:19:51 -0500

A really simple and fast taco dip, great for parties or mexican night dinner. It is recommended to use lean or x-lean ground beef (or even ground chicken), that way you wont have that much liquid to drain. Also You could put the dip in the oven so that the cheese melts, but you do not have to. -- posted by RECH

Coquito - Traditional Recipe (Made With Egg Yolks)

Thu, 20 Mar 2008 01:31:01 -0400

A delicious rum-infused Latino beverage enjoyed any time of year, but in particular, around the Holidays... Similar in type to egg nog, but way more delicious! This recipe comes from my husband's friend's wife, Linda. The recipe is for larger servings (party-size) so you will have to adjust for portions desired. Also, some tolerance is required as you must stir constantly over low flame as to not cook the egg yolks -- also, allow time for prep. & cooling when factoring your time, other than that, the recipe is pretty easy... those are just a few cook's notes FYI. -- posted by BlondieItaliana

Guatemalan Salsa

Tue, 03 Jun 2008 00:04:16 -0400

This is an interesting tomato free salsa I found in the 'World Cafe 2' cookbook which celebrates vegetarian recipes from around the world. -- posted by Sarah_Jayne

Guatemalan Challah

Thu, 05 Jun 2008 02:04:56 -0400

From "A Blessing of Bread" by Maggie Glezer, this is another interesting twist on challah! Challah is the braided or twisted loaf of egg bread served on the Sabbath by Jews around the world, and recipes vary by region. This one is interesting for its use of cardamom. I've added the rising time in to the cooking time, so the total time is from start to finish. -- posted by Susiecat too

Chicago Beer Burgers

Fri, 13 Jun 2008 20:02:25 -0400

This comes from a burger book that I bought for a friend of mine. A very easy and tasty burger. Top with cheese and my recipe #309199 #309199-yum! -- posted by Noo

Easy Rice With Pigeon Peas/Arroz Con Gandules

Wed, 02 Jul 2008 03:05:35 -0400

We usually dont measure our stuff out. Most puerto rican chef's cook from memory, adding ingredients until we get the taste we prefer. I tried to get this as close as I possibly could. Enjoy! Por lo general dont medida de nuestras cosas. La mayor parte de Puerto Rico del chef cocción de la memoria, añadiendo ingredientes hasta obtener el sabor que prefiera. Traté de hacer esta tan cerca como yo podía. Disfrutar! -- posted by CarribeQueen

Frozen Mojito Cake-Tails (No Bake Dessert)

Wed, 09 Jul 2008 02:20:29 -0400

Source: Rachael Ray Magazine (August 2008) Note: you can leave out the rum to make this kid-friendly! Prep time doesn't include freezing time. -- posted by Mom2Rose

St. Vincent Rum Punch

Wed, 09 Jul 2008 19:10:25 -0400

I spent quite a bit of time living on the island of St. Vincent in the West Indies and picked up this Rum Punch recipe from the Grand View Hotel there. I cut the ingredients in half as the original recipe was for a huge quantity. Also, the amount of rum and water was unclear. I interpreted the rum to water ratio as 1 part rum to 2 parts water since the original recipe does not quantify an actual amount of either. If you use a normal size bottle of rum and double the amount for the water, you should be fine. It takes a few days to make, but is definitely worth the effort. -- posted by Green Cuisine

Green Tea Mojito

Tue, 15 Jul 2008 19:05:27 -0400

We've all heard of the health benefits of green tea these day, haven't we? Yes we have...thus I will dare to rationalize my little cocktail as being healthy in my mind! LOL. The flavor of the green tea is apt to get lost with the strong flavors of the rum and lime so resist the urge to add more of these ingredients. I recommend Tazo Zen Green tea blend as I think it has enough umph to stand on its own here. Original idea came from the Mellow Monk. Adapted to suit my tastes. -- posted by Kitchen Witch Steph

Roast Pork (Pernil) Puerto Rican Style

Thu, 31 Jul 2008 02:12:14 -0400

tasty roast pork, Puerto Rican style, Marine overnight. This is every Puerto Rican party dish. If there is no pernil in the party there is no party, especially the hard skin!! That is to die for. When I was a little girl and woke up to the smell of the pernil, I knew something special was happening that day. -- posted by Elizabeth Silva

Banoffee Pie

Tue, 12 Aug 2008 13:12:34 -0400

This is delicious and my mom makes it for every occasion and it is the first thing to completely go, i hope you enjoy this as much as my family does xx -- posted by Madame_wilko

Ropa Vieja Pot Pies With Pepper Jack Biscuits

Wed, 10 Sep 2008 01:32:43 -0400

This is a really a different take on the Cuban dish ropa vieja - a stew of shredded beef. Here we have taken poetic license - added hot chiles, black beans, & Pepper Jack Biscuits, to name a few. I hope I can do this dish, usually made from leftover beef, justice by taking it yet another step! BTW for those of you who don't know, ropa vieja means old clothes. When they used to make it - they put the beef in soup and when they were finished with the soup - they took the beef and with two forks pulled it apart and then made this dish. Loosely based on CuisineAtHome, Issue 71 - October 2008 edition. -- posted by Manami

Taxi Stand Jerk Chicken With Pineapple Mango Salsa

Mon, 20 Oct 2008 20:09:43 -0400

This recipe for jerk sauce is courtesy of Ray's Hideaway Restaurant and Taxi Stand, Montego Bay, Jamaica. It's fiery, but not incendiary, full of flavor, and worth the effort to make it. I got the recipe from The Early Show on CBS. The chicken needs to marinate 4-8 hours so start early. :D -- posted by Sharon123

Relajo (Salvadorean Red Chile Sauce)

Thu, 23 Oct 2008 13:14:02 -0400

This sauce is used in a lot of Salvadorean recipes. It is the recipe for the red chile in Tamales Salvadorenas, it is the base recipe for Sopa De Pata, and is also the base recipe for the sauce that is poured over Panes Rellenos (a smothered torta served during the holidays). Prep time in this recipe is to get all of the ingredients ready to be cooked together into the final chile sauce. -- posted by Tiny_Toodles

Panes Rellenos (Salvadorean Style Smothered Torta)

Fri, 24 Oct 2008 00:48:25 -0400

This recipe is very versatile, you can add in more veggies, use different types of meats or change the ingredients as you prefer. This is worth the effort and I promise you will not be disappointed. This recipe goes with Recipe #332519. I usually make this with Turkey if I am preparing it during the holidays but this recipe I am featuring chicken for those that do not like turkey or are cooking during a time when turkey is not available for an inexpensive price. -- posted by Tiny_Toodles

Ina Garten's Baked Sweet Potato Fries

Tue, 28 Oct 2008 18:13:29 -0400

These potatoes are not quite as crispy like fries but they're better for you because they're baked. The serving size says 4, but I eat all of them at one sitting! Adapted from Ina Garten's book,"Back to Basics"(Barefoot Contessa). Ina likes to cut them into fairly large wedges, but I like them smaller(like french fries) because I love the crispiness and get more of it with smaller wedges! Sweet potatoes are available year-round, but their prime season is really autumn and winter. Choose potatoes that are smooth and unblemished, and use them fairly soon because they don't keep as well as other potatoes. -- posted by Sharon123

Cointreau Fruit Punch

Thu, 13 Nov 2008 15:22:48 -0500

While looking thru my holiday recipes, I came across an old favorite. Totally forgot about this one. I'm adding it to my beverage collection so I don't forget it again. This makes a great Adult Punch. I've made an ice ring with the cranberry juice in a jello ring and add it to the punch before serving. Keeps it from getting watered down and looks pretty in a punch bowl. This has Contreau in it, but you can use OJ or even Triple Sec. Whichever you prefer. Half the recipe for 4 servings easily. -- posted by Vseward (Chef~V)

Quick Chicken-And-Cheese Tamales

Mon, 17 Nov 2008 01:26:25 -0500

Inspiring Idea To make his tamales, Guillermo Pernot of Cuba Libre in Philadelphia mashes masa dough and a slow-braised pork filling together in a saucepan instead of assembling the tamales one by one. He also steams the tamales in aluminum foil instead of the traditional corn husks Quick Take Grace Parisi mixes store-bought rotisserie chicken and cheddar cheese into a quick dough, then she wraps the tamales in plastic before steaming them. F&W Magazine, July 2008 edition. From "Chef Tips For Speedy Dishes, Delicious Summer Recipes on the Cheap. Pairing of the day: July 2008" -- posted by Manami

Banana Pudding (Raw Recipe)

Fri, 21 Nov 2008 13:20:32 -0500

It doesn't get more simple that this. A tasty raw dessert, snack or you could even add water and turn it into baby food for a little one! -- posted by JanuaryBride

Stuffing for the Adventurous (Cuban-Style)

Fri, 21 Nov 2008 19:37:18 -0500

Found in the most recent email I received from Grandparents.com, this unique recipe is by Miami-based celebrity chef *Douglas Rodriguez* who (at 43 yrs of age) has been hailed as the *Godfather of Nuevo Latino Cuisine* . He is also a cookbook author & owner of award-winning restaurants in Miami, Philadelphia, Scottsdale & Chicago. This recipe shares his fondness for the Thanksgiving holiday, his memories of his apron-clad grandmother cooking in their Miami kitchen & his Cuban heritage. (Times have been estimated. 20 min was allowed for ingredient prep & the overall times reflect only the time spent getting the stuffing ready for the turkey or the oven.) *Enjoy* ! -- posted by twissis

South Pacific Chicken Strips With Guava Dipping Sauce

Thu, 27 Nov 2008 00:38:18 -0500

This hot appetizer is made of chicken strips marinated in soy sauce, pineapple juice, passion fruit juice and ginger. I made this for the Tapas party my friend was going to have. Just a different twist on things! -- posted by Manami

Prohibition Mary Pickford Cocktail

Sun, 30 Nov 2008 02:36:02 -0500

Along with her husband, Douglas Fairbanks, the golden-haired Mary Pickford was at the pinnacle of the first generation of movie royalty. This 1920s Cuban concoction does her honor. http://www.prohibitionrepeal.com/history/cocktails.asp -- posted by Jess4Freedom

Black Friday Jerk Turkey Soup

Mon, 08 Dec 2008 18:32:26 -0500

An "everything but the kitchen sink" concoction I made from leftover Jerk Turkey we bought from a Caribbean restaurant and other Thanksgiving leftovers (thus the name Black Friday). I wanted to make a soup with a Caribbean flair. I used homemade stock I made with the turkey bones but storebought will work just as well. -- posted by Chelley-Chelle

Christmas Shrub -A Rum Spice Liqueur

Tue, 09 Dec 2008 22:28:27 -0500

I've had this recipe for years and it comes from "The Caribbean Pantry Cookbook" by Steven Raichlen. It is best if made and stored a few weeks to a month, but can be drank right away. But be patient and let it age. My husband calls it 'nectar of the Gods'. It takes a little time to prep but worth it I assure you. Do not substitute ground spices, it will not turn out the same at all. -- posted by Sherri at the Beach

Best Chocolate Cake With Creamy Chocolate Frosting

Sun, 14 Dec 2008 00:32:14 -0500

Delicious Creamy Chocolate Devil's Food Cake -- posted by Gorgeous054

Puerto Rican Eggnog "coquito"

Mon, 29 Dec 2008 23:15:32 -0500

Traditional holiday beverage containing coconut, eggs, milk and rum -- posted by Chef #742808

Honduran Coconut Seafood Soup (Sopa Catratcha De Mariscos Con Un

Sun, 11 Jan 2009 12:52:28 -0500

This soup is a mixture of delicious seafood and fresh vegetables with a slightly sweet taste. Taught to me by a friend during my time in Honduras. Maybe it's because I've been away for so long, but this is a food that I always crave! You can substitute many of the seafood items, especially for a quicker or easier recipe. Same goes for the vegetables. However, the thing that makes this soup distinct from other seafood soups is the coconut milk. -- posted by West Side Chef

Coronado Rice Casserole

Sun, 11 Jan 2009 21:39:22 -0500

From Simply Simpatico Junior League of Albuquerque Cookbook. Haven't tried this yet but posting for safekeeping. -- posted by Vicki in CT

Cuban Style Pork Roast (Crock Pot)

Tue, 13 Jan 2009 02:05:36 -0500

I adapted a few other recipes, which called for marinating a roast overnight in mojo... and this turned out fantastic (If I do say so myself) We used this to make tacos with corn tortillas, along with home made salsa verde, queso fresco, lettuce and pico de gallo. (a Mexican style dish, but the flavors go very well together) I am also posting my recipe for an authentic salsa verde, given to my step-son by one of his co-workers. -- posted by CHRISSYG

Blood Orange and Mango Sorbet

Mon, 09 Feb 2009 00:28:26 -0500

From cookbook author, Joanne Weir. -- posted by KathyP53

Rummilicious

Mon, 16 Feb 2009 02:09:22 -0500

Accidental find that is refreshing and crisp. Low calorie since Fresca has zero calories. -- posted by Vicki in CT

Jerk Chicken Wings

Fri, 20 Feb 2009 17:57:02 -0500

From "Caribbean Carnival", Good Food Magazine, February 1987. Prep times does not include 2 hours to marinate. I believe the traditional hot chile pepper to use is Scotch bonnet, but you can use your preference. -- posted by JackieOhNo!

Marinated Red Snapper

Fri, 20 Feb 2009 17:57:13 -0500

From "Caribbean Carnival", Good Food Magazine, February 1987. Prep time does not include 1-1/2 hours to marinate. -- posted by JackieOhNo!

Caribbean-Style Rice Pilaf

Fri, 20 Feb 2009 17:57:19 -0500

From "Caribbean Carnival", Good Food Magazine, February 1987. -- posted by JackieOhNo!

Hot Lime and Mango Chutney

Fri, 20 Feb 2009 17:57:33 -0500

From "Caribbean Carnival", Good Food Magazine, February 1987. Prep times does not include 2 hours to cool and chill. -- posted by JackieOhNo!

Fresh Pineapple With Rum Sauce

Fri, 20 Feb 2009 17:57:42 -0500

From "Caribbean Carnival", Good Food Magazine, February 1987. -- posted by JackieOhNo!

Coconut Tres Leches Cake

Thu, 05 Mar 2009 16:25:03 -0500

My other half and I were holding a pozole party for our friends and as making something as authentically Mexican as pozole is his domain, he asked me to make dessert. I got hung up deciding between whether to make a coconut pound cake or a tres leches cake. In the end, I combined the two ideas and came out with a coconut tres leches laced with dark rum. This cake *is* as good as it sounds. It's very rich with just the right amount of coconut that even our guests who didn't like coconut loved this cake. -- posted by Tzitzimitl

Strawberry-Lemon Mojitos

Mon, 06 Apr 2009 22:05:37 -0400

Yummmm! -- posted by KathyP53

Hearts of Palm Dip

Mon, 20 Apr 2009 01:06:19 -0400

This is a good, rich variation from the usual artichoke dip and has gotten rave reviews! Guests will have a hard time trying to figure out what's in the dip! -- posted by Sharon123

King of Kingston Cocktail

Fri, 24 Apr 2009 10:18:15 -0400

A tasty sounding cocktail inspired by Jamaica. -- posted by Sarah_Jayne

Tropical Pineapple Salad

Fri, 24 Apr 2009 10:30:11 -0400

A Caribbean inspired fruit salad from British tv chef Gary Rhodes. Cooking time is actually the chilling time. -- posted by Sarah_Jayne

Bahama Mama Sunrise Cocktail

Fri, 24 Apr 2009 17:02:03 -0400

A yummy sounding Caribbean inspired cocktail. Sounds perfect for a summer's evening. -- posted by Sarah_Jayne

Tropical Chicken Couscous W/ Rum Vinaigrette

Mon, 27 Apr 2009 00:25:52 -0400

I bought some dried mango from a food market today and wanted to see if I could do something different with it. My idea was to do something with a Caribbean theme to its flavors but it certainly isn't authentic. I used chicken from a store bought rotisserie chicken to make this extra easy. The recipe could easily be scaled up to feed more. -- posted by Sarah_Jayne

Karen's Macaroni and Cheese Casserole

Tue, 28 Apr 2009 01:28:57 -0400

This was a meal that was thrown together and turned out fantastic. It really has that good homemade taste and can be used as a meal or a side dish. ***Please make sure you add or subtract anything you do not like in this reciepe. I use handfuls of shredded cheddar cheese rather than exact measurements because some people prefer to add more or less cheese.*** -- posted by Chef #1189822

Shrimp, Mango and Avocado Salad W/ Passion Fruit Vinaigrette

Wed, 29 Apr 2009 14:55:14 -0400

I have been on a big fruit and salad kick over the past couple days. I think am an trying to counteract that rainy London weather with eating things that remind me of places like the Caribbean or Mexico. This is what I threw together for lunch today and it ended up being pretty tasty. I used a lettuce that in the UK is called 'little gem lettuce' but romaine would work well too. -- posted by Sarah_Jayne

Magnificent Mango Mousse

Sun, 10 May 2009 19:16:27 -0400

This ultra-light, fluffy and refreshing recipe for Mango Mousse is sure to enliven your palette, while invigorating your senses. It's the perfect treat for a hot summer day. -- posted by G.A.B.

Molasses Spice Cookies With Dark Rum Glaze

Tue, 19 May 2009 18:22:11 -0400

From the America's Test Kitchen cookbook, same folks as cooks illustrated. They point out that if you dip your hands in water when rolling the dough into balls, it helps keep it from sticking to your hands. Also helps the sugar stick to the dough. Time does not include time to cool. -- posted by Debbie R.

Groundnut Soup

Wed, 20 May 2009 20:04:28 -0400

From Twisted Tanya Restaurant in Copan Ruinas, Honduras Peanuts are offered referred to as groundnuts in the English-speaking islands -- posted by Charlotte J

Egg and Coriander Soup (Changua)

Wed, 20 May 2009 20:08:12 -0400

This Colombian soup is often eaten for breakfast but try it at any time of day. -- posted by Charlotte J

Cuban-Style Pork Shoulder

Wed, 20 May 2009 20:15:32 -0400

From the Los Angeles Times Note: Serve the pork with black beans and rice. This recipe requires a 5- to 6-quart slow cooker. -- posted by Charlotte J

Adobo

Wed, 20 May 2009 20:35:29 -0400

Adobo is a very popular marinade for pork and other meats in the Spanish-speaking Caribbean and Central America. The ingredients vary widely, but most have a base of oil, garlic and some type of acidic ingredient. -- posted by Charlotte J

Mango Lime Syrup

Wed, 03 Jun 2009 00:26:18 -0400

A yummy tropical syrup that can be poured over ice cream or cakes, or add club soda or your favorite mixer for a delightful drink! -- posted by Sharon123

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

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

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

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

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

Easy Sandies Blueberry Yum-Yums

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

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

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

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

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

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

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

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

The Best Fruit Salad Ever

Mon, 07 Dec 2009 10:44:47 -0500

My mother made this once but it had raisins (I don't like raisins) So I took her Fruit Salad, experimented with it for awhile, and then I had THE BEST Fruit Salad EVER! Very easy to make and my favorite way to eat fruit :D -- posted by Dolphin #1

Coquito from Puerto Rico Via Myrtle Beach, Sc

Fri, 18 Dec 2009 02:39:54 -0500

A SC friend sent me this so I am passing it along to the 'zaar. She got recipe from Puerto Rican colleague of her husband, who got it from his mother. You can adapt seasonings to your personal taste. This is traditionally served during the holidays. As an aside I hate egg nog but since this contains no eggs, I would be willing to try. -- posted by Dan-Amer #1

Apple Pie(No Cook!)

Fri, 05 Feb 2010 17:54:52 -0500

A great raw recipe using Golden Delicious or Fuji apples and dates. Recipe courtesy of Sprout Raw Food by Jackie Graff. From the Hallelujah Diet Cookbook. -- posted by Sharon123

Spicy Tomato Soup With Avocado Relish

Tue, 09 Feb 2010 18:57:50 -0500

The Neely's say this is their kind of soup-it has plenty of atitude! A little heat gives it a smoky undertone and a garnish of avocado relish balances the flavors! Serve with cornbread or a grilled cheese sandwich. From Down Home with the Neely's cookbook. -- posted by Sharon123