All Posts

Presented by Miss in the Kitchen Ingredients 1 1/4 pounds chicken tenders 1/2 cup corn starch 1 1/4 cup all purpose flour 2 teaspoons granulated garlic 1 teaspoon onion powder 1 teaspoon dried oregano 1 teaspoon smoked paprika 1 teaspoon kosher salt 1 teaspoon black pepper 1 large egg 1/2 cup whole milk 3 cups vegetable oil Honey BBQ Sauce 1/2 cup ketchup 1/3 cup honey 1/3 cup brown sugar 1 tablespoon Worcestershire Sauce 1 tablespoon dijon mustard 1 tablespoon granulated gar

Presented by Samantha Motilal

Prepared by Andrea George Serving 1 person Pineapple, passion fruit, and papaya Breakfast Shake 1 cup milk 1/2 cup oats 1 cup of Pineapple 1 cup Papaya 1/2 Passion fruit 1 teaspoon vanilla essence Bitters Directions: (All fruits can be frozen....if fresh, add ice ) Combine all ingredients and blend till smooth.

Ingredients: 1/4 Cup turkey drippings (fat & juices from roasted turkey 1/4 Cup all-purpose flour 2 Cups liquid (chicken broth or water) 1/2 tsp salt 1/2 tsp ground black pepper Directions: Drain the pan drippings for the roasted turkey through a fine strainer into a glass measuring cup. Add in chicken broth or water if necessary to make 2 cups of liquid total in pan. You may have enough drippings in the pan to omit extra liquid. Whisk cold water into the all-purpose flour u

Recipe: Pending Presented By: Cora Pantin

Ingredients 30 m 7 servings 307 cals 6 tablespoons margarine 6 tablespoons all-purpose flour 1 1/2 cups chicken broth 2 1/2 cups lobster meat 4 1/2 cups milk 1 1/2 onions, thinly sliced 1 pinch celery flakes 1 1/2 teaspoons chopped fresh parsley ground black pepper to taste salt to taste 3/4 cup light cream Add all ingredients to list Directions Add a notePrint Prep 5 m Cook 25 m Ready In 30 m Melt butter or margarine in a saucepan. Stir in flour, salt, pepper, and celery fla

Presented by Duncan Edwards

Prep Time: 10 minutesCook Time: 55 minutesTotal Time: 1 hour 5 minutesServings: servingsEnergy: 290 kcalAuthor: Jennifer Perfectly lemony and moist loaf, with a tart sweet lemon glaze. Freezes beautifully! Ingredients 1/2 cup butter at room temperature 1 cup white sugar 3 large eggs at room temperature 2 Tbsp lemon zest from about 1 large lemon 1 Tbsp lemon juice 2 tsp vanilla 1 1/2 cups all-purpose flour 1/4 tsp table salt 1/4 tsp baking soda 1/4 tsp baking powder 1/3 cup so

Author: Renz @ HomeMadeZagat INGREDIENTS: PREP TIME: 10 MINSCOOK TIME: 2 HOURTOTAL TIME: 2 HOURS AND 10 MINS Yield: Serves 4 - 6 For Dhal 2 cups of split peas 1/2 white onion, sliced 4 cloves of garlic (2 mashed and 2 sliced) 3/4 teaspoon turmeric 3/4 teaspoon cumin 1 large hot pepper 7 cups water water for soaking 2 tablespoon oil Salt and pepper to taste For Rice 4 cups rice Water INSTRUCTIONS For Dhal Add split peas to a bowl and fill with enough water to cover peas Leave

Ingredients: 3/4 lb. Saltfish (boneless cod) 1 dozen ackees (or 1 can) 1 small onion 1 teaspoon black pepper 1 sprig thyme 3 leaves of fresh parsley 1/4 0z finely chopped garlic 2 sliced hot scotch bonnet pepper 1 medium size red sweet pepper Oil Instructions: Boil the cod in water & 2 tablespoons lime juice for 15 minutes Drain cod and cut or break into small pieces. Clean the ackees thoroughly. Remove the seeds and all traces of interior red pit from the ackees. Wash ackee

Prepared by Duncan Edwards Servings 20 persons (Party Catering) Ingredients: 4 Ripe Bananas (peeled and coarsely chopped) 6 Ripe Kiwis (peeled and halved) 2 Ripe medium-sized Avocados ( skinned, seeded, and coarsely chopped) 4 Ripe Pears (seeded, skinned, or unskinned) 1 (4lbs cleaned) Ripe Cantelope or melon of your choice (skinned, seeded, and coarsely chopped) 4 Apples ( seeded, and unskinned for contrast) 6 Ounces Honey, Sugar, or Syrup ( your Choice) 1/4 Teaspoon Grated

Presented by Dish & Dine Ingredients: 1 lb chicken breast, cut into bite-sized pieces Salt and black pepper, to taste 2 tbsp soy sauce 2 tbsp cornstarch 2 tbsp vegetable oil 1 red bell pepper, sliced 1 green bell pepper, sliced 1 yellow bell pepper, sliced 1 large carrot, sliced 1 broccoli crown, cut into florets 4 garlic cloves, minced 1 tsp ground black pepper 2 tbsp oyster sauce 1/4 cup chicken broth 2 green onions, chopped Cooked rice, for serving Instructions: Marinate t

Presented by Tropical Recipies Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 350 kcal | Servings: 12 servings Ingredients: 2 cups all-purpose flour (12 oz) 2 tsp baking powder 1 tsp ground cinnamon 1/2 tsp ground cardamom (optional) 1 tsp Himalayan salt 4 large eggs (room temperature, 9 oz) 1 tsp pure vanilla extract 2 sticks butter (8 oz, 227g, 1 cup) 1 cup granulated sugar (8 oz, 228g) 3/4 cup evaporated milk (or whole milk or orange juice)

Prepared by Andrea George Sreving:1 Person Ingredients: 1 Yogurt 1 Cup Coconut Water 4 Slices of Pineapple Method: Combine all the ingredients and blend until smooth

Presented by Savory Circuits Ingredients: For the Chicken Marinade: 500g (1 lb) boneless chicken breast or thigh, diced 1 tbsp soy sauce 1 tbsp Shaoxing wine (or dry sherry) 1 tsp cornstarch For the Sauce: 1½ tbsp soy sauce 1 tbsp dark soy sauce 1 tbsp black vinegar (or rice vinegar) 1 tbsp sugar 1 tsp sesame oil 1 tbsp water 1 tsp cornstarch Stir-Fry: 2 tbsp vegetable oil 8-10 dried red chilies (adjust to taste), cut and deseeded 3 cloves garlic, minced 1 tbsp ginger, minced

Ingredients: Servings: 2 persons 1/4 cup Papaya juice 1/4 cup Golden Apple or Apple juice 2 Oz's Bacardi Rum 2 cubes of Ice -crushed Method: In a Cocktail shaker add the juices, rum and ice close lid Shake 5 seconds. Serve - (Watch your behaviour)

Eggplant and Vegetable Salad Servings: 4 -6 servings Ingredients Ingredients for Eggplant Vegetable Salad- 2 lbs medium eggplants 2 med/large carrots 1 medium sweet onion 3 tsp salt divided ¼ tsp pepper 1/2 tsp sugar 4 garlic cloves minced 2 Hungarian hot peppers* 2 medium tomatoes 1 red pepper Herbs to taste 5 Tbsp oil Instructions Line a large baking sheet with parchment paper, set aside. Preheat oven to 425F. Cut eggplant into about 2” pieces. Sprinkle eggplant pieces wit

To a clarified consomme, add the following garnitures before serving. 1. Make a custard using 4 eggs, 1/2 cup cream, 1/2 cup strong stock, salt and pepper to taste. 2. Combine well and place or pour in a slightly greased heat proof container. 3. Place container in a water broth or double broiler and bake in oven until firm to touch. 4. Chill well and cut into diamond shapes. 5. Mix with cooked Green Peas. Happy Cooking!!!!

Presented by Chef Taling Number of Servings: 4-6 | Prep Time: 20 min Ingredients 2 Cup Self Rising Flour 1 Cup Buttermilk 1⁄2 Cup ICE COLD BUTTER (small diced) 1 Cup Frozen blueberries 1 tsp Salt 1 tsp sugar Maple Syrup, Honey or Jelly (optional) Instructions Heat oven to 425° Lightly butter the bottom of a glass dish. Mix flour, sugar & salt in a bowl. Add butter and blend until crumbly. Add buttermilk and gently knead or mix until dough forms. Add in blueberries gently and