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Presented by Samantha Motilal

Prepared by Sandra Maharaj Fresh Salad with Peach Vinaigrette Dressing and Grilled Jumbo Shrimp.this

Prep:15 mins Cook: 1 h 35 mins Ready In:1 h 50 mins Ingredients 1/2 cup pineapple juice 1/2 cup brown sugar 1 tablespoon dry mustard 1 (4.5 pound) butt-end smoked ham 1 (15.25 ounce) can pineapple rings, drained 1 (4 ounce) jar maraschino cherries, drained 1/4 cup whole cloves Directions Preheat oven to 325 degrees F (165 degrees C). Whisk pineapple juice, brown sugar, and dry mustard in a bowl until brown sugar has dissolved. Place ham in a baking dish with cut side down a

30 minutes 4 slices Peppered bacon, thin strips 8 oz Baby spinach 1 packageMushrooms 1 Red onion, whole Small 2 Eggs, whole 1/2 tsp Dijon mustard 3 tbsp Reserved bacon grease 1 dash Salt 2 tsp Sugar 3 tbsp Red wine vinegar Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 10 minutes. Drain off water and add ice on top of eggs. Fry bacon until crispy/chewy. Remove to a paper towel. Remove 3 tablespoons grease and set aside. Add 2 ad

Presented by Duncan Edwards Ingredients 1 pound Boneless goat meat 1 tbsp Vinegar 1 large Potato Cooking oil 1 Green Onions 1 Onion 1 tbsp Tomato paste 1/2 tsp Ginger Paste 2 Garlic SPICES 2 tbsp Jamaican curry powder 2 tsp Scotch bonnet pepper sauce 2 Whole pimento berries, crushed 1/2 cube Maggi cube 1/2 tsp Thyme 1 tsp Salt and pepper, to taste Instructions Start by washing off your goat meat and rinsing once with a vinegar wash, then pat dry. Place your goat meat in a med

Ingredients 8 Servings 5-7 medium organic potatoes ½ tsp butter 5 Pimentos ¼ cup chopped onions ¼ cup chopped scallions Salt to taste Instructions Boil the whole potatoes in a large pot for approximately 1 hour until they are fork tender Once the potatoes are cool, peel the skin off Mash with a potato masher or a fork until all lumps are removed Incorporate the butter, pepper, onion, and scallions into the mashed potatoes Add salt to desired taste

Recipe: Pending By: Taste Life

PREP TIME: 45 Mins - COOK TIME: 2.5 Hrs INGREDIENTS: To soak Fruits 1/2 pd seedless prunes, chopped 1 pd sultanas, chopped 1 pd currants, chopped 1 pd raisins, chopped 2 cups rum 1 cups cherry brandy For Cake 1 pd sifted flour 1 teaspoon Baking Powder 2 teaspoons Cinnamon 1 pd sugar 1 pd unsalted butter 10 eggs 1/2 pd Chopped Cherries 1/4 pd mixed peel 1/4 pd almonds 2 teaspoons vanilla essence 2 teaspoons grated lime rind 1/2 cup browning 4 lbs soaked fruits 1/2 cup cherr

Ingredients braising or stewing beef such as shin, cut into small pieces oil for frying onions 2 small, chopped ginger a large walnut-sized piece, peeled and chopped garlic 1 clove, crushed scotch bonnet chilli 1, seeded and finely chopped dried thyme 1/2 tsp allspice berries 8 cinnamon stick 1 beef stock 800ml coconut milk 400g tin sweet potatoes 300g, peeled and cut into 2-3cm chunks spinach 250g, washed and chopped Method STEP 1 Heat a large casserole and fry the beef in 2

Servings : 4 Ingredients 3 tablespoons all-purpose flour 1 teaspoon paprika 1 teaspoon poultry seasoning 1/2 teaspoon salt 1/2 teaspoon ground black pepper 4 (6-ounce) skinned chicken breast halves 2 teaspoons butter 1/2 cup chopped onion 1/2 cup chopped celery 3 garlic cloves, minced 1 chicken broth 1/4 cup dry white wine 1/4 cup chopped fresh parsley step 1 Combine first 5 ingredients in a large zip-top plastic bag. Add chicken; toss well to coat. Remove chicken from bag;

Ingredients 1 carrot, grated or finely chopped 1 sweet pepper, 1 small onion, finely chopped 3 cloves garlic, finely chopped 2 tbsp. oil ¼ cup. soya sauce ¼ cup sesame oil 2 cups uncooked rice 2 blades chives 1 sprig celery 2 pimiento peppers (red and yellow) salt to taste Directions Boil rice and set aside Chop the pimento and sweet pepper. In a deep pot, saute the garlic and onion in the oil. Stir fry over high heat for about 1 minute. Reduce heat and add the carrots. Stir

Ingredients 2 cinnamon sticks 2 star anise 5 pieces of mauby bark 10 cloves 2 bay leaves 1 tbsp aniseed Directions Boil ingredients in 3 cups of water for about 20 mins and leave to cool When cooled pour the concentrate into a larger pot or bowl. Add about 10 cups of water and sweeten to taste ( I used 2 cups of brown sugar) Strain the mauby, place in a mug or bottle and refrigerate

Presented by Sandra Maharaj Hello #Foodie...Lets enjoy some # BakedRedSnapper # EatYourBelly Full !

Jamacian Oxtail Ingredients: -2 ½ pounds of oxtail -1 tablespoon of Worcestershire sauce -1 tablespoon of soy sauce -1 tablespoon of salt -1 tablespoon of garlic and herb spices -1 tablespoon of sugar -1 teaspoon of Grace browning sauce -¼ teaspoon paprika -¼ teaspoon pepper -¼ teaspoon cayenne pepper -2 tablespoons vegetable oil -2 carrots -2 celery stalks -1 chopped onion -4 cloves of garlic -3 cups of beef broth -1 bunch of thyme -1 sprig rosemary -1 bay leaf -2 tablespoon

Stew Fish Vegetable Rice Red Beans Beet Lettuce

Curry Crab and Dumplings

Prepared By : Recetas Caseras Costillas de cerdo en salsa BBQ. Ingredientes : Costillas de cerdo – 500 gramos Ketchup – 200 gramos Vinagre – 35 gramos Miel – 60 gramos Azúcar – 40 gramos Sal – al gusto Pimienta negra – al gusto Salsa de soja – 1/2 cucharada pequeña Zumo de naranja – 80 gramos Ajo en polvo – 1/2 cucharada pequeña Cebolla en polvo – 1/2 cucharada pequeña Jengibre – 1/2 cucharada pequeña Elaboración de la Receta En primer lugar, vamos a preparar la salsa barbac

Recipes developed by Vered DeLeeuw Olive oil Poblano peppers Tomatoes Onion and garlic Seasonings: kosher salt, dried oregano, and ground cumin Shredded cooked chicken breast Shredded cheeses: mozzarella and cheddar Cilantro How to make stuffed poblano peppers It’s a surprisingly easy recipe. The detailed instructions are in the recipe card below. These are the basic steps: Cook tomatoes, onions, garlic and spices in olive oil. Remove from heat and mix in cooked shredded chic