All Posts

Prepared by Ingrid George Serves 8 Persons INGREDIENTS 8 – 10 green mangoes, peeled and chopped 2 tsp turmeric powder 4 cloves garlic, grated 1 small hot pepper, chopped fine Pinch salt Pinch sugar 2 blades chive, finely chopped 2 blades shadon beni (culantro), finely chopped 1 tsp ground geera INSTRUCTIONS Place mangoes in a large pot and just cover with water. Bring to a boil. While boiling add the turmeric, garlic, and hot pepper. Let cook for approximately half an hour. A

Prep Cook Ready in Servings 20 mins 45 min 6 Ingredients 14 leaf Taro leaves (chopped) 10 pods Okra (cut into 1-inch pieces) 2 tsp Butter, salted 1/4 cup chopped Yellow onion 4 Red bell pepper (chopped) 2 whole crab Crab, blue (cut into quarters) 3 sprig Thyme, fresh 1 pepper scotch bonnet pepper 4 stalks Green onion, scallion, ramp (chopped) 1 cube Chicken bouillon, Knorr (crushed) 2 cups Water 2 cup Coconut milk, reduced fat 1 pinch Salt (to taste) Instructions Add all

This recipe serves 6 4 Large baking potatoes, peeled and sliced into long thin strips Cold water 12 flying fish, filleted (can substitute cod or any other meaty fish) Juice of 5 limes Salted water Oil for frying Bajan Fish Seasoning 6 scallions 1 clove garlic 1 teaspoon chopped hot pepper 2 tablespoons chopped celery 1 tablespoon dried marjoram 1/2 tablespoon dried thyme 1/4 cup chopped fresh parsley 1/2 teaspoon salt Fish Batter 2 eggs 1 1/4 cups all purpose flour 1 cup milk

Presented by Tastey Recipes Ingredients 1 ½ cups white sugar ¾ cup all-purpose flour ½ cup unsweetened cocoa powder ½ teaspoon salt ¼ teaspoon baking powder ¾ cup unsalted butter, melted 3 large eggs 1 teaspoon vanilla extract ½ (14 ounce) package chocolate sandwich cookies (such as Oreo) ½ (8.8 ounce) package speculoos cookies (such as Lotus Biscoff) Instructions Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan. Mix sugar, flour, cocoa pow

Ingredients: 6 lbs Shrimps 1/2 lb Butter 1. tbsp Paprika 3 ozs Sherry Wine Lemon Juice 1 gal Medium Cream Sauce Salt and pepper to taste Method: Clean and season shrimps Sauté shrimp meat in large skillet Add paprika, sherry wine, and lemon juice, and blend in cream sauce Bring to a boil Season to taste

Ingredients: 6 cups fish stock 2 oz clarified butter 2 oz all-purpose flour Directions: Heat the fish stock in a medium saucepan, then lower the heat so that the stock just stays hot. Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy. Don't let it turn brown, though — that'll affect the flavor. With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated

Servings: 18 Prep Time:10 minutes Cook Time:20 minutes Cooling time:5 minutes Total Time:35 minutes AUTHOR: JACLYN Ingredients 1 cup (250ml) water 1/4 cup (56g) unsalted butter, diced into small cubes 1 Tbsp (13g) granulated sugar 1/4 tsp salt 1 cup (141g) all-purpose flour 1 large egg 1/2 tsp vanilla extract Vegetable oil, for frying For coating 1/2 cup (100g) granulated sugar 3/4 tsp ground cinnamon Instructions For the coating whisk together 1/2 cup sugar and cinnamon in a

Presented by Miss in the Kitchen Ingredients 1 pound boneless chicken breasts 1 large red bell pepper 1/2 large yellow bell pepper 1/2 large orange bell pepper 1 large onion 6 tablespoons olive oil divided use 1/2 cup orange juice 2 tablespoons granulated garlic 2 tablespoons ground cumin 2 tablespoons chili powder 2 teaspoons smoked paprika 2 teaspoons onion powder 2 teaspoons brown sugar 2 teaspoons kosher salt 8 cups lettuce 1 cup sliced grape tomatoes 1 cup shredded chees

Servings: 6 Servings Prep time 15 mins cook time 30 mins Total time 45 mins Ingredients 6 whole bell peppers any color 3/4 to 1 pound lean ground beef 1 white onion diced 3 cloves garlic minced 1 15 ounce can diced tomatoes, drained 1 cup cooked white rice 1 cup frozen corn 1 tablespoon Worcestershire sauce 1 1/2 teaspoon salt 1/2 teaspoon black pepper 1 1/2 cups shredded pepper jack cheese divided Instructions Preheat oven to 350 degrees F. Lightly grease a 9x13 pan. Trim t

Author: Julia Prep Time:20 mins Cook Time:20 mins Total Time:40 mins Servings: 6 servings Ingredients Roasted Brussels Sprouts: 3 cups Brussels sprouts ends trimmed, yellow leaves removed 3 tablespoons olive oil 1/4 teaspoon Salt to taste Roasted Butternut Squash: 1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash) 2 tablespoons olive oil 3 tablespoons maple syrup ½ teaspoon ground cinnamon Other Ing

Ingredients by GENA HAMSHAW 1 tablespoon coconut oil 1 onion, diced 1 clove garlic, minced 1 tablespoon grated ginger 1 pound collard greens, stems removed, cut into ribbons 3/4 cup coconut milk 1/2 cup vegetable broth, plus more as needed 1 tablespoon lime juice 2 tablespoons tamari, to taste 1 pinch salt, plus more to taste 1 pinch red chile flakes, to taste Directions Melt the coconut oil over medium-high heat in a large wok or skillet. Add the onion and sauté for 4 to 5 m

INGREDIENTS : 2 oz Altos Reposado 4 oz Fresh orange juice 1⁄4 oz Grenadine Garnish: Orange Slice Cherry Direction: Add the tequila and then the orange juice to a chilled highball glass. Float the grenadine on top. Garnish with an orange slice and a cherry.

Total:10 min Prep:10 min Yield:8 servings 1 head green cabbage, finely shredded 2 large carrots, finely shredded 2 tablespoons sour cream 2 tablespoons grated Spanish onion 2 tablespoons sugar, or to taste 2 tablespoons white vinegar 1 tablespoon dry mustard 2 teaspoons celery salt Salt and freshly ground pepper Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in

Author: Katya @ Little Broken Prep Time: 20 Total Time: 20 Ingredients 1 (15 oz.) can chickpeas, drained and rinsed 5–6 sweet mini peppers, stem and seeds removed, chopped 1 English cucumber, chopped 1 pint cherry tomatoes, halved 3/4 cup red onion, chopped 1/4 cup kalamata olives, sliced 1/2 cup crumbled feta cheese 2 Tbsp. fresh chopped Italian parsley Few handfuls arugula Kosher salt and fresh black pepper DRESSING 2 Tbsp. olive oil 2–3 Tbsp. fresh lemon juice 2 Tbsp. red

Courtesy Sandra Marahaj

Presented By NuPasta Vegetarian Serving: 1 Ingredients: 2 red beets 1 pack of NuPasta Fettuccine ¼ cup extra virgin olive oil 1 shallot, chopped 1 garlic clove, peeled ½ lemon, juice extracted 1 tbsp salted butter Salt and pepper, to taste 2 tbsp goat cheese 1 tsp parmesan cheese 1 tsp chopped parsley Directions: 1. Peel beets with a vegetable peeler. Wrap them in foil individually and bake for 40 minutes on 400 degrees F. When finished, unwrap and set aside to cool. 2. Drain

Presented by Ben Smith Ingredients: 1 lb calamari rings, cleaned 2 lobster tails 1 cup all-purpose flour 1/2 cup cornstarch 1 teaspoon garlic powder 1 teaspoon paprika Salt and pepper to taste 1 egg, beaten 1 cup panko breadcrumbs 1/2 cup buttermilk Olive oil for frying Fresh lemon wedges for garnish Fresh greens (for the side salad) Instructions: Prepare the calamari: In a shallow bowl, combine flour, cornstarch, garlic powder, paprika, salt, and pepper. Dip the calamari rin