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Blend thoroughly and enjoy. Here’s a more traditional Jamaican version: Ingredients: 1 pound sour sop peeled, seeded & sliced1.5 cups milk5 tablespoon sugar (add more or less to taste)1 cup crushed ice1 squeezed lime (optional) I see no reason why rum and more lime cannot be added for an evening drink.

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

Presented by Steak Reviews Ingredients: 1 pound lean ground beef 1 cup Nacho Cheese Sauce ½ cup Sour Cream 1 can Rotel, green chilis with diced tomatoes ½ cup chopped green peppers ½ cup diced onions 1 packet Taco Seasoning Mix Nacho Cheese flavored Doritos, crushed 4 flour tortilla wraps Shredded lettuce. Instructions: Brown the ground beef in a skillet and drain any excess fat. Add in the onions and peppers and sauté for 4 minutes. Stir in the taco seasoning packet. In a se

Prepared by Andrea George Serving -1 person Ingredients: 1 cup Oats - uncooked 4 tablespoons peanut butter 1 cup almond milk Vanilla Essence- dash 1 cup crushed ice Method Combine all ingredients a blend till smooth

Prepared by Duncan Edwards Ingredients: 2 large cooked or uncooked carrots and pureed 2 peeled ripe bananas 1/4 cup of Peanut butter 1 cup Milk (your choice) 2 tsp Cinnamon powder 1 tsp vanilla extract 1/4 tsp ground nutmeg Directions: Add the pureed carrots, banana chunks, peanut butter, milk, cinnamon powder, and vanilla extract to a large blender. Blend for 2 minutes or until completely smooth Serve chilled with sprinkled nutmeg on top

Presented by Samantha Motilal

Author: Cookie and KatePrep Time: 15 minsCook Time: 45 minsTotal Time: 1 hour Yield: 4 to 6 servings INGREDIENTS 3 tablespoons extra virgin olive oil 1 medium yellow or white onion, chopped 3 carrots, peeled and chopped 2 celery stalks, chopped 1 to 2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash 6 garlic cloves, pressed or minced ½ teaspoon dried thyme 1 large can (28 ounce) diced tomatoes Scant 1 cup quinoa,

3 cups Butter squash, grated 2 cups water 1 cup chicken stock 1/2 cup milk 1 carrot, chopped 2 big leaf thyme, chopped 2 sprig fine leaf thyme, chopped 3 cloves garlic, chopped 2 pimento peppers, chopped 1/2 onion, chopped 2 tsp. green seasoning 6 leaves chadon beni, chopped 1 dash white pepper 1 dash parsley 1 dash paprika 2 tbsp. oil Salt to taste Chopped chive for garnish Grate the Squash. Note: You can also dice the squash, but grated squash will cook a bit faster. Saute

INGREDIENTS 2 ounces white rum 2 ounces dark rum 2 ounces passion fruit juice 1 ounce orange juice 1/2 ounce grenadine 1/2 ounce simple syrup 1/2 medium lime, juiced slice of orange and maraschino cherry, for garnish INSTRUCTIONS Add all of the ingredients to a shaker. Shake and strain into an ice filled Hurricane glass. Garnish with orange and cherry.

Author: Chef Mick, Tony's Meats Ingredients 1- pound Wild Shrimp 2 TBS Zatarain’s Shrimp & Crab Boil seasoning or salt (I used Old Bay) 1/2 cup sweet or white onion minced 1/4 cup lime juice 1/8 tsp kosher salt 1 medium tomato finely chopped 1/4 medium cucumber minced 1 stalk celery minced 1/4 bell pepper minced 1/4 jalapeno minced 2 cups Clamato Tomato juice or V8 (I used tomato juice) dashes of hot sauce to taste (I used lots) 1/4 bunch fresh cilantro chopped 1 avocado smal

Presented by Delish Meals with Mai Nyasha Ingredients 1 cup flour 1/4 cup icing sugar/powdered sugar 1/2 cup butter Preheat your oven to 350 F/ 180 degrees celsius Instructions Beat butter and icing/ powdered sugar until light and fluffy Add half cup of flour and gently mix. Add the other half and mix until combined Shape dough into a ball or any shape of your choice . Put in the refrigerator for one hour (optional) Shape your dough into desired shapes Transfer cookies to a b

Presented By Kayla Durrell‎ Ingredients & Steps: Grands butter tastin biscuits Whole stick of melted butter Soak biscuits in butter for 30s-1min Airfryer 350 no more than 5 mins Drizzle more butter Roll in cinnasugar, glaze, or sprinkles! Repeat steps for the donut holes

Presented by Samantha Motilal

Ingredients 2 lbs giblets 1 small lime/lemon 4 tbsp of vegetable oil 2 tbsp minced/chopped garlic 1 small onion chopped 1 small pepper chopped (optional) 1 tbsp of complete seasoning 1 tbsp tomato paste 4 tbsp Curry powder 2 tbsp masala 1.5 tbsp salt Method Cut giblets and heart into small pieces, and wash with water and juice of lime/lemon Add 4 tbsp vegetable oil in pressure cooker, let hot for about 2 minutes Add minced/chopped garlic, onion, pepper and tomato paste to hot

Presented by Tropical Recipes Ingredients 1 ⅔ cups all-purpose flour 3/4 cup granulated sugar 2 teaspoons baking powder 2 ounces margarine, semi-firm 1/4 teaspoon salt 3 tablespoons milk 1 large egg, slightly beaten 1/2 cup raisins 1/4 teaspoon allspice Instructions Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a baking sheet thoroughly. Prepare the Dough: Cut the semi-firm margarine into small cubes. In a large mixing bowl, add the cubed margarine to the flour

Prep Time-10 mins,Cook Time- 10 mins Serving :8 persons Ingredients Dressing:8 oz cream cheese softened1 cup sour crea 1/2 cup brown sugar 1 teaspoon vanilla extract Salad:1 pound red grapes seedless 1 pound green grapes seedless 3 red apples sweet, cored and diced 2/3 cup chopped pecans extra1/2 cup dried cranberries Instructions In a medium bowl, combine softened cream cheese, sour cream, brown sugar, and vanilla extract. Using an electric mixer, blend the ingredients for

Prep:10 MIN Total : 20 MIN Servings By Tablespoon Kitchens Updated July 20, 2017 Ingredients 4 green plantains 1 lb of chicharrón (crunchy pork skin) 3 garlic cloves, mashed 4 teaspoons of olive oil 2 cups frying oil Steps 1: Peel the plantains, cut them into 1 1/2-inch slices, soak them in salty water for 15 minutes, drain them and dry them before putting them on the hot skillet with oil. 2: Fry them for about 12 minutes at medium-low heat or until they turn light brown. Ma

READY IN: 3mins YIELD: 1 3/4 quarts INGREDIENTS 2 1⁄2 cups guava nectar 1 1⁄2 cups rum (whatever kind you like) 1 1⁄2cups rum (whatever kind you like) 1⁄4 cup lime juice 1⁄2 large pink grapefruit, juice of DIRECTIONS Mix all together

Presented by Sandra Maharaj Hello #FoodieLovers! Here’s some of my Mother’s dhalpauri....#Family ♥️...enjoy with some of my cooking.... Curried Channa and Potato 🥔 and Fresh Salad 🥗🥕🍅🥬 #PlentyLove #EatYourBellyFull!