All Posts

INGREDIENTS Cow Heel - 1 lb Water - 10 cups Split Peas - 1 cup Onion - 1/2 cup Pimento - 3 Garlic - 4 cloves Chive - 2 bundles Chadon Beni - 2 bundles Potato - 1/2 lb (1 inch cubes) Dasheen - 1/2 lb (1 inch cubes) Green Fig - 4-5 halved Carrots - 1 (thinly sliced) Pumpkin - 1/2 lb (1 inch cubes) Chicken Noodle Soup - 1 pack (optional) Black Pepper - 1/2 tsp Salt Directions Add cow heel, salt and 4 cups of water to a pressure cooker and cook for 30 minutes. Set aside. In ano

Ingredients: 1 large breadfruit 3 dasheen leaves, chopped 1 medium carrot, diced (optional) 1 medium tomato, diced (optional) 2 tablespoon cooking oil 1 large onion, finely chopped 3 clove garlic, minced 3 pimiento peppers, finely chopped 1 scallion, finely chopped 1 sprig celery, finely chopped 1 sprig thyme, finely choped 4 leaves chadon beni (bandania) 1 scotch bonnet (whole) 1 tsp ground black pepper 1 tsp salt 2 cups coconut milk (if you are using powdered coconut milk,

Prep Time:20 mins Cook Time:3 hrs Resting Time:45 mins Total Time:3 hrs 20 mins Author: Melissa Ingredients 14-16 pound turkey thawed 8 tablespoons butter (1 stick) softened, divided 1 head garlic sliced in half, plus 2 cloves minced into paste 1 medium onion cut into wedges 1 lemon cut into wedges 1 orange cut into wedges fresh sage fresh rosemary fresh thyme fresh parsley kosher salt and freshly ground pepper Instructions Preheat oven to 325 degrees. Remove turkey neck a

Prepared by Duncan Edwards Ingredients: step 1 6- 8 ozs Sirloin or Ribeye Steaks( your choice ) Season with salt and black pepper then set aside Method: On a very hot grill or Steak pan grill steaks for 5- 8 mins on each side for medium or longer based on your preferences. must be prepared just in time to eat with vegs ( Do not cook and set aside) Ingredients: 1/2 lb Green sweet Peppers, Julienne cut thinly. 1/2 Red sweet Peepers Julienne cutthinly 1/2 lb Carrot julienne

Ingredients Servings :8 6 whole Cloves 5 Black & Green Cardamon pods few Black Peppercorns 2 tbsp Ghee 2 Bayleafs 1 Cinnamon Stick 1 large Onion, finely chopped 1 large Red Onion, finely chopped 3 small green Chillies, finely sliced 3 Garlic cloves, roughly chopped 1 Oz piece fresh root Ginger, peeled and roughly chopped 4lb Goat meat bone in cut into bite-sized pieces 1 tbsp Salt 1 tbsp Tumeric 3 tsp mild Chili Powger 2 tbsp Masala 4 Tomatoes, coarsly chopped chopped fresh

5-6 lbs Chicken Leg and Thigh Quarters For browning the chicken: 1 Cup Flour seasoned with: 2 Tbsp Salt A few turns of Black Pepper A pinch of Cayenne For the Fricassee: 1 Cup Vegetable Oil 3/4 Cup Flour 2 Cups Onion, chopped 1 Cup Celery, chopped 1/2 Cup Green Bell Pepper, chopped 1/2 Cup Mushrooms, sliced 2 Tbsp Garlic, finely chopped 1/2 Cup Dry White Wine 1 Quart Chicken Stock, preferably homemade 1 Bay Leaf 1 Bundle of Fresh Thyme, tied together with butcher’s twine Salt

INgredients 4lbs oxtail, (remove fat)cut up into 2x2 inches pieces and rinse with limes or lemons 2 lime / lemon, juiced or vinegar (1/4 cup) 8 tablespoons green seasoning 6 sprigs fresh thyme 2 ozs peeled and julienned ginger 2 teaspoon salt 2teaspoon black pepper 1 tablespoon canola oil 3 tablespoon white or brown sugar 2 medium tomato, diced 2 onion, diced 10cups water 4 small carrots, diced 2 red and green medium bell pepper chopped 4tablespoon worcestershire sauce 4 ta

Total:10 min Prep:10 min Yield:8 servings 1 head green cabbage, finely shredded 2 large carrots, finely shredded 3/4 cup best-quality mayonnaise 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, c

Presented by Duncan Edawrds

Presented by Makris Ingredients: Bicol Express Hot & Spicy with slice string onions and green hot chili

‎Maurice Kuritz‎ to SVR--Sous Vide Resources; Sous-B-Q™, Sans Vide™23 hrs A tower of torched late August sweet corn overlooking a double cut Mangalitsa pork Tomahawk Chop. Sous Vide at 134 degrees for 3.5 hours. Seared in a cast iron skillet and dusted with Murray River apricot salt. Accompanied by Pommes Byron, a dollop of apple sauce and a spot of jalapeño lime sauce.

Presented by Love and Happiness Servings: 4 | Prep Time: 15 minutes (plus marinating time) Cook Time: 30 minutes Ingredients For the Jerk Pork: 1 1/2 lbs pork loin or pork shoulder 2 tablespoons olive oil 2 tablespoons jerk seasoning (store-bought or homemade) 1 tablespoon soy sauce 1 tablespoon brown sugar 1 tablespoon lime juice (about 1 lime) 1 teaspoon ground allspice 1 teaspoon ground thyme 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Salt and black pepper, to t

Servings: 5 Author: Immaculate Bites Ingredients Chicken Thighs 5-6 Chicken thighs ½ tablespoon (7.5 mL) Olive oil Salt (about 1 1/2 teaspoons ) 2 teaspoons (5.2 g) Creole Seasoning Fricassee 2 tablespoons (30 mL) oil ½ cup (75 g) diced onions ¼ cup (56.25 g) celery 2-3 teaspoon (5.6 - 8.4 g) minced garlic 1 Large bay leaf 1-2 teaspoon (0.80 - 1.6 g) minced thyme 4- 6 ounce (113.4 g) cremini mushrooms, sliced 2 1/2 tablespoons (19 g) all-purpose flour 2 cups (475 mL) chicken

Salt Fish Buljol Dumpling Plantain

1/2 cup tomato sauce 1/4 cup honey 2 tablespoons Chang's Soy Sauce 2 tablespoons malt vinegar 1 tablespoon brown sugar 1 teaspoon powdered mustard 1kg beef ribs Vegetable oil, for deep-frying 4 Sebago potatoes, peeled, very thinly sliced Dressed spinach leaves, to serve Step 1 - Combine tomato sauce, honey, soy sauce, vinegar, sugar, mustard and salt and pepper in a ceramic dish. Add ribs and turn to coat. Cover and refrigerate for at least 1 hour. Step 2 - Preheat oven to 20

PREP TIME 15 MINUTES TOTAL TIME 15 MINUTES SERVINGS 2 AUTHOR JENN LAUGHLIN - PEAS AND CRAYONS Ingredients 4-5 oz fresh baby spinach 1/2 cup chopped broccoli 1/2 cup chopped grapes green or red 1 apple half or whole, chopped (I used honey crisp) 1/4 cup crumbled feta cheese 2-4 TBSP dried cranberries 2-4 TBSP roasted pepitas (pumpkin seeds) black pepper to taste (optional) POPPYSEED RANCH DRESSING: 1/2 cup plain greek yogurt or sour cream 1/4 cup buttermilk extra if desired 1

Servings: 4 persons Ingredients: 2 boneless skinless chicken breasts, flattened* 2 tablespoons vegetable oil for browning meat flour 1/2 large onion, finely diced 1 clove garlic, minced 2 teaspoons slivered almonds (or pine nuts, chopped walnuts, or chopped pecans) 2 teaspoons cranberries (or any dried fruit), soaked in water 1 bunch spinach (or chard), washed and chopped finely 2 teaspoons pecorino romano cheese, freshly grated Sea salt, black pepper to taste Directions: To

4 pork chops, trimmed2 tbsp butter, melted1 egg, beaten2 tbsp milk1⁄4 tsp black pepper1 cup herb seasoned dry bread stuffing mix, crushed Prep 10 min Cook 20 min Ready 30 min Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 13 x 9 inch baking pan. Stir together egg, milk, and pepper in a shallow bowl. Place stuffing mix in a separate shallow bowl. Dip each pork chop in egg mixture, coat with stuffing mix, and place in the prepared pan. Bake for 10 minutes. Tu

Curry Crab and Dumplings