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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

By JamaFo Serving : 4 Persons Ingredients 2 stalks Green Onion 1 tbsp Soy Sauce 1 small Bell Pepper, julienne 1/4 cup(s) Vinegar 1/4 cup(s) Vegetable Oil/Oil of Choice 1 clove(s) Garlic, minced 2 cup(s) Pak Choi (Chinese Cabbage), chopped 4 cup(s) Water 2 tbsps Corn Starch 2 stalk(s) Celery, julienne 2 cup(s) Cabbage, coarsley chopped 1 tsp Salt 1/4 cup(s) Water 2 medium Carrots 2 whole Chicken Breasts Cooking 1. De-bone and cut Chicken Breasts into strips, wash with a Vinega

Ingredients: Prepared by: Andrea George Servings 4 persons 8 pieces of chicken thighs.....washed with limes and then seasoned 2 Sauce...... 1 cup ketchup 1/2 cup bar b que sauce 1 t.b spoon sugar 3 cloves of garlic minced a dash of cooking wine 2 teaspoons Mrs Dash onion and garlic herbs salt to taste 1/2 cup pineapple juice *optional Direction Combine all ingredients into a pan thenplace pieces of chicken to marinate for 10 - 15 minutes Bake for 1 hour until golden brown Dec

Courtesy of Island Roti Shop, Lefferts & Rockaway Blvd, South Ozone Park, New York

Top Round, 129FX36, shocked, seared Prepared By Norm King

INGREDIENTS 20 MINS- PREP TIME, 8 MINS COOK TIME TOTAL 28 MINS 1 pound thin spaghetti, broke into 3-4" pieces 3 Roma tomatoes, diced 1 medium zucchini, diced 1 medium yellow zucchini squash, diced 1 green pepper, diced 1 red pepper, diced 1 red onion, diced 1 cucumber, diced 2 (2.25 oz) cans sliced olives, drained 8 oz cheddar cheese, cut into small cubes Dressing: 1 (16 oz) bottle Italian dressing 1/4 cup grated Parmesan cheese 1 teaspoon paprika 1/4 teaspoon garlic powder T

3-4 boneless, skinless chicken breasts, cut into bite-sized chunks 4-5 medium zucchini, rinsed and spiralized (or store-bought Zucchini Noodles) 4 tablespoons butter, divided 2 teaspoons minced garlic 1 tablespoon hot sauce 1/4 cup chicken broth Juice of 1/2 lemon 1 tablespoon minced parsley 1 teaspoon fresh thyme leaves Crushed red chili pepper flakes, optional Slices of lemon, for garnish Fot the Marinade: 2 tablespoons olive oil 1 tablespoon hot sauce or 1 teaspoon chili

Ingredients: 1 chicken (2 -3 lbs), cut up in 1/8 or 1/16, seasoned and marinated for at least an hour 3 cloves garlic, chopped 3 tbsp brown sugar 1 small onion, chopped 1 sprig chive, chopped 2 sprigs fine leaf thyme, chopped 2 tablespoon vegetable oil 1 tsp tomato paste or ketchup if you like green seasoning (blended shadow benny, celery and chive) salt (to taste) hot pepper (to taste) water Directions: Season meat by mixing in a large bowl with green seasonings, garlic and

Presented by Mamantha Motilal

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

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

Ingredients & Instructions Place the oil, vinegar, garlic and sugar in a small screw-top jar. Season with salt and pepper. Shake until well combined. Arrange the tomato and bocconcini in a shallow serving dish. Top with the basil. Drizzle over the dressing to serve

See link to Sous Vide Resources: SVR--Sous Vide Resources; Sous-B-Q™, Sans Vide™

Presented by Samantha Motilal Breadfruit & pigtail oildown, callaloo with crab and curry duck

Presented by Samantha Motilal

Presented by Samantha Motilal

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

Hello Everyone, Blessings. It is always a pleasure to reachout to our followers and viewers. We are all grateful to be here and we know in times like these we give more thanks to our Creator for keeping us above ground. All things been said we are thrilled you are one of our treasured guests. These next few weeks we just want to do happy things for our fans, now do keep the faith the Re-Vamped website is almost complete and the face-lift for Caribbean delights are coming at

Presented By AjamaicaExperience.com Ingredient: In Video