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INGREDIENTS
EASY SALMON:
4 (6 oz | 170 g) skinless salmon fillets 2 tablespoons freshly squeezed lemon juice, divided 1 tablespoon olive oil 1 tablespoon minced garlic 2 tablespoons dry white wine, (optional -- can sub with 2 teaspoons Dijon mustard)) Salt, to season Cracked black pepper, to season
CREAM SAUCE:
1/4 cup unsalted butter 2 teaspoons minced garlic 2 tablespoons dry white wine, (can sub with 1 teaspoon Dijon mustard) 1/2 cup cream (heavy, whipping or thickened) 1-2 tablespoons freshly squeezed lemon juice, 1 tablespoon fresh chopped parsley, divided INSTRUCTIONS
Heat oven to 425°F (220°C). Lightly grease a baking dish. Pat the salmon dry with a paper towel. Combine lemon juice, olive oil, garlic and wine together in a small bowl. Rub salmon with the mixture and arrange in baking dish. Season with a good pinch of salt and pepper. Bake for 10-12 minutes, or until salmon is opaque throughout. While salmon is baking, melt butter in a small pot over medium heat. Add the garlic and cook until fragrant (30 seconds). Pour in the wine and let cook for 2-3 minutes until just starting to reduce. Add in cream and cook until sauce thickens slightly. Take off the heat and stir through lemon juice and parsley. Pour the sauce over the cooked salmon in the dish to mix through the natural pan juices released from the salmon while baking. Serve and enjoy! NOTES
HOW LONG TO BAKE SALMON
Bake for 4 - 6 minutes per 1/2-inch (1 cm) thickness of fillet. Baking time depends on the thickness of your salmon fillets.
MEDIUM: 4 minutes PER 1/2-inch. WELL DONE: 6 minutes per 1/2-inch. HOW TO KNOW WHEN SALMON IS READY
Check the thickest part of your salmon fillets with a fork. When the flesh easily flakes or softly falls apart, it's done.
You can also use an instant read thermometer to check for doneness. The USDA recommends a minimum internal temperature of 145°F (61°C), which should be taken inside the the thickest part of the salmon.

Garlic Butter Seafood Boil INGREDIENTS: 5 clusters Snow crab legs, washed thoroughly 1 pound Shrimp, deveined, tail on 1 pound Andouille sausage, cut into thick slices 6 Corn on the cob 6 Baby red potatoes SEASONINGS TO BOIL SEAFOOD 5 tablespoons Old Bay seasoning 1 whole Lemon, juiced 3 Bay leaves SEAFOOD BOIL SAUCE 3 tablespoons Garlic, diced 1 whole Onion, diced 1 Lemon, juiced 4 sticks Butter 1/4 cup Olive oil 2 cups Chicken broth, optional (see notes below) 1-2 dashes Tabasco sauce SEASONING FOR SAUCE (ADJ. LEVEL OF SPICINESS TO YOUR LIKING) 3 tablespoons Old Bay seasoning 3 tablespoons Paprika 1 tablespoon Cayenne pepper 1 tablespoon Red pepper flakes 1 tablespoon Lemon pepper seasoning, (optional depending on fresh lemon juice) Get IngredientsPowered by Chicory INSTRUCTIONS: SEAFOOD BOIL Fill up a large stockpot with water, leaving enough room at the top to add the seafood. Add old bay seasoning, lemon, and bay leaves. Bring to a light boil. Add the crab legs, sausage ,and corn. Cover with a lid and boil for 15 minutes. Add the shrimp. Boil for 5 minutes (shrimp will turn pink, do not overcook). Drain the water and remove bay leaves. Transfer to serving dish or leave in the stock pot.
Pour that delicious garlic butter sauce all over,, and/or reserve some sauce on the side to dip the seafood in (recipe below).GARLIC BUTTER SAUCE
Melt one stick of butter and olive oil in a skillet on medium heat. Add onions and sauté until they become translucent.
Add Garlic and saute for 30 seconds, stirring constantly so garlic doesn’t burn. Add juice of the lemon, and all the seasonings. Adjust cayenne and red pepper to your level of spiciness.
Add remaining 3 sticks of butter. Simmer until butter is melted, stirring constantly.
If using chicken broth, gently stir it into the mixture now. Pour over your favorite seafood and/or reserve some for dipping.
Enjoy!
NOTES:
Chicken broth is used to “cut” the sauce. It does not take away from the flavor in any way. In fact- it’s great to add broth if trying to create more sauce, or pour directly over your seafood boil. Sauce can also be used for dipping.

Presented & Prepared By Tweetyleo Balfour‎ Ingredients 1 cup warm water 1/2 cup sugar 1/2 tsp salt 5 tablespoons oil 3 cups flour 2 tsp yeast 1/8 tsp yellow food color powder 1 tsp allspice 1 tsp nutmeg 1 tsp vanilla essence 1 egg 1/2 tsp bitters 1/4 cup raisins 1 tablespoon glazed fruits DIRECTIONS Sift flour in a bowl add all the dry ingredients and mix...Make a well in center add water & oil.. food color, fruits raisins & egg knead into a soft ball... cut dough into 12 pieces Roll out into 12 balls place on a greased cookie sheet about an inch apart... Let rise for at least 60 minutes. Bake at 375 for 15 minutes. Take out Brush with sugar water put back in the oven for 2mins... allow to cool

Guyanese Salara / Red Cake Recipe This red coconut bread, what Guyanese people call salara / red cake, is mainly a bread recipe that has been filled with red-colored coconut, rolled up, then baked off until brown. Ingredients Ingredients 1 tbsp dry yeast ¼ cup warm water ¼ cup sugar 1 cup milk ¼ cup shortening 1 tsp salt 3 cups flour 1 egg, beaten 1 tbsp butter 1 egg white Filling 1 cup shredded coconut (sweetened) but if grating your own coconut or using an unsweetened coconut increase sugar from 1/4 cup to 1/2 cup 1/4 cup sugar 1 tsp cinnamon 1 tsp vanilla essence 2 tbsp water 5 drops of red food coloring (or until it gets to the deep red that you want) Instructions Dissolve the yeast in warm water. Sprinkle with 1 teaspoon of sugar. Mix and let stand. Warm the milk then set aside. Combine the salt and sugar with the flour, cut shortening into the flour mixture then add the yeast, and egg. Pour the milk in and knead to make a moderately stiff dough. Shape into a ball. Place the dough in a greased bowl, cover with aluminum foil; let rise to double in size for about 1 hour. Combine all the filling ingredients and set aside. Punch down the dough and divide in half. Roll each half into an 12 inch x 8 inch rectangle, and brush with melted butter. Sprinkle half of the filling mixture on each rectangle of dough. Roll up lengthwise and seal the edges. Cover and let rise until double in size. Brush the rolls with beaten egg white. Bake at 350°F for 20 – 30 minutes. Until the tops are brown Cut into slices and serve. Yields 2 rolls.

Dolma- stuffed grape leaves with ground beef,rice,cilantro, parsley, salt,pepper 🙂 DOLMA - Stuffed grape leaves 2 lb ground lamb or beef 1cup of rice 3 grated onion Chopped fresh mint,and cilantro ,parsley Salt,pepper 1 jar marinated grape leaves or fresh if you have Rinse grape leaves with warm water Mix ground lamd,onion,rice,mint,cilantro, salt,pepper. Take a leave put 1 table spoon of meat mixture on the leave and roll tightly. Place all the dolma pieces in the pot ,cover with plate. Pour some water over it ,so water covers the plate. Place the lid and cook for 45-60 minutes on medium heat.

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 Emily Larson ‎ Ingredients 4 lbs. Steak tips chopped (flap steak. Make sure it has fat in it) 1 Tbsp Garlic Salt 1 Tbsp Soy Sauce 3 Tbsp Olive Oil 1 tsp freshly ground pepper full recipe : https://virall.best/2020/04/30/carne-asada-burrito/

Presented By AjamaicaExperience.com Ingredient: In Video

Hello Everyone, Blessings. We hope that you are having a wonderful week, that some things are slowly getting back to where we once were even thou this will take sometme. All things said our maker has blessed us and continues to give us life with others. We are blessed, humble and thankful. On a lighter note things are coming along fine as promised on our new website, this will soon be unveiled. For all those wishing to send in their recipes/videos this is very easy (1) Decide what you would like to share with other Followers and Viewers (2) Upload/send your Recipes, pictures or videos to us at (3) facebook.com/caribbeandelightsca (4) That's it😃 Your personal infromation is held in the strictest confidence, No one's information is for sale-that is our Policy (see Policy at) About Caribbean Delights No follower / member is allowed to disparage another person's presentation that is a part of our policy. No sales-persons are employed and will not be calling you to sell any product or services belonging to Caribbean Delights. May the Lord's Blessings Favour all of us and grant us safety now and always. Please Live, Love and Eat well.

Presented By Sara Yelizarova ‎ Ingredients: 6 eggs 3 large shreded potatoes 1cup turkey bacon 1/2 cup of green onion 2 tb s of melted butter Salt,pepper Spray muffin tins. Mix shreded potatoes with 2 tbs of butter and salt,pepper. Place potato mix to muffin tins,form the cup. Bake at 400 for 10 minutes. Mix eggs,onion,bacon,salt,pepper. You can add cheese too,I fid not have it. After 10 minutes in the oven pour egg mixture into potato cups and bake another 15 minutes ,or until eggs cooked through.

Presented By Mary Peterson‎ Ingredients: 1 lb. ground turkey meat 1 medium red onion, finely chopped 1 cup fresh spinach chopped (you can add more if you like) 1 Egg 1/2 cup feta crumbles (you can add more if you like. 1 tsp Worcestershire sauce Season with your favorite burger seasonings, I used the following : (all measured to taste) Seasoned Salt Pepper Garlic powder Onion powder Mrs Dash garlic and herb Italian seasoning Mix all ingredients well. Form patties and fry in a pan with a little oil #delightful

Presented By Sara Yelizarova ‎ Ingredients: 1 pack of pie crust 5 eggs 1/2cup of milk 1 cup of mozzarella cheese 1/2cup of chopped green onion 2 cups of chopped spinach 2 cups of chopped mushrooms 1 onion Olive oil Salt,pepper Sautee chopped onion in 2 tb s of olive oil. Add chopped mushrooms. Let it cook,add salt pepper. Let it cool. Mix all chopped ingredients with mushrooms. Place pie crust dough into tart pan , and bake for few minutes. Wisk eggs with milk, add cheese and mix with mushroom mixture. Pour mixture into pan with crust and bake at 400° F for 45 minutes