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Life began in Trinidad & Tobago, My early childhood hobbies were eating and singing and I was very good at both. I attended the John S. Donaldson Polytechnic Institute to study Cooking and graduated in 1971. I served in the Trinidad & Tobago defence force.
Upon migrating to Canada, I worked at the Royal York Hotel under Executive Chef J. Locati, He was instrumental in my employment at the C N Tower, where I attained the position of Chef de Partie “Saucier". In 1978, I resigned and started 2 businesses called Edwards' Hospitality Staff Rental Company Limited and Rent A Shopper. During this period I attended The National Institute of Broadcasting, where I studied Radio and Television Broadcasting, Acting and Modeling. and graduated. My life long hobbies are cooking and eating delicious foods. Over the coming weeks, months and years, I intend to present to the public," with your help" Recipes from all Cultures, Photos, Profiles, Reviews, Sites, Social Features, Faves and Blogs to help in enhancing your culinary experiences.

Today, I invite all Cooks and Juicers in whatever area of specialty to contribute and subscribe freely to Caribbean Delights and celebrate the culinary dishes that the world can enjoy.

Best Regards,

Duncan Edwards.

Ingredients 1 lb shrimp 1 tsp soy sauce 1 tbsp grated ginger 1 med. sweet pepper 1 small carrot 1 hot pepper 2 pimento peppers 2 cloves garlic, grated 4 leaves chadon beni, chopped 1 small onion 1 tsp salt 1/2 tsp black pepper 1 tsp lime juice 2 chives (divided), chopped 1 tbsp sesame oil 1/2 cup ketchup water Cooking Directions Devein the shrimp leaving the shell on. Wash and drain Season with ginger, pimento pepper, garlic, black pepper, chadon beni, lime juice, 1 chive and salt. Take a fork and scour the sides of the carrot. Note: We are doing this to make a pattern. Cut the carrot into 1/8 ” slices Cut the onion in four. Then cut each piece in half. Separate the onion layers. Cut up the hot pepper and chive. Heat the oil in the wok over a medium flame. Add the hot pepper and fry for 1 minute. Note: Frying hot pepper releases noxious fumes which can burn your eyes and make you cough and sneeze so be careful. I actually had to take the photograph quickly and run out of the kitchen but I still ended up with watery eyes and had an uncontrollable sneeze! (*sniff, sniff, Achoo!*) lol! Add the shrimp and stir fry for 1 minute. Add about 1/4 cup of ketchup, soy sauce and a little water… Then add the onion, chive, sweet pepper and carrots Add 1/4 cup ketchup and 1/4 cup water. Stir Cover and simmer for 2 minutes Garnish with a sprig of chive. Now you know how to make Trini style pepper shrimp. I hope it was a wonderful experience for you.

Ingredients 1 Cup of rice 1 Tin pink salmon (418g) 1 Onion, chopped 2 Cloves of garlic, chopped 4 Tomatoes, chopped 3 tbsp. oil 1 Pimento pepper, chopped 2 tbsp. golden ray butter Salt to taste Pepper to taste Cooking Directions Boil the rice and set aside. Saute the onion, tomatoes, garlic and pimento pepper over a medium flame for 2 minutes. Add the pink salmon and cook for 2 more minutes Add the golden ray margarine Continue to cook for about 3 minutes Adjust salt and pepper to taste The pink salmon is ready. Serve hot over the rice.

Ingredients 1 lb shrimp 1 tsp soy sauce 1 tbsp grated ginger 1 med. sweet pepper 1 small carrot 1 hot pepper 2 pimento peppers 2 cloves garlic, grated 4 leaves chadon beni, chopped 1 small onion 1 tsp salt 1/2 tsp black pepper 1 tsp lime juice 2 chives (divided), chopped 1 tbsp sesame oil 1/2 cup ketchup water Cooking Directions Devein the shrimp leaving the shell on. Wash and drain Season with ginger, pimento pepper, garlic, black pepper, chadon beni, lime juice, 1 chive and salt. Take a fork and scour the sides of the carrot. Note: We are doing this to make a pattern. Cut the carrot into 1/8 ” slices Cut the onion in four. Then cut each piece in half. Separate the onion layers. Cut up the hot pepper and chive. Heat the oil in the wok over a medium flame. Add the hot pepper and fry for 1 minute. Note: Frying hot pepper releases noxious fumes which can burn your eyes and make you cough and sneeze so be careful. I actually had to take the photograph quickly and run out of the kitchen but I still ended up with watery eyes and had an uncontrollable sneeze! (*sniff, sniff, Achoo!*) lol! Add the shrimp and stir fry for 1 minute. Add about 1/4 cup of ketchup, soy sauce and a little water… Then add the onion, chive, sweet pepper and carrots Add 1/4 cup ketchup and 1/4 cup water. Stir Cover and simmer for 2 minutes Garnish with a sprig of chive. Now you know how to make Trini style pepper shrimp. I hope it was a wonderful experience for you.

Ingredients 1 lb shrimp 1 tsp soy sauce 1 tbsp grated ginger 1 med. sweet pepper 1 small carrot 1 hot pepper 2 pimento peppers 2 cloves garlic, grated 4 leaves chadon beni, chopped 1 small onion 1 tsp salt 1/2 tsp black pepper 1 tsp lime juice 2 chives (divided), chopped 1 tbsp sesame oil 1/2 cup ketchup water Cooking Directions Devein the shrimp leaving the shell on. Wash and drain Season with ginger, pimento pepper, garlic, black pepper, chadon beni, lime juice, 1 chive and salt. Take a fork and scour the sides of the carrot. Note: We are doing this to make a pattern. Cut the carrot into 1/8 ” slices Cut the onion in four. Then cut each piece in half. Separate the onion layers. Cut up the hot pepper and chive. Heat the oil in the wok over a medium flame. Add the hot pepper and fry for 1 minute. Note: Frying hot pepper releases noxious fumes which can burn your eyes and make you cough and sneeze so be careful. I actually had to take the photograph quickly and run out of the kitchen but I still ended up with watery eyes and had an uncontrollable sneeze! (*sniff, sniff, Achoo!*) lol! Add the shrimp and stir fry for 1 minute. Add about 1/4 cup of ketchup, soy sauce and a little water… Then add the onion, chive, sweet pepper and carrots Add 1/4 cup ketchup and 1/4 cup water. Stir Cover and simmer for 2 minutes Garnish with a sprig of chive. Now you know how to make Trini style pepper shrimp. I hope it was a wonderful experience for you.

Sushi Rolls Total:55 min Prep:30 min Cook:25 min Yield:30 pieces Level:Intermediate Ingredients 5 sheets nori 2 cups sushi rice, recipe follows 2 ounces sushi-grade tuna, cut into1/4 by 1/2 by 3-inch strips 2 ounces sushi-grade salmon, cut into1/4 by 1/2 by 3-inch strips 1 hot house cucumber, julienne 1 carrot, peeled and julienne 1/2 avocado, thinly sliced Sushi Rice: 5 cups short-grain sushi rice 6 cups water 1/2 cup rice vinegar 2 tablespoons sugar 1 teaspoon salt Directions Place a nori sheet lengthwise on a bamboo rolling mat, shiny-side down. Position the sheet about 1-inch from the edge of the mat closest to you and leave some of the bamboo mat exposed on either side of the nori sheet. Wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly over the nori. Be sure to leave a 3/4-inch strip of nori uncovered on the far side. Place tuna strips and some julienne vegetable, cucumber or avocado along the center of the rice. Be careful not to overfill the nori. Place your fingertips over the fillings to hold them in place. Then, use your thumbs to lift up the edge of the bamboo rolling mat closest to you. Begin rolling the mat away from you, while applying pressure to the fillings to keep the roll firm. Roll the mat over slowly until it covers the rice and the near and far sides of rice join, still leaving the 3/4-inch strip of nori, rice-free, exposed. While holding the bamboo mat in position, apply pressure to the roll with your fingers to make the roll firm. Slice the roll in half, then cut both rolls twice to make 6 equal sized pieces. Repeat this process with the salmon and various fillings, nori and rice. Sushi Rice: Rinse the rice in cold water while stirring briskly to remove any dirt. Drain the rice completely. Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight fitting lid. Bring the water to a boil over medium heat. Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15 minutes without removing the lid. Remove the rice from the heat and remove the lid (the water should no longer be visible). Turn the rice out evenly on a well-greased cookie sheet using a spatula or rice paddle. Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the rice reaches body temperature. Keep the rice covered with damp paper towels or napkin until the rice is ready to use. This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Prep Time15 minsCook Time40 minsTotal Time55 mins Trinidad Chicken Roti- An incredible chicken meal that would excite your taste buds. Rich in spices, chickpeas and potato-So easy to make and comes together quickly. Course: MainCuisine: CaribbeanServings: peopleCalories: 333 kcalAuthor: Immaculate Bites Ingredients Chicken Marinate 2 1/2 -3 pounds chicken skinned thighs cut in bite-sized pieces ½ teaspoon white pepper 1 teaspoon minced garlic ½ teaspoon dried thyme ½ teaspoon salt ½ teaspoon curry powder ½ teaspoon chicken bouillon powder Chicken Roti ½ cup canola oil 2-3 tablespoon curry powder 1 large onion diced 1 teaspoon ground allspice 1- teaspoon ground nutmeg spice 1 1/2 teaspoon smoked paprika 1 1/2 fresh or dried thyme 1 1/2 teaspoon smoked paprika 1- teaspoon cumin spice 1- teaspoon white pepper. 1 can of chickpeas drained 2 cups of cubed potatoes 1- tablespoon bouillon chicken powder 3-4 cups chicken broth/water ½-1 teaspoon cayenne pepper optional Salt to taste Instructions Place chicken in a large bowl or sauce pan then add salt, garlic, thyme, white pepper and curry powder Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight. When ready to cook, heat up large sauce-pan with oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions is translucent. Then add chicken, stir and sauté for about 2-3 more minutes. Add chicken stock if necessary to prevent any burns Next add chickpeas, chicken bouillon, potatoes and chicken broth. Bring to a boil and let it simmer until sauce thickens, it might take about 20-30 minutes. Adjust for salt, pepper and stew consistency.

INGREDIENTS 2 tablespoons extra-virgin olive oil 1/2 medium onion, finely chopped Yellow Onions 4 garlic cloves, crushed 1/2 teaspoon red-pepper flakes 2 cans (28 ounces each) whole peeled tomatoes with juice, preferably San Marzano, pureed 2 cups water Coarse salt and freshly ground pepper 4 cups lobster stock or fish stock 3 lobster tails in shells 1 pound spaghetti 2 tablespoons chopped fresh basil DIRECTIONS 1. Heat oil in a large pot over medium heat. Cook onion, garlic, and red-pepper flakes, stirring occasionally, until soft and fragrant, about 10 minutes. Add tomatoes and water. Bring to a simmer. Cook until reduced by half, about 1 1/2 hours. 2. Season with 1 tablespoon salt and some pepper. Add stock and lobster tails. Cook for 30 minutes. Transfer lobster tails to a plate; let cool slightly. Remove meat from shells; cut in half lengthwise. Discard shells, and return meat to sauce. 3. Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Drain, and transfer to a platter. Stir basil into sauce, ladle over pasta, and toss.

Chicken Salad Total:30 min Prep: 30 min Yield: 4 servings Ingredients 4 cups diced poached chicken, recipe follows 1 stalk celery, cut into 1/4-inch dice 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill 2 tablespoons finely chopped parsley 1 cup prepared or homemade mayonnaise 2 teaspoons strained freshly squeezed lemon juice 1 teaspoon Dijon mustard 2 teaspoons kosher salt Freshly ground black pepper

Total:10 min Prep:10 min Yield:8 servings Ingredients 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, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

INGREDIENTS 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 METHOD 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 200°C. Line a baking tray with baking paper. Place ribs on tray. Roast for 1 hour, turning ribs over once, or until cooked through. Step 3 - Meanwhile, place a wire rack over an oven tray lined with paper towel. Pour oil into a large saucepan until one-third full. Heat over medium-high heat until hot. Cook potato slices, 5 or 6 at a time, for 2 to 3 minutes or until golden. Drain on wire rack. Step 4 - Serve ribs with potato crisps and spinach.

INGREDIENTS 8 slices bacon 1/3 cup packed brown sugar 1 teaspoon vegetable oil, or as needed 1 1/2 cups all-purpose flour 3 tablespoons white sugar 1 1/2 teaspoons baking powder 10 fluid ounces dad's favorite beer, or more if needed 3 tablespoons unsalted butter, melted 1/2 teaspoon salt 1/2 teaspoon vanilla extract (optional) Add all ingredients to list Directions Prep
15 m Cook
45 m Ready In
1 h 15 m Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Place a wire rack on top of baking sheet; place bacon strips on wire rack. Bake in the preheated oven for 10 minutes; remove from oven and sprinkle tops of bacon strips with half the brown sugar. Return to oven and bake 10 more minutes. Remove from oven and flip bacon to other side; sprinkle with remaining brown sugar and bake until bacon is crisp and brown sugar is golden brown, 10 to 15 more minutes. Remove bacon, let cool, and crumble into small pieces. Lightly grease a skillet with vegetable oil and place over medium-high heat. Whisk flour, white sugar, and baking powder in a large bowl; in a separate bowl, whisk beer, melted butter, salt, and vanilla extract. Lightly stir the liquid ingredients into the flour mixture to make a smooth batter. Stir candied bacon pieces into the batter. Pour batter into the hot skillet 1/2 cup at a time and cook until edges are browned, about 2 minutes; flip pancake and cook until golden brown and the center is set, 3 to 5 more minutes.

Ingredients 2 pounds ground beef chuck 1 pound bulk Italian sausage 3 (15 ounce) cans chili beans, drained 1 (15 ounce) can chili beans in spicy sauce 2 (28 ounce) cans diced tomatoes with juice 1 (6 ounce) can tomato paste 1 large yellow onion, chopped 3 stalks celery, chopped 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 2 green chile peppers, seeded and chopped 1 tablespoon bacon bits 4 cubes beef bouillon 1/2 cup beer 1/4 cup chili powder 1 tablespoon Worcestershire sauce 1 tablespoon minced garlic 1 tablespoon dried oregano 2 teaspoons ground cumin 2 teaspoons hot pepper sauce (e.g. Tabasco™) 1 teaspoon dried basil 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 1 teaspoon paprika 1 teaspoon white sugar 1 (10.5 ounce) bag corn chips such as Fritos® 1 (8 ounce) package shredded Cheddar cheese Add all ingredients to list Directions Prep
30 m Cook
2 h Ready In
2 h 30 m Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

INGREDIENTS 1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoons Worcestershire sauce 1 tablespoon minced fresh rosemary 2 teaspoons salt 1 teaspoon lemon juice 1 teaspoon white vinegar 1/4 teaspoon ground black pepper, or to taste 1 tablespoon white sugar, or to taste (optional) 5 skinless, boneless chicken breast halves - cut into 1 inch cubes Add all ingredients to list Directions Prep
50 m Cook
10 m Ready In
1 h In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

INGREDIENTS 3 cucumbers, seeded and sliced 1 1/2 cups crumbled feta cheese 1 cup black olives, pitted and sliced 3 cups diced roma tomatoes 1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved 1/2 red onion, sliced Add all ingredients to list Directions Prep
10 m Ready In
10 m In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.

Ingredients
1 h 5m 8 servings 112 cals
2 slices bacon, chopped 2 onions, chopped 1 green bell pepper, chopped 1 stalk celery, chopped 1 clove garlic 3 cups water, or as needed 2 (10 ounce) packages frozen okra, thawed 1 (10 ounce) box frozen chopped spinach, thawed 1/4 teaspoon hot pepper sauce, or to taste salt and ground black pepper to taste 2 (6 ounce) cans crab, drained (optional) Add all ingredients to list Directions Prep
20 m Cook
45 m Ready In
1 h 5 m Heat bacon in a saucepan over medium heat until fat begins to render, about 2 minutes; stir in onions, green bell pepper, celery, and garlic. Cook and stir mixture until onions are translucent, about 5 minutes. Pour water into bacon mixture; stir in okra and spinach. Bring soup to a simmer; cook for 30 minutes. Season with hot pepper sauce, salt, and pepper. Blend soup until smooth using an immersion blender. Alternatively, pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to a simmer in saucepan over low heat; stir in crab. Simmer until crab is heated through, about 5 minutes.

Presented by Duncan Edwards READY IN: 1hr 20mins SERVES: 6-8 INGREDIENTS 2 tablespoons vegetable oil 2 onions, chopped 3 garlic cloves 1 lb potato, peeled and quartered 2 carrots, diced 1⁄3 cup chives, chopped 1⁄4 cup celery, finely chopped 1⁄3 cup fresh thyme, chopped 3⁄4 cup yellow split peas 2 pimento pepper(optional) 8 cups chicken stock 1 scotch bonnet peppers or 1habanero pepper, left whole 1⁄2cup coconut milk(optional) 6 ears corn, cut into 2inch pieces 8 dumplings (or more) 1⁄4 cup culantro, chopped (substitute cilantro) salt black pepper DIRECTIONS In a large soup pot heat oil. Add the onions and garlic and saute until fragrant. Add the potatoes, carrots, celery, thyme and pimento peppers and cook for about 5 mins stirring constantly. Add the split peas and stock. Add salt and black pepper to taste. Add the scotch bonnet pepper and if using the coconut milk. Cover the pot and simmer for about an hour until peas are soft. Use an immersion or ordinary blender and puree soup to a thick and creamy consistency and return to the pot. Add corn and dumplings and cook for a further 20 minutes until corn is cooked and the dumplings float to the surface. Add culantro, remove from the heat, taste and adjust seasonings. If soup is too thick at any time, add water.

INGREDIENTS 2 lbs salted pig tails (cut into 1 1/2 inch pieces)
1 sweet potato (about 1lb)
1-2 lbs yams
4 eddoes (about 1 lb)
3 medium/large potatoes
3 tablespoon chopped cilantro (if you don’t have shado beni)
1 onion
3 cloves garlic
1 carrot (cut into coins)
1/4 teaspoon blackpepper
1/4 hot pepper (adds great flavour and some bite)
1 scallion (green onions)
3 sprigs thyme
1 can black eye peas – 19 oz/540 ml (Use whatever canned beans you may have in the pantry)
6 cups hot water
3 tablespoon oil
1 heaping tablespoon brown sugar
1 teaspoon ketchup
1 tomato
1 pimento pepper (optional ..if you have)
1 tablespoon worcestershire sauce
Macaroni (optional) * Feel free to add any other ground provision you may have (cassava, dasheen or green bananas). If you’re good at making dumplings, it would also make a great addition to this soup. * I used black eye peas in this version, but my favourite is lentils which I didn’t have. *NOTE: Try to get your butcher to cut the salted pigs tails for you, as it can do some serious damage to your knife if you try doing it for yourself. The very first step is to cut the salted pig tails if you didn’t already get your butcher to do so. Then wash and place in a deep pot, to which you’ll add enough water to cover it by at least 1 inch. Bring this to a boil and then turn it down to a simmer. I cook this for a fairly long time (at least 1 hr), until it’s tender. This also works to remove some of the salt the pig tails were preserved in.

Ingredients 45 m 12 servings 147 cals 2 1/2 cups wide egg noodles 1 teaspoon vegetable oil 12 cups chicken broth 1 1/2 tablespoons salt 1 teaspoon poultry seasoning 1 cup chopped celery 1 cup chopped onion 1/3 cup cornstarch 1/4 cup water 3 cups diced, cooked chicken meat Add all ingredients to list Directions Prep
20 m Cook
25 m Ready In
45 m Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

INGREDIENTS 1 lb chicken feet (cleaned and trimmed)
2 chicken stock cubes
1/4 teaspoon black pepper
4 green cooking bananas
5 small eddoes
2 medium sweet potatoes
2 potatoes
water
1 tablespoon veg oil
1 large onion
4 cloves garlic
1 scallion
4 sprigs thyme
1 scallion
2 cups diced pumpkin
salt (taste and adjust accordingly)
1 scotch bonnet pepper
2 medium carrots * You can add flour dumplings, yams, cassava, dasheen and other ingredients to personalize this chicken foot soup. If you’re making this gluten free, do pay attention to the ingredients listed, especially if you’re adding dumplings.

INGREDIENTS 1-2 lbs beef bones (get ones with a bit of meat)
1 tablespoon vegetable oil
1 large onion diced
3 cloves of garlic sliced
1/4 teaspoon black pepper
1 large carrot diced
3 sprigs fresh thyme
1 scallion diced
1 scotch bonnet or habanero pepper
dash ground allspice
2 cups beef broth
4 cups water
3 medium eddoes
3 medium potatoes
3 medium sweet potato
4 green bananas (fig)
1lb cassava (see note below)
1 teaspoon salt
1 pack Grace cock soup
1 1/2 cup flour (for dumpling)
1/4 cup water for dumplings Rinse off the beef bones, since the saw they used to cut the bones may leave back a bit of grit. Dry with some paper towels and get ready to brown. In a large pot heat the oil over medium/high heat, then add the beef bones. If you can’t source beef bones, feel free to use any cheap cut of boneless beef instead. Allow that to brown for about 5 minutes, then add the onion and garlic. Let it cook another 3 minutes or so, then add the thyme, black pepper, ground allspice, salt, scallion and carrot pieces. Top with the beef broth and 4 cups of water and add the scotch bonnet pepper (whole).  Bring that up to a boil, then cover and lower the heat to a gentle simmer. This will cook for about 1 hour to get the pieces of meat on the bones, tender.

Ingredients 750 g mutton pieces 2 onion chopped 3 cloves garlic clove crushed 2 green chilli sliced 1 tsp galangal 2 tsp black peppercorns 3 tsp coriander seeds 1 tbs oil 4 cardamom crushed 1 cinnamon stick 3 cloves garlic clove 1 fresh ginger grated 3 tbs curry powder 2 tbs poppy seeds 1/2 cup coconut milk 1 dried onion 1 onion chopped 1 coriander 9 cup water 1 pinch salt and pepper *to taste 1 dried onion Method STEP 1 Chop goat or mutton bones and put into large saucepan with onion, garlic, chili, lengkuas or galangal, peppercorns and coriander. STEP 2 Cover with water and bring to a boil. STEP 3 Turn heat down and allow to simmer for 3 hours. Skim off froth as it rises. STEP 4 Strain stock, reserving liquid and meat. When cool, scrape meat from bones and flake into smaller pieces. STEP 5 Heat oil in saucepan and fry cardamom, cinnamon, cloves and ginger for one minute, then add curry paste or powder and fry for 4 minutes. STEP 6 Pour in lightly ground poppyseeds, coconut milk and reserved stock. STEP 7 Stir well and season with salt and pepper. STEP 8 Add meat and bring to boil for 20 minutes. STEP 9 Garnish with fried onions, spring onion and coriander leaves.

INGREDIENT 1 pound shrimp (see note below)
3 cups water
5 tablespoons butter (divided)
2 scallions (chopped)
1/3 cup celery (diced)
1/4 diced scotch bonnet pepper
1/4 cup all purpose flour
2 cups tomato soup
1/2 cup coconut milk
1/4 teaspoon curry powder (I used a Madras blend)
pinch of salt (the tomato soup will already have salt)
pinch of black pepper Notes : I used shrimp with both the shell and heads on as I needed those parts for making the stock for the bisque. With the scotch bonnet pepper, remember that most of the heat is within the seeds and white membrane surrounding the seeds. Don’t use this area if you want flavor, with a little heat only. Do try to get a good tomato soup and not the cheap canned stuff. I find that type of tomato soup has a sort of metallic taste and is just terrible. The first step in making this tasty shrimp bisque, is to clean the shrimp and use the heads + shell to make a stock. If you purchased already peeled/deveined shrimp, you may have to use a seafood stock instead. I gave the shrimp a good wash before cleaning as I knew I would be using the shell and heads in the stock. After cleaning the shrimp I heated 2 tablespoons of butter in a deep pan and added the heads and shell of the shrimp on medium heat. You’ll notice that it will change color to a sort of pink/orange color (about 3 minutes). This is when you add the water, bring to a boil and reduce to a gentle simmer. Allow that to simmer for 20 minutes.

Ingredients 30 m 7 servings 307 cals 6 tablespoons margarine 6 tablespoons all-purpose flour 1 1/2 cups chicken broth 2 1/2 cups lobster meat 4 1/2 cups milk 1 1/2 onions, thinly sliced 1 pinch celery flakes 1 1/2 teaspoons chopped fresh parsley ground black pepper to taste salt to taste 3/4 cup light cream Add all ingredients to list Directions Add a notePrint Prep
5 m Cook
25 m Ready In
30 m Melt butter or margarine in a saucepan. Stir in flour, salt, pepper, and celery flakes; blend well. Very slowly mix in milk and chicken stock. Add cold lobster, onion, parsley. Cook for about 10 minutes over medium heat. Add cream to desired consistency, and reheat. Season to taste.

Ingredients 45 m 6 servings 74 cals 2 tablespoons extra virgin olive oil 1 large onion, halved and thinly sliced 1 tablespoon curry powder sea salt to taste 4 small zucchini, halved lengthwise and cut into 1 inch slices 1 quart chicken stock Add all ingredients to list Directions Prep
15 m Cook
30 m Ready In
45 m Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.

Total:10 min Prep:10 min Yield:8 servings
Ingredients 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 a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

Prepared by: Ingrid George Total: 1 hour 10 mins Prep: 20 mins Cook: 47 mins Ingredients: 1 medium onion chopped 3  cloves  garlic  finely minced 10 ochroes 1 lb pumpkin - cut into cubes 1 teaspoon black pepper 1/2 teaspoon ground clove 2 teaspoon   fresh oregano 1 tb vegetable oil  1 box coconut milk 15 young  dasheen leaves, skinned stems, deveined leaves and diced. Prep: In a large heavy pan heat oil and add onion, garlic and fresh herbs, saute.  Add ochroes, pumpkin and diced dasheen bush 2 mins. Add coconut milk bring to boil, reduce heat and simmer covered for 45 mins. Stir until smooth, add salt and black pepper to taste. When Finished: pour into bowl and garnish with fresh coriander leaves and serve.

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 the onion and garlic in the oil over low heat. Add the squash, carrots, big leaf thyme, fine leaf thyme, and pimento. Increase the heat to medium. Add the green seasoning. Mix the ingredients. Allow to cook for about 5 minutes. Add the chicken broth. Continue cooking until the carrots is tender enough. Add the chadon beni and allow it to simmer for another 2 minutes on a low heat. Remove from the fire and leave to cool. Place in a blender. Note: You can use a hand mixer as well. The hand mixer allows you to enjoy this butter squash soup hot.. Add the milk and blend until smooth.

Prep Time : 10 minutes Cook Time : 35 minutes Total Time : 45 minutes Servings : 4 Magical roasted potatoes that are crispy on the outside and melt in your mouth on the inside in a tasty lemon an garlic sauce! 1 1/2 pounds yellow fleshed potatoes (such as Yukon gold), peeled and sliced 1 inch thick ingredients 4 tablespoons butter, melted 1 teaspoon thyme, chopped salt and pepper to taste 1 cup chicken broth or vegetable broth 1 tablespoon lemon juice (optional) 2 garlic cloves, lightly crushed and peeled directions Toss the potatoes in the mixture of the butter, thyme, salt and pepper, arrange in a single layer on a metal baking pan and bake in a preheated 500F/260C over on the top-middle rack until golden brown, about 10-15 minutes, per side. Flip the potatoes again, add the broth, lemon juice and garlic and roast for another 10 minutes

Servings: 4 to 6Prep Time: 20 MinutesCook Time: 40 MinutesTotal Time: 1 Hour, plus at least 1 hour to marinate the chickenIngredientsFor the Chicken 1/2 cup whole milk yogurt 1-1/2 teaspoons salt 1 teaspoon turmeric 1 teaspoon garam masala (okay to substitute curry powder) 1 teaspoon ground coriander 1 teaspoon ground cumin 2 pounds boneless skinless chicken breasts, cut into 2-inch chunks For the Sauce 4 tablespoons unsalted butter 1 medium yellow onion, finely chopped 1 tablespoon finely chopped fresh ginger 1-1/4 teaspoons garam masala (okay to substitute curry powder) 1-1/4 teaspoons ground coriander 1-3/4 teaspoons ground cumin 1 (14-oz) can crushed tomatoes 1-1/4 cups heavy cream 1 teaspoon salt 1 teaspoon sugar 1/4 teaspoon freshly ground black pepper 1/4 cup chopped fresh cilantro Instructions In a bowl large enough to hold the chicken, whisk together the yogurt, salt and spices. Add the chicken and mix until it is evenly coated. Cover and marinate in the refrigerator for at least 1 hour or overnight. Preheat the broiler and set an oven rack in the top position. Line a baking sheet with aluminum foil and set a wire rack on top; spray the rack with nonstick cooking spray. Place the chicken on the prepared rack, spooning any marinade left in the bowl over the chicken. Broil for 7 to 8 minutes, until browned on top. (The chicken does not need to be flipped over.) While the chicken cooks, start the sauce. To make the sauce: Melt the butter over medium heat in a large pan. Add the onions and ginger and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown; reduce the heat if necessary. Add the spices and cook 2 minutes more. Add the tomatoes, heavy cream, salt, sugar, pepper and 1/2 cup water. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until thickened, about 15 minutes. Taste and adjust seasoning if necessary (I usually add a bit more salt and sugar). Add the broiled chicken to the sauce and simmer until the chicken is warmed through and fully cooked, a few minutes. Sprinkle the cilantro over the chicken and serve with buttered Indian basmati rice and/or naan. Make Ahead: Feel free to make this dish entirely ahead of time. Reheat the chicken in the sauce on the stovetop over medium-low heat until warmed through.

Ingredients For the dough 4 cups (500 g) all purpose flour 1 tsp salt 1 egg 2 tbsp sunflower or vegetable oil 1 tbsp vinegar some lukewarm water (about 0.4 cups or 100 ml) For the filling 20 oz (600 g) fresh cottage cheese 3.3 oz (100 g) butter, softened + 2 tbsp 4 eggs 0.4 cups (100 ml) sour cream salt pepper For the topping sour cream grated cheese salt some butter Instructions Make the dough: this is the traditional way, but you can make it with your stand mixer too: Sift flour combined with salt onto clean working surface and make indentation in the middle. Put one egg into that indentation, add oil and combine all ingredients using fork. Mix some lukewarm water with vinegar and gradually add to the dough, until it all comes together. Knead the dough with hands until it's smooth-it should be smooth and elastic, not too soft and sticky. Divide dough into three equal parts, brush each with oil and cover with warm pot. Leave for 30 minutes. While the dough rests, prepare the filling: Mix softened butter with fresh cottage cheese, add eggs, sour cream, salt and pepper. Take a clean tablecloth and dust with some flour. Put 1 part of the dough onto it, roll out with rolling pin until thin and then begin stretching it with your palms. Be gentle and patient, stretch it from the middle. Don't stress out if it breaks. The dough should be thin, but for strukli you don't need to make it too thin (like when making strudel). Cut out thick edges. It's good to leave the dough for 15 minutes to dry slightly, but you can skip this step if you're in a hurry. Then sprinkle it with some melted butter. Brush the filling over the dough-brush only half of the dough. Roll it, using tablecloth-take a look at the video in the link above for this. Using your hands, separate the dough into equal parts and cut them with a plate. We do this instead of using knife in order to firmly seal the edges and ensure the filling doesn't pour out of strukli. Take a baking pan, brush it with some butter and assemble strukli in it. Preheat oven to 200 C. Make the topping: combine sour cream with some salt and pour it over strukli. Place a couple of cubes of butter on top and finish with some grated cheese. Bake for about 40 minutes, until nicely golden. Let cool slightly and serve warm.

Prep Time: 5 Minutes
Cooking Time: 1 Hour 10 Minutes
Total Time: 1 Hour 15 Minutes Ingredients Butter for greasing the pan 1 lb grated Cassava (if frozen, thaw first) 1 14 oz can sweetened condensed Milk 1 14 oz can Coconut Milk 2 large Eggs 1/4 – 1/8 teaspoon ground Cardamom (optional but highly recommended) For the Custard Topping  1/2 a 14 oz can of condense milk 1/4 cup Half-n-half (Single Cream) 2 large Eggs 1 teaspoon pure Vanilla Extract 1-2 Tablespoons brown Sugar Instructions Preheat the oven to 350 F. Generously grease the bottom and sides of a baking dish (9×9 or an 8×11). In a large bowl, whisk together the grated cassava, condensed milk, coconut milk, eggs, and ground cardamom (if using) until well-mixed. Pour into the prepared pan. Bake for 50 minutes or until almost fully set. Remove from the oven and pour the custard sauce on top tilting the pan gently to ensure that the sauce has spread evenly. Bake for another 20 minutes or until the custard has set. Remove the pan from the oven and set the oven to broil. Sprinkle the brown sugar on top. Place under the broiler for about 2 minutes or until the top is nicely golden and caramelized or use a flame torch to achive the same result.

Servings: 4-6Prep Time: 20 MinutesCook Time: 1 Hour 20 MinutesTotal Time: 1 Hour 40 Minutes Ingredients For the Sauce 8 tablespoons unsalted butter, divided 3/4 cup finely chopped shallots, from 2-3 large shallots 1-1/4 cups red wine 3 cups beef broth 6 fresh thyme sprigs 1/4 teaspoon kosher salt 1/8 teaspoon ground black pepper 1 teaspoon sugar 2 tablespoons all-purpose flour For the Beef 1 (2 - 3 lb) center cut beef tenderloin roast Kosher salt (1/2 teaspoon per pound of beef) Freshly ground black pepper (1/4 teaspoon per pound of beef) 2 tablespoons vegetable oil 1/4 cup beef broth Instructions For the Sauce Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half. While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary. Add the flour and, using a small spoon, mix into a smooth paste. Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.) For the Tenderloin Let beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F. Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until an instant-read thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium).

4 pork chops, trimmed2 tbsp butter, melted1 egg, beaten2 tbsp milk1⁄4 tsp black pepper1 cup herb seasoned dry bread stuffing mix, crushed Directions 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. Turn the pork chops over and bake for another 10 minutes or until no longer pink in the center and the juices run clear.

Prep Time: 10 minutesCook Time: 55 minutesTotal Time: 1 hour 5 minutesServings: servingsEnergy: 290 kcalAuthor: Jennifer Perfectly lemony and moist loaf, with a tart sweet lemon glaze. Freezes beautifully! Ingredients 1/2 cup butter at room temperature 1 cup white sugar 3 large eggs at room temperature 2 Tbsp lemon zest from about 1 large lemon 1 Tbsp lemon juice 2 tsp vanilla 1 1/2 cups all-purpose flour 1/4 tsp table salt 1/4 tsp baking soda 1/4 tsp baking powder 1/3 cup sour cream removed from fridge 15 minutes before using Glaze: 1/2 cup icing/confectioners' sugar 1 Tbsp lemon juice plus more, as needed Instructions Preheat oven to 325 F. Spray an 8x4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan). In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar until light coloured and fluffy. (Don't skimp on this process. It should beat about 3 minutes). Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla. In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour. Scrape into prepared 8x4-inch loaf pan and level batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean. Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack. While loaf is still a little warm, prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and enjoy.

Ingredientsfor 7 servings 1 cup (230 g) butter, softened 7 cloves garlic, minced 2 tablespoons fresh rosemary, finely chopped 2 tablespoons fresh thyme, finely chopped 2 tablespoons salt 1 tablespoon pepper 5 lb (2.2 kg) boneless ribeye roast, trimmed 2 tablespoons flour 2 cups (475 mL) beef stock mashed potato, to serve green beans, to serve Preparation Preheat oven to 500°F (260°C). Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined. Rub the herb butter all over the rib roast, then place on a roasting tray with a rack. Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes. Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape. Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat. Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil. Remove from heat and strain the sauce into a gravy dish. Carve the prime rib into ¾-inch (20 mm) slices. Serve with the mashed potatoes, green beans, and sauce

Ingredients 3 - 3 1/2 pounds boneless beef chuck pot roast Salt Ground black pepper 2 tablespoons olive oil or vegetable oil 1 14 ounce can beef broth 1 chopped onion (1 large) 2 stalks celery, cut into 2-inch lengths 5 cups assorted vegetables, such as peeled Yukon gold or sweet potatoes , cut into 2-inch chunks; parsnips, peeled and cut into 2-inch chunks; whole shallots or garlic bulbs, halved horizontally; and/or small carrots, peeled and cut into 1-1/2-inch pieces 1/4 cup cold water 3 tablespoons all-purpose flour Directions Preheat oven to 325 degrees F. Trim fat from meat. Sprinkle meat with salt and pepper. In a large Dutch oven brown roast on all sides in hot oil over medium heat. Carefully drain fat from pan; discard. Add beef broth, onion, and celery to pan. Roast, covered, for 1-1/4 hours. Remove celery with slotted spoon; discard. Add desired vegetables around roast. Roast, uncovered, for 50 to 60 minutes more or until meat and vegetables are tender, spooning juices twice during roasting. Using a slotted spoon, remove meat and vegetables to a serving platter. For gravy, measure pan juices; skim off any fat. Discard enough pan juice or add enough water to equal 1-1/2 cups. In a medium saucepan whisk together the cold water and the flour until well combined; add the 1-1/2 cups pan juices. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season with salt and pepper. Pass gravy with meat and vegetables.

Asian Style Low Fat Pumpkin Soup
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 20 minutes
4 cups chicken stock (or vegetable stock)
1kg/2.2lbs pumpkin pieces (the smaller the pieces the faster it will cook)
2 tablespoons tom yum paste
1-2 tablespoons sambal terasi (or your favourite chilli sauce)
Fresh chives to serve
Avocado and everything but the bagel mix to sprinkle on top
Step 1 - Simmer the stock with the pumpkin and then add the tom yum paste and sambal. Use a stick or immersion blender to create a smooth soup. Ladle into bowls and sprinkle with seed mix and chives and serve.

Delicious seafood pasta in a homemade alfredo sauce. This creamy shrimp pasta has all the flavors you want: garlic, basil, crushed red pepper flakes, paprika, Parmesan and Mozzarella cheese.  Mushrooms make this pasta really special!  Course: Main CourseCuisine: American, ItalianServings: 4 ngredients 8 oz fettuccine pasta (for gluten free version, use gluten free brown rice pasta) 1/2 cup cooked pasta water (optional) 2 tablespoons olive oil 1 lb shrimp (10 big shrimp or 20 small shrimp without shells, deveined) 3 garlic cloves , minced 1/4 teaspoon dried basil 1/4 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon red pepper flakes 8 oz mushrooms , thinly sliced 1 cup half and half 1/2 cup Parmesan cheese shredded 1/2 cup Mozzarella cheese shredded InstructionsCook pasta: Cook pasta according to package instructions. Drain. Reserve some of pasta water.  While the pasta is cooking, prepare shrimp alfredo sauce as described in the next steps.   How to make shrimp Alfredo sauce: Heat a large skillet until hot - add 2 tablespoons of olive oil and immediately add garlic and shrimp.  Cook on one side for about 1 minute until pink, on medium-high heat. Flip the shrimp to the other side, sprinkle the top of cooked side of shrimp with dry basil, paprika, crushed red pepper flakes, and salt, cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides. Remove the shrimp from the skillet. If shrimp is a little undercooked - it's OK because you will continue cooking it in the sauce. To the same, now empty, skillet add sliced mushrooms. Add more olive oil if necessary. Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices.  Sprinkle with a small amount of salt midway through cooking. To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half and half.  Bring to boil, add all of the cheese (1/2 cup shredded Parmesan and 1/2 cup shredded Mozzarella) - bring to boil, then reduce to medium-simmer, and cook, constantly stirring, until the cheese melts. Cover with lid and remove from heat.  Taste, and add more salt if needed. Add cooked and drained pasta from step 1 to the skillet with shrimp and mushrooms and cream sauce.  Reheat on medium heat.  Stir well.  If the cream sauce is too thick and you want it thinner - add some pasta water in small amounts to the cream sauce (while the sauce is simmering on low-medium heat) until you reach desired consistency.  Season with more salt and add more crushed red pepper flakes and basil, if desired.

Prep time 15 mins Cook time 19 mins Total time 34 mins Serves: 4 servings Ingredients 1 pound large shrimp (26-30 count), deveined with tails off olive oil salt and pepper 1 + ½ cups Arriabatta sauce 1 + ½ - 2 cups shredded mozzarella cheese 2 tablespoons Parmesan cheese chopped fresh parsley, for garnish Preparation Preheat the oven to 400 degrees F. Pat the shrimp dry with paper towels. Grease a large non-stick baking sheet with olive oil and spread them out in one layer. Season them with salt and pepper. Top each shrimp with a scant tablespoon of sauce then about a tablespoon of mozzarella, going back over them if needed to use up all the cheese. Sprinkle the Parmesan over them and then drizzle lightly with olive oil. Bake 12 - 16 minutes, you can pull out one of the shrimp to test it and see if it's done. Heat the broiler and with the oven door open broil for 1 - 3 minutes, keeping a close eye on them, until the tops are browned. Sprinkle with parsley and serve with cooked pasta, rice or with crusty bread and a salad.

INGREDIENTS 1 lb jumbo shrimp peeled, deveined and tails removed ½ onion thinly sliced ½ red pepper thinly sliced 1 cup sugar snap peas 1 large carrot peeled and cut into matchstick sizes 1 8 oz can water chestnuts 5 cloves garlic minced (about 3 tablespoons) 1 tablespoon fresh ginger grated or minced 1 cup chicken stock ¼ cup soy sauce 1½ tablespoon cornstarch 1 tablespoon rice wine vinegar 3 tablespoon brown sugar 1-2 teaspoon garlic chili sauce or red pepper flakes 3 tablespoon vegetable oil green onions for garnish INSTRUCTIONS In a medium bowl add stock, soy sauce, cornstarch, vinegar, brown sugar, ginger and chili garlic sauce. Whisk until combined. Heat a large cast iron skillet or heavy bottom pan to medium high, add 1 tablespoon oil and add shrimp and cook for 2 minutes then flip and cook another 2 minutes. Remove and set aside. Add 2 tablespoon oil and add carrots, onions, red peppers, snap peas cook 3-4 minutes until softened. Add water chestnuts and garlic, cook another minute. Give sauce another whisk in the bowl to make sure the cornstarch hasn't settled to the bottom. Then add it to the veggie mixture, reduce heat to low, add shrimp back in, stir and cook about another minute until thickened. Serve over rice, garnish with green onions. Serves 4

INGREDIENTS: 3 tablespoons extra virgin olive oil 2 pounds peeled carrots, cut into 1 inch pieces 1 large onion, thinly sliced 2 tablespoons minced garlic 1 sprig of fresh thyme 1 sprig of fresh rosemary 32 ounces chicken broth 2 strips precooked bacon 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon hot sauce PREPARATION: 1. Place oil in large pot over medium heat. Add carrots, onions, garlic, thyme and rosemary. Cook for 15 minutes, until carrots are fork tender. Remove herb sprigs and transfer carrots and vegetables to blender (I used our Blendtec). Puree, using the soup button. Add chicken broth and continue to puree. Transfer to large saucepan over medium heat and add bacon strips. Season with salt, pepper and hot sauce. Simmer until ready to serve. Makes 6 servings

INGREDIENTS 2 pounds small carrots (about 2 bunches), peeled, cut into 3-inch pieces 2 large red onions, each cut through root end into 8 wedges 1 fennel bulb, cut into ½-inch wedges 4 tablespoons olive oil, divided Kosher salt, freshly ground pepper 2 tablespoons raw sunflower seeds 1 teaspoon coriander seeds, coarsely chopped ½ teaspoon Aleppo pepper or a pinch of crushed red pepper flakes ½ teaspoon Hungarian hot paprika 2 tablespoons Sherry vinegar or red wine vinegar 1 tablespoon fresh lemon juice 2 tablespoons torn mint leaves RECIPE PREPARATION Preheat oven to 425°. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle vegetables with 2 Tbsp. oil, dividing evenly; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 20–25 minutes for carrots and 35–45 minutes for onions and fennel. Let cool. Meanwhile, cook sunflower seeds, coriander seeds, Aleppo pepper, paprika, and remaining 2 Tbsp. oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in vinegar and lemon juice; season vinaigrette with salt and pepper. Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter. Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter mint over top.

BAKED SPICY TERIYAKI CHICKEN WINGS 3 lb bag chicken wings 1 cup soy sauce ½ cup rice wine vinegar ⅔ cup water 1 cup brown sugar 4 cloves garlic minced 1 teaspoon fresh grated ginger 1 teaspoon red pepper flakes (more if you like it spicier) 3 teaspoons cornstarch Green onions and sesame seed for garnish Ingredients In a small bowl whisk the soy sauce, vinegar, water, sugar, garlic, ginger and red pepper flakes until sugar is dissolved. Place chicken wings in a large ziplock freezer bag, pour in ⅓ of the marinade mixture. Seal and mix the wings around in the marinade. Place in refrigerator for 4 hours or preferably overnight for best flavor. Place the rest of the marinade in a small saucepan and whisk in cornstarch until blended. Bring sauce to a boil and reduce heat and simmer 20 minutes or until thickened. Preheat oven to 425 degrees Place a metal wire cooling rack on a rimmed foil lined baking sheet. Place all the wings on the wire rack Bake for 20 minutes, then turn the wings over and bake for another 20 minutes. When the wings are done turn the oven to broil, brush some of the teriyaki sauce over the wings and broil 3-5 minutes. Flip the wings and repeat. Garnish with green onion and sesame seeds. Serves 4-6 Enjoy

Roast Turkey A combination of vegetables and seasoning makes this the perfect roast turkey recipe that is fragrant and delicious. Prep Time 20 minutes Cook Time 3 hours 30 minutes Total Time 3 hours 50 minutes Servings 16 Ingredients 15 lb turkey 1 stick butter salt pepper onion powder 3 cloves garlic minced 2 onions chopped 3 carrots chopped 3 stalks celery chopped 1 cup water Instructions Preheat the oven to 500 F. Remove the gizzard and giblets from inside the turkey's cavity. Thoroughly clean, rinse and dry the outside and cavity of the turkey. Lather the turkey with at least 1/2 stick of butter and try to get under the skin of the turkey as well. Generously sprinkle salt, pepper and onion powder over the lathered butter.
Rub the seasoning evenly over the outside of the turkey.
Place the rest of the butter inside the cavity of the turkey. Add 1 chopped onion and 3 cloves of garlic minced. Pour 1 cup of water into the bottom of the roasting pan and add the other chopped onion, 3 chopped carrots and 3 stalks of celery chopped. Roast turkey at 500 F for about 20 minutes or until the turkey begins to brown.
Reduce heat to 350 F and continue to roast. Baste the turkey every 30 minutes with the drippings and liquid in the bottom of the roasting pan. The turkey is done once a thermometer stuck into the thickest part of the bird reads 155 to 165 F. It should take about 3 hours and 30 minutes for the bird to cook, but make sure to use a thermometer.
Remove the turkey from the oven and let set for 20 minutes before carving.

Spicy Hot Corn Dip Cook Time 15 mins Total Time 15 mins Stove-Top Creamy Spicy Hot Corn Dip Servings: 8 servings (roughly 1/2 cup each) Ingredients 2 tablespoons butter 4 oz. cream cheese 3 cups corn , fresh (about 4 cobs) or canned (2 cans) 4 oz. can of fire roasted diced green chiles 1 jalapeno , diced 1 cup shredded sharp cheddar cheese black pepper Instructions In a cast iron skillet (at least 8 inches) melt butter and cream cheese over medium heat and stir until smooth.  Add in corn, green chiles and jalapeno and stir to combine. Add cheddar cheese and stir until fully melted.  Season with a sprinkle of black pepper and serve hot with tortilla chips!

Eggplant and Vegetable Salad Servings: 4 -6 servings Ingredients Ingredients for Eggplant Vegetable Salad- 2 lbs medium eggplants 2 med/large carrots 1 medium sweet onion 3 tsp salt divided ¼ tsp pepper 1/2 tsp sugar 4 garlic cloves minced 2 Hungarian hot peppers* 2 medium tomatoes 1 red pepper Herbs to taste 5 Tbsp oil Instructions Line a large baking sheet with parchment paper, set aside. Preheat oven to 425F. Cut eggplant into about 2” pieces. Sprinkle eggplant pieces with 1 ½ tsp salt, make sure all pieces are coated. Allow eggplant to stand at room temp for 30-45 minutes. Drain liquid and pat eggplant pieces dry. Return to bowl, coat 2 Tbsp oil and sprinkle with 1 ½ tsp salt, toss. Lay eggplant pieces onto the baking sheet. Bake 30 minutes. Prepare vegetables: Slice onions thin, julienne carrots, slice red pepper into thin strips. Deseed Hungarian pepper and chop into small pieces. Add 3 Tbsp oil to skillet, once hot, add onion. On med/high heat sauté 2 minutes. Add carrots and sauté 3 minutes. Add all peppers and sauté 5-7 minutes. Add tomatoes, pepper and garlic, sauté 1 minute.

In this monthly blog I wish to promote different topics. Today's was provided to meby Ms. Mona Gittens and I thought it was made for a compelling read. This will open your eyes ! Please read it entirely. Dr Stephen Mak treats terminal ill cancer patients by an "un-orthodox" way and many patients recovered. Before he used solar energy to clear the illnesses of his patients, he believes on natural healing in the body against illnesses. See his article below. It is one of the strategies to heal cancer. As of late, my success rate in curing cancer is about 80%. Cancer patients shouldn't die. The cure for cancer is already found - its in the way we eat fruits. It is whether you believe it or not. I am sorry for the hundreds of cancer patients who die under the conventional treatments. EATING FRUIT We all think eating fruits means just buying fruits, cutting it and just popping it into our mouths. It's not as easy as you think. It's important to know how and when to eat the fruits. What is the correct way of eating fruits? IT MEANS NOT EATING FRUITS AFTER YOUR MEALS! FRUITS SHOULD BE EATEN ON AN EMPTY STOMACH If you eat fruits on empty stomach, it will play a major role to detoxify your system, supplying you with a great deal of energy for weight loss and other life activities. FRUIT IS THE MOST IMPORTANT FOOD. Let's say you eat two slices of bread and then a slice of fruit. The slice of fruit is ready to go straight through the stomach into the intestines, but it is prevented from doing so due to the bread taken before the fruit. In the meantime the whole meal of bread & fruit rots and ferments and turns to acid. The minute the fruit comes into contact with the food in the stomach and digestive juices, the entire mass of food begins to spoil. So please eat your fruits on an empty stomach or before your meals ! You have heard people complaining : Every time I eat watermelon I burp, when I eat durian my stomach bloats up, when I eat a banana I feel like running to the toilet, etc.. etc.. Actually all this will not arise if you eat the fruit on an empty stomach. The fruit mixes with the putrefying of other food and produces gas and hence you will bloat ! Greying hair, balding, nervous outburst and dark circles under the eyes all these will NOT happen if you take fruits on an empty stomach. There is no such thing as some fruits, like orange and lemon are acidic, because all fruits become alkaline in our body, according to Dr. Herbert Shelton who did research on this matter. If you have mastered the correct way of eating fruits, you have the SECRET of beauty, longevity, health, energy, happiness and normal weight. When you need to drink fruit juice - drink only fresh fruit juice, NOT from the cans, packs or bottles. Don't even drink juice that has been heated up. Don't eat cooked fruits because you don't get the nutrients at all. You only get its taste.Cooking destroys all the vitamins. But eating a whole fruit is better than drinking the juice. If you should drink the fresh fruit juice, drink it mouthful by mouthful slowly, because you must let it mix with your saliva before swallowing it. You can go on a 3-day fruit fast to cleanse or detoxify your body. Just eat fruits and drink fresh fruit juice throughout the 3 days. And you will be surprised when your friends tell you how radiant you look ! KIWI fruit: Tiny but mighty. This is a good source of potassium, magnesium, vitamin E & fiber. Its vitamin C content is twice that of an orange. APPLE: An apple a day keeps the doctor away? Although an apple has a low vitamin C content, it has antioxidants & flavonoids which enhances the activity of vitamin C thereby helping to lower the risks of colon cancer, heart attack & stroke. STRAWBERRY: Protective Fruit. Strawberries have the highest total antioxidant power among major fruits & protect the body from cancer-causing, blood vessel-clogging and free radicals. ORANGE : Sweetest medicine. Taking 2-4 oranges a day may help keep colds away, lower cholesterol, prevent & dissolve kidney stones as well as lessens the risk of colon cancer. WATERMELON: Coolest thirst quencher. Composed of 92% water, it is also packed with a giant dose of glutathione, which helps boost our immune system. They are also a key source of lycopene the cancer fighting oxidant. Other nutrients found in watermelon are vitamin C & Potassium. GUAVA & PAPAYA: Top awards for vitamin C. They are the clear winners for their high vitamin C content. Guava is also rich in fiber, which helps prevent constipation. Papaya is rich in carotene; this is good for your eyes. Drinking COLD water or drinks after a meal = CANCER Can you believe this ? For those who like to drink cold water or cold drinks, this article is applicable to you. It is nice to have a cup of cold water or cold drinks after a meal. However, the cold water or drinks will solidify the oily stuff that you have just eaten. It will slow down the digestion. Once this 'sludge' reacts with the acid, it will break down and be absorbed by the intestine faster than the solid food. It will line the intestine. Very soon, this will turn into FATS and lead to CANCER ! It is best to drink hot soup or warm water after a meal. Let's be careful and be aware. I hope this was a good read for you. My next blog will be on August 14th.

Serve 4, Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Course: Main General Tso's Chicken is a favorite Chinese food takeout choice that is sweet and slightly spicy with a kick from garlic and ginger. INGREDIENTS 1 pound chicken thighs cut into 1 inch chunks 1/4 cup cornstarch oil for frying 1 tablespoon minced ginger 1/2 teaspoon red chili flakes 2 cloves garlic minced For the Sauce: 3 tablespoons rice vinegar 3 tablespoons soy sauce 2 teaspoons hoisin sauce 1/4 cup water 3 tablespoons sugar 1 tablespoon cornstarch INSTRUCTIONS Note: click on times in the instructions to start a kitchen timer while cooking. close x Toss the chicken thighs with the quarter cup of cornstarch and let sit while you mix the sauce ingredients. Add the rice vinegar, soy sauce, hoisin sauce, water, sugar and tablespoon of cornstarch in a small bowl and whisk together. Add the chicken to a pan with the oil and fry until crispy. Remove chicken from the pan and drain all but a tablespoon of the oil and add the chili flakes, ginger and garlic. Cook until you smell the garlic (about 30 seconds). Add in the chicken and toss, then add in the sauce. Stir for about 30 seconds until thicken. Serve immediately.

Calalloo By Phyllis Edwards Ingredients Dasheen leaves Ochres Pumpkin Onion Chive Garlic-at least 2 pegs Coconut milk Quarter teaspoon of Sugar Directions Cut dasheen leaves into fine pieces (After skinning stems and leaves) Cut pumpkin into cubes Slice up ochres Add onion, garlic and chive pieces with other ingredients Add small tin of coconut milk and top off with water to cover the ingredients Add sugar and salt (to taste) Note: you can also add a hot pepper Boil contents until 2/3 of liquid is gone and let it cool, place mixture in blender (2-3 strikes depending on desired smoothness)

4 pork chops, trimmed2 tbsp butter, melted1 egg, beaten2 tbsp milk1⁄4 tsp black pepper1 cup herb seasoned dry bread stuffing mix, crushed Directions 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. Turn the pork chops over and bake for another 10 minutes or until no longer pink in the center and the juices run clear.

Ingredients 1 h 15 m 6 servings 331 cals 8 slices bacon 1/3 cup packed brown sugar 1 teaspoon vegetable oil, or as needed 1 1/2 cups all-purpose flour 3 tablespoons white sugar 1 1/2 teaspoons baking powder 10 fluid ounces dad's favorite beer, or more if needed 3 tablespoons unsalted butter, melted 1/2 teaspoon salt 1/2 teaspoon vanilla extract (optional) Add all ingredients to list Directions Add a note Print Prep
15 m Cook
45 m Ready In
1 h 15 m Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Place a wire rack on top of baking sheet; place bacon strips on wire rack. Bake in the preheated oven for 10 minutes; remove from oven and sprinkle tops of bacon strips with half the brown sugar. Return to oven and bake 10 more minutes. Remove from oven and flip bacon to other side; sprinkle with remaining brown sugar and bake until bacon is crisp and brown sugar is golden brown, 10 to 15 more minutes. Remove bacon, let cool, and crumble into small pieces. Lightly grease a skillet with vegetable oil and place over medium-high heat. Whisk flour, white sugar, and baking powder in a large bowl; in a separate bowl, whisk beer, melted butter, salt, and vanilla extract. Lightly stir the liquid ingredients into the flour mixture to make a smooth batter. Stir candied bacon pieces into the batter. Pour batter into the hot skillet 1/2 cup at a time and cook until edges are browned, about 2 minutes; flip pancake and cook until golden brown and the center is set, 3 to 5 more minutes.

READY IN: 45mins SERVES: 6 INGREDIENTS 4 cups all purpose floor 2 teaspoons baking powder 1 teaspoon salt 1⁄4 cup oil 1 cup w ater 1 tablespoon butter, melted SWEET POTATO AND CHICKPEA FILLING 2 tablespoons butter, melted 3 garlic cloves, minced 1 small red onion, diced 1 large sweet potato, scrubbed and diced 1 1⁄4cups water 2 tablespoons curry powder 1teaspoon hot sauce (Caribbean style) 1⁄8teaspoon salt 1(16 ounce) can chickpeas , drained CHICKEN AND PUMPKIN FILLING 2 tablespoons butter, melted 4 garlic cloves, minced 1⁄2cup red onion, diced 1 scotch bonnet peppers or 1 jalapeno pepper, seeded and minced 2 tablespoons curry powder 2 teaspoons hot sauce (Caribbean style) 1 teaspoon coriander, ground 1⁄2 teaspoon salt 4 cups pumpkin flesh or 1 (20 ounce)canned pumpkin 2 cups water 1lb boneless chicken, cooked and diced DIRECTIONS Combine the dry ingredients in a mixing bowl. Gradually add the oil and water while mixing and kneading the dough, Set the dough aside for 15 minutes. Divide the dough into 6 equal-sized balls. Flatten each slightly and roll out into 8 inch squares. Fill the middle of each square with about 1/2 cup of filling mixture. Wrap the dough around the mixture to seal the filling inside. To cook the roti, place the butter in a skillet over high heat until it sizzles. Reduce the heat to medium and place the rotis in the pan. Cook for 2-3 minutes, until the crust is light brown. Turn with a wide spatula and continue cooking. Repeat the process with the remaining rotis. Serve immediately. SWEET POTATO FILLING: Place the butter, garlic, and onion in a deep skillet and sauté for 3-4 minutes over medium heat. Add the potato, water, curry powder, hot sauce, and salt and cook for 15 minutes, until the potatoes are soft but not mushy. Add the chickpeas and cook another 5-10 minutes, stirring occasionally. Set the filling aside. CHICKEN FILLING: Place the butter, garlic, onion and pepper in a deep skillet and sauté for 3-4 minutes over medium heat. Add the curry powder, hot sauce, coriander, and salt and sauté for another 2 minutes. Add the pumpkin and water and cook over medium heat for 20 minutes, stirring occasionally. Stir in the chicken and simmer for another 5 minutes. Set aside.

Ingredients 8 Servings 5-7 medium organic potatoes ½ tsp butter 5 Pimentos ¼ cup chopped onions ¼ cup chopped scallions Salt to taste Instructions Boil the whole potatoes in a large pot for approximately 1 hour until they are fork tender Once the potatoes are cool, peel the skin off Mash with a potato masher or a fork until all lumps are removed Incorporate the butter, pepper, onion, and scallions into the mashed potatoes Add salt to desired taste

Ingredients 4 -5 green mangoes 2 tablespoons trinidadian curry powder 1cup water 1 tablespoon vegetable oil 2 garlic cloves , shredded 1 teaspoon salt 2 tablespoons sugar hot pepper (optional) or west indian pepper sauce (optional) 2 teaspoons massala mixed spice (preferably anchar massala but garam massala will work as well) DIRECTIONS Cut mango lengthwise through the seed into 6 or eight pieces. Discard inner part of seed. Wash and set aside. Mix curry powder in 1/2 cup water to make a paste. Heat oil in heavy pot, add curry paste and cook stirring constantly over low heat for a minute. Add mangoes and stir to coat with curry. Add remaining water, garlic, salt sugar and hot pepper. Lower heat, cover and cook until mangoes are tender and liquid has evaporated, add more water if needed. Taste mango and add more sugar if mangoes are too tart. Sprinkle with anchar massala and stir well. Remove from the heat. Adjust salt and pepper.

INGREDIENTS Whole Chicken - 3 lb (cut into pieces) Lime Juice/Lemon Juice/Vinegar - 1/8 cup Salt - 2 tsp Black Pepper - 1 tsp Green Seasoning - 1/4 cup Curry Powder - 1 tbsp + 1 tbsp Coconut Oil - 3 tbsp Onion - 1/4 cup (finely chopped) Garlic - 1 tbsp (finely chopped) Water - 1/2 cup Roasted Geera (Cumin) - 1/2 tsp Saffron Powder (Turmeric) - 1/4 tsp (optional) Caripoulé Leaf - 1  METHOD Wash chicken in water and lime juice. Drain, pat dry and place in a bowl. Add salt, black pepper, green seasoning and 1 tbsp of curry powder. Massage ingredients into chicken. Cover with plastic wrap or foil and let marinate in the refrigerator for 4-6 hours or overnight. In a bowl, mix together water, remaining curry powder, roasted geera and saffron powder. Set aside. Heat medium sized pot over medium heat. Add coconut oil. Add onion and garlic. Allow to cook until onion is translucent (about 2-3 minutes). Add curry mixture and allow to cook until most of the liquid has evaporated (about 5 minutes). Add chicken and stir to ensure all the pieces are coated in the curry mixture. Cover, reduce heat to low and allow to cook for 10 minutes. Remove cover, add caripoulé leaf and stir mixture. At this point, if you want more curry sauce, go ahead and add an additional 1/2 cup of water. Cover, raise heat to low to medium and allow to cook for a further 30 minutes, checking every 15 minutes. Taste for salt and enjoy!

Ingredients 1 cup split peas
1/2 tsp. saffron powder
3 cloves garlic
5 cups flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. geera
1 tbsp. ghee
1/4 cup oil
water for kneading Directions Sift the flour with the baking powder and salt. Knead flour to a soft dough. Rub oil over the dough. Make dough into 6 or 8 balls (loyas) according to the size of the tawah. Leave to rest. Boil the split peas with saffron, salt and a clove of garlic and drain. Grind the split peas with a small hot pepper and 2 cloves of garlic. Add geera, salt to taste. Mix well and set aside. Open the each ball of dough and place in the centre, 2-3 tbsp. of split peas as the filling. Pull the sides over and close up. Turn over and leave to rest. Roll out the filled dough very thinly. Mix the tablespoon of ghee with the rest of oil. This will be used to grease the tawah and the dhal puri while cooking. Heat tawah on a medium flame. Grease the tawah with the ghee and oil mixture and place the rolled out roti.
Grease the top, cook on one side, turn over, and cook on the other side. Be sure to press the edges of the roti When the dhal puri is cooked and swells, fold and place in a bowl to cool

Ingredients 4 cups flour 6 tablespoons ghee (Ghee is clarified butter) or 6 tablespoons butter (Ghee is clarified butter) 4 teaspoons baking powder 2 tablespoons oil 1⁄2 teaspoon salt 1 3⁄4 cups water DIRECTIONS Sift and mix the flour, baking powder and salt. Add enough of water. Knead to a soft dough and form four loyas or balls and leave to "rest" for about 15 - 30 minutes. Roll out the dough after "resting". Spread butter or ghee and sprinkle with flour. Make a cut from the center out to the edge and roll making a cone. Press the peak and flatten the center of the cone. Leave to "rest" about 15 - 30minutes. Afterward, roll out on a floured board. Using the flat side of a cup or other utensil, dip into butter or ghee and coat an already hot tawah. Place the dough onto the tawah. Spread the ghee or butter on one side using the flat edge of the cup, then turn over onto the other side to cook. Spread butter or ghee on the other side the same way. When cooked on both sides use a dabla to break up the roti to give the ripped up, flaky appearance. You can alternatively, wrap the roti in a clean cloth and beat with your hands or bailna. The finished buss up shut ready to be served.

Ingredients 2 cups all-purpose flour , plus more for dusting 1 tablespoon baking powder ½ teaspoon salt 1 teaspoon sugar 1 teaspoon butter or margarine- this is totally optional 1 cup water, plus 1 tablespoon if needed 2 cups canola or coconut oil for frying the bakes Method Mix together flour, baking powder, sugar and salt. Add butter and mix with a fork or use your fingers until the flour resembles coarse breadcrumbs Make a hole or well in the center of the flour and start pouring 3/4 cup water while mixing and stirring in a circular motion. Dough should begin to resemble really coarse crumbs at this stage Add 1/4 cup more water and continue mixing gently for about 5 minutes until you form a nice soft dough. If dough is too sticky, dust with a tablespoon of flour, if dough is too dry after adding all the water, add another one tablespoon or so of water and bring the dough together. Allow to rest for about 3-5 minutes, then dust with flour and knead to form a smoother dough. Rub some oil on top of dough and allow the dough to rest for 25 - 30 minutes covered with plastic wrap or a damp paper or kitchen towel Cut the dough into 6 or 8 pieces (depending on how large you want the fried bakes to be) Roll them into balls and place on a clean, well-floured surface. Allow to rest for at least 10 – 15 minutes. “covered” Flatten the balls of dough until they are about ¼ inch thick, and 5 -6 inches in diameter using your fingers or a rolling pin Add oil in a deep pan to a depth of about two inches over medium heat When oil is heated through, start adding the rolled out dough to the hot oil Turn dough immediately as it’s added to the oil , as this will help the bake swell or puff up Fry in hot oil until both sides are golden brown, about 30 - 45 seconds per side ,turn over once Drain on paper towel so as to eliminate some of the grease from the oil.

Ingredients 1⁄2 lb salt cod fish , boneless 1⁄2 cup tomatoes , chopped 1⁄3 onion , chopped 1⁄3 cup sweet pepper , chopped fresh ground black pepper (to taste) 2 tablespoons olive oil 1⁄2 scotch bonnet peppers (optional) or 1⁄2 habanero (optional) 1⁄2 lime (optional) DIRECTIONS Break fish in pieces and place in saucepan with water and boil 10-15 minutes Drain. Taste fish at this point to check salt content. If at this point it is still too salty repeat step 1. Shred fish with your fingers. Heat oil in a skillet and add onion. Stir in the fish, sweet peppers and hot pepper. Fry for 1 to 2 minutes. Add the tomato, mix well and cook until tomatoes are just soft. Add freshly grated black pepper. Squeeze half lime over mixture. Serve with , coconut bake or other hearty bread and sliced avocado pear.

Ingredients 1 carrot, grated or finely chopped
1 sweet pepper,
1 small onion, finely chopped
3 cloves garlic, finely chopped
2 tbsp. oil
¼ cup. soya sauce
¼ cup sesame oil
2 cups uncooked rice
2 blades chives
1 sprig celery
2 pimiento peppers (red and yellow)
salt to taste Directions Boil rice and set aside Chop the pimento and sweet pepper. In a deep pot, saute the garlic and onion in the oil.
Stir fry over high heat for about 1 minute. Reduce heat and add the carrots. Stir fry it a bit Add the rice and mix well over a medium heat for about 2 minutes.
Add the sesame oil. And the soya sauce. Add the celery, chive, pimento and sweet pepper. Mix well. Add salt to taste. Continue mixing until an even colour is achieved.

Ingredients 2 cups of milk Sweetener of choice (Condensed milk, sugar) 7 heaping tablespoons peanut butter (crunchy or smooth) Half a banana (optional) 2 tbsp oats (optional) Crushed ice 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg Dash of bitters Directions Add all ingredients to blender Blend Serve chilled or over ice

Presented by Duncan Edwards Ingredients 1 lb. sorrel 11 cups water 2 cup sugar or (add to taste) 5 cloves Preparation Clean the sorrel to remove any old leaves and bugs. Separate the sepals from the seed by cutting a circle below the ‘spines’. Note: Don’t touch the seeds with your bare hands! Some fine hairs can prick the skin (be careful) Wash thoroughly but not too vigorously. Place all ingredients except sugar in a tall pot. This is important as the mixture tends to froth and bubble up. Boil for approximately 20 minutes or until the sepals look whiteish. Strain the mixture and add sugar to taste before it cools. Cool the mixture and enjoy a glass with ice.

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

Ingredients 3 cups all-purpose flour
1 small coconut
1 cup sugar
1/2 cup butter
1/2 cup of each: raisins, cherries, and mixed fruit.
1 egg
3 tsp. baking powder
2 tsp. Angostura bitters
1 tsp. mixed essence
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 cup of coconut milk Note: the 1 cup of coconut milk will be strained after you blend the coconut meat in 1 cup of water. Directions Finely grate the coconut in a blender with 1 cup of water.Strain the coconut from the water. Set the water aside. In a separate bowl, mix together the grated coconut, sugar and egg. Cut in the butter. Mix well.Add the Angostura bitters and mixed essence. Sift together the flour and baking powder.
Mix in the nutmeg and cinnamon. Blend together the coconut mixture, coconut water, and flour mixture.
Blend to make a soft dough. Add the mixed fruit, raisins, and cherries to the dough. Mix well. Pour in greased dish and bake for 350 degrees F. for about 52 minutes
or until a knife inserted in the center comes out clean.

INGREDIENTS To Season
2 lbs chicken
2 bundles chive, chopped
3 cloves garlic, chopped
1 onion, chopped
1 dash oregano
1 dash parsley
1 dash paprika
1 tsp salt
4 tbsp green seasoning
2 big leaf thyme
1 sprig spanish thyme
5 sprigs fine leaf thyme
1 pimento pepper, chopped
1 celery, chopped
4 leaves culantro , chopped
1 lime To Cook
1 tbsp sugar
1 tin pigeon peas (440g)
2 tbsp oil
2 1/2 cups rice
1 cup coconut milk
1/2 cup pumpkin, chopped
3 tbsp tomato paste
2 tbsp golden ray margarine
water METHOD Wash the herbs and set aside. Cut up the chicken and wash with lime. Season with oregano, paprika, parsley, green seasoning, big leaf thyme,
Spanish thyme, fine leaf thyme, pimento, garlic, chive, onion, salt,
celery and culantro (chadon beni). Marinate for at least 1 hour. Overnight is best! Over a medium flame, caramelize the sugar. Add the chicken. Warning: Be careful when you do this part because caramelized sugar gives a nasty burn. Don’t drop the chicken into the pot – lay it gently. Allow to coat evenly with the sugar and let it cook in its own juices for about 3 minutes. Add about 1/2 cup water and the 2 tbsp of oil.
Simmer for about 4 minutes. While the chicken is simmering, wash the pigeon peas and cut up the pumpkin. Add the pigeon peas and pumpkin Add another 1/2 cup of water and allow to simmer for about 4 minutes Add 1 cup of coconut milk and the rice. Stir the pot to mix the ingredients Add the golden ray margarine and tomato paste. Allow to simmer until the rice is cooked.

Ingredients 6 medium potatoes; boiled, peeled, and sliced into cubes 1 cup peas and carrots 1/2 cup whole kernel corn 7 to 8 tablespoons light mayonnaise 1/2 teaspoon garlic powder Directions In a large mixing bowl, combine mayonnaise, salt, pepper, and garlic powder. Mix well. Add-in the potatoes, corn and peas and carrots. Toss. Cover potato salad and refrigerate before serving

30 minutes Ingredients 4 slices Peppered bacon, thin strips 8 oz Baby spinach 1 packageMushrooms 1 Red onion, whole Small 2 Eggs, whole 1/2 tsp Dijon mustard 3 tbsp Reserved bacon grease 1 dash Salt 2 tsp Sugar 3 tbsp Red wine vinegar Instructions Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 10 minutes. Drain off water and add ice on top of eggs.
Fry bacon until crispy/chewy. Remove to a paper towel.
Remove 3 tablespoons grease and set aside.
Add 2 add'l tablespoons of grease to a separate skillet over medium heat.
Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.
Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.
Chop bacon.
Peel and slice eggs.
Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan over medium-low heat. Whisk mixture together and heat thoroughly.
Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Add on the top; toss to combine.
Arrange eggs over the top and serve.

I ngredients 12 chicken drumsticks 1 onion 1 inch piece or ginger , peeled 4 garlic cloves 1/2 cup fresh cilantro 2 tbsp curry powder 1 hot pepper (scotch bonnet or habanero) 4 tbsp oil 1/2 cup water 1/2 cup chopped cilantro Report this ad📷 Instructions Wash the chicken drumsticks and peel the skin up to the knob. Using a cleaver, or any good solid knife, chop the top part off the drumstick. Check to see if there are any little chipped pieces of bone hanging around. Remove them, if there are, and wash them one more time. Pulse the onion, garlic, ginger, 1/2 cup cilantro and hot pepper in the food processor until finely chopped. Remove the seeds of the pepper if you do not like it really hot. Add the curry powder and pulse it again until a curry paste is formed. Rub the curry paste all over the chicken drumsticks and place in the fridge for at least an hour to marinate. Heat the oil in a skillet and add the marinated chicken. Brown on all sides and then add the water to create a sauce. Let the chicken simmer about 45 minutes longer. Add a little more water if the sauce gets too dry. Remove from the heat and stir in the chopped cilantro. Serve with rice or roti (if you can get them).

Ingredients: 2 medium beet roots, peeled and head chopped off Enough water to cover beets (about 1 1/2 cups) Juice from half a lime 1/2 inch of ginger. (A small knob) 3/4 cup milk 3 tablespoons condensed milk 2 dashes of Angostura Bitters INSTRUCTIONS: Chop beet root up to add to blender Add water to cover beets and blend till fine Add ginger and blend Strain liquid from mixture (optional) Add milk, bitters, lime juice and condensed milk to sweeten to taste Chill and serve

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 onion Heat a deep heavy pot on a medium fire. Add the sugar to the pot until it is nice and golden brown. Add the seasoned meat and about 1/4 cup 0f water. Turn mixture until the meat is nice and coated. Cover the pot and let simmer for about 5 -10 minutes. Notice how the meat ‘springs’ water. Burn off a little of the excess water. Add 1 1/2 cups of water to just cover the chicken. Add salt, pepper and chopped herbs. Cook for about about 25 – 30 mins or until the meat is tender. You may add a tablespoon of tomato ketchup for taste.

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 another pot; add split peas, onion, pimento, garlic, chadon beni, chive and remaining cups of water.  Let cook for 25 minutes.  Add potato, dasheen, green fig, carrots and pumpkin.  Let cook for 10 minutes. Add cow heel (with liquid), chicken noodle soup, black pepper and let simmer for 20 minutes over low to medium heat. Taste for salt.

INGREDIENTS: 500 gramsshark     2 Tbsps.chives     2 Tbsps. thyme    1 tsp.garlic     1 medium onion     1 tsp.salt     1/2 tsp.GRACE HOT PEPPER SAUCE     1/2 cup flour     1/8 tsp.salt     1/8 tsp. black pepper     3 Tbsps. GRACE VEGETABLE OIL DIRECTIONS: Wash shark with lime juice a few times and cut in serving pieces. Mince garlic, chives, thyme and onion. Season fish well with garlic, chives, thyme, onion, salt and hot pepper sauce. Combine flour salt and black pepper and coat fish. Heat oil and fry fish. Cook on both sides. Place on absorbent paper to drain.

Ingredients
2    lbs chicken’s feet
2    small cucumbers, peeled and thinly sliced
2    large onions, thinly sliced 1    hot pepper, thinly sliced with seeds
1    cup lime juice
2    cups water
1    cup finely chopped chadon beni
1/4    cup finely chopped chives Directions
Wash chicken’s feet; boil in lightly salted water until tender, about 30 minutes.
Drain and cool.
Place in a large glass bowl.
Add onions, pepper, lime juice, water and chadon beni and chives.
Stir well to cover with marinade.
Cover and let stand at room temperature for three to four hours, stirring to keep all pieces exposed to marinade.

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, dilute 6 tsps in 2 cups of water)
3 cups water 1/2 lb pigtail, chopped (optional) Directions Cut breadfruit into wedges about 1 1/2 inch thick, peel and deseed by cutting off the core, wash and set aside. Heat oil in a deep pot. Saute the onion, garlic and pimiento peppers for 1 min stirring constantly. Add the scallion, celery, chadon beni and thyme, and saute for 1 minute, stirring constantly. Stir in the coconut milk and bring to a boil. Add the breadfruit, pigtail (if using), carrot, tomato, salt, black pepper, dasheen leaves, water and scotch bonnet pepper (whole). Lower heat, cover and let simmer for 35 to 45 minutes, or until tender and liquid boils down. Taste for salt and adjust accordingly within the last 10 mins of cooking. If you want the kick from the pepper, you can burst it and enjoy the explosive flavor, but proceed with caution.

Ingredients: Pancake-Crepes 3 Tablespoons unsalted butter 1 cup (125g) all-purpose flour  1 Tablespoon granulated sugar 1/8 teaspoon salt 3/4 cup (180ml) whole milk1 1/2 cup (120ml) water 2 large Eggland's Best eggs 1 and 1/2 teaspoons vanilla extract Whipped Cream 1 cup (240ml) heavy cream 3 Tablespoons (37g) granulated sugar 1 teaspoon lemon juice 1 teaspoon vanilla extract 10 large fresh Cherries, sliced ground cinnamon, to taste Directions: Make the crepes: Start with the butter. It should be melted and set aside for  at least  15 minutes so it is not extremely hot (which will then "scramble" your eggs when mixed). Make sure it's slightly cool. Add the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla to a blender (or use an electric mixer or whisk). Mix on medium-high speed for 20-30 seconds or until everything is combined. The mixture will be the consistency of cream and silky smooth. Pour into a medium-size bowl, cover tightly, and chill in the refrigerator for 30-60 minutes and up to 1 day. Melt a little extra butter in a small frying pan over medium heat. Pour 1/4 cup of chilled batter onto the center of the pan. Tilt the pan and swirl the batter evenly to all sides. Cook 1-2 minutes or until the bottom is lightly browned. With a thin spatula, gently flip the crepe and cook for 1 more minute on the other side. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together. Though, if using enough butter on your pan, the crepes won't stick. Make the whipped cream:  Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. Or use a handheld mixer. After about 1 minute when the cream begins to thicken, add the sugar, orange juice, vanilla, and liquor. Continue to whip until it forms stiff peaks, about 3 minutes more. Makes about 2 cups. You may have some leftover if you don't pile it on as heavy as I do. Assemble the crepes: Spread a generous (or not so generous?) amount of whipped cream down the middle of the crepe. Top with a few slices of cherries. Fold up the sides of the crepe and press down to seal. Top with more whipped cream, strawberries, and a sprinkle of cinnamon. Serve warm. Enjoy.

Ingredients Serve:15 12 large graham crackers, crushed to tiny crumbs ⅓ cup granulated sugar 9 tbsp salted butter, melted 1 8 ounce package cream cheese, softened 1 8 ounce tub of Whipped Topping ½ cup powdered sugar ½ tsp vanilla extract 1 can Cherry pie filling Instructions In a medium size bowl, combine the crushed graham crackers and granulated sugar. Stir until combined and then add the melted butter. Mix well until all crumbs are coated with butter and mixture sticks together when pressed. Lightly spray the bottom of a 9x13 glass baking dish with cooking spray. Press graham cracker crumb mixture evenly in the bottom of the dish. Set aside. In a medium sized bowl, use your hand mixer to beat the softened cream cheese slightly before adding the powdered sugar and vanilla. Once you add the powdered sugar and vanilla, beat it for a minute to make sure there aren't any lumps. Next, add the Whipped Topping in two parts. Mix the first part in until there are no lumps and then mix in the second part. Once you have it all whipped together, spread it on top of the graham cracker crust. The mixture is a little bit thick so I like to put dollops evenly spaced over the crust and then gently smooth them out with the back of a soup spoon. This helps to not have the crust pulling up. Once you have the cream cheese layer evenly spread on the crust, you can add the cherry topping. For the cherry topping I like to spoon it out slowly and evenly over the whole cheesecake so I don't have to spread it and risk getting the cream cheese layer mixed in to the cherry topping layer. It also helps me make sure that the cherries are evenly spaced and not all on one side of the dessert. Once you have the topping on, cover the dessert with a tight fitting lid or plastic wrap. Refrigerate at least two hours or until you are ready to serve.

Prepared by Caribbean Delights

INGREDIENTS: 2 cups frozen strawberries
1 Ripe peeled banana Whipped Cream as desired
INSTRUCTIONS: Blend together until well blended, and enjoy!

INGREDIENTS: Serves 4 12 Large Strawberries 2 ozs Trinidad sugar cane Rum Whipped Cream Angostura Bitters INSTRUCTIONS: Blend Strawberries and rum in Blender with a1 spoon of Whipped cream each glass Add a splash of bitters Start singing

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, Black Pepper, Cayenne to taste
2 Tbsp Fresh Thyme, taken off of the stem and chopped
1 Tbsp Worcestershire Sauce
1 Tbsp Hot sauce
1/2 Cup Green Onions, thinly sliced
1 Recipe Creole Boiled Rice Heat the oil, over medium high heat until a small sprinkle of flour quickly sizzles when tossed in. While the fat is heating mix together the flour, salt, black pepper and cayenne, dredge the leg & thigh quarters in the mixture and shake off any excess, set aside on a plate. When the fat is hot, brown the chicken until golden on both sides, do not cook all the way through, set aside. Mix together the onions, celery, and bell pepper in a small bowl. When the chicken is browned and set aside, pour off 1/2 cup of the fat, leaving about 1/2 cup of it in the pan. Over medium heat gradually whisk in the 3/4 cup of flour until incorporated and slightly thick, stir constantly until a roux the color of peanut butter is achieved, then stir in 3/4 of the holy trinity, mushrooms, and a pinch of Kosher salt, turn the heat to low and cook for 8-10 minutes more, stirring slowly but constantly. Add the white wine and increase the heat to medium, cook 5 minutes more. Whisk in the chicken stock very gradually to avoid lumps. When it is all incorporated bring the mixture to a full boil to bring the flour to it’s full thickening power, then reduce the sauce to medium low. Stir in the remaining trinity, garlic, bay leaf, bundled thyme, Worcestershire, hot sauce, and season to taste with salt, black pepper, and cayenne. Submerge the chicken in the sauce cover and simmer for about 2 1/2 hours or until falling off of the bone tender. Remove the bundled Thyme and Bay leaf and stir in the chopped Thyme. Adjust the seasonings if necessary. Serve the chicken with Creole Boiled Rice, and a generous portion of the sauce topped with Green Onions or Parsley.

Guinness Punch Ingredients: 1 bottle of Guinness (275 ml) 1 egg (optional) 1 tin condensed milk or 2 tbsp. nutmeg (grated)   Directions: Grate the nutmeg and add it to the egg.  Pour the nutmeg and egg into a blenger. Blend for 30 seconds.  Add the condensed milk to the blender. Blend for 30 seconds.  Add the Guinness.  Blend one last time.  Refrigerate or serve with ice.

Grilled pork chops – perfect for summer grilling! Yield: 4 Ingredients 4 thick-cut, boneless pork loin chops 2 tablespoons olive oil 1 cup fresh basil leaves, minced 3 tablespoons minced garlic 3 tablespoons lemon juice 1 teaspoon sea salt 1 Oz red or white cooking wine 1/2 teaspoon of dried mint leaves 3/4 teaspoon pepper Instructions Add olive oil, basil, garlic, mint, lemon juice, salt and pepper to a bowl and mix well. Spread both sides of the pork chops with the mixture and let the chops set for about 20 minutes. Grill chops over direct heat for about 5-6 minutes per side or until the internal temperature reaches at least 145 degrees. Alway cook until well done 1 oz Red or White can be added while cooking Let rest for 5 minutes before serving.

Ingredients: 3 - 3 1/2 lb beef tenderloin 2 Tbsp oil salt and pepper 1 tsp garlic powder 1 Tbsp rosemary, chopped Instructions: Trim beef tenderloin of any excess fat and silver skin. If your tenderloin tapers and one end is much thinner than the other, fold the thin end under until the meat is uniform in thickness then tie the meat with butcher’s twine. A uniformly-thick piece of meat will cook more evenly. Brush the entire surface of the tenderloin with oil then season liberally with salt and pepper. Sprinkle evenly with garlic powder and chopped rosemary then set aside for about 30 minutes while you preheat the grill to medium-high heat. Oil grill grates lightly then add seasoned tenderloin. Grill for about 4–5 minutes until nicely browned before rotating 90 degrees (or ¼) and grilling for an additional 4–5 minutes. Continue this process until the tenderloin is evenly browned all the way around. Turn off heat on one side of grill then move tenderloin to the side without direct heat beneath it. Check internal temperature using a meat thermometer and continue cooking over indirect heat, rotating often until meat reaches desired level of doneness; 125 degrees (rare) to 150 degrees (well done). Remove from grill, immediately tent with aluminum foil and allow the meat to rest for at least 10 minutes before slicing.

Trinidad Pepper Sauce Ingredients: 20 Scorpion peppers 3 heads of garlic 2 cups vinegar 1 tbsp salt 2 tbsp mustard 4 bundles Chadon Beni(about 18 leaves Instructions:  Blender Wash peppers and set aside Clean garlic cloves and chop the Chadon Beni Using about 1 cup of vinegar blend the garlic and chadon beni Pour out in a bowl and set aside Blend the peppers in 1 cup of vinegar For safe measure use a spoon when handling the peppers Pour out the blended pepper into the bowl and add salt and mustard. Mix thoroughly. Place in a bottle and store in a cool place.

Ingredients 1 red onion, thinly sliced 1 (6 ounce) can pitted black olives 1 green bell pepper, chopped 1 red bell pepper, chopped 2 large tomatoes, chopped 1 cucumber, sliced 1 cup crumbled feta cheese 6 tablespoons olive oil 1 teaspoon dried oregano 1 lemon, juiced ground black pepper Directions In a large salad bowl, combine the onion, olives, bell peppers, tomatoes, cucumber and cheese. Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.

ngredients 8 servings 1/4 cup vegetable oil 1/3 cup honey 1/3 cup soy sauce 1/4 teaspoon ground black pepper 8 skinless, boneless chicken breast halves - cut into 1 inch cubes 2 Zuchinis, 2 inch pieces 6 small onions, cut into 2 inch pieces 3 red bell peppers, cut into 2 inch pieces skewers Directions In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, Zuchinis, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better). Preheat the grill for high heat. Drain marinade from the chicken and vegetables, and discard marinade. Place chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 10 to 12 minutes, Turn and brush with marinade frequently.

Ingredients 2 large onions, halved and sliced (4 cups) 2 red bell peppers, chopped 3 tablespoon vegatable oil 3 garlic cloves, finely chopped 1/2 teaspoon salt 2 pounds lean beef chuck, cut into 1 1/2-inch pieces 1/4 cup sweet Hungarian paprika 3 tablespoons all-purpose flour 2 teaspoons caraway seeds 2 cups low-sodium beef broth 4 teaspoons tomato paste 1/2 pound sliced mushrooms 1/3 cup chopped, fresh parsley Directions 1. Heat oil in a 5 1/2- to 6-quart heavy pot over medium. Add mushrooms, onions, pepper, garlic, and salt; cook, covered, stir occasionally, until soft (15 minutes). 2. Push vegetables aside, add beef, and cook, turning meat occasionally, until brown. Push beef aside. Add paprika, flour, and caraway; cook, stirring (1 minute). Gradually whisk in broth, then tomato paste; simmer, whisking. Stir vegetables and meat back into sauce. 3. Cover and simmer over low until meat is tender (1 1/2 hours). Stir in parsley. Serve.

Prepared by Duncan Edwards Ingredients: 1 lb sorrel sepals, cleaned
3 lbs (6 cups) granulated sugar
3 tsp Angostura bitters
1 bottle white rum or brandy or puncheon rum ( 750 ml)
8 cups water Directions: Remove the seeds from the sorrel petals. Place water in a deep stainless steel pot. Boil sorrel in the water then strain. And sweeten with sugar. Boil the juice down to make a thin syrup. Set aside to cool. Stir in rum, brandy, or puncheon rum and bitters. Pour into a sterilized container, cover, and leave to cure for 21 days. After 21 days strain and bottle. Leave in a cool place. Serve on ice

Waldorf Salad Yield:Serves 4         Ingredients: 4 Tbsp mayonnaise (or plain yogurt) 1 Tbsp lemon juice 1/2 teaspoon salt Pinch of freshly ground black pepper 2 sweet apples, cored and chopped 1 cup red seedless grapes, sliced in half (or 1/4 cup of raisins) 1 cup celery, thinly sliced 1 cup chopped, slightly toasted walnuts Lettuce
Directions: In a medium sized bowl, whisk together the mayonnaise (or yogurt), lemon juice, salt and pepper. Stir in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

INGREDIENTS 4 chicken thighs 4 chicken drum sticks 4 chicken wings 1/2 cup flour 1/4 cup olive oil 1 1/2 cups chopped onions Salt Freshly ground black pepper 3 cups sliced shiitake mushrooms, cleaned and stemmed 3 tablespoons chopped garlic 3/4 cup dry white wine 2 cups chopped fresh tomatoes, peeled and seeded One 15 ounce can tomato sauce 2 cups chicken stock 1/2 teaspoon crushed red pepper, or more to taste 2 bay leaves 3 sprigs of fresh thyme 1 tablespoon chiffonade basil 1 pound cooked fettuccine, linguine, or spaghetti 4 ounces grated Parmigiano-Reggiano cheese 1 tablespoon finely chopped fresh parsley leaves DIRECTIONS Season the flour with salt and pepper. Thoroughly coat the chicken in the seasoned flour.
In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown until golden, 3 to 4 minutes on each side. Remove the chicken and set aside.
Add the onions. Season with salt and pepper. Sauté for until softened, 3 to 4 minutes. Add the mushrooms and garlic. Season with salt and pepper. Continue to sauté until mushrooms are golden around the edges, 3 to 4 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the red pepper, bay leaves thyme and basil. Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 to 1 1/2 hours or until very tender.
Serve over pasta, garnished with Parmesan and parsley. Enjoy

Ingredients 2 cups cherry tomatoes , halved 5 mini cucumbers , sliced into 1/4'' coins 3 teaspoons olive oil 1 teaspoon red wine vinegar salt and freshly ground black pepper , to taste 2 Tablespoons red diced onions 2 Tablespoons fresh chopped basil leaves Instructions Add cherry tomatoes and cucumbers to a bowl.  Sprinkle olive oil and vinegar on top. Season with salt and pepper.  Toss gently. Garnish with diced red onion and fresh basil. Enjoy.

Shrimps Newburg-1 (25 portions) 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

Trinidad Bread Pudding Ingredients: 8 lbs Stale bread 6 bottles Milk 1 ½ lbs butter 1oz Cinnamon Powder 15 Eggs 2oz Vanilla 3 ½ lbs Sugar 1 lb Mix fruits 2 lbs Raisins Method: Step 1 Method: Step 1 Soak bread in milk Cream butter and sugar together until sugar is dissolved Add to the soaked bread and mix well Step 2 Add whipped eggs, mix fruits, cinnamon vanilla and raisins to step 1 Grease sandwich pans and place mixture (approximately 4 large pans) Bake at 350℉ until cooked (approximately 30 minutes) Chill and serve by slices

Italian Minestrone Soup prep 15 mins cook 45 mins total 60 mins author bakerbynature yield 12 bowls Full of flavor, this Italian Minestrone Soup is healthy, hearty, and so delicious! Ingredients 4 ounces diced pancetta 2 tablespoons extra-virgin olive oil 1/2 teaspoon crushed red pepper flakes 1 large yellow onion, diced 2 stalks celery, diced 3 large carrots, diced 1 and 1/2 cups green beans (trimmed and cut into 1/2 inch pieces) 6 cloves garlic, minced 2 teaspoons Italian seasoning 5 tablespoons tomato paste (1) 28 ounce can diced tomatoes (1) 28 ounce can crushed tomatoes 4 cups low-sodium chicken bone broth 4 cups low-sodium beef bone broth (1) 15 ounce can kidney beans, drained and rinsed (1) 15 ounce can Cannellini beans 1 and 1/2 cups elbow pasta 2 cups fresh spinach 1/4 cup fresh basil, chopped 1/4 cup fresh lemon juice (about 1 lemon) Salt and pepper, to taste 1/2 cup parmesan cheese, grated Instructions In a large pot over medium-high heat, cook the pancetta until crispy, about 6 minutes. Using a slotted spoon, transfer the pancetta to a small plate and set aside. Leave any pancetta drippings in the pan. Add in the olive oil and onion and cook until the onion is translucent; about 5 minutes. Add in the celery, carrots, and green beans and cook until they begin to soften, about 8 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Stir in the Italian seasoning and tomato paste. Add in the diced and crushed tomatoes, chicken broth, and beef broth, stir well to combine and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Stir in the kidney beans, Cannellini beans, and pasta; cook until the pasta and vegetables are tender, about 10 minutes. Stir in the spinach and cook until wilted, about 1 minute. Remove from heat and stir in the basil and lemon juice. Season with salt and pepper, as needed. Ladle into bowls, sprinkle with pancetta bits and parmesan cheese, and serve warm.

Ingredients 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 tablespoons sugar 4 tablespoons butter 4 eggs 1/4 cup milk 1/2 teaspoon vanilla extract 8 slices challah, brioche, or white bread 1/2 cup maple syrup, warmed Directions In a small bowl, combine, cinnamon, nutmeg, and sugar and set aside briefly. In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup. Categories:

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Ingredients:
16 even-sized open cup mushrooms, stalks cut level
3 tbsp olive or coconut oil
1/4 c unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
1/4 c fresh breadcrumbs Directions:
Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards. Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

INGREDIENTS 1 cup  Canola Oil 2 medium very ripe black plantains, peeled DIRECTIONS STEP 1
Heat oil in large skillet over medium-high heat until hot but not smoking. Meanwhile, cut plantains on an angle into 1/2-inch slices. STEP 2 Place half of plantain slices in skillet; cook 1 to 2 minutes on each side or until golden brown. Remove from skillet; drain on paper towels.  Eat up

Ingredients Salad 4 cups finely shredded red/purple cabbage 1 carrot , julienned Handful of mint leaves , roughly chopped Dressing 2 tbsp lemon juice 3 tbsp olive oil 1/2 tsp salt Black pepper Instructions Combine Salad ingredients in a bowl. Add Dressing ingredients, then toss to combine.

IngredientsLime Salmon 4 (6 oz) skinless salmon fillets 3 Tbsp olive oil , plus more for grill 2 tsp lime zest 3 Tbsp fresh lime juice 3 cloves garlic , crushed Salt and freshly ground black pepper , to taste Coconut Rice 1 1/2 cups Zico Coconut Water 1 1/4 cups canned coconut milk 1 1/2 cups jasmine rice , rinsed well and drained well 1/2 tsp salt Avocado-Mango Salsa 1 large mango , peeled and diced 3/4 cup chopped red bell pepper (1/2 large) 1/4 cup chopped fresh cilantro 1/3 cup chopped red onion , rinsed under water and drained 1 large avocado , peeled and diced 1 Tbsp fresh lime juice 1 Tbsp olive oil 1 Tbsp Zico Coconut Water Salt and pepper , to taste Instructions For The Salmon In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each).  Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating. Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile). For The Coconut Rice; While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil. Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes. For The Avocado-Mango Salsa; While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste. Serve salmon warm with coconut rice top with avocado mango salsa.