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    You are in: Home / Cookbooks / GG Carribbean Ckbk - 1st Submission
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    35 recipes in

    GG Carribbean Ckbk - 1st Submission

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    A flavorsome concoction that will take you back to the USVI's every single time! From islandflave.com. PREP TIME DOES NOT INCLUDE 4 HOURS REFRIGERATION TIME.

    Recipe #504598

    From Gourmet, January 1995.

    Recipe #232623

    From the April 1991 issue of the sexy Chile Pepper magazine. The intro to the recipe says, “In many parts of the Caribbean, beans are called ‘peas.’ This recipe is a Bahamian variation on a dish which has numerous names throughout the Caribbean and Central and South America. Two ingredients are common to all of the variations: beans of some variety and rice. Other ingredients vary and coconut milk is commonly added. In spicy regions, chiles are added at the cook’s discretion.”

    Recipe #490449

    A cored pineapple is used to serve this dessert so be sure and pick a pretty one with bright green leaves.

    Recipe #95180

    Native to the Dominican Republic, Trinidad and Tobago, this salad can be served hot or cold. In some areas it is even served for breakfast! Prep time does not include soaking time.

    Recipe #504520

    Based on a recipe from Heidi Haughy Cusick’s book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, “Known as tablette in the Caribbean and cocada in Bahia, this confection combines the Spanish and Portuguese penchant for sweets with the African resourcefulness for using available ingredients: sugar from the cane fields and the abundant adopted coconut. Easy to make, these candies have been satisfying sweet tooths in the Caribbean for two centuries.” Historical note: Sugarcane came to the Caribbean with Columbus on his second voyage in 1494, when he established the first European settlement in the West Indies on Hispaniola; unrefined brown sugar was most commonly used in households; it came in foots, hard cylinders that were grated for use. I haven’t tried this yet.

    Recipe #373982

    These would be great with a Latin-themed menu.

    Recipe #104220

    From Sarah Ainley’s book, The World’s Best Recipes, Caribbean section. “A smooth and luscious soup, so easy that you will make it with delight, over and over.” You may also use frozen spinach; if you’d like to substitute milk for the cream, use half stock and half milk.

    Recipe #503710

    Sensationally good with chunky mashed potatoes. Needs to marinate for 1 day for best flavour.

    Recipe #80677

    Recipe #232615

    Completely decadent. This sinfully-delicious treat has to be frozen overnight...can you wait that long?

    Recipe #88671

    Both the peach relish and the pork benefit from an overnight rest in the refrigerator; the relish mellows in flavor, and the pork becomes even more tender in the fiery marinade. From Gourmet Magazine.

    Recipe #232428

    At The Great House at Villa Madeleine in St. Croix, they often use a native fish called wahoo for this interesting dish, but swordfish is another nice choice. They also make the chutney with the very hot Scotch bonnet pepper. A serrano chili produces a slightly milder version. Found at epicurious.com.

    Recipe #232613

    These are terrific and not difficult at all to make. A great comfort dessert, but also elegant enough for company.

    Recipe #96898

    From Gourmet, May, 2003. This gives the bbq, gas grill and roast method. The chicken is delicious.

    Recipe #80662

    A Bon Appetit recipe. Serve with a leafy-green salad.

    Recipe #232587

    From Sarah Ainley’s book, The World’s Best Recipes, Caribbean section. “This dish was brought by East Indians to the West Indies.” Prep time doesn't include the 1 hour the lamb cubes marinate.

    Recipe #503716

    Note: COOKING TIME IS MACHINE TIME, does not include time in freezer. Having six mango trees within arms reach on our property, I'm a fanatic for mango recipes. The coconut rum give it that Caribbean feel! We've tried so many mango ice cream recipes, including some really good ones. But one thing I've found is that the mouthfeel of all the heavy cream was a bit gross. Here is a recipe that combines and tweaks some of my favorites, and uses a bit of sweetened condensed milk instead of cream for that "just right" amount of creamy mouthfeel. This is a rich and creamy ice cream, and I think you'll find it VERY pleasing! If you're alcohol-free, you can omit the rum but after a few days the ice cream may be hard.

    Recipe #500578

    Just dreamed up this tropical concoction while cleaning my fridge. As in most of the Caribbean and the equatorial tropics, an overabundance of mangoes and mandarina limes was the greatest factor. Mandarina's are a funky-looking lime that grows in Costa Rica. They taste like a very, very sour mandarin orange. I'm sure you could use regular green limes or key limes. UPDATE: just tried this with a little bit of dark rum and boy, does it taste good!!!

    Recipe #480495

    Mangos, papayas and coconuts abound here in Costa Rica both on the Pacific side and on the Caribbean side - you can find them growing all over your yard and on the side of the road. Paradise! Nothing is better for quenching a tropical thirst than a "batido". This healthy smoothie contains most of my favorite fruits! No matter whether you're dreaming of Costa Rica, Puerto Rico, or the Virgin Islands - this wonderful concoction will have you humming "Kokomo" for days...

    Recipe #488352

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