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    You are in: Home / Cookbooks / GG Round 2 Carribbean Cookbook
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    87 recipes in

    GG Round 2 Carribbean Cookbook

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    I was in need of some quick beans and didn't have time for the usual soak-and-cook or even crock pot method, so to Google I went! I found this on the Paupered Chef webpage, and to my delight it worked like a charm with no negative digestive results (ahem). That said, I have only tried this with pinto beans, so I can't testify to the success of doing another kind of bean in this way. Also, the original recipe calls for 1/2 T salt in the water, which I omitted because I have always been told that salt in the cooking water makes beans tough. Feel free to add it if you'd like!

    Recipe #487851

    1 Reviews |  By twissis

    From *The Carnival Experience* by Peter Leypold (Exec Chef of Carnival Cruise Lines), this starter course or appy is elegant, incredibly good & an easy-fix that esp appeals to me as it is made ahead & served cold to the table in a flash. I promise you & your guests will love this!

    Recipe #335128

    I received this recipe from a friend in Barbados, after I asked to bring a few of her favorite recipes back home with me. The ingredients are meant to be weighed for the most consistent results.

    Recipe #504717

    A Caribbean salad that sounds really good. I will be making this next week. From Caribbean

    Recipe #504765

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

    Recipe #504598

    A sweet coconut bread with a light almond flavor and little bits of dried fruit. Eat a slice as a snack, dessert, or as toast for breakfast. The bread is a little crumbly (like banana bread,) and absolutely delicious! from

    Recipe #502791

    From *The Essential Caribbean Cookbook* edited by Heather Thomas, I found this unique recipe intriguing but admit its combo of sweet & savory flavors gave it a bit of an "identity crisis" for me. Since it was in the *Vegetables* section of the cookbook, I decided its intent was to be a side-dish to a meat main-course of choice. I am not at all familiar w/vegetarian cooking & uncertain if it qualifies for it, but it also seems hearty enough to also be considered a vegetarian main-course as well. *Enjoy* !

    Recipe #366092

    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

    3 Reviews |  By Ck2plz

    This recipe was named after Jamaica's highest mountain range, famous for coffee grown there. It is also claimed by the Blue Mountain Inn, one of the island's premiere restaurants. Recipe is out of the Island Cooking cookbook.

    Recipe #504698

    From Sarah Ainley’s book, The World’s Best Recipes, Caribbean section. “This dessert is a delicious family favorite. A richer version can be made with fresh cream instead of evaporated milk. It can also be made using other dried fruit – mango is particularly good.” Cook time does not include the 30 minutes standing time.

    Recipe #504640

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

    Recipe #95180

    Boljol is a spicy salsa like condiment commonly found in the Caribbean, and is said to mean "hot mouth." Served on fries, bakes, toast, rolls, or even crackers.

    Recipe #504721

    This coconut loaf is traditionally served as breakfast with Recipe #504721. It is a quick and easy bread, that goes well with tropical jams like guava, passion fruit, or mango. The recipe calls for fresh coconut, but frozen could easily be substituted. "To open a coconut, pierce the eyes with an ice pick, pour out the liquid. Break coconut open with a hammer and pry out meat then scrape off the brown skin. Chop or grate meat with your hand or in a processor." From for ZWT9

    Recipe #504723

    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

    A delicious sounding breakfast recipe. You can use canned or instant hollandaise if you prefer. From recipeisland by Gretchen Labrenz, for ZWT9.

    Recipe #504722

    This salad has a really fresh taste.

    Recipe #504766

    1 Reviews |  By Ck2plz

    This recipe comes from Prep time does not included MARINATING time.

    Recipe #504697

    Recipe #504770

    I haven't tried this recipe that I ran across at Recipe Island. But, it sounds really good, especially the rub. How can you go wrong with a big, fat tuna steak and mango??? Posted for ZWT9. PREP TIME DOESN"T INCLUDE 4 HOURS MARINATING TIME.

    Recipe #504624

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