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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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    5 Reviews |  By twissis

    I got a bar menu on-board ship during our recent cruise & had the names of some specialty drinks, but no recipes for them. Most were tasted, touted by another (there were 6 of us) or just sounded good to me. So I did the Zaar searches & found most of the recipes at the Carnival Connections site. Enjoy !

    Recipe #335515

    1 Reviews |  By twissis

    I was about to leave *The Essential Caribbean Cookbook* edited by Heather Thomas after entering several recipes from it when I noticed this final recipe in the cookbook. There are several mango fool variations already entered on RZ, but none resemble this one & the pic was stunning to say the least. (Time does not include chill time) *Enjoy* !

    Recipe #366120

    1 Reviews |  By twissis

    I got a bar menu on-board ship during our recent cruise & had the names of some specialty drinks, but no recipes for them. Most were tasted, touted by another (there were 6 of us) or just sounded good to me. So I did the Zaar searches & found most of the recipes at the Carnival Connections site. I have only 1 question about this drink -- How could it not be good?

    Recipe #335437

    1 Reviews |  By twissis

    We like cabbage & for some time I've been eyeing Sue L's tempting Recipe #305021. Thanks to this so easy-to-fix recipe found in the *Carnival Creations* cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines), I tried a similar version that was served as a side-dish to an orange-glazed Hunan filet of beef -- an unusual combo but I surprisingly found the cabbage more appealing & expect it would work well w/a variety of entrees. (Times were estimated & 10 min allowed for ingredient prep) I hope you enjoy it as I did. :-)

    Recipe #335325

    1 Reviews |  By twissis

    From *The Essential Caribbean Cookbook* edited by Heather Thomas, this untried dessert was found among her 50 recipe selections designed to reflect the abundance of exotic fruits, tropical vegetables, spices & seafood & show how they contribute to the unique cuisine of the islands. I hope you find it as appealing as I did. *Enjoy* !

    Recipe #366106

    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

    1 Reviews |  By twissis

    Here's another chilled soup from *The Carnival Experience* cookbook by Peter Leypold (Exec Chef of Carnival Cruise Lines) that I did not try, but it is both unusual & intriguing. Although we don't really have any of them here in Iceland, doesn't this look like it would be perfect on a hot summer evening? (Times were not given, have been estimated & the chill time is not included as it may vary according to your needs) *Enjoy* !

    Recipe #335153

    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

    2 Reviews |  By Ck2plz

    This is out of "Eat Caribbean" cookbook. The description states this is a ground beef hash or 'picadillo' as it is known in Cuba. It is traditionally served with a fried egg on top. But in this case, the recipe is topped with a sweet potato topping turning it into a sweet potaote shepherd pie.

    Recipe #504666

    2 Reviews |  By Ck2plz

    A snack from Trinidid. You can use this technique with other fruit. This makes 6 snack size servings. This is a recipe from islands.com

    Recipe #504669

    2 Reviews |  By Ck2plz

    Recipe is found on recipebridge.com

    Recipe #504734

    A combination of weet plantain wihtthe succulent pork and a piquant 'ajili-mojili' sauce from Puerto Rico makes this an oustanding dish, full of constrsting flavours. Prep time time includes MARINATING. .The ingredients for the sauce begin at the bonnett peppers. This recipe is from "Eat Caribbean" Cookbook

    Recipe #504620

    1 Reviews |  By Ck2plz

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

    Recipe #504697

    Note: You need to soak the bulgur for this dish. This recipe can be used for a breakfast dish or as a dessert. It says to add less sugar for a main breakfast or dinner dish, more sugar to serve as a dessert. If you are on a no sugar diet substitute sugar for sweetener of your choice. Add sweetener after you have removed it from the heat. The PREP time is 2 hours, 5 minutes but this is to soack the bulgur. Recipe from dominicancooking.com

    Recipe #504712

    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

    1 Reviews |  By Ck2plz

    A simple dessert from the dominicancooking.com website.

    Recipe #504727

    Prep time does not include MARINATING FOR 24 HOURS. Pikliz, or pickled scotch bonnet peppers, is used to give flavor to many dishes. It is also placed on the table at mealtime so that you can sprinkle as much as you want over your food. Every Haitian kitchen has pikliz in the cupboard or refrigerator. In many of the recipes only the vinegar of this pikliz is used, whereas in others the carrots, cabbage and onions are used

    Recipe #504906

    3 Reviews |  By Ck2plz

    The Eat Caribbean cookbook says that green cabbage is a standard food throughout the islands and is used in salads and rundowns, fried with salt fish or steamed with carrots.

    Recipe #504711

    5 Reviews |  By Ck2plz

    This recipe is out of "Eat Caribbean". Coleslaw with cabbage and carrost is a Caribbean standard. Thsi version has the addition of shredded fresh coconut, pineapple and a spike of hot pepper; hot peppers are optional. Last 3 ingredients are for the dressing.

    Recipe #504622

    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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