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    You are in: Home / Cookbooks / Tropical
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    Double recipe for increased servings or to accommodate 1 cut-up fryer.

    Recipe #464270

    2 Reviews |  By Mikekey

    A skillet dish with chicken, rice and coconut. The original calls for boneless chicken breast, but I prefer chicken thighs.

    Recipe #457913

    14 Reviews |  By awalde

    If you like coconut rice, this is an easy way to prepare Samoan coconut rice. You can use leftover rice as well ! Posted for ZWT7.

    Recipe #456789

    Martha (Stewart) can make 'em!

    Recipe #453173

    Created for RSC 8. This is a delicious curry – hot, salty-sweet, subtle, creamy, easy to make and fast – it’s really got it all! If you're short on time and ambition, you could use canned pumpkin and coconut milk. This makes lots of sauce to be soaked up in rice served alongside. I also made up what I believe to be the 'perfect' rice to accompany this wonderful curry. Please try Coconut-Raisin Rice Pilaf Recipe #161393, and I'm sure you won't be disappointed.

    Recipe #161394

    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

    Recipe #232613

    A different, wonderful flavor for a firm, white fish. You can use red snapper, grouper or trigger fish. The mango salsa is excellent with chicken as well.

    Recipe #128574

    If you don't have a large zip lock bag, you can marinate in a shallow pan, but the bag works best. This tastes great! Prep time does not include the marinating time!

    Recipe #439605

    Delicious use of those tasty Macadamia nuts. Takes some prep time, so it is definitely company-worthy. Just add a simple tossed salad and some white wine and dinner is served!

    Recipe #455948

    Banana's inside and out...from Bon Appetit.

    Recipe #385850

    Recipe by Ron Trovato Found on Corn on the cob goes south of the border with chili, cheese and a squirt of Lime. This is a big hit a my family dinners. Just peeling the husk back and leaving it for a handle looks great.

    Recipe #377422

    Adapted to serve 4 from South Beach Diet Online. Phase 1. This needs to marinate for 30 minutes, which is not included in the preparation and cooking time.

    Recipe #226532

    14 Reviews |  By chia

    Tangy glaze cuts the sweetness of the bread

    Recipe #73190

    This recipe calls for coconut milk and here is a link to a coconut milk recipe by another zaar member. I've list 3 cups of coconut milk for 1 cup of rice but you should follow the instruction on your rice package. The cook time depends on what kind of rice you're using.

    Recipe #336835

    Adapted from Fine Cooking, July 2007. Use on grilled salmon... really good!

    Recipe #379273

    Recipe #358340

    Recipe by Andrea Albin from Gourmet magazine March 2009. Cooks’ notes: Pudding can be made 1 day ahead and chilled. Glazed pecans can be made 3 days ahead and kept (leave whole), layered between sheets of parchment paper in an airtight container, at room temperature. Cake can be baked and cooled (but not soaked with syrup) 1 day ahead and kept, wrapped in plastic wrap, at room temperature. Brush with syrup before using.Store-bought spongecake can be substituted for homemade. Assembled desserts can be chilled up to 6 hours. *time listed is start to finish including chilling. use a 9inch square cake pan

    Recipe #358700

    1 Reviews |  By Derf

    This is divine! Submitted for the 2006 RSP

    Recipe #161387

    A delicious poolside snack - or a great accompaniment for a barbecue. These tangy onion rings are delicious served with the spicy lime dip. I have also used low-fat mayonnaise, in an attempt to lighten the calories!

    Recipe #233179

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