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    You are in: Home / Cookbooks / Carribean Eats!
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    267 recipes in

    Carribean Eats!

    The Caribbean includes Jamaica, Cuba, Aruba, Anguila, Trinidad, the Virgin Islands,
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    Displaying up to 20 pages of results. To see all results, or register.

    Rich, hot, sweet, and yummy-- adapted from Food & Wine magazine. Lachlan Mackinnon-Patterson created this ultrarich hot chocolate topped with coconut cream for his partner Bobby Stuckey's wife, Danette, who has a sweet tooth.

    Recipe #447506

    From the Splendid Kitchen via The Simple Art of Eating Well Cookbook by Jessie Price and the Eating Well Test Kitchen. This recipe serves the beans up in a lovely pita bread, but you could use tortillas and make it into a wrap, or serve as a dip with chips. Double up on the beans and encore them with greens, or warmed up and served in a bowl like chile. Canned chipotle peppers add a rich, smoky flavor you will enjoy!

    Recipe #444548

    This fruity and creamy mocktail is ideal for serving with hot, spicy meals or as a refreshing treat. Packed with vitamins and fiber, this is also an ideal drink for those who are feeling under the weather.

    Recipe #436274

    This creamy fruit and coconut drink is full of vitamins. Children will love it, and so will adults. Delicious when served with a spicy curry or chilli dish. It also makes a cold and delicious treat for hot summer afternoons. Enjoy!

    Recipe #436267

    Oooh, I just love mango and this combo is luscious!

    Recipe #427233

    A yummy recipe from What Would Brian Boitano Make? from the Cuban Salsa Party episode.

    Recipe #425667

    Cashew cream stands in for dairy in a variety of ways. In the raw food world, it is used for lots of desserts. When you cook with it, it can be so much more-from cheese filling in ravioli to heavy cream in soups. It can be stored 2-3 days in the fridge and can be frozen for up to 6 months(although when defrosted it can be a little lumpy, so pulse in blender a few times to smooth it out before using it). The trick is to use raw cashews. They have no flavor of their own, they are just a vessel for fat and creaminess. Because it has a nice fat content, cashew cream reduces in a pan even faster than heavy cream. Cashews need to soak overnight, so don't skip this step. This is from The Conscious Cook by Tal Ronnen. Chef Tal was a former meat eater that now applies traditional French culinary techniques to meatless cuisine. He shows that avoiding meat and dairy does not mean sacrificing taste or satisfaction. Enjoy!

    Recipe #418902

    A yummy raw recipe courtesy of Hallelujah Holiday Recipes...from God's Garden by Rhonda Malkmus.

    Recipe #412826

    Sweet tart bar cookies are a vacation in a pan says Gina Neely. You can use fresh key limes or bottled. A dusting of powdered sugar, and you have the perfect dessert for any party! From Down Home with the Neely's cookbook.

    Recipe #412704

    My heart goes out to all the victims of the earthquake in Haiti. I have been learning a little bit about their country and culture. Here is a recipe from The Taste of Haiti. Cook time is assuming you are cooking vegetables at the same time.

    Recipe #408706

    This ketchup is great! Serve it with just about anything, pancakes, omelettes, potatoes, tempeh, and it will always compliment! Adapted from Mollie Katzen's Sunlight Cafe cookbook. Did you know mangoes are members of the sumac family and are related to cashews? In the tropical zones where they grow, mango groves are a real sight: the trees, with their thick umbrella of shiny leaves, form a true oasis-and the fruit grows like giant upside down lollipops on long stems, hanging down.

    Recipe #404352

    Great to top pies, tarts, cakes, etc. Adapted from Better Homes and Gardens magazine. You can do this with limes and oranges too.

    Recipe #404343

    A great way to get young children and also older adults(and anyone in between) to eat breakfast! Adapted from the Sneaky Chef cookbook.

    Recipe #399375

    Your kids will think you're the coolest when you call them in the morning for breakfast ice cream! Takes about 2 minutes to make and are fun to eat! This recipe can be converted to a smoothie by adding 1/2 cup of milk, then blending in the blender. Adapted from the Sneaky Chef cookbook by Missy Chase Lapine.

    Recipe #399208

    Rich tasting and so delish! Adapted from Better Homes & Gardens magazine. This was entered in the Hot Drinks catagory by Aubrey Shaner from Orem, Ut., and won $400!

    Recipe #397057

    The Love Chef, Francis Anthony who appeared on the Regis and Kathy Lee show, calls this a Christmas punch but it is equally appropriate in the summer. Ahead of time, freeze the water or lemonade in a ring mold to make an ice ring. For a specially festive touch, place whole strawberries in the ring before adding the liquid and freezing. From the Cooking with Regis and Kathy Lee cookbook.

    Recipe #396648

    I just saw this on Ten Dollar Meals by D'Arabian and had to share! I have tweeked just a leeetle bit!

    Recipe #389196

    Tacos filled with a delicious, rich "cheeze" made of cashews and cilantro, topped with crumbled nut "meat"! The cheeze keeps for 3-4 days in the fridge and the nut meat for up to a week. You may also scoop the cashew mixture on top of a salad, or serve as a dip with sliced carrots and cucumbers! The walnut mix is also good sprinkled over salad or soup! Great raw food! Adapted from Delicious Living magazine.

    Recipe #380053

    Submitted by Diane Sparrow, Osage, IA, a 2009 Finalist in the National Chicken Cooking contest put on by the National Chicken Council, representing the West North Central region. Yum!

    Recipe #376741

    Wonderful for summer! Watermelon, strawberries, lemonade=Yum! Cook time is chill time. Adapted from BH&G magazine.

    Recipe #376641

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