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    You are in: Home / Cookbooks / GG Carribbean Ckbk - 3rd Subm
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    23 recipes in

    GG Carribbean Ckbk - 3rd Subm

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    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 recipeisland.com for ZWT9

    Recipe #504723

    Just mangos with a little bit of sugar (if needed) and a tiny bit of lemon juice to prevent browning. You could easily use stevia or erythritol for a sugar free version. I like to unmold my popsicles, wrap in wax paper, and store in a freezer bag so I can use the molds to make another flavor without having to finish the whole batch.

    Recipe #504720

    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

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

    Recipe #504722

    I received this recipe from a friend in Barbados. It reminds me of a corn pudding, or very soft cornbread.

    Recipe #504718

    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 refreshing tropical treat. I like to unmold the popsicles, wrap them in wax paper, and store in a freezer bag so I can use my molds to make other flavors without having to consume the entire batch. Taken from dailycandy for ZWT9.

    Recipe #504719

    I stayed with friend in Barbados in 2001, and this is her spaghetti sauce recipe. I thought the paprika and celery were interesting additions for a pasta sauce.

    Recipe #504716

    4 Reviews |  By twissis

    Found in the most recent email I received from Grandparents.com, this unique recipe is by Miami-based celebrity chef *Douglas Rodriguez* who (at 43 yrs of age) has been hailed as the *Godfather of Nuevo Latino Cuisine* . He is also a cookbook author & owner of award-winning restaurants in Miami, Philadelphia, Scottsdale & Chicago. This recipe shares his fondness for the Thanksgiving holiday, his memories of his apron-clad grandmother cooking in their Miami kitchen & his Cuban heritage. (Times have been estimated. 20 min was allowed for ingredient prep & the overall times reflect only the time spent getting the stuffing ready for the turkey or the oven.) *Enjoy* !

    Recipe #338936

    2 Reviews |  By twissis

    I've been busy posting recipes from our cruise & found in 2 cookbooks I bought on-board ship. I'm now down to the devilishly delicious desserts, but b4 we go to the *Dept of Decadence* I wanted to share a recipe from the *Spa Section of Carnival Creations* by Cyrus Marfatia that brought Annacia to mind when I read the intro -- "An extremely tasty pumpkin pie to be thankful for as it is low in calories, fat, sodium + cholesterol & is just plain incredible." This is untried, so I hope 1 of you will give it a try & testify that the intro to this easy-fix is truthful. :-)

    Recipe #335573

    3 Reviews |  By twissis

    From *The Essential Caribbean Cookbook* edited by Heather Thomas, this dessert is untried but I found it esp appealing as it is an ingredient-friendly + make-ahead & no-cook quick-fix that takes only minutes to serve. I saw this as ideal for a light dessert finale to an otherwise heavy meal when served w/a scoop of frozen vanilla jogurt & made that a part of the recipe as a pers pref. (Time does not include chill time) *Enjoy* !

    Recipe #366108

    7 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. I did the Zaar searches & most had already been posted to Zaar, but I found a few of the others at the Carnival Connections site.

    Recipe #335566

    Per Wikipedia, the Pina Colada is a rum-based Caribbean cocktail uniquely identified w/Puerto Rico & has been its official beverage since 1978. This recipe goes a step further & applies the ingredient & taste profiles to a sweet treat everyone loves -- The Doughnut. What adds to their appeal is they are baked (vs fried) to reduce calories & fat content. This recipe is easily halved & once cooked the doughnuts can be frozen for later use. Times have been estimated & do not include cooling & waiting time. Enjoy!

    Recipe #504630

    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

    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

    3 Reviews |  By twissis

    This is my final recipe to enter from *The Essential Caribbean Cookbook* edited by Heather Thomas & I feel like I'm ending a cruise thru the islands of the Caribbean. Ck out the 2 desserts I entered from this cookbook as either would be great as the finale of this meal. *Enjoy* !

    Recipe #366096

    Most of the desserts enjoyed on our recent cruise were so lovely to look at & even better to eat that I was surprised to discover that this spec occasion recipe from *Carnival Creations* by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) starts w/a boxed cake mix & is all about the presentation (which I confess I altered slightly). (Times were estimated. Cooling time is not included & cooking time does not include time to bake the cake per pkg directions.) *Enjoy* !

    Recipe #336135

    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

    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

    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

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