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    You are in: Home / Cookbooks / GG Carribbean Ckbk - 4th Subm
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    19 recipes in

    GG Carribbean Ckbk - 4th Subm

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    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

    Recipe #504669

    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

    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

    Recipe is found on

    Recipe #504734

    1 Reviews |  By Ck2plz

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

    Recipe #504697

    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

    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

    Recipe #504712

    1 Reviews |  By Ck2plz

    A simple dessert from the 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

    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

    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

    I am a Mojito fanatic, but it wasn't until my brother made me one that I knew what Mojito perfection was!!! You might laugh at my recipe, but it works every time, regardless of the size of the mint and/or lime.

    Recipe #504710

    This is a recipe for banana preserves from a Cuban cooking blog. I've not made these, so don't know how they'll set up, but the combination of bananas, lemon, and orange sound divine! The blog is in Spanish so I had to convert measurements as best I could. The recipe calls for bananos (bananas), but you can also use plantains for a completely different flavor (see note).

    Recipe #504703

    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

    This is my favorite fish recipe. The combination of ginger and the cilantro is to die for. Just add some white rice and a rum punch and you'll think you're on a Caribbean vacation! Although the recipe says Sea Bass, you can use any mild flavored fish and have excellent results. I've tried this with grouper, snapper, mahi-mahi and cod. The recipe calls for 4 hours or marinating time, but I often only have about an hour - and it tastes great just the same! The recipe is from La Jolla Cooks, a fundraising cookbook for La Jolla Country Day School

    Recipe #477126

    Recipe #504770

    This is an unusual and delicious cold drink.

    Recipe #504772

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

    Recipe #504765

    This salad has a really fresh taste.

    Recipe #504766

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