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    You are in: Home / Cookbooks / Zaar World Tour 3 - Caribbean - (All Players Cookbook)
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    Zaar World Tour 3 - Caribbean - (All Players Cookbook)

    Zaar World Tour 3 - Caribbean Wild Card - All players cookbook. Includes recipes from the Caribbean islands and Bermuda.
    « Previous 1 2 3 4 . . . 18 19 20 Next »
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    Using the coconut sorbet instead of the traditional coconut cream decreases the fat to just 1g per serving. Don't let the 4 hours scare you away. It's just the time spent freezing the pineapple juice in an ice cube tray. Make the cubes ahead of time and you can enjoy this in minutes.

    Recipe #237481

    Dedicated to my fellow ginger addicts. The time on this is a little up in the air, really. Depends on how much time you want to spend taking out your frustrations on those poor limes.

    Recipe #237478

    I had some leftover cantaloupe so thought I'd whip it up in a smoothie.

    Recipe #235946

    Credit for the original recipe goes to Jorge Navarro, the chef-owner of Café Navarro, a cozy, Caribbean-style spot in Eugene, Oregon. This particular rendition includes my improvisations based on taste and ingredient availability.

    Recipe #234939

    9 Reviews |  By Elmotoo

    Invented for the Caribbean Grilling Challenge Zaar World Tour 3 by the Whine & Cheese Gang. This is a sweet-hot, spicy salad but the dressing is cooling to the tongue while still being perky from the lime. An adventure for your palate! Feel free to swap fruits around to suit yourself.

    Recipe #234874

    You've had a long morning of snorkeling, and you're craving some jerk (no, NOT the hirsute one in the Speedo on the chaise lounge next to yours), but you don't want a heavy meal that might cause belly pooch over your bikini bottom. Well, The Kitchen Tourists have just the thing for you: fiery hot jerk salmon, resting on a bed of fresh crisp tossed salad with an island twist, all topped with a sweet and tangy tropical vinaigrette. There, now you're satisfied, and you can still rock that hot little outfit you picked out for the evening waterside festivities. Team contributions that made this recipe what it is are as follows: Captain evelyn/athens = warm allspice and nutmeg, Ed&Theresa = fresh salmon, fluffernutter = kicky ginger, MA HIKER = spicy hot peppers, Mandy from Oz = crisp cilantro, Laffer = cooling papaya, ms.susan = fire-taming coconut milk, TansGram = filling beans, Tisme = zingy lime, tunasushi = crunchy cashews, Muffin Goddess = sweet mango Life is good, mon! Enjoy! (P.S. special thanks to Team Captain evelyn/athens!) NOTE: as noted by a reviewer (and myself, actually, after the fact), the dressing recipe makes way more than you'll need for this salad. The dressing is good on just about any kind of salad (I know, because I went through A LOT of salad trying to use up my batch of dressing lol), but if you don't eat salads very often, you may want to half or quarter the dressing part when you make this. :)

    Recipe #234870

    There's two faces to every jerk - a sweet face and a spicy face, so why not show them both off? Fire up the grill and give your family & guests a choice of spicy or sweet chicken and all will have happy faces. Served with a zesty salad, fruit & veggie kabobs with a soothing sauce alongside (Recipe #233518). A crusty loaf of bread and a crisp cold Sauvignon Blanc will complete your meal. This meal brought to you for ZWT III by team Z-Best Chefs! (*Our Sweet Jerk recipe is based on one by Chef Gallery Wench - Recipe #232979)

    Recipe #234840

    An interesting-looking flat bread from Taste of the Caribbean. Use these as you might use chapatis or naan or other small flat breads.

    Recipe #234692

    Team Gobsmacked created this dish for a Caribbean challenge during Zaar World Tour III. Each team member suggested an ingredient. Then I added a few more and came up with what you see here. I relied on the fact that jerk seasoning typically includes allspice, Scotch Bonnet peppers, cloves, cinnamon, scallions, nutmeg, thyme and garlic—so all of these are here and more. I live in Australia and have never eaten jerk, so my irreverent team figured I was the logical choice (target) to create this dish. I have no way of knowing how authentic or tasty this is. I plan on making it in a few days and seeing whether it works. If you make this, you can tell me whether it works for you, and suggest revisions. Note: In Strine (Australian lingo), gobsmacked means surprised or stunned. You have been warned. Time does not include overnight marinating.

    Recipe #234684

    Look at this - Shrimps (Prawns), Scallops, Pineapple and Red (Bell)Peppers marinated in Authentic Recipe #204926 by de Roché, skewered and then grilled before being served in Papaya Boats.....we have NOT finished yet, ALSO served with a salad of Melon Balls, Fennel, Mango, Red Onion, and Mint!! How can you resist this SIZZLING and SASSY offering from the girls with more Sass & more Dash than they know what to do with?! Hot and spicy - yet cool and fresh - a TOTALLY tropical experience! Here is the Who's Who: Karen/FT: I am the Jerk of the team - Oops, I mean I love it hot, so I am Recipe #204926: Peggy/A Good Thing: She has the balls - she loves Melon Balls: Kate does GREAT things with her Scallops: Melissa hankers after Sassy Shrimp(Prawns):Um Safia/Rezika loves her Mint to bits: Dawn always has to have her daily chunks - of Pineapple & Fennel:Mama Jennie says don't forget the Onion - preferably Red: Dicentra loves to play in Papaya Boats: cajun chef in Louisiana is red hot, but does not mind a red Pepper(bell) now and then, and Star must have a mango a day - helps her work, rest and play! Steve Martin stops by often to eat our JERK skewers - are you a big enough Jerk to try these sassy seafood skewers??

    Recipe #234673

    A simple and delicious jerk recipe created by the Exotic Epicureans for a ZWT3 challenge. This easy, versatile dish can also be made with pork or chicken. And it makes a wonderful vegetarian version. The spicy jerk seasoning is complimented by the sweetness of the mango papaya salsa. Times indicated are for shrimp, allow more time if using chicken or pork.

    Recipe #234657

    5 Reviews |  By Geema

    Step away from the Hot Plate and Head to the Grill! The Hot Plate Houdini's would like to introduce you to The Houdini's Magical Jerk Tuna Kabobs with Pineapple Glaze, created especially for ZWT3. Make plenty, they'll "Disappear Fast!"

    Recipe #234570

    An easy concoction that I made to give barbequed meats a bit of a spicy kick! With all the elements of the Caribbean - Dark Rum, Barbados Brown Sugar, Tropical Pineapple Juice and Fresh Ginger. This will make enough marinade/glaze for about 6 pork chops or pork steaks, 6 chicken breasts etc. Reserve a little of the marinade/glaze to dribble over the cooked meats just before serving. (NOT the marinade/glaze that the meat has been soaking in - as it will contain raw meat juices!)

    Recipe #234478

    6 Reviews |  By Rita~

    Good thing Eve didn't have this to dip her apple into or we'd be in a lot of trouble. This is Sinfully, yummy, rich, dreamy & creamy. Great for GODDESS parties! Use to dip rims of martini glasses, top your favorite ice cream. Or if with your favorite someone use as body paint. Caramel is a passion in Argentina, where dulce de leche is originated. This is made in an entirely different manner, then we are used to. Sweet milk (sweetened, condensed milk) is simmered until it becomes thick and golden brown. The resulting caramel has a sweet, milky flavor and a thick, fudge-like texture. This is what dulce de leche ice cream is all about. Try caramel cheesecake. Or use like a fondue by dipping cookies or fruit into it. It's time consuming but very easy. Can be made plain or flavored with vanilla bean (you can see the specks of beans in the pictures) or citrus zest. Try instant coffee/espresso, chocolate, coconut endless possibilities.

    Recipe #234433

    13 Reviews |  By Kim127

    This recipe is a result of the Zaar World Tour 2007 for the Caribbean Grilling/Jerk Challenge. Our team - The Devilishly Devious Diners - created this recipe with help and ingredients from all the members. We've included beef, chicken and shrimp but feel free to add or delete any of the different meats. We used our very own ellie_'s Recipe #108351 for the jerk seasoning. It was very good accompanied by a long grain and wild rice mixture as well as mama's kitchen Recipe #139883 The rum soaked fruit is our devious contribution to this great recipe!

    Recipe #234409

    Sit back, relax and get ready for some heat! The mamas have got a heat searing appetizer with a cooling dip. Make sure you've got your rum punch handy to make this all go down smoothly. This was truly a team effort by The Good Lookin' Cookin' Mamas for ZWT 3.

    Recipe #234408

    Grab a napkin, and catch this delicious Jerk Seasoning--(Rub) coupled with Jamaican Chicken Kabobs, served over (ahhhhh......) cooling to the palate Coconut, Cilantro flavored Rice. The Naughties are up to it again, a cleverly spiced, tad bit hot, but honestly refreshing Grilled Chicken and Caribbean vegetables kabobs. Throw up the hammock, throw off the shoes, and pluck these babies right off the skewer, scoop with a bite of rice, and a Rum Iced drink to follow. Now......that's living. On behalf of; *The Naughty But Nice Gang* -- *ZWT3 07* (Rub marinade time does not include cooking time)

    Recipe #234397

    We are not jerks (no matter what people say!)--we're just Fantabulously Friendly Foodie Floozies! We FlooZaarinas threw this together for the Island Jerk Challenge in Zaar World Tour 3! Feel free to use whichever vegetables you'd like and place on a platter or layer on as a sandwich. This easy recipe goes great with meat; keep things simple and cook it all together on the grill! Remembering Amy takes the sugar-she's just so sweet! Auntie Jan Christo is our onion person while Chef at Heart is our allspicey chef. Kim D. has a garden full of cherry tomatoes. Then there's Sharon123----the corny one in our little kitchen! Dienia B. claims that she's a little acid/lime sometimes, and Mulligan needs the garlic for her vampire-movie-loving hubby. Heydarl chose soy sauce since she loves Asian cooking & uses it a lot. Meanwhile (like most of us) Debber needs more thyme!

    Recipe #234333

    This buttery sweet fish is grilled to perfection with our own jerk seasoning! Served on a warmed flour or corn tortilla, topped with our special Tropical Fruit Salsa, avocado, piled high with cabbage, jicama and lime sour cream, makes our Mahi-mahi Tacos quite a catch! Come to the Islands and enjoy these delicious, unique flavors! Recipe concocted by the First Class Nuts team for the ZWT3! Don't forget the rum! :)

    Recipe #234323

    Another favorite Caribbean inspired recipes. This is wonderful and easy to make

    Recipe #234274

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