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    You are in: Home / Cookbooks / ZWT5 Kitchen Witches Caribbean
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    ZWT5 Kitchen Witches Caribbean

    ZWT5 Team Cookbook!
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    It just doesn't get any easier than this one, folks! This is a Betty Crocker recipe that I found on another site and I'm posting it for Zaar World Tour 5 for the Carribbean. Chilling time is cooking time (1 hour minimum).

    Recipe #372574

    6 Reviews |  By Elmotoo

    No, it's not too sweet! It is easy & delicious! Made for RSC Lucky #13. This does make quite a bit but it didn't last long in our family. It can be a side dish or served under a curry dish.

    Recipe #353997

    Based on a recipe from Heidi Haughy Cusick’s book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, “Known as tablette in the Caribbean and cocada in Bahia, this confection combines the Spanish and Portuguese penchant for sweets with the African resourcefulness for using available ingredients: sugar from the cane fields and the abundant adopted coconut. Easy to make, these candies have been satisfying sweet tooths in the Caribbean for two centuries.” Historical note: Sugarcane came to the Caribbean with Columbus on his second voyage in 1494, when he established the first European settlement in the West Indies on Hispaniola; unrefined brown sugar was most commonly used in households; it came in foots, hard cylinders that were grated for use. I haven’t tried this yet.

    Recipe #373982

    Based on a recipe from Heidi Haughy Cusick’s book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, “The plethora of fruit available year-round for the picking contributes to its popularity as dessert all over the Caribbean. Here is a recipe that combines tropical fruits with a syrupy glaze of rum-flavored guava jelly. It is inspired by one that appeared in an old recipe collection from the island of St. Vincent. For a special occasion, serve the compote over Banana Coconut Bread and top it with a little whipped cream.” I haven’t tried this yet.

    Recipe #373843

    Based on a recipe from Madge Rosenberg's book, The Best Bread Machine Cookbook Ever - Ethnic Breads. She says in the intro, "When the British shipped indentured servants from India to work the sugarcane crops of Trinidad, the Indians brought this filled flat bread with them. Now it is part of island cooking. Crispy dalpuri with its surprise split pea filling makes a fine hors d'oeuvre." Be sure to watch the dough before it finishes the kneading cycle; I had to add almost another 1/4 cup water to the still-crumbly-dough when using my Panasonic ABM.

    Recipe #373601

    Based on a recipe from Heidi Haughy Cusick’s book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, “This Caribbean mainstay is found on all the islands in a variety of forms. Sometimes it is cooked with pork; other times it is prepared with water, onions, and salt. The peas can also be cooked with coconut milk, and garlic, tomatoes, and green onions can be added. Curry power is another option. And the hot habanero (Scotch Bonnet) chile is optional. Pigeon peas are native to Africa and resemble black-eyed peas. They are pale yellow and have a small “eye”. In the West Indies, pigeon peas also go by goongoo, Congo, and gungo peas. The peas’ earthy flavor is wonderful; when these legumes are combined with rice the resulting texture is a mouthful to behold. In Cuba red beans and rice are called congri. A dish of black beans and rice on the island is called Moros y Christianos, for Moors and Christians. Cook time doesn’t include soaking the peas overnight. When I tried this, I added 2 tablespoons of liquid smoke along with smoked bacon in place of ham hocks (couldn't find) and our guests and we loved it! Nice backdrop to any dish that suggests a rice accompaniment.

    Recipe #374021

    It doesn't get much more simple than this. It's from Mark Bittman's book, "The Best Recipes in the World". This has so few ingredients that it really does need to be made with homemade stock. If you want the creaminess of using cream, but not the fat, you could use skim-milk evaporated milk.

    Recipe #368941

    From Bittman's, "The Best Recipes in the World." If you like any of his recipes, you may as well go ahead and buy the book. It's fantastic, both as a reference and for its recipes.

    Recipe #369399

    From Bittman's, "The Best Recipes of the World". He suggests serving this with coconut rice. He also suggested coconut rice with beans, but I think that would be a complete meal in itself. You can garnish this fish dish with chopped fresh cilantro, if desired. Cooking time includes the one hour that is recommended for resting the fish before cooking.

    Recipe #369067

    Dr. and Mrs. Turner brought this cake regularly to meetings of the Mid-Ohio Scottish Heritage Association. I always made sure to leave room on my plate for this dessert! The recipe was published in "The Centennial Cookbook of the Daughters of Scotland". Cooking time includes overnight chilling.

    Recipe #201403

    This is from allrecipes.com. I haven't tried it yet. Times don't include the extra 30 minutes you need to let the chicken sit with its seasonings.

    Recipe #372718

    This makes three loaves; it's my favorite banana bread recipe. Very moist and banana-y.

    Recipe #181716

    This is from allrecipes.com. I haven't tried it yet.

    Recipe #372806

    From The America's Test Kitchen Cookbook. I haven't tried it yet.

    Recipe #372902

    From the America's Test Kitchen cookbook, same folks as cooks illustrated. They point out that if you dip your hands in water when rolling the dough into balls, it helps keep it from sticking to your hands. Also helps the sugar stick to the dough. Time does not include time to cool.

    Recipe #372968

    From Jamaicans.com; I haven't tried it yet.

    Recipe #373042

    This is how it is made in Barbados. The recipe is from totallybarbados.com. It is a great pie. It is sweet enough to be dessert, but with no sugar besides that in the crust and the fructose in the pineapple, it is good for those who don't like supersweet desserts. I used nonfat cream cheese for my own sake; please go ahead and use regular cream cheese if you prefer.

    Recipe #373247

    From allrecipes.com. I haven't tried them yet.

    Recipe #373127

    This is from whats4eats.com. I haven't tried it yet. Thie site had a lot of great variations on this treat from El Salvador. Times are guesstimates. You can make vegan papusas by using a bean, potato and/or chili pepper filling. Whatever filling you choose to make from those listed below, you will need one cup of it to fill the breads.

    Recipe #373240

    This is from whats4eats.com. Moros y Christianos is made in different ways throughout the Caribbean. What follows is the Haitian version. The butter plays off really well against the creaminess of the kidney beans. Instead of a scotch bonnet, you could use Tabasco's chipotle sauce.

    Recipe #373233

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