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

    ZWT5 Kitchen Witches Caribbean

    ZWT5 Team Cookbook!
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    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

    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

    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

    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

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

    Recipe #373127

    3 Reviews |  By Nif

    I visited the Bacardi distillery in Puerto Rico and it was a really neat tour. They had so many different kinds of rum, that my hubby looked like he was in heaven! This is a refreshing tropical drink that uses Bacardi light rum. This recipe is from Carnival Cruise Line, which is who we took our Caribbean cruise with. Enjoy!

    Recipe #373079

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

    Recipe #372902

    2 Reviews |  By Nif

    One sip of this and you'll feel like you are sitting on the beach, enjoying the tropical air. If you like things sweeter, add a bit of sugar. Enjoy!

    Recipe #372884

    4 Reviews |  By Nif

    A tropical twist on the traditional fritter. Crunchy, fresh and delicious, I hope you like it. Enjoy!

    Recipe #372861

    3 Reviews |  By Nif

    My Husband and I had a Piña Colada at the place of its origin in Old San Juan, Puerto Rico - Barrachina Restaurant. This is actually the exact recipe that I got from the restaurant for the original Pina Colada. It is recommended that you use Bacardi rum as it is from Puerto Rico as well (we visited the distilllery that same day). I did not include the freezing time. Enjoy!

    Recipe #372860

    1 Reviews |  By Nif

    A real twist to the traditional fruit salad, this Dole recipe will broaden your tastes. Enjoy!

    Recipe #372858

    6 Reviews |  By Nif

    Fresh and tasty rice dish that can be a meal in itself. Enjoy!

    Recipe #372857

    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

    I found this on another site and I'm posting here for Zaar World Tour 5 for the Carribean.

    Recipe #372684

    I found this on another site. It sounds great! Be sure to allow time- this one should be marinated overnight. I'm posting this for Zaar World Tour 5 for the Carribbean.

    Recipe #372679

    This sounds Good! I found it on another site and I'm posting it for Zaar World Tour 5 for the Carribbean.

    Recipe #372655

    I found this on another site and I'm posting it here for Zaar World Tour 5 for the Carribbean.

    Recipe #372635

    Posting for Zaar World Tour 5 for the Carribbean. I found this on another site.

    Recipe #372633

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