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    You are in: Home / Cookbooks / ZWT9 Caribbean
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    8 recipes in

    ZWT9 Caribbean


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    This is the only recipe for Country Captain I've ever been truly happy with.It's for the slow-cooker, but there is more prep time to it than usual crockpot recipes. If you wish to make this, though, please don't skip any steps, as the subtle flavors combine to be so good. I adapted this from Cook's Country Magazine, (April, 2006). The dish has it's roots in India, and was carried to the Southern U.S. by British ship captains who sailed the spice routes in the 1700's. This is the way I made it, to my family's delight...and mine! I used my own Mango Chutney recipe #134246 because I think it's better than Major Grey's, but you can substitute Major Grey's in a pinch. I hope you enjoy it as much as we did!

    Recipe #164179

    I made this when we hosted an International Dinner Club we had going several years ago. Well, more than several! I'm submitting it for the Zaar World Tour Spring '06. This recipe came from a book I found in the local library...this was before computers in the home! And although we all know a lot more about cooking now, I remember this as being very tasty, and it had a really pretty presentation. You can add hot stuff to your taste. Enjoy!

    Recipe #169529

    My mom used to make this in the summertime with cucumbers fresh from her garden. It became a family favorite. I use my mandoline to slice the veggies very thin. I hope you enjoy this cool summertime salad as much as we do! Cooking time is chilling time.

    Recipe #170506

    I saw this just recently in Cuisine at Home magazine. Two of my favorite flavors in the world, crab salad and cucumbers! Very tasty and very pretty, and a real company pleaser. I hid 3 away on a lovely dish while I charged up my camera battery, but someone found them. :( Be sure to use the English cucumbers because of their seedless, uniform shape and tender skin. These would also be very good with shrimp. I made them up about 1 hour ahead, tented them with toothpicks and plastic in the fridge, then served them on lettuce leaves. YUM!

    Recipe #195510

    My mom made a bunch of this up several years back, and we actually ended up sitting on the roof looking out at the bay. Sheesh!

    Recipe #196551

    Shrimp Scampi is often dripping with butter. (YUM!) This recipe allows for just enough butter to carry the flavors of the shallot, garlic, and lemon. The secret is to pat the shrimp dry with paper towels before tossing them with the sauce, which will encourage them to brown rather than steam under the broiler. Butterflying them exposes more surface to absorb the sauce. From Weight Watchers Take Out Tonight cookbook. Great with salad and bread, also with pasta.

    Recipe #223108

    We love chicken salads at our house, but when I read this, (out of Cook's Country magazine to which I subscribe, June/July 2007), I decided that this is the way I will do chicken breast for chicken salad from now on! No more poached chicken breast for us. We'll take the flavor punch of the sauteeing...Slapping myself on the forhead...why didn't I ever think of this?!

    Recipe #226050

    This makes a light enjoyable meal in the summertime, and also cut smaller, as a lovely hors d'oeuvre. Try sauteeing the chicken breast meat, (Recipe #226050), instead of poaching, it is much more flavorful. I usually add a little bit of finely chopped celery for a bit of crunch!

    Recipe #226585


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