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    242 Recipes

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    I found this recipe on Jamie Oliver's website. Take one of these out on the patio, crank up the steel drum music, and you'll think you're on a white-sand beach in the Caribbean!

    Recipe #504760

    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

    I found this recipe in a Hispanic magazine dealing with Caribbean Seafood. The actual name of the recipe is Pargo Rojo Al Vapor en Hojas de Platano. Pargo is a fish very similar to the Atlantic Red Snapper. Banana leaves can be found frozen at most Asian markets. Caldo Maggie can be found in many grocery stores, but certainly in a Hispanic market or you can substitute soy sauce. The bananas impart a unique flavor to anything that's cooked in them. Enjoy!

    Recipe #504707

    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

    Blind Betty's is a super spicy pineapple habanero sauce made in St. John, USVI. The sauce makes an awesome addition to these crab stuffed mushrooms. I can almost smell the sea air at Coral Bay!!! If you can't find Blind Betty's (available on Amazon), you can substitute any other tropical, fruity hot sauce.

    Recipe #504615

    Deep fried cornmeal sticks - a popular treat in Puerto Rico. From Serving size wasn't stated, so yield is a guess. PREP TIME INCLUDES REFRIGERATION AND COOL-OFF TIME

    Recipe #504609

    A yummy tropical drink from Trinidad/Tobago. Passionfruit in the Caribbean and Central America are yellow and are sweeter than the purple ones found in the U.S. The purple ones also yield more juice. You might need to add more sugar if using the purple ones.

    Recipe #504601

    A flavorsome concoction that will take you back to the USVI's every single time! From PREP TIME DOES NOT INCLUDE 4 HOURS REFRIGERATION TIME.

    Recipe #504598

    Sandwich loaves, or ‘bread cakes’ as they are called in Iceland, are an enduring presence at Icelandic celebrations where cakes are served. While the fillings have changed over the years and they don’t use half as much mayonnaise in them as once was the case, yet they continue to be a vehicle for cooks to display their talents with garnish, and are a savory palate cleanser in between nibbles of all the sweet cakes usually served at traditional birthday parties. See note at end of recipe regarding the bread that is used. Recipe is from Posted for ZWT9.

    Recipe #504593

    This is a light and luscious pancake filled with bacon. This billowy cloud of goodness should be served with lingonberries and a dusting of powdered sugar.

    Recipe #504569

    This smooth, savory soup is Sweden's national dish. It's a Thursday night staple for everyone, including royalty. In fact, Yellow Pea Soup was used to assassinate King Eric XIV on a Thursday night in the late 1500's, where he was served a bowl laced with arsenic. This soup is traditionally made with yellow peas, which need to soak overnight. The soup is normally eaten with Swedish pancakes as dessert. From a cookbook "The Swedish Table". PREP TIME DOESN'T INCLUDE OVERNIGHT SOAK FOR PEAS

    Recipe #504568

    This recipe is different than the others posted here as it uses molasses instead of corn syrup, giving it a richer and totally different flavor. I imagine you could add almonds to this and it would be super good!

    Recipe #504567

    An easy and yummy sounding little treat! Old Fashioned Swedish candy, but I'm not sure of the yield as it only states 4 servings. What is serving size? Depends on how good it is! Posted for ZWT9 Scandinavia.

    Recipe #504566

    A traditional Swedish treat, usually made at Christmastime. From a recipe booklet "Favorite Swedish Recipes" and posted for ZWT9 Scandinavia. DOES NOT INCLUDE REFRIGERATION TIME OF 1 HOUR

    Recipe #504565

    I've not tried this recipe yet, but it sounds interesting! It's supposed to be a traditional Swedish dessert, gleaned from "Favorite Swedish Recipes", a recipe booklet I acquired somewhere... Prep time doesn't include REFRIGERATION time of 3 hours. Make sure to use canned pineapple, as fresh will prevent gelatin from setting.

    Recipe #504563

    This is a traditional Swedish dessert called Mazarintarta. It calls for green food coloring in the filling, but I think I'd leave that out (too many chemicals for me!). From cookbook "Favorite Swedish Recipes". PREP TIME DOESN'T INCLUDE 1 HOUR REFRIGERATION TIME. The recipe didn't indicate what size pie tin to use, but based on the amount of ingredients, I'm guessing a rather small one.

    Recipe #504562

    Such an interesting ingredient list - hard boiled egg yolks? Sounds like a lovely, old-fashioned butter cookie. I would probably decorate with colored sugar and maybe a piece of glace fruit or cherry at the top. Recipe didn't state the yield, so the yield is my guess. PREP TIME DOESN'T INCLUDE 2 HOUR REFRIGERATION TIME.

    Recipe #504268

    According to Aunt Hildur, this is the most popular cake in Norway. This soft cake is brushed with fruit juice and filled and frosted with whipped cream and fruit. From Aunt Hilgur's Excellent Norwegian Recipes.

    Recipe #504262

    This is an easy and flavorful fish dish that uses harissa, a spicy North African condiment. There is another similar recipe posted, but this one has a few added ingredients that might really change up the flavor. This is good served over couscous.

    Recipe #504261

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