Blogs / Recipes

INGREDIENTS 

• 1/2 cup shortening 
• 1-1/2 cups sugar 
• 2 eggs 
• 1 bottle (1 ounce) red food coloring 
• 3 teaspoons white vinegar 
• 1 teaspoon butter flavoring 
• 1 teaspoon vanilla extract 
• 2-1/2 cups cake flour 
• 1/4 cup baking cocoa 
• 1 teaspoon baking soda 
• 1 teaspoon salt 
• 1 cup buttermilk 

 Frosting: 

• 12 ounces cream cheese, softened 
• 3/4 cup butter, softened 
• 5-2/3 cups confectioners' sugar 
• 4-1/2 teaspoons vanilla extract 

DIRECTIONS 

1. In a large bowl, cream shortening and sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. 
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 
3. In a large bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake. 

INGREDIENTS

• salt, to taste
• 8 oz penne pasta (225 g)
• 2 cups broccoli floret (300 g)
• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts, cubed
• pepper, to taste
• ¼ cup butter (55 g)
• 3 cloves garlic, minced
• 1 cup heavy cream (235 ml)
• 1 teaspoon salt
• ⅛ teaspoon nutmeg
• ¼ teaspoon black pepper
• 1 ½ cups grated parmesan cheese, plus extra for garnish (165 g)
• red pepper flakes, to garnish

PREPARATION

1. Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste.
2. Cook pasta for 8 minutes, or until slightly underdone.
3. Add broccoli to pasta and simmer for 4 minutes with the lid on.
4. Strain the pasta and broccoli in a colander and run cold water over to prevent the broccoli from over cooking.
5. Heat the olive oil in the pot over medium-high heat and add the chicken. Season the chicken with season salt and pepper.
6. Once the chicken is cooked through, remove it from the pot and set aside.
7. Add the butter to the pot and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
8. Add the heavy cream, salt, pepper, and nutmeg. Stir often and cook until sauce starts to bubble slightly.
9. Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
10. Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
11. Top with Parmesan cheese or red chili flakes.

INGREDIENTS 

• 1/2 cup salted butter (1 stick) 
• 1/2 cup Crisco (vegetable shortening) 
• 2 cups flour 
• 1 tsp salt 
• 1/4 tsp curry powder 
• 1/4 cup ice cold water 
• 8 oz sharp cheddar cheese (shredded) 
• 1/2 tsp mustard 
• 1 tsp pepper sauce (more if desired) 
• dash of garlic powder 
• dash of black pepper 
• dash of dry parsley flakes 
• egg whites for brushing edges egg wash 1 egg + 1 tbsp water 

INSTRUCTIONS 

1. Mix 1 tsp salt and 1/4 tsp curry powder into two cups all-purpose flour. 
2. Add 1 stick of salted butter and 1/2 cup  vegetable shortening. 
3. With a pastry cutter, cut shortening and butter into flour until small pieces are formed throughout the dough. Add about 1/4 cup ice cold water to the dough and knead slightly to form a ball. 
4. This can be done quickly in a food processor by adding dry ingredients, pulsing, adding shortening and butter, pulsing until pea sized form, then adding water until ball forms. 
5. Place ball on plastic wrap, flatten and shape into a square. Refrigerate for a couple hours or overnight. Remove dough from fridge an hour before use so it can thaw. 
6. Preheat oven to 350 degrees. Shred cheese and mix in mustard, pepper sauce, garlic powder, black pepper, and parsley flakes, toss and set aside. 
7. Cut dough into 16 squares for thinner cheese rolls or 9 squares for thicker cheese rolls. Flatten one square and roll into a rectangular shape. 
8. Brush edges of dough with egg whites. Fill a tablespoon or two on the lower half, roll into the center then add more cheese. Seal edges. 
9. Place all cheese rolls on a baking sheet and brush the tops with egg wash. 
10. Bake for 15-18 minutes until rolls are golden brown. 

*Yield : 9-16 rolls 

Notes 

If you are nervous about the cheese oozing out of the rolls, you can pierce the tops with a fork to allow the steam to escape while baking. 

Time needed: 35 min preparation

Serving Size / Yield: 4-6 servings

INGREDIENTS available at Western:

• 1 pound of lean ground beef
• 1/2 cup or 3/4 cup chopped onion
• 1-2 cups of canned mixed vegetables ---chopped corn, carrots, peas
• 3 cups mashed cooked potatoes
• 1 cup shredded Open Country cheese

Other INGREDIENTS:

• 1 teaspoon Worcestershire or steak sauce
• 1/2 cup of chopped celery
• Salt and pepper to taste

DIRECTIONS

1. Preheat oven to 350 degrees and grease a medium-sized baking dish. Then, in a large skillet, cook the ground beef, onion and celery over a medium high heat until the meat and vegetables are done and mixed well. Drain. Boil some potatoes until they are done, drain them and then mash your potatoes with about a 1/2 cup of milk, 2 tablespoons of butter and salt and pepper to taste.  (As a substitute, make about 3 cups of instant potatoes)
2. Pour the mixture of beef, onion and celery into a baking dish with vegetable soup or the chopped up vegetables and stir well. Then, spread the mashed potatoes on top. Next, bake the mixture for about 20 minutes. Sprinkle with shredded cheese on top and bake 5 minutes more or until the cheese has melted.

INGREDIENTS

• 2 cans (5 ounces each) tuna in water
• 1/3 cup mayonnaise
• 3 tablespoons minced fresh cilantro
• 2 tablespoons lime juice
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 8 slices whole wheat bread, toasted if desired
• 4 slices cheese
• 1 medium ripe avocado, peeled and sliced

DIRECTIONS

1. In a small bowl, mix the first seven ingredients. Spread tuna mixture over four slices of bread; top with cheese, avocado and remaining bread. Serve immediately.

INGREDIENTS

• 1 Canned Tuna
• 1 Onion chopped
• 1 Green onion chopped
• 1 inch slice Ginger grated
• 1 clove Garlic grated
• ¾ tsp Chili powder
• ½ tsp Garam mixed spice
• ¼ tsp Salt
• 2 handfuls Pasley chopped-
• 2 Potatoes cooked
• Corn starch- 2 tbsp combine with ¼ cup water
• Breadcrumbs
• Oil- enough for deep frying

DIRECTIONS

1. In a bowl, combine well all the above mentioned ingredients 'for mixing with tuna'.
2. Make small balls out of the mixture.
3. In a small bowl, combine corn starch and water well.
4. Have breadcrumbs ready on a plate.
5. First dip the tuna balls in corn starch mix and then coat with breadcrumbs.
6. Repeat with all tuna balls. Let rest for 2 minutes.
7. Place a frying pan over medium heat, let turn hot.
8. Add enough oil for frying, let oil turn hot.
9. Add the balls without crowding.
10. Fry till balls turn golden and crispy.
11. Transfer to a plate lined with paper towel.
12. If you prefer you could insert toothpick or small skewer into each fried ball.
13. Serve while the tuna balls are hot along with your favorite dipping sauce.

INGREDIENTS

• 2 tbsp olive oil
• 4 cloves minced garlic
• 1 cup honey
• 1/4 cup soy sauce
• 1 tsp black pepper
• 2 cups flour
• 3 tbsp powdered ginger, to taste
• 1 tsp cayenne pepper, more or less to taste
• 1 1/2 tbsp salt
• 2 tsp black pepper
• 3 lbs chicken wings
• 2 eggs
• 3 tbsp cold water

INSTRUCTIONS

1. In a small saucepan over medium heat, heat the olive oil and garlic. Sauté to soften the garlic but do not let it brown.
2. Add the honey, soy sauce, and 1 tsp black pepper.
3. Simmer together for 5-10 minutes, remove from heat and allow to cool thoroughly. Watch this carefully as it simmers because it can foam up over the pot very easily.
4. Mix together the flour, ginger, cayenne pepper, salt and 1 tbsp black pepper.
5. Whisk together the eggs and water to make an egg wash.
6. Wash the wings, pat dry, trim the tips and cut them into sections.
7. Dip the wing pieces into the egg wash and then toss in the flour mixture. Drop the coated wings into a preheated 350 degree F deep fryer, filled with canola, peanut, or soy oil.
8. Fry until golden brown, about 15-20 min depending on the size of the wing pieces. While still hot out of the oil toss the wing pieces in a large bowl with some of the honey garlic sauce. Serve immediately.

INGREDIENTS

• 1/2cup canned chickpeas
• 8ounces boneless, skinless chicken thighs
• 1avocado peeled, seeded and diced
• 1/2cup red bell pepper, diced
• 1/4cup red onion, diced
• 12grape or cherry tomatoes, halved
• 2teaspoons sundried tomatoes, chopped (optional)
• 1/4cup fresh cilantro, chopped
• 1Tablespoon Vinegar (to drizzle at the end)

Vinaigrette

• 1tablespoon raw honey
• 1tablespoon olive oil
• 2cloves raw or roasted garlic
• Juice of 1 lemon
• 1/2teaspoon salt
• 1teaspoon black pepper
• 1teaspoon ground cumin
• 1/2 teaspoononion powder
• 1/2 teaspoongarlic powder
• 5dashes of hot sauce

DIRECTIONS

1. CANNED CHICKPEAS: pour chickpeas into fine mesh colander to remove liquid. Rinse well with warm water, and allow to drain
2. In small bowl, whisk together olive oil, honey, garlic, onion powder, garlic powder, cumin, salt, pepper, lemon juice and hot sauce
3. If roasting tomatoes, toss them in olive oil, salt and pepper. Roast in 400 degree oven for 12-15 minutes, or until they begin to blister and char
4. Cut chicken into bite-sized pieces, and season with salt & pepper. Grill chicken over medium-high heat until cooked through. Remove from heat and set aside.
5. In large bowl, combine chicken, chick peas, avocado, bell peppers, and tomatoes. Add vinaigrette and cilantro, and toss to combine. Add a little bit more black pepper, to taste
6. Portion into serving bowls. Drizzle 2 tsp of vinegar over each bowl. Serve immediately

Notes:

Prep Time:15 mins; Cook Time:15 mins; Serving:2

INGREDIENTS

• 2 cups good quality vanilla ice cream
• 2/3 cup whole milk
• 1/2 cup chocolate fudge sauce
• 1/3 cup peanut butter
• 1 cup ice cubes
• whipped cream, garnish

DIRECTIONS

1. [Put serving glass in freezer 25 minutes before preparing milkshake.]
2. Place ice, ice cream and milk in a blender and pulse for 5-10 seconds.
3. Add chocolate fudge sauce and peanut butter and pulse for another 10 seconds.
4. Remove top and mix by hand for 20 seconds. This helps aerate the shake.
5. Pour into chilled serving glass and garnish with whipped cream.

Note: the better the quality of ice cream, the better the shake. When choosing between two vanilla ice creams, choose whichever one is heaver. This means the ice cream is denser and thicker, giving you a thicker and richer milkshake.

INGREDIENTS

• 1/2 cup shortening
• 1 cup creamy peanut butter
• 1 cup honey
• 2 large eggs, lightly beaten
• 3 cups all-purpose flour
• 1 cup sugar
• 1-1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

DIRECTIONS

1. Preheat oven to 350°. In a bowl, mix shortening, peanut butter and honey. Add eggs; mix well. Combine flour, sugar, baking soda, baking powder and salt; add to peanut butter mixture and mix well.
2. Roll into 1- to 1-1/2-in. balls and place on ungreased baking sheets. Flatten with a fork dipped in flour. Bake 8-10 minutes or until set. Remove to wire racks to cool.

INGREDIENTS

• 1 1/2lbs beef chuck cut into 1 1/2-inch pieces
• Salt
• 2tbsp vegetable oil
• 2tbsp butter (salted or unsalted)
• 1white onion medium, thinly sliced
• 4garlic cloves finely chopped
• 1tbsp ginger peeled, finely chopped or paste
• 3tbsp curry powder
• 2bay leaves
• 2 5-ozcans unsweetened coconut milk
• 2lbs Yukon Gold potatoes peeled, cut into 2-inch pieces

Toppings

• 1Fresno chiles sliced thin or jalapeno
• Cilantro
• Lime wedges

DIRECTIONS

1. Season beef all over with salt. Heat oil in a large heavy pot over medium-high heat. Working in batches (you want the beef browned, not steamed), cook beef until browned on all sides, 8–10 minutes. Transfer to a plate.
2. Pour off all but a tablespoon of oil from pot. Reduce heat to medium and add the butter, onion, garlic, and ginger. Cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes.
3. Add curry powder and cook, stirring, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water.
4. Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork tender, 30–35 minutes.
5. Add potatoes, bring to a simmer again, and cook uncovered, stirring occasionally, until beef and potatoes are tender, 25–35 minutes. Thin with water if needed; season with salt to taste. Serve over rice, topped with cilantro, sliced chile, and lime wedges.

INGREDIENTS

• 3 lbs beef
• 2 scallions (chopped)
• 4 sprigs thyme
• 1 tablespoon chopped parsley
• 1 teaspoon grated ginger
• 1 medium onion (diced)
• 1 large tomato (diced)
• 3 cloves garlic (crushed)
• 1 tablespoon ketchup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon black pepper
• 3/4 tablespoon salt
• 2 cups rice
• 1 can coconut milk (about 1.5 cups)
• 1 cup water – adjust
• 1 large carrot (diced)
• 1 can pigeon peas (drain, rinsed)
• 3 small white habanero peppers
• 1 tablespoon vegetable oil
• 1 1/2 tablespoon golden brown sugar

DIRECTIONS

1. Cut the pieces of beef into thin strips and season with the salt, black pepper, scallions, thyme, worcestershire sauce, ginger, parsley, tomato, onion, garlic, hot pepper and ketchup. Stir well and allow to marinate for at least 2 hours in the fridge.

2.  In a heavy / dry pot, heat the vegetable oil on a medium flame, then add the brown sugar. Turn the heat up to high (please have the seasoned beef close)and stir the sugar until amber in color.

3. Add the seasoned beef to the pot and stir well.

4. Cover the pot and bring it to a boil. After it comes to a boil, reduce to a simmer, cover the pot and allow it to cook for about 30 minutes. You will be required to stir it every 5-10 minutes and it will spring it’s own juices.

5. After 30 minutes or so, turn the heat up to med/high, remove the lid and burn off all the liquid that’s left. In the same bowl you marinated the beef, pour in the water and mix to pick up any remaining marinade. Stir the beef well as the liquid burns off so it doesn’t burn. When you see the vegetable oil we started off with, add the rinsed pigeon peas, diced carrots and coconut milk. Stir and bring to a boil.

6. Wash rice and add it to the pot.

7. Add the water from the bowl (where the beef was marinated)and bring to a boil (stir). As it comes to a boil, reduce to a simmer and cover and allow it to cook until the rice is fully plump, and all the liquid is gone. Taste for salt. I’d recommend leaving the lid on the pot for about 10 minutes after you turn off the stove. Also, you can have the Pelau be grainy (as in this version) or add a bit more water to the pot if you like your pelau a bit ‘soupier’.

8. Additional – add fine diced celery or extra parsley, after you turn off the stove. Then after the 10 minutes of ‘resting’, stir in.

Source – Caribbean Pot