CARIBBEAN SWEET POTATO SALAD
This is a 90's potato salad - a new and improved, redone, much better potato salad. Not only does it have a sweet potato, in addition to a Russet potato, but it also contains corn, cucumber, and peanuts! Corn oil will do if you don't have canola.
Provided by jessica
Categories Salad Vegetable Salad Recipes
Time 1h
Yield 5
Number Of Ingredients 13
Steps:
- Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
- In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
- Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 27.8 g, Fat 12.6 g, Fiber 4.5 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 290.4 mg, Sugar 7.2 g
CUBAN BANANA CASSEROLE
This yummy Cuban dessert can be served alone or with vanilla ice cream.
Provided by Kristy Pierce Bishop
Categories World Cuisine Recipes Latin American Caribbean
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9x13 inch casserole dish.
- Cover the bottom of the prepared casserole dish with half of the banana slices. Sprinkle the bananas with half the brown sugar, butter pieces, pecans, and raisins. Form another layer with the remaining banana slices and repeat layering with remaining brown sugar, butter, pecans, and raisins.
- Bake in preheated oven for 30 minutes; remove from oven and cool for 5 minutes. Sprinkle brandy over top of dish to serve.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 41.8 g, Cholesterol 30.5 mg, Fat 16.7 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 7.8 g, Sodium 7.3 mg, Sugar 29.8 g
CARIBBEAN HEALTH DRINK
Full of vitamins and minerals.
Provided by Teresa
Categories World Cuisine Recipes Latin American Caribbean
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Blend the carrot, banana, kiwi, apple, pineapple, and ice cubes in a blender until smooth.
Nutrition Facts : Calories 178.4 calories, Carbohydrate 45.4 g, Fat 0.8 g, Fiber 7.2 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 47.4 mg, Sugar 28.9 g
CARIBBEAN BANANA SALAD
This creamy salad is a cooling counterpoint to spicy "jerk" dishes. Greek yogurt works best because it is thicker.
Provided by Outta Here
Categories Tropical Fruits
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- About 20 minutes before you're ready serve, combine yogurt, onion, cilantro, mint, lime zest, brown sugar, nutmeg and cinnamon in a medium bowl.
- Gently stir in bananas and salt.
- Adjust seasoning with more brown sugar and/or salt, if desired.
Nutrition Facts : Calories 82.8, Fat 0.8, SaturatedFat 0.5, Cholesterol 2.5, Sodium 55.6, Carbohydrate 17.4, Fiber 1.7, Sugar 10.8, Protein 2.9
SWEET BANANA TOSTONES WITH CARIBBEAN LOBSTER AND HEARTS OF PALM SALAD
Steps:
- In a large pot filled with water, add onion, bay leaf, peppercorns, and salt. Bring to a boil and cook the lobsters, and cook about 8 minutes. Remove the lobsters from the pot and allow them to cool.
- Make the dressing: Put all the ingredients into a blender and puree until smooth. Taste and adjust seasoning with salt and pepper.
- Pour 2 inches of vegetable oil into a deep pot and heat it to 375 degrees F.
- Peel the plantains and slice them into 1/4-inch thick slices on the diagonal. Fry the plantains in batches until they are crispy, about 5 minutes. Drain on paper towels and season them with salt.
- Remove the meat from the tails and slice into 1/4-inch slices. Slice hearts of palm into 1/4-inch disks. In a bowl, combine lobster meat, hearts of palm, and onion; add some of the dressing and toss gently to combine; taste and adjust seasoning. Place several plantain slices on a plate and generously pile on the salad. Garnish with cilantro leaves and lime wedges.
EGGLESS CARIBBEAN BANANA BREAD
Another great recipe from Orangette.blogspot.com. Blogger Molly adapted this recipe from the book, HomeBaking: The Artful Mix of Flour and Tradition around the World. My addition/modification is the addition of lime zest.
Provided by KWB5015
Categories Quick Breads
Time 1h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Butter a standard-size loaf pan.
- In shallow bowl mash the bananas with a fork until it is liquidy but still lumpy. Set the banana mush aside.
- In a medium bowl, whisk together the flour, baking soda, nutmeg, and salt. Set aside.
- In a large bowl (or the bowl of a stand mixer), beat together the butter and sugar until light and fluffy. Add the vinegar, rum and lime zest and beat to mix well. Add the banana purée and the flour mixture alternately, about 1 cup at a time, beginning with the banana and beating to just incorporate. Use a spatula to fold in any flour that has not been absorbed, and stir in the coconut. Do not overmix.
- Scrape the batter - it will be thick - into the prepared pan. Smooth the top, and sprinkle evenly with the demerara sugar. Bake for 50-65 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Let cool on a wire rack for about 20 minutes; then turn the loaf out of the pan and allow it to cool completely.
- This loaf will keep, sealed airtight, for three to four days.
Nutrition Facts : Calories 307.4, Fat 14.1, SaturatedFat 10.4, Cholesterol 20.3, Sodium 96.9, Carbohydrate 43.2, Fiber 2.9, Sugar 22.6, Protein 3.2
CARIBBEAN BANANA BREAD
Found this on-line at recipeisland.com/caribbean recipes and am posting it for ZWT. It sounds delicious and more like a dessert. I am not a fan of coconut, so would leave that out!!
Provided by diner524
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F. Coat an.
- 8 x 4 inch loaf pan with cooking spray and.
- set aside. Beat 2 tablespoons of margarine.
- and cheese at medium speed of a mixer, add.
- 1 cup sugar, beating well, add egg and beat well.
- Combine the flour, baking powder, baking soda with salt in a separate bowl, stir well. In a separate bowl, combine the banana, milk, vanilla and 2 tbls rum.
- Next add flour mixture to creamed mixture.
- alternating with the banana mixture, mix.
- after each addition. Next stir in 1/4 cup.
- pecans and 1/4 cup of coconut.
- Pour batter into prepared pan; bake at 375.
- degrees F. for 60 minutes. Let cool in pan.
- for 10 minutes, remove from the pan Let it.
- cool slightly on a wire rack.
- Combine brown sugar along with 2 teaspoons.
- each margarine with the lime juice and rum.
- right into the sauce pan and bring it to a.
- simmer.
- Cook for 1 minute, stir constantly. Remove.
- from heat and stir in 2 tablespoon of each.
- pecans and the coconut spoon over the loaf.
CARIBBEAN BANANA MUFFINS
With some of the native ingredients of the islands, you'll be hearing the steel drums in no time!
Provided by EBSEPKE
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with paper liners.
- Sift the flour, baking soda, baking powder, and salt into a bowl; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then beat in the bananas and rum extract. Stir in the flour mixture. Fold in the shredded coconut and pineapple; mixing just enough to evenly distribute. Evenly divide the batter among the prepared muffin cups.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 322 calories, Carbohydrate 46.8 g, Cholesterol 51.3 mg, Fat 13.9 g, Fiber 2.8 g, Protein 4.3 g, SaturatedFat 9.6 g, Sodium 297.3 mg, Sugar 26.1 g
CARIBBEAN BANANA DESSERT
Make and share this Caribbean Banana Dessert recipe from Food.com.
Provided by Millereg
Categories Dessert
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F, and oil a 1½ quart mould.
- Combine peels and juices with banana chunks and set aside.
- Place egg substitute mixture, sugar and pineapple juice in a food processor and pulse until blended.
- Add soy milk and bread crumbs and pulse a few more times.
- Spoon the mixture over banana mixture.
- Add margarine, mix well and pour into prepared mould.
- Place mould in a large pan and pour in enough boiling water to reach halfway up the sides of the mould.
- Bake 1 hour 20 minutes, a knife inserted should come out clean.
- You may have to add more boiling water during the cooking time.
- Cool 20 to 30 minutes and then remove from the mould.
- Refrigerate 2 hours before serving.
Nutrition Facts : Calories 250.4, Fat 5.9, SaturatedFat 1.1, Sodium 215.5, Carbohydrate 46.4, Fiber 3.5, Sugar 23.8, Protein 5.5
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