Recipes Discovered – Recipes

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Ingredients:

• 1 3/4 cups milk
• 1/4 cup water
• 1/4 cup butter
• 3 eggs
• 1 teaspoons salt
• 2 tablespoons sugar
• 2 2/3 cups all purpose flour
• 2 1/4 teaspoons active dry yeast

Directions:

Combine flour, yeast, sugar and salt in a large bowl, mix to combine. Heat milk, water, and butter until warm (120 – 130 degrees). Add to flour mixture. Add eggs. Using an electric mixer, blend at low speed until moistened and then beet for one minute at medium speed. Cover and refrigerate overnight.

Makes about 6 round Belgium Waffles.

Nutrition:

Substitutions:

Recipe courtesy of

Read my review of this recipe.

Ingredients:

• 1/2 cup chopped pecans
• 1 (18.25 ounce) package vanilla cake mix
• 1 (3.5 ounce) package instant vanilla pudding mix
• 4 eggs
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1/2 cup dark rum
•  1/2 cup (1 stick) butter
• 1/4 cup water
• 1 cup white sugar
• 1/2 cup dark rum

Directions:

Preheat oven to 325 degrees. Grease and flour a bundt or tube pan. Spread pecans evenly over the bottom of the prepared pan.

Combine cake mix , pudding mix, eggs, water, oil and rum in a large bowl and beat with an electric mixer for 2 minutes. Pour batter over pecans. Bake cake for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan.

To Make Glaze: While the cake cools in the pan, combine butter, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it’s very thick and syrupy stirring very frequently, about 5 minutes. Remove from heat and add rum. When you remove the cake from the pan, poke holes all over top of cake with a toothpick or long skewer. Pour the hot glaze into the cake pan and then carefully place the cake back in the pan. Allow the cake to set until it has absorbed all of the glaze, about an hour, and then remove from the pan. Cool completely at room temperature before slicing.

Nutrition:

Substitutions:

I used gold rum.

Recipe courtesy of All recipes.

Read my review of this recipe.

Ingredients:

• 1  pineapple, cored and diced
• 1/2  red onion, finely chopped
• 1 red pepper, finely chopped
• 1 small jalapeno pepper, seeded and finely chopped
• 1  tablespoons chopped fresh mint
• 1 tablespoon chopped fresh cilantro
• Zest and juice from 2 limes
• 2  teaspoons  honey

Directions:

Combine all ingredients in a bowl and stir to combine. Cover and allow to sit at room temperature for at least 30 minutes.

Nutrition:

Substitutions:

Recipe courtesy of My Recipes.

Read my review of this recipe.

Ingredients:

• 3/4  teaspoon  ground allspice
• 1/2  teaspoon  dried thyme
• 1/2  teaspoon  ground cinnamon
• 1/2  teaspoon  salt
• 1/2  teaspoon  black pepper
• 1/4  teaspoon  ground nutmeg
• 1/8  teaspoon  ground red pepper
• 4  ears corn, husks removed and cleaned of silk
• Olive oi

Directions:

Prepare grill.

Combine first 7 ingredients in a small bowl; set aside.

Drizzle olive oil over corn; sprinkle with spice mixture. Wrap each corn cob tightly in foil. Place corn on grill rack; grill 10 minutes or until done, turning occasionally.

Nutrition:

Substitutions:

Recipe courtesy of My Recipes.

Read my review of this recipe.

Ingredients:

• 1 cup dark rum
• 3/4 cup dark brown sugar
• Pinch of salt
• 2 tablespoons butter, cut into pieces
• 4 very ripe plantains (should be almost black), peeled and sliced on the bias into 1/2 inch slices

Directions:

Preheat oven to 350 degrees.

Place rum, brown sugar, and salt in a small saucepan and cook until the sugar has melted and the mixture reduces and thickens slightly. Stir in butter until melted. Remove from the heat.

Place plantains in a baking dish and pour rum glaze over them. Bake for 20 to 25 minutes, stirring once.

Serves 6.

Nutrition:

Substitutions:

Recipe courtesy of Bobby Flay.

Read my review of this recipe.

Ingredients:

• 1 1/4 cups less-sodium chicken broth
• 1  cup  light coconut milk
• 1/2  teaspoon  ground turmeric, divided
• 1  cup  long-grain parboiled rice (such as Uncle Ben’s)
• 1  teaspoon  olive oil
• 1  cup  chopped onion
• 1 red pepper, diced
• 1  teaspoon  chopped fresh or1/4 teaspoon dried thyme
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Directions:

Bring broth, coconut milk, and 1/4 teaspoon turmeric to a boil in a medium saucepan over medium-high heat; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; sauté 5 to 10 minutes, until soft. Season with salt, pepper, thyme, and remaining 1/4 teaspoon turmeric. Add rice to onion mixture, stirring to combine.

Serves  6.

Nutrition:

Substitutions:

To make this into a full meal, saute 2 cups of peeled and cubed butternut squash to the onion and pepper mixture and saute an additional 10 minutes. Then add a 15 ounce can of rinsed and drained black beans. Stir all together and serve.

Recipe courtesy of My Recipes.

Read my review of this recipe.

Ingredients:

• 3 ripe mangoes, peeled and finely diced
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh cilantro leaves
• 1 tablespoon chopped fresh oregano leaves
• 1 tablespoon chopped green onions
• Juice from 2 limes, about 1/4 cup
• 1 teaspoon honey
• Salt and freshly ground black pepper

Directions:

Combine all ingredients in a medium bowl and let sit 30 minutes at room temperature.

Nutrition:

Substitutions:

a

Recipe courtesy of Bobby Flay.

Read my review of this recipe.

Ingredients:

• 1/2 cup malt or white vinegar
• 1 Scotch bonnet peppers (or habaneros), chopped (remove the seeds for a milder jerk)
• 1 red onion, chopped
• 4 green onion tops, chopped
• 5 cloves garlic, peeled
• 1 Tbsp dried thyme or 2 Tbsp fresh thyme leaves, chopped
• 2 Tbsp olive oil
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground allspice
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 2 teaspoons ground ginger
• 1 tablespoon molasses
• 1 (5 or 6 pound) roasting chicken, cut in half, lengthwise
• 1/2 cup lime juice
• Salt and pepper

Directions:

Put vinegar, hot pepper, onion, green onion tops, garlic, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until smooth.

Place chicken in a large freezer bag, or in a large roasting pan or baking dish. Pour lime juice over the chicken and coat well. Add the jerk paste to the chicken pieces and coat well. Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight.

When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Put the remaining marinade into a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken. If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce.

Grilling Method
Preheat grill to medium high. Sprinkle chicken halves with salt and pepper. Place chicken halves, skin side down on the grill grates. Cover. Cook for approximately one hour, keeping the internal grill temperature between 350°F and 400°F, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.

Oven Method
Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 50-60 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.

Cut chicken into pieces.

Serves 6 to 8.

Nutrition:

Substitutions:

I used 5 pounds of boneless skinless chicken breast that I pounded out slightly. I marinated them overnight and then grilled them over medium high heat for 5 to 7 minutes per side. I didn’t baste them and did not use the remaining marinate for sauce. This served about 10 people.

Recipe courtesy of

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Ingredients:

• 4 bottles chilled dry red wine
• 2 cup brandy
• 1/2 cup orange liqueur
• 2 cup orange juice
• 1/2 cup superfine granulated sugar
• 1 oranges, cut into thin rounds
• 2 lemons, cut into thin rounds
• 2 limes, cut into thin rounds
• 4 cups cold club soda

Directions:

In a large punch bowl, combine the wine, brandy, orange liqueur, orange juice, and sugar and stir until the sugar dissolves. Add the orange, lemon, and lime slices, and refrigerate until well chilled, about 1 hour. Remove from the refrigerator and add the club soda. Serve in glasses over ice.

Nutrition:

Substitutions:

I used a Zinfandel and cherry brandy.

Recipe courtesy of Emeril Lagasse.