CARIBBEAN SALAD RECIPE RECIPES
CARIBBEAN CHICKEN RECIPE | GUY FIERI | FOOD NETWORK
Provided by Guy Fieri
Categories main-dish
Total Time 8 hours 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
- Preheat oven to 350 degrees F.
- Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
- Squeeze a lime wedge over each piece of chicken and serve.
AMBROSIA SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
Because it’s so simple to make, this tropical fruit medley is great as a last-minute menu addition. Plus, this ambrosia salad requires just five ingredients. —Judi Bringegar, Liberty, North Carolina
Provided by Taste of Home
Categories Lunch Side Dishes
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.
Nutrition Facts : Calories 370 calories, FatContent 20g fat (14g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 101mg sodium, CarbohydrateContent 48g carbohydrate (43g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
More about "caribbean salad recipe recipes"
COLORFUL SPIRAL PASTA SALAD RECIPE: HOW TO MAKE IT
Tackle gatherings with a bright pasta salad. This tricolor toss-up with broccoli, tomatoes, olives and a hardworking dressing is one of the easiest cold pasta salad recipes you could take. —Amanda Cable, Boxford, Massachusetts
From tasteofhome.com
Reviews 4.9
Total Time 20 minutes
Category Lunch, Side Dishes
Calories 149 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 20 minutes
Category Lunch, Side Dishes
Calories 149 calories per serving
- In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water., Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.
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JIM HARRISON’S CARIBBEAN STEW RECIPE - NYT COOKING
Jim Harrison, the poet and epicure, hunter and fisherman, novelist, essayist and enthusiastic cook, published a version of this recipe in the literary magazine Smoke Signals in 1981. I adapted it more than three decades later, after Harrison's death in 2016. The key ingredients: a lot of tomato paste and a good, floral hot sauce, ideally made with Scotch bonnet peppers, which combine in marvelous ways. Parboiling the ribs allows the recipe to come together relatively quickly, and the cooking otherwise is totally serial: one step after another until you slide the pot into the oven and allow the heat to do its work. Substitute different meats, or fewer, if you like, depending on availability.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine caribbean
Calories 882 per serving
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine caribbean
Calories 882 per serving
- Heat oven to 300. Add the tomato paste, vinegar, lemon juice, hot-pepper sauce, chicken stock, sugar, Worcestershire sauce, chile powder and paprika to the onions and garlic in the Dutch oven, then stir to combine, and allow to cook for 1 to 2 minutes. Add the meats to the Dutch oven, stirring and tossing them so that they are well covered with the sauce, then cover the pot, and place in the oven to cook, undisturbed, for approximately 90 minutes, or until the meats are tender and, in the case of the chicken and the ribs, pulling from the bone.
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CARIBBEAN CHICKEN RECIPE | GUY FIERI | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 8 hours 30 minutes
Category main-dish
Cuisine caribbean
Reviews 4.4
Total Time 8 hours 30 minutes
Category main-dish
Cuisine caribbean
- Squeeze a lime wedge over each piece of chicken and serve.
See details
AMBROSIA SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
Because it’s so simple to make, this tropical fruit medley is great as a last-minute menu addition. Plus, this ambrosia salad requires just five ingredients. —Judi Bringegar, Liberty, North Carolina
From tasteofhome.com
Reviews 4.9
Total Time 10 minutes
Category Lunch, Side Dishes
Calories 370 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 10 minutes
Category Lunch, Side Dishes
Calories 370 calories per serving
- In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.
See details
COLORFUL SPIRAL PASTA SALAD RECIPE: HOW TO MAKE IT
Tackle gatherings with a bright pasta salad. This tricolor toss-up with broccoli, tomatoes, olives and a hardworking dressing is one of the easiest cold pasta salad recipes you could take. —Amanda Cable, Boxford, Massachusetts
From tasteofhome.com
Reviews 4.9
Total Time 20 minutes
Category Lunch, Side Dishes
Calories 149 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 20 minutes
Category Lunch, Side Dishes
Calories 149 calories per serving
- In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water., Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.
See details
JIM HARRISON’S CARIBBEAN STEW RECIPE - NYT COOKING
Jim Harrison, the poet and epicure, hunter and fisherman, novelist, essayist and enthusiastic cook, published a version of this recipe in the literary magazine Smoke Signals in 1981. I adapted it more than three decades later, after Harrison's death in 2016. The key ingredients: a lot of tomato paste and a good, floral hot sauce, ideally made with Scotch bonnet peppers, which combine in marvelous ways. Parboiling the ribs allows the recipe to come together relatively quickly, and the cooking otherwise is totally serial: one step after another until you slide the pot into the oven and allow the heat to do its work. Substitute different meats, or fewer, if you like, depending on availability.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine caribbean
Calories 882 per serving
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine caribbean
Calories 882 per serving
- Heat oven to 300. Add the tomato paste, vinegar, lemon juice, hot-pepper sauce, chicken stock, sugar, Worcestershire sauce, chile powder and paprika to the onions and garlic in the Dutch oven, then stir to combine, and allow to cook for 1 to 2 minutes. Add the meats to the Dutch oven, stirring and tossing them so that they are well covered with the sauce, then cover the pot, and place in the oven to cook, undisturbed, for approximately 90 minutes, or until the meats are tender and, in the case of the chicken and the ribs, pulling from the bone.
See details
CALLALOO (REAL TRINI STYLE)...CARIBBEAN RECIPE - FO…
This is the real callaloo the way it's made in Trinidad. This callaloo is not considered a soup but rather a side dish used with the Sunday lunch. If you can get the real ingredients wherever you are you are going to really ENJOY this dish.
Serve on rice, boiled provisions, macaroni pie, potato salad....Caribbean foods are best for this dish.
All ingredients can be prepped before and stored in the refrigerator at least two days before.
From food.com
Reviews 4.0
Total Time 50 minutes
Calories 407 per serving
From food.com
Reviews 4.0
Total Time 50 minutes
Calories 407 per serving
- Serve with rice, stewed Caribbean chicken, potato salad, boiled provisions, cole slaw, pigeon peas and macaroni pie.
See details
JIM HARRISON’S CARIBBEAN STEW RECIPE - NYT COOKING
Jim Harrison, the poet and epicure, hunter and fisherman, novelist, essayist and enthusiastic cook, published a version of this recipe in the literary magazine Smoke Signals in 1981. I adapted it more than three decades later, after Harrison's death in 2016. The key ingredients: a lot of tomato paste and a good, floral hot sauce, ideally made with Scotch bonnet peppers, which combine in marvelous ways. Parboiling the ribs allows the recipe to come together relatively quickly, and the cooking otherwise is totally serial: one step after another until you slide the pot into the oven and allow the heat to do its work. Substitute different meats, or fewer, if you like, depending on availability.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine caribbean
Calories 882 per serving
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine caribbean
Calories 882 per serving
- Heat oven to 300. Add the tomato paste, vinegar, lemon juice, hot-pepper sauce, chicken stock, sugar, Worcestershire sauce, chile powder and paprika to the onions and garlic in the Dutch oven, then stir to combine, and allow to cook for 1 to 2 minutes. Add the meats to the Dutch oven, stirring and tossing them so that they are well covered with the sauce, then cover the pot, and place in the oven to cook, undisturbed, for approximately 90 minutes, or until the meats are tender and, in the case of the chicken and the ribs, pulling from the bone.
See details
CALLALOO (REAL TRINI STYLE)...CARIBBEAN RECIPE - FO…
This is the real callaloo the way it's made in Trinidad. This callaloo is not considered a soup but rather a side dish used with the Sunday lunch. If you can get the real ingredients wherever you are you are going to really ENJOY this dish.
Serve on rice, boiled provisions, macaroni pie, potato salad....Caribbean foods are best for this dish.
All ingredients can be prepped before and stored in the refrigerator at least two days before.
From food.com
Reviews 4.0
Total Time 50 minutes
Calories 407 per serving
From food.com
Reviews 4.0
Total Time 50 minutes
Calories 407 per serving
- Serve with rice, stewed Caribbean chicken, potato salad, boiled provisions, cole slaw, pigeon peas and macaroni pie.
See details
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