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Cook what you discover — recipes inspired by menus across Trinidad & Tobago.
Scald fish and remove bones. Flake
Cubed chicken and vegetables stir-fried with toasted almonds in a light soya sauce.
Mix flour, baking powder, salt and water and knead lightly; set aside to relax, covered with a bowl or wet cloth
Peel and slice apples, top with oat crumb mixture, and bake until golden.
Classic apple pie baked in a double-crust pastry.
Layered coffee cake with a prune-apricot filling, crumb topping, and chopped walnuts.
Lamb cutlets browned with onion, layered over spinach, and baked in tomato stock.
Brown chicken with olive oil, then simmer with rice, stock, and aromatics until tender.
Creamy avocado soup blended with evaporated milk, served hot or cold.
Maracas Bay street-food legend — fried bake stuffed with seasoned shark and loaded with toppings.
Curry-flavoured baked chicken basted with butter, then finished under the grill.
Seasoned chicken pieces baked with oregano, mushrooms, and grated cheese.
Beat eggs with sugar and salt, add scalded milk and vanilla, then bake in a water bath.
Top seasoned king fish steaks with a crumb, onion, and ketchup mixture, then bake until flaky.
Bake vegetables with butter, then top with breaded pork chops until tender.
Baked potatoes scooped, mashed with milk and cheese, and returned to their shells.
Homemade baking powder biscuits — cut in cold fat, knead lightly, and bake until golden.
Cream butter and sugar, fold in bananas and flour, then bake a moist banana loaf.
Fried split-pea fritters seasoned with geera and saffron, served with chutney.
A sweet-spicy barbecue sauce simmered with ketchup, chili sauce, and grated onion.
A basic white loaf enriched with milk, margarine, and shortening.
Marinated beef stir-fried with mushrooms and bamboo shoots in oyster sauce.
Seasoned Jamaican-style beef filling for patties with chive, thyme, and soaked bread.
Browned beef stew topped with baking powder biscuit dough and baked until golden.
Deep-fried beef strips glazed with onions, sherry, and soy sauce.
Steam-fry spinach with onion and garlic until tender.
Rich chocolate layers filled with cherry pie filling and whipped cream.
Classic fluffy white boiled frosting made by streaming hot syrup into beaten egg whites.
Chinese-style chicken with soy gravy, served over rice with raisins, peanuts, and coconut.
Simple bran muffins baked in a moderately hot oven until risen and golden.
Season pork chops, double-coat in crumbs and egg, then bake with cheese.
Thin breadfruit slices fried until golden and sprinkled with salt.
Hearty breadfruit chowder with bacon, vegetables, and milk.
Rich French-style brioche rolls with a classic crown on top.
Classic brown sauce made by browning onion in butter, then thickening with flour and stock.
Fudgy chocolate brownies with walnuts, baked in a greased pan.
Shredded salt fish blended with fresh tomatoes, peppers, and olive oil.
Delicate butter cookies with icing sugar, vanilla, and optional cherries or walnuts.
Light butterscotch cake topped with peaches and a brown-sugar nut topping.
Homemade butterscotch candy cooked to the hard-crack stage and cut into squares.
Rich butterscotch sauce for ice cream sundaes.
Ground beef fried with onion, then simmered with cabbage and tomato sauce.
Filipino-style goat stew marinated in vinegar and simmered with potatoes and peppers.
Silky island greens simmered in coconut milk — the Sunday lunch side that steals the plate.
Brown rice cooked with grated carrot, sweet pepper, and garlic.
Homemade candied citrus peel for baking or confection.
Boil until tender but still firm, 4 sweet polutors
Battered fried chicken cubes served with plum sauce.
Classic flan with a caramel base, baked in a water bath.
Moist carrot cake with pineapple and nuts, finished with cream cheese icing.
A chilled Trinidadian carrot punch with nutmeg and Angostura bitters.
Indian-style carrot halwa cooked down with milk, sugar, and cardamom.
Fried cassava and chicken croquettes coated in breadcrumbs.
Traditional cassava pone with coconut, brown sugar, and warm spices.
Break cauliflower into florets, boil until tender, then bake in a white sauce with cheese.
Whole wheat flatbreads cooked on a hot griddle and brushed with butter.
No-bake strawberry almond cheesecake on a graham cracker crust.
Crisp cheese straws threaded through pastry rings.
Boiled potato cubes baked in white sauce and cheese.
Light chiffon cake with maraschino cherries and almond flavour.
Nigerian-style chicken in smooth peanut butter gravy, served over rice.
Silky Chinese-style chicken and corn soup with optional ham garnish.
Marinated chicken baked with pineapple, served over rice with almonds and prunes.
Baked chicken topped with mushroom soup, cheese, onions, and mushrooms.
Classic chicken marengo with mushrooms, tomato, and sherry sauce.
Trinidadian chicken pelau with caramelized sugar, rice, and pigeon peas.
Baked chicken with a Caribbean ratatouille-style vegetable sauce.
Classic chicken salad with celery, sweet pepper, and mayonnaise.
Quick sautéed chicken with pineapple in oyster sauce.
Italian-style baked chicken with tomato sauce and mushrooms, served over noodles.
Hearty Trinidadian chicken soup with split peas and ground provisions.
Baked spaghetti casserole with chicken, mushrooms, and cheese.
Stir-fried chicken and vegetables in a hoisin-thickened Peking sauce.
Baked chicken in mushroom and white wine sauce, finished with yoghurt.
Simmer beans and tomatoes with chili seasoning for a hearty pot.
Hearty chili with ground beef and kidney beans.
Square pizza topped with seasoned beef, kidney beans, and chili-spiced tomato sauce.
Stir-fried beef with mixed vegetables in soy sauce.
Pork braised in soy sauce, red bean curd, and aromatics.
Rich chocolate layer cake with cocoa in the batter.
One-bowl chocolate layer cake mixed entirely in a single bowl.
Cream butter and sugar, beat in egg and vanilla, then stir in flour and chocolate chips.
Blend margarine and cream, then add icing sugar and cocoa powder.
Cream all ingredients together — enough to fill and frost an 8-inch layer cake.
No-cook chocolate fudge ice cream made with condensed milk and pudding mix.
Brown-sugar chocolate fudge cooked to the firm-ball stage, then beaten until creamy.
Light chocolate mousse with gelatin, whipped evaporated milk, and beaten egg whites.
Crunchy chocolate-bran candy drops; full method partially lost in OCR source.
Thin chocolate sponge rolled with whipped cream or chocolate cream filling.
Classic choux pastry for cream puffs and éclairs.
Steamed Christmas pudding with dried fruit, carrots, and rum.
Sticky cinnamon buns made from sweet dough with a brown sugar-nut topping.
A Trinidadian one-pot classic — caramelized chicken, rice, and pigeon peas in coconut milk.
Use the creamy method but slightly stiffer than a cake mixture
Coconut custard pie topped with meringue.
Baked coconut custard with marshmallows on top.
Two-layer coconut bars with a shortbread base and coconut-nut topping.
Cook coconut milk with condensed milk and sugar to soft-ball stage, then beat in margarine.
Indian-style meat curry with creamed coconut and ground spices.
Chilled coconut mousse set with gelatin and sweetened condensed milk.
Fill sweet dough with cooked coconut and sugar, roll up, and bake.
Coffee-flavoured buttercream frosting with almonds.
Crunchy cole slaw with peppers, radish, and dressing.
Cole slaw with oranges, raisins, and a creamy dressing.
French braised chicken with bacon, red wine, and mushrooms.
Baked macaroni casserole with corned beef, tomatoes, and cheese.
Savory corn bread with cream-style corn, cheese, and sweet peppers.
Savory baked corn pudding with pimento and optional bacon.
Creamy blended corn soup finished with milk and sweet peppers.
Deep-fried corned beef and potato balls.
Guyanese fried cornmeal patties filled with seasoned minced meat.
Traditional cornmeal coo-coo cooked with ochroes and coconut milk until stiff enough to slice.
Light cornmeal muffins with honey, folded with beaten egg whites.
Sift dry ingredients, combine with milk, butter, honey and egg, then bake.
Fresh fruit and vegetables arranged on lettuce with cottage cheese in the centre.
Bake chicken vegetables under biscuit dough with cheese.
Seasoned crab meat baked in cleaned crab shells.
Chilled crab dip with cream cheese and sour cream, served with chips.
Basic stovetop cream filling for cakes and pastries.
Simple creamed pigeon pea soup thickened with milk and cornstarch.
Creamy spinach soup puréed and finished with milk and chopped egg.
Creamy split pea soup puréed and finished with evaporated milk.
Rich whipped cream sauce for desserts.
Silky pumpkin pie made with condensed milk and warm spices.
One-pot creole rice with beef, bacon, peppers, and peanut butter.
Flaky homemade croissants with repeated rolling and folding.
Cornmeal pastelle wraps with seasoned beef filling, steamed in banana leaves.
Cool cucumber salad with coconut and yoghurt.
Chilled cucumber cream soup with fresh chive garnish.
Curried beef simmered with cabbage and aromatics.
Breadfruit (chataigne) simmered in coconut milk curry.
Curried crab in coconut milk, served with plain flour dumplings.
Saute curry and aromatics, then simmer green fig in coconut milk until tender.
Green tomatoes and potatoes cooked in a simple curry.
Lamb or beef curry with potatoes, yoghurt, and Indian spices.
Quick curried shrimp cooked briefly so they stay tender.
Classic Trinidadian curry chicken with Angostura bitters.
Spiced curry chicken finished with plain flour dumplings.
Trinidadian curry duck simmered until tender in seasoned curry sauce.
Sliced potatoes cooked in a simple curry sauce.
Classic vanilla custard sauce cooked gently in a double boiler.
Rich laminated pastry rolled with almond filling and raisins, baked until golden.
Three-layer chocolate cake with a cooked cocoa syrup and fluffy egg-white batter.
Layered dasheen and seasoned meat loaf baked with cheese sauce and bacon.
Dasheen dough wrapped in banana leaves around a seasoned meat filling.
Sweet cooked date filling for layer cakes.
Bake seasoned fish under a tangy yoghurt-mayonnaise devil sauce.
Thick split-pea dal finished with geera chongkay.
Thin roti stuffed with seasoned split-pea filling, cooked on a tawah.
Stir-fry chicken and mushrooms in a thickened soy-sherry sauce.
Pan-fried or steamed Chinese dumplings filled with shrimp and pork.
Soft yeast dinner rolls baked until golden.
Quick pizza dough that rises while baking.
Make a soft doughnut dough, cut rings, fry until golden, and roll in powdered sugar.
Homos bi tahini — chickpea dip with sesame dressing.
Lamb cooked in spiced yoghurt until dry, served with rice or roti.
Steamed pork and shrimp dumplings in wonton skins.
Rich drop dumplings for stew or as a pie topping.
Rich fruit cake with almonds, cherries and mixed peel.
Mashed eddoes topped with onion butter and white sauce.
Scrambled eggs cooked in crushed tomato chokha.
Chicken broth with watercress or spinach, finished with beaten eggs stirred into threads.
Classic chilled egg nog with nutmeg.
Coat eggplant slices in seasoned crumbs, top with tomato sauce and cheese, and bake.
Griddle-baked English muffins with cornmeal.
Fried fish marinated overnight in hot vinegar and onions.
Light fruit cake with candied peel, nuts and sherry.
Date filling for oatmeal date squares.
Fish baked in a tomato-wine sauce with paprika.
Classic flaky pastry with layered fat.
Fried bakes that float and puff in hot oil.
Light soufflé-style herbed breadfruit baked with cheese.
Crusty French bread with a soft interior.
Soufflé-like fresh corn pudding that rises and falls quickly.
Breaded Parmesan drumsticks served with colourful rice and peas.
Stir-fry cooked rice with shrimp or meat, peas, egg, and soy sauce.
Fried rice with ham, egg, and bean sprouts.
Seasoned shark fried until crisp and golden.
Quick stir-fried noodles with shrimp and egg.
Cheesy garlic bread baked in loaf pans.
Vinegar-cured garlic pork, a Christmas tradition.
Fried pastry rounds filled with prunes and rolled in sugar.
Shrimp biryani with spiced rice and tomatoes.
Fermented golden apple drink with rum and essence.
Easy coconut cake with optional dried fruit.
Fried patties of minced meat and ground chick peas.
Fried milk dumplings soaked in sugar syrup.
Baked green fig and pumpkin pie with meat or fish filling.
Stir-fried chicken thighs with green onions in oyster sauce.
Layered green fig and saltfish pie topped with cheese and milk.
Marinated grilled chicken breasts basted with a tangy sauce.
Sautéed boiled provisions with shredded saltfish.
Homemade guava ice cream (about 3 quarts).
Light guava mousse set with gelatin and folded egg white.
Pan-fried egg noodles with diced ham and egg.
Ham roll-ups with mustard and fruit jam.
Roast ham with tangy mustard glaze and cloves.
Fried leftover meat and potatoes with vegetables.
Chilled rice salad with fruit, marshmallows and whipped cream.
Middle Eastern helva — sweet semolina and almond confection.
Drop dumplings with fresh or dried herbs for stew.
Blender mayonnaise made with eggs and oil.
Moist bran muffins sweetened with honey and raisins.
Stir-fry shrimp with celery and bamboo shoots in a hot-and-sour vinegar sauce.
Spiced fruit buns with cross icing for Easter.
Light sponge cake with optional broiled coconut topping.
Frozen layered cake with pineapple-butter filling.
Shrimp simmered in coconut milk with almonds and basil.
Classic Irish coffee topped with floating whipped cream.
Ground beef in tomato sauce served over buttered noodles.
Baked rice casserole with ground beef, bacon and tomatoes.
Jellied salad with cabbage, celery and peppers.
Quick cooked mayonnaise using cornstarch base.
Traditional baked johnny cake, split and buttered.
Fried split-pea fritters seasoned with saffron and garlic.
Chilled key lime pie with gelatin and meringue topping.
Fry onion and minced meat with pine nuts and seasonings for kibby filling.
Sausage and peppers simmered with black-eyed peas.
Fried kurma sticks coated in crystallized sugar syrup.
Sweet fried dhal balls bound in spiced sugar syrup.
Lamb stew with chick peas and Indian spices.
Lamb shoulder braised with soaked lima beans.
Shortbread base topped with lemon filling, baked and dusted with icing sugar.
Lemon coconut cream filling for cakes.
Cooked lemon filling for layer cakes.
Tangy lemon glaze for bread or cake.
Moist lemon loaf with walnuts and lemon glaze.
Classic lemon meringue pie with baked meringue top.
Self-saucing lemon pudding with cake top and lemon sauce bottom.
Sweet lemon sauce for gingerbread or desserts.
Spiced lentil and chick pea stew served with rice.
Baked vegetarian lentil loaf with vegetables and breadcrumbs.
Baked or fried lentil and potato rissoles.
Syrian-style lentil soup with spinach and lemon, served chilled.
Pan-fried liver with bacon and onions.
Chewy coconut drops baked and glazed with sugar syrup.
Light salad dressing blended from vegetable juice and spices.
Boiled macaroni baked with cheese, tomatoes and optional luncheon meat.
Mix boiled macaroni with eggs, cheese and milk, then bake until set.
Cooked macaroni tossed with vegetables, eggs and mayonnaise.
Cook macaroni, then toss with carrots, cabbage and a yoghurt-onion dressing.
A moist loaf cake made with mashed ripe mangoes and chopped nuts.
Blend ripe mangoes with milk, sugar and ice, then chill and finish with Seven-Up.
A spiced loaf bread made with mango sauce and chopped nuts.
Green mangoes cooked in a curry paste until tender, served as a condiment or vegetable.
Blend oil, vinegar, mustard and seasonings for marinating kebab meat.
Boil a sugar syrup with gelatin, beat until spongy, set in a pan, and roll in icing sugar.
Boil mauby bark with spices, strain, and sweeten to taste when serving.
Blend melon and soursop juice with sugar and cherry syrup for a chilled fruit drink.
Fry mustard seeds, cook potatoes in spiced oil, then finish with tomatoes and peas.
Stir-fried shrimp and mixed vegetables in a light white sauce.
Layer fried melongene with a spiced minced-meat sauce and cheese, then bake until golden.
Stir-fry thin pork strips with scrambled eggs, cabbage and green onions.
Sift dry ingredients, mix wet ingredients, stir together briefly, and bake in greased muffin pans.
A curried chicken soup with vegetables, thickened with flour and finished with rice.
Kneaded yeast dough baked into puffed flatbreads topped with poppy seeds.
Mix corn syrup with milk and nuts, knead until creamy, and roll into sugared balls.
Noodles tossed in a peanut-tomato sauce and garnished with peppers and peanuts.
Ochro cooked in a spiced tamarind and coconut curry sauce.
Rice cooked with fried ochroes, garlic and salt fish or pig tail.
Ochroes steamed with tomatoes, onion and seasonings.
Turkey and stuffing baked together in one dish from biscuit mix batter.
Yeast loaf flavoured with fried onion and topped with onion rings.
Seasoned chicken baked in orange juice with onion and rosemary.
A spiced loaf with dates, nuts and orange flavour.
Cook sugar, flour and orange juice in a double boiler until thick, then spread on cake.
Light orange sponge layers sandwiched with orange filling.
Layer rice, spiced meat and potatoes in a casserole and bake until golden.
Chicken braised with lychees, spices, tomatoes and potatoes in an aromatic sauce.
Tangy peanut butter sauce over tender noodles and crisp vegetables.
Bake rice with stock in a covered dish until tender and fluffy.
Slow-simmered oxtail soup with beans or peas, root vegetables and Caribbean seasonings.
Cornmeal and pumpkin mixture wrapped in banana leaves and boiled.
Mix dry and wet ingredients separately, combine briefly, and cook on a hot greased griddle.
Homemade Indian cream cheese from curdled milk, pressed and optionally fried.
Parched flour cooked with ghee, milk and sugar into a light fluffy sweet.
Lamb chops marinated in parsley and lemon, then simmered until tender.
Passion fruit pulp steeped in hot water, sweetened and served over ice.
Short pastry for shaping and deep-frying filled samosas.
Saffron rice baked with patchoi or spinach and grated cheese.
Blended pawpaw and grapefruit punch with condensed milk.
Grated green pawpaw cooked with sugar and lime, shaped into balls and rolled in sugar.
No-bake peanut butter balls rolled in icing sugar.
Peanut butter frosting flavoured with citrus and vanilla.
Peanut butter-style cookies pressed with a fork and baked until golden.
A creamy peanut and coconut sauce for vegetables or meat.
Slow-cooked Guyanese pepperpot with mixed meats and cassareep.
Pork leg simmered in vinegar, then glazed with mustard and baked with cloves.
Fried pigeon pea fritters made from crushed peas and a simple batter.
Mash cooked pigeon peas with potato and seasonings, shape into cutlets, and fry.
Blended tropical cocktail with rum, coconut and pineapple.
Shortbread base topped with pineapple and coconut streusel.
Coffee cake batter layered with pineapple and a brown-sugar crumb topping.
Biscuit crust topped with whipped pineapple gelatin cream, then chilled.
Cooked pineapple custard filling for layer cakes.
Creamy pineapple filling for layer cakes.
Whipped pineapple gelatin dessert with a biscuit crust.
Pineapple and ginger infused drink, strained and served over ice.
Cake batter baked over a pineapple and cherry topping, then inverted.
Fermented pineapple wine with mace.
Roll biscuit dough with sugar, raisins and cinnamon, slice into pinwheels, and bake.
Baked plantain or moko with an orange-honey glaze.
Coat spareribs in seasoned crumbs and bake with pineapple, barbecue sauce, and green pepper.
Pommerac slices baked in a crumb crust and topped with a pommerac cornstarch glaze.
Mustard-marinated pork chops baked with wine, yoghurt and a breadcrumb topping.
Stir-fried pork and vegetables served over crisp fried chow mein noodles.
Stir-fried pork and vegetables served over boiled noodles.
Browned pot roast simmered with vegetables in a tomato beef gravy.
Boiled potatoes mixed with cheese, egg and vegetables in mayonnaise.
Cheese potato croquettes coated in crumbs and deep-fried.
Blended potato pancakes fried on a hot griddle.
Layer sliced potatoes with onion, flour and butter, cover with milk, and bake until golden.
Steamed yeast buns filled with seasoned pork.
Pumpkin fritters deep-fried until golden brown.
Guyanese pumpkin and coconut cornmeal pone baked until crisp and brown.
Boiled pumpkin puréed with pineapple juice and sugar, served chilled.
Mashed pumpkin cooked with seasoned or curried shrimp, served with roti.
A date cake with walnuts, baked and topped with a brown-sugar cream topping.
Yeast-raised doughnuts fried and tossed in granulated sugar.
Milk-powder balls deep-fried until golden brown.
Soft paneer balls simmered in sugar syrup and flavoured with rose water.
Classic Caribbean rice and pigeon peas with fried seasonings.
Coconut rice pudding cooked until creamy and served with jam or jelly.
Chilled rice and tuna salad moulded and garnished with egg yolk and lettuce.
Fermented rice wine with dried fruit and citrus.
Two-layer chocolate cake with a light cocoa batter.
Whole stuffed chicken steamed until cooked, served with a garlic-thickened broth sauce.
Seasoned pork roast baked until fork tender and well done.
Flaky layered roti cooked on a hot bakestone.
Stiff egg-white icing for decorating cakes.
Layer cake with a rum batter and brown-sugar raisin filling.
Flaky pastry parcel filled with fish in white sauce and hard-boiled egg.
Cook rice until tender, then simmer mixed vegetables with spices and fold in the rice.
Fry onion in oil, colour rice with saffron, then simmer in broth until tender.
Steam dasheen leaves, roll with seasoned split-pea filling, then slice and fry until brown.
Mix sour cream with salmon and crumbs, bake until firm, and garnish with paprika and lime.
Combine salmon with vegetables and bran flakes, pack in a loaf pan, and bake until set.
Layer salmon and peas with cheese sauce, top with drop biscuits, and bake until golden.
Pour hot lime sauce over batter before baking; the pudding rises through the sauce as it bakes.
Simmer sausage in a tomato sauce, layer with cornmeal and cheese, and bake until set.
Shape seasoned lamb into patties, brown in oil, then bake until cooked through.
Parch vermicelli until golden, then simmer in milk with sugar, fruit and spices.
Combine all ingredients and blend well. Chill thoroughly.
Combine seafood with sautéed vegetables and white sauce, then bake in individual dishes.
Toss mixed seafood and vegetables with a chilled yoghurt or mayonnaise dressing.
Beat egg white with sugar over boiling water for seven minutes until thick enough to spread.
Layer seasoned ground beef and mushrooms under a cheesy mashed-potato topping, then bake until golden.
Marinate meat and vegetables, thread on skewers, and broil or barbecue until done.
Blend butter, flour, sugar and cornflour, shape into rounds, and bake until pale gold.
Cut cold fat into flour, bind with ice water, and roll out for pie shells or tops.
Marinate chicken in soy sauce and aromatics, then bake until glazed and tender.
Layer noodles with corn, shrimp and mushrooms, cover with cheese sauce, and bake.
Simmer shrimp in a tomato-pepper sauce and serve over rice.
Steam seasoned shrimps briefly, dip in split-pea batter, and deep-fry until crisp.
Combine shrimp, pork and seasonings for dumpling or wonton filling.
Layer shrimp with garlic butter and crumbs, then bake until hot.
Stir-fry shrimp with tomato sauce and seasonings until the sauce thickens.
Simmer curried rice, then garnish with sautéed shrimp and peas.
Shrimp simmered with dill and citrus, served chilled in the shell.
Dip seasoned shrimp in a light egg batter and deep-fry until golden brown.
Rub duck with soy sauce and oil, slow-roast until tender, then glaze with hoisin until browned.
Stir-fry shrimp and crab in sweet-and-sour sauce and serve over fried rice cakes.
Layer breaded fish with vegetables and a yoghurt topping, then bake until flaky.
Steep sorrel with sugar, rum and spice for three weeks, then strain and bottle.
Beat egg whites with sugar until stiff, pipe meringues, and bake low and slow until dry.
Cook sour cream, sugar and raisins in a double boiler until thick enough to spread.
Crash the seursuy int he water. well and pass through a sieve to the juice. * c remaining water, milk and salt. Mix well
1, Resnove skin from chicken; either keep witole or cut into quarters
Beat a simple egg-and-flour dough, then push it through a colander into boiling water to make tender spaetzle noodles.
Cock spaghetti according Io package. Urrain and 2 with cold waler. In a lare pot saute oregano, garlic and eclery iam …
Bake spaghetti with tomato sauce, topped with cheeseburger patties and grated cheese.
clove garlic, crushed ! Melt margarine and brown rise uatil golden brown
Mix spiced gingerbread batter with molasses and sour milk, then bake and serve with custard sauce.
Blanch patchoi briefly, dress with lime, garlic and oil, and serve chilled.
Soak split peas overnight, then simmer with vegetables until thick.
Fold a light egg-yolk batter with stiff egg whites and bake in an ungreased tube pan.
Cook a pork-and-vegetable filling, wrap in spring roll skins, and deep-fry until golden.
Cook spinach with cracked wheat, peas and onion; serve hot or cold.
Steam whole fish with ginger and chives, then finish with hot oil and soy sauce.
Brown beef in caramelized sugar, simmer in beer and sauces, then add dumplings.
Put sugar and water into an enamel pot and boil it uncovered
Season shark, fry briefly, then stew with caramelized sugar and bitters.
Mix flour with oil and milk in one step for an easy pie crust that rolls without chilling.
Combine ketchup, sey sauce, apple juice. sugar and pimenia
1, Cook beans in boiling salted water until jender, Drain
Fill a scooped breadfruit with seasoned ground beef and roast until tender.
Flatten chicken breasts, roll them around bread stuffing, bread and bake until golden.
Hollow a melongene, cook the pulp with meat and crumbs, then bake until browned.
Stuff slit ochroes with a shrimp filling and simmer until tender but still firm.
Fill a whole pumpkin with seasoned meat and cracker crumbs, then bake until tender.
Hollow tomatoes, fill with a buttered rice or corn filling, and bake until set.
Prepare a gizzard-and-cracker stuffing, roast turkey slowly until tender and golden.
If using beef, cut into thin slices. If using chicken, cut into small
SOU ercam OF Main yoghurt (home made if nescessary}
1, Toss shrimp with cornstarch, ginger, sall and pepper. . Heat oil in frying pan or wok and seule shrimp for 4 - 5 mins
Brown pork cubes, simmer in sweet-and-sour sauce with pineapple and pepper.
Mix grated coconut into a soft fruit dough, bake, then glaze with a light sugar syrup.
Layer mashed sweet potatoes with pineapple and marshmallows, then bake until hot.
Mix all ingredients except milk or eream, if dry add a little milk or cream. 2, Forni into eroquertes
Whip sweet potatoes with sugar and spices, bake, then top with coconut and marshmallows.
Marble a vanilla cake batter with cocoa and bake in a large tin until done.
Beal egg yolks until thick and gradually beat im ihe sugar
Simmer a spiced beef filling, top with cornmeal mush and cheese, and bake.
Mash boiled tannia with minced beef and onion, then bake until the top is crisp and brown.
Boil tanalas for 20 tin. cool slightly then peel and prate, over 2 Mix all the other ingredients together, then acl …
Mix everything together thoroughly. Tt is hetter made the day before. Yoghurt (plain) tsp be wsed in place of half the …
1, Combine sugar. nuts, raisins. mixed peel, all spive and nutmeg
Pan-sear brandy-flamed tenderloin with mushrooms in a tomato-cream sauce.
1, Flake tutta, stir in egg. bread crumbs, mayonnaise, pickle and Worcestershire sauce, 2, Shape into 1° balls. has . …
Stir-fry beef strips with celery, onion, pepper and tomatoes in a sweet-sour sauce.
Layer sliced tomatoes and onion with a lime-oil dressing and chill.
Chop onions and try in ghee until golden brown, Add garlic, chili powder, bay Ieaf dinnamon, salt and black pepper. Also …
Layer sherry-soaked sponge cake with custard, fruit and whipped cream.
Combine orange. pineapple, grapefruit, and lime juice
Blend all fruits except bananas
Melt lutier in a large saucepan. Add onion, garlic and celery and cook slowly until tender
Layer fried melongene, seasoned meat and rice; simmer or bake until rice is fluffy.
Brown veal with paprika and onions, simmer until tender, then finish with sour cream and spaetzle.
Stir-fry diced vegetables with soy sauce, then fold in cooked rice.
Toss mixed cooked vegetables with a mustard-mayonnaise dressing and chill.
Simmer rice with sautéed vegetables, bouillon and quartered tomatoes until tender.
Cream butter and sugar until fluffy, bake two layers, and sandwich with jam.
Grind spices to a paste, marinate meat in vinegar paste, then simmer until tender.
A savory shrimp sauce with lime, tomato, and chicken stock.
Cream margarine and cookeen, then bake a fruit-and-nut white cake low and slow.
Melt margarine, blend in flour, then cook with milk until thick and smooth.
Season minced shrimp, wrap in wonton skins, and deep-fry until brown.
Fold seasoned shrimp into wonton skins and simmer in chicken broth with patchoi.
Combine yams with crumbs and seasoning, shape into balls, coat in nuts and grill.
Boil and puree yam with milk, eggs and cheese, then bake until set.
Blend yoghurt, cream cheese or cottage cheese, and mayonnaise; chill before serving.
Cream butter and sugar gradually, then bake with an optional meringue topping.
