Bon Appétit!!
Main Course Potato Salad Recipe
http://www.everyrecipe.info/eggs/hard-boiled-eggs/main-course-potato-salad_123813.html
Ingredients:
1 3/4 c. water
1 c. mayonnaise
1 (6 oz.) box dehydrated Idaho hash browns
1/4 c. sweet relish
1 tbsp. mustard
1 tbsp. prepared horseradish
1/2 tsp. salt
1/4 tsp. pepper
8 oz. cooked roast beef or smoked turkey, cut into sm. strips
1 c. celery, sliced
1/2 c. onion, chopped
2 hard boiled eggs, chopped
Cooking Directions:
*Bring water to a boil in medium saucepan, add potatoes. Remove from heat; let stand about ten minutes or until water is absorbed. In a large bowl, stir together mayonnaise, relish, mustard, horseradish, salt and pepper until smooth. Add potatoes, meat, celery, onion and eggs; toss to coat well. Cover; refrigerate at least two hours to blend flavors. Makes 6 to 8 servings.
Bananas Baked with Cream Cheese
http://www.recipegoldmine.com/worldcaribbean/bananas-baked-cream-cheese.html
Serve bubbling hot!
3 tablespoons butter or margarine
6 ripe but firm medium bananas, peeled and
cut lengthwise into halves
8 ounces cream cheese, softened
1/4 cup packed brown sugar
1/4 cup whipping cream
2 tablespoons dark rum
1/4 teaspoon ground cinnamon
Heat butter in skillet over medium heat until melted. Cook bananas in butter, a few at a time, until brown on both sides; gently remove. Place cream cheese, brown sugar, whipping cream, rum and cinnamon in blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 1 minute.
Arrange half of the bananas in ungreased 8-inch square baking dish. Spread half of cream cheese mixture over bananas; top with remaining bananas and cream cheese mixture. Bake uncovered at 325 degrees F until corners are bubbly, 20 to 25 minutes.
Yields 6 servings.
Sweet Potato Cake (Martinique)
http://www.globalgourmet.com/food/cookbook/2008/international-cuisine/sweet-potato-cake.html
Amount (Measure) Ingredient
* 2 pounds (896 g) sweet potatoes, peeled, thickly sliced
* 2 tablespoons (1 ounce, 30 ml) butter
* 3/4 cup (6 ounces, 168 g) brown sugar
* 1/4 cup (2 ounces, 60 ml) dark rum
* 1/2 cup (4 ounces, 120 ml) milk
* 2 teaspoons lime rind, grated
* 1 tablespoon (1/2 ounce, 15 ml) lime juice
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 2 teaspoons baking powder
Procedure
1. Preheat oven at 350°F (176°C)
2. Cook sweet potatoes in just enough water to cover until tender, 20 to 25 minutes. Drain and mash.
3. While still warm mix in butter, sugar, and rum.
4. Beat in eggs, one at a time.
5. Add milk, grated rind, and lime juice.
6. Sift together cinnamon, nutmeg, salt, and baking powder. Add to sweet potatoes and mix thoroughly.
7. Pour into a greased 9 × 5-inch (22.5 × 12.5 cm) loaf pan.
8. Bake at 350°P (176°C) 1 hour or until a cake tester comes out clean.
9. Let cool 5 minutes, then turn onto a rack to cool.
Orange Coconut Pumpkin Cream Soup
http://www.911cheferic.com/main/drecipe.asp?recipe=629
1⁄4 cup butter
1 sliced onions
4 large potatoes, peeled and sliced
3 lb diced pumpkin, skinned and seeded
Zest and juice of 3 oranges
8 cups chicken or vegetable stock
1 cup coconut cream
Salt and white pepper
Heat the butter in a saucepan, add the onions and sweat them, being careful not to let them brown. Add the pumpkin and continue to sweat on a low heat for a few minutes avoiding any colors. Add orange juice, grated zest, potatoes and stock. Cook the soup on medium heat for 1 hour. Season as you wish with salt and pepper.
When the soup is done, process it in a blender until smooth. Transfer in a clean pot, bring to a boil and add coconut cream.
Serve in hot soup plates, garnished with a little bit of fresh parsley.
Fried Plantain Bananas
http://www.911cheferic.com/main/drecipe.asp?recipe=471
1 ripe black-skinned plantain
1 egg
1 tsp sugar
1 tsp pure vanillas extract
6 tbsps flour
Water
Salt, to taste
Vegetable oil for deep-frying
Place flour in a deep mixing bowl. Make a well in the middle of the flour, and add egg, sugar, vanilla and salt. Add water little by little. Whisk vigorously until batter is evenly smooth for coating and not too thin. If it is too thin, add more flour.
Peel plantain or banana and cut in half lengthwise and then cut again with 4-inch width. Dip into batter to coat generously.
Heat oil in a wok or deep fryer until moderately hot. Place coated plantain or banana in the wok or deep fryer and fry slowly until golden brown and crispy. This usually takes approximately 10-15 minutes.
Remove bananas from oil, drain on paper napkins and dry well.
Serve while still warm
Martinique Chicken and Coconut Milk
http://www.recipezaar.com/267396
Ingredients
* 3 tablespoons oil
* 3 lbs chicken pieces, your choice
* 1 large onion, finely chopped
* 1 garlic clove, minced
* 1/2 lb sliced mushrooms
* 2 cups coconut milk
* salt and pepper
* 1/4 teaspoon thyme
* 1/4 cup parsley (to garnish)
1. Heat oil in a heavy skillet, and brown chicken pieces (probably in batches).
2. Remove chicken and set aside.
3. Add onion, garlic and mushrooms to skillet, and sauté until onion is tender.
4. Return chicken to skillet. Add salt, pepper, and thyme. Pour in coconut milk.
5. Cover and simmer for one hour.