Caribbean Sea

Homemade Pancakes

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. caribbean travel dealsemail address lookupfolding poker tablesmerrell shoesnew balance shoesfretless bass

Vegetarian Chili

So, I got this recipe out of a book about food from the Taste of the Caribbean. I made it once and I'm in love. It's so different from the norm yet it tastes the same as regular chili. You can substitute the lentils for ground meat and the stock. Which ever way it's amazingly delicious! Saute garlic and onion until soft and fragrant. Add white wine or stock and tomatoes. Add lentils and spices and cook for at least 40 minutes, add more water/stock as needed, cook longer if lentils are still crunchy.  Add kidney beans cook for 10 minutes more. Serve on top of white rice with corn or fritos. Top with cheese and stuff. Enjoy! :) 

Caribbean Chicken Stew

Very tasty puertorrican chicken stew. Served over white rice. In a medium sized sauce pan heat olive oil, add chicken and cook until it is brown on both sides. Remove from oil and drain. En the same pan add the sofrito and cook for 3 minutes or so. Add the chicken and the rest of the ingredients, season to taste, cover and cook over medium heat for 35 minutes until the chicken is tender.

Puertorrican Sancocho

This is a very tasty kind of Caribbean Soup. You may add some hot ingredient, and shoul be served inmediately is dine with white rice and fired green plantains (Tostones) In a large pot heat the olive oil, add garlic, onions, green peppers, cilantro and cooked until the onions are transparent. Add the cooking wine and stir until the wine evaporates. Add the whole tomatoes, tomato sauce, salt, pepper and oregano to taste. Stir for about two to three minutes. Add all meat except the chicken. You want to add the chicken at the end to avoid the chicken to separate from the bones. Stir on high two to three minutes until the meat is sealed. Add the chicken broth and the same amount of water. Also add the corn on the cobb. Cover and cook on medium high for about 45 minutes. Stir ocasionally checking the meat tenderness. Add the chicken and continue cooking until chicken is cooked. Reduce the heat to low and add all vegetables. Cover and cook in low heat until vegetables are soft. Serve with white rice