recipes
Filed Under: caribbean  

- 1 teaspoon McCormick®
- Basil Leaves
- 1 pound sea scallops
- 1 tablespoon McCormick®
- Caribbean Jerk Seasoning
- 1 cup diced bell pepper (red or yellow, or combination of both)
- 1 tablespoon extra virgin olive oil
- Marinade:
- 1 pound large shrimp, peeled and deveined
- 3/4 cup minced red onion
- 3 tablespoons thinly sliced green onions
- 1/3 cup orange juice
- 2 tablespoons lime juice
- 1 tablespoon vegetable oil

- water to cover
- 1/2 teaspoon white sugar
- 1/2 lemon, juiced
- 3 onions, chopped
- 1 teaspoon ground cinnamon
- 1 tablespoon tomato paste
- 1 pinch salt
- 2 cloves crushed garlic
- 1 teaspoon paprika
- 1/4 cup olive oil
- 3 tablespoons curry powder
- 1 bay leaf
- 1 (3 pound) whole chicken, skin removed and cut into pieces
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground ginger

- 1 (4 1/2 ounce) can old el paso chopped green chilies
- 8 whole wheat flour tortillas (8 or 9 inch)
- 1 large yellow onion, chopped (about 1 cup)
- 3 cups shredded low-fat cheddar cheese (12 oz)
- 8 teaspoons chopped fresh cilantro
- 1 (20 ounce) can pineapple tidbits
- 1/3 cup pineapple juice
- 1 (10 ounce) can Old El Paso mild enchilada sauce
- 1/2 cup reduced-fat sour cream
- 1 (15 ounce) can progresso black beans
- 1 medium red bell pepper, chopped (about 1 cup)
- 1 teaspoon salt
- 1/2 cup chopped fresh cilantro
- 2 teaspoons vegetable oil

- 4 tablespoons red wine vinegar
- 1 teaspoon onion, finely chopped
- 4 skinless, boneless chicken breast halves - cut into 1 inch strips
- 4 tablespoons soy sauce
- 1/2 teaspoon ground allspice
- 3 tablespoons brown sugar
- 1 teaspoon sesame oil
- 2 teaspoons chopped fresh thyme
- 1 habanero pepper, sliced
- 3 cloves garlic, chopped

- 1/4 cup butter
- 1 1/2 cups uncooked long-grain white rice
- 1 large onion, diced
- 1 stalk celery, diced
- 1 (15 ounce) can pigeon peas, with liquid
- 1 2/3 cups water
- salt and pepper to taste
- 1 large tomato, diced
- 1 tablespoon ketchup
- 2 ounces sliced bacon, diced
- 1/2 (6 ounce) can tomato paste
- 1 sprig fresh thyme, chopped

- 1/2 cup dry sherry
- 1 tablespoon minced fresh ginger root
- 1 cup mango chutney
- 2 tablespoons lemon juice
- 2 pounds swordfish steaks

- 3 cups all-purpose flour
- 1 1/2 cups white sugar
- 4 eggs
- 4 1/2 teaspoons baking powder
- 1 tablespoon vanilla extract
- 2 cups butter
- 1 tablespoon almond extract
- 2 cups milk

- 1 teaspoon vanilla extract
- 1 1/4 cups packed brown sugar
- 4 teaspoons baking powder
- 1 cup butter
- 1/4 cup grated fresh ginger root
- 1/2 teaspoon salt
- 4 eggs
- 1 cup milk
- 1 1/2 teaspoons ground cinnamon
- 4 teaspoons ground ginger
- 2 1/2 cups all-purpose flour
- 2 tablespoons confectioners' sugar for dusting

- 4 boneless, skinless chicken breast halves
- 1/4 cup duck sauce
- 1/2 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 ripe nectarine, pitted and sliced
- 1 cup Italian seasoned bread crumbs
- 1 teaspoon pepper
- 1 teaspoon mango hot sauce
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/4 cup marinara sauce
- 3/4 cup fresh pink grapefruit juice, divided