Barbados (Bajan) Recipes

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- Bread Pudding
- Cassava Pone
- Coconut Bread/Sweet Bread
- Conkies
- Barbadian Rum Punch
- Peanut Punch
- Corn Pie
- Bajun Fried Chicken
- Betty's Fried Flying Fish
- Salt Fish Cakes
- Scalloped Sweet Potato and Onions
- Ralfie's Shrimp and Potato Casserole
- Coconut Sugar Cakes
- Cou-Cou
- Bajan Black Cake
- Jug-Jug
- Rice and Peas
- Hot Pepper Sauce
- Barbados Pork Roast
- Steamed Flying Fish
- Ham and Blackeyes in Coconut Milk
- Chicken Chow Mein
- Crab and Dumplings in Coconut Sauce
- Crab Backs
- Barbadian Seasoning
- Breadfruit Roll with Fish Filling
- Breadfruit Boats
- Yam and Green Pea Croquet
- Malika’s Special – Paw-Paw and Coconut Drink
- Guava & Passion Fruit Drink
- Carambola and Ginger Drink
- Cherry Juice
- Ginger Beer
- Golden Apple Juice
- Lemonade
- Coconut Ice Cream
- Plantain Fish Pockets Entrée
- Pineapple Fish Salad
- Lentil Saltfish Pie Entrée
- Julienne Smoked Bangamary Salad
- Stacked Fish Medley with Tangy Sauce
- Bajan Rice & Stew
- Bajan Salt Bread
- Stuffed Avocados
- All Inclusive Salad
- Pineapple Pie
- Pumpkin Fritters
- Barbados Quesadilla
- Barbados-Shrimp with Raspberry Sauce
- Pork Chops Barbados
- Bajan Chicken Recipe
- Barbadian Chicken Soup
- Macaroni Pie
- Links

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Bread Pudding:

2 1/2 cups of milk
2 eggs (slightly beaten)
4 slices of stale bread (cubed)
1/2 cup of brown sugar
1/2 teaspoon of allspice
1/2 teaspoon of vanilla essence
1/4 teaspoon of salt
1/4 cup of raisins (seedless)
1/4 cup of cherries

Preheat oven to 350F. Put bread pieces in a large bowl. In a different bowl, lightly beat the eggs. Add milk and mix. Pour egg-milk mixture over the bread pieces. Add the remaining ingredients and mix well. Pour into a baking dish. Pour 1 inch of hot water into a deep pan and place baking dish inside it. Bake pudding for about 1-hour or until dried inside.

Source: Julian's Page

Cassava Pone:

1 pound of coconut (grated)
3 1/2 pounds of cassava flour
1/4 pound of plain flour
1 3/4 pounds of brown sugar
1/2 pound of margarine
1/4 pound of shortening
1/4 pound of cherries
1/4 pound of raisins (seedless)
12 teaspoons of baking powder
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
1 teaspoon of spice
1 table spoon of mixed essence
1/2 cup of milk

Cut the cherries into small pieces and combine everything except the milk, margarine and shortening in a large bowl with a large wooden spoon. Melt the margarine and the shortening together and pour into the mixture along with the milk and mix. Continue mixing with the addition of small quantities of water until a moist mixture is achieved. Spoon the mixture into five 8 by 4 baking pans. Flatten the tops slightly with the back of a moist spoon and sprinkle some sugar on them. Bake at 300 degrees for 60 minutes of until a skewer comes out clean.

Source: Julian's Page

Coconut Bread/Sweet Bread:

1 pound of coconut (grated)
1/4 pound of plain flour
1 3/4 pounds of brown sugar
1/2 pound of margarine
1/4 pound of shortening
1/4 pound of cherries
1/4 pound of raisins (seedless)
1/4 pound of mixed peel
12 teaspoons of baking powder
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
1 teaspoon of spice
1 table spoon of mixed essence
1/2 cup of milk

Cut the cherries into small pieces and combine everything except the milk, margarine and shortening in a large bowl with a large wooden spoon. Melt the margarine and the shortening together and pour into the mixture along with the milk and mix. Continue mixing with the addition of small quantities of water until a moist mixture is achieved. Spoon the mixture into five 8 by 4 baking pans. Smooth the tops with the back of a moist spoon and sprinkle some sugar on them. Bake at 300 degrees for 60 minutes of until a skewer comes out clean.

Source: Julian's Page

Conkies:

green banana leaves
1 pound of sweet potatoes (grated)
1 pound of coconut (grated)
4 pounds of pumpkin (grated)
3 pounds of corn meal
1/8 pound of brown sugar
1/2 pound of plain flour
1/4 pound of cherries
1/4 pound of raisins (seedless)
1/2 pound of margarine
1/8 pound of shortening
1 tablespoon of mixed essence or almond essence
1 teaspoon of cinnamon/spice
1/4 teaspoon of nutmeg

Wash the banana leaves with cold water. Remove the center spine and cut the leaves into rectangular pieces, about 7 inches long. Heat the leaves in water, remove when the water just begins to boil. Combine the potato, pumpkin, coconut and corn meal in a large bowl. Add the sugar and continue mixing with a large wooden spoon. Melt the margarine and the shortening and combine them with the remaining ingredients and the mixture in the bowl. Spoon 2-3 tablespoons of mixture onto the center of each leaf and fold such that a compact package is formed. Cook with steam for approximately 60 minutes.

Source: Julian's Page

Barbadian Rum Punch:

Punch comes from the Indian word "panch" which means five. The five refers to the five ingredients of sour, sweet, strong, weak and spice. The poem for rum punch goes: One of sour, two of sweet, three of strong and four of weak, a dash of bitters and a sprinkle of spice, serves well chilled with plenty of ice.

1 measure of lime juice, freshly squeezed
2 measures of sugar syrup - see method
3 measures of dark Caribbean rum, the older, the better
4 measures of water
Dash of Angostura Bitters and freshly grated nutmeg

Place two measures of sugar in a saucepan with a little water and cook until the sugar has dissolved and add to the juice. Add the rum and water. A good quality passion fruit juice can be used instead of water but reduce the syrup slightly. Serve with plenty of ice, a dash of bitters and a grating of nutmeg.

Source: Totally Barbados.com

Peanut Punch:

1/3 cup smooth peanut butter
14 oz. can evaporated milk
14 oz. can condensed milk
1 cup water
1 tbsp. sugar
1 egg
pared peel of lime or lemon
1 tsp. vanilla extract
2 cups white rum or 1 cup milk

Mix the peanut butter with the evaporated milk. Add condensed milk and water, mix well. Taste, if not sweet enough add sugar. Beat egg with peel, discard peel. Add egg mixture, vanilla, and milk (or rum) to peanut mixture. Bottle and chill. Serve with ice.

Source: Bajans.net

Corn Pie:

1 tbsp sugar
1 1/2 tbsp sifted flour
1/2 lb. anchor cheese (grated)
1 tin of corn (drained)
1/2 tin of evaporated milk
1 egg
1 onion (finely chopped)
1/2 sweet pepper (finely chopped)
1 tbsp butter

Melt butter in pan and add flour, stir to avoid lumps. Add milk stirring gradually to avoid lumps, then add grated cheese. Add corn and sugar, put in onion. Add egg last to hold ingredients together. Bake in oven at 50 degrees for 35 to 40 minutes.

Source: Bajans.net

Bajan Fried Chicken:

Serves 6

1 2 1/2 to 3 pound frying chicken cut into pieces
2 cups vegetable oil for frying
1/4 cup or more seasoning (chopped)
1/2 Cup Flour
1 Tablespoon cornmeal
2 Teaspoons poultry seasoning
Salt and black pepper to taste

Wash and clean the chicken pieces and pat them dry on paper towel. Heat the oil to 375 degrees in a heavy skillet (cast iron preferably). With a sharp knife, score the chicken pieces and fill each slash with a bit of seasoning poling to ensure that it is well inside the chicken. Mix the flour, cornmeal, poultry seasoning, salt and pepper in a paper bag. Place the chicken pieces in the bag and shake until they are well coated. Place the chicken pieces in the hot oil and cook for 20 to 25 minutes, turning occasionally to ensure that they are golden brown on all sides. Remove the chicken from the oil and drain it on paper towels. Serve Hot.

Source: Bajans.net

Betty's Fried Flying Fish:

6 Ready Boned Flying Fish
2 Limes
Seasoned breadcrumbs * (see below)
1-2 well beaten eggs
Oil for frying (cholesterol free oil such as Mazola or Canola Oil)
2 Tbs. Readymade Bottled Bajan seasoning (Delish or Lotties Bajan Seasoning)
1 Tsp. Salt

Marinate fish in lime and salt for about 15 mins. Wash off and drain well, then place seasoning in the grooves left after fish has been boned. Dip fish in breadcrumbs first, then egg, then back in breadcrumbs and fry in hot oil one minute on each side, then place on paper towels to absorb oil then place in dish.

Seasoned Breadcrumbs:
1 cup Breadcrumbs
1 Tbs. Flour
1 tsp. Salt
1 tsp. Oregano
1 tsp. Basil
1 tsp. Freeze-Dried Chives
2 tsp. Nature's Seasons Seasoning Blend
1 ½ tsp. Paprika

Mix all together, then do as above. Dip fish in breadcrumb mix, then in beaten egg, then back in breadcrumbs again.

Source: Bajans.net

Salt Fish Cakes:

½ lb. Salted cod fish fat for frying
¼ lb. Pumpkin breadcrumbs and flour
¼ lb. Flour salt and pepper
2 eggs 1 tbs. Chopped onion
milk to mix and herbs.
1 tbs. Butter
fat for frying
breadcrumbs and flour
salt and pepper
1 tbs. Chopped onion and herbs

Boil and mince fish finely. Add pumpkin grated raw. Beat eggs. Add milk, butter, seasonings, and salt and pepper to taste and mix together. Add to the fish and mix well with the flour and make into cakes or balls. Dip in breadcrumbs and flour and fry in fat till golden brown.

Source: Bajans.net

Scalloped Sweet Potato and Onions:

2 lbs. medium size Bajan Sweet Potatoes ½ tsp. salt
1.4 lb. Onions ½ tsp. White pepper
¾ cup milk 1 tbs. Grated cheddar cheese
2 oz. Flour 1 oz. Butter

Parboil sweet potatoes, peel and slice thinly. Also slice onions. Grease a baking dish with butter. Put the potatoes and onions in it in alternate layers. Sprinkle between layers with a mixture of flour, salt and white pepper. Dot with butter and grated cheese and almost cover with milk. Bake in moderate oven. Bajan Yams may be cooked in the same way and substituted for sweet potato.

Source: Bajans.net

Ralfie's Shrimp and Potato Casserole:

1 1/2 lb boiled potatoes
1 cup shelled shrimps
2 hard boiled eggs
1 oz margarine
1/2 cup sliced onions
1 1/2 cups white sauce
2 oz grated cheese
1/2 cup bread crumbs
16 oz carrots
Salt and pepper to taste

Line buttered baking dish with layer of sliced potatoes, brushed with melted margarine. Put layer of white sauce, sprinkled over half of the grated cheese, sliced onions, chopped eggs and shrimps, sliced carrots, white sauce and lastly a layer of sliced potatoes. Top with breadcrumbs, rest of grated cheese and margarine. Sprinkle a little salt and white pepper to taste between layers. Bake in a moderate oven for 45 minutes.

Source: Bajans.net

Coconut Sugar Cakes:

½ lb. grated coconut
¼ pt. water
¾ lb. sugar

Place the sugar in a saucepan and add water. Simmer until the sugar melts. Then add the coconut. Let boil slowly, stirring constantly to avoid burning. Allow to cook until it thickens and takes on a greasy look. Drop mixture by tablespoonfuls onto a shallow plate or cookie sheet that has been moistened with water. Leave to set.

Source: Clive A. White

Cou-Cou:

The national dish of Barbados when eaten with flying fish; loosely based on the middle eastern cous-cous but the okras make the difference!

4 okras thinly sliced
4 cups boiling water
2 cups corn meal
2 cups cold water
1 tsp salt
1 tbsp butter

Cook the okras in boiling water for 10 to 12 minutes. While they are cooking,mix the corn meal and cold water to a smooth paste. When the okras are soft, lower the heat, add salt and corn meal mixture, stirring constantly with a "cou-cou stick" (wooden spoon) until the mixture becomes fairly stiff. When mixture breaks away cleanly from the side of the saucepan, the cou-cou is ready. Butter a bowl, turn the mixture out neatly onto it, shaking it so that it takes on the shape of the bowl. Turn it out on to a serving dish, make an indentation in the top and place a knob of butter in it.

Source: Clive A. White

Bajan Black Cake:

5 lbs mixed dried fruits (raisins,currants, prunes, cherries.
¼ lb chopped nuts
½ lb mixed citrus peel
1½ to 2 lbs brown sugar
2 tbsp mixed spice (cinnamon, clove, nutmeg etc)
10 eggs
1 cup rum
12 oz flour
1 tsp baking powder
1 lb margarine
1 tsp. salt
1 cup port wine
1 tbsp vanilla essence
1 tbsp almond essence
1 cup water
¼ lb pineapple jam
Browning

Mince the fruit and soak in 1 cup of rum with spices, essences, nuts, jam and ¼ lb sugar. Mix ingredients well and put in a jar, cover and allow mixture to steep for 3 weeks or more. When ready to bake, cook fruit over a low heat with 1 cup of water for 15 minutes. (This preliminary cooking of the fruit shortens baking time of cake and reduces the possibility of the cake burning.) Cream the butter/margarine and remaining sugar well and add eggs beating in one at a time. Then add this to the fruit mixture. Stir in enough browning to make the mixture dark brown in color. Add the flour and baking powder last. Place mixture into baking pans-greased and lined with 2 sheets of waxed paper. Fill the pans ¾ full. Bake in a 300 degree oven for 2½ to 3 hours. Test with skewer before removing from oven. As soon as cakes are removed from oven, prick all over with skewer and pour slowly over them a mixture of rum and wine which the cakes will absorb. Allow to remain in baking pans for 2 to 3 days to fully absorb liquor before serving.

Source: Clive A. White

Jug-Jug:

Reputed to be a corruption of the Scottish dish haggis with the corn flour substituted for the oatmeal.

8 cups green peas
1 cup corn flour
225 grams (½lb) salt beef or any other salted meat.
100 grams (¼lb.) fresh pork or chicken.
2 tablespoon margarine
2 medium sized onions (chopped)
3-4 blades eschalot
4-5 cups water
1 bunch mixed herbs ( thyme, marjoram, etc. finely chopped)
Salt and Pepper to taste.

Boil pork or chicken in water; add the peas and herbs. Cook the mixture until peas are soft. Strain off, saving the stock. Mince the meat, peas and seasoning. Cook the corn flour in the stock for about 10 minutes-stirring constantly. Add minced ingredients, stir and cook for about half hour stirring the mixture until it reaches a fairly stiff consistency. Cover and allow to steam for 5 minutes. Before removing from the heat, stir in some of the margarine, then turn mixture out on a dish-spreading it smoothly with the rest of the margarine. Serve hot with sliced ham and chicken.

Source: Clive A. White

Rice and Peas:

2 cups rice
1 tbsp margarine
3 tsp salt
¼salt meat
1 medium onion
1 pint green pigeon peas
1 tsp lime juice
5 cups water
1 bunch mixed herbs (your choice)

Boil peas with seasonings and herbs, salt meat until tender. Then sprinkle in rice, lime juice and chopped onion. Add margarine. Cover saucepan and boil over moderate heat, then allow to steam over low heat until the water is absorbed and rice grains are tender.

Source: Clive A. White

Hot Pepper Sauce:

Barbadians spread hot pepper sauce on just about everything they eat. Most Caribbean people are lovers of spicy food and hot pepper sauce makes everything even spicier. Beware!

4 ozs. eschalot
¾ lb. onion
½ oz. tumeric
½ oz. powdered mustard
½ oz. salt
20 bonnie peppers ( small hot variety)
¼ lb. horseradish (grated)
6 cloves garlic
White vinegar

Mix all ingredients together in blender or food processor. Add vinegar until the desired consistency is obtained. Place in bottles and leave for 3-4 days before using.

Source: Clive A. White

Barbados Pork Roast:

3 lbs. boneless pork loin roast
1/2 tsp. salt
1 tbsp. ground cumin
1 tbsp. chili powder
1 1/2 tsp. ground coriander
1 tsp. cayenne pepper
1 1/2 tsp. ground black pepper
3/4 tsp. ground cinnamon
3/4 tsp. brown sugar

Preheat oven to 350 F. Make a spice rub by mixing salt and all the spices. Dry the surface of the pork with paper towels. Rub the spices all over the pork. Place pork in a roasting pan and put in the oven. Cook for about 1 hour or until the pork achieves an internal temperature of 155F. Remove pork from oven and let rest for 10 minutes. Slice and serve.

Source: Margarita's Bajan Menu

Steamed Flying Fish:

by Anne-Marie Whittaker

Yield: 4 servings

8 flying fish fillets
3 limes
1 tbs. salt
3 tbs Barbadian Seasoning
1 large onion sliced
6 cloves garlic minced
1 green bell pepper cut in julienne strips
½ oz. fresh thyme
½ oz. fresh marjoram
1 tsp. parsley chopped
1 large tomato chopped
1 tsp. limejuice
2 cups water
½ tsp hot pepper sauce
½ tsp curry powder
3 tbs. margarine
seasoned salt to taste

Rub the fish with the juice of the limes and the salt and leave to stand for 10 minutes. Rinse the fish and pat dry with paper towels, then rub in the Barbadian Seasoning. Roll each up (like a sausage) and secure with a toothpick. Heat the margarine in a saucepan and sauté the onion and garlic for 3 minutes, or until the onions become transparent. Add the tomato and parsley and continue to cook for a further 2 minutes. Tie the thyme and marjoram together and add to the pan together with the remaining ingredients - except the fish. Bring to the boil, then reduce the heat and simmer for 10 minutes. Add the fish and continue to simmer for 10 minutes. Serve with Coo Coo.

Source: CaribSeek.com

Ham and Blackeyes in Coconut Milk:

by Anne-Marie Whittaker

Yield: 4 servings

1 cup Blackeye peas soaked in water overnight
1 lb. Ham cut into 1 inch cubes
7 cloves garlic minced
1 large onion chopped
1 tsp. thyme
1 tsp. Marjoram
½ tsp. Basil
1 Tbsp. Liquid Smoke
1 tsp. Salt
1½ cups coconut milk
2 cups water
½ tsp. Hot pepper sauce

Wash and drain Blackeye peas and place them in a pressure cooker along with the garlic, onion, thyme, marjoram, basil, salt, coconut milk and water. Cover and pressure for 25 minutes. Allow the pressure to dissipate then open the cooker and add the ham and pepper sauce. Add a little water if it is too thick. Simmer for 10 minutes then adjust the seasonings e.g. more herbs or pepper sauce. Simmer for another 10 minutes. Stir in liquid smoke and cook for 1 more minute. Serve over boiled rice.

Source: CaribSeek.com

Chicken Chow Mein:

by Anne-Marie Whittaker

The Chinese came to the Caribbean as Indentured Servants after slavery was abolished. With them came their cuisine and this dish can be found in Jamaica, Trinidad and Guyana, where large Chinese communities exist to this day.

Yield: 6 servings

2 lb Chinese egg noodles
1 chicken breast boiled in salted water and shredded
7 cloves garlic minced
½ tsp fresh ginger minced
2 tbs soy sauce
3 tbs sugar
¼ tsp salt
pinch MSG (optional)
1 can (16 oz) mixed vegetables
3 tbs vegetable oil
vegetable oil cooking spray

Boil the noodles in salted water for 3 minutes, then drain and rinse under running water. Coat with cooking spray to prevent them from sticking together. Heat the oil in a wok and stir-fry the garlic and ginger for 1 minute. Add the noodles, soy sauce, salt, sugar, and MSG, stirring all the time. Stir in the shredded chicken and mixed vegetables, then heat through.

Source: CaribSeek.com

Crab and Dumplings in Coconut Sauce:

by Anne-Marie Whittaker

The people of Trinidad and Dominica make this dish very often. As long as the crabs are 'running' it is sure to be found on the dinner table in many homes. In the Cayman Islands they make a very similar dish called 'stewed conch'. Instead of crabs, the conch is tenderized with a
meat mallet, then boiled in salted water with a squeeze of lemon juice for 15 minutes. It is then cut into bite-sized pieces and stewed with dumplings in the base sauce of the following recipe.

Yield: 4 servings

8 whole crabs backs removed, washed and cleaned
3 cups water seasoned salt to taste
2 cups coconut milk
6 cloves garlic sliced
2 onions chopped
½ oz fresh thyme
½ oz fresh marjoram
¼ tsp curry powder
2 stalks celery diced
4 tbs parsley chopped
½ tsp hot pepper sauce

Dumplings:
2 cups flour
¼ tsp salt
1 tbs butter
water

Break the crabs in half and place them in a saucepan with the water and seasoned salt. Tie the thyme and marjoram together, place in the water and boil for 10 minutes. Add the coconut milk, dumplings, onions, garlic, celery, parsley, pepper sauce and curry powder. Simmer for 20 minutes, or until most of the water has evaporated. The stew can be thickened by mixing a little flour and water together and adding to the gravy. Serve over boiled rice or breadfruit.

Dumplings:
To make the dumplings mix the flour, salt and butter together with enough water to make a stiff dough. Knead it on a floured board for 2 minutes then transfer to a greased bowl, cover with a damp cloth and leave to stand for 5 - 10 minutes. Shape the dumplings into balls about 1½ inches in diameter, then press them flat with the palm of your hand.

Source: CaribSeek.com

Crab Backs:

by Anne-Marie Whittaker

Land crab should be used in this recipe since the flavor when using sea crab is completely different. In Guyana crabs are caught at night by placing a bright lantern on the ground 'mud flats' where the crabs live. The light attracts them and they come out of their holes and walk
towards it.

Yield: 12 servings (makes 20 small shells)

1 lb cooked flaked crabmeat
2 oz butter
2 green onions chopped
1 large onion chopped
7 cloves garlic minced
salt to taste
1 tsp hot pepper sauce
4 Tbsp Worcestershire sauce
juice of 1 fresh lime
1 cup breadcrumbs
12 crab backs scrubbed clean or 12 foil potato shells
parsley and red bell peppers for garnish

Stir-fry the green onions, garlic and onion in butter for 3 minutes. Add the flaked crabmeat, Worcestershire sauce, pepper sauce and salt. Add the lime juice. Cook for about 2 minutes then add the breadcrumbs. Continue to cook for a further 5 minutes. Adjust seasonings to taste. Spoon the mixture into the crab backs or foil potato shells and dot with butter. Brown in a hot oven (preheated to 400 °F) for 8 minutes. Garnish with parsley and small pieces of red bell pepper.

Source: CaribSeek.com

Barbadian Seasoning:

by Anne-Marie Whittaker

This seasoning is the secret to the success of many mouth-watering Barbadian dishes. It is found in almost every home and comes in several variations. This one is particularly nice.

1½ cups vinegar
2 oz thyme
2 oz parsley
1 lb onions
5 oz green onions
2 oz marjoram
4 Scotch Bonnet peppers or habanero (add more to make it hotter)
4 oz garlic
½ oz ground clove
2 tbs Worcestershire sauce
¼ tsp black pepper
4½ tbs salt
½ tsp MSG (optional)

Remove the stems from the thyme and marjoram and place in a blender with vinegar. Liquify. Place the onions, green onions, parsley, peppers and garlic in a food processor and process for 30 seconds to 1 minute. Blend this together with the seasoned vinegar in a mixing bowl. Stir in the salt, MSG, Worcestershire sauce, ground clove and black pepper. Bottle and refrigerate. Leave it to stand for one week, before using as required.

It is used in Steamed Flying Fish recipe.

Barbadian Seasoning will keep in the refrigerator for up to 6 months.

Source: CaribSeek.com

Breadfruit Roll with Fish Filling:

1 large breadfruit
1 beaten egg
1 ½ teaspoon salt
Water for steaming/ boiling
Filling
1lb. Cooked flaked fish
1 large onion
2 blades chive
1 celery stick (blade)
1 red & 1 green sweet pepper
Salt & pepper to taste
2 tbs. flour
1 tbs. Margarine
¼ cup milk

Cook and crush breadfruit. Add beaten egg. Make into ball as pastry. Filling: Melt margarine in pan, add chopped seasonings. Sauté for 2 minutes. Stir in flour, add milk and cook until smooth. Add fish, adjust the flavor, and allow to cool. Roll out pastry 16 x 16 on wax paper. Spread on filling, reserving 1 inch at each side. Roll using the wax paper as protection. Place on greased cookie sheet and brush with beaten egg. Bake until brown. Slice and serve.

Source: Caribbean Choice.com

Breadfruit Boats:

1 ripe breadfruit
1 bunch seasoning
1 blade celery
1 red & 1 green sweet pepper
4 tbsp. Grated cheese
1 tablespoon margarine
1 ½ tsp. Salt

Cut breadfruit into quarters. Half cook breadfruit in slated water. Remove from water and cut away flesh from skin, taking care not to damage the skins. Cut out and discard centers. Put flesh back in the pot and cook for 5 minutes. Wash and chop seasoning. Lightly saute in butter or margarine. Crush breadfruit, add seasoning and return to skins. Sprinkle on grated cheese. Bake until brown spots appear. Remove from oven and serve hot.

Source: http://www.barbados.gov.bb/recipes.htm

Yam and Green Pea Croquet:

2 lbs. Yam
1 cup shelled green pigeon peas
1 bunch fresh seasoning
2 tbsp salt
1 tbsp butter or margarine
½ cup soft breadcrumbs
oil (if frying)
Water for cooking

Peel and cook yam and peas in salted water until soft and water is absorbed. Crush yam and peas together. Saute seasoning in 1 tbsp. of butter or margarine. Add the seasoning and enough breadcrumbs to the yam and peas to hold firmly. Shape in large croquets. Fry, bake or grill until golden brown.

Source: http://www.barbados.gov.bb/recipes.htm

Malika’s Special – Paw-Paw and Coconut Drink:

2 cups paw-paw puree
1 cup coconut milk/ coconut water
sugar
½ tsp nutmeg
1 tsp. mixed essence

Blend paw-paw and coconut milk and water. Sweeten to taste. Add nutmeg and essence, stir quickly and serve chilled.

Source: http://www.barbados.gov.bb/recipes.htm

Guava & Passion Fruit Drink:

1 cup. Guava puree
4 cups water
¼ cup passion fruit extract
sugar to taste

Blend the guava and passion fruit together, sweeten and strain and serve cold.

N.B. for cocktails, add 1 jigger of rum to each 12 oz glass of mixture.

Source: http://www.barbados.gov.bb/recipes.htm

Carambola and Ginger Drink:

1 cup. Guava puree
4 cups water
¼ cup passion fruit extract
sugar to taste

Blend carambola and ginger with water and lime juice then strain. Add sugar and serve chilled.

Source: http://www.barbados.gov.bb/recipes.htm

Cherry Juice:

1 pound of bajan cherries
4-5 heaped tablespoons of sugar

Remove the stems form the cherries and put the cherries into a blender with a little water. Liquify the cherries and strain into a jug. (The straining process takes a while) Add the sugar, top up with water and stir.

Source: Barbados Forum.com

Ginger Beer:

2 ounces of ginger
5-6 heaped tablespoons of sugar
1 gallon of water

Grate the ginger and allow to set in the water for one day. Strain and sweeten.
Or
Combine two tablespoons of ginger beer syrup with 4-5 heaped tablespoons of sugar and 8 cups of water in a jar.

Source: Barbados Forum.com

Golden Apple Juice:

10 golden apples
8 cups of water
4-5 heaped tablespoons of sugar

Peel and grate the apples such that only the seeds remain. Allow the grated apples to set for one day in the refrigerator. Strain and sweeten.

Source: Barbados Forum.com

Lemonade:

2-3 limes
1 teaspoon almond essence
1 teaspoon vanilla essence
1 teaspoon mixed essence
8 cups of water
4-5 heaped tablespoons of sugar

Dissolve the sugar with a cup of water a jug. Add the juice of the limes and the essence and stir. Add the remaining water while stirring.

Source: Barbados Forum.com

Coconut Ice Cream:

Total time: more than 2 hours
Preparation: 10 minutes
Waiting: 4-6 hours
Cooking: 15 minutes
Difficulty: Easy

You can add a fruit purée to this basic recipe to make mango, papaya, passion fruit or banana ice cream.

For coconut ice cream:
1 grated Coconut
1 liter + 750 ml (4 + 3 cups) milk
4 eggs
Sugar to taste

For banana or other flavors of ice cream:
Replace the coconut with 6 bananas or other fruit
1 liter (4 cups) milk
4 eggs
Juice of 1 lime
Sugar to taste

Pour 750 ml (3 cups) hot milk over the grated coconut and let infuse for a few minutes; strain and squeeze the coconut to extract all the liquid; heat the liter of milk with the beaten eggs over low heat, stirring constantly until the mixture thickens like a custard; add the coconut milk; freeze in an ice cream maker or place in the freezer for two hours, whisk for a few seconds and return to the freezer; repeat the process once or twice; serve with fruit slices or fruit syrup.

Source: The World Wide Gourmet.com

Plantain Fish Pockets Entrée:

6 ozs marlin
2 plantains (med-ripe)
1 tsp cinnamon
2 tbsp margarine
1 tsp nutmeg

Spice rub:
1 tbsp black pepper
1 tbsp celery salt
1 tbsp paprika
1 tbsp curry powder
2 tbsp garlic granules
1 tsp sugar

While partially frozen, cut fish into 6”x3” approximate thickness. Using the upper half for the flap, reduce to ¼” thickness. Make slit in the bottom half and create pocket to be used for stuffing. Boil plantain in skin; peel, crush and mix in margarine, cinnamon, nutmeg and white pepper. Coat fish with spice rub and stuff “pocket” with plantain mixture. Place in hot pan to shallow fry for approx. 3 mins. on each side. Remove, drain any excess oil and garnish with olive or half cherry tomato as button for flap and with piped mustard to create pattern on the “pocket”. Serve hot on a bed of lettuce with cherry tomatoes.

Source: http://www.barbados.gov.bb/recipes.htm

Pineapple Fish Salad:

1 whole pineapple
1 lrg carrot
1 onion
4 tangerines
4 oz cubed dolphin
4 oz cubed marlin
¼ cup diced red sweet pepper
¼ cup diced green sweet pepper

Marinate cubed fish (10mins) then season with Bajan seasoning and put to steam until tender. Remove and allow to cool. Prepare fruit – segment tangerines, cut pineapple lengthwise to ¾ of way in and remove pineapple by cutting in triangles and/or circles. Chop onion and prepare carrot into lengthwise strips. In a mixing bowl, add all ingredients – fruit, vegetable and fish and toss lightly. Place mixture into pineapple shell using the carrot sticks to keep the lid open. Serve with herb flavored French dressing.

Source: http://www.barbados.gov.bb/recipes.htm

Lentil Saltfish Pie Entrée:

1 lb saltfish
½ cup diced mixed sw. pepper
2 tbsp parmesan cheese
¼ cup onion
¼ tsp curry
2 tbsp breadcrumbs
1 chopped garlic clove
2 tbsp cooking oil
1 tsp paprika
¼ cup chopped chives
hot pepper
2-3 ozs almond slithers

Lentil paste:
2 cups lentil pea powder
125 ml tumeric panada sauce

Sautee vegetables in frying pan; add saltfish and other ingredients and cook for 5 mins. In the greased fish mold, cover the base with almond slithers and half-ring of onion ( to give scaly look of fish). Add layer of lentil paste then chopped nuts followed by saltfish mixture. Bake at 400 degrees F for 20 mins. Remove, remove from mold and garnish with parsley.

Source: http://www.barbados.gov.bb/recipes.htm

Julienne Smoked Bangamary Salad:

6 ozs smoked bangamary
3 oz cream cheese
1 med onion
3-4 oz red, green, red sw. pepper
3 oz carrots
2 tbsp parmesan cheese

Dressing:
6 tbsp olive oil
½ tsp pepper
1 tsp garlic
½ tsp salt
1 tsp mustard
1 tbsp parsley
1 tbsp honey
2 tbsp vinegar

Combine all ingredients for dressing; shake well and set aside. Julienne fish, carrots, sw. peppers, cream cheese and celery. Peel and slice onion in rings and cut each to make a strip. In a salad bowl, place all ingredients, add dressing and toss lightly. Individual servings may be done on celery sticks. Grated parmesan may be sprinkled on each serving.

Source: http://www.barbados.gov.bb/recipes.htm

Stacked Fish Medley with Tangy Sauce:

6-8 ozs dolphin
3 ozs pumpkin
3-4 tbsp crushed corn flakes
4 ozs sweet potato
2-3 tbsp Bajan seasoning
2 tbsp flour
1 egg beaten
margarine (sautee)
olive oil (sautee)
vegetable oil for frying

Cut fish into 3” squares and marinate in lime juice and salt for 10-15 mins. Wash, dry, season and coat fish with flour, egg and crushed corn flakes. Peel and cook potatoes (15-20 mins depending on size) cut pumpkin into sticks 5-6” long and blanche in the same water for 3-4 mins. Remove vegetables and drain, cut potatoes in circles. In hot vegetable oil, deep-fat fry fish steaks. Drain. Sautee potatoes and pumpkin in the hot mixture of olive oil, margarine and thyme. Arrange on a platter by stacking, using alternate layers of sweet potato, pumpkin and fish. Serve with the ‘tangy fish sauce’ .

Source: http://www.barbados.gov.bb/recipes.htm

Bajan Rice & Stew:

8 oz. Stew beef
1 large carrot - peeled and sliced
2 medium potatoes - peeled and quartered
2 tbsp. Bajan Seasoning
1/4 tsp. Seasoned salt
1 tbsp. Gravy browning
2 tbsp. Tomato ketchup
1 cup Water
2 tbsp. Vegetable oil
2 cups long grain rice soaked in water for 2 hours
1/2 cup pigeon peas soaked in water overnight - if possible use the canned variety and then you will need 1 cup.
1 oz. Salt pork
1/2 tsp. Thyme
4 cups water

For the stew: Wash and cut beef into bite sized pieces then rub with the Bajan Seasoning and Tomato Ketchup. Heat the oil in a skillet and stir fry the meat for 10 minutes. Pour in the gravy browning and cook for another 5 minutes. Add the water, cover and simmer for 30 minutes. Stir in the carrot and potatoes, adjust the seasonings with a little seasoned salt, and cook for another 15 minutes. Add a little more water if necessary. The meat should be tender after 45 minutes of cooking but if not go a while longer.

For the rice: Place the peas, salt pork and the thyme in a pan with 4 cups water and bring to the boil. Reduce heat and simmer for 30 minutes or until peas are tender. Wash and drain rice and add to the pan. Pour in enough water to just be level with the rice and peas mixture. Bring to boil then reduce heat to its lowest level, cover and simmer for about 20 minutes or until all the water has evaporated. Rice that has been soaked does not require a lot of liquid to cook and also the cooking time is reduced.

Source: Caribbean Choice.com

Bajan Salt Bread:

The majority of breads in Barbados are sweet, therefore this traditional roll, is aptly named salt bread as it is one of the only breads available on the island that isn't too sweet. The rolls come up quite large, so we recommend that you cut the roll into 4 slices to make smaller sandwiches or when sliced down they are ideal for toasting with melted butter.

6 1/2 cups of white flour
2 teaspoons of white granulated sugar
1 teaspoon salt
2 tablespoons of vegetable oil
2 packs of yeast
2/14 cups of warm water

Sift half of the flour and mix with salt and yeast in a large mixing bowl and slowly add warm water, mixing continually until the mixture forms a stiff dough, keep adding more sifted flour until you have a dough stiff enough to knead. Lightly flour the work surface, and knead dough for 10 minutes until it is smooth and elastic, then place in a greased bowl. Now place bowl in a warm place for 40-50 minutes until it has doubled in size. You know dough is ready, when you poke a finger in it and the indentation remains. Preheat oven to 425 degrees F or 220 degrees C. Now divide the dough into 12 equal portions and roll each one into a fist size ball and place on a greased baking sheet, now place in a warm place again for a further 40 minutes or again until the dough has doubled in size. Now place in the center of the oven and bake for 25-30 minutes until rolls are golden brown and sound hollow when tapped.

Source: Totally Barbados.com

Stuffed Avocados:

3 medium sized ripe avocados
4ozs shrimps minced
2 stalks celery
2 tablespoons mayonnaise
2 tablespoons cream
a little lime juice
1 teaspoon sherry
salt and pepper

Halve avocados and remove stones.
Sprinkle with a little lime juice.
Mix shrimp meat with finely chopped celery and add mayonnaise.
Whip cream stiffly and add it with the sherry, season.
Pile into hollows of pears.

Source: Totally Barbados.com

All Inclusive Salad:

1 cup ripe golden apple
1 cup cantaloupe/ honey dew melon
1 cup grapefruits segments
1-cup young cucumber (chopped)
1 cup firm ripe paw-paw
1-cup firm table guavas
1 cup firm ripe mangoes
1 cup firm ripe carambolas
¼ cup sliced onion
¼ cup white wine
¼ cup honey
1 lettuce

Make a doily around a fruit bowl with lettuce leaves. Cut all fruit in uniform pieces. Mix last four (4) ingredients in a small bowl. Shake and pour over vegetable and fruits. Toss and decorate with carambolas, and cherries. Chill and serve.

Source: Caribbean Choice.com

Pineapple Pie:

1 Large can pineapple chunks
1 pkg. (envelope) gelatin
1 pkg. (8 oz) cream cheese

Graham cracker crust in 9 inch pie dish (digestive biscuits, Marie biscuits, Cornflakes or Rice Crispies can be substituted for the crust). Drain pineapple chunks - keep syrup, add water if necessary to make one cup. Heat syrup and add Gelatine, stir till dissolved - divide in half. To one half add cream cheese and stir over heat till melted and smooth. Pour into Graham cracker crust and chill until firm. Place pineapple chunks on top and pour on remainder of syrup to glaze - keep pie chilled.

Source: Totally Barbados.com

Pumpkin Fritters:

The creamier Garden Pumpkin is most commonly served boiled or in fritters while the slightly more fibrous Belly pumpkin is more suited to soups. Pumpkin fritters are served sprinkled with sugar and spice, but they are eaten as a side dish, not a dessert.

2lbs/1kg pumpkin
Salt
3 tablespoons brown sugar
2 teaspoons mixed powdered spice or cinnamon
1 egg
1 cup 5oz/155g flour
2 tablespoons milk
2 teaspoons baking powder
Canola oil for frying
Garnish: 2 tablespoons brown sugar mixed with1 teaspoon mixed powdered spice

Peel, cut up and boil the pumpkin in salted water until soft. Drain and mash pumpkin. In a little bowl mix the sugar and spice and add to the pumpkin. Whisk an egg and mix into the pumpkin along with the milk. Add baking powder and flour until it comes to a good dropping consistency. Shallow fry both sides on a medium heat until dark brown. Adjust heat when cooking so fritters cook through without burning. These fritters should be fairly thin with a creamy consistency inside when cooked. Serve hot, sprinkled with the mixture of sugar and spice. Makes 20-25 fritters.

Source: Totally Barbados.com

Barbados Quesadilla:

2 c. flour
2 c. sugar
2 c. grated cheese (white)
1 c. milk
4 eggs
1/2 lb. butter, melted
2 tsp. baking powder
Sesame seeds for top

Mix sugar, egg yolks and 1/3 cup of milk. Add cheese little by little alternating with the rest of milk. Mix flour, baking powder and butter. Beat egg whites until stiff and fold into other mixture. Put in buttered and floured pie dish. Sprinkle on sesame seeds. Bake for approx. 25 minutes at 325 degrees.

Source: Cooks.com

Barbados-Shrimp with Raspberry Sauce:

Steamed, chilled, lg. shrimp (enough for 4 to 5 persons)
1 container frozen raspberries, pureed with 3 tbsp. Triple Sec
Black olives
Tomato
Kiwi or cantaloupe
Lettuce
Fresh raspberries

Arrange lettuce on a small plate. Place 4 to 5 shrimp, an olive, slice of kiwi or cantaloupe, slice of tomato and several fresh raspberries on top of lettuce. Drizzle raspberry sauce over each.

Source: Cooks.com

Pork Chops Barbados:

4-6 thick chops
2 tbsp. oil
1 tsp. salt
2 1/2 c. plum jam
2 tbsp. chutney
3 tbsp. rum
1 lime, sliced
4 bananas, cut 1 inch
Shredded lettuce
1 lg. fry pan with cover
4-6 baked potatoes
Green string beans, French style

Sprinkle chops with salt and brown in oil - cover and simmer 30 minutes or until done. Drain fat. Remove chops and keep warm. In pan stir in jam and melt, add chutney, rum, (a little lime juice), cook 1 minute. Add chops and glaze both sides - cook 2 minutes. Add bananas and glaze. Arrange on plate - putting chops on top of lettuce with sauce on top - slice of lime for color on top. Arrange bananas. Serve with baked potato and green beans.

Source: Cooks.com

Bajan Chicken Recipe:

1 (4-pound) chicken, cut into 10 pieces
1 tablespoon whole allspice
1 teaspoon whole black peppercorns
1/2 cinnamon stick
1 medium onion, chopped
2 red bell peppers, chopped
4 scallions, chopped
2 cloves garlic, chopped
1 scotch bonnet or habanero pepper
4 fresh thyme sprigs
1/4 cup fresh lime juice, about 5 limes
1/4 cup extra-virgin olive oil, plus 3 tablespoons for frying
1/2 stick unsalted butter, softened
Kosher salt
Cilantro leaves, for garnish

Rinse and dry the chicken pieces and put them into a shallow glass dish. Put the allspice, peppercorns, and cinnamon stick into a spice grinder and grind to a powder. To a full sized blender add the onion, peppers, scallions, garlic, scotch bonnet, thyme, lime juice, olive oil, butter, and ground spices. Blend to a puree; add some water if it is too thick. Pour this over the chicken, cover, and refrigerate for at least 4 hours or overnight. Remove the chicken from the refrigerator 1/2 hour before you cook it. Heat the oven to 375 degrees F. Put the remaining 3 tablespoons oil in a large, oven-proof saute pan over medium-high heat. Remove the chicken from the marinade and season it with salt. Brown the chicken on both sides, then place the pan in the oven and roast until the chicken is cooked through, about 20 minutes. Serve garnished with cilantro leaves.

Source: Food Network.com

Barbadian Chicken Soup:

1lb/500g chicken with bones and skin or left over baked chicken bones
5 cups 40floz/1.2L of water
Sprigs of thyme, parsley and marjoram
Celery leaves or a stick of celery
1-2 whole, green topped spring onions
1 tablespoon black peppercorns
1 onion
1 chicken stock cube
1oz/30g butter
3lbs/1.5kg Pumpkin

Garnish:
Fresh cream,
Parsley or thyme

If using chicken, remove any fat, but not the skin since it gives the stock a good flavor. Place all the ingredients except the pumpkin and the butter into a saucepan. Bring to the boil and then simmer on a medium heat for 1/2 hour. Remove all the chicken and vegetables from the stock by pouring through a colander or strainer and return to the heat in the saucepan with the pumpkin peeled and roughly chopped. Boil for 1/2 hour or until the pumpkin is well cooked. If using chicken, either add the cooked chicken meat to the soup or use it otherwise. Cool and mix in a blender and add salt and pepper to taste. Freeze if not serving immediately. When ready to serve, reheat over a medium heat. Serve garnished with fresh parsley or a small blob of cream, dropped in the center of each bowl and swirled gently with a pointed knife or toothpick. Serves 4-6

Macaroni Pie:

One of the nations that has influenced the Caribbean cuisine is of course the closest, the USA. Referred to in many islands simply as "pie", macaroni cheese is standard fare and always a winner, especially with children. There are several variations to this dish. Adding 2-3 tablespoons of tomato ketchup or tomato salsa gives a nice orange color and added flavor. It can also be made with different kinds of pasta such as penne or rotini. Adding 2 small tins of tuna is also an option, and makes it more of a main course than a side dish.

8oz/250g macaroni(preferably long tubes as opposed to typical American macaroni)
1 tablespoon butter or margarine
12oz/375g sharp cheddar cheese, grated
1 egg
1 cup 8floz/240ml milk
2 teaspoons onion powder
1 teaspoon hot English mustard
1 teaspoon white pepper
1 teaspoon salt
1/2 teaspoon red pepper sauce or cayenne pepper (optional)

Garnish:
2 tablespoons fine breadcrumbs
2 teaspoons butter
2 tablespoons grated cheddar cheese

Bring water to the boil and add the broken up macaroni or macaroni elbows and salt. Boil it uncovered until it is just tender but not overcooked (about 8 minutes). Preheat a moderately hot oven 350F, 180C or Gas Mark 4. Drain the macaroni thoroughly, put it back into the same hot saucepan it was cooked in and mix in the butter. Grate the cheese and mix it in with the macaroni a bit at a time, while it is still warm. Whisk the egg until fluffy and add the milk, onion powder, white pepper, salt, pepper sauce and mustard. Pour in with the macaroni and mix. Place in a greased oven proof casserole dish. Top with a little butter, some grated cheese and fine breadcrumbs. Bake in the centre of the oven for about 30-45 minutes depending on the depth of the dish. Notes: Just a hint for a quicker way; put all the ingredients for the sauce in a blender, you do not even have to grate the cheese, blend it all into a sauce, just put milk, egg, salt, pepper,onion and cubed cheese into the blender, pour it onto the macaroni and it is great. If you don't have any onion powder in the cupboard, saute the onion and garlic clove.

Source: Totally Barbados.com

Links:

www.recipesfrombahamas.com/

bajanfuhlife.com/food/

www.bigoven.com/Barbados_recipes

www.justbajan.com/menu/index.htm

www.recipeisland.com/blog/category/recipe-island/barbados-recipes/

www.native-treasures.com/recipes.htm

www.recipe.dominica-weekly.com/

www.cp-pc.ca/english/barbados/eating.html

www.bajan.org/

www.visitbarbados.org/

www.barbadosphotogallery.com/

Homemade Whipped Cream

Prep Time: 5 min
4 servings

2 cups heavy cream
2 ounces sugar
Few dashes vanilla

Whip all ingredients together until you have soft peaks.

~ Recipe courtesy of Jim White

Butterscotch-Chocolate Chips Gingerbread Cookies

3 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground ginger

3/4 teaspoon ground cloves

1/2 teaspoon salt

1 cup butter or margarine

1 1/2 cups packed brown sugar

1 large egg

1/3 cup light molasses

1 (11 ounce) package nestle toll house butterscotch flavored morsels

1 package nestle toll house semi-sweet chocolate morsels

Preheat oven to 350 degrees F.

Combine flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.

Beat butter, sugar, egg and molasses in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until cookies or lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Big Soft Ginger Cookies

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Gingerbread cookie frosting:

1 cup confectioners' sugar
1/4 cup milk
10 drops food coloring

Sift the confectioners' sugar into a small bowl. Stir in enough milk to make a smooth but not too runny consistency. You may need to adjust with some more sugar. Divide this mixture into small containers, depending on how many colors you want. Color each small container with colors appropriate for the season, using as much food coloring as needed to create desired hues.

Chocolate Gingerbread Cookies

3/4 cup and 1 tablespoon and 1 teaspoon butter

3/4 cup and 1 tablespoon and 1 teaspoon molasses

3 1/4 (1 ounce) squares unsweetened chocolate

4 cups and 2 tablespoons all-purpose flour

1 cup and 2 tablespoons white sugar

1 3/4 teaspoons baking powder

3/4 teaspoon baking soda

1 3/4 teaspoons ground ginger

1/2 teaspoon salt

1/3 cup and 1 tablespoon and 1 teaspoon milk

1/2 cup and 1 tablespoon granulated sugar for decoration

Combine butter or margarine, molasses, and unsweetened chocolate in the top of a double broiler. Heat until chocolate melts. Stir until smooth.

Sift together flour, 2/3 cup sugar, baking powder, baking soda, ginger, and salt. Stir in melted chocolate mixture and milk. Mix well. Chill until firm.

Roll dough into 1 inch balls. Roll balls in sugar. Place on an ungreased cookie sheet.

Bake at 375 degrees F for about 10 minutes.

Makes 30 servings.

Chocolate Chip Cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

3/4 cup white sugar

2 eggs

2 teaspoons vanilla extract

2 cups jumbo semi-sweet chocolate chips

1 cup white chocolate chips

1 1/2 cups chopped walnuts

Preheat oven to 375 degrees F. Sift together the flour, baking soda and salt; set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Blend in the sifted ingredients to form a soft dough. Stir in the chocolate chips and walnuts. Drop by heaping teaspoonfuls about 2 inches apart onto ungreased baking sheets.

Bake for 8 to 11 minutes in the preheated oven, or until lightly golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes 42 servings.

Original Nestle Chocolate Chip Cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla

2 eggs

1 package Nestle Toll House Semi-Sweet Chocolate Morsels

1 cup of chopped nuts

Heat oven to 375*. In a small mixing bowl, combine flour, baking soda and salt. Set aside. In a large mixing bowl, combine butter, sugars, and vanilla. Beat at medium speed (electric mixer) until light and fluffy. Beat in eggs. Add flour mixture. Beat at low speed until soft dough forms. Stir in morsels and nuts. Drop dough by heaping teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 9 to 11 minutes or until edges are golden brown. Cool completely before serving.

Neiman Marcus Cookie

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips

Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)

Beat in the egg and the vanilla extract for another 30 seconds.

In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Yield: 2 dozen cookies

~ from NM http://www.neimanmarcus.com/

St. Patrick's Day Recipes

______________________________________

- Corned Beef and Cabbage
- Potato Soup
- Champ
- Colcannon
- Rhubarb Fool
- 4 leaf clover shapes steak
- Irish Soda Bread
- Another version of Irish Soda Bread
- Irish Coffee Dessert
- Irish Punch
- Leprechaun Lime Drink
- St. Patrick's Day Punch
- Shamrock Sandwiches
- Blarney Stone Bars
- Green Food Surprises
- Irish Cheese Puffs
- Dublin Coddle
- Irish Beef Tenderloin
- Cabbage Rolls
- Steak and Guinness Pie
- Irish Stew
- Another version of Irish Stew
- Irish Boiled Dinner
- Shepherd’s Pie
- Bailey's Irish Cream Chocolate Truffles
- Amaretto Irish Cream Cheesecake
- Bailey's Irish Cream Cake
- Hafferty's Irish Baileys Cream (Green) Cake
- St. Patrick's Day Links

______________________________________


Corned Beef and Cabbage:

5 lb/2 kg joint of corned beef
1 large cabbage
bay leaf
2 large onions
cold water to cover
2 large carrots
ground black pepper
4 potatoes
(serves four to six)

Quarter the cabbage and put aside.
Peel and slice the other vegetables.
Cover the meat with the water and bring to the boil.
Skim the surface, add the vegetables (except the cabbage), the bay leaf and the pepper and simmer gently for 20 minutes.
Add the cabbage and cook for a further 30 minutes.
Serve the meat surrounded by the vegetables with additional mashed potatoes.

Potato Soup:

The basis of a good soup - especially a simple soup such as this - is a good stock. The soup should be made with a white stock, that is, water in which a chicken, ham or bacon has been boiled.
Alternatively, stock can be made from a ham bone or chicken carcass boiled with a few root vegetables and herbs as available, and an onion. The stock should be drained, allowed to cool and the fat removed from the surface.

6 medium potatoes
2 medium onions
3pt/ 1/2 l/ 6 cups stock or milk and water mixed
1tbsp butter
parsley
salt and pepper
(serves six)

Peel and dice the potatoes and chop the onions. Melt the butter and gently cook the onions and potatoes in a covered saucepan until soft but not colored. Add the liquid, adjust the seasoning to taste, sieve if wished and serve in bowls decorated with a little chopped parsley.

Champ is a simple warming dish which is cheap, easy to produce and very filling.

8 medium potatoes, peeled
small bunch of scallions (spring onions)
1/4 pt/125ml/1/2 cup milk
salt and pepper
knob of butter per person
(serves four)

The best way to prepare the potatoes is to cook them in a steamer and then pass them through a food mill. Alternatively, boil until soft but not mushy, drain and return them to the heat to dry somewhat before mashing. In any case keep hot. Chop the scallions finely, both green and white parts, and cook for 5 minutes in the milk. Beat this mixture into the mashed potatoes until smooth and fluffy, season to taste and serve a large mound on each plate with a good knob of butter melting into the top. Each forkful is dipped into the melted butter as it is eaten. Very good with a glass of cold milk.

Colcannon is made in much the same way as champ, but with the addition of cabbage.
In parts of the country white cabbage is always used. In any case, shred and chop a small cabbage (discard the stump) and cook until tender. Beat into the potato mixture and serve as above.

Rhubarb Fool:

A fruit fool is a simple and delicious dessert, rich and creamy - but not overly so.

6-8 plump sticks of rhubarb
4oz/25g/1/2 cup sugar
small knob of butter
250ml/1/2pt/ 1 cup whipping cream
serves 4

Cut the rhubarb into chunks and sweat with the sugar and butter over a low heat until cooked but not mushy. Liquidise or pass through a food mill. When cold, fold into stiffly-whipped cream. Allow to set in the fridge and serve with Lady finger or Boudoir biscuits. Apple or gooseberry fool is made in exactly the same way, except that in the case of gooseberries the purée should be sieved to remove pips. It may be necessary to adjust sugar to taste.

Source: Ireland Eye.com

4 leaf clover shapes steak:

Make 4 leaf clover shapes steak ( Just cook it like normal steak but first shape it into a clover.)

Irish Soda Bread:

1 tablespoon baking soda
1 tablespoon sugar
4 cups flour
2 1/3 teaspoons salt
1/4 teaspoon cream of tartar
2 cups buttermilk
1 tablespoon butter

Thoroughly combine baking soda, sugar, flour, salt and cream of tartar. Make a well in the center. Add buttermilk and mix lightly and quickly with a fork. Turn out onto a lightly floured board and knead for one minute. Shape into a circle, about 1 1/2 inch thick. Place on a greased cookie sheet. Make a large cross in the top. Bake in a preheated 375°F oven for 40-45 minutes.
Cool on a wire rack. Brush top with butter while still warm. Cool before slicing to serve. Variations: 1 cup raisins, craisins, citron or dried fruits and a few tablespoons caraway seeds may be added. 1/2 yogurt or sour cream and 1/2 milk may be substituted for buttermilk.

Another version of Irish Soda Bread:

2 cups biscuit mix
1 cup whole wheat flour
3 tablespoons brown sugar
1/2 tsp. salt
3 tablespoons butter or oil (leave out to reduce calories)
2 eggs beaten
1 tablespoon caraway seed
1/2 cup golden raisins
3/4 cup buttermilk or milk

In a large bowl, combine the biscuit mix ,flour, brown sugar, salt and butter. Mix well with your fingers until fine crumbs form. Mix in caraway, and raisins; add the buttermilk or milk and beaten eggs . Stir until well blended. Shape into 2 pie or cake tins. Bake in a 375F oven until deep golden, 30 to 35 minutes. Serve warm or cool. Cut into wedges.

Source: Kitchen Project

Irish Coffee Dessert:

1 envelope unflavored gelatin
1/4 c. cold water
1 tbsp. instant coffee
1 1/2 tsp. unsweetened cocoa powder
1 1/3 c. milk
1/3 c. light brown sugar
2 tbsp. Irish whiskey
1/2 c. whipping or heavy cream

In small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 3 minutes. Stir in instant coffee and cocoa until dissolved. In blender, process milk, sugar and whiskey. While blending, gradually add gelatin mixture through feed cap and cream until blended and frothy, about 1 minute. Pour into dessert dishes and chill until set, about 2 hours. Garnish, if desired, with additional whipped cream and cocoa powder.

Irish Punch:

Put lime Sherbet in a bowl and add 7 up or any lemon lime drink.
For a more tart flavor add fresh or bottled lemon juice.

Source: Kitchen Project

Leprechaun Lime Drink:

1 quart lime sherbet, softened
1/2 cup limeade concentrate
2 tbl. sugar
2 cans (12 oz each) lemon-lime soda, chilled
1 to 2 cups crushed ice

In a mixing bowl, blend sherbet, limeade and sugar. Stir in soda and ice. Pour into glasses.
Yield: 7 cups

Source: St. Patrick's Day Goodies

St. Patrick's Day Punch:

1/2 cup milk
1 scoop of vanilla ice cream
4 drops mint extract
2 ice cubes
2 drops of green food coloring

Combine the above ingredients in a blender. Mix unto smooth. Pour into a frosted 16-ounce glass. Add a splash of seltzer water and top with a drop of whipped cream.

Source: St. Patrick's Day Goodies

Shamrock Sandwiches:

1 pkg. (8oz) cream cheese softened
1/4 cup mayonnaise
2 tbl. Dijon mustard
1 pkg. (2-1/2 oz) thinly sliced cooked corned beef, chopped
2 tbl. grated red onion
2 tsp. snipped fresh dill or 3/4 tsp. dill weed
1/4 tsp. salt
1 LB thinly sliced slice seedless rye bread
Fresh dill sprigs, optional

In a mixing bowl, beat cream cheese, mayonnaise and mustard. Add corned beef, onion, dill and salt; mix well. Using a 2-in. shamrock cookie cutter, cut out two shamrocks from each slice of bread. Spread tablespoonfuls of filling over half of the bread; top with remaining bread. Garnish with dill if desired. Yield: 16 sandwiches.

Source: St. Patrick's Day Goodies

Blarney Stone Bars:

1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
2 eggs
1 tbl. milk
1 tsp. vanilla extract
3/4 cup all-purpose flour
3/4 cup quick-cooking oats
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup English toffee bits
1/3 cup chopped pecans
4 drops green food coloring
3/4 cup vanilla frosting

In a mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Combine flour, oats, baking powder and salt; add to the creamed mixture. Fold in the toffee bits and pecans. Spread into a greased 9-in.square baking pan. Bake at 350 degrees for 20-24 minutes or until a toothpick comes out clean. Cool on a wire rack. Add food coloring to frosting; spread over the bars. Cut into diamond shapes. Yield: about 3-1/2 dozen.

Source: St. Patrick's Day Goodies

Green Food Surprises:

Green Milk. Place 2 or 3 drops of green food coloring in a clear glass. When ready to eat pour milk in glass. Like magic, the milk will swirl green.

Shamrock Pancakes. Add green food coloring to pancake batter and cook in the shape of a shamrock.

Green potatoes. Blend green food coloring with milk for mashed potatoes.

Shamrock Pizza. Shape a shamrock on a large baking sheet with three circular pizzas. For stem, use a thin rectangular pizza. Mix equal amount of green food coloring wand water: brush on outer edges of crust. Shake grated cheese with remaining food coloring mixture in a sealed container. Top pizza with "green" cheese and other favorites Bake as usual.

Source: St. Patrick's Day Goodies

Irish Cheese Puffs:

1/2 c. Parmesan cheese
1 c. mayonnaise
1 sm. onion, chopped
Round circles of toasted white bread or cocktail rye bread

Blend ingredients together and spread over toast and place under broiler until golden brown and bubbly. Serve hot.

Dublin Coddle:

Dublin Coddle (aptly named due to it being a favorite in Dublin) is a traditional Irish dish consisting of layered sausages, streaky rashers (bacon), sliced potatoes, and onions. The flavor is enhanced with the addition of parsley, salt, and pepper. The term “coddle” refers to the way that this recipe is prepared – which is that it the mixture is heated just below the boiling point.

Serves 6.

2lb Irish pork sausages
1lb streaky bacon slices, cut into 1 inch pieces
2 large (or 3 medium) onions, skinned and sliced thickly
4 large (or 6 medium) potatoes, peeled and sliced thickly
2 carrots, sliced thickly
4 cups of stock
Salt and pepper
Freshly chopped parsley

1. Bring the stock to a boil and add the sausages and bacon.

2. Boil for five minutes.

3. Remove the sausages and bacon and keep the stock.

4. Slice each sausage into 4-6 pieces.

5. Layer one third of the potatoes into the bottom of saucepan.

6. Layer half of the sliced onions on top.

7. Add half of the sausages and bacon.

8. Layer the next third of the potatoes, followed by the remainder of the onions, sausages, and bacon.

9. Top the whole thing with the last third of the potatoes.

10. Pour the saved stock over the mixture to the point where everything is just covered.

11. Season to taste, then cover and simmer (or “coddle”) for one hour.

12. Serve hot in a bowl and garnish with parsley.

Source: Celtic by Design

Irish Beef Tenderloin:

5-6 oz beef tenderloin steaks (Filet Mignon)
1/3 cup extra virgin olive oil
1/2 teaspoon sea salt
1 1/2 teaspoons freshly cracked green peppercorns*
1 tablespoon chopped shallots
1/2 tablespoon minced garlic
1/4 cup Guinness or dark Irish Ale
3 tablespoons smoked ham, chopped
1 cup demiglace
1 tablespoon chopped parsley
1-2 tablespoons butter

*Note: Mixed or black peppercorns may be substituted if green are not available. Sprinkle tenderloin steaks with salt and cracked peppercorns (to crack peppercorns, place in a Ziploc and crush with the side of a cleaver or a heavy frying pan or rolling pin). In a heavy skillet (cast iron works best) saute steaks until medium rare (or as you like it). Set aside on a warm platter. Pour beer or ale into the skillet to deglaze. Add ham, shallots and garlic, and demiglace. Simmer until the quantity of the sauce has reduced by 1/4-1/3 of the volume. Add parsley and butter to sauce; serve over steaks.

Cabbage Rolls:

2 lbs ground beef
1 lb ground pork
3 medium onions, chopped
4 cups cooked white rice
3 tablespoon butter
3 medium heads cabbage, frozen and thawed
salt and pepper to taste
onion, garlic, basil to taste
3 x 28 oz cans tomato sauce

This is a great recipe for those who do not want to boil the cabbage and brown the meats. Place cabbage heads in a chest freezer for 2 or 3 days prior to day of making the rolls. The night before making the rolls, remove cabbage from freezer and allow to defrost overnight. Remove core from cabbage heads and discard. Line aluminum baking pan with a thin layer of tomato sauce, topped with first few cabbage leaves. In skillet, melt butter, sauté until tender. Meanwhile, prepare rice per directions. In a very large mixing bowl, combine beef and pork, onions and cooked rice. Add salt and pepper and all spices. Mix together very well. Peel cabbage from head (the cabbage leaves will virtually fall off), spoon meat mixture onto cabbage leaf. Roll leaf, folding ends in and place in baking dish seam side down. Continue until baking dish is full. DO NOT STACK ROLLS. Add a coating of butter to the top of each roll. Pour tomato sauce over top. Cover with foil and bake in a preheated 350°F oven for 90 minutes.
Let stand for 10 minutes and serve.

Steak and Guinness Pie:

1 1/2 lbs. Beef Round Steak cut in cubes.

1/2 C flour

1 onion chopped

3 strips of bacon chopped

3 chopped prunes or 2 T raisins

1 T brown sugar

1 bottle Guinness stout beer.

Pie Pastry to cover casserole dish (Enough for a double crust Pie). Flour the beef and heat a large Dutch oven to medium hot on the stove. Add bacon and sweat, add beef sauté beef until browned. Add onions and sweat them. Keep a nice medium temperature not too hot. Long slow cooking is the best. Add the Guinness, prunes or raisins and brown sugar. Simmer for 2 hours or until tender. Put into a oven proof casserole and cover with pie crust or pastry dough. Carve your initials in the pie crust or something fun. You can eliminate the crust and it makes a nice stew. Bake for 15 min.or until done. Serve this with a nice salad topped with some slivered smoked salmon.

Source: Kitchen Project

Irish Stew:

1 1/2 lbs. lamb - cut into 2-inch cubes
1/4 tsp. marjoram
2 chopped onions
1 10 oz. package frozen peas - partially thawed
3 medium potatoes - peeled and cubed
1/2 tsp. salt
1 tbsp. shortening
6 tbsp. all-purpose flour
4 c. beef broth
1/4 tsp. black pepper
2 sliced carrots
1/4 tsp. celery seed
1/8 tsp. crushed dry thyme

Brown meat in shortening in a large skillet, over medium-high to high heat. Don't cook the meat; just get it brown. Combine browned meat in Crock-Pot with onion, broth, potato, salt, pepper, celery seed, marjoram, thyme and carrot. Cover and cook on low for 8 to 10 hours or until meat and potatoes are done. Dissolve flour in 1/2 c. cold water and add to Crock-Pot with the peas.
Cover Crock-Pot, turn to high and cook 15 to 20 minutes.

Another version of Irish Stew:

1 tablespoon olive oil
2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
1/2 teaspoon salt
freshly ground black pepper to taste
1 large onion, sliced
2 carrots, peeled and cut into large chunks
1 parsnip, peeled and cut into large chunks (optional)
4 cups water, or as needed
3 large potatoes, peeled and quartered
1 tablespoon chopped fresh rosemary (optional)
1 cup coarsely chopped leeks
chopped fresh parsley for garnish (optional

Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper. Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet. Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.

Irish Boiled Dinner:

1 (3 1/2 lb.) fresh beef brisket
2 (12 oz.) bottles Lager beer
2 c. water (or enough to just cover)
2 bay leaves
10 black peppercorns
1/2 c. chopped parsley
2 tsp. salt
2 tbsp. butter or olive oil
3 cloves garlic, peeled and sliced
2 c. chopped and rinsed leeks (white parts only)
1 med. yellow onion, peeled and sliced
3/4 lb. lg. carrots, cut into lg. pieces
3/4 lb. sm. red potatoes
1 lb. turnips, peeled and quartered
2 lbs. green cabbage, cut in sixths (secure with toothpicks)
Salt and freshly ground black pepper to taste

Place an 8 to 10 quart dutch oven on the burner and add the beef, beer, water, bay leaves, peppercorns, parsley, and salt. Heat a frying pan and saute the garlic, leeks, and yellow onion for a few minutes then add to the dutch oven. Cover and simmer gently for 3 1/2 hours or until the meat is very tender.(This will normally take about 1 hour per pound of brisket.) In the last 25 minutes of cooking, add the carrots and red potatoes. In the last 15 minutes of cooking, add the turnips, cabbage, salt, and pepper. If the vegetables are not done to your liking, cook them longer but do not overcook. Remove the toothpicks from the cabbage before serving.

Shepherd’s Pie:

1 cup peeled and chopped carrots
½ onion, chopped fine
2 garlic cloves, chopped fine
2 Tbsp olive oil
1-1/4 lbs lean meat, any combination of beef, pork, and/or lamb
Mint, rosemary, basil, salt, pepper to taste - Mrs. Dash is good too
1 Cup frozen vegetables of your choice
1 can cream of celery or cream of mushroom soup with ½ can of water
3 Cups mashed potatoes
½ Cup grated mild Cheddar cheese
1 egg

1. Preheat the oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray.

2. In a large skillet, saute the carrots and onion in the olive oil for about 5 minutes, or until soft. Add the ground or thinly sliced meat and cook for 10 minutes. Drain any accumulated fat. Season as desired. Stir in the frozen vegetables. Spoon the mixture into the baking dish. Add soup and water, stir well. Bake, uncovered, for 20 minutes.

3. While the beef mixture bakes, prepare the mashed potatoes. Add cheese and egg and whip well. Spoon the mashed potato topping over the meat mixture, spreading it out so that it is even.

4. Return the dish to the oven and bake it for 10-15 minutes, or until the potatoes are nice and brown. You may also brush the potatoes with an egg and milk mixture, if desired, and broil for about five minutes. Potatoes will be a rich golden brown when done.This dish can be made early and reheated if desired. Serve with a salad and hot rolls.

Bailey's Irish Cream Chocolate Truffles:

1/4 cup Bailey's Irish Cream
12 oz semisweet chocolate chips
1/4 c heavy cream
1 T butter
2 egg yolks

Melt chocolate over very low heat. Stir in Bailey's and cream. Beat egg yolks, stir a small amount of chocolate mixture into eggs, then slowly add the eggs to the chocolate mixture. Mixture will thicken. Add butter. Refrigerate overnight, or several hours. Using two large spoons or a small ice cream scoop, form small balls. Roll in powdered sugar, then cocoa. The brand of cocoa with chocolate bits works nicely.

Amaretto Irish Cream Cheesecake:

1 1/2 cup vanilla wafer crumbs
1/2 cup blanched whole almonds, roasted and finely chopped
1/4 cup melted butter
1 tablespoon Amaretto
24 oz cream cheese
1 cup sugar
4 eggs
1/3 cup whipping cream
1/3 cup blanched whole almonds, toasted and ground
1/4 cup Irish cream liqueur
1-1/2 cup sour cream
1 tablespoon sugar
1/2 teaspoon vanilla extract

Combine first four ingredients. Firmly press mixture evenly on bottom of lightly greased 10-inch springform pan. Bake at 350°F for 10 minutes, then cool. Beat softened cream cheese at high speed with an electric mixer until light and fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in whipping cream and next 3 ingredients. Pour into prepared pan. Bake at 350°F for 50 minutes. Turn oven off and leave cheesecake in oven for 30 minutes with door slightly ajar. Combine sour cream, 1 tablespoon sugar and 1/2 teaspoon vanilla extract. Mix well and spoon over cake. Sprinkle 1/4 cup almonds around the edge. Bake at 500°F for 5 minutes. Cool; chill.

Bailey's Irish Cream Cake:

1 pkg. dark chocolate cake mix
1 pkg. chocolate/fudge pudding mix (sm. reg. cook)
4 eggs, slightly beaten
1 c. sour cream
3/4 c. Irish cream liqueur
1 (12 oz.) pkg. chocolate chips

Combine first 5 ingredients, beat with mixer until smooth. Stir in chips. Bake at 350 for 45 minutes or until toothpick comes out clean. Bake in bundt pan.

Hafferty's Irish Baileys Cream (Green) Cake:
By Joe Hafferty

1 pkg. Pillsbury yellow cake mix -- pudding in the mix.
1/3- cup of oil
1- cup Baileys Irish Cream Liqueur
3- Eggs

First Glaze
1 - Cup sifted powdered sugar
2 to 3 - Tbs. Baileys

Second Glaze
1 - Cup sifted powdered sugar
2 to 3 - Tbs. Baileys
A few drops green food color

Grease and flour a Bundt pan.
Mix all ingredients in a bowl until smooth.
Bake at 350 deg. for 35 - 55 minutes, or until done.
Cool in pan 10 min.
Remove to plate and pour first glaze over.
Allow to dry.
When set, pour second glaze over.

Source: Kitchen Project

St. Patrick's Day Links:

Irish Beverages

...Breads

...Dessert

...Dinner

...Scones

...Vegetable

Cookie and Candy Recipes for St. Patrick's Day

Toasts

St. Patrick's Day Recipes from Food Network.com

St. Patrick's Day Recipes from Recipe Goldmine.com

St. Patrick's Day Recipes from My Recipes.com

HAPPY ST. PATRICK'S DAY!

Houmous/Hummus

1 can of chick peas, drained (reserve liquid for possible use later)
1 or 2 cloves garlic
1/2 cup Tahina
1/4 cup lemon juice
1 tbsp. Tamari or soy sauce

Chop garlic in food processor.
Chop chick peas in food processor until ground fine.
Add rest of ingredients one at a time, running the food processor to mix each in well.
If you desire to make it less stiff, add a small amount of the chick pea liquid.

~ from http://www.kashrut.com/

Noodle Kugel

1 lb. egg noodles

1/2 cup sugar

3 eggs

1 tsp. cinnamon

1 tsp. vanilla

1/8 tsp. salt

optional: 3 tbs. margarine or 1/4 cup apple sauce

optional: 1 apple cut up or raisins (I hate raisins so I used an apple in this recipe!)

Cook noodles according to directions on package. Beat the eggs, gradually add the sugar until thick and light in color. Add the rest of ingredients except for noodles, mixing between items. Fold dough into the noodles. Pour into Two 8" X 8" or 9" x 9" pans (greased) pans or one 8 x 11" pan. Bake for 45 minutes at 350 degrees F.

~ from http://www.kashrut.com/

Delicious Tuna Casserole/Kugel

1 packet egg noodles (lokshen) - wide
3 eggs (or 1 container "egg beaters")
3/4 cup low-fat mayonnaise (Hellman's 1% fat)
dash of Tabasco sauce - smaller dash if for kids
salt, pepper, paprika, garlic powder, oregano (dried)...to taste
2 - 3 cans tuna in water...I add 1/2 can salmon for extra flavor.

Pre-heat oven to 375*, grease 9 X 13" casserole dish. Cook noodles according to directions on packet, drain and cool. Mix together drained tuna (or salmon), mayo, spices - may be a little thick. Beat eggs well, then add to tuna mixture (for fluffier consistency, beat eggs with electric mixer...egg-beaters can be beaten this way too.) Gently fold into noodles, taking care not to break noodles. If wanted, you can add a dash of marg. on top, or use "Pam" spray, so top will brown nicely. Bake, covered, in 375* oven for 45 - 60 minutes, then uncover, bake for additional 10 - 15 minutes. (depending on how hot your oven gets.) Serve hot, add accompanying green salad, and dinner is done!

~ from http://www.kashrut.com/

Seafood Tomato Alfredo

1 tbsp. butter

1 sweet onion

1 can of Cream of Mushroom with roasted garlic soup

1/2 cup milk

1 cup diced canned tomatoes

1 lbs. fresh fillets cut into small pieces (flounder, haddock, or halibut)

4 cups cooked linguine

Heat butter in skillet. Add onion and cook until tender. Add soup, milk, and tomatoes. Heat to a boil. Add fish. Cook over low heat 10 min. or until done. Serve over linguine.