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Deep Fried Corn Meal Sticks (Sorullitos de Maiz) with Dipping Sauce
Appetizer Caribbean

Deep Fried Corn Meal Sticks (Sorullitos de Maiz) with Dipping Sauce

4.9

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Bring water to a boil in a saucepan. Stir in sugar, butter, and salt; cook until sugar dissolved. Reduce heat to low; whisk in 1 cup cornmeal until smooth. Stir in remaining 1/2 cup cornmeal to make a very thick, workable dough.
  2. 2 Heat 3 cups vegetable oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
  3. 3 Meanwhile, grease your hands well with 2 teaspoons vegetable oil. Scoop about 3 tablespoons cornmeal dough; roll into a ball, then shape into a 3-inch long stick about 1/2-inch wide. Repeat with remaining dough, oiling your hands as needed.
  4. 4 Deep fry cornmeal sticks, working in batches of 3 or 4 at a time, until golden brown. Drain on paper towels and keep warm.
  5. 5 Whisk mayonnaise, ketchup, and garlic salt together in a bowl until well combined. Serve cornmeal sticks with dipping sauce.

By Marisa Nicholls

Jerk Chicken Wings
Appetizer Caribbean

Jerk Chicken Wings

4.9

Prep
15 min
Cook
50 min
Total
550 min

Instructions

  1. 1 Place yellow onion, habanero peppers, green onions, lime juice, soy sauce, garlic, fresh thyme, brown sugar, oil, salt, black pepper, allspice, dried thyme, cinnamon, cumin, and nutmeg into a blender. Blend until marinade is completely smooth.
  2. 2 Place chicken drumettes into a large bowl. Pour marinade over chicken and toss to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours to overnight.
  3. 3 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
  4. 4 Arrange chicken evenly on the prepared baking sheet; reserve marinade in the bowl.
  5. 5 Bake in the preheated oven for 25 minutes. Brush 1/2 of the reserved marinade onto chicken, then turn over. Bake for 15 minutes.
  6. 6 Turn chicken over and brush with remaining reserved marinade. Continue baking until tender and caramelized, 10 to 15 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Rest chicken on the baking sheet for 5 minutes before removing to a serving platter.

By John Mitzewich

Tea Party Sandwiches (Puerto Rican Version)
Appetizer Caribbean

Tea Party Sandwiches (Puerto Rican Version)

4.8

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place luncheon meat cubes, processed cheese sauce, pimientos, and sandwich spread in a blender; pulse to blend into a smooth mixture, stopping often to scrape down blender sides. Transfer spread to a bowl.
  2. 2 Spread the mixture onto 15 slices of white bread; top each with a slice of whole wheat bread. Press sandwiches together lightly and cut off crusts. Slice sandwiches in half diagonally to make triangles; sprinkle sandwiches with parsley flakes and top each sandwich half with a piece of sliced cucumber.

By Mrs Good

Conch Fritters
Appetizer Caribbean

Conch Fritters

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
  2. 2 Make the fritters: Mix flour, milk, and egg in a large bowl until smooth. Season with cayenne pepper, seasoned salt, salt, and pepper. Mix in conch meat, celery, onion, bell pepper, and garlic.
  3. 3 Drop the batter by rounded tablespoons into hot oil in batches; fry until golden brown on all sides, about 5 minutes. Drain on paper towels.
  4. 4 Make the dipping sauce: Mix ketchup, lime juice, mayonnaise, hot sauce, salt, and pepper together in a small bowl. Serve dipping sauce on the side with fritters.

By Cynthia Russell

Jerk Grilled Chicken Wings
Appetizer Caribbean

Jerk Grilled Chicken Wings

4.8

Prep
30 min
Cook
20 min
Total
290 min

Instructions

  1. 1 Mix together the orange juice, lemon juice, lime juice, salt, black pepper, thyme, garlic, ginger, habanero pepper, curry powder, allspice, nutmeg, and cinnamon in a bowl. Whisk in the vegetable oil. Pour 3/4 of the marinade into a resealable plastic zipper bag, and place the chicken wing pieces into the bag. Squeeze out any air, and mix the wing pieces with the marinade, and refrigerate from 4 to 12 hours. Place the remaining 1/4 of the marinade in a small bowl, and refrigerate until grilling time.
  2. 2 Preheat an outdoor grill for medium heat, and lightly oil the grate.
  3. 3 Remove the wing pieces from the bag of marinade, and discard the used marinade. Sprinkle the wings with salt and pepper to taste, and sear on the hottest part of the grill until the wings begin to brown, about 4 minutes per side.
  4. 4 Move the wings to a less-hot part of the grill, baste with the unused portion of the marinade, and close the grill. Grill until the wings are golden brown, show good grill marks, are no longer pink in the center, and the juices run clear, 10 to 15 more minutes. Baste again with marinade and turn after 5 to 8 minutes.

By BencyCooks

Jamaican Beef Patties
Appetizer Caribbean

Jamaican Beef Patties

4.5

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Prepare pastry: Combine flour, 1 ½ teaspoons curry powder, and salt in a bowl. Cut in butter and shortening until mixture resembles coarse crumbs.
  3. 3 Stir in water until mixture forms a ball.
  4. 4 Shape dough into a log and cut it into 10 equal pieces. Roll each piece into a 6-inch circle (approximately 1/8-inch thick) on a lightly floured surface; set aside.
  5. 5 To make the beef filling: Melt butter in a skillet over medium heat. Sauté onion and diced Scotch bonnet pepper until soft, about 2 minutes. Stir in ground beef; season with 1 teaspoon curry powder, allspice, ground cloves, thyme, pepper, and salt. Cook, stirring constantly, until beef is evenly browned, 8 to 10 minutes. Crumble in bouillon cube and stir in 1/2 cup of water and browning sauce until well combined; add bay leaf and simmer until liquid is absorbed. Remove skillet from heat; discard bay leaf and stir in bread crumbs.
  6. 6 Spoon equal amounts of filling onto each pastry circle.
  7. 7 Fold over and press edges together, making a half-circle. Use the back of a fork to seal edges, then brush tops with beaten egg. Place pastries on a baking sheet.
  8. 8 Bake in the preheated oven until golden brown, about 30 minutes.

By JEFFOLEE

Jamaican Saltfish Fritters (Stamp and Go)
Appetizer Caribbean

Jamaican Saltfish Fritters (Stamp and Go)

4.4

Prep
60 min
Cook
20 min
Total
560 min

Instructions

  1. 1 Soak cod in cold water to rehydrate it and remove excess salt, 8 hours to overnight.
  2. 2 Remove bones and skin from fish. Flake and shred fish into small pieces; set aside.
  3. 3 Sift flour, pepper, and baking powder into a large bowl. Add tomatoes, green onions, and flaked cod. Pour in 1/2 cup water; stir until well blended.
  4. 4 Heat 1/4 inch of oil in a large, heavy skillet over medium heat.
  5. 5 Drop rounded spoonfuls of batter into the skillet; fry in hot oil until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.

By Monique C

Air Fryer Plantain Chips
Appetizer Caribbean

Air Fryer Plantain Chips

4.3

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
  2. 2 Cut both ends of plantain and score along the side through the skin only. Peel skin off and cut plantain in half. Peel into strips using a vegetable peeler.
  3. 3 Spray the air fryer basket with avocado oil. Place plantain strips in the basket, making sure they do not touch. Spray top of plantain strips with oil.
  4. 4 Cook in the preheated air fryer for 7 to 9 minutes. Use tongs to turn each strip over, and continue frying until crispy, an additional 3 to 5 minutes. Immediately sprinkle with salt.

By Yoly

Deviled Eggs with Zip
Appetizer Caribbean

Deviled Eggs with Zip

4.1

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. 2 Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl, and mash together with mayonnaise, Chinese hot prepared mustard, yellow mustard, salt and pepper.
  3. 3 Fill the hollowed egg whites with the egg yolk mixture. Garnish with paprika. Chill in the refrigerator until serving.

By Bonnie

Haitian Beef Patties
Appetizer Caribbean

Haitian Beef Patties

4.0

Prep
45 min
Cook
65 min
Total
625 min

Instructions

  1. 1 Place flour in a large bowl. Make a well in the center; add water and salt. Mix lightly with a wooden spoon until dough comes together. Cover with plastic wrap and chill for 30 minutes.
  2. 2 Mix shortening and butter together in a small bowl.
  3. 3 Transfer dough to a flat work surface; roll into a rectangle about 1/4-inch thick. Spread 1/2 of the shortening mixture on top. Fold 1 side of the rectangle into the center; spread remaining shortening on top. Fold other side of the rectangle over the first, like a letter. Roll into a 1/4-inch-thick rectangle; fold into thirds. Repeat the rolling and folding process one more time.
  4. 4 Wrap dough with plastic wrap and chill, 8 hours to overnight.
  5. 5 Fill a baking pan with water and place on the bottom rack of the oven. Preheat oven to 375 degrees F (190 degrees C).
  6. 6 Pound shallots, parsley, garlic, and chile powder into paste with a mortar and pestle.
  7. 7 Preheat a large skillet over medium heat; cook and stir beef until browned, about 5 minutes. Stir in shallot paste, onion, and beef broth. Cover and cook, stirring constantly, until juices are absorbed, about 10 minutes. Let cool, about 5 minutes.
  8. 8 Roll chilled dough to a rectangle about 1/2-inch thick. Cut into 2 1/2-inch circles. Place 1 1/3 tablespoon of the beef mixture on 1 side of each circle. Fold and lightly press edges to seal.
  9. 9 Transfer filled patties to a baking sheet. Brush tops and edges with egg yolk.
  10. 10 Bake in the preheated oven until puffy, about 30 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and continue baking until golden brown, about 20 minutes.

By Red-run

Bananutter-Chia spread
Appetizer

Bananutter-Chia spread

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mash bananas and peanut butter together in a bowl until desired consistency is reached; stir in chia seeds. Cover bowl with plastic wrap and refrigerate.

By Cee Bat

Pumpkin Dip with Cream Cheese
Appetizer American

Pumpkin Dip with Cream Cheese

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Beat cream cheese and brown sugar together in a bowl using a mixer until light and fluffy. Add pumpkin, maple syrup, vanilla extract, cinnamon, nutmeg, and allspice and beat on medium speed until well blended. Chill until serving.

By Keri Blythe Shinn

Cinnamon and Sugar Popped Sorghum
Appetizer

Cinnamon and Sugar Popped Sorghum

5.0

Prep
5 min
Cook
1 min
Total
6 min

Instructions

  1. 1 Pour sorghum into a small brown paper bag and fold shut. Microwave on High until the majority of sorghum is popped, 1 to 1 1/2 minutes. Transfer popped sorghum into a bowl and drizzle with canola oil; sprinkle with sugar and cinnamon. Toss to coat.

By Alli Shircliff

Chocolate Almond Ricotta Dip
Appetizer

Chocolate Almond Ricotta Dip

5.0

Prep
Cook
Total
7 min

Instructions

  1. 1 Combine ricotta, cocoa powder, honey, and almond extract in a bowl. Mix with electric hand mixer or whisk until thoroughly blended, about 2 minutes. Transfer mixture to a serving bowl. Top with mini chocolate chips and almonds.
  2. 2 Serve with Snack Factory® Original Pretzel Crisps®.

By Tammy Lynn

Toasted Walnuts
Appetizer

Toasted Walnuts

5.0

Ingredients

Prep
Cook
8 min
Total
8 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

By California Walnuts

Pesto Chips
Appetizer

Pesto Chips

5.0

Prep
5 min
Cook
4 min
Total
9 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Arrange potato chips in a single layer on a rimmed baking sheet; top with 1/2 cup Parmesan cheese, dried basil, and garlic.
  3. 3 Bake in the preheated oven until cheese is melted and chips are just starting to brown around the edges, about 4 minutes. Top chips with remaining Parmesan cheese and fresh basil. Drizzle olive oil over cheese layer. Cool and transfer to a serving bowl.

By Cally

Easy Beet Hummus
Appetizer American

Easy Beet Hummus

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.

By France Cevallos