Type what you have

Ingredients

• ✓ carrot
• broccoli
• breast milk
• water

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots and broccoli, cover, and steam until tender, about 20 minutes.
2. 2 Transfer steamed carrots and broccoli to a blender or food processor. Add breast milk and water and blend until creamy. Strain mixture through a fine-mesh sieve to remove any lumps.
3. 3 Spread blended mixture into an ice cube tray, cover with plastic wrap, and freeze until solid, 2 to 3 hours.
4. 4 Transfer frozen cubes to a zip-top freezer bag and store in the freezer.

By Brenda Michelle Ratliff

Ingredients

• ✓ carrot
• white vinegar
• white sugar
• daikon radish
• cilantro
• thai chile pepper

Instructions

1. 1 Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.

By moosie

Ingredients

• ✓ carrot
• chicken breast tenderloin
• hot pepper sauce
• nori
• sushi rice
• celery
• mayonnaise
• fried onion

Instructions

1. 1 Combine chicken and hot sauce in a bowl; toss to coat.
2. 2 Place 1 nori sheet onto a bamboo sushi rolling mat. Spread 1 cup rice onto nori, leaving a 1/2-inch strip along 1 edge. Place 1/4 each chicken, carrot, and celery in a line near bottom edge of rice. Roll nori sheet around rice and fillings, using the mat to help. Moisten remaining nori edge with a finger dipped in water; press to seal. Repeat with remaining nori, rice, chicken, carrot, and celery.
3. 3 Slice each roll into 8 pieces using a sharp, wet knife. Top each piece with a dollop of mayonnaise and a small amount of onion.

By Bennyh614

Ingredients

• ✓ carrot
• whole wheat flour
• baking soda
• pumpkin pie spice
• salt
• vanilla yogurt
• vegetable oil
• honey
• vanilla extract
• orange juice
• raisin

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.
2. 2 Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By abby

Ingredients

• ✓ carrot
• bacon
• cheddar cheese
• water chestnut
• celery
• mayonnaise
• chive
• popcorn

Instructions

1. 1 Gather the ingredients.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside.
3. 3 Combine 1 cup Cheddar cheese, water chestnuts, celery, mayonnaise, 1/2 cup bacon, carrots, and chives together in a large bowl; mix well.
4. 4 Add popcorn and stir to coat. Sprinkle with remaining cheese and bacon; serve immediately.
5. 5 Enjoy!

By Paula

Ingredients

• ✓ carrot
• olive oil
• eggplant
• red bell pepper
• green bell pepper
• onion
• salt
• red pepper flakes

Instructions

1. 1 Place eggplant in a colander, lightly salt, and leave to drain for about 45 minutes.
2. 2 Heat olive oil in a large skillet over medium high heat. Add eggplant, red and green bell peppers, onion, and carrot; stir to coat. Reduce heat to low, and cook for 40 minutes, stirring occasionally, or until mixture resembles the consistency of coarse jam. Season to taste with salt and red pepper flakes.
3. 3 Cover, and chill at least 1 hour. Serve chilled as a condiment with your favorite bread or crackers.

By Karen Cooke

Ingredients

• ✓ carrot
• whole wheat flour
• milk powder
• beef bouillon
• salt
• ground pork
• shortening
• egg
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly oil two cookie sheets.
2. 2 Stir together whole wheat flour, milk powder, beef bouillon, and salt in a medium bowl. Add ground pork, carrot, shortening and egg; mix in to the flour mixture while gradually adding water to form a stiff ball of dough.
3. 3 On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Re-roll and cut scraps until no dough is left. Place cookies 2 inches apart onto the prepared cookie sheets.
4. 4 Bake in the preheated oven until the bottoms of the cookies are browned, 25 to 30 minutes. Allow cookies to set for a few minutes on the cookie sheet before removing to wire racks to cool completely.

By Joan

Ingredients

• ✓ carrot
• black decorating gel
• orange food coloring
• lemon juice
• confectioners' sugar
• vanilla extract
• cream cheese
• butter
• semisweet chocolate chip
• walnut
• cake flour
• pineapple
• egg
• vegetable oil
• white sugar
• salt
• baking powder
• baking soda
• cinnamon
• cake flour

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). (If using a countertop induction oven, preheat to 325 degrees F.) Grease 12 pumpkin-shaped cupcake molds (silicon molds work well).
2. 2 Sift 2 cups cake flour, cinnamon, baking soda, baking powder, and salt together in a bowl. Mix in sugar, oil, and eggs until combined. Stir carrots and pineapple into the batter.
3. 3 Place 1 tablespoon cake flour in a bowl. Toss walnuts and chocolate chips in flour until coated; fold into batter.
4. 4 Pour batter into cupcake molds to about two-thirds full; gently tap molds onto work surface to remove air bubbles.
5. 5 Bake in preheated oven (or countertop induction oven) until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes (or 15 to 20 minutes in the countertop induction oven). Cool to room temperature, 15 to 20 minutes; remove from molds.
6. 6 Combine butter, cream cheese, and vanilla extract in a bowl; beat with an electric mixer until well blended, 4 to 6 minutes. Mix in confectioners' sugar on low speed, 1/2 cup at a time, until frosting is smooth and spreadable. Add lemon juice and orange food coloring; stir until combined. Refrigerate until set, 15 to 20 minutes.
7. 7 Frost cupcakes with the cream cheese frosting; decorate with black decorating gel.

By Ann Sayegh

Ingredients

• ✓ carrot
• butter
• brown sugar
• banana
• baby food squash
• egg
• all-purpose flour
• oat bran
• baking soda
• pumpkin pie spice
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 24-cup mini muffin tin or a 12-cup standard muffin tin.
2. 2 Beat butter and brown sugar together in a mixing bowl until smooth. Stir in bananas, baby food, carrots, and eggs. Stir in flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined. Spoon batter equally into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 15 to 20 minutes. Cool in the tins for 10 minutes before removing to a wire rack to cool completely. Store at room temperature for up to 2 days, or freeze.

By Lori

Ingredients

• ✓ carrot
• milk
• egg
• applesauce
• vanilla extract
• all-purpose flour
• white sugar
• baking powder
• cinnamon
• salt
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. 2 Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.

By clarinetlover

Ingredients

• ✓ carrot
• banana
• egg
• white sugar
• honey
• oil
• vanilla extract
• whole wheat flour
• all-purpose flour
• cinnamon
• baking soda
• baking powder
• salt
• zucchini
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
2. 2 Mash banana in a large bowl; whisk in eggs, sugar, honey, oil, and vanilla extract.
3. 3 Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into banana mixture until batter is moistened.
4. 4 Stir zucchini, carrot, and chocolate chips into batter until evenly distributed; pour into the prepared pan.
5. 5 Bake in the preheated oven until a knife inserted into center comes out clean, 50 to 60 minutes.

By Kriti Puniyani

Ingredients

• ✓ carrot
• paprika
• parsley
• creole seasoning
• chile-garlic sauce
• mayonnaise
• vegetable oil
• cracker
• crabmeat
• egg
• thyme
• oregano
• dill weed
• black pepper
• basil
• creole seasoning
• parsley
• garlic
• green onion
• red bell pepper
• celery
• onion
• butter

Instructions

1. 1 Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
2. 2 Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
3. 3 Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.
4. 4 Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
5. 5 Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.
6. 6 Shape the crab mixture into 12 small cakes.
7. 7 Heat vegetable oil in the skillet over medium high heat.
8. 8 Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
9. 9 To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

By Tracy

Ingredients

• ✓ carrot
• raisin
• apple
• zucchini
• vanilla extract
• agave nectar
• coconut oil
• egg
• brown sugar
• yogurt
• sunflower seed
• almond
• flax seed
• quinoa
• clove
• ground ginger
• nutmeg
• salt
• baking powder
• baking soda
• cinnamon
• potato starch
• tapioca starch
• brown rice flour

Instructions

1. 1 Lightly grease 18 muffin cups.
2. 2 Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves together into a large bowl.
3. 3 Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; pulse until finely ground. Add ground quinoa mixture to rice flour mixture; mix well.
4. 4 Beat yogurt, brown sugar, eggs, coconut oil, agave nectar, and vanilla together in a large bowl until well combined; stir in rice flour mixture until batter is just blended. Fold in zucchini, carrot, apple, and raisins; divide batter between the prepared muffin cups. Rest batter at room temperature for 30 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

By swalker3

Ingredients

• ✓ carrot
• banana
• kiwi
• apple
• pineapple
• ice cube

Instructions

1. 1 Blend the carrot, banana, kiwi, apple, pineapple, and ice cubes in a blender until smooth.

By Teresa

Ingredients

• ✓ carrot
• corn oil
• beef round steak
• garlic
• black pepper
• oregano
• white wine
• sofrito
• salt
• beef bouillon
• bay leaf
• potato
• olive
• tomato paste

Instructions

1. 1 Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.
2. 2 Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.
3. 3 Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.

By Sandy

Ingredients

• ✓ carrot
• cabbage
• olive oil
• onion
• green bell pepper
• green onion
• scotch bonnet pepper
• thyme
• salt
• white vinegar
• white sugar

Instructions

1. 1 Peel tough outer leaves from cabbage. Core the head and shred cabbage; set aside.
2. 2 Heat olive oil in a large skillet over medium-high heat; add onion, bell pepper, and green onion. Cook and stir vegetables until softened, about 5 minutes. Mix in Scotch bonnet pepper, thyme, and salt.
3. 3 Stir cabbage and carrots into onion mixture until thoroughly combined. Cover the skillet and reduce heat to medium-low; cook, stirring occasionally, until cabbage starts to soften, about 10 minutes.
4. 4 Stir in vinegar and sugar. Cook, uncovered, stirring occasionally, until cabbage is tender, about 3 more minutes. Discard Scotch bonnet pepper and thyme before serving.

By NewBerry

Ingredients

• ✓ carrot
• canola oil
• onion
• salt
• black pepper
• white sugar
• garlic
• chile pepper
• ginger
• curry powder
• vegetable broth
• lentil
• cilantro

Instructions

1. 1 Heat canola oil in a Dutch oven over medium-high heat; cook and stir onion, carrots, salt, black pepper, and sugar until onion is a deep brown color, 15 to 20 minutes. Reduce heat to medium; add garlic, chile pepper, ginger, and curry powder. Stir constantly to incorporate, about 5 minutes.
2. 2 Increase heat to medium heat and stir 1 can vegetable broth into onion mixture. Scrape up any vegetables or curry powder stuck to the bottom of the pot with a wooden spoon. Add lentils and remaining 1 can of vegetable broth; cook until lentils are tender, about 30 minutes. Stir cilantro into lentils before serving.

By Liz and Sylvan

Ingredients

• ✓ carrot
• green cabbage
• red bell pepper
• red onion
• mango
• cilantro
• yogurt
• mayonnaise
• yellow mustard
• apple cider vinegar
• agave nectar
• salt
• black pepper
• habanero hot sauce

Instructions

1. 1 Toss the cabbage, red bell pepper, red onion, carrots, mango, and cilantro together in a large bowl.
2. 2 Whisk the yogurt, mayonnaise, mustard, cider vinegar, agave nectar, salt, pepper, and hot sauce together in a small bowl; pour over the cabbage mixture and toss to coat. Allow the slaw to marinate in the refrigerator for at least 1 hour to allow the flavors to combine.

By Allrecipes Member

Ingredients

• ✓ carrot
• vegetable oil
• celery
• onion
• green bell pepper
• garlic
• tomato paste
• clam juice
• potato
• tomato
• worcestershire sauce
• jalapeno pepper
• black pepper
• bay leaf
• red snapper fillet

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; sauté about 8 minutes.
2. 2 Stir in tomato paste, and cook for 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeño pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
3. 3 Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.

By Star Pooley

Ingredients

• ✓ carrot
• ghee
• onion
• garlic
• ginger
• curry powder
• jalapeno pepper
• thyme
• salt
• black pepper
• chicken broth
• chicken thigh
• potato
• basmati rice

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat ghee. Add onion and cook until starting to turn clear, 2 to 3 minutes. Add garlic and ginger and cook, stirring, until garlic is fragrant, about 1 minute. Stir in Jamaican curry powder, jalapeno, thyme, salt, and pepper until well combined.
2. 2 Pour in 1/4 cup of chicken broth, scraping off the browned bits from the bottom of the inner pot. Add chicken pieces, potatoes, and carrots; stir until well coated with the spices and seasonings. Pour in remaining chicken broth. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve over steamed rice.

By Bibi

Ingredients

• ✓ carrot
• fish
• lemon
• water
• green banana
• pumpkin
• potato
• corn
• okra
• scallion
• chile pepper
• garlic
• salt
• black pepper
• thyme

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse fish with lemon juice; drain.
3. 3 Bring water to a boil in a large pot. Add fish; reduce to a simmer and cook until soft, about 30 minutes. Use a slotted spoon to remove fish to a plate, reserving broth in the pot. Let fish cool; remove bones, keeping large pieces of flesh intact.
4. 4 Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, black pepper, and thyme. Return to a boil. Reduce heat to low and simmer until potatoes are almost tender, about 10 minutes.
5. 5 Stir in fish pieces and simmer until flavors combine, about 5 minutes more.
6. 6 Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

By Toney P

Ingredients

• ✓ carrot
• hot sauce
• cilantro
• pepper
• salt
• ginger root
• coconut milk
• fish stock
• half-and-half
• all-purpose flour
• corn kernel
• green onion
• celery
• red bell pepper
• sweet potato
• margarine
• conch meat

Instructions

1. 1 Place conch meat in a pot with enough water to cover; bring to a boil and cook 15 minutes. Drain. Transfer to the bowl of a food processor; pulse until finely chopped. Set aside.
2. 2 Meanwhile, melt 2 tablespoons margarine in a skillet over medium heat. Add sweet potato, bell pepper, carrot, celery, green onions, and corn; cook and stir about 5 minutes.
3. 3 Melt remaining 2 tablespoons margarine in a large pot; whisk in flour to form a thick paste the consistency of cake frosting. Whisk in half-and-half, fish stock, coconut milk, and ginger; season with salt and black pepper. Add conch and vegetable mixture to the pot; bring to a boil. Reduce heat to low; simmer 15 minutes. Stir in cilantro and hot sauce; cook to desired consistency, about 15 minutes more.

By Doug Matthews

Ingredients

• ✓ carrot
• chicken wing
• lime juice
• seasoned salt
• vegetable oil
• onion
• green pepper
• potato
• red pepper flakes
• allspice
• bay leaf
• lime juice
• water
• salt
• black pepper

Instructions

1. 1 Toss the chicken wings with 3 tablespoons lime juice and the seasoned salt. Set aside to marinate at room temperature for 1 hour.
2. 2 Heat the vegetable oil in a large pot over medium heat. Add the onion and green pepper; cook and stir until the onion has softened and begun to brown, about 10 minutes. Add the potatoes, carrots, red pepper flakes, allspice, bay leaves, marinated chicken, lime juice, and water. Bring to a simmer, then reduce heat to medium-low, cover, and continue simmering until the chicken is no longer pink at the bone, and the vegetables are tender, about 40 minutes. Season to taste with salt and pepper before serving.

By Kristal

Ingredients

• ✓ carrot
• red snapper
• salt
• black pepper
• vegetable oil
• vegetable oil
• onion
• garlic
• white vinegar
• water
• salt
• habanero pepper
• thyme
• allspice berry
• brown sugar

Instructions

1. 1 Pat fish dry; cut 3 small slits on each side of fish. Season all over with salt and pepper.
2. 2 Heat 1-quart of oil in a large skillet over medium-high heat until smoking. Fry fish in hot oil until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.
3. 3 Heat 1 teaspoon of oil in a large skillet over medium-high heat. Add onion, carrot, and garlic; cook and stir for 1 to 2 minutes.
4. 4 Add vinegar, water, salt, habanero pepper, thyme, allspice, and sugar; continue cooking until liquid has reduced, about 5 minutes. Spoon onion mixture over fried fish to serve.

By Chef Robert

Ingredients

• ✓ carrot
• worcestershire sauce
• soy sauce
• adobo seasoning
• achiote
• sazon seasoning
• sofrito
• manzanilla olive
• red cooking wine
• tomato sauce
• water
• potato
• white sugar
• olive oil
• beef stew meat
• black pepper
• salt
• all-purpose flour

Instructions

1. 1 Mix together flour, salt, and pepper in a resealable plastic bag; add beef. Seal the bag and shake to coat beef evenly.
2. 2 Heat enough olive oil to cover the bottom of a large skillet over medium-low heat. Stir in sugar and cook until it turns golden, about 5 minutes. Add coated beef and cook until browned on all sides, 5 to 7 minutes. Transfer browned beef to a slow cooker.
3. 3 Stir carrots, potatoes, water, tomato sauce, wine, olives, sofrito, sazón, adobo seasoning, soy sauce, and Worcestershire sauce into the slow cooker.
4. 4 Cook on Low for 8 to 10 hours or High for 4 to 6 hours until meat is no longer pink and vegetables are tender.

By Michelle Molina

Ingredients

• ✓ carrot
• scotch bonnet pepper
• ginger root
• scallion
• potato
• water
• vegetable oil
• chicken
• black pepper
• salt
• allspice
• thyme
• salt
• onion powder
• seasoned salt
• garlic powder
• curry powder

Instructions

1. 1 Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
2. 2 Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
3. 3 Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.

By camsmum

Ingredients

• ✓ carrot
• vegetable oil
• water
• egg
• egg roll wrapper
• yellow plantain
• green cabbage
• garlic
• shallot
• jerk seasoning
• chicken thigh
• vegetable oil
• cornstarch
• water
• habanero pepper
• brown sugar
• salt
• garlic
• rice vinegar
• water
• mango

Instructions

1. 1 For the habanero sauce: Combine mango with 3/4 cup water, rice vinegar, garlic, and salt in a small saucepan. Add most of the brown sugar, reserving 1 teaspoon. Bring to a boil, then reduce heat to medium-low; cook for 5 minutes. Add habanero peppers and simmer for 2 minutes. Mix 2 tablespoon water with cornstarch; stir slurry into the saucepan. Cook over medium-high until thick, 3 to 5 minutes. Leave mixture chunky or blend for a smoother texture.
2. 2 For the filling: Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add chicken thighs and sauté until browned, 5 to 7 minutes; sprinkle jerk seasoning over chicken. Add shallot and garlic; cook and stir until shallot begins to soften, about 3 minutes. Reduce heat to medium; add cabbage, carrots, and reserved sugar. Cook until cabbage is translucent but still a little crunchy, 3 to 5 minutes. Taste for seasoning. Let mixture cool.
3. 3 Heat remaining vegetable oil in a pan over medium-high heat. Fry plantains until they start to brown, about 5 minutes. Transfer plantains onto a paper towel and let cool.
4. 4 Separate and place egg roll wrappers onto your work surface. Mix egg with water for egg wash.
5. 5 Lay out one wrapper with a corner pointed toward you. Use a slotted spoon to add some of the chicken and cabbage mixtures across the center. Sprinkle plantain bits on top. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with egg wash. Fold one corner of the wrapper over filling onto the opposite corner to form a triangle. Press edges together to seal. Fill and fold remaining egg rolls.
6. 6 Heat oil in a large saucepan over medium-high heat. Fry egg rolls in batches in hot oil, turning occasionally, until golden brown, about 5 minutes. Remove and drain on paper towels or a rack. Serve with mango-habanero sauce.

By In the Kitchen with Iesha

Ingredients

• ✓ carrot
• baby bell pepper
• bay leaf
• ketchup
• chicken broth
• brown sugar
• kosher salt
• yellow onion
• olive oil
• chicken thigh
• allspice
• paprika
• black pepper
• kosher salt
• ginger root
• cider vinegar
• habanero pepper
• thyme
• brown sugar
• green onion
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk garlic, white parts of green onions, brown sugar, thyme, habanero, vinegar, ginger, salt, pepper, paprika, and allspice together in a large mixing bowl.
3. 3 Make 2 cuts, about 1-inch apart, into the skin side of each thigh, perpendicular to the bone, cutting all the way down to the bone.
4. 4 Add chicken thighs to marinade; mix until evenly coated. Cover and place in the refrigerator to marinate, at least 4 hours or up to 12 hours. If possible, flip thighs several times while marinating.
5. 5 Remove chicken from marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
6. 6 Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking. Working in batches, brown the chicken all over, about 5 minutes per side. Transfer chicken to the marinade bowl; set aside.
7. 7 Heat 1 tablespoon oil in the same pan over medium-high heat. Add onion and a pinch of salt; cook until golden brown, 3 to 5 minutes. Stir in 1 tablespoon brown sugar and cook until onions are dark brown and caramelized, 3 to 5 minutes more.
8. 8 Add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
9. 9 Reduce heat to medium-low. Simmer, stirring occasionally, until chicken is tender and no longer pink in the center and sauce has reduced and thickened, 1 to 1 ½ hours. Skim excess fat that floats to the top; baste chicken occasionally with sauce.
10. 10 Taste and adjust seasoning. Stir in green parts of green onions. Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ carrot
• pinto bean
• cornstarch
• water
• thyme
• ketchup
• scotch bonnet pepper
• garlic
• green onion
• yellow onion
• beef broth
• vegetable oil
• beef oxtail
• liquid smoke
• cinnamon
• allspice
• black pepper
• garlic powder
• salt
• worcestershire sauce
• soy sauce
• brown sugar

Instructions

1. 1 Combine brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, cinnamon, and liquid smoke in a bowl. Add oxtails and toss until well coated.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. When hot, add oil and place oxtails, flat-side down, inside. Brown on all sides, about 5 minutes. Transfer to a bowl and set aside.
3. 3 Pour 2 tablespoons beef broth into the pot to deglaze, scraping up all the browned bits from the bottom with a wooden spoon. Add carrots, onion, green onions, garlic, and Scotch bonnet pepper. Sauté until onions have softened, about 5 minutes. Return oxtails to the pot with remaining beef broth, ketchup, and thyme. Cancel the Sauté function.
4. 4 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release the pressure using the natural-release method according to the manufacturer's instructions, 20 to 40 minutes. Unlock and remove the lid.
6. 6 Remove oxtails and vegetables from the pot, leaving the liquid behind. Select Sauté function and bring liquid to a simmer. Combine water and cornstarch in a small bowl; stir into the simmering liquid. Add pinto beans and simmer until liquid is slightly thickened and beans are warmed, about 5 minutes. Return oxtails and vegetables back to the pot, and mix to combine.

By Katie Woodford

Ingredients

• ✓ carrot
• green bell pepper
• corn
• pumpkin
• potato
• yautia
• plantain
• green banana
• cabbage
• white bean
• chayote squash
• celery
• green bean
• beef bouillon
• tomato sauce
• water
• beef stew meat
• salt
• oregano
• white pepper
• cilantro
• garlic
• onion
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large pot over medium-low heat. Add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes.
3. 3 Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
4. 4 Pour enough water over meat mixture to fill the pot 3/4 full. Add tomato sauce and beef bouillon.
5. 5 Stir in the remaining ingredients, one at a time, cooking slightly after each addition in the following order: green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper.
6. 6 Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.

By nydiah