Type what you have

Ingredients

• ✓ vegetable oil
• plantain
• salt
• garlic powder

Instructions

1. 1 Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices.
2. 2 While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.

By Melanie

Ingredients

• ✓ vegetable oil
• water
• salt
• calrose rice

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water, oil, and salt to a boil in a saucepan over high heat.
3. 3 Add rice and cook until the water has just about cooked out; stir. Reduce heat to medium-low. Cover and cook for 20 to 25 minutes.
4. 4 Stir again and serve. Rice may be a little sticky and may stick to the bottom of the pot.

By FIVEBRIGS

Ingredients

• ✓ vegetable oil
• chicken
• onion
• garlic
• potato
• salt
• curry powder
• hot pepper sauce

Instructions

1. 1 Heat the oil in a large pot over medium-high heat. Cook the chicken, onions, and garlic until the chicken has browned; about 5 minutes. Stir in potatoes, salt, and curry powder; add enough water to cover the chicken halfway. Cover, and simmer until tender, 30 to 40 minutes. Season to taste with hot pepper sauce.

By DANIELLE2877

Ingredients

• ✓ vegetable oil
• pork sirloin roast
• garlic
• orange juice
• lime
• cumin
• salt
• oregano

Instructions

1. 1 Poke 3 to 5 holes into pork roast using a sharp knife. Stuff about ½ garlic into holes.
2. 2 Heat oil in a large skillet over medium-high heat. Add pork; brown completely, about 3 minutes per side. Transfer pork to a slow cooker.
3. 3 Combine orange juice, lime juice, remaining ½ garlic, cumin, salt, and oregano in a blender; blend until smooth. Pour orange juice mixture over pork.
4. 4 Marinate pork in orange juice mixture for 10 minutes; flip and marinate other side for 10 minutes.
5. 5 Cover slow cooker. Cook on Low for 8 hours. Transfer pork to a cutting board; cut and discard twine. Shred pork using 2 forks.
6. 6 Reserve 1 cup cooking liquid; drain and discard remaining cooking liquid from slow cooker. Return shredded pork to slow cooker, stir in reserved 1 cup cooking liquid.
7. 7 Cover slow cooker. Cook on Low until pork is reheated, 15 to 20 minutes.

By Gene Payne

Ingredients

• ✓ vegetable oil
• chicken leg
• lemon juice
• onion
• garlic
• seasoned salt
• paprika
• thyme
• black pepper
• clove

Instructions

1. 1 Combine chicken legs, lemon juice, onion, garlic, seasoned salt, paprika, thyme, pepper, and cloves in a large bowl. Cover and marinate in the refrigerator for at least 30 minutes to 12 hours.
2. 2 Heat oil in a deep fryer or large saucepan over medium-high heat. Fry chicken in batches until golden brown, about 8 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drain on paper towels.

By cremebrulee

Ingredients

• ✓ vegetable oil
• chicken
• adobo sazon criollo
• red onion
• cubanelle pepper
• sazon liquido
• garlic
• brown sugar
• tomato paste
• celery
• chicken bouillon powder
• water

Instructions

1. 1 Place chicken pieces in a bowl and season generously with ranchero sazon criollo. Add onion, Cubanelle peppers, sazon liquido, and garlic paste. Toss to coat chicken evenly.
2. 2 Put oil in the bottom of a heavy pot. Add brown sugar and do not stir. Turn heat to medium-high and cook until sugar is very, very dark brown but not burned, 5 to 10 minutes. Carefully add chicken pieces to the pot 1 at a time, reserving vegetables and any liquid left in the bowl. Stir chicken, coating each piece with sugar-oil mixture. Cover and cook for 8 to 10 minutes.
3. 3 Add reserved vegetables and liquid, water, tomato paste, celery, and bouillon powder to the pot and stir to combine. Cover and reduce heat to medium-low. Let stew until chicken is cooked and tender, 15 to 30 minutes.

By Pepita

Ingredients

• ✓ vegetable oil
• olive oil
• ground beef
• onion
• tomato sauce
• pimento-stuffed olive
• sofrito
• sazon seasoning
• garlic
• oregano
• empanada dough

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Cook and stir beef in hot oil until browned and crumbly, 5 to 7 minutes. Stir in onion, tomato sauce, olives, sofrito, sazòn, garlic, and oregano. Bring to a simmer and cook until mixture is thickened, about 15 minutes.
2. 2 Spoon 1 heaping tablespoon meat mixture into the middle of a disco. Moisten the edges, fold dough to form a half-moon, and press with a fork to seal. Repeat with remaining meat mixture and discos.
3. 3 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, fry pastelillos in hot oil until golden brown and bubbly, about 3 minutes. Drain on paper towels before serving.

By Joanna

Ingredients

• ✓ vegetable oil
• salmon fillet
• water
• salt
• lemon juice
• garlic powder
• salt
• jerk marinade
• scallion
• yellow onion
• cilantro
• ginger

Instructions

1. 1 Place salmon in a large bowl with ice-cold water and 1 pinch salt. Let soak, about 10 minutes. Run a knife along the skin to remove all scales.
2. 2 Rinse salmon in ice-cold water and lemon juice. Pat dry with a paper towel.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Combine garlic powder and 1/4 teaspoon salt in a small bowl. Sprinkle lightly over both sides of each salmon fillet. Rub jerk marinade over both sides of salmon.
5. 5 Place salmon fillets in a large bowl. Add scallions, onion, cilantro, and ginger; mix well to combine.
6. 6 Heat oil in an oven-safe skillet over medium heat. Cook salmon fillets skin-side down, in batches if necessary, until skin is golden, about 2 minutes. Flip and continue cooking until flesh is pale pink, 1 to 2 minutes more. Place skillet in the oven.
7. 7 Bake salmon in the preheated oven until flesh flakes easily with a fork, about 2 minutes. Remove skillet from oven and allow salmon to rest before serving, 3 to 5 minutes.

By Cooking With Tammy

Ingredients

• ✓ vegetable oil
• goat stew meat
• hot chile pepper
• curry powder
• garlic
• salt
• black pepper
• onion
• celery
• vegetable broth
• bay leaf
• potato

Instructions

1. 1 Combine goat meat, chile peppers, curry powder, garlic, salt, and black pepper in a bowl. Cover and marinate in the refrigerator, 1 hour to overnight.
2. 2 Remove goat meat mixture from bowl; pat dry, reserving marinade. Heat vegetable oil in a stockpot over medium-high heat. Cook goat meat in batches, browning on all sides, 5 to 6 minutes per batch; transfer to a plate. Add onion and celery to stockpot; cook and stir until onion begins to brown, 4 to 6 minutes.
3. 3 Stir goat meat into onion mixture. Add reserved marinade, vegetable broth, and bay leaf; bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Stir in potatoes; simmer until potatoes and meat are tender, 35 to 45 minutes more.
4. 4 Remove stockpot from heat; skim off surface fat and remove bay leaf.

By Roxy

Ingredients

• ✓ vegetable oil
• lime juice
• rum
• brown sugar
• cayenne pepper
• clove
• cinnamon
• ginger
• black pepper
• salt
• thyme
• chicken

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a small bowl, combine the lime juice, rum, and brown sugar; set sauce aside.
3. 3 Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.
4. 4 Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the reserved sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.

By MICHELLE0011

Ingredients

• ✓ vegetable oil
• celery
• carrot
• 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

• ✓ vegetable oil
• green onion
• onion
• jalapeno pepper
• soy sauce
• white vinegar
• brown sugar
• thyme
• clove
• nutmeg
• allspice
• chicken breast
• lime wedge

Instructions

1. 1 Gather all ingredients.
2. 2 Combine green onions, onion, chile pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg, and allspice in a food processor or blender; process for about 15 seconds.
3. 3 Place the chicken in a medium bowl, and coat with the marinade. Cover and refrigerate for 4 to 6 hours, or overnight.
4. 4 Preheat grill for high heat. Lightly oil grill grate. Cook chicken breasts on the prepared grill until no longer pink in the center and the juices run clear, about 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Transfer chicken to a platter and serve with lime wedges.

By KIBADA22

Ingredients

• ✓ vegetable oil
• olive oil
• lentil
• sofrito
• garlic
• oregano
• salt
• black pepper
• potato
• tomato sauce
• green olive
• empanada pastry

Instructions

1. 1 Heat olive oil in a saucepan over medium-high heat. Add lentils, sofrito, garlic, oregano, salt, and pepper; cook for 4 minutes.
2. 2 Reduce heat to medium-low and stir in potatoes, tomato sauce, and olives. Simmer until mixture is warmed through, 3 to 4 minutes. Remove from heat and allow to cool.
3. 3 Fill a deep skillet or frying pan with 2 inches vegetable oil and place over medium heat while you assemble the empanadas.
4. 4 Set empanada discs on a clean work surface. Add 1/4 cup of lentil-potato mixture to the center of one half of an empanada disc in a half moon shape (so it follows the curve of the wrapper). Wet your fingers in a bowl of water and run them around the entire edge of the wrapper to moisten. Fold the wrapper in half to cover the filling and pinch the edges of the dough together to seal, then use a fork to crimp the edges to secure the wrapper further. Repeat with the remaining discs and filling.
5. 5 Once oil has reached 350 degrees F (175 degrees C), add empanadas in a single layer; do not overlap. You will need to cook in batches.
6. 6 Fry until empanadas are golden brown and crispy, flipping once or twice so they brown evenly while frying, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat to cook remaining empanadas.

By fabeveryday

Ingredients

• ✓ vegetable oil
• chicken breast
• onion
• garlic
• chicken broth
• black bean
• long-grain rice
• corn
• coconut milk
• scotch bonnet hot sauce
• thyme
• kosher salt
• black pepper
• brown sugar
• allspice

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil. Saute chicken, onion, and garlic until fragrant, 1 to 2 minutes; do not brown garlic.
2. 2 Add broth, black beans, rice, corn, coconut milk, hot sauce, thyme, black pepper, brown sugar, and allspice and stir well. Close and lock the lid. Select high pressure and close vent. Set timer for 15 minutes. Allow about 10 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

By Cybergy

Ingredients

• ✓ vegetable oil
• ✓ vegetable oil
• red snapper
• salt
• black pepper
• onion
• carrot
• 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

• ✓ vegetable oil
• chicken breast
• teriyaki marinade sauce
• tomato
• onion
• jalapeno pepper
• cilantro
• dijon mustard
• honey
• white sugar
• cider vinegar
• lime juice
• salad green
• pineapple chunk
• corn tortilla chip

Instructions

1. 1 Place chicken in a bowl and cover with teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
2. 2 In a small bowl mix tomatoes, onion, jalapeño pepper, and cilantro. Cover salsa and refrigerate.
3. 3 In a small bowl mix mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing and refrigerate.
4. 4 Preheat the grill for high heat.
5. 5 Lightly oil the grill grate. Place chicken on the grill and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
6. 6 Arrange mixed salad greens on plates. Spoon some salsa over each salad and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks and sprinkle over salads. Lay some grilled chicken strips on each salad. Finally, drizzle dressing over each salad and serve.

By Marcy Dzurisin

Ingredients

• ✓ vegetable oil
• ground beef
• tomato sauce
• sofrito
• green olive
• garlic
• salt
• recao
• oregano
• cooking spray
• plantain
• egg
• green bean
• mozzarella cheese

Instructions

1. 1 Heat a large skillet over medium heat. Add ground beef; cook and stir until browned on the outside and no longer pink in the center, about 10 minutes. Remove meat from pan; drain fat.
2. 2 Place tomato sauce, sofrito, green olives, garlic, 1/2 teaspoon salt, recao, and oregano in the skillet. Cook and stir over medium-low heat for 5 minutes. Return ground beef to skillet; reduce to a simmer. Cook, uncovered and stirring occasionally, for 15 minutes more.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Spray an 8- or 9-inch square baking pan with cooking spray.
4. 4 Pour oil into a large skillet over medium-high heat to 350 degrees F (175 degrees C). Fry plantain slices until golden, 3 to 5 minutes per side. Drain on paper towels.
5. 5 Beat eggs thoroughly in a bowl; add 1/2 teaspoon salt.
6. 6 Line the bottom of the baking pan with half the plantains, overlapping as needed. Layer ground beef mixture, green beans, and remaining plantains; pour eggs on top. Top with mozzarella cheese.
7. 7 Bake in the preheated oven until eggs are set and cheese is melted, 20 to 25 minutes.

By Jenna M

Ingredients

• ✓ vegetable oil
• salt
• allspice
• brown sugar
• onion powder
• garlic
• nutmeg
• black pepper
• ginger
• cayenne pepper
• cinnamon
• thyme
• chicken

Instructions

1. 1 Mix salt, allspice, brown sugar, onion powder, garlic, nutmeg, black pepper, ginger, cayenne pepper, cinnamon, and thyme in a large bowl; add chicken pieces and toss to coat with seasoning mix. Cover and marinate in the refrigerator, 2 to 4 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Pour vegetable oil into a 9x13-inch baking dish.
3. 3 Place chicken pieces skin-side up into the baking dish. Bake in the preheated oven until juices run clear and chicken is no longer pink near the bone, 1 hour 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
4. 4 Turn the oven on to broil, and cook until the skin crisps, 2 to 5 minutes.

By angielee26

Ingredients

• ✓ vegetable oil
• chicken
• green onion
• cilantro
• garlic
• onion
• salt
• black pepper
• brown sugar
• water
• coconut milk
• red pepper flake
• ketchup
• butter

Instructions

1. 1 Place chicken on a plate. Sprinkle the green onion, cilantro, garlic, onion, salt and pepper over it. Cover, and marinate for 30 minutes.
2. 2 Heat the vegetable oil in a deep pot over medium heat. Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces, and brown quickly while turning continuously. Cover the pot, and let it cook for 2 minutes.
3. 3 Pour in 1 cup of water, coconut milk and pepper flakes. Replace the lid, and cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. Serve chicken with the sauce in the pot as a gravy.

By MASONBROWNE

Ingredients

• ✓ vegetable oil
• ✓ vegetable oil
• ✓ vegetable oil
• black pepper
• salt
• tomato paste
• annatto
• sazon seasoning
• garlic
• green olive
• cilantro
• green bell pepper
• onion
• chicken
• water
• baking soda
• baking powder
• salt
• all-purpose flour

Instructions

1. 1 Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
2. 2 Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
3. 3 Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
4. 4 Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.

By NatalieC

Ingredients

• ✓ vegetable oil
• chicken wing
• lime juice
• seasoned salt
• onion
• green pepper
• potato
• carrot
• 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

• ✓ vegetable oil
• pork tenderloin
• onion
• thyme
• white vinegar
• garlic
• habanero pepper
• ginger
• soy sauce
• brown sugar
• allspice
• black pepper
• cayenne pepper
• nutmeg
• cinnamon

Instructions

1. 1 Cut tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise so you have 3 pieces that are similar in size.
2. 2 Make the marinade: Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. Puree until smooth, stopping to scrape down the sides as needed.
3. 3 Pour marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours.
4. 4 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 Grill pork on the preheated grill, moving as necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and the pork lifts easily from the grill, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By John Mitzewich

Ingredients

• ✓ vegetable oil
• chicken breast
• water
• lime
• allspice
• thyme
• black pepper
• salt
• brown sugar
• ginger
• nutmeg
• onion
• green onion
• habanero pepper
• garlic

Instructions

1. 1 Place chicken in a medium bowl. Cover with water and lime juice. Set aside.
2. 2 Place oil, allspice, thyme, black pepper, salt, brown sugar, ginger, and nutmeg in a blender; blend until well combined. Add onions, green onions, habanero peppers, and garlic; blend until almost smooth.
3. 3 Pour most of the blended marinade mixture into the bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Stir chicken until well coated. Cover the bowl and marinate in the refrigerator for at least 2 hours.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Cook chicken slowly on the preheated grill, turning frequently and basting often with reserved marinade mixture, until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By Yardie

Ingredients

• ✓ vegetable oil
• ✓ vegetable oil
• vegan white cheese
• water
• baking soda
• baking powder
• salt
• all-purpose flour
• tomato paste
• liquid smoke
• cayenne pepper
• cumin
• oregano
• adobo sauce
• sazon seasoning
• garlic
• soy sauce
• textured vegetable protein
• water

Instructions

1. 1 Combine water, TVP, and soy sauce in a large pan over high heat. Cook and stir until water is mostly evaporated. Reduce heat to medium. Add garlic, sazon, adobo sauce, oregano, and cumin. Continue cooking until TVP starts to firm up, about 5 minutes, increasing heat if necessary. Add cayenne and liquid smoke and cook until the mixture starts sticking to the pan, about 5 minutes. Stir in tomato paste and mix vegan meat well.
2. 2 Mix flour, salt, baking powder, and baking soda together in a large bowl. Make a well in the center and add water and 1/4 cup vegetable oil. Mix with your hands and knead until all flour is incorporated. Cut dough into 12 pieces and roll into balls. Place dough balls in the bowl and cover; let sit for 3 to 4 minutes. Roll a dough ball out into a 6-inch circle and fill with vegan meat and shredded cheese. Dip a finger in water and moisten the edges of the dough before folding over and crimping empanada edges using a fork. Repeat with remaining dough balls and fillings.
3. 3 Heat 1 cup vegetable oil in a deep pan over medium-high heat. Add 2 or 3 empanadas as a time to the hot oil and fry until both sides are a light golden color, about 5 minutes total. Transfer fried empanadas to a plate lined with paper towels to absorb any excess oil.

By NYEco1

Ingredients

• ✓ vegetable oil
• beef oxtail
• onion
• green onion
• garlic
• ginger root
• scotch bonnet pepper
• soy sauce
• thyme
• salt
• black pepper
• water
• fava bean
• allspice berry
• cornstarch
• water

Instructions

1. 1 Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
2. 2 Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.

By sunflowerBirmingham

Ingredients

• ✓ vegetable oil
• scotch bonnet pepper
• ginger root
• scallion
• carrot
• potato
• water
• 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

• ✓ vegetable oil
• ✓ vegetable oil
• water
• egg
• egg roll wrapper
• yellow plantain
• carrot
• green cabbage
• garlic
• shallot
• jerk seasoning
• chicken thigh
• 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

• ✓ vegetable oil
• pinto bean
• cornstarch
• water
• thyme
• ketchup
• scotch bonnet pepper
• garlic
• green onion
• yellow onion
• carrot
• beef broth
• 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

• ✓ vegetable oil
• ✓ vegetable oil
• chicken wing
• hot sauce
• barbecue sauce

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with aluminum foil; lightly brush with 1 teaspoon oil.
2. 2 Place wings in a single layer on the prepared pan, skin-sides up, with a little space between each wing. Brush tops of wings with ⅓ cup oil. Brush hot sauce over oil.
3. 3 Bake in the preheated oven, basting with pan juices a few times, until wings are browned, 1 ½ to 1 ¾ hours. An instant-read thermometer inserted near but not touching bones should read 165 degrees F (74 degrees C).
4. 4 Remove wings from baking sheet; wipe baking sheet with paper towels. Return wings to baking sheet; spread barbecue sauce on tops of wings.
5. 5 Bake in the oven for 5 minutes. Spread barbecue sauce over wings; bake 5 minutes more.

By sooz_stuff

Ingredients

• ✓ vegetable oil
• steak spice seasoning mix
• beef top sirloin steak

Instructions

1. 1 Put oil and steak spice on a large enough platter to accommodate steaks; coat steak well with oil and spices. Cover the platter; marinate in the refrigerator 1 to 2 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Cook steaks on the preheated grill to desired doneness.

By Barb