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Eggplant Salad
Salad Italian

Eggplant Salad

4.8

Prep
30 min
Cook
90 min
Total
180 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.
  2. 2 Bake in the preheated oven until completely softened, about 1 ½ hours. Cool completely, then remove skin and finely chop the flesh. Transfer to a large mixing bowl, and set aside.
  3. 3 Heat 1 tablespoon of oil in a skillet over medium heat. Add garlic: cook and stir until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, vinegar, sugar, oregano, and basil until well blended and sugar is dissolved: pour over eggplant, and toss to coat. Season to taste with salt and pepper, and toss again. Cover and refrigerate for at least one hour before serving.

By Sandi

Cherry Tomato Salad
Salad American

Cherry Tomato Salad

4.8

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Combine cherry tomatoes, green olives, back olives, and green onions in a salad bowl.
  2. 2 Toast pine nuts in a dry skillet over medium heat until golden brown, turning frequently. Stir into tomato mixture.
  3. 3 Whisk olive oil, red wine vinegar, sugar, and oregano together in a small bowl; season to taste with salt and pepper.
  4. 4 Pour dressing over salad, and gently stir to coat tomatoes.

By Keren

Greek Orzo Salad
Salad Greek

Greek Orzo Salad

4.6

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
  2. 2 Drain artichoke hearts, reserving liquid.
  3. 3 Gather prepared ingredients together.
  4. 4 Combine pasta, artichoke hearts, cucumber, tomato, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large bowl; toss well. Chill in the refrigerator for 1 hour.
  5. 5 Just before serving, drizzle reserved artichoke marinade over salad.
  6. 6 Enjoy!

By Patrice

Home-Opener Pasta Salad Dressing
Salad American

Home-Opener Pasta Salad Dressing

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk salad dressing, olive oil, vinegar, garlic, Dijon mustard, sugar, black pepper, salt, basil, oregano, thyme, and parsley together in a bowl until smooth; stir in pickle juice to thin until reaches desired consistency.

By clarkie24

Light and Easy Greek Potato Salad
Salad Greek

Light and Easy Greek Potato Salad

4.7

Prep
30 min
Cook
25 min
Total
85 min

Instructions

  1. 1 Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain and chill in freezer until cold, about 30 minutes.
  2. 2 Slice potatoes into chunks and place in a large salad bowl; toss potatoes with green onion.
  3. 3 Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper in a bowl. Pour dressing over potatoes and toss to caot. Serve immediately or chill until serving time.

By UAReba

Rachel's Pizza Pasta Salad
Salad American

Rachel's Pizza Pasta Salad

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and let cool while you make the dressing.
  2. 2 Whisk olive oil, vinegar, Parmesan cheese, sugar, and oregano together in a bowl until well combined; set aside.
  3. 3 Combine pasta, onions, tomatoes, provolone cheese, green bell peppers, pepperoni, and olives in a large bowl.
  4. 4 Pour dressing over pasta mixture; toss until well mixed.

By Rachel Abraham

Greek Salad
Salad Greek

Greek Salad

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine romaine, cucumber, tomatoes, olives, bell peppers, and red onion in a large bowl; sprinkle with feta cheese.
  2. 2 Whisk olive oil, lemon juice, oregano, and black pepper together in a small bowl. Pour dressing over salad, toss well to combine, and serve.
  3. 3 Pour dressing over salad, toss well to combine, and serve.

By Meesh

My Big Fat Greek Salad
Salad Greek

My Big Fat Greek Salad

4.9

Prep
20 min
Cook
Total
70 min

Instructions

  1. 1 Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
  2. 2 Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
  3. 3 While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.
  4. 4 Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
  5. 5 Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.

By John Mitzewich

A Great Greek Pasta Salad
Salad Greek

A Great Greek Pasta Salad

4.6

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar together in a large bowl.
  3. 3 Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated.
  4. 4 Cover, and chill 2 hours or overnight.
  5. 5 Serve and enjoy!

By Behr

Greek Pasta Salad
Salad Greek

Greek Pasta Salad

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes; rinse with cold water and drain well.
  3. 3 Whisk olive oil, vinegar, garlic, lemon juice, oregano, salt, and pepper together in a bowl; set aside.
  4. 4 Combine pasta, tomatoes, green and red peppers, onion, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over pasta mixture and mix well.
  5. 5 For best flavor, cover salad and chill in the refrigerator before serving to allow flavors to blend. Enjoy!

By Danielle Laroche

Pasta Salad with Homemade Dressing
Salad Italian

Pasta Salad with Homemade Dressing

4.8

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 8 to 10 minutes. Drain, rinse with cold water, and drain again.
  3. 3 Transfer drained, cooked pasta to a large bowl. Add pepperoni, provolone cheese, red onion, cucumber, bell peppers, olives, parsley, and Parmesan cheese.
  4. 4 Mix olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper for dressing in a jar with a lid. Seal the jar, and shake until well combined.
  5. 5 Pour dressing over the pasta salad; toss until well coated. Serve immediately, or cover and chill in the refrigerator for up to 8 hours before serving.

By BONNIES

Best Pernil Ever
Dinner Caribbean

Best Pernil Ever

5.0

Prep
15 min
Cook
300 min
Total
1805 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Crush garlic into small pieces in a mortar and pestle. Add olive oil, salt, oregano, and black pepper; mash into a paste.
  3. 3 Make 12 deep incisions a few inches apart in roast using a sharp knife. Pack seasoned garlic paste evenly into incisions and over roast.
  4. 4 Transfer roast to a large bowl. Pour in red wine, covering roast completely. Cover with plastic wrap and let marinate in the refrigerator for 24 hours.
  5. 5 Discard red wine. Place roast fat-side up in a roasting pan; cover with aluminum foil. Let sit at room temperature for about 30 minutes. Preheat the oven to 400 degrees F (200 degrees C).
  6. 6 Place roast in the preheated oven; reduce temperature to 300 degrees F (150 degrees C). Bake until slightly pink in the center, about 4 hours.
  7. 7 Increase temperature to 400 degrees F (200 degrees C). Uncover roast and continue baking until fat is crispy and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 1 hour more.
  8. 8 Remove from the oven and let rest before carving, 20 to 30 minutes.

By Dinica

Daddy Eddie's Roast Pork (Pernil), Puerto Rican-Style
Dinner Caribbean

Daddy Eddie's Roast Pork (Pernil), Puerto Rican-Style

4.8

Prep
15 min
Cook
240 min
Total
795 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine garlic cloves, olive oil, vinegar, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
  3. 3 Cut deep slits into pork with a small knife. Stuff slits with garlic paste; rub any remaining paste over pork.
  4. 4 Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.
  5. 5 Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
  6. 6 Preheat the oven to 300 degrees F (150 degrees C).
  7. 7 Roast pork skin-side down in the preheated oven until golden-brown, about 2 hours.
  8. 8 Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.

By Daddy Eddie

My Classic Puerto Rican Carne Guisada
Caribbean

My Classic Puerto Rican Carne Guisada

5.0

Prep
15 min
Cook
90 min
Total
105 min

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

Slow Cooker Puerto Rican Shredded Pork
Dinner Caribbean

Slow Cooker Puerto Rican Shredded Pork

4.6

Prep
15 min
Cook
490 min
Total
525 min

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

Sweet Plantain Pie
Caribbean

Sweet Plantain Pie

4.7

Prep
30 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Butter a baking dish.
  2. 2 Heat the canola oil in a large skillet over medium-high heat. Cook the ground pork and cooked ham in the hot oil until the pork is completely cooked and no longer pink, 7 to 10 minutes. Remove from the skillet and set aside, reserving 2 tablespoons of the drippings in the skillet.
  3. 3 Reduce the heat to medium-low. Place the skillet over the heat and add the sofrito; cook and stir the sofrito for 5 minutes. Add the olives, capers, salt, garlic powder, oregano, and tomato sauce to the sofrito; cook and stir another 5 minutes. Return the ground pork and ham to the skillet and stir; simmer for 15 minutes, stirring a few times while it cooks.
  4. 4 Bring a pot of lightly salted water to a boil. Rinse the plantains and cut off their tips, leaving the skin on; cut each plantain into 2 to 3 segments each about 3 inches long. Cook the plantains in the boiling water until tender, about 15 minutes; drain and peel. Put the peeled plantains in a mixing bowl and mash with a potato masher. Add the softened butter and sugar; mix.
  5. 5 Spread about half of the plantain mixture into the bottom of the prepared baking dish. Layer the meat mixture over the plantains. Top with the remaining plantain mixture.
  6. 6 Bake in the preheated oven for 15 minutes. Brush the top with the melted butter and continue baking until the top is browned, about 10 minutes more. Remove from oven and allow to rest 10 to 15 minutes before slicing to serve.

By nancyzalani

Grilled Caribbean Chicken
Dinner Caribbean

Grilled Caribbean Chicken

4.2

Prep
Cook
Total

Instructions

  1. 1 In a nonporous glass dish or bowl combine the orange juice, lime juice, chutney, ginger, oil, pepper sauce, oregano and cloves. Mix all together and add chicken. Toss to coat, cover dish and place in refrigerator. Marinate overnight.
  2. 2 Preheat grill to medium high heat or set oven to broil
  3. 3 Remove chicken from dish (dispose of remaining marinade) and grill or broil the chicken 6 inches from the heat source.

By Eileen Mintz

Carne Guisada
Dinner Caribbean

Carne Guisada

4.6

Prep
15 min
Cook
120 min
Total
135 min

Instructions

  1. 1 Combine tomato sauce, sofrito sauce, adobo seasoning, Sazón seasoning, oregano, and salt in a large pot; simmer over medium low heat for 5 minutes.
  2. 2 Add beef to the pot; cook until evenly browned. Stir in just enough water to cover beef; cover pot and simmer for about 1 hour. Add potatoes; cook until potatoes are tender, about 30 minutes more.

By FIVEBRIGS

Bistec Encebollao
Dinner Caribbean

Bistec Encebollao

4.6

Prep
15 min
Cook
40 min
Total
295 min

Instructions

  1. 1 Combine steak, onions, beef stock, olive oil, vinegar, garlic, Sazón seasoning, salt, and oregano in a large resealable plastic bag; toss to coat steak with marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator at least 4 hours up to 2 days.
  2. 2 Transfer steak and marinade to a large deep skillet; bring to a boil. Reduce heat to low; cover and simmer until steak is fork-tender, about 40 minutes.

By HANZOtheRAZOR

Stuffed Turkey Legs
Dinner Caribbean

Stuffed Turkey Legs

4.0

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Make numerous vertical slits in the turkey legs.
  2. 2 In a small bowl combine olive oil, salt, pepper, teriyaki sauce, vinegar, and oregano. Add turkey legs and toss to coat. Let marinate while you prepare vegetables and bacon.
  3. 3 Cut onion, green pepper, and bacon into small squares (approximately the same size as the slits in the legs).
  4. 4 Fill each slit with one piece of pepper, onion, and bacon.
  5. 5 After the legs are stuffed, brown them in the oil mixture on medium-high heat for 5 minutes. Reduce the temperature to low and cover. Cook for 40 to 45 minutes or until the meat starts to separate from the bone. If the legs dry out when cooking, add a little water to the skillet and lower the temperature.

By Zulma Lozano

Slow Cooker Pernil Pork
Dinner Caribbean

Slow Cooker Pernil Pork

4.5

Prep
20 min
Cook
360 min
Total
380 min

Instructions

  1. 1 Pulse garlic, onion, oregano, cumin, chile pepper, salt, and pepper together in a blender, pouring in vinegar and enough olive oil until mixture is pasty. Scrape down sides of the blender as necessary to fully incorporate. Spread this mixture all over the pork loin, and place into a slow cooker.
  2. 2 Cook on Low until the pork is fork tender, 6 to 8 hours. When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.

By Country Cook

Gourmet Pastelillos (Meat Pies)
Dinner Caribbean

Gourmet Pastelillos (Meat Pies)

4.8

Prep
20 min
Cook
35 min
Total
55 min

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

Caribbean-Spiced Pork Side Ribs
Dinner Caribbean

Caribbean-Spiced Pork Side Ribs

4.2

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix together the brown sugar, ginger, cayenne, clove, cinnamon, paprika, oregano, pepper, salt, and lime zest; set aside. Squeeze the limes, and add the juice to the orange juice. Rub the ribs well with the spice mixture. Place into a glass baking dish, and pour in the juice.
  3. 3 Cover the dish, and bake in preheated oven for 90 minutes. Uncover, then continue cooking until nicely colored, 20 to 30 minutes more. Brush the ribs with the pan juices a few times while they are cooking.

By MICHELLE0011

Caribbean Chicken
Dinner Caribbean

Caribbean Chicken

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
  2. 2 In a large bowl, mix together paprika, onion powder, garlic powder, parsley, oregano, salt and pepper. Toss with chicken breasts until evenly coated. In a bowl, combine duck sauce, marinara sauce, mango hot sauce and 1/4 cup grapefruit juice. Coat chicken evenly with sauce mixture. Place bread crumbs in a shallow dish, and dredge chicken until evenly breaded. Place chicken in baking dish. Place nectarine slices around the edge of baking dish.
  3. 3 Bake in preheated oven for 15 minutes. Turn the chicken, pour 1/2 cup grapefruit juice over chicken, and continue cooking for another 15 minutes or until done.

By KS

Quick Vegetarian Picadillo Empanadas
Dinner Caribbean

Quick Vegetarian Picadillo Empanadas

4.0

Prep
30 min
Cook
20 min
Total
50 min

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

Puerto Rican Canned Corned Beef Stew
Dinner Caribbean

Puerto Rican Canned Corned Beef Stew

4.8

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Bring a small pot of water to a boil. Add potato and cook, uncovered, until slightly tender, about 5 minutes. Drain.
  3. 3 Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes, corn, sofrito, and garlic; cook and stir until fragrant, 2 to 3 minutes.
  4. 4 Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes.
  5. 5 Add water and bring to a boil. Reduce the heat to medium-low and stir in corned beef; cook until heated through, 6 to 8 minutes.

By Guangui

Pastelon (Puerto Rican Layered Casserole)
Dinner Caribbean

Pastelon (Puerto Rican Layered Casserole)

4.7

Prep
25 min
Cook
56 min
Total
81 min

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