Type what you have

Ingredients

• ✓ butter
• egg
• milk
• pina colada drink mix
• french bread
• banana

Instructions

1. 1 Whisk together the eggs, milk, and pina colada mix in a bowl. Heat a skillet over medium heat; melt butter in the skillet until the foam disappears. Soak the bread slices in the egg mixture, turning the slices over a couple of times.
2. 2 Gently lay the soaked bread slices into the hot skillet 2 at a time and pan-fry until the french toast is golden brown, about 2 minutes per side. Transfer cooked french toast slices to a warmed platter while you finish cooking. Top each 2-slice serving with several slices of banana to serve.

By laughingmagpie

Ingredients

• ✓ butter
• all-purpose flour
• baking powder
• salt
• water
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Mix flour, baking powder, and salt together in a large bowl.
3. 3 Rub in butter until the mixture is crumbly.
4. 4 Mix in water, 1 tablespoon at a time, to form a firm dough; knead briefly.
5. 5 Heat oil in a large heavy skillet over medium heat. Break off pieces of dough and shape them into biscuit-like patties.
6. 6 Place just enough of the dumplings into the hot oil so they are not crowded; fry until golden brown, about 3 minutes per side.
7. 7 Remove from the pan and drain on paper towels before serving.

By Stephanie

Ingredients

• ✓ butter
• white sugar
• shortening
• almond extract
• all-purpose flour
• colored sugar
• sprinkles
• guava paste

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat white sugar, butter, and shortening together in a bowl using an electric mixer until creamy. Mix in almond extract. Add flour in batches, kneading the dough to thoroughly combine.
3. 3 Roll dough into walnut-size balls and place 2 inches apart onto baking sheets. Make a well in each cookie with a wooden spoon handle. Sprinkle colored sugar, sprinkles, and guava paste into the wells.
4. 4 Bake in the preheated oven until lightly golden, 16 to 20 minutes.

By kb

Ingredients

• ✓ butter
• long-grain white rice
• water
• vegetable oil
• chicken breast
• dark rum
• mushroom
• chicken bouillon granules
• garlic powder
• black pepper
• coconut milk
• banana

Instructions

1. 1 In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
2. 2 Heat the oil and melt the butter in a skillet over medium-high heat. Place chicken in skillet, and cook 6 to 8 minutes per side, or until juices run clear.
3. 3 Pour rum over chicken. With a long match, carefully light the rum on fire. When flames subside, mix the mushrooms, bouillon granules, garlic powder, pepper, and coconut milk into the skillet. Reduce heat to low, and simmer 10 minutes, until heated through.
4. 4 Serve chicken and mushroom mixture over cooked rice. Top with banana slices.

By IIJUAN12

Ingredients

• ✓ butter
• ✓ butter
• canola oil
• ground pork
• ham
• sofrito
• olive
• caper
• salt
• garlic powder
• oregano
• tomato sauce
• plantain
• white sugar

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

Ingredients

• ✓ butter
• green mango
• lime juice
• sugar
• all-purpose flour
• salt
• nutmeg
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Toss the sliced green mango with the lime juice in a large bowl. In a separate bowl, toss together the sugar, flour, salt, and nutmeg. Layer the sugar mixture and the sliced mangoes in several layers in the pie shell bottom. Dot with butter, then top with the other half of the pie crust. Prick with a fork.
3. 3 Bake in preheated oven for 1 hour, until the mango has softened and the crust is golden brown.

By Becky Garcia-Muir

Ingredients

• ✓ butter
• vegetable shortening
• sugar
• egg
• egg yolk
• vanilla extract
• almond extract
• all-purpose flour
• guava paste

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
2. 2 Beat shortening and butter in a large bowl with an electric mixer until smooth and creamy. Add sugar and beat until fluffy. Mix in egg, egg yolk, vanilla, and almond extract.
3. 3 Add flour, 1 cup at a time, until completely mixed; the dough should be stiff and able to hold its shape when formed into a ball. If this consistency is not achieved, add a little more flour.
4. 4 Make 1-inch balls of dough and place 1 inch apart onto the prepared cookie sheets. Use your finger to make small indentations in the middle of each cookie; fill each with a cube of guava paste.
5. 5 Bake in batches in the preheated oven until light golden on the bottom, about 15 minutes, switching racks halfway through; do not overcook. Cool on the baking sheet briefly before transferring to a wire rack to cool completely.

By SST

Ingredients

• ✓ butter
• egg
• salt
• vanilla extract
• nutmeg
• ginger
• sugar
• cassava

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Combine eggs, salt, vanilla extract, nutmeg, and ginger in a bowl. Beat to add air and fluff up eggs. Combine sugar and butter in a separate bowl and beat together. Add egg mixture to butter mixture and combine gently.
3. 3 Place cassava in a large bowl and add egg-butter mixture. Pour into the prepared baking pan.
4. 4 Bake in the preheated oven for 1 hour. Reduce temperature to 250 degrees F (120 degrees C) and continue baking until pie is set, 2 to 2 1/2 hours more.

By sim871

Ingredients

• ✓ butter
• ginger
• garlic
• cinnamon stick
• jasmine rice
• water
• coconut milk
• sugar
• kosher salt
• lime zest
• white pepper
• coconut

Instructions

1. 1 Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick; sauté until fragrant, about 1 minute. Stir in rice; sauté until rice grains are opaque, about 2 minutes. Stir in water, coconut milk, sugar, salt, lime zest, and white pepper; bring to a simmer. Stir once, cover, reduce heat to low, and simmer for 15 minutes.
2. 2 Fluff rice with a fork, cover, and let rest for 5 minutes. Garnish servings with toasted coconut.

By JenniH76

Ingredients

• ✓ butter
• water
• white sugar
• salt
• cornmeal
• vegetable oil
• vegetable oil
• mayonnaise
• ketchup
• garlic salt

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

Ingredients

• ✓ butter
• bread
• raisin
• eggnog
• egg
• white sugar
• vanilla extract
• brown sugar
• heavy cream
• rum

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
2. 2 Mix bread and raisins together in a bowl; transfer mixture to the loaf pan.
3. 3 Beat eggnog, eggs, white sugar, and vanilla extract together in a separate bowl. Pour over the bread mixture.
4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, 40 to 45 minutes.
5. 5 Melt brown sugar and butter in a saucepan over medium heat. Add cream and rum; simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm over the bread pudding.

By Childofchaos

Ingredients

• ✓ butter
• coconut
• gingersnap cookie
• cream cheese
• sweetened condensed milk
• egg
• lime zest
• lime juice
• coconut extract
• mango
• white sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
2. 2 Combine coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press cookie mixture into the bottom and slightly up the sides of the prepared pan.
3. 3 Bake crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
4. 4 Reduce oven heat to 300 degrees F (150 degrees C).
5. 5 Beat softened cream cheese in a mixing bowl until smooth. With the beater set to medium-low, slowly pour condensed milk into the bowl, mixing only until just blended and stopping to scrape the sides of the bowl as necessary.
6. 6 Add eggs, one at a time, beating well after each addition; scrape the sides of the bowl as necessary.
7. 7 Pour about 1/2 of the cream cheese batter into a separate bowl. Stir lime zest and lime juice into portion in the new bowl; pour batter over crust in the springform pan, smoothing into an even layer.
8. 8 Stir coconut extract through remaining cream cheese batter; pour over lime-flavored batter in the springform pan, smoothing into an even layer.
9. 9 Bake in the preheated oven until top of cheesecake springs back when gently pressed, about 45 minutes.
10. 10 Turn oven heat off, but leave cheesecake inside with the oven door slightly ajar until the oven cools completely. Refrigerate until thoroughly chilled.
11. 11 Prepare mango coulis by puréeing mango with sugar in a blender until smooth. If too thick, add 1 teaspoon water at a time, using just enough to make it pourable. Drizzle over cheesecake when plated.

By Alberta Rose

Ingredients

• ✓ butter
• vanilla wafer crumb
• sweetened condensed milk
• key lime zest
• key lime juice
• egg yolk
• vanilla extract
• rhubarb
• strawberry
• sugar
• water
• fruit pectin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine crumbs and butter in a bowl until evenly moistened; press into the bottom and up the sides of a 10-inch pie plate.
3. 3 Beat sweetened condensed milk, Key lime zest, Key lime juice, egg yolks, and vanilla extract in a bowl with an electric mixer until smooth; pour filling into prepared crust.
4. 4 Bake in the preheated oven until center is slightly jiggly, about 15 minutes. Cool for 10 minutes; refrigerate.
5. 5 Combine rhubarb, strawberries, sugar, water, and pectin in a saucepan over medium heat; boil, stirring often, until rhubarb and berries break down and glaze begins to thicken and resemble jam, about 20 minutes. Cool until lukewarm; glaze will thicken as it cools.
6. 6 Spread glaze over pie; refrigerate until chilled before serving, at least 8 hours for the best texture.

By Diamonds_Nine

Ingredients

• ✓ butter
• active dry yeast
• water
• all-purpose flour
• milk
• white sugar
• egg yolk
• salt
• confectioners' sugar

Instructions

1. 1 Dissolve yeast in warm water in a large bowl, about 5 minutes. Add flour, milk, 4 tablespoons butter, sugar, egg yolks, and salt; mix well.
2. 2 Turn out dough onto a lightly floured work surface; knead for 5 minutes, adding more flour, a little at a time, until no longer sticky.
3. 3 Grease a bowl. Add dough, cover with plastic wrap and a towel. Set dough aside to rise in a warm place for 50 minutes.
4. 4 Grease a 9-inch square baking pan; set aside. Lightly punch down dough; knead on a lightly floured surface into an 18x9-inch rectangle. Brush with remaining 2 tablespoons butter.
5. 5 Roll up dough snugly from one short end; cut into 9 slices, trimming ends to make neat. Place slices in the prepared baking pan, cut sides-up. Cover with plastic wrap and a towel; set aside in a warm place for 40 minutes.
6. 6 Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
7. 7 Bake in the preheated oven until light brown, 25 to 30 minutes. Cool in the pan for 5 minutes. Transfer rolls to a platter; dust with confectioners' sugar.

By James

Ingredients

• ✓ butter
• all-purpose flour
• baking powder
• ginger
• cinnamon
• salt
• brown sugar
• egg
• ginger root
• vanilla extract
• milk
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch fluted tube pan, such as Bundt.
2. 2 Sift together flour, baking powder, ground ginger, cinnamon, and salt. Set aside.
3. 3 In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in grated ginger root and vanilla. Beat in flour mixture alternately with milk, mixing just until incorporated. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Dust lightly with confectioners' sugar before serving.

By Margorita Whyte

Ingredients

• ✓ butter
• all-purpose flour
• white sugar
• coconut
• baking powder
• salt
• egg
• milk
• water
• canola oil
• coconut extract
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with butter.
2. 2 Combine flour, sugar, coconut, baking powder, and salt in a large bowl; stir once or twice with a wooden spoon. Add eggs, milk, water, oil, coconut extract, vanilla, and cinnamon; mix until well blended. Pour batter into the prepared loaf pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely.

By Anita

Ingredients

• ✓ butter
• raisin
• currant
• prune
• candied mixed peel
• cherry brandy
• brown sugar
• dark rum
• mixed spice
• brown sugar
• egg
• self-rising flour
• vanilla extract

Instructions

1. 1 Place raisins, currants, prunes, and mixed peel in a food processor; process until finely chopped. Transfer to a large jar.
2. 2 Pour cherry brandy, 1/2 cup brown sugar, dark rum, and mixed spice into the jar; mix well and seal. Refrigerate, occasionally stirring, until flavors blend, 2 weeks to 3 months.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Grease and line two 9-inch cake pans with parchment paper.
4. 4 Combine butter and 1 ¾ cups brown sugar in a bowl; beat with an electric mixer until smooth and creamy. Beat in eggs until smooth. Beat in raisin mixture until evenly incorporated. Fold in flour and vanilla extract gradually until batter is smooth and falls off the back of a lifted spoon.
5. 5 Divide batter between the prepared cake pans. Cover cake pans loosely with aluminum foil.
6. 6 Bake in the preheated oven until cakes are firm and spring back when lightly pressed, about 2 ½ hours.
7. 7 Cool cakes in the pans, 8 hours to overnight. Wrap in aluminum foil to keep moist.

By Roxanne J.R.

Ingredients

• ✓ butter
• water
• cinnamon stick
• clove
• anise seed
• white sugar
• water
• bread
• evaporated milk
• egg
• vanilla extract
• salt

Instructions

1. 1 Bring 1 cup water to a boil in a small saucepan over high heat. Add cinnamon sticks, cloves, and anise seed. Cover and set aside to steep for 15 minutes.
2. 2 Meanwhile, combine 1/2 cup sugar and 2 tablespoons water in a saucepan over medium-high heat. Stir occasionally to dissolve sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the sugar as the caramel begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5-inch loaf pan. Set aside to allow caramel to harden.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Remove crust from day-old bread, tear bread into cubes, and place into a large mixing bowl. Strain spice tea through a fine mesh sieve to remove spices. Add to bread along with evaporated milk. Stir to evenly moisten and set aside for 10 minutes.
5. 5 While the bread mixture sits, whisk eggs in a large mixing bowl along with remaining 1 1/2 cups sugar, vanilla, salt, and melted butter. Stir in moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.
6. 6 Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place roasting pan on oven rack. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
8. 8 Cool in the pan for about an hour, then refrigerate until cold, 2 hours more.
9. 9 When ready, invert the budin onto a serving plate. The caramel will have turned to syrup and will cover the budin like a sauce.

By Nande

Ingredients

• ✓ butter
• all-purpose flour
• water
• salt
• vegetable shortening
• shallot
• parsley
• garlic
• chile powder
• ground beef
• onion
• beef broth
• egg yolk

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

Ingredients

• ✓ butter
• cooking spray
• plantain
• salt
• milk
• canola oil
• ground beef
• onion
• green bell pepper
• tomato sauce
• garlic
• chicken bouillon
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
2. 2 Place plantains and salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until plantains turn a darker yellow; add 1 cup water to the pot, bring to a boil, and cook until tender, about 15 minutes. Drain.
3. 3 Mash plantains, milk, and butter together in the pot until smooth.
4. 4 Heat oil in a large skillet over medium heat. Cook and stir ground beef, onion, bell pepper, tomato sauce, garlic, and chicken bouillon, adding water if mixture gets too dry, in hot oil until beef is browned and cooked through, 10 to 12 minutes.
5. 5 Spread 1/2 of the mashed plantains into the bottom of the prepared baking dish. Pour meat mixture over the plantains and top with Cheddar cheese. Spread remaining mashed plantains over the cheese.
6. 6 Bake in the preheated oven until plantains are golden and filling is bubbling, about 10 minutes.

By Mirelly

Ingredients

• ✓ butter
• all-purpose flour
• salt
• shortening
• egg
• water
• plantain
• white sugar
• vanilla extract
• nutmeg
• red food coloring
• egg white
• white sugar

Instructions

1. 1 Combine flour and salt in a bowl; rub in butter and shortening until incorporated, and mixture takes on a sandy appearance. Combine whole egg and water; stir into flour mixture until a dough forms. Transfer to a work surface; knead dough for a few turns to bring together. Wrap well in plastic wrap; chill in the refrigerator for 3 hours.
2. 2 While dough chilling, peel plantains; cut into thirds. Heat in a saucepan with a little water; bring to a simmer. Steam until tender, 5 to 10 minutes (depending on how ripe your plantains are). Once soft, discard water; mash plantains with 1/4 cup sugar, vanilla, nutmeg, and food coloring. Set aside to cool.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll dough out on a lightly floured surface to 1/4-inch thick. Cut into circles using a 4- or 5-inch-round cookie cutter. Spoon a little plantain filling into center of each circle; fold in half, to form half-moon shapes. Place tarts on a baking sheet; brush with beaten egg white and sprinkle with sugar.
5. 5 Bake in the preheated oven until golden brown, 20 to 25 minutes. Allow tarts to cool to room temperature before serving.

By Kelsey

Ingredients

• ✓ butter
• coconut
• celery top
• garlic
• curry powder
• thyme
• red pepper flakes
• salt
• black pepper
• all-purpose flour
• milk
• egg yolk
• crabmeat
• egg white
• lemon juice

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish.
2. 2 Toast coconut in a non-stick skillet over low heat.
3. 3 In a medium skillet, melt butter over low heat and add the celery, garlic, curry powder, thyme, red pepper flakes, salt and pepper - cook for 3 minutes. Stir in flour until smooth for about 1 minute. Pour in milk and cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Set aside and cool slightly. Whisk the egg yolks one at a time into the sauce. Stir in coconut and crab meat.
4. 4 In medium bowl, beat egg whites and lemon juice with a mixer until stiff, but not dry. Stir 1/4 of the whites into crab mixture. Quickly and gently fold in the remaining whites. Do not deflate the volume. Transfer mixture to the souffle dish and place it on a rack at the bottom of the oven.
5. 5 Bake for 30 minutes or until golden, puffed and still moist inside.

By Esmee Williams

Ingredients

• ✓ butter
• sugar
• all-purpose flour
• cornmeal
• baking powder
• cornstarch
• cinnamon
• nutmeg
• coconut milk
• evaporated milk
• water
• water
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Whisk sugar, flour, cornmeal, baking powder, cornstarch, cinnamon, and nutmeg together in a bowl. Add coconut milk and evaporated milk; fill empty cans with water (totaling 26 fluid ounces) and add to mixture. Mix butter, egg, and vanilla extract into mixture and beat with an electric mixer until well mixed; pour into the prepared dish.
3. 3 Bake in the preheated oven until cornbread is cooked through and set, 1 hour 30 minutes.

By Sharice McLean

Ingredients

• ✓ butter
• white sugar
• egg
• white rum
• lime juice
• almond extract
• vanilla extract
• lime zest
• mixed fruit
• red wine
• molasses
• all-purpose flour
• baking powder
• nutmeg
• allspice
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. 2 Place butter and sugar into a large bowl; beat with an electric mixer until light and fluffy.
3. 3 Beat in eggs; add rum, lime juice, almond extract, vanilla, and lime zest.
4. 4 Stir in dried fruit, wine and molasses.
5. 5 Sift flour, baking powder, nutmeg, allspice, cinnamon, and salt together in a large bowl; gently fold into fruit mixture. Pour batter evenly into the prepared pans.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 80 to 90 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

By Sharon

Ingredients

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

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

• ✓ butter
• red kidney bean
• cinnamon stick
• sweet potato
• milk
• evaporated milk
• coconut milk
• sugar
• sweetened condensed milk
• cinnamon
• nutmeg
• clove
• raisin
• salt
• vanilla extract
• ground ginger

Instructions

1. 1 Place beans and cinnamon sticks in a large pot and add water to cover by 2 inches; bring to a boil. Boil for 2 to 3 minutes. Remove from the heat, cover, and let soak for 1 hour.
2. 2 Cube sweet potatoes and place in a large pot. Cover with salted water and bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
3. 3 Puree beans and soaking water with an immersion blender until smooth. Pass blended beans through a colander.
4. 4 Add milk, evaporated milk, and coconut milk. Turn on the heat to medium and add sugar, condensed milk, cinnamon, nutmeg, and cloves. Cook, stirring every once in a while, for 15 minutes. Add sweet potatoes, raisins, butter, salt, vanilla, and ginger. Reduce heat to low and cook, stirring every now and then, for 15 more minutes.

By vaneblu

Ingredients

• ✓ butter
• passion fruit
• coconut milk
• cornstarch
• pineapple
• banana
• kosher salt
• white sugar
• avocado oil cooking spray
• egg
• coconut
• turmeric
• cayenne pepper
• ginger
• salt
• almond flour
• coconut flour
• chicken tender
• coconut milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
2. 2 Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.
3. 3 Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.
4. 4 Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.
5. 5 Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.
6. 6 Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
7. 7 Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.

By Bibi

Ingredients

• ✓ butter
• ✓ butter
• coconut
• pecan
• dark rum
• lime juice
• brown sugar
• coconut
• pecan
• vanilla extract
• lime juice
• lime zest
• dark rum
• milk
• banana
• salt
• baking soda
• baking powder
• all-purpose flour
• egg
• sugar
• cream cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans.
2. 2 Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add the egg and mix well. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.
3. 3 Pour the mixture into the loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about one hour. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack.
4. 4 After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaves while they are still warm. The topping will harden slightly when the loaf cools.

By B Painter

Ingredients

• ✓ butter
• ✓ butter
• mango
• white sugar
• white sugar
• coconut milk
• chicken bouillon
• water
• jasmine rice
• mahi mahi
• salt
• ginger root
• garlic
• black pepper
• soy sauce
• red pepper flake
• lemon juice
• green onion
• olive oil

Instructions

1. 1 Whisk olive oil, green onion, lemon juice, red pepper flakes, soy sauce, black pepper, garlic, ginger, and salt together in a bowl. Add mahi mahi; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
2. 2 Meanwhile, bring rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until liquid has been absorbed, about 20 minutes. Pour in coconut milk and 2 tablespoons sugar; stir. Simmer, uncovered, until coconut milk mostly absorbed.
3. 3 Set an oven rack in the oven's center and preheat the oven's broiler.
4. 4 Remove mahi mahi from marinade and shake off excess. Discard remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If fish browns too quickly, cover the baking dish with aluminum foil.
5. 5 Meanwhile, melt 1 1/2 tablespoons sugar and 1 1/2 teaspoons butter in a skillet over medium-high heat until begins to bubble; stir in mango. Cook and stir until mango is tender, about 5 minutes.
6. 6 Place 1 mahi mahi fillet over 1 scoop coconut rice; top with mango salsa.

By SYRAH4689

Ingredients

• ✓ butter
• edible flower
• white sugar
• powdered sugar
• vanilla extract
• cream cheese
• pecan
• banana
• pineapple
• vanilla extract
• egg
• vegetable oil
• salt
• baking soda
• cinnamon
• all-purpose flour
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter two 9-inch round cake pans, then dust with flour. Set aside.
2. 2 Combine sugar, flour, cinnamon, baking soda, and salt in a large mixing bowl; whisk quickly to combine. Add oil and eggs and mix with a spatula until just combined.
3. 3 Add vanilla, pineapple, bananas, and toasted pecans, and mix until thoroughly combined. Divide batter evenly between the prepared pans. Shake each pan then tap on the counter to settle the batter and bring any air bubbles to the top.
4. 4 Bake in the preheated oven until a wooden skewer inserted in center comes out clean, about 35 minutes.
5. 5 Let cakes cool in pan for 10 minutes before removing to a wire rack. Let cool completely, at least 1 hour.
6. 6 Combine cream cheese, butter, and vanilla in the bowl of a stand mixer. Using the whisk attachment on high speed, mix until smooth and creamy, scraping down the sides as necessary with a spatula. Mix in the powdered sugar on a lower speed in 3 or 4 additions until mostly incorporated. Increase to high speed and whip until light and fluffy.
7. 7 Place one cake on a serving platter. Spread 1/2 of the frosting on top, leaving 1/4 to 1/2 inch unfrosted at the edges. Top with second cake layer and give it a firm but gentle press. Pile remaining frosting on top and spread toward the outside.
8. 8 Place in the refrigerator to chill for 1 hour.
9. 9 Meanwhile, draw or trace a hummingbird template on a piece of paper and lay on a baking sheet under a silicone mat (such as Silpat®).
10. 10 Heat sugar for hummingbird in a saucepan over medium-low heat until dissolved, hot, and amber in color. Drip liquid sugar onto the silicon mat, tracing the hummingbird pattern. Let sit until hard.
11. 11 Place cooled hummingbird on top of cake and decorate with edible flowers.

By John Mitzewich