Type what you have

Ingredients

• ✓ water
• sesame seed
• white sugar

Instructions

1. 1 Cook sesame seeds in a large skillet over medium heat, stirring constantly, until toasted and fragrant, about 5 minutes. Remove skillet from heat; cover with a lid.
2. 2 Place sugar in blender with enough water to fill halfway; add sesame seeds. Blend until smooth; strain through a fine-mesh strainer into a pitcher. Repeat blending and straining for a thinner consistency, adding more water as desired. Refrigerate juice until cooled, about 1 hour.

By MARNAMARIS

Ingredients

• ✓ water
• vegetable oil
• 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

• ✓ water
• green plantain
• oil
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Peel plantain and cut into 1-inch slices. Fill a bowl with 3 cups of cold water.
3. 3 Heat oil in a large deep skillet over medium-high heat; add plantain slices in an even layer and fry on both sides until golden brown, about 3 1/2 minutes per side. Set skillet aside.
4. 4 Transfer plantain slices to a chopping board; flatten each one by placing a small plate on top and pressing down.
5. 5 Dip plantain slices in cold water.
6. 6 Reheat oil in the skillet over medium heat; cook plantain slices for 1 minute on each side.
7. 7 Season to taste with salt and serve immediately.

By Lymari

Ingredients

• ✓ water
• black bean
• coconut milk
• green pea
• chicken stock
• lime juice

Instructions

1. 1 In a stock pot or large saucepan, combine the black beans, coconut milk, peas and stock or water. Bring to a boil, then simmer over low heat for 10 minutes. Pour into a blender and puree until smooth. Return to the pan and stir in the lime juice.

By carolpeitzsch

Ingredients

• ✓ water
• cranberry
• orange zest
• cinnamon stick
• orange juice
• brown sugar

Instructions

1. 1 Place the cranberries, grated orange rind, cinnamon, orange juice, brown sugar and enough water to cover cranberries in a saucepan. Bring mixture to a boil over high heat. Immediately turn heat down and simmer for about 1 hour or until the sauce has thickened. Taste for sweetness and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool a bit then refrigerate in a covered container.

By Barbara Yoder

Ingredients

• ✓ water
• white sugar
• pineapple
• coconut milk
• lime juice

Instructions

1. 1 Bring sugar and water to a boil in a small saucepan over high heat; boil and stir until liquid becomes clear, about 1 minute. Set simple syrup aside to cool.
2. 2 Add pineapple to a blender or the bowl of a food processor; blend until very smooth and frothy. Whisk simple syrup, pineapple purée, coconut milk, and lime juice together in a bowl; refrigerate until chilled, about 3 hours.
3. 3 Pour pineapple-coconut mixture into an ice cream maker and freeze according to the manufacturer's directions. Transfer to an airtight container and freeze until firm or desired consistency.

By CALLALILLIE

Ingredients

• ✓ water
• coconut
• cinnamon
• white sugar
• lime juice

Instructions

1. 1 Chop the coconut meat into pieces about 1/2 inch square.
2. 2 Place water in a saucepan, and bring to a boil over medium-high heat. Stir in cinnamon and sugar until dissolved. Boil mixture until liquid reduces to a syrup consistency, then stir in coconut pieces. Add the lime juice, and turn off heat.
3. 3 Place spoonfuls of sugared coconut mixture into small paper cups. Cool in cups until hardened.

By Linda

Ingredients

• ✓ water
• long grain white rice
• evaporated milk
• white sugar
• cinnamon
• vanilla extract

Instructions

1. 1 Place the rice in a bowl with enough water to cover it and let it soak overnight.
2. 2 Strain the rice and discard the water. Stir the cold water and evaporated milk together. Place the drained rice into a blender along with half of the diluted milk. Blend until the rice is finely ground, about 30 seconds. Add the sugar, cinnamon, and vanilla; blend well. Pour in the remaining diluted milk; blend.
3. 3 Line a strainer with two layers of cheesecloth. Place the strainer over another bowl to catch the liquid. Strain the rice milk through the cheesecloth, discard the solids. Repeat the process if necessary. Serve over ice.

By LatinaCook

Ingredients

• ✓ water
• green plantain
• olive oil
• onion
• salt
• anaheim pepper

Instructions

1. 1 Place the plantains and water in a saucepan. Bring to a boil, and cook 20 minutes, until plantains are tender but slightly firm. Drain, reserving 1 cup of the liquid. Cool plantains, and peel.
2. 2 Heat the olive oil in a skillet over medium heat, and saute the onion until tender.
3. 3 In a bowl, mash the plantains with the reserved liquid and salt. Transfer to a food processor, mix in the peppers, and puree. Serve the pureed plantain mixture topped with the onions.

By fotografiado

Ingredients

• ✓ water
• ✓ water
• cod
• all-purpose flour
• black pepper
• baking powder
• tomato
• green onion
• vegetable oil

Instructions

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

By Monique C

Ingredients

• ✓ water
• coconut milk
• sweetened condensed milk
• rum
• cinnamon
• salt

Instructions

1. 1 Add coconut milk, sweetened condensed milk, rum, water, cinnamon, and salt to a blender.
2. 2 Blend until well combined; refrigerate for at least 1 hour, or until ready to serve.

By Teresita Rodriguez

Ingredients

• ✓ water
• rice
• onion
• olive oil
• turmeric
• garlic powder
• black pepper
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water to a boil in a saucepan. Add rice, onion, olive oil, turmeric, garlic powder, black pepper, and salt. Cover, reduce heat to low, and simmer until water is absorbed and rice is tender, about 20 minutes.
3. 3 Fluff rice with a fork before serving.

By cindy_richelle

Ingredients

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

• ✓ water
• salt
• cornmeal
• white sugar
• edam cheese
• oil
• ketchup
• mayonnaise

Instructions

1. 1 Combine water and salt in a saucepan; bring to a boil. Remove from heat and stir in cornmeal and sugar. Return to medium heat; cook stirring constantly until mixture pulls away from the sides of the pan. Remove from heat and stir in Edam cheese until well blended.
2. 2 Roll tablespoonfuls of cornmeal mixture into balls. Then roll balls into small fat sticks about 3 inches long. In a medium bowl, mix ketchup and mayonnaise to make a dipping sauce. Set aside.
3. 3 Heat oil in a large heavy skillet to 375 degrees F (190 degrees C). Carefully place some cornmeal sticks into hot oil so they are not crowded. Fry until golden brown, 3 to 4 minutes. Remove from hot oil and drain on paper towels. Serve immediately with dipping sauce.

By CFUCHSLAO

Ingredients

• ✓ water
• long-grain white rice
• vegetable oil
• butter
• 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

• ✓ water
• red sorrel bud
• ginger
• orange zest
• garlic
• white sugar
• ice cube

Instructions

1. 1 Combine sorrel, ginger, dried orange zest, and clove in a bowl.
2. 2 Bring water to a boil in a saucepan or kettle; pour over sorrel mixture. Stir in sugar until dissolved. Let mixture steep at room temperature, 8 hours to overnight.
3. 3 Strain sorrel mixture through a fine-mesh sieve into a pitcher; discard solids. Serve over ice.

By Rabbi Ryan

Ingredients

• ✓ water
• cucumber
• onion
• red bell pepper
• lime juice
• salt
• hot pepper sauce

Instructions

1. 1 Combine the cucumber, onion, pepper, lime juice, salt, hot sauce, and water in a bowl; toss to combine. Refrigerate until the flavors blend, at least 1 hour. Serve cold.

By Patrice G Ward

Ingredients

• ✓ water
• sugar
• active dry yeast
• vegetable oil
• margarine
• salt
• all-purpose flour

Instructions

1. 1 In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. 2 In a large bowl, combine the yeast mixture with the oil, margarine, salt and 1 1/2 cups flour; stir well to combine. Mix in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise for 15 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. 4 Bake in preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Cool in pan 5 minutes and then turn out onto rack and cool completely.

By Madge

Ingredients

• ✓ water
• quinoa
• pineapple
• mango
• coconut flake
• macadamia nut
• mango chutney
• mango chutney

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan over medium heat. Cover the saucepan, reduce the heat, and simmer until water is absorbed, 10 to 12 minutes.
2. 2 Off heat, stir pineapple, mango, coconut, macadamia nuts, and mango chutneys into quinoa until thoroughly combined. Serve hot.

By BETHGRANN

Ingredients

• ✓ water
• coconut milk
• white sugar
• vanilla extract
• salt
• cornstarch
• cinnamon

Instructions

1. 1 Combine coconut milk, sugar, vanilla extract, and salt in a saucepan. Bring to a boil and cook for 6 minutes, stirring occasionally.
2. 2 Combine cornstarch and water in a bowl. Whisk until mixture has a uniform consistency.
3. 3 Pour cornstarch-water mixture into the saucepan and whisk until mixture thickens into a pudding, about 2 minutes. Remove from heat and strain the mixture into a bowl.
4. 4 Pour the strained mixture into a mold, pan, or individual serving glasses. Smooth out the surface and allow to cool about 15 minutes. Refrigerate for at least 2 hours. Sprinkle with ground cinnamon before serving.

By Allrecipes Member

Ingredients

• ✓ water
• red onion
• red bell pepper
• scotch bonnet chile pepper
• papaya
• garlic
• mustard powder
• white sugar
• white wine
• malt vinegar
• lemon juice
• yellow mustard

Instructions

1. 1 Place the onion, red pepper, Scotch bonnet chiles, papaya, and garlic in a food processor. Pulse until finely chopped. Scrape into a large pot, and stir in the mustard powder, sugar, wine, vinegar, water, and lemon juice.
2. 2 Bring to a simmer, then reduce heat to medium-low, and continue simmering, stirring frequently until the mixture has thickened, about 1 hour. Once thick, remove from the heat, and stir in the yellow mustard.

By RogerB

Ingredients

• ✓ water
• egg
• sugar
• lime zest
• vanilla extract
• self-rising flour
• powdered sugar
• guava paste

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 15x10x1-inch jelly roll pan.
2. 2 Break eggs into a small mixing bowl; beat with an electric mixer until thick and lemon-colored. Beat in sugar gradually. Add water, lime zest, and vanilla extract and blend well. Beat in flour gradually until smooth. Pour into the prepared pan.
3. 3 Bake in the preheated oven until golden brown, about 12 minutes. Remove from the oven and loosen the edges with a sharp knife. Turn out immediately onto a tea towel sprinkled with powdered sugar.
4. 4 Cut guava paste into chunks and place in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until spreadable. Be careful, it will get hot because of the high sugar content.
5. 5 Trim any stiff edges off of the cake and spread guava over. Roll up carefully in jelly roll fashion from the narrow end, using the towel to ease the cake over. Let cool in the towel on a wire rack for about 30 minutes.
6. 6 Remove the towel carefully and sprinkle additional powdered sugar over the top if desired. Slice to serve.

By Milly Suazo-Martinez

Ingredients

• ✓ water
• guava
• tomato sauce
• tomato paste
• brown sugar
• liquid smoke
• lemon juice
• worcestershire sauce
• habanero hot sauce
• molasses
• garlic powder
• onion powder
• salt
• black pepper

Instructions

1. 1 In a large saucepan over low heat, stir together the guava, tomato sauce, tomato paste, water, and brown sugar until well blended. Stir in liquid smoke, fresh lemon juice, Worcestershire sauce, habanero sauce, and molasses. Season with garlic powder, onion powder, salt, and black pepper. Cover, and cook 30 minutes, stirring occasionally, until thickened.

By Sue Lau

Ingredients

• ✓ water
• white sugar
• butter
• 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

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

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

• ✓ water
• beef cheek
• olive oil
• salt
• cumin
• black pepper
• yellow onion
• garlic

Instructions

1. 1 Coat beef cheek meat with olive oil. Rub salt, cumin, and pepper into meat. Wrap meat in aluminum foil and refrigerate, 4 hours to overnight.
2. 2 Pour water into a slow cooker.
3. 3 Arrange onion and garlic around beef cheek meat in the aluminum foil. Wrap foil tightly around meat and vegetables. Add a second sheet of aluminum foil around meat mixture, sealing tightly; place in the slow cooker.
4. 4 Cook on Low, adding more water if it has evaporated, until meat is very tender, 7 to 8 hours. Remove foil packet from slow cooker and shred meat using 2 forks.

By streetgang

Ingredients

• ✓ water
• olive oil
• tomato sauce
• sofrito sauce
• sazon seasoning
• black pepper
• pinto bean
• salt

Instructions

1. 1 Heat olive oil in a saucepan over low heat. Add tomato sauce, sofrito sauce, Sázon seasoning, and black pepper; cook and stir for about 3 minutes. Stir in beans, water, and salt. Increase heat to medium; cook until sauce is thickened, about 15 minutes.

By FIVEBRIGS

Ingredients

• ✓ water
• cornmeal
• milk
• coconut milk
• sugar
• vanilla extract
• salt
• nutmeg
• cinnamon
• raisin

Instructions

1. 1 Combine water, cornmeal, whole milk, coconut milk, white sugar, vanilla extract, salt, nutmeg, and cinnamon in a blender; blend until smooth. Transfer to a saucepan.
2. 2 Bring cornmeal mixture to a boil, whisking occasionally, until it begins to thicken, about 5 minutes. Reduce heat when slow bubbles form; continue cooking, stirring frequently, until desired thickness, about 5 minutes. Stir in raisins.
3. 3 Remove from heat, cover, and cool slightly before serving, about 5 minutes.

By Andrew Holness

Ingredients

• ✓ water
• tomato sauce
• sofrito sauce
• adobo seasoning
• sazon seasoning
• oregano
• salt
• beef stew meat
• potato

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

Ingredients

• ✓ water
• cranberry
• white sugar
• lime juice
• ice
• ginger beer
• vodka
• lime
• rosemary
• cranberry

Instructions

1. 1 Combine chopped cranberries, water, and sugar in a saucepan over very low heat. Cook, stirring frequently, until the cranberries have completely softened, about 15 minutes.
2. 2 Strain the mixture through a fine-mesh sieve, gently pressing the pulp to extract their liquid. Let the syrup cool to room temperature, about 20 minutes. Cover and put in the refrigerator before use, 20 to 30 minutes.
3. 3 Pour 1 tablespoon cooled cranberry syrup and 1/2 ounce lime juice into two copper mugs or collins glasses. Add ice. Pour in equal amounts of ginger beer and vodka to each. Stir with a cocktail stirrer. Garnish with a lime wheel, rosemary sprig, and cranberries. Serve immediately.

By Buckwheat Queen