Type what you have

Ingredients

• ✓ white sugar
• sesame seed
• water

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

• ✓ white sugar
• cream cheese
• puff pastry
• corn syrup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut cream cheese into 1/4-inch thick slices; place cut side-down on a board and cut into logs.
3. 3 Place 1 cup sugar into a small bowl; place cream cheese logs into sugar and roll to coat. Set aside.
4. 4 Cut each puff pastry sheet evenly into 3 or 4 squares, no bigger than 5-to-6 inches each. Place 1 square in front of you with 1 corner pointing down. Place 1 sugar-covered cheese log about 1/3 up from the bottom corner; proceed to fold pastry around it in the same manner as an egg roll, with the bottom corner over cheese, side corners towards the center, then roll from bottom, up. Brush some water in the last corner to seal roll.
5. 5 Place quesito on the prepared pan, seam-side down. Repeat with all squares, making sure there is at least 1-inch between them.
6. 6 Bake in the preheated oven until golden brown, 12 to 15 minutes.
7. 7 Remove from the oven and let sit for 5 minutes. Brush tops with corn syrup.

By Milly Suazo-Martinez

Ingredients

• ✓ white sugar
• water
• 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

• ✓ white sugar
• coconut
• water
• cinnamon
• 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

• ✓ white sugar
• coconut milk
• evaporated milk
• vanilla extract
• cinnamon

Instructions

1. 1 Mix coconut milk, evaporated milk, sugar, vanilla extract, and cinnamon together in a bowl or blender until sugar dissolves and mixture is thoroughly combined.
2. 2 Pour mixture into ice trays or popsicle molds. Freeze 8 hours to overnight.

By Mightymiri

Ingredients

• ✓ white sugar
• long grain white rice
• water
• evaporated milk
• 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

• ✓ white sugar
• ✓ white sugar
• black plantain
• vanilla extract
• cinnamon
• red food coloring
• all-purpose flour
• pie crust
• mango

Instructions

1. 1 Place plantains in a pot with water to cover. Bring to a boil; cook until tender, about 15 minutes. Drain, transfer to a bowl, and mash until smooth. Add 1/2 cup white sugar, vanilla extract, cinnamon, and red food coloring.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Flour a pie plate; line the plate with the pie crust.
3. 3 Pour the plantain mixture into the pie crust. Arrange sliced mangos on top and sprinkle with a pinch of sugar.
4. 4 Bake in the preheated oven until mostly firm, about 30 minutes.

By Silver Buffalo

Ingredients

• ✓ white sugar
• butter
• 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

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

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

• ✓ white sugar
• milk
• oat
• cinnamon
• nutmeg
• salt
• lemon zest

Instructions

1. 1 Combine milk, oats, sugar, cinnamon, nutmeg, and salt in a saucepan. Add lemon zest, if using. Bring to a boil, stirring constantly, until oats are tender, about 2 minutes.

By Pepita

Ingredients

• ✓ white sugar
• cornstarch
• milk
• salt
• egg yolk
• lemon rind
• vanilla extract

Instructions

1. 1 Heat cornstarch in a saucepan over medium heat. Slowly stir in milk. Add sugar and salt; cook and stir until slightly thickened, about 15 minutes.
2. 2 Whisk egg yolks in a bowl; stir in ¼ cornstarch mixture, then stir into pan. Cook and stir until combined, about 1 minute. Add lemon rind; cook and stir until thickened, 7 to 10 minutes. Off heat, stir in vanilla extract to combine.

By Eric Bryant

Ingredients

• ✓ white sugar
• chicken
• garlic powder
• salt
• cayenne pepper
• sazon seasoning
• bok choy

Instructions

1. 1 Stir together the garlic powder, salt, cayenne pepper, and sazon seasoning in a shallow dish. Coat chicken pieces with this mixture.
2. 2 Heat a Dutch oven or heavy skillet with a lid over medium heat for at least 3 minutes. Sprinkle the sugar over the bottom of the pan, and stir gently until it becomes liquid and caramelizes. Add the chicken, cover, and cook for about 25 minutes.
3. 3 Remove cover, and cook for another 15 to 20 minutes, letting the juices cook down until they are almost gone. Add the bok choy, and cook just until wilted.

By Kimberly

Ingredients

• ✓ white sugar
• ice cube
• light rum
• lime juice
• triple sec
• sugar
• lime

Instructions

1. 1 Blend ice, rum, lime juice, triple sec, and 1 teaspoon sugar in a blender on the highest setting until smooth, 15 to 20 seconds. Pour into glass.
2. 2 Spread 2 tablespoons sugar in a thin layer onto a small plate. Rub lime wedge around the rim of a glass. Dip glass rim in sugar to coat. Pour blended beverage into the prepared glass to serve.

By Patrick Washburn

Ingredients

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

• ✓ white sugar
• water
• salt
• cornmeal
• 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

• ✓ white sugar
• vegetable oil
• ginger root
• lime
• garlic
• soy sauce
• red pepper flakes
• shrimp
• cilantro

Instructions

1. 1 In a large bowl combine oil, ginger, lime juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.

By Sue

Ingredients

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

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

• ✓ white sugar
• water
• 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

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

• ✓ white sugar
• cranberry
• water
• 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

Ingredients

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

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

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

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

• ✓ white sugar
• active dry yeast
• water
• all-purpose flour
• milk
• butter
• 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

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

Instructions

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

By NewBerry

Ingredients

• ✓ white sugar
• water
• cinnamon stick
• clove
• anise seed
• water
• 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

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

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

Ingredients

• ✓ white sugar
• butter
• all-purpose flour
• 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

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

Instructions

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

By Liz and Sylvan

Ingredients

• ✓ white sugar
• chicken breast
• teriyaki marinade sauce
• tomato
• onion
• jalapeno pepper
• cilantro
• dijon mustard
• honey
• vegetable oil
• 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