'I need good recipes ' Recipes and Food

Daina Perry (64.107.133.124) - 09/11/07 17:29

I need recipes for stewed chicken and rice and beans and creole bread and salad. I am doing a belize day at school for Belize independence day, a day before the actual day ( tha's the day that got approved) that an american cheif can reproduce easily that will taste great ( for an american) . To represent Belize food.

Thank You

P.S

my boss suggested we use the school chef instead of my belize friends since there are rules at the college about outside food being served to the general population.

Comment #1 Jake from Lake Geneva, Wisconsin - 09/11/07 19:04

I'm a little confused. You want to cook "Belize Food" but you want it to "taste good to an America".

First, Belize is Part of Central AMERICA.

Second, if you cook Belize food to taste good to those in the United States (Americans) than you are not really cooking Belize food.

If you or your college want to learn anything, then you should cook Belize food as it would be cooked in Belize and learn about their flavors. That is the only way to represent Belize food.

Otherwise you might as well just order from McDonalds and pretend it came from McDonalds in Belize.

Comment #2 Raymond McLaughlin (70.129.249.62) - 12/12/07 18:27

We are having a around the country food day. I was given Belize

and I am looking for a quick and simple recipes, that I can make for our 9th grade class. Please help me with this, I hear

Belize is a pretty country to visit. Thanks for your help.

Comment #3 COIN-OPERATED-BOY from nowherelandia - 12/13/07 11:27

I really am into stews, and I searched for stew recipes over the internet. I found this and wanted to share this to you. It's lovely.

Belizean Crab Stew

INGREDIENTS:

* 8 - 10 boiled crabs

* Salt and pepper to taste

* 2 tbsps. flour

* 1 1/2 tsps. lard

* 2 small cocos

* 1 small onion, sliced

* 1 green pepper (optional)

* 1/4 tsp. thyme

* 1 carrot

* 2 lg green plantains

METHOD / DIRECTIONS:

1.

Remove claws and legs, wash with brush, then break shell to remove meat.

2.

Separate the bakc and the underside, discarding the back. Wash the underside and crack to remove some of its shell.

3.

Season the crab meat and pieces iwth a little salt and pepper. Allow to stand.

4.

Meanwhile, heat the fat and stir in the flour until it is blended and looks brown.

5.

Add 2 cups water, stirring constantly, until mixture is smooth

6.

Add the onion, thyme and whole pepper and 1 tsp. slat.

7.

Add the seasoned crab meat and enough water to cover all.

8.

Boil gently for 30 45 mins

9.

Prepare the begetables, except plantain and cut into meat pieces

10.

Make Matilda Foot with green plantains (see recipe)

11.

Add the vegetables with Matilda foot to the stew while simmering.

12.

When vegetables are almost tender, add the coconut milk and boil for 10 mins.

13.

Taste and season if necessary

SERVING SUGGESTIONS:

Serve hot with a bowl of rice.

Comment #4 Brittany (205.213.111.52) - 04/15/08 14:44

to make a good belizean meal u should make bbq chicken and rice in coconut milk and beans it is a very good meal u can also add coleslaw if u want spread habanero sauce all over the chicken to add flavor its not hot at all

Comment #5 haley (71.248.182.162) - 05/19/08 10:54

heyyy! i gots a spanish project due march 28th, anyone, PLEASE post a desert from belice! thx! byeee! <333 xoxo! email me ! luvmyjessie@gmail.com

Comment #6 haley (71.248.182.162) - 05/19/08 10:55

heyyy! i gots a spanish project due march 28th, anyone, PLEASE post a desert from belice! thx! byeee! <333 xoxo! email me ! luvmyjessie@gmail.com

Comment #7 Char (75.170.32.249) - 06/28/08 23:23

We had some terrific coleslaw at the Lions Bar-B-Que on Ambergris Caye. My family loved it and I'd like to make it! Can anyone help me duplicate this dish?

Comment #8 hotmom-ma (63.176.159.172) - 10/18/08 23:37

Hi there dear. Here is a Belizean Dessert Recipe I stumbled over the net. hope this will be helpful:

Black Fruit Cake

Ingredients

* 2 lbs flour 900g

* 1-1/2 lbs Brown Sugar 900g

* 1 lb margarine 450g

* 1 pt (2 cups) stout 500ml

* 1 pt blackening for cake (used to get desired color)

* 1/2-1 lb each of raisins, prune, date, peacan, cherries and mixed fruits 250-450g

* 1 pt strong rum (diluted to give 1 qt.) used to steep fruits

* 1 tsp Baking Powder (optional) 5ml

* 1 nutmeg (grated)

* 2 tsps cinnamon or 2 pieces Cinnamon Stick (pound in a strong, clean cloth) or 3 tsps allspice 10-15ml

* 8-10eggs

* 1 cup syrup or Brown Sugar for stewing fruits 250ml

* 1 cup flour for fruits 250ml

Directions

1. Stew fruits from the night before.

2. Use 1/4-1/2 lb brown sugar for stewing fruits. (Let fruits simmer for 5-10 minutes)

3. Next day, prepare cake tins. Grease with shortening and line with brown paper bag. (Set aside)

4. cream margarine or butter with Sugar.

5. Add eggs, one at a time. Mix well.

6. Add flour alternately with black coloring. Mix well each addition.

7. Add stout. (about 3/4 of a pint). Mix well.

8. Cover fruits with 1 cup flour. Add to mixture. Fold in fruits.

9. Bake for 2-3 hours in oven at 250-300 F/145 C or until cake is dried when tested. (set pan in water).

Comment #9 Ronique Chambers (216.190.68.22) - 10/22/08 13:30

I love Belizean stew chicken seasoned with recado, but I can't seem to find an authentic recipe. Could someone please help!

Comment #10 Randy (63.176.159.74) - 12/04/08 09:41

That black fruit cake sounds yummy!

Comment #11 Click and Drag (63.176.159.77) - 01/31/09 23:56

I've stumbled this great Belizean Dessert Recipe. Here it is:

"Belizean Bread Pudding Recipe"

Ingredients

1 loaf white bread (stale is best)

350g sugar

300g seedless raisins

3 tbsp ground cinnamon

125g butter

1 small tin (200ml) of evaporated milk

400ml coconut milk (fresh or tinned)

60ml rum or brandy

150ml water

Belizean Bread Pudding Preparation:

Method:

Slice the loaf in half. Then, using your hands, break the bread up into a large bowl (leave the crusts behind) then add the sugar, raisins, butter and cinnamon. Meanwhile, combine the evaporated milk with the water in a saucepan and heat until hot (but not boiling). Heat the coconut milk in a separate pan. Add the coconut milk and evaporated milk mix to the bread and stir thoroughly, until the bread is completely soggy then add the rum and mix well once again.

Grease a large roasting tin very well and pour the bread mixture into this. Place in an oven pre-heated to 190°C and bake for about 90 minutes, or until the top of the dish is crunchy. Remove from the oven and set aside to cool completely.

Turn out of the pan and place on a serving plate, crunchy side up. Serve cold with ice cream or custard.

• Belizean Dessert Recipes

Comment #12 Jennina (63.176.159.107) - 04/19/09 23:52

I've read your inquiry and tried hitting Google and after a click I now present you with a list of recipes of Belizean Recipes. Just follow the link that I will provide at the end of this post.

Here is one recipe:

"Avocado Dip"

INGREDIENTS:

1 ripe avocado pear

1/4 cup mayonnaise (non-fat if possible) 56g

1 small onion

(2 tblsps) finely chopped 30ml

1/2 tsp salt

1 tsp lime juice (to prevent discolouring) 5ml

1 small jalapeno pepper (optional) or 1/2 tsp black pepper 2ml or pepper sauce

1.Wash and peel avocado.

2.Mash with fork, potato masher etc.

3.Add mayonnaise, onion, salt, pepper. Mix to a smooth paste.

• Recipe Hound - Belizean Recipes

Comment #13 Jesse Congo (76.204.196.153) - 06/02/09 20:20

I need an Authentic Belizean BBQ recipe for a wedding. I'm catering some of my best friends wedding and we're doing a Belizean theme because they will be married there and It's been difficult to find an authentic BBQ recipe from the heart it'self!

Comment #14 cwemoy (63.176.159.143) - 07/18/09 05:43

I think that any kind of food would appeal to anyone if cooked right. Perhaps you are looking for a recipe with a small hint of American way of cooking. Why not consult with whoever have contracted so that they give you a slight or rough idea of what is expected of you?

That should not limit you from consulting your Belize friends. They will give you something close to what you want

Comment #15 Homer (63.176.159.34) - 08/21/09 22:20

Belizean "BBQ'd" Fish

2 large white-fish type fillets (like cod or orange

roughy)

4 large carrots

1 Texas 1015 (or other sweet) onion

1 red bell pepper

1 green bell pepper

2 jalapenos (optional)

2 banana peppers (optional)

1 lemon

Greek Seasoning *

Garlic Powder

Grate carrots and set aside. Dice onions into 1/4"

cubes and set aside. Dice bell pepper in 1/4" cubes.

If using jalapeno, dice very fine. If using banana

peppers, slice very thinly. Mix all peppers (bell and

others) and set aside.

Tear off a large (12") piece of aluminum foil. Spread

1/4 of the grated carrots out on foil and sprinkle 1/4

of the onion on top of the carrot. Sprinkle one side

of the fillet with seasonings and place the fillet on

top of the carrots and onions, seasoning side down.

Sprinkle more seasonings on top of fillet. Cover

fillet with 1/2 of pepper mixture, 1/4 onions, 1/4

carrots. Squeeze 1/2 lemon over fish and veggies.

Fold tin foil so it covers fish and veggies well and

seal. Repeat for other fillet. Place on grill at

medium temperature 10 minutes on each side. Serve

with pepper side up.

If you can't find Greek Seasoning, a substitute would

be to use salt, pepper, a little more garlic powder,

and a touch of oregano

• www.massrecipes.com/recipes/02/11/belizeanbbqdfish58575.html

Comment #16 Janie (63.176.159.71) - 09/10/09 01:00

Belizean Rice and Beans

INGREDIENTS:

1 lb beans 450g 1/2 tsp pepper 2ml 1/2 tsp thyme 2ml

1 tsp salt 5ml 2 plugs garlic (crushed) 1 medium onion (sliced)

1 dried coconut (grated)(to give 1 cup milk) 2 lbs rice 900g 1 small pig's tail or salted beef (optional, trim fat)

6-8 cups water

1 Soak beans for 4-6 hours.

2 Boil beans until tender with garlic, onion, and pig's tail. (Or use pressure cooker)

3 Season beans with black pepper, thyme, and salt.

4 Add coconut milk. Stir and taste. Let boil.

5 Clean rice.

6 Add clean rice to seasoned beans. Stir, then cover. Cook until water is absorb or rice is tender. If necessary, add more water gradually until rice is tender.

Comment #17 Naoemi (63.176.159.96) - 11/25/09 21:21

Rice and Beans. This is the total Belizean staple side dish, like "Potatoes" in Ireland, or "Fries" in the US. It varies a little, and some people will call the rice "dirty rice", although it's not anything like Cajun "Dirty Rice." Here's the way to make it.

1. When you cook your beans, put a lot of water in them, so that you have lots of "pot liquor" on the top.

2. Take this pot liquor and use it to cook your rice in. This will give the rice a nice brown look, particularly if you use black beans, which is my favorite now-a-days.

3. Add some beans from the beans you cooked earlier. I tend to want to put a lot of beans in. The Belizeans just put enuf in that you can see the beans scattered throughout the rice. Remember that this is a Side Dish, like potatoes.

The whole recipe on the link below

• rice and beans

Comment #18 Eve (63.176.159.108) - 12/20/09 13:39

I am not much of a cook, but I am sure that I would be to whip up a few of these fine recipes, and without a problem.

Comment #19 curtis (63.176.159.80) - 01/06/10 18:56

If you are not a cook, how can you whip up recipe? Can you even boil water?

Comment #20 Derby (63.176.159.243) - 02/01/10 20:33

I think everyone knows how to boil water, and whipping is just a simple task I must say curtis. You do not need to make it sarcastic anyway.

Anyway, back to the subject matter. I am also looking for a simple and easy Belize recipes. I am not that good cook but is trying all my best to be able to have a well done dish, hope to hear from all of you guys.

Comment #21 Sammy (109.111.97.103) - 02/26/10 21:53

I think it is wrong to think that way, I believe cooking just like any chores and jobs can be done by everyone, especially if they put their mind into it and really tries to learn how to do it. In cooking, you do not need to be a total expert to cook. There are easy to follow recipes for us to follow and soon after continuously cooking we will see that we are improving.

Comment #22 Enrique from U.S.A - 03/07/10 20:01

"On Cooking"

Yes, that is true. Anyone can cook, as long as you are hungry and have a passion for cooking, and practice you will succeed. You being on here and asking for recipes already shows that you enjoy it and that's whats important.

Keep it up.

Comment #23 Benses (201.160.114.61) - 03/13/10 17:38

"Alvarado"

Hey people!!h0ow uno ppl d do?? MY name is Benses Alvarado and I am studing at mexico food and beverage..Well here i left for you a recipe..

Linguine with Escarole & Shrimp

Malcoun, Carolyn

Lots of tangy lemon, fresh tomatoes, escarole and shrimp create an incredible sauce for whole-wheat pasta. Serve with a glass of Sauvignon Blanc and whole-grain bread.

Servings: 6 servings, about 1 1/3 cups each

Total Time: 45 minutes

Ease of Preparation: Easy

Health: Low Calorie, High Fiber, Low Sat Fat, High Potassium, Heart Healthy, Healthy Weight

Ingredients:

Linguine with Escarole & Shrimp

8 ounces whole-wheat linguine

4 teaspoons extra-virgin olive oil , divided

1 pound peeled and deveined raw shrimp (16-20 per pound)

3/4 teaspoon salt , divided

1/4 teaspoon freshly ground pepper , plus more to taste

2 tablespoons minced garlic

1/2 cup white wine

1 pint grape or cherry tomatoes , halved

16 cups thinly sliced escarole (2-3 heads) or chard leaves

1/4 cup clam juice or water (see Shopping Tip)

1 teaspoon cornstarch

1 tablespoon lemon juice

6 lemon wedges for garnish

Steps:

1: Bring a large pot of water to a boil. Cook linguine until just tender, 8 to 10 minutes or according to package directions.

2: Meanwhile, heat 3 teaspoons oil in a large skillet over medium heat. Add shrimp, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until pink and curled, 3 to 4 minutes. Transfer to a plate.

3: Add garlic and the remaining 1 teaspoon oil to the pan and cook, stirring, until fragrant, about 15 seconds. Add wine and cook until reduced by half, 2 to 3 minutes. Stir in tomatoes. Add escarole (or chard) in handfuls, stirring until it wilts before adding more; cook, stirring occasionally, until the greens are tender, 5 to 6 minutes. Whisk clam juice (or water) and cornstarch in a small bowl then add to the pan; simmer until slightly thickened, about 2 minutes. Return the shrimp and any accumulated juices to the pan, add lemon juice, the remaining 1/2 teaspoon salt and pepper and cook until heated through, about 1 minute.

4: Drain the linguine and return it to the pot. Add the sauce; toss to coat. Serve with lemon wedges.

Comment #24 Benses (201.160.114.61) - 03/13/10 17:48

"Alvarado"

Buffalo Chicken Wrap

ingredients:

Buffalo Chicken Wrap

2 tablespoons hot pepper sauce , such as Mari's sharp

3 tablespoons white vinegar , divided

1/4 teaspoon cayenne pepper

2 teaspoons extra-virgin olive oil

1 pound chicken tenders

2 tablespoons reduced-fat mayonnaise

2 tablespoons nonfat plain yogurt

Freshly ground pepper to taste

1/4 cup crumbled blue cheese

4 8-inch whole-wheat tortillas

1 cup shredded romaine lettuce

1 cup sliced celery

1 large tomato , diced

Steps:

1: Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper(also known as the Guinea pepper or bird pepper or, especially in its powdered form, red pepper) in a medium bowl.

2: Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss to coat well.

3: Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.

4: To assemble wraps: Lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas.

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