• Place all ingredients in a pot
• Pour water till it covers the ingredients( I like to use my insta pot pressure cooker)
• Pressure cook on high for 20 minutes or boil in a regular pot for 35 minutes or until ingredients are soft and melted
• I like to use my immersion blender at the end then stir in the butter. Serve by itself or over rice. It's also eaten with macaroni pie another Trinidad staple

Bon Apetit!

• Season chicken
• Heat 2 tbsp vegetable oil in a pot
• Add 1 tbs brown sugar stir until the sugar melts and becomes brown and bubbly
• Add in chicken and stir to brown the chicken
• Add in all ingredients
• Stir
• Bring to a boil then lower the heat and cover. Allow to cook for 35 minutes.
• Remove lid and stir. Serve with coleslaw, salad.

Bon Apetit!

• Add all of the ingredients to sauce pan over medium to medium-high heat.
• Stir the mixture constantly and bring it up to a full boil.
• Continue to stir until you begin to see the mixture clumping on the side of the pan.
• Remove from heat.
• Spread the chocolate mixture on a greased cookie sheet to cool.
• When it is cool enough to handle, butter your hands, scoop out a teaspoon full of the mixture and roll into 1 1/2′ balls.
• Roll the truffles in chocolate sprinkles.

• Peel the plantains and cut into 1 inch [2.5 cm] thick slices.
• Fry: In a deep frying pan heat the oil over medium heat and fry the plantains till
light golden (about 5 mins). Flatten the plantain to about ¼".
• Fry the plantains again until a golden yellow on both sides (about 5 minutes).

{To Flatten the Tostones, you can use a "Tostonera", or you can can place the plantain between aluminum foil and push down with a flat plate}
*Serve immediately.

For Dip: (optional)

• Pulse all the ingredients until they are thoroughly blended but not liquefied.

• Place Beef in baking dish with seasoning sliced cabbage and water at 275 degrees
• Boil potatoes to almost tender then drain water
• Add butter to pan stir coating potatoes
• Top with chopped parsley when served

• Place seasoned pork and sauerkraut in baking dish with water
• Cover and bake at 350 degrees
• Boil potatoes and mash
• Peel apples, cook slices add water,
• Add little butter and cinnamon

• Serves: 4-5 arepas
• Mix the water, salt, flour, butter and cheese in a bowl large enough to knead the dough.
• Knead all ingredients until well mixed and until dough has a smooth consistency. If the dough is too dry, add a little more water. If it's too wet, add a little more flour.
• Form balls the size of a medium orange and place each ball between two pieces of plastic.
• Using a roller, flatten the dough until the desired thickness is obtained.
• Cut the dough over the plastic with a cup, glass, cookie cutter, etc., then remove the plastic and excess dough to finish with a perfectly shaped arepa.
• Smear an iron or pan with aerosol butter or bar butter.
• Turn on the stove at medium high and when the iron is hot add the arepas and sing them for 5 minutes on each side or until golden brown. Serve immediately.
• Notes Arepas can be made without cheese and without butter. Remember that cornmeal is already pre-cooked and we're just tinging them in the pan.

• Place chicken in a large bowl, along with 1 spring of thyme{reserve the other 2 for cooking}, garlic, salt and black pepper. Stir to coat the chicken with seasonings, cover and place in the fridge for 30 minutes{ or overnight}.
• Add oil to a large heavy bottom pot, and place over medium-high heat.
• Once oil is hot, pour the sugar into the pot in an even layer and allow to caramelize. The sugar will melt and bubble as it caramelizes to a dark brown in color, then carefully add the chicken to the pot and stir to coat with the sugar.
• Add onion, carrots and pigeon peas to the pot and stir to combine. Cook for 5 minutes.
• Add rice, stir, and cook for another 5 minutes, add cilantro, green onion, reserved spring of thyme, scotch bonnet pepper and stir to combine.
• Add coconut milk and hot water to the pot, season with salt and black pepper, reduce heat to medium-low, cover pot and gently simmer for about 20-25 minutes, or until all the liquid has been absorbed and rice is cooked through.
• Stir in margarine, if using. Serve hot or room temperature.

• Pour 16 cups of water into a large pot. Add salt to the water. Turn on the heat of the stove and wait for the water to start boiling. Once it does, add the pasta to the boiling water. It should take between 10 and 15 minutes for the pasta to turn soft.
• After the pasta turns soft in the boiling water, place a strainer in the sink and dump the water and pasta into the strainer. Place the pasta aside for a few moments.
• Turn on the oven. Set the temperature to 350℉ and leave it on.
• Put the large pot back on the stove and set it to medium heat. Add bell peppers, onions, garlic, and sauté better to the pot. Stir it around and let it cook for 2 minutes. The peppers should be tender by that point.
• Take the strainer filled with pasta and dump it into the large pot. Mix the pasta around with the other ingredients in the pot. Pour the can of evaporated milk into the pot and stir everything together. Now add the grated parmesan, mayonnaise, seasoned salt, and gouda cheese, Mix everything together. The salt is optional, but some people might want it to enhance the flavor of the dish.
• Take out a rectangular baking dish that is 15”x10”x2” and place it on the counter. Begin pouring the mixture from the pot into the baking dish. Tryto fill the entire area of the rectangle and spread it out to each side. If you have any gouda or parmesan cheese left, then add that to the top later in the dish.
• Now put the uncovered baking dish on the middle rack of the oven. Leave it in there for anywhere between 45 to 60 minutes. The top of the dish should become golden brown by that point
• Take the dish out of the oven and let it cool down for about 10 minutes. Then you can serve the food to yourself or anyone else in your party.

• Saute onion , curry, bell pepper and garlic on butter until lightly browned over medium heat in a medium saute pan.
• Add water and bring to a boil
• Add tomatoes
• Blend in flour , salt and black pepper
• Stir to a paste. ( If paste is too thick add another 1/2 cup water stirring mixture )
• Simmer on low heat stirring occasionally
• Add shrimp and cook for 3 - 4 minutes
• Serve with rice or mixed vegetables
• Enjoy..

• Chop, dice or grate the ingredients according to the ingredient comments

Stewed Saltfish

• Soak the saltfish overnight.
• Boil the fish in fresh water until tender, for about 20 minutes.
• Drain it before removing bones, scales and flakes.
• Heat oil in a large pan. Add peppers, spring onions, onion and garlic. Cover and cook over low heat for 5 minutes, stirring occasionally.
• Add the tomatoes and simmer over medium heat for 2 to 3 minutes.
• Add saltfish, butter, salt and pepper. Cover the stew and simmer over low heat for 5 minutes.

Spicy Plantains

• Combine all ingredients in a bowl.
• Toss until mixed.
• Fry in batches until golden brown and cooked.
• Remove and drain on paper towels.

Coconut Dumplings

• Place flour, coconut, salt, butter and oil in a bowl. Gradually stir in water to make a stiff dough.
• Turn onto a lightly floured board and knead for about 2 minutes.
• Make dumplings in desired shape.
• Slide dumplings into boiling water. Cover and cook for about 10 to 15 minutes.

Seasoned Breadfruit

• Melt butter in a heavy pan over medium heat, then add oil.
• Add onions and cook 5 to 8 minutes until golden, stir often.
• Add garlic, thyme and chopped peppers, sauté for 30 seconds.
• Remove from heat and add breadfruit with chicken broth or other prepared liquid.
• Toss gently to blend and heat through.
• Season to taste with salt and pepper.
• Serve with dumplings, saltfish and spicy plantains.

• Take 2 saucepans and set 1 cup water in one and 1 cup milk in the other and set on high heat.
• Once the water begins to boil add 2-3 spoons of loose Indian Tea leaves as well as your optional grated ginger root or crushed cardamom pods. Reduce the heat to medium and allow tea leaves to steep for 1-2 minutes.
• Once the milk starts to boil and rise - immediately shut off flame and remove from heat source so it doesn't boil over onto your stovetop. Set aside.
• Once tea leaves have steeped into the water, pour the contents of that saucepan into the saucepan that had the boiled milk you set aside. Return that whole combined chai back onto stovetop on high flame, stirring occasionally.
• Once the chai starts to boil again, turn off the flame, remove from heat.
• Using a mesh strainer, Strain the tea into another container (to remove the loose tea leaves as well as any of the optional spices you may have added).
• Add sugar to your taste and enjoy your steaming hot cup of authentic Indian Chai :)

• Mix dry ingredients first, flour, sugar, baking powder and salt.
• Add egg and vanilla extract.
• Add melted butter and milk.
• Add chocolate chips if you prefer or once in the pan you can sprinkle it on top.
• After all is mixed and well blended, start heating the pan with just a little bit of vegetable oil.
• Once pan is hot, start dropping the mix in circles, depending how big you will prefer the pancakes. It takes a few seconds to cook on one side and then flip when pancake top is bubbling. This will tell you that the down side is ready to be flip.
• If you prefer to make more to save for the next day, just double the ingredients to make extra.
• Please enjoy with your family as breakfast or dessert, family time together is the best, and when sharing pancakes is even better.

Preheat the oven to 375°F. Heat the oil in a skillet, add the onions and cook until softened and translucent. Add the rice and cook for another minute. In a large bowl, add the ground pork, salt, pepper, parsley, dill and the onion and rice mixture. Be careful with the salt, not too much is needed because the sour cabbage is already salty. Mix well using your clean hands. Remove all the cabbage leaves and cut each leaf in half. Romanian cabbage rolls are traditionally smaller than the Polish cabbage rolls, so that's why I recommend cutting each leaf in half, otherwise you can use the entire leaf for one roll. Fill each leaf with about a couple tbsp of the meat mixture and roll. Repeat with all the remaining meat and cabbage. If you have any cabbage left over, chop it up and spread it over the bottom of a big pot. Put all the rolls in the pot, add the chopped bacon in between the cabbage rolls and add the tomato juice over the rolls. Add more water if needed, the juice should cover the cabbage rolls entirely. Cover the pot with aluminum foil or a lid. Place in the oven and bake for 2 hours, remove the foil or lid and place back in the oven and cook for another 1 ½ to 2 hours. Serve hot with a bit of sour cream on top and with a side of polenta.

RECIPE NOTES: I usually find sour cabbage leaves at my local grocery store like Publix, but you can also find them at European markets. You can also order it from Amazon. You can use fresh cabbage instead of sour cabbage, but more work is required. You first have to blanch the cabbage. To do so, core the cabbage first, one large cabbage should be enough for this recipe. In a large pot of boiling slated water, add the cabbage and blanch it for 5 to 8 minutes or until leaves are softened. Remove from the pot and chill under cold water. Another alternative to softening the cabbage leaves is to wrap it in plastic wrap and freeze it for a couple days. Remove the cabbage from the freezer and thaw it out at room temperature. Once the cabbage has thawed out, the leaves should be softened. Recipe yields about 20 cabbage rolls, depends on the size of your rolls. These will last in your fridge for 3-4 days. Cover the baking dish well with plastic wrap or oil, or you can transfer the leftovers to an airtight container. They will also last 3-4 months in your freezer. Make sure to save all that juice as well! You’ll need it to reheat the rolls. Poftă bună!( Bon appetit in romanian)

• Sift the flour and baking powder into a medium bowl.
• Add the salt, mix thoroughly and set aside.
• Put the butter and sugar in the bowl of standing mix with a whisk attachment.
• Scrape the vanilla seeds from the vanilla bean into the bowl.
• Combined egg into the mix.
• Add the flour in the mix in 2 batches.
• Wrap the dough and refrigerate for 2 hours.
• Preheat oven to 350 F.
• Line 2 baking sheets with silicone baking mats.
• Remove the dough and roll to 1/8 inch thick.
• Use a round cookie cutter about 1 1/2 inch in diameter, cut from the dough.
• Bake the cookies until pale gold, they will have a dry appearance.
• Place teaspoon of Dulce De Leche in the center and sandwich together.
• Dust powdered sugar on top.
• ENJOY

• In a large bowl, mix ground beef, onion powder, salt and pepper until just combined. Do not over mix, or your patties will be tough.
• Divide into six portions and form patties, without pressing too hard. They should be uniform in thickness. Smooth out any cracks using your fingers. Make these right before you grill them, so they stay at room temperature.
• Preheat your grill, grill pan or cast-iron skillet to high heat and add burger patties. If using a grill, cover with the lid.
• Cook until the crust that forms on the bottom of the burger releases it from the pan or grate — about 2 minutes. Gently test, but don't flip it until it gets to this point. When burgers lift up easily, flip, add two slices of cheese to each, close lid if using a grill, and cook on the other side for another 2-3 minutes for medium to medium rare.
• Remove burgers with a sturdy metal spatula and transfer to a plate. Allow to rest for several minutes, then transfer to buns.
• Garnish as desired and serve immediately.

• Quarter the chile and remove the seeds and membranes. Finely chop one quarter; leave the rest in whole pieces. Handle pieces carefully, preferably while wearing gloves; they are extremely hot.
• Transfer quartered and chopped chiles to a large Dutch oven or heavy pot with a lid. Add onion, bell peppers, parsley, salt, pepper, thyme and garlic. Stir in vinegar, orange juice, lemon juice, lime juice and Worcestershire sauce. Mix in pork. Cover pot and refrigerate overnight.
• The next day, remove from refrigerator at least 1 hour and no more than 3 hours before cooking. Heat oven to 325 degrees. Place pot over high heat and bring liquid to a simmer; cover and put pot in oven. Cook, stirring occasionally, until meat is very tender, about 1 1/2 to 2 hours.
• Using a slotted spoon, remove meat from pot, allowing all excess liquid to drip back into the pot and picking any bits of vegetables or herbs off the meat. Transfer meat to a rimmed baking sheet. Drizzle meat with 2 tablespoons oil and salt to taste, and toss gently to coat.
• Strain braising liquid, discarding any solids. Return sauce to pot and simmer over high heat until reduced by about half, about 25 to 30 minutes.
• Meanwhile, heat the broiler. Broil meat, tossing occasionally, until meat is evenly browned, about 5 to 10 minutes. You want it nicely browned in spots but not so brown that it dries out.
• To serve, drizzle meat with additional oil and top with sauce, parsley and thyme leaves. Serve on a bed of rice with pikliz on the side.

For the Manjar:

• Place the egg yolks in a small bowl
• Place the evaporated and sweetened condensed milks into a large, shallow pan. Boil over low heat for 10 minutes.
• Turn off the heat and take 1/4 cup of the mixture; with one hand whisk the egg yolk constantly, with the other hand pour in the 1/4 cup of manjar mixture, a little bit at a time.
• Pour the manjar/egg yolk mixture into the majar in the pan and add the vanilla extract. Mix well and cook over medium heat for 3 minutes.
• Transfer to individual cups, filling only half way.

For the Meringue:

• In a small pan, over low heat, boil sugar and Port for 3 minutes. Set aside.
• Add egg whites to a clean bowl.
• Whip egg whites with an electric mixer until fluffy.
• With the mixer still on, pour in the Port syrup slowly. Beat until thick and glossy.
• Fill a piping bag with the meringue and pipe over the manjar.
• Sprinkle with ground cinnamon.

Suspiro de Limena will keep well in the refrigerator for up to a week.