How To make Pot Roast Caribe
3 lb Boneless chuck roast
2 tb Vegetable oil
2 Garlic cloves; crushed
1 c Chopped onion
1 ts Salt
16 oz Tomato sauce
4 oz Can chopped green chiles
-- undrained 2 tb Sugar
1 tb All-purpose flour
1 tb Each cocoa and chili powder
1 ts Dried whole oregano
1 ts Ground cumin
1 ts Ground coriander
1/4 ts Ground cinnamon
1 ts Grated orange rind
1/2 c Almonds; ground & blanched
8 Boiling onions; peeled
3 md Yellow squash; in 1" pieces
1/4 c Almonds; slivered & toasted
GARNISHES (OPT'L:
Fresh parsley sprigs Cherry tomatoes Brown roast on all sides in hot oil in a large Dutch oven; remove roast, reserving drippings. Set aside. Saute garlic and chopped onion in pan drippings for 5 minutes, or until onion is tender. Add salt, tomato sauce and chopped green chiles, stirring well. Combine sugar, flour, cocoa, chili powder, oregano, cumin, coriander and cinnamon in a small bowl; stir well. Add sugar mixture, orange rind and ground almonds to tomato mixture in Dutch oven; stir well. Return roast to Dutch oven; cover, reduce heat to low, and cook 2 hours or until meat is tender. Add boiling onions and squash to Dutch oven; cook an additional 20 minutes or until vegetables are tender. Remove roast to a serving platter; spoon sauce over roast. Arrange vegetables around roast and sprinkle with slivered almonds. If desired, garnish with parsley sprigs and cherry tomatoes. Yield: 6 to 8 servings. From _Parishables_ by St. Paul's Episcopal Church/Cleveland Heights, OH. In _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 173. ISBN 0-8487-0765-6.
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Simple Herb Roasted Chicken #TastyTuesdays | CaribbeanPot.com
Get my cookbook @ Learn how to make a tasty Herb Roasted Chicken in a few simple steps in this episode of #TastyTuesdays with Chris De La Rosa of CaribbeanPot.com
Brushed with herb infused olive oil and stuffed with fresh scallions, sage, thyme and rosemary, this oven roasted chicken with be tender, juicy and packed with Caribbean flavors.
For this herb roasted chicken you'll need...
1 whole chicken (about 4 lbs)
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoon olive oil
1 tablespoon parsley
1 tablespoon sage
1 tablespoon rosemary
1 tablespoon thyme
2 cloves garlic
4 sage leaves
2 sprigs rosemary
2 scallions
4 sprigs thyme
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The Authentic & Classic CHILE COLORADO no one can RESIST | Mexican Red Chili Beef Stew
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✅ tip
Skim the top of to remove the excess oil
Ingredients:
3 lbs Chuck roast
4 tsp salt
1 tbsp black pepper
4 tbsp APF
10 New Mexico Chile pods
1/4 onion
3 garlic cloves
1 tbsp beef bouillon
2 tsp ground cumin
2 1/2 tsp oregano
4 cups water
2 bay leaves
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Pot Roast Caribe - Kitchen Cat
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★ Kitchen Cat ★ Pot Roast Caribe Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 : Garlic; Crushed
1 ts : Ground Cumin
1 c : Onions; Chopped
1 tb : All-purpose Flour
1 ts : Dried Whole Oregano
1 ts : Ground Coriander
1/4 ts : Ground Cinnamon
Fresh Parsley Sprigs
1 ts : Salt
1 ts : Grated Orange Rind
1 tb : Each Cocoa and Chili Powder
3 md : Yellow Squash; in 1' Pieces
Cherry Tomatoes
2 tb : Vegetable Oil
16 oz : Tomato Sauce
1/4 c : Almonds; Slivered & Toasted
1/2 c : Almonds; Ground & Blanched
8 : Boiling Onions; Peeled
2 tb : Sugar
3 lb : Boneless Chuck Roast
4 oz : Can Chopped Green Chiles
Pepperpot Pot Roast is a Flavourful Holiday Main — Secrets From the Kitchen | Food Network Canada
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The aromas of this dish bring me right back to my dad’s kitchen. Traditionally a Guyanese Christmas morning staple, we’re making and serving it dinner-style using classic ingredients like cinnamon, clove, thyme, Scotch bonnet peppers, and of course, cassareep! Cassareep is a dark syrup made from cassava root that is a common ingredient in Guyanese dishes, and it’s absolutely essential in Pepperpot, which is Guyana’s national dish. It’s readily stocked at most Caribbean and West Indian grocery stores, but if you can’t find it, you can substitute in one cup of molasses and three tablespoons each of soy sauce and Worcestershire.
Traditionally, this dish is served with plait bread, which is a braided white bread similar to challah or brioche, but without the egg-washed crust. You can serve it with any bread you prefer, but our secret is to grill the bread, which really kicks this dish up a notch.
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Baked or oven roasted pork
Here's a great way to roast or bake pork as they do in the Caribbean islands of Trinidad and Tobago. For the full recipe, including step by step instructions go to: