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Belize (Belizean Recipes)

World Cuisine Recipes

 
   Its a cultural smorgasbord! Its as varied and rich as the several cultures that together make up Belizean cuisine. Belizean food can be as peppery and fiery as the heat of the tropical sun, or as cool and refreshing as the crystal clear Caribbean waters that wash the Belizean shores. Or it can be as light and bright as the hundreds of birds that sing in Belizean jungles, or as savory and earthy as the dozens of wildlife that roam her acres of primary forest. With the addition of immigrants from India, mainland China, Nigeria and neighboring Central American countries over the years, Belizean cuisine also now has an added international flavor. And, particularly with the gastronomic rise in tourism in the past five years, European cuisine, as well as American favorites, has become as readily available as the stalwart Kriol (Creole) rice-and-beans, Mestizo chimole, Mayan caldo, Garifuna hudut or East Indian curried favorites all dishes which, incidentally, can today be considered pan-Belizean.
Potato Salad
Ingredients:

Boiled potatoes (red are best)
1 can Mixed Vegetables
Heinz Salad Crème
Salt and pepper
Milk (canned or fresh)
Several boiled and sliced eggs
Cooking Instructions:
Slice and cube potatoes as preferred. Stir in Mixed Veggies & Salad Creme.  If you can't get Heinz Salad Creme, use Kraft Miracle Whip or Lime Mayonesa. Moisten with milk until creamy and garnish with sliced boiled eggs.
Conch Soup
Ingredients:

Conch
Lime juice
Veggies - plantain, carrot, potato, corn, squash, onion, garlic, lime, habanero, cilantro and/or oregano.
Pepper
Garlic
Coconut oil or butter
Water
Chicken soup base or bouillon cubes
Cooking Instructions:
Pound the conch into bite size pieces and squeeze fresh lime over it and mix it. Let it sit while cutting the veggies. Cut veggies into bite size pieces. Use corn with husk and cut into 1-inch pieces. Slice squash diagonally into orange-style pieces. Meanwhile, get the soup base ready. Use a big soup pot over medium low flame to start. Saute garlic in butter or coconut oil. Slowly add water flavored by bouillon (Maggie, Lipton, Knorr or chicken soup or use chicken bouillon cubes). Sprinkle with pepper to taste. Increase the stove temperature from low to high so that the mixture starts to boil. Add conch and add vegetables according to hardness--potatoes, carrots and corn first. Next, plantain, onion, and squash. After a few minutes of boiling, turn heat down to simmer and then cover. Once vegetables are tender, the soup is ready. Cut up fresh cilantro and oregano along with cut up habanero peppers and lime wedges. Use this to add as an optional accompaniment to your soup. Make a fresh pot of rice to accompany your soup or serve it with tortilla or by itself.
Tortillas (flour)
Ingredients:

2 Cups Flour
1/4 Cup  Shortening
1 tsp Baking Powder (prove)
About 3/8 Cup Water
1/4 tsp Salt
Cooking Instructions:
Mix dry ingredients well.  Cut in shortening with a fork until it disappears. Add water and knead until you have dough. (Add water, one tsp at a time, if it's too dry). Cover and allow to rest for 10 minutes.   Cut into six equal pieces and knead each piece until you can make a nice round ball. Coat the inside of a flat bottomed bowl with shortening. Flatten each ball into a round tortilla on the bottom of the bowl. Fry tortillas on a hot comal until they are slightly brown on both sides. The comal should be very hot, and if you cook too long, the tortillas will be tough.
Baked Corn Beef
Ingredients:

2 tap Grace Coconut Oil
1can Grace Mixed Vegetable
1 stick Celery, Finely diced
1 Onion, finely diced
1 Clove Garlic, finely diced
1can Tomatoes, drained and chopped (14oz)
1 tap Thyme
½ tap Salt
1 tap Grace All Purpose Seasoning
1 tap Grace Hot Pepper Sauce
1 can Grace Corned Beef, sliced
1 can Grace Ackees, drained
6 oz. Bread Crumbs, seasoned
Cooking Instructions:
Butter and line oven proof dish with seasoned bread crumbs, heat in a large frying pan: Add the fresh mixed vegetables, celery, onions, garlic, and sauce gently until softened. Add the chopped tomatoes and herbs and cook for a few minutes. Add the Grace seasoning, salt and hot pepper to taste. Remove from heat. Gently stir Ackees into the mixture, do not break up the Ackees. Place half of the mixture to the prepared oven dish. Place the corned Beef in a layer across the mixture. Pour the rest of the mixture on top. Sprinkle with seasoned breadcrumbs and bake at 370 degrees for 25 minutes until golden brown. Serve with garlic bread and salad.
Chicken Curry with Coconut Milk
Ingredients:

2 tbsp Vegetable Oil
2 Large Onions, grated
3 cloves Garlic, chopped
2 tsps Turmeric
2 tsps GRACE Curry Powder
1 tsp Cumin Seeds
1 lb (450 g) Chicken Breast, cut into strips
2 tsps Grace Hot Pepper Sauce
1 ½ tbsp Lime Juice
½ cup Grace Coconut Milk
6 medium Tomatoes, chopped
2 tbsp Grace Tomato Ketchup
½ tsp Salt
½ cup Chicken stock
1 clove Grace Curry Powder
Grace Vinegar or Lime
Cooking Instructions:
Heat oil in frying pan/ skillet. Gently sauté onions and garlic until softened (do not burn). Stir in turmeric, curry powder and cumin seeds. Fry for 3 minutes then add chicken, cover and cook for 7 minutes. Stir in Grace Hot Pepper Sauce, limejuice, Grace Coconut Milk, tomatoes, Grace Tomato Ketchup, salt and stock. Bring to a boil stirring occasionally for 10 minutes or until thickened. Combine cooked rice and Grace Red Kidney Beans, arrange as a ring. Spoon Curried Chicken in the centre and serve.
Cow Foot Stew
Servings: 8
Ingredients:
2 lb Cow foot
1 bottle GRACE Jerk Seasoning
1 Sweet Pepper Large
1 Coco, large
1 doz Okras, small
 Black Pepper
1 can Whole kernel corn
 Grace Spicy Steak Sauce
1 can Grace Coconut milk
1 lb Tripe
1 Onion, large
1 Potato, large
1 Cassava, medium
 Salt
1can Grace Peas and Carrots
1 clove Garlic
Grace Curry Powder
Grace Vinegar or lime
Cooking Instructions:
Clean cow foot and tripe. Cut tripe into 2-inch pieces. Wash with lime or vinegar. Scald with hot water, drain. Season meat with Jerk seasoning and steak sauce; add onion, sweet pepper and garlic. Marinate for 2 hours, cook until tender. Slow cooker or pressure cooker will use less water. Cut ground food in cubes and put to boil in another pot. Add these to the pot with the cooked cow foot and tripe. Add the can of coconut milk and boil for another 15 minutes. Add okra during the last 15 minutes, Serve with white rice and baked plantains.
Tuna Melt
Ingredients:

6 Slices French bread or as desired
1 can GRACE Tuna, drained
3oz cream cheese, softened
2 tbsp Mayonnaise
2 tsp lemon juice
1 cup shredded American cheese
Cooking Instructions:
Brown both sides of grace tuna lightly in broiler and remove. Heat oven to 350 degrees. Combine all ingredients except mozzarella cheese. Divide evenly on each slice of bread. Top with American cheese and bake 10 minutes or until cheese is melted.
Mackerel Lasagna
Ingredients:

1box Lasagna
1-15 oz Grace Mackerel in Tomato Sauce
¼ cup Lime Juice
½ lb (225 g) Cheddar Cheese, Shredded
2 tbsp Olive Oil
2 cloves Garlic, finely chopped
2 medium Onions, finely chopped
1 medium Green Sweet Pepper, chopped
½ small Scotch Bonnet Pepper, chopped
½ tsp Thyme Leaves
4 plum  Tomatoes, chopped
1 tsp Oregano
1 can Tomato Paste
1 cup Water
1 can Grace Ackees, drained
6 oz Bread Crumbs, seasoned
Cooking Instructions:
Cook pasta according to instructions on the package. Preheat oven to 350 degree F. / 180 degree C. Drains Grace Mackerel and flake, drizzle on lime Juices, Heat olive oil in a sauce pan and sauté chopped garlic, onion, sweet pepper, thyme, tomatoes and oregano. Add tomato paste and water. Simmer for only 3 minutes. In a greased oblong baking dish, arrange 1 layer lasagna, tomato mixture, cheese and mackerel, repeat layers, top with cheese. Bake until done. Cut and serve. Serve warm with a salad of your choice.
Chicken Wings
Ingredients:

1 1/2 lbs (750 g) Chicken Wings
3 tbsp Grated Onion
½ tbsp Grated Orange peel
2 tbsp Grated fresh Ginger
1 tsp Salt
1/3 cup Honey
3 tbsp Grace Soya Sauce
½ tsp Grace Crushed pepper Sauce
2 tbsp Prepared Mustard
¼ cup Grace Tomato Ketchup
3 tbsp Vegetable Oil, optional
Cooking Instructions:
Preheat oven to 400 degree F/ 200 degree C. Cut off tips of chicken wings, cut each wing in half at the joint. Rub onion, orange peel, ginger and salt on wings. Whisk honey, Grace Soya sauce, Grace crushed pepper sauce, mustard and Grace Tomato Ketchup and oil. Mix well and pour over chicken wings. Cover and marinate for 2 hours or overnight. Place chicken wings with sauce in a single layer on baking sheet. Bake until golden brown. Serve honey hot wings with additional sauce.
Corn and Beans Salsa
Ingredients:

1 can Grace Red Kidney Beans
½ can Sweet Corned, drained
1/3rd cup Red Pepper
1/3rd cup Cilantro
½ cup Green Onion sliced
3 tbsp Lime Juice
2 tbsp Grace White Vinegar
½ tsp Ground Cumin
½ tsp Salt
Cooking Instructions:
Combine all ingredients and refrigerate for one hour. Serve with corn tortilla chips.
Roma Cocoa Brownies
Ingredients:

2 lb Flour
1 lb Butter
Vanilla
2cans Grace Evaporated Milk
or Grace Evaporated Milk Lite
1 can Grace condensed Milk
Grace Roma Cocoa, to flavor
2 lbs Sugar
Salt
6 Eggs
Cooking Instructions:
Combine sugar and butter until creamy. Add flour, milk, eggs and vanilla. Continue to mix until creamy. Add a pinch of salt. Add Roma cocoa and remaining milk and blend until smooth. Pour butter on to a greased cookie sheet. Heat oven to 375 degrees F. cook until edges loosen. Let it stand for 15 minutes. Cut in square and serve.
Tres Leches Cake
Ingredients:

¾ cup Butter, Softened
1 ½ cups White Sugar
9 eggs Yolks
1 tbsp Vanilla Extract
2 cups All Purpose Flour
1 ½ tbsp Baking Powder
1 cup Pasteurized Milk
9 Eggs whites
1 tbsp Cream of Tartar
2 cups Heavy Whipping Cream
1 (5 ounce) can  Grace Evaporated Milk
or Grace Evaporated Milk Lite
1 (14 ounce) can Sweetened Condensed Milk
Cooking Instructions:
Preheat oven to 350 degrees F. (175 degrees C). Grease and flour a 9 x 13 inch pan. In large bowl, cream together butter and sugar until light and fluffy. Add egg yolk one at a time, beating well with each addition, and then stir in vanilla. Sift flour and baking powder together. Add flour mixture alternately with the milk; beat well after each addition. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until stiff white peaks are formed. Gently fold egg whites into the cake batter using a rubber spatula, pour the mixture evenly into the prepared pan. Bake in preheated oven for 25 to 30 minutes. Allow to cool. In a small bowl, stir together 2 cups heavy cream, evaporated milk and sweetened condensed milk. Pour mixture over cake. You may have 1/3 to ¼ left over. Combine the whipped cream and sugar, spread over garnish, plates with soaked cake. Refrigerate before serving, leftover milk mixture and swirl in jam if desired.
 

World Cuisine Recipes

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