- 2 cups of Cuisine All Purpose Flour + ¼ cup for fruit coating
- ¾ cup granulated sugar
- 3 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp freshly grated nutmeg
- ¼ tsp freshly grated tonka bean
- 1 ½ cup Cuisine evaporated milk
- ¼ cup Cuisine Soyabean oil
- 1 egg
- ½ tsp vanilla essence
- ¾ cup freshly grated coconut
- ¼ cup of Cuisine Candied Cherries, sliced
- ¼ cup of Cuisine Currants
- ¼ cup of Cuisine Raisins
- ¼ cup of Cuisine Sultanas
- ¼ cup Cuisine Genuine Demerara Brown Sugar
- Preheat oven to 350ºF. Prepare a muffin tin with 12 cupcake liners.,
- In a small bowl, toss the cherries, currants, raisins and sultanas lightly in flour.
- In a separate bowl, combine the dry ingredients and set aside.
- Whisk together the milk, oil, egg and vanilla in a small bowl.
- Create a well in the middle of the dry ingredients and add wet ingredients to the dry.
- Mix just until fully combined.
- Add fruits and coconut.
- Scoop the batter into each tin, filling ¾ way.
- Sprinkle each muffin with brown sugar and bake for 15 minutes.
- Allow to cool and enjoy!
- 2 large plantains
- 2 tablespoons of Cuisine Soyabean Oil
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- Preheat oven to 400F
- Peel and thinly slice the plantains
- Toss in oil and salt
- Evenly spread the sliced plantains onto a baking sheet prepared with wax paper
- Place in oven for 10 minutes
- 6 tomatoes, diced
- ½ bell pepper/ jalenpeño, diced
- 1 small onion, diced
- 2 shadon leaves, chopped
- 1 chili pepper, minced or 1 tsp of pepper sauce
- 1 tablespoon of lime/lemon juice
- 1 teaspoon of salt
- Toss all ingredients together
- Serve with chips
- Store in an airtight container in the refrigerator
- 1 medium sized onion, diced
- 4 cloves garlic, minced
- 1 thumb sized piece of ginger, minced
- 4 pimentos, finely chopped
- 1 scotch bonnet pepper
- 1/3 cup pumpkin, finely diced
- 1 bundle chives, finely chopped
- 6 blades of chadon beni, finely chopped
- 2 cups Cuisine© rice, washed
- 1 tin Cuisine© pigeon peas
- 1/3 cup Cuisine© Demerara brown sugar
- 1 bay leaf
- 2 tbsp roucou
- 1 pack pre seasoned chicken
- 1 cup coconut milk
- 1 ½ cups water
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- Salt & black pepper to taste
- 2 tbsp Cuisine© Soyabean oil
- In a pot heat up oil
- Add brown sugar and allow to caramelize
- As sugar begins to caramelize, use a wooden spoon to stir and allow sugar to become frothy
- As sugar becomes dark brown in color add chicken and allow sugar to coat each piece
- Add onion, garlic, ginger, pimento, pumpkin, pigeon peas, bay leaf, cinnamon, nutmeg and saute for 5 minutes on high heat
- Add rice, roucou, ½ of the fresh herbs
- Season with salt and black pepper then cover and allow to simmer for 5 minutes
- Remove cover then add coconut milk, water and scotch bonnet pepper
- Cover then reduce heat and allow to simmer for 25 to 30 minutes
- Taste for seasoning
- Toss in remaining fresh herbs
- Allow to sit for five minutes
- Serve & enjoy
1 lb minced meat*
3 tbsp Cuisine Soyabean Oil
3 large onions, roughly chopped
4 cloves of garlic, minced
4 tbsp thyme
2 tbsp onion powder
2 tbsp garlic powder
1 tbsp powdered clove
1 tbsp paprika
1 tbsp black pepper
3 tsp salt
2 tbsp brown sugar
½ cup roucou
¼ cup cliced olives
2 tbsp capers
½ cup Cuisine raisins
Salt (to taste)
Black pepper (to taste)
2 large Fig/ Banana leaves
*cooked lentils or minced chicken can be used
2 cups cornmeal
4 cups of water
1 tbsp Cuisine Soyabean Oil
Salt (to taste)
1. In a large frying pan, heat Cuisine Soyabean Oil and add onions and garlic. Cook until soft.
2. Place minced meat into the pan. Add the thyme, onion powder, garlic powder, powdered clove, paprika, black pepper and salt. Cook until brown.
3. Add brown sugar and roucou.
4. Stir in olives, capers and Cuisine raisins.
5. Remove from heat and allow to cool.
1. Bring 4 cups of water to a rolling boil and add salt.
2. Using a whisk, stir the water while slowly streaming in the cornmeal.
3. Add soybean oil.
4. Cook until all the liquid is absorbed.
1. Over an open flame, gently singe the banana leaves.
2. Line a 13-inch by 9-inch baking pan or casserole dish with the singed banana leaves.
3. Lightly brush the banana leaves with Cuisine Soyabean Oil.
4. Add the half of the cornmeal mixture to the dish and spread evenly.
5. Transfer the meat filling onto the cornmeal and pat down into an even layer.
6. Spoon the remaining cornmeal on top the meal filling and spread evenly with a spatula.
7. Place the remaining singed banana leaves on top.
8. Bake at 350ºF for 20 minutes.
9. Remove banana leaves from the top of the dish and bake in oven for another 10 minutes.
10. Allow to set for 20 minutes at room temperature. Cut into squares and serve.
2 cups of Cuisine Peanuts
1 cup of granulated sugar
1/3 cup of water
2 tbsp of honey
¾ tsp of cinnamon (optional)
½ tsp of salt
- Wash peanuts and allow to dry completely.
- In a large frying pan, combine dried peanuts, sugar, cinnamon, water and honey.
- Set the pan over a medium heat and allow the sugar and water to boil.
- The water will begin to evaporate, at this time, gentle toss the peanuts in the sugar and water mixtures and allow to caramelize.
- Once an amber colour is achieved, remove the pan from the heat and continue moving the nuts and allow the caramel to crystalize.
- Place nuts on a lined baking sheet in one layer and allow to cool.
- Sprinkle with salt and serve.
3 Cups Of Cuisine Elbow Macaroni, Boiled And Drained
1 Cup Of Heavy Cream
1 Cup Of Grated Cheddar Cheese
2 Oz Of Butter
Black Pepper, To Taste
1 Cup Flour
1 Cup Of Breadcrumbs
Oil For Deep-frying
1. Place Boiled Macaroni Into A Large Baking Dish.
2. In A Medium Saucepan, Heat Heavy Cream Just Until The Liquid Begins To Steam.
3. Stir In The Grated Cheese And Butter.
4. Pour The Cream And Cheese Mixture Onto The Macaroni And Toss To Coat The Macaroni.
5. Allow To Cool, Then Refrigerate For Three Hours.
6. Scoop The Macaroni Out, One Tablespoon At A Time, And Form Into Balls.
7. Freeze For 30 Minutes.
8. While The Macaroni Balls Are Freezing, Set Up The Breading Station As Follows: In A Small Bowl, Beat Eggs And Set Aside. Place Flour And Breadcrumbs In Two Separate Bowls, Respectively. Heat Oil To 320ºf.
9. Roll The Frozen Macaroni Ball Into The Flour, Then Dip Into The Egg And Toss In Breadcrumbs.
10. Fry Until Golden Brown.
11. Place On Paper Towel To Drain Before Serving Hot.
1 lb of Cuisine Black Beans, cooked and drained
2 tbsp of Cuisine Flax Seeds
2 tbsp of Chia Seeds
½ cup of water
¾ cup Cuisine Genuine Demerara Brown Sugar
1 tsp baking powder
1 tsp salt
½ cup cocoa powder
3 tbsp Cuisine Soyabean Oil
¼ cup chocolate chips
¼ cup chopped pecans or walnuts (optional)
- Preheat oven to 350F. Grease a 9 inch by 9 inch baking dish with vegetable oil or non-stick spray.
- Using a food processor, pulse the cooked black beans into a paste.
- In a small bowl, combine the chia seeds, flax seeds and water. Allow to sit for 5 minutes.
- Add the chia and flax seed mix to the food processor, along with the brown sugar, baking powder, salt, oil and cocoa powder. Pulse until the mixture is smooth.
- Spread the batter into the prepared baking dish and top with chocolate chips and nuts.
- Bake for 30 minutes.
- Cut into squares when cool.
Makes 24 nuggets
1 can of Cuisine Whole Kernel Corn
½ can of Cuisine Cream Style Corn
1 cup of crushed corn flakes
1 tbsp of Cuisine Full Cream Milk
¼ cup of Cuisine All Purpose Flour
2 teaspoon of brown sugar
1 teaspoon of salt
1 teaspoon of red pepper flakes
1 teaspoon of minced pimento peppers
½ teaspoon of chili powder
1 egg white
2 cups of crushed corn flakes
2 eggs, beaten
3 cups of Cuisine Soyabean Oil for frying
- Combine all of the batter ingredients into a large bowl and mix well.
- Using a teaspoon, carefully spoon the batter onto a baking sheet lined with foil and greased well.
- Place the baking tray into a freezer and allow to set for at least 45 minutes.
- Heat oil to 300ºF .
- Carefully dip the frozen batter into the beaten eggs, then into the crushed corn flakes and repeat a second time.
- Place the nugget into the oil and fry until golden brown.
Sweet Mango Dip
1 tablespoon Cuisine Souyabean oil
1/2 teaspoon red pepper flakes
1 medium onion, chopped medium
1/4 cup finely chopped peeled fresh ginger
1 clove garlic, minced
4 lbs mangos, chopped
1 1/2 cups sugar
3/4 cup distilled white vinegar
1/2 cup Cuisine Golden Raisins
1 teaspoon garam masala
1 teaspoon salt
1/2 teaspoon mustard seeds
- Heat oil and chili flakes in a saucepan over medium heat. When oil starts to bubble around flakes add in onion and cook until softened, about 5 minutes, stirring often. Add in ginger and garlic and continue to cook until fragrant, about 1 minute.
- Add mangos, sugar, vinegar, raisins, garam masala, salt, and mustard seeds to pan. Bring to a boil, reduce heat and simmer until mangos are softens and sauce is thick and syrupy.
- Place in a large jar, allow to cool, cover and store in the refrigerator.
25 oz. (750ml) white wine (1 bottle)
2/3 cup white sugar
3 oranges (cut into wedges or 1 cup orange juice)
1 lemon (cut into wedges)
1 lime (cut into wedges)
2 oz. brandy (optional)
2 cups (500ml) ginger ale or club soda (optional)
Squeeze the juice from the citrus wedges into the pitcher.
Toss in the wedges after removing the seeds.
Pour the wine into a pitcher.
Add the brandy and sugar.
Stir well until the sugar is dissolved.
Chill overnight to marry all of the flavors.
Add the ginger ale or club soda just before serving so the sangria retains its sparkle.
1 tbsp. canola oil
1 boneless beef chuck roast (2 1/2 lbs.), halved
1/2 cup water
2 medium sweet potatoes, cubed
2 large carrots, sliced
1 large onion, chopped
1/4 cup chopped celery
1 can (15 oz.) tomato sauce
2 garlic cloves, minced
1 tbsp. all-purpose flour
1 tbsp. sugar
1 tbsp. brown sugar
1 tsp. ground cumin
3/4 tsp. salt
3/4 tsp. ground coriander
3/4 tsp. chili powder
3/4 tsp. grated orange zest
3/4 tsp. baking cocoa
1/2 tsp. dried oregano
1/8 tsp. ground cinnamon
Select sauté or browning setting on a 6 quart electric pressure cooker. Adjust for medium heat, add 1 1/2 teaspoons oil. When oil is hot, brown one roast half on all sides. Remove and repeat with remaining beef and oil.
Add water to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Place sweet potatoes, carrots, onion and celery in pressure cooker, top with beef. Combine remaining ingredients and pour over top.
Lock lid, close pressure-release valve. Adjust to pressure-cook on high for 55 minutes. Let pressure release naturally. A thermometer inserted in beef should read at least 145°F. Freeze option: Place pot roast and vegetables in freezer containers, top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.