76385 amendoim caribbean peanut soup Recipes

diced cooked chicken, diced onion, minced garlic, dark sesame oil, curry powder, salt, black pepper, crushed red pepper flakes, chicken broth, tomato paste, chopped stewed tomatoes, drained, chunky peanut butter

olive oil, chopped yellow onion, chopped peeled carrot, minced peeled fresh ginger, cayenne pepper, chopped peeled sweet potato, water, divided, tomato juice, salt, black pepper, creamy peanut butter, green onions, chopped

butter, sweet onion, chopped, celery rib, diced, ground red pepper, sweet potatoes, peeled and cubed, chicken broth, half-and-half, creamy peanut butter, whipping cream, molasses, ground nutmeg

condensed cream of chicken soup or 1 (10 3/4 oz) can low-fat, water, milk, crunchy peanut butter or 1/4 cup smooth peanut butter

caribbean jerk seasoning, brown sugar, dried thyme, salt, garlic powder, ground allspice, flour tortillas (8 inches), salsa, apricot preserves

butter, peanut butter, onion, minced, flour, milk, scalded, chicken broth, milk , for dissolving the flour.

butter, carrot, chopped, onion, chopped, garlic cloves, chopped fine, ginger, grated, peanut butter, vegetable stock, coconut milk, red pepper flakes, honey, cilantro, chopped, salt

veg oil, onion,chopped fine, sweet potato,peeled and cut into 1/2 chunks, garlic cloves ,minced, curry powder, ground cumin, chicken broth, diced tomatoes with green chilies, grain rice, creamy peanut butter, leftover turkey meat ,cut into bite-sized pieces, lime juice, salt and pepper

peanuts, mayonnaise, chutney, sugar, raspberry vinegar, curry powder, head romaine lettuce torn in pieces, sliced green onions, shredded grilled chicken, papaya halved seeded peeled and sliced, fresh raspberries, peanuts

peanut oil, annatto seeds, onion, thinly sliced, reduced-sodium fat-free chicken broth, sweet potato, peeled,cut into 1/2 inch cubes, reduced-sodium whole tomatoes, undrained,cut up, dried thyme leaves, frozen peas, flounder fillets, cut into 3/4 inch cubes, lemon juice, salt and pepper

peanut oil, salt and fresh ground pepper, chicken thighs, halved, butter, onion, diced, scallions, chopped, thyme, bay leaves, grain rice, rinsed, garlic, chopped, butternut squash, small dice, frozen peas, water

butter, onions, small, chopped, celery ribs, chopped, flour, chicken stock, peanut butter, light cream (half n half), peanuts , roasted, chopped

minced onion, butter or 1 tbsp margarine, peanut sauce, onion powder, chunky peanut butter, cream of chicken soup, milk, chopped peanuts

caribbean-style rice mix, water, fresh asparagus, trimmed and cut into 1-inch pieces, uncooked medium shrimp, peeled and deveined, tomato, chopped

caribbean-style hot sauce (suggested batch #114 jamaican hot sauce, www.originaljuan.com; also avail. in specialty stores), chopped onions, peeled garlic cloves, prepared yellow mustard, fresh lime juice, dried thyme, ground allspice, ground cinnamon, ground black pepper, salt, sugar, cornish hens or 6 1/2 lbs chicken, split in half lengthwise, lime wedge (to garnish )

caribbean jerk seasoning, cream cheese spread, lime zest, shrimp, cooked, deveined and peeled, green onions, chopped, red bell peppers, chopped, cheddar cheese, shredded

caribbean jerk seasoning, crushed red pepper, black pepper, white pepper, dried thyme, dried rosemary, salt, chives, boneless chicken breasts , about 6 oz each, red wine (enough to dip chicken into), basmati rice , cooked according to package directions, shallots, white wine, heavy cream, butter, salt, white pepper, hot sauce (recommended : tabasco), ripe bananas cut in 1/2, lengthwise, then in thirds (24 pieces total), all-purpose flour

caribbean carrots, in barbados carrots are presented in small amounts and served as a condiment. in this version of a caribbean favorite, bias cut carrots bathe in a light sauce. serve warm or at room temperature., bias cut carrots 1/2 inch thick, chopped parsley, sauce, fresh lime juice, margarine, melted, dark brown sugar, place carrots in steamer basket. use drip pan if 1 is provided with your steamer. fill water reservoir to medium and steam for 15 minutes or until carrots are crisp tender. meanwhile make sauce: combine lime juice, margarine and brown sugar; stir well to combine. transfer cooked carrots to small bowl. add parsley and sauce. stir to combine. serves 4.