2016, Volume 10
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2008, Volume 2
2007, Volume 1
Anything mini always gets rave reviews at parties. Cocktail patty sliders are mini patties and coco bread. Can be great as an appetizer or snack.
1 pk Royal Caribbean Bakery Hard Dough Bread Rolls
1 dozen Cocktail Patties
Bake cocktail patties according to box instructions. Slice the hard dough rolls open. Place one cocktail patty in each roll and hold close with a toothpick. Great for parties.
Curry Chicken Salad Wraps
3 pounds boneless, skinless breast, cut into 1 inch cubes
1 1/2 teaspoons curry powder
1/4 cup vegetable oil
1/2 cup chopped celery
1 (8-ounce) can sliced or chopped water chestnuts, drained
2 cups seedless red grapes, halved
1 (2-ounce) package slivered almonds
1 cup mayonnaise
1 tablespoon soy sauce 1 tablespoon fresh lemon juice
1 tablespoon prepared mango chutney
Heat oil and curry powder for 3 minutes in frying pan. Add chicken and cook. Gently combine the celery, wa- ter chestnuts, grapes, and almonds in a large glass bowl. Combine the dressing ingredients and mix well. Add to the chicken mixture and stir gently to combine.
Season with salt, to taste. Serve with flour tortillas.
Hard Dough Bread Pizza
2 slices Royal Caribbean Bakery’s Hard Dough Bread
2-3 Tbsp of your favorite tomato sauce
1/2 cup shredded mozzarella cheese
1/8 cup grated parmesan cheese
First, spread 1-1.5 Tbsp tomato sauce on the slices of bread and sprinkle 1/4 cup mozzarella cheese on top. You can add your favorite toppings but remember keep it simple. Bake at 350 degrees F for 10 minutes in a toaster oven until cheese is bubbly. Carefully remove from oven and sprinkle parmesan cheese on top. Cool for 2 minutes and enjoy!
Jamaican Grilled Cheese
2 Slices Royal Caribbean Bakery Hard Dough Bread
2 Slices of American or Cheddar Cheese
2 Tbsp Butter, Salted
Take two slices of Royal Caribbean Bakery hard dough bread; place two slices of cheese between the pieces of bread; butter bread on the outside; place in medium hot skillet; fry until cheese melts and bread turns golden brown; turn on to other side and repeat the process. Remove from skillet. Enjoy as a snack with your favorite drink. Make it a meal by adding french fries and slice of tomato.
Jerk BBQ Ribs
2 racks baby back ribs
1 bottle (19 oz.) Caribbean Food Delights Jerk BBQ Sauce
2 tablespoons Caribbean Food Delights Jerk Seasoning
2 tablespoons garlic powder
Preheat the oven to 300º F and line a large baking sheet with a piece of aluminum foil
large enough to cover the pan twice (you will be folding this over the ribs and sealing.)
Place the ribs on the prepared baking sheet in 1 layer. In a small bowl, combine the sauce and seasonings and stir to combine. Divide the seasoning evenly among both slabs of ribs, coating well on both sides. Fold the sides of the foil over the ribs and seal tightly on all sides. Place the ribs in the oven and bake, un- disturbed, for 2 1/2 to 3 hours, or until ribs are very tender.
Remove the ribs from the oven and peel back the foil so that the ribs are exposed. Using a pastry brush or the back of a spoon, coat the racks lightly on the meaty sides with barbecue sauce.
Return to the oven until sauce is thickened and lightly browned, about 20 minutes longer. Remove the ribs from the oven and set aside to cool briefly before cutting between the ribs and serving. Serve with more barbecue sauce, if desired.
Jerk Burger Sliders
3 pounds ground beef
2-3 tablespoons Caribbean Food Delights Jerk Seasoning
1 tablespoon soy sauce
1 teaspoon onion powder dinner rolls, party size
Combine the beef, jerk seasoning, soy sauce and onion powder in a large bowl. Form the meat into 1-ounce patties.
Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only once during cooking. Serve with dinner rolls.
117 Route 303, Suite B • Tappan, NY 10983 • Tel: 845.398.3000 • Fax: 845.398.3001 • Hours of Operation: Monday - Friday 8:00 am - 4:30 pm
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