January's Featured Recipe

February''s Featured Recipe

March's Featured Recipe

April's Featured Recipe

May's Featured Recipe

June's Featured Recipe

July's Featured Recipe

August's Featured Recipe

September's Featured Recipe

October's Featured Recipe

November's Featured Recipe

December's Featured Recipe

January

February

March

April

May

June

July

August

September

October

November

December

JANUARY - Carib Pearl Rice and Vegetable Casserole

FEBRUARY - CariGold Herb and Garlic Bread

2 cups

Carib Pearl Parboiled Rice

3 lbs

CariGold Herb and Garlic Flour

5 cups

Water

1/2 cup

Chopped Onions

1 oz

Salt

1/2 cup

Chopped Sweet Peppers

1

Chicken Cube

4 ½ oz.

Olive Oil

1/2 tsp.

Salt

1 cup

Cooked vegetables (carrots, beans, corn, broccoli)

1/2 oz.

Yeast

2 ozs.

Margarine

1/4 cup

Flour

3 cups

Water

3 cups

Milk

2½ cups

Grated Cheddar Cheese (or cheese of your choice)

1 tsp.

Mustard

1/4 tsp.

White Pepper

Method 

Cook rice in boiling salted water with chicken cube, chopped onions, and sweet pepper.

Cheese Sauce 

Melt margarine, add flour and cook together without coloring for a few minutes. Gradually add milk and continue to stir until mixture thickens, and is of a smooth consistency, add mustard, white pepper and two cups of grated cheese. Heat until cheese melts.

Add cheese sauce and vegetables to the cooked rice. Mix well.

Pour into a greased dish. Sprinkle with remaining cheese. Bake for approximately 30 minutes. Garnish as desired. For variety cooked chicken, fish or ham may be added.

Method

Premix all dry ingredient.

Add Olive oil and water and allow to mix for 12 mins on slow speed.

Rest for approx.10 mins then roll into desired shape and place in baking pans.

Proof time: approx. 30 mins, in warm and humid area.

Bake for 30-35 mins in a preheated oven at 400 F.

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MARCH - Purity Goat Water

APRIL - CariGold Rice and Peas (Cook Up)

10 lbs

Goat meat (mutton)

2 lb.

 Chicken seasoned and cut in pieces

2 lb (1kg)

Green pawpaw (diced)

1 tbsp.

Butter

2 lb (1kg)

Breadfruit

1 tbsp.

Browning

1 lb (500g)

CariGold - All Purpose

1   

Large Piece ginger, crushed

1 lb (500g 

Onions

½ cup  

Carrots diced

1/1 pt. (125 ml)

Cooking tomatoes

2 cup

Pigeon peas

6 tbsp (30ml) 

Tomato ketchup

1

Large Onion, chopped

2 oz (50g)  

Margarine

1

Piece Hot Pepper

Salt & black pepper to taste

2 lb. 

CariGold Rice

3

Maggie cubes

Salt to taste

Method
 

Wash meat, cut into serving pieces and season with salt and pepper. Set aside for ½ hour. Lightly brown in cooking oil. Put into large pot and simmer for 2 hours. Remove from fire. Dice pawpaw, breadfruit and onions and sauté in margarine. Add to meat and return to fire. Simmer gently and add bouquet garni and whole peppers. Mix 3 tbsp (45ml) Easy Bake flour to a smooth paste with water, add 2 tbsp (30ml) gravy browning. Add to stew and continue simmering. With the remaining Easy Bake flour, make tiny dumpling (droppers) and add to the stew. Add cubes and continue simmering until meat is very soft, and the stew brown in color. Remove bouquet garni and hot peppers.

Serve hot with bread rolls.

Method
 

Cut up chicken into bite size pieces and stir fry in a little butter, with browning and ginger for 10 minutes. Put water, carrots, peas, onions and pepper in a large pot and add chicken mixture.

Cover and cook until chicken, carrots and peas are almost tender. Add hot pepper and salt to taste. Wash rice and add enough water to cook the rice, add more browning to get desired colour. Cover and cook on low heat until rice is tender and water is absorbed.

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MAY - CariGold Rye Bread

JUNE - CariGold Multigrain Bread Buns

3 lbs

CariGold Rye Flour

3lbs

CariGold Multigrain Flour

1 oz.

Shortening

1oz.  

Salt

3 cups

Water

1/2 oz. 

Shortening

1/2 oz.

Yeast

1oz.  

Yeast

1 oz.

Salt

3 cups   

Water

Method

Premix all dry ingredients.

Add shortening and water and allow to mix for 12 mins on slow speed. Rest for approx. 30 mins then punch down dough and allow resting for an additional 10 mins.

Roll into desired shape and place in baking pans. Proof for approx. 45 mins, in warm and humid area. Bake for 40 mins in a preheated oven at 400 F.

Method

Premix all dry ingredients.

Add shortening and water and allow to mix for 8 mins on slow speed. Rest for approx. 30 mins then roll into desired shape and place in baking pans.

Proof for approx. 35 mins, in warm and humid area. Bake for 30-35 mins in a preheated oven at 400 F.

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JULY - Three Jewels Mango Fried Rice

AUGUST - Oxtail and Easy Bake Spinners

2 lbs 

1/4

5 cups

2

2

2

2

Sweet peppers chopped

1

Sprig of fresh thyme

2 tbsp

Soy sauce

1

Small scotch bonnet pepper

3 cups  

Cooked Three Jewels Rice

1/2 lb

Pre cooked butter/lima beans

Salt and pepper to taste

Salt to your taste 

Spinners

1 cup

Easy Bake flour

1/2 tsp.   

Salt

Enough water to bind

Method

Wash mango and cut into strips.
 

Heat oil and sauté garlic and curry.
 

Add mango and toss lightly for 2 minutes.
 

Stir in other ingredients and cook for 1 minute more.
 

Add cooked rice and mix thoroughly.

Serve hot

Method (Oxtail) 

Brown oxtail in oil. Add 6 cups of water and boil until tender. Add tomatoes, onions, garlic, thyme, hot  pepper and salt let simmer until oxtail is tender. Add additional water if necessary. Add butter/lima beans. Lower heat, cover and simmer again for 10 minutes.

Method (Spinners) 

Place Easy Bake flour and salt in a medium bowl. Work mixture with hands while adding enough water to bind, making a stiff dough. Roll into 1 inch long pieces, drop into boiling stew peas or soup. Boil until they float or add them during the last 20 minutes of the cooking process. Enjoy!

Note: The cooking time for these Jamaican oxtails should take about an hour and a half using a pressure cooker. That’s a lot less than the usual 4 to 5 hours it takes to cook oxtails using a regular saucepan or pot.

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SEPTEMBER - Easy Bake Croquettes

OCTOBER - Easy Bake Sweet Bread

1 ¼ lb

1 lb   

1 ½

3 ½  cups

2 ozs  

1 oz

1 oz 

1/2

2 ozs

5 lbs

Method

Boil the dasheen and crush it while hot. Add chopped pepper, onion, garlic, parsley, salt and black pepper. Mix everything well and shape into a ball.  On a floured surface, roll into 12 inch cylinder.  Cut into 3 pieces.  To make an egg wash, mix the eggs and milk. Beat well.  Coat pieces first with Easy Bake flour, then wash and finally with bread crumbs.  Fry or  bake until golden brown

Note: This dish can be served as a snack. Cut into 1 inch pieces rather than 3 inch. Serve with toothpicks.

Method
 

Cream fat and sugar for (1min) add water and all other ingredients except flour and baking powder.  Mix flour and powder  together and add to remainder on liquid ingredients. 

Pan the dough, (sprinkle sugar on top optional) and bake at 350 degrees for 35 minutes or until dough is fully cooked. 

To have coconut in the middle Mix coconut, sugar, essence and spices together with a little water.

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NOVEMBER - Purity Doucouna

DECEMBER - Easy Bake Ginger Bread

Grated sweet potato

1/2 cup

Grated coconut

1/2 cup

2 cups

Grated Pumpkin (optional)

1 tbsp.

Purity Flour

1 cup     

Brown sugar to taste.

2 tbsp.

Cinnamon

1 tbsp.

Dash of salt

1/2 cup

Milk or water to mix

1 tbsp.  

Sterilized banana leaves and strips of banana stem.

1 tbsp. 

1 tbsp.  

Grated nutmeg

1/2 tbsp.

Method
 

Sift flour, salt and spices in a bowl. Add potato, coconut and pumpkin.

Mix well. Add sugar. Mix to a very thick batter with milk or water. Drop batter into squares of banana leaves.

Fold securely. Tie with strips of banana stem. Cook in rapidly boiling water until firm. Serve with salt fish, antrobers (eggplant) topped with tomato sauce and raw vegetable salad or as a desert with syrup.

Method

Sift together flour and baking powder. Mix milk and 1/2 cup water. Mix grated breadfruit, sugar, ginger and other spices and flavouring. Cut margarine into flour mix dry ingredients in breadfruit mixture and blend with milk. Pour into greased 1lb loaf pan. Bake in a preheated oven 350 F. Gas mark 4 for about 40 minutes until done.
 

Cool in pan for 5 minutes, place on rack. Serve when cool.