Looking for Caibbean Recipes for Haiti Fundraiser

[leslieg]

This is my first post on Chef Success! I would be grateful if anyone could suggest recipe ideas for a Caribbean themed Fundraiser Show to benefit the people of Haiti. I searched the site and found one reference: Caribbean Meat Filled Pastries back in 2007, but haven't been able to find that recipe, or any like it, on pamperedchef.com. If you have any suggestions for drinks, appetisers, main courses or desserts, I'd be grateful. I'm in the U.K. so have U.K. products to demonstrate, but am very happy to adapt recipes.

 

[lovescooking]

OK, the recipe you are referring to is in the Spring/Summer 2007 Season's Best Recipe Collection. Go back to the website and look up that Season's Best in the recipe section.
There are several recipes to choose from.

 

[ChefBeckyD]

OK, the recipe you are referring to is in the Spring/Summer 2007 Season's Best Recipe Collection. Go back to the website and look up that Season's Best in the recipe section.
There are several recipes to choose from.

She may not have the same recipes in her SB - seeing that she is in the UK...and her website is different than ours also.

Let me see if I can copy and paste it for you....

 

[ChefBeckyD]

4 recipes from that SB that might work:The Pampered Chef ®
Jerk Chicken Salad
Recipe 1 tablespoon Garlic Oil or olive oil
1 tablespoon Jamaican Jerk Rub
1 pound chicken tenders
1 medium pineapple
1 red bell pepper
3 green onions (white and light green parts only)
2 heads romaine lettuce
1 can (15 ounces) black beans, drained
6 slices bacon, cooked, drained and crumbled Dressing
2 limes
1/3 cup reduced-fat mayonnaise
2 tablespoons pineapple preserves 1. In Classic Batter Bowl, whisk together oil and jerk rub with Stainless Whisk. Add chicken tenders; mix well to coat and set aside. Peel pineapple and cut in half lengthwise with Santoku Knife; reserve half for another use. Cut remaining pineapple in half lengthwise and remove core. Slice crosswise into ¼-inch slices. Heat Grill Pan over medium heat 5 minutes. Add chicken; cook 3-5 minutes on each side, turning once. Remove from pan. Add pineapple to pan. Cook 1 minute on each side, turning once; remove from pan. Cut chicken into bite-size pieces using Utility Knife; set chicken and pineapple aside. 2. Thinly slice bell pepper and green onions on Cutting Board with Measure Cups using Santoku Knife. Arrange 12 large lettuce leaves around Simple Additions® Large Round Platter. Chop remaining lettuce; set vegetables aside. Drain and rinse beans using Strainer; set aside. 3. For dressing, zest one lime using Microplane® Adjustable Grater. Juice both limes into Small Batter Bowl using Citrus Press. Add lime zest, mayonnaise and pineapple preserves to batter bowl; mix well. 4. Layer chopped lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions over each lettuce leaf. Drizzle dressing over salad.Yield: 6 servingsNutrients per serving: Calories 320, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 60 mg, Carbohydrate 24 g, Protein 24 g, Sodium 580 mg, Fiber 5 gCook's Tip: If desired, 1 pound of boneless, skinless chicken breast halves, cut into strips, can be substituted for the chicken tenders. To microwave bacon, line Medium Bar Pan with sheet of Parchment Paper. Arrange bacon slices in a single layer on bar pan; cover with another sheet of Parchment Paper. Microwave on HIGH 4-6 minutes, checking after each 30-second interval and turning once with Bamboo Tongs. Remove bacon to paper towel-lined plate to drain. For a kid-friendly version of this recipe, prepare recipe as directed, omitting lettuce. Cook 1 pound rotini pasta according to package directions. Drain pasta and toss with 2 tablespoons vegetable oil. Add remaining ingredients; drizzle with dressing and toss gently.© 2009 The Pampered Chef used under license.
The Pampered Chef ®
Island Breeze Rum Cake
RecipeCake
1 package (18.75 ounces) yellow cake mix
1/3 cup vegetable oil
1/3 cup water
1 egg
1 can (8 ounces) crushed pineapple in juice, undrained
1/2 cup sweetened flaked coconut Syrup
1/4 cup light brown sugar
2 tablespoons dark rum
2 tablespoons water
1 teaspoon Cinnamon Plus® Spice Blend Filling and Fruit Topping
1 package (3.4 ounces) vanilla instant pudding and pie filling
1 cup milk
2 cups thawed, frozen whipped topping, divided
2 tablespoons dark rum
1 kiwi, peeled
1 large mango, peeled
1/4 cup toasted coconut 1. Preheat oven to 350°F. For cake, spray Torte Pans with nonstick cooking spray. Place 8-inch circles of Parchment Paper over centers of pans; set aside. In Stainless (4-qt.) Mixing Bowl, combine cake mix, oil, water, egg and pineapple with juice. Stir in coconut. Divide batter between pans, spreading evenly to edges. Bake 15-18 minutes or until wooden pick inserted in centers comes out clean. Remove from oven to Stackable Cooling Rack; cool in pans 5 minutes. Loosen cakes; invert onto cooling rack and cool 10 minutes. 2. For syrup, bring syrup ingredients to a boil in (1.5-qt.) Saucepan over medium-high heat, whisking until sugar dissolves; cook 1 minute or until syrup reduces to 1/4 cup. Remove from heat. For filling, whisk pudding mix and milk in Stainless (2-qt.) Mixing Bowl until pudding starts to thicken. Fold in 1 cup of the whipped topping and rum. For fruit topping, slice kiwi using Egg Slicer Plus®. Thinly slice mango using Santoku Knife. 3. To assemble cake, transfer one cake to Simple Additions® Round Platter using Lift & Serve™; brush 2 tablespoons of the syrup over top. Attach open star tip to Easy Accent® Decorator; fill with filling and pipe around edge of cake. Spread remaining filling over center of cake. Place top cake layer well-side up over filling. Arrange fruit in center of cake; brush with remaining syrup. Fill decorator with remaining 1 cup whipped topping; pipe around edge of cake and sprinkle with toasted coconut.Yield: 16 servingsNutrients per serving: Calories 300, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 44 g, Protein 3 g, Sodium 320 mg, Fiber 1 gCook's Tip: If desired, 1 tablespoon rum extract can be substituted for the dark rum in syrup and filling. For syrup, increase water to 3 tablespoons; proceed as recipe directs.To toast coconut, place coconut in Small Oval Baker. Microwave on HIGH 1-2 minutes or until golden brown, stirring after each 10-second interval. Cool completely.© 2009 The Pampered Chef used under license.

 

[ChefBeckyD]

The Pampered Chef ®
Caribbean Meat-Filled Pastries
Recipe


Pastry
2 cups all-purpose flour
1 cup masa harina (instant corn masa mix)
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup chilled butter
2 eggs, separated
3/4 cup ice-cold water

Filling & Sauce
1 medium onion, chopped
2 serrano peppers, seeded and chopped
3 large garlic cloves, pressed
4 ounces bulk pork sausage
1/3 cup dried pineapple, diced
1/4 cup pimiento-stuffed green olives, sliced
1/4 cup toasted plus 2 tablespoons untoasted pine nuts, divided
2 tablespoons prepared chutney
1 cup sour cream
1 teaspoon curry powder
1/4 teaspoon salt

1. Preheat oven to 400°F. Combine flour, masa harina, sugar and salt in Stainless (6-qt.) Mixing Bowl. Cut in butter using Pastry Blender until mixture resembles coarse crumbs. Whisk egg yolks and water in Easy Read Measuring Cup; slowly stir into flour mixture, mixing until dough forms into a ball. (Add additional water, 1 tablespoon at a time, if necessary.) Form dough into 6-inch disk and wrap tightly; refrigerate while preparing filling.


2. Heat (10-in.) Skillet over medium-high heat until drop of water sizzles. Cook onion, peppers and garlic 1-2 minutes or until tender. Place half of the pepper mixture into Small Batter Bowl; set aside for sauce. Add sausage to Skillet; cook and stir 3-5 minutes or until no longer pink, breaking into crumbles using Mix 'N Chop. Combine sausage mixture, pineapple, olives, 1/4 cup toasted pine nuts and chutney in Classic Batter Bowl.


3. Cut dough in half and roll out to within 1 inch of edge of well-floured Large Grooved Cutting Board. Without pressing plunger, cut out nine circles using Cut-N-Seal®. (Gather and roll scraps, if necessary.) Transfer circles to sheet of Parchment Paper. Repeat with remaining dough. Scoop filling onto dough with Small Scoop. Fold dough in half. Position Cut-N-Seal® over edge; press down to seal. Arrange pastries on Large Round Stone; brush with egg whites. Chop 2 tablespoons untoasted pine nuts; sprinkle over pastries. Bake 20-25 minutes or until golden. Remove from oven.


4. For sauce, add sour cream, curry powder and salt to pepper mixture in Small Batter Bowl. Serve with pastries.


Yield: 18 pastries

Nutrients per serving: (1 pastry and about 1 tablespoon sauce): Calories 170, Total Fat 10 g, Saturated Fat 4.5 g, Cholesterol 40 mg, Carbohydrate 16 g, Protein 4 g, Sodium 260 mg, Fiber less than 1 g

Cook's Tip: Masa harina is finely ground cornmeal that is used to make tortillas.

If desired, two jalapeño peppers, seeded and chopped, can be substituted for the serranos.

Golden raisins can be substituted for the dried pineapple, if desired.

If desired, a 16.3-ounce package of eight grand-size flaky biscuits can be substituted for the homemade dough. Split biscuits in half horizontally. Roll out lightly to flatten and fill evenly with filling to make 16 pastries. Brush with egg white and sprinkle with chopped pine nuts. Bake 12-14 minutes or until tops are golden.

© 2009 The Pampered Chef used under license.



The Pampered Chef ®
Aloha Pizza
Recipe

2 green onions with tops
1 pkg (13.8 oz) refrigerated pizza crust
1 tbsp olive oil
1 garlic clove, pressed
1/2 cup barbecue sauce, divided
2 cups (8 oz) grated mozzarella cheese
2 cups diced cooked chicken
1 medium pineapple or 2 cups canned pineapple tidbits, well drained
1/2 medium red bell pepper

1. Preheat oven to 400°F. Thinly slice white and light green parts of green onions using Utility Knife and set aside. Cut dark green tops of onions into thin, vertical strips. Place strips in Prep Bowl filled with ice-cold water; set aside for garnish.


2. Unroll dough onto bottom of lightly greased Large Bar Pan. Gently stretch and press dough to cover bottom of bar pan. Combine oil and garlic pressed with Garlic Press in another Prep Bowl. Brush oil mixture evenly over crust with Chef's Silicone Basting Brush. Spread half of the barbecue sauce over crust with back of Easy Adjustable Measuring Spoon. Sprinkle cheese and chicken over crust. Bake 10-12 minutes or until crust is golden brown; remove from oven to Stackable Cooling Rack.


3. Meanwhile, cut off top and bottom of pineapple using Santoku Knife, creating a flat base; slice off rind from top to bottom. Cut pineapple in half; set aside half for another use. Cut remaining pineapple half into two wedges. Stand wedges on end and slice downward to remove core. Finely dice pineapple wedges and bell pepper. Combine sliced green onion, pineapple and bell pepper in Classic Batter Bowl with Small Mix ‘N Scraper®; spoon over pizza, draining excess liquid against side of bowl.


4. Place remaining barbecue sauce into resealable plastic bag; trim corner and drizzle over pizza. Pat green onion strips dry using paper towels; sprinkle over pizza. Cut pizza into squares with Pizza Cutter.


Yield: 8 servings

Nutrients per serving: Calories 330, Total Fat 11 g, Saturated Fat 4.5 g, Cholesterol 45 mg, Carbohydrate 33 g, Protein 23 g, Sodium 770 mg, Fiber 1 g

Cook's Tip: If desired, 2 cups canned pineapple tidbits, well drained, can be substituted for the fresh pineapple.

© 2009 The Pampered Chef used under license.

 

[lovescooking]

Oops! That is very true...thanks for pointing that out.

 

[janezapchef]

Jerk Pork Tenderloin Salad (same as the chicken one above, but use pork done in the dcb with the jerk seasoning) is by far my favorite "tropical" recipe!

 

[mommy24]

Jerk nachos are great too!

 

[leslieg]

Thank you all for the great suggestions. For my Fundraiser, I took inspiration from the Caribbean Meat Filled Pastries recipe and, because I didn't own a Cut N Seal, I made it as a Ring (but left out the dried pineapple because was going to use pineapple in other dishes). I also made several recipes from the new upcoming UK Season's Best Recipe Collection. The Chili Lime Meatballs and the Tropical Torte (with mango and pineapple) were particular hits. I also showcased the Ice Bucket and Shaker which are new to the UK with Caribbean drinks (pina colada, margaritas, and tequila sunrises). A good time was had by all. I got a new personal best for Show Total. Best of all, we raised over £100 for Haiti. Thanks you all for your help.