CALYPSO COLESLAW
"My family loves this coleslaw variation," writes Cathy Heacox, Sikeston of Missouri. Its refreshing flavor and speedy prep make it ideal for backyard barbeques.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cabbage, corn, onion, cheese and olives. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Chill until serving.
Nutrition Facts : Calories 363 calories, Fat 31g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 587mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein.
SLOW COOKED JALAPENO CORN
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h20m
Yield 16 to 18 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F.
- Scrape the corn off the cobs with a knife into a large foil roasting pan. Add the cream, butter, paprika, salt, pepper, garlic and sliced jalapenos, and mix it all together.
- Cover the pan with foil and bake until the casserole is golden on top and the corn is tender, 1 1/2 to 2 hours.
OLD-FASHIONED SCALLOPED CORN
Delicious country style creamed corn casserole, a family favorite! Originally submitted to ThanksgivingRecipe.com.
Provided by Cali
Categories Side Dish Casseroles Corn Casserole Recipes
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
- In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
- In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 31.4 g, Cholesterol 61.6 mg, Fat 11.6 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 6.4 g, Sodium 566.6 mg, Sugar 4.8 g
DELICIOUS AND EASY CORN ON THE COB
I learned this from a shopper in Stockbridge, Massachusetts when I was young. I have used this for 40 years and it has never failed to produce the most wonderful corn on the cob.
Provided by caquilter
Categories Side Dish Vegetables Corn
Time 30m
Yield 4
Number Of Ingredients 2
Steps:
- Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
- Steep corn in hot water until tender, about 25 minutes.
Nutrition Facts : Calories 78.4 calories, Carbohydrate 17.4 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 3.2 g
ROAST PORK CALYPSO STYLE
Steps:
- For Roast Pork:
- Preheat oven to 450°F. Combine shallots, bay leaves, salt, allspice and ginger in small bowl. Add generous amount of pepper. Rub mixture into pork. Set on rack in roasting pan, Roast pork until thermometer inserted into centers registers 150°F., about 25 minutes. Cool slightly. (Can be prepared 1 day ahead. Bring pork to room temperature before serving.)
- For Sauce:
- Combine first 6 ingredients in heavy small saucepan. Season with pepper. Simmer until slightly syrupy, about 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
- For Salad: Mix all ingredients in medium bowl. Season salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate.)
- Line platter with spinach. Mound black bean salad in center. Slice pork. Alternate pork and avocado slices around salad. Discard bay leaves from sauce and drizzle sauce over pork and avocado. Sprinkle with parsley.
CALYPSO SNACK MIX
Get your party on with this tempting snack mix. While it's a definite treat for the kids, it's also the perfect afternoon pick-me-up for adults. -Beth Royals, Richmond, VA
Provided by Taste of Home
Categories Snacks
Time 25m
Yield 2 quarts.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the Chex cereals and 2 tablespoons coconut; set aside., In a microwave, melt chocolate and shortening; stir until smooth. Pour over Chex mixture and toss to coat. Immediately spread onto a waxed paper-lined baking sheet; refrigerate until set, about 5 minutes., In another large bowl, combine the Golden Grahams, pretzels, fruit, nuts, Chex mixture and remaining coconut. Store in an airtight container.
Nutrition Facts : Calories 273 calories, Fat 12g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 277mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 2g fiber), Protein 3g protein.
ROAST PORK CALYPSO
This Caribbean recipe (from Jamaica) is from the alleasyrecipes.com website. The recipe introduction states that it's traditionally served with corn muffins or Cornmeal Coo-Coo and Christophene au Gratin (a tropical squash/chayote dish).
Provided by Northwestgal
Categories Pork
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F With a sharp knife, lightly score the pork loin by making diagonal cuts 1/4 inch deep at 1-inch intervals on the fat side. Place the pork scored side up in a shallow roasting pan just large enough to hold it comfortably.
- If you prefer to use a meat thermometer, insert it into the loin after you have scored the fat side. Be sure the tip of the thermometer does not touch any fat or bone.
- Roast the loin in the middle of the oven for 1 hour, or until the pork is golden brown. Remove the pan from the heat and transfer the loin to a cutting board or platter. Skim the fat from the juices in the pan, pour in the stock, and set the pan and its liquid aside.
- With a large mortar and pestle or in a small bowl with the back of a spoon, mash the brown sugar, 2 tablespoons of dark rum, garlic, ginger, cloves, bay leaf, salt and pepper to a smooth paste. With a metal spatula or your fingertips, spread the paste evenly over the scored side of the pork.
- Return the loin to the pan scored side up and roast in the middle of the oven for another 30 minutes, or until the surface is crusty and brown. (The thermometer should reach a temperature of 160°F to 165°F.).
- Transfer the loin to a heated platter and let it rest for 10 minutes for easier carving.
- Meanwhile, slowly warm the light rum in a small skillet over low heat. Off the heat, ignite the rum with a match, then slide the skillet gently back and forth until the flames completely die out.
- Bring the liquid remaining in the baking pan to a boil over high heat. Give the arrowroot-and-water mixture a quick stir to recombine it, and add it to the pan. Stirring constantly, cook briskly until the sauce thickens enough to coat the spoon heavily.
- Remove the pan from the heat and stir in the flamed rum and the lime juice. Taste for seasoning and pour the sauce into a heated bowl or sauceboat.
Nutrition Facts : Calories 1000.2, Fat 37.5, SaturatedFat 13.6, Cholesterol 308.9, Sodium 732.8, Carbohydrate 41.1, Fiber 0.2, Sugar 37, Protein 110.5
CALYPSO CORN
Make and share this Calypso Corn recipe from Food.com.
Provided by kellychris
Categories African
Time 16m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the corn, beans, bell pepper, jalepeño, cilantro, lime juice, oil, sugar, salt, and pepper in a large bowl.
- Taste and adjust seasonings.
- Cover and chill 1 hour or overnight to combine flavors.
Nutrition Facts : Calories 234.6, Fat 5.5, SaturatedFat 0.8, Sodium 392.5, Carbohydrate 38.3, Fiber 10.7, Sugar 2, Protein 10.9
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