Monday, May 27, 2024
HomeEatCaribbean Cooking with Fall Recipes

Caribbean Cooking with Fall Recipes

You know you want it...

Mocka Jumbies and Rum...

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The leaves are turning color and the weather is crisp and cool—well, on the mainland—and down here in the Caribbean, when fall is getting underway, boating is special during this quiet time. Celebrate the season with some of my favorite easy-to-prepare recipes! Get more delicious easy ones by checking out my cookbooks at www.shiptoshoreinc.com.

Please send your suggestions of what you would like me to write about and any special easy recipes that you may like to share, to Jan@allatsea.net. Happy cooking!


Preparation time: 15 minutes
Cooking time: 35 minutes
Servings: 6

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1/2 cup + 2 Tbsp melted butter
1 Tbsp olive oil
1 cup finely chopped onion
2 cloves garlic, minced
1 cup chopped celery
1 cup chopped carrot
1 cup frozen small green peas
1/4 cup plus 2 Tbsp flour
2 cups chicken broth
1 cup half & half
1/2 tsp salt
1/2 tsp freshly ground pepper
4 cups diced cooked chicken
2 (17-1/4 oz) pkg frozen puff pastry, thawed
1 egg yolk
1 Tbsp half & half

In a saucepan, heat butter and oil. Sauté onion, garlic, celery, and carrots for about 10 minutes. Stir in peas and flour, cook one minute, stirring constantly. Gradually add broth and one cup half & half. Cook over medium heat, stirring constantly until thick and bubbly. Stir in salt and pepper. Mix in chicken. Spoon chicken mixture into a 9 x 13-inch baking dish, filling to within 3/4 inch of rim. Set aside.

Roll pastry sheets out to 10 x 14-inches and 1/8 inch thickness. Combine egg yolk and 1 Tbsp half & half. Brush one side of pastry. Place brushed side down over baking dish, folding edges under and pressing firmly to sides of dish. Brush top with remaining egg mixture. Bake at 375ºF for about 35 minutes until top is puffed and browned.
Note: 1 (10 oz) frozen mixed vegetables can be used in place of the carrots and peas, or any vegetables you choose can be used in this recipe.


Preparation time: 30 minutes
Cooking time: 15 minutes
Serves: 6

1 lb lump crab meat
1 cup diced celery
1 cup cooked peas
1 cup grated Swiss cheese
1/4 cup chopped parsley
1/4 cup melted butter
6 long hero rolls or 10 small rolls, or rolls of your choice

Combine crab, celery, peas, cheese, parsley, and mayo; mix well. Slice tops from rolls and scoop out center to form a shell. Save tops. Brush inside of each shell with butter and fill with crab mixture. Replace tops. Brush outside with butter and wrap individually in foil. (Crab Boats may be refrigerated at this point and baked later). Bake at 400ºF for 15 minutes. Serve with a fruit salad and chips.


Preparation time: 15 minutes
Cooking time: 2-1/2 hours
Serves: 6

2-1/2 lbs round steak, cubed
1 (10 oz) cans cream of mushroom soup
2 cups of fresh mushrooms, sliced (or 1 can of mushrooms)
1 envelope of Lipton Onion Soup Mix
1-1/2 cups sour cream
2 Tbsp Worcestershire sauce

Preheat oven to 350ºF. Combine all ingredients except sour cream in a large casserole dish. Bake covered; stir occasionally. Just before serving, stir in sour cream. Serve with buttered egg noodles and fresh green beans.


Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 6

1 (17 oz) can corn, drained
1 medium onion, finely chopped
1 green pepper, finely chopped
2 cloves garlic, chopped
1/2 tsp salt
1 tsp. pepper
1 lb ground beef
1 Tbsp flour
1 (8 oz) can tomato sauce
Dash of cinnamon and nutmeg
2 eggs, lightly beaten
1-1/2 cups cottage cheese
1/4 cup grated parmesan cheese
1/4 cup shredded Mozzarella
Slivered almonds

Preheat oven to 350ºF. Spread corn in casserole dish. Sauté onions, green pepper and garlic. Brown meat, drain, Add flour. Stir one minute. Add tomato sauce, cinnamon, and nutmeg. Pour over corn. Bake for 15 minutes. Combine eggs and cottage cheese, spread over meat mixture. Top with Parmesan and Mozzarella. Sprinkle with almonds. Bake 15 minutes more.
Serve with hot bread.


Preparation time: 10 minutes
Cooking time: 15 minutes
Chilling time: 1-1/2 hours
Serves: 6

1 pie shell
1 box vanilla instant pudding
1 pkg chocolate frosting mix

Preheat oven to 350ºF. At breakfast, put your pie shell in the oven and bake. Whip vanilla pudding mix until stiff, place in pie shell and refrigerate until set. Mix chocolate frosting mix and spread over pudding mix, refrigerate until chilled and ready to serve. Note: This is a fast, easy and successful dessert, and very rich!

Capt. Jan Robinson holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu. Her Ship to Shore Cookbook Collection is available at your local marine or bookstore. Or visit www.shiptoshoreINC.com, email CapJan@aol.com or call 1-800-338-6072 and mention All at Sea to receive a discount.

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Capt. Jan Robinson
Capt. Jan Robinsonhttp://www.shiptoshoreinc.com/
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK

So Caribbean you can almost taste the rum...

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