6,370 carib recipes

Curry garlic dip whisks mayonnaise with chili sauce, curry powder, garlic, grated onion, and Worcestershire for a make-ahead party dip. Doubles as a sauce for cold shrimp, steak, or lamb.

By using this recipe, you will be able to learn all the tricks bread machines have to offer!

Earthy anasazi beans simmered with cumin, coriander, and jalapeño heat for a hearty Southwestern soup that warms you from the inside out.

Perfect for the Autumn season, this delicious jam will make you forget about fresh fruit!

Two-layer molded gelatin salad with lime Jell-O and cucumber on the bottom and a cranberry-cabbage layer on top. Vintage chilled appetizer with retro charm.

Summer pudding-style fruit cake lined with sponge cake and packed with kirsch-soaked strawberries, blackberries, cherries, and currants. Chilled overnight and unmolded.

Moroccan-style charoset balls made with dates, raisins, walnuts, and sweet Passover wine. Bite-sized, naturally sweet fruit and nut confections for the Seder table.

Classic Italian minestrone loaded with great northern beans, spinach, cabbage, zucchini, potatoes, tomatoes, and elbow macaroni in a herb-scented broth. The ultimate hearty vegetable soup.

Traditional Mexican barbacoa: whole lamb slow-roasted in a maguey leaf-lined earth pit for hours. This ancient communal feast from Mexico City feeds 24 and delivers smoky, fall-apart tender meat like nothing else.

Spooky Halloween eyeball gelatin dessert with whipped cream eyeballs floating in blood-red Jell-O. Easy, kid-friendly, and gleefully gruesome.

Recipe found on a different site, gunna try it soon

Ravioli with sweetbreads filling: a classic French-Italian preparation of ground veal sweetbreads, shoulder, shallots, and Cognac baked into a rich pasta stuffing. Old-world fine dining at home.

Vibrant broccoli and zucchini saute with green onions, basil, and soy sauce. Serve hot or cold on a bed of lettuce for an elegant side dish that feeds a crowd.

A spicy and succulent beef dish that is easy to make in your crockpot when in a hurry.

Use this stock as a base for mushroom soup or a mushroom sauce. For the latter, deglaze the pan with some of the stock after sautéing the protein. Then add sautéed mushrooms and either reduce the fluid or add flour to make a gravy.

Simply delicious salad that can be served with any main course.