10,000 carib recipes

Seafood never had it so good, and neither have you with this unique blend of chili and sauteed shrimp that has a distinctive Thai influence.

Chicken cutlets coated in a spicy Dijon-mayo-sage mixture, crusted with breadcrumbs, and baked at high heat until golden and crisp. A quick weeknight dinner ready in 40 minutes.

Bean sauce is used so often in Chinese dishes, white fish filets in bean sauce, they match so good!

Homemade sausage patties ground from beef and fatty pork, seasoned with sage, marjoram, cloves, and chopped pecans, then bound with champagne. An overnight dry in the fridge builds deep, concentrated flavor.

Vintage molded gelatin salad with cream cheese, crushed pineapple, marshmallows, chopped nuts, and whipped cream. A retro potluck classic that sets overnight.

Creamy sherried lobster bisque for two, made with lobster tails, red potatoes, clam juice, and light sour cream blended silky smooth. An intimate, elegant soup finished with dry sherry and thyme.

Indonesian-inspired gado gado peanut dipping sauce with garlic, ginger, soy, cream, and Tabasco. Warm or cold, this lush satay-style dip transforms a tray of crudites.

Southern-style no-bean chili with 4 lbs of beef, banana peppers, and a 3-hour simmer in beef stock with barbecue sauce, hot sauce, and a deep spice blend. Bold and beanless.

Delicious! The steak was melting in my mouth, and it had loads of flavour. What an easy and yummy recipe!

Flavorful roast beef with earthy wild mushrooms and rosemary sauce.

A hearty one-pot stew with diced chicken, elbow macaroni, tomatoes, and mixed vegetables simmered in chicken broth. Cozy, filling, and ready in under an hour.

Easy, quick and rich tasting pasta and it's ready in 20 minutes.

Fun butterfly-shaped pizza kids can help build! Shape dough into wings and a body, top with sauce, cheese, and your favorite toppings. A hands-on family dinner.

Golden baked calzones stuffed with smoked turkey, ricotta, spinach, Parmesan and fresh tomato slices. Ready in 30 minutes using store-bought pizza dough. Freezer-friendly for easy meal prep.

Irish cider sauce for oat-coated herrings, made from a butter-flour roux thinned with apple cider and finished with cream. A traditional accompaniment for fried fish.

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.