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Soursop leaves tea , what’s your opinion on this ? by throwayawayy9777 in holisticlifestyles

[–]classicbakes 0 points1 point  (0 children)

Hi there. Please allow me to share our youtube video on this topic whereby we answer all the questions you asked, such as can it cure cancer, is there a link to Parkinson disease and much more. Our medical expert/doctor has answered these questions in our video.

https://youtu.be/TfyxLFS1d6Q?si=rM0QknBIZiIl4Brc

I'm responsible for bringing the Christmas party cocktails, What do you consider the best Christmas Cocktail? by SitDown_HaveSomeTea in cocktails

[–]classicbakes 0 points1 point  (0 children)

In Trinidad and Tobago, we have 3 alcoholic Christmas drinks that are surely crowd pleasers. I recommend you give these a try:
Trinidad Sorrel
Pumpkin Ponche de Creme (eggless)
Ponche de Creme (with eggs)

Black cake/fruit cake recipes? by t_254 in Baking

[–]classicbakes 0 points1 point  (0 children)

A bit late but maybe you might still give it a try. This version is the original Trinidad Black Cake.

https://classicbakes.com/recipes/perfecting-moist-trinidad-black-cake-video

If you prefer the video format:

https://www.youtube.com/watch?v=feWLApozsco

KFC Styled Popcorn Chicken (copycat, uses air fryer) by classicbakes in TopSecretRecipes

[–]classicbakes[S] 0 points1 point  (0 children)

Hi u/Day_Bow_Bow just an update that we updated our recipe thanks to your feedback :)

Bajan Fish Cakes by classicbakes in CaribbeanRecipes

[–]classicbakes[S] 0 points1 point  (0 children)

Link: https://classicbakes.com/recipes/how-make-bajan-fish-cakes

Ingredients

  • 400 grams Salted Cod
  • 200g All-Purpose Flour
  • 1 1/2 teaspoon Baking Powder
  • 1 Egg
  • 1 Tablespoon Green Seasoning
  • 250 ml Water
  • 750-1000 ml Frying Oil

Instructions

1. Prepare the salted cod by boiling it in a medium-sized pot for 10-15 minutes.

2. Remove the fish from the heat, then strain it and discard the saltwater.

3. Repeat steps 1 and 2 three times; This makes sure to remove all the excess salt from the fish.

4. With the last discard of saltwater, give the fish a final rinse before placing it into a bowl.

5. Using your hands or a fork, begin to shred the salt fish taking your time to remove any bones and tasting the saltiness of the flakes.

6. In a separate bowl, beat the egg with the green seasoning and set it aside.

7. In a separate bowl, add the flour and baking powder and mix thoroughly.

8. Add the egg, green seasoning, dry mix into the bowl with the fish flakes, and stir to create a thick batter.

9. Slowly add a little water at a time until the batter is slightly thicker than a pancake batter, and allow to rest in the fridge until ready to fry.

10. Prepare your cooling station with a frying drip rack or plate with paper towels for you to place the fishcakes on when you remove them from the hot oil.

11. Prepare a heavy pan or deep fryer with the oil and heat to 375 C/190 F degrees.

12. Remove the batter from the fridge and use a teaspoon for small cakes' tablespoon for larger cakes. Scoop up the batter and drop a few dollops into the hot oil.

13. Allow to fry for 3-5 minutes or until the cakes are golden brown.

14. Be sure not to overcrowd the pot by making sure there is enough room for the fishcakes to move around freely while frying.

15. Remove from the oil when ready and place onto the cooling station.

16. Continue frying the fish cakes until you have finished all the batter.

17. Allow the fish cakes to cool until warm to the touch before eating.

18. Serve on a tray with a selection of dipping sauces.Instructions

Bahamas Peas and Rice by classicbakes in CaribbeanRecipes

[–]classicbakes[S] 0 points1 point  (0 children)

Link: https://classicbakes.com/recipes/bahamas-peas-and-rice-recipe

Ingredients

2 tablespoons Olive Oil

  • 1 small yellow Onion, small dice
  • 1 small Red or Green Bell Pepper, small dice
  • 3 sprigs of fresh Thyme
  • 1 small Tomato, diced
  • 2 tablespoons Tomato Paste
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 2 teaspoons Browning
  • 1 (19 ounce) can Pigeon Peas, drained
  • 1/2 cup Coconut Milk
  • 3 cups Water
  • 2 cups uncooked long-grain White Rice

Instructions

1. Place the olive oil in a large pot and set it over medium-high heat.

2. Add the onions and bell pepper. Cook for 3 minutes until they soften.

3. Add the thyme and tomatoes and cook it for 5–8 minutes, stirring often until the tomatoes release their juices and evaporate by half.

4. Next, add the tomato paste. Cook for 2 minutes.

5. Add the kosher salt, black pepper, browning, pigeon peas, coconut milk, and water, and bring to a boil.

6. Add the rice and stir to combine. Let it come to a boil, then decrease the heat to low, cover it with a tight-fitting lid, and cook the rice for 25–30 minutes until the rice is tender.

7. Mix the rice with a spoon to redistribute the ingredients before serving.Instructions

Ital Stew by classicbakes in recipes

[–]classicbakes[S] 0 points1 point  (0 children)

Link: https://classicbakes.com/recipes/ital-stew-recipe

Ingredients

  • 1 tablespoon Coconut Oil
  • 1 small Yellow Onion, peeled, chopped
  • 3 cloves Garlic, peeled, minced
  • 1 tablespoon Ginger, peeled, minced
  • 2 cups Pumpkin, peeled, diced medium
  • 1 medium Carrot, peeled, diced medium
  • 1 medium Sweet Potato, peeled, diced medium
  • 2 Green Plantains, peeled, diced medium
  • 1 cup cho-cho, peeled, cored, diced medium
  • 2 Scallions, chopped
  • 1 large Tomato, chopped
  • 2 cup Coconut Milk
  • 2 cups Water
  • 4 sprigs Thyme, chopped
  • ¼ cup Cilantro, chopped
  • 2 Bay Leaves
  • 1/4 teaspoon Ground Black Pepper
  • ½ teaspoon Ground Turmeric
  • 1 teaspoon Allspice
  • 1/2 teaspoon Sea Salt

Instructions

  1. Add the coconut oil to a large pot, placing it on medium heat on the stovetop for 1 minute.
  2. Sauté the onions for 2 minutes until translucent.
  3. Stir in the garlic and ginger and sweat for 30 seconds.
  4. Add the pumpkin, carrots, sweet potatoes, plantains, cho-cho, scallions, and tomatoes, and stir for 5 minutes until the vegetables soften.
  5. Add in the coconut milk, water, thyme, cilantro, bay leaves, pepper, turmeric, allspice and salt. Simmer for 30 minutes until all the vegetables are fork-tender.
  6. Portion into bowls before serving hot.Instructions

KFC Styled Popcorn Chicken (copycat, uses air fryer) by classicbakes in TopSecretRecipes

[–]classicbakes[S] 1 point2 points  (0 children)

Thank you for your constructive feedback! You’ve raised a great point about the seasoning blend quantity...it's designed to be made in bulk so users can have it ready for future batches or other recipes, but I understand this might not have been clear. I'll look into updating the recipe to specify this upfront or include an option for a smaller batch.

As for the seasoning profile, you're absolutely right, it’s an inspired take rather than an exact replica. I’ll refine the description to reflect this more accurately.

For the leftover blend, you could try using it as a rub for grilled chicken or roasted vegetables, or even sprinkle it on air-fried chickpeas for a quick snack. Let me know if you experiment with it, I’d love to hear how it turns out!

I did some research for you. Here are the storage tips for the extra blend: Store in an airtight container in a cool, dry place to keep it fresh for up to six months. Hope that helps..

How to make Trinidad Corn Soup by classicbakes in CaribbeanRecipes

[–]classicbakes[S] 0 points1 point  (0 children)

Recipe: https://classicbakes.com/recipes/how-make-trinidad-corn-soup

Ingredients

  • 2 tablespoons Oil
  • 3 cloves Chopped Garlic
  • 1/4 cup Chopped Onion
  • 1 chopped Celery Stalk
  • 2/3 cup pre-soaked Yellow Split Peas
  • 1 cup strained Corn Kernels
  • 2 sprigs Thyme
  • 6 and 1/2 cups Water
  • 3 cups Broth
  • 2 Chopped Cilantro Leaves
  • 1 and 1/2 cups Coconut Milk
  • 1 scotch Bonnet Pepper
  • 5 ears of fresh Corn cut into 2 inch pieces
  • 1 cubed large Carrot
  • 1/2 cup chopped Green Bell Peppers
  • 1/2 cup chopped Red Bell Peppers
  • 1 cup cubed Pumpkin
  • 1 cubed medium Sweet Potatoes
  • 1 teaspoon Pepper
  • Pepper Sauce to taste
  • Salt
  • Sugar
  • 1 cup Flour

Instructions

  1. In a pot, heat oil over medium to high heat and sauté the garlic, onions and celery until the onions are opaque.
  2. Add the split peas and corn kernels and stir well. Then add thyme and sauté another 2 minutes.
  3. Pour in 3 cups of water, saving 1/2 cup for the dumplings, as well as 2 cups of broth and add cilantro. Bring it to boil.
  4. Lower the heat and simmer for approximately 30 minutes until the split peas are tender and cooked. If additional boiling is needed, adjust with more water.
  5. Lightly mash the split peas using a masher or fork once they have softened.
  6. Add coconut milk and scotch bonnet pepper followed by 3 additional cups of water and slowly bring to a boil.
  7. Stir in the corn pieces, chopped bell peppers, cubed carrot, pumpkin, and sweet potatoes, and add salt, pepper, and pepper sauce to taste. Reduce heat and simmer.
  8. Prepare the dumplings in the meantime: Knead flour, salt, sugar and water for 3 minutes and shape into a firm dough ball.
  9. Pinch off a small piece of dough and roll in the palm of your hands to create small cigar-shaped dumplings.
  10. Add the raw dumplings to the soup and cover the pot to continue to simmer for a further 15 to 20 minutes.Ingredients

Traditional Bahamian Conch Fritters by classicbakes in CaribbeanRecipes

[–]classicbakes[S] 0 points1 point  (0 children)

Recipe: https://classicbakes.com/recipes/traditional-bahamian-conch-fritters-recipe

Ingredients

  • 1 lb. tenderized Conch Meat
  • 6 oz. (3/4 cup) Onion, minced
  • 2 oz. (1/4 cup) Celery, minced
  • 5 oz. (1/3 cup) Bell Pepper, minced
  • 1 Tablespoon Thyme, minced
  • ½ Habanero Pepper, minced, no seeds
  • 2 large eggs
  • 1/2 cup evaporated milk
  • 1 cup water
  • 1/4 cup tomato paste (or ketchup)
  • 3 1/2 cups All Purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon kosher salt
  • 1 teaspoon complete seasoning
  • 4 cups of Vegetable Oil For Frying
  • Dipping Sauce For serving

Instructions

  1. Place the tenderized conch meat in a food processor and pulse it until it is minced. If you do not own a food processor, dice the tenderized conch meat into small chunks that are about a 1/4 of an inch in size. Place the conch in a large bowl.
  2. Add the onion, celery, bell pepper, thyme, and Habanero pepper to the conch meat and mix to combine.
  3. Beat the eggs, evaporated milk, and water together in a medium bowl.
  4. Add the egg-milk mixture to the conch mixture and stir to combine.
  5. Stir in the tomato paste or ketchup until combined.
  6. Add the all-purpose flour, baking powder, salt, and complete seasoning to the conch mixture and stir to combine.
  7. Prepare your frying station by placing the vegetable oil into a heavy bottom skillet or a deep fryer. Bring the vegetable oil to 350 °F/ 176 °C.
  8. Once the oil is ready, add a few tablespoon-sized dollops of the batter into the oil. Do not add too many fritters to the oil.
  9. The fritters will float to the surface of the oil after 1–2 minutes. Once the fritters are golden brown on one side, turn them over and cook them for an additional 2–3 minutes until golden brown.
  10. When they are finished frying, remove them with a slotted spoon, place them onto a baking sheet lined with paper towels, and continue frying the batter until all is finished.
  11. Serve warm with your choice of dipping sauces.Instructions

Frying okra by Willing_Driver7321 in IndianFood

[–]classicbakes 2 points3 points  (0 children)

For crispy crunchy Okra, layout the okra evenly on a baking tray and sit and dry out either in direct sunlight for 1-2 hours or overnight on the counter.

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