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Recipes
Chipotle-Mango BBQ Chicken
By Moxey2009
Recipe courtesy Guy Fieri
- 1 1/2 cups mango, peeled, pitted and roughly chopped
- 3/4 cup fresh cilantro (loose pack, not chopped, stems and all)
- 2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
- 2 tablespoons unseasoned rice wine vinegar
- 4 cloves garlic, peeled
- 2 tablespoons fresh lemon juice
- 1 tablespoon canola oil, plus extra for grill
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 pounds chicken thighs and drumsticks, bone in, skin on
Bahamian Steamed Conch
By Moxey2009
This is a traditional Bahamian dish, usually served with peas and rice
- 4 conch, cleaned and pounded
- 1 teaspoon vinegar
- 2 tablespoons butter
- 2 tablespoons oil
- 1 onion, chopped
- 1 green pepper, chopped
- 1/4 cup ham, chopped fine (optional)
- 2 cups tomatoes, chopped
- 1 hot pepper, chopped fine
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 2 cups water
- 1/2 teaspoon thyme
- 1 tsp salt
- 1/2 tsp black pepper
- Dash lime juice
Homemade Cherry Pie
By Moxey2009
Place bottom crust into pie plate
- 2 lbs sour cherries, pitted or 2 lbs frozen dark, sweet cherries, thawed
- 1 1/8 cups white sugar
- 3 1/2 tablespoons cornstarch
- 1 tablespoon butter
- 1/4 teaspoon almond extract
- Crusts for 2 crust pie
Mama's Sweet and Saltines
By Moxey2009
From Country Living Magazine and Trisha Yearwood
- 40 saltine crackers
- 2 sticks unsalted butter
- 1 cup light-brown sugar
- 8 ounces semisweet chocolate chips (about 1 1/3 cups)
Homemade Chocolate Sandwich Cookies
By Moxey2009
"We like to call them homemade 'oreos or soft 'oreos
- 2 (18.25 ounce) packages devil's food cake mix
- 4 eggs
- 1 cup shortening
West Indian Curried Chicken
By Moxey2009
Heat the oil in a large pot over medium-high heat
- 3 tablespoons vegetable oil
- 1 (3 pound) chicken, cut into pieces
- 1 large onion, diced
- 6 cloves garlic, minced
- 4 large potatoes - peeled and cubed
- 2 tablespoons salt
- 1/4 cup Jamaican curry powder
- hot pepper sauce to taste
Lemon Cake
By Moxey2009
A few changes to our basic vanilla cake recipe turn it into this sunny lemon version
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon lemon zest
- 2 cups sugar
- 2 large eggs plus 3 large egg yolks
- 1/4 cup plus 2 tablespoons fresh lemon juice
- 1 cup low-fat buttermilk
- 1 lemon, thinly sliced and seeded
- Whipped Frosting
Moroccan Chicken
By Moxey2009
Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through
- 1 pound skinless, boneless chicken breast meat - cubed
- 2 teaspoons salt
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 tablespoon minced fresh ginger root
- 1/2 teaspoon paprika
- 3/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon ground turmeric
- 1 1/2 cups chicken broth
- 1 cup crushed tomatoes
- 1 cup canned chickpeas, drained
- 1 zucchini, sliced
- 1 tablespoon lemon juice
Irresistible Peanut Butter Cookies
By Moxey2009
Heat oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in a bowl
- ¾ cup Jif Creamy Peanut Butter
- ½ cup Crisco shortening
- 1 ¼ cups firmly packed light brown sugar
- 3 Tbsps milk
- 1 Tbsp vanilla
- 1 large egg
- 1 ¾ cups Al Purpose Flour
- ¾ tsp baking soda
- ¾ tsp salt
Moroccan Chicken II
By Moxey2009
Heat the oil in a large pot over medium heat, and cook onion until tender
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 bay leaves
- 5 whole cloves, crushed
- 1/2 teaspoon cinnamon
- 1 teaspoon ground dried turmeric
- 1/4 teaspoon ground cayenne pepper
- 6 skinless, boneless chicken breast halves - chopped
- 1 (16 ounce) can garbanzo beans
- 1 (16 ounce) can crushed tomatoes
- 30 fluid ounce can chicken broth
- 2 carrots, cut into 1/2 inch pieces
- 1 zucchini, cut into 1/2-inch pieces
- salt to taste