Yield: 15 Portions INGREDIENTS 16 Oz of Macaroni 3 Tsp Salt 2 Tbsp Butter 1 Tbsp Salted Butter 4 Pimento Peppers, minced finely 2 Tbs Onion, minced finely 1 ½ Cups Evaporated Milk or Heavy Cream 2 Tsp Mustard ½ Tsp Paprika Powder (Optional) ½ Tsp Chili Powder (Optional) ½ Tsp Black Pepper 3 ½ Cups New Zealand Cheddar Cheese/Sharp Aged Cheddar, grated 3 Eggs 2 Tbsp Chives, minced finely ¼ Cup Breadcrumbs METHOD Fill a high sided shallow pot with enough wat

INGREDIENTS Evaporated Milk - 24 oz Condensed Milk - 395 g Fresh Orange Juice - 1/4 cup ANGOSTURA® orange bitters - 2 tsp ANGOSTURA® aromatic bitters - 1 tsp Instant Powdered Milk - ½ cup Eggs - 4 large Orange Sauce Fresh Orange Juice - 1 cup ANGOSTURA® orange bitters - 2 tsp Granulated Sugar - 2 tbsp METHOD Preheat oven to 350°F. Add evaporated milk, condensed milk, orange juice, orange bitters, aromatic bitters, powdered milk and eggs to blender and blend well. Pour

YIELD - (6-8) Servings INGREDIENTS Green Bananas - 2 ( 1/4 inch pieces) Sweet Potato - 8 oz (1/2 inch cubes) Eddoes - 8 oz (1/2 inch cubes) Yam - 8 oz (1/2 inch cubes) English Potato - 6 oz (1/2 inch cubes) Butter - 2 oz Flour - 1/4 cup Heavy Cream- 2 cups / 1/2 liter Salt - 1 tsp Black Pepper - 1/4 tsp Oregano - 1/2 tsp Italian Seasoning - 1/2 tsp Cayenne Pepper - 1/8 tsp Garlic Powder - 1/2 tsp Onion Powder - 1/2 tsp New Zealand Cheddar Cheese - 1/2 lb (

YIELD - (8-10) Servings INGREDIENTS Water - 2 cups Ochro/Okra - 2 cups (Thinly sliced) Chive - 1/2 cup (Finely chopped) Pimento Peppers - 1/2 cup (Finely Chopped) Coconut Milk - 1/2 cup Black Pepper - 1 tsp Unsalted Butter - 8 oz Cornmeal - 3 cups Salt - to taste METHOD Heat pot over medium heat. Add water, ochro, chive, pimento, coconut milk and black pepper. Cover and bring to a boil. Once boiling, reduce to a simmer and allow to cook for 15 minutes. Remove from heat and se

*FC - Finely Chopped INGREDIENTS Beef - 1 lb Onion - 2 medium FC Chive - 1 bundle FC Scotch Bonnet Pepper - 1 tsp FC Pimento - 2 FC Garlic - 3 FC Chadon Beni - 3 bundles FC Fine Thyme - 1 bundle Ketchup - 1/2 cup Worcestershire Sauce - 4 Dash Capers - 3 tbsp (optional) Raisins - 3 tbsp (optional) Olives - 10 (optional) Oil - To Taste (optional) Cornmeal (very fine) - 2 1/2 cups Salt - 1 1/4 tsp Cayenne Pepper - 1 tsp All Purpose Seasoning - 1 tbsp Butter - 8 oz Vegetable Oil

YIELD - 8 Servings *FC - Finely Chopped DOUGH INGREDIENTS Flour - 2 Cups Salt - 1 Tsp Sugar - 1/2 Tsp Baking Powder - 2 Tsp Butter - 1 oz Water - 3/4 Cup Oil - For Frying METHOD Sift together all dry ingredients into a bowl. Cut in the butter until it resembles cornmeal. Add water and knead until the dough forms. (5-10 minutes) Cover and let rest for 15 minutes. Divide the dough into 8 balls, cover and let rest for 10 minutes. Roll out the balls using a rolling pin into 5" in

Yield: (8-10) Servings INGREDIENTS *FC = Finely Chopped Butter - 4 oz Onion - 1/2 Cup (FC) Sweet Pepper - 1/2 Cup (FC) Evaporated Milk - 8 oz Cornmeal - 1/2 Cup Whole Kernel Corn - 10 oz Cream Style Corn - 12 oz Eggs - 2 Large (beaten) METHOD Preheat oven to 350°F. Melt butter over medium heat in a medium sauce pan. Sauté onion and sweet pepper in the melted butter. Add evaporated milk and bring to a simmer. Add cornmeal while mixing continuously. Add whole kernel corn and cr