319171 caribbean chutney crusted chops Recipes

soft bread crumbs, caribbean jerk seasoning, mango chutney, salt, pepper, lamb loin chops (2 inches-thick and 8 oz each)

water, lemon juice, chopped onion, brown sugar, chopped green onion, canola oil, salt, ground allspice, ground cinnamon, ground black pepper, dried thyme, crushed, cayenne pepper , or to taste, lean pork chops, 1/2 inch thick

bamboo skewers, fresh pineapple, red bell pepper , cut into 1 inch pieces, boneless skinless chicken breast , cut into 1-inch pieces, mango chutney, bottled, orange juice or 2 tbsp pineapple juice, vanilla, ground nutmeg

ripe mango, peeled & diced, diced fresh pineapple, diced papaya, minced red onions, caribbean jerk seasoning, chopped fresh cilantro, fresh lime juice, salt (optional), fresh ground black pepper

lamb chops, salt , to taste, pepper , to taste, olive oil, dijon mustard, white grape juice, mango chutney, pureed, peanuts, chopped

cream cheese, softened, chutney, drained, chopped, curry powder, dry mustard, salt

cider vinegar, salt, garlic powder, dried basil, crushed red pepper flakes, bone-in pork chops, frozen black cherries, thawed, water, white sugar, chopped fresh mint

apples, peeled and chopped, golden raisin, honey, cider vinegar, salt, ground ginger, ground mustard, curry powder, pork loin chops with bone (1 inch thick ), vegetable oil

fresh bread , crunbs, dried rosemary, salt and pepper, lamb loin chops, 2 inches thick, colonel grey chutney (bergie s colonel grey s chutney) or 4 tbsp major grey chutney

chopped peeled fresh peaches , nectarines, papaya and mango, chopped fresh pineapple, diced cantaloupe, chopped seeded peeled cucumber, chopped sweet red pepper, sliced green onions, frozen non-alcoholic pina colada mix, thawed, passion fruit or mango nectar, minced fresh cilantro, lime juice, divided, sugar, caribbean jerk seasoning, salt, grated fresh gingerroot, minced seeded jalapeno pepper, bananas, sliced, flaked coconut

chopped peeled fresh peaches, sweet red pepper, chopped, jalapeno pepper, seeded and chopped, chopped red onion, minced fresh cilantro, lime juice, garlic clove, minced, salt, pepper, olive oil, brown sugar, caribbean jerk seasoning, dried thyme, dried rosemary, crushed, seasoned salt, pork tenderloin (1 lb)

boneless skinless chicken breasts (or 4 boneless pork chops), catsup, chutney (major grey), lemon juice, brown sugar, worcestershire sauce, water

shredded sharp cheddar cheese, major grey chutney, finely chopped (often in pickle or condiment aisle), cayenne pepper, seasoning salt, chopped pecans (toasted ), cream cheese (if needed)

fruit chutney, dijon mustard, lamb chops , chump chops fat trimmed, potatoes, cut into 2cm cubes steamed

caribbean jerk seasoning, cream cheese spread, lime zest, shrimp, cooked, deveined and peeled, green onions, chopped, red bell peppers, chopped, cheddar cheese, shredded

caribbean-style rice mix, water, fresh asparagus, trimmed and cut into 1-inch pieces, uncooked medium shrimp, peeled and deveined, tomato, chopped

caribbean-style hot sauce (suggested batch #114 jamaican hot sauce, www.originaljuan.com; also avail. in specialty stores), chopped onions, peeled garlic cloves, prepared yellow mustard, fresh lime juice, dried thyme, ground allspice, ground cinnamon, ground black pepper, salt, sugar, cornish hens or 6 1/2 lbs chicken, split in half lengthwise, lime wedge (to garnish )

caribbean carrots, in barbados carrots are presented in small amounts and served as a condiment. in this version of a caribbean favorite, bias cut carrots bathe in a light sauce. serve warm or at room temperature., bias cut carrots 1/2 inch thick, chopped parsley, sauce, fresh lime juice, margarine, melted, dark brown sugar, place carrots in steamer basket. use drip pan if 1 is provided with your steamer. fill water reservoir to medium and steam for 15 minutes or until carrots are crisp tender. meanwhile make sauce: combine lime juice, margarine and brown sugar; stir well to combine. transfer cooked carrots to small bowl. add parsley and sauce. stir to combine. serves 4.