130 taro breadfruit Recipes

taro root , yam, breadfruit (or combination of ), butter, vegetable oil, fresh gingerroot, crushed, garlic clove, crushed, ground cumin, cardamom pods, ground cinnamon, chili powder, ground coriander, salt and pepper, to taste

taro root , about 2 inches in diameter., vegetable oil , for deep frying., salt

taro root, water, mushrooms, flour, bacon, oil, dried shrimp, chopped chives, sugar, salt, pepper

salted meat (beef, pig snout, pig tails, etc, you can also use salted ham or salted cod fish), breadfruit, coconut milk, sliced celery, fresh thyme, chopped chives, pimento pepper (seeded and chopped ), whole congo hot pepper or 1 whole habanero pepper, onion, chopped, garlic clove, salt

breadfruit, coconuts, chicken bouillon, salt, onion, garlic cloves, cooking oil, fresh thyme

taro root, fresh coconut, eye chilies, yoghurt, turmeric, salt, brown sugar, mustard, fenugreek seeds, dry chilies, cooking oil

taro, peeled and cubed, milk, macadamia nuts, toasted and smashed, stalk lemon grass, split, ginger root, galangal root, salt and pepper, to taste

taro, peeled and cubed, coconut milk, macadamia nuts, toasted and smashed, stalk lemon grass, split, ginger root, galangal root, salt and freshly ground black pepper

taro root, unsalted butter, salt and pepper to taste, peanut or grapeseed oil, recipe courtesy of susan regis , executive chef, island ducks, ginger, garlic, kikkoman soy sauce, sherry, sesame oil, julienned scallions, or more, taro root and taro chips (see previous recipe), duck jus , recipe follows, preheat oven to 350 degrees ., using the carcasses of the duck, place the duck legs on the duck, carcass. place legs and carcasses, in a roasting pan and roast for 1, hour and 45 minutes to 2 s., check periodically to make sure the, ducks are not getting too dark. they are ready when the leg wiggles freely to your touch, and they are a nice deep amber color. the skin should look crisp and rendered of fat. cool. once cooled, take your boning knife and cut through the skin right in the middle of the legs. using your hands, separate duck legs. (use your thumb to get under the oyster and gently pull leg from the bones.) gently use your fingers to pull out the thigh bone. trim legs a little to keep a nice triangular shape.

breadfruit (taufolo), green onion tops, diced yellow sweet onion, diced red pepper, diced green pepper, vegetable oil, chopped parsley, fresh mixed herbs, cooked pork or 1 cup ham or 1 cup corned beef, bouillon cube, water, carrot (cooked and diced ), salt & pepper, combined (or to taste), egg, beaten

butter, onions, finely chopped, garlic clove, chopped, breadfruit, peeled, cored and chopped, chicken stock, light cream, salt , to taste, white pepper , to taste, chopped chives, for garnish

breadfruit, boiling water, bacon, sliced onion, celery, chopped, carrot, peeled and diced, salt, milk, corn kernel (either fresh or frozen), salt and pepper, chopped parsley (to garnish ) (optional)

breadfruit, peeled and seeded, coconut milk (you may need up to 1 cup more for proper texture), toasted coconut flakes, unsweetened, salt and fresh ground white pepper, chives, finely minced