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OKAY DAISY, What's on the menu next................  PINEAPPLE-MANGO RUM CHICKEN (Daisy Style)
4 boneless chicken breasts 1/2 onion, diced 1 green pepper, minced 2 cloves of garlic, diced a pinch of salt and pepper 2 Tbsp. soy sauce 1/4 c. vegetable oil 1 jigger coconut rum 1/2 c. diced fresh pineapple 1/2 c. diced fresh mango 1/4 c. pineapple juice Grill chicken breast and simmer in pineapple saute for 2 minutes. Serve over your favorite rice. Saute onion, green pepper, garlic, salt, pepper, and soy sauce in vegetable oil. Flambe rum (take saute pan away from flame). Add diced pineapple, mango, and pineapple juice. Makes enough to serve 4.
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Here's another one of my favorites. Hope you enjoy this, as much as I do.  BELIZEAN BUTTER RUM RAISIN CAKE
1/4 c. Rum 1/4 c. raisins 1 c. butter, soft 1 c. sugar 3 eggs 2-1/4 c. flour 2 tsp. baking powder 1/2 tsp. salt Pour rum over raisins and set aside. Cream butter until light and fluffy. Slowly add sugar and eggs, beating after each addition. Continue beating for 3-5 minutes. Fold in raisins with rum. Together sift flour, baking powder, and salt; stir them into batter. Pour into greased and floured baking tin. Bake in a preheated oven at 350 degrees for 35 minutes. Makes enough to serve 8. RUM SAUCE 1 c. natural milk 1 Tbsp. vanilla 3 egg yolks 1/3 c. sugar 2 Tbsp. dark Rum Place all ingredients except the rum into a blender and blend for one minute. Pour into a saucepan and place on stove over moderate heat; stir constantly but do not boil. Remove from heat and add rum. Pour a little rum sauce over each slice of your Butter Rum Raisin Cake when serving. Then wait for everyone to ask you for the recipe. |
Hola, my name is Ms. Daisy. Welcome to Belize. This blog is about all the Belizean foods and dishes that I love. Hopefully you can try some of these on your next Belize Vacation.
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