Category Archives: Snack

Banana Bread recipe

banana-bread-pic

WHAT YOU NEED FOR DOUGH:

2 ripe bananas

5 oz sugar

5 oz self-rising flour (or plain flour and 1 tsp baking powder)

¼ tsp. cinnamon

1 egg

Pinch of salt

2 oz soft butter

FOR OPTIONAL FROSTING:

3oz cream cheese (milk may be used instead)

6oz sieved icing sugar

DIRECTIONS:

*Peel bananas and mash to soft pulp with sugar.

*Add egg and butter and whisk with a rotary whisk.

*Sift together flour, salt, baking powder and cinnamon.

*Fold into banana mixture

*Pour into well-greased shallow, square baking pan. Bake in moderate oven (375F) for 25 minutes.

*Turn onto wire rack to cool

*When completely cool, top with frosting and cut into squares

*Serve plain or with butter

FROSTING:

Whisk together cream cheese and 3oz icing sugar with rotary whisky until smooth. Gradually add remaining sugar.

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Savory Cashew Chicken

cashew chikcne

With the Belize Cashew Season in full swing, this recipe could not have come at a better time. Try this Cashew Chicken – packed with delicious flavors and lots of veggies!

What you need:

4 skinless, boneless chicken breasts

2 tablespoons Soy sauce

½ cup chicken broth

1 tablespoon corn starch

2 tablespoon vegetables oil, divided

1 clove garlic, minced

1 medium onion, sliced

½ cup roasted cashews

1 cup fresh snow peas

2 green onions, thinly sliced

WHAT TO DO:

*Cut chicken into thin strips about 2 inches long and set aside. Blend soy sauce, broth and cornstarch in a small bowl; set aside

*Heat 1 tablespoon of oil in a wok or large heavy skillet over high heat. Add chicken. Stir-fry for 3 minutes or until no longer pink. Remove from wok with slotted spoon.

*Add remaining oil. Stir-fry garlic, onion, cashew and snow peas for 3 minutes or until snow peas are tender to crisp. Return chicken to wok.

*Stir broth mixture into wok. Stir-fry for 2 minutes or until sauce is clear and chicken is heated through. Sprinkle with green onion slices. (For a tasty combination: add drained mandarin oranges and steamed broccoli in step 4 when adding the broth)

*This recipe serves 4 and is recommended to serve immediately.

*Optional: To add some heat, add a couple drops of Hot Mama’s Pepper Hot Sauces.

Crab Stuffed Avocados

With avocado season in full bloom, making these crab stuffed avocados can be a whim with just a few ingredients. Follow our guide and create these remarkably easy and flavorful low carb recipe for your family to enjoy!

crabstuffed final

WHAT YOU NEED

½ cup mayonnaise or salad dressing

2 hard-boiled eggs (chopped)

3 tbsp. chopped pimiento

1 tsp. Worcestershire sauce

1 tsp. dry mustard

3 medium avocado pears

1 tsp. salt

¼ celery

¾ lb chilled crab meat

DIRECTIONS

*Halve avocados and brush with lemon or grapefruit juice to preserve color – Chill.

*In a bowl, combine all ingredients except crabmeat.

*Fill halves of avocado with mixture, covering tops with crab meat

*Serve with lemon wedges – ENJOY!

*optional: For additional heat, add a couple drops of any Hot Mama’s Belize Pepper Products.

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Gazpacho (Cold Soup) recipe

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WHAT YOU NEED:

1 can condensed tomato soup

1 finely chopped cucumber

1 finely diced green pepper

1 small onion (minced)

2 tbsp. wine vinegre

1 can water

4 tbsp. olive oil

4 drops Tabasco

Black Pepper & salt to taste

DIRECTIONS:

*Combine soup and water, whisk olive oil into soup.

*Stir in remaining ingredients and leave covered in refrigerator

*Stir and serve cold with fingers of toast

OPTIONAL: If you require a little heat, be sure to add drops of Hot Mama’s Belize pepper sauces.

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Baked Stuffed Green Peppers

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Treat your family with this quick and easy Stuffed Bell Peppers recipe. Just gather the few ingredients needed and follow this guide to some good eating! 

WHAT YOU NEED:

4 medium to large Green Peppers

1 pound Ground Beef

¼ cup each of minced onion and celery

½ cup evaporated milk

¼ cup minced green peppers

1 tsp. salt

1 egg

1 tbsp. butter, bread crumbs

DIRECTIONS:

*Cut thin slice from stem-end of peppers and remove seeds.

*Parboil in salted water for 5 minutes

*Combine meat, onion, celery, salt, minced peppers, eggs and milk

*Fill peppers with mixture and sprinkle over with buttered breadcrumbs

*Pack peppers tightly in greased fireproof dish and bake in moderate oven (350-375F) for 35 minutes

*Serve with a good sauce (we recommend) Hot Mama’s Mustard Pepper Sauce for dipping

*OPTIONAL: Fish, ham, cheese and other meats and vegetables may also be substituted for the stuffing

*Happy EATING!

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Ceviche!

With a long 3-day weekend upon us, there is no better time to fix yourself and your family a healthy ceviche! Whether you are a shrimp, conch or lobster lover, making ceviche is the ultimate Belizean appetizer/snack. Serve it up in a shell and your guests will know they are eating in paradise! Here is a step by step guide adopted by Hot Mama’s Belize to help you prepare this yummy appetizer.

YOU WILL NEED:

 1lb Fresh Conch meat – diced

1/2 cup Lime Juice; – Fresh squeezed

1/2 cup Lemon Juice; – Fresh Squeezed

1 medium habanero pepper – seeded and finely diced

1 cup Onion – finely chopped

1/4 cup Cilantro; – finely chopped

1 cup Tomato; – peeled, seeded, and chopped

1 teaspoon salt

1/4 teaspoon Black pepper; – Fine ground

 DIRECTIONS:

**On a clean board pound the conch out flat. Dice the tenderized meat into 1/4 – 1/2 inch cubes or small, bite-sized slices. Put the cut up conch in a shallow, glass pan and cover with the lime and lemon juice. Marinate in the refrigerator for 2-3 hours. Mix in the finely diced Habanero and marinate another 2 hours. Drain the conch and place it in a mixing bowl.

**Add the onion, cilantro, tomato, salt, and black pepper and mix. Squeeze about 1/2 a lime’s worth of juice over the mixture.

*NOTE: Take caution when handling fresh Habanero peppers. Plastic gloves are a great idea. Also, wash your hands thoroughly before touching your face, eyes or any other “tender” body parts. This stuff is mucho caliente!

 **Place in a bowl and serve with crisp tortilla chips and lime wedges. ENJOY!

**NOTE: You can substitute the Conch for Shrimp or any seafood.

conch-ceviche

Recipe adapted by: Hot Mama’s Belize

Rice Pudding

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Picture source: Ambergriscaye.com

Treat yourself and your family’s taste buds to this anytime snack. With rice as your main ingredient, this inexpensive treat will delight your loved ones.

WHAT YOU NEED:

1 cup uncooked rice

1/2 cup sugar

1/2 cup butter

14 1/2 ounces evaporated milk

6 ounces sweetened condensed milk

3 eggs, whipped until fluffy

1/2 teaspoon lemon extract or 1 teaspoon lemon zest

1/2 nutmeg, grated

1/2 teaspoon cinnamon

2 ounces raisins (optional)

 DIRECTIONS:

*Cook rice in plain water until rice is very soft (do not add oil or salt to water when cooking).

*Preheat oven to 350 degrees.

*Drain hot rice and place in bowl. While stirring, add all other ingredients. *Continue stirring until butter is melted and all ingredients are incorporated.

*Pour into pan that you have greased or sprayed with cooking spray. Rice mixture should be around 2 inches deep in the pan.

*Bake approximately 60 minutes, or until firm and knife inserted in center comes out clean.

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