Category Archives: Snack

Sweet & Sour Meatball recipe

sweetandsour

If ever you throw a party or invite people over for dinner, these sweet and sour meat balls are the perfect bite-sized finger food that will thrill your palate. Simply gather your ingredients as listed below and follow the instructions for this yummy everyday family meal.

WHAT YOU WILL NEED:

2 pounds Grind Meat – Beef

¼ cup bread crumbs

1 cup pineapple juice

½ cup sugar

3 tbsp. vinegar

4 slices pineapple (cut in pieces)

3 sweet peppers (cut in strips)

1 small onion (minced)

Salt & black pepper to taste

3 tbspn Cornstarch

1 tsp. soy sauce

DIRECTIONS:

* In a bowl, mix minced onion, salt, black pepper into ground meat and form into golf-sized balls.

* Add oil to frying pan and fry meat balls until crisp or golden brown.

*Remove pot from flame and place meatballs on a plate

* Add Pineapple juice to the oil left in the pan and heat for a few minutes. Mix together all other ingredients plus 6 tbsp of water and add to the pineapple juice.

*Cook until the mixture thickens, stirring constantly.

* Add the meatballs, heat thoroughly and make sure they are all evenly coated. These meatballs can be served alone as finger food, with steamed broccoli or over a bed of white rice.

For an additional kick, add any of Hot Mama’s Belize Pepper products for a spicy twist.

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Creole Bread recipe

creole

WHAT YOU NEED:

1/2 cup warm water

2 teaspoons instant yeast

6 -8 cups white flour,

1 1/2 cups coconut milk,

1/2 cup coconut oil

2 tablespoons sugar

1 teaspoon salt

INSTRUCTIONS:

**Mix together the warm water, yeast, 2 teaspoons of sugar, and 2 TABLESPOONS of flour in a small bowl and set aside for 10 minutes. (Unusual to put flour into proofing.).

**Warm milk, oil, 2 tablespoons of sugar, and salt in the microwave for about 20 seconds-stir together and set aside. Don’t let the mixture boil, you just want to heat it up a bit.

**Sift 5 cups of flour into a large bowl.

**Once the milk mixture has cooled enough that you can comfortably stick a finger in it, mix it into the yeast.

**Add all wet ingredients to the flour.

**Mix with a wooden spoon until a dough forms. If sticky, add flour until you have a dough that you can knead.

**Dust your counter with flour and knead the dough until smooth, about 5-8 minutes. If the dough becomes sticky as you knead just sprinkle with flour as required. You may have to add up to a cup of flour at this stage depending on the humidity of your kitchen.

**Put in greased bowl, cover with a damp cloth and let rise until double in size.

**Punch down and knead for two or three minutes.

**Make into two large or six small round balls.

**Place on a greased pan-let rise again, bake at 400 F/205 C for 30-35 minutes until the tops brown and the bottom of a loaf, when tapped, sounds hollow.

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Lemon Merengue Pie

lemon meringue

What do you do when life hands you lemon’s? Lemon Merengue Pie of course! 🙂 A sweet pastry case and thick lemon curd centre, topped with peaks of billowy meringue, the perfect pie is all about getting the right combination of textures, and tart and sweet flavors. Here is a guide to help you make this easy pie recipe with homemade lemon filling and meringue.

 Pie Crust:

3 1/2 cups all-purpose flour

1 tsp salt

1 cup solid vegetable shortening

3/4 cup cool water (more or less) not cold

Directions:

This pie crust recipe makes 3, 4, 8 or 9 inch crusts, so divide dough into 3 or 4 pieces. Bake at 375° for 15 ~ 20 minutes or until golden brown. Remove from oven and cool pie shell.

Lemon Pie Filling Recipe:

1 1/4 cup sugar

1/3 cup cornstarch

1/8 tsp salt

1 1/2 cup water

1/2 cup combination of freshly squeezed and bottled lemon juice

2-3 tsp fresh lemon peel or zest, grated

4 large egg yolks, beaten

3 Tbsp butter

Directions:

**Blend sugar, cornstarch and salt together in a stainless saucepan.

**Add water, lemon juice, lemon zest and beaten egg yolks and bring to a boil on low-medium heat, stirring and whisking often. Do not allow it to stick to the bottom of the pan or burn.

**Continue to simmer until filling is thick, stirring constantly.

**Remove from heat and without stirring, let butter melt on top of filling.

**After the butter melts, stir in.

**Place plastic wrap over filling and let sit while the meringue is being made.

Meringue Recipe:

1 Tbsp cornstarch

1 Tbsp sugar

1/3 cup water

1/4 tsp cream of tartar

1/2 cup sugar

4 egg whites

1/2 tsp vanilla

Directions:

**Preheat oven to 325 degrees F.

**Combine cornstarch and 1 Tbsp sugar in a small pan. Add water and bring to a boil, stirring constantly. Continue to stir until clear and thick, about 1 minute. Remove from heat and set aside.

**Mix cream of tartar and 1/2 cup sugar together and set aside.

**Meanwhile, in a high-speed mixer, whip egg whites and vanilla on high until foamy. While beating, add sugar/cream of tartar mixture 1 Tbsp at a time until meringue forms soft peaks.

**Beat the cool cornstarch mixture into the meringue 1 Tbsp at a time until meringue forms stiff peaks that stand up.

**Place baked pie crust on a baking sheet.

**Reheat lemon filling if necessary until hot, do not boil.

**Carefully pour filling into baked pie shell.

**Spread a layer of meringue over the filling and right to the ends of the shell sealing in the filling.

**Pile on the remaining meringue and swirl into decorative peaks with a spoon or spatula.

**Bake at 350 degrees for 15-20 minutes (more or less, all ovens are different) or until meringue peaks start to brown.

**Cool completely before refrigerating. Chill well before serving.

lemon

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Sweet Potato Pound/Pudding

sweet pop pudding

Here is another sweet treat and Belizean delicacy – the sweet potato pudding or as locals call it, “sweet potato pone”. This type of potato can easily be found sold at street vendor stands and is a great substitute for the bread pudding and follows similar instructions. History reveals that this pudding was derived by the Garifuna people in southern Belize. Preparing the pie can be a daunting task but the end results will be worth it. Here is a guide to help you get started on these!

YOU WILL NEED:

*3 lb sweet potatoes

*1/4 cup butter

*2 lb sugar

*2 (14oz) can coconut milk

*1 (14oz) can evap. milk

*1 tbsp vanilla

*1/4 cup raisins

*2 tbsp grated ginger

Grate sweet potatoes. Add sugar and coconut milk. Stir until sugar dissolves, then add evaporated milk, butter, vanilla and raisins. Stir until properly mixed and pour into a baking pan 9 x 11 inches. Bake at 350 degrees for 45 – 60 minutes. Let pie cool then serve…. This recipe makes 10-12 servings.

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Coconut Tart recipe

coconut 2

Coconut lovers will go ‘coco-loco’ after sampling these yummy treats called Tarts. These can be found at most Gas Stops, street vendors or in market stalls around the country. You will see that with the coconut thrash that you usually discard, it can become a decadent treat for all ages. Here is a step by step guide on how to make these!

TO MAKE THE PASTRY, YOU WILL NEED:

2 1/3 c. all-purpose flour

1/2 tsp. salt

2/3 c. sugar

1 1/3 c. butter, softened

2 eggs, well beaten

FILLING

2 eggs

1 1/3 c. sugar

7 oz. pkg. flaked coconut

DIRECTIONS: 

  1. Sift flour with salt and 2/3 cup sugar. Cut in butter until mixture resembles coarse crumbs. Stir in beaten eggs and blend well. Knead dough slightly. Cover and refrigerate about 20 minutes. Preheat oven to 375 degrees.
  1. For each tartlet, place 1 heaping tablespoon dough in ungreased muffin cup. Press and shape to form pastry shell. Spoon 1 tablespoon filling into each tartlet shell. Bake at 375 degrees for 22 to 24 minutes until filling is golden brown. Cool slightly before removing tartlets from pans.

FILLING: Beat eggs well. Add sugar and coconut. Mix until thoroughly blended. Fill pastry shells and enjoy!

coconut tarts

Crunchy Chicken Tostadas

tostada

If you fancy Mexican food, you are going to enjoy these piled high crunchy tostadas. These fried tortilla shells are loaded with chicken, veggies, cheese and avocado and make a quick fix meal for any time of the day!

YOU WILL NEED:

Vegetable Oil

6 corn tortillas

Diced boneless chicken breast

1/4 cup chopped fresh cilantro

Refried beans

1/2 cup shredded cheese, shredded

1/2 head iceberg lettuce shredded

1 avocado, thinly sliced (optional/seasonal)

1 cup diced tomato

1/2 cup sour cream

REFRIED BEANS

2 tablespoons olive oil

1/4 medium onion, finely chopped

1 teaspoon ground coriander

1 teaspoon ground cumin

4 cloves garlic, minced

mashed beans

salt & black pepper

INSTRUCTIONS

  1. Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick. Stir in the salt and season with pepper to taste.

2.  To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel to drain excess oil.

 3. Spread the beans evenly over one side of each tortilla add chicken pieces, diced lettuce, diced tomatoes, avocado, cilantro and cheese, top with a dollop of sour cream. For added taste and to give it some spice, add a few drops of Hot Mama’s Hot Pepper Sauce and enjoy!

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Conch Ceviche – Belizean Style!

ceviche

Known for having the second largest Barrier Reef in the world, Belize is an abundantly blessed nation when it comes to seafood. And while there are a lot of seafood dishes and meals to choose from, one particular appetizer gets all the praise – Seafood 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