Belizean Style Creole Bun

Ingredients

3/4 cup warm water about 115 F

2 tsp sugar (used to proof yeast)

6 tsp yeast (active dry - it's the only one I use)

2 sticks of butter or margarine (I used margarine for this recipe)

1 can evaporated milk ( I used carnation)

2 tsp vanilla

1 egg

1 tsp Cinnamon Powder

1 tsp Nutmeg

2 cups brown sugar (not packed)

1 cup white sugar

9 cups bread flour (All purpose flour also works)

1 TBS Shortening (to grease baking pans)

Preparation

• Stir sugar into the warm water (115 F) and mix in the yeast. Set aside and allow 10 minutes to rise.

• In the meantime, mix the flour, sugar and seasonings in a deep bowl. Make a hole in the center of the flour mixture.
• Melt the margarine in the microwave for 1 minute. It will not be completely dissolved, but that's ok.
• Remove the margarine from the microwave and add the evaporated milk. Heat in microwave for 30 seconds. Do not boil.
• Remove from microwave and beat in the egg.
• Add the yeast to the warm milk mixture and stir for about 10 seconds. Add the milk mixture to the hole in the center of the flour mixture.

• Mix with a wooden spoon until the dough holds together and knead. I put the dough in my bread machine and knead it for 15 minutes. Saves my shoulders and back. If you have a lovely kitchen Aid appliance go ahead and use it.
• Let it rise for 2 hours. I cover mine and put it in the oven and go about my business.
• Knead it again on a floured board or in your bread machine or Kitchen Aid for about 15 minutes.
• Grease your baking pans with shortening.
• Cut into round balls about 3 inches in dia and allow to rise for about 1 1/2 hours.
• Preheat oven to 350 F and bake for 15 minutes. Depending on your oven you may need more time, but definitely check it in 15 minutes, as mine would have burned if I had waited any longer. Cool on wire rack. Enjoy!

Belizean Style Dirty Rice

This variation of the traditional Dirty Rice is very easy to make and goes well with either chicken, pork or beef. This is the only recipe I follow for dirty rice and it yields enough for about 8 people. If you only want to cook 2 cups of rice, use 1 stick of margarine and 2 1/2 cups of beef broth. Use the 2 cans of french onion soup and the mushrooms.

Belizean Style Dirty Rice

Ingredients

3 cups of long grain rice
2 cans French Onion Soup (10.5 oz each)
1 carton Beef Broth (32 oz)
2 sticks margarine
1 small can mushrooms stems & pieces (You can add a 10.5 oz if you like lots of mushrooms)

Directions

In a large pot heat the margarine on high until it's half way melted. Add the rice and sauté for about 2 minutes stirring periodically. Once the rice has turned opaque, stir in the french onion soup, beef broth and mushrooms. Do not stir again, but continue cooking uncovered and on high for about 2 minutes or until the liquids start to show signs of boiling. DO NOT let it to come to a full boil before lowering the heat, or your rice will burn before it's fully cooked. Reduce heat to medium low, cover and cook for 20 minutes. Turn off heat and fluff the entire pot of rice. Let it stand for about 5 minutes before serving.

Enjoy!

Shrimp Ceviche

Today, I will share with you my favorite Ceviche recipe Belize style. No one knows it's exact origin, but so many countries in Latin America, the Caribbean, and the Pacific Islands claim to have first discovered it. Who knows for sure. It may go as far back as the Maya civilization. They were avid fishermen, they ate hot pepper and corn that are key ingredients to making Ceviche.

This gastronomical dish is a seafood platter made with either conch, shrimp or octopus. Some people like mixing all three. I've also heard of people using crab and fish, although I've never tried them. My favorite is shrimp followed closely by conch.


Shrimp Ceviche



Shrimp Ceviche

Ingredients

2 lbs Shrimp (peeled and deveined)

2 lbs fresh tomatoes diced

1 lb white onions diced

1 small bunch of cilantro chopped

20 limes (big juicy ones)

1 habanero pepper (minced, seeded)

black pepper to taste (try a table spoon at a time)

salt to taste (we use about a table spoon)

Boil a kettle of water

Directions

Rinse shrimp with tap water and drain. Cut shrimp in half along the width NOT lengthwise. You want to end up with little chunks. Pour boiling water over shrimp and let stand while you prepare the vegetables.

Meanwhile, dice the tomatoes, the onions and chop the cilantro. Mix them in a large mixing bowl. Cut limes in half and squeeze the juices into the vegetable mixture. Mince one habanero pepper and mix with the vegetable mixture. DO NOT try to be brave and use the seeds unless you want comatose level heat. I just throw the seeds away.

Throw out the hot water and rinse the shrimp with cold tap water. The shrimp should be nice and pink.

Add the shrimp to the vegetable mixture then add salt and black pepper to taste. Mix thoroughly and chill for a couple hours. Eat it with your favorite crispy tortilla corn chips.

Enjoy!