Cooking Great Rice and Peas with the Caribbean Cooking School Easy guide to cooking perfect rice and peas at home or for friends and family. This tutorial simplifies the process to getting rice and peas cooked right. This recipe feature in volume 1 of our Caribbean Cooking School DVD for Jamaican food. Ingredients included Rice, Red Kidney Beans, Water, Salt, Creamed Coconut, Thyme, Red Pepper, Onion, Spring Onion and patience. You can also experienment with other beans and pulses as well to create your own version of this classic dish and see how to present it professionally with some expert tips as well. Please also visit us on here on Youtube – http Follow us on twitter and at our main site

My Mom is Great – Twice Baked Potato Surprise

Here is my mom’s way of getting us to eat our veggies. I love and miss you mom. Please subscribe. Here is the recipe Ingredients: Baked Potatoes peas or corn or your favorite veggie cut up Butter Milk shredded cheese green onions/scallions salt & pepper Directions: Bake your potatoes first. I recomment 400 degrees Fahrenheit for about an hour. Cooking time depends on size of potatoes. Check with fork to see if done. Then cut them in half and carve out the potatoes leaving the shells behind. Make mashed potatoes with a spoonful of butter and splash of milk. Mix until smooth and creamy. Add salt and pepper for taste. Line the bottom of the potato skin shells with a little bit of your cut up vegetable of choice. Cover vegetables in the shell with mashed potatoes. sprinkle shredded cheese on top. sprinkle diced green onions or chives or parsley on top. Bake again until cheese is melted and slightly golden brown on top.

Food Rambler Rating: 4 / 5

Cake Baking for Weddings

The best cake designers work on different cakes for this special occasion.  Watch as these beautiful cakes are created for a special couple.

Video Rating: 4 / 5