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Tenaira
Servings: Can feed up to 6 people
Ingredients:
• 1 1/2 cups sugar

• 1/2 cup butter

• 2 eggs

• 1/4 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 1/2 cups flour

• 3 large very ripe bananas, mashed

• 1/2 cup nuts, chopped

• 1 teaspoon vanilla extract

Directions:
• Blend together sugar, butter, and eggs.

• Add dry ingredients, which have been sifted together.

• Add mashed bananas, chopped nuts, and vanilla extract.

• Pour into a greased loaf pan.

• Bake at 375°F degrees for 1 hour.

• Brush top with melted butter or glaze with confectioners icing, if desired, while loaf is still warm.

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Tenaira
Servings: 4 people
Ingredients

2 boneless chicken breasts; cut into bite-size pieces

1 tablespoon olive oil; (1-2)

1  garlic clove; crushed

1/4 teaspoon ginger

3/4 teaspoon crushed red pepper flakes

1/4 cup apple juice

1/3 cup light brown sugar

2 tablespoons ketchup

1 tablespoon cider vinegar

1/2 cup water

1/3 cup soy sauce

1 tablespoon cornstarch; (if thick sauce desired)

Directions:
Heat oil in a large skillet.

Add chicken pieces and cook until lightly browned.

Remove chicken.

Add remaining ingredients, heating over medium heat until well blended and dissolved.

Add chicken and bring to a hard boil.

Reduce heat and simmer for 20 minutes uncovered.

Serve over hot rice.

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Servings: 6-8 people
Ingredients:

1 ( 8 ounce) package cream cheese

1 ( 14 ounce) can of sweetened condensed milk

1 ( 5 ounce) package of instant vanilla pudding mix

3 cups of cold milk

1 teaspoon of vanilla extract

1 ( 8 ounce) container of frozen whipped topping, thawed

4 sliced banana's

1/2 (12 ounce) package of vanilla wafers

Directions:

1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping
2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

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Makes 10 pizza sticks
Servings: 2 people
Prep Time: 10 minutes
Total Time: 30 minutes
Preparation

1. Heat oven to 450°F/232°C.

2. Line a baking sheet with parchment paper or a silicon baking mat.

3. Lightly flour your work surface and, using a rolling pin, roll your pizza dough into a 12 x 16-inch rectangle. It should be about ⅛-inch thick.

4. Cut the dough into 10 equally sized rectangles.

5. Arrange 4 pepperoni slices vertically down the center of each rectangle.

6. Place 1 mozzarella cheese stick in the center of the pepperoni slices on each rectangle.

7. Roll up the pizza dough so that it encloses the pepperoni slices and cheese
sticks. Make sure to pinch all of the seams closed.

8. Place the pizza sticks on your lined baking sheet, with the seamed side of the dough facing down.

9. Melt the butter in the microwave. Add the garlic powder and the dried parsley to the melted butter, and stir to combine. Brush your pizza sticks with the butter mixture.

10. Bake the pizza sticks in the oven for 15-20 minutes, or until golden brown.

11. Remove the pizza sticks from the oven and brush them again with the butter mixture. Serve warm with marinara sauce for dipping, if desired.

Ingredients

1 pound pizza dough

40 pepperoni slices

10 mozzarella cheese sticks

3 Tablespoons butter

½ teaspoon garlic powder

½ teaspoon dried parsley

marinara sauce for dipping (optional)

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Servings: 4-6 people
Prep Time: 10 minutes
Total Time: 45 minutes
DIRECTIONS

1. In a large skillet over medium heat, cook the bacon until crisp. Remove, drain on a paper towel and chop. Drain grease from the pan and reserve.

2. Add 2 to 3 tablespoons of the bacon grease back to the pan. In batches, so as not to crowd the pan, add the sliced chicken and season with salt, pepper, Italian seasoning, paprika and chili flakes. When the chicken is cooked and no longer pink, remove it from the pan and set aside. Continue cooking in batches until all the chicken is cooked and set aside.

3. Add the spinach and tomatoes to the skillet and cook until the spinach is wilted. Add the garlic and cook for 30 seconds more.

4. Add the heavy cream and bring to a simmer. Cook until thickened, then add the Parmesan cheese. Stir until the cheese has melted and the sauce has thickened.

5. Add the cooked pasta, chicken and bacon back into the skillet. Stir to evenly mix.

6. Remove from the heat and let stand for 5 minutes to allow the sauce to absorb and thicken.

7. Serve with additional shredded Parmesan and chili flakes, if desired.

INGREDIENTS

5 slices bacon

1 pound chicken breasts (2 each), sliced

Salt and pepper, to taste

2 ½ teaspoons Italian seasoning

1 ½ teaspoons smoked paprika

½ teaspoon red chili flakes

5 ounces baby spinach

4 to 5 small tomatoes, diced

5 cloves garlic, minced

1 ½ cups heavy cream

2 cups Parmesan, shredded

12 ounces penne, cooked al dente

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Servings: Can feed up to 8 people

Ingredients:

6 tbsp. of unsalted butter

1 cup of cornmeal

3/4 cups all-purpose flour

1 1/2 teaspoons of baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs, lightly beaten

1 1/2 cups buttermilk

Directions:
1. Preheat oven to 425 degrees F.
2. Lightly grease an 8 inch baking dish ( for easy removal of cornbread out of baking dish)
3. Mix the cornmeal, flour, sugar, baking powder, baking soda, and salt all together in a large bowl
4. In a separate bowl, mix the eggs, buttermilk, and butter.  Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
5. Bake until the top is golden brown. ( the toothpick test can be used to determine if the cornbread is finished cooking) Cooking usually takes 20 to 25 minutes.
6. Remove cornbread from over, and allow cornbread to cool for 10 minutes before serving.

** For a sweeter taste, honey can be added to the cornmeal mixture or added directly onto cornbread after cooking.  ( 2 tbsp. of honey

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Unikeque J. Gibbs
Servings: 6 people

Ingredients

• 2 eggs, beaten

• 1/2  cup ketchup

• 1/2 cup milk

• 1 cup Progresso™ Italian Style Bread Crumbs

• 1/4  cup finely chopped onion

• 1 lb. lean ground beef

Directions

1. Heat oven to 350°F. In large bowl, combine all meatloaf ingredients; mix well. Press mixture in ungreased 8x4-inch loaf pan. Bake at 350°F. for 40 minutes.

2. Remove meatloaf from oven. Spread 1/4 cup ketchup evenly over top. Return to oven; bake an additional 15 to 20 minutes or until meat thermometer reaches 160°F and beef is thoroughly cooked. Dress the meatloaf with ketchup. Let stand 10 minutes before serving.

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Unikeque J. Gibbs
Servings: 4 people
Ingredients:
◾3 pounds chicken, cut into serving pieces, or use equal weight of legs and thighs
◾1 onion
◾2 cloves garlic
◾1 jalapeno chile, seeded, or 1 teaspoon dried chile flakes
◾2 teaspoons allspice
◾2 teaspoons black pepper
◾1 teaspoon nutmeg
◾1/2 teaspoon cinnamon
◾1 tablespoon fresh thyme or 1 teaspoon dried
◾2 teaspoons salt
◾3 tablespoons vegetable oil
◾3 tablespoons lime juice
◾3 tablespoons soy sauce

Directions:
The suggested amounts provide a fairly mild flavored recipe; if desired, adjust to taste.

•In a food processor, mix all ingredients except chicken and process into a paste. Smear this all over the chicken pieces,  put the chicken into a plastic bag and refrigerate from 2 to 24 hours.

•To cook, remove chicken from refrigerator while grill heats. Grill medium-hot, until chicken is browned on all sides (10 - 15 minutes). When nicely browned, reduce heat (gas) or rake coals to one side (charcoal), cover, and continue to cook, turning as needed to prevent burning,  until done (20 - 30 minutes).

• Can also be cooked in an oven: preheat to 400° F, put chicken on a rack in a shallow pan, and roast until brown and tender, 30 - 40 minutes.

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Makes: 6-8 servings
Ingredients:

1 chicken, cut into serving-size pieces (thighs, wings, breast, etc.)

2 tablespoons Afro Fusion All-Purpose Seasoning (see note)

Salt and black pepper to taste

3 cups canola oil (divided)

1 onion, chopped

2 large Roma tomatoes, chopped

5 garlic cloves, minced

3 carrots, cleaned, and cut in coins

1 (1-inch) piece of fresh ginger, peeled and minced (or 1 teaspoon ground ginger)

1 cup of haricots verts (thin French green beans), ends trimmed

1 sprig of parsley, minced

1 rib of celery, chopped

3 sweet bell peppers (1 green, 1 yellow, 1 red), cleaned and chopped

3 sweet and ripe plantains (should be yellow with no dark patches)

Preparation:

Rub chicken with the all-purpose seasoning, salt and pepper. Put in an airtight container or zipper-lock bag and marinate in refrigerator 2 hours.

After chicken has marinated, put ½ cup of the oil in a very large, heavy skillet or Dutch oven and set over medium heat. When oil is hot, add chicken and brown, turning, until golden, about 5 minutes on each side. Remove from pan and set aside.

To the same pan add onion and fry just until tender. Add tomatoes and fry 2 minutes. Add garlic, carrots, ginger, beans, parsley, celery, and bell peppers and mix well.

Return chicken to pan but do not cover. Simmer, stirring gently with a wooden spoon, until chicken is done and liquid is partly evaporated, leaving some sauce, about 30 minutes. (The vegetables will yield some liquid after cooking a few minutes. Add warm water by the tablespoon if the pot becomes dry before the chicken is done.)

While chicken is cooking, wash your plantain, remove peel and veins and slice into ½-inch-thick coins.

Add remaining 2 ½ cups oil to a deep-fryer and heat to 350 degrees. When hot, brown plantains for about 5 minutes, turning once, or until they turn a golden brown color. When done, remove from fryer with a slotted spoon and drain on paper toweling. Immediately add to chicken mixture and gently stir to combine. Let simmer about 5 minutes over low heat. Serve immediately.

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Yields: 6 to 8 cups

1 lb parboiled rice

1(400 g) can tomato puree

1 onion, sliced

3 garlic cloves

4 teaspoons olive oil

6 small red bell peppers or 3 large red bell peppers, seeded and sliced

1 bunch thyme, leaves picked

1 teaspoon  white pepper

8 chicken bouillon cubes (recommended Maggi or Goya)
Directions

Directions

1. With blender, blend tomatoes, onions, red pepper, and garlic until smooth. Add bouillon cubes, thyme and white pepper.

2. Add olive oil to the blended paste, and set the mixture aside. Add 4 cups of water into a pot.

3. Wash the rice in hot water until the water is clear. Drain through a fine sieve.

4. Pour the rice and blended mixture into the pot of water and stir with wooden spoon. Set the stove to medium heat and place pot on stove, then let it cook for 45 minutes while stirring every 15 minutes.