Thank you so much for this, I will definately be cooking! Always love to try new recipes. Preciate!

Please let me know when you have tried them!

I made the kentucky fried chicken cheaters meal, it was of the hizzy! Being a broke student people in my office always give me left over foods from potlucks and parties, this time it was a tray of chicken. So today I tried your recipe with some rice and shared a little with my also broke office mate, who also thought that it was delicious, i think the beer was the trick. So now she is going to make it too, she's from Japan, they have some variation of the same thing, said it reminded her of home a little and she says thanks. This was great, Thanks again.

I made the kentucky fried chicken cheaters meal, it was of the hizzy! Being a broke student people in my office always give me left over foods from potlucks and parties, this time it was a tray of chicken. So today I tried your recipe with some rice and shared a little with my also broke office mate, who also thought that it was delicious, i think the beer was the trick. So now she is going to make it too, she's from Japan, they have some variation of the same thing, said it reminded her of home a little and she says thanks. This was great, Thanks again.

I am so glad to hear that! :) I made a Bahamian and a Japanese person think of home! Can't do better than that! :) :bouncy: Food is indeed an international currency. :)

Hi CG,

I tried it too. I must say it was great! I want to try the other dish with the dumplings but can't get pigeon peas in Chicago.

Hi CG,

I tried it too. I must say it was great! I want to try the other dish with the dumplings but can't get pigeon peas in Chicago.

No pigeon peas in Chicago? When I was living in New York I had trouble finding them too. I went to a West Indian restaurant and asked the manager if he knew of a place. He put me onto a shop where I could get them and all the bits and ends I needed to cook Bahamian food. So, ask around. I am sure there are any number of peoples from our region living in Chicago. Someone must know of a store. If all else fails, use Black-eyed peas. :) Not as good, but some like it better.

Glad you like the recipe, was it the Cheaters Chicken?

No it wasn't the cheaters chicken I actually used left over chicken from the night before. We usually have the chicken for breakfast the next day with waffles but I surprised everyone and used your recipe and we had it for lunch. I told my mom about it so now I have to make it for her too.

I will ask around about the pigeon peas because I really don't like black eyed peas.

Here is my wife's recipe for Macaroni and Cheese, Bahamian Style. I know that when I was away in the US or England I could never get "proper" Macaroni and Cheese. They make it too wet there.

Is there anyone with a different version of this?

1½ cups long elbow macaroni
1 small green pepper, chopped
2 cups shredded Chedder Cheese
1 small onion finely chopped
3 medium eggs
1 small bird pepper (any hot pepper chopped)
½ sticks margarine
Salt & Pepper to taste.
2 cups Carnation evaporated milk.

1. Boil macaroni in salted water until soft.
2. Remove from heat and drain - return to pot under low heat - add onion, pepper, cheese and milk, stirring constantly. Add beaten eggs. Stir well - season to taste.
3. Coat a baking dish with margarine. (The pan I use is 11"x13" appox,) Pour macaroni into the dish. Add a bit of margarine, here and there to the top. Shred more cheese and sprinkle over the mixture. Bake in 350 oven until golden brown. Cut into squares. Can be served hot or cold.
Serves a lot of people - depending on the size of the square.

C.G.

I never had macaroni served in a "square" until I came to nassau last year. We bake it too but it doesn't come out pulled together that way. It's sort of "goowie" or "wet" like you said. I'll have to try it with the onions and peppers because I bet that gives it a better taste. Patti Labelle has a recipe for what she calls "over the rainbow macaroni and cheese" it is made with six different cheeses. I serve it every year for Thanksgiving and my family loves it. If you're a oowie goowie cheese lover, you'll love it too.

OK! You are ready for the "high end" of Bahamian cooking. I got an "honorable mention"for this in a cooking contest. It is called Key Lime Chicken.
If you can't find any Key Limes, regular lime will do but it is not as good.

Ingredients:
2 Chickens
2 Cups of Key Lime juice. (Freshly squeezed.)
2 Cups of Mayonnaise (I like Hellmans)
Dill
Salt & Pepper

Preparation:
Cut the chicken in half. Marinate in 1 cup of Key Lime juice for two hours (in the fridge of course!)
Drain off the marinade and roast the chicken in a 350 degree oven until done - skin side up.(Approx 1 1/2 to 2 hours.)

When the chicken is almost done start making the sauce.
2 cups of Mayonnaise
Pinch of Dill
1 cup of Key Lime juice
Salt and pepper to taste.
Mix well!! Important! Add the Lime juice last and add it slowly to avoid curdling

When the chicken is done, drain off the fat and pour the sauce over the chicken and return to the oven to warm the sauce (about 5-10 minutes.) If you have a toaster oven for that last stage, better yet!

Serve with green peas. The following is optional but do it anyhow! Serve with a bottle of Champagne, or sparkling wine, or some other wine. (White, of course with Chicken!) Put a couple of candles on the dinner table, turn down the lights and put some romantic music on the stereo. Invite the object of your affection over. Results guaranteed!

Let me know how it goes! The food that is!!!!

C.G.

I never had macaroni served in a "square" until I came to nassau last year. We bake it too but it doesn't come out pulled together that way. It's sort of "goowie" or "wet" like you said. .....

Cut back on the milk a bit if it is too wet. :) Make sure you mix your ingredients well. Make sure you cook it long enough, uncovered.

....Patti Labelle has a recipe for what she calls "over the rainbow macaroni and cheese" it is made with six different cheeses. I serve it every year for Thanksgiving and my family loves it. If you're a oowie goowie cheese lover, you'll love it too.

Can you post that one please!

Here is my wife's recipe for Macaroni and Cheese, Bahamian Style. I know that when I was away in the US or England I could never get "proper" Macaroni and Cheese. They make it too wet there.

Is there anyone with a different version of this?

1½ cups long elbow macaroni
1 small green pepper, chopped
2 cups shredded Chedder Cheese
1 small onion finely chopped
3 medium eggs
1 small bird pepper (any hot pepper chopped)
½ sticks margarine
Salt & Pepper to taste.
2 cups Carnation evaporated milk.

1. Boil macaroni in salted water until soft.
2. Remove from heat and drain - return to pot under low heat - add onion, pepper, cheese and milk, stirring constantly. Add beaten eggs. Stir well - season to taste.
3. Coat a baking dish with margarine. (The pan I use is 11"x13" appox,) Pour macaroni into the dish. Add a bit of margarine, here and there to the top. Shred more cheese and sprinkle over the mixture. Bake in 350 oven until golden brown. Cut into squares. Can be served hot or cold.
Serves a lot of people - depending on the size of the square.

Thanks for more recipes, i love mac and cheese but my mother never taught me to cook, so here I am a miilion miles from home just learning to cook. So i will definately make some "home" mac and cheese. Maybe with the keylime chicken sounds good. I'm very young, so I'm just learning about alcohol of any kind, could you suggest a good red wine that is not bitter to the taste. I've heard that its better for you health wise, so i want to start drinking it, but i like sweet wines.

Thanks for more recipes, i love mac and cheese but my mother never taught me to cook, so here I am a miilion miles from home just learning to cook. So i will definately make some "home" mac and cheese. Maybe with the keylime chicken sounds good. I'm very young, so I'm just learning about alcohol of any kind, could you suggest a good red wine that is not bitter to the taste. I've heard that its better for you health wise, so i want to start drinking it, but i like sweet wines.

You asked about a sweet wine. Before I go any farther, let me stress MODERATION. Moderation is important in everything but more so when it comes to alcohol. There is nothing as unattractive as someone who is "smashed." So take it easy, alcohol can creep up on a person! Know your limits and stick to them!!!!

If one is thinking about drinking a red wine for the benefits it offers to the heart, which is debatable - a dry red is better. One should limit one's self to three glasses a week. I personally don't like a sweet wine. I have been known to drink a glass of Port which can be sweet but that is about it when it comes to those kinds of wines. Sweet wines are often known as "dessert wines" because they are served with the dessert course of a meal.

Ask a good wine merchant for a list of the sweet wines they carry. He or she will put you on the right path. Start with a moderately priced wine and see if you like it. An expensive wine is no guarantee that it will suit ones tastes. Of course the sweetest one I have ever tried is Manischewitz, too sweet for me! But I say again MODERATION!

Wine should to be used to complement the food one is eating. The "law" of what wines goes with what foods is long and complected! In short you can say "White wines with chicken and fish. Red wines with beef, other red meats and cheese." Yet, I have found that a red wine goes well with Salmon and some of the "meatier game birds, and a very dry white wine goes well with a roast of lamb. Then you get into the dry wines, the sweet ones, the semi sweet ones! It is complected but it is worth learning if you hope, in the future, to be entertaining rich business clients - who often know their wines!

By the way to keep with the Bahamian theme, a dry white wine with conch or even a sparking white wine. lol

Thank you so much for this, and when i say young i don't mean under 18, i am the legal age to drink in the United states. It's just that i don't have much experience at it, and trust me, I am responsible, because my future paln is to be the fisrt female prime minister of our country. And i will need to know my wines for future business ventures, so it's good to have places like these and people like you who would offer a young sister info and knowledge like this.

Also have you ever heard of Buckfast, i don't know if its a wine or tonic or what; but a fellow Bahamian, there's like 2 of us on this huge campus, that brought some from home and we drank it with Guiness. It was good and i was feeling good at the end of the night, so my great task this christmas is to find this drink and have alot of it. Outside the presence of my parents of course, whom i could never ask about alcohol. But tell me about this drink, because my friend's said that his father and uncles have horror stories about this drinking Buckfast.

Can you post that one please!


Here is the recipe for Patti LaBelle's Over the Rainbow Macaroni and Cheese.

1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup shredded muenster cheese
1/2 cup shredded mild cheddar chesse
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded monterey jack cheese
2 cups half and half
1 cup (8 ounces) velveeta cheese, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper

Preheat oven to 350 degrees. Lightly butter a deep 2 and a half quart casserole dish.

Bring large pot of salted water to boil. Add the oil, then the macaroni and cook until the macaroni is just tender, about 7 minutes. Drain and return to pot.

In a small saucepan, melt 8 tablespoons of the butter. In a large bowl pour in your macaroni. Add all cheeses (saving 1/2 cup of cheddar for the top). Stir in eggs, half and half and salt and pepper. Transfer to buttered baking dish.
Sprinkle remaining cheese on top and dot with the remaining 1 tablespoon of butter.

Bake until bubbling around the edges about 35 minutes.

CG, you might not want to add all the half and half if you want a stiffer dish.
Enjoy