Marinate about 30 minutes and sauté or grill – out of this world!
Layer chicken and mango fruit in a dish, season to taste, and pour mango poppy dressing over chicken. Let marinate at least 20 minutes, then add onions and green or red bell peppers. Season again to taste and pour mango poppy over vegetables. Microwave for 18-20 minutes. Serving Suggestion: great served over brown rice.
Bake salmon for a few minutes, then pour on the Mango Poppy Dressing. Broil on one side a couple minutes; remove from oven, turn over the salmon, and pour on more Mango Poppy Dressing. In a bowl, combine bread crumbs, butter, seasonings to taste, and some tiny shrimp. Sprinkle this crumbly mixture on top the salmon & dressing, then return to the oven and broil a few more minutes until done.
Great as a dipping sauce for gator bites, chicken tenders, conch fritters, and many other fried foods. A favorite at sports bars/restaurants.
Fry, grill, or broil a boneless chicken breast. Place in a bun and simply spread on the KLHM. That bit of horseradish makes this a favorite - again and again. Try this with ham and leftover turkey, too.
Trim excess fat from a ten ounce ham. Mix two tablespoons of Key Lime Honey Mustard dressing with two whole garlic cloves(minced), ½ teaspoon dried rosemary, and ½ teaspoon ground thyme. Rub the mixture all over ham. Bake at 350 degrees for 30-35 minutes per pound of meat, until meat thermometer registers 185 degrees.
Serve shrimp cocktail with Caribbean Garlic dressing rather than the traditional cocktail sauce. At a party, offer both and see which sauce disappears first!
Boil your favorite pasta. Cook chicken, or warm-up leftover chicken or turkey meat, toss with the Caribbean Garlic dressing and the pasta. If desired, add strips of red bell pepper and Cubanelle peppers, sliced black olives, onions, and sliced water chestnuts. Meatless variation: simply omit the meat and substitute your favorite steamed or stir-fried vegetables. (Hint: 4 chicken breasts and one pound of uncooked pasta will require 8-12 ounces of Caribbean Garlic dressing/sauce.)
Cover beef or even fish with several tablespoons of Caribbean Garlic for at least 10-15 minutes, then cook as desired. Try this with beef stroganoff, salmon, mahi-mahi –discover for yourself how the creamy garlic gently enhances flavors.
Grate six ounces of Parmesan cheese in food processor or blender and add ½ cup- ¾ cup of Fresh Caribbean Garlic dressing. Set aside. Meanwhile, wash and dry thoroughly basil and parsley. Add herbs to mixture in food processor/blender and puree. Add 2 tablespoons of dried pignolias, grated cheese, and additional dressing, if needed. Toss with favorite hot pasta.
Combine ¼ to ½ pound of fresh peeled shrimp with ¼ to ½ cup of ‘Island Breeze’ Fresh Caribbean Garlic into a skillet, browns in 6 minutes. Boil and drain your angel hair pasta. Add ½ cup of frozen peas in the garlic & shrimp mixture. Toss and serve over pasta. Top with Parmesan cheese and serve with garlic bread. VARIATION: Combine ¼ cup olive oil, fresh ground basil blended with Romano and Parmesan cheese. Add this mixture to the garlic & shrimp.
Rub turkey tenderloins with garlic spices. Sauté in olive oil. Brush turkey with Sweet Heat and let simmer. Suggestion: Serve over brown rice and mushrooms.
Cook chicken strips. If desired, stir fry some vegetables. During the holidays, this is an ideal recipe for leftover turkey meat. In skillet, mix together 50/50 the Sweet Heat and a fruit preserve (like peach, apricot, or mango preserves). Add the cooked poultry over medium heat and glaze in the sweet sauce until warm. If vegetables were stir fried, you can either stir into the glazed poultry or serve on the side. Serving Suggestion: an egg roll or fried rice will add just the right touch!