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Easy Coconut Custard Pie Recipe

Comment #68393 by Karen on 17.05.20, 08:04

I have literally spent years searching for this recipe. I used to make the pie using the recipe on the package but then I moved and lost the recipe. I moved to Great Britain where Tropic Isle coconut isn’t sold. I have tried other coconut custard pie recipes but nothing ever measured up. I haven’t made another one for years. Finally, I have it! Thank for posting this all those years ago though I only just found your site today. By the way, although the recipe was posted 22 years ago, I have only been searching for the lost recipe for 15. :)

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Iguana Eggs Recipe

Comment #68285 by Deanna Wilkins on 23.04.16, 07:43

Do you have the dipping sauce recipe for the Iguana Eggs from Carlos Murphy’s?

Thanks so much!!!

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Salt Cured Leg of Lamb (Spekemat) Recipe

Comment #68284 by Jon Rankin on 23.12.15, 09:42

Other recipes call for even more salt, KT!

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Salt Cured Leg of Lamb (Spekemat) Recipe

Comment #68283 by Jon Rankin on 23.12.15, 09:41

My Norwegian ex- father in law gave me his version – I suspect it was the quicker shortcut way!
2kg (about 4lbs) salt, 1 kg (about 2lbs) sugar. Bring to the boil, then leave to cool. When cool, add the leg of lamb and weigh it down. Cover and leave in a cool place for 14 days.

After 14 days,replace the water and boil it gently for about 2 1/2 hours. Remove from the water, leave to cool, and hey presto, one salted leg of lamb that will last all through Christmas.

To give it some additional flavour, I add 4 sticks of cinamon and 4 cloves before boiling the water (pre-soaking). This gives the meat a nice, spiced flavour once it has soaked in the spices for 2 weeks.

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Foo Foo (Pounded Plantain) Recipe

Comment #68188 by blessing on 19.08.15, 02:39

Take two or three unripe plantain boil it till becomes soft,then take off the skins and pound it in a mortar add a little bit of butter to avoid too sticky till it becomes smooth.then you can prepare your egg stew,or make your sauce to go with it

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