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Comfort food, quick desserts, bright marinades, and crowd-ready favorites made with Jus Great staples.

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Showing all 29 recipes

Jamaican vegetable fried rice
July 29, 2026

Jamaican Vegetable Fried Rice

Fluffy Jasmine Rice tossed with colorful vegetables, scallion, thyme, and warm island seasoning.

Rice
View recipe

Serves: 4   Time: 30 minutes

Ingredients

  • 3 cups cooked Aunt Vie’s Jasmine Rice, chilled
  • 2 tablespoons vegetable oil
  • 2 eggs, lightly beaten
  • 1 cup mixed diced carrot, sweet pepper, and peas
  • 3 scallions, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons soy sauce
  • ½ teaspoon ground allspice and black pepper to taste

Method

  1. Heat half the oil in a wide pan. Scramble the eggs, then transfer them to a plate.
  2. Add the remaining oil, vegetables, scallion, garlic, and thyme. Stir-fry for 3 minutes.
  3. Add the chilled rice, soy sauce, allspice, and pepper. Toss over high heat until hot and lightly toasted.
  4. Fold the egg back in and serve immediately.
Pineapple sweet-and-sour rice bowl
July 29, 2026

Pineapple Sweet-and-Sour Rice Bowls

A bright, family-friendly rice bowl finished with a quick homemade sweet-and-sour glaze.

RiceKetchupVinegarSyrup
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Serves: 4   Time: 35 minutes

Ingredients

  • 3 cups cooked Aunt Vie’s Jasmine Rice
  • 1 pound boneless chicken or firm tofu, cubed
  • 1 sweet pepper and 1 small onion, chopped
  • 1 cup pineapple chunks with ¼ cup juice reserved
  • ⅓ cup Aunt Vie’s Tomato Ketchup
  • 3 tablespoons Aunt Vie’s Vinegar
  • 2 tablespoons Aunt Vie’s Syrup
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Method

  1. Brown the chicken or tofu in a lightly oiled pan. Add the pepper and onion and cook until just tender.
  2. Whisk the ketchup, vinegar, syrup, pineapple juice, and soy sauce together. Pour into the pan.
  3. Add the pineapple and cornstarch mixture. Simmer for 2 to 3 minutes, until glossy.
  4. Spoon over warm Jasmine Rice and garnish with scallion.
Coconut-lime Jasmine Rice
July 29, 2026

Coconut-Lime Jasmine Rice

Fragrant rice cooked in coconut milk and lifted with a fresh squeeze of lime.

RiceLime Juice
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Serves: 4   Time: 25 minutes

Ingredients

  • 1½ cups Aunt Vie’s Jasmine Rice, rinsed
  • 1 cup coconut milk
  • 1 cup water
  • 1 teaspoon salt
  • 1 tablespoon Aunt Vie’s Lime Juice
  • 2 tablespoons chopped scallion
  • 2 tablespoons toasted coconut, optional

Method

  1. Combine the rice, coconut milk, water, and salt in a saucepan.
  2. Bring to a gentle boil, cover, and cook over low heat for 15 minutes.
  3. Remove from the heat and rest, covered, for 5 minutes.
  4. Fluff with a fork, then fold in the lime juice, scallion, and toasted coconut.
Tomato herb rice
July 29, 2026

Tomato Herb Rice

A savory one-pot Jasmine Rice side with tomato, thyme, garlic, and a gentle peppery finish.

RiceKetchup
View recipe

Serves: 4   Time: 35 minutes

Ingredients

  • 1½ cups Aunt Vie’s Jasmine Rice, rinsed
  • 2 tablespoons oil
  • ½ onion, finely chopped
  • 2 cloves garlic, minced
  • ⅓ cup Aunt Vie’s Tomato Ketchup
  • 2¼ cups chicken or vegetable stock
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon paprika
  • Salt and black pepper to taste

Method

  1. Cook the onion in oil until softened. Add the garlic and cook for 30 seconds.
  2. Stir in the ketchup, thyme, paprika, and rice until every grain is coated.
  3. Add the stock and bring to a boil. Cover and cook over low heat for 16 minutes.
  4. Rest for 5 minutes, then fluff and season to taste.
Creamy vanilla rice pudding
July 29, 2026

Vanilla Rice Pudding

Creamy, gently spiced rice pudding with warm vanilla and a glossy syrup finish.

RiceVanillaSyrup
View recipe

Serves: 6   Time: 40 minutes

Ingredients

  • ¾ cup Aunt Vie’s Jasmine Rice
  • 2 cups water
  • 3 cups milk
  • ⅓ cup brown sugar
  • 1 tablespoon Aunt Vie’s Vanilla
  • 2 tablespoons Aunt Vie’s Syrup
  • ½ teaspoon cinnamon
  • Pinch of salt and grated nutmeg

Method

  1. Simmer the rice in the water until most of the liquid is absorbed.
  2. Add the milk, sugar, cinnamon, and salt. Cook gently, stirring often, for 20 minutes.
  3. When thick and creamy, remove from the heat and stir in the vanilla.
  4. Serve warm or chilled with syrup and nutmeg over the top.
Tangy ketchup dipping sauce
July 29, 2026

Tangy Ketchup Dipping Sauce

A quick, balanced dipping sauce for fries, chicken, roasted vegetables, and sandwiches.

KetchupVinegar
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Makes: ¾ cup   Time: 10 minutes

Ingredients

  • ½ cup Aunt Vie’s Tomato Ketchup
  • 1½ tablespoons Aunt Vie’s Vinegar
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon mustard
  • ½ teaspoon garlic powder
  • Pinch of cayenne and black pepper

Method

  1. Whisk all ingredients together until smooth.
  2. Taste and adjust with a little more vinegar for tang or honey for sweetness.
  3. Chill for 15 minutes before serving. Refrigerate leftovers for up to 5 days.
Vanilla-lime syrup fruit salad
July 29, 2026

Vanilla-Lime Syrup Fruit Salad

Fresh tropical fruit coated in a light vanilla-lime dressing that keeps every bite bright.

SyrupVanillaLime Juice
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Serves: 6   Time: 15 minutes

Ingredients

  • 5 cups mixed pineapple, mango, melon, grapes, and berries
  • 2 tablespoons Aunt Vie’s Syrup
  • 1 tablespoon Aunt Vie’s Lime Juice
  • ½ teaspoon Aunt Vie’s Vanilla
  • 1 teaspoon finely grated ginger, optional
  • Fresh mint to finish

Method

  1. Place the prepared fruit in a large serving bowl.
  2. Whisk the syrup, lime juice, vanilla, and ginger together.
  3. Pour over the fruit and toss gently. Chill for 10 minutes, then finish with mint.
Savory Tomato Pickle Relish
July 29, 2026

Savory Tomato Pickle Relish

A chunky, tangy relish for burgers, grilled meats, sandwiches, and snack boards.

Ketchup Vinegar
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Makes 1½ cups   Time: 25 minutes

Ingredients

  • ¾ cup Aunt Vie’s Tomato Ketchup
  • ¼ cup Aunt Vie’s Vinegar
  • 1 small cucumber, finely diced
  • ½ sweet pepper, finely diced
  • ¼ onion, finely diced
  • 2 tablespoons brown sugar
  • ½ teaspoon mustard seeds
  • Pinch of salt and black pepper

Method

  1. Combine the cucumber, pepper, onion, vinegar, sugar, and mustard seeds in a small saucepan.
  2. Simmer for 8 to 10 minutes, until the vegetables soften and most of the liquid reduces.
  3. Stir in the ketchup and cook for 2 minutes. Season, cool, and refrigerate before serving.
Sweet Tomato Baked Beans
July 29, 2026

Sweet Tomato Baked Beans

Tender beans baked in a glossy, gently sweet tomato sauce for an easy family side.

Ketchup Syrup
View recipe

Serves 6   Time: 45 minutes

Ingredients

  • 3 cups cooked red or navy beans, drained
  • ¾ cup Aunt Vie’s Tomato Ketchup
  • 3 tablespoons Aunt Vie’s Syrup
  • ½ onion, finely chopped
  • 1 tablespoon mustard
  • 1 teaspoon smoked paprika
  • ½ cup water
  • Salt and black pepper to taste

Method

  1. Heat the oven to 375°F. Stir all ingredients together in a lightly greased baking dish.
  2. Cover and bake for 25 minutes, then uncover and stir.
  3. Bake for 10 to 15 minutes more, until the sauce is thick and glossy. Rest for 5 minutes before serving.
Vanilla-Spiced Meatloaf Glaze
July 29, 2026

Vanilla-Spiced Meatloaf Glaze

A rich tomato glaze with a subtle vanilla warmth that gives classic meatloaf a new finish.

Ketchup Vanilla
View recipe

Serves 6   Time: 1 hour 10 minutes

Ingredients

  • 1½ pounds ground beef or turkey
  • 1 egg
  • ¾ cup breadcrumbs
  • ½ onion, finely chopped
  • ½ cup Aunt Vie’s Tomato Ketchup, divided
  • ½ teaspoon Aunt Vie’s Vanilla
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste

Method

  1. Heat the oven to 375°F. Mix the meat, egg, breadcrumbs, onion, ¼ cup ketchup, salt, and pepper, then shape into a loaf.
  2. Whisk the remaining ketchup with the vanilla, brown sugar, and Worcestershire sauce.
  3. Brush half the glaze over the loaf and bake for 40 minutes. Brush with the remaining glaze and bake for 15 minutes more, or until cooked through.
  4. Rest for 10 minutes before slicing.
Tomato-Lime Shrimp Skewers
July 29, 2026

Tomato-Lime Shrimp Skewers

Quick grilled shrimp coated in a bright tomato-lime marinade with a lightly charred finish.

Ketchup Lime Juice
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Serves 4   Time: 30 minutes

Ingredients

  • 1½ pounds large shrimp, peeled and deveined
  • ⅓ cup Aunt Vie’s Tomato Ketchup
  • 2 tablespoons Aunt Vie’s Lime Juice
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • ½ teaspoon paprika
  • Pinch of cayenne, salt, and black pepper

Method

  1. Whisk the ketchup, lime juice, oil, garlic, paprika, cayenne, salt, and pepper.
  2. Toss half the mixture with the shrimp and marinate for 15 minutes. Thread onto skewers.
  3. Grill over medium-high heat for 2 to 3 minutes per side, brushing with the reserved sauce, until just cooked through.
Caribbean Stuffed Peppers
July 29, 2026

Caribbean Stuffed Peppers

Colorful peppers packed with savory tomato Jasmine Rice, beans, herbs, and a golden topping.

Ketchup Rice
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Serves 4   Time: 50 minutes

Ingredients

  • 4 large sweet peppers, halved and seeded
  • 2 cups cooked Aunt Vie’s Jasmine Rice
  • 1 cup cooked black beans
  • ½ cup Aunt Vie’s Tomato Ketchup
  • ½ onion, diced
  • 1 teaspoon fresh thyme
  • ½ teaspoon ground allspice
  • ¾ cup grated cheese, optional
  • Salt and black pepper to taste

Method

  1. Heat the oven to 375°F. Place the pepper halves in a baking dish.
  2. Cook the onion until soft, then stir in the rice, beans, ketchup, thyme, allspice, salt, and pepper.
  3. Fill the peppers, top with cheese if using, and add ¼ cup water to the dish.
  4. Cover and bake for 25 minutes. Uncover and bake for 10 minutes more, until the peppers are tender.
Sweet-and-Sour Cucumber Pickles
July 29, 2026

Sweet-and-Sour Cucumber Pickles

Crisp refrigerator pickles with a sweet-tangy brine and a gentle island spice.

Vinegar Syrup
View recipe

Makes 1 jar   Time: 15 minutes plus chilling

Ingredients

  • 2 cucumbers, thinly sliced
  • ½ small red onion, thinly sliced
  • ½ cup Aunt Vie’s Vinegar
  • 3 tablespoons Aunt Vie’s Syrup
  • ½ cup water
  • 1 teaspoon salt
  • ½ teaspoon mustard seeds
  • 4 allspice berries

Method

  1. Pack the cucumber and onion into a clean jar.
  2. Warm the vinegar, syrup, water, salt, mustard seeds, and allspice just until the salt dissolves.
  3. Pour the brine over the vegetables. Cool, cover, and refrigerate for at least 2 hours before serving.
Vanilla Pickled Beet Salad
July 29, 2026

Vanilla Pickled Beet Salad

Earthy beets and citrus greens dressed with a delicate vanilla-vinegar pickle.

Vinegar Vanilla
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Serves 4   Time: 25 minutes

Ingredients

  • 3 cooked beets, cut into wedges
  • 3 tablespoons Aunt Vie’s Vinegar
  • ¼ teaspoon Aunt Vie’s Vanilla
  • 1 tablespoon honey or brown sugar
  • 2 tablespoons olive oil
  • 4 cups mixed salad greens
  • 1 orange, segmented
  • ¼ cup crumbled cheese or toasted nuts, optional
  • Salt and black pepper to taste

Method

  1. Whisk the vinegar, vanilla, honey, oil, salt, and pepper.
  2. Toss half the dressing with the warm beets and let stand for 10 minutes.
  3. Arrange the greens, orange, and beets on a platter. Spoon over the remaining dressing and finish with cheese or nuts.
Bright Citrus Cabbage Slaw
July 29, 2026

Bright Citrus Cabbage Slaw

A crisp, colorful slaw with a clean vinegar bite and fresh lime finish.

Vinegar Lime Juice
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Serves 6   Time: 20 minutes

Ingredients

  • 4 cups finely shredded cabbage
  • 1 carrot, grated
  • ½ sweet pepper, thinly sliced
  • 3 scallions, sliced
  • 2 tablespoons Aunt Vie’s Vinegar
  • 2 tablespoons Aunt Vie’s Lime Juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • Salt and black pepper to taste

Method

  1. Combine the cabbage, carrot, pepper, and scallion in a large bowl.
  2. Whisk the vinegar, lime juice, oil, honey, salt, and pepper.
  3. Pour over the vegetables and toss well. Rest for 10 minutes before serving.
Tangy Rice and Bean Salad
July 29, 2026

Tangy Rice and Bean Salad

A hearty chilled Jasmine Rice salad with beans, vegetables, herbs, and a lively vinaigrette.

Vinegar Rice
View recipe

Serves 6   Time: 25 minutes

Ingredients

  • 3 cups cooked Aunt Vie’s Jasmine Rice, cooled
  • 1½ cups cooked kidney or black beans
  • 1 cup diced cucumber and sweet pepper
  • 3 scallions, sliced
  • ¼ cup Aunt Vie’s Vinegar
  • ⅓ cup olive oil
  • 1 teaspoon mustard
  • 1 teaspoon fresh thyme
  • Salt and black pepper to taste

Method

  1. Combine the rice, beans, cucumber, pepper, and scallion in a serving bowl.
  2. Whisk the vinegar, oil, mustard, thyme, salt, and pepper.
  3. Toss the salad with the dressing and chill for 15 minutes before serving.
Vanilla Caramel Bananas
July 29, 2026

Vanilla Caramel Bananas

Warm caramelized bananas with vanilla and syrup, ready for ice cream, pancakes, or porridge.

Syrup Vanilla
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Serves 4   Time: 15 minutes

Ingredients

  • 4 firm ripe bananas, halved lengthwise
  • 3 tablespoons butter
  • 3 tablespoons Aunt Vie’s Syrup
  • 1 teaspoon Aunt Vie’s Vanilla
  • ½ teaspoon cinnamon
  • Pinch of salt
  • Toasted coconut or nuts, optional

Method

  1. Melt the butter in a wide pan over medium heat. Add the bananas, cut side down, and cook for 2 minutes.
  2. Turn the bananas and add the syrup, vanilla, cinnamon, and salt.
  3. Cook for 2 to 3 minutes, spooning the bubbling sauce over the fruit. Serve warm.
Sparkling Lime Syrup Cooler
July 29, 2026

Sparkling Lime Syrup Cooler

A bright, fizzy lime drink with a colorful syrup swirl for hot afternoons and celebrations.

Syrup Lime Juice
View recipe

Makes 4 drinks   Time: 10 minutes

Ingredients

  • ¼ cup Aunt Vie’s Lime Juice
  • ½ cup Aunt Vie’s Syrup, any fruit flavor
  • 3 cups chilled sparkling water
  • 1 cup ice
  • Thin cucumber or citrus slices
  • Fresh mint, optional

Method

  1. Divide the lime juice and syrup among four ice-filled glasses.
  2. Top slowly with sparkling water and stir once to create a colorful swirl.
  3. Garnish with cucumber or citrus and mint. Serve immediately.
Crispy Syrup Rice Fritters
July 29, 2026

Crispy Syrup Rice Fritters

Golden, lightly spiced Jasmine Rice fritters finished with a thin syrup drizzle.

Syrup Rice
View recipe

Makes 12   Time: 30 minutes

Ingredients

  • 2 cups cooked Aunt Vie’s Jasmine Rice, cooled
  • 2 eggs
  • ½ cup all-purpose flour
  • ¼ cup milk
  • 2 tablespoons Aunt Vie’s Syrup, plus more to serve
  • ½ teaspoon cinnamon
  • ¼ teaspoon grated nutmeg
  • Pinch of salt
  • Oil for shallow frying

Method

  1. Mix the rice, eggs, flour, milk, syrup, cinnamon, nutmeg, and salt into a thick batter.
  2. Heat a thin layer of oil in a skillet. Drop in heaped spoonfuls and flatten gently.
  3. Cook for 2 to 3 minutes per side, until crisp and golden. Drain and serve warm with a light syrup drizzle.
Vanilla-Lime Yogurt Pops
July 29, 2026

Vanilla-Lime Yogurt Pops

Creamy frozen yogurt pops with mellow vanilla, bright lime, and just enough sweetness.

Vanilla Lime Juice
View recipe

Makes 8   Time: 10 minutes plus freezing

Ingredients

  • 2 cups plain or Greek yogurt
  • ¼ cup honey or sugar
  • 1 tablespoon Aunt Vie’s Lime Juice
  • 1 teaspoon Aunt Vie’s Vanilla
  • ½ cup diced mango or berries, optional

Method

  1. Whisk the yogurt, honey, lime juice, and vanilla until smooth.
  2. Fold in the fruit if using, then divide among ice-pop moulds.
  3. Insert sticks and freeze for at least 6 hours. Run the moulds briefly under cool water to release.
Vanilla Jasmine Rice Pancakes
July 29, 2026

Vanilla Jasmine Rice Pancakes

Soft-centered breakfast pancakes that turn cooked Jasmine Rice into a fragrant morning treat.

Vanilla Rice
View recipe

Makes 10   Time: 25 minutes

Ingredients

  • 1½ cups cooked Aunt Vie’s Jasmine Rice
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 cup milk
  • 1 tablespoon Aunt Vie’s Vanilla
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • Pinch of salt and butter for the pan

Method

  1. Whisk the flour, baking powder, sugar, cinnamon, and salt. In another bowl, whisk the eggs, milk, and vanilla.
  2. Stir the wet mixture into the dry ingredients, then fold in the rice.
  3. Cook ¼-cup portions in a buttered skillet over medium heat for about 2 minutes per side. Serve warm.
Lime Rice and Black Bean Bowls
July 29, 2026

Lime Rice and Black Bean Bowls

Fresh, filling bowls layered with lime-scented Jasmine Rice, seasoned beans, and crisp toppings.

Lime Juice Rice
View recipe

Serves 4   Time: 30 minutes

Ingredients

  • 3 cups cooked Aunt Vie’s Jasmine Rice
  • 2 tablespoons Aunt Vie’s Lime Juice, divided
  • 1½ cups cooked black beans
  • ½ teaspoon ground cumin
  • 1 cup corn kernels
  • 1 avocado, sliced
  • 1 cup shredded lettuce or cabbage
  • 2 scallions, sliced
  • Salt, pepper, and hot sauce to taste

Method

  1. Toss the warm rice with 1 tablespoon lime juice and a pinch of salt.
  2. Warm the beans with cumin, pepper, and the remaining lime juice.
  3. Divide the rice among bowls and top with the beans, corn, avocado, lettuce, and scallion.
  4. Finish with hot sauce or an extra squeeze of lime to taste.