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"ARUBA Recipes"

Printed From: CaribbeanChoice
Category: Food, Cooking & Dining
Forum Name: Caribbean Cooking
Forum Discription: The place to discuss Caribbean Cooking and Recipes
URL: http://www.caribbeanchoice.biz/forums/forum_posts.asp?TID=76063
Printed Date: 27 Nov 2014 at 5:39am


Topic: "ARUBA Recipes"
Posted By: gernuar
Subject: "ARUBA Recipes"
Date Posted: 05 May 2006 at 3:48pm
ARUBA Recipes, ARUBAN Creole Recipes



Replies:
Posted By: Scott
Date Posted: 05 May 2006 at 4:29pm

Hi Gernuar,

We do have some Aruba recipes in the recipe section.  Have you tried there?

  • http://www.caribbeanchoice.com/recipes/countryrecipe.asp?country=Aruba - Aruba Recipes


-------------
Scott M. Stolz
CaribbeanChoice.com. Inc. Staff
http://blog.morepossibilities.info/ - Personal Blog | http://www.wistex.com/ - WisTex


Posted By: gernuar
Date Posted: 09 May 2006 at 12:41pm
I will inspecting there. (hahahahaahah)  But i Will post some good recipies here in this Forum.


Posted By: Scott
Date Posted: 09 May 2006 at 2:12pm
Please do!  The more recipes the better!

-------------
Scott M. Stolz
CaribbeanChoice.com. Inc. Staff
http://blog.morepossibilities.info/ - Personal Blog | http://www.wistex.com/ - WisTex


Posted By: gernuar
Date Posted: 11 May 2006 at 7:10pm

                    ARUBA CHICKEN

Ingredients :

2 tbl Olive oil
1 med Onion, sliced
1 x Fryer chicken, 3lbs cut into serving pieces
1 x Smoked pork butt,
    (1 lb)cut into 1" cubes
1 can (8oz)tomato paste
1/4 cup Coconut, shredded
1/2 tsp Salt
    Crushed red pepper to taste
4 whl cloves
1 x Bay leaf
    I/2 ts thyme
2 lb Sweet potatoes,pared,
    Cut into 1/2" slices
2 x Bananas, sliced 3/4" thick
1/4 cup Green onions, sliced

 

Method :

  • Heat oil in a heavy Dutch oven and http://fooddownunder.com/cgi-bin/g.cgi?g=841&r=10005 - saute http://fooddownunder.com/cgi-bin/g.cgi?g=1034&r=10005 - onion about 5 minutes until golden, stirring frequently. Remove From pan. Add http://fooddownunder.com/cgi-bin/g.cgi?g=1533&r=10005 - chicken , half at a time, and brown on all sides (adding more oil if needed). Return onion to pan and add http://fooddownunder.com/cgi-bin/g.cgi?g=950&r=10005 - pork Stir in water, http://fooddownunder.com/cgi-bin/g.cgi?g=724&r=10005 - tomato http://fooddownunder.com/cgi-bin/g.cgi?g=844&r=10005 - sauce , http://fooddownunder.com/cgi-bin/g.cgi?g=1500&r=10005 - coconut and http://fooddownunder.com/cgi-bin/g.cgi?g=857&r=10005 - salt .
  • Tie http://fooddownunder.com/cgi-bin/g.cgi?g=985&r=10005 - pepper , http://fooddownunder.com/cgi-bin/g.cgi?g=1503&r=10005 - cloves , http://fooddownunder.com/cgi-bin/g.cgi?g=609&r=10005 - bay leaf and http://fooddownunder.com/cgi-bin/g.cgi?g=733&r=10005 - thyme into a small cheesecloth square
  • (poultice) and add to http://fooddownunder.com/cgi-bin/g.cgi?g=779&r=10005 - stew . Bring to a boil, lower heat and simmer For 15 minutes, stirring occasionally. Add sweet http://fooddownunder.com/cgi-bin/g.cgi?g=946&r=10005 - potatoes and simmer covered For 35 to 40 minutes longer, or until sweet potatoes are tender. Taste for seasonings and correct if necessary. Add http://fooddownunder.com/cgi-bin/g.cgi?g=1714&r=10005 - bananas and cook for an additional 5 min.
  • Discard cheesecloth poultice. Arrange on a serving platter and garnish with green onions and more coconut, if desired.
  • Serves 6.


Posted By: gernuar
Date Posted: 12 May 2006 at 8:08pm
Cashew Nut Cake

This recipe is a forever special occasion favorite among Arubans. There are still cashew trees growing on the island.

Yield: 6 servings

Ingredients:

Cake:

  • ½ cup margarine
  • 1 cup sugar
  • 3 egg whites
  • 1½ cups flour
  • ¼ teaspoon salt
  • 1½ teaspoons baking powder
  • 1 cup milk
  • ½ teaspoon almond extract
  • 2 cups ground cashews

Frosting:

  • 2 egg whites
  • 1 cup confectionary sugar
  • 1/3 cup margarine
  • 1 teaspoon almond extract
  • 1 teaspoon salt
  • 1 cup ground cashews

Method:

Cake:
Cream margarine and sugar until smooth. Add egg whites and mix well. Add the rest of the cake ingredients and mix well.
Grease a 9" round cake pan and bake at 350ºF for 25 minutes. Let cool.

Frosting:
Beat egg whites with sugar until stiff. Add margarine, salt, almond extract and beat well. Spread on top and sides of cake.

Traditional decorations are maraschino cherries and lime confetti, small pieces of shredded lime peel.



Posted By: gernuar
Date Posted: 12 May 2006 at 8:15pm

Pan Dushi (Small Sweet Rolls)

Small rolls with raisin, delicious with coffee for breakfast or some afternoon pastry with tea.


 

Servings: 4-6

Ingredients:

  • 2 tablespoons yeast
  • 1 cup water
  • 1 1/2 cups flour
  • 1 tablespoon vanilla
  • 1 tablespoon almond    flavoring
  • 1 tablespoon baking powder
  • 1/2 cup margarine, melted
  • 2 teaspoons anise seeds
  • 1/4 lb raisins
  • 1/4 cup water
  • 1 egg
  • 1/2 cup milk
  • 1/2 tablespoon salt
  • 1 1/2 cups brown sugar
  • 4 1/2 cups flour
  • 2 tablespoons shortening
  • brown sugar
  • water

Dissolve yeast in warm water. Stir in 1 1/2 cup flour and let set about
15 minutes. Add vanilla, almond flavoring, and baking powder. Add margarine and anise seed. Add raisin and egg to yeast mixture. Add milk, salt, sugar, and enough flour until dough stops sticking to side of bowl (may be up to 4 1/2 cups).

Knead into soft dough. Place dough in greased bowl; cover; and let rise until doubled in size. Punch down dough and shape into round rolls;

Place in greased baking pans. Let rise. (Large rolls could be about the size of softballs, while small rolls could be about the size of baseballs, after rising)

Bake at 350 for 20 minutes, or until golden brown. Brush with a mixture of brown sugar and a little water.

 


Bon Appetit!



Posted By: Angel4me
Date Posted: 12 May 2006 at 8:43pm

Can you cook all those things?



Posted By: vutjebal
Date Posted: 12 May 2006 at 8:51pm
STAMpot   


Posted By: weezie
Date Posted: 14 May 2006 at 3:18am
Hi!!!!   I like BOLO PRETU cake (did i say that right?)....Anybody has a recipe for that?

-------------


Posted By: Shucander
Date Posted: 14 May 2006 at 4:45am

Easy Mother's Day Beef Stroganoff

      1 tb Vegetable Oil
      1 lb Sirloin Steak, Boneless*
      8 oz Fresh Mushrooms, Sliced
      1 ea Medium Onino, Sliced
      1/4 c  Water
      2 tb Unbleached Flour
      1 ts Dry Mustard
      1 ts Salt
      1/4 ts Pepper
      1 c  Dairy Sour Cream
 
*Sliced into thin strips.
Stir oil and steak in 2-Qt casserole until beef is well coated.  Cover and microwave on high (100%)) until meat is no longer pink, 4 1/2 to 5 Minutes. Remove beef from casserole; reserve meat and juices.

Add mushrooms and onion to meat juices.  Cover and microwave until mushrooms are tender, 5 to 6 minutes.

Shake water and flour in tightly covered jar; stir into mushrooms.

Sprinkle with dry mustard, salt and pepper.  Microwave uncovered to boiling, 30 seconds. Boil until thickened, about a minute.

Stir in the streak strips; add the sour cream.  Microwave uncovered until hot, about 1 minute.
Serve over hot rice or noodles (fettucine).

 



Posted By: weezie
Date Posted: 14 May 2006 at 4:56am

I'll give that a try...Monday.   No cooking for me on Sunday!

(  what's up with the microwave )



-------------


Posted By: vutjebal
Date Posted: 14 May 2006 at 11:44am

SHUCANDER   

i AM GETTING  HUNGRY....

bUT THAT  IS  SOMETHING  i  CAN NOT  DO...cooking



Posted By: vutjebal
Date Posted: 14 May 2006 at 11:46am
Originally posted by weezie

I'll give that a try...Monday.   No cooking for me on Sunday!

(  what's up with the microwave )

i NEVER  USE THE WORD  hate...

bUT  i  H...    COOKING...BUT  I LIKE  EATING 



Posted By: vutjebal
Date Posted: 14 May 2006 at 12:25pm

Originally posted by weezie

Hi!!!!   I like BOLO PRETU cake (did i say that right?)....Anybody has a recipe for that?

aruba bolo pretu   or  antillano bolo pretu 



Posted By: Shucander
Date Posted: 14 May 2006 at 1:41pm

Nos no tin nada di haci cu receta di bolo preto antillano, den e rectanan di Aruba. Naturamente a wordo puntra pa receta di Bolo Preto di Aruba.



Posted By: Shucander
Date Posted: 14 May 2006 at 1:53pm

   Aruban Recipe



 


Bolo Preto
Wedding Fruit Cake

by Wijkie Maduro

This special occasion cake is usually served in very small pieces as a memento of the event, such as weddings, anniversaries, and because the flavor is so rich.

Yield: 1 cake, serves many

Ingredients:

  • 1 pound prunes
  • 1 pound currants
  • 1 pound raisins
  • 1 pound dates
  • ½ pound figs
  • ½ pound mixed dried fruits
  • 1 cup Martell Cognac
  • 1 cup cherry cordial
  • 1 cup Port wine
  • 2½ cups flour
  • 1½ teaspoons baking powder
  • 1 pound brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 cup molasses
  • ½ pound butter or margarine, melted
  • 6 eggs, beaten

Method:
In a very large bowl, mix together prunes, currants, raisins, dates, figs and mixed fruit. Pour Cognac, cherry cordial and wine over. Blend well. Cover and set aside to macerate for at least 2 days, as long as a week.

In other bowl, mix together flour, baking powder, sugar and cinnamon. Add vanilla, molasses, melted butter and eggs. Combine well. Add to fruit mixture.

Pour into well-greased 15½ x 10½" baking pan or two 9" baking pans. Bake in 350ºF oven for 1 hour.

Note:
Local cooks often prepare the fruit and store it in large glass jars for many months to be sure it is available for those special occasions.

About Wijkie Maduro:
Wijkie Maduro, and Aruba-born resident, has made a life-long commitment to preservation and preparation of Aruban cooking. Wijkie retired from a career in politics and labor union work to open a restaurant, now sadly closed, that offered "what our great-grandmothers cooked; the lavish and sometimes complex Aruban cooking". His recipes have been refined over the years from their earliest beginnings as sustenance for the first Indian settlers to the multi-everything-and-everyone's influences that followed.

 



Posted By: vutjebal
Date Posted: 14 May 2006 at 2:19pm

shucander   thank you   for  the  tip...and  the ARUBAN RECIPE...

you bet  I  will try it.....jamie jamie....



Posted By: gernuar
Date Posted: 15 May 2006 at 2:28am

Webo Yena (Deviled Eggs)

 
Stuffed Eggs was literally translated.
Webo=eggs,  yena=stuffed

This is a favorite easy to make snack among locals at party times and family reunions.


 

Servings: 2-3

Ingredients:

  • ½ dozen eggs
  • Mayonnaise
  • Mustard
  • Black pepper
  • A pinch of salt
  • Worcestershire sauce
  • Parsley or sliced olive for garnishment

Place 6 eggs upside-down (smallest tip down) in the fridge for at least 6 hours this is to center the egg yolk.

Then boil the eggs for at least 12 minutes or until hard boiled. Remove the shells and slice the eggs in half beginning at the smallest tip.

Now separate the yolks from the whites; set the eggwhite halves aside on a serving plate and place the yolks in a bowl.

empty eggwhite

We’re going mash the yolks, smoothing all lumps while adding the following ingredients:
plenty of Mayonnaise, a pinch of salt, then black pepper, mustard, and Worcestershire sauce to taste. Try to combine the last ingredients carefully without making the mix too salty.

When ready insert the yellow purée in a piping bag, and fill the eggwhite halves.

Garnish with parsley or a sliced olive

Party Hat


Bon Appetit!



Posted By: vutjebal
Date Posted: 15 May 2006 at 5:34am

GERNUAR......ARE U ....kokkie......???????

LET ME KNOW  PLSE?????

MAYBE i NEED UR HELP?????????

 



Posted By: Angel4me
Date Posted: 16 May 2006 at 10:19am

Pastechis
(spicy filled pastries)
Makes 4 Dozen

The versatile pastechi is a plump little pastry filled with spicy meat, shrimp or fish. It appears everywhere and around the clock-at coffee, tea or cocktails, at beach parties or on the most formal buffet tables. Surprisingly light and delicious, pastechis should be prepared in abundance for they disappear rapidly. Pastechis are called patties in the Windward Islands.

Prepare the meat filling for keshi yena,
Sift and set aside:
6 cups flour
Cream:
3 heaping Tbs. butter
3 heaping Tbs. shortening
1 1/2 Tbs. salt
1 or 2 eggs
Add two cups of the sifted flour to the shortening mixture.
Add, a little at a time:
1 cup water
Continue adding flour two cups at a time until it is in the mixture. When the dough is pliable, knead it well. Roll the dough into a very thin sheet, then cut out circles about three inches in diameter.
Place one tablespoon filling in the center of one pastry circle. Top it with a second circle. Lightly moisten edges and press the circles together. Fold or roll the edges over slightly and flute them as piecrust.
Fry the pastechis in deep, hot fat until golden brown. They may be prepared in advance and heated in the oven just before serving.



Posted By: Scott
Date Posted: 16 May 2006 at 3:42pm
Wow, lots of good recipes.

-------------
Scott M. Stolz
CaribbeanChoice.com. Inc. Staff
http://blog.morepossibilities.info/ - Personal Blog | http://www.wistex.com/ - WisTex


Posted By: vutjebal
Date Posted: 16 May 2006 at 6:01pm
angel4me.....you mean the really  pastechi  di nos...


Posted By: vutjebal
Date Posted: 16 May 2006 at 6:17pm

Originally posted by Scott

Wow, lots of good recipes.

 YOU ARE HUNGRY ????/



Posted By: Shucander
Date Posted: 16 May 2006 at 6:52pm
Sanger Yena

Yield: About 6 sausages

Ingredients:

  • Whole liver, heart and kidneys of sheep or goat (about 1 pound)
  • about ¼ animal fat
  • 2 cups animal's blood
  • 1 small onion, diced
  • 1 small green bell pepper, diced
  • 1 small stalk celery, diced
  • 2 garlic cloves, finely chopped
  • ¼ Madame Jeanet chile pepper
  • 1 tablespoon salt
  • ¼ tablespoon freshly ground black pepper
  • ¼ tablespoon ground cloves
  • 10 leaves basil chopped

Method:
Grind liver, heart and kidneys and animal fat into large bowl. Mix in animal's blood, onion, bell pepper, celery, garlic, chile pepper, salt and freshly ground pepper, ground cloves.
Stuff into sausage casing and tie off at 3-4" lengths. Prick sausages lightly with fork to prevent bursting when being cooked.
Boil in salted water with basil leaves for 10-15 minutes.



Posted By: Scott
Date Posted: 16 May 2006 at 7:09pm
Originally posted by vutjebal

Originally posted by Scott

Wow, lots of good recipes.

 YOU ARE HUNGRY ????/

Yes, actually I am.



-------------
Scott M. Stolz
CaribbeanChoice.com. Inc. Staff
http://blog.morepossibilities.info/ - Personal Blog | http://www.wistex.com/ - WisTex


Posted By: vutjebal
Date Posted: 16 May 2006 at 7:49pm
Originally posted by Scott

Originally posted by vutjebal

Originally posted by Scott

Wow, lots of good recipes.

 YOU ARE HUNGRY ????/

Yes, actually I am.



Posted By: vutjebal
Date Posted: 16 May 2006 at 7:52pm

[QUOTE=Shucander]Sanger Yena

shucander...pleaseeee...   HEIMWEE..

 



Posted By: gernuar
Date Posted: 17 May 2006 at 12:44am

Christmas Roasted Ham

Serves: 8

Ingredients:

  • 1 Fully cooked whole boneless ham
  • Mustard original
  • 1/2 cup whole cloves
  • 1 can pineapple slices in heavy syrup
  • 1 jar whole maraschino cherries

Juice

  • 1/2 cup cooking red wine (must be sweet)
  • Worcestershire to taste
  • Sugar or maraschino cherries juice to taste
  • Pineapples heavy syrup

Preheat the oven to 325 degrees F (160 degrees C). Place ham in a roasting pan and spread a thin layer of mustard on top. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond.
Drain the juice from the pineapple slices into a medium bowl, and stir in the 1/2 cup cooking red wine, sugar or maraschino cherries juice and Worcestershire sauce. Coat the ham with this mixture. Arrange the pineapple slices over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure it with a toothpick.
Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F (72 degrees C). Remove toothpicks before serving.

Tip: For a merrier taste inject the ham with the red wine before inserting it in the oven.

 


Bon Appetit!



Posted By: vutjebal
Date Posted: 18 May 2006 at 9:36am
  I know ,,,shucander  that  you will  help me  with..how to make  JOHNNY CAKE...Please  I know  you  can ..   JAMIE JAMIE...


Posted By: gernuar
Date Posted: 20 May 2006 at 3:36am

Spiced Yucca Chips

Yield: about 2 cups

  • 2 1/2 pounds fresh yucca, cut into 4" sections
  • vegetable oil
  • 1 tablespoon chili powder
  • 3/4 teaspoon salt
  • pinch of cayenne, or to taste

With a sharp paring knife make 1/8" deep slit down lengthwise of each yucca section. Use knife to pry off brown-white layer. Use 1 mm processor slicing disk to slice yucca crosswise or hand slice to 1/16". Separate slices and drop one at a time into hot oil. Fry in batches turning, 1-2 minutes or until pale golden. Transfer as fried to paper towels to drain.

In small bowl stir together chili powder, salt and cayenne. In large bowl toss chips with seasonings.


Bon Appetit!



Posted By: Angel4me
Date Posted: 20 May 2006 at 10:57am
Aruba Frosty Ingredients:
  • 1½ oz. Rum
  • ½ oz. Ponche Crema
  • Piña colada mix
  • Dash red grenadine

Put all ingredients in a blender and blend at medium-high speed for 15 seconds. Pour into chilled collins glasses or stemmed goblets and enjoy!



Posted By: gernuar
Date Posted: 21 May 2006 at 7:41am

Thumbs Up

Verry Good, I going to tast this .



Posted By: Angel4me
Date Posted: 21 May 2006 at 9:08am

Let me known i want to try it to



Posted By: gernuar
Date Posted: 21 May 2006 at 8:53pm

Keri Keri 

Serves 4

  • 2 pounds fresh, firm, boneless, white-flesh fish fillet
  • 1 quart water
  • 1 tablespoon salt
  • 1 celery stalk, diced
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 10 fresh basil leaves, chopped
  • 4 tablespoons margarine
  • 1/4 teaspoon annatto powder
  • freshly ground black pepper

 

In a large saucepan, boil fish in salted water for 20 minutes. Remove fish and flake. Saute celery, bel pepper, onion and basil leaves in margarine for 3 minutes, stirring.

Add flaked fish and cook over low heat for 5 minutes, stirring ocassionally. Stir in annatto powder and freshly ground pepper.


Bon Appetit!



Posted By: Shucander
Date Posted: 23 May 2006 at 5:24pm

Shrimp, Tuna and Macaroni Salad
Serves 8

Ingredients:

  • 1 1/2 cups uncooked macaroni
  • 1 tablespoon lemon juice
  • 1-4 ounce can small shrimp, drained
  • 1-7 ounce can tuna fish, drained
  • 3 large hard boiled eggs, chopped
  • 3/4 cup diced celery
  • 2 medium kosher-style dill pickles, chopped
  • 1/4 cup green an/or red bell pepper, diced
  • 2 medium carrots, grated
  • 1 small onion, minced
  • 3/4 cup mayonnaise
  • 1 tablespoon sour cream
  • 1/2 teaspoon Coleman's English Dry Musterd

At least 4 hours before serving, cook macaroni according to directions. Drain. Place in large bowl and sprinkle with lemon juice. Add shrimp, tuna fish, eggs, celery, pickles, bell pepper, carrots and onion. Mix well. Stir mayonnaise, sour cream and musterd in small bowl and pour over salad. Mix thoroughly.   Chill.                                                                                                    

Note: Third egg may be sliced and used for garnish, if desired.

Bon Appetit




Posted By: Shucander
Date Posted: 23 May 2006 at 5:40pm

He exploited another hidden talent of his, airbrushing and became very popular with graphic designing. After mastering and working for years as a graphic designer, he made a drastic change and opened what is now known to be the Island’s best local food restaurant, FREDDY’S SNACK. When you reach the Island of Aruba, chances are that you meet the dynamic Freddy at the airport doing his daily delivery’s from 12 midday until 2. His white caddy lac makes everyone smile with the slogan he uses FREDEX, Bringin’ home 2 you. 

FREDDY’S JOHNNY CAKE RECIPE

  • 2 Tbsp. SUGAR
  • 2 Tbsp. BAKING POWDER
  • 1 Tbsp. CRISCO
  • 1 Tbsp. BUTTER
  • 1 Tbsp. SALT
  • 8 CUPS OF FLOUR
  • 1 CUP WATER
  • 1 CUP MILK

Knead together, roll out in individual balls, a bit bigger than golf balls, flatten with rolling pin and fry. Give this recipe a try and let us know what you think, you’ll love it too !!

You fill it with: Cheese, ham & cheese, chicken, roast beef, corn beef, Keri Keri, ect, ect,...............

Bon Appetit!!

 



Posted By: Shucander
Date Posted: 23 May 2006 at 9:44pm

Aruba Rum Punch recipe

Ingredients

1 oz Myer's® dark rum                                    
1 oz Mount Gay® Barbados rum
1 oz Bacardi® white rum
1 oz orange juice
1 oz pineapple juice
1/2 oz sweet and sour mix
1 splash grenadine syrup
2 dashes bitters


Method <image>
Pour all ingredients over ice in a hurricane glass, and stir well. Garnish with a maraschino cherry and a slice of orange, and serve. 
 
 


Posted By: vutjebal
Date Posted: 24 May 2006 at 5:12pm
Originally posted by Shucander

He exploited another hidden talent of his, airbrushing and became very popular with graphic designing. After mastering and working for years as a graphic designer, he made a drastic change and opened what is now known to be the Island’s best local food restaurant, FREDDY’S SNACK. When you reach the Island of Aruba, chances are that you meet the dynamic Freddy at the airport doing his daily delivery’s from 12 midday until 2. His white caddy lac makes everyone smile with the slogan he uses FREDEX, Bringin’ home 2 you. 

FREDDY’S JOHNNY CAKE RECIPE

  • 2 Tbsp. SUGAR
  • 2 Tbsp. BAKING POWDER
  • 1 Tbsp. CRISCO
  • 1 Tbsp. BUTTER
  • 1 Tbsp. SALT
  • 8 CUPS OF FLOUR
  • 1 CUP WATER
  • 1 CUP MILK

Knead together, roll out in individual balls, a bit bigger than golf balls, flatten with rolling pin and fry. Give this recipe a try and let us know what you think, you’ll love it too !!

You fill it with: Cheese, ham & cheese, chicken, roast beef, corn beef, Keri Keri, ect, ect,...............

Bon Appetit!!

"Vutjebal"

Finger licking good    thank you 



Posted By: vutjebal
Date Posted: 24 May 2006 at 5:14pm

Sorry  I like  to eat    but   I  don't  like   to cook...

 

so  I  can't  give  a recipe  to  you....people...



Posted By: Scott
Date Posted: 24 May 2006 at 7:20pm
Originally posted by vutjebal

Sorry  I like  to eat    but   I  don't  like   to cook...

Me too.  I don't like to cook either.



-------------
Scott M. Stolz
CaribbeanChoice.com. Inc. Staff
http://blog.morepossibilities.info/ - Personal Blog | http://www.wistex.com/ - WisTex


Posted By: vutjebal
Date Posted: 24 May 2006 at 7:41pm

so I think, better to look  for a  good  restaurant then, where  they  have  nice food...



Posted By: Shucander
Date Posted: 24 May 2006 at 10:46pm

ARUBA’S - Keshi Yena

 

Ingredients

 

1-LB Dutch Gouda (sliced)
1-large Onion
4-tablespoons Melted Butter
2-cups Cooked Chicken (or similar amount of fish which has been cooked. Canned tuna maybe used, cut into small pieces)
1-large Tomato (peeled, chopped)
2 Dill Pickles (minced)
1-large Green Pepper (seeded and chopped finely
8-large Green Stuffed Olives (sliced) 1½-tablespoon Minced Garlic
¼ -cup Golden Raisins
1 tablespoon Prepared Mustard
½ cup Ketchup
½ -teaspoon Worcestershire Sauce
1-cup Chopped Cashew Nut
Butter

 

Directions

 

Butter a deep 10-12 inch glass baking pan and lay 2/3 of the sliced gouda on bottom. Melt 4 tablespoons butter in skillet, add onions and fry until golden brown. Add tomato, pickles, green pepper, olives, capers, garlic, raisins, mustard. Ketchup, thyme, Worcestershire sauce and chopped cashew nuts. Spread this mixture on top of the sliced gouda and cover with the remaining slices of gouda. Put into a large baking pan and fill with water about half way up the sides of the Keshi Yena pan. Bake in preheated 350° degree over for 30 minutes.

 

Serves 2

 



Posted By: Scott
Date Posted: 24 May 2006 at 11:22pm
Originally posted by vutjebal

so I think, better to look  for a  good  restaurant then, where  they  have  nice food...

Or find a good cook to cook us some of these wonderful recipes.



-------------
Scott M. Stolz
CaribbeanChoice.com. Inc. Staff
http://blog.morepossibilities.info/ - Personal Blog | http://www.wistex.com/ - WisTex


Posted By: vutjebal
Date Posted: 25 May 2006 at 11:16am

 I think  I have  found  one...



-------------
It is better to take refuge in the LORD than to trust in man.


Posted By: Shucander
Date Posted: 25 May 2006 at 2:20pm

Aruban Recipe:
Yambo (Okra Soup/Gumbo) and
     
Funchi
(Corn-Meal Mush)  Serves 6-8

This dish is another typically Aruban dish: Giambo (pronounced ghee-yam-bo) is also the Antillean gumbo, a thick, hearty soup. The puréed okra gives it a slippery consistency.

Soak overnight:

  • 1/2 lb. salted beef

Discard water. Place the beef in a heavy kettle with:

  • 2 quarts fresh water
  • 1 ham hock
  • 1 or 2 onions
  • a few sprigs of parsley
  • 1 or 2 carrots
  • 1 bay leaf
  • 1 celery stalk

Bring to a brisk boil. Reduce heat and simmer for about one and a half
hours, or until meat is tender.
Place in the simmering kettle.

  • 1 lb. red snapper fillets

After a few minutes test the fish with the tines of a fork, and remove from
the broth when it flakes easily. Make a bite-size chunks of the fillets. Remove
the beef from the broth, cube and set aside with the fish. Strain the broth
and return it to the fire. Discard the ham hock and vegetables.
To the simmering broth add:

  • 2 lbs. okra, washed and sliced
  • A few sprigs crushed yerba di hole, or fresh basil
  • 1/2 tsp. black pepper

Simmer until the okra is tender. With a lele stick, or its equivalent, a wire
whisk, reduce the okra to a purée. Return the cubed beef and red snapper
pieces to the kettle. Heat thoroughly and adjust seasonings.
Garnish giambo with:

  • 1/4 lb. cooked shrimp

 

Funchi (Corn-Meal Mush) Serves 6

Funchi is a must with this delicious soup and we have therefore included the recipe as well:

Funchi, also the Antillean staple, is a simple corn-meal preparation. It must be
vigorously stirred while cooking and to the rhytm of these rotations
old-time cooks repeated. Un pa mi, un pa bo, un pe. Funchi was then
scooped from the kettle with a little round calabash, and the "funchi ball"
was placed on each individual plate - "One for me, one for you, one for him".

Mix in heavy saucepan:

  • 1 1/4 cups cold water
  • 1 1/2 cups corn-meal
  • 1 tsp. salt

Stir in:

  • 1 1/2 cups boiling water
  • 1 tbs. butter

Bring to a brisk boil over high heat and cook for three minutes. Continue
cooking an additional three minutes, stirring the funchi vigorously with a
wooden spoon or palu di funchi. When the mixture is very stiff and pulls
away from the sides of the pan, remove from the fire. Turn out in to a deep,
well-buttered bowl and cover with a plate. Now shake the funchi down in
the bowl, then invert it on a serving platter.

For a special Sunday breakfast fry sliced funchi in butter and serve with
crisp bacon and scrambled eggs.

(Hand drawn illustrations by Lisa Tromp)

Bon Probecho!



Posted By: Scott
Date Posted: 25 May 2006 at 2:23pm

Originally posted by vutjebal

 I think  I have  found  one...

Cool.  Since we are off-topic, lets discuss restaurants in http://www.caribbeanchoice.com/forums/forum_posts.asp?TID=76129&PN=1&TPN=1 - another topic .



-------------
Scott M. Stolz
CaribbeanChoice.com. Inc. Staff
http://blog.morepossibilities.info/ - Personal Blog | http://www.wistex.com/ - WisTex


Posted By: Shucander
Date Posted: 26 May 2006 at 9:03am

Aruban Recipe:
Pan Bati

Very popular side dish that goes very well with Seafood and other typical Aruban delicacies ...

To make Pan Bati:

Mix in a bowl:

  • 2 cups flour
  • 1 cup corn flour
  • 2 tbs baking powder
  • pinch of salt
  • sugar to taste

Add:

  • 1 egg
  • 1 3/4 cup milk
  • vanilla to taste

Batter the mixture until it becomes smooth (approx. 25 min) . If it is not smooth enough add a little water gradually until it smoothens. Like pancakes, put the mixture on a greased pan and turn the pan bati upside down when the downside is brown or dry.

Bon Probecho!



Posted By: Shucander
Date Posted: 01 June 2006 at 12:35pm

Cala

(Black-Eyed Pea Puffs)

   (2 dozen)

A spicy, different cocktail snack, this tidbit has been called "an edible souvenir of Aruba".

Soak overnight in ample water:

  • 1/2 lb. boonchi wowo pretu, or black-eyed peas
  • 1 tsp. salt

Place the peas in the folds of a towel and rub vigorously to remove skins. Discard the skin and dry the peas thoroughly. Put them through a food grinder.

Beat in:

  • 1/4 tsp. cayenne
  • 1 tsp. salt

While beating, add a little at a time:

  • 1/2 cup water

Continue beating until batter is fluffy and double the original quantity. Drop by teaspoonfuls into deep, hot fat. Remove when golden brown and drain on absorbent paper. Serve piping hot.

Bon Probecho!



Posted By: Scott
Date Posted: 05 June 2006 at 4:39am
I added some more recipes to the http://www.caribbeanchoice.com/recipes/countryrecipe.asp?country=Aruba - Aruba Recipes section.  Thanks for all the recipes and keep them coming.  Be sure to rate the recipes as well!

-------------
Scott M. Stolz
CaribbeanChoice.com. Inc. Staff
http://blog.morepossibilities.info/ - Personal Blog | http://www.wistex.com/ - WisTex


Posted By: Shucander
Date Posted: 06 June 2006 at 12:44pm

Bitterbal (Meat Croquettes)  
     

The "bitter" refers to the accompanying drink, not the appetizer. These are mild, crustly little balls to be dipped in tangy mustard.

Make a thick white sauce of :

  • 3 Tbs. butter
  • 3 Tbs. flour
  • 3/4 cup stock

Add :

  • 1 1/2 cups finely chopped, cooked meat (roast beef or veal, ham, chicken or shrimp)
  • 1 Tbs. parsley, minced
  • salt and pepper to taste

Chill mixture and shape into balls one inch in diameter.

Roll balls in: 

  • fine cracker crumbs

Then dip them in a mixture of:

  • 1 egg, beaten
  • 2 Tbs. water

Dip again in cracker crumbs. Fry the balls in deep, hot fat for one or two minutes, or until golden brown. Serve hot with mustard. Spear with toothpicks.
(by Lisa Tromp)

Bon Probecho!



Posted By: Angel4me
Date Posted: 06 June 2006 at 2:27pm

Seared Mulato (Wahoo) Salad
with Lemon Dressing
and Ginger Dipping Sauce
(serves four)

¾ pound Wahoo loin
¼ cup vegetable oil
3 tbs finely chopped garlic, divided
Coarse freshly ground pepper
Vegetable oil, for pan frying
Juice of 2 lemons or limes
¼ cup extra virgin olive oil
2 tbs fresh grated ginger
¼ cup soy sauce
4 small handfuls mixed baby lettuces
Salt to taste

Preparing the Wahoo

Combine ¼ cup olive oil with 2 tablespoons of the chopped garlic. Take the wahoo loin and rub garlic oil mixture on it, then take fresh ground black pepper and sprinkle over surface of the wahoo. Keep fish cold and well wrapped until ready to cook.
Put a pan (preferably heavy weight such as cast iron) on a high fire with enough vegetable oil to make a light film on the bottom. When the oil is shimmering and hot, sear the fish on all sides for a few seconds, making sure that the inside stays raw and cold.

Preparing the Dipping Sauce
Combine the juice of 1 lemon, ginger, garlic and soy sauce in a small bowl.

Preparing the Salad
Combine the juice of remaining lemon with olive oil, salt, and pepper. Mix the lettuces lightly with dressing and place it in a mound on each of 4 cold salad plates. Slice the seared wahoo very thin and arrange in a fan shape alongside the salad. Serve the dipping sauce alongside.



Posted By: Angel4me
Date Posted: 08 June 2006 at 9:51am

Aruban Bread Pudding with Rum Sauce

Ingredients

For the Bread Pudding:

  • 5 slices white bread
  • 1 cup milk
  • 1/2 tsp. vegetable oil
  • 1/2 cup sugar
  • 1/4 cup honey
  • 3 eggs
  • 1 tbsp. vanilla extract
  • 1/2 cup raisins soaked in rum for at least 30 minutes
  • 1/2 cup dried cranberries
  • 1 tbsp. baking powder

    For Rum Sauce:

  • 1 tbsp. cornstarch
  • 1/2 cup sugar
  • 1 3/4 cups milk
  • 1/3 cup rum
  • 4 tbsp. unsalted butter
  • 1/2 tsp. vanilla extract

    Instructions

    Make the bread pudding. Cut off crust from bread slices. Tear into small pieces and put in a mixing bowl. Add milk and mash with the back of a fork. Let mixture stand for at least 1 hour.

    Preheat oven to 350F. Coat a loaf pan with oil.

    Add sugar, honey, eggs, vanilla extract, fruits and baking powder to the bread mixture. Mix well and pour on the loaf pan. Put in oven and bake for 50' to 1 hour, until the top is golden brown. Remove and let the pan cool on a wire rack.

    Prepare the sauce by mixing the cornstarch and the sugar together in a heavy saucepan. Put on the stove, on medium heat, and gradually add the milk and the rum, stirring constantly. Stir until the mixture almost boils and then reduce heat. Let simmer uncovered for about 3 minutes, stirring occasionally. Add the butter and vanilla, mix and remove from heat.

    Slice up the bread pudding and serve with sauce on top.



  • Posted By: Shucander
    Date Posted: 10 June 2006 at 7:59pm

    Welcome to a typical Aruban dish or delicacy. You can print out this page.

    Calco Stoba

    (Conch Stew)

       (Serves 6)

    Clean, peel, and pound well with a wooden mallet:

    • 2 lbs Conch Meat

    Then rub it with:

    • 1/2 cup white wine vinegar

    Cut the conch into bite size pieces. Sauté in three tablespoons butter:

    • 1 large onion, finely chopped
    • 1 medium green pepper, finely chopped

    Add:

    • 2 large tomatoes, peeled and chopped
    • 2chicken bouillon cubes dissolved in 1/2 cup water
    • Dash of Tabasco sauce or minced hot pepper
    • 1 Tbs. Maggi or Beef extract

    Simmer the stew for about twenty minutes. Add conch, cover and continue to cook until meat is tender - about ten minutes. Add seasoning as required.


    Bon Probecho!

    (Compiled by Lisa Tromp)



    Posted By: Shucander
    Date Posted: 10 June 2006 at 8:22pm

    Welcome to a typical Aruban dish.
    Fried Fish (Pisca Hasa) with Pan Bati

    Prepare and wash: 1/4 lbs. fish

    Sprinkle: 1/4 tsp. salt
                   lime juice

    and let the fish marinade for half an hour.

    Slice into small pieces:      1/4 onion
                                              1/2 tomato
                                              1/6 green pepper
                                              1/8 clove garlic

    Heat in a pan:

    1/2 Tbs. margarine
    1/2 Tbs. oil

    Fry the fish till it turns brown of color. To eliminate the fish odor add 1/2 a clove of garlic while frying. When done take out the fish and throw away the garlic clove but do not throw away the fat. Add to the pan with fat the chopped onion, garlic, tomato and green pepper and let it cook for 3-4 minutes.

    Place the fish in the pan once again.

    Mix:  2 Tbs. water
            1/2 Tbs. vinager
            1/2 tsp tomato paste

    and add to the pan, leaving it for another 3-4 minutes on low fire.

    Serve the fish with sauce in a platter.


    Pan Bati

    Mix in a bowl: 2 cups flour
                          1 cup corn flour
                          2 tbs baking powder
                          pinch of salt
                          sugar to taste

    Add:   1 egg
              1 3/4 cup milk
              vanilla to taste

    Batter the mixture until it becomes smooth (approx. 25 min) . If it is not smooth enough add a little water gradually until it smoothens. Like pancakes, put the mixture on a greased pan and turn the pan bati upside down when the downside is brown or dry.


    Bon Probecho!

    (Compiled by Lisa Tromp)



    Posted By: Shucander
    Date Posted: 08 Aug 2006 at 9:35pm

    Welcome to a typical Aruban dish.

    Banana na Binja
      

    To make Banana na Binja:

    Ingredients:

    Peel and cut in half lenghtwise:

    • 2 very ripe plantains

    In a heavy skillet melt:

    • 2 or 3 Tbs. butter

    Gently sauté the plantain halves until golden on one side. Turn them over.

    In a mixing bowl blend well:

    • 2 or 3 Tbs. dark brown sugar
    • 2 Tbs. water
    • 2 or 3 Tbs. port wine
      Dash of cinnamon

    Pour mixture over the plantain halves. Simmer gently until the liquid becomes a thick syrup. Serve at once.

    Bon Probecho!



    Posted By: Shucander
    Date Posted: 12 Aug 2006 at 10:48am

    Welcome to a typical Aruban dish.

    Stoba di Cabrito (Stewed Kid)  

    Serves 6     

    Soak overnight in ample water :

    • 1/2 lb. salted beef

    Drain, discarding water. Place the beef in a heavy kettle with four cups fresh water. Bring to boil, reduce heat and simmer for about an hour. When beef is tender remove kettle from the fire. Remove beef from the broth. Cube beef and add it once again to the kettle. Set aside for later use. Rub with three tablespoons lemon or lime juice:

    • 1 1/2 lbs. young kid, or cabrito

    In a second kettle, saute in four tablespoons butter until the onion is transparent: 

    • 2 onions, sliced
    • 2 cloves garlic, minced
    • 1 green pepper, finely chopped
    • 1/2 minced hot pepper or 1 tsp. Tabasco suace

    Add:

    • 2 tomatoes, peeled and quarted
    • 1 tsp. sugar
    • 1/4 tsp. nutmeg
    • 2 Tbs. ruku
    • The kid
    • Salt and pepper to taste

    Simmer for thirty minutes, then pour in the beef broth and the cubed beef.
    Add:

    • 3 potatoes, peeled and diced

    Simmer an additional half hour, or serve when potatoes are tender.Aruban cooks add a spiny, light green cucumber, called concomber, to the stew at the same time as the potatoes. The cucumbers should be rasped and cut in half lengthwise. Press each half gently to pop out the seeds before adding cucumbers to the stew.


    (by Lisa Tromp)

    Bon Probecho!



    Posted By: Shucander
    Date Posted: 09 Jan 2007 at 11:18pm

    Aruban Chilled Tomato Consommé

     
    Serves 4

    Ingredients:

    ·         2 cups canned Del Monte Italian plum tomatoes

    ·         4 cups homemade chicken stock

    ·         1/4 cup Martini & Rossi dry vermouth

    ·         1 tablespoon sugar

    ·         salt and freshly ground black pepper

    ·         garnish: finely shredded lemon peel and/or lime peel

     

    In saucepan, simmer tomatoes and broth for 5 minutes. In blender or processor, blend until smooth. Transfer to bowl or pitcher and whisk in vermouth, sugar, salt, whisking until sugar and salt are incorporated. Chill for several hours or overnight. Chill for several hours or overnight. Garnish with shredded peel.

    Serve in Glass cups or wine goblets.


    Bon Appetit!

    Star



    Posted By: Shucander
    Date Posted: 09 Jan 2007 at 11:29pm
    Pan Bollo

    (Aruban Bread Pudding with Rum Sauce)

     
    Ingredients
    For the Bread Pudding:
  • 5 slices white bread
  • 1 cup milk
  • 1/2 tsp. vegetable oil
  • 1/2 cup sugar
  • 1/4 cup honey
  • 3 eggs
  • 1 tbsp. vanilla extract
  • 1/2 cup raisins soaked in rum for at least 30 minutes
  • 1/2 cup dried cranberries
  • 1 tbsp. baking powder

    For Rum Sauce:

  • 1 tbsp. cornstarch
  • 1/2 cup sugar
  • 1 3/4 cups milk
  • 1/3 cup rum
  • 4 tbsp. unsalted butter
  • 1/2 tsp. vanilla extract

    Instructions

    Make the bread pudding. Cut off crust from bread slices. Tear into small pieces and put in a mixing bowl. Add milk and mash with the back of a fork. Let mixture stand for at least 1 hour.

    Preheat oven to 350F. Coat a loaf pan with oil.

    Add sugar, honey, eggs, vanilla extract, fruits and baking powder to the bread mixture. Mix well and pour on the loaf pan. Put in oven and bake for 50' to 1 hour, until the top is golden brown. Remove and let the pan cool on a wire rack.

    Prepare the sauce by mixing the cornstarch and the sugar together in a heavy saucepan. Put on the stove, on medium heat, and gradually add the milk and the rum, stirring constantly. Stir until the mixture almost boils and then reduce heat. Let simmer uncovered for about 3 minutes, stirring occasionally. Add the butter and vanilla, mix and remove from heat.

    Slice up the bread pudding and serve with sauce on top.

    Bon Appetit!
  • By Margarita


  • Posted By: Shucander
    Date Posted: 14 Jan 2007 at 11:56pm

     

    Antillean-Style grilled Swordfish or Shark

    Serves 4.

    Ingredients:

    • 1-8 ounce can Del Monte unsweetened pineapple slices, juice reserved
    • 4-4 ounce fish steaks, each about 3/4" thick
    • 8-1/4" slices peeled sweet potato or yam
    • 4-1/2" slices purple onion
    • 1/4 cup plus 2 tablespoons fresh lime juice
    • 2 teaspoons vegetable oil
    • 1 teaspoon sugar
    • 1/2 teaspoon grated fresh lime rind
    • 1/2 teaspoon Tabasco, or to taste

     
    Arrange pineapple slices on bottom of large shallow baking dish. Place fish steaks on top of pineapple. In bowl, mix together sweet potato and onion slices. Place on top of fish steaks.

    In small bowl, stir together 2 teaspoons reserved pineapple juice, lime juice, vegetable oil, sugar, grated rind and tabasco. Pour over pineapple, fish and vegetables, coating well. Cover and chill for at least 1 hour.

    Prepare grill and brush grill rack with vegetable oil. Place fish and onion slices on rack. Cook, covered, 4 minutes each side or until fish is done basting occassionally with reserved marinade in baking dish. Remove to warm platter.

    Place pineapple and sweet potato slices on grill. Cook, covered, 2 minutes each side, basting occasionally with reserved marinade. Add decoratively to platter.

    Serve immediately.


    Bon Appetit!

    Star



    Posted By: gernuar
    Date Posted: 29 Jan 2007 at 4:41pm
    ESAKI TA DIMI MES !!!!!!!!!!!

    PURBE !!! GTGT
     
    Reseta: Pasta Tricolour cu Salsa Alfredo
     
    - Pasa tricolour
    - Ciboyo
    - Ham
    - Cabaron
    - Mushroom
    - Salsa Alfredo
    - manteca margarina
     
    Pone Bo spagetti Tricolour herbe.
     
    Mientras cu bo ta haci esey bo ta tira un tiki manteca "margarina" den planchi cunto cu bo ciboyo. Despues bo ta tira e ham y cabaron y e cabaron y mengnan tur den otro.
     
    Bo ta pone 3 cup di awa cu lechi herbe den un panchi y ora cu e ta bobble di cayente bo ta tira manteca den djie drei e y despues bo ta tira un paki di Salsa Alfredo.
    Drei e te ora cu e ta bobble y e ta bira diki.
     
    Bo ta benta e Cabaron, ham . mushroom y menge cu e spaggetti anto ultimo bo ta basha e salsa alfredo den e panchi hunto cu e spaggettie drei e bon y ya.
    COME COS !!!!!!   HHHHHHHHmmmmmmmmmm...............    Dushi e ta
    Esey mi mes ta traha  y mi ta guste hhhhhhhhooooppppppppppppppppppppppiiiiiiiiii   GTGT


    Posted By: Scott
    Date Posted: 29 Jan 2007 at 6:48pm
    Do you have an English translation for that?  That pasta dish sounds neat. Smile

    -------------
    Scott M. Stolz
    CaribbeanChoice.com. Inc. Staff
    http://blog.morepossibilities.info/ - Personal Blog | http://www.wistex.com/ - WisTex


    Posted By: gernuar
    Date Posted: 30 Jan 2007 at 9:03pm

    That is my own recipe



    Posted By: dominican24
    Date Posted: 01 Feb 2007 at 8:01pm
    I found this recipe @ Website: www.desireegourmet.com

    Bolo Pretu

    1 lb. pitted Dates
    1 lb. pitted Prunes
    1 lb. Raisins
    1 lb. mixed candied fruit
    1/2 lb. blanched almonds
    1/2 lb. figs
    1/2 lb. glace cherries
    1/2 lb. currants
    1/2 lb. glazed lime peel
    1/2 lb. glazed papaya
    2 Tbs. ground nutmeg
    2 Tbs. ground cinnamon
    1 Tbs. ground allspice
    2 cups dark corn syrup
    2 cups Cherry Cordial liqueur
    1 cup Brandy
    1 cup Creme de Cacao
    1 cup Malaga wine
    2 2/3 cups unsifted all-purpose flour
    2 Tbs baking powder
    1 tsp. unsweetened cacoa powder
    1 1/2 cups firmly packed dark brown sugar
    2 1/2 cups butter
    8 large eggs, 1 Tbs. vanilla essence, 2 tsp. almond essence

    All the fruits and nuts are ground as finely as possible in a food grinder. Place the fruit/nut mixture in a large bowl. Add nutmeg, cinnamon, allspice, corn syrup, cherry cordial, brandy, Creme de Cacao and the wine. Mix well, cover and set aside for at least 2 weeks.
    Baking day arrives!! Grease and line the base and sides of two 10" to 12" square or round baking pans with brown paper and grease well with shortening.
    Preheat the oven to 275°F, (140°C). Cream the butter and sugar well, add well-beaten eggs, vanilla and almond essence. Beat well. Sift the flour with the baking powder and cacoa and fold them into the butter and sugar mixture. Add the fruit mixture a little at a time untill it is evenly blended. Spoon the cake mixture into the prepared baking pans. Bake for approximately 3 hours. A cake tester inserted in the center should show no visible sign of raw batter though it may be sticky from the fruit. Be sure not to over bake! Leave to cool completely in the pan before turning out onto a wire rack. When the cake is cold, wrap it well in two layers of brandy soaked cheesecloth. Wrap the moist cloth in plastic wrap then in silver foil or keep it in an airtight container, and store in a cool dry place. Periodically, brush more brandy or rum on the cheesecloth if it is dry.

    It has lots of liquor just my way of making cakes. It reminds me Jamaican black cake w/the original jamaican rum from the Island...



    -------------
    Do not protect yourself by a f


    Posted By: gernuar
    Date Posted: 05 Feb 2007 at 7:24pm
    HHHHHHHmmmmmmmm   good recipe !!!!!!!!!! 
    I'm going to try this


    Posted By: Shucander
    Date Posted: 05 Feb 2007 at 11:31pm

    Koeki di Pinda y Chuculati (Peanut and Chocolate Chip Cookies)

    dozen

    Ingredients:

    1 cup peanut butter
    1 cup shortening
    3 cups bread flour
    1 cup cocoa powder
    1 cup chocolate chips
    1 cup sugar
    1 cup brown sugar
    2 eggs
    1 tsp baking powder
    1 tsp vanilla extract
    1 tsp salt

    Put all ingredients in a bowl and mix them well. Mold cookies from the mixture. Place the cookies on a baking plate covered with shortening.

    Bake in the oven at 350? for 15 minutes.

    Star



    Posted By: Shucander
    Date Posted: 05 Feb 2007 at 11:38pm

    Aruba Carnival Calimari 

    serves 6

    Sauce ingredients: (should be made prior to preparing calamari)

    • 1 pound fresh whole, peeled tomatoes or 1-28 ounce can Del Monte whole tomatoes
    • 1 tbs. olive oil
    • 1/2 green bell pepper, chopped
    • 1 stalk celery, chopped
    • 1/2 cup chopped onion
    • 3 cloves garlic, minced
    • salt and freshly ground black pepper, to taste

    Sauce preparations:

    Smash tomatoes with their juice and set aside.

    Heat oil in medium-sized in medium sized pan. Add pepper, celery, onion and garlic and sauté, stirring occasionally until onion is transparent. Add tomatoes and their juice, salt and freshly ground pepper and simmer over low flame for 25-30 minutes, stirring occasionally.

    Add more liquid if necessary, to keep from sticking and burning.

    Ingredients: (should be made prior to preparing calamari)

    • 3 pounds calamari (squid), cleaned and cut into bits and pieces
    • 1/3 cup olive oil
    • 1 tbs. minced garlic
    • 1/4 cup B&G Graves (dry white wine)
    • 1 cup dry Sherry
    • juice of half lemon
    • 1/4 tsp. chopped fresh lemon peel
    • 1 tbs. fresh oregano
    • 1/4 tsp crushed red pepper, or taste

    Preparations:

    In large skillet heat oil over high heat. Do not allow to smoke. Add garlic and sauté, stirring. Add wine, Sherry, lemon juice, lemon peel and stir.

    Sprinkle basil and oregano over and stir again. Add calamari. Sauté, stirring occasionally for about 4 minutes over high heat. Do not overcook.

    Pour sauce over calamari and heat for 1 minute, stirring.


    Bon Appetit!
    Star

     



    Posted By: Shucander
    Date Posted: 06 Feb 2007 at 12:14am

    Recipe for Aruban Roti

    Ingredients:

    • 3 cups flour
    • 1 tablespoon oil
    • 1 teaspoon salt
    • 1 1/2 cup boiled water
    • deep frying pan butter

    Procedure:

    1. Put all the ingredients in a mixing bowl and mix until soft like rubber.
    2. Knead the dough at least 5-10 times and add flour if sticky or water if hard.
    3. Take a roller and roll till it looks like a pizza dough, not very thick nor very thin, just in the middle.
    4. Put frying pan on high heat and fry the roti.
    5. Wait 5 seconds then turn it, then put butter on the fried side, then after 10 seconds turn it over again and put butter on the other side and wait at least 10 seconds and turn it back and make sure the roti is brown not black.

    Congratulations you have just made your first roti

    Note: My suggestion, is divide the dough into 12-14 balls or more, then roll these out to the size of an 8 inch plate. if the first ball is too thick or too thin at 8 inches then make smaller or larger balls. keeping them covered with a towel, till you get to them.

    CURRIED CHICKEN ROTI

    6 boneless skinless chicken thighs

    1 bulb of garlic (or more if you desire)

    4 bay leaves

    5 cloves

    1 teaspoon ground ginger

    ½ teaspoon cumin

    2 ounces curry powder (or more if you desire)

    - salt

    3 potatoes

    StarBon Appetit!


    Posted By: Shucander
    Date Posted: 08 Feb 2007 at 10:36pm

    Berdura, lomito terijaki cu aros blanco

    Ingrediente:

    400 gram di aros blanco
    1 pida brocoli di 300 gram
    2 promenton 1 geel 1 cora
    Conimex wok olie
    300 gram di lomito corta na repi
    Conimex terijaki saus
    100 gram di tauge (spruitjes)

    Preparacion:

    1. Nos ta cuminsa na herbe e aros,asina cu e cuminda ta kla e aros tambe ta kla.
    2. Ta herbe e aros manera normal bo ta herbe, cu salo y un poco di manteca
    3. Mientras tanto bo ta hasi e brocoli limpi y b ta corta e flornan afor anto e stam bo ta corte den plak.
    4. Laba y corta e promenton den julien style (di banda)
    5. Pone un wok riba candela lage bira cajente pone e wok olie den dje.
    6. Ora cu bo caba di pone e azeta bo ta pone e brocoli den dje lage hasa pa 5 minut y despues bo ta pone e promentonnan e carni y laganan hasa un otro 5 minut.(ta pone e brocoli prome pasobra e ta un berdura poco duro y e ora e mester di un poco mas di tempo pa e bira moli)
    7. Ora cu bo a caba di hasa e berduranan hunto cu e carni bo ta agrega 6 – 8 cuchara di terijaki saus y e tauge,mesclanan bon y laganan cushina pa 1 minut.
    8. Di e forma aki nos berdura,lomito terijaki ta keda kla.
    9. Saca den 4 tajo e aros cajente, pone e cuminda banda di dje y hasta compañe cu banana hasa.
    10. Na mesa por pone kroepoek pa compaña e cuminda aki.
    11. Na lugar di carni bo por usa repi di galiña tambe.
    12. Suerte y bon apetit.

    Tip di dia:
    Ora cu bo traha saus di tomati bo ta agrega salo,laurel etc etc.tur e resto di ingredientenan.Loke bo mester pone den e saus tambe ta un tiki di sucu, pa e saus no keda cu hopi acides.

    StarBon Appetit!


    Posted By: Shucander
    Date Posted: 09 Feb 2007 at 6:57pm
    Pisca Hasa (II)

    (Fried Fish II)


    I decided to make fry fish because I couldn't find any other recipe for a main course that sounded very good. Many of the most typical Aruban dishes contain ingredients I don't eat (e.g. seafood other than white fish) or that I just wasn't in the mood for (e.g. goat). Plus I like fish and I hadn't really eaten any in a long time.

    Unfortunately, this recipe really didn't work for me. Part of it was really my fault. Once again I discovered at the last minute that I did not have the tomato paste required by the sauce, so I skipped it. This meant that rather than a sauce I ended up with chopped veggies on top of the fish. Furthermore, the veggies were still crunchy (undercooked), despite the fact that I cooked them for much longer than the recipe required. The fish itself (I used catfish, the recipe didn't specify which type to use) was fine, specially when you added some lime juice. But then again, I think that white fish really doesn't need anything beyond lime (or lemon) juice to be good.

    The original recipe called was for 1/4 lb. of fish - in other words, a very, very small fish. I made 4 8+ oz. filets, and therefore I multiplied all the ingredients by 8. I'm not sure if that was the most appropriate thing to do, but I didn't know how else to adjust the quantities.

    The recipe below reflects what I made plus the last step (adding the tomato paste) which I skipped.


    Pisca Hasa II

    Ingredients

  • 4 8-oz white fish filet
  • 2 tsp. salt
  • 1/2 cup lime juice
  • 2 onions, chopped
  • 3 tomatoes, chopped
  • 2 small green peppers (or 1 large one), chopped
  • 2 cloves garlic, chopped
  • 4 tbsp. butter
  • 4 tbsp. peanut oil.
  • 4 tbsp. vinegar
  • 4 tbsp. tomato paste
  • 1/4 cup water

    Instructions

    Clean the fish if needed. Sprinkle with salt and lime juice. Let marinate for 1/2 hour.

    In a frying pan, heat butter and oil. Fry the fish until done, it should turn brownish in color. Take out the fish and leave aside. Add onions and garlic to the butter/oil combination and fry until golden. Add tomatoes and peppers and cook until soft. Return fish to the pan.

    Mix vinegar, tomato paste and water and add to the pan. Mix and cook for 3-4 mnutes on low fire. Serve.

    Star



  • Posted By: Shucander
    Date Posted: 12 Feb 2007 at 4:36pm

    LOCAL ARUBAN RECIPIES

     

    Aruba Erwten Soep (pea soup)
    Serves 6-8

    Two things that The Netherlands acquired as a result of the Eighty Year War, 1568 – 1648, were her independence and this robust pea soup from Spain, which was exported soon afterward to the Antilles.

    Wash thoroughly, then soak overnight:
    2 cups split peas
    Drain peas, reserving the liquid.
    Place in heavy kettle:
    The reserved liquid, plus enough water to make 3 quarts
    Add:
    A ham hock or cube of salt pork
    2 onions
    2 carrots
    1 celery stalk with leaves
    1 clove garlic
    1 bay leaf
    1/4 tsp. Rosemary
    (piece of hot pepper)

    Bring to a brisk boil, reduce heat and simmer for about forty-five minutes. Strain broth, discarding vegetables.
    Skim off any accumulation of grease; or chilled the strained broth, and easily remove congealed grease.
    Return broth to the fire with the meat and add the soaked peas. Simmer for three hours, or until peas are tender.
    Strain and return the liquid to the fire.
    Puree the peas in a food mill and return them to the broth.

    As a thickening add:
    2 Tbs. butter
    2 Tbs. flour
    to a little cooled soup mixture.
    Blend well and stir it into the kettle.
    Add and heat thoroughly:
    1/2 lb. Sliced, smoked sausage
    Stir the soup well before ladling it into a serving tureen.
    Serve with funchi.

    StarBon Appetit!



    Posted By: Shucander
    Date Posted: 12 Feb 2007 at 4:38pm

    LOCAL ARUBAN RECIPIES

     

    Aruba's Tutu (corn-meal mush with black eyes peas)
    Serves 6-8

    Tutu is funchi with frills, a heartier version of the standard corn-meal dish.

    Soaked overnight:
    1 cup black-eyed peas
    Drain, and bring to a broil in a heavy saucepan containing:
    4 cups water
    (or 2 cups water, 2 cups coconut milk, page 43)
    Add:
    1 cup dark brown sugar, loosely packed
    2 cloves garlic, crushed
    8 strips bacon, diced, or _ lb. Salted beef
    1 1/2 tsp. Salt
    Add four tablespoons butter if the coconut milk is omitted; omit the salt if salted beef is substituted for the bacon. Boil rapidly until peas are tender, Gradually stir in:
    1 cup corn-meal
    Reduce heat. Follow directions for stirring and serving funchi

     

    StarBon Appetit!



    Posted By: Shucander
    Date Posted: 15 Feb 2007 at 10:17pm
    ARUBA'S COCONUT CAKE

    1 pkg. (2 layer size) yellow cake mix
    1 pkg. (4 servings) vanilla instant pudding & pie filling
    1 1/3 c. water
    4 eggs
    1/4 c. oil
    2 c. coconut
    1 c. chopped walnuts or pecans
    Blend cake mix, pudding mix, water, eggs and oil in large mixing bowl. Beat at medium speed 4 minutes. Stir in coconut and nuts. Pour into 3 greased and floured 9 inch layer cake pans. Bake at 350 degrees for 35 minutes. Cool in pans 15 minutes. Remove and cool on racks. Fill and frost with coconut-cream cheese frosting.

    ARUBA'S COCONUT - CREAM CHEESE FROSTING:

    4 tbsp. butter
    2 c. coconut
    1 pkg. (8 oz.) cream cheese
    2 tsp. milk
    3 1/2 c. sifted confectioners' sugar
    1/2 tsp. vanilla
    Melt 2 tablespoons butter in skillet. Add coconut; stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool. Cream 2 tablespoons butter with cream cheese. Add milk and sugar alternately beating well. Add vanilla; stir in 1 3/4 cups of the coconut. Spread on tops and sides of cake layers. Sprinkle top with remaining coconut.
     
    StarBon Appetit!


    Posted By: gernuar
    Date Posted: 23 Feb 2007 at 2:50am
    Cumpra cuminda criollo na "MI TATA SU TRUCK"  dushi !!!


    Posted By: Shucander
    Date Posted: 25 Apr 2007 at 12:15am
    LOCAL ARUBAN RECIPIES
     
    Recipe for a typical Aruban dish or delicacy.

     

    Bolo Borracho (Tipsy Rum Cake)


    Ingredients:

    ·         1-pound margarine

    ·         1-pound flour

    ·         1-pound sugar

    ·         9 eggs

    ·         1-tablespoon baking powder

    ·         1-teaspoon almond essence

    ·         1/4 cup white rum

    ·         Whipped cream

    ·         3-cups milk

    ·         3 packs of pudding vanilla

    ·         Sprinklers

    ·         Cherry maraschino

    Preparations:

    Prepare the pudding using the 3 cups of milk and leave it to rest.

    Mix the margarine and sugar very good, then add the eggs and stir. Use the mixer to mix it well; little by little add the flour to the mix while still stirring. Next, add the baking powder and almond essence to the mix and blend it well.

    Butter and line bottom of two 9" round pans.

    Pour batter into pans and bake at 375 degrees F for more or less 1 hour.

    When the cake is ready remove it from the oven and let it cool down.

    Filling:

    Cut the 2 cakes in half slices so that you have four round slices. Put one slice on a round form and sprinkle rum on the cake until moist then add the part of the pudding as filling and sprinkle with the sprinkles candy on top. Cover it with another slice and repeat with the rum, filling and sprinkles. Repeat the procedure till the last layer.

    Decorating:

    Cover the cake with Whip cream and decorate it with sprinkles and maraschino cherries.

    WARNING:

    Do not, decorate with candles. Highly flammable.

     
    Bon Appetit!



    Posted By: Snowflake
    Date Posted: 26 Apr 2007 at 8:02am
    Hey Shucander, are the recipes you are posting all self-tested? Tongue


    Posted By: vutjebal
    Date Posted: 26 Apr 2007 at 8:07am
    Snowy  this  cake  is  a nice  and  delicious cake....Believe  meTongue


    Posted By: Jaye
    Date Posted: 26 Apr 2007 at 8:35am
    Im going to try that fish recipe this weekend if I have the time...hope its good!


    Posted By: vutjebal
    Date Posted: 26 Apr 2007 at 9:30am
    Originally posted by Jaye

    Im going to try that fish recipe this weekend if I have the time...hope its good!
    fish recipe...Where???Smile


    Posted By: Jaye
    Date Posted: 26 Apr 2007 at 10:17am
    Originally posted by vutjebal

    Originally posted by Jaye

    Im going to try that fish recipe this weekend if I have the time...hope its good!
    fish recipe...Where???Smile
     
    Its a long scrollSmile


    Posted By: vutjebal
    Date Posted: 26 Apr 2007 at 10:25am
    Originally posted by Jaye

    Originally posted by vutjebal

    Originally posted by Jaye

    Im going to try that fish recipe this weekend if I have the time...hope its good!
    fish recipe...Where???Smile
     
    Its a long scrollSmile
    I am sure  it is  the Red snapper...wow...Jaye  can I have lunch or dinner with you..Wink


    Posted By: Snowflake
    Date Posted: 27 Apr 2007 at 2:32am
    Originally posted by vutjebal

    Snowy  this  cake  is  a nice  and  delicious cake....Believe  meTongue
     
    Idea I suggest SHUCANDER can bake it for us! Cool


    Posted By: vutjebal
    Date Posted: 27 Apr 2007 at 2:37am
    Nopes   snowy   You're  nearby  me  here   shucander  is about  10 hrs  flying,Wink


    Posted By: Jaye
    Date Posted: 27 Apr 2007 at 5:16am
    Originally posted by vutjebal

    Originally posted by Jaye

    Originally posted by vutjebal

    Originally posted by Jaye

    Im going to try that fish recipe this weekend if I have the time...hope its good!
    fish recipe...Where???Smile
     
    Its a long scrollSmile
    I am sure  it is  the Red snapper...wow...Jaye  can I have lunch or dinner with you..Wink
     
    Any time Vutjebal....but dont forget me when Snowy bakes you some of dat cakeTongue


    Posted By: vutjebal
    Date Posted: 27 Apr 2007 at 5:52am
    Originally posted by Jaye
    Any time Vutjebal....but dont forget me when Snowy bakes you some of dat cakeTongue[/QUOTE]
    Never never  my dear...you belongs to myBroken%20Heart too, so I will spare  a piece of cake for you...Iffffff snowy baked me one..LMAO


    Posted By: Shucander
    Date Posted: 06 May 2007 at 4:08am

    Local Aruban Recipes Welcome to "Mix 'n Shake"

    Every month we will feature a recipe for a Cocktail that you can find at any bar in Aruba. You can print out this page and start up your own Cocktail Recipe collection. If you're interested in local dishes & delicacies, you can also check out some of the Local Aruban Recipes

      ...

    This Month's Cocktail:

    "Tropical Itch"

     

    This month's recipe is courtesy of

    Radisson Aruba Resort & Casino http://www.visitaruba.com/cgi-bin/redirect/lnkinlte.cgi?l=.piratesnest_links - Aruba. Surrounded by fragrant gardens, exotic lagoons and cascading waterfalls, you will find yourself immersed in the island's most lush and luxurious resort.

                                           

    Ingredients:

    http://www.visitaruba.com/attractions/arubabuzz/mixnshake/bt_coco.gif">

    1 oz. Malibu

    http://www.visitaruba.com/attractions/arubabuzz/mixnshake/bt_coco.gif">

    3 oz. Oasis Vanilla Mix

    http://www.visitaruba.com/attractions/arubabuzz/mixnshake/bt_coco.gif">

    1 Fresh Banana

    http://www.visitaruba.com/attractions/arubabuzz/mixnshake/bt_coco.gif">

    1/2 oz. Coconut Cream

    http://www.visitaruba.com/attractions/arubabuzz/mixnshake/bt_coco.gif">

    1/4 oz. Crème de Banana

    Directions:

    In a blender, blend all ingredients together with a few ice cubes, and pour into a highball glass.



     

    Proost!

    Star



    Posted By: CaribDevillin
    Date Posted: 27 May 2007 at 11:50am
    Sanger Yena is not typical Arubian. It came to the island with the immigrants that came to work in the oil refinery in the first half of the 20th century. The english speaking caribbean islands know it as 'Blood Pudding'. It is even known in Suriname.


    Posted By: Shucander
    Date Posted: 27 May 2007 at 6:01pm
    Originally posted by CaribDevillin

    Sanger Yena is not typical Arubian. It came to the island with the immigrants that came to work in the oil refinery in the first half of the 20th century. The english speaking caribbean islands know it as 'Blood Pudding'. It is even known in Suriname.
     
    WinkOh yes Dear CaribDevillin, every think, but every think is coming from the english speaking caribean island, who come work with the oil refinery. Yeah I hope you are happy with my commenter. And do you want a photo also from the immigrants who have come to our island? I can placed it too for you...!!!


    Posted By: vutjebal
    Date Posted: 27 May 2007 at 7:55pm
    Shucander.. I thought you're  going  to place a photo yours on  the forumWink

    -------------
    It is better to take refuge in the LORD than to trust in man.


    Posted By: Shucander
    Date Posted: 28 May 2007 at 9:50am
    Originally posted by vutjebal

    Shucander.. I thought you're  going  to place a photo yours on  the forumWink
     
    LOLYeah Yeah, bo sa tin biaha bo mester complace hende, nos amiga aki ta bira miembro djes pa bisa cu sanger jena no ta di Aruba, kico bo kier mi conteste cu no e ta di nos, ta loco gewoon tur cos a bin di caribe englis, di e imigrantenan, anto mi a puntre si e kier pami pone potret nan di unda nan ta wata biba??? ba comprende, y bo sa cual potret lo mi a pone di nan. Pero atrobe bo ta compronde subi bira miembro djies pa bisa esaki no ta di nos, tin biaha ni nos mes ta di nos mas.  LOL Of ba kere cu mi ta pone mi potret aki riba? Mi por mi ta bay cua mi ta pone.....LOL


    Posted By: vutjebal
    Date Posted: 28 May 2007 at 10:26am

    Okay  shucander....let  see which one  you're going to place on the  forum....Put a nice one...recently...We  want  to know  you so we know  to whom we  are  replying....LMAO



    -------------
    It is better to take refuge in the LORD than to trust in man.


    Posted By: vutjebal
    Date Posted: 28 May 2007 at 10:30am
    Shucander  maybe this one   is  look alike you..???
     


    -------------
    It is better to take refuge in the LORD than to trust in man.


    Posted By: weezie
    Date Posted: 28 May 2007 at 12:29pm
    Originally posted by Shucander

    Originally posted by vutjebal

    Shucander.. I thought you're  going  to place a photo yours on  the forumWink
     
    LOLYeah Yeah, ta loco gewoon tur cos a bin di caribe englis, di e imigrantenan, y bo sa cual potret lo mi a pone di nan.

    *************
     Ermm Question ... Ouch Question


    -------------


    Posted By: vutjebal
    Date Posted: 28 May 2007 at 2:15pm

    Nopes  weezie   shucander was suposed  to place  his  pic. on the  forum...Ermm



    -------------
    It is better to take refuge in the LORD than to trust in man.


    Posted By: Shucander
    Date Posted: 29 May 2007 at 2:16am

    Aruban cuisine.


    Banana den Forno
    (Baked Bananas)

    serves 4

    Ingredients:

    • 4 ripe bananas
    • 2 tbs cinnamon powder
    • 3 tbs vanilla extract
    • 1 cup sugar
    • 4 cups water

    Peal the bananas and boil them together with the cinnamon, vanilla extract, sugar and water for about 20 minutes.

    Bake the bananas in the oven at 275° for 10 minutes.

    Serve with favorite ice cream.


    Bon Probecho

    (Compiled by Lisa Tromp)

    Star



    Posted By: Shucander
    Date Posted: 29 May 2007 at 2:48am

    Aruban cuisine.

    Scabechi

    Serves 12

    • 2 pounds mackerel, kingfish or other firm white-fleshed fish fillets
    • 3 tablespoons butter
    • 6 small yellow onions, sliced
    • 2 tablespoons corn oil
    • 1 1/2 cups water
    • 1/2 cup Roland white wine vinegar or cider vinegar
    • 4 small carrots, sliced very thin lenghtwise
    • 4 madame jeanet hot peppers, cut in eights or taste
    • 3 bay leaves
    • 2 teaspoons salt
    • 12 black peppercorns
    • 2 cloves of garlic, crushed
    • 1 tablespoon capers, drained
    • 6 pimento stuffed olives, sliced

     

    In large skillet, fry fish fillets in butter until golden brown on both sides. Place in earthenware or glass bowl.

    In cleaned or other skillet, sauté sliced onions in oil until golden but not browned. Add remaining ingredients and bring to a oil. Cool.

    Pour over fish and let stand at least 24 hours, covered and chilled.

    Can be served either as a cold appetizer or hot fish course, reheated gently just before serving.


    Bon Appetit!

    (Compiled by Lisa Tromp)
    Star


    Posted By: Shucander
    Date Posted: 29 May 2007 at 2:52am

    Aruban cuisine.

    "Our Best" Rum Balls

    Yield: 30 pieces

    • 8 ounces walnuts, finely ground
    • 8 ounces (2 bars) German sweet chocolate, finely grated
    • 1 cup sugar
    • 3 egg whites, lightly beaten
    • 4-6 ounces chocolate sprinkles
    • about 1 tablespoon Bacardi dark rum

    In  bowl mix together walnuts, sweet chocolate, sugar and half the egg whites. Add enough rum to moisten mixture so it holds together to form dough.

    Shape mixture into 1" balls. Roll balls in remaining egg white, then in chocolate sprinkles. Set aside on waxed paper to dry.

    Store in waxed paper-lined covered tin until ready to serve. Will keep fresh for about two weeks.


    Bon Appetit!

    (Compiled by Lisa Tromp)

    Star


    Posted By: Shucander
    Date Posted: 12 June 2007 at 8:37pm

    Aruban cuisine.

    Cornmeal Coo Coo
     

    Serves 8-10

    Without okra, this recipe from the southern United States is the same als Aruban funchi.

    • 1/2 pund fresh okra
    • 2 cups water
    • 1/2 teaspoon salt
    • 1 cup yellow cornmeal
    • 2 tablespoons butter, softened

    Scrape okra skins slightly to remove any surface fuzz. Cut of stems and slice into 1/4"rounds. Combine okra, water and salt in large pan and bring to a boil. Lower heat and simmer 10 minutes until okra is tender but not mushy. Add cornmeal in a stream, stirring constantly. Continue cooking and stirring over low heat until mixture is thick enough to pull away from the bottom and the sides of the pan in a solid mass, about 5 minutes.

    Turn out onto a large plate andshape mixture into a round cake 1" thick and 8" in diameter. Spread top with softened butter. Cut into wedges to serve.

    The San Francisco way:
    Cut cooked coo coo into finger sized strips and fry in butter in skillet until crisp. Dip into milk-softened Gorgonzola chees for parties or snacking.


    Bon Appetit!

     
    Star
     
    (Compiled by Lisa Tromp)


    Posted By: Shucander
    Date Posted: 12 June 2007 at 8:40pm

    Aruban cuisine.

    Cool Island Soup
     

    Serves 4-6

    • 1 1/2 cups fresh pineapple, peeled and chopped
    • 1 1/2 cups ripe cataloupe, seeded, peeled, chopped
    • 1 1/2 cups ripe papaya, seeded, peeled, chopped
    • 3/4 cupunsweeted apricot nectar
    • 1 1/2 cups unsweetened pineapple juice
    • 3/4 cup sparkling water or 1/2 cup sparkling water and 1/4 cup Martini $ Rossi Asti Spumanti
    • Fresh lime juice, to taste (optional)

    In blender or food processor, pur? pineapple, cantaloupe and papaya until smooth. With motor running, add apricot nectar, 1 cup pineapple juice and water and/or wine.

    Transfer to bowl. Season with lime juice, if desired. Add remaining pineapple juice to desired consistency.

    Chill, covered, at least 4 hours or until cold; up to two days to let flavors develop

    Garnish with fresh mint leaves.

    Bon Appetit!
     
    Star
     
    (Compiled by Lisa Tromp)


    Posted By: Shucander
    Date Posted: 12 June 2007 at 9:59pm

    Aruban Cuisine.

     

    Aruban Citrus Chicken

     

    Serves 4

    ·         1 medium onion, sliced

    ·         6-8 garlic cloves, thinly sliced

    ·         1/4 cup olive oil or corn oil

    ·         1/2 cup fresh orange juice

    ·         1/3 cup fresh lime juice

    ·         3 tablespoons white wine

    ·         1 tablespoon sugar

    ·         1 teaspoon salt, or to taste

    ·         1/4 teaspoon freshly ground black pepper

    ·         1 teaspoon Roland white wine vinegar

    ·         Tabasco, to taste, optional

    ·         3 1/2 pound roasting chicken

    ·         Garnishes: orange and lime slices, cilantro and / or parsley sprigs

     

    Saut?nion and garlic oil in large deep skillet until soft, but not browned. Add orange and lime juices, wine, sugar, salt, freshly ground pepper, vinegar and Tabasco, stirring to mix well. Bring to a boil and remove from heat. Cool. Set aside 1/4 cup mixture and chill, covered.

    Place chicken in shallow baking dish and pour remaining sauce over. Cover and refrigerate at least 8 hours or overnight, turning chicken ocassionally in marinade. Remove chicken from marinade; discard marinade. Pat chicken dry with paper towels, place on lightly greased rack and place rack in baking pan.

    Bake in pre-heated 400? oven for 15 minutes. Reduce heat to 350? and bake for 1 hour to 1 hour 15 minutes, basting with reserved 1/4 cup marinade mixture. If chicken becomes too brown, cover with foil tent.

    Cut chicken into serving pieces and place on serving platter with garnishes.


    Bon Appetit!

     
    Star




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