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Caribbean Cooking
 CaribbeanChoice : Food, Cooking & Dining : Caribbean Cooking
Message Icon Topic: "ARUBA Recipes" Post Reply Post New Topic
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Shucander
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Palm Beach Aruba

Joined: 04 Feb 2006
Location: Aruba
Online Status: Offline
Posts: 43613

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Shucander’s Recipes

Quote Shucander Replybullet Posted: 22 June 2007 at 1:46am

Candied Coconut Date Squares

 
Recipe #200174

These are so good, and best of all they are quick and easy to make. They are also very easy to double...and believe me, after you taste these you will wish you had doubled the recipe...I hope you enjoy these amazing squares as much as we do. Please note* there is no baking time.

 
by servings 24
 
squares

3¼ hours 15 min prep <>

1

cup dates, good quality, chopped

3/4

cup sugar

1/2

cup flour

1/2

cup sweet butter, softened

1

large egg

1 1/2

cups flaked coconut, toasted

1/4

cup powdered sugar

2

teaspoons milk or half-and-half cream

1/2

teaspoon fresh lemon juice

1/4

teaspoon vanilla extract, pure

  •  4 hours Candy
  • Coconut Candy
  • Low Sodium Candy
  1. Grease a 9x5x3" loaf pan with butter, and set aside, until ready to use.
  2. For the squares - In a medium sized pot, combine, dates, sugar, flour, butter and egg.
  3. Stir constantly until mixture comes to a full boil 7 -10 minutes.
  4. Continue cooking until it starts to thicken, this should take about 3 minutes.
  5. Add the coconut to the mixture and then spread into prepared 9x5x3" loaf pan.
  6. Prepare the glaze in a small bowl, stirring together the powdered sugar, milk, lemon juice and vanilla extract, until smooth.
  7. Drizzle the glaze over the warm squares.
  8. Cover and refrigerate until firm, this should take about 3 hours.
  9. Cut into squares, and store covered in the fridge until needed -- Enjoy.

 

By Grandma

I'm not afraid of storms, for I'm learning how to sail my ship.
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Shucander
Admiral
Admiral

Palm Beach Aruba

Joined: 04 Feb 2006
Location: Aruba
Online Status: Offline
Posts: 43613

Aruba.GIF, 0 kB

Shucander’s Recipes

Quote Shucander Replybullet Posted: 05 Aug 2007 at 8:45pm

Aruban Recipe

Bolo di Ponche Crema (Eggnog Cake)

Recipe for Ponche Crema

 


Ingredients:

1/2 liter whipped cream
1/2 lbs Ladyfingers
6 packs vanilla sugar
1/2 bottle Ponche Crema (small)
1/2 cup black coffee
1/2 cup rum or cognac

Preparations:

First make the black coffee and leave it to cool down.

Lightly dip the Ladyfingers in rum/cognac and coffee.

Batter the whipped cream with the vanilla sugar than ad the Ponche Crema as slow as possible. The cream should be smooth and thick.

Cover the bottom of the springform pan with one layer of the Ladyfingers, than cover the Lady fingers with the Ponche Crema mixture and repeat the procedure with Ladyfingers and Ponche Crema mixture. Finalize with the Ponche Crema mixture.

Put the cake in the fridge for 1 to 2 hours and it's ready to serve with coffee. You can keep the cake in the freezer as long as you want. The longer you keep it the merrier.

Garnish with: coffee beans or strawberries.
  
Bon Appetit!

Star
I'm not afraid of storms, for I'm learning how to sail my ship.
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Shucander
Admiral
Admiral

Palm Beach Aruba

Joined: 04 Feb 2006
Location: Aruba
Online Status: Offline
Posts: 43613

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Shucander’s Recipes

Quote Shucander Replybullet Posted: 20 Aug 2007 at 10:23pm
Aruban Recipe
Banana Bread
 
Yield: 1 loaf

Ingredients:

Plan ahead a few days before making banana bread, because the most important ingredient is over-ripe (black-ripe), very soft, mushy bananas or according to my kids, they must be "dead".

  • 3 "dead' bananas
  • 1 egg
  • 2 cups flour
  • 1 teasppon baking soda
  • 2 teaspoons baking powder
  • 1/2 cup sugar
  • pinch of salt
  • 2 tablesppons unsalted melted butter

In medium bowl, mash bananas with wooden spoon. Add unbeaten egg and mix well. Sift flower with baking powder and baking soda. Add sifted flower, sugar and salt. Stir well. Add melted butter and stir again.

Pour into buttered loaf tin. Bake in pre-heated 350? oven for 45 minutes or until tester inserted comes out clean. Freezes well: wrap in waxed paper, then foil, in freezer bag.

Variations:
Add 2 tablepoons Bacardi Dark rum and 1/2 teaspoon vanilla extract or 1/4 cup chopped pecans, toasted, or 1/2 cup Del Monte raisins or chopped dates.


Bon Appetit!

Star

I'm not afraid of storms, for I'm learning how to sail my ship.
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Shucander
Admiral
Admiral

Palm Beach Aruba

Joined: 04 Feb 2006
Location: Aruba
Online Status: Offline
Posts: 43613

Aruba.GIF, 0 kB

Shucander’s Recipes

Quote Shucander Replybullet Posted: 20 Oct 2007 at 9:54pm

Aruban Recipe

Peanut Coco Dressing

Ingredients:

  • 1 cup balsamic vinegar
  • 2 cloves garlic, crushed
  • 1 oz peanut butter Juice of one lemon
  • 1/4 cup coconut milk
  • chopped red chili, to taste
  • t1 teaspoon curry powder
  • 1 tablespoon sesame oil

This is easy to make in the blender 


Bon Appetit!

Chef Matt Boland

I'm not afraid of storms, for I'm learning how to sail my ship.
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Shucander
Admiral
Admiral

Palm Beach Aruba

Joined: 04 Feb 2006
Location: Aruba
Online Status: Offline
Posts: 43613

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Shucander’s Recipes

Quote Shucander Replybullet Posted: 20 Jan 2008 at 5:04pm
Aruban Recipe
Koeki di Pinda y Chuculati
(Peanut and Chocolate Chip Cookies)

Ingredients:

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

Directions:

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 F. for
15 minutes. Makes a dozen cookies.

Star



Edited by Shucander - 20 Jan 2008 at 5:06pm
I'm not afraid of storms, for I'm learning how to sail my ship.
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Shucander
Admiral
Admiral

Palm Beach Aruba

Joined: 04 Feb 2006
Location: Aruba
Online Status: Offline
Posts: 43613

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Shucander’s Recipes

Quote Shucander Replybullet Posted: 16 Mar 2008 at 10:31am

This Month's Recipe: Aruba

Roti (Caribbean Chicken Wrap)

image

Roti is originally an Indian dish consisting of 3 key elements:
1) the Roti, which is a round, flat dough patty, like a Mexican tortilla. It can be plain or with a potato or yellow split pea filling
2) the stuffing, which is always curried. It can be chicken, lamb, beef or completely vegetarian
3) the trimmings, which are usually vegetables like cabbage or long string beans, chutneys, hot sauces or pickled vegetables

The immigrants of Trinidad and Tobago and Surinam, brought this dish to our island of Aruba many years ago. In the early years, Roti would be sold everywhere on the island, especially on the market at the wharf. Nowadays, unfortunately, Roti is not that easily found. You might bump into one or another old lady selling these delicious wraps on the streets or at supermarkets if you are lucky. Some Indian-related cuisine establishments do sell Roti, but the recipes vary according to the maker’s origin and background.

Roti (dough patty/shell):

Ingredients:

  • 2½ cups all purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon butter
  • ¾ cup of water
  • 1 cup oil

Curried Chicken Stuffing:

Ingredients:

  • 3 pounds chicken
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons curry powder
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 2 cups water
  • salt and pepper to taste

To make the Roti:
Sift 2 cups of the flour into a large mixing bowl. Add the baking powder and butter and mix well. Add the water slowly, and knead the mixture to make a soft, elastic but not sticky dough. Roll it like a sausage and cut into 6 pieces. Cover each ball of dough with oil and roll it out on a floured surface until thin. Once you have a flat round piece of dough, fold it in half, then in a quarter, roll it up again into a ball. Let it stand for 10 minutes. Roll out each piece thinly again, and place brush each side of the dough wit oil. Place it on a hot, flat pan. Cook through while turning turn frequently. Once it’s cooked, fold again in half and then in a quarter and place between waxed paper. Keep the Roti covered until serving time.

To make the Curried Chicken Stuffing:
Cut chicken into bite-sized pieces. Heat the oil in a large pan and sauté the onions and garlic until tender. Add curry powder and cook it through, stirring occasionally. Add chicken pieces, salt, pepper, chili powder and paprika. Cook on medium heat for 10-15 minutes. Add the water and bring the whole to a boil. Turn down the heat to a slow simmer and let the chicken cook covered for about 20 minutes or until chicken is tender.

To serve the Roti:
Open the Roti and place on a plate. Place a serving spoonful of the stuffing in the middle of the shell. Garnish with your choice of cooked or steamed vegetables and/or chutneys. Fold the bottom part upwards, and then the right and left part to the center. Finally fold the top part over.


Bon Appetit!

Star

I'm not afraid of storms, for I'm learning how to sail my ship.
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