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Caribbean Cooking
 CaribbeanChoice : Food, Cooking & Dining : Caribbean Cooking
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Shucander
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Shucander’s Recipes

Quote Shucander Replybullet 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).

 

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weezie
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weezie’s Recipes

Quote weezie Replybullet 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 )

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vutjebal
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vutjebal’s Recipes

Quote vutjebal Replybullet Posted: 14 May 2006 at 11:44am

SHUCANDER   

i AM GETTING  HUNGRY....

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

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vutjebal
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Quote vutjebal Replybullet 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 

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vutjebal
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vutjebal’s Recipes

Quote vutjebal Replybullet 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 

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Shucander
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Shucander’s Recipes

Quote Shucander Replybullet 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.

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Shucander
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Shucander’s Recipes

Quote Shucander Replybullet 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.

 

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vutjebal
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vutjebal’s Recipes

Quote vutjebal Replybullet 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....

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gernuar
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gernuar’s Recipes

Quote gernuar Replybullet 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!

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vutjebal
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vutjebal’s Recipes

Quote vutjebal Replybullet Posted: 15 May 2006 at 5:34am

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

LET ME KNOW  PLSE?????

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

 

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