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 CaribbeanChoice : Food, Cooking & Dining : Caribbean Cooking
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gernuar
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Quote gernuar Replybullet 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
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Quote Scott Replybullet Posted: 29 Jan 2007 at 6:48pm
Do you have an English translation for that?  That pasta dish sounds neat. Smile
Scott M. Stolz
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gernuar
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Quote gernuar Replybullet Posted: 30 Jan 2007 at 9:03pm

That is my own recipe

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Quote dominican24 Replybullet 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
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Quote gernuar Replybullet Posted: 05 Feb 2007 at 7:24pm
HHHHHHHmmmmmmmm   good recipe !!!!!!!!!! 
I'm going to try this
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Quote Shucander Replybullet 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.

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Quote Shucander Replybullet 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!
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Quote Shucander Replybullet 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!
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Quote Shucander Replybullet 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!
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Quote Shucander Replybullet 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

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