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Thread: Recipes

  1. #1
    Aruba since 1979
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    Andrea J.'s Avatar
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    Recipes

    I will keep this as a "sticky" leaving it towards the top of this culinary category.
    How about some Aruban recipes......for food or beverages!!!
    I do know that some of you (me too) will get carried away and post something like "Uncle Guido's famous Marinara Sauce" go for it!!

    I would love this thread to be in a category of "not quite about aruba" topics.
    I have no idea if that category will ever be created, but we can at least start with Aruban and not so Aruban recipes.

  2. #2
    Aruba since 1979
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    If any of you have ever had cashew cake in aruba..............here is a recipe that i found online a couple of years ago that tastes identical to the cashew cake served at Destiny. (not wild about Aruba Destiny, but do love their cake)

    Preheat oven to 350

    Cake:
    • 1/2 cup butter
    • 1 cup sugar
    • 3 egg whites
    • 1-1/2 cups sifted flour
    • tiny pinch of salt
    • 1-1/2 teaspoons baking powder
    • 1 cup whole milk
    • 1/2 teaspoon almond extract
    • 2 cups ground cashews
    Frosting: (use a metal bowl)
    • 2 egg whites
    • 1 cup confectionary sugar
    • 1/3 cup margarine
    • 1 teaspoon almond extract (no artificial flavoring)
    • tiny pinch of salt
    • 1 cup ground cashews
    DIRECTIONS:


    Cream butter and sugar until smooth. Add egg whites and mix well. Add the rest of the cake ingredients and mix well. Grease and flour a 9" round cake pan and bake at 350ºF for 25 minutes. Let cool.
    Frosting:
    In metal bowl......Beat egg whites with sugar until stiff. Add margarine, salt, almond extract and beat well.

  3. #3
    Senior Member Arubalisa's Avatar
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    Jerry's Keshi Yena

    Jerry's Keshi Yena

    Ingredients
    7 oz. Dutch Gouda, sliced (approximately)
    2 T. oil
    1 Large onion, chopped fine
    4 - 5 lb whole fryer/chicken
    1 can Delmonte tomatoes with green pepper and onion
    1/2 large green pepper (seeded and chopped finely)
    1/4 to 1/3 cup brown sugar, start with 1/4 add more to taste
    1/2 cup Ketchup
    1 t. Worcestershire Sauce
    1/4 cup corn starch

    Directions
    Stew chicken, pull apart. Place desired amount aside.
    Place oil in pan, heat, brown onion.
    Add rest of ingredients, stir well and place in 13 x 9 x 2 baking pan. Top with sliced cheese.
    Bake covered loosely with tin foil, 350 degrees for about 60 minutes.

  4. #4
    Senior Member Arubalisa's Avatar
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    Banana den Forno (Baked Bananas)

    Ingredients
    4 ripe bananas
    2 T. cinnamon powder
    3 T. vanilla extract
    1 C. sugar
    4 C. water

    Directions
    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.

    serves 4

  5. #5
    Senior Member Arubalisa's Avatar
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    Pastechis

    Pastechis
    Makes 4 Dozen
    Dough:
    4 cups of flour
    1 T. of baking powder
    1 T. sugar
    2 T. vegetable shortening
    2 T. margarine
    1 t. salt
    1 egg beaten
    1 cup of water

    Put all ingredients into a large bowl except water. Mix well. Add water, a little bit at a time to form dough. When the dough is pliable, knead it well.


    Prepare the meat filling as follows:

    1 lb. finely chopped beef without fat
    1 T. margarine
    1 medium onion, finely chopped
    1 small green sweet pepper, finely chopped
    1 celery stalk, finely chopped
    2 T. raisins
    1 T. piccalilli
    Hot red pepper, finely chopped, to taste; preferably Madame Jeanette
    Soy sauce, freshly ground black pepper, cumin, nutmeg, to taste
    In large frying pan combine all ingredients except beef. Cook over medium heat, stirring till well combined and onion and celery are soft. Add beef and cook till well combined while stirring.
    Roll the dough into a very thick 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 pie crust. Fry the pastechis in deep, hot vegetable oil until golden brown. They may be prepared in advance and heated in the oven just before serving.

    We ate Patechi at the breakfast buffet at the Radisson and they were filled with Spinach, not spicy (which I prefer) and delicious. So adapt this recipe to your own taste.

  6. #6
    Aruba since 1979
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    Victor Menezes e-mailed me this tapas recipe!

    victor owns and is the chef at Tasca La Cascada Portuguese Grill & Tapas Bar


    a very easy and traditional tapa from cataluña spain. its a tapa a kind of bruscetta.

    Take a slice of french bread (pan campesino) and toast it in the oven till it gets crunchy. The texture becomes like a sand paper so take a clove of garlic and with a fork rub it on the bread, Then get a ripe tomatoe and rub it and squeze it at the same time over the bread. poor a little olive oil over the bread and then top the slce of bread with a slice of Jamon serrano (spanish version of procuitto).

    __________________________________________________ _

    thank you victor!
    andrea
    Last edited by Andrea J.; 08-23-2007 at 11:27 PM.

  7. #7
    Senior Member Arubalisa's Avatar
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    Pumpkin Soup





    Pumpkin
    Gouda Cheese
    Heavy Cream
    Salt & Pepper


    Cut the pumpkin and take out the seeds. Peel the pumpkin and cut it into cubes. Boil the cubes until they are soft. Separate the boiling water and boiled pumpkin, and blend the pumpkin-meat. Put the blended pumpkin in a pan and add heavy cream, black pepper and salt (to taste). Finish the blended pumpkin with boiled water to get a creamy soup. Top with shredded Gouda cheese and add the Caribbean touch by adding sugar to taste.
    To really show off this dish, empty the inside of a pumpkin end pour the soup into the shell. This makes a beautiful dinner centerpiece.

    http://www.nedine.com/Recipe/Appetizers/Soups/PumpkinSoup/PumpkinSoup.htm
    Last edited by Arubalisa; 01-31-2009 at 03:19 PM.

  8. #8
    Senior Member Arubalisa's Avatar
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    Krokèchi (Fish Croquettes)

    Krokèchi (Fish Croquettes)
    serves 4

    Krokechi or croquettes are snack items that you will come across in many places in Aruba. They are a typical Dutch snack and have several variations. We've chosen the more typical Aruban variant. If a fishy taste is not your favorite you could substitute the boiled shrimp with roasted veal, for example, but it could be any other type of meat that you particularly like.



    Dissolve in one-fourth cup milk:
    1 or 2 Tbs. gelatine
    In a saucepan blend:
    3 Tbs. flour
    2 Tbs. butter
    1/4 cup milk
    1/2 cup rich chicken stock
    When the sauce is thick, add:
    1 egg-yolk, beaten
    and a dash of cream
    Continue cooking these ingredients for a few minutes but take care not to boil them. Remove from heat and add:
    The dissolved gelatine
    Juice of one lemon
    2 Tbs. chopped parsley
    Salt and pepper to taste
    Chop finely and add to the white sauce mixture:
    1 cup boiled shrimp
    Spread the mixture in a shallow pan and refrigerate. When firm, cut into eighths and form into cylinders.


    Roll the cylinders in:
    2 or 3 lightly-beaten egg whites

    Then roll them in:
    Bread crumbs
    Fry in deep fat until golden. Serve with parsley sprigs that have also been deep-fried.

    Bon Probecho!

  9. #9
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    Cool recipes!

  10. #10
    Senior Member Arubalisa's Avatar
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    http://www.nedine.com/Recipe/Entrees/International/Caribbean/KeshiYenaChicken/KeshiYenaChickenTXT.htm



    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


    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.


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