INTERNATIONAL COOK BOOK By Senora Sanchez nd 2 Grade Class Including personal flag art from each student
Maddie Barrow’s PASHOFA RECIPE 3 pounds pashofa corn 6 gallons water 6 pounds fresh pork It is best to cook pashofa outdoors in a large pot. Bring water to a brisk boil over a steady fire; add corn and let the fire burn slowly all around the pot. Stir constantly with a long wooden spoon to keep it from scorching. When corn is about half done (not completely soft), add meat cut in 3inch chunks. Cook until meat is tender and soup is thick. Add no salt while cooking. Cooking time is about four hours.
CROCKPOT PASHOFA 2 cups pashofa corn Water 2 pounds pork, cut into 1-inch pieces Cover corn and pork with water and cook on medium setting until about half done (2-3 hours). Turn to low setting and continue to cook overnight. Salt to taste.
Wesley Bartel’s German Pfeffernüsse (German Iced Spice Cookies) 2 1/4 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3-4 teaspoons Lebkuchengewürz Homemade Lebkuchengewürz (STRONGLY recommended for best flavor), click link for recipe 1/4 teaspoon finely ground white pepper 1/4 cup almond meal 1/2 cup packed brown sugar 1/3 cup pure honey 5 tablespoons unsalted butter 3 tablespoons heavy cream 1 large egg For the Glaze: 2 1/2 cups powdered sugar 3-4 tablespoons hot water (less water will result in a thicker & whiter glaze)
Homemade Lebkuchengewürz 2 1/2 tablespoons ground cinnamon 2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/2 teaspoon ground coriander 1/2 teaspoon ground green cardamom 1/2 teaspoon ground ginger 1/2 teaspoon ground star anise 1/4 teaspoon ground mace 1/4 teaspoon ground nutmeg US Customary - Metric Combine the spices together and store in an airtight jar in a cool, dark place for up to one year.
Instructions In a small bowl, combine the flour, baking soda, salt, Lebkuchengewuerz, white pepper and almond meal. Set aside. Combine the brown sugar, honey, butter, and cream in a medium saucepan and heat, stirring frequently, until melted and the sugar is dissolved. Remove from heat and let sit 5 minutes. Stir in the flour mixture. Once incorporated stir in the egg until thoroughly combined. The dough will have a nice glossy sheen. It will be very sticky and that's how it should be. Turn the mixture out onto some plastic wrap and wrap the dough tightly. Refrigerate overnight or for up to two days. Preheat the oven to 350 degrees. Remove the dough from the plastic wrap and immediately roll it into two strands, each 3/4 inch thick. Slice the rolls into 3/4 inch thick rounds and roll each round into a ball (each ball should be about 3/4 inch large). Work quickly while the dough is still chilled. Note: The size is just personal preference, you can make them larger if you prefer. Place the cookie balls on a line cookie sheet and bake for about 15 minutes or until golden brown. Remove and let the cookies cool completely. To make the glaze, combine the powdered sugar and water until smooth. Dip each cookie in the glaze, letting the excess drip off, and place them on a wire rack positioned over a cookie sheet (to catch the drips) and let them sit until the glaze is fully hardened. Store the cookies in airtight container in a cool place. Will keep for at least 2 weeks (they're usually stored longer) and the flavor only gets better over time. Makes 50+ cookies depending on their size.
Mila Blaylock’s Spanish Paella 2 tablespoons olive oil 1 large onion chopped 6 large cloves garlic finely chopped 1 small red bell pepper (capsicum), diced into small pieces 4 large boneless skinless chicken thigh fillets cut into bite-sized pieces 4 large tomatoes chopped 1/2 cup dry white wine (sauv blanc, pinot gris) -- optional Salt and pepper to taste 10-12 mussels scraped and cleaned properly 8 ounces (250 g) calamari rings
3 3/4 cups low sodium chicken broth or stock (or homemade fish stock) 2 cups medium grain or jasmine rice 1/2 cup frozen peas 1 teaspoon saffron powder (or saffron threads) 1 teaspoon paprika (sweet or smoked) 1/2 teaspoon each garlic and onion powders 21 ounces (600 g) shrimp 2 tablespoons fresh flat leaf chopped parsley Fire roasted bell peppers (capsicum) strips
INSTRUCTIONS Heat oil in a large sized non-stick pan or well-seasoned skillet (or a paella pan if you have one), over medium heat. Fry onion, garlic and capsicum together; cook until onion is transparent (about 3 minutes). SautĂŠ chicken until golden on all sides. Add in the chopped tomatoes, salt and pepper to taste. Cook for 5 minutes until they release liquid and the tomatoes begin to create a sauce. Add the wine, mussels and calamari rings. Allow to cook for a further 5 minutes; allow the wine to evaporate to half the quantity, then pour in the stock (or broth), rice, peas and saffron. Mix all ingredients until well combined. Bring to a boil; reduce the heat and cover to allow MOST of the liquid to absorb into the rice, while stirring occasionally to prevent rice from sticking and burning to the pan underneath. (Cook until the rice is ALMOST cooked through.) Add in the prawns, mixing them through the rice, and cover again to allow the prawns and rice to cook completely. Once cooked, sprinkle with the parsley. Place capsicum strips over the top of the paella for enhanced flavor to serve. Drizzle with a small amount of olive oil over the top before serving. NOTES Seafood: Fully shelled shrimp is ideal and traditional in paella, but we prefer peeled, tail on shrimp. If you don't like seafood, replace with 2 large chicken thigh fillets. Chicken: Substitute with pork if desired. Rice: Medium grain or jasmine rice yield the best results. Fire roasted peppers: Make your own by placing them on direct flame over a gas cooker or stove top until they char and the skin begins to crease and peel.
Iris Bowlin’s Momos (from Nepal) Momos are little meat dumplings that are either steamed or fried. They can be made with any kind of ground meat as filling, or even be vegetarian. The traditional meat is water buffalo or yak. Start by making a simple bread dough of flour and water (with a pinch of salt) and knead until smooth and elastic. Set aside. In another bowl mix together:
1lb ground meat (beef, pork, chicken, or combination) ½ cup finely chopped onions 1 ½ heads finely chopped garlic 1 inch smashed fresh ginger ¼ cup fresh green cilantro ½ tsp cumin powder salt and pepper to taste
Fry a bit of this in a frying pan to check the taste. Correct the seasoning. Break the bread dough into walnut-sized pieces. Roll out disks about 4 inches in diameter. Put a spoonful of the meat mixture on each disk and pull the dough over meat and seal. Steam or fry the momos for about 10 minutes until meat is cooked through. Serve Tibetan style with a bowl of bone broth or Newari style with achar or chutney.
Kingston Brewer’s Recipe for Indonesian Pork Sate 2-3lbs Pork Roast cut into half inch to ¾ inch chunks 2 cloves of Garlic or 1 tsp. Garlic Powder 1 tsp. Coriander ¼ - ½ C. Brown Sugar ¼ - ½ C. Vinegar ½ C. Soy Sauce Salt & Pepper to taste Peanut Butter Dipping Sauce 1-3 Tbs. Peanut Butter 1 Tbs. Vinegar 1 Tbs. Lemon Juice 1 Tbs. Soy Sauce (Hot Sauce or Brown Sugar optional) Add water to desired thickness, do not make too thin.
Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together garlic, coriander, brown sugar, vinegar, soy sauce, salt, & pepper and pour over meat. Toss with your hands to coat well. Let marinate for at least 1 hour or overnight. Meanwhile, soak 12 bamboo skewers in water. Prepare the peanut sauce: Add the Peanut butter, vinegar, soy sauce, , lemon juice, and hot sauce, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired. Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.
CJ Buehler’s Italian Chicken Gnocchi Soup 1 pound boneless skinless chicken breasts cooked and shredded 1 Tbs olive oil 4 Tbs butter 1/4 cup all-purpose flour 1 small onion chopped 2 garlic cloves minced 6 cups chicken broth 2 cups milk 1 cup carrots shredded 2 tsp parsley flakes Salt and pepper for seasoning 1 package 16 ounces mini potato gnocchi 1 cup fresh spinach chopped
Instructions In large dutch oven or stock pot, melt butter and olive oil together. Add your onions, carrots and garlic and cook until onions become translucent. Whisk in your flour and let cook for a minute, slowly stir in your chicken broth and simmer until it starts to thicken up. Meanwhile in pan cook your gnocchi according to package directions, drain and set aside. Add your milk to your veggie and chicken broth mix and bring to a boil, stir in your seasonings. Once at a boil reduce heat and add your gnocchi, spinach and chicken simmering until heated through and thickened.
Dean Burrows’ Chinese Thin Potatoes 1/4 cup Olive Oil 4 Green Onions 3 Quarter Sized Ginger Slices 3 Large Potatoes 5 Uncracked Dehydrated Red Peppers 1/4 Cup Soy Sauce 1/8 Cup of Dark Chinese Vinegar. 5 Cloves of Garlic sliced 1/2 Bundle of Cilantro Salt to Taste Instructions Prep: Cut potatoes into noodle thin slices long ways across the Potatoes. Let sit in a bowl with water until ready to add. Cooking: Put in Olive Oil in a deep pan with ginger, green onion, and red peppers on medium high heat. Stir until Oil is hot. Strain the water from the potatoes and add into the pan. Stirring continuously. After a few minutes add Vinegar and soy sauce while stirring. (Vinegar causes the potatoes to firm back up and have a slight crisp.) Once potatoes are fully cooked turn off fire and add Garlic and Cilantro along with salt to taste.
Scylla Ciganek’s Slovak Kolachi 1 package Philadelphia cream cheese, softened 2 sticks of softened butter 2.5 cups of flour, sifted and leveled 1/2 tsp salt 1 large egg Preserves-as much as you like another egg for egg wash flour for surface dusting confectioners sugar for dusting cookies
Instructions Preheat oven to 400F whip together cream cheese and butter in a mixer add egg and salt slowly add flour form into a disk, cut into quarters, wrap in plastic wrap and refrigerate overnight. roll each quarter out individually into 1/2" rectangles with a pizza cutter or square biscuit cutter, cut out squares in the center of each square add 1/2-1 teaspoon of preserves to the center put egg wash on two of the opposing corners, bring them together and REALLY pinch them together bake on a silpat for 10-12 minutes, let cool, dust with confectioner's sugar
Cohen Counts’ American Chicken & Dumplings 2 C. Flour 1 tsp. baking powder Pinch of Salt 1 Tbs. Butter 1 C. Milk 2 Quarts Chicken Broth 3 C. Chicken Breast 1 - 8oz can Cream of Chicken Soup
Instructions Combine flour baking soda and salt. Cut butter into dry ingredients with pastry blender or fork. Stir in milk. Mix until the dough forms a ball. Heavily flour your work surface. Use a rolling pin to roll out your dough thin. Use a pizza cutter to cut into 2x2 inch pieces. Flour as needed. Bring broth and soup to a boil. Drop in dumplings 1 at a time, stirring often. Cook for about 20 min. Add Chicken, Salt & pepper to taste.
Sophie Desmarais’ Traditional French Coq au Vin 3 lb skin-on, bone-in chicken legs Kosher salt, to taste Freshly ground black pepper, to taste 3 cups red wine 1 bay leaf 2-4 fresh thyme sprigs 4 ounces bacon, diced 1 onion, diced
1 carrot, peeled and diced 8 oz button mushrooms, trimmed and quartered 2 minced garlic cloves 1½ teaspoons tomato paste 2 tablespoon all-purpose flour 2 tablespoons unsalted butter, at room temperature 8 oz pearl onions, peeled ¼ cup flat leaf parsley, chopped
Instructions Season the chicken with salt and pepper. In a large bowl, combine the chicken with the wine, bay leaf, and thyme. Cover and marinate at least 30 minutes and up to one day. In a Dutch oven or large pot set over medium heat, cook the bacon until browned and crispy, about 10 minutes. Remove from heat and use a slotted spoon to transfer bacon to a plate lined with paper towels, reserving the fat in the Dutch oven. Remove the chicken from the wine marinade and pat dry with paper towels. Reserve the marinade. Return the Dutch oven to the stovetop and heat the bacon fat over medium heat until it shimmers. Add the chicken, skin side down, in a single layer and cook until golden brown, about 5 minutes. Flip and cook until brown on the other side, about 4 more minutes. (Don’t overcrowd the chicken—work in batches if necessary, adding a little olive oil if you run out of rendered bacon fat.) Transfer the seared chicken to a plate. Add the diced onion, carrot, and mushrooms to the Dutch oven and season with salt. Cook until the vegetables are lightly browned, about 8 minutes. Add the garlic and tomato paste and cook for about 1 minute, until it’s fragrant. Add the reserved marinade. Bring to a boil over medium-high heat and reduce liquid to about half. Skim off foam as it appears. Add the chicken, pearl onions, and half of the bacon. There should be enough liquid to just cover the chicken—if not, add a little water or chicken stock. Cover and simmer over low heat until the chicken is tender, about 1 hour. Uncover, transfer chicken to a plate, and continue to simmer, about 10 minutes. Meanwhile, whisk the flour and butter together into a smooth paste. Whisk the beurre manié into the stew to thicken. Continue to simmer until the sauce is thick enough to lightly coat the back of a spoon, about 2 more minutes. Taste and season with salt and pepper if needed. Return the chicken to Dutch oven and simmer until warmed through, no more than 5 minutes. Remove from heat and garnish with remaining bacon and parsley.
Sadie Fisher’s Polish Placki Kartoflane (Potato Pancakes) 4 medium Potatoes 3 Eggs 1 Tbs. Flour 1 tsp. Salt Vegetable oil for frying
INSTRUCTIONS Peel potatoes and grate on the fine side of the grater Drain potatoes In a bowl, beat egg, stirring in flour, and salt until smooth Add drained potatoes, stirring until well combined Heat 1/4 inch oil in frying pan over medium high heat Add potato batter, 1/4 cup at a time Using the back of a spoon, spread the batter until the pancake is about 1/2 inch thick, I was able to make 3 at a time Cook 2 to 3 minutes on each side, until each side is brown and crispy. Drain on paper towels. Serve with sour cream, applesauce, or both!
Dario Garcia Perez’s Spanish GAZPACHO 2 lb. tomatoes, quartered 2 Persian cucumbers, peeled and chopped 1/2 red bell pepper, chopped 1 clove garlic, roughly chopped 2 tbsp. sherry vinegar 1/2 c. water 1/3 c. extra-virgin olive oil, plus more for garnish Kosher salt Freshly ground black pepper 2 slices country bread, cubed 2 tbsp. thinly sliced basil
DIRECTIONS 1. Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender. Blend until smooth, then add olive oil and blend to combine. Taste and season with salt, pepper, and more vinegar if needed. Cover and refrigerate until chilled. 2. Meanwhile, in a large skillet over medium heat, add enough olive oil to coat the bottom of the pan. Add cubed bread and cook, stirring occasionally, until bread is golden and crisp. Remove from heat, season with salt, and let cool. 3.
To serve, divide soup among bowls and top with basil, croutons, and a drizzle of olive oil.
Brayden Goad Mexican Enchiladas Makes: 4-6 servings
Crisco shortening - 2 healings (approx. 4 tbsp) Garlic powder- 1 tsp Chili powder - 1 tsp Hot water - 6 cups Cold water - 3 cups Flour - 2 tbsp Ground beef - 2 lbs Corn tortillas Shredded sharp cheddar cheese Onions(optional)
Directions: In large pot, melt Crisco shortening on low heat. Add the garlic and chili powder. Once shortening is fully melted, add hot water. Bring mixture to boil, mix flour with the cold water until well blended (no lumps). Once mixture comes to boil, slowly add the flour mixture; continue stirring until mixture thickens to a gravy consistency. In separate pan, cook and crumble ground beef; drain. Set aside. In another frying pan, melt approx. 3/4 cup of shortening. Once melted, dip tortilla in gravy mixture and transfer to melted/heated shortening to brown/ soften tortilla for approx. 1 min. Place cooked tortilla on plate - add 1/4 cup of ground beef to tortilla, sprinkle with cheese and onion; roll tortilla. Place in pan to keep warm until ready to eat.
Tate Goodson’s Indian Chicken Tikka Masala For the chicken marinade: 28 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces 1 cup plain yogurt 1 1/2 tablespoons minced garlic 1 tablespoon ginger 2 teaspoons garam masala 1 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder) 1 teaspoon of salt
INSTRUCTIONS
For the sauce: 2 tablespoons of vegetable/canola oil 2 tablespoons butter 2 small onions (or 1 large onion) finely diced 1 1/2 tablespoons garlic finely grated 1 tablespoon ginger finely grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons ground cumin 1 teaspoon turmeric powder 1 teaspoon ground coriander 14 oz (400g) tomato puree (tomato sauce/Passata) 1 teaspoon Kashmiri chili (optional for colour and flavour) 1 teaspoon ground red chili powder (adjust to your taste preference) 1 teaspoon salt 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories) 1 teaspoon brown sugar 1/4 cup water if needed 4 tablespoons Fresh cilantro or coriander to garnish
In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows). Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.) Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. Add garlic and ginger and sautĂŠ for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed. Garnish with cilantro (coriander) and serve with fresh, hot basmati rice.
Jaxson Hamilton’s German Chicken schnitzel 4 boneless chicken breasts 1/2 cup all-purpose flour, divided 1 teaspoon kosher salt 2 large eggs 1 cup fine breadcrumbs 1 cup canola or vegetable oil, divided
Instructions Pound the chicken thin: Working with 2 chicken breasts at a time, place the chicken inside a gallon zip-top bag. Using the flat side of a meat mallet or rolling pin, pound them until 1/4-inch thick. Sprinkle the flattened breasts with 1/4 cup of the flour (do this inside the bag to avoid making a mess and dirtying another bowl). Remove the chicken from the bag and set side. Repeat with the remaining 2 chicken breasts Season: Season the floured chicken breasts on each side with the salt. Set up a breading station: Whisk the eggs together in a shallow dish (a pie pan works well) and set the breadcrumbs in another shallow bowl. Bread the chicken: Dip each of the chicken breasts into the egg mixture, followed by the breadcrumb mixture. Set the coated chicken aside while you heat the oil. Fry: Heat 1/2 cup of the oil in a 12-inch straight-sided skillet (I prefer cast iron for this) over medium-high heat until shimmering. Place 2 of the pieces of chicken in the pan and fry until golden-brown, 5 to 8 minutes per side. Remove the cooked schnitzel to a plate and repeat with the remaining oil and 2 remaining chicken breasts.
Henry Kelly’s German Lebkuchen Bars (from My Kelly Grandmother) 1 cup (255g) honey 1/2 cup (106g) light brown sugar, firmly packed 2 large eggs 1 package of candied citron 1 package of candied orange 1 package of candied lemon 3 cups flour 1/4 teaspoon baking soda 1/2 cup sliced blanched almonds 2 teaspoons ground cinnamon
1 teaspoon ground ginger 1 teaspoon ground nutmeg 1 teaspoon ground cloves 1/4 cup (39g) mini diced ginger, finely ground Glaze 1 cup confectioners’ sugar 2 tablespoons lemon juice
Instructions One day ahead: Bring the honey and brown sugar to a boil in a medium saucepan, stirring occasionally. Remove the mixture from the heat and cool until lukewarm. In a large bowl, beat together the cooled honey mixture, the egg, and the package of candied citron, orange and lemon. Add the flour, baking soda, almonds, spices, and ground mini diced ginger, and stir until well combined. The dough will be on the stiff side, but also very sticky. Preheat the oven to 350°F. Lightly grease and line a 9x13 pan with parchment. The parchment will ease removing the bars in one complete piece. Carefully transfer the dough into the prepared pan and press lightly until all spread out. Don’t press hard on the edges, or these areas will be dense and tough. Bake the bars for 25 or so minutes, or until a cake tester inserted in the center comes out clean. While the bars are baking, prepare the glaze. Stir the lemon juice into the confectioners’ sugar and mix until smooth. Transfer the baked bars to a cooling rack and immediately brush on the glaze with a pastry brush; let the glaze soak into the bars somewhat before applying another layer. Let cool completely before cutting into 1x2 bars. Store the bars in an airtight container with a slice of apple (for its softening powers). If you make the lebkuchen 2 to 3 days ahead of time, they’ll taste even better. They’ll last for several weeks.
Max Murphey’s Authentic Mexican Homemade Tamales PORK FILLING 16 medium dried guajillo** and/or ancho chiles* stemmed, seeded and torn into rough pieces 4 tomatillos 4 cloves garlic, minced 1/2 tsp ground black pepper 1/4 tsp ground cumin 1 1/2 lbs lean boneless pork shoulder or butt works well, cut into 1/2-inch cubes Salt
BATTER 2 1/2 cups of pork lard* melted 1 tsp salt 1 1/2 tsp of baking powder 7 cups of masa harina** mixed with 4 1/2 cups hot water 2 1/2 cups chicken stock 1 16 oz package of dried corn husks** *available at Mexican markets **available at Mexican markets or specialty food markets ie, Whole Foods
PREPARE THE HUSKS Place the husks in a large bowl, or even your kitchen sink with the stopper in. Fill with warm water and weight the husks down with heavy pot(s). Let soak for at least 2 hours. PREPARE THE PORK FILLING Add the peppers and the tomatillos to a medium sauce pan, cover with water and bring to a boil. Lower the heat to a smooth simmer for 20 minutes. Working in batches, if necessary, add the peppers, tomatillos, garlic, black pepper, cumin into a blender and puree. Strain the mixture a through a medium-mesh strainer into a medium saucepan. Add the meat, 3 cups of water, and 1 teaspoon of salt. Simmer, uncovered, over medium heat, stirring regularly, until the pork is fork tender and the liquid is reduced to the consistency of a thick sauce, about an hour and a half. Use a fork to break the pork into small pieces. Taste and season with additional salt, if necessary (taste first). Let cool. PREPARE THE DOUGH/BATTER Get a large pan (I like to use a roasting pan), and add the wet masa (make sure you've already added the hot water to the masa) salt, and baking powder, and mix with your hands. Pour in the melted lard, and continue to incorporate with your hands. Now, add in the broth, one cup at a time. Keep mixing with your hands. The consistency should be like a cake batter...but not runny. It should hold it's shape in a spoon. Add more stock if necessary. FORMING THE TAMALES Take a corn husk and rip into string size pieces (you'll use these later to tie up the pork tamales...this will help you know which are pork and which are chicken) Now, take a corn husk, and pat if off with a dish towel. Flatten the husk, and with a spoon, scoop out about 1/4 cup of the batter. In the upper, wider portion of the husk, spread the batter to the size of about a post card. With the short side of the rectangle at the top of the husk, and the body of the rectangle running down the length of the husk. Leave about an Inch of space on each long side of the husk (watch the video for reference). Don't worry about making the batter thick...it will expand as it steams. Now, scoop out about two tablespoons of the pork mixture and spread it down the middle of the batter. Fold over the right third of the husk, then fold in the left side. Fold up the bottom, tie with a string. Place uncooked tamales on a large baking sheet. STEAMING THE TAMALES Place unused corn husks on each layer of your steamer. Place corn husks over the top of the tamales. Add water to the steamer and cover. Heat and steam over a constant medium heat for about 1 and 1/4 hours. Watch carefully to make sure that all the water doesn't boil away, add more water as necessary. Tamales are done when the husks peel away from the masa easily. The tamales will need to stand for at least a half an hour for the dough to firm up. For the best tamales, let them cool completely, then steam again to warm (you can easily heat in a microwave at this point).
Evelyn Ousley Durban Chicken Curry 500gr Chicken pieces ¼ cup Oil 2 Onions, chopped 6 Fresh Curry leaves 2 Cardamom A few Cloves, Peppers and All Spice (juniper berries) 1 piece Stick Cinnamon ½ Cup Chopped Tomatoes (I use canned tomatoes) 2 Tsps Ginger and Garlic 1 Tsp Chilli powder
1 Tsp Coriander powder ½ Tsp Cumin powder 1 Tsp Tumeric ½ Teas Gharum masala 1 Tsp Salt 1 Tsp Brown Sugar 1 Small Eggplant peeled and finely chopped (optional) 2 Large Potatoes cut into cubes 2 Cups of water ½ Cup of Green Peas (optional) Coriander for Garnishing
Instructions 1. Heat oil in a heavy-based pot over medium- high heat. 2. Add the onion,curry leaves,cardamom,cloves,peppers,all spice and stick cinnamon and braise until onions are a light golden colour. 3. Add chicken,ginger and garlic,salt,sugar, eggplant if using,spices and chopped tomato. 4. Add a ½ cup of water and simmer gently for approx 10 mins. 5. Add the potatoes and another ½ cup of water and continue to simmer for another 10 mins. 6. Continue adding water until the chicken and potatoes are done you have a nice thick gravy. 7. Just before serving add half a teaspoon of gharum masala and some chopped coriander. 8. Serve hot with rotis or rice
Dayton Profit’s Authentic Mexican Rice 1 1/2 cups long grain white rice 1/4 cup oil (vegetable or canola oil) 1 teaspoon garlic , minced 1/4 medium onion , finely diced 1/4 cup tomato sauce , or 2 pureed tomatoes 2 tomato bouillon cubes , chopped (these can be found in the Mexican food aisle at Walmart or your local grocery store) 1/4 teaspoon salt 1 carrot , diced 1/2 cup peas (frozen or fresh) 3 1/4 cups water 3-4 whole serrano peppers , optional
Instructions Rinse and drain the rice in a fine mesh strainer. In a large saucepan over medium-high heat, add the oil. Add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes). Add tomato sauce, garlic, and diced onion to the pan. Stir. Add the tomato bullion cubes, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.). Cook, stirring, until bullion cubes are completely dissolved. Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork.
Jazleen Santos’ Mexican Chile rellenos Ingredients for peppers
Ingredients to Salsa
4 large poblano peppers 1 small packet 8 oz cheese of your choice (Monterey Jack is recommended) 4 large eggs 1 cup olive oil salt to taste
4 or 5 large Roma Tomatoes 1 small onion diced 2 teaspoons fresh diced garlic 1 teaspoon fresh squeezed lime juice salt to taste Instructions to make Chile rellenos
Start by dicing the Roma tomatoes and the onion. Add the tomatoes and onion to a small sauce pan and simmer on low. You will need to remove the seeds from the peppers. You can do this before you roast them or after, it's up to you. To remove the seeds simply cut a "T" shape near the top of the pepper and cut out the ball of seeds at the top of the pepper. Roast the poblano peppers on a pan or if on an outdoor grill or you can also roast them inside your oven in a roasted pan too. Flip them as needed. You will see the outside skin become charred and blackened. This takes about 5 to 7 minutes. Once you have turned them completely around to cook on all sides, place them in a bowl and secure the bowl with a top (use a plate or a cookie sheet). This will allow the peppers to steam and soften. Once the peppers have cooled down, remove them from the bowl and use a knife to scrap off the charred blackened skin of the pepper. Now you will stuff the peppers with cheese. I load up and make sure it's completely filled. Set the peppers aside. You will need to start to whip the eggs for the batter, but this is where I begin to heat the oil so as soon as my batter is ready, my oil should be hot and ready to go. Next, whip the egg whites only on high until you get a stiff peak Once you have the peak in the egg whites, add the yolks to the white and fold them in to create the batter for the peppers. Heat the oil in a deep-dish frying pan until it's hot. When it's ready, dip the peppers into the batter and begin to fry them. If your pan is big enough you could do 2 peppers at a time, but it's recommended to fry one at a time. Use the spatula to coat better if it doesn't stick to the pepper. Basically, it's almost like piling batter on top of the pepper. Fry it until it's a golden brown (about 2 to 3 minutes). When they are ready transfer them to a rack to allow the excess oil to drip off. If you are making many, you can place them in the oven on 250 degrees to keep them warm while you cook the rest of them. By the time you are done cooking all of your Chiles Rellenos, the sauce should be near done. Add two teaspoons of fresh garlic right before it's done. You can add this mixture to the blender and create a smooth sauce or you can choose to serve it chunky as it is. Serve each pepper with a serving of sauce and enjoy immediately! ***Stuff Peppers before deep frying with ground beef or queso fresco (Mexican cheese) use 2-3lbs of ground beef (brown ground beef before stuffing inside pepper) can add any type of seasoning most recommended knorr beef seasoning or taco seasoning.
Ellen Shelton’s Armenian Stuffed Cabbage (Dolmas) 2 medium heads green cabbage (about 5 pounds), cored, leaves carefully removed and reserved 4 tbsp. unsalted butter 1⁄2 cup tomato paste Kosher salt 1 lb. ground beef 1⁄4 cup short-grain white rice 1 large yellow onion, minced (1 1/2 cups) 2 tbsp. fresh basil, chopped 2 tbsp. fresh cilantro leaves, chopped 2 tbsp. fresh flat-leaf parsley leaves, chopped 1⁄2 tsp. dried basil Freshly ground black pepper 2 small tomatoes, preferably on the vine Instructions Trim away the thick stalks of the cabbage leaves as needed and reserve; keep the leaves intact. Cut any very large leaves in half. In a large pot of simmering, well-salted water (the water should taste like the ocean), add 3 to 4 cabbage leaves at a time and simmer until just pliable, 3 to 5 minutes; remove gently using a slotted spoon. Set aside to cool. Drain the water from the pot and add the butter. Heat over medium heat until melted, then whisk in the tomato paste and 2 cups water until smooth. Season with salt, turn off the heat, and reserve. In a large bowl, combine the ground beef, rice, onion, and fresh and dried herbs; season with 3⁄4 teaspoon salt and 1⁄4 teaspoon pepper. In a large pot or Dutch oven, distribute the cabbage scraps in an even layer. Pour in the prepared tomato sauce and set aside. Working with one cabbage leaf at a time on a clean, flat work surface, place a scant 2 tablespoons. of the beef mixture in a 2-inch line in the bottom center of each leaf. Fold the sides of the leaves over the filling to cover, then tightly roll the leaves like cigars. Transfer the dolmas seam side down to the pot atop the cabbage scraps. Pack the whole tomatoes (remove the vine) among the dolmas. Partially cover the pan and bring the sauce to a boil over medium-high heat, then reduce to a simmer; steam the dolmas until most of the liquid has evaporated and the rice is tender, about 45 minutes (add small amounts of water only as needed to steam). Transfer the dolmas to a platter if desired, and season lightly with salt and pepper. Serve warm with any remaining sauce spooned on top.
Olivia Skoch’s Sekaná—traditional Czech meatloaf (Olivia and Lucy’s great-grandmother’s recipe) 3 lbs boneless veal (ground); 1 ½ lbs pork shoulder (ground); 12-14 Eggs (beaten until frothy); 1 white onion finely grated (feel free to use 2 if you like onions!); 1 oz chives (fresh or dried); ½ tsp. ground allspice; ½ tsp. seasoning salt or garlic (can use Lowry’s or similar); ½ tps. pepper; Regular salt to taste (typically 1 tsp., less or more, depending on the salt content of the broth used); 1 ¼ loaves of bread (~25 slices white bread, bake at low heat until dried out, then crumble—this will make several cups); 1 package dried yeast; Beef broth to help moisturize the mixture as necessary to make it stick together as a loaf.
Instructions Mix well, make by hand into loaves and bake in the oven in bread pans (5”x9” greased with bacon fat, lard or Crisco), like a typical meat loaf. (350F for 1 hr.)
Kyva Smith’s American Tater Tot Casserole 1 lb ground beef(substitute turkey for a leaner meal) 2 cans cream of mushroom 2 cups cheddar cheese 1 bag tater tots
Preheat oven to 350 Brown meat and spread across bottom of pan Spread 2 cans cream of mushroom over meat Cover with shredded cheese top with tater tots Bake 30-40 minutes or until brown
Drea Striplin’s Australian Lemon Berry Pavlova 6 Egg whites 1/8 tsp Cream of tartar 1.5 cups Sugar 1 tsp Vanilla 1 pint Heavy whipping cream 1 Tbsp powdered sugar, optional 2 cups mix of blueberries, strawberries, raspberries lemon zest 1 Tbsp golden syrup
Instructions Pre-heat oven to 250 F. Line a baking tray with parchment paper. Whip egg whites to stiff peaks. Slowly add sugar and continue beating the egg whites for 10 minutes, until the sugar is dissolved. Add cream of tartar and mix for one more minute. Spoon meringue onto baking tray and shape into a circle. Bake for 1 hour or until firm. Turn off oven and allow pavlova to cool with the door slightly open. While the pavlova is cooling, beat heavy whipping cream, powdered sugar, and vanilla to stiff peaks. Wash and dry berries. Once the pavlova has cooled, carefully place it on a cake stand, cover with whipped cream, and arrange berries on top in a decorative design. Sprinkle lemon zest over the berries and drizzle with golden syrup. Serve immediately. Enjoy!
Mabel Sanchez’s Chilean Pan De Pascua The name of this Christmas cake can be confusing to English speakers, but the word Pascua refers to both Easter and Christmas in Spanish. Pan de Pascua is thought to have evolved from two other holiday breads, German stollen, and Italian panettone. It's a rich, dense spice cake, flavored with rum (or pisco) and filled with dried fruits and nuts. Serve Pan de Pascua with the spiced alcoholic coffee concoction called cola de mono (tail of a monkey), another Chilean holiday tradition. Although not traditional, this cake would be delicious covered in marzipan. Ingredients • • • • • • • • • • •
1 cup butter, softened 1/3 cup light brown sugar 1/2 cup sugar 4 eggs, at room temperature 3 cups flour 1 teaspoon baking soda 1 tablespoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon nutmeg 3/4 teaspoon salt 3 teaspoons baking powder
1. Preheat the oven to 350 degrees. 2. Cream butter with the sugars until smooth and creamy. 3. Add eggs one at a time until well blended. 4. Sift the dry ingredients together. Stir the fruit zests into the dry ingredients. 5. Whisk the coffee, brandy or rum, evaporated milk, anise flavoring, vanilla, and vinegar together. 6. Alternate adding the wet and dry ingredients to the butter/egg mixture, blending well. 7. Fold in the nuts and the dried fruit. 8. Line the bottom of a 9-inch springform pan with a circle of wax paper. 9. Spread the batter evenly into the pan.
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Zest of one orange Zest of one lemon 1 tablespoon strong brewed coffee 1/2 cup brandy, pisco, or rum 1/2 cup evaporated milk 2 tablespoons anise-flavor liqueur 1 tablespoon vinegar 1 cup nuts, finely chopped 1/2 cup dried cherries, finely chopped 1/2 cup golden raisins, family chopped 1/2 cup raisins, finely chopped
10. Bake the cake for 45 minutes. Without removing the cake from the oven, carefully sprinkle some sifted powdered sugar over the top of the cake, then bake the cake for 15 minutes more. 11. Check cake for doneness: a wooden skewer inserted into the middle of the cake should come out clean. If the cake is not yet done, return it to the oven and check it again every 5 or 10 minutes until done. 12. Let cake cool 15 minutes in the pan on a rack. 13. While the cake is cooling, make the icing. Sift 1 cup confectioner's sugar into a bowl. Add melted butter, a pinch of salt, and 1/2 teaspoon vanilla. Stir in 1 - 2 tablespoons milk or more to reach desired consistency. 14. Remove cake from pan, and drizzle top with icing. Cake keeps for up to two weeks in the refrigerator, wrapped in plastic.