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Name of Dish Type: Ethnicity: Source: Contributor: Penne a la Vodka P Italian Mother(Joanne) Adriano Picerno Quantities Units Ingredients 1/4 cup Extra Virgin Olive Oil 1 small Diced onion 2 small Chopped garlic cloves 3 small Fresh basil leaves 1 Tbsp Salt 1 tsp Black pepper 2 – 28(oz) oz Canned ground plum tomatoes 1/4 cup Vodka (any brand) 1/4 cup 35% cream 454 g Barilla Penne Rigatte ( packaged) 1 cup Freshly grated parmesan cheese Directions: 1. Brown the garlic and onion in the ¼ cup extra virgin olive oil. Use medium sized sauce pan. 2. Add in the salt, pepper, basil leaves, and two cans of plum tomatoes into the pan. Cook for 30 minutes on low heat and stir frequently. 3. Add in vodka and cream and stir into sauce. Cook for further ten minutes with sauce. 4. Boil the penne in boiling salted water for 15 minutes or according to desired tenderness (al dente). When cooked, drain pasta and pour into bowl, add in the tomatoe sauce, as well as 1 cup of freshly grated parmesan cheese. 5. Stir all together and serve! Enjoy!

Name of Dish Type: Ethnicity: Source: Contributor: Vietnamese Stir-fried Vietnamese The lovely Thanh Huynh Vegetarian Stir- Noodles. mother. 050655646 fried Noodles Quantities Units Ingredients 1 bag of fresh (not dried) chow-mein noodles (4 servings) 1 carrot 2 heads of celery 1 red pepper 1 onion 4 cloves of garlic 1 bunch of parsley 1 tsp dark soy sauce 1 tsp sugar 1 tsp salt 1 tsp black grounded pepper 2 Tbsp vegetable oil 1 bag of fried tofu (approximately 10-12 small sized tofu) Ingredients for sauce 1/2 lime 2 tsp sugar ½ tsp salt ½ tsp soy sauce ½ cup water

Directions:

1. Boil noodles (up to 3 minutes) and set aside (mix noodles with oil to keep it from sticking). 2. On medium to high heat, add 2 Tbsp of vegetable oil into wok or frying pan. 3. Add 4 finely minced cloves of garlic into pan. 4. Add in the chopped carrots first. 5. Then, add in chopped onions, red peppers and celeries (mix for about 1 minute, we want the vegetables to remain crisp). 6. Add 1 tsp of sugar and salt (taste and adjust accordingly). 7. Add 1 tsp of dark soy sauce. 8. Add in the noodles. 9. Add in chopped fried tofu. 10. Mix on low to medium heat. 11. Garnish with chopped parsley. 12. Serve with or without sauce, enjoy!

Directions for sauce:

1. With a bowl, add ½ tsp of salt. 2. Add 2 tsp of sugar. 3. Add ½ of a freshly squeezed lime. 4. Add ½ a cup of boiled water. 5. Mix evenly.

Name of Dish: Type: Ethnicity: Source: Contributor: Lasagna Pasta Italian Ronis, M., & Goodbody, M. (2008). Amanda Carmine's Family-Style Cookbook (p. Colagiacomo 126-128). NY: St. Martin's Press.

Quantities Units Ingredients 1 lb Lasagna noodles 3 tbsp Olive oil 1/2 large Onion, finely diced 3 whole Cloves of garlic, minced 1 whole Carrot, peeled and chopped 1 whole Rib celery, peeled and chopped 8 oz. Ground beef 8 oz. Ground pork ½ cup Red wine 2 ¼ tsp Salt 1 tsp Ground black pepper 1-28 oz. Can chopped plum tomatoes, and juice 1 tsp Chopped, fresh rosemary 1 tsp Chopped, fresh oregano 3 tsp Chopped, fresh flat-leaf parsley 8-10 large Fresh basil leaves, sliced 2 large Bay leaves 1 cup Beef stock 2 lbs Ricotta cheese 2 large eggs, lightly beaten 5 cups Marinara sauce 6 tbsp Grated Romano cheese 1 1/2 cups Shredded mozzarella cheese Directions:

1. Prepare/Cook the noodles: In a large pot of salted boiling water set over high heat, cook lasagna noodles for 10-12 minutes or until they are tender. Stir the noodles once or twice during cooking to prevent sticking. Taste the noodles to make sure that they are done. They should not be hard in the centre. Drain and rinse the noodles under cool running water. While they are still in the colander, gently toss the noodles with 1 tablespoon of the olive oil. Place the noodles on a platter. The olive oil will keep them from sticking together.

2. Prepare/make the meat sauce: Heat a large saucepan on medium heat for about 2 minutes. Place 2 tablespoons of olive oil in the pan for about 1 minute, then add the onions and garlic. Cook them over low heat for about 4 minutes or until the onions soften. Take care not to let the garlic burn. Add the carrots and celery and cook, stirring, for about 4 minutes longer. Raise the heat to high, add the beef and pork, and cook for about 10 minutes, stirring to break up the meat and encourage even cooking, until the meat is browned without a trace of pink. Add the wine, a ¼ teaspoon of the salt, and a sprinkling of pepper. Reduce the heat to medium and cook the sauce for about 5 minutes or until the wine nearly evaporates. Add the tomatoes, rosemary, oregano, parsley, basil, and bay leaves, reduce the heat to medium-low, and stir for about 30 seconds. Add the broth and the remaining teaspoon of salt, raise the heat again to high, and bring the sauce to a boil. Reduce the heat to medium-high so that the tomatoes and broth simmer and cook for about 30 minutes, adjusting the heat up or down to maintain the simmer, until the sauce reduces slightly and thickens a little. Set it aside to cool, remove and discard the bay leaves, and then refrigerate the sauce for at least 2 hours. The meat sauce cannot be hot when you assemble the lasagne. This can be done up to 3 days in advance, with the meat sauce cooled and refrigerated.

3. Prepare/make the ricotta filling: In a bowl, mix together the ricotta, eggs, parsley, salt and pepper. Set the filling aside or refrigerate it until you are ready to use it.

4. To Assemble the Lasagna: Preheat the oven to 400 degrees F. Spread about 1 cup of marinara sauce in the bottom of an 8 by 11 inch baking pan. Place 4 lasagne noodles over the sauce across the width of the pan so that they overlap the sides of the pan. Top the noodles with 2 ½ inch to 3 cups of the meat sauce and with the back of a spoon, spread the sauce over the noodles. Sprinkle it with 1 tablespoon of grated cheese. Place 3 noodles down the length of the pan so that they overlap each other slightly. Spread about 2 cups of the ricotta filling over the noodles, making sure the filling reaches the corners of the pan. Sprinkle about ¾ cup of the shredded mozzarella over the filling and top it with another tablespoon of grated cheese. Place 4 more noodles across the width of the pan, but cut the ends so that they noodles fit snugly in the pan. Top the noodles with 2 ½ to 3 cups of the meat sauce and, with the back of a spoon, spread the sauce over the noodles. Sprinkle it with 1 tablespoon of grated cheese. Place 3 more noodles down the length of the pan so that they overlap each other slightly. Spread about 2 cups of the ricotta filling over the noodles, making sure the filling reaches the corners of the pan. Sprinkle about ¾ cup of the shredded mozzarella over the cheese filling and top it with another tablespoon of grated cheese. Fold the noodles overlapping the sides of the pan up and over the top of the lasagne. Place 2 to 3 more noodles on top of these, and then cover the entire lasagne with 2 cups of marinara sauce, spreading it evenly over the top of the casserole. Sprinkle with the remaining grated cheese.

5. Bake the Lasagna: Bake the lasagna uncovered for about 1 hour or until heated through and the sauce is bubbling. The interior temperature should be about 150 degrees F, if you want to check it with an instant-read thermometer. Let the lasagna rest at room temperature for 1 to 1 ½ hours to give it time to settle and make it easy to slice. Serve the lasagne with the remaining marinara sauce at the table. Enjoy!

Name of Dish Type: Ethnicity: Source: Contributor: Nona’s Homemade Pasta Pasta Italian My Amanda Grandmother Dell’Aquila Quantities Units Ingredients 2 cups (500 mL) all-purpose flour 3 eggs 1/4 tsp (1 mL) salt

Directions: 1. Pile flour on clean work surface in the shape of a mountain; make well in centre. 2. Add eggs and salt to well. 3. Beat eggs, using fork, with salt. Starting from the inside edge and working around well slowly mixing the flour into egg mixture until soft dough forms. 4. On a clean, lightly floured surface, knead dough for 10 minutes. (You are looking for a smooth and elastic dough consistency.) 5. Cover with plastic wrap and let rest for roughly 20 minutes. 6. Cut dough into 4 pieces to make handling easier. Cover so dough does not dry out. 7. On a lightly floured work surface roll out one of the pieces into 5-inch (12 cm) long strip. 8. Feed the dough through the rollers on the widest setting of pasta machine. 9. Repeat step 8 another four times. Make sure to flour the sheet lightly after each pass to ensure nothing sticks. 10. Set the pasta machine to next narrowest setting. 11. Feed dough through machine four times. 12. Repeat steps 10 to 11 until desired thickness of pasta is achieved. 13. Repeat with remaining dough. 14. Lay pasta to dry for 15 to 20 minutes. 15. Cut pasta into desired shapes (either with cutting machine setting on pasta roller, by hand or with a ravioli cutter). 16. Cook pasta in boiling salted water for 7 minutes or until al dente. *Fresh pasta takes less time then dried. Watch carefully to ensure that you do not over cook.* ***Pasta can be made ahead of time. Just cover with plastic wrap to seal in some of its moisture and let stand at room temperature for up to an hour. You can also refrigerate up to two days or put in freezer for up to two months. Enjoy with your favourite tomato sauce and cheese!

Name of Dish: Type: Ethnicity: Source: Contributor: Lasagna Pasta Italian Mother Amanda Furgiuele Quantities Units Ingredients ½ Lb Minced pork 1 Tbsp Sunflower oil 1 Clove Garlic tt Salt tt Parsley tt Ground black pepper 2-3 Pkgs Lasanga pasta sheets 2 Cups Grated mozzarella cheese 1 Cup Grated parmesan cheese Crumbled boiled eggs 6 Pieces Cured sausage sliced 3 oz Homemade tomato sauce 32 Directions: 1. In a large pot, begin by browning minced pork meat with oil and garlic. 2. Once meat is browned, add tomato sauce. 3. Add in your salt, pepper and parsley all to taste. 4. Boil 6 eggs and leave to the side until you are ready to prepare the lasanga. 5. Grate your mozzarella and parmesan cheese. 6. Slice cured sausage. 7. De-shell eggs and crumble into small pieces. 8. Boil pasta sheets until “al dente” not fully cooked but cooked halfway. 9. Preheat oven to 400o. 10. In a large rectangular baking pan begin by covering the bottom with a layer of sauce to avoid burning. 11. Continue with pasta, more sauce, both cheeses, eggs, and sliced sausage. 12. Continue this process until you’ve reached the top rim of the pan. 13. Finish with a thick layer of mozzarella cheese and place in oven with foil cover for approximately 1 hour, depending on oven, or until a crispy edge has formed around the edges of the pan and top layer of cheese is melted. 14. For last 10 minutes of baking remove foil to eliminate any water at the top and allow top layer to become crispy. 15. Let cool, cut and serve.

Name of Dish Type: Ethnicity: Source: Contributor: Lasagna P Italian My mother Amir Shariat Jaffari and New Cook Book by Jennifer Darling Quantities Units Ingredients 12 oz ground beef 1 cups chopped onion 2 cloves garlic, minced 1 can 14 ½ ounce can diced tomatoes, undrained 1 can 8 ounce of tomato sauce 1 Tbsp dried Italian seasoning 1 tsp fennel seeds ¼ tsp black pepper 6 oz lasagna noodles 1 beaten egg 2 oz cream style cottage cheese ¼ cups grated parmesan cheese 6 oz shredded mozzarella cheese

Directions: 1. For the sauce, in a large saucepan cook beef, onion, and garlic until meat is brown, drain.

2. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.

3. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.

4. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.

5. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.

6. Place baking dish on a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.

8. Make-ahead directions: Prepare as above through Step 5. Cover unbaked lasagna; chill for up to 24 hours. To serve, bake, covered, in a 375 degree F oven for 40 minutes. Uncover; bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving.

Name of Dish Type: Ethnicity: Source: Contributor: Chicken Alfredo Pasta Alfredo sauce was from Aunt Ashley Aquino pasta Italy but the actual dish was (500138968) created in America Quantities Units Ingredients 2 lbs boneless chicken breasts 4 tbsp tablespoons of oil ¼ cup butter ½ cup parmesan cheese, grated ¾ cup heavy cream tt salt and pepper 1 lb fettucine

Directions: 1. heat vegetable oil in a 10 inch skillet 2. cut chicken breast into small bite size pieces 3. add salt and pepper 4. fry on medium heat until cooked through For the sauce: 5. melt butter in a pan separate from the skillet 6. add cream and cheese as well as salt and pepper 7. cook over low heat 8. stir sauce thoroughly 9. make sure not to boil 10. cook fettucine in tall pan filling it approx. ¾ boiling water 11. mix chicken and Alfredo sauce together 12. drain the noodles 13. put sauce and chicken over noodles

Name of Dish Type: Ethnicity: Source: Contributor: Butternut Squash Ravioli P Italian Canadian Brenna Pett Living Quantities Units Ingredients Pasta ½ cup ricotta cheese, drained 1 lbs butternut squash ½ cup parmesan cheese, grated ½ tsp salt ¼ tsp nutmeg ¼ tsp white pepper 2 cups flour ½ tsp salt 3 large eggs Tomato Sauce 2 cloves garlic 1 cup onions, chopped 2 tbsp olive oil 28 oz plum tomatoes 1 tsp dried basil ½ tsp oregano ¼ tsp red pepper flakes 1 tbsp tomato paste ½ tsp sugar 2 tbsp fresh parsley, chopped Toppings 1 cup pecans 5 oz goat cheese

Directions: Tomato Sauce 1. In Saucepan add Olive Oil, Garlic, Onions, Dried Basil, Oregano, Salt and Pepper. Sautee over medium heat until translucent and soft. Approx. 5 min. 2. Stir in the Plum Tomatoes, crushing them in as you stir. 4. Stir in Tomato Paste and Sugar. 5. Cover and Allow the sauce to simmer for 20 min on medium heat. 6. Add the chopped Parsley. Remove from heat. (Sauce can be made Ahead and Refrigerated or Frozen)

Roasted Walnuts 1. Preheat oven 375 ºF. 2. Spread Pecans on a baking sheet 3. Bake for 10 min or until lightly browned.

Butternut Squash Ravioli 1. Preheat oven to 475ºF 2. Cut Squash in half and place upside down on baking sheet. Bake until Tender approx.45min. 3. Remove peel and place flesh in bowl. Mash and let cool. 4. Stir in Ricotta, Parmesan, Salt, White Pepper and Nutmeg. Set Aside 5. In Bowl whisk together flour and salt. 6. Make a well in the center of Flour mixture and add Eggs. 7. Beat eggs with fork gradually adding flour mixture until soft dough is formed. 8. Knead together until smooth, adding more flour if needed. 9. Plastic Wrap Dough and let it rest for 30 minute. 10. Cut into four sections and roll dough out so that it is 1/16th inch. Thick. 11. Place 1 tbsp. of Squash mixture on dough about 2 ½ inches apart. 12. Cover with another pasta sheet and press down sides of dough to make pockets. Cut between mounds to create the Ravioli. 13. Repeat with other dough. 14. In large pot of boiling water add Ravioli. Cook Ravioli until tender but firm. Approx. 8min 15. Remove with Slotted Spoon into serving bowls. 16. Pour tomato Sauce over Pasta 17. Crumble Goat cheese and roasted pecans over top 18. Serve and Enjoy.

Name of Dish Type: Ethnicity: Source: Contributor: Mama’s Pasta P Italian and Meatballs Quantities Units Ingredients 1 small onion 2 Tbsp garlic cloves 4 cups tomato sauce 2 small dried bay leaves 2 tsp oregano 1 tsp thyme 2 tsp basil 2 tsp parsley 3/4 cups red pepper 3/4 cups green pepper tt tt salt tt tt ground pepper 5 large eggs 1/2 cups parmesan cheese 2 Tbsp garlic powder 2 Tbsp extra virgin olive oil 1/2 cups breadcrumbs 1 lb ground beef 1 lb ground veal 1 lb ground pork 1 lb spaghetti Directions: For Sauce 1. In a large casserole pot, heat the oil over a medium high flame 2. Add onions and garlic and sauté until onions are translucent, about 10 minutes 3. Add red pepper, green pepper, and teaspoon each of salt and pepper 4. Saute until all the vegetables are soft, 10 minutes 5. Add tomato sauce, bay leaves, oregano, thyme, parsley, and basil. 6. Simmer over low heat until the sauce thickens 7. Remove and discard bay leaves 8. Season the sauce with more salt and pepper, to taste

For Pasta 1. Bring a large pot of salted water to a boil 2. Add the spaghetti and cook until al dente, stirring occasionally, about 8 minutes 3. Drain, reserving 1 cup of cooking liquid 4. Add the spaghetti to the sauce and meatballs and toss to coat, adding some cooking liquid to moisten 5. Transfer the pasta to large serving bowl

For Meat Balls 1. Mix together ground beef, veal, pork, eggs, parmesan cheese, and breadcrumbs 2. Add salt, garlic powder, parsley, and teaspoon of olive oil 3. If mixture is too shin and more breadcrumbs 4. If mixture is too thick add more egg and olive oil 5. Form meatballs a bit larger then a golf ball 6. Add meatballs to boiling sauce Name of Dish Type: Ethnicity: Source: Contributor: Filipino Spaghetti Pasta Filipino Aunt – Name: Corina Sumaway revised by my Student ID: 020-891-743 eldest brother, GEO 509 – section 002 Erick Quantities Units Ingredients two lbs ground pork (lean if you like, or chicken if you prefer) three-hundred grams Purefoods brand hotdog (from Filipino store) three Tbsp vegetable oil two Tbsp extra virgin olive oil half cup garlic one cup onion three Tbsp salt (two Tbsp for sauce and one Tbsp for boiling water for noodles) one Tbsp butter (or margarine) two tsp ground pepper three quarters cup brown sugar half cup ketchup one tsp Achuette powder (Mama Sita’s brand) dissolved in 15 ml water five-hundred grams Del Monte Filipino spaghetti sauce (from Filipino store) two (one fifty six) ml cans of tomato paste seven-hundred fifty grams spaghetti noodles one cup grated Kraft Eden cheese (from Filipino store) one and half cup chopped boiled eggs two cups water Directions: 1. Chop one average-sized onion (or one cup) into small pieces. Also chop half a cup of garlic into small pieces 2. Pre-heat sauce pan into High temperature for about 3 – 5 minutes until pan is steaming hot 3. Pour three Tbsp of vegetable oil into sauce pan 4. Sauté half-cup garlic into a sauce pan until brown followed by one cup of onion. Turn heat into Medium temperature 5. Add a tsp of brown sugar for the onion to turn brown, until onion is cooked 6. Add the two lb of ground pork into pan. Mix the pork in the pan with the sautéed garlic and onion. Pour half a cup of water 7. When the meat is about cooked after 20 minutes, add two Tbsp of salt and two tsp of ground pepper. Add one cup of water while boiling 8. Put a lid on the sauce pan for the meat to turn brown 9. Mix every minute so meat would not form together. Add the rest of half a cup of water 10. Leave the lid on until meat is soft and brown (for about 20 – 25 minutes). Taste meat to ensure the meat is cooked 11. When ground pork is cooked, add chopped three-hundred grams of hotdogs into the pan until cooked (for about 2 – 3 minutes). Keep stirring. Add the three-quarters cup of brown sugar and stir until sugar is dissolved into meat 12. Pour the five hundred grams of Filipino Special Spaghetti sauce into sauce pan 13. Add the two cans of tomato paste. Stir the pot 14. Let it boil into a Medium temperature heat 15. Taste the sauce according to your own personal preference; if you like to add more brown sugar or ground pepper for the spice. You also the option to add half tsp of chilli peppers, if you like 16. Let it boil and turn off the heat 17. Boil water into a large pan for the seven-hundred fifty grams of spaghetti noodles into high temperature heat 18. Once water is boiling, pour one Tbsp of salt into water as well as one Tbsp of butter 19. Pour the spaghetti noodles into the boiling water until all noodles are soaked into the water 20. Let it sit for 5 – 10 minutes until noodles are cooked. Keep stirring the noodles to prevent them from sticking in the pan or onto each other 21. Pour cooked spaghetti noodles onto a large strainer to drain the hot water 22. Once noodles are dry, put a plate underneath the strainer. Pour two Tbsp of extra virgin oil into the cooked spaghetti noodles and mix oil everywhere in the noodles 23. Pour noodles into a tray where you may serve the spaghetti 24. Pour spaghetti sauce on top of the noodles 25. Then add a tsp of grated Kraft Eden cheese on top of the sauce along with a Tbsp of chopped boiled egg. Both are toppings for the meal 26. Ready to serve to 15 – 20 people (one per plate)

Name of Dish Type: Ethnicity: Source: Contributor: Lasagna P Italian Grandmother Darren Jamouna Quantities Units Ingredients 1 Lb ground beef 1 Clove garlic 1 Tbsp vegetable oil 1 Tbsp parsley flakes 1 Tsp oregano 2 Tsp salt 28 Oz can of tomatoes 6 Oz tomato paste 10 Oz package of lasagna noodles 3 Cups cottage cheese 2 Eggs eggs 1 Tsp salt 1/2 Tsp pepper 2 Tbsp parsley flakes 1/2 Cup grated Parmesan cheese 1 Lb. mozzarella cheese slices 2 Tbsp butter 2 Tbsp flour 1/8 Tt salt 1/8 Tt pepper 2 Cups milk

Directions: 1. Brown meat in oil in pan. 2. Add garlic, vegetable oil, parsley flakes, oregano, salt, can of tomatoes, tomato paste. 3. Cook noodles in boiling salt water until tender, then drain and rinse. 4. Mix Butter, Flour, Salt, Pepper, Milk to make a white sauce. 5. Spread some of the white sauce at the bottom of a 13 X 10, 3 in. deep pan 6. Place noodles at the bottom of pan. 7. Combine cottage cheese with Eggs, Salt, Pepper, Parsley flakes, Grated Parmesan cheese. Spread ¼ of mixture on noodles. 8. Place slices of cheese and ¼ of meat mixture on noodles. 9. Repeat steps 5, 6, 7, 8, layering each mixture/ingredient. 10. Bake at 375 º F. for 30 minutes 11. Serve 10 – 12. Name of Dish Type: Ethnicity: Source: Contributor: Saucy Steamed P Italian Adapted from Dorian Delange Mussels Betty Crocker’s New Cookbook Quantities Units Ingredients 6 lbs Mussels 3-4 Tbsp Olive Oil 1 large Onion, peeled and sliced 1 clove Garlic, peeled and finely chopped 2 Tbsp Lemon Juice 3-4 large Tomatoes, diced 1 Tbsp Basil chopped finely 1 Tbsp Chives, chopped 1 cup Vegetable or Chicken broth ¼ tsp Salt ¼ tsp Pepper 4 cups Spaghetti 1-2 tsp Salt Directions: 1. Clean mussels by scrubbing with a small, soft brush, removing the beard and any barnacles from the shells. Discard any mussels that are open or have damage shells. Rinse the shells 3-4 times in cold water. 2. Heat the olive oil in a large saucepan and fry the onion and garlic till coloured. 3. Add the tomatoes, lemon juice, basil and chives. 4. Add mussels, broth, salt and pepper in a large pot. 5. Cook the mussels for 5-7, minutes or until the shells have opened. 6. Season to taste with salt and pepper and sprinkle the parsley. 7. Discard any mussels that have not opened. 8. Add 2-3 tsp of salt to large pot of water and bring to boil. Add spaghetti for 5-7 minutes or until al dente. Drain spaghetti and return it to pot. 9. In the pot of spaghetti, add some sauce from mussels and stir. 10. Dish out spaghetti and scoop out mussels and sauce. 11. Finish dish with some Romano cheese. Name of Dish Type: Ethnicity: Source: Contributor: Lasagne P Italian My Duncan McCallum Grandmother 500357883 Quantities Units Ingredients Meat Sauce

½ lb bacon, chopped 2 ½ lbs good quality ground beef 2 cups finely chopped onion 1 cup finely chopped green pepper 6 cloves finely chopped garlic 112 oz canned plum tomatoes (four 28 oz cans) 18 oz canned tomato paste 1 ½ cups dry red wine 5 tsp oregano 5 tsp basil 1 ½ cups water ½ cup chopped parsley 2 tsp thyme 1 crumbled bay leaf 2 Tbsp salt Lasagne

3 cups meat sauce (recipe above) 6 oz lasagne noodles (9 pieces) 1 large egg 1 ½ cups ricotta cheese 3 cups shredded mozzarella cheese ½ cup grated parmesan cheese

Directions:

Meat Sauce

1. Fry bacon until crisp in a wide six quart pot. Remove bacon, and all, but two tablespoons of fat. Save the bacon and the extra fat. 2. Add ground beef, breaking it up with a fork. Cook until brown, stirring and breaking any pieces that remain. 3. Stir in onion, green pepper, and garlic. Cook for 10 minutes. Add more bacon fat if necessary. 4. Mash plum tomatoes with a spoon or breakup in a food processor. 5. Stir the tomatoes, tomato paste, bacon, one cup of wine, four teaspoons each of oregano and basil and all remaining ingredients into the sauce. 6. Bring to a boil, reduce heat and simmer uncovered for three hours, stirring occasionally. After about an hour, check seasoning. 7. When ready, cool and refrigerate. 8. To serve, take out of the refrigerator an hour or two before needed, allowing the sauce to reach room temperature before re-heating. Heat on medium low or in the oven. 9. Ten or fifteen minutes before ready, blend in one teaspoon each of oregano and basil, and the remaining half cup of wine.

Lasagne

1. Have ready a large pot of boiling water. Add 1 teaspoon of salt if desired. 2. Add noodles to boiling water, stirring occasionally until water returns to full boil (to avoid noodles sticking to pot). 3. Cook at medium boil, uncovered, for 10-12 minutes. 4. Drain in colander, under cold water until cool enough to handle. 5. Lay noodles on a clean dish towel to dry. 6. Have ready a pan. 13x9x2 inches. 7. Mix ricotta cheese with slightly beaten egg. 8. Place ricotta cheese mixture, mozzarella cheese, and sauce in 3 dishes. 9. Cover bottom of pan with 1 cup of meat sauce. 10. Place 3 noodles on top, followed by half the ricotta cheese mixture. Spread over noodles. Sprinkle with 1 ½ cups mozzarella. 11. Place 3 noodles on top and add 1 ½ cups of sauce to layer. 12. Add the remaining ricotta cheese and mozzarella. 13. Top with the 3 last noodles. 14. Cover lightly with meat sauce and sprinkle with parmesan cheese. 15. Set the oven to 350˚F 16. Cover dish loosely with aluminum foil, place it on a baking sheet. 17. Bake for 35 minutes. 18. Remove foil. Bake an additional 15 minutes, or until bubbling. 19. Remove dish from oven. Allow it to rest for 10-15 minutes before serving.

Note: This lasagne recipe can be varied in many ways. You can add more cheese or more sauce and even other ingredients. There are many variations. This is just a basic method.

Name of Dish Type: Ethnicity: Source: Contributor: Lasagna P Italian Mother Feruda Quantities Units Ingredients 1 medium red onion 1 small garlic 1 lb ground beef 3-4 tsp vegetable oil 4 tsp salt 5 tsp black pepper 4 tsp white flour 2 ½ L milk 4 Tbsp margarine 796 mL ground canned tomatoes 3 oz tomato paste 16 medium lasagna noodles 1/2 cup grated parmesan cheese Directions: 1. In a medium pot of vegetable oil, cook red onion and garlic until slightly brown. Mix ground beef until brown. 2. Add crushed tomato, tomato paste over the meat and mix together. Add salt and black pepper. Stir together, and step 1 and 2 will make the sauce. 3. To make the creamy sauce, in separate pot, melt margarine on medium heat. Mix in flour and let it cook until brown. Add milk, salt, and black pepper. Mix until slightly thick. 4. In a pot of boiling, salt water, add lasagna noodles. Add 2 tsp vegetable oil so noodles do not stick together. Drain noodles. 5. Preheat oven to 325° F. 6. Spread 1 ½ cups of meat sauce on the bottom of a baking dish. Arrange noodles lengthwise over sauce. Spread creamy sauce over noodles. Add parmesan cheese. Repeat layers until noodles finished. Tom with creamy sauce and parmesan cheese. 7. Bake in preheated oven for 35-50 minutes. Top layer will be slightly brown. Cool before serving.

Name of Dish Type: Ethnicity: Source: Contributor: Frederick Filipino style spaghetti sauce P Filipino Sister Basanez Quantities Units Ingredients 2 Cloves garlic

1 ½ Cups onion

1 ½ Tbsp black pepper

6 Tbsp salt

12 Tbsp olive oil or any type of oil available

red bell pepper 1 ½ Cup fresh ground 2 Lbs. beef

1.98 Lbs. spaghetti

mozzarella 3 Cup cheese; or cheddar

filipino style 6 Cups spaghetti sauce

1 Cup heavy cream (optional)

Parsley 5 Tbsp (optional) Directions:

1.) Heat the pan and oil. Then sauté garlic, onion, and beef until golden brown at medium heat. For the pasta, prepare a pot with 3/4 full of water and bring to boil.

2.) If the sautéed beef is golden brown, add black pepper, red bell pepper, and salt and sauté the beef for another 3 minutes.

3.) When your water is boil put in the oil, salt, and spaghetti. Cook the spaghetti for about

5-8 minutes or until the pasta is tender. Stir it at least once every 1-2 minutes to prevent the spaghetti from sticking together. If the pasta is tender, drain the water out and wash it with cold water.

4.) Pour in the two bags of filipino style spaghetti sauce and heavy cream to the sautéed beef and bring it to boil. Then add 2 cups of cheese and mix constantly. Then bring the sauce to a boil for about 2-3 minutes and then it is ready to use.

5.) Put about 10 ounces of pasta on a plate and put generous amount of spaghetti sauce on top and sprinkle some cheese on top for garnish. Then it is ready t serve. Name of Dish: Type: Ethnicity: Source: Contributor:

Pasta Primavera P Italian Mother Giuliana Naccarato

Quantities Units Ingredients 2 tbsp onion, diced 1 clove garlic, pressed 2 tbsp olive oil 1/8 tsp crushed basil 1/8 tsp crushed oregano 1 cup yellow zucchini, diced 1 cup red bell pepper, diced 2 cups spinach, chopped ½ cup tomato, diced 5 cups tomato sauce 10 cups gnocchi, frozen (pasta) Directions (Makes 6 servings):

Vegetables & Sauce: 1. Sauté the onion and garlic in olive oil in a pan. 2. Add in zucchini, pepper, spinach, and tomato. 3. Add in tomato sauce, basil, and oregano.

Pasta: 1. In large pot of boiling salted water, add gnocchi. When gnocchi starts to rise to the top of the boiling water, continue to cook for a 3-4 minutes. 2. Drain pasta and mix in pan with vegetables and sauce mixture. Name of Dish Type: Ethnicity: Source: Contributor: Cantonese Chow Mein P Oriental Mother Helen Tran Quantities Units Ingredients 1 lb egg noodles 1 lb bok choy ½ lb roast beef 1 tsp cornstarch ¼ cup oyster sauce 1 cup cold water 4 + 2 cups + Tbsp vegetable oil ½ tsp salt Directions: 1. Wash and separate the leaves of the bok choy and set aside to dry. 2. Slice roast beef into bite size pieces. 3. In a small bowl, dissolve cornstarch in ¼ cup cold water. Set aside. 4. Heat wok with 4 cups of vegetable oil to boil on medium to high heat. 5. Divide egg noodles in four equal portions. 6. Place each egg noodle portion individually into the boiling oil and deep fry until golden. 7. Remove egg noodle with a wire skimmer and place on a plate covered with two layers of paper towel to absorb excess oil. 8. In a separate wok, add 2 Tbsp of vegetable oil and heat to boil on medium heat. 9. Add roast beef. 10. When almost completely cooked, add bok choy, stir-fry until all the meat is cooked and boy choy is soft. 11. Add oyster sauce, ¾ cups of cold water, and salt, mix well. 12. Add cornstarch mix. Stir thoroughly until sauce thickens, turn off heat. 13. Plate the noodles and pour the sauce on top. Serve hot. 14. Note: Do not pour sauce over top until ready to serve as the sauce will make the noodles soggy.

Name of Type: P Ethnicity: Source: Kraft Canada Contributor: Dish: Italy Lasagne Quantities Units Ingredients 2 cups ricotta cheese 2 - ½ cups Kraft Part Skim Mozzarella Shredded Cheese, divided 1/2 cup Kraft 100% Parmesan Grated Cheese, divided 1/4 cup chopped fresh parsley 1 egg, lightly beaten 1 can (680mL) Pasta Sauce 1 lb lean ground beef, browned, drained 1 - ½ cups water 12 Primo Lasagne Noodles, uncooked Directions 1. Preheat oven to 350°F. Mix ricotta cheese, 1 - 1/4 cups of the mozzarella cheese, 1/4 cup of the Parmesan cheese, parsley and egg until well blended; set aside. 2. Pour pasta sauce into meat in frying pan. Pour water into empty sauce can; cover and shake well. Pour into pan; stir until well mixed. (This will yield about 5 cups sauce.) Place 1 cup meat sauce on bottom of 13x9-inch baking dish. (This way the noodles won't stick to the pan.) 3. Layer 3 lasagne noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers 2 more times. Top with remaining 3 noodles and sauce. 4. Sprinkle with remaining 1 - 1/4 cups mozzarella cheese and 1/4 cup Parmesan cheese. Cover tightly with greased aluminum foil. Bake 1 hour or until cooked through. 5. Remove foil and bake an additional 15 minutes or until bubbling. Let stand 15 minutes before cutting for easier serving.

Tips Adding water to the sauce helps cook traditional noodles during baking, so you don't have to cook them beforehand. This saves you 15 to 20 minutes of prep time. Spraying the foil with cooking spray prevents the cheese from sticking when you peel it off.

Name of Dish Type: Ethnicity: Source: Contributor: Lasagna P Italian Mad Dog Catering Jacquelyn Kenthol (boyfriend’s dad) 500127969 Quantities Units Ingredients 12 strips of lasagna pasta (noodles) 1 lb ground beef 5.5 oz tomato paste 5.92 cups tomato sauce 2 eggs 1 tsp salt 1 tsp pepper 2 tsp garlic powder 1 tsp onion salt 35.27 oz mozzarella cheese 5.29 oz parmesan cheese

Directions: 1. In a frying pan, heat the ground beef until it is brown 2. Remove grease from the frying pan 3. In a separate bowl mix (by hand) the eggs, salt, pepper, garlic powder, and onion salt (herein as dry mixture) 4. Put the frying pan with the ground beef in it on minimum heat 5. Add the dry mixture, tomato paste, and tomato sauce into the frying pan with the ground beef to make the meat mixture 6. Let simmer for 5 minutes while constantly stirring 7. Preheat oven to 375 ºF 8. Shred the mozzarella cheese 9. Take a 9” x 13” x 2” casserole dish and put a thin layer of the meat mixture on the bottom 10. On top of the meat, add a layer of 3 lasagna noodles 11. Then a thin layer of meat 12. Thin layer of mozzarella cheese 13. Layer of 3 lasagna noodles 14. Thin layer of meat 15. Thin layer of mozzarella cheese 16. Layer of 3 lasagna noodles 17. Heavy layer of meat (to empty your frying pan) 18. Thin layer of mozzarella cheese 19. Layer of 3 lasagna noodles 20. Heavy layer of mozzarella cheese 21. Sprinkle the parmesan cheese on top 22. Cover in saran wrap 23. Cover in tin foil wrap 24. Put in oven at 375 ºF for 45 minutes 25. After 45 minutes, remove from oven and remove both the tin foil wrap and saran wrap 26. Put in oven and cook for another 15 minutes, still at 375 ºF 27. Remove from oven and let sit for 5 minutes 28. Slice in desired portions, serve, and enjoy

Name of Dish Type: Ethnicity: Source: Contributor: Spaghetti and Pasta Italian Meat Sauce

Quantities Units Ingredients 12 oz spaghetti 1/2 lb extra lean ground beef 2 tsp vegetable oil 1 large clove of garlic 1/2 cup Spanish onion 6 oz white mushrooms 680 ml can of Bravo tomato sauce tt salt and pepper Directions: 1. fill a medium sized pot with water and place on medium-high heat, when water comes to a rapid boil add spaghetti and stir often when desired softness is reached, drain and rinse with hot water, meanwhile: 2. add oil to saucepan and place on medium heat 3. slice mushrooms and add to oil 4. chop onion, mince garlic and add both to the saucepan, sauté stirring often until mushrooms are lightly browned and onions are soft 5. add beef to saucepan mixing frequently until it is browned throughout 6. add Bravo sauce to meat mixture 7. season with salt and pepper to taste 8. place spaghetti on plate and cover in meat sauce 9. Bon Appétit! Name of Dish Type: Ethnicity: Source: Contributor: Spaghetti and Chicken Balls with Garlic P American/Italia Bread n/Canadian

Quantities Units Ingredients 11/2 tbsp olive oil 1 large onion, chopped 4 cloves garlic, minced 2 small hot peppers, diced 2 cups assorted vegetables (ex. carrots, zucchini etc.), chopped 2 680 ml cans tomato sauce 2 tbsp tomato paste 1 tbsp italian seasoning 1 tsp dried oregano ½ tsp thyme ½ tsp cayenne ½ tsp hot pepper flakes tt salt and pepper 1 package spaghetti 1 package ground chicken 1 tbsp store bought pesto 1 large egg 1/3 cup bread crumbs 1 tbsp olive oil 1 - baguette 2 large garlic, minced 3-4 tbsp butter/margarine

Directions: 1. Heat oil in a pot on medium. Add onion, garlic, hot peppers, and vegetables until softened. (5-10 minutes) 2. Pour tomato sauce into pot and add tomato paste and spices. Bring to a boil. 3. Once boiling, turn down heat to medium-low, cover and simmer while preparing the meatballs. 4. Meanwhile, mix pesto, egg and bread crumbs. Add ground chicken and mix until just blended with hands. 5. Shape the meat into balls between the size of a golf ball and baseball. 6. Heat oil in a frying pan and fry meat balls until no more raw meat can be seen on the outsides 7. Add meatballs to the tomato sauce and simmer, stirring occasionally, for at least 45 minutes 8. Prepare spaghetti according to package directions 9. Preheat oven to 325 degrees F. 10. Slice baguette open horizontally, spread butter on top and sprinkle garlic evenly 11. Cook garlic bread 10-15 minutes or until top is crusty and bottom is light brown 12. Mix spaghetti with tomato sauce and serve with garlic bread.

Name of Dish Type: Ethnicity: Source: Contributor: Lasagna Calabresse Pasta Italian Annunziata Prete Jennifer Aglieri-Rinella Quantities Units Ingredients 1 lb lean ground beef 30 oz tomato sauce Italian style 5.5 oz tomato paste 2 Tbsp canola oil 3 cups chopped mushrooms ½ cup chopped onions ½ cup water 1 tsp salt 1 tsp dried oregano ½ tsp dried leaf basil 12 (10 x 2 inches) sheets lasagna noodles 1 cup grated Parmesan cheese 3 cups shredded mozzarella cheese Directions: 1. In a large saucepan, heat canola oil over medium heat. Add onions; cook, stirring often for about 2 minutes. Add mushrooms, oregano, basil, and salt; cook, stirring often until mushroom liquid evaporates. Add ground beef; cook, stirring and breaking meat up with a spoon until beef is no longer pink. Add tomato sauce, tomato paste, and water. Bring to a boil; reduce heat, cover, and simmer, stirring occasionally for 30 minutes. Once cooked, set aside tomato meat sauce or cover and refrigerate until ready to use. 2. In a large pot of boiling salted water, cook noodles until tender. 3. Drain and return noodles to a pot of cold water; drain again. To prevent noodles from sticking together, arrange each in a single layer on a towel or waxed paper. 4. To assemble lasagna, spread a layer of tomato meat sauce in a 13 x 9 inch baking dish and top with 3 noodles in a single layer. Spread another layer of tomato meat sauce and sprinkle mozzarella, hardboiled egg bits, and Parmesan cheese. Layer with 3 noodles. Repeat this process until all noodles, eggs, and cheeses are used. 5. Cover baking dish loosely with foil and bake in oven at 350°F for 45 minutes. Uncover and cook for an additional 20 to 30 minutes. Let lasagna stand for 10 minutes before serving. This dish serves 6-8 people.

Name of Dish Type: Ethnicity: Source: Contributor: Oven Baked P Italian Jennifer Jennifer Bugarija Lasagna Bugarija 040998734 Quantities Units Ingredients 1 lb extra lean ground beef 1 lb lean ground beef, veal, pork combo pack 1/2 medium yellow onion, diced 1 Tbsp chopped garlic 1 box whole wheat lasagne noodles 2 1/2 cups sliced mushrooms (any kind) 2 cups baby spinach 1 cup grated parmesan cheese 5 cups Italian shredded cheese combo pack 2 Tbsp olive oil 3 Tbsp salt tt salt and pepper 1 3/4 cups ricotta cheese 3 jars tomato sauce (any kind) 4 large tomatoes diced 1 cup chopped fresh parsley 1 Tbsp dried basil leaves Directions: 1. Preheat oven to 350 F 2. Boil water in a medium stock pot for noodles, add 3 Tbsp of salt and 1 Tbsp oil to water. 3. In a frying pan on medium heat, add remaining oil to pan, add onion and garlic. Sautee until soft. 4.Add ground beef and brown; salt and pepper to taste. Add diced tomatoes and parsley, simmer until majority of juice is gone. Once cooked set aside. 5. In a small frying pan, sauté the mushrooms with salt and pepper to taste, when cooked set aside 6. When noodles are cooked to al dente strain and rinse with cold water. 7. In a 10”x 10” deep pan scoop tomato sauce into the bottom until just covered. Add a 1/4 cup of water so the noodles don’t stick to the bottom of the pan 8. Lay noodles, side by side until bottom of pan is covered 9. Scoop sauce onto the noodles until covered 10. Smooth on the ricotta with a large knife or spoon until first layer is covered 11. Repeat step 8 & 9 12. Add ground beef mixture onto the noodles and liberally cover with parmesan and cheese. 13. Repeat step 8 & 9 14. Add spinach and sautéed mushrooms, sprinkle with cheese and parm. 15. Repeat step 8 & 9 16. Sprinkle with cheese and parm and dust with dried basil. 17. Cover and put in preheated oven for approximately 1 hour. Take off cover the last 20 mins to brown the top.

Name of Dish: Type: Ethnicity: Source: Contributor: Chicken Pad Thai P Thai About.com / Jennifer Darlene Schmidt Camposano Quantities Units Ingredients eight oz Thai rice noodles, linguini-width one cup raw chicken breast or thigh meat, sliced one tsp cornstarch (marinade for chicken, dissolved in soy sauce) three Tbsp soy sauce (marinade for chicken) four small cloves of garlic three cups fresh bean sprouts three small green onions, sliced one cup fresh coriander/cilantro one-third cup crushed or roughly chopped peanuts/cashews one-fourth cup chicken stock one-eighth tsp ground white pepper (or freshly ground black pepper)

PAD THAI SAUCE: three-quarter Tbsp tamarind paste (dissolved in warm water) one-quarter cup warm water two and a half Tbsp fish sauce two tsp chili sauce three Tbsp brown sugar (not packed)

EXTRAS: one half cup oil (for stif-frying) one small lime

Directions:

1. Bring a large pot of pot to a boil, then remove from heat. Dunk in your rice noodles. Allow the noodles to soak while you prepare the other ingredients. Note that you will be frying the noodles later, so you don't want to over-soften them at this point. Noodles are ready when they are soft enough to be eaten, but are still firm and a little "crunchy". Drain and rinse through with cold water. Set aside. 2. Make the Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir well to dissolve both the tamarind paste and brown sugar. Set sauce aside. Then, place chicken slices in a small bowl. Pour the marinade (2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce) over the chicken. Stir well and set aside.

4. Warm up a wok or large frying pan over medium-high heat. When the wok/pan is hot, add 1-2 Tbsp. oil plus garlic. Stir-fry until fragrant (30 seconds). Then, add the chicken (together with the marinade). Stir-fry 30 seconds to 1 minute.

5. When wok or pan becomes dry, add a little chicken stock (1-2 Tbsp. at a time), enough to keep the chicken frying nicely. Continue in this way until the chicken pieces/strips are cooked (about 5-8 minutes), Then, add the noodles, and pour the Pad Thai sauce over. Using two spatulas, wooden spoons, or other utensils, quickly stir-fry the noodles. Use a gentle "lift and turn" method (like tossing a salad) instead of the usual stir-frying motion, or the noodles may break. Fry the noodles in this way for 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will become soggy). After, add the bean sprouts and sprinkle over the pepper. Continue, "tossing" 1 more minute, or until noodles are cooked. Lift the noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and crushed or chopped nuts. Add fresh lime wedges on top.

Name of Dish Type: Ethnicity: Source: Contributor: Chicken Pad P Thai Young, W, & Ayanoglu, B. (1996). Cooking Book Thai Simply Thai Cooking. Toronto,Canada: Robert Rose,Inc. Quantities Units Ingredients 8 oz thai rice noodles 1/4 cup tamarind paste 1/4 cup warm water 4 oz skinless, boneless chicken breast 4 oz fried tofu 6 Tbsp roasted unsalted peanuts 3 Tbsp fish sauce 2 Tbsp sugar 2 Tbsp lime juice 1/2 cup vegetable oil 1 tsp chopped garlic 1 cup bean sprouts 1/2 tsp roasted chillies 1 tt strips of red pepper 1 tt coriander leaves 1 tt wedges of lime Directions: 1. Soak noodles in plenty of cold water for at least 1 hour.

2. Combine tamarind paste with a 1/4 cup warm water in a small bowl and let soak for at least 15 minutes.

3. Slice the chicken into 1/4-inch strips.

4. Slice the fried tofu into 3/4-inch cubes. Reserve.

5. Blend or process peanuts into coarse meal. Reserve.

6. Return to your reserved tamarind paste in its water. Mash it and transfer the mud-like mixture to a strainer set into a bowl. Mash and push with a spoon, forcing liquid to strain into the bowl. Scrape off the juice that clings to the underside of the strainer. You will have about 5 tbsp of tamarind juice. Add to it the fish sauce, sugar and lime juice. Beat to thoroughly mix and reserve. Discard the solids left in the strainer.

7. Heat oil in a large frying pan until it is just about to smoke. Add garlic and stir, letting it cook for about 30 seconds. Add chicken and stir-fry for 1 minute. Add tofu and stir-fry for 1 more minute.

8. When the chicken cooks, quickly drain the noodles and then add to frying pan, giving them a quick fold, stir-frying for 1 minute from the bottom up. Add reserved tamarind juice, etc. (from step #6) and continue stir-frying, mixing everything together for 1-2 minutes. Your noodles will have subsided to half their original volume and softened up to al dente.

9. Add about 2/3 of the reserved ground peanuts and stir. Add about 2/3 of the bean sprouts. Stir- fry for 30 seconds and take off heat.

10. Transfer noodles to a serving dish and sprinkle with roasted chilies. Top with the rest of the ground peanuts, the rest of the sprouts, some strips of red pepper and fresh coriander leaves. Stick a couple of lime wedges on the side and serve immediately. Name of Dish Type: Ethnicity: Source: Contributor: Noodle with Noodle Southern mushroom Chinese food Quantities Units Ingredients 1 lb fresh mushroom 10 oz hand-made flour noodle 2 tsp salt 1 tsp sugar 1 oz rice wine 4 oz bamboo shoot 40 oz duck broth 30 oz water Directions: 1. Washing fresh mushrooms without cut and then put into duck broth. Turn on the oven and cook them with maximum fire until duck broth is boiled. 2. Putting salt, sugar, bamboo shoot and rice wine into duck broth, stir them, and then turn fire to minimum. 3. Now, use another pot to boil water. 4. After the water is boiled, put bundles of noodles in it for three minutes, stir noodles well with a pair of bamboo chopsticks. 5. After three minutes, turn both fire off (duck broth and the noodles). 6. Separate noodles into five large bamboo bowls. 7. Then add duck broth and mushroom into noodles and stir with chopsticks. 8. The dish is ready to serve.

Name of Dish Type: Ethnicity: Source: Contributor: Lasagne P Italian Quantities Units Ingredients 1 ½ Lbs Lean Ground Beef Onion 1 Large Onion, Chopped 1 Tbsp chopped fresh basil 1 Tsp Dried Oregano 2 Tbs Brown Sugar 1 ½ Tsp Salt 1 29 oz Canned Diced Tomatoes 2 6 oz Can Tomato Paste 12 Regular Lasagne Noodles 2 Regular Eggs, Beaton 1 ½ cup Grated Parmesan Cheese 2 Tbsp 1 Lbs Dried Parsley Mozzarella Cheese Directions: 1. In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally. 2. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagne noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry. 3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt. 4. Layer 1/3 of the lasagne noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top. 5. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Name of Dish Type: Ethnicity: Source: Contributor: Macaroni and P Caribbean Cooks.com Denise Wallace Cheese Pie http://www.c ooks.com/ Quantities Units Ingredients one box elbow macaroni two small eggs two Tbsp butter one half small green bell pepper, chopped one tt red pepper one med block regular or sharp cheddar cheese one half cup evaporated milk tt table salt or seasoning salt to taste. Directions:

1. Boil elbow macaroni as directed on the box (or tt). 2. Drain and return to the pot. 3. Add grated cheese and remaining ingredients 4. Stir until cheese is melted, all ingredients are well blended, texture is creamy. 5. Pour into baking pan. 6. Top with thin layer of grated cheese. 7. Bake at 350 º F for 45 minutes , or until the top is golden brown.

Name of Dish Type: Ethnicity: Source: Contributor: Lasagna P Italian Madeline Kendyl Mays Wilkes (Grandmother) Quantities Units Ingredients 2 lbs ground Beef 2 large onions (chopped finely) 1 clove garlic (chopped finely) 1 large can crushed tomatoes 1 small can tomato paste 1 pkg lasagna noodles 1 large pkg mozzarella cheese (shredded) tt parmesan cheese tt salt and peper Directions: 1. Sauté onions and garlic, add ground meat, cook until golden brown a 2. Add crushed tomatoes, salt and pepper and let simmer for an hour, then add tomato paste 3. Cook noodles until done 4. Remove noodles from water and delicately drain noodles of access water 5. Start by placing a layer of sauce in a 9inch by 13inch by 3inch pan 6. Followed by 1 layer of noodles, 1 layer of sauce, and 1 layer of cheese 7. Continue pattern until pan is full. 8. Top with parmesan cheese 9. Place in 400° F oven for 15 min to heat/melt the cheese throughout the pan

Name of Dish Type: Ethnicity: Source: Contributor: Chicken P Italian http://www.g Alfredo Penne rouprecipes.c om/sr/16003/ chicken- penne- alfredo/recipe / Quantities Units Ingredients 1/2 c butter or margarine 3 medium chicken breast halves (cut into bite size chunks) 1 small onion (sliced into strips) 1 c heavy cream 3/4 c fresh basil leaves (coarsly sliced) 2 medium red bell peppers (sliced into strips) 1/2-3/4 c parmesan cheese 3 tbsps olive oil (divided) 2 tbsps cream cheese 5 oz can sliced mushrooms (drained) ½ c pine nuts ½ c sliced fresh parsley 10 small black olives (sliced) 1 tsp garlic powder 1/2 lb penne rigate (unkcooked)

Directions: 1. Cook pasta according to package directions. 2. Meanwhile, make sauce. 3. Melt butter, heavy cream & cream cheese. 4. Add parmesan cheese & garlic powder. 5. Simmer for 15 to 20 minutes over low heat/flame. 6. Heat 1 tbs olive oil & toast pine nuts until golden brown. 7. Drain on paper towel & set aside. 8. Add remaining oil to the pan & saute onions for 2 minutes. 9. Add red peppers & pepper flakes & saute until onions are translucent. 10. Add chicken pieces. 11. saute until chicken is cooked through. 12. Add Mushrooms, olives, basil & parsley. 13. Stir in sauce & pine nuts. 14. Drain Pasta, & stir in theto mixture. 15. Let simmer for a few minutes. Vegetable Lasagna Ingredients

1 Lb whole wheat lasagna noodles

6 cups marinara Sauce 24 oz low-fat ricotta cheese 32 oz shredded mozzarella cheese 1/2 cup ½ cup chopped herb (basil, oregano, or thyme) 2 eggplants, cut into circular slices ¼ or 1/8- inch thick 6 to 8 zucchini, cut lengthwise into slices ¼- 1/8- inch thick 5 to 6 portobello mushrooms, thinly sliced 2 red onions, thinly sliced 4 tbsp olive oil 4 cloves garlic ¾ cup ¾ cup chopped onions 2 cans 28 oz diced tomatoes 1/3 cup 1/3 cup chopped basil

Directions

1. To make the marinara sauce, begin by heating the olive oil in a pan over medium heat. Add the chopped onions and stir until golden brown. Add the garlic and tomatoes and simmer for 25 minutes. Stir in the basil and add salt and pepper to taste, then simmer for 10 minutes.

2. Preheat the oven to 350°.

3. In the bottom of a 16" x 12" pan, place a layer of dry noodles. On top of that, add about 1/3 of the marinara sauce, about 1/2 of the cottage cheese, and about 1/3 of the mozzarella cheese. Sprinkle herbs over the top, and add a layer of vegetables. Repeat the process. Finish with a layer of noodles, then top with tomato sauce and a thick layer of mozzarella cheese.

4. Wrap the pan tightly with aluminum foil. Bake for 35 minutes, or until a knife pokes easily through the lasagna. Remove the foil and bake at 450° for 10 minutes, or until the top is browned.

5. Remove lasagna from the oven and let sit for 20 minutes. Garnish with fresh basil leaves or other fresh herbs.

Name of Dish Type: Ethnicity: Source: Contributor: Lasagna P Italian Mary (mom) Kyra Whale Quantities Units Ingredients 1 lb Ground Beef ¾ cups Chopped Onions 2 tsp Olive Oil 16 oz Diced Tomatoes 12 oz Tomato paste 2 cups Water 1 Tbsp Chopped Parsley 2 tsp Salt 1 tsp Sugar 1 tsp Garlic Powder ½ tsp Pepper ½ tsp Oregano 16 oz Ricotta Cheese 16 oz Shredded Mozzarella Cheese 12 oz Lasagna Noodles Directions: 1.Brown together beef, onion, and olive oil; drain fat and return to saucepan 2. Add tomatoes, tomato paste, water, and spices; mix well 3. Let mixture simmer while you are cooking the lasagna noodles 4. Cook lasagna noodles according to package directions 5. Spread about ½ cup sauce in bottom of a 9 X 13 baking dish 6. Spread a single layer of noodles over the sauce 7. Add more sauce to cover noodles 8. Spread 1/3 cup Ricotta over sauce 9. Sprinkle ¼ cup mozzarella over Ricotta 10. Repeat layers until all ingredients used, ending with mozzarella 11. Bake at 350 ˚ F for about 45-50 minutes of until cheese is bubbly and browning

Name of Dish Type: Ethnicity: Source: Contributor: Spaghetti with P Italian Grandpa, Lauren Del Campo Meat Balls Former Chef 500139809

Quantities Units Ingredients

1 lb spaghetti 1 Tbsp salt

Meatballs 1 lb lean ground beef ¼ cup plain dry bread crumbs 1 egg 1 Tbsp parmesan cheese, freshly ground 1 clove of garlic ½ tsp salt ½ tsp black pepper, freshly ground

Sauce ½ cup onion, chopped 1 Tbsp olive oil 15 oz canned whole tomatoes, undrained and crushed 6 oz canned tomato paste ½ Tbsp basil ½ Tbsp sugar 2 garlic cloves, minced ¼ Tbsp oregano

2 Tbsp parmesan cheese, freshly grated

Directions: 1. Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta. 2. In a large bowl, mix together all meatball ingredients. Form into balls, and bake on a cookie sheet at 375° F for 25 minutes. 3. While meatballs are cooking, sauté onions in olive oil over medium heat. Stir in remaining ingredients. 4. When the meatballs are done, add them into the sauce and simmer for 20 minutes. 5. Stir the cheese into the sauce and meatballs, and serve over spaghetti.

Name of Dish Type: Ethnicity: Source: Contributor: Linguini with Oil Pasta Italian Cheryl Marc Cerqua Cerqua Quantities Units Ingredients 1 lb dry linguini ½ cup extra virgin olive oil 1 Tbsp salt 4 cloves garlic ½ tsp oregano Directions: 1. Fill large pot with water, add salt and bring to a boil 2. Add pasta and cook 8-10 min, until al dente (do not overcook). Stir pasta often to avoid sticking 3. While pasta is cooking, heat the oil over medium heat in a fry pan, peel and chop garlic and add to the oil with the oregano, turn down the heat 4. Strain pasta, add it to frying pan and toss for 2-3 minutes on low heat 5. Serve immediately while hot

Name of Dish Type: Ethnicity: Source: Contributor: Lasagna Verdi Al Forno P Italian The Reader's My Grandmother and Digest: mother Vegetables, Pasta & Rise Quantities Units Ingredients ½ lb green lasagna 2 oz fat ham 1 small onion 1 carrot 2 oz button mushroom 1 oz butter 6 oz minced beef 1 Tbsp tomato concentrated ⅔ cup dry white wine 1 ½ cups beef stock 1 tsp caster sugar tt salt 1 ¾ cups bechamel sauce 2 oz grated parmesan cheese

Directions: Preparation time: 1 hour. Cooking time: 20 min. Ingredients for 6.

1. Chop the ham, having removed rind and gristle. Peel and finely chop the onion and carrot and trim the mushrooms before slicing them thinly. 2. Melt half the butter in a large, heavy-based pan over low heat and fry ham until fat runs, then add the vegetables and fry them lightly. Crumble in the minced beef. Blend in the tomato concentrate. Continue frying, and stir continuously until the meat has browned. Add the wine and let the mixture bubble for a few minutes before adding the stock. Season to taste with sugar and add salt. Cover the pan with a lid and simmer over low heat for 30 – 40 minutes. 3. Cook the lasagna in a large pan of boiling salted water for 10 – 15 minutes or until just tender, stirring occasionally. Drain the pasta through a colander and drop it into a large basin of cold water to prevent it sticking together. 4. Thoroughly butter a shallow oven proof dish, about 25 cm by 20 cm. Cover the base with a thin layer of the meat mixture, then bechamel sauce and lastly the drained lasagna. Repeat these layers until all the ingredients are used up, finishing with bechamel sauce. Sprinkle the top with the Parmesan cheese. 5. Bake in the centre of the oven, pre-heat to 400° F, for about 15 – 20 minutes or until the top is crisp and bubbly. Serve straight from the dish.

Name of Dish Type: Ethnicity: Source: Contributor: Homemade Pasta Italian Lasagna

Quantities Units Ingredients 1 Lb Minced meat 1 Can Chopped tomatoes 1 Can Tomato pasta sauce 1 med Onion (medium size) 3 Clove Garlic 1 Tbsp Chopped parsley ½ Tbsp Oregano ½ Tbsp Rosemary 1 Pinch Thyme 1 TT Salt 1 TT Pepper 2 Tbsp Butter 2 Tbsp Flour 1 ¼ Cup Milk, heated 3 cup Cheese (Mozzarella, Cheddar) Directions: Chop the onion and garlic into small pieces Sautee the onion and garlic in a splash of cooking oil until golden brown Add the meat and cook until it is dark brown 4. Add the tomato pasta sauce, chopped tomatoes and the rest of the ingredients and let it cook for half an hour. 5. While that is cooking prepare the béchamel cheese sauce 6. Melt the butter in a saucepan. 7. Stir in the flour, until the paste cooks and bubbles a bit,— about 2 minutes. 8. Slowly add the hot milk, while stirring to thicken the sauce. Bring it to a boil. 9. Add salt and pepper to taste, lower the heat, and stir for 2 to 3 more minutes. 10.Stir in your favourite cheeses during the last 2 minutes 11. In an oven-safe dish, put a layer of pasta, a layer of meat, a layer of cheese sauce. Repeat until the dish is full. 12. Add some extra cheese and tomato slices to the top layer for garnish 13. Bake in the oven at 325 degrees Celcius for 45 minutes.

Name of Dish Type: Ethnicity: Italian Source: Martha Contributor: Melanie Penne Alla Norma P Stewart Cook Book Quantities Units Ingredients 1 lb  Penne rigate 4 Tbsp 1 tt  Olive oil 1 Medium  Coarse salt and ground pepper 4 Medium  Onion, halved and thinly sliced ¼ Tsp 1 Large  Garlic cloves, thinly sliced ½ lb 2 Tbsp  Crushed red pepper ½ Cup  Eggplant, cut into 3/4-inch chunks ¾ Cup  Plum tomatoes, cored and cut into 1/2-inch chunks ¼ Cup  Tomato paste  Torn fresh basil, plus more for garnish  Ricotta cheese  Water

Name of Dish Type: Ethnicity: Source: Contributor: Gnocchi P Italian Chef Steve Ricci Quantities Units Ingredients 1-1/4 lbs. baking potatoes 1-3/4 cups all-purpose flour 2 large eggs ½ cup grated parmigiano-reggiano 2 tsp. salt 1/3 tsp. white pepper

Directions: 1.Place potatoes in a large pot, add water to the pot and cover to cook for 45 minutes until tender. Once tender and still warm, peel the potatoes and place them in a vegetable mill and then again onto a flat work surface.

2. Make a well in the centre of the potatoes and sprinkle flour all over. Break the eggs into the well and add salt. Incorporate the flour and potatoes as if making pasta

3. Once the dough begins to come together, knead gently until it forms a ball. Knead for another 4 minutes until the dough is dry to the touch. Divide the dough into balls and roll each one into a rope measuring 3/4 inches in diameter.

4. Cut into 1-inch pieces to form the gnocchi. Drop gnocchi into boiling water to cook for 1 minute until they float to the surface.

5. When all the gnocchi is cooked, cool it in an ice bath, drain and toss in olive oil( or your choice of sauce). The gnocchi can be covered and stored in the refrigerator for up to 48 hours.

Name of Dish Type: Ethnicity: Source: Contributor: Pasta and P Italian Meatballs Quantities Units Ingredients 1 lb. Regular ground beef ¼ cup Soft bread crumbs 1 Egg, beaten ½ tsp. Salt ¼ tsp. Pepper ¼ cup Milk 2 Tbsp. Grated parmesan cheese

1 bag Spaghetti 2 Tbsp. Salt 6 cups Water 1 jar Tomato sauce Directions: 1. Combine beef, bread crumbs, egg, parmesan, salt and pepper. 2. Form into 10 -12 medium size meatballs. 3. Heat oil in large frying pan. 4. Brown meatballs evenly, and cook until done as you like. 5. Remove and set aside. 6. In a large pot boil water. Add 2 Tbsp. salt. Add spaghetti. Stir until done tt and drain. 7. Heat sauce. Add meatballs and simmer on low heat. Pour sauce over spaghetti.

Name of Dish Type: Ethnicity: Source: Contributor: Fettuccine Pasta Italian Michelle Michelle Alfredo Quantities Units Ingredients 2 Cloves Garlic (minced) 1 Tbsp Butter or margarine 1 small Tomato (diced) 4 Cups Fettuccine pasta (or pasta of your choice) 4 Cups Classico alfredo sauce 1 Tsp Fresh ground pepper ½ Cup Tomato sauce 1/2 Cup Shredded cheddar cheese

Directions: 1. In a medium pot boil pasta on high for 15 minutes or until tender. 2. Drain pasta when cooked and set aside. 3. In a skillet melt butter or margarine and toss in garlic until brown. 4. Add tomatoes and tomato sauce in skillet. 5. Then add Classico alfredo sauce and mix. Let simmer. 6. Add pepper and shredded cheese into sauce. 7. Remove skillet from stove and add pasta to the sauce and mix well. Makes 4 1cup servings of pasta.

Name of Dish Type: Ethnicity: Source: Contributor: Lasagne P Somali mom self

Quantities Units Ingredients 2 9 oz Oven ready lasagne pasta, 28 oz tomato sauce, 6 Tbsp sliced green peppers, 1 tsp salt, 3 tsp olive oil, 4 Tbsp chopped red onion, 4 Tbsp coriander, 0.5 clove chopped garlic, 1 lb shredded mozzarella cheese, 6 oz tuna 30 oz water

Directions: 1. Pour three tsp of olive oil in a pot and wait for it to warm. 2. Chop up half (4 Tbsp) a red onion and put it into the warm oil. 3. Pour two (9 oz) cans of regular tomato sauce into the pot. 4. Add 30 oz of tab water into the pot. And let it cook for 40 minutes at high temperature. 5. Crush 4 garlic’s and add to the pot. 6. Add a can of small tuna into the pot. 7. Add a tsp of salt. 8. Add 4 Tbsp of coriander. 9. Boil a pot of hot water at high temperature on the stove. 10. Once pot is boiling add 2 (90z) oven ready lasagne pasta, and let it boil for 15 minutes at high temperature. 11. Dump hot water into the sink and put the pasta spread on a tray to cool for 5 minutes. 12. Shred 1 lb of mozzarella cheese. 13. Use a 9×13 inch baking pan and spread 10 Tbsp of tomato sauce from the pot. 14. Put 4 layers of lasagne pasta side by side. 15. Add tomato sauce on top of the layers of lasagne until it is completely covered. 16. Add 5 Tbsp of shredded mozzarella cheese on top. 17. Repeat steps 14-16 until there is no more lasagne pasta layers. 18. Once complete put 6 Tbsp of sliced green peppers on top. 19. Cover the baking pan with aluminum foil. 20. Put the baking pan with the lasagne in the oven and let it cook for 15 minutes at 662 degrees Fahrenheit.

Name of Dish Type: Ethnicity: Source: Contributor: Pierogi P Polish Grandmother Nicole Gemus /mother Quantities Units Ingredients Kapusta Filling for Pierogi ½ Head of cabbage 1 Jar saurkraut 1 Lb fresh mushrooms 1 whole onion ¼ Cup butter 1 Tbsp flour 1-2 bouillon cubes tt salt and pepper

Pierogi Dough 8 Cups flour 2 Cups warm water with 1 tsp butter 1 dash salt Kapusta Filling for Pierogi: 1. Finely chop 1/2 head of cabbage 2. Boil in a large pot with a about an inch of water at the bottom of the pot 3. Add jar/can of sauerkraut 4. Simmer for 40 minutes 5. As cabbages are cooking, finely chop 1 lb of fresh mushrooms and 1 whole onion and saute in butter - salt and pepper to taste remove mushrooms/onions from heat 6. Sprinkle a tablespoon of flour in the cooked mushroom/onion - this is for slightly thickening the cabbage mixture 7. Drain the simmering cabbage, leaving a small amount of liquid in the cabbage 8. Add a bouillon cube (or 2) to the cabbage and small amount of liquid 9. Add the mushrooms/onions to the cabbage 10. Gently simmer the mixture for another half hour - the liquid should disappear during the simmering. 11. Cool before forming pierogi

Directions for Dough: 1. Mix together ingredients 2. Slowly add another cup of water and stir until it becomes a gooey dough 3. As you knead it, sprinkle the bread board with additional flour 4. Roll out dough into thin layers 5. Cutt rolled dough into 3” squares, form pierogi by placing kapusta in center of the square, closing and pressing down edges of dough 6. Boil in salted water for 7 minutes

Name of Dish: Type: Ethnicity: Source: Contributor: Spicy Tomato P Italian Mom Nicole Luca Fettucinni Quantities Units Ingredients

¼ cup extra virgin olive oil 1 medium onion, finely chopped 4 small garlic cloves, finely chopped ½ medium sweet red pepper, chopped ½ medium sweet green pepper, chopped 2 small hot red pepper, chopped 2 medium plum tomatoes, chopped 48 oz crushed tomatoes 1 tsp oregano 5 medium fresh basil leaves ¾ tsp dry red chilli pepper ¾ tsp dry parsley ½ cup white wine tt salt and pepper ¼ cup parmigiano cheese 8 oz fettucinni

Directions:

1. In a large sauce pan, heat oil over medium heat. Add the onion, sweet red and green peppers and the hot red peppers. When these ingredients have softened, add garlic. Stir. 2. Add the chopped tomatoes and crushed tomatoes. Stir. 3. Add spices (oregano, basil, chilli pepper, parsley) 4. Add wine and salt and pepper to taste. 5. Simmer for about 1 hour on medium heat. 6. About 15 minutes before the sauce is ready, in a large sauce pan heat water on high to a rolling boil. 7. Add the pasta, turn temperature down to medium and cook pasta for about 13-15 minutes until tender but not soft. 8. Drain pasta thoroughly, and return to pan. 9. Stir 1 cup of tomato sauce into pasta and transfer to a large serving dish. 10. Top pasta with more tomato sauce and fresh parmigiano cheese.

Serves 4

Name of Type: Ethnicity: Source: Contributor: Dish Pasta Thai http://www.tha Thai Table Pad Thai itable.com/Tha i/recipes/Pad_ Thai.htm Quantities Units Ingredients ½ lime 1 egg 4 tsp fish sauce 3 small garlic, minced ½ tsp ground dried chilli pepper 1 shallot, minced 2 tbsp sugar 2 tbsp tamarind 1 kg thai rice noodles 2 tbsp vegetable oil 1/3 cup tofu 1 ½ cup chinese chives 2 tbsp peanuts 1 1/3 cup bean sprouts Servings: 2 – 3 Directions: 1. For 5 – 10 minutes, soak the dry noodles in luke warm water 2. Cut the tofu into 1 inch long sticks 3. Cut the Chinese chives into 1 inch long pieces 4. Rinse the bean sprouts 5. Mince the shallot and garlic together 6. On high heat, pour oil in the Wok 7. Pour peanuts into Wok and fry until toasted, then remove 8. Add shallot, garlic and tofu in Wok and stir until medium brown in colour 9. After 10 minutes, drain the noodles and add to the Wok 10. Stir very quickly to ensure that the noodles don’t stick to the Wok 11. Add tamarind, sugar, fish sauce and chilli pepper into the Wok and stir 12. Stir on high heat for approximately 5 minutes until juice is almost evaporated 13. Push the noodles to the side of the Wok to make room for the egg 14. Crack the egg in the Wok and scramble until cooked 15. Mix the egg into the noodles and stir continuously 16. Add the bean sprouts and chives, stir 17. Keep stirring until juice is evaporated and noodles are soft 18. Pour noodles onto serving plate and sprinkle peanuts on top 19. Serve with a piece of lime on the side with chives and sprouts on top 20. Enjoy Name of Dish Type: Ethnicity: Source: Contributor: Shanghai Stir- Pasta Chinese Fried Noodles Quantities Units Ingredients marinade 2 Tbsp light soy sauce 2 tsp granulated sugar 12 oz pork tenderloin 2 tsp cornstarch

sauce 1 Tbsp light soy sauce 2 Tbsp dark soy sauce 2 tsp rice wine vinegar 1 tsp granulated sugar

others 1 lb shanghai noodles 2 Tbsp salt 1 cup mung bean sprouts 2 cups shredded Napa cabbage 1/2 cup shredded carrot ¼ cup shredded onion ¼ cup chopped green onion 1 small cloves of garlic 6 Tbsp oil

Directions: 1. Cut the port tenderloin into strips. Add the marinade ingredients to the pork. Marinate the pork for 20 minutes 2. In a large pot, add enough water to cover the noodles and bring to a boil. Add 2 Tbsp of salt to season the water. Add the noodles and stirring to separate. Cook the noodles for 5-7 minutes or until the noodles are al dente (tender), but still firm. Drain thoroughly. Rinse with cold water then drain again. 3. In a small bowl, mix together all the sauce ingredients. 4. Wash and drain all the vegetables. Cut off the end part of the mung beam sprouts. Shred the cabbage, carrot and onion around the same size as the mung beam sprouts. Mince the garlic. Cut the green onion on the diagonal into 1-inch pieces. 5. In a heavy frying pan or a wok, heat 3 Tbsp oil over medium-high to high heat. When the oil is hot, add the garlic and green onion and stir-fry for 20-30 seconds. Then add the port strips and stir-fry until they are nearly cooked through. 6. Add the shredded cabbage with the pork. Stir-fry for about 2 minutes or until it is soften, seasoning with a bit of light soy sauce if desire. Remove everything for the wok. 7. In the same frying pan or a wok, heat 3 Tbsp oil over medium-high heat. When the oil is hot, add the carrot and onion. Stir-fry for about 2 minutes, and then add the noodles. Stir in the sauce ingredients and stir-fry for few minutes. Add the pork and cabbage back into the pan and mix thoroughly. Stir in the bean sprouts. Heat through. Remove everything from the heat and serve hot.

Name of Dish Type: Ethnicity: Source: Contributor: Seafood Linguine P Italian Mother Paolina Porretta

Quantities Units Ingredients 16 oz linguine 2 Tbsp olive oil ½ cup green onions chopped finely 3 garlic cloves minced ¼ tsp worcestershire sauce ½ cup fresh chopped parsley 1 bay leaf 28 oz can of chopped tomatoes 1 cup dry white wine 20 oz frozen tiger shrimps (uncooked) 1 ½ lb fresh mussels 14 oz canned clams with juice 3 medium cod fish pieces (fresh) ½ tsp chili flakes ½ tsp tobasco tt salt & pepper Directions: 1. In a skillet on medium heat (325F) add olive oil and saute green onions and garlic until golden brown. 2. Add chilli flakes, worcestershire sauce, and tabasco sauce. 3. Add the clams including their juice, fresh mussels, and shrimps. Add the wine and cover with lid. Bring to a boil. 4. Reduce the heat (250F) and add chopped tomatoes, parsley, salt & pepper, and bay leaf. 5. Let everything simmer for 20 minutes stirring occasionally. 6. Add fresh cod fish on top, cover with lid and cook until fish is firm in texture. 7. Cook the linguine to ‘al dente’. After it is drained add the pasta to the seafood condiment. Toss it all together and serve immediately.

Name of Dish Type: Ethnicity: Source: Contributor: Lasagna P Italian Quantities Units Ingredients 12 large Lasagna noodles 2 lb Ground beef 1 small Onion 2 small Cloves garlic, chopped 16 oz Spaghetti sauce (2 cans) 23 oz Ricotta cheese 2 medium Eggs ½ cup Grated parmesan 1 lb Mozzarella cheese, shredded

Directions: 1. Preheat oven to 350 degrees F 2. Coat a large skillet with olive oil, add garlic and onion 3. Add beef until it is no longer pink (about 10 minutues) 4. Season with salt and pepper 5. Add spaghetti sauce to the pan with ground meat and stir to combine 6. Add parsley, cook and let simmer for 45 minutes and continue to stir 7. In a mixing bowl, combine ricotta and the parmesan 8. Stir the eggs and season with salt and pepper 9. Coat the bottom of a deep 13 by 9-inch pan with olive oil and meat sauce 10. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce 11. Spread meat sauce over the lasagna and cover thoroughly 12. Spread ricotta mixture over the meat sauce with a spatula 13. Sprinkle the mozzarella on top of the ricotta 14. Repeat step 10 to 13 to create two additional layers 15. Top last layer with mozzarella and parmesan 16. Bake for 1 hour then remove from oven 17. Let lasagna rest for 30 minutes so noodles will settle and cut easily 18. Cut into 2-inch squares to serve Name of Dish Type: Ethnicity: Source: Contributor: Chicken Pasta Italian Saverio Aloi Ricardo Fettuccine Figueiredo Alfredo Quantities Units Ingredients 2 cups Chopped chicken 48 ounces Alfredo sauce 2 cups Mushrooms 1 lbs Fettuccine pasta 2 tps butter Directions: 1. Sauté chopped chicken and mushrooms in butter until lightly brown. 2. Pour Alfredo sauce over chicken and let simmer for 5-7 minutes. 3. Boil water in pot, add pasta until desired tenderness. 4. Drain water from pot. 5. Pour Alfredo chicken mixture over cooked pasta and stir. 6. Sprinkle Parmesan cheese over Alfredo chicken.

Name of Dish Type: Ethnicity: Source: Contributor: Lasagna Pasta Italian My mom Rozanne Ortiz Quantities Units Ingredients 1 box 8 ounces Lasagna noodles 1 1 pound Lean Ground beef 2 cans 8 ounces Unico Pasta Sauce 2 cans Campbelles Cream of Mushrom 1 can ½ cup Evaporated Milk 1 tsp Salt 1 tsp Pepper 2 tbsp Sugar 2 cups 1 pound Mozzarella Cheese shredded shreddded Directions: 1. Boil lasagna noodles for 20 minutes ; drain and set aside 2. Brown the ground beef. It takes about 6-10 minutes to brown the meat. 3. Add 2 cans of Unico Pasta in a pot. Gently stir this into the meat 4. Season to taste by adding 2 tbsp of sugar, 1 tsp or salt & paper. Gently stir these seasoning into the sauce 5. Cover the pot and let the meat sauce simmer. Simmer on low heat for 30-45 minutes. 6. Prepare cream of mushroom in a bowl and add 2 cups of evaporated milk 7. Use any baking pan to start the layering. 8. First spread the cream of mushroom on the bottom of the pan 9. Lay 3 noodles across the layer of the cream of mushroom 10. Then layer the pasta sauce 11. lay down the next layer of noodles 12. Spread the cream of mushroom, then layer the noodles then spread the sauce 13. Repeat procedure until there are no more noodles 14. Top the lasagna with shredded mozzarella cheese 15. Bake lasagna at 350° F for 30 minutes, or until thoroughly heated and bubbly. 16. Remove from oven and allow to cool for approximately 15 minutes

Name of Dish Type: Ethnicity: Source: Contributor: Gnocchi P Italian Grandmother Sabrina

Quantities Units Ingredients 1 kg zucchini 1 kg potato 1 med. egg 2 300 g flour 6 tsp salt 1 tsp pepper 1 cup olive oil 2 jars tomato sauce Directions: 1. Place 1 kilogram of unpeeled zucchini and 1 kilogram of unpeeled potatoes into a large saucepan and add enough water to cover them. Place on a high heat; add 3 teaspoons of salt, then leave to boil. Also, boil potatoes until soft.

2. Add 2 pinches of salt and a pinch of pepper. Crack the egg and stir in quickly before the temperature of the zucchini and potatoes cooks it. Add 2 handfuls of the 300 grams of flour. Mix both the zucchini and potatoes together into a paste.

3. Turn the zucchini and potato paste onto a flat surface and tip the rest of the flour on top. Then use your hands to mix it together. After a minute or two it will form into dough. Knead lightly. When it reaches a flexible consistency, it's ready

4. Pour some flour on the surface. Slice a fist sized piece from the dough ball and roll out into lengths that are about 3 centimetres thick. Use a flexible knife to cut off 2 centimetre pieces. Slice off another fist sized piece and repeat until you have used all of the dough. Make sure not to waste time so the dough will still be warm which is easier to roll.

5. Fill a large pot with water and add 3 teaspoons of rock salt. Place over a high heat, put on the lid, and bring to the boil. Give them a little stir and leave to cook. After, the gnocchi is cooked tomato sauce or white sauce is added and ready to serve. Lastly, my grandmother makes bags of gnocchi which she usually freezes so this way they are already prepared for the next event. Name of Dish Type: Ethnicity: Source: Contributor: Spicy Pasta P Italian Myself Samantha Maung

Quantities Units Ingredients 1 ½ tsp extra virgin olive oil 5 cloves chopped Garlic ½ cup diced onion 16 oz medium ground beef 3 Tbsps worchester sauce 1 ½ tsp soy sauce 20 oz canned Diced tomatoes 1 oz canned Tomato paste ½ tsp basil ¼ tsp thyme tt black pepper 2 Tbsps tabasco sauce 10 oz fusilli Pasta 1 cup shredded mozzarella cheese Directions:

1. Heat pan and lightly grease with extra virgin olive oil 2. Lightly fry chopped garlic and diced onion when pan is hot 3. Add ground beef, Worchester sauce, and soy sauce 4. Fry until beef is cooked 5. Add diced tomatoes and tomato paste 6. Add basil, thyme, and black pepper 7. Stir 8. Add Tabasco sauce 9. Simmer sauce until ready to add in pasta 9. Cook fusilli pasta in boiling water 10. Add pasta to sauce and stir 11. Add shredded mozzarella cheese and stir on low heat until cheese melts Name of Dish Type: Ethnicity: Source: Contributor: Rapini Pasta P Italian Nonna Sandra Paglione Quantities Units Ingredients 1 bunch Rapini 1/2 cup Extra Virgin Olive Oil 2 large cloves Garlic Crushed & Diced 3 large Shallots Chopped 1/3 cup Chopped Fresh Oregano (cut qty to 2 Tbsp if using dried) 1/4 cup Chopped Fresh Basil (cut qty to 1 Tbsp if using dried) 1 tsp Crushed Red Pepper Flakes 2 Tbsp Sea Salt 1/4 cup Freshly Grated Parmesan Cheese 250 grams Spaghetti Directions: 1. Cut stems off rapini, then cut bunch in half, and submerge in cold water to clean. 2. Fill a large pot with 2.5 litres of water and bring to a boil. 3. Place trimmed, rinsed rapini in a steel colander or steamer basket, and place in pot with a tightly fitting lid. 4. Blanche (steam) rapini for 5 minutes then remove. Retain water to cook pasta. 5. In a large skillet over medium-low heat, add extra virgin olive oil. 6. Once oil is hot, add chopped shallots and cook for approx. 3 minutes or until soft. 7. Bring reserved water to a rolling boil, adding 1 Tbsp of salt. 7. Add diced garlic to skillet and continue to sauté for another 5 minutes. 8. Once water has come to a boil, add pasta, stir, and let cook uncovered for approximately 7 minutes or until al dente. 9. Add de-stemmed, chopped basil and oregano to skillet, along with red pepper flakes; continue to sauté for 3-5 minutes to release flavours of spices. 10. Add rapini to skillet, stir and let sauté until soft, approximately 5 minutes. 11. Drain pasta, rinse with cold water to stop the cooking process, drain again well. 12. Add pasta to skillet, toss; remove from heat. 13. Transfer pasta to serving plate; add generous amounts of sea salt and freshly grated parmesan cheese to taste. 14. Pour wine....Enjoy. Name of Dish Type: Ethnicity: Source: Contributor: Meat Lasagna P Italian Internet Quantities Units Ingredients ¼ cup parmesan grated cheese 15 oz ricotta cheese 8 oz shredded provolone cheese 8 oz shredded mozzarella cheese ½ tsp oregano 1 tsp garlic powder 1 tsp oregano 1 tbsp olive oil 4 large minced garlic ¼ cup milk 2 large eggs 1 large diced onion 8 oz canned tomato sauce 28 oz spaghetti sauce 9 large lasagna pasta 1 ½ lb ground beef Directions: 1. Preheat oven to 375ºF 2. Over medium heat, season ground beef with garlic powder and 1 tsp of oregano. 3. Brown meat and drain. 4. In large saucepan, mix spaghetti sauce, tomato sauce, and ½ tsp of oregano and set aside. 5. Add olive oil to skillet and heat. Sauté garlic and onions for approximately 5 minutes. 6. Mix sautéed onions and garlic with meat into the sauce and cook for 15 to 20 minutes. 7. In medium bowl, mix ricotta cheese, eggs, milk and oregano. 8. In another bowl, combine mozzarella and provolone cheeses. 9. Boil lasagna pasta according to instructions on package. 10. Layer a 9x13 inch baking pan with enough sauce to cover bottom of pan. Lay 3 lasagna noodles in the pan. Cover with sauce, followed by ricotta mixture and mozzarella/provolone combination. Repeat layering. 11. Sprinkle with parmesan cheese. 12. Bake covered in preheated oven for 30 minutes. Uncover and continue baking for 15 minutes.

Source: http://www.recipematcher.com/index.php/recipe/show/Meat-Lasagna

Name of Dish Type: Ethnicity: Source: Contributor: Mom’s Mac & P American Mom (Nancy Cheese Crown) Quantities Units Ingredients 5 Tbsp Butter 3 Tbsp Flour 3 Cups Milk tt Garlic Powder tt Chives tt Salt & Pepper 1 Cup Medium Cheddar (grated) 1 Cup Mozzarella (grated) 1 Cup Asiago (grated) ¼ Cup Smokey Gouda 3 ½ Cup Shell Pasta 2 Tbsp Breadcrumbs Directions: 1. Cook pasta and drain well. Put in casserole dish with lid. 2. Melt 3 Tbsp of butter in large saucepan on medium heat. Set remaining butter aside. 3. Add flour and seasonings to melted butter. Blend well. 4. Add milk and cook over medium heat until mixture starts to bubble and thicken. 5. Turn heat down. Add cheeses. Allow each cheese to melt separately before adding next. 6. If sauce is too thick add a splash of milk. 7. Pour sauce over cooked pasta, mix to coat well. Set aside. 8. Make topping by melting remaining 2 Tbsp of butter and mixing in breadcrumbs. 9. Add breadcrumb topping to pasta. 10. Bake pasta in casserole dish with lid on in a 350˚F oven for 30 minutes. Remove lid and set oven to broil. Broil until breadcrumb topping is lightly brown. Serve hot. Name of Dish Type: Ethnicity: Source: Contributor: Mantu Pasta Afghanistan My mother Suzzy Marocha(myself) (dumpling)

Quantities Units Ingredients Ingredients for filling 2 cups chopped onions 1 lb ground beef ½ tsp garlic 2 tsp coriander powder ½ tsp salt ½ tsp freshly ground black pepper powder Ingredients for Topping 1 cup chana lentils 2 tsp tomato paste ½ lb ground beef ½ tsp salt 2 Tbsp cooking oil 1 medium onion (finely chopped) ½ tsp garlic ½ tsp freshly ground black pepper powder Ingredients for dip 1 tsp dried mint leaves 3 cups plain yogurt ½ tsp garlic ½ tsp salt

Directions: Directions for the filling: 1. In a pot, add ground beef and water that almost covers all the meat. Allow the ground beef to cook in the boiling water. Stir the meat every 5-10 minutes to make sure that all the meat is cooked. Once the entire meat is cooked drain all the water and set aside to cool down. 2. In a bowl, add the chopped onions, the garlic, ground coriander powder, salt, black pepper powder, and the ground beef. After mixing all these ingredients well, it is ready to be stuffed in the wonton wraps. 3. Place the wonton wrap on a flat surface and wet the corners with your finger. Take a small amount of the topping and put in the middle of the wonton wrap. 4. Fold the wonton wrapper to create a dumpling by taking the two opposite corners and sealing them with wet fingers. Then repeat with the other corners, creating a neat parcel. 5. Place the mantu (dumplings) into a steamer, and cook for 30 minutes on medium heat

Directions for the topping: 1. Heat cooking oil in a pot. Add the chopped onions and garlic and fry until golden. 2. Add ground beef and stir until the meat is cooked. 3. Add salt, black pepper, tomato paste, precooked lentils, and also add about a ½ cup of water. Stir and cover. Allow for it to cook for about 10 minutes. Directions for the dip: 1.In a bowl add the dried mint leaves, salt, garlic, and plain yogurt. Mix all these ingredients well. Directions for garnishing 1. After the mantu are cooking in steamer place the mantu in a serving plate, slightly cover the mantu with the cooked toppings, dip and garnish it with a little bit of vinegar and red chilies as per individual taste.

Name of Dish: Type: Ethnicity: Source: Contributor: Spicy Cheese Rigatoni Pasta Italian Quantities: Units Ingredients

3 tbsp butter 3 tbsp flour ¾ cup milk ½ cup chicken broth 1 can tomatoes (drained/diced) 1 ½ tsp red pepper flakes 1 tsp pepper 1 tsp oregano 2 cup shredded sharp cheddar cheese 1 cup Romano rigatoni 1 pound Directions: 1. Melt Butter in saucepan. 2. Add flour and stir for 3 minutes. 3. Gradually whisk in milk and stir. 4. Bring to a boil. 5. Add tomatoes, red pepper flakes, prepared oregano and simmer for 5 minutes. 6. Reduce to low heat. 7. Add cheese and stir until melted and well blended. 8. After draining rigatoni, add sauce to pot and pour rigatoni back into pot. Stir well.

Name of Dish Type: Ethnicity: Source: Contributor: Chicken Alfredo P Italian http://allrecipes.com/Recipe/C Vanessa with Fettuccini hicken-Alfredo-with- Ramawad Noodles Fettuccini- Noodles/Detail.aspx Quantities Units Ingredients 1 lb fettuccini pasta 1 ½ cups butter 1 lb skinless, boneless chicken breast halves - cut into cubes 16 oz whole milk ricotta cheese 1 pint heavy cream 1 tsp salt 1 cup grated parmesan cheese Directions: 1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.

2. Melt 2 tablespoons butter in a large skillet over medium heat. Sauté chicken until no longer pink and juices run clear.

3. In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through. Name of Dish Type: Ethnicity: Source: Contributor: Pyrohy P Ukrainian Mother Willis McCutcheon Quantities Units Ingredients 2 cups 500ml flour 1 tsp 5ml salt 1 or 2 large egg or egg whites ½ cup 125ml warm water

Filling: 2 cups 500ml cottage cheese 1 large egg ½ cup 125ml dry of fresh dill 1 tsp 5ml salt

Dressings: 1 large red onion 8 to 12 strips bacon ½ cup butter 1 container sour cream Directions: 1. Measure two cups of flour and put into a large mixing bowl, add salt. 2. Whisk either egg or egg whites together in a separate bowl 3. Add warm water to the egg or egg whites and blend the liquid mixture with the flour and salt 4. The dough should be soft, do not over work the dough 5. Roll dough out on floured surface until it is approximately one to two centimetres thick 6. Take a either a circular cookie cutter or a glass with a floured rim and press into the dough 7. Place circular pieces of dough to the side and continue with step 6 until all dough has been used 8. Place a large pot on the stove with salted water and bring to a boil (about six litres) 9. Make the filling while the water boils, combine cottage cheese, egg, dill and salt in a bowl. 10. Place about a tablespoon of filling in center of each circle of dough 11. Fold the disc of dough with filling in half and press ends together, use water on your finger tip and run along the edge of the pressed end to seal the dough 12. Add to boiling water, boil for approximately twenty minutes or until the pyrohy floats to the surface. 13. Plate and serve with sautéed onions, bacon and sour cream

Name of Dish Type: Ethnicity: Source: Television Contributor: Peanut Sauce Cold Soba Pasta, Japanese, drama, restaurant Noodles Salad oriental dishes and self fusion alteration Quantities Units Ingredients

3/4 Cup natural peanut butter (more liquid form) ¼ Cup peanut butter (creamy) 2 Tbsp soya sauce 1 1/2 Tbsp seasoned rice vinegar 1 Tsp sesame oil ½ Tsp brown sugar 2-3 Tbsp drinking water

1 ½ Tsp roasted seasame seeds 1/4 Cup sushi seaweed ¼ Cup masago/tobiko 1/2 Tbsp spring onion/scallion 3/4 Whole english cucumber 1 Cup artificial crab leg meat 3 Cups soba noodles (cooked) Directions: 1. Cook soba noodles according to package time 2. Drain noodles from hot water 3. Rinse noodle with ice cold water and drain well 4. Shred artificial crab leg meat 5. Julienne English cucumber 6. Dice spring onion/scallion 7. Combine soba noodles, crab leg meat, cucumber and spring onion in a large mixing bowl 8. Cover bowl with plastic wrap and refrigerate 9. In a small mixing bowl combine: peanut butter, natural peanut butter, soya sauce, rice vinegar and sesame oil together 10. Whisk together until smooth, add water if sauce is too thick for one’s desire 11. Pour sauce over chilled soba noodles and other ingredients in large mixing bowl, 12. toss lightly and return to refrigerate 13. Us scissors to cut sushi seaweed to thin shreds 14. Sprinkle roasted sesame seeds, spring onions, seaweed and masago/tobiko over noodles 15. Serve (Makes 2 servings)

Name of Dish Type: Ethnicity: Source: Contributor: Vietnamese Entrée Vietnamese http://ravenouscouple.blogspot.com/2009/ Anhthu Nguyen Vermicelli (bun 05/bun-thit-nuong-vermicelli-with- thit nuong) grilled.html Quanti Units Ingredients ties (For the Nuoc Cham – Fish Sauce Dressing) ¼ cup Sugar ½ cup Lemon juice 1/3 cup Fish sauce ½ cup Water 2 cloves Garlic, minced 1 tsp Chilli paste

1.5 lb (For the Grilled Pork – Thit Nuong) ¼ cup Pork butt or shoulder ¼ cup Frozen lemongrass, minced 2 tsp Sugar 2 tsp Fish sauce 2-3 cloves Ground pepper 2-3 small Cloves garlic 3 tsp Shallots 2 tsp Sesame oil 3 tsp Dark soy sauce Roasted sesame 14 oz 1 cup (For the vermicelli) 2 cup Package of vermicelli 1 medium 1 head Mint 2 large Beansprouts ¼ cup Cucumber ½ cup Iceberg lettuce Carrots Roasted peanuts, coarsely crushed Scallion onions Directions:

(Nuoc Cham) 1. Combine all the ingredients for the nuoc cham (fish sauce dressing) and set aside in the refrigerator until ready to use.

(Grilled Pork) 2. Thinly slice the pork into ¼ inch slices 3. For the marinade, combine in large mixing bowl the lemongrass, shallots, garlic, sugar, fish sauce, pepper, dark soy sauce, and sesame oil. 4. Add the pork to the marinade and let it sit for at least 1-2 hrs. 5. Grill the pork on the barbeque or stovetop grill until nicely golden brown and slightly charred. 6. Remove the pork once its done and toss it in a bowl with the roasted sesame to coat.

(Vermicelli) 7. Place the entire package of vermicelli in boiling water for about 6-8 min, stirring regularly so it won't stick to the bottom of the pot. To check for doneness take one strand to taste and it should be slightly firm but chewy. 8. Drain and flush the noodles in a colander with cold water to stop cooking process and place it aside. 9. Slice the cucumber into small matchstick size. 10. Rinse and chop the iceberg lettuce into thin slices. 11. Rinse the beansprouts and fresh herbs. 12. Peel the carrots, grate them on a cheese grater, and set aside. 13. ( For one serving) In large bowl, combine about 2 cups of the vermicelli with 8 slices of the grilled pork. The add fresh herbs, cucumbers, beansprouts, carrots, crushed roasted peanuts, and scallions according to preference and taste. 14. Serve the vermicelli with the nuoc cham (fish sauce dressing) in a small bowl on the side or pour it over the noodles to dress.

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