Recipes from Around the World
Recipes From Around the World
by Mrs. Hendershot’s Class 2016
Thank you to all the families in Mrs. Hendershot’s class for sending in their favorite family recipes. We can’t wait to try them!
India
Ingredients: • 1 1/2 cup cooked rice • 2 medium size shredded carrots • 2 green chilies split • 1 stand of curry leaves • finely chopped coriander and mint • 1 tsp ginger garlic • one small onion chopped into medium chunks • 1 tsp roasted cumin powder • 1/4 tsp turmeric powder • 1/4 tsp mustard seeds • 1/4 tsp cumin seeds • 1/2 tsp coriander powder • 1/2 tsp red chili powder • salt adjust as per taste • 1 tbsp butter • 2 tbsp cooking oil • 1 tsp dry coconut powder • lemon juice(optional)
Steps to prepare: 1) Add butter and oil to the pan. Once oil gets heated add cumin and mustard seeds and let the seed split in the oil. 2) Now add chopped onions, green chilies and curry leaves let the onions turn to transparent and the add turmeric powder and ginger garlic paste and let the raw smell of ginger garlic go fry till then. 3) Add the shredded carrot and mix well and cover the pan with a lid and let it sit for 1 to 2 min till the carrot get nicely cooked. 4) Now add red chili, cumin, salt coriander and dry coconut powders to it and mix well. 5) Put some coriander and mint leaves to it and cover the lid for a minute so all the flavors will be fully mixed before adding rice. 6) Now add the cooked rice to the mix and stir fry for a minute and cover the pan with lid and adjust the salt if needed. 7) Add some lemon juice if desired.
Ayesha’s Masala Dosa (Rice-lentil crepes with spicy potato)
(India)
Dosa (crepe) Ingredients: • 2 cups raw rice • 1/2 cup urad daal (split husked black lentils) • 1 teaspoon fenugreek seeds • 1/2 teaspoon salt • 1 tbsp cooked rice • Vegetable oil
Steps to prepare: 1) Make the dosa batter: Put rice in a bowl, rinse well and cover with 4 cups cold water. Put urad dal and fenugreek seeds in a small bowl, rinse well and add cold water to cover. Leave both to soak for 4 to 6 hours.
Drain rice and dal-fenugreek mixture in separate colanders. Put rice, dal, fenugreek and cooked rice in a food processor, blender or wet-dry grinder. Add 1 cup cold water and grind to a smooth paste. It will take about 10 minutes, and it may be necessary to work in batches. Repeat the process with the dal- fenugreek mixture.
3) Put the pastes in a medium mixing bowl. Whisk together, adding enough water to obtain a medium-thick batter. You should have about 6 cups. Cover bowl with a kitchen towel and set in a warm place. Let ferment until the surface is bubbly, about 8 hours. Stir in the salt. Use the batter straight away or refrigerate for later use.
Potato Filling Ingredients:
• 3 tablespoons ghee or vegetable oil • 1 teaspoon mustard seeds • ½ teaspoon cumin seeds • 2 small dried hot red peppers • 1 medium onion, diced • ½ teaspoon salt • ½ teaspoon turmeric • Pinch of asafetida • 1 tablespoon grated ginger • 6 to 8 curry leaves • 4 garlic cloves, minced • 2 small green chilies, finely chopped • 1 ½ pounds yellow-fleshed potatoes, such as Yukon Gold, boiled, peeled and cubed • ½ cup roughly chopped cilantro, leaves and tender stems
Steps to prepare: 1) Make the potato filling: Put ghee in a wide skillet over medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes. Season lightly with salt. Add turmeric, asafetida, ginger, curry leaves, garlic and green chile. Stir to coat and let sizzle for 1 minute.
2) Add potatoes and 1/2 cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Mash potatoes a bit with the back of a wooden spoon. Season well with salt, add cilantro, and then set aside at room temperature.
3) To make dosas, set a griddle or cast-iron skillet over medium heat. Brush with about 1 teaspoon vegetable oil. Ladle 1/4 cup batter in the center of griddle. Using bottom of ladle, quickly spread batter outward in a circular motion to a diameter of about 7 inches. Drizzle 1/2 teaspoon oil over the top. Leave dosa batter to brown gradually until outer edges begin to look dry, about 2 minutes, cooking on one side only. With a spatula, carefully loosen dosa from griddle. Bottom should be crisp and beautifully browned. Spoon 1/2 cup potato filling onto top of dosa, centering it as a strip in the middle of the round dosa. Flatten the potato mixture slightly. Using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape. Serve immediately. Continue making dosas one at a time.
Advika’s Indian Vegetable Fried Rice (India)
Ingredients: • Rice • Vegetable Oil • Green beans • Carrots • Onion • Green peas
Steps to prepare:
1) Boil 1 cup of rice in water till it gets half cooked.
2) Strain the rice in a strainer
3) Cut the vegetables into small pieces (all together about 1 cup)
4) Take a pan and heat it on the oven in medium flame.
5) Put 2 tsp oil and put the vegetables. Sauté the vegetables for 5-6 minutes till they get half cooked.
6) Add the strained rice to it and fry for another 5 minutes.
7) Add some salt to taste.
8) Eat hot fried rice with some yogurt
Sudeeksha’s Lemon Rice (India)
Ingredients: • 1 cup raw rice, cook rice with each grain separate • 8-10 curry leaves • juice of 3 lemons (approx 6-7 tbsp) adjust • 3-4 tbsp roasted peanuts • salt to taste • Tempering/Poppu/Tadka: • 1 tbsp oil • 1/2 tsp mustard seeds • 1 1/2 tsp split gram dal • 1 tbsp bengal gram • 2 dry chilies, tear and de-seed • pinch of hing • 1/2 tsp grated ginger • 2 green chilies, slit • 1/4 tsp turmeric powder
Steps to prepare: 1) Heat oil in a vessel, add the mustard seeds and as they begin to sizzle, add the dals and allow them to turn slightly red, add curry leaves, green chilies, grated ginger, red chilies and stir fry for few more secs. Add asafetida and turmeric powder, roasted peanuts and combine. Turn off heat. 2) Add salt to taste and 3/4th of the lemon juice and combine well. Add the seasoning and combine that it coats the rice well. 3) Taste and if you feel that it needs more tang, add more lemon juice accordingly. 4) Serve warm.
Saanvi’s Vegetable Biryani (India)
Ingredients: • Basmati rice - 1 cup • Water - 1 and a half cups • Vegetable oil - 2 tbsp • Bay leaves- 2 • Cloves - 4 • Cumin seeds - 1 tbsp. • Salt- 2 tsp • Ginger garlic paste - 1 tsp. • Green chilies - 2 (split in half) • Cashews - about 10 (split) • Carrots - diced • Green peas - 1/3 cup • Green beans- 1/3 cup- cut into small pieces • Biryani masala- 1 tbsp.
Steps to prepare: 1) Rinse the rice once, add the water and leave it in the electric rice cooker. 2) Take oil in a medium sized pot on the stove. When the oil is warm, add cloves, bay leaves, cashew pieces and cumin seeds. When they turn slightly brown, add green chillies, ginger garlic paste. Saute them for few seconds, then add carrots, green beans, green peas. Saute them for 3-4 minutes. 3) Then add the biryani masala and mix it well. Add this mixture to the rice in the electric cooker, add the salt and mix them well. Turn the rice cooker on and leave it to cook. Mix the contents once towards the middle of cooking. Leave it for 15 minutes when done. Fluff the rice with a fork and serve with 'seasoned yogurt' (finely chopped cilantro, few finely chopped onions and cucumber, and a pinch of salt added to plain yogurt and mixed well).
Dhirithi’s Tomato Rice (India)
Ingredients :
• 1 cup uncooked rice • 2 medium tomatoes • 1 small onion • A bunch of soy granules • Chili powder as per spice level
• Salt as per required • Few Cilantro leaves • Few Mint leaves • A pinch of garam masala • Small piece of cinnamon stick • 2 cloves • 1 teaspoon ginger garlic paste • 1/2 teaspoon mustard and cumin seeds • 2 table spoons oil
Steps to prepare: 1) Heat a pan and add oil, once the oil heats up add mustard, cumin, clove, cinnamon and let it splutter then add chopped onion and ginger garlic paste and sauté it till the onions become soft 2) Add 1 chopped tomato, salt, chili powder and garam masala and let it cook for 2 min. 3) Add soy granules and close the lid of the pan and let it it cook till tomatoes become soft. At this point you can add mint and cilantro and turn off the stove. 4) Make tomato juice with the remaining tomato. 5) Wash the uncooked rice. 6) Now transfer the cooked tomato+soy granule curry to the rice cooker, add the washed rice and the tomato juice(for one cup rice we need 2 cups juice, so measure the juice and add water if the juice is not 2 cups) 7) Turn on the rice cooker and let it cook.
Rishank’s Onion Pakora (Onion Fritters)
(India) Ingredients: (measuring cup used, 1 cup = 250 ml)
• 1 cup besan/gram flour/ chickpea flour • ½ inch ginger, finely chopped • 1 small to medium onion, finely chopped • 1 green chili, chopped • 2 tbsp. chopped coriander leaves • 2 to 3 pinch of baking soda • water as required to make a thick flowing batter ( I used slightly more than ¼ cup of water) • salt as required • oil for deep frying the pakoras
Steps to prepare:
1) mix all the ingredients listed above except oil in a mixing bowl. 2) stir with a spoon or wired whisk, to make a smooth and lump free batter. 3) heat oil in a kadai or pan. 4) when the oil become medium hot, drop spoonfuls of the batter in the oil. 5) fry the pakoras in oil till golden and crisp. 6) drain the pakoras on paper towels to remove excess oil. 7) serve the pakoras hot with coconut chutney or coriander chutney or tomato sauce.
Divij’s Vegetable Pakora
(India) Ingredients:
• 100g gram flour, sieved • 1 medium onion • 3 medium potatoes • 1 tsp of salt • 2 tsp of garam masala • 1 tsp of turmeric • 2 chilies, finely chopped • 1 tbsp. ginger, grated (optional) • Handful of coriander, chopped • 2 tsp of dried fenugreek leaves • 1 tsp of cumin seeds • ½ tsp of red chili powder • Water • Oil for deep frying
Steps to prepare:
1) Heat up the oil in a karahi or wok to a medium heat.
2) Slice the onion lengthways very thinly and place in a bowl.
3) Peel and grate (or very finely chop) the potatoes into the same bowl. You can also use aubergines and cauliflower - chop into very small pieces.
4) Sprinkle all the dry spices and freshly chopped coriander, chilies and ginger into the bowl and then sieve in the gram flour - mix together using your hand.
5) Add a small amount of water a little at a time to create a thick batter that coats all the vegetables. Squeeze the mixture through your fingers to ensure all the spices mix through. Do not leave the batter and vegetable mixture for too long before cooking.
6) Test your oil is hot enough by dropping a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully drop in spoonfuls of the mixture into the oil and fry until golden brown. 7) Using a slotted spoon move the pakora around, be careful not to overcrowd the karahi.
8) Once golden brown and crisp remove from the oil and set on some kitchen paper.
Delicious when served as a starter or a nibble with imlee which is a tamarind based chutney. My children love these with just some plain old tomato ketchup to dunk into.
Satakshi’s Punjabi Rajma Masala (North Indian)
Prep Time: 9 hours 15 mins Cook Time: 45 mins Total Time: 10 hours Serves: 4-5
Ingredients: (Measuring cup used, 1 cup = 250 ml) • 1 cup rajma/red kidney beans, about 200 gms, soaked overnight in enough water • 2.5 cups water for pressure cooking • 1 green chili/hari mirch, chopped • 1 tbsp chopped garlic or ½ inch ginger, chopped • 1 tbsp chopped ginger or 7 to 8 medium garlic, chopped • 3 medium tomatoes, about 200 gms, chopped • 1 large onion, about 100 gms, chopped • ½ tsp turmeric powder/haldi • ½ tsp red chili powder/lal mirch powder • ¾ to 1 tsp garam masala powder • 1 tsp dry mango powder/amchur powder • 1 tsp cumin seeds/jeera • 2 tbsp butter or oil • salt as required
Steps to prepare: 1) Rinse the rajma beans for a couple of times in running water. 2) Then soak the rajma beans in enough water overnight or for 8 to 9 hours. 3) The next day or after 8 to 9 hours, drain the soaked water. 4) Rinse the rajma beans again in fresh clean water. Drain them and keep aside. 5) Chop the veggies - onion, tomatoes, ginger, garlic and green chilies. Keep aside. 6) In a pressure cooker add the rajma along with the chopped onion, tomatoes, ginger, garlic and green chilies 7) Now add the spices - cumin seeds, red chili powder, turmeric powder and salt. 8) Pour water. Stir very well. 9) Add butter or oil. Stir again. 10) Cover tightly and pressure cook for 18 to 20 whistles on a high flame. 11) Once the pressure settles down on its own, open the lid and check the beans. The rajma has to be cooked completely. Taste a few beans and they should be melt in the mouth without giving you any bite or resistance while eating. If the beans are still not cooked completely, then add about ½ cup more of water and pressure cook again for 5 to 6 whistles. 12) Once the rajma are cooked well, then check the gravy or curry also, you will see thin water like stock with the tomatoes and onions floating. So you have to continue to simmer the rajma masala till the curry thickens a bit. 13) Keep the cooker on stove top and on a low to medium flame, simmer without lid. Stir at intervals. 14) When you keep the curry on the stove top, then add dry mango powder. Also add garam masala powder. 15) Stir well and simmer the curry till the consistency thickens. Mash a few rajma beans with the back of a spoon to thicken the consistency. 16) When the consistency of the curry is no longer broth like or water like and thickened. Then the rajma masala is ready. If you want you can thicken the gravy more, if having with chapatis or phulkas. 17) Lastly check the taste and add more of salt, garam masala, red chili powder or dry mango powder if required. 18) Garnishing rajma masala with coriander leaves is optional. Serve rajma masala with some steamed rice or with chapatis, parathas or bread.
NOTES If cooking rajma in a pot or pan: First soak the rajma as usual for 8-9 hours. Drain them and rinse them with fresh water. Then in a huge pot, boil enough water first. Add the rajma and salt. Cook covered for about 45 to 1 hour or more if required. It takes a long time to cook rajma without a pressure cooker.
Harsha’s Chettinad Chicken Biryani / Kozhi Biryani (South India)
Ingredients: • ¾ kg (750gms) Chicken pieces with bone • 4 C. (740gms) Basmati rice • 3 nos Onion large sized (sliced • 3 nos Tomato large sized (chopped) • 1 bunch Mint leaves (chopped) • ¼ bunch Coriander leaves (chopped) • 1 tsp Red chili powder • 1/2 tsp Turmeric powder • 1/4 cup Curd • 2 cups Coconut milk • 20 nos Fried cashew nuts • 4 cups Water • 2 nos Bay leaves • 5 to 6 tbsp Oil
Masala to grind: (Grind below ingredients to smooth paste) • 10 nose Green chili • 2" pieces Ginger chopped • 8 nos Garlic cloves • 2" piece Cinnamon stick • 3 nos Cardamom • 6 nos Cloves • 1 tsp Water
Steps to prepare: 1) Marinate chicken pieces with ground masala paste, chopped mint leaves and 1/4 tsp turmeric powder. 2) Mix 2 cups of coconut milk with 4 cups of water. 3) Soak basmati rice in coconut milk and water mixture for half an hour. 4) Heat oil in a heavy bottom pan with lid, when oil is hot add bay leaves and onions. Saute onions until they are slightly browned. 5) Now add the marinated chicken along with masala & mint leaves to the sauted onions and fry until the chicken turns pale in color. 6) Next add the chopped tomatoes, curd, red chilli powder and rest of turmeric powder to the pan. 7) Saute well until tomatoes are cooked, add few tbsps of water to the pan, stir well everything. 8) When light gravy is formed, reduce heat, cover pan with tight lid and leave chicken to cook in gravy for 10 mins. 9) After 10 mins add coconut milk & water mixture from soaked basmati rice and required salt for making biryani to the gravy. 10) Turn the heat to high and bring the biryani gravy to boil. 11) When gravy starts boiling add soaked basmati rice to the pan and stir well. 12) When 1/2 of water is absorbed by the rice, reduce heat to low, cover pan with tight lid and cook biryani rice until tender. 13) Finally garnish chettinad chicken biryani with coriander leaves and fried cashew nuts.
Serve hot with onion raita, plain salna and boiled egg.
Shivani’s Egg Dosa (South India)
Prep Time : 60 mins Cook Time: 3-5 mins per dosa Serves: 5-6
Ingredients: Batter: • 3 cups Par boilded ldly rice • 1 cup whole skinned urad dal • ¾ tsp fenugreek seeds (optional) • Salt as needed
Steps to prepare: 1) Soak rice, urad dal and fenugreek seed for 2 hrs. Grind it on a wet grinder until it feels smooth and thin consistency. 2) In a bowl, break an egg, add salt and pepper powder. Beat it well with a spoon or fork. 3) Grease a tawa (Circular flat Pan) with oil and heat it. 4) Pour a ladle of dosa batter on the tawa and spread it in a circular motion. 5) Add beaten egg on top of dosa as a thin layer.
Srikar’s Lemon Rice
(South India)
Ingredients: (measuring cup used, 1 cup = 250 ml)
• 2.5 to 3 cups cooked or steamed basmati rice • 1.5 to 2 tbsp. lemon juice • 1 tsp mustard seeds • 1 tsp urad dal/spilt & skinned black gram • 1 green chili/ chopped • 2 dry red chilies • 12-15 curry leaves • ½ tsp turmeric powder • 1 tbsp. cashews • ¼ cup peanuts • 2 to 3 tbsp. sesame oil • salt/ as required
Steps to prepare:
1) First cook about 1 to 1.25 cups rice in 4-5 cups of water till the grains are cooked completely. (will yield approx. 2.5 to 3 cups rice, depending on the type and quality of rice) 2) Drain and spread the rice on a plate or in a bowl. 3) Cover and let the rice cool. 4) In a small frying pan, first roast the peanuts till they are crisp and browned. 5) Remove the peanuts and keep aside. 6) Then in the same frying pan, roast the cashew nuts till light brown. 7) Remove the cashew nuts and keep aside. 8) Now heat the sesame oil in the same pan. 9) Add the mustard seeds and urad dal. 10) Crackle the mustard and brown the urad dal. 11) Add the red chilies, green chilies and curry leaves. 12) Fry for 12-15 seconds. 13) Then add the peanuts and stir. 14) Add the turmeric powder. 15) Fry for 2-3 seconds. 16) Fry everything on a low flame, so that the spices don't burn. 17) Switch off the fire and add the lemon juice along with salt. 18) Stir and immediately pour this mixture on the rice. 19) Mix very well. 20) Keep the lemon rice covered for the flavors to blend for 4-5 minutes. Korea
Miles’ Seafood Pancakes (24cm,9in) (Korea)
Ingredients:
• 2 cup Korean pancake mix – see the Notes to check out the brand I used. It’s crunchy! • 1 cup tempura flour – You can use a Korean or Japanese brand. • 2 & 1/2 cup icy cold water • 5 large beaten eggs – 1 egg per pancake. Therefore, they should be beaten in a separate bowl. • 250g (0.55 ounces) calamari rings – I used pre cleaned and cut rings, so if you’re using whole calamari body, clean and cut appropriately. • 250g (0.55 ounces) medium sized prawns – I used pre shelled and cleaned prawns, so if you’re using prawns with shells, un-shell and clean appropriately. • 14 Stalks (310g, 0.7 pound) green onion – cleaned and cut length ways to fit your skillet (You typically need to cut in half or thirds) • 1 Red chili (optional) – For some spicy kick but also for nice presentation, thinly sliced diagonally • Some vegetable cooking oil (with a high burning point) – I used rice bran oil
Steps to prepare:
1) Make the pancake batter per the following. Sift the pancake mix and tempura flour. Add the water and whisk it well.
2) Pre heat the frying pan on medium to medium high until the bottom is well heated. Reduce the heat to medium to medium low. (Cook and finish with this temperature setting.) Put a generous amount of cooking oil into the pan. Make sure the oil is spread all the way around the pan.
3) Place one fistful of green onion on the pan parallel to each other and drop some calamari rings, prawns and red chili sparingly on top of the green onion. Scoop out the pancake mixture (from the step 1) with a ladle, drizzle (in zigzag shape) it over the green onion and seafood. Try to spread it evenly filling any gaps. Drizzle the beaten egg over the pancake. Shape the pancake with a spatula by randomly poking and lifting around the edges of the pancake.
4) Turn the pancake over when you see the top of the pancake partially cooked. (This makes it easy to turn the pancake.) Add some cooking oil around the edges of the pancake circle. Press the pancake with the spatula a couple of times to sizzle and make it crispy. When both sides are cooked turn the heat off and set it aside onto a plate or a cutting board.
5) Repeat step 2 to 4 for the remainder to use up the ingredients. It should give you 5 pancakes that are about 24cm (9 inches) across.
6) Slice the pancakes into easy to bite size. (A pizza cutter might be handy to use) Serve it with soy sauce.
Netherlands
Jackson’s Pannekoeken (Dutch Pancakes)
(Netherlands)
Ingredients:
• 2 eggs • 1/2 tsp baking powder • 1/4 cup brown sugar • 1/2 kosher salt • 1 tbsp. vanilla extract • 1 cup flour • 1 tbsp. butter • 1 1/4 cups milk Steps to prepare: 1) In a medium bowl, whisk together the flour, salt and baking powder 2) In another medium bowl, beat the eggs, add the milk, butter, and vanilla. Slowly store in the flour mixture. Whisk to combine 3) Heat a 6-inch skillet over medium heat. Brush hot pan with a thin layer of butter. Pour about 1/4 cup batter onto skillet swirling the skillet to spread evenly. Fry until golden (2-3 min when edges start pulling from sides of pan) 4) Carefully flip and fry 1-2 more minutes until golden. 5) Transfer to dinner plate and sprinkle with brown sugar. Roll it up and serve.
Afghanistan
Mena’s Qabuli Palau
(Afghanistan)
Ingredients:
• 2 cups long grain rice( basmati) • 10 tbsp canola oil • 1 tsp mixed ground masala (cumin, cardamom, clove, cinnamon) • 1 1/2- tsp salt • 3 oz. red seedless raisins • 2 medium carrots • Chicken broth • 2 large onions • 1-2 lb. lamb shank or chicken leg • 2 oz. of sliced Almonds or pistachios
Steps to prepare: 1) Wash the Rice very well and soak in cold water for one to two hours in a deep bowl. The more time to soak the better, however, if you do not have much time, soak it in warm water for 30 to 45 minutes for a better result. 2) Peel and finely slice the onions then add it in a pressure cooker or (cooking pot) with 4 tbsp of canola oil and cook until golden brown. Transfer the onion to blender and after blinding leave it aside. 3) In the same pot, add 2 tbsp oil, along with washed and chopped meat whether its lamb or chicken. Cook until all sides of the meat is slightly brown and then add the blinded onion, 1 tsp garlic, 1/2 tsp salt, 1/2 tsp ground masala, and mix everything well. Stir and cook for 3 more minutes. Pour 1 cup water and taste the flavor for salt, if needed add more salt to it. Let it cook until meat is soft and tender. When is done take it out and leave it a side. 4) Wash both carrots and raisins then slice the carrots in to thin long pieces (5-10 cm), then place a frying pan over medium heat and add 5 tablespoons of oil. Add the sliced carrots in the pan and fry for 4 minutes or until medium soft. Stir the carrots a few times so it doesn't burn. 5) Add 1 tbsp brown sugar, a pinch of cardamom with 2 tbsp water, then cover the top until sugar is melted. (Stir time to time) Add raisins over the carrots and leave for 3 minutes, then remove in a bowl and put aside. (If you use the optional nuts, add it along with the raisins over the carrots) 6) In a large cooking pot or on the same cooking pressure you used above, add 3 cups of boiling water and 1 tsp salt. Drain the soaking rice well and add it to the boiling water and stir. Cook the rice for 5 minutes or until the rice is soft on the outside and still firm, but not brittle, inside. 7) Strain the rice using a strainer and rinse with tepid water. Bring back the rice to pot and add the ½ tsp remaining ground masala (spice), the ½ cup of the meat sauce or broth, 3 tbsp oil over the rice and mix everything from bottom to top gently so you don’t break the rice. When you are done mixing the rice, place the chunks of the meat in the center of the pot while covering it with rice. 8) Use a foiling paper and put all the carrots and raisins then cover and leave it in a corner of the pot inside. (or you can warm up the carrots and raisin later and add it over the rice when serving) Cover the top of the pot and place it inside the oven on 350 degrees for 30 minutes or place over the stove on low heat. 9) Bring out the pot and mix the carrots and raisin with the rice. Do so really gently so you don’t break the grains of the rice. Add some rice in a plate halfway and place the meat in the center of the plate then add more rice to over. Sprinkle the fried carrots and raisin along with the nuts if used and your Qabeli palau recipe is done.
Philippines
Elisabeth’s Pancit (Philippines)
Ingredients: • Rice vermicelli noodles -- 1 (8-ounce) package • Oil -- 3 tablespoons • Onion, sliced thinly -- 1 • Garlic, minced -- 2 to 3 cloves • Cabbage, chopped -- 1/4 head • Carrots, grated or julienne -- 2 • Chicken breast, sliced thinly -- 1 pound • Chinese sausages, sliced thinly on the bias (optional) -- 3 or 4 • Chicken broth -- 2 cups • Soy sauce -- 1/4 cup • Salt and pepper -- to taste • Lemons or Kalamansi limes, cut into wedges—2
Steps to prepare: 1) Add the noodles to a large bowl and pour hot water over them to cover. Let soak for about 15 minutes, then drain and set aside. 2) Heat the oil in a wok or large pot over medium-high flame. Add the onions and garlic and stir fry until the onions just begin to turn translucent, 2 to 3 minutes. Add the cabbage and carrots and stir fry for another 2 to 3 minutes. Finally add the chicken breast and sliced Chinese sausages and stir fry for another 2 to 3 minutes. 3) Pour in the broth, soy sauce, salt and pepper and reduce heat to medium-low. Simmer for another 2 to 3 minutes. 4) Remove the wok or pot from heat and add the soaked rice noodles. Toss the noodles with the ingredients to coat them with sauce and adjust seasoning. Serve in bowls with lemon or lime wedges to squeeze over the top.
Puerto Rico
Leila’s Coconut Bread Pudding (Puerto Rico)
Ingredients: • 4 loaves of sliced white bread • 3 cans of Cream of Coconut (15oz) • 3 cans of Sweetened Condensed Milk (14oz) • 3 cans Coconut Milk (13.5 oz) • 2 cans of Evaporated Milk (12 oz) • 1/2 cup Granulated White Sugar • 1 cup Brown Sugar
Steps to Prepare: 1) Pre-heat oven to 350 degrees
2) Tear bread into half-dollar sized pieces into the largest bowl you have. Do not squish The bread to prevent hard clumps in your pudding.
3) Pour the remaining ingredients into the bowl.
4) Using your hands mix the bread and liquid until well combined.
5) Pour into greased 10 x 8 aluminum pans. Fill half-way.
6) Bake for 1 hour to 1 1/2 hours. When done they should be slightly golden brown and a toothpick inserted should come out clean.
7) Eat & Enjoy!
Linna’s Tostones (Fried Plantains)
(Puerto Rico) Crispy fried plantains. A plantain is a very firm banana. Serve as side dish with your meal or as appetizers. Usually served with rice and beans in our family.
Ingredients:
• 1 green plantain • 3 cups cold water • Salt to taste Steps to prepare:
1) Peel the plantain and cut it into 1-inch chunks.
2) Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides, approximately 3 1/2 minutes per side.
3) Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
4) Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.
Mexico
Ryan’s Tacos (Mexico)
Ingredients: • 1 lb. ground beef • 1 packet taco seasoning • Hot sauce • Shredded cheddar cheese • Sour cream • Flour tortillas
Steps to prepare: 1) Brown ground beef in a skillet; drain excess grease 2) Follow directions on the taco seasoning packet and add to skillet 3) Mix in and simmer 4) Heat flour tortillas 5) Spread sour cream on the tortilla 6) Add ground beef, cheese and hot sauce 7) Roll tortilla
Italy
Sara’s Pesto Pasta (Italy)
Ingredients: • 1 pound linguine • 2 cups fresh basil leaves (no stems) • 2 tablespoons pine nuts • 1 large clove garlic • ½ cup extra-virgin olive oil • salt • ½ cup freshly grated parmigiano reggiano cheese
Steps to prepare: 1) Combine basil leaves, pine nuts and garlic in a food processor and process until very finely minced. 2) With the machine running slowly dribble oil and process until the mixture is smooth. 3) Add the cheese and process very briefly 4) Toss the hot pasta with the pesto in a large bowl and add the reserved cooking water (1/4 cup)
Miss Thomas’ Zeppole
(Italy)
Ingredients:
• 2 quarts of vegetable oil • 1 cup of all-purpose flour • 2 teaspoons of baking powder • 1 pinch salt • 1 ½ teaspoons white sugar • 2 egg, beaten • 1 cup ricotta cheese • ¼ teaspoons vanilla extract • ½ cup confectioners’ sugar
Steps to prepare:
1) Heat oil in a deep fryer to 375 degrees F.
2) In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky.
3) Drop by tablespoons into hot oils a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3-4 minutes. Drain in a paper sack and dust with confectioners’ sugar. Serve warm
Hungary
Max’s Goulash (Hungary)
Ingredients: • 1lb. ground beef • 1lb. ground mild sweet sausage • 1 small onion, chopped fine • 1jar spaghetti sauce • 1 can diced tomatoes w/onions and peppers • 3 cups uncooked elbow macaroni (cooked al dente) • ½ tsp. garlic salt • ½ tsp. pepper • ½ tsp. salt Steps to prepare: Brown meat and onion 6-8 minutes, drain. Return to pan, add spaghetti sauce, tomatoes, garlic salt, pepper and salt; stir to blend. Stir in macaroni. Cover, bake 25 minutes at 325 degrees.
United States of America
Valor’s Baked Beans (United States)
Ingredients:
• 1 pound dry navy or soldier beans • 1/3 cup molasses • 1/3 cup apple cider vinegar • 1 teaspoon dry mustard • 1/2 cup dark brown sugar, firmly packed • 1/4 teaspoon freshly ground black pepper • 1 large white onion, quartered • ¼ pound salt pork or slab bacon, cut into 1 1/2-inch chunks
Steps to prepare:
1) Place the beans in a large bowl. Add enough water to cover by three inches. Let stand at least 10 hours. Drain and transfer to a large saucepan. Add just enough water to cover. Let simmer, adjusting the water level so the beans remain just covered, until the skins open readily, about 1 hour.
2) Meanwhile, whisk together the molasses, vinegar, mustard, sugar, pepper, and 2 tablespoons of water.
3) Drain the beans. Place the onion in a 2-quart Dutch oven. Add the beans. Cover with the salt pork or bacon. Cover with the molasses mixture. Heat oven to 300° F. Cover Dutch oven and bake, checking often, until the beans are tender, the meat is falling apart, and the liquid is thick and bubbly, about 6 hours. Add more water (or even a second batch of the molasses mixture) if the beans start to dry out. Serve with buttered bread.
Oberon’s Buttermilk Pancakes (United States)
Ingredients:
• 2 cups (10 ounces) all-purpose flour • 2 tablespoons sugar • 1 teaspoon baking powder • 1/2 teaspoon baking soda • 1/2 teaspoon salt • 2 cups buttermilk • 1/4 cup sour cream • 2 large eggs • 3 tablespoon unsalted butter, melted and cooled slightly • 1 - 2 teaspoons vegetable oil
Steps to prepare:
WHY THIS RECIPE WORKS: For light and tender buttermilk pancakes we whisk the dry ingredients (flour, sugar, baking powder, baking soda, and salt) together in a bowl to evenly distribute the leavener. We whisk the wet ingredients (buttermilk, sour cream, eggs, and melted butter) together in a separate bowl to evenly combine for no lumps. Lightly stirring the wet and dry ingredients together eliminates most lumps, without causing too much gluten development, which could make the pancakes tough. Letting the batter briefly rest gives the gluten time to relax for the most tender pancakes possible.
1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside rimmed baking sheet with vegetable oil spray; place in oven.
2. Whisk flour, sugar, baking powder, baking soda, and salt together in medium bowl. In second medium bowl, whisk buttermilk, sour cream, eggs, and melted butter together. Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not overmix. Let batter sit 10 minutes before cooking.
3. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan.
4. Using 1/4-cup dry measuring cup, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.
Makes sixteen 4-inch pancakes; Serves 4 to 6
Germany
Ben’s Kartoffelpuffer (Potato Pancakes)
(Germany)
Ingredients:
• 2-3 pounds of potatoes • 2-3 small onions • 2-3 eggs • Salt and Pepper • Vegetable Oil
Steps to prepare: Peel, wash and grate potatoes. Peel and finely chop onions. Mix in bowl with eggs and season with salt and pepper as desired. Heat vegetable oil in a non- stick frying pan at medium heat. Transfer two heaping spoonfuls of the mixture into the pan and press it flat. When the sides are brown, flip the pancake over (approximately 3 minutes on each side). Tip: If the mixture gets too liquid, add a little bit of flour to thicken it up. Potato pancakes are traditionally served with applesauce in Germany.
Mrs. Cremins’ Bama Mud Pie
(Germany)
Ingredients:
Crust:
• 30 chocolate wafer cookies • 4 tablespoons unsalted butter, melted and cooled • 1/3 cup chopped pecans Chocolate Mousse Filling: • 12 ounces bittersweet or semisweet chocolate chips • 3 tablespoons unsalted butter • 2 large egg yolks (grade A or AA) • 1 1/4 cups heavy cream • 2 tablespoons granulated sugar • I tablespoon instant espresso powder (or coffee powder) • I teaspoon pure vanilla extract Whipped Topping: • I cup heavy cream • 2 tablespoons powdered sugar I tablespoon coffee liqueur (or coffee extract) • 1/2 cup pecans, roughly chopped, for garnish • 1/2 cup toffee pieces, roughly chopped, for garnish
Steps to prepare:
For the crust:
1) Preheat the oven to 350 degrees F.
2) Pulse the cookies in a food processor until finely ground. Add the melted butter and pulse until well combined. Quickly pulse in the chopped pecans. Press into a 9-inch pie plate and bake until set, about 10 minutes. Place the on a rack to cool.
3) For the chocolate mousse filling: In a microwave-safe bowl, combine the chocolate and butter and melt for 30 seconds. Stir and melt for an additional 20 seconds until the chocolate has thoroughly melted. Whisk in the egg yolks and set aside.
4) In a chilled bowl with an electric mixer on medium speed, whisk the cream to form soft peaks, about 4 minutes. Add the granulated sugar, espresso powder and vanilla and whisk to form stiff peaks. Fold a third of the whipped cream into the chocolate mixture and mix thoroughly until smooth. Transfer the chocolate to the remaining whipped cream and gently fold in until smooth.
5) Pour the filling into the prepared crust and chill for at least 2 hours before serving.
6) For the whipped topping: In another chilled bowl with an electric mixer, whisk the cream to form soft peaks. Add the powdered sugar and coffee liqueur and whisk to form stiff peaks.
7) Top the pie with whipped cream, pecans and toffee pieces and serve. Bake with soul. Eat with pleasure!
Creole
Levi’s Maque Choux
(Creole)
Ingredients:
• 4 ears of corn, medium-sized • Paper towels • Knife • Bowl • Dish towel • 1/4 cup pepper bacon, chopped • Unsalted butter • 1/2 cup onion, chopped • 1/2 cup green pepper, chopped • 1/4 cup celery, chopped • 1 tbsp. thyme, chopped • Kosher salt • 1 cup tomato, chopped • 1/8 cup garlic, peeled and minced • 1/2 cup green onion, sliced • Cracked black pepper • Cayenne pepper
Steps to prepare:
1) Shuck the corn and remove all traces of the silk. Rinse the ears of corn under cool water and dry them thoroughly with paper towels.
2) Cut the corn kernels off the corn by holding the corn vertically on a secure cutting board and running the blade of the knife down the ear of corn from the top to the bottom. Be careful when doing this because corn can be slippery. Don`t press down on the ear of corn as you hold it steady, because that can cause it to slip on the cutting board.
3) Squeeze the corn milk out of the cobs by placing the cobs vertically in a small bowl that is set on a damp, folded dish towel. The dish towel will help keep the bowl from slipping on the counter. Run the back side of the knife firmly down the empty cobs to press the milk out of them. Reserve the corn milk, as you will use it later. 4) Chop the pepper bacon coarsely and sauté it over medium heat until it is brown and crisp. You can also use salt pork or any type of Creole sausage such as Tasso or Andouille if you prefer. Pour off the drippings until you have 4 tablespoons left. If the bacon did not release at least that amount of drippings, add enough melted, unsalted butter to it to make 4 tablespoons.
5) Stir in the corn kernels, onion, pepper and celery, making sure that they are well coated with the drippings. Season the mixture with the thyme and a very light sprinkling of kosher salt to help sweat out the vegetables.
6) Cook the vegetables and bacon for 15 to 20 minutes, stirring it often to make sure it does not scorch or stick to the pan. Test the corn for readiness; it should be cooked through but not mushy.
7) Stir in the tomatoes, garlic and corn milk. Heat the mixture through and taste it. Add kosher salt, green onions, cracked pepper and cayenne pepper to taste.
8) Let the flavors blend for 5 minutes or so over low heat and then serve.
Pakistan
Mrs. R’s Chicken Tikka in White Sauce (Pakistan)
Ingredients: • Boneless chicken 3lbs • Yogurt 250 gm • Coriander leaves 1 bunch • Oil ½ cup • Salt 1 tsp • All spice 1 tsp • Meat tenderizer 1 tbsp • Coriander seeds crushed 1 tbsp • Cumin seeds 1 tbsp • Crushed red pepper 2 tsp • Green chili paste 2 tbsp • Lemon juice 4 tbsp • Cream ½ cup •
Steps to prepare: Cut chicken into pieces, marinate with yogurt, meat tenderizer, crushed cumin seeds, crushed coriander seeds, crushed red pepper, green chili paste, salt, all spice, cream, and lemon juice. Keep aside for 1 hour. Heat ½ cup oil in pan, add marinated chicken pieces and cook over low flame for 20 minutes. Now turn the flame high and fry well till water dries. Dish out, garnish with chopped coriander leaves.
Canada
Mrs. Sprague’s Cabbage Rolls
(Canada)
Ingredients:
For the cabbage rolls:
• 12 leaves cabbage • 1 cup cooked white rice • 1 egg, beaten • ¼ cup milk • ¼ cup diced onion • 1 pound extra lean ground beef • Salt to taste • Black pepper to taste • 4 cloves minced garlic • 1Tbsp. garlic salt • 1Tbsp. onion powder
For the sauce:
• 1 (15 ounce) can tomato sauce • 2 Tbsp. brown sugar • 2 Tbsp. lemon juice • 3 Tbsp. Worcestershire sauce
Steps to prepare:
1) Bring a large pot of water to a boil. Boil cabbage leaves 3 minutes; drain.
2) In a large bowl, combine 1 cups cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about ¼ cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in large baking pan.
3) Mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover with aluminum foil. Bake at 350 for 75 minutes.
Sweden
Mrs. Hendershot’s Swedish Tea Ring (Sweden)
Ingredients: • 1C. lukewarm milk • ½ C. sugar • 1 tsp salt • 1 package dry yeast • ½ C. Crisco • 4-1/2-5 C. flour • 1 tsp cardamom seed
Icing: • 1-1/4 C. sifted powdered sugar • 1 tsp light corn syrup • ½ tsp vanilla • 1to 1Tbsp of half-and-half or light cream
Steps to prepare: 1) Dissolve yeast in ½ C warm water. 2) Heat milk- add sugar, salt, and Crisco 3) Beat eggs and add to milk mixture 4) Add yeast 5) Slowly add the flour (2 C, beat, 2 C. beat) and gradually add remaining flour. 6) Knead on a floured board until elastic. 7) Place into large greased bowl-cover and let rise (sometimes you can set oven to about 150 degrees then turn off. Cover bowl and place in slightly warm oven) 8) When dough has risen to nearly the top of the bowl, punch down, cover, and let rise again. 9) Roll dough out on large floured cloth on counter in a rectangle, about 10”x18”. 10) Spread rectangle with melted butter, add sugar, sprinkle with cinnamon, and add raisins. Roll dough width-wise into long roll. Form a circle on large baking sheet and bake at 350 degrees for about 25 minutes. 11) Remove from oven, wait about 10 minutes then spread with creamy icing.
Icing: In a small bowl stir together sifted powdered sugar, light corn syrup, and vanilla. Add enough half-and-half or light cream (1 to 2 Tbsp) to reach drizzle consistency. Make more if you want ring completely covered with icing.