international club - cook book project (white)

8/8/2019 International Club - Cook Book Project (White)

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Ingredients:

* 1 tablespoon butter* 1 large onion, chopped

* 1 teaspoon minced garlic

* 1 teaspoon dried oregano

* 1 teaspoon cumin

* 1/2 teaspoon salt

* 1/2 teaspoon ground black pepper

* 1 pound ground pork

* 3 hard-cooked eggs, chopped

* 1 cup raisins

* 1 cup chopped black olives

* 1 cup water* 1 teaspoon cornstarch

* 1 cup lukewarm milk

* 1 cup shortening, melted

* 5 cups all-purpose flour

* 2 teaspoons salt

* 2 eggs, beaten

Directions:

1. Melt the butter in a large skillet over medium heat | cooregano, cumin, salt, and pepper in the melted butter un

brown, 5-7minutes. Add the ground pork and cook until c

minutes more; drain the fat from the skillet. Stir the eggs

mixture. Whisk the water and cornstarch together in a sm

skillet and stir until the liquid thickens. Remove from hea

2. Whisk the milk and melted shortening together in a bo

the flour and salt together in a separate large bowl. Pour

and whisk until well mixed into a dough. Set aside to rest

3. Preheat an oven to 400 degrees F (200 degrees C).

4. Place the dough onto a lightly-floured board and roll to

into circles with a round cookie cutter or glass. Drop equa

mixture into the center of each circle. Fold each circle in h

fork to seal. Brush the tops of the empanadas with beate

5. Bake in the preheated oven until golden brown, about

Nutritional Information:

Amount Per Serving Calories: 530 | Total Fat: 27.9

1


4/14

Ingredients:

*1 tablespoon olive oil

* 1 yellow onion, chopped

* 2 cups cubed butternut squash

* 1 (15 ounce) can great Northern

beans, rinsed and drained

Directions:

1. Heat the olive oil in a stock pot over medium

2. add the onion and cover.

3. Cook the onions until soft and translucent,

the squash, great Northern beans, and lima

pour the chicken stock over the mixture.4. Cover and cook until the squash is tender an

apart, 30-45 minutes.

5. Stir the corn and basil into the stew; cook u

the consistency of pancake batter, about 10

Sprinkle the chopped banana pepper over in

serve.

Nutritional Information open nutritional info

Amount Per Serving Calories: 285 | Total Fat< 1mg

(Chilean

* 1 cup frozen lima beans

* 3 cups chicken stock

* 2 cups frozen corn* 2 tablespoons chopped fresh

basil

* 1 banana pepper, chopped

2

Chile


5/14

Ingredients:

* 9 ounces zapallo squash

* 4 1/4 cups all-purpose flour

* 1 teaspoon baking soda

Directions :

1. Peel, seed, and cut the zapallo into chunks. Place in a

and bring to a boil over medium-high heat. Cook until za

pierced with a fork, 15 to 20 minutes. Drain and allow to

2. Mix the flour, baking soda, and salt together in a mixi

together the squash and melted butter. Stir the flour mi

mixture until blended. Turn the dough out onto a lightly

until soft and satiny, adding a little more flour if necessa

towel and allow to rest 15 minutes.

3. Roll out the dough to 1/8 inch thick, and cut into 3 inc

each circle a few times with a fork to make holes and pr

4. Pour vegetable oil into a large, deep skillet and heat o

hot, 385 degrees F (195 degrees C). Place several of the cook until lightly browned, 3 to 4 minutes. Drain on pap

of dough circles in batches.

Cook's Tip - Zapallo, sometimes called Jamaican pumpk

from South America. If it's not available, sugar pumpkin

Nutritional Information open nutritional information

Amount Per Serving Calories: 286 | Total Fat: 13.8g | Ch

* 1 teaspoon salt

* 10 tablespoons butter, melted

* 2 cups canola oil for pan-frying

Chile

3


6/14

Ingredients:

1 pound cow meat (hip)

cup oil

1 cup green peas, peeled

2 cups white onion, finely chopped

1 cup tomato, peeled and finely chopped

cup ground spicy red pepper

teaspoon ground cumin

1 teaspoon oregano, crumbled

fresh parsley, finely chopped

teaspoon ground black pepper

1 spoonful salt

3 cups broth or cold water

To serve:

8 potatoes, peeled and cooked (boiled)

separately

chuo phuti

uncooked sauce

steamed rice

2 spoonfuls parsley, finely chopped

Directions :

1. Cut the meat into very small pieces.

2. In a casserole combine the meat with al

ingredients, including the broth or water.

3. Set to cook over high heat until it boils a

heat, for at least an hour or until everythin

cooked. If the preparation dries a little, add

It must be very juicy.

4. Serve in a deep plate with one cooked p

or chuo phuti and uncooked sauce. Sprin

parsley on top.

Chile

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7/14

Ingredients:

Directions:

1. Soak thepancit bihon noodles to soften

2. Grease a large pan or wok with oil. Saut

onions.

3. Add the chicken broth, the shredded chi

all the vegetables until cooked.

4. Mix in thepancit bihon noodles and add

cook for about 5 minutes or until the no

5. Salt and pepper to taste.

6. Serve hot with sliced calamansi on the s

Cooking Notes:

Calamansi or lemon is to be squeezed into th

before eating.

Philippines

5

1 8 oz. pack pancit bihon noodles

1 cooked chicken breast,

shredded

2 cups of chicken broth or 2chicken bouillon cubes dissolved in

2 cups of water

1/4 cabbage, sliced into strips

1 onion, pealed and sliced

3 cloves of garlic, crushed and

minced

1/3 cup scallions, cut into pieces

1 carrot, sliced into strips

2 tablespoons of cooking oil

3/4 cup diced celery3 tablespoons soy sauce

Salt and pepper to taste

5 pieces of calamansi or 1 lemon,

sliced


8/14

Pupusas de(Salvadorian stuffed ma

Makes 4-5 pupusas

Ingredients: Masa harina -2 cups |Warm water -1 c

Directions :

1. In a large bowl, mix together the masa harina

well. Knead in more water, one tablespoonful

make a moist, yet firm dough. (It should not cr

you press down on it.) Cover and set aside to r

2. Roll the dough into a log and cut it into 8 equaportion into a ball.

3. Press an indentation in each ball with your thu

tablespoon of desired filling into each indenta

over to completely enclose it. Press the ball ou

form a disc, taking care that that the filling do

4. Line a tortilla press with plastic and press out

inches wide and about 1/4-inch thick. If you do

place the dough between two pieces of plastic

roll it out with a rolling pin.

5. Heat an ungreased skillet over medium-high f

for about 1-2 minutes on each side, until lightRemove to a plate and hold warm until all pup

with curtida and salsa roja.

El Salvador

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9/14

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South Korea


10/14

(Fried Chick

8

Ingredients:

8 corn tortillas

lb of Chicken

oil

salt2 cups of water for salad

lettuce

2 tomatoes

1 avocado

Sour cream

Cotijo cheese

El Salvador

Directions:

1. In a pot, cover chicken with water.

2. Add onion, jalapenos, and one teaspoon of sa

a boil and simmer until tender, about 1 hour.

3. Remove meat from pot and cool. Pull chicken

pieces. Chicken should be continuously pulled

consistency. In a deep pan, heat the oil to aboF. Dip corn tortillas into hot oil for 1/2 a secon

soft.

4. Lay the shredded chicken in the middle of the

enough meat to make sure you taste the flavo

corn tortilla. Roll the tortilla up and put tooth

middle of the flauta to hold in place.

5. Once rolled, deep fry each flauta in the oil alre

soften the corn tortillas) until corn tortillas tur

or to your preference.

6. Allow cooling off time. Remove toothpicks an

plate with salsa or guacamole.


11/14

El Salvador

9


12/14

Ingredients:

Directions:

1. Grease small cake, puto molds, or ramekins

Mix the flour, sugar, and baking powder tog

separate, large bowl, scramble the eggs wit

and water. Fold the dry mixture into the eg

blended.

2. Fill the prepared molds 2/3 of the way up w

top with shredded cheese.

3. Fill a wok or a sauce pan that will hold a ste

few inches of water. Bring the water to a bo

heat. Place the molds into a steamer baske

boiling water and cover.

4. Steam until a toothpick inserted in the cent

comes out clean, about 30 minutes. Cool o

serve warm or at room temperature.

Philippines

11

4 cups all-purpose flour

2 cups white sugar

1 tablespoon baking powder6 eggs

1 (12 fluid ounce) can evaporated

milk

1 1/2 cups water

2 1/4 cups Edam cheese,

shredded


13/14

Causa Rellena de P(Potatoes with Chicken S

Peru

Directions:

1. Cook the potatoes in salted water until soft.

Peel the potatoes and pass them through a potato ri

aside.

2. Remove the seeds from the chili peppers, and saut

softened.

Place them in a food processor or blender, along wit

and salt/pepper to taste. Process until smooth. Stir l

potatoes.

3. Poach the chicken and carrots in water seasoned w

chicken, and mix with the mayonnaise, add the carro

small. Then add the celery and green peas. Season w

4. On a plate, shape half of the mashed potato mixtu

rectangle. Cover with the chicken in a smooth layer. potato mixture on top and smooth with a knife. Deco

mayonnaise, parsley leaves, slices of hard-boiled egg

chilled.

Ingredients:

8 yellow potatoes (about 2-3

pounds)

3 fresh yellow chile peppers

3 limes2 tablespoons vegetable oil or

butter

2 boneless skinless chicken

breasts

cup mayonnaise

1 carrot

cup of celery

cup of green peas

Salt to taste2 hard-boiled eggs for

decoration

Black olives for decoration

Parsley for decoration

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14/14

Ingredients:

Directions:

1. Peel and cut bananas to fit the

2. Cut them both lengthwise and

make 4 pieces.

3. Spread a little brown sugar on

wrapper, add the banana. Alte

the banana in the sugar instead

some on the wrapper.

4. Add jackfruit with the banana.

5. Roll and fold the two ends of t

6. Wet the end flap with a little w

egg to seal.

7. Deep fry at about for 5-7 minu

Philippines

11

8 lumpia wrapper

2 large banana (ripe)1/2 cup brown sugar

1 egg, beaten

Jackfruit (slivered)

international club - cook book project (white)

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