international club - cook book project (white)
TRANSCRIPT
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8/8/2019 International Club - Cook Book Project (White)
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8/8/2019 International Club - Cook Book Project (White)
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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
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8/8/2019 International Club - Cook Book Project (White)
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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
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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
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8/8/2019 International Club - Cook Book Project (White)
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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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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
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8/8/2019 International Club - Cook Book Project (White)
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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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South Korea
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(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.
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8/8/2019 International Club - Cook Book Project (White)
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El Salvador
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8/8/2019 International Club - Cook Book Project (White)
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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
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8/8/2019 International Club - Cook Book Project (White)
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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8/8/2019 International Club - Cook Book Project (White)
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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)