international club - cook book project

8/8/2019 International Club - Cook Book Project

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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 until the o

minutes. Add the ground pork and cook until completely

more;

drain the fat from the skillet. Stir the eggs, raisins, and o

Whisk the

water and cornstarch together in a small bowl; pour into

liquid

thickens. Remove from heat and set aside.

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

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

and

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

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 equal p

into

the center of each circle. Fold each circle in half and pre

Brush the tops of the empanadas with beaten egg.

5. Bake in the preheated oven until golden brown, about 1


4/12

Porotos G

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

and cover. Cook the onions until soft and translu

minutes. Stir the squash, great Northern beans,

the pot; pour the chicken stock over the mixtureuntil the squash is tender and beginning to brea

minutes.

2. Stir the corn and basil into the stew; cook unt

the consistency of pancake batter, about 10 min

the chopped banana pepper over individual port

Nutritional Information open nutritional informa

Amount Per Serving Calories: 285 | Total Fat: 3.61mg

(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


5/12

Sopaipillas C

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


6/12

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 waterTo 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.

Chil

e

4


7/12

Panc

Pancit Bihon Ingredients:

Directions:

Soak thepancit bihon noodles to soften fo

Grease a large pan or wok with oil. Saut g

Add the chicken broth, the shredded chick

vegetables until cooked.

Mix in thepancit bihon noodles and add th

about 5 minutes or until the noodles are so

Salt and pepper to taste.

Serve hot with sliced calamansi on the side

Cooking Notes:

Calamansi or lemon is to be squeezed into t

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


8/12

Pupusas de Q(Salvadorian stuffed ma

Makes 4-5 pupusas

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

Directions :

In a large bowl, mix together the masa harin

well. Knead in more water, one tablespoonful at a t

moist, yet firm dough. (It should not crack at the ed

down on it.) Cover and set aside to rest for 5 to 10

Roll the dough into a log and cut it into 8 equal porinto a ball.

Press an indentation in each ball with

tablespoon of desired filling into each indentation

to completely enclose it. Press the ball out with yo

taking care that that the filling doesn't spill out.

Line a tortilla press with plastic and pre

5-6 inches wide and about 1/4-inch thick. If you do

place the dough between two pieces of plastic wra

out with a rolling pin.

Heat an ungreased skillet over medium-high flameabout 1-2 minutes on each side, until lightly brown

to a plate and hold warm until all pupusas are don

and salsa roja.

El Salvador

6


9/12

Pupusas de Q(Salvadoran stuffed masa

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10/12

Pupusas de Q(Salvadoran stuffed masa

Method

In a large bowl, mix together the masa

knead well. Knead in more water, one tablespoonf

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

press down on it.) Cover and set aside to rest for 5

Roll the dough into a log and cut it into 8 equal por

into a ball.

Press an indentation in each ball with

tablespoon of desired filling into each indentation

to completely enclose it. Press the ball out with yo

taking care that that the filling doesn't spill out.

Line a tortilla press with plastic and pre

5-6 inches wide and about 1/4-inch thick. If you do

place the dough between two pieces of plastic wra

out with a rolling pin.

Heat an ungreased skillet over medium-high flame

about 1-2 minutes on each side, until lightly brown

to a plate and hold warm until all pupusas are donand salsa roja.

5


11/12

Arroz

El Salvador


12/12

Causa Rellena(Potatoes with Chicken

Peru

Preparation:

1. Cook the potatoes in salted water until soft.

Peel the potatoes and pass them through a pot

them), then set aside.

2. Remove the seeds from the chili peppers, an

vegetable oil softened.

Place them in a food processor or blender, alon

limes, and salt/pepper to taste. Process until smmixture into the potatoes.

3. Poach the chicken and carrots in water seaso

the cooked chicken, and mix with the mayonna

previously diced very small. Then add the celer

Season with salt to taste.

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

or rectangle. Cover with the chicken in a smoot

half of the potato mixture on top and smooth w

the top with mayonnaise, parsley leaves, slices and olive halves.

5. Serve chilled.

Ingredients:

8 yellow potatoes (about 2-3

pounds)3 fresh yellow chile peppers

3 limes

2 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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