500 5 500 g tbsp tt g Bi (Shredded Pork Skin) Rice powder Salt Barbeque pork (from restaurant/supermarket) 1 1 ½ 2 1 2 2 1 lb Bundle tbsp cup tbsp tbsp medium tbsp Cha Trung Hap (Steamed Pork and Egg Custard) Ground Pork Bean thread noodles (soaked, drained, cut into 2-3 inch length) Black fungus (soaked and drained) Pepper Salt Eggs Egg (beaten) Olive oil ½ 3 2 1 2 lbs tbsp tbsp tbsp tbsp Suon Nuong (Grilled Pork Chops) Sliced pork chops Fish sauce Sugar Sesame Oil Minced Garlic 1 1 1 2 part part part parts Nước mắm (Fish Lime/lemon juice Fish sauce Water Directions: Rice Wash and the rice. Place it into a rice cooker or cooking pot with 1 ½ cup of water. Cha Trung Hap Mix everything together except for the egg yolks Place the mixture into a pan and even it out. Place the pan of mixture into the oven with 680º F and let it bake for 15 minutes. Once 15 minutes is up, check the mixture to see if it has settled and the pork is no longer pink. Then, pour the beat yolk on top of the mixture and bake it for another 5 minutes. Once the time is up, take the cha out of the oven and let it cool down.
Add the remainder of the sauce onto the top of the rows of beef enchiladas then cover with remainder of cheese Place in oven for 30 to 35 minutes Let sit for 5 to 10 minutes then Enjoy! Name of Dish Cassoulet Type: Meat Ethnicity: Provencal french Source: Riad Nasr & Lee Hansen (Balthazar’s) Contributor: Andrew Quantities Units Ingredients 1 2 2 1 4 2 8 6 1 ½ 1 3 6 ½ 2 2 1 6 1 6 1 ¼ lb cups lbs head med sprigs sprigs tblsp cup large large large cup cup cloves cup lb legs cup cup fresh pork belly kosher salt tarbais beans garlic, halved horizontally cloves bay leaves thyme rosemary whole black peppercorns duck fat yellow onion (diced) carrots (diced) celery stalks (diced) tomato paste canned plum tomatoes (drained and chopped) garlic (minced) bouquet (a bundle of herbs either tied together with string or wrapped in cheesecloth. 6-8 sprigs parsely, 3 sprigs thyme, bayleaf) chicken stock garlic sausage (each cut in half) confit duck bread crumbs chopped flat leaf parsely Directions: DAY 1 1. Cure the pork belly: In a large casserole dish or deep bowl, cover the pork belly generously in the salt. Refrigerate over night DAY 2
5. Pour tomatoes into a hot oiled wok 6. Add sugar to tomatoes 7. Crush tomatoes in wok and cook for 10 minutes or until simmer under medium heat 8. Add egg strips, lightly cooked minced beef and chopped green onions 9. Allow to simmer for 5 minutes 10. Serve desired portions on top of steamed white rice Name of Dish : Guinness Stew Type: Stew Ethnicity: Source: Andrew Quantities 2 3 2 -- 1 2 1 2 1+1/4 2 1 Units lbs Tbsp Tbsp tt large medium Tbsp cups cups pinch Ingredients lean stewing beef oil flour salt/pepper cayenne coarsely chopped onions garlic Glove tomato guinness stout diced carrots fresh thyme Directions: 1. Trim the meat of any fat, and cut into 2-inch cubes 2. Toss beef cubes with one tbsp of oil 3. In small bowl, season the flour with salt, pepper, and cayenne 4. Toss meat with seasoned flour 5. Heat remaining 2 tbsp of oil in a large skillet over high heat and brown all sides of meat
Place remaining marinade on both sides of the chicken Place the chicken in a baking pan with the skin side up for 50 – 60 minutes The chicken is cooked when the liquid running from the chicken is clear not pink Transfer chicken to a platter Serves up to 8 Name of Dish: Devolaje Type: Meat Ethnicity: Polish Source: Granny Anne Contributor: Quantities Units Ingredients 2 1 1 half 4 1 1 half 6 oz large Tbsp cup Tbsp tt tt lb boneless skinless chicken breast egg flour breadcrumbs butter salt pepper cheddar cheese Directions 1. Preheat oven to 350°F 2. Cut cheddar into 2 long equal pieces 3. Slice an opening horizontally into the thickest end of each chicken breast (so the cheese can fit nicely inside) 4. Crack the egg and mix it with salt, pepper, spread all over the chicken breast 5. Place the chicken breast into flour, ensuring all areas covered 6. the chicken with breadcrumbs. 7. Heat the butter on a frying pan, place the chicken on pan and ensure all sides are fried. 8. Transfer the chicken to oven, baking it for an additional 20-30 minutes 9. Remove from oven, let sit for 5 minutes and serve. Bon appetit! Name of Dish Chicken Biryani Type: Main Ethnicity: Indian Source: Mom Contributor: Anne Roshani Anton Quantities Ingredients 2 ¾ ½ 1 3 1 ½ 1 ½ cups kg cup cup medium tsp tsp tsp cup basmati rice chicken pieces milk curd yogurt onions sliced thin ginger paste garlic paste green chilli paste tomato puree
2 ¼ ½ 1 1 1 1 ¼ ¼ 1 2 ¼ ¼ ¼ 2 1 1 ½ lb cups tsp tsp tsp Tbsp cups cups tsp Tbsp tsp tsp tsp cups tsp tsp boneless, skinless chicken thighs yogurt ginger garlic crushed black pepper oil butter white pepper juice cinnamon cardomom garlic powder tomato puree salt freshly pounded red chillies Recipe for Butter Chicken
Name of Dish Type: Ethnicity: Source: Contributor Erikiko Vegetable soup with pounded yam Served as Main dish Eket in Cross River State in Nigerian Originated from grandmother from Eket in Cross River state, Nigeria Originated from grandmother from Cross River state Quantities Units Ingredients Spinach Ukazi Uzaza Red palm oil wheat Lean meat Offal Stock fish Dry fish Tiny shrimp 5cups 2cups ½tp 1½cups 2tp 1kg 1kg 1kg 1cut palm size 2 cut palm size 1cup Different types of vegetable such as pumpkin leaf or spinach, ukazi, uzaza seed for special flavor; red palm oil, whole wheat flour for thickening, different types of beef meat such as lean meat, stake, organ meat/offal such as intestine, tongues, shaki ; dry fish, dry stock fish, fresh
tt ground pepper Directions: 1. Cook the ground beef over a medium heat setting in a medium or large skillet. Add the chopped onion and cook along with the beef. 2. Drain off the liquids once the ground beef is completely brown and done. 3. Add the diced tomato, ketchup, and barbecue sauce; stir thoroughly for a few minutes. 4. Turn down heat to low setting. Add sugar, salt, and/or ground pepper to taste. 5. Let it continue cooking on very low heat for about 10 minutes; serve on toasted buns. Name of Dish Vij Family Chicken Curry Type: M Ethnicity: South Asian (Indian) Source: Vij Restaurant Contributor: Brad Miner Quantities Units Ingredients 0.5 2 1 3 2 2 1 0.5 1 1 1 1 3 1 2 0.5 Cup Cups Tbsp Tbsp Cups Tbsp Tsp Tbsp Tbsp Tbsp Cup Cups Cup Canola Oil Finely Chopped Onions Cinnamon Stick Finely Chopped Garlic Finely Chopped Ginger Diced Tomatoes Ground Salt Ground Pepper Turmeric Powder Ground Cumin Seed Ground Coriander Garam Masala Chicken Thighs (Bone In) Sour Cream Water Chopped Cilantro (include stem)
Name of Dish Butter Chicken Makhani) Type: M Ethnicity: Indian Source: Website Contributor: Courtney Echlin Quantities Ingredients 1 1 ¼ 2 2 1 1 1 1 1 ¼ 1 1 ¼ 1 1 1 1 ¼ Tbsp Medium Medium Tbsp tsp Tbsp tsp tsp tsp Medium Cup Cup Cup tsp/tt tt tt Tbsp lb tsp tt Tbsp Cup Peanut oil Shallot (finely chopped) White onion (chopped) Butter Lemon Juice Ginger garlic paste masala Chilli powder Ground cumin Bay leaf Plain yogurt Half-and-half Tomato puree Cayenne pepper Salt Black pepper Peanut oil Boneless, skinless chicken thighs (bite-size pieces) Garam masala Cayenne pepper Cornstarch
Name of Dish Butter Chicken or Murgh Makhani Type: Meats Ethnicity: South-East Asian/Indian Source: Contributor: Namaste Kathmandu Restaurant - Edinburgh, Scotland Quantities Ingredients 1 1 1 1 3/4 1/2 2-3 100 200 2 tsp tsp cup tsp gms gms Tandoori Chicken - cut in 8 pieces Onion Ginger paste Garlic paste Tomato puree Chilli powder Green chillies - finely chopped Butter Cream Coriander leaves - finely chopped Directions: 1. Melt butter in frying pan, add grated onions and fry until golden brown. 2. Add ginger and garlic pastes. Fry for a minute and add tomato puree. 3. Add chopped green chillies, coriander leaves, salt and chilli powder. Fry 2-3min. 4. Turn heat to low and add cream stirring constantly. Do not let it boil. Cook for a minute and turn off the heat. Arrange tandoori chicken pieces in an ovenproof dish. Poor on top. Heat in preheated oven at 350F for 20 minutes. hot.
Name of Dish & Sour Chicken Balls Ethnicity: North American (Canada) Source: Simon Rimmer (BBC UK) Contributor: Ellise Goarley Quantities Units Ingredients 14 4 1 1 1 1 2 3 ½ 2 2 2 ½ 2 2 9 oz tbsp tbsp tbsp fl oz oz fl oz fl oz fl oz oz small For the Chicken Balls Minced Chicken Spring onions - finely chopped Chinese powder, salt and freshly ground black pepper Garlic clove - crushed to a paste with a little salt Red chilli - finely chopped Light soy sauce Cornstarch - for dusting Vegetable Oil – for frying For the Sauce Cornstarch Water Brown Sugar Light Soy Sauce Rice Wine Vinegar Tomato Ketchup Red Peppers – finely sliced Canned Pineapple Chunks – drained Bunch of Spring Onions – sliced at an angle Directions: 1. For the chicken balls, place the chicken, spring onions, Chinese five-spice powder, crushed garlic, red chilli and soy sauce into a bowl and mix to completely combine. 2. Mould the mince mixture into golf ball-sized balls, then dredge in cornstarch. 3. Heat vegetable oil in a deep –sided non-stick frying pan over a medium heat. Add the chicken balls and fry for 8-10 minutes, turning regularly, until golden-brown all over and completely cooked through. Remove from the pan and drain on kitchen paper. 4. For the sauce, place the cornstarch, water, sugar, soy sauce, vinegar, and ketchup into a pan over a medium heat and mix well. Cook, stirring constantly, for 5-6 minutes, then add the peppers, pineapple chunks and spring onion and stir well. 5. To serve, place a large spoonful of cooked rice onto each plate and place 3-4 chicken balls on top. Pour the sauce over and serve.
Name of Dish BBQ marinated chicken Type: Meat Ethnicity: Filipino Source: Mother Contributor: Emyleen DeVera Quantities Units Ingredients 1 5 lbs 2 tbsp 2 tbsp 2 tbsp 2 tsp 1 pinch Whole chicken Ketchup UFC Banana Ketchup (Filipino Ketchup) Diana chicken BBQ sauce Lee Kum Kee mushroom soy sauce Black pepper Directions: chicken, wash thoroughly and place into big bowl 2.Get another big bowl 3.Pour the 2tbsp of Heinz Ketchup, 2tbsp of UFC banana ketchup, 2tbsp Diana chicken BBQ sauce, 2tsp of Lee Kum Kee mushroom soy sauce and 1 pinch of black pepper 4.Mix all ingredients up into the bowl to make the sauce 5. Pour the ingredients (the sauce) into the chicken and with a brush paste it in every part of the chicken 6. Let the chicken marinate for an hour or more 7. Place the chicken on a baking pan 8. Bake chicken for 1hr at a temperature of 707F
12. Once done let it sit on counter for at least 20 minutes before serving. When serving mix the rice and chicken well (while being careful not to break the chicken and potato pieces). 13. Garnish with mint leaves and serve with “achar” (pickled fruit or vegetables) and “raita” (yogurt mixed with salt, cumin powder, grated cucumber and chopped green chillies). Name: Chicken Biryani Type: M Ethnicity: Pakistani Source: Farhan Durrani Quantities 4 4 2 2 1 1/2 1/2 1/2 1 1 2 2 2 1/2 1 3 1/2 1 1 5 3 1 1/2 1 4 1 1/2 Units Tbsp small large cloves Tbsp tsp tsp tsp tsp tsp medium Tbsp Tbsp tsp 2 inch Llb Tbsp pinch pods cloves inch tsp llb cups tsp Ingredients vegetable oil potatoes, peeled and halved onions, finely chopped garlic, minced minced fresh ginger root chili powder ground black pepper ground turmeric ground cumin salt tomatoes, peeled and chopped plain yogurt chopped fresh mint leaves ground cardamom cinnamon stick boneless, skinless chicken pieces cut into chunks vegetable oil onion powdered saffron cardamom garlic cinnamon stick ground ginger basmati rice chicken stock salt Directions: 1. In a large pan, drop 2 tablespoons of vegetable oil and fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes into the pan. Fry, stirring constantly for 5 minutes. Add yogurt, mint,
Name of Dish Pineapple Pork Estofado Type: M Ethnicity: Filipino Source: Web blog Contributor: Hartini Abecia Quantities Units Ingredients 600 1/4 1 8 1 1 1 1 234 2 1/2 1-2 1/3 1 g cup medium pieces piece medium medium medium g tbsp tsp cups tsp cup pork (cut into serving portion) garlic cloves (crushed) onion (sliced) peppercorn bay leaf carrot (cut into banana (sliced and green bell pepper (cut into stripes) pineapple chunks (reserve syrup) soy sauce pepper flour iodized salt water Directions: 1. Marinate pork in pineapple chunks syrup, soy sauce and pepper for 30 minutes. 2. Reserve marinade, dredge pork in flour and fry until golden brown. Set aside. 3. Sauté garlic, onions and pork. 4. Season with iodized salt, peppercorn and bay leaf. 5. Add and marinade. Simmer until pork is tender. 6. Add carrots, banana, pineapple chunks and bell pepper. Simmer until carrots are cooked. 7. Serve in a bowl. Enjoy!
Name of Dish Chicken curry Type: M Ethnicity: Indian Source: Contributor: Quantities Units Ingredients 2 300 300 0.5 1 200 1 kg g g tbsp inch g packet chicken, onions, finely plain yogurt, beaten garlic paste ginger, peeled and chopped ghee/oil shan chicken mix Directions: 1. the onions in the ghee/oil on a high heat for 10 minutes, stirring frequently, until the onions become transparent. Then reduce the heat to low and continue to fry the onions until light golden brown. 2. In the same ghee, fry the garlic paste for a few seconds. Add the meat, yogurt, ginger and Shan Chicken Curry Mix. Cover and cook on a low heat until the meat is tender, adding 1-2 cups of water if desired. 3. Cover and cook on a low heat for 5 minutes or until the ghee separates from the gravy. 4. Serve with roti and naans Name of Dish Beef Pho Type: M Ethnicity: Vietnamese Source: allrecipes.com Contributor: Quantities Units Ingredients 5 2 1 2 2 ½ 2 1 1 1 1 1 1 ½ ½ 1 1 1 1 1 lb lb large large oz medium medium Tsp Medium Tbsp Tbsp Tbsp lb lb tt tt tt tt tt Beef knuckle, with meat Beef oxtail White (daikon) radish Onion Whole star anise pods Cinnamon stick Whole cloves Black peppercorns Ginger root White sugar Salt Fish sauce Dried flat rice noodles Frozen beef sirloin Topping: Sriracha hot pepper sauce Hoisin sauce onion fresh cilantro Bean sprouts
Name of Dish: Steak Marinade Type: M Ethnicity: American Source: Eb’s Bar-B-Que Contributor: James Brett Thornes Quantities: twelve half quarter quarter two two one one quarter one one Units: oz cup cup cup Tbsp Tbsp Tbsp Tbsp cup Tbsp tsp Ingredients: Beer Soy Sauce Vinegar Ketchup Coarse Ground Dijon Mustard Minced Garlic Worcestershire Sauce Hot Pepper Sauce Olive Oil Freshly Ground Pepper Salt Directions: 1. steak in resealable bag 2. In a bowl mix together all marinade ingredients 3. Pour into bag, over steak 4. Refrigerate overnight 5. Flip occasionally for optimal results 6. Cook steak to desired doneness Name of Dish Feijoada Type: M/V Ethnicity: Brazilian Source: Contributor: Quantities Units Ingredients
Name of Dish Shrimp Lobster Sauce Type: S/M Ethnicity: Chinese Source: Contributor: Quantities Ingredients 1 1 1/3 1 ½ 1 Cornstarch 2 1 ½ Rice lb tbsp lb tbsp - Tbsp - Cup - Lean ground pork Garlic black bean sauce Raw shrimp shelled Light soya sauce Egg (beaten) Vegetable oil Green shallot Water As per servings needed Directions: 1.Heat oil in a medium frying pan around medium temperature on stove 2.Add in ground pork and fry for 1 minute 3.Add the black bean sauce and until cooking until pork is cooked 4.Add in shrimp into frying pan and cook till done 5.Add in light soya sauce to mixture 6.Add ¼ tsp of salt and pepper (optional) 7.Add 1 cup of water to mixture and bring to boil (increase temperature as required to bring to boil) 8.Add in cornstarch mixture to thicken sauce 9.Add in beaten egg to mixture till egg is cooked 10.Transfer to serving bowl 11.Top with green shallots and serve with steamed rice
Name of Dish Menudo M Ethnicity: Filipino Source: Contributor: Quantities Ingredients 1 6 4 1 1 1 2 2 3 3 250 1 1 pinch lb ml tt pork hotdog potatoes pepper red pepper pork or chicken stock carrots fish sauce olive oil tomatoes tomato sauce onion garlic salt pepper
10. You may wish to try Meme’s Tortiére with Ketchup or Willie’s Chili sauce. Name of Dish Chicken Tikka Masala Type: M Ethnicity: Indian/British Source: Madhur Jaffrey’s Foolproof Indian Cooking Contributor: Quantities Units Ingredients 2 ½ 1 3 Marinade: 1 ½ ½ 1 1” 2 2 Sauce: 5 5 2” 2 2 2 1 1 ¼ 1 1 1 1 1 ½ ¼ lb tsp Tbsp cups medium clove piece tsp Tbsp pods medium tsp tsp tsp tsp tsp tsp Tbsp large tsp tsp cup tsp boneless, skinless chicken breasts salt lemon juice plain yoghurt coarsely chopped garlic fresh ginger, chopped hot green chillies, roughly sliced garam masala olive oil cardamom cinnamon stick onions, coarsely chopped ginger, finely grated garlic, crushed to pulp ground ground coriander ground turmeric cayenne pepper bright-red paprika tomato, very finely chopped tomato purée garam masala water salt Directions: 1. Cut each breast into 4 pieces. Make 2 deep slits crossways on the meaty parts of each breast. Spread the chicken pieces out on 2 large platters. Sprinkle one side with half the salt and half the lemon juice and rub them in. Turn the pieces over and repeat on the second side. Set aside for 20 minutes.
Name of Dish Kare-Kare Type: M Ethnicity: Filipino Source: Parents Contributor: John Ryan Ibarra Quantities Ingredients 5 1 1 2 ½ 3 3 5 ½ 2 cups cups cup tsp cup tbsp tsp cups cup tsp ox-tail eggplants sliced diagonally string beans cut into slices minced garlic chopped cooking oil salt water unsweetened peanut butter sautéed shrimp Directions: 1. Put the ox-tail in a pot with water. Boil and simmer for 1-2 hours or until the oxtail is tender. Make sure to occasionally skim the surface for any foam that surfaces. 2. Place the cooked ox tail in a bowl and set aside. Do the same with the broth. a pot sauté garlic and onions in oil. 4. Add the sautéed shrimp paste. 5. Add the ox-tail that you have set aside then add the broth. Lower the heat to medium and let it simmer for 15-20 minutes 6. Add the beans, eggplant and bok-choy and let it cook for about 5-10 until the vegetables are tender (make sure to not overcook vegetables) 7. Add the peanut butter and the ingredients to come to together. 8. Serve with a bowl of steamed rice and shrimp paste on the side.
Name of Dish Cantonese Chow Mein Type: M, V, N Ethnicity: Chinese Source: Contributor: Joseph dela Paz Quantities one four three two one one twelve three one one one five eight ten one and one half one Units cup tsp Tbsp Tbsp tsp Tbsp oz cloves medium lb cup cup medium oz cups Tbsp Tbsp Ingredients chicken broth cornstarch dry sherry light soy sauce bean sauce cooking oil ground pork garlic, minced red pepper, cubed fresh white mushroom, quartered celery, sliced pea pods green onions, thinly sliced Chinese egg noodles boiling cooking oil light soy sauce Directions: 1. Stir into cornstarch in a small bowl and then add the sherry, soy sauce and black bean sauce and set aside. 2. Cook noodles in boiling water for 2 minutes and drain. 3. Heat wok or large pan over medium heat until hot and add cooking oil. Add noodles, spread out and drizzle soy sauce over them. Cook for 3 to 5 minutes. Adjust the heat if necessary to prevent burning. 4. Slide noodles onto a plate, cover with another plate, flip over and then slide back into the wok inverted from before. Cook for 3 to 4 minutes until noodles are crisp and golden. Set aside. 5. Heat wok to medium high heat and add cooking oil. Add ground pork and garlic and stir-fry for 1 minute. 6. Add red pepper, mushrooms and celery and stir-fry for 2 minutes. 7. Add pea pods and green onions and stir-fry for 1 minute. Stir cornstarch mixture and stir into the vegetables until boiling and thickened. 8. Arrange noodles onto a serving or large bowl and pour vegetable mixture over top.
Name of Dish: Beef Stew Type: M Ethnicity: Finnish/Canadian Source: Mother Contributor: Kristiina Aaltonen Quantities 2 1 ½ 2 ½ ¼ 1 ¼ 2 1 2 2 1 Units tbsp dozen lbs lbs cup tsp tsp tbsp cup large large pkg Ingredients Butter Peeled small white onions Sliced mushrooms Lean beef Flour Salt Pepper Oil Beef stock Sliced & peeled carrots Sliced & peeled potatoes Knorr Hunter’s Style gravy Directions: 1. Peel and slice all vegetables into bite size pieces. 2. Cut beef into 1 inch cubes. 3. Mix everything into a large crock pot. 4. Set the crock pot to high and let it cook for 10 hours.
Quantities Units Ingredients 1 1 1 15 (1 can) 3 2 1 1 2 2 2 cup large tbsp oz cups tsp tsp tsp lbs tbsp tbsp butter, divided onion minced garlic can tomato sauce cream salt cayenne pepper garam masala boneless, skinless chicken breast, cubed vegetable oil tandoori masala Directions: 1. Preheat oven to 375 ° F 2. Melt 3 Tbsp butter in a skillet over medium heat. Stir in onion and garlic, and cook until the onion caramelizes to a dark brown, about 10 minutes 3. Meanwhile, melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper and garam masala. Bring to a simmer, reduce heat to low; cover and simmer for 30 minutes, stirring occasionally. Stir in caramelized onions 4. While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet 5. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes 6. Add the baked chicken to the sauce and simmer for 5 minutes before serving Name of Dish Eggplant in a Sizzling Hotpot Type: M/V Ethnicity: Chinese Source: Contributor: N/A
Name of Dish Bernerplatte/ “Oma style beans” Type: M Ethnicity: Source: Family recipe Contributor: Rebecca Currie Quantities Units Ingredients 1 ¾ ¼ ¾ 2 2 1 4 2 5 Lb Lb Lb Lb Cups Cups Small Clove Cups Tbsp Green and yellow pole/string beans New Yukon gold potatoes (preferably small) Bacon or pork hock smoked (optional) German sausage – pork or turkey Chicken stock (optional- but preferred) Water Onion Garlic German Riesling or Pilsner Olive oil Salt and pepper to (wait until cooking is complete) Directions: 1. Clean potatoes and beans, trim stalks and scrub potatoes (quarter if necessary to approximately 1 ½” cubes. 2. Saute and sweat onions and garlic in 2 tbsp olive oil until caramelized and set aside. 3. Brown sausages and bacon in rest of olive oil and set aside – deglaze pan with wine or beer. 4. Add water and chicken stock to large pot. 5. Add beans, potatoes, sausage and bacon or pork hock. 6. Simmer on stovetop at medium heat for three hours or until beans are cooked and tender. 7. Drink the rest of the Riesling or Pilsner while cooking and have another with the meal.
Name of Dish Chicken Rice (Guyanese Style) Type: Rice & Meat Ethnicity: West Indian / Chinese Source: Patsy Balwant Reeshma Balwant Contributor: Pamela George Quantities Units Ingredients 1-2 4-5 1 1 1 ½ ½ 2 1 1 2 ½ ¼ cups cups --- --- --- cup lb tsp or tt tsp or tt tsp or tt Tbsp or tt tsp or tt cup white rice water onion carrot green onion green peas boneless/ Skinless chicken breast table salt black pepper garlic powder Chinese sauce soya sauce vinegar Directions: 1. Cooking the rice: Boil approximately 4 cups of water on high heat. Season boiling water with ½ tsp of salt. Allow the water to boil prior to putting rice into the pot. Prior to adding the rice to the water wash the rice under tap water being sure to get rid of as much dirty water from the container- do this twice. Allow rice to boil for approximately 10 minutes (at your discretion) - there must be some grain left in the rice, you do not want the rice to be too soft. Strain rice- while rice is straining run cold tap water over in the sink to stop the cooking process. 2. Preparing the meat: Dice the boneless/ skinless chicken breast into approximately ½ centimetre cubes. Place the chicken cubes into a bowl. Pour ¼ cup of vinegar over the chicken- mix to ensure all cubes are coated with vinegar. Rinse with water from the tap- place chicken in a strainer to ensure no vinegar water sitting at the bottom of bowl. 3. Seasoning the meat: the chicken into a clean bowl. Season chicken with ½ tsp or tt of salt, ½ tsp or tt of black pepper, ½ tsp or tt of garlic powder. Stir and place aside until ready for sautéing. 4. Dice 1 onion into cubes. Peel and dice one carrot. Dice one green onion. 5. Cooking the meat: Pre- heat a wok or sauce pan on medium with a Tbsp of vegetable oil or olive oil. Place the chicken into the sauce pan and sauté for approximately 3-4 minutes. Pour onions, green onions, carrots, and ¼ cup of green peas into wok or sauce pan. Stir and allow cooking for approximately 4 minutes (to
your discretion). Be sure to taste the chicken or cut one cube in half to make sure it is cooked fully through. 6. Fried rice: Take strained rice and pour it into wok or sauce pan. Add 2 Tbsp of Chinese sauce and ½ tsp of soya sauce. Stir to incorporate all ingredients. Allow cooking for approximately 2 minutes or tt. Name of Dish Ghormeh Sabzi Type: M Ethnicity: Iranian(Persian) Source: Myself & my Mom Contributor: Reza Baharivand Quantities 1.5 1 1/3 1 1.5 1/2 3/4 As desired As desired 1 1.5 1/2 1/4 1/4 1/4 3 lbs cup tsp cups cup cups n/a n/a cup cups cup cup cup cup cups Ingredients Boneless stewing lamb or beef Onion , finely chopped Cooking oil Turmeric Dried Persian Small limes(or fresh lime juice) Kidney beans Salt Black pepper Spring onions, finely chopped Spinach, finely chopped Parsley, finely chopped Coriander, finely chopped Garlic chives or Scallion tops, finely chopped Fenugreek, finely chopped Rice Saffron
Preparation of Llajhua My family has not been able to find all ingredients for this sauce in local markets, such as the locoto or quirquiña, so we have substituted them with cilantro and jalapeño. 1. Blend the cilantro, jalapeño (remove the seeds), and tomato into a thick paste. 2. Put into a small bowl, and add a pinch of salt and mix. Assemble the dish 1. On a large flat plate place a few chuño along the side and a good amount of mote in the center. 2. On top of the mote serve pieces of pork. Make sure to get some extra teaspoons of the juices/paste from the tray and sprinkle on the chicharrón for more flavour. 3. It is now to serve. 4. At both ends of the table place a small bowl of llajhua and teaspoons so everyone can add the sauce to the chuño, mote or chicharrón as/if desired. Enjoy. (Photo source www.chicharron.info) Name of Dish Medfouna (Couscous with Saffron Lamb) Type: M Ethnicity: Moroccan Source: Family friend Contributor: Hamshari Quantities Units Ingredients 2 3 2 1 4 1 2 2 1 1 ½ 2 1 1 2 4 ¼ ¼ 1 1 2 lb Tbsp tsp cup Tbsp cup lb large Tbsp tsp tsp sticks tsp tsp tsp Tbsp cup cup cup cup Tbsp couscous vegetable oil salt golden raisins (soaked in water for 20 minutes) butter powdered cubed lamb onions (chopped medium) ground ginger white pepper black pepper cinnamon saffron threads (crumbled) turmeric salt butter olive oil chopped fresh cilantro almonds (blanched, fried and ground) powdered sugar ground cinnamon
3/4 3 1 4 2 cups tbsp tbsp tbsp tbsp minced fresh or Directions: 1. cut chicken into 2-inch pieces 2. heat oil over medium-high heat; brown chicken, in batches 3. drain fat from pan; fry onion, garlic and chili peppers over medium heat for 5 minutes 4. whisk together stock, black bean and soy sauce; pour into skillet and bring to boil 5. return chicken and any juices to pan; reduce heat, cover and simmer, stirring once, until juices run clear when chicken is pierced, about 10 minutes 6. whisk cornstarch with 2 tbsp water; pour into skillet and bring to boil, stirring, until thickened and glossy, about 1 minute; sprinkle with coriander Name of Dish Butter Chicken Type: M Ethnicity: Indian Source: Family cookbook Contributor: Family Quantities Ingredients 9 1 1 1/3 2 1/2 2 1 2 2 2 1 1 1 1 1 2/3 1 1/3 1/3 ounces tsp tsp cup tt tsp tsp tsp tsp tsp tsp tsp tsp tsp tsp tsp tsp cup tsp tt cup cup skinless, boneless chicken breast halves - cubed lemon juice chili powder salt to taste yogurt salt to garlic paste garam masala melted butter chili powder ginger paste lemon juice olive oil butter garam masala ginger paste chopped garlic chopped green chile pepper tomato puree chili powder salt to taste water heavy cream
12. Place an appropriate sized lid and let ingredients cook on high until water starts to boil in the pot around 10-15 minutes. 13. Once the is boiling, reduce to medium heat, cover and simmer. Cook for 45-50 minutes. After 45 minutes, take one grape leaf from the pot and taste to examine tenderness of the leaf and mixture. 14. Continue cooking depending on preference for tenderness. Note: Zucchini, eggplant and tomato can be used to supplement or be added to the grape leaves mixture. By coring and leaving one side of the vegetable closed, the meat mixture can be stuffed into the vegetables and cooked following the same directions. Any vegetable can be used depending on personal taste preference. Yield: 6-8 servings. Name of Dish Kosher Beef Stew Type: M Ethnicity: Celtic Source: Ellyn Freedland Contributor: Quantities Units Ingredients 1 ½ ½ ½ 2 ¼ 1 ½ 2 1 4 4-5 2 2 tsp tsp tsp cup lbs cup cup cup tbsp tbsp medium medium medium medium garlic salt onion salt paprika flower stewing beef, cubed oil chicken soup ketchup Worcestershire sauce carrots, cut in rounds potatoes, halved onions celery stalks, diced
Name of Dish Curry Chicken On Rice Type: Meats and Rice Ethnicity: Chinese Contributor: William Kwan Quantities 1 1 1 1 ½ 2 3 ¾ 2 2 3 3 2 Units Tbsp cup cup small cup Tbsp tsp cup cups cups oz tsp cups tt Ingredients butter chopped sliced celery clove garlic, minced chopped cornstarch curry powder cold chicken stock milk cooked chicken, diced mushroom, drained sugar steamed rice salt Directions: Melt the butter in a heated pan, add onions, garlic, celery and apples. Cook until onions are tender. Add cornstarch, powder, cold chicken stock. Add milk and stir thickened.
6. Add chicken pieces once garlic is likely brown 7. When chicken is cooked, add eggs and rice 8. Toss 9. Add curry powder and mix until the rice is coated with both the egg and curry powder 10. Season with salt and pepper 11. Garnish with green onions and serve Name of Dish Cassoulet Type: Meat Ethnicity: Provencal french Source: Riad Nasr & Lee Hansen (Balthazar’s) Contributor: Andrew Higgs Quantities Ingredients 1 2 2 1 4 2 8 6 1 ½ 1 3 6 ½ 2 2 lb cups lbs head med sprigs sprigs cup large large cup cup cloves pork belly kosher salt tarbais beans garlic, halved horizontally cloves bay leaves thyme rosemary whole black peppercorns duck fat yellow onion (diced) carrots celery stalks (diced) tomato paste canned plum tomatoes (drained and chopped) garlic (minced)
Name of Dish Yangchow Rice Type: M Ethnicity: Chinese Source: Mother Contributor: Mak Yan Ting, Heidi Quantities Units Ingredients 300 1 ¼ 3 4 1 4 ¼ - ½ 2 g medium cups oz oz large tbsp tsp tt tsp tsp cold cooked white rice onion peas roast pork shelled shrimp egg oil salt pepper sugar soy sauce Directions: 1. Bring peas to boiled water for 1 minute, set aside. 2. the shrimp, boil for 1 minute, remove and add salt and pepper, set aside. 3. Peel the onion, rinse and dice. 4. Dice the roast pork. 5. Lightly beat the egg, set aside. 6. Heat the wok and add 2 tablespoon oil; add and stir-fry the onion, shrimp and roast pork, set aside on a plate. 7. Heat 2 tablespoon oil; add and stir-fry the rice, beaten egg, sugar and soy sauce. 8. Add the onion, shrimp and roast pork into the wok. Mix everything together. Dish and serve hot.
Name of Dish Scrambled Eggs Type: Meat Ethnicity: worldwide Source: Yao Xing Chen Contributor: Yao Xing Chen Quantities Units Ingredients 2 1 20 2 0.3 1 1 tsp mls Pieces lb Tsp Tsp Eggs Vegetable oil Milk Ham (optional) shrimp (optional) Dried green onion (optional) Salt Directions: Beat the eggs inside an empty bowl with chopsticks Add the milk into the bowl Add 1 Tsp of salt into the bowl and whisker more Heat frying pan in medium heat with oil. If desire, add in dried green onion, shrimp, and ham. Add in eggs mixture, when other ingredients are almost cooked. (approx 2 minutes) Cook the eggs mixture 80% done, then turn off fire and stir eggs mixture around, then transfer to a plate.
Quantities 1 4 1 1/4 1/8 1 1 1 1 1 1 1 1 1 3 1/2 3 1/2 1/2 Units medium cloves medium cups cups tbsp tbsp tbsp tbsp tbsp tbsp tbsp tbsp tsp cups cups cups Ingredients chicken breast garlic shallot olive oil juice sage tarragon fennel seeds thyme savory lavender basil italian oregano black cardamom seeds diced tomatoes crushed tomatoes red pepper puree Directions: 1. Preheat oven to 425º F. 2. Clean, de-bone and de-skin the chicken 3. Create marinade by combining olive oil, lemon juice and all of the spices. 4. Mince garlic cloves and shallot and add to marinade. 5. Marinate chicken for 3-4 and then transfer everything to a oven proof pot 6. Add crushed tomatoes, diced tomatoes and red pepper puree to the pot 7. Cook for 45 minutes in oven 8. Serve lightly seasoned with Celtic sea salt and pepper as well as generous sprinkling of parmesan cheese. Name of Dish Chicken Biryani Type: M Ethnicity: Middle-Eastern & Indian Source: Mother Contributor: Yvonne Vincent
4 2 4 1 1 ½ 3 2 lb cups Tbsp large cup cup cups tsp Chicken or duck breast Ground Walnuts Vegetable Oil Onion Pomegranate paste Water Salt Directions: 1.In a large pot, fry onions and chicken breast in oil for about 5 minutes 2. In a food processor, ground walnut very well. 3. Add ground walnut with the onion and chicken breast and mix it well. 4. pomegranate with water to have uniform mixture. 5. Add sugar to the uniform mixture while boiling it. 6.slowlly add all mixture together 7.Reduce heat to 200F and cover it and allow to simmer for 1 hr 8. Natural oil release from walnut, create lustrous creamy sauce. Name of Dish Rigatoni and Meatballs Type: M Ethnicity: Italian Source: Canadian Living Magazine Contributor: Alicia Quantities Units Ingredients