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Recipes you just can’t resist

American Delicacy There are few foods that actually the recipe. The dish is named after the originate from America. International small key limes that are naturalized foods seem to be the main diet of the throughout the Florida Keys. U.S., but there are still some things left for Americans to call their own,and Unlike most pies, key lime pie does one would be the Key Lime Pie. The not need to be baked, due to the home to this decadent dessert is the reaction between the condensed place famous for its seven mile bridge, milk and the acidic lime juice. The Key West, Florida. Invented in the acidic lime juice causes the filling late 19th century by a man named to thicken without the need for an Fern Butters, key lime pie is a dessert oven. Because of this, the lime juice made of key lime juice, egg yolks, and is often said to “cook” the pie itself. sweetened condensed milk in a pie Lately, due to the interest of safety crust, usually topped with meringue. in the consumption of raw eggs, it is There is still controversy that his cook, sometimes baked for a short period Aunt Sally, actually invented it, but of time. The baking also thickens it’s thought that she just changed up the texture of the pie more than the

initial reaction. Contrary to popular belief, real key lime pie is not green and does not have a soft “pudding” texture. The pie is truly yellow from the egg yolks that dominate the ingredient list and the texture is a “firm custard.” With the its rich creamy filling and delicious meringue topping, it is no surprise that the Key Lime Pie has won many awards. Over the years it has been discovered it has won many awards, including the 2011 Worldwide Dessert Award.

Key Lime Pie Ingredients 1 1/2 cups graham cracker crumbs 1/2 cup granulated sugar 4 tablespoons (1/2 stick butter) melted 2 (14-ounce) cans condensed milk 1 cup key lime or regular lime juice 2 whole eggs 1 cup sour cream 2 tablespoons powdered sugar 1 tablespoon lime zest Directions 1. Preheat the oven to 375 degrees F. 2. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling. 3. Lower the oven temperature to 325 degrees F. 4. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours. 5. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

Indian Cuisine

Indian cuisine is made up of thousands of different regions and is characterized by the widespread use of various spices. The Nepalese Dumplings (Also known as Momos) is a very good example of this, it is even sometimes known as “The Heart of India’s Food�

doughy texture. The filling inside can be made of many different things including meats, vegetables, cheese, and sometimes, in tourist full areas of Nepal, snickers bars. The dough is made into small circular round pieces and the filling is then enclosed in a round pocket or crescent moon shape. The dumplings are then cooked by Unlike most Indian dishes, Momos are steaming over a soup (usually tomato usually not vegetarian, which is rare based), which is served with the because vegetarianism reflects almost dumplings, along with chili sauce. all of Indian foods due to the influence They could also be pan-fried or deepof Jain vegetarianism and traditional fried after being steamed. Most are Hinduism. They are made with a dipped in a hot sauce called C-Momo, simple flour-and-water-dough, and and others who prefer a more mild sometimes a little yeast or baking soda sauce choose a dip called chutney is added to give the dumpling a more made with tomato and basil.

Like most Indian dishes, there are many different varieties of these Nepalese Dumplings. Some are fried, and some are steamed. They are usually served with a dipping sauce made up of mostly tomato. There is also Momo Soup that is made up of steamed dumplings immersed in a beef broth. Momos are a traditional delicacy

in many different parts of India, including Tibet and Nepal. They are one of the most popular fast foods in these places, and are also one of the most popular items in restaurants around that area. Momo Dumplings

Chopped Large onion 1 Finely Chopped Ginger 1 gram Meat minces 1 tsp Salt 4 cups wheat flour

1. Mix well wheat flour with 2 cups of water and knead into a stiff paste, roll out on a floured board till it is very thin. The rolled dough should be about 2 feet square. 2. Cut in circle with the rim of tea cup. Place a circle of dough on your left hand, slightly stretch the edges and place about a teaspoon of filling in the centre. 3. With your right thumb and forefinger pleat the dough together over the centre of the meat forming a pinwheel design. Your left thumb is used to tuck the minced meat down as you go, and the dumpling turns on your palm as you pleat around it. 4. A special steamer locally called moktu is required. Filled up dumplings are placed on oiled racks, slightly separated in the moktu. Bottom of the moktu is filled with water.

5. Steam the dumplings for 20-25 min. Momo is ready to serve hot. Momo is eaten with meat/vegetable soup, and tomato achar.


n i y l a t I ” e n l e t t h i c ao t L R i “ i r K Ki by,

When you think of Italy, you think of the sweet aromas wafting down the narrow cobblestone streets, people sitting at tables drinking wine and eating cheeses in the late evening. You think of the romantic scenery of couples being rowed at twilight through the canals to the singing of a gondolier in Venice. Italy is a glorious place, magical and historical. Every year the old beautiful buildings, paintings, sculptures, and artwork bring back the light of the fascinating Renaissance era drawing in tourists all over the world.

Budinodi Cioccolato Creamy, rich, intense chocolate pudding ½ cup granulated sugar 3 tablespoons cornstarch 3 tablespoons

But, it is not only the enchantment of the city that draws unsweetened dutch people in. The Italian food processes regional diversity with process cocoa its abundance of difference in taste. Dishes and recipes are most often carried through the generations, created by grandmothers. The luxuriously rich and unique food, range 2 ½ cups of 1% lowfat milk from creamy pasta, steaming pizza, and rice dishes. The most popular food of Italy is pasta. Each region in Italy has its own favorite pasta dish and they use different kinds of pasta as well. In the south they eat hard boiled spaghetti and in the north they are like soft egg noodles. The different kinds of pasta are in every region and used are in different sizes.

½ cup of fat-free evaporated milk 3 ounces bittersweet chopped chocolate 1 teaspoon vanilla extract

Insturctions: Combine the sugar, cornstarch,cocoa, and salt in a heavy saucepan, and mix. Add the low fat and Pizza is one of the the most evaporated milk slowly, blending it into the cocoa mixture with a whisk .Bring to a boil over medium heat whisking popular ideas to originate continuously .Reduce the heat to a simmer and continue to out of Italy. The city of Naples is the place responsible for introducing the world to pizza. Each region however has its cook over low heat until the mixture has thickened about own twist to the making of pizza. The region of Bologna is 8 minutes. Stir in the chopped chocolate and vanilla and credited for the discovery of tortellini and the most famous whisk until smooth .Pour the hot pudding into 6 (8ounce) rice dish of Italy risotto belongs to Milan. ramekins and cover the surface of each with a square of plastic wrap. Refrigerate at least 4 hours .To Serve, remove the plastic and garnish each ramekin with a dollop of whipped cream

Tasty in Thailand by, Kiri Rao In Thailand, food forms a central part of any social occasions. The food often becomes the social occasion in itself and it’s reason to celebrate. This is due to the friendly, social nature of the Thai people and because of the way in which food is ordered and eaten in Thailand. In the West, a “normal” restaurant meal consists of a starter followed by the PAD THAI WITH main course and dessert, with each individual CHICKEN ordering only for him or her. As a general rule, Thai diners 8 oz. Thai rice noodles order the 1 to 1 1/2 cups raw chicken breast or thigh meat, sliced same number of dishes as Marinade for Chicken: 1 tsp. cornstarch dissolved in 3 Tbsp. soy sauce people and all dishes 4 cloves garlic, minced are shared 1-2 fresh red chilies, minced and enjoyed together. 3 cups fresh bean sprouts and spring green oninons, sliced For this reason, it 1/2 cup fresh coriander/cilantro is better to have many guests at the table rather than 1/3 cup crushed or roughly chopped peanuts just one or two. In fact, many Thais believe that eating alone is bad luck. After the meal is over, there is no 1/4 cup chicken stock such thing as dispensing with leftovers. Throwing food away enrages the Thai “god of rice”, a female deity 1/8 tsp. ground white pepper who watches over the people, ensuring everyone has PAD THAI SAUCE: 3/4 Tbsp. tamarind paste dissolved in 1/4 cup warmenough to eat. Bad luck or even widespread famine may then occur. A typical Thai meal includes four 2 Tbsp. fish sauce main seasonings: salty, sweet, sour, and spicy. Most Thai dishes are not considered satisfying unless they 1-3 tsp. chili sauce combine all four tastes. 3 Tbsp. brown sugar

Instructions: Bring a large pot of pot to a boil and remove from heat. Dunk in your rice noodles. Allow noodles to soak. Noodles are ready to be drained when they are soft enough to be eaten, b.ut are still firm. Drain and rinse with cold water. Make the Pad Thai Sauce by combining the sauce ingredients in a cup. Dissolve the tamarind paste and brown sugar. Place chicken slices in a small bowl. Stir together the marinade and pour over chicken. Warm up a large frying pan over mediumhigh heat. Add 1-2 Tbsp. oil plus garlic and minced chili. Add chicken together with the marinade. Stir-fry 30 seconds to 1 minute. Whepan becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely. Continue ntil the chicken is cooked (5-8 minutes). Add the noodles, and pour the sauce over. Using two spatulas immediately stir-fry the noodles. Use a gentle "lift and turn" method to prevent noodles from breaking. Stir-fry for 1-2 minutes. If you find your pan too dry, push noodles aside and add a little more oil . Add the bean sprouts and sprinkle over the pepper. Lift noodles onto a serving plate. Top with fresh coriander, spring onion, and crushed/chopped nuts. Add fresh lime wedges

LETS BRING CHINA TO THE TAChina is well know for its beautiful sites, its exotic animals, its unusual foods, and there wonderful generosity to send us goods. But we are not here to talk about sites, animals or the exchange of goods, were here to bring china to the table. A very well know dish in China, are egg rolls. The egg roll is made up of dough dipped in egg, hence egg roll, and is usually filled with vegetables, or a combination of vegetables, meat, and noodles. The egg roll can be either appetizer or a dinner dish. This origanated in asia, and has spread all over the world.(Recipe down bellow) The most common dessert in china is the Mantou. The mantou, is a type of bread, molded into a bun shape. This desert is either fried or steamed. These buns are usually served with sweetened condensed milk. This dessert wasn't a dish you usually made at home, it was really meant to be made in fancy restaurant. These delis treats have moved on from the fancy restaurants and out to the streets. So in china you can get these any where, literally! The Mantou is also know for is good diet, its so good that its healthy for you. In some of the mantou, they stuff rice in it, and that’s how the Chinese diet started for this dish.

EGG ROLLS 1. 1 package egg roll wrappers (4 1/2” by 5 1/2”) 2. Filling: 3. 1 pound fresh pork (or barbecued pork) 4. 1 medium onion (sliced) 5. 2 stalks celery, cut diagonally 6. 1/2 pound fresh mushrooms, sliced 7. 6 water chestnuts (fresh if possible), sliced 8. 1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise 9. 2 green onions, diced 10. 1 pound fresh bean sprouts 11. Pork Seasoning:

12. 1 teaspoon soy sauce 13. 1 teaspoon oyster sauce 14. salt and pepper to taste 15. a bit (less than 1 teaspoon) cornstarch 16. Gravy: 17. 4 tablespoons water 18. 1 tablespoon cornstarch 19. 1/2 teaspoon soy sauce 20. 2 teaspoons oyster sauce 21. salt, pepper, accent (if desired) to taste 22. 2 tablespoons cornstarch mixed with 2 teaspoons cold water* 23. 2 tablespoons oil for stirfrying 24. 2 to 4 cups oil for deepfrying

EL SALVADOR ES MUY CALIENTE When you think of El Salvador, what do you think of? Do you think of the incomparable scenery? The El Salvadoran people? The hot dry climate? How about the food?!!? Yeah, El Salvador is known for its beautiful beaches and its extreme humidity. But let’s go behind the scenes and explore the magnificent food El Salvador has to offer. The most renowned dish in El Salvador is Pupusa. A traditional dish made up of thick, hand-made corn tortilla and it is usually filled with cheese and cooked pork (grounded to a paste). Pupusas are most often served with “curtido”, a lightly fermented cabbage slaw with hot red chilies, vinegar, and a watery tomato salsa. Pupusas, were created centuries ago by the Pipil tribes. The native village was buried to ash from a volcano explosion EMPANADAS de PLATANO Ingredients: � Plantains (ripe), 5 � Salt, a pinch of � Refried beans (for the frijoles filling) � Oil Preparation: 1. Wash the plantains and cut it into chunks with the skin on. Place it in a saucepan with a pinch of salt, 1 stick cinnamon, 1/2 cup sugar, 1 tsp vanilla. 2. Cook until tender, drain off, remove the skin and mash themuntil getting a smooth kind of dough. 3. Place it in a bowl and lay it on the fridge until completely cool. 4. Take small portions (the size you like your empanadas), spread it and place in the

long ago. In the late 1940s, pupusas didn’t quite spread across El Salvador completely and they mostly stayed popular in the central towns. A notable dessert in El Salvador is the “Empanadas de Platano,” also known as plantain patties. This delectable dessert is very well known in Guatemala and in Venezuela. This dish made from a banana, it even tastes like a banana, but it surely does not taste like one! To make this dish, cook the plantains till tender and mash till it becomes a smooth kind of dough texture. Take the small portions and spread re-fried beans in the center. Yes, to most this doesn’t sound very appetizing, but it is actually very scrumptious! Blanca Estela Leyva, an El Salvadoran food expert said, “I would go back to Mexico just to eat Empanadas de Platano!”

middle enough (leche poleada or frijoles). 5. Fold over and give it a half moon shape (we used a small bowl for helping us to get the shape). 6. Deep fry them until golden brown. 7. You can then dust the empanadas with sugar. 8. For the Leche Poleada filling: 9. In a saucepan bring 2 cups of milk to a boil together with the cinnamon, lemon zest, sugar and salt. 10. In the rest of the milk, dissolve the cornstarch stir well and add to the saucepan stirring constantly until it gets thick. 11. Let it cool down before using.

The Wonders of Nigerian Meat Pies

In Nigeria, the western part of Africa, meat pie is a simple tasty treat that you would give to a friend or a neighbor. It could be a gift of respect or passion for another person. It’s a savory pie with a filling of meat and other zesty ingredients. There are many well-known varieties of meat pie, but a Nigerian meat pie is the best. It is filled with round steak with Guinness Stout Beer, bacon, and onions. On the side, potato chips and vegetables are served. The l Nigerian meat pies are very popular all across Africa. s Most meat pies are considered a very loving gift because it take a lot of ingredients that t are hard to find or buy in Afri€ca. So when you get the chance to make one, it’s considered a blessing. When a lucky person has been given the gift of a I meat pie, they are overjoyed and grateful. It may sound like a not a very appetizing meal, but most Africans it is a very hearty meal. a Nigerians also make meat empanadas, which are delicious B pastries. They are made of different pastry shells and fillings. Once i they are done, they are baked or fried. Some are even made with ground beef, olives, fried egg, pulled pork, diced steak and even L c cheese and salami. When everything is put inside, they base the dough with y butter, so that it will harden and preserve the food inside.

The Nigerian “meat pie” is also similar to the Jamaican beef patty. It can be baked or fried and the filling can be almost anything from corned beef (the most widely used) to just onions and tomatoes, maize, green peas etc. When everything is finished and tasty, you may enjoy your delicious meal! A meat pie can be served with sides of green beans, corn potatoes, and meat.

T n I C c  w 

Directions Runza Meat Pies 1. In a large mixing bowl, place 1-3/4 cups flour, sugar, Ingredients yeast and salt. Heat milk, water and shortening • 4 1/2 cups all-purpose to 120 degrees F-130 degrees F. Pour over flour flour, divided mixture; add the eggs. Beat with an electric mixer • 1/2 cup sugar on low until blended. Beat 3 additional minutes on • 2 (.25 ounce) packages high. Stir in the remaining flour; knead until smooth active dry yeast and elastic, about 6-8 minutes Place dough in a • 1 teaspoon salt greased bowl; cover and let rise in a warm place • 3/4 cup milk until doubled, about 1 hour. • 1/2 cup water 2. Meanwhile, brown beef and onions in a skillet. Add • 1/2 cup shortening the cabbage, salt and pepper; cook until cabbage • 2 eggs is wilted. Punch dough down; roll into 12/6-in. • FILLING: squares. Top each square with 1/3 cup meat • 1 pound lean ground beef mixture. Fold into triangles. Pinch edges tightly to • 2 small onions, chopped seal and place on greased baking sheets. Bake at • 4 cups chopped cabbage 350 degrees F for 20 minutes or until golden brown. • 1 teaspoon salt Serve hot. • 1/2 teaspoon pepper

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Bralizian Banana Desert, “Cartola”

The banana desert called cartola is one of Brazil’s favorite desserts and can be served at restaurants and are served at family dinner tables all around the world. The word cartola literally means “top hat”. Cartola is a variation on the common technique of sautéing bananas in butter to create a dessert dish. What makes cartola unique is that the sweetened and fried banana is combined with cheese. It does sound like a completely nasty combination I know, but as weird as bananas-and-cheese might sound, the taste is extraordinarily good! It will make your mouth water with delight! It tastes so good, it became a national treasure.

In Brazil, there are two type of cheese that go into making cartola. One of the cheeses is a cheese that melts, like mozzarella. The other type is a non-melting cheese that browns and bubbles, but doesn’t melt. For this to happen, a whey cheese must be used and in Brazil the most common of these are called queijo coalho. Queijo coalho is like a firm feta in texture and it is super hard with a little bit of bitterness, but doesn’t have feta’s saltiness. Like feta, is it usually preserved and sold in brine. Unless you have a source of queijo coalho, it’s probably best to make cartola with good quality mozzarella. In the end when you use mozzarella, it always ends up coming out great!

This recipe can be made with a sweet variety of banana or with very ripe plantains. Do not use green plantains, as they are not sufficiently sweet to be used in dessert cooking. If you’re using Cartola Cani plantains, let them ripen until the outside is totally black before making Brazilian dessert cartola with them. That is how you create a delicious  2 small bananas with bananas!!!!!!  2 slices mozzarella cheese

 1 teaspoon butter  1 teaspoon sugar  1 teaspoon cinnamon (ground)  1 8teaspoon nutmeg (ground) 1. Directions:

1. Cut the bananas in half (long side). 2. Melt the butter on a frying pan then fry the halves of the bananas one side at a time. 3. When both sides looks dark brown, arrange the two halves of the bananas on plate. 4. Cover them with mozzarella cheese slices, put the remaining halves on top. 5. Sprinkle sugar, cinnamon and nutmeg. 6. Serve while it’s hot!

A Taste of the World  
A Taste of the World  

A student publication created for the food lovers of the world.