Salsa al Limone (Lemon Creme Sauce for Pasta)

From: The Multicultural Cookbook for Students

Roten, Lindsay Grace; Webb, Lois Sinaiko.

Description: Italian sauces are very easy to make and uncomplicated. This cream sauce is from the amalfi coastal region of Italy.

Serves: for 2-4 servings of pasta
Time: ???

Ingredients:

• 1 cup heavy cream
• 0.5 cup half and half
• 2 teaspoons dried red pepper flakes, more or less to taste
• 2 tablespoons lemon zest
• 1 cup parmesean cheese
• 0.5 cup fresh basil, finely chopped
• salt and pepper to taste

Instructions:

1. Place cream, half-and-half, 1 teaspoon red pepper flakes, and lemon rind in saucepan and cook over medium-low heat about 20 minutes. Stir frequently until liquid is slightly thick and reduced to about 1 cup.
2. Place sauce in pasta bowl and add pasta. Toss pasta with an up-and-down rotating motion over bowl, until pasta is completly covered with sauce. Sprinkle in ½ cu pParmesan cheese, basil, and slat and pepper to taste and continue to toss and coat pasta. Sprinkle top with remaining cheese, remaining red pepper flakes, more or less to taste, basil, and salt and pepper to taste.

Soupa Avgolemono (Lemon Soup)

From: The Multicultural Cookbook for Students

Roten, Lindsay Grace; Webb, Lois Sinaiko.

Description: Lemons are used in many dishes, and the national soup of Greece is soups avgolemono, lemon soup. In this recipe, the lemony broth is basic, and it is used for many different soups. Adding noodles, vegetables, lentils, or beans instead of rice creates an entirely new flavor and type of soup.

Serves: 4-6
Time: ???

Ingredients:

• 8 cups chicken broth
• 0.5 cups uncooked rice
• 1 tablespoon cornstarch
• 1 cup milk
• 2 egg yolks
• 0.5 cup lemon juice
• 1 tablespoon butter or magarine
• 2 teaspoons flat leaf parsley, trimmed, finely chopped
• salt and pepper to taste

Instructions:

1. Bring chicken broth to boil in saucepan over high heat. Add rice, reduce heat to simmer, cover, and cook for 20 minutes, until rice is fully cooked.
2. combine cornstarch, milk, and egg yolks in a small bowl and mix well. Pour mixture into soup, mix well, and remove from heat. Stirring constantly, add lemon juice slowly to prevent soup from curdling. Add butter or margarine, parsley, and salt and pepper to taste. Mi well. Return to low heat and heat through.
3. Serve soup warm in individual bowls

Himmel und Erde (Cooked potatoes and apples)

From: The Multicultural Cookbook for Students

Roten, Lindsay Grace; Webb, Lois Sinaiko.

Description: German cuisine, often considered, robust, varies from regioun to region. In recent years, however, German chefs have introduced Neue Kuche (modern German cuisine), which focuses on healthier, lighter meals while maintaining the traditional German flavors. many Germans are known to love all meats including wild game, both four-legged and winged. Germans are famous sausage makers, producing over 1500 different varieties with many available worldwide. Other creations of the German people include foods preserved through curing, salting, pickling, and smoking. the most popular are sauerkraut (fermented cabbage), matjes (pickled herring), and sauerbraten (roast beef cured in vinegar and red wine). Mustard, horseradish, and garlic, along with strong spices, are prevalent in German cooking.

This recipe, blending fruit and vegetables, is typical German country cooking, giving a sweet and sour flavor to the dish. Perhaps it is named himmel und erde (heaven and earth) because apples grow on tries toward the heavens and potatoes grow in the earth.

Serves: 6-8
Time: ???

Ingredients:

• 2 pounds new red potatoes, washed, trimmed, quartered
• 6 cups water
• 1 tablespoon vinegar
• 2 pounds cooking apples, trimmed, peeled, cut into chunks
• 6 slices of bacon, finely diced
• ½ cup breadcrumbs
• salt and pepper to taste

Instructions:

1. Place potatoes in saucepan and cover with water. Add vinegar and bring boil over high heat. Reduce heat to simmer, cover, and cook about 10 minutes. Add apple chunks and mix well. Continue cooking until potatoes are tender but not mushy, about 10 minutes more. Drain well.
2. while the potato and apples are cooking, fry bacon in skillet over medium-high heat untli crisp. Reduce heat to medium, add breadcrumbs, and mix well to coat crumbs. Fry about 2 minutes more to heat through
3. Add bacon mixture to potatoes and apple mixture. Add salt and pepper to taste and toss gently. Transfer to serving bowl.
4. Serve himmel und erde hot as side dish with meat, poultry, or fish.

Choux de Bruxelles (Brussels Sprouts)

From: TheMulticultural Cookbook for Students

Roten,Lindsay Grace; Webb, Lois Sinaiko.

Description: belgium

Serves: 4-6
Time: ???

Ingredients:

• 0.5 cups butter or margarine
• 1 pound brussel sprouts, fresh, trimmed, or frozen and thawed
• 0.5 teaspoon ground nutmeg
• salt and pepper to taste

Instructions:

1. Melt butter or margarine in skillet over medium-high heat. Add Brussels sprouts and mix to coat. Reduce heat to medium, cover and cook for about 8 minutes, until tender but firm. Remove from heat and season with nutmeg and salt and pepper to taste.
2. Serve choux de bruxelles warm as a side dish with meat, chicken, or fish.

Porkkanasosekeitto (Cream of Carrot Soup)

From: The Multicultural Cookbook for Students

Roten, Lindsay Grace; Webb, Lois Sinaiko.

Description: Finland has over 60,000 fish-filled lakes and is set among Europe’s last great expanse of forest. The Finns love fishing and it is their favorite pastime, even during bitter cold winters. In summer or winter, Finland is a fisherman’s paradise. Despite urbanization, most Finns maintain links with the land. Conservation and other green values are widely supported.
The neighboring countries of Russia to the east and Sweden and Denmark to the west have greatly influenced Finnish cooking. for example, the Swedish smorgasbord is set up with the finnish version of appetizers; and from Russia they have adopted borscht 9beet soup) and blini (cheese-filled pancake)

Serves: 6-8
time: ???

Ingredients:

• 1 pound carrots, washed, trimmed, peeled, coarsely chopped
• 4 cups beef, chicken, or vegetable broth
• 2 tablespoons butter
• 2 tablespoons flour
• 4 cups milk
• 1 tablespoon sugar
• salt and pepper to taste
• 2 tablespoons fresh parsley, coarsely chopped for garnish
• 2 teaspoons nutmeg, or to taste, for garnish
• Equipment: saucepan, wooden mixing spoon, food processor/potato masher, medium mixing bowl, soup bowls

Instructions:

1. Place carrots in saucepan and cover with broth. Bring to boil over medium-high heat. Reduce heat to simmer and cook until carrots are tender, about 20-30 minutes. Drain carrots and reserve 1 cup broth. Transfer carrots to food processor and puree until smooth or in mixing bowl., using potato masher, pound until very smooth.
2. In same saucepan, melt butter over medium-high heat. Stirring constantly, add flour and mix well until smooth. Gradually stir in milk, bring to simmer, and cook for 10 minutes. Stir in reserved broth, carrot puree, sugar, and pepper. Cook until heated through, about 3-5 minutes. Add salt and pepper to taste.
3. to serve, transfer to individual soup bowls and garnish each serving with parsley and dash of nutmeg.

Caws Pobi (Welsh Rabbit or Rarebit)

From: The Multicultural Cookbook for Students

Roten, Lindsay Grace; Webb, Lois Sinaiko.

Description: There are legends about almost everything one eats in the British Isles, and the stories about Welsh rabbit or rarebit are no exception. One story says that an imaginative monk in a Welsh abbey created the dish by placing some stale bread and hard crumbly cheese near a blazing fire. the cheese melted over the bread and that was the beginning of Welsh rarebit. Another tale says that when a Welshman returned home from a hunting trip with nothing his wife invented a dish with melted cheese and called it “Welsh rabbit.”

Serves: 4-6
Time: ???

Ingredients:

• 4 tablespoons of butter or margarine
• 2.5 cups grated cheddar cheese, mild or sharp
• 0.5 cups apple cider
• 2 egg yolks, beaten
• 2 teaspoons prepared mustard
• salt and pepper to taste
• 6-8 slices white bread, toasted
• sprinkle of paprika, for garnish

Instructions:

1. Melt butter or margarine in saucepan over medium-low heat. Add cheese, apple cider, egg yolks, mustard, and salt and pepper to taste. Stir constantly until mixture is well blended and smooth. do not let mixture boil or bubble or it will become stringy and lumpy.
2. Arrange toast slices on individual plates and spoon cheese mixture over them. Sprinkle with paprika and serve at once.
3. Serve Welsh rarebit hot, as the main dish for lunch or super. It is eaten with a fork.

Adobong Manok (Marinated Chicken)

From: The Multicultural Cookbook for Students

Roten, Lindsay Grace; Webb, Lois Sinaiko.

Description: This is the national dish of the Philippines and is often made with chicken or pork.

Serves: 4-6
Time: ???

Ingredients:

• 4-6 chicken thighs or breasts, or 2 pounds pork, cubed
• 0.5 cup soy sauce
• 0.75 cup white vinegar
• 4 cloves of garlic, trimmed, peeled, crushed
• 2 bay leaves
• 0.5 tablespoons peppercorns
• salt to taste
• Equipment: large plastic bag, large saucepan w/ cover, tongs, broiler pan, oven mitts

Instructions:

1. Preheat broiler to high
2. Place chicken or meat in plastic bag. Add soy sauce, vinegar, garlic, bay leaf, and peppercorn. Seal and refrigerate for at least 1 hour. Turn several times to coat evenly.
3. Pour marinated meat into saucepan. Add just enough water to cover. Bring to boil, cover, reduce to simmer and cook 30 minutes or until meat is cooked through.
4. Using tongs, transfer meat to broiler pan. Place in oven and broil on high about 10 minutes or until golden. Continue cooking vinegar-soy sa  
5. Transfer meat to serving platter. Pour sauce over meat.
6. Serve hot with side of rice.

Katjang Saos (Peanut Sauce)

From: The Multicultural Cookbook for Students

Roten, Lindsay Grace; Webb, Lois Sinaiko.

Serves: 1 cup
Time: ???

Ingredients:

• 0.5 cup peanut butter
• 3 tablespoons fresh lemon juice
• 3 tablespoons sugar
• 2 tablespoons soy sauce
• 2 cloves garlic, trimmed, peeled, minced
• 0.5 teaspoon ground red pepper
• 0.25 cup water
• 1 teaspoon fresh ginger, trimmed, peeled, grated
• Equipment: Electric blender, rubber spatula

Instructions:

1. Using blender, combine peanut butter, lemon juice, sugar, soy sauce, ginger, garlic, red pepper, and water into smooth paste
2. Serve sauce in little individual bowls. have guests dip sate ajam in their dishes of sauce.

Bonjan Borani (Eggplant and Yogurt Casserole)

From: The Multicultural Cookbook for Students

Roten, Lindsay Grace; Webb, Lois Sinaiko.

Description: Afghanistan

Serves: 6
Time: ???

Ingredients:

• 4 tablespoons vegetable oil, more as needed
• 1 onion, trimmed, peeled, finely sliced
• 1 eggplant, trimmed (about 1.5-2 pounds) cut into ½ inch, skin on cubes
• 1 cup plain yogurt
• 3 cloves garlic, trimme,d peeled, minced
• 3 tablespoons chopped fresh mint
• paprika for garnish
• salt and pepper to taste

Instructions:

1. Preheat oven to 350 degree F
2. Heat 4 tablespoons oil in skillet over medium-high heat. Add onion and eggplant. Stirring frequently, saute until golden, about 8-10 minutes. Add more oil if necessary to prevent sticking.
3. Using slotted spoon, transfer mixture to baking casserole and set aside.
4. Bake in oven about 20-25 minutes or until bubbly and lightly browned on top.
5. Serve directly from the oven with side dish of rice and plenty of bread.

Mushroom Soup

From: The Multicultural Cookbook for Students

Roten, Lindsay Grace; Webb, Lois Sinaiko.

Serves: 4-6
Time: ???

Ingredients:

• 1 pound fresh mushrooms, trimmed, cut into ¼ inch thick slices
• 5 tablespoons butter
• ½ teaspoon curry powder
• 3 tablespoons cake flour
• 4 cups chicken or vegetable broth, homemade or canned
• 1 6-ounce evaporated milk
• salt and pepper to taste
• Equipment: damp kitchen towel, knife, cutting board, large saucepan, mixing spoon, blender

Instructions:

1. In skillet melt butter or magarine and add mushrooms. On miedium-high heat, stirring constantly, saute mushrooms until soft, about 4-6 minutes.
2. Sprinkle and stir in curry powder and flour. Slowly pour in broth and allow mixture to boil for 2-3 minutes.
3. Remove from heat and in batches spoon mixture into blender. Blend until smooth. Return mixture to saucepan. Stir in evaporated milk, salt and pepper to taste and return to boil cook about 5 minutes until heated through.
4. Serve hot in individual soup bowls.

Kanya (Peanut Bars)

From: The Multicultural Cookbook for Students

Roten, Lindsay Grace; Webb, Lois Sinaiko.

Description: Perhaps one of the most popular sweet and crunchy treats in West Africa is a peanut mixture known as kanya, kayan, or kanyan. thi ssimple recipe can be made with fresh roasted peanuts, finley ground or peanut butter. kanya is usually sold by child street peddlers for pennies.

Serves: 12 pieces
Time: ???

Ingredients:

• 0.5 cup smooth peanut butter
• 0.5 cup cream of rice cereal, as needed
• 0.5 cup sugar

Instructions:

1. Place peanut butter and sugar in mixing bowl. Using mixing spoon, beat until well blended.
2. Slowly add cream of rice, stirring continually. If necessary, add more cream of rice to make firm dough.
3. Transfer dough to cake pan. Using back of spoon or clean hands, press evenly to cover bottom. Chill in refrigerator to set.
4. To serve, cut into small rectangular bars and eat as candy.

Chicken a la n’gatietro (Fried Chicken in Peanut Sauce)

From: The Multicultural Cookbook for Students

Roten, Lindsay Grace; Webb, Lois Sinaiko.

Decription: The Ivory Coast is a great producer of peanuts and peanut oil. Peanuts, called groundnuts in Africa, are nutritious and flavorful.

Serves: 6
Time: ???

Ingredients:

• 2-3 pounds of chicken, cut into serving-sized pieces
• 1 teaspoon paprika
• 3 tablespoons peanuts or vegetable oil
• 1 bay leaf
• 2 cups water
• 1 cup onion, trimmed, peeled, finely chopped
• 0.5 cup chunky peanut butter
• 4 green onions, trimmed, finely chopped
• salt and paper to taste
• 1 large tomato, coarsely chopped
• 2 tablespoons tomato paste
• Equipment: skillet w/ cover; medium mixing bowl, mixing spoon

Instructions:

1. Heat oil in skillet over medium heat. Add chicken pieces and brown on both sides, about 10 minutes per side. Fry in batches. Return all chicken pieces to skillet, stacking if necessary.
2. Place onions, green onions, tomato, tomato paste, paprika, bay leaf, water, and peanut butter in bowl. Mix well. Pour mixture over chicken; bring to boil; cover and reduce to simmer. Cook until chicken is tender, about 30 minutes. Turn chicken pieces once while cooking. Season with salt and pepper to taste.
3. Serve on large platter with side dish of rice.

Calalou (Eggplant and Okra Stew)

From: The Multicultural Cookbook for Students

Roten, Lindsay Grace; Webb, Lois Sinaiko.

Description: Cote d’Ivoire, a remarkable nation on the west coast of Africa, has prospered since gaining independence from France in 1960. French influences can still be seen, through the restaurants and shops of major cities. Most people of the ivory Coast are spread evenly throughout the country, growing food for themselves and export. As a coastal country, saltwater fish is a major food resource that is often exported to other countries.
Stews, like this calalou, are important one-pot meals in Africa. Everything to be eaten for the day can be thrown in a pot with some water and oil and placed over a fire. Everything cooks together until it is tender and tastey.

Serves: 6
Time: ???

Ingredients:

• 0.25 cup peanut or vegetable oil
• 0.5 cup water, more as needed
• 1 cup onion, trimmed, peeled, finely chopped
• 2 cups stewed tomatoes, homemade or canned
• 2 tablespoons flour
• 0.5 teaspoon ground red pepper, more or less to taste
• 1 medium eggplant, trimmed, cubed (about 5 cups)
• 0.5 teaspoon thyme
• 2 cups okra, fresh or frozen, trimmed, cut in ½ inch slices
• 2 bay leaves
• salt and pepper to taste
• Equipment: skillet w/ cover, mixing spoon, cup

Instructions

1. Heat oil in skillet over medium-high heat. Add onions, mix well, saute 3 minutes or until soft.
2. In Cup, add flour to water and mix well to dissolve any lumps. Add flour mixture to cooked onions, stirring continually, and cook over medium heat for about 3 minutes until it starts to thicken. Reduce to simmer Stir in tomatoes, red peppers, thyme, and bay leaves. mix well. Cover and cook 10 minutes, stirring frequently. Add more water if necessary to prevent sticking.
3. Add eggplant and okra. cover and simmer about 30-40 minutes. Add salt and pepper to taste. Remove and discard bay leaves before serving
4. Serve in individual bowls as main dish over rice or as side dish with meat or chicken.