Norway

Potato Klub

-6 slices bacon
-2 cups all-purpose flour
-1/2 tsp baking powder
-10 medium potatoes, peeled and shredded
-2 tsp salt

1) Place bacon in a large skillet and cook over medium-high heat.
Remove bacon from the pan, and reserve the grease.
2) In a medium bowl, stir together the flour and baking powder. Stir
in potatoes to make a sticky dough.
3) Bring a large pot of water to a boil, and add 2 teaspoons of salt.
Squeeze the potato mixture into 6 or 7 dumplings, or your desired
size. Drop carefully into the boiling water. Simmer for 45 to 60
minutes.
4) Remove to a platter with a slotted spoon. Serve with bacon grease
brushed over the top, and crumbled bacon. These may also be sliced and
fried the next day for another great meal.

Paraguay

Chipa Guazu

-12 ears of Fresh Corn (or 1 lb. + of frozen)
-4 Eggs
-1 Stick of Butter
-1 Onion (Sliced long)
-1 10oz package of Swiss Cheese, cut into pieces.
-Flour and Salt


1) Shuck corn.
2) Pour corn and 4 eggs into blender and mix well.
3) Sprinkle flour in bottom of deep baking dish. Then pour in corn mixture.
4) Add butter, 1 tablespoon of salt, sliced onion and cheese.
5) Place in oven at 350 degrees until top is brown.

Libya

Shakshuka

-1/4 C. extra-virgin olive oil
-5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped
-1 small yellow onion, chopped
-8 cloves garlic, crushed
-1 tsp. ground cumin
-1 Tbsp. paprika
-1  28-oz. can whole peeled tomatoes, undrained
-Kosher salt, to taste
-8 eggs
-1/2 C. crumbled feta cheese
-1 Tbsp. chopped flat-leaf parsley
-Warm pita, for serving

1. Heat oil in a 12" skillet over medium-high heat. Add chiles and
onions and cook, stirring occasionally, until soft and golden brown,
about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring
frequently, until garlic is soft, about 2 more minutes.

2. Put tomatoes and their liquid into a medium bowl and crush with
your hands. Add crushed tomatoes and their liquid to skillet along
with 1/2 cup water, reduce heat to medium, and simmer, stirring
occasionally, until thickened slightly, about 20 minutes. Season sauce
with salt.

3. Crack eggs over sauce so that eggs are evenly distributed across
sauce's surface. Cover skillet and cook until yolks are just set,
about 5 minutes. Using a spoon, baste the whites of the eggs with
tomato mixture, being careful not to disturb the yolk. Sprinkle
shakshuka with feta and parsley and serve with pita, for dipping.

SERVES 4 – 6

United Arab Emirates

Chicken Biryani

-4 Tbs butter
-1 large onion, chopped
-salt and black pepper to taste
-large pinch of saffron threads
-10 whole cardamom pods, preferably 5 white or green and 5 black
-5 whole cloves
-1 cinnamon stick
-1 Tbs peeled and minced or grated fresh ginger
-1.5 C basmati rice
-3 C chicken stock
-1 chicken, 3-4 lbs, cut into serving pieces, OR 2.5-3 lbs. chicken
parts, trimmed of excess fat
-1/4 C slivered blanced almonds, optional

1) Put 2 Tbs butter in a deep skillet/flameproof casserole/wide
saucepan with lid. turn to med-high and wait a minute. add onion, some
salt and pepper, and cook, stirring occasionally until soft (not
browned!), 5-10 min.. Add the spices and cook, stirring for another
minute.
2) Add rice and cook, stirring occasionally, until glossy and well
combined, 2 or 3 minutes. Add stock, chicken, and more salt & pepper.
bring to boil, cover and simmer UNDISTURBED (no peeking!!) for 25
minutes.
3) NOW check it, and when chicken and rice are both tender and liquid
has been absorbed, turn heat off and replace lid. (if either chicken or
rice is not done, add no more than 1/2 C boiling water and re-cover
with heat still on until done)
4) Melt remaining 2 Tbs butter in small skillet over med. heat. add
almonds if using, and brown very lightly, about 3 minutes. pour over
the biryani, sprinkle with a bit more salt, and re-cover; let rest
another 2-3 minutes. serve hot.

NOTE: This dish can sit for up to 30 minutes in a 200 degree oven
without losing quality.

Haiti

Haitian Red Beans & Rice

-2 C. long grain rice
-1 C. red kidney beans
-1 finely chopped onion
-1 chopped hot green pepper
-1/4 C. salt pork or bacon cut into small cubes
-1 Tbsp of butter
-2 chopped cloves of garlic
-2 Tbsp of vegetable oil
-salt and pepper to taste


1) Cook the beans in 4 cups of water for 2 hours or until tender in a medium pot
2) Drain the beans but keep the water which will be used to cook the rice
3) Fry the salt pork or bacon until crisp (use oil if needed)
4) Add the onion, garlic, and green pepper
5) Add the beans along with salt and pepper to taste
6) Add the water used to cook the beans and bring to a boil
7) Add the rice and cook for 20-25 minutes.

Congo

Piri-Piri Chicken

• -1 C. lemon juice
• -3/4 C. olive oil
• -1/4 C. minced garlic
• -2 Tbsp hot chili flakes
• -2 tsp dried oregano
• -1 tsp dried thyme
• -1 tsp ground cumin
• -1 tsp salt

• 1) In a 1-quart glass bowl, mix lemon juice, olive oil, garlic, chili flakes, oregano, thyme, cumin, and salt. For a milder flavor substitute paprika for cayenne pepper. Some recipes call for bay leaf, marjoram, raisins, tarragon, thyme, or tomato paste. Some cooks like to let the marinade "age" for a day or two (in the refrigerator) to allow the flavor to develop.

2) Rub the chicken all over with the marinade (inside and out if using a
whole chicken). Allow the chicken to marinate for at least an hour,
overnight if possible. Save the remaining marinade after the chicken
is done marinating.

3) Cook the chicken on an outdoor grill or broil it in the oven.
Depending on your preference, foil wrap or a rotisserie may be used
for a whole chicken. As it cooks, turn the chicken and baste it with
the remaining marinade, making sure the marinade is completely cooked
after the last basting. Remove the chicken from the grill or roasting
pan with a clean fork. Use a meat thermometer to check for doneness.

4) Serve with additional hot sauce (but not the marinade that was used
with the raw chicken), rice, bread, or roasted potatoes, and chilled
fruit.

NOTE: One authentic African method is to "butterfly" a whole chicken,
i.e., split a cleaned whole chicken down the center enough to allow it
to lie flat, but without cutting it into two pieces; then flatten it
by hitting it with a mallet or sturdy bottle; then coat the chicken
with a marinade and let it marinate for a few hours before
grilling.




Source: http://www.myrecipes.com/recipe/piri-piri-marinade-10000000600618/, http://www.congocookbook.com/chicken_recipes/piri_piri_chicken.html

Marshall Islands

Macadamia Nut Pie

-1/3 C. shredded coconut
-1 recipe pastry for a 9 inch single crust pie
-2 C. coarsely chopped raw macadamia nuts
-4 eggs
-1 C. light corn syrup
-1/2 C. white sugar
-1 1/2 tsp vanilla extract
-1/4 tsp salt
-1 C. heavy whipping cream
-3 Tbsp cream of coconut

1) Preheat oven to 350 degrees F (175 degrees C). Press coconut into
bottom and sides of unbaked pie shell.
2) In a large bowl, mix together the eggs, corn syrup, sugar, vanilla,
and salt until well blended. Fold in macadamia nuts. Pour into pie
shell.
3) Bake for 15 minutes in the preheated oven.
4) Reduce oven temperature to 325 degrees F (165 degrees C), and
continue baking until top is brown, and filling is set; this will take
about 30 more minutes. Let pie cool.
5) To make Topping: In a chilled bowl, whip cream to soft peaks.
Gradually pour in cream of coconut while whipping just until cream of
coconut is fully incorporated.
6) Slice pie into wedges and serve, passing coconut cream separately.

Costa Rica

Sopa Negra Recipe 

-1 lb black beans. Fresh are best but most likely you’ll
find them dried.
-8 C. chicken broth or water or a mix
-½ tsp salt
-1 Tbsp vegetable oil
-salt and black pepper to taste
-6 eggs
-corn tortillas
-cilantro
-1 small or medium onion
-2 cloves garlic
-1 bell pepper (green, red, OR yellow)

1)Finely chop 10-12 sprigs cilantro, onion, garlic,  bell pepper.
2) If beans are dried, cover with water and soak overnight, if they
are fresh, just rise them off. Drain the beans and add water or
chicken broth, salt, and half of the chopped ingredients. bring to a
boil. Cover the pan and reduce heat to very low simmer until beans are
nearly soft (~ 2½ hours).
3) Add the rest of the chopped ingredients, and vegetable oil, and
cook an additional ½ hour.
4) Add eggs (still in the shell) for the final 2-4 minutes (depending
on how you like your eggs cooked). Remove about half the beans and
reserve for gallo pinto or to mash and refry (you can leave all the
beans in but typically some are removed).
5) Remove the eggs, peel and place one or two in each bowl before
serving with warm corn tortillas.

Iceland

Spicy Gingersnaps - "Piparkokur"

(the Icelandic word literally means 'pepper cookies')

-500 g flour
-500 g brown sugar
-250 g butter, softened
-2 eggs
-5 tsp baking powder
-1 tsp baking soda
-2 tsp ginger
-1 tsp cinnamon
-1/2 tsp powdered cloves
-1/2 tsp ground pepper
-1/4 tsp paprika

1) Mix together the dry ingredients.
2) Add butter and eggs and knead until smooth. Cool in the
refrigerator overnight.
3) Roll out into sausage shapes of even thickness, pinch or cut off
small portions and make little balls out of the dough. Put on a cookie
sheet covered with baking paper and press your palm on top of each
ball to flatten slightly-OR slice rounds 1/5" thick.
4)  Bake at 200°C until browned (This will not take long! cookies also will
not spread, so you can put them very close together).

Rwanda

Grilled Beef Brochettes


-1 ½ lb. tender beef, cut into 1-inch cubes
-½ onion, chopped into big pieces
-½ onion, minced
-5 fresh Roma tomatoes, crushed, or ½ can crushed
-½ small can tomato puree
-1t salt
-Pili-pili chilies (in absence of pili-pili, you can use Tabasco or
some cayenne, or even minced jalapeno, but it will not be as authentic! You can also order
pili-pili oil online)
-Vegetable oil
-Skewers

1) Heat a little oil in a small saucepan and sauté the minced onion
for about 5 minutes.
2) Stir in the Roma tomatoes, pili-pili or Tabasco, jalapeno or
cayenne to taste, salt, and the tomato puree. Add water and about a
tablespoon more oil to make a medium-thick sauce (if it’s too thick,
it will taste like a tomato brochette—if it’s too thin, the brochettes
won’t turn a nice reddish color). Remove from heat and allow to cool a
bit.
3) To prepare the brochettes, take a skewer and alternate between one
piece of meat and 2-3 flakes of the chopped onion.
4) Brush vegetable oil over the brochette and lay skewer over the
grill. Cook for 2 minutes. Turn and brush the sauce on the brochettes
2-3 times while roasting. Brush oil on brochettes again once or twice
more. Remove from grill when brochettes are just cooked through, about
7 minutes total.
5) Serve with potatoes and with a pile of salt and chopped pili-pili
in oil, or any hot chili oil.

Turkmenistan

Manti (traditional Turkish dumplings)

-2 C. flour
-1/2 tsp salt
-2 eggs
-1/2 tsp water, or as needed
-2 onions, peeled
-1/2 lb. ground beef
-salt and pepper to taste
-3 Tbsp vegetable oil
-1 Tbsp red pepper flakes
-1 Tbsp minced garlic
-1 (8 oz) container plain yogurt


1) Combine the flour and salt in a mixing bowl. Add the eggs and
water, mixing well with your hands. Add more water, if needed, to form
a soft dough. Cover and set aside for at least 30 minutes.
2) Shred the onions and place them in a colander or sieve set over a
bowl; drain the juice and discard. Combine the onion, ground beef,
salt, and pepper; mix the meat well with a spoon until mashed.
3) Divide the dough into two portions and lightly flour a work
surface. Keep one piece of dough covered while you roll out the second
portion into a rectangle, rolling the dough as thin as you can. Cut
the rectangle into 2-inch squares with a knife or pastry wheel.
4) Place about 2 teaspoons of the meat filling in the center of each
square. Seal the dumplings by gathering the edges of the dough and
pinching them together at the top to form a bundle. Transfer the
finished manti to a floured plate, and sprinkle more flour over the
manti to prevent sticking. Repeat with the second piece of dough.
5) Heat the oil and red pepper flakes in a small skillet over low heat
just until the pepper flakes have started to color the oil; don't let
them burn. Remove from the heat and keep warm. Stir the minced garlic
into the yogurt and set aside.
6) Bring a large pot of salted water to a boil over medium-high heat,
and cook the manti until the filling is no longer pink, and the dough
is tender, 20 to 25 minutes. Drain well. Divide the manti among four
plates. Spoon the yogurt sauce over the manti and drizzle each serving
with the hot pepper oil.

Gibraltar

Calentita  

(This means "very warm", often served right out of the oven)  -
this is the national dish of Gibraltar, and very very popular, either
as a main dish or as a starter.

-3 C. chick pea flour
-6 C. cold water
-1/4 pint oil
-salt and pepper


1)·Empty the flour into a bowl, and gradually add water, stirring
continuously until well mixed. Leave to one side to soak for about 2
to 3 hours, stirring occasionally.
2) Pre-heat oven to about 350°F.
3)·Pour the oil into a shallow ovenproof dish, add the flour and water
mixture carefully and season with salt and pepper. Place in the oven
and cook for about 1 hour. When a golden crust forms it is ready to
serve.

Wallis and Futuna

Poulet Fafa


-1.5 lbs taro leaves (fafa), or spinach, chopped  (Note: If using frozen spinach, thaw first, then squeeze dry before adding to the simmering chicken.)
-2-3 Tbsp oil
-1.5 lbs chicken thighs
-2 onions, finely chopped
-2-4 cloves garlic, minced
-1-inch piece ginger, minced
-1.5 C. stock or water
-Salt and pepper, to taste
-2-3 tsp cornstarch or arrowroot starch
-1 C. coconut cream

1) If using taro leaves, bring a large pot of salted water to a boil. Add the taro leaves, reduce heat and simmer for 45 minutes *Must cook for this long for safe consumption. Drain and squeeze dry. If using spinach, skip this step and proceed to Step 2.
2) Heat the oil over medium-high flame in a large pot. Brown the chicken on all sides in the hot oil and remove to a plate.
3) Sauté the onion, garlic and ginger in the remaining oil until the onion is translucent. Add back the chicken pieces and the stock or water, salt and pepper. Reduce the heat to low and simmer, covered,
for about 20 minutes.
4) Add the taro leaves or spinach and simmer for another 15 minutes, or until the chicken is tender.
5) Stir the cornstarch or arrowroot into 2-3 Tablespoons of cold water and then stir the cornstarch mixture into the simmering sauce to thicken it lightly. Stir in coconut cream to finish and serve over rice.

Samoa

Pani Popo (Coconut Buns) 

-1 (12 ounce) package frozen dinner rolls, thawed (about 12 rolls). Or homemade rolls!
-1 (10 ounce) can coconut milk
-3 Tbsp sweetened condensed milk
-3/4 C. white sugar, or to taste


1. Coat a 9x13 inch baking dish with cooking spray.
2. Coat your hands with cooking spray or shortening, and roll the dough balls in your hands so that they have a light coating. Place in the prepared dish. Set aside in a warm place to rise until doubled, up to 2 hours.
3. Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, stir together the coconut milk, sweetened condensed milk, and sugar. Pour this mixture over the top of the rolls as evenly as you can.
4. Bake for 30 minutes in the preheated oven, until golden brown. Let cool for a few minutes before separating and serving.

Democratic Republic of the Congo

Chicken a la Moambe

-1 3 lb. fryer chicken, cut into joints
-6-8 Tbs oil
-6 oz. tomato paste
-1/2 pint water
-1.5 tsp salt
-1/2 tsp pepper
-2 oz peanut butter

1) Brown chicken pieces in hot oil in a 12-inch sauté pan.
2) Drain and discard oil from pan when chicken is browned.
3) Combine tomato concentrate and water, and pour over chicken. Loosen
chicken from pan and simmer for 10 minutes.
4) Add salt, pepper and peanut butter; simmer for an additional 20
minutes. Serve over hot rice! Mmmmmmm!!! (i've had this before, it's
delicious!)

Source: http://www.congocookbook.com/rare_recipes/barbara_krauss.html

Lebanon

Mtabbal Bathinjan (Baba Ghannouj)

-1 large, round eggplant
-2-3 cloves garlic
-4 Tbs tahini
-4 Tbs fresh lemon juice
-salt
-gr. red pepper (cayenne)
-olive oil
-parsley, chopped, to garnish
-red bell pepper, sliced, to garnish


1) Cook the eggplant in a hot oven or on a fork over the flame of a
gas stove. When it is well cooked through and the skin is blackened,
douse with cold water, peel, and chop into small pieces.
2) Mash two or three cloves of garlic to a paste with about the same
volume of salt. Add eggplant, mash to a smooth consistency and blend
the tahini and lemon juice. Serve in a bowl with little olive oil on
top and garnish chopped parsley, red pepper slices and a dusting of
red pepper.

Central African Republic

Spinach Stew

-2 small onions, finely chopped

-2 Tbs oil
-2 tomatoes, peeled, and sliced
-1 green bell pepper, chopped
-2 lbs fresh spinach, chopped, OR 2 small packages frozen spinach
-1 tsp salt
-2 chili peppers OR 1/2 tsp cayenne pepper
-4 Tbs peanut butter

1) In a heavy skillet or stew pot, saute onions in moderately hot oil
until golden.
2) Stir in tomatoes and bell pepper. After a minute or so, add
spinach, salt and hot pepper. Cover, reduce heat, and simmer for 5
minutes.
3) Thin peanut butter with several tablespoons of warm water to make a
smooth paste. Add to the pot. Continue cooking for another 10 - 15
minutes, stirring frequently, and keeping a close watch to prevent
burning. Add small amounts of water as necessary so that the stew
doesn't stick to the pot bottom.
4) Serve with rice or a stiff porridge.

Nicaragua

Gallo Pinto ("Speckled Rooster")

-2-3 Tbs oil
-1 onion, finely chopped
-1 bell pepper, finely chopped
-2-3 cloves garlic, minced
-2 C. cooked red (kidney) beans, cooking liquid reserved
-salt and pepper to taste
-2 C. hot, cooked rice

1) Heat oil in large skillet on med-high. Add onion, bell pepper, and
garlic. Sauté 2-3 min. until cooked through.
2) Stir in drained beans, some of their reserved liquid, and salt and
pepper. Bring to a boil, then reduce heat to med.-low. Simmer until
heated through.
3) Add rice, and stir thoroughly. Adjust seasoning to taste, adding more
bean liquid if necessary. Serve hot.
Optional: Add some chopped cilantro... Use coconut oil instead of
vegetable oil...Add a few dashes hot pepper sauce or worcestershire
sauce if desired.

Spain

Paella

-1/4 cup extra virgin olive oil
-1 onion, diced
-1 bell pepper, diced (I like to use ½ red and ½ green)
-4 cloves garlic
-3 roma tomatoes, very finely diced (or 8 oz. tomato sauce)
-Bay leaf
-1 teaspoon paprika, sweet or smoked
-1 pinch saffron threads
-Salt and pepper
-¼ C. white wine
-4 boneless, skinless chicken thighs, cut into pieces
-¼ C. flat leaf parsley, chopped, divided
-2 C. Spanish rice
-5 C. chicken broth
-1/2 C. frozen peas
-½ lb jumbo shrimp or prawns (about 12), peeled, tail on
-1/2 lb mussels (about 10-12), cleaned properly (beards off)
-8 oz calamari rings
-Lemons, for garnish


1. Add olive oil to a large skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
2. Add chicken pieces, 2 Tbsp. chopped parsley, and rice to the pot. Cook for 1 minute. Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
3. Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
4. Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
5. Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes. Garnish with fresh parsley and lemon slices. Serve.






Source: https://tastesbetterfromscratch.com/paella/

Palau

Sati Babi (Pork Satay) 

-3 lb. pork butt roast, cut into 1.5" cubes
-3/4 tsp salt
-1/8 tsp gr. black pepper
-1 Tbs gr. coriander
-1 Tbs cumin seed
-1/2 tsp vegetable oil
-1/2 C. sliced onions
-1 Tbs brown sugar
-1/3 C. soy sauce
-1/4 tsp gr. ginger
-3 limes, cut into wedges

1) In large glass bowl, add salt, pepper, coriander, cumin, and vegetable oil.  Add pork cubes and stir to coat. Let sit 20 minutes. 

2) Add onion, brown sugar, soy sauce, and ginger; stir to blend. Cover and refrigerate for at least 1 hour, but best overnight.
3) Preheat an outdoor grill for high heat, and lightly oil the grate. Thread pork cubes onto skewers.
3) Cook pork on the grill, basting frequently with the remaining marinade. Turn occasionally until cooked through, about 15 minutes. Serve sprinkled with lime juice to taste. Discard any unused marinade.


Source: http://allrecipes.com/recipe/sati-babi/

Taiwan

Taiwanese Steamed Buns (Bao)

DOUGH:
-2 C. plain flour
-1 tsp dry yeast
-1/2 C. warm water
-1/2 tsp sugar
-1/4 C. milk
-1 Tbsp. baking powder

FILLING:
-100g minced pork
-2 sliced shiitake mushrooms
-2 sprigs of spring onions, sliced into tiny rings
-1 tsp ginger
-150g boiled, finely chopped cabbage
-1 tsp soy sauce
-1/2 tsp salt
-1 tsp sesame oil


1) Mix the flour with the baking powder and put through a sieve to remove lumps.
2) Mix the yeast with the sugar and half the warm water and let sit until frothy
3) Add the remainder of the water and milk to yeast and then mix into
the flour. Knead the flour mixture until a soft and elastic dough is produced.
4) Cover in a greased glass bowl and place in a warm spot for about an hour.
5) Combine all prepared filling ingredients well, and divide into 8 portions.
6) Divide the dough into 8 pieces and roll them into a round 8cm flat
discs. Put the meat filling in the centre of each disc and wrap the
edges up.
7) Put the buns on wax paper and put into a steamer and cook for about
20 minutes.

Western Sahara

Moroccan Mint Tea

-1 bunch fresh mint, and fresh mint leaves for garnish
-3 tsp Chinese green tea
-3 Tbs sugar

1) Boil water. Pour a small amount in a teapot, and swish around to warm pot.
2) Add the tea to the teapot, add a little boiled water, and swish to
rinse tea with boiling water. Discard the water from the tea.
3) Add the mint and sugar to the teapot, cover with boiling water, and
bring to boil again. Immediately lower heat for 1 minute, let tea
brew, stirring leaves once or twice. Cover pot; steep at least 5
minutes.
4) Pour small amount of tea into a tea glass. Pour it right back into
teapot. Repeat 3 times to blend flavors. Garnish each tea glass with
sprigs of mint. Serve tea hot.

French Polynesia

Poe

-2 Tbs unsalted butter OR margarine, softened
-1 pineapple (or 4 lbs.)
-2 lbs. papayas, ripe
-2 lbs. mangoes, ripe
-1.5 lbs. bananas, ripe
-1/2 C. cornstarch
-1/2 C. unsifted pineapple juice
-1/2 C. light OR dark brown sugar, firmly packed
-2 tsp vanilla extract
-1/2 C. coconut cream (recipe below for whipped coconut cream...)

1) Generously butter a 9 X 13-inch baking dish. Preheat the oven to 375F.
2) Quarter the pineapple, slice off and discard the core, remove the
fruit from the shell, and chop the pineapple finely. Peel the papayas,
cut in half, remove and discard the seeds, and chop the fruit finely.
Peel the mangos, cut the fruit away from the pit, and chop the mangos
finely. Peel and mash the bananas.
3) Puree the fruit in a food mill, blender, or food processor, or use
the coarse blade of a grinder. Because the fruit is usually pounded by
hand, not processed in a machine, the texture need not be too smooth.
4) Mix 1/2 cup pineapple juice with the cornstarch. In a large mixing
bowl, using a large kitchen spoon, combine the fruit puree, cornstarch
mixture, sugar, and vanilla extract. Spread evenly in the prepared
baking dish, and bake for 1 hour, until golden brown.
5) Cool, then cover and refrigerate until well chilled. Serve with
coconut cream, plain, whipped, passed around separately. 

SERVES 8 to 10

WHIPPED COCONUT CREAM :

1) Chill a small metal mixing bowl and the beaters from an electric
mixer in the freezer for 15 minutes.
2) Now add the 1/2 C. coconut cream to the chilled bowl and replace
the bowl in the freezer for about 30 minutes, until the coconut cream
just begins to freeze.
3) With the electric mixer at high speed, immediately whip the cream.
Watch the cream carefully as it begins to thicken or it may curdle.
Turn off the mixer when the coconut cream is stiff enough to hold
peaks when the beaters are lifted. The whipped coconut cream is ready
to serve. Or refrigerate, covered, for up to 4 days; the cream does
not separate the way regular whipped cream does, nor does it spoil as
rapidly. Makes about 1 cup.

North Korea

Mandu

-1/4 lb. ground beef
-1 C. vegetable oil
-1 Tbs vegetable oil
-1/2 small onion, peeled & finely chopped
-3/4 C. cabbage, shredded
-1/2 C. bean sprouts
-1 green onion, finely chopped
-1.5 tsp. black pepper
-dash of salt
-25 won ton wrappers
-1 egg

1) In large fry pan or wok, brown meat, mashing with fork to make small pieces. remove meat with slotted spoon to drain well, set aside in bowl.
2) Once cool, wash and dry fry pan/wok. Then heat 1 Tbs veggie oil on high heat for 1 minute.
3) Add onions, cook 2-3 min. until crisp and tender.
4) Add cabbage, continuing to cook, stirring frequently, until cabbage is crisp and tender.
5) Add bean sprouts and green onions, mix and cook 1-2 minutes.
6) Remove pan from heat, drain veggie mixture. Add veggies, salt and pepper to meat and mix well.
7) Lay out a won ton wrapper (keep others covered with wet paper towel so as not to dry out. Brush all 4 edges of wrapper with beaten egg. Place about 1 Tbs of filling in center of wrapper. Fold in half over filling, pressing edges together to form dumpling. Repeat with all dumplings.
8) In large fry pan or wok, heat 1 C. veggie oil over med. heat for 1 minute. Carefully place 6 dumplings into oil with tongs (place them on their side). Fry 3-4 minutes or until golden brown. Turn and fry other
side 2-3 minutes.

Colombia

Sancocho de Gallina

-12 to 14 C. water
-1 hen or large chicken, about 4 lbs., cut into 10 - 12 pcs.
-2 stalks scallion, whole
-1/2 white onion
-2 sprigs cilantro

Sofrito:
-1/4 C. olive oil
-1 bunch scallions, chopped
-1 tomato, finely chopped
-1/2 onion, finely chopped
-4 cloves garlic, finely chopped
-1/4 C. finely chopped cilantro
-1/2 tsp. ground cumin
-1/4 tsp. salt
-1/4 tsp. pepper
-5 strands saffron

-2 yucca (cassava), peeled and cut in medium pieces
-2 green plantains, broken by hand into pieces
-4 red potatoes, cut in medium pieces
-2 ears of corn, cut into pieces
-3 chicken bouillon cubes
-salt and pepper
-1/4 C. chopped cilantro leaves, plus more for garnish
-avocado slices


1) In a large pot with the water, place chicken/hen, with whole scallions, onion and cilantro. Cover and simmer 20-25 minutes for chicken, or 45 for hen.
2) While chicken cooks, prepare sofrito. In a heavy skillet, heat olive oil over medium heat. Add all ingredients up through the saffron. Sauté until very tender and pastelike, about 10 minutes. Add chicken pieces to sofrito, reserving broth, and continue to saute the sofrito with chicken pieces for 5 minutes.
4) Discard onions, scallions, and cilantro from broth. Heat broth to a simmer. Add plantains and cook for 10 minutes.
5) Add yucca, potatoes, corn, 1/4 C. cilantro and bouillon cubes. Simmer 10 minutes, or until all veggies are tender.
6) Add sofrito mix with chicken to the broth and mix well. Simmer another 5 minutes, remove from heat, season with salt and pepper. Before serving, garnish with fresh cilantro. Serve with avocado.

Malta

Minestra   

-300g thick smoked bacon or pancetta (optional)- fat trimmed, cut in generous size chunks

-1 small pumpkin or squash, peeled & de-seeded

-3 med. sweet potatoes, chopped in 1" thick pieces

-1/2 small cauliflower, florets separated

-3 shallots, finely chopped

-2 large carrots, chopped in 1" thick pieces

-1 garlic clove, finely chopped

-1 C. peas

-half a tin of chickpeas (prepared)

-1 lamb stock cube, melted down w/ 50ml. water

-1 Tbs. olive oil

-1 tsp. mild curry

-1/2 tsp. pepper

-1 tsp. dried parsley

NOTE: To peel pumpkin:

(in large saucepan, cover pumpkin with boiling water & simmer on high for 20 minutes. Drain, let cool. You should now see that the pumpkin can be easily peeled. If so, chop pumpkin in half and scoop out seeds. Scoop out flesh and set it aside for the minestra.

1) In a saucepan, fry shallots and garlic on med. heat until soft. Cook bacon until brown. Pour in stock, curry, pepper, & parsley, stir to combine.

2) Add carrots, potatoes, and cauliflower. Pour in enough boiling water to cover. After 10 min., add pumpkin.

3) Cover & simmer 25 minutes. In last 5 minutes, add chickpeas and peas, stir to make sure pumpkin is completely dissolved. Serve with bread and sprinkle with parmesan cheese.

Nauru

Fish Paturi 

-2 lbs. fish (12 pieces) (grass crap, halibut, sea bass, salmon or cat fish)
-Banana leaves
-5 Tbs yellow mustard seeds
-1/2 C. water
-2 tsp turmeric powder
-5 green chilies (for grinding with mustard seeds)
-1 tsp red chili powder
-1 tsp sugar
-salt to taste
-1/2 tsp Nigella
-1 Tbs mustard oil
-5 stalks cilantro, chopped
-8 sliced green chilies

1. Take eight 6 in x 6 inch slices of banana leaves, wash and set aside.

2. Grind together mustard seeds, salt and green chilies, adding half a
cup of water. (This is now Mustard Paste)

3. Marinate the fish pieces with turmeric powder, salt, and red chili
powder. You can use either grass crap, halibut, sea bass, salmon or
cat fish for this purpose.

4. Mix mustard oil, sliced green chilies, nigella and sugar with the
Mustard Paste. (This is now known as Masala Paste)

5. Coat the fish pieces evenly with the masala paste. Wrap in the
banana leaves and bake in a preheated oven at 400 deg. F for about 30
minutes or till done.

6. Garnish with chopped cilantro and serve hot with basmati rice.

Ireland

Colcannon (Boiled Cabbage and Potatoes) 

(a popular Irish side dish
served during winter months)


-6 med. russet potatoes, peeled & quartered
-4 C. cabbage, shredded
-1 C. chopped onion
-1/4 C. butter
-1/2 - 3/4 C. milk
-1 tsp salt
-1/8 tsp. black pepper
-1 Tbs. parsley

1) Cook potatoes in water until tender; drain.
2) Cook cabbage and onion together in a small amount of boiling water
for 15 min; drain.
3) Mash potatoes using an electric mixer.
4) Beat in butter and enough milk to make fluffy.
5) Add salt and pepper. Stir in cabbage mixture and top with parsley
before serving.

Moldova

Sarmale (Stuffed Cabbage Leaves)

-3 1/4 C. long grain rice, rinsed
-2 lbs. pork loin roast, finely diced
-1 lb. carrots, chopped
-1 lb. onions, chopped
-pinch of salt to taste
-black pepper to taste
-3 Tbs tomato paste
-1/2 tsp. dried dill weed
-1/4 C. sunflower seed oil
-6 oz. parsley roots, chopped (or parsnip or turnip)
-1 med. head cabbage
-sour cream
-lemon juice (optional)

1) Place rice in a medium bowl, and pour boiling water over it. Let
soak for 15 minutes, then drain.
2) Heat 2 Tbs oil in large skillet on med.-high. Add carrots, onions,
parsley root, and tomato paste. Cook & stir until vegetables are
tender. Transfer vegetables to the bowl with rice.
3) Heat 2 more Tbs oil in same skillet on med.-high. Add pork and cook
for about 2 min., just until browned on the outside. Transfer to the
bowl with rice and vegetables, season with dill and black pepper. Stir
until mixture is well blended. Set aside to cool.
4) Carefully remove the leaves from the head of cabbage. Place them in
a large pot with about 2 inches of water. Bring to a boil, and let
cook 5 - 10 minutes, until tender and flexible. Drain and remove
leaves, leaving enough leaves on bottom of pot to cover.
5) On each leaf, place about 2 Tbs of the rice mixture in the center,
and wrap the leaf around to cover. Place the stuffed leaves into the
pot.
6) When pot is full, place a few boiled cabbage leaves over the top to
cover. Pour boiling water into the pot to cover cabbage rolls, and
place on med.-low. heat. (add a Tbs of lemon juice if desired for more
flavor) Cover and simmer about 30 minutes until rice is tender. Serve
with sour cream.

Slovenia

Spaghetti a la Carbonara


-16 oz. spaghetti (or other pasta if desired)
-4 large eggs
-12 oz. pancetta
-salt
-pepper
-olive oil
-parmesan cheese (for best results, use parmigiano reggiano or
pecorino, or a combination of the two.)

1) Add pasta to boiling water.
2) While pasta cooks, cut pancetta into small cubes. Put in frying pan
with enough olive oil to cover bottom of pan. Cook on low heat so fat
renders.
3) While pancetta cooks, separate eggs, keeping only yolks. Add a
splash of water and whisk them well, adding black pepper to taste. Grate 2
ounces parmesan cheese into eggs, and whisk. If mixture looks thick,
add a splash of water.
4) When pasta is cooked, strain and return to pot. Add the pancetta
and some olive oil. Stir well. Pour in egg yolk mixture and mix well.
Serve with more parmesan if desired. (The residual heat of the pasta
cooks the eggs.)

Dominica

Chicken Roti

-3 boneless chicken breasts, cut up
-2 garlic cloves, crushed
-1 med. onion, chopped chunky
-1 green pepper, chopped chunky
-1 large carrot, peeled and thinly sliced
-10.5 oz. chicken broth
-2 large potatoes, peeled and cubed
-1/2 C. water
-2 Tbs curry powder
2-3 tsp. hot sauce
-salt and pepper
-fresh parsley, chopped
-4 large tortillas
-mango chutney (or fruit salsa)

1) In a large skillet, sauté garlic and onion 1-2 minutes
2) Add chicken, and sauté until cooked and tender
3) Add green pepper and carrots, sauté 1-2 minutes.
4) Add chicken broth, potatoes, and as much water as needed to cover
everything. Simmer until potatoes are tender and broth begins to
reduce.
5) Add all spices and flavorings to personal taste. Cover and turn
off. This can now stand until just before serving time. It will
thicken a little as it cools.
6) At serving time, heat the roti mixture to a boil, stirring with a
wooden spoon. You want a nice thick curry stew. Cook to reduce more if
runny.
7) Warm tortillas, place on plates. Put generous portions of roti
mixture in center of tortillas. Roll up with ends folded under. Serve
with chutney on top.

Bahrain

Muhammar (Sweet Rice) 

***Although sweet, this dish is often served with fish.

-2 C. basmati rice, washed
-1/4 tsp. saffron
-2 Tbs rose water* (see below)
-3 cardamom pods, cracked
-6 cloves
-1 cinnamon stick
-1/4 C. ghee or butter
-1/2 C. sugar

1) Soak together saffron, cardamom, cloves, and rose water. Leave
aside to steep.
2) Add rice to 6 C. boiling water. Boil to HALF-cooked. Drain.
3) Remove from pan, and stir sugar through the hot rice.
4) Heat the ghee or butter in same pan the rice was boiled and add the
sweetened rice. Sprinkle the rose water mixture on top.
5) Cover the rim of pan with a cloth or paper towels, and put lid on tightly.
6) Cook over very low heat about 20-25 minutes. Transfer to serving
platter. Top with melted butter.*

Rose water:
"Rose Water is a clear liquid, distilled from fresh rose petals. It is
a flavoring that can be subtle when used lightly or soapy when added
with a heavy hand. To make rose water: Collect the petals from 3-4
full rose heads that have not been treated with pesticides. Place in a
saucepan with 1 pint of water. Heat gently until the petals are
transparent, do not boil. Cool mixture, strain, pressing liquid out of
petals. Refrigerate up to one week."

Cuba

Ropa Vieja


BEEF:
-2 lbs. beef flank steak, or skirt steak, trimmed
-1 Tbsp vegetable oil
-6 C. beef broth
-½ tsp whole cloves
-4 cloves garlic
-2 bay leaves
-1 tsp ground cumin
-1 tsp chopped fresh cilantro
-Salt, to taste

ROPA VIEJA:
-½ C. vegetable oil, for frying
-1 (8 oz) can tomato sauce
-1 small onion, sliced
-1 green bell pepper, seeded and sliced into strips
-1 red bell pepper, seeded and sliced into strips
-2 garlic cloves, mashed
-½ can (3 oz.) tomato paste
-1 Tbsp olive oil
-1 Tbsp white vinegar


Beef:
1. In a large skillet or pot, place the 6 cups of beef broth, vegetable oil, cloves, garlic, cumin, fresh cilantro, bay leaves, and salt. Bring to a boil, reduce the heat, and simmer for 2 hours, until the beef is tender.
2. Remove meat from heat and reserve broth. Once meat has cooled down, shred and reserve.

Ropa Vieja:
1. Heat the oil in a 10-inch skillet over medium heat. Add the onions, red and green bell pepper. Sauté until the onions become translucent.

2. Add the garlic, salt and continue to cook for about 2 additional minutes. Add the tomato puree and 1 cup of reserved broth, bring to a boil, and then reduce to a simmer.
3. Stir in the shredded beef, reduce the heat to low, and cook, covered, for 15-20 minutes.
4. Adjust seasonings to taste. Serve with white rice and fried plantains.

Norfolk Island

Pilhi Anna

-2 C. boiled mashed kumera (sweet potato)
-1/2 C. milk

1) Add the milk to the kumera, spread in pie dish.
2) Smooth the top, score with fork.
3) Pour a little melted butter over the top
4) Bake until brown on top. (you'll have to guess at the oven temp)

Cyprus

Traditional Cypriot Salad 

-1 cucumber, peeled, seeded, diced

-2 large tomatoes, chopped

-1 head of romaine lettuce, thinly sliced

-1 bunch cilantro, stalks removed, finely chopped

-1 small red onion, sliced

-2 tsp dried oregano

-1 C. black kalamata olives

-1/2 lb. feta, crumbled by hand into large pieces

Vinaigrette:

-6 Tbs. EVOO (a little rachael ray for ya...)

-juice of 1 lemon

-salt to taste

-black pepper to taste

1) Mix the first 6 ingredients with salad tongs. (make sure all ingredients are dry before mixing)

2) Place vinaigrette ingredients into glass container (some container where you can shake it well so it emulsifies). Pour over salad and mix well.

3) Decorate salad with onions, olives, and feta cheese before serving. (Or leave them aside so people can put what they want on the salad.

Hungary

Almasretes (Apple Strudel)

-1 Package of Filo dough
-1 and 1/2 sticks of butter, melted
-2 lbs. Apples, peeled, cored, and sliced thin
-1 tsp.cinnamon
-1 cup sugar
-1 cup of toasted breadcrumbs
-1 large clean kitchen towel (used to roll strudel)

1) Mix apples with the toasted breadcrumbs (crumbs help to keep juice in strudel instead
of flooding pan).
2) Mix sugar and cinnamon in a dish.
3) Lay out clean towel and put sheets of buttered Filo dough on top.
4) Place apples on prepared filo layers that have been brushed with
butter. Start spreading apples about 3 inches from the edge closest to
you (you need a clean area so you can get it in the pan. Completely
cover the rest of the filo dough with apples. Sprinkle cinnamon and
sugar mixture over the apples.
5) Now take the edge of the towel near you and slowly start to make a
big roll by pulling up and towards you. This is not as hard as it
sounds. As you are rolling it you can roll it right into a greased
pan. Then tuck the ends of the strudel underneath itself.
6) Brush top with more butter and bake at 350 degrees for about 1 hour.
Brush every 20 min. with butter. Strudel is done when it looks like it
has collapsed.
7) Cool and cut into slices and dust with powdered sugar.

You can vary the filling by adding chopped walnuts, or raisins. If you
add raisins you must first soften them in hot water and then dry them
before using. Many prefer using just apples.

When you lay out the filo sheets you will want to have at least 4 or 6
layers buttered one on top of the other. You will have enough sheets
to make several strudels so buy at least 4 or 5 lbs of apples. It is
not really a lot of work and you will have a wonderful dessert.

South Korea

Pulgogi (Korean Beef)

-2 lbs. beef sirloin

-1/2 C. soy sauce

-1/2 C. water

-1 Tbs sesame oil

-1 Tbs garlic powder

-1/2 tsp. ginger

-3 Tbs brown sugar or honey (white sugar may be substituted)

-rice

-kimchi

1) Before beginning, freeze meat for 10 minutes, to make for easier slicing. Slice beef as thinly as possible.

2) Cut meat into bite-sized squares, put meat into large bowl. Add all other ingredients and mix well with wooden spoon.

3) Cover and refrigerate several hours (at least 1 hour) to marinate meat.

4) Transfer everything to large saucepan. Heat over medium-low heat until mixture begins to simmer. Cover and cook about 30 minutes, until meat is thoroughly cooked. Stir every 5 minutes to prevent meat from sticking. Serve with rice and kimchi.

Algeria

Algerian Chicken Couscous

-2 Tbs olive oil

-1 med. onion, chopped

-2 cloves garlic

-1 Tbs cumin

-1/2 tsp cinnamon

-1/2 tsp cayenne

-1 can diced tomatoes

-2 med. carrots, chopped

-2 stalks celery, chopped

-1 C. cauliflower, chopped

-1 med. red bell pepper, chopped

-1 med. turnip

-1 C. chicken broth

-1 lb. chicken breast - strips

-1 med. zucchini, sliced into dials

-1 C. water

-1 C. whole wheat couscous (any couscous, in my opinion)

-3 Tbs parsley

1) Saute in oil the onions and garlic for 5 minutes. 

2) Stir in seasonings. Add tomatoes, carrots, celery, cauliflower, bell pepper, turnip, and broth. Boil, reduce heat and simmer 15 minutes. 

3) Add chicken and zucchini, cook for 10 more minutes.

2) Meanwhile, cook couscous as directed, fluff with fork. Sprinkle with parsley and serve.

Singapore

Sing Chow Mai Fun (Singapore Fried Rice Noodles)

-2 cloves garlic, minced

-1 Tbs minced ginger

-8 dried or fresh shiitake mushrooms

-12 oz. fine dry rice vermicelli (Wai Wai brand recommended)

-2 stalks celery, sliced thin

-1 med. yellow onion, sliced thin

-4 jalapenos, seeded & sliced thin

-1 C. bean sprouts, rinsed & drained

-8 green onions, root end trimmed, cut into 2-inch pieces

-1 lb. shrimp, peeled & deveined

-1 lb. char siu (barbecued pork), cut into matchsticks

-4 Tbs veggie oil, divided

-3 Tbs oyster sauce

FOR SAUCE:

-3 Tbs Madras (hot) curry powder

-2 cloves garlic, minced

-1 Tbs minced ginger

-1 C. chicken broth

-4 Tbs soy sauce

-4 tsp. sugar

-2 tsp hot chili paste

-2 Tbs veggie oil

1) If using dried mushrooms, soak in hot water for 30 min., drain, then cut off stems. Slice mushrooms thinly.

2) Put vermicelli in large bowl, soak in hot water for 8-10 min., or until noodles are soft. Drain and set aside.

3) MAKE SAUCE: Heat 2 Tbs oil in small pan over med. heat. Add curry powder, ginger, and garlic, and sauté until fragrant. Add chicken broth, soy sauce, sugar, and chili paste. Stir to combine, then cover & cook 5 min. Remove from heat and set aside.

4) Heat 2 Tbs oil in large wok over high heat. Add garlic and ginger, cook until garlic begins to become golden. Add celery, onion, pepper, sprouts, green onions, and mushrooms. Stir-fry 3 min., until veggies start to soften. Set aside in bowl.

5) Heat last 2 Tbs oil in wok over high heat. Add shrimp, and stir-fry them until they start to turn pink on both sides. Add the bbq pork and toss to combine.

6) Add noodles, veggies, sauce, and oyster sauce. Mix thoroughly, and serve.

Fiji

Kokoda (Fijian Spicy Fish) 

-4 large fillets of white fish, like mahi-mahi

-juice of 3 large limes

-1/2 tsp. salt

-1 C. fresh coconut cream

-1 large onion, minced

-1 small serrano chile, stem removed, seeded, minced

-2 med. tomatoes, diced

-1 bell pepper, stem removed, seeded, diced

1) Cut fish into bite-sized pieces. In glass bowl (not metal), combine fish, lime juice, and salt. Marinate in fridge 6-10 hours, or overnight.

2) Remove from fridge. Add coconut cream, onion, and chile just before serving. Sprinkle tomatoes and bell pepper on top.

3) Serve on a bed of lettuce in half coconut shells.

Kuwait

Chicken Machboos

CHICKEN:

-2 Cornish game hens

-salt

-1 cinnamon stick

-2 cardamom pods

-2 or 3 whole cloves

-5 black peppercorns

-flour

-3 C. basmati rice

ONION-SPICE TOPPING: (hashu)

-2 large yellow onions, finely chopped

-1 Tbs. veggie oil

-1/4 C. golden raisins, soaked in water

-1/4 tsp. ground cardamom

-1/4 tsp. dried black lime (loomi) OR 1/2 tsp. lime zest (the recipe people said that loomi isn't usually available in the USA)

TOMATO SAUCE: (duqqus)

-2 large tomatoes, chopped

-2 Tbs. water

-2 cloves garlic, crushed

-1 Tbs. tomato paste

1) Clean chicken. put in stock pot and fill with enough water to cover. Add cinnamon stick, cardamom pods, cloves, and peppercorns. Heat to boil, and cook over medium heat until chicken is cooked.

2) Remove chicken. strain broth to remove spices- RESERVE the broth. use the broth to cook the rice according to package directions.

3) While rice cooks, cook onions on medium heat until clear. Sprinkle with water and cook them until brown and water is evaporated. Add oil, drained raisins, and spices. Cook 1 minute. Remove from pan, set aside.

4) Clean the pan. Dredge chicken with flour. In pan over med-high heat, brown chicken, turning frequently, until crispy.

5) For tomato sauce, sauté all ingredients in small pan until tomatoes soften and sauce is well mixed.

6) When rice is done, spread on serving platter. Sprinkle onion mixture over rice. Place chicken on top. Pass tomato sauce to individual plates.

Greece

Souvlaki

-2 lbs. boneless, skinless meat cut in 2" cubes (chicken, lamb, pork, or beef)

-1/2 C. olive oil

-2 lemons, juiced

-1/4 C. wine (red is best, but white works too)

-2 tsp. dried oregano

-1 tsp. dried thyme

-3 cloves garlic, chopped

-1/2 medium onion, chopped

-salt and pepper to taste

-quartered onions, bell peppers in chunks, cherry tomatoes, mushrooms

1) Place cubed meat in large, re-sealable bag (or dish)

2) Whisk together olive oil, lemon juice, & wine. Add herbs, garlic, & onion. Pour into bag with meat and seal. Shake to mix well.

3) Marinate in fridge at least 2 hours or overnight.

4) Remove meat, discard marinade. Skewer meat, alternating with veggies.

5) BBQ, broil, or bake (at 400 degrees) until cooked through. Serve with tzatziki sauce.