Dominican Republic

Arroz Con Leche

(aka Arroz Con Dulce)

-1 C. dry long-grain rice, rinsed and drained
-2 C. milk (whole or lowfat)
-1 12oz can of evaporated milk
-1 14oz can condensed milk
-1.5 C. of water
-1/2 tsp salt
-1/2 C. raisins (optional)
-2 sticks cinnamon
-1/2 stalk of a vanilla bean (or sub with extract), beans separated from stalk.

1) Heat water in small saucepan over med-high heat.
2) When water is boiling, add salt. Pour in rice, cover and reduce heat; let cook until water is absorbed, about 15 min.
3) Meanwhile, add milk to a medium saucepan, heat on medium. When well heated, stir in evaporated milk and condensed milk, stirring until fully incorporated. Add cinnamon sticks and vanilla (beans and stalk, or extract) to milk mixture.
4) When rice is done, fluff, then add to milk mixture. Stir well, then cover and let cook about 20 minutes, stirring every 5 minutes.
5) After 20 minutes, remove from heat. (Do not overcook, it should be creamy!) Remove cinnamon sticks (and vanilla stalk). Serve warm or chilled.


Source: http://dominicanflavor.com/desserts/dominican-style-rice-puddingarroz-con-leche-dulce.html

Chad

Jus de Fruit 

-1 1/2 C. papayas (other common fruits are mango, pineapple, guava, or orange)
-2 C. whole milk (or skim)
-3 Tbsp sugar
-3 pieces ice
-1/4 tsp cardamom, ground or powder (optional)
-1/8 tsp nutmeg (optional)


1) Crush the ice in a blender.
2) Peel and cut up fruit and put into the blender; blend lightly.
3) Add the milk, sugar and cardamom and blend well.
4) Serve immediately or chill in freezer for one hour, then
refrigerate. When ready to enjoy, shake again or re-mix in blender,
then serve.


Source: http://www.food.com/recipe/jus-de-fruit-456855

Russia

Pirozhki

FILLING:
-1.5 lbs gr. beef
-1 onion, finely chopped
-1 tsp salt
-pepper to taste
-dill to taste

DOUGH:
-1 (.25 ounce) pkg active dry yeast
-1/4 C. warm water
-1 C. milk
-3 eggs
-1/2 C. vegetable oil
-2 Tbsp sugar
-1 tsp salt
-4 C. flour
-3 C. oil for frying


1) In a med. skillet over med. heat, cook beef until browned; drain. Stir in onion and cook until onion is translucent. Add salt, pepper and dill weed to taste. Allow to cool.
2) Dissolve yeast in 1/4 C. of warm water and place in a warm location until frothy, about 10 min. Meanwhile, in a med. saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat.
3) Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. Add more flour if needed. Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume.
4) Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.
5) Fill center of each disk with a heaping Tbsp of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes.
6) In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F. Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels. (Or bake for 15 + minutes)


Source: http://allrecipes.com/recipe/taylors-piroshki/

Sierra Leone

Gages Salad

-1 Tbsp butter
-1 eggplant, peeled and thinly sliced
-1 fresh red chile pepper, seeded and chopped
-4 tomatoes, sliced
-1 red onion, sliced
-1/4 C. vinegar (white or cider)
-3 Tbsp vegetable oil
-1/4 C. unsweetened flaked coconut
-1/4 C. unsalted dry-roasted peanuts


1) Melt butter in a large skillet over medium heat. Fry the eggplant (and onion if desired) in the butter until lightly browned, stirring frequently. Remove from heat, and set aside to cool.
2) In a large bowl, combine the hot pepper, tomatoes, onion, and eggplant. Mix together the vinegar and oil, pour over the vegetables. Toss to coat, cover, and chill for at least 3 hours, or overnight. Toss salad with coconut and peanuts just before serving.


Source: http://allrecipes.com/recipe/gages/detail.aspx

Philippines

Chicken/Pork Adobo 

-1 whole chicken, cut in serving pieces
-several cloves garlic (to taste), minced
-pepper to taste
-vinegar
-soy sauce
-3-5 bay leaves

1) Brown the meat in a large skillet.
2) Add minced garlic and pepper to taste.
3) Add vinegar and soy sauce: 1 part vinegar, 3 parts soy
sauce....enough to make a sauce. Throw in 3-5 bay leaves.
4) Cook until chicken is done. Serve with rice, and/or sauteed baby
bok choy with garlic and salt to taste.