Saudi Arabia

Whole Stuffed Camel
just kidding, but maybe you'll get a kick out of this: http://www.food.com/recipe/whole-stuffed-camel-67495)


Cardamom Coffee
(*Note- this recipe actually comes from Bahrain)

-4 C water (900ml - 1L approx)
-3 Tbsp. gulf coffee
-1 tsp ground cardamom
-1/2 tsp saffron
-2 Tbsp. rose water

1) Bring water to boil. Add the coffee, cardamom, and saffron. Simmer uncovered on low heat for 3 minutes.
2) Strain mixture into another pot. Bring to boil again, then remove from heat. Add the rose water and pour into a coffee pot. 
3) Serve in demi tasse coffee cups with dates, mixed nuts or pastries.

Source: http://www.food.com/recipe/traditional-bahraini-cardamom-coffee-304029

Aruba

Tres Leches Cake
Batter:
-1 1/2 C. flour
-1 tsp baking powder
-1/2 C unsalted butter
-1 C white sugar
-5 eggs
-1/2 tsp vanilla extract

Milk Mixture:
-2 C whole milk
-1 (14 ounce) can sweetened condensed milk
-1 (12 fluid ounce) can evaporated milk

Topping:
-1 1/2 C heavy whipping cream
-1 C white sugar
-1 tsp vanilla extract

1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2) Sift flour and baking powder together and set aside. Cream butter and the 1 C sugar together until fluffy. Add eggs and the 1/2 tsp vanilla extract; beat well.
Add the flour mixture to the butter mixture 2 Tbsp at a time; mix until well blended. Pour batter into prepared pan.
3) Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
4) Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
5) Whip the heavy whipping cream, the 1 C of sugar, and the 1 tsp vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Source: http://allrecipes.com/recipe/tres-leches-milk-cake/detail.aspx?event8=1&prop24=SR_Title&e11=tres%20leches%20cake&e8=Quick%20Search&event10=1&e7=Recipe&soid=sr_results_p1i7

Portugal

Caldo Verde

-4 Tbsp olive oil, divided
-1 onion, minced
-1 clove garlic, minced
-6 potatoes, peeled and thinly sliced
-2 quarts cold water
-6 oz linguica OR chorico sausage, thinly sliced
-2 1/2 tsp salt
-ground black pepper, to taste
-1 lb. kale, rinsed and julienned


1) In a large saucepan over med heat, cook onion and garlic in 3 Tbsp olive oil for about 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
2) Meanwhile, in a large skillet over med-low heat, cook sausage until it has released most of its fat, about 10 minutes. Drain.
3) Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to med heat. Cover and simmer 5 minutes.
4) Just before serving, stir kale into soup and simmer 5 minutes or until kale is tender and jade green. Stir in the remaining Tbsp of olive oil and serve at once.

Source: http://allrecipes.com/Recipe/Caldo-Verde-Portuguese-Green-Soup/Detail.aspx?evt19=1

Puerto Rico

Piña Colada
*"The beverage" of Puerto Rico (since 1978)! Rum is optional.

-2 C ice
-1 C pineapple Juice
-1 C white rum (optional)
-½ C cream of coconut
-4 pineapple wedges (for garnish)
-4 maraschino cherries (for garnish)

1) Add ice, pineapple juice, rum (if desired), and cream of coconut to blender. Blend on high speed until ice is crushed, ingredients are combined and drink is smooth, about 30 seconds.
2) Pour into 4 glasses. Serve with pineapple wedge and cherry, if desired.

Source: http://www.goya.com/english/recipes/pina-colada

The Bahamas

Fettuccine Nassau

-1 lb. cooked fettuccine noodles
-1/2 lb. medium cooked shrimp
-3/4 lb. cooked lobster or crawfish meat
-2 1/2 Tbsp. fresh minced basil
-4 minced garlic cloves
-1/4 c. olive oil
-2 c. fish stock
-Parsley and almonds

1) In olive oil, saute garlic for about 2 min.  Add shrimp & crawfish meat and cook for approx. 5 minutes.  

2) Stir in basil, parsley & fish stock.  Let simmer for 8 minutes. 

3) Serve over cooked fettuccine.  Garnish with parsley & almonds.


Source: http://www.bahamasgateway.com/recipes/fettuccine.htm

Cambodia

Egg Rolls
*recipe yields 55-60 egg rolls

-1 lb gr pork OR gr beef
-2 C cabbage, shredded
-1 C bean sprouts
-1 C carrot, shredded
-2 C vermicelli rice noodles
-4 garlic cloves, finely minced
-1 yellow onion, chopped finely
-1 tsp sugar
-1/2 tsp salt
-1 tsp chicken bouillon
-3 Tbsp oyster sauce
-1 Tbsp soy sauce
-1/4 tsp fresh black pepper
-32 oz egg roll wraps (2 packages)
-oil (for deep frying)
-1 Tbsp flour
-3 Tbsp water

-sweet and sour sauce (homemade or store-bought)

1) Soak the rice noodles in hot water for about 10-15 minutes. Cut to 2 inches in length.
2) In a large bowl mix first 12 ingredients and set aside.
3) In a small bowl mix flour and water to make a loose paste to seal the wrappers.
4) Instructions on how to roll the egg rolls should be on back of the packages. Use 1-2 Tbsp filling for each wrapper and seal edges with the water and flour mixture.
5) Deep fry until golden brown. Cook time is about 15-20 minutes per batch depending on your fryer and amount of egg rolls per batch.
6) Serve with a sweet and sour sauce.

Source: : http://deep-fried.food.com/recipe/cambodian-egg-rolls-235218?oc=linkback