Beruflich Dokumente
Kultur Dokumente
Ingredients:
1. Melt the butter in a large skillet over medium heat | cook the onion, garlic,
* 1 tablespoon butter
* 1 large onion, chopped oregano,
* 1 teaspoon minced garlic cumin, salt, and pepper in the melted butter until the onion is golden brown, 5 to 7
* 1 teaspoon dried oregano minutes. Add the ground pork and cook until completely browned, 7 to 10 minutes
* 1 teaspoon cumin more;
* 1/2 teaspoon salt drain the fat from the skillet. Stir the eggs, raisins, and olives into the mixture.
* 1/2 teaspoon ground black pepper Whisk the
* 1 pound ground pork water and cornstarch together in a small bowl; pour into the skillet and stir until the
* 3 hard-cooked eggs, chopped liquid
* 1 cup raisins thickens. Remove from heat and set aside.
* 1 cup chopped black olives
* 1 cup water 2. Whisk the milk and melted shortening together in a bowl until evenly blended. Stir
* 1 teaspoon cornstarch
the
* 1 cup lukewarm milk
flour and salt together in a separate large bowl. Pour the wet mixture into the dry
* 1 cup shortening, melted
* 5 cups all-purpose flour and
* 2 teaspoons salt whisk until well mixed into a dough. Set aside to rest for 10 minutes.
* 2 eggs, beaten 3. Preheat an oven to 400 degrees F (200 degrees C).
4. Place the dough onto a lightly-floured board and roll to about 1/8-inch thick; cut
into
circles with a round cookie cutter or glass. Drop equal portions of the pork mixture
into
the center of each circle. Fold each circle in half and press edges with a fork to seal.
1 Brush the tops of the empanadas with beaten egg.
5. Bake in the preheated oven until golden brown, about 25 minutes.
2
Directions
Chile
Ingredients:
1. Heat the olive oil in a stock pot over medium heat; add the onion
*1 tablespoon olive oil * 1 cup frozen lima beans and cover. Cook the onions until soft and translucent, about 5
* 1 yellow onion, chopped * 3 cups chicken stock minutes. Stir the squash, great Northern beans, and lima beans into
* 2 cups cubed butternut squash* 2 cups frozen corn
the pot; pour the chicken stock over the mixture. Cover and cook
* 1 (15 ounce) can great Northern
* 2 tablespoons chopped fresh until the squash is tender and beginning to break apart, 30 to 45
beans, rinsed and drained basil minutes.
* 1 banana pepper, chopped 2. Stir the corn and basil into the stew; cook until the stew reaches
the consistency of pancake batter, about 10 minutes more. Sprinkle
the chopped banana pepper over individual portions to serve.
Amount Per Serving Calories: 285 | Total Fat: 3.6g | Cholesterol: <
1mg
Porotos Granados
(Chilean Bean Stew)
Sopaipillas Chilenas
Directions :
1. Peel, seed, and cut the zapallo into chunks. Place in a saucepan, cover with water,
and bring to a boil over medium-high heat. Cook until zapallo is soft and easily
pierced with a fork, 15 to 20 minutes. Drain and allow to cool slightly.
2. Mix the flour, baking soda, and salt together in a mixing bowl, and set aside. Stir
together the squash and melted butter. Stir the flour mixture into the butter
mixture until blended. Turn the dough out onto a lightly floured surface and knead
until soft and satiny, adding a little more flour if necessary. Cover dough with a
towel and allow to rest 15 minutes.
3. Roll out the dough to 1/8 inch thick, and cut into 3 inch diameter circles. Poke
each circle a few times with a fork to make holes and prevent rising.
4. Pour vegetable oil into a large, deep skillet and heat over medium-high heat until
Chile hot, 385 degrees F (195 degrees C). Place several of the dough circles into hot oil;
Ingredients: * 1 teaspoon baking soda cook until lightly browned, 3 to 4 minutes. Drain on paper towels. Cook remainder
of dough circles in batches.
* 9 ounces zapallo squash * 1 teaspoon salt
* 4 1/4 cups all-purpose flour* 10 tablespoons butter, melted Cook's Tip - Zapallo, sometimes called Jamaican pumpkin, is a type of winter squash
* 2 cups canola oil for pan-frying from South America. If it's not available, sugar pumpkin makes a good substitute.
3
4
Directions
Ingredients: chuño phuti
1 pound cow meat (hip) uncooked sauce 1. Cut the meat into very small pieces.
½ cup oil steamed rice
1 cup green peas, peeled 2 spoonfuls parsley, finely chopped 2. In a casserole combine the meat with all the other
2 cups white onion, finely chopped
ingredients, including the broth or water.
1 cup tomato, peeled and finely chopped
½ cup ground spicy red pepper
½ teaspoon ground cumin 3. Set to cook over high heat until it boils and later over low
1 teaspoon oregano, crumbled heat, for at least an hour or until everything is very well
½ fresh parsley, finely chopped cooked. If the preparation dries a little, add broth or hot water.
It must be very juicy.
Philippines
5
Makes 4-5 pupusas
6 Ingredients: Masa harina -2 cups |Warm water -1 cup|Filling-1 cup
Directions :
In a large bowl, mix together the masa harina and water and knead
well. Knead in more water, one tablespoonful at a time if needed, to make a
moist, yet firm dough. (It should not crack at the edges when you press
down on it.) Cover and set aside to rest for 5 to 10 minutes.
Roll the dough into a log and cut it into 8 equal portions. Roll each portion
into a ball.
Press an indentation in each ball with your thumb. Put about 1
tablespoon of desired filling into each indentation and fold the dough over
to completely enclose it. Press the ball out with your palms to form a disc,
taking care that that the filling doesn't spill out.
Line a tortilla press with plastic and press out each ball to about
5-6 inches wide and about 1/4-inch thick. If you don't have a tortilla press,
place the dough between two pieces of plastic wrap or wax paper and roll it
out with a rolling pin.
Heat an ungreased skillet over medium-high flame. Cook each pupusa for
about 1-2 minutes on each side, until lightly browned and blistered. Remove
to a plate and hold warm until all pupusas are done. Serve with curtida
and salsa roja.
Pupusas de Queso
(Salvadorian stuffed masa flatbread)
El Salvador
7
Pupusas de Queso
(Salvadoran stuffed masa flatbread)
5 Method
In a large bowl, mix together the masa harina and water and
knead well. Knead in more water, one tablespoonful at a time if needed, to
make a moist, yet firm dough. (It should not crack at the edges when you
press down on it.) Cover and set aside to rest for 5 to 10 minutes.
Roll the dough into a log and cut it into 8 equal portions. Roll each portion
into a ball.
Press an indentation in each ball with your thumb. Put about 1
tablespoon of desired filling into each indentation and fold the dough over
to completely enclose it. Press the ball out with your palms to form a disc,
taking care that that the filling doesn't spill out.
Line a tortilla press with plastic and press out each ball to about
5-6 inches wide and about 1/4-inch thick. If you don't have a tortilla press,
place the dough between two pieces of plastic wrap or wax paper and roll it
out with a rolling pin.
Heat an ungreased skillet over medium-high flame. Cook each pupusa for
about 1-2 minutes on each side, until lightly browned and blistered. Remove
to a plate and hold warm until all pupusas are done. Serve with curtida
and salsa roja.
Pupusas de Queso
(Salvadoran stuffed masa flatbread)
El Salvador
Arroz en leche
Preparation:
1. Cook the potatoes in salted water until soft.
Peel the potatoes and pass them through a potato ricer (or mash
them), then set aside.
Peru 2. Remove the seeds from the chili peppers, and saute them in
Ingredients: decoration vegetable oil softened.
8 yellow potatoes (about 2-3 Black olives for decoration Place them in a food processor or blender, along with the juice of the 3
pounds) Parsley for decoration limes, and salt/pepper to taste. Process until smooth. Stir lime/chile
3 fresh yellow chile peppers
3 limes
mixture into the potatoes.
2 tablespoons vegetable oil or 3. Poach the chicken and carrots in water seasoned with salt. Shred
butter the cooked chicken, and mix with the mayonnaise, add the carrot
2 boneless skinless chicken previously diced very small. Then add the celery and green peas.
breasts Season with salt to taste.
½ cup mayonnaise 4. On a plate, shape half of the mashed potato mixture into a square
1 carrot or rectangle. Cover with the chicken in a smooth layer. Layer the other
½ cup of celery
½ cup of green peas
half of the potato mixture on top and smooth with a knife. Decorate
Salt to taste the top with mayonnaise, parsley leaves, slices of hard-boiled eggs,
2 hard-boiled eggs for and olive halves.
5. Serve chilled.