Abbey Lane's Multicultural Night Cookbook

Canitza (Cheese Pie)

Potato-Cheese Pierogi

The Kazanova Family

The Gluszczyszyn Family

Country of Origin: Bulgaria Type of Dish: Appetizer

Country of Origin: Poland Type of Dish: Appetizer

Yield: (number of servings): 12-15 Prep time: (hours and minutes) : 10 minutes Total time: (prep + cook time) : 1 hour &nbsp; Ingredients/Measurement: ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Filo Dough ( or yeast) ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Eggs ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Flour ( only when with yeast) ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Feta Cheese ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Olive Oil / Butter ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Soda Directions: Buy a pack of filo dough. Take two sheets at a time and put on a tray, then layer of mixture ( feta cheese and eggs) and spread. Repeat the steps from above until you finish the filo dough. Add a little olive oil on the bottom and throughout the filo layers. Cut with a knife on a few places, then put ½ of soda on top. Bake for 40 minutes on medium heated oven.&nbsp;

Yield: (number of servings): 60 Prep time: (hours and minutes) : 2 hours Total time: (prep + cook time) : 2 hours &amp; 10 minutes Ingredients/Measurement: ●6 cups all-purpose flour ●3 eggs ●1 pinch salt ●Water as needed ●5 pounds potatoes, peeled ●1 pound processed cheese, cubed ●Salt and pepper to taste ●Onion salt to taste Directions: Bring a large&nbsp;pot of salted water to a boil. Add potatoes and cook until tender but still&nbsp;firm, about 15 minutes; drain. &nbsp;Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about ¼ inch thick. Using a large biscuit cutter or drinking glass, make circle cuts. To make filling : Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with&nbsp;1 to 2 tablespoons of the potato mixture, fold over&nbsp;and seal edges. To cook , bring a large&nbsp;pot of water to boil , carefully dropping&nbsp;in one at a time :stir once. They are done when&nbsp;they float to the top.

Momma Meatballs

Peruvian Beef Saltado&nbsp; (Lomo Saltado)

The Friia-LaRussa Family

Country of Origin: Italy Type of Dish: Main Dish

The Oropeza Family

Country of Origin: Peru Type of Dish : Main Dish

Yield: (number of servings): 30 meatballs Prep time: (hours and minutes) : 15 minutes + 1 hour standing time Total time: (prep + cook time) : 2 hours &nbsp; Ingredients/Measurement: ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 lbs. ground beef chunk ( 80/20) ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 cup of bread crumbs ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;8 eggs ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;¼ cup of milk ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ cup of grated Reggiano cheese ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ cup of grated Loccitelli cheese ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 teaspoon of salt ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ teaspoon of pepper ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 teaspoon of garlic powder Directions: Mix all of the ingredients except beef. Blend well then add beef. Let sit in refrigerator for 1 hour. Loosely, roll into golf size balls and place on a parchment lined sheet pan. Bake at 350 degrees ( preheated) for 30-35 minutes.&nbsp;

Yield: (number of servings): 4 servings Prep time: (hours and minutes) : 15 minutes Total time: (prep + cook time) : 30 minutes Ingredients/Measurement: ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3 tablespoons vegetable oil ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 ½ pounds flank steak, sliced into 1 1/2 – inch wide strips ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Kosher salt and freshly ground black pepper ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 large plum tomato, sliced into 1 ½ inch wide strips ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 large red onion, quartered and thinly sliced ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Handful precooked French fries ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3 to 4 teaspoons vinegar ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 teaspoon soy sauce ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 to 3 pinches of chopped parsley ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Steamed white rice, for serving Directions: Cut the steak into long pieces ¼ by 1 ½ to 2 inches. Season the steak with salt, pepper and garlic, to taste. In a deep fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees Fahrenheit. Add the fries and fry until golden. Remove them to paper towels to drain. Add vegetable oil to a medium skillet over medium heat. Once the oil is hot, add the steak. After the meat has browned, add the onions and cook until they soften. Add the tomato, vinegar and the soy sauce. Remove the beef mixture to a serving plate and top with fries. Garnish with parsley and serve with white rice. &nbsp;

Fresh Guacamole

Peruvian fish “Ceviche”

The Martinez Family

Country of Origin: Guatemala Type of Dish: Appetizer&nbsp;&nbsp;&nbsp;

Country of Origin: Peru Type of Dish: Appetizer

Yield: (number of servings): 4 Prep time: (hours and minutes): 15 minutes Total time: (prep + cook time): 20 minutes Ingredients/Measurement: ·&nbsp;3 avocados ·&nbsp;1 lime juice ·&nbsp;1 teaspoon salt ·&nbsp;½ cup diced onion ·&nbsp;3 Tablespoons chopped fresh cilantro ·&nbsp;2 plum tomatoes, diced ·&nbsp;1 teaspoon salt Directions: Combine all the ingredients in a medium size bowl, and mash (with a potato masher) until combined and chunky.&nbsp;Taste for salt and lime juice, add more if needed.

Yield: (number of servings): 4 servings Prep time: (hours and minutes): 25 minutes Total time: (prep + cook time): 45 minutes Ingredients/Measurement: ·&nbsp;¼ pounds of fish fillets (sea bass, sole or flounder), cut into 1 inch dices ·&nbsp;1 red onion, cut ½ length wise and slice thin ·&nbsp;1 clove garlic ·&nbsp;Salt and pepper ·&nbsp;¼ cup of fresh lime juice ·¼ cup of fresh lemon juice ·2 teaspoons finely chopped cilantro leaves ·1 peruvian aji pepper, julienned ·Dash of sea salt Directions: Place the fish pieces into a medium bowl.&nbsp;Add the onions and peruvian aji pepper and toss with the salt and pepper.&nbsp;Pour in the lime and lemon juice, give it a quick stir.&nbsp;Let marinate for 10 minutes.&nbsp;When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices and sweet potato slice.

Baked Ziti

&nbsp;Ensalada de Papa

The Hartmann Family

The Franca Family

Country of Origin: Germany/ Italy Type of Dish: Main Dish

Country of Origin: Dominican Rep. Type of Dish: Main Dish

Yield: (number of servings): 8 Prep time: (hours and minutes) : 30 minutes Total time: (prep + cook time) : 1 hour &amp; 30 minutes Ingredients/Measurement: ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;48 oz. sauce ( either homemade or store bought) ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 pounds&nbsp;of ziti ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 pound shredded mozzarella cheese ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 pound ricotta cheese ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;¼ cup parmesan cheese Directions: 1.&nbsp;Cook pasta according to package 2.&nbsp;Combine Cheeses ( Mozzarella and Ricotta) 3.&nbsp;Layer the following ingredients in this order in a 13x9 baking dish until full 	·Sauce 	·&nbsp;Ziti 	·Both Cheeses 	·Parmesan ( Sprinkle) 4.&nbsp;Repeat. Add extra (left over) parmesan cheese to the top 5.&nbsp;Bake 1 hour at 350 degrees Fahrenheit

Yield: (number of servings): 20 Prep time: (hours and minutes) : 30 minutes Total time: (prep + cook time) : 2 hours Ingredients/Measurement: ●&nbsp;5lb bag of Idaho potatoes ●&nbsp;1lb bag of carrots ●&nbsp;10 large eggs ●&nbsp;3 cups of mayonnaise ●&nbsp;1 tablespoon of oil and vinegar, salt and pepper (to taste) ●&nbsp;Grated ½ of medium white onion (optional) Directions: &nbsp;1. Place a large pot to boil ¾ of the way full. 2. Wash and cut unskinned potatoes in half and put in boiling water.&nbsp;Add peeled and halved carrots, and eggs to the pot. Let boil for approx. 1 hour or until potatoes and carrots have softened. 3. Take out all vegetables and let cool. Peel eggs and cut into small pieces and put in large tray. Skin potatoes and cut into small pieces, as well as the carrots. 3. Add mayonnaise and mix well. Then add oil, vinegar, salt and pepper to taste. Mix well. Dish may be refrigerated. 4. Adding the grated onion is optional but also very delicious.

Cassava-Macapuno Cake

Country of Origin: Philippines Type of Dish: Dessert

The DeSilva Family

Yield: (number of servings): 18 Prep time: (hours and minutes): 20 minutes Total time: (prep + cook time) : 1 hour &amp; 40 minutes Ingredients/Measurement: ●&nbsp;2 packages ( 4 cups) grated Cassava ●&nbsp;1 can of coconut milk ●&nbsp;1 bottle sweetened macapuno/coconut strips ( use ¾ only) ●&nbsp;2 eggs ●&nbsp;2 teaspoons Vanilla ●&nbsp;¼ cup butter ( melted for baking tray) ●&nbsp;¼ cup sugar ( optional) Ingredients for Toppings Mixture: ·&nbsp;½ can condensed milk ·&nbsp;1 egg ·&nbsp;&nbsp;¼ bottle of remaining sweetened macapuno/coconut strips Directions: 1.&nbsp;Mix all ingredients in a mixing bowl, except for butter. 2.&nbsp;Add sugar when needed ( your preferred taste) 3.&nbsp;Spread the melted butter evenly in a baking pan 4.&nbsp;Pour in cassava mixture 5.&nbsp;Bake in 350 degrees F for 45 minutes to 1 hour 6.&nbsp;After 45 minutes when the cassava is dried on top, pour the topping mixture. 7.&nbsp;Return to oven and broil for another 10-15 minutes, until the topping becomes brown.&nbsp;

Lomo Saltado

Empanadas de Rez

The Alfieri Family

Country of Origin: Peru Type of Dish: Main Dish

Yield: (number of servings): 6 Prep time: (hours and minutes): 30 minutes Total time: (prep + cook time): 1 hour &nbsp; Ingredients/Measurement: ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 pounds of skirt steak ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3 tomatoes ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3 onions ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;6 potatoes ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 cups of rice ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Soy sauce, ginger, salt, pepper, vinegar, oil ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Scallions Directions: Cut the small trips marinated with soy sauce, ginger, salt, pepper and vinegar 1 hour before cooking. Cut tomatoes and onion, scallions on strips. Cut potatoes and fry them like French fries. In a large frying pan, heat vegetable oil. Add the meat and fry. Add the tomatoes, onion and scallions and stir together, add more soy sauce as needed. In another pot cook the rice with water and salt. When all is ready, serve on a dish the steak, French fries and rice. Enjoy!&nbsp;

Yield: (number of servings): 40 Prep time: (hours and minutes) : 10 minutes Total time: (prep + cook time) : 60 minutes Ingredients/Measurement: ●&nbsp;1lb ground beef (you can substitute w/ chicken or turkey) ●&nbsp;½ cup chopped onions, ½ cup chopped peppers, 2 cloves chopped garlic ●&nbsp;2 Tablespoons tomato paste ●&nbsp;2 packs of 10 count Goya flour discs (room temperature if bought frozen) ●&nbsp;Corn or Canola oil ●&nbsp;Rolling pin, fork and warm water Directions: &nbsp;1. Sauté onions, garlic and peppers in 2 tablespoons of oil for 1 minute until aromatic. 2. Add ground beef and cook until browned and add tomato paste. Sauté and mix well for an additional 5 minutes. Take off heat and put to the side to cool off. 3. While meat is cooling, prepare the flour discs. Separate 1 disc and place on non-stick surface (ie. foil or cutting board) and gently roll out (3-4 rolls). Cut in half (with knife or pizza cutter). Place ½ tablespoon of the meat into one half. With your finger dampen the edges with the warm water and fold over the meat into a patty. Use the fork to crimp the edges all around on both sides. Repeat. 4. To fry them, pour 1 inch of oil into deep frying pan. Fry the patties 1 minute each side or until lightly brown. Place in dish lined with paper towels and serve.

&nbsp;Pork Kaldereta

The DeGruttola Family

Country of Origin: Italy Type of Dish: Side Dish

The Fajardo - Ibanez Family

Country of Origin: Philippines Type of Dish: Main Dish

Yield: (number of servings): 12 Prep time: (hours and minutes): 15 Total time: (prep + cook time): 30 minutes Ingredients/Measurement: ●6 egg whites ●2-3 tbsp butter ●½-1 cup grated Romano cheese ●Olive oil or extra butter ●Salt and pepper ●1 box pastina Directions: Cook the pastina then drain.&nbsp;Add egg whites and butter into pastina and stir.&nbsp;The egg will cook from the heat of the pastina.&nbsp;Last, add cheese, salt and pepper, then stir again.&nbsp;Serve warm, should be a creamy consistency (you may need to add extra butter.

Yield: (number of servings): 5 servings Prep time: (hours and minutes): 5 minutes Total time: (prep + cook time):&nbsp;1 hour 5 minutes Ingredients/Measurement: ·&nbsp;2 lbs. of pork (cubes) ·&nbsp;1 (15 oz) can tomato sauce ·&nbsp;¾ cup of green olives ·&nbsp;1 medium red bell pepper, sliced ·&nbsp;1 medium green bell pepper, slices ·&nbsp;2 medium baking potatoes cut into large cubes ·&nbsp;2 medium carrots, slice diagonally · 1 medium yellow onion, sliced ·&nbsp;2 tsp. minced garlic ·&nbsp;32 oz beet broth or 2 beef broth cubes ·&nbsp;½ cup liver spread ·&nbsp;3 tbsp. cooking oil · Salt and pepper to taste Directions: Heat the oil in a cooking pot.&nbsp;Once the oil is hot, sauté the garlic and onion.&nbsp;Add the pork, stir and cook for 5 minutes or until the color turns light to medium brown.&nbsp;Pour in the tomato sauce and beef broth.&nbsp;Let boil, cover and simmer for 60 minutes.&nbsp;Add the liver spread, stir and cook for 3 minutes.&nbsp;Put in the carrots and potatoes.&nbsp;Cover and cook for 8-10 minutes.&nbsp;Add the olives and bell peppers.&nbsp;Cook covered for 8 minutes.&nbsp;Add salt and pepper to taste.&nbsp;Turn off the heat, serve and enjoy!

Kabanazi Blanets

Chicken Taquitos

The Martinez Family

Country of Origin: Guatemala Type of Dish: Appetizer

Yield: (number of servings): 32 puffs Prep time: (hours and minutes): 10 minutes Total time: (prep + cook time): 21 minutes Ingredients/Measurement: ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;4 kabanazi links ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 packs of crescent rolls ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Mustard Directions: Cut kabanazi links into 1 ½ inch pieces. Then, open crescent rolls, cut each triangle into 3 equal parts.&nbsp;Roll kabanazi into crescent.&nbsp;Put on baking sheet, cook for 9-11 minutes.&nbsp;Serve with mustard as dipping sauce.

Yield: (number of servings): 4 Prep time: (hours and minutes): 20 minutes Total time: (prep + cook time): 45 minutes Ingredients/Measurement: ·&nbsp;½ cooked shredded chicken ·&nbsp;1 medium onion sliced ·&nbsp;1 medium carrot ·&nbsp;1 Tablespoon salt ·&nbsp;1 Tablespoon garlic powder ·&nbsp;10 corn tortillas Directions: 1.&nbsp;Preheat your oven to 425 degrees with the oven rack in the middle. Line a rimmed baking sheet with parchment paper. 2. Put your tortillas on the baking sheet, overlapping them is fine, and put them in the oven for a few minutes until they are soft. If you don't soften the tortillas, they break when you roll the taquitos. 3.Get 1 1/2 tablespoons of the shredded chicken per taquito. Squeeze any excess moisture from the chicken before putting it on the taquito. You want the chicken juicy, but not dripping wet, otherwise the taquitos will be soggy on the bottom. 4.Spoon the 1 1/2 tablespoons of the shredded chicken down the center of the tortilla, then roll it up. Put the taquitos seam side DOWN on the baking sheet. Repeat with all the tortillas. 5. Spray the top of the taquitos with olive oil spray. Then sprinkle with salt. 6. Bake the taquitos for 15-20 minutes, until golden brown and crispy. Remove from the oven and let them cool for a few minutes before serving. 7. Serve with sour cream, guacamole, and fresh salsa!

Turkish Baklava with Pistachio

The Nazli Family

Country of Origin: Turkey Type of Dish: Dessert

Turkish Baklava with Pistachio (continued)

Yield: (number of servings): 36 Prep time: (hours and minutes) : 20 minutes Total time: (prep + cook time) : 1 hour &amp; 30 minutes Ingredients/Measurement: ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 ¼ cups shelled pistachio nuts ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;4 sticks unsalted butter ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 pound phyllo dough, defrosted overnight in the refrigerator ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3 cups sugar ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Juice of 1/2 lemon, more to taste Directions: 1. In a food processor, pulse the pistachios until coarsely ground (or you can chop them by hand until very finely chopped). Don’t over process the nuts. 2. Clarify the butter by melting it over low heat, then letting it cook until the foam rises to the top and the milk solids fall to the bottom of the pan. This will take about 5 to 15 minutes depending upon how high your heat is, but don’t rush it or the butter could burn. 3. Skim foam off the top of the melted butter. Line a fine-mesh sieve with a piece of cheesecloth, place it over a bowl and pour the melted butter through. 4. Heat oven to 400 degrees and brush the inside of a 9-by-13-inch baking pan with a little of the clarified butter.

5. Prepare the phyllo dough by trimming the stack of it with scissors to fit the bottom of your baking dish. Packages of phyllo come in different sizes; some won't need any trimming, some may need an inch or two cut off a side, and some may need to be cut in half crosswise. Cover phyllo layers with a lightly damp kitchen towel, and keep covered. 6. Place 1 piece of phyllo on the bottom of the baking pan; brush lightly with clarified butter. Layer phyllo sheets on top, brushing each sheet with butter as you go, until half the phyllo is used. Spread pistachios on phyllo in an even layer, then layer with remaining phyllo, brushing each sheet with butter as you go (rewarm butter if necessary). 7. Cut the pastry into 36 pieces, using clean up-and-down strokes and rotating the pan if necessary. Make sure to cut all the way through to bottom of pan. Pour any remaining butter evenly over pan. 8. Bake baklava until the top is golden brown, and the lower phyllo layers beneath the pistachios are thoroughly baked through. To test this, use a knife to lift up a corner of one of the pastry rectangles from the center of the pan so you can peek at the bottom layers. Start checking after 40 minutes, but it could take an hour or even 1 hour 10 minutes. If the top starts to get too brown before the pastry is cooked through, lay a piece of foil over the top. 9. Meanwhile, prepare sugar syrup: In a medium pot, combine sugar with 1 2/3 cups/400 milliliters water. Bring to a boil, then let simmer for 10 minutes, until slightly thickened. Stir in lemon juice. 10. When the baklava is baked through, reheat the syrup until it comes to a simmer. Remove pan from oven and place in the sink or on a rimmed baking sheet to catch any drips of syrup. Slowly pour hot sugar syrup over the pastry; it will bubble up and some may overflow. When the syrup stops bubbling, move pan to wire rack to cool completely. Serve at room temperature.

Korean Spicy Chicken Stew

The Kang Family

Country of Origin: Korea Type of Dish: Main Dish

The Song Family

Country of Origin: South Korea Type of Dish: Main Dish

Yield: (number of servings): 4 Prep time: (hours and minutes) : 10 minutes Total time: (prep + cook time) : 30 minutes Ingredients/Measurement: ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 LBS&nbsp;FLANK STEAK, THINLY SLICED ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;5 TS&nbsp;&nbsp;SOY SAUCE ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 ½&nbsp;TS&nbsp;WHITE SUGAR ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;¼ CUP CHOPPED GREEN ONION ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 TS&nbsp;MINCED GARLIC ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 TS&nbsp;SESAME&nbsp;SEEDS ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 TS&nbsp;SESAME OIL ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ TEASPOON GROUND BLACK PEPPER ●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 TS MIRIM Directions: &nbsp;PLACE THE BEEF IN A SHALLOW DISH. COMBINE ALL OTHER INGREDIENTS&nbsp;AND POUR OVER BEEF. COVER AND REFRIGERATE FOR AT LEAST 1HOUR OR OVERNIGHT. GRILL ON A CHARCOAL OR GAS GRILL OR PAN FRY IN A SKILLET OVER HIGH HEAT UNTIL SLIGHTLY CARAMELIZED. OPTIONAL, BETTER TO TASTE SLICED ONION AND CARROT.

Yield: (number of servings): 4 Prep time: (hours and minutes) : 10 minutes Total time: (prep + cook time) : 50 minutes Ingredients/Measurement: ●&nbsp;2 pounds of chicken thighs or legs ●&nbsp;¼ cup of hot pepper paste (gochu jang) ●&nbsp;1 tbs sugar ●&nbsp;2 large onions ●&nbsp;2 stalks of green onions ●&nbsp;2 green chili pepper (optional) ● 3 potatoes ●¼ cup soy sauce ● 1 head of garlic ●&nbsp;¼ cup hot pepper flakes Directions: Make seasoning paste by mixing ¼ cup&nbsp;soy sauce, ¼ cup of minced garlic, ¼ cup hot pepper paste, ¼ cup of hot pepper flakes, and 1 tbs of sugar. Mix the seasoning paste with the chicken and put into a large stock pot with 2 cups of water, bring to boil for 20 minutes Cut up 3 large potatoes into large chunks and add into put after chicken reaches boil with 2 green chili peppers sliced and 2 large onions that have been cut into chunks, lower heat until simmer and potatoes cook through. Serve with rice.

The Banolura Family

Talib Family

Country of Origin: Ukraine Type of Dish: Dessert

Country of Origin:Pakistan Type of Dish: Dessert

Yield: (number of servings): 12 – 15 crepes Prep time: (hours and minutes): 20 minutes Total time: (prep + cook time) : 30 minutes Ingredients/Measurement: ●&nbsp;2 eggs ●&nbsp;2 cups of milk ● 1 tablespoon of sugar ●&nbsp;½ teaspoon salt ● 2 cups of all-purpose flour ●&nbsp;2 tablespoons canola oil Directions: In a medium bowl, whisk together eggs, milk, sugar and salt. Mix in flour, ¼-1/2 cup at a time, until a batter forms. Whish in the oil and let rest for about 15 minutes. In a 10 inch skillet or pan, rub a little oil and heat over low to medium heat. Once thoroughly heated, add ¼ - 1/3 cup batter to the center and immediately tilt the pan in a circle to coat the bottom in a thin layer. Cool until bubble begin to form and the bottom turns golden , about 2 minutes, flip and cook until the other side is golden ( 30 seconds to 1 minute). Remove to plate and serve immediately. For Serving: Add sour cream, sweetened milk or jam.&nbsp;

Yield: (number of servings): 4-5 people Prep time: (hours and minutes): 10 minutes Total time: (prep + cook time):&nbsp;40 minutes Ingredients/Measurement: ·&nbsp;1 cup Vermicelli (small pieces) ·&nbsp;4 cups (6 oz) milk ·&nbsp;1 cup of sugar ·&nbsp;Dried dates (can be substituted with fresh dates) 6-8 finely sliced (soaked for 20 minutes) ·&nbsp;Small cardamom (4-6) ·&nbsp;Almonds (slivered) pistachio and coconut powder ·&nbsp;4-6 Tbsp. cooking oil Directions: Heat milk in a pot and bring to a boil.&nbsp;Then add sugar and cook for 10-15 minutes.&nbsp;In a wok, heat oil on medium, heat and add cardamom.&nbsp;When it pops, add almonds, pistachio and dried dates, fry until golden brown.&nbsp;Add vermicelli, stir for 3-4 minutes.&nbsp;Then add coconut.&nbsp;Slowly pour sweetened milk and stir continuously.&nbsp;Cook on low heat for 5-7 minutes.&nbsp;Dish out garnish with almonds and pistachios and serve. Special Diet Information Sugar can be substituted with a sweetener.&nbsp;Whole milk can be substituted with skim milk.

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