Ethnic Dinners: Ethnic Recipes for Delicious Dinners [2 ed.]

Table of contents :
Table of Contents
Paneer
Maharashtrian Style Vegetables
Punjabi Style Lentils
Cashew and Clove Rice
Desi Cabbage
Bengali Style Salmon
Onion Relish
Asian Apple Chicken
A Indian Style Salad
Dosas
Walnut Egg Noodles Salad
Feta Fritters with Creamy Cucumber Sauce
Warm Veggies and Butter Beans Stew
Turkish Vanilla Cake
Ajvar Chicken Stew
Spicy Chicken Kabobs with Pomegranate
Double Stuffed Eggplants
Saffron Rice Kebab
Tofu Dessert Salad
Hot Molasses Dip
Rice and Beans In Belize City
Isabella's Secret Belize BBQ Sauce
Belizean Belmopan Beach Pudding
Central American Chicken and Cabbage Soup
Guatemalan Pepian
Chilaquilas
Rice from Guatemala City
Full Guatemalan Dinner
Salad of Cabbage from El Salvador
Santa Tecla Cake
Ground Beef Ramen Patties
Mediterranean Style Ramen Noodles
Romaine and Walnut Ramen Salad
Japanese Ramen
Southwest Ramen
College Lo-Mein
Easy Egg Drop Soup
Southern Ramen Soup
Cookout Slaw
Cinnamon Ramen Dessert
Bacalao Vizcaina
Jibarito
Flan de Mango
Tostones II
Tres Leches
Lentils in Argentina
Fish Stew from South America
Arroz con Pollo I
Arroz con Pollo II
Coconut Chicken Breast
Egyptian Chickpea Veggies Omelet
Egyptian Beef Pie
Egyptian Kofta Burgers
Egyptian Saucy Fish Logs
Egyptian Winter Pie
Egyptian Lamb Soup
Egyptian Lemon Fish Casserole
Egyptian Lemon Bean Soup
Egyptian Lamb Chops with Swiss Chard Sauce
Egyptian Homemade Pizzas

Citation preview

Ethnic Dinners Ethnic Recipes for Delicious Dinners

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/

LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents Paneer 9 Maharashtrian Style Vegetables 12 Punjabi Style Lentils 13 Cashew and Clove Rice 15 Desi Cabbage 16 Bengali Style Salmon 17 Onion Relish 18 Asian Apple Chicken 19 A Indian Style Salad 20 Dosas 21 Walnut Egg Noodles Salad 24 Feta Fritters with Creamy Cucumber Sauce 25 Warm Veggies and Butter Beans Stew 26

Turkish Vanilla Cake 27 Ajvar Chicken Stew 28 Spicy Chicken Kabobs with Pomegranate 29 Double Stuffed Eggplants 31 Saffron Rice Kebab 32 Tofu Dessert Salad 33 Hot Molasses Dip 36 Rice and Beans In Belize City 37 Isabella's Secret Belize BBQ Sauce 38 Belizean Belmopan Beach Pudding 39 Central American Chicken and Cabbage Soup 40 Guatemalan Pepian 41 Chilaquilas 42 Rice from Guatemala City 43

Full Guatemalan Dinner 44 Salad of Cabbage from El Salvador 48 Santa Tecla Cake 49 Ground Beef Ramen Patties 50 Mediterranean Style Ramen Noodles 52 Romaine and Walnut Ramen Salad 53 Japanese Ramen 54 Southwest Ramen 55 College Lo-Mein 56 Easy Egg Drop Soup 57 Southern Ramen Soup 60 Cookout Slaw 61 Cinnamon Ramen Dessert 62 Bacalao Vizcaina 63

Jibarito 64 Flan de Mango 65 Tostones II 66 Tres Leches 67 Lentils in Argentina 68 Fish Stew from South America 69 Arroz con Pollo I 72 Arroz con Pollo II 73 Coconut Chicken Breast 75 Egyptian Chickpea Veggies Omelet 76 Egyptian Beef Pie 77 Egyptian Kofta Burgers 78 Egyptian Saucy Fish Logs 79 Egyptian Winter Pie 80

Egyptian Lamb Soup 81 Egyptian Lemon Fish Casserole 84 Egyptian Lemon Bean Soup 85 Egyptian Lamb Chops with Swiss Chard Sauce 86 Egyptian Homemade Pizzas 87

Paneer

(Traditional Cheese Curry)

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 4 Calories 433 kcal Fat 28.1 g Carbohydrates 32.9g Protein 15.9 g Cholesterol 49 mg Sodium 818 mg

Ingredients 1/4 C. olive oil 1 large yellow onion, chopped 1 tsp minced garlic 1 tsp minced fresh ginger root 2 serrano peppers, finely chopped 3/4 tsp chili powder 3/4 tsp ground cumin 3/4 tsp ground coriander

3/4 tsp garam masala 3/4 tsp ground turmeric 1 (14.25 oz.) can tomato puree 1 tbsp ketchup 8 oz. paneer, cubed 1 (16 oz.) package frozen peas, thawed whipping cream, to taste

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a large pan, heat the oil on medium heat and sauté the onions till lightly browned. Stir in the garlic and ginger and sauté for about 1 minute. Reduce the heat to low and stir in the Serrano peppers and sauté for about 1 minute. Stir in the chili powder, cumin, coriander, garam masala and turmeric and sauté for about 1 minute. Add the tomato puree and ketchup and thin with the water to desired consistency. Stir in the paneer and peas and cook for about 2-3 minutes. Stir in the cream and increase the heat to medium-high. Bring to a rolling boil and cook for about 3-4 minutes.

Paneer

9

MAHARASHTRIAN STYLE

Vegetables

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 6 Calories 279 kcal Fat 5.3 g Carbohydrates 53.2g Protein 7.4 g Cholesterol 0 mg Sodium 48 mg

Ingredients 4 large potatoes, finely chopped 1 C. cauliflower florets 1 carrot, finely chopped 1/2 C. fresh green peas 2 tbsp vegetable oil 1 large onion, chopped 1 tsp cumin seed 1 tsp black mustard seed 2 whole bay leaves 4 green chili peppers, chopped

3 cloves garlic, chopped 2 tsp minced fresh ginger root 1 tsp ground cumin 1 tsp curry powder 1/2 tsp chili powder (optional) cilantro leaves for garnish (optional)

Directions 1. 2. 3. 4.

9.

In a microwave-safe bowl, place the potatoes, cauliflower florets, carrot and peas. With a plastic wrap, cover the bowl and microwave on High for about 2 minutes. Remove the plastic wrap and drain the vegetables in a colander. In a large skillet, heat the oil and heat on medium heat and sauté the onion for about 10 minutes. Stir in the cumin seed, black mustard seed and bay leaves and sauté for about 30 seconds. Stir in the green chilis, garlic and ginger and sauté for about 1 minute. Stir in the ground cumin, curry powder and chili powder. Add the partially cooked potatoes, cauliflower, carrot and peas and cook, stirring occasionally for about 30 minutes. Serve with a garnishing of the cilantro leaves.

12

Maharashtrian Style Vegetables

5. 6. 7. 8.

Punjabi Style Lentils

Prep Time: 15 mins Total Time: 4 hr 15 mins Servings per Recipe: 6 Calories 375 kcal Fat 21.2 g Carbohydrates 34.2g Protein 12.8 g Cholesterol 48 mg Sodium 2718 mg

Ingredients 1 C. lentils 1/4 C. dry kidney beans (optional) water to cover 5 C. water 2 tbsp salt 2 tbsp vegetable oil 1 tbsp cumin seeds 4 cardamom pods 1 cinnamon stick, broken 4 bay leaves 6 whole cloves 1 1/2 tbsp ginger paste

1 1/2 tbsp garlic paste 1/2 tsp ground turmeric 1 pinch cayenne pepper, or more to taste 1 C. canned tomato puree, or more to taste 1 tbsp chili powder 2 tbsp ground coriander 1/4 C. butter 2 tbsp dried fenugreek leaves (optional) 1/2 C. cream (optional)

Directions 1. In a large bowl, add the lentils, kidney beans and enough water to cover the lentil mixture. 2. Soak for at least 2 hours or overnight, then drain well. 3. In a large pan, add the lentils, kidney beans, 5 C. of the water and salt on medium heat and cook for about 1 hour, stirring occasionally. 4. Remove from the heat and keep aside. 5. In another pan, heat oil on medium-high heat and sauté the cumin seeds for about 12 minutes. 6. Add the cardamom pods, cinnamon stick, bay leaves and cloves and sauté for about 1 minute. 7. Reduce the heat to medium-low and stir in the ginger paste, garlic paste, turmeric and cayenne pepper. Punjabi Style Lentils

13

8. Stir in the tomato puree on medium heat and simmer for about 5 minutes. 9. Add the chili powder, coriander and butter and cook, stirring till the butter is melted. 10. Stir in the lentils, kidney beans and any leftover cooking water into tomato mixture and bring to a boil. 11. Reduce the heat to low and stir in the fenugreek. 12. Simmer, covered for about 45 minutes, stirring occasionally. 13. Stir in the cream and cook and cook for about 2-4 minutes.

14

Cashew

and Clove Rice

Prep Time: 35 mins Total Time: 55 mins Servings per Recipe: 4 Calories 374 kcal Fat 15.3 g Carbohydrates 54.2g Protein 7.3 g Cholesterol 0 mg Sodium 1830 mg

Ingredients 3 tbsp corn oil 1 onion, finely chopped 1 clove garlic, minced 1/2 C. chopped red bell pepper 3 whole cloves 1 C. long grain rice 4 C. water 1 tbsp salt 1 tbsp cayenne pepper 1 C. chopped fresh broccoli 1/2 C. corn kernels

1/2 C. fresh green beans, cut into 1 inch pieces 1/2 carrot, chopped 1/4 C. water 1/2 tsp ground turmeric 1 1/2 tbsp ground black pepper 1/4 C. roasted cashews 1/4 C. chopped fresh cilantro

Directions 1. In a large pan, heat the corn oil on medium-high heat and sauté the onion, garlic, red bell pepper and whole cloves for about 10 minutes. 2. Add the rice and cook, stirring continuously for about 1 minute. 3. Add 4 C. of the water, salt and cayenne pepper and bring to a boil. 4. Reduce the heat to medium-low and simmer, covered for about 20 minutes. 5. Meanwhile in a microwave safe bowl, place the broccoli, corn, green beans, carrot, and 1/4 C. of the water and microwave, covered at full power for about 2-4 minutes. 6. Gently stir in the vegetables into the rice with the turmeric, black pepper and cashews. 7. Serve with a garnishing of the cilantro.

Cashew and Clove Rice

15

DESI

Cabbage

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 4 Calories 184 kcal Fat 8.1 g Carbohydrates 23.3g Protein 6.9 g Cholesterol 0 mg Sodium 786 mg

Ingredients 2 tbsp canola oil 1 tsp chopped fresh ginger 1 serrano pepper, finely chopped 1 tsp caraway seed 1 tsp cumin seed 1 tsp crushed fennel seed 1 tsp black mustard seed 1 tsp fenugreek seeds 1 tsp ground dried turmeric 1/4 tsp asafoetida powder

5 cardamom pods 1/2 medium head cabbage, sliced into strips 1 tsp salt 1/4 C. water juice from one lime 1 (12 oz.) can kidney beans, garbanzo beans, or black eyed peas, drained

Directions 1. In a large pan, heat the oil on medium-high heat and sauté the ginger and Serrano pepper for about 1 minute. 2. Stir in the caraway, cumin, fennel, mustard, fenugreek, turmeric and asafoetida and sauté for about 20-30 seconds. 3. Stir in the cardamom pods, cabbage, salt, water and lime juice and bring to a simmer. 4. Simmer, covered for about 5 minutes. 5. Place the beans over the cabbage, and simmer, covered for about 2 minutes. 6. Uncover and simmer for about 1-2 minutes.

16

Desi Cabbage

Bengali Style Salmon

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 435 kcal Fat 25 g Carbohydrates 12.8g Protein 36.8 g Cholesterol 98 mg Sodium 153 mg

Ingredients 3 tbsp mustard seed 5 green chili peppers, diced 1/4 C. vegetable oil 4 medium onions, chopped 1 tsp chili powder 1 tsp ground turmeric

salt to taste 1/3 C. water 2 lb. salmon, cut into chunks

Directions 1. 2. 3. 4.

In a bowl, add the mustard seed and chili peppers and mash till a fine paste forms. In a skillet, heat the oil on medium heat and sauté the onions till golden. Stir in the mustard paste, chili powder, turmeric, salt and water. Add the salmon and reduce the heat to low and simmer till most of the liquid is absorbed.

Bengali Style Salmon

17

ONION

Relish

Prep Time: 5 mins Total Time: 1 d 5 mins Servings per Recipe: 4 Calories 28 kcal Fat 0.2 g Cholesterol 6.6g Sodium 0.5 g Carbohydrates 0 mg Protein 133 mg

Ingredients 1 onion, chopped 2 tsp ketchup 1 tsp lemon juice 1 tbsp white sugar 1 pinch salt

1 tsp chopped fresh cilantro 1 tsp chopped fresh fenugreek leaves 1 tsp chili powder

Directions 1. In a medium bowl, add the onion and ketchup and mix till well combined. 2. Add the lemon juice, sugar, cilantro, fenugreek and chili powder and mix till well combined. 3. Refrigerate, covered to chill for about 24 hours.

18

Onion Relish

Asian

Apple Chicken

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 305 kcal Fat 11.6 g Carbohydrates 19.6g Protein 30.6 g Cholesterol 76 mg Sodium 181 mg

Ingredients 2 tbsp olive oil 4 skinless, boneless chicken breast halves - cut into strips 1 large sweet onion, diced 2 Granny Smith apples - peeled, cored and sliced 1 red bell pepper, seeded and sliced into strips

1 tbsp red curry paste 1 tsp ground cinnamon 1/2 C. chicken broth 1 C. plain yogurt salt and pepper to taste

Directions 1. In a large skillet, heat the oil on medium-high heat and stir fry the chicken for about 5-10 minutes. 2. Transfer the chicken into a plate and keep aside. 3. In the same skillet, add the onion and apple on medium heat and sauté for about 8 minutes. 4. Add the bell pepper and cook and cook for about 5 minutes. 5. Stir in the curry paste and cinnamon and cook for a few more minutes. 6. Stir in the chicken broth, yogurt and cooked chicken and simmer for a few minutes till heated completely. 7. Remove from the heat and stir in the salt and pepper and keep for 5 minutes before serving..

Asian Apple Chicken

19

A INDIAN STYLE

Salad

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 4 Calories 187 kcal Fat 14.9 g Cholesterol 3g Sodium 9.8 g Carbohydrates 318 mg Protein 1192 mg

Ingredients 2 tbsp vegetable oil 1/2 small red onion, in small dice 1 jalapeno, seeded and minced 1/4 tsp ginger 1/4 tsp turmeric 1/8 tsp cayenne pepper

6 hard-cooked eggs, peeled and cut into large dice 1 small tomato, cut into small dice 2 tbsp chopped fresh cilantro Salt, to taste

Directions 1. In a non-stick skillet, heat the oil on medium-high heat and sauté the onion for about 4 minutes. 2. Add the jalapeño, ginger, turmeric and cayenne and sauté for about 1 minute. 3. Add eggs, and cook, stirring continuously for about 2 minutes. 4. Remove from the heat and stir in the tomato, cilantro and salt. 5. Serve warm at room temperature or chilled.

20

A Indian Style Salad

Dosas

(Pancakes)

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 119 kcal Fat 2.8 g Carbohydrates 21.2g Protein 2.9 g Cholesterol 0 mg Sodium 4 mg

Ingredients 1 C. brown rice flour 1/2 C. whole wheat flour 1 1/2 C. water 1 red onion, finely chopped 1 clove garlic, minced 1/4 C. fresh cilantro, chopped 1/4 tsp white sugar 1/2 tsp ground turmeric 1 tsp ground cumin

2 tsp whole mustard seeds 1 tsp cumin seeds 1 tsp ground coriander 1 tsp ground ginger 1 pinch cayenne pepper 3 tbsp rice vinegar 1 tbsp vegetable oil

Directions 1. In a bowl, mix together the brown rice and whole wheat flours. 2. Add the water and mix till a thin mixture forms. 3. Add the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar and mix till well combined. 4. Refrigerate, covered for at least 1/2 hour or overnight. 5. In a skillet, heat the oil on medium heat. 6. Ass about 1/4 C. of the mixture and spread it over the bottom in a thin layer. 7. Cook for about 1 minute peer side. 8. Repeat with the remaining mixture.

Dosas

21

WALNUT

Egg Noodles Salad

Prep Time: 10 mins Total Time: 16 mins Servings per Recipe: 4 Calories 397.4 Fat 18.9g Cholesterol 124.2mg Sodium 381.9mg Carbohydrates 45.5g Protein 12.1g

Ingredients 2 C. wide egg noodles 1 bunch arugula, washed, drained, ripped 2 tbsp butter salt fresh crack black pepper GARNISH 1/2 C. toasted walnuts, coarsely

chopped thick yogurt fresh parsley, minced EGG NOODLES 1 1/4 C. flour 1/2 tsp salt 2 eggs, lightly beaten

Directions 1. Cook the noodles according to the directions on the package. 2. Place a large saucepan over medium heat. Heat the butter in it. Sauté in it the egg noodles with a pinch of salt and pepper for 3 to 5 min. 3. Stir in the arugula and cook them for 1 min while stirring all the time. Turn off the heat. 4. Spoon the noodles into a serving plate then top it with yogurt and walnuts. 5. To prepare homemade egg noodles: 6. Combine the salt with flour in a large mixing bowl. Make a well in the middle of it. Place in it the eggs and mix them with a fork gradually until they are combined. 7. Transfer the dough to a floured working surface and knead the dough with your hands until it becomes soft. Shape it into a bowl and cover it with a wet cloth. 8. Allow the dough to rest for 32 min. cut it into 3 portions. Place them on a floured surface and roll them until in the shape of a rectangular until they become thin. 9. Cut the dough rectangular into 1 cm wide strips with a sharp knife or pizza cutter. 10. Bring a large pot of water to a boil. Add the noodles to it and put on the lid. Cook it until it start boiling again. Let the noodles cook for another 4 to 6 min. drain it and prepare it the way you desire. Enjoy. 24

Walnut Egg Noodles Salad

Feta Fritters

with Creamy Cucumber Sauce

Prep Time: 35 mins Total Time: 50 mins Servings per Recipe: 3 Calories 199.9 Fat 12.6g Cholesterol 161.4mg Sodium 818.7mg Carbohydrates 9.8g Protein 12.8g

Ingredients YOGURT SAUCE 1 C. plain yogurt 1/4 C. cucumber, finely diced 2 tbsp fresh dill, chopped 1 tbsp lime juice 1 garlic clove, grated (optional) salt pepper ZUCCHINI FRITTERS

2 1/2 C. zucchini 4 tbsp green onions, chopped 2 tbsp fresh dill, chopped 2 eggs 4 tbsp gluten-free flour or 4 tbsp rice flour 1/2 tsp salt 3 oz feta cheese, crumbled oil

Directions 1. Grate the zucchini and press it with your hands to remove the excess water from it. 2. Get a small mixing bowl: stir in it the yogurt, cucumber, dill, lime juice, garlic, salt and pepper to make the sauce. Place it in the fridge. 3. Get a large mixing bowl: combine in it the shredded zucchini with green onions, dill, eggs, flour and salt. Stir in the cheese. 4. Place a large skillet over medium heat. Heat a splash of oil in it. Spoon 1/6 of the zucchini mix with a large tbsp and drop it in the hot oil in a round shape. 5. Repeat the process with the rest of the mix to make several patties. Cook them for 3 to 5 min on each side until they become golden brown on each side. 6. Serve your zucchini patties with the cucumber sauce. 7. Enjoy.

Feta Fritters with Creamy Cucumber Sauce

25

WARM VEGGIES

and Butter Beans Stew

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 4 Calories 356.7 Fat 14.9g Cholesterol 1.8mg Sodium 645.7mg Carbohydrates 45.5g Protein 11.8g

Ingredients 1/4 C. olive oil 1 onion, chopped 2 cloves garlic, minced 1 large tomatoes, chopped (optional) 1 medium carrot, peeled and diced 1 medium potato, peeled and diced 1 stalk celery, thinly sliced 1 C. chicken stock

2 (15 oz) cans butter beans, drained 2 tbsp lemon juice 1 tbsp fresh parsley salt and pepper, to taste

Directions 1. Place a large heavy saucepan over medium heat. Heat the oil in it. Sauté in it the garlic with onion for 4 min. 2. Stir in the carrot with celery, tomato and potato. Cook them for 5 min. stir in the stock and cook them for 12 min. 3. Once the time is up, combine in the beans, lemon juice, a pinch of salt and pepper. Cook the stew for an extra 12 min over low heat. 4. Fold in the parsley. Serve your stew warm with some rice. 5. Enjoy.

26

Warm Veggies and Butter Beans Stew

Turkish

Prep Time: 15 mins

Vanilla Cake

Total Time: 45 mins Servings per Recipe: 24 Calories 157.4 Fat 7.4g Cholesterol 23.2mg Sodium 59.6mg Carbohydrates 20.9g Protein 2.0g

Ingredients 150 -200 g spinach 3/4 C. extra virgin olive oil 2 tbsp lemon juice 1 tsp vanilla essence 3 eggs

1 1/2 C. sugar 2 C. flour 3 tsp baking powder

Directions 1. Before you do anything preheat the oven to 350 F. 2. Get a blender: combine in it the spinach, olive oil, vanilla and lemon juice. Process them until they become smooth. 3. Combine in the sugar with eggs and process them again. 4. Mix the flour with baking powder in a large mixing bowl. Pour in the vanilla and spinach mix. Stir them until no lumps are found. 5. Grease a 9 inches cake pan with some butter and flour it. Pour the cake batter into it and bake it for 32 min. 6. Allow the cake to cool down completely then serve it with your favorite toppings. 7. Enjoy.

Turkish Vanilla Cake

27

AJVAR

Chicken Stew

Prep Time: 15 mins Total Time: 2 hrs Servings per Recipe: 6 Calories 196.4 Fat 7.6g Cholesterol 72.6mg Sodium 232.1mg Carbohydrates 5.8g Protein 25.8g

Ingredients 2 tbsp olive oil, divided 1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch cubes or 1 1/2 lbs chicken legs with thigh 0.5 (12 oz) Ajvar 1 (14 1/2 oz) cans diced tomatoes with juice 1 (6 oz) jars mushrooms, drained

1 onion, diced 1 tbsp garlic, minced salt and pepper, to taste

Directions 1. Place a large pot over medium heat. Heat 1 tbsp of oil in it. Brown in it the chicken for 8 min. 2. Stir in the chicken, ajvar, tomatoes, mushrooms, onion, and garlic, a pinch of salt and pepper. Add the rest of the oil to them. 3. Cook them until they start boiling. Put on the lid and cook them for 1 h 35 min over low heat. 4. Once the time is up, serve your chicken stew warm. 5. Enjoy.

28

Ajvar Chicken Stew

Spicy

Chicken Kabobs with Pomegranate

Prep Time: 35 mins Total Time: 1 hr 35 mins Servings per Recipe: 4 Calories 530.9 Fat 35.5g Cholesterol 75.5mg Sodium 154.1mg Carbohydrates 23.8g Protein 33.3g

Ingredients TAHINI YOGURT 3 1/2 tbsp fresh lemon juice 1 tbsp baharat seasoning 1 large garlic clove, pressed 1/2 C. plain whole-milk Greek yogurt 1/4 C. tahini POMEGRANATE RELISH 1 1/4 C. pomegranate seeds 2/3 C. pistachios, coarsely chopped, shelled unsalted natural 1/3 C. fresh Italian parsley, coarsely chopped 2 1/2 tbsp olive oil 2 1/2 tsp fresh lemon juice

CHICKEN 1/2 C. coarsely grated onion 2 tbsp fresh lemon juice 2 tbsp olive oil 2 tsp baharat seasoning 4 boneless skinless chicken breast halves, each halved lengthwise, then cut crosswise into 3 pieces SERVE WITH warm pita bread

Directions 1. To make the yogurt sauce: 2. Get a mixing bowl: pour in it the lemon juice, Baharat seasoning, and garlic. Mix them with a fork and stir in the tahini with a pinch of salt. Place it aside. 3. To make the relish: 4. Get a mixing bowl: stir in it the pomegranate seeds with parsley, lemon juice, olive oil and pistachios with a pinch of salt. Place it aside to sit for 2 h. 5. To make the chicken kabobs: 6. Get a large mixing bowl: mix in it the onion with oil, Baharat seasoning and lemon juice. 7. Add the chicken and place it aside to sit for 2 h. 8. Before you do anything else preheat the oven broiler. Spicy Chicken Kabobs with Pomegranate

29

9. Thread the chicken pieces into skewers and then season them with some salt and pepper. 10. Place them on a greased baking sheet and cook them in the oven for 7 min on each side. Serve them warm with the pomegranate relish and yogurt sauce. 11. Enjoy.

30

Double Stuffed Eggplants

Prep Time: 30 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 253.8 Fat 10.8g Cholesterol 0.0mg Sodium 564.4mg Carbohydrates 36.0g Protein 6.4g

Ingredients 2 medium eggplants (about 1-1/4 lbs. each) 4 tbsp olive oil 2 medium onions, chopped (about 2 C.) 4 garlic cloves, minced 4 large tomatoes, seeded and chopped (about 6 C.)

1 1/4 C. Italian-style dry breadcrumbs, divided 1 tsp salt 1 1/2 tsp pepper 3/4 C. water

Directions 1. Before you do anything preheat the oven to 350 F. 2. Slice the eggplants in half. Spoon out the flesh of the eggplant while reserving the shell intact. 3. Place the eggplant shells in a greased casserole dish and drizzle some olive oil on them. Place them aside. 4. Slice the eggplant flesh into dices. Place a large saucepan over medium heat. Heat the oil in it. Cook in it the onion for 6 min. 5. Stir in the garlic and cook them for 2 min. add the tomato and let them cook for an extra 9 min. 6. Stir in 1 C. of breadcrumbs with a pinch of salt and pepper to make the filling. Spoon the mix into the eggplant shells and sprinkle on them the remaining breadcrumbs. 7. Add the water to the casserole dish then cook it in the oven for 55 min. once the time is up, serve it warm. 8. Enjoy.

Double Stuffed Eggplants

31

SAFFRON

Rice Kebab

Prep Time: 1 hr 30 mins Total Time: 2 hrs Servings per Recipe: 4 Calories 784.0 Fat 27.6g Cholesterol 144.0mg Sodium 111.0mg Carbohydrates 84.0g Protein 45.2g

Ingredients 600 g fatter mutton, diced 1 lemon, juice of 2 onions 200 g rice

salt and pepper 1 tsp saffron

Directions 1. Stir the meat with onion and lemon juice in a large mixing bowl. Place it aside to sit for 60 min. 2. Place a large saucepan over medium heat and heat the oil in it. Add the rice and coo kit for 2 min. stir in the water with saffron in a mixing bowl then add them to the rice. 3. Lower the heat and cook them until the rice is done. 4. Preheat the grill and grease its grates. Thread the lamb dices into skewers then drizzle on them some oil. Cook them for 5 to 7 min on each side. Serve them warm. 5. Enjoy.

32

Saffron Rice Kebab

Tofu

Dessert Salad

Prep Time: 45 mins Total Time: 45 mins Servings per Recipe: 4 Calories 340.9 Fat 8.9g Cholesterol 0.0mg Sodium 1234.5mg Carbohydrates 54.3g Protein 15.8g

Ingredients 12 oz. firm tofu 15 oz. canned chick-peas 1/2 C. apricot 1/2 C. grapes 1/4 C. prune 1 medium onion 1/4 C. slivered almonds

3 figs 1/2 tsp saffron thread 1 1/2 tbsp flour 1 1/2 tsp salt 1/4 C. sugar-free syrup 1 tsp poppy seed

Directions 1. Place a large heavy saucepan over medium heat. Stir in it the fruits with tofu and onion and syrup. Cook them for 10 min. 2. Drain the cooked tofu, fruit and veggies mix and place it aside. Add the flour to remaining syrup in the pan and stir it well. Cook until it thickens. 3. Stir the tofu mix back into the saucepan with a pinch of salt and pepper then cook them for another 10 min over low heat. Serve it with warm with poppy seeds on top. 4. Enjoy.

Tofu Dessert Salad

33

HOT

Molasses Dip

Prep Time: 2 mins Total Time: 2 mins Servings per Recipe: 1 Calories 1107.5 Fat 38.6g Cholesterol 0.0mg Sodium 142.3mg Carbohydrates 188.8g Protein 14.2g

Ingredients 1/2 C. grape molasses 1/4 C. tahini

Directions 1. Stir in the all the ingredients in a small mixing bowl. 2. Serve it with some bread. 3. Enjoy.

36

Hot Molasses Dip

Rice

and Beans In Belize City

Prep Time: 15 mins Total Time: 9 hrs 50 mins Servings per Recipe: 16 Calories 168 kcal Fat 2.9 g Cholesterol 28.5g Sodium 7.6 g Carbohydrates 0 mg Protein 78 mg

Ingredients Stew Beans: 1 lb dry kidney beans 3 cloves garlic, minced 1/2 onion, chopped 1/2 red bell pepper, chopped 1 tsp vegetable oil 1/2 tsp salt 1/4 tsp ground black pepper

Rice: 1 C. white rice 3/4 C. coconut milk 3/4 C. water

Directions 1. 2. 3. 4. 5. 6.

In a large bowl of the water, soak the kidney beans for about 8 hours to overnight. Drain the beans well. In a large pan, add the beans and enough water to cover and bring to a boil. Add the garlic and stir to combine. Reduce the heat to low and simmer for about 1 hour. Stir in the onion, red bell pepper, vegetable oil, salt, black pepper and rice and simmer for about 3 minutes. 7. Stir in the coconut milk, water and kidney beans and bring to a boil on high heat. 8. Reduce the heat to low and simmer, covered for about 30-40 minutes.

Rice and Beans In Belize City

37

ISABELLA'S

Secret Belize BBQ Sauce

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 16 Calories 42 kcal Fat 0.1 g Cholesterol < 10.8g Sodium 0.6 g Carbohydrates 0 mg Protein 137 mg

Ingredients 1 (16 oz.) can tomato sauce 1 large onion, chopped 2 habanero peppers, chopped 8 cloves garlic, minced 1 bunch cilantro, chopped 1 (16 oz.) can tomato paste

1 C. ketchup 1 C. honey 1 C. brown sugar 1/4 C. white vinegar

Directions 1. In a blender, add the tomato sauce, onion, habanero peppers, garlic and cilantro and pulse till smooth. 2. Add the tomato paste, ketchup, honey, brown sugar and white vinegar and pulse till smooth. 3. Transfer the sauce into a span on medium heat and cook for about 30-35 minutes, stirring occasionally.

38

Isabella's Secret Belize BBQ Sauce

Belizean

Belmopan Beach Pudding

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 12 Calories 409 kcal Fat 20.1 g Cholesterol 45g Sodium 8.4 g Carbohydrates 67 mg Protein 386 mg

Ingredients 2 eggs 1 (12 fluid oz.) can evaporated milk 12 fluid oz. coconut milk 6 fluid oz. sweetened condensed milk 4 fluid oz. apple cider 1/2 C. white sugar 1/2 C. melted butter 1/4 C. raisins

2 tsp vanilla extract 1 tsp ground nutmeg 1 tsp ground cinnamon 1 loaf bread, torn in pieces

Directions 1. Set your oven to 250 degrees F before doing anything else and grease a 13x9-inch baking dish. 2. In a large bowl, add the eggs and beat till frothy. 3. Add the evaporated milk, coconut milk, sweetened condensed milk, apple cider, sugar, butter, raisins, vanilla extract, nutmeg and cinnamon and mix till well combined. 4. Fold in the bread pieces. 5. Transfer the mixture into the prepared baking dish evenly. 6. Cook in the oven for about 1 hour.

Belizean Belmopan Beach Pudding

39

CENTRAL AMERICAN

Chicken and Cabbage Soup

Prep Time: 15 mins Total Time: 2 hrs 25 mins Servings per Recipe: 8 Calories 248 kcal Fat 8.5 g Cholesterol 16.3g Sodium 27.3 g Carbohydrates 68 mg Protein 997 mg

Ingredients 3 tbsp olive oil 2 lb. skinless, boneless chicken breast halves seasoned salt to taste 6 C. chicken broth 1 head green cabbage, shredded 1 large onion, chopped 1 C. chopped carrots 1 green bell pepper, chopped 2 stalks celery, chopped

1/2 C. chopped cilantro 1 (6.5 oz.) can tomato sauce 2 limes, juiced 4 cloves garlic, minced 1 dash hot sauce salt and ground black pepper to taste

Directions 1. Season the chicken breast halves with the seasoned salt. 2. In a large Dutch oven, heat the olive oil on medium heat and cook the chicken breast halves for about 5 minutes per side. 3. Stir in the chicken broth, cabbage, onion, carrots, green bell pepper, celery, cilantro, tomato sauce, lime juice, garlic, hot sauce, salt and black pepper and simmer for about 2 hours. 4. Serve hot.

40

Central American Chicken and Cabbage Soup

Guatemalan

Pepian (Spicy Sauce for Meats and Rice)

Prep Time: 30 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 319 kcal Fat 13.6 g Cholesterol 44.6g Sodium 8.4 g Carbohydrates 5 mg Protein 1386 mg

Ingredients 6 tomatoes 8 fresh tomatillos, husks removed 1 onion, peeled 2 garlic cloves 2 tbsp sesame seeds 2 tbsp hulled pumpkin seeds 1 thick slice of French baguette 4 sprigs fresh cilantro 1 tsp salt 2 black peppercorns

3 C. chicken broth 1/4 C. olive oil 1 chayote, cut into 8 pieces 4 potatoes, thickly sliced 1 C. fresh corn kernels 3 C. chicken broth

Directions 1. Heat a large skillet on medium-high heat and cook the tomatoes, tomatillos, onion and garlic for about 20 minutes. 2. With a slotted spoon, transfer the vegetables into a bowl. 3. In the same skillet, add the sesame and pumpkin seeds and stir fry for about 2-3 minutes. 4. Remove from the heat. 5. In a toaster, toast the baguette slice. 6. In a blender, add the baguette slice, tomatoes, onion, garlic, sesame seeds, cilantro, salt and black peppercorns Add 3 C. of the chicken broth and pulse till smooth. 7. Through a sieve, strain the blended sauce completely. 8. In a large pan, mix together the sauce and olive oil on medium-high heat and bring to a boil. Cook for about 3 minutes. 9. Stir in the chayote, potatoes, corn and 3 C. of the chicken broth and bring to a boil. 10. Reduce the heat to low and simmer for about 20 minutes. Guatemalan Pepian

41

CHILAQUILAS

(Corn Tortillas Central American Style)

Prep Time: 25 mins Total Time: 29 mins Servings per Recipe: 6 Calories 335 kcal Fat 19.6 g Cholesterol 29.3g Sodium 12.3 g Carbohydrates 80 mg Protein 123 mg

Ingredients 1 large tomato, quartered 1 red onion, quartered 1 (12 oz.) package queso fresco, cut into chunks

12 thick corn tortillas 2 eggs, separated 5 tbsp canola oil

Directions 1. In a food processor, add the tomato and red onion and pulse till a paste forms, slowly adding the queso fresco. 2. Fold the corn tortillas in half and fill each with the tomato and red onion paste. 3. In a bowl, add the egg whites and with an electric mixer, beat till foamy. 4. Add the egg yolks, one at a time and beat till well combined. 5. In a large skillet, heat 2-3 tbsp of the oil over medium heat. 6. Coat 1 filled tortilla with the egg mixture evenly and let the excess drip back into the bowl. 7. Cook the tortilla in hot oil for about 2 minutes per side. 8. Repeat with the remaining oil and filled tortillas.

42

Chilaquilas

Rice

from Guatemala City

Prep Time: 10 mins Total Time: 26 mins Servings per Recipe: 2 Calories 440 kcal Fat 11.1 g Cholesterol 75.8g Sodium 7.1 g Carbohydrates < 1 mg Protein < 392 mg

Ingredients 1 1/2 tbsp vegetable oil 1 C. long-grain rice 1 tbsp minced onion 1 tbsp minced tomato 2 C. water

2 tbsp chopped carrot 1 tbsp chopped celery 2 tsp chicken bouillon granules

Directions 1. In a large skillet, heat the oil on medium-high heat and cook the rice, onion and tomato for about 3-4 minutes. 2. Stir in the water, carrot, celery and chicken bouillon and simmer for about 8 minutes. 3. Simmer, covered for about 5-8 minutes.

Rice from Guatemala City

43

FULL

Guatemalan Dinner (Chicken and Potatoes with Sauce)

Prep Time: 40 mins Total Time: 1 hr 45 mins Servings per Recipe: 6 Calories 407 kcal Fat 18.1 g Cholesterol 46.1g Sodium 18.5 g Carbohydrates 43 mg Protein 467 mg

Ingredients 1 lb. chicken thighs 3 zucchini, thickly sliced 4 potatoes, cut into chunks 2 carrots, sliced 5 C. chicken broth 1 tsp salt For Pulique Sauce: 1/4 C. masa harina flour 2 tbsp water 6 tomatoes, cored and cut into chunks 6 large fresh tomatillos, husks removed 2 cloves garlic, cut in half 1 onion, cut into chunks

3 dried guajillo Chile peppers, stems and seeds removed 1 (1 inch) piece cinnamon stick 6 whole cumin seeds 2 whole cloves 2 black peppercorns 3 tbsp dried epazote (Mexican tea leaves), or any tea leaves 2 tsp achiote seed 1/4 C. olive oil salt to taste

Directions 1. In a large pan, add the chicken thighs, zucchini, potatoes, carrots, chicken broth and 1 tsp of the salt and bring to a boil. 2. Reduce the heat and simmer for about 20 minutes. 3. With a slotted spoon, transfer the chicken and vegetables into a bowl, reserving the broth in the pan. 4. In a small bowl, dissolve the masa harina in water and keep aside for about 10 minutes. 5. Make a 2-inch ball from the masa dough. 6. Add the dough ball, tomatoes, tomatillos, garlic, onion, guajillo peppers, cinnamon stick, cumin seeds, cloves, peppercorns, and epazote and achiote seed in the broth and bring to a boil. 7. Reduce the heat and simmer for about 20 minutes. 44

Full Guatemalan Dinner

8. Discard the cinnamon stick. 9. Through a strainer, strain the mixture, reserving 1/2 C. of the broth. 10. In a blender, add the tomato mixture and dough ball and pulse till smooth. 11. Through a strainer, strain the sauce and keep aside. 12. In a large pan, heat the olive oil on medium heat. 13. Slowly, add the sauce and fry for about 3 minutes. 14. Stir in the cooked chicken, vegetables, reserved chicken broth and salt. 15. Reduce the heat to low and simmer for about 10 minutes.

45

SALAD

of Cabbage from El Salvador

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 50 kcal Fat 0.3 g Cholesterol < 11.3g Sodium 2.3 g Carbohydrates 0 mg Protein 47 mg

Ingredients 1/2 head green cabbage, cored and shredded 1 carrot, grated 1 quart boiling water 3 green onions, minced

1 C. distilled white vinegar 1/2 C. water 2 tsp dried oregano

Directions 1. In a large bowl, add the cabbage, carrot and boiling water and steep for about 5 minutes. 2. Drain well. 3. Return the cabbage, carrots into the bowl with the green onion, vinegar, 1/2 C. of the water and oregano and toss to coat well. 4. Refrigerate to chill for about 20 minutes before serving.

48

Salad of Cabbage from El Salvador

Santa Tecla

Prep Time: 20 mins

Cake

Total Time: 58 mins Servings per Recipe: 2 Calories 270 kcal Fat 14.9 g Cholesterol 28.5g Sodium 6.2 g Carbohydrates 80 mg Protein 248 mg

Ingredients 3 eggs, separated 1 C. white sugar 1/2 C. butter, melted 1 (4 oz.) package Parmesan cheese, finely grated

3/4 C. sour cream 1 tsp baking powder 1 C. rice flour, sifted 1 tbsp sesame seeds

Directions 1. Set your oven to 350 degrees F before doing anything. 2. In a glass bowl, add the egg whites and beat till firm but not stiff. 3. In a large bowl, add the sugar and butter and with an electric mixer, beat on high speed till creamy. 4. Add the egg yolks and beat till well combined. 5. Slowly, stir in the Parmesan cheese. 6. Add the sour cream and baking powder and beat till smooth. 7. Fold in the rice flour, 8. Now, fold in the egg whites. 9. Place the mixture into a 13x9-inch glass baking dish and sprinkle with the sesame seeds. 10. Cook in the oven for about 38 minutes or till a toothpick inserted in the center comes out clean.

Santa Tecla Cake

49

GROUND BEEF

Ramen Patties

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 3 Calories 742 kcal Fat 55.7 g Carbohydrates 13.4g Protein 45.9 g Cholesterol 417 mg Sodium 1816 mg

Ingredients 2 (3 oz.) packages instant ramen noodles, flavor packet discarded 2 large eggs salt and ground black pepper to taste 3/4 lb. lean ground beef 1 tbsp soy sauce 1 tsp sesame oil 3 tbsp vegetable oil, divided

3 slices American cheese 1/4 C. ketchup 2 tbsp chile-garlic sauce (such as Sriracha) 1 1/2 C. arugula 3 large eggs

Directions 1. An a large pan of the boiling water, cook the ramen noodles for about 3 minutes, stirring occasionally. 2. Drain the noodles and keep aside to to cool slightly. 3. In a large bowl, add 2 eggs, salt and pepper and beat till well combined. 4. Add the noodles and stir to coat. 5. Divide noodles into 6 ramekins. Arrange a plastic wrap sheet directly over noodles and stack another bowl on top to flatten noodles. 6. Refrigerate for about 20 minutes. 7. In a bowl, mix together the beef, soy sauce and sesame oil. 8. Make 3 equal sized patties from the mixture. 9. In a large skillet, heat 1 tbsp of the vegetable oil on medium-high heat. 10. Gently tap each ramen bowl in the bottom of the skillet to loosens the noodle bun and fry for about 3 minutes, without moving noodles. 11. Carefully, flip each bun and fry for about 3-5 minutes. 12. Transfer buns onto a large plate, crispy side up. 50

Ground Beef Ramen Patties

13. In the same skillet, heat 1 tbsp of the vegetable oil on medium heat and cook the beef patties for about 3-5 minute per side. 14. Arrange 1 American cheese slice over each patty and cook for about 1 minute more. 15. In a small bowl, mix together the ketchup and Sriracha sauce 16. Spread the sauce mixture over the crispy side of each ramen bun evenly. 17. Place the arugula over 3 ramen buns, followed by the beef patties. 18. In a small skillet, heat 1 tsp of the oil on medium-high heat and fry remaining eggs, one at a time for about 1 minutes per side. 19. Place 1 egg over each patty and cover with the remaining bun. 20. Serve immediately.

51

MEDITERRANEAN STYLE

Ramen Noodles

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 231 kcal Fat 9.5 g Carbohydrates 28.7g Protein 7.5 g Cholesterol 4 mg Sodium 771 mg

Ingredients 3 tbsp olive oil 1 large onion, chopped 3/4 tsp salt 5 large cloves garlic, finely chopped 1 1/2 tbsp chopped fresh rosemary 3 medium carrots, sliced 2 large celery stalks, diced 1 medium potato, diced 4 C. water

1 (15.5 oz.) can cannellini beans, drained and rinsed 1 (14.5 oz.) can diced tomatoes 2 (3 oz.) packages ramen noodles, coarsely broken in package (flavor packets discarded) 1/3 C. chopped fresh parsley 6 tbsp grated Parmesan cheese

Directions 1. 2. 3. 4. 5. 6. 7.

In a large, heavy pan, heat the oil on medium heat. Add the onion and salt and cook, covered for about 10 minutes, stirring occasionally. Add the garlic and rosemary and sauté for about 1 minute. Add the potato, carrots, celery and water and bring to a boil. Reduce the heat and simmer, covered for about 15 minutes. In a blender, add 1/2 C. of the beans and 1 C. of the hot broth and pulse till smooth. In the soup, add the pureed beans mixture, remaining beans and diced tomatoes and bring to a boil. 8. Add the ramen noodles and stir to combine. 9. Reduce the heat and simmer for about 3 minutes, stirring occasionally. 10. Stir in the parsley and remove from the heat. 11. Serve hot with the sprinkling of the Parmesan cheese.

52

Mediterranean Style Ramen Noodles

Romaine

and Walnut Ramen Salad

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 8 Calories 557 kcal Fat 43.3 g Carbohydrates 41g Protein 6.3 g Cholesterol 15 mg Sodium 295 mg

Ingredients 1/4 C. unsalted butter 1 (3 oz.) package uncooked ramen noodles, crushed 1 C. chopped walnuts 1 C. vegetable oil 1 C. white sugar 1/2 C. red wine vinegar

3 tsp soy sauce salt and freshly ground black pepper to taste 2 heads romaine lettuce, chopped 1 bunch broccoli, coarsely chopped 4 green onions, chopped

Directions 1. In a large skillet, melt the butter on medium heat and cook the ramen noodles and walnuts for about 5 minutes. 2. Transfer the noodles mixture into a paper towels lined plate and keep aside to cool. 3. In a small bowl, add the sugar, vegetable oil, soy sauce, vinegar, salt and pepper and beat till well combined. 4. In a large serving bowl, mix together the noodle mixture, broccoli, lettuce and green onions. 5. Place the dressing and toss to coat.

Romaine and Walnut Ramen Salad

53

JAPANESE

Ramen

Prep Time: 35 mins Total Time: 51 mins Servings per Recipe: 4 Calories 423 kcal Fat 15.3 g Carbohydrates 55.3g Protein 18.2 g Cholesterol 28 mg Sodium 867 mg

Ingredients Sauce: 1/2 C. hoisin sauce 1/2 C. water 1 tbsp cornstarch 1 tsp white sugar 1/2 tsp grated fresh ginger 1/4 tsp red pepper flakes kosher salt and freshly ground black pepper to taste 4 C. water 2 (3 oz.) packages ramen noodles (without flavor packet)

Stir-Fry: 2 tsp peanut oil 1 bunch asparagus, cut diagonally into 1-inch pieces 2 carrots, peeled and sliced diagonally 1/2 onion, sliced 3 cloves garlic, pressed 1 C. thinly sliced cooked chicken 2 C. sliced Napa cabbage 1 C. sliced mushrooms

Directions 1. In a bowl, add the ginger, cornstarch, sugar, hoisin sauce, water, red pepper flakes, salt and black pepper and beat till well combined. 2. In a large pan if the boiling water, cook the ramen noodles for about 3 minutes, stirring occasionally. 3. Drain well and keep aside. 4. In a nonstick skillet, heat the peanut oil on medium-high heat and sauté the carrots, asparagus, onion and garlic for about 3-5 minutes. 5. Stir in the chicken and cook for about 2 minutes. 6. Add the mushrooms, cabbage and sauce and toss to coat. 7. Reduce the heat to low and simmer, covered for about 3-5 minutes. 8. Divide the noodles onto serving plates and top with the chicken mixture and serve. 54

Japanese Ramen

Southwest Ramen

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 495 kcal Fat 25.5 g Carbohydrates 50.2g Protein 16.3 g Cholesterol 45 mg Sodium 1573 mg

Ingredients 1/4 lb. ground beef 1 tsp taco seasoning mix 3 quarts water 3 (3 oz.) packages chicken-flavored ramen noodle soup, broken into bite-sized pieces 1 (14.5 oz.) can Mexican-style stewed tomatoes

1 C. water 1/2 C. sour cream 1/2 C. shredded Cheddar cheese

Directions 1. Heat a skillet and cook the beef for 5 to 7 minutes. 2. Stir in the taco seasoning and remove from the heat. Keep aside. 3. In a 5-quart pan, add 3 quarts of the water and bring to a boil. 4. Add the ramen noodles and cook for about 3-5 minutes, stirring occasionally. 5. Drain well and keep aside. 6. In a bowl, add the tomatoes and with your hands, break into small pieces. 7. In another bowl, dissolve 2 ramen noodles seasoning packets in 1 C. of the water. 8. Add the seasoning mixture into the bowl of the tomatoes and mix well. 9. In a pan, add the tomato mixture on medium heat. 10. Stir in the ground beef and cook for about 3-5 minutes. 11. Add the drained noodles and stir to combine. 12. Stir in the remaining seasoning packet and remove from the heat. 13. Immediately, add the sour cream and stir to combine. 14. Serve with a topping of the Cheddar cheese.

Southwest Ramen

55

COLLEGE

Lo-Mein

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 184 kcal Fat 2.2 g Carbohydrates 18.8g Protein 23.3 g Cholesterol 173 mg Sodium 725 mg

Ingredients 1 lb. cooked shrimp 1 (16 oz.) package frozen mixed vegetables 1/4 C. water 1 (3 oz.) package shrimp-flavored instant ramen noodles

3 tbsp low-soy sauce 1 tsp garlic powder 1/2 tsp ground ginger

Directions 1. In a skillet, add the shrimp, mixed vegetables and water on medium-high heat and stir fry for about 5 minutes. 2. In a small pan of the boiling water, cook the ramen noodles for about 2-3 minutes. 3. Drain well. 4. In the pan, add the noodles, seasoning packets, soy sauce, garlic powder and ground ginger and toss to coat. 5. Cook for about 1 minute, stirring contagiously.

56

College Lo-Mein

Easy

Prep Time: 15 mins

Egg Drop Soup

Total Time: 20 mins Servings per Recipe: 1 Calories 137 kcal Fat 6.7 g Carbohydrates 11g Protein 8.4 g Cholesterol 5 mg Sodium 2109 mg

Ingredients 1 C. chicken broth 1/2 C. shredded lettuce 1/4 C. sliced mushrooms 1/4 C. sliced onion 1/2 (3 oz.) package instant ramen noodles (exclude seasoning packet)

3 tbsp egg substitute 1 tbsp soy sauce 1 tsp sesame oil

Directions 1. 2. 3. 4.

In a small pan, add the lettuce, mushrooms, onion and chicken broth and bring to a boil. Add the ramen noodles and cook for about 3 minutes, stirring occasionally. Add the egg substitute into the broth, stirring continuously. Remove from the heat and stir in the soy sauce and sesame oil.

Easy Egg Drop Soup

57

SOUTHERN

Ramen Soup

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 8 Calories 238 kcal Fat 2.2 g Carbohydrates 28.2g Protein 26 g Cholesterol 236 mg Sodium 490 mg

Ingredients 2 lb. chicken gizzards water to cover 4 (3 oz.) packages chicken flavored ramen noodles 1 tsp all-purpose flour

water as needed salt and pepper to taste

Directions 1. Rinse the gizzards and transfer into a large pan with enough water to cover on mediumhigh heat and bring to a boil. 2. Cook, covered for about 30-45 minutes. 3. Drain the gizzards, reserving 1/2 of the cooking liquid in the pan. 4. In a small bowl, add the ramen noodles seasoning packet, flour and enough water and mix till smooth. 5. Add the flour mixture, salt and pepper into the pan with the gizzards and stir to combine. 6. Reduce the heat to low and simmer till the gravy becomes thick. 7. Meanwhile in a large pan of the lightly salted boiling water, cook the ramen noodles for about 5-6 minutes. 8. Drain the noodles and divide onto serving bowls. 9. Top with the gizzards stew and serve.

60

Southern Ramen Soup

Cookout Slaw

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 6 Calories 429 kcal Fat 28 g Carbohydrates 38g Protein 10.9 g Cholesterol 0 mg Sodium 337 mg

Ingredients 1 medium head cabbage, shredded 1 bunch green onions, chopped 2 (3 oz.) packages chicken flavored ramen noodles 4 oz. slivered almonds, toasted 1/2 C. olive oil

2 tbsp white sugar 3 tbsp distilled white vinegar

Directions 1. In a large bowl, mix together the noodles, cabbage, green onions and almonds. 2. In another bowl, add the oil, vinegar, sugar and seasoning packets and beat till well combined. 3. Place dressing over the cabbage mixture and toss to coat well. 4. Refrigerate to chill before serving.

Cookout Slaw

61

CINNAMON

Ramen Dessert

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 24 Calories 161 kcal Fat 6.3 g Carbohydrates 25.4g Protein 2g Cholesterol 7 mg Sodium 213 mg

Ingredients 5 C. honey graham cereal 3 C. cinnamon-flavored bear-shaped graham cookies 2 C. ramen noodles, crushed 3/4 C. sliced almonds

1 C. golden raisins 1/3 C. butter 1/3 C. honey 1 tsp orange juice

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. In a large bowl, add the ramen noodles, graham cereal, graham cookies, raisins and almonds and mix well. 3. In a small pan, melt the butter on low heat and stir in the honey and orange juice. 4. Place the honey mixture over the cereal mixture and toss to coat. 5. Spread the cereal mixture onto a large baking sheet evenly. 6. Cook in the oven for about 10 minutes.

62

Cinnamon Ramen Dessert

Bacalao

Vizcaina (Codfish Soup)

Prep Time: 30 mins Total Time: 9 hrs 15 mins Servings per Recipe: 8 Calories 475 kcal Fat 18.9 g Carbohydrates 31.6g Protein 42.3 g Cholesterol 192 mg Sodium 4353 mg

Ingredients 1 lb salted cod fish, submerged in 2 qts of water, for 8 hours, change the water 4 times, then cut into small pieces 4 potatoes, sliced thick 2 onions, sliced 4 hard-boiled eggs, sliced 2 tsps capers 2 large cloves garlic, minced 1/4 C. pitted green olives

1 (4 oz.) jar roasted red bell peppers, drained 1/2 C. golden raisins 1 bay leaf 1 (8 oz.) can tomato sauce 1/2 C. extra virgin olive oil 1 C. water 1/4 C. white wine

Directions 1. Get a big pot and add in half of the following in layers: raisins, potatoes, roasted red peppers, fish, olives, onions, garlic, boiled eggs, and capers. 2. Now add in half of the tomato sauce and half of the olive oil. 3. Add the bay leaf and repeat the process. 4. Now add in the wine and the water. 5. Get everything boiling without stirring the mix. 6. Once everything is boiling place a lid on the pot and set the heat to low. 7. Let the contents cook for 35 mins. 8. Enjoy.

Bacalao Vizcaina

63

JIBARITO

(Sandwich in Fried Plantains Buns)

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 1 Calories 1219 kcal Fat 100.4 g Carbohydrates 165.4g Protein 23.6 g Cholesterol 68 mg Sodium 551 mg

Ingredients 2 C. vegetable oil for frying 1 green plantain, peeled and halved lengthwise 2 tbsps vegetable oil 1 clove garlic, minced 4 oz. beef skirt steak, cut into thin strips 1/4 medium yellow onion, thinly sliced 1 pinch cumin

1 pinch dried oregano 1 tbsp mayonnaise 1 slice processed American cheese, cut in half 2 slices tomato 3 leaves lettuce

Directions 1. 2. 3. 4.

Get 2 C. of veggie oil to 350 degrees then fry your plantains for 2 mins per side. Place them on some paper towel then flatten them. Now fry the flat plantains for 2 more mins then place them on the paper towels again. Begin to stir fry your oregano, garlic, cumin, onion, and steak in 2 tbsps of oil until the steak is fully done. 5. Place a layering of mayo on one side of a plantain and then add some cheese, steak mix, tomato and lettuce. 6. Add another piece of plantain and cut the sandwich into two pieces. 7. Enjoy.

64

Jibarito

Flan

de Mango (Mango Pudding)

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 12 Calories 259 kcal Fat 7g Carbohydrates 42.7g Protein 7.3 g Cholesterol 110 mg Sodium 99 mg

Ingredients 1 C. white sugar 1 tbsp lemon juice 2 C. pureed mango 1 (14 oz.) can sweetened condensed milk 2 tbsps cornstarch

1 tbsp rum (optional) 1 C. evaporated milk 6 eggs, beaten 1 pinch salt

Directions 1. Add about 1.5 inches of water to a casserole dish then set your oven to 350 degrees before doing anything else. 2. Now heat and stir the lemon juice and sugar until it becomes a caramel color then add the mango, salt, condensed milk, eggs, cornstarch, evaporated milk, and rum. 3. Place the pan into the casserole dish and cook everything in the oven for 50 mins. 4. Let the contents cool. 5. Enjoy.

Flan de Mango

65

TOSTONES

II

Prep Time: 10 mins Total Time: 22 mins Servings per Recipe: 8 Calories 88 kcal Fat 0.9 g Carbohydrates 21.5g Protein 0.9 g Cholesterol 0 mg Sodium 51 mg

Ingredients 1/4 C. vegetable oil 3 green plantains, peeled, and cut into 1-inch pieces

1 pinch garlic powder salt to taste

Directions 1. 2. 3. 4. 5.

66

Fry your plantains for 7 mins, until tender, then place them on some paper towels. Flatten your plantains and fry them for 3 more mins. Place them to the side as well. While the plantains are still hot add your salt and garlic to each. Enjoy.

Tostones II

Tres Leches

(Spanish 3 Milk Cake)

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 24 Calories 280 kcal Fat 13.7 g Carbohydrates 34.6g Protein 5.5 g Cholesterol 81 mg Sodium 87 mg

Ingredients 1 1/2 C. all-purpose flour 1 tsp baking powder 1/2 C. unsalted butter 1 C. white sugar 5 eggs 1/2 tsp vanilla extract 2 C. whole milk

1 (14 oz.) can sweetened condensed milk 1 (12 fluid oz.) can evaporated milk 1 1/2 C. heavy whipping cream 1 C. white sugar 1 tsp vanilla extract

Directions 1. Coat a casserole dish with oil and flour then set your oven to 350 degrees before doing anything else. 2. Get a bowl, sift: baking powder and flour. 3. Get a 2nd bowl, combine: 1 C. sugar and butter. Then add: 1/2 tsp vanilla extract and eggs. 4. Combine both bowls and stir the mix until everything is smooth. 5. Enter the mix into your casserole dish and cook everything in the oven for 35 mins. 6. Now poke holes through the cake with a fork. 7. Get a 3rd bowl, combine: evaporated milk, condensed milk, and whole milk. 8. Pour the milk mix over the cake once it has cooled. 9. Get a 4th bowl, mix: 1 tsp vanilla, whipping cream, and 1 C. of sugar. 10. Coat your cake with the whipped cream mix then serve. 11. Enjoy.

Tres Leches

67

LENTILS

in Argentina

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 266 kcal Fat 4.3 g Carbohydrates 46.3g Protein 13.4 g Cholesterol 0 mg Sodium 225 mg

Ingredients 1 C. dry lentils 1 quart water 1 cube vegetable bouillon 3 medium tomatoes, peeled and diced 1 large onion, diced 1 carrot, sliced 1 medium apple - peeled, cored and diced

1/2 C. frozen peas 1 large clove garlic 1 tbsp olive oil 1/4 C. barbeque sauce 1/2 tsp paprika salt and pepper to taste

Directions 1. 2. 3. 4. 5.

68

Combine your water, lentils, and veggie bouillon. Get everything boiling, set the heat to low, and let the mix cook for 22 mins. Add in: paprika, tomatoes, bbq sauce, onions, olive oil, carrots, garlic, peas, and apples. Let the mix continue to cook for 22 more mins then add some pepper and salt. Enjoy.

Lentils in Argentina

Fish Stew

from South America

Prep Time: 20 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 359 kcal Fat 21.8 g Carbohydrates 15.6g Protein 27.4 g Cholesterol 42 mg Sodium 600 mg

Ingredients 3 tbsps lime juice 1 tbsp ground cumin 1 tbsp paprika 2 tsps minced garlic 1 tsp salt 1 tsp ground black pepper 1 1/2 lbs tilapia fillets, cut into chunks

2 tbsps olive oil 2 onions, diced 4 large bell peppers, sliced 1 (16 oz.) can diced tomatoes, drained 1 (16 oz.) can coconut milk 1 bunch fresh cilantro, diced (optional)

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Get a bowl, combine: pepper, lime juice, salt, cumin, garlic, and paprika. Now add in the tilapia and stir the contents. Place a covering of plastic around the dish and put everything in the fridge for 1 hr. Now being to stir fry your onions for 3 mins in olive oil then add in the diced tomatoes, bell peppers, and tilapia. Set the heat to a medium level then add the coconut milk. Place a lid on the pot and let the contents cook for 17 mins. Stir the mix at least 2 times. Now add the cilantro and continue cooking everything for 7 more mins. Enjoy.

Fish Stew from South America

69

ARROZ

con Pollo I (Rice and Chicken)

Prep Time: 20 mins Total Time: 2 hrs 5 mins Servings per Recipe: 6 Calories 745 kcal Fat 40.6 g Carbohydrates 65.2g Protein 30 g Cholesterol 105 mg Sodium 1926 mg

Ingredients 8 boneless chicken thighs, with skin 1/2 C. olive oil 2 C. diced onion 1 clove garlic, crushed 1/2 tsp crushed red pepper flakes 2 C. converted long-grain white rice 2 1/2 tsps salt 1/2 tsp black pepper 1/4 tsp saffron threads 1 (28 oz.) can diced tomatoes 1 (4 oz.) can diced green chilis

1 1/4 C. chicken broth 3/4 C. fresh peas 1 (4 oz.) jar pimentos, drained 1/2 (8 oz.) jar pimiento-stuffed green olives, drained and sliced 1/2 C. water

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 325 degrees before doing anything else. Begin to sear your chicken in olive oil then place the pieces to the side. Now add to the same pot: your pepper flakes, onions, and garlic. Let the mix cook for 7 mins then add the rice, saffron, pepper, and salt. Toast the rice for 12 mins while stirring then add the broth, green chilies, and tomatoes. Add the chicken thighs on top of everything and get the mix boiling. Once everything is boiling, place a lid on the pot, and place the pot in the oven for 60 mins. 8. Now add the olives, pimentos, water, and peas. 9. Place the lid back on the pot and do not stir the contents. 10. Continue cooking everything for 25 mins. 11. Enjoy. 72

Arroz con Pollo I

Arroz

con Pollo II (Rice and Chicken) (Peruvian Style)

Prep Time: 25 mins Total Time: 1 hr 35 mins Servings per Recipe: 6 Calories 739 kcal Fat 29.7 g Carbohydrates 65.2g Protein 45.7 g Cholesterol 136 mg Sodium 198 mg

Ingredients 1/4 C. vegetable oil, divided 6 chicken thighs, skinned and patted dry 6 chicken drumsticks with skin, patted dry salt and black pepper to taste 1 1/2 bunches fresh cilantro, leaves picked from stems 6 cloves garlic, peeled and coarsely diced 1 aji (Peruvian) pepper, seeded and deveined 1 tbsp Worcestershire sauce 1/2 C. orange juice

2 C. uncooked white rice 2 onions, diced 1/2 C. white wine 3 1/2 C. chicken broth 1 tsp freshly ground black pepper 1 large carrot, peeled and diced 1 bell pepper, any color, sliced into rings 3/4 C. frozen peas

Directions 1. 2. 3. 4.

Begin to heat up two frying pans, each with 2 tbsps of veggie oil in them. Coat your chicken with pepper and salt and divide the chicken between the pans. Fry your chicken pieces for 17 mins then place them on some paper towels. Now begin to process the following in a blender, until smooth: orange juice, cilantro leaves, Worcestershire, garlic, aji pepper, and garlic. 5. Add this mix to one of the pots and get it boiling. 6. Let the mix cook for 7 mins until it becomes a dark green color. 7. Now add your onions to the other pan and stir fry them for 7 mins then add in the rice and toast the kernels for 7 more mins. 8. Add in the white wine to the cilantro mix and get the mix boiling with a medium level of heat. 9. Combine the rice mix with the cilantro mix and also add the black pepper and the broth. 10. Get everything boiling again then add the chicken pieces and the carrots. Arroz con Pollo II

73

11. Stir the contents then place a lid on the pan. 12. Set the heat to a lower level and cook everything for 30 mins. 13. Now take off the lid and add in the pepper rings and the peas. 14. Place the lid back on the pot and cook the mix for 17 more mins. 15. Now shut the heat and let the mix sit for 10 mins with no covering. 16. Enjoy.

74

Coconut

Chicken Breast

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 345 kcal Fat 19.9 g Carbohydrates 11.5g Protein 29.3 g Cholesterol 72 mg Sodium 234 mg

Ingredients 1 tsp ground cumin 1 tsp ground cayenne pepper 1 tsp ground turmeric 1 tsp ground coriander 4 skinless, boneless chicken breast halves salt and pepper to taste 2 tbsps olive oil 1 onion, diced

1 tbsp minced fresh ginger 2 jalapeno peppers, seeded and diced 2 cloves garlic, minced 3 tomatoes, seeded and diced 1 (14 oz.) can light coconut milk 1 bunch diced fresh parsley

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Get a bowl, combine: coriander, cumin, turmeric, and cayenne. Add in the chicken and some pepper and salt. Stir the contents to evenly coat the chicken with the spices. Now for 12 mins per side fry your chicken in 1 tbsp of olive oil until fully done then place it to the side. Add the rest of the olive oil to the pan and begin to stir fry the garlic, onions, jalapenos, and ginger for 7 mins. Now add in the tomatoes and cook the mix for 7 more mins before adding the coconut milk. Top the chicken with the tomato mix and some parsley then serve. Enjoy.

Coconut Chicken Breast

75

EGYPTIAN

Chickpea Veggies Omelet

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 273.9 Fat 15.2g Cholesterol 186.0mg Sodium 331.3mg Carbohydrates 23.5g Protein 12.1g

Ingredients 12 oz fresh Baby Spinach 2 tbsp canola oil or 2 tbsp vegetable oil 2 medium onions, chopped 2 medium tomatoes, peeled and chopped salt fresh ground pepper 6 eggs

1/4 tsp nutmeg 2 tbsp canola oil or 2 tbsp vegetable oil 1 (15 oz) cans chickpeas, rinsed and drained

Directions 1. Clean the spinach with some water and drain them. Bring a small saucepan of water to a boil. Stir in the spinach and put on the lid. Cook it for 5 min. 2. Drain the spinach and place it in a sieve aside. 3. Place a large pan over medium heat. Heat 2 tbsp of oil in it. Add the onion and cook it for 3 min. Stir in the tomato with a pinch of salt and pepper. Sauté them for 14 min. 4. Before you do anything preheat the oven broiler. 5. Get a mixing bowl: Whisk in it the eggs with nutmeg powder, a pinch of salt and pepper. Stir the cooked onion and tomato with spinach. 6. Place a pan over medium heat. Heat the rest of the oil in it. Add the eggs and veggies mix. Spread them in the pan and top them with the chickpeas. 7. Cook the omelet for 13 min. Cook it in the oven broiler for 2 to 4 min. Serve it warm. 8. Enjoy.

76

Egyptian Chickpea Veggies Omelet

Egyptian

Beef Pie

Prep Time: 30 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 573.7 Fat 17.9g Cholesterol 188.3mg Sodium 1237.8mg Carbohydrates 70.6g Protein 31.8g

Ingredients 1 lb lean ground beef 1/2 C. plain breadcrumbs 1/4 tsp allspice 1/4 tsp nutmeg 1/8 tsp black pepper 1/8 tsp cayenne pepper 1 1/2 tsp salt 2 (16 oz) cans sweet potatoes, drained 1/4 C. brown sugar 1/4 C. low-fat milk 2 eggs

1 tbsp butter, softened 1 tbsp lemon juice 1/4 tsp cinnamon 1/8 tsp garlic powder 1 tbsp onion, minced Tabasco sauce, to taste

Directions 1. Before you do anything preheat the oven to 350 F. Grease a pie dish. 2. Get a mixing bowl: Combine in it the beef, breadcrumbs, allspice, nutmeg, pepper, cayenne, and 1 tsp of salt. Mix them well. 3. Spoon the mix to the greased dish. Place it in the fridge for 16 min. 4. Get a mixing bowl: Combine in it the sweet potato with the rest of the ingredients. Mash them and mix them well. Spread the mix over the beef layer. 5. Cook it in the oven for 52 min. Serve it warm. 6. Enjoy.

Egyptian Beef Pie

77

EGYPTIAN

Kofta Burgers

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 12 Calories 198.4 Fat 12.8g Cholesterol 57.8mg Sodium 79.5mg Carbohydrates 3.4g Protein 16.4g

Ingredients 2 1/4 lbs ground beef 2 onions 2 tbsp tomato paste 1/2 tsp nutmeg or 1/2 tsp cinnamon

3 -4 ripe tomatoes salt & pepper

Directions 1. Peel the onion and chop them finely. 2. Get a large mixing bowl: Combine in it the chopped onion with beef, tomato paste, spices and seasonings. Spread the mix on a greased baking sheet to make a 2 inches square. 3. Slice the square into 4 pieces. Remove the tomato skin and place them over the beef squares. Cook them in the oven for 32 min. Serve them warm. 4. Enjoy.

78

Egyptian Kofta Burgers

Egyptian

Saucy Fish Logs

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 16 Calories 202.6 Fat 16.6g Cholesterol 55.0mg Sodium 224.8mg Carbohydrates 4.3g Protein 9.1g

Ingredients 1 1/2 lbs skinless non oily white fish fillets, cut into 1 inch pieces 1 tbsp minced garlic 1/2 C. matzo meal 2 large eggs 1/2 tsp ground cumin 1 tsp kosher salt

1 pinch cayenne 1 C. vegetable oil 1 (8 oz) cans tomato sauce 1 C. water 2 tbsp olive oil 1 tbsp fresh lemon juice

Directions 1. Get a food processor: Combine in it the fish, garlic, matza meal, eggs, cumin, salt and cayenne pepper. Process them until they become smooth. 2. Place the mix in the fridge with lid on for 1 h 10 min. Shape 1/4 C. of the mix into log and flatten it a bit. Repeat the process with the rest of the mix. 3. Lay the fish logs over a lined up baking sheet. 4. Place a large pan over medium heat. Heat the oil in it. Add the fish logs and cook them in batches for 4 to 6 min on each side. Place them aside and pat them dry. 5. Place a large skillet over medium heat. Add the tomato sauce, water, olive oil, lemon juice, salt and pepper. Cook them for 4 min. 6. Stir in the rolls and cook them for 12 min over low heat. Sere your saucy fish logs warm. 7. Enjoy.

Egyptian Saucy Fish Logs

79

EGYPTIAN

Winter Pie

Prep Time: 1 hr Total Time: 3 hrs Servings per Recipe: 4 Calories 1007.0 Fat 23.8g Cholesterol 49.4mg Sodium 278.7mg Carbohydrates 194.7g Protein 14.3g

Ingredients 8 C. fresh pumpkin 3 C. sugar 2 tbsp butter 3 tbsp flour

4 C. milk 1/3 C. raisins 1/2 C. nuts

Directions 1. Peel the pumpkin and Cut them into dices. 2. Place a large pot over medium heat. Place the pumpkin in it with 1/4 C. of water and sugar. Cook them over low heat until the pumpkin becomes soft. 3. Drain the pumpkin dices and reserve the liquid in the pot. Place the pumpkin in a mixing bowl. Mash it well with a fork. Spread it in a greased casserole dish and top it with nuts and raisins. 4. Before you do anything preheat the oven to 400 F. 5. Place a heavy saucepan over medium heat. Add the butter and heat until it melts. Combine in it the flour and whisk them well. Add the milk gradually while mixing all the time. 6. Stir in the reserved pumpkin liquid. Mix them well. Cook them until they start boiling. Spread the mix all over the pumpkin nuts layer. 7. Cook the pie in the oven for 38 min. Serve it warm with some ice cream. 8. Enjoy.

80

Egyptian Winter Pie

Egyptian

Lamb Soup

Prep Time: 15 mins Total Time: 2 hrs 15 mins Servings per Recipe: 8 Calories 287.8 Fat 18.4g Cholesterol 69.9mg Sodium 73.7mg Carbohydrates 16.0g Protein 13.6g

Ingredients 1 1/2 lbs lamb, boneless lean 2 medium onions black pepper, freshly ground salt, to taste 6 C. water 1 C. water 1/2 C. rice

1/4 C. ghee 2 tbsp ghee 5 garlic cloves, finely minced 1/4 C. vinegar 2 slices bread, roasted

Directions 1. Slice the lamb into dices. Place a large pot over medium heat. Pour in it 6 C. of water. 2. Add the lamb with onions, salt and pepper. Cook them until they start boiling. Lower the heat and cook the soup with the lid on for 1 h 32 min. 3. Place a large saucepan over medium heat. Stir in it the rice with 1 C. water, 1 tbsp ghee and 1/4 tsp salt. Cook them until they start boiling. 4. Put on the lid and cook them for 18 min. Remove the lamb dices from the soup and place the broth aside. 5. Place a large pan over medium heat. Heat 1 tbsp of ghee in it. Brown in it the beef dices. Place it aside. Add 1/4 C. of the ghee to the pan. 6. Cook in it the garlic for 30 sec. Turn off the heat and stir in the vinegar. 7. Stir the garlic with and broth in a large pot. Cook the soup until it starts boiling. Shred the bread and add it to soup. Serve it with the lamb and rice. 8. Enjoy.

Egyptian Lamb Soup

81

EGYPTIAN

Lemon Fish Casserole

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 4 Calories 72.2 Fat 3.6g Cholesterol 7.6mg Sodium 34.7mg Carbohydrates 9.8g Protein 1.4g

Ingredients 1 lb fish, filets 1 tbsp raisins 2 medium onions 1 C. tomatoes, canned 1/2 C. parsley, chopped 1 dash sugar 1 tbsp lemon juice 1/2 tsp cumin, ground

1 tsp pine nuts pepper, to taste salt, to taste 1 tbsp butter oil, for frying

Directions 1. Before you do anything preheat the oven to 350 F. 2. Place a large pan over medium heat. Heat the oil in it. Cook in it the fish fillets until they become golden brown. Cut the onion into slices. 3. Place a large pan over medium heat. Add the butter and cook it until it melts. Add the raisins and cook them for 3 min. 4. Stir in the tomatoes, parsley and sugar. Cook them until they start boiling. Stir the cumin with lemon juice, a pinch of salt and pepper. 5. Place the fish fillets in a greased casserole dish. Pour the tomato mix all over it. Cook it in the oven for 12 min. 6. Place a small pan over medium heat. Cook in it the pine nuts until they are toasted. Sprinkle it over the fish casserole then serve it warm. 7. Enjoy.

84

Egyptian Lemon Fish Casserole

Egyptian

Lemon Bean Soup

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 211.4 Fat 9.6g Cholesterol 0.0mg Sodium 6.2mg Carbohydrates 22.8g Protein 9.9g

Ingredients 2 C. dried fava beans 1 tsp cumin 2 garlic cloves, crushed 1/3 C. olive oil 1/4 C. lemon juice

2 tbsp fresh parsley, finely chopped water, used to soak fava beans

Directions 1. Get a large bowl: Place in it the beans and cover them with water. Place it aside to soak for an overnight. Discard the water. 2. Place a large saucepan over medium heat. Discard the skin of the fava beans. Add it to the pan with 6 C. of water. Cook it until it starts boiling. Lower the heat and cook them for 47 min. 3. Get a food processor: Place in it the beans with the cooking water. Blend them until they become smooth. 4. Place a large saucepan over medium heat. Pour the beans mix in it. Cook it until it starts boiling. Add the cumin, garlic, lemon juice and olive oil. 5. Cook them until they start boiling again. Cook the beans mix for 6 min. Serve it warm. 6. Enjoy.

Egyptian Lemon Bean Soup

85

EGYPTIAN

Lamb Chops with Swiss Chard Sauce

Prep Time: 5 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 49.5 Fat 3.5g Cholesterol 0.0mg Sodium 732.1mg Carbohydrates 4.5g Protein 0.6g

Ingredients 2 shoulder lamb chops 1 large bunch green swiss chard, roughly chopped 4 oz tomato sauce 1/4 tsp cumin 1 tsp salt 1/4 tsp black pepper 1/4 tsp sugar

1 tbsp olive oil 1 small onion, diced finely 1 large garlic clove, minced 1/4 tsp oregano

Directions 1. Place a large pot over medium heat. Heat the oil it. Brown in it the lamb with onion for 12 min. Add the garlic and sauté them for 2 min. 2. Stir in the rest of the ingredients with 8 oz of water. Cook them until they start boiling. Put on the lid and cook them for 1 h 10 min. 3. Drain the lamb chops and shred them. Stir them back into the pot then serve it warm. 4. Enjoy.

86

Egyptian Lamb Chops with Swiss Chard Sauce

Egyptian

Homemade Pizzas

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 16 Calories 126.9 Fat 10.2g Cholesterol 24.7mg Sodium 211.5mg Carbohydrates 1.5g Protein 7.1g

Ingredients 1/4 C. extra virgin olive oil 4 plum tomatoes, chopped 2 large garlic cloves, finely chopped 1 oz kashkaval cheese, diced 1 oz pastrami 4 links beef sausages, cut into pieces

sea salt, and freshly ground black pepper to taste 16 oz mozzarella cheese, fresh chopped 2 tbsp finely chopped fresh flat leaf parsley

Directions 1. Before you do anything preheat the oven to its highest setting. 2. Get the pizza dough and divide it into 2 pieces. Roll the dough on a floured surface in circle shapes. Place the dough circles on greased baking sheets. 3. Coat them with olive oil. Top them with garlic and tomato, basterma and saguk followed by mozzarella and kaskaval cheese. 4. Season them with some salt and pepper. Pour some olive oil all over them. Place the pizzas in the oven and cook them for 9 to 12 min or until they are done. 5. Serve your pizzas warm. 6. Enjoy. 

Egyptian Homemade Pizzas

87

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/