Ethnic Lunch Cookbook: An Ethnic Cookbook Filled with Delicious Lunch Recipes [2 ed.]

Table of contents :
Table of Contents
Greek Feta Calzones
Ethnic Fried Calzone
Pumpkin Calzone with Cloves
Apricot Calzones
Calzone of Beef and Black Beans
Hawaiian Butter Calzones
Latin Mushroom Calzone
Queso Chanco Calzone
Picadillo Spanish Calzone
Argentina Calzones
Central American Calzones
Kerala Curry
Southern Thai Curry
American Curried Chicken Breasts
Tuesday’s Curry
4-Ingredient Alternative Curry
Easy Guyanese Potato Curry
Crab Enchiladas
Healthy Enchiladas
True Mexican Enchiladas
Apple Turnover Enchiladas
Cornbread Beef Enchiladas
Creole Enchiladas
Rancherito Enchiladas
Garden Enchiladas
Oscar’s Favorite Enchiladas
Chili Chicken and Monterey Enchiladas
Pinto Bean Potato Enchiladas
Red Bean and Rice Enchiladas
Garlic Festival Fries
Ring Onions Fried French
Italian Countryside Fries
Mediterranean Sea French Fries
2-Ingredient Mexican Fries
French Fries From Belgium
Austrian Style Hot Dogs
Mexican Multi Condiment Hot Dogs
Southwest Hot Dogs
Ethnic Biscuit Chili Hot Dog Pizza
Sakura’s Japanese Inspired Hot Dogs
Asian Apple Chicken
An Indian Style Salad
Dosas
Ethnic Cabbage
Punjabi Style Lentils
Mumbai Breakfast for Lunch
Chennai Style Rice Pilaf
Junka
Basmaati Rice 101
Curry Russets Indian Style
Kebabs From Mumbai
A Fruity Salad in Indian
Authentic Saag
Spicy Masala Cauliflower
Mediterranean Quesadillas
French Quarters Quesadillas
Quesadillas Tegucigalpa Style

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Ethnic Lunch Cookbook An Ethnic Cookbook Filled with Delicious Lunch Recipes

By BookSumo Press All rights reserved

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Table of Contents Greek Feta Calzones 7

Ethnic Fried Calzone 10 Pumpkin Calzone with Cloves 11 Apricot Calzones 12 Calzone of Beef and Black Beans 13 Hawaiian Butter Calzones 14 Latin Mushroom Calzone 15 Queso Chanco Calzone 16 Picadillo Spanish Calzone 17 Argentina Calzones 20 Central American Calzones 21 Kerala Curry 22 Southern Thai Curry 23 American Curried Chicken Breasts 24 Tuesday’s Curry 25 4-Ingredient Alternative Curry 26 Easy Guyanese Potato Curry 27 Crab Enchiladas 30 Healthy Enchiladas 31 True Mexican Enchiladas 33 Apple Turnover Enchiladas 35 Cornbread Beef Enchiladas 36 Creole Enchiladas 37 Rancherito Enchiladas 40

Garden Enchiladas 41 Oscar’s Favorite Enchiladas 42 Chili Chicken and Monterey Enchiladas 43 Pinto Bean Potato Enchiladas 44 Red Bean and Rice Enchiladas 45 Garlic Festival Fries 46 Ring Onions Fried French 47 Italian Countryside Fries 50 Mediterranean Sea French Fries 51 2-Ingredient Mexican Fries 52 French Fries From Belgium 53 Austrian Style Hot Dogs 54 Mexican Multi Condiment Hot Dogs 55 Southwest Hot Dogs 56 Ethnic Biscuit Chili Hot Dog Pizza 57 Sakura’s Japanese Inspired Hot Dogs 60 Asian Apple Chicken 61 An Indian Style Salad 62 Dosas 63 Ethnic Cabbage 64 Punjabi Style Lentils 65 Mumbai Breakfast for Lunch 67 Chennai Style Rice Pilaf 70 Junka 71 Basmaati Rice 101 72 Curry Russets Indian Style 73

Kebabs From Mumbai 74 A Fruity Salad in Indian 75 Authentic Saag 76 Spicy Masala Cauliflower 77 Mediterranean Quesadillas 80 French Quarters Quesadillas 81 Quesadillas Tegucigalpa Style 82

Greek

Feta Calzones

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 179.5 Fat 14.1 g Cholesterol 25 mg Sodium 528 mg Carbohydrates 8.2 g Protein 7.7 g

Ingredients 1 refrigerated pizza crust 1 tbsp olive oil 1⁄2 C. onion 3 garlic cloves 12 oz. spinach 1 tbsp lemon juice 3⁄4 C. feta cheese, crumbled

3 tbsp pine nuts 1 tsp dried oregano 1⁄4 tsp salt 1⁄4 tsp ground cayenne pepper

Directions 1. Set your oven to 450 degrees F before doing anything else and grease a baking sheet. 2. In a large pan, heat the oil on medium-high heat and sauté the onion and garlic for about 2 minutes. 3. Add 1/2 of the spinach and cook till wilted completely. 4. Add the remaining spinach and cook till wilted completely. 5. Remove from the heat and stir in the remaining ingredients. 6. Roll out the crust onto the prepared baking sheet. 7. With a slotted spoon, transfer the spinach mixture over the bottom half of the crust evenly. 8. Place the top of crust over the filling and pinch the edges to seal the filling. 9. With a sharp knife, cut a few slits in the top of the crust for steam. 10. Cook in the oven for about 15 minutes.

Greek Feta Calzones

7

ETHNIC

Fried Calzone

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 12 Calories 528 kcal Carbohydrates 21.4 g Cholesterol 33 mg Fat 46.2 g Protein 8g Sodium 169 mg

Ingredients 4 1/2 cups all-purpose flour 1 1/2 tsps salt 1/2 cup shortening 1 1/4 cups water, or as needed 2 tbsps olive oil 1 small onion, chopped 1 1/2 pounds ground beef 1 pinch salt

2 tbsps paprika 1 tbsp cumin 1/2 tsp ground black pepper 1/2 cup raisins 1 tbsp white vinegar 2 hard-cooked eggs, peeled and chopped 1 quart oil for frying, or as needed

Directions 1. Mix salt, flour and sliced shortening very thoroughly before adding water and turning all this into a ball shaped dough to be put into refrigerator wrapped in plastic wrap. 2. Cook onion in hot oil for a few minutes before adding beef, salt, paprika, cumin and black pepper, and cook until beef is brown before adding vinegar and raisins. 3. Cool it down before adding some hard cooked eggs into it. 4. Make 2 inch balls out of dough and after rolling it up on a floured surface; put some meat into it before folding it into half-moon shapes. 5. Deep fry one or two at a time for about 5 minutes 6. Serve.

10

Ethnic Fried Calzone

Pumpkin

Calzone with Cloves

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 12 Carbohydrates 52.3 g Cholesterol 46 mg Fat 18.6 g Fiber 3.3 g Protein 5.5 g Sodium 710 mg

Ingredients 3 cups all-purpose flour 1/3 cup white sugar 1 1/2 tsps salt 1/4 tsp baking powder 1 cup vegetable shortening 1 cup warm water 4 cups canned pure pumpkin 2 eggs

1 cup white sugar 1 tsp salt 1 1/2 tsps ground cinnamon 1 tsp ground ginger 1/2 tsp ground cloves 1 beaten egg

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Mix flour, salt, sugar and shortening in a large sized bowl before adding water with the help of a spoon continuously until you see that dough is formed. 3. Roll it up on the floured surface before cutting it into 12 equal parts. 4. Make twelve balls out of it and cover it up until you make the filling. 5. Whisk pumpkin, cinnamon, 2 eggs, 1 tsp of salt, ginger, 1 cup of sugar and cloves in a bowl until smooth before filling the dough ball with this and folding it up to make halfmoon shaped calzone. 6. Press the edges with the help of a folk before placing it on the baking sheet. 7. Brush all these calzones with the beaten egg before baking it for about 20 minutes or until you see that the top of each calzone has turned brown. 8. Serve.

Pumpkin Calzone with Cloves

11

APRICOT

Calzones

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 12 Calories 249 kcal Carbohydrates 42.7 g Cholesterol 0 mg Fat 8.2 g Protein 3.3 g Sodium 133 mg

Ingredients 4 cups chopped dried apricots 1 1/2 cups water 3/4 cup white sugar 1 tsp ground cinnamon 1 tsp ground nutmeg 1 pinch ground cloves 1 (.25 ounce) envelope active dry yeast

1 cup lukewarm water 1/4 cup shortening or lard 3 cups all-purpose flour 1 tsp salt 1 quart oil for frying, or as needed

Directions 1. Bring a mixture of apricots and water to boil and cook for about 15 minutes before setting it aside. 2. Blend apricots, sugar, cinnamon, nutmeg, cloves and some water in a blender until smooth. 3. Let the mixture of yeast and water stand for about five minutes before adding water, flour and shortening to make dough. 4. Knead this dough for about eight minutes to get it smooth and elastic before rolling it up on a floured surface and cutting circles using a cookie cutter. 5. Fill these cookie-shaped circles with the filling before folding it up and pressing the edges with your finger. 6. Deep fry these calzones in hot oil until you see that they are golden brown from both sides. 7. Serve.

12

Apricot Calzones

Calzone

of Beef and Black Beans

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 10 Calories 290 kcal Carbohydrates 25.8 g Cholesterol 56 mg Fat 14.7 g Protein 13.9 g Sodium 569 mg

Ingredients 1 tbsp vegetable oil 1 pound ground beef or turkey 1 medium onion, chopped 1/2 tsp salt 1 (10.75 ounce) can Campbell's® Condensed Black Bean, Cumin & Cilantro

Soup 4 ounces queso fresco, crumbled (cheese) 1 (14 ounce) package calzone dough, thawed 1 egg, beaten

Directions 1. Set your oven to 425 degrees F. 2. Cook beef, salt and onion in hot over high heat until you see that the beef is thoroughly browned. 3. Turn down the heat to medium before stirring in soup and cooking it until the mixture is really hot and bubbling. 4. Turn the heat off and add queso fresco before spooning this mixture into the dough circle. 5. Fold up these calzones and place them on the baking sheet. 6. Brush all these calzones with the beaten egg before baking it for about 20 minutes or until you see that the top of each calzone has turned brown. 

Calzone of Beef and Black Beans

13

HAWAIIAN

Butter Calzones

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 12 Calories 292 kcal Carbohydrates 38.3 g Cholesterol 41 mg Fat 14.7 g Protein 2.5 g Sodium 115 mg

Ingredients 3 cups white sugar 4 cups all-purpose flour 1 pound butter, softened and cut into pieces

2 (8 ounce) packages cream cheese, softened and cut into pieces 2 (10 ounce) jars pineapple preserves

Directions 1. Set your oven to 425 degrees F. 2. Mix flour and butter very thoroughly before adding cream cheese and kneading this dough until you see that it is no longer crumbly. 3. Make 1 inch balls from this dough and flat it out on a floured surface using rolling pin. 4. Fold it up around 1 tbsp preserve before pressing edges with fingers to seal. 5. Bake it in the preheated oven for about 20 minutes.

14

Hawaiian Butter Calzones

Latin

Mushroom Calzone

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 20 Calories 115 kcal Carbohydrates 11.6 g Cholesterol 5 mg Fat 6.3 g Protein 3.7 g Sodium 319 mg

Ingredients 2 (7.5 ounce) packages refrigerated buttermilk biscuits (not the layered varieties) Cornmeal for rolling 2 tbsps olive oil 1 medium onion, finely chopped 2 (10 ounce) packages white mushrooms, stems trimmed, cut into small dice

1 (4.5 ounce) can chopped green chilies 2 large garlic cloves, minced 2 tbsps minced fresh cilantro Salt and pepper to taste 4 ounces goat cheese, crumbled Olive oil, for brushing

Directions 1. Set your oven to 450 degrees F. 2. Cook onion in hot oil for about three minutes before adding mushrooms and cooking for another five minutes. 3. Now add chilies, pepper, garlic, salt and cilantro, and cook all this for another two minutes before turning the heat off and adding goat cheese. 4. Place biscuit on the cornmeal-coated surface and sprinkle cornmeal as required before rolling all these into five inch circles. 5. Fill each circle with the filling you just prepared before placing them on the baking sheet 6. Bake it for about 20 minutes or until you see that the top of each calzone has turned brown.

Latin Mushroom Calzone

15

QUESO CHANCO

Calzone

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 12 Calories 343 kcal Carbohydrates 39 g Cholesterol 57 mg Fat 13.8 g Protein 14.8 g Sodium 287 mg

Ingredients 3 cups all-purpose flour 1 tsp baking powder 1/2 tsp salt 2 tbsps lard 1 cup whole milk 1 egg, well beaten

1 cup queso chanco (or Swiss cheese or Havarti), cut into 1/2-inch cubes

Directions 1. Set your oven to 375 degrees F. 2. Combine flour, salt, hot milk and baking powder very thoroughly before kneading it until you see that the dough is smooth and elastic. 3. Cut the dough into four inch circles before filling it up with mound of cheese. 4. Press the edges of the calzones with folk before placing them in the baking sheet. 5. Brush all these calzones with the beaten egg before baking it for about 20 minutes or until you see that the top of each calzone has turned brown. 6. Serve.

16

Queso Chanco Calzone

Picadillo

Spanish Calzone

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 20 Calories 140 kcal Carbohydrates 14.3 g Cholesterol 13 mg Fat 6.6 g Protein 6.4 g Sodium 313 mg

Ingredients 2 (7.5 ounce) packages refrigerated buttermilk biscuits (not the layered varieties) Cornmeal for rolling 2 tbsps olive oil 1 medium onion, finely chopped 1/2 medium Granny Smith apple, cut into small dice 1/4 tsp ground cinnamon 1/8 tsp ground cloves

2 cups shredded meat from a rotisserie chicken 1 (16 ounce) can crushed tomatoes 1/4 cup seedless raisins 1/4 cup chopped pimento-stuffed olives 2 large garlic cloves, minced 1/4 cup toasted slivered almonds Salt and pepper, to taste Olive oil, for brushing

Directions 1. Set oven to 450 degrees F. 2. Cook onion and apple in hot oil for about four minutes before adding spices and cooking for another 30 seconds. 3. Now add olives, chicken, raisins and tomatoes, and cook for another seven minutes before adding garlic, pepper, almonds and salt. 4. Place biscuit on the cornmeal-coated surface and sprinkle cornmeal as required before rolling all these into five inch circles. 5. Fill each circle with the filling you just prepared before placing them on the baking sheet 6. Bake it for about 20 minutes or until you see that the top of each calzone has turned brown.

Picadillo Spanish Calzone

17

ARGENTINA

Calzones

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 10 Calories 498 kcal Carbohydrates 27.7 g Cholesterol 73 mg Fat 36.8 g Protein 14.7 g Sodium 326 mg

Ingredients 1/2 cup shortening 2 onions, chopped 1 pound lean ground beef 2 tsps Hungarian sweet paprika 3/4 tsp hot paprika 1/2 tsp crushed red pepper flakes 1 tsp ground cumin 1 tbsp distilled white vinegar 1/4 cup raisins

1/2 cup pitted green olives, chopped 2 hard-cooked eggs, chopped salt to taste 1 (17.5 ounce) package frozen puff pastry sheets, thawed

Directions 1. Cook onion and shortening in hot oil for a few minutes before adding sweet paprika, crushed red pepper flakes, hot paprika and salt. 2. Cook meat in boiling water for some time before transferring this to a dish and adding salt, vinegar and cumin. 3. Mix this meat mixture with the onion mixture in a bowl and let it cool down. 4. Cut ten circles from the pastry dough before placing that meat mixture, hard-boiled egg, raisins and olives on each one of them. 5. Now fold it around this filling very neatly to form a shape that resembles half-moon. 6. Press the edges with a folk. 7. Set your oven to 375 degrees F and place these calzones in the baking sheet. 8. Brush all these calzones with the beaten egg before baking it for about 30 minutes or until you see that the top of each calzone has turned brown. 9. Serve.

20

Argentina Calzones

Central American Calzones

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 22 Calories 105 kcal Carbohydrates 11.7 g Cholesterol 32 mg Fat 5.6 g Protein 2.3 g Sodium 102 mg

Ingredients 1 recipe pastry for a 9 inch double crust pie 2 large potatoes, peeled and cubed 2 tbsps olive oil 2 onions, diced 3 hard-cooked eggs, chopped

1/4 cup chopped green olives 1/2 cup raisins salt and pepper to taste 2 eggs, beaten

Directions 1. Set your oven to 375 degrees F. 2. Cook potatoes in boiling water for about five minutes to get it tendered. 3. Cook onion in hot oil for about 5 minutes before adding cooked potatoes and cooking it for another ten minutes or until you see that the potatoes are lightly brown. 4. Transfer this to bowl and stir in raisins, salt, pepper, hard-cooked eggs and olives. 5. Cut ten circles from the pastry dough after rolling it up on a floured surface. 6. Now fold it around this filling very neatly to form a shape that resembles half-moon. 7. Press the edges with a folk and place them in the baking sheet. 8. Brush all these calzones with the beaten egg before baking it for about 30 minutes or until you see that the top of each calzone has turned brown.

Central American Calzones

21

KERALA

Curry

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 8 Calories 542 kcal Fat 39.3 g Carbohydrates 29.7g Protein 18.4 g Cholesterol 60 mg Sodium 66 mg

Ingredients 1 (3 lb.) chicken, cut into pieces 1/4 C. vegetable oil 2 onions, chopped 8 cloves garlic, chopped 1/4 C. mild curry powder 2 tbsp hot curry powder

1 tsp ground black pepper salt to taste 5 russet potatoes, peeled and cut into 1-inch pieces

Directions 1. In a large pan, add the chicken and enough water to cover and bring to a boil. 2. Reduce the heat to medium and simmer for about 20 minutes. 3. Meanwhile in a large skillet, heat the vegetable oil on medium heat and sauté the onion and garlic for about 5 minutes. 4. Stir in both curry powders, black pepper and salt and sauté for about 5 minutes. 5. Transfer the onion mixture into the pan with the chicken. 6. Stir in the potatoes and simmer for about 20 minutes.

22

Kerala Curry

Southern Thai Curry

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 22 Calories 409 kcal Fat 28.4 g Carbohydrates 18.3g Protein 23.1 g Cholesterol 69 mg Sodium 868 mg

Ingredients 1 recipe pastry for a 9 inch double crust pie 2 large potatoes, peeled and cubed 2 tbsps olive oil 2 onions, diced 3 hard-cooked eggs, chopped

1/4 cup chopped green olives 1/2 cup raisins salt and pepper to taste 2 eggs, beaten

Directions 1. Heat a pan on medium-low heat and sauté the curry powder and curry paste for about 2 minutes. 2. Stir in the coconut milk, fish sauce, brown sugar, and 1 C. of the chicken stock and increase the heat to medium-high. 3. Add the chicken thighs, peas, peppers and carrots and bring to a boil. 4. Reduce the heat to low and simmer for about 25 minutes. 5. In a small bowl, dissolve 1 tbsp of the cornstarch in 2 tbsp of the cold chicken stock. 6. Add the cornstarch mixture into the curry, stirring continuously. 7. Stir in the pineapple and simmer for about 5 minutes

Southern Thai Curry

23

AMERICAN

Curried Chicken Breasts

Prep Time: 10 mins Total Time: 4 hrs 30 mins Servings per Recipe: 4 Calories 374 kcal Fat 17.1 g Carbohydrates 27.6g Protein 27.8 g Cholesterol 109 mg Sodium 563 mg

Ingredients 1/3 C. butter, melted 1/3 C. honey 1/4 C. Dijon-style prepared mustard 4 tsp curry powder

1 pinch ground cayenne pepper 4 skinless, boneless chicken breasts

Directions 1. In a bowl, add the melted butter, honey, mustard, curry powder and cayenne powder and mix till well combined. 2. Arrange the chicken breasts in a 13x9-inch baking dish and top with the honey mixture evenly. 3. Refrigerate, covered for at least 4 hours to overnight. 4. Set your oven to 375 degrees F. 5. Remove the baking dish from the refrigerator and cook in the oven, covered for about 10 minutes. 6. Uncover and cook in the oven for about 10 minutes more.

24

American Curried Chicken Breasts

Tuesday’s Curry

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 286 kcal Fat 9.9 g Carbohydrates 14.9g Protein 31.1 g Cholesterol 88 mg Sodium 620 mg

Ingredients 4 skinless, boneless chicken breast halves 2 tbsp butter 1 onion, chopped 2/3 C. beer 1 (10.75 oz.) can condensed tomato soup 1 tsp curry powder

1/2 tsp dried basil 1/2 tsp ground black pepper 1/4 C. grated Parmesan cheese

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

Set your oven to 350 degrees F before doing anything else. In a medium skillet, melt the butter on medium heat and sauté the onion till tender. Stir in the beer, soup, curry powder, basil and pepper. Reduce the heat to low and simmer for about 10 minutes. Arrange the chicken breasts in a 13x9-inch baking dish in a single layer. Place the onion mixture over the chicken breasts evenly. Cook in the oven for about 50 minutes. Sprinkle with the cheese and cook in the oven for about 10 minutes.

Tuesday’s Curry

25

4-INGREDIENT

Alternative Curry

Prep Time: 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 589 kcal Fat 21 g Carbohydrates 54g Protein 47.4 g Cholesterol 144 mg Sodium 769 mg

Ingredients 1 C. orange marmalade 1 tbsp curry powder 1 tsp salt 1/2 C. water

4 bone-in chicken breast halves, with skin

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly grease a 13x9-inch baking dish. 2. In a small bowl, mix together the marmalade, curry powder, salt and water. 3. Arrange the chicken breasts in the prepared baking dish, cut side down and top with the marmalade mixture evenly. 4. Cook in the oven for about 45 minutes, spooning sauce over chicken occasionally. (If sauce begins to stick to the baking dish you can add about 1/4 C. of the water). 5. Transfer the chicken into a plate. 6. Skim off the fat from the top of the sauce. 7. Serve the hot sauce with the chicken.

26

4-Ingredient Alternative Curry

Easy

Guyanese Potato Curry

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 8 Calories 574 kcal Fat 31.4 g Carbohydrates 36.6g Protein 36.1 g Cholesterol 128 mg Sodium 1908 mg

Ingredients 3 tbsp vegetable oil 1 (3 lb.) chicken, cut into pieces 1 large onion, diced 6 cloves garlic, minced 4 large potatoes - peeled and cubed 2 tbsp salt

1/4 C. Jamaican curry powder, see appendix hot pepper sauce to taste

Directions 1. In a large pan, heat the oil on medium-high heat and cook the chicken, onions and garlic for about 5 minutes. 2. Stir in the potatoes, salt, curry powder and enough water to cover the chicken halfway and simmer, covered for about 30-40 minutes. 3. Stir in the hot pepper sauce and remove from the heat.

Easy Guyanese Potato Curry

27

CRAB

Enchiladas

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 265 kcal Fat 9.1 g Carbohydrates 38.3g Protein 9.1 g Cholesterol 32 mg Sodium 821 mg

Ingredients 12 oz. imitation crabmeat, flaked 1/4 C. low-fat sour cream 1/2 onion, chopped 1 (10 oz.) can enchilada sauce

1/4 C. skim milk 6 (8 inch) low-fat flour tortilla

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 9x9-inch glass baking dish. 2. In a large microwave-safe bowl, mix together the flaked imitation crab, sour cream, onion, and 1/2 of the enchilada sauce and microwave on high for about 2-3 minutes. 3. In an 8 inch pie plate, place the milk. 4. Dip the tortillas, one at a time, in the milk. 5. Fill each tortilla with 4 oz. of the crab mixture. 6. Roll the tortilla and place in the prepared baking dish. 7. Place the remaining enchilada sauce on the top of the enchiladas. 8. Cook in the oven for about 20 minutes.

30

Crab Enchiladas

Healthy

Enchiladas

Prep Time: 40 mins Total Time: 1 hr 50 mins Servings per Recipe: 12 Calories 390 kcal Fat 23.9 g Carbohydrates 35.9g Protein 10.8 g Cholesterol 54 mg Sodium 210 mg

Ingredients 1 head broccoli, cut into florets 8 oz. whole button mushrooms 3 small zucchini, chopped 2 C. chopped carrots 1/4 C. olive oil salt and pepper to taste 3 C. water 1 C. milk

1/4 C. butter 1 (7.6 oz.) package instant mashed potato flakes 1 (12 oz.) package corn tortillas 3 C. enchilada sauce 8 oz. shredded Cheddar cheese

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. In a large bowl, mix together the broccoli, mushrooms, zucchini, carrots, olive oil, salt and black pepper. 3. In a shallow baking dish, spread the vegetable mixture in a single layer and cook in the oven for about 30-40 minutes, stirring once in the middle way. 4. Remove the vegetables from the oven. 5. Now, set the oven to 350 degrees F. 6. In a large pan, add the water, milk and butter and bring to a boil. 7. Remove the pan from the heat and mix in the mashed potato flakes and keep aside for about 2 minutes. 8. With a fork, stir the mashed potatoes till smooth. 9. Stir in the roasted vegetables. 10. Heat a dry, nonstick skillet on medium heat and quickly heat each tortilla from both sides to make pliable. 11. Dip the tortillas in enchilada sauce. 12. Place about 1/4-1/3 C. of the potato-veggie mixture in the center of each tortilla and top Healthy Enchiladas

31

with about 1-2 tbsp of the cheese. 13. Roll the tortillas and in a 13x9-inch baking dish, place them, seam-side down. 14. Place the extra sauce on the top and sprinkle with the remaining cheese. 15. Cook in the oven for about 20-30 minutes.

32

True

Mexican Enchiladas

Prep Time: 45 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 559 kcal Fat 25 g Carbohydrates 48.9g Protein 37.1 g Cholesterol 84 mg Sodium 1344 mg

Ingredients 2 bone-in chicken breast halves 2 C. chicken broth 1/4 white onion 1 clove garlic 2 tsp salt 1 lb. fresh tomatillos, husks removed 5 serrano peppers 1/4 white onion 1 clove garlic 1 pinch salt

12 corn tortillas 1/4 C. vegetable oil 1 C. crumbled queso fresco 1/2 white onion, chopped 1 bunch fresh cilantro, chopped

Directions 1. In a pan, mix together the chicken breast, broth, 1/4 of the onion, 1 garlic clove and 2 tsp of the salt and bring to a boil. 2. Boil for about 20 minutes. 3. With a slotted spoon, transfer the chicken into a plate and keep aside to cool, then shred it. 4. Strain the broth and discard the onion and garlic. 5. In a pan, place the tomatillos, Serrano Chiles and enough water to cover the mixture and bring to a boil. 6. Boil till the tomatillos turn to a dull, army green color. 7. Strain the tomatillos and Chiles, and place in a blender with reserved chicken broth, 1/4 of the onion, 1 garlic clove and a pinch of salt and pulse till completely pureed. 8. In a medium pan, place the salsa and bring to a low boil. 9. In a frying pan, heat the oil and fry the tortillas one by one. 10. Transfer the tortillas onto a paper towel lined plate to drain. True Mexican Enchiladas

33

11. Then, dip slightly fried tortillas in low-boiling green salsa till the tortillas become soft again. 12. Place 3 tortillas in a serving plates. 13. Top the tortillas with the shredded chicken and extra green sauce. 14. Serve with a topping of the crumbled cheese, onion and cilantro.

34

Apple

Turnover Enchiladas

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 484 kcal Fat 13.5 g Carbohydrates 88.3g Protein 4.5 g Cholesterol 0 mg Sodium 400 mg

Ingredients 1 (21 oz.) can apple pie filling 6 (8 inch) flour tortillas 1 tsp ground cinnamon 1/3 C. margarine

1/2 C. white sugar 1/2 C. packed brown sugar 1/2 C. water

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly grease an 8x8 baking dish. 2. Place the fruit onto all tortillas evenly and sprinkle with the cinnamon. 3. Roll the tortillas and place seam side down in the prepared baking dish. 4. In a medium pan, add the margarine, sugars and water and bring to a boil. 5. Reduce the heat and simmer, stirring continuously for about 3 minutes. 6. Place the sauce over the tortillas evenly and sprinkle with the extra cinnamon. 7. Cook in the oven for about 20 minutes.

Apple Turnover Enchiladas

35

CORNBREAD

Beef Enchiladas

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 6 Calories 398 kcal Fat 28.1 g Carbohydrates 15.4g Protein 21.2 g Cholesterol 100 mg Sodium 812 mg

Ingredients 2 C. crumbled cornbread 1 (10 oz.) can enchilada sauce, divided 1/2 tsp salt 1 1/2 lb. ground beef chuck

1 (10 oz.) can tomato sauce 1 C. shredded Mexican cheese blend, divided

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a large bowl, mix together the cornbread, half of the enchilada sauce, half of the cheese and salt. 3. Crumble the beef into the mixture and with your hands, mix well. 4. Make about 1-inch balls from the mixture and arrange on a 15x10-inch jellyroll pan. 5. Cook in the oven for about 18-22 minutes. 6. Meanwhile in a pan, warm the tomato sauce and remaining enchilada sauce. 7. Transfer the meatballs into a serving dish and place the heated sauce over them 8. Serve with a sprinkling of the remaining cheese.

36

Cornbread Beef Enchiladas

Creole

Enchiladas

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 7 Calories 310 kcal Fat 14.9 g Carbohydrates 34.1g Protein 13.4 g Cholesterol 34 mg Sodium 1177 mg

Ingredients 1 (15 oz.) can tomato sauce 1 (6 oz.) can tomato paste 2 tsp Creole-style seasoning 1 (12 oz.) package corn tortillas 1 (8 oz.) package Cheddar cheese, shredded, divided

1 onion, diced 1 (6 oz.) can sliced ripe olives 1 (6 oz.) can sliced mushrooms

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a medium bowl, mix together the tomato sauce, tomato paste and Creole-style seasoning. 3. Warm the tortillas in the microwave. 4. Dip the tortillas in the tomato sauce mixture and arrange in a 13x9-inch casserole dish. 5. Fill each tortilla with cheese, onion, olives and mushrooms and roll. 6. Sprinkle with the cheese and cook in the oven for about 25-30 minutes.

Creole Enchiladas

37

RANCHERITO

Enchiladas

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 6 Calories 539 kcal Fat 31.4 g Carbohydrates 31g Protein 34.8 g Cholesterol 103 mg Sodium 1064 mg

Ingredients 3 tbsp corn oil 1 onion, chopped 1 tomato, chopped 2 (10 oz.) cans chicken chunks, drained salt and pepper to taste 12 (6 inch) corn tortillas 1 C. tomato sauce

8 oz. rancherito cheese, shredded 1/4 C. grated Romano cheese 1 C. shredded lettuce 1 tomato, diced 1/4 C. sour cream

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

For chicken mixture in a medium skillet heat the oil and sauté the onion till tender. Add the chicken, tomato, salt and pepper and cook till heated completely. For cheese mixture in a bowl, mix together the rancherito cheese and Romano cheese. In a shallow dish, place the tomato sauce. In another medium skillet, heat the oil. Dip the corn tortillas in the tomato sauce from the both sides and fry for only about 30 seconds on each side. 7. Place the tortilla onto clean dish and fill with the chicken mixture and a sprinkle of cheese mixture. 8. Roll up and repeat with the remaining tortillas, chicken filling and cheese mixture. 9. Serve with a topping of the shredded lettuce, diced tomato and sour cream and serve.

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Rancherito Enchiladas

Garden

Enchiladas

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 10 Calories 537 kcal Fat 28.9 g Carbohydrates 44.9g Protein 25.6 g Cholesterol 67 mg Sodium 852 mg

Ingredients 2 tbsp butter 1 1/2 lb. sliced zucchini 1 lb. mushrooms, sliced 1 onion, sliced 1 1/2 lb. tomatoes, chopped salt and pepper to taste

1 1/2 lb. Monterey Jack cheese, shredded 10 (10 inch) flour tortillas

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking dish. 2. In a large skillet, melt the butter on medium heat and cook the zucchini, mushrooms, onion, tomatoes, salt and pepper and cook till the vegetables are soft, stirring occasionally. 3. In the oven, warm the tortillas for about 2-3 minutes. 4. Fill the warmed tortillas with zucchini mixture and Monterey Jack cheese, reserving some of both for the toppings. 5. Roll the filled tortillas and place them seam side down in the prepared baking dish. 6. Cover with the remaining zucchini mixture and top with the remaining cheese. 7. Cook in the oven for about 15 minutes.

Garden Enchiladas

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OSCAR’S

Favorite Enchiladas

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 12 Calories 324 kcal Fat 14.3 g Carbohydrates 47.3g Protein 5.1 g Cholesterol 26 mg Sodium 360 mg

Ingredients 3/4 C. all-purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/4 C. butter or margarine, softened 1/2 C. white sugar 1 egg

3/4 C. mashed banana 1 tbsp canola oil 1/2 tsp vanilla extract 1 C. semisweet chocolate chips 12 (6 inch) flour tortillas 1/2 C. semisweet chocolate chips

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly grease a baking dish. 2. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. 3. In another bowl, add the butter and sugar and beat till creamy. 4. Add the eggs one at a time, beating continuously then add mashed banana, canola oil, and vanilla. 5. Fold in the flour and 1 C. of the chocolate chips. 6. Place a dollop of the mixture into each tortilla, then roll up in a cylinder to form an enchilada. 7. Arrange the enchiladas into the prepared baking dish. 8. Cook in the oven for about 30-45 minutes or till a toothpick inserted into the center comes out clean. 9. In the microwave, melt the remaining 1/2 C. of the chocolate chips. 10. Drizzle over the enchiladas as soon as they come out of the oven.

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Oscar’s Favorite Enchiladas

Chili Chicken

and Monterey Enchiladas

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 10 Calories 596 kcal Fat 31.4 g Carbohydrates 44.5g Protein 33.8 g Cholesterol 97 mg Sodium 826 mg

Ingredients 1/3 C. honey 1 tbsp chili powder 1/3 C. lime juice 2 cloves garlic, minced 1 lb. shredded, cooked chicken 2 C. green enchilada sauce, divided

6 C. shredded Monterey Jack cheese, divided 10 (8 inch) flour tortillas 1 C. fat free half-and-half

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly grease a 13x9inch baking dish. 2. In a bowl, add the honey, chili powder, lime juice, and minced garlic and beat till well combined. 3. Add the shredded cooked chicken and toss to coat. 4. Cover the bowl with plastic wrap, and refrigerate for at least 30 minutes. 5. Remove the shredded chicken from the marinade, and shake off excess. Save the used marinade. 6. Spread 1/2 C. of the enchilada sauce in the bottom of the prepared baking dish. 7. In a bowl, mix together the marinated shredded chicken and 5 C. of the shredded Cheddar cheese. 8. Place about 3/4 C. of the chicken mixture in the center of each tortilla. 9. Roll the tortillas and place seam-side down in the prepared baking dish. 10. In a bowl, beat together the remaining enchilada sauce, fat-free half-and-half and remaining marinade. 11. Place the sauce over enchiladas and sprinkle top with 1 C. of shredded Cheddar cheese. 12. Cook in the oven for about 30 minutes. Chili Chicken and Monterey Enchiladas

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PINTO BEAN

Potato Enchiladas

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 475 kcal Fat 21.9 g Carbohydrates 54.7g Protein 16.9 g Cholesterol 48 mg Sodium 732 mg

Ingredients 2 medium baking potatoes, peeled and cubed 2 tbsp olive oil 3 tbsp milk 1 (15 oz.) can pinto beans, rinsed and drained 1 medium onion, chopped

1 (1.25 oz.) package taco seasoning mix 24 (6 inch) corn tortillas 8 oz. thinly sliced Monterey Jack cheese 1 (10 oz.) can enchilada sauce 1/4 C. salsa 1/2 C. shredded Cheddar cheese

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly grease a 13x9-inch baking dish. 2. In a pan of lightly salted water, add the potato cubes and bring to a boil. 3. Cook for about 15 minutes and drain potatoes and then return them to the pan. 4. Add the olive oil and milk and with a potato masher, mash potatoes till smooth. 5. Add the pinto beans, onion, and taco seasoning mix and stir to combine. 6. Heat a greased small skillet on medium heat and cook the tortillas until pliable. 7. Place a heaping spoonful of the potato and bean mixture onto each tortilla, followed by a slice of Monterey Jack cheese. 8. Roll up the tortillas and place them seam side down in the prepared baking dish. 9. Place the enchilada sauce and salsa over the rolled tortillas. 10. Cook in the oven for about 20 minutes. 11. Remove from the oven and sprinkle Cheddar cheese over the top. 12. Cook in the oven for about 10 minutes more.

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Pinto Bean Potato Enchiladas

Red Bean

and Rice Enchiladas

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 438 kcal Fat 10.2 g Carbohydrates 60g Protein 25.2 g Cholesterol 48 mg Sodium 985 mg

Ingredients 1 lb. skinless, boneless chicken breast meat - cut into strips 2 potatoes, peeled and diced 1 (1 oz.) package taco seasoning mix

1 C. shredded Cheddar cheese 1 (5.5 oz.) package red beans & rice mix 10 (8 inch) flour tortillas

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly grease a 13x9inch baking dish. 2. In a large skillet, prepare the rice and beans according to package's directions. 3. Meanwhile, heat another large skillet on medium heat and stir fry the chicken for about 15-20 minutes. 4. Drain the grease from the skillet. 5. Add the potatoes and cook till just tender. 6. Add seasoning according to package directions and cook all together, stirring often, until potatoes are done. 7. In the center of each tortilla, place some of the chicken mixture and some of the beans and rice and roll up. 8. Place rolled tortillas into the prepared baking dish. 9. Top with the remaining cheese and cook in the oven for about 15-20 minutes.

Red Bean and Rice Enchiladas

45

GARLIC

Festival Fries

Prep Time: 5 mins Total Time: 55 mins Servings per Recipe: 6 Calories 289.5 Fat 13.6g Cholesterol 11.6mg Sodium 853.0mg Carbohydrates 38.9g Protein 4.3g

Ingredients 1 32 ounce bags frozen French fries 3 teaspoons peanut oil 3/4 teaspoon salt cooking spray 2 tablespoons butter

8 garlic cloves, minced 2 tablespoons fresh parsley, finely chopped 2 tablespoons parmesan cheese

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Get a resealable bag and place the fries in the bag along with the oil and salt. Shake the bag to evenly coat the fries with oil and salt. 3. Place all your fries on a baking dish that has been coated with nonstick spray. Evenly space out the potatoes on the dish and cook everything for 12 mins then flip the fries and continue to cook them for another 10 mins. 4. Now get a frying pan and begin to heat it add in your garlic and butter and cook the garlic for 3 mins with a low level of heat. Whisk the garlic as it cooks to avoid burning and to season the butter. Add in your cheese, parsley, and potatoes into the pan and continue to cook and stir everything for about 2 more mins. 5. Try to get all the fries evenly coated with butter and spice. 6. Enjoy.

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Garlic Festival Fries

Ring Onions

Prep Time: 15 mins

Fried French

Total Time: 45 mins Servings per Recipe: 1 Calories 280.4 Fat 4.1g Cholesterol 13.6mg Sodium 52.4mg Carbohydrates 51.1g Protein 9.3g

Ingredients 3 large onions, sliced into thin rings 2 cups milk 2 cups all-purpose flour, in a bowl oil

salt

Directions 1. Place your milk in a bowl and submerge your onions in the milk. Leave the onions to sit in the milk for 8 mins. 2. As the onions are soaking add oil to a Dutch oven and begin to get it hot for frying. 3. Once the oil is hot submerge a batch of soaked onions into the flour and coat them evenly with flour. Once the onions have been coated evenly and the oil is hot begin to fry the onions in batches in the oil until they are brown and golden. 4. Place the fried rings on a paper towel lined plate to drain then coat them with some salt. Enjoy. 5. NOTE: Frying times for these French fried onion rings varies on the temperature of your oil. A general estimate is about 3-5 mins per side should be sufficient. But this could be shorter or longer depending on temperatures. So keep an eye on them.

Ring Onions Fried French

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ITALIAN

Countryside Fries

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 4 Calories 306.4 Fat 7.1g Cholesterol 0.0mg Sodium 19.7mg Carbohydrates 55.8g Protein 6.4g

Ingredients 6 medium potatoes, skin removed, sliced into fries 1 ounce Italian dressing

2 tablespoons oil 1 tablespoon fresh parsley, Chopped

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Once your potatoes have been sliced pat them dry and let them sit for about 20 mins to dry out further. 3. Get a bowl and place your fries in it. Top the fries with the oil and stir everything. 4. Get a cookie sheet or casserole dish and place your fries into the dish or on the sheet. Top the fries evenly with the dressing mix and then toss everything. Then top the fries again with the parsley and toss again. 5. Cook the fries in the oven for 22 mins then turn the fries over. 6. Now continue to cook then for 4 to 8 more mins with an oven temperature of 450. 7. Enjoy.

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Italian Countryside Fries

Mediterranean Sea French Fries

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 6 Calories 257.9 Fat 9.2g Cholesterol 0.0mg Sodium 14.3mg Carbohydrates 41.5g Protein 4.8g

Ingredients 3 lbs russet potatoes, peeled and cut into thick matchsticks 1/4-1/2 cup Extra Virgin olive oil nonstick spray

salt 1 lemon, to serve

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Get a bowl and place your potatoes in it. Coat the potatoes with the oil and toss everything to coat them evenly. 3. Get a casserole dish and coat it with some nonstick spray then some olive oil. Evenly space out your potatoes and cook them in the oven for 55 mins and flip them half way. 4. Once the potatoes are done baking coat them with some salt to your liking. Then squeeze the lemon juice over them evenly. 5. Enjoy.

Mediterranean Sea French Fries

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2-INGREDIENT

Mexican Fries

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 6 Calories 188.3 Fat 4.6g Cholesterol 0.0mg Sodium 529.4mg Carbohydrates 33.6g Protein 3.1g

Ingredients 2 tablespoons taco seasoning 1 26 ounce bags frozen crispy French fries

Directions 1. Place your potatoes in a casserole dish that has been coated with nonstick spray. Place your potatoes in the dish and cook them in the oven at about 425 degrees until they are golden brown and done about 22 to 25 mins. 2. Place your baked fries into a bowl and toss them with the taco seasoning evenly. 3. Enjoy.

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2-Ingredient Mexican Fries

French Fries

From Belgium

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 6 Calories 128.3 Fat 0.1g Cholesterol 0.0mg Sodium 10.0mg Carbohydrates 29.1g Protein 3.3g

Ingredients 2 lbs potato, peeled, chopped into matchsticks 2 tsps Herbes de Provence, see appendix salt

oil for deep frying mayo, as dip for serving

Directions 1. Get you oil hot to 300 degrees F. Then once the oil is hot begin to fry your French fries in batches for 7 mins. Then remove them from the oil carefully and let them drain on a paper towel lined plate. Once all the fries have been preliminary cooked increase the heat of the oil to 350 degrees F. Once the oil is hot at the new temperature. 2. Begin to fry them again for 6 more mins. 3. Top the fries with some salt and the Herbes de Provence. Place some mayo on to the side as a dip for the fries. 4. Enjoy.

French Fries From Belgium

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AUSTRIAN STYLE

Hot Dogs

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 710.2 Fat 42.2g Cholesterol 79.5mg Sodium 1587.4mg Carbohydrates 54.6g Protein 27.1g

Ingredients 6 slices turkey bacon 1 large onion, sliced and separated into rings 4 large hot dogs 1 loaf rye bread, sliced in half lengthwise

4 slices Swiss cheese 2 slices American cheese

Directions 1. Heat a large skillet on medium-high heat and cook the bacon till crisp. 2. Transfer the bacon onto a paper towel lined plate to drain. 3. Drain the grease from the skillet, reserving 2 tbsp in the skillet. 4. Add the onion and sauté till tender. 5. In a pan of boiling water, coo the hot dogs for about 5 minutes. 6. Drain well. 7. Set the broiler of your oven. 8. Cook the bread under the broiler till toasted. 9. Cut the hot dogs in half lengthwise, cutting to but not through the other side. 10. Arrange the cut side down of the hot dogs on bottom half of the bread. 11. Top with the bacon, followed by the cheese and cooked onions and cook under the broiler for about 1 minute. 12. Top with remaining half of the bread. 13. Slice into 4 equal sized pieces and serve.

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Austrian Style Hot Dogs

Mexican

Multi Condiment Hot Dogs

Prep Time: 15 mins Total Time: 23 mins Servings per Recipe: 1 Calories 320.3 Fat 18.8g Cholesterol 29.2mg Sodium 788.7mg Carbohydrates 26.5g Protein 10.6g

Ingredients 4 hot dogs 4 hot dog buns, Hamburger 4 slices turkey bacon 1 large tomatoes, chopped 1 small onion, chopped 1 jalapeno, seeded and diced (optional) 1 tbsp cilantro, chopped OPTIONAL CONDIMENTS ketchup (optional)

mustard (optional) mayonnaise (optional) relish (optional) cheese sauce (optional) lettuce, shredded (optional)

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

Set your grill for medium-high heat and lightly, grease the grill grate. In a bowl, mix together the chopped tomato, onion, cilantro and jalapeño and keep aside. With the bacon, wrap the hot dogs and then secure with a tooth pick. Warm the hot dog buns and wrap in a foil. Cook the hot dogs onto grill till desired crispness, flipping occasionally. Serve on buns with your desired toppings.

Mexican Multi Condiment Hot Dogs

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SOUTHWEST

Hot Dogs

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 569.2 Fat 35.6g Cholesterol 67.7mg Sodium 2029.9mg Carbohydrates 41.2g Protein 20.1g

Ingredients 1 beef hot dog 1 slice turkey bacon 1 bun ( Mexican bouillon) 1 tbsp mustard 2 tbsp refried beans 2 tbsp guacamole 1/4 C. Mexican cheese, shredded

1/4 tomatoes, chopped and seeded 1/4 medium white onion, diced 2 tbsp salsa verde 1 tbsp mayonnaise, slightly thinned with lemon juice

Directions 1. 2. 3. 4.

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Wrap the bacon slice around the hot dog. Heat a nonstick skillet on medium-high heat and cook the hot dogs till crispy. Cut the bouillon to create a pocket in the center but do not cut through the ends. Spread the mustard over the bun, followed by the refried beans, guacamole, cheese, hot dog, tomato, onion, salsa verde and mayo.

Southwest Hot Dogs

Ethnic

Biscuit Chili Hot Dog Pizza

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 3 Calories 2293.5 Fat 143.4g2 Cholesterol 243.0mg Sodium 5861.0mg2 Carbohydrates 172.6g Protein 73.9g

Ingredients 2 C. Bisquick 1/2 C. cold water 1 (7 1/2 oz.) cans canned chili

5 hot dogs, sliced thin 1 C. shredded cheddar cheese

Directions 1. In a bowl, add the Bisquick mix and water and mix till a soft dough forms. 2. Roll the dough into a 12-inch circle. 3. Arrange the dough circle onto an ungreased pizza pan and pinch the edges to form a crust. 4. Spread the chili over the crust and top with the cheese and hot dog slices. 5. Cook in the oven for about 20-25 minutes.

Ethnic Biscuit Chili Hot Dog Pizza

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SAKURA’S

Japanese Inspired Hot Dogs

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 349.7 Fat 19.6g Cholesterol 104.9mg Sodium 844.0mg Carbohydrates 33.0g Protein 10.1g

Ingredients 3 tbsp cooking oil 2 eggs, beaten 1/4 tsp salt 1/8 tsp freshly-ground pepper 3 C. cold cooked jasmine rice, fluffed 3/4 C. frozen peas and carrot, thawed

2 hot dogs, quartered lengthwise & sliced 1 1/2 tbsp soy sauce 4 green onions, thinly sliced

Directions 1. In a wok, heat 2 tbsp of the oil on high heat and cook the eggs, salt and pepper till lightly scrambled. 2. Transfer the scrambled eggs into a plate and keep aside. 3. Add the sliced hot dogs and stir fry for about 2 minutes. 4. Add the remaining 1 tbsp of the oil, rice and stir fry for about 2 minutes. 5. Add the peas and carrots and stir to combine well. 6. Add the soy sauce, green onions and scrambled eggs and stir-fry for about 2-3 minutes.

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Sakura’s Japanese Inspired Hot Dogs

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

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AN INDIAN STYLE

Salad

Prep Time: 30 mins Total Time: 40 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.

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An 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

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ETHNIC

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.

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Ethnic Cabbage

Punjabi Style Lentils

Prep Time: 15 mins Total Time: 4 hrs 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. 8. Stir in the tomato puree on medium heat and simmer for about 5 minutes. Punjabi Style Lentils

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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.

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Mumbai

Breakfast for Lunch

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 2 Calories 377 kcal Fat 35.5 g Carbohydrates 4g Protein 12.3 g Cholesterol 286 mg Sodium 203 mg

Ingredients 1 tsp oil, or as needed 2 medium eggs 1/2 C. heavy whipping cream 1/4 clove garlic, minced 1/4 C. shredded Cheddar cheese, or more to taste

2 tsp curry powder 1 tsp ground cumin (optional)

Directions 1. 2. 3. 4.

In a skillet, heat the oil on medium-high heat. In a bowl, add the eggs and cream and beat well. Add the garlic, Cheddar cheese, curry powder and cumin and stir to combine. Add the egg mixture in the hot oil and cook, stirring for about 5 minutes.

Mumbai Breakfast for Lunch

67

CHENNAI STYLE

Rice Pilaf

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 188 kcal Fat 0.7 g Carbohydrates 40.1g Protein 4.1 g Cholesterol 2 mg Sodium 440 mg

Ingredients 1/4 C. water 1 (14.5 oz.) can chicken broth 1 C. long grain rice 1 tsp curry powder 1/2 tsp garlic powder 1/4 tsp ground cinnamon

1/8 tsp paprika 2 pinches ground cloves 1 small onion, coarsely chopped

Directions 1. In a pan, add the water and chicken broth and bring to a boil. 2. In a bowl, mix together the rice, curry powder, garlic powder, cinnamon, paprika and cloves. 3. Add spiced rice and onion to the boiling broth and cook, covered for about 20-25 minutes.

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Chennai Style Rice Pilaf

Junka

(South-Indian Style Broccoli)

Prep Time: 15 mins Total Time: 32 mins Servings per Recipe: 4 Calories 164 kcal Fat 12.3 g Carbohydrates 10.2g Protein 3.5 g Cholesterol 0 mg Sodium 1323 mg

Ingredients 3 tbsp vegetable oil 1/2 tsp mustard seed 1 small onion, chopped 1/2 tsp cumin seeds 1 tbsp ginger-garlic paste 1 tsp chili powder 1 tsp ground turmeric

1 head broccoli, chopped 2 tsp water 2 tsp salt 3 tbsp gram flour (garbanzo bean flour) 1 tsp vegetable oil

Directions 1. In a skillet, heat 3 tbsp of the oil on medium heat and sauté the mustard seeds for about 1-2 minutes. 2. Add the onion and cumin seeds and sauté for about 5-10 minutes. 3. Add the ginger-garlic paste, chili powder and turmeric and sauté for about 1-2 minutes. 4. Add the broccoli and cook for about 8-10 minutes. 5. Stir in the water and salt and cook for about 1 minute. 6. Add the gram flour and cook, stirring continuously for about 5-8 minutes. 7. Drizzle 1 tsp of the oil over junka and serve.

Junka

71

BASMAATI

Rice 101

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 6 Calories 216 kcal Fat 5.4 g Carbohydrates 38.9g Protein 3.9 g Cholesterol 0 mg Sodium 394 mg

Ingredients 1 1/2 C. basmati rice 2 tbsp vegetable oil 1 (2 inch) piece cinnamon stick 2 pods green cardamom 2 whole cloves 1 tbsp cumin seed

1 tsp salt 2 1/2 C. water 1 small onion, thinly sliced

Directions 1. In a bowl, place the rice and enough water to cover. 2. Keep aside for about 20 minutes. 3. In a large pan, heat the oil on medium heat and sauté the cinnamon stick, cardamom pods, cloves and cumin seed for about 1 minute. 4. Stir in the onion and sauté for about 10 minutes. 5. Drain the water from the rice and stir into the pan. 6. Stir fry the rice for a few minutes or till lightly toasted. 7. Add the salt and water and bring to a boil. 8. Reduce the heat to low and simmer, covered for about 15 minutes. 9. Remove from the heat and keep aside for about 5 minutes. 10. With a fork, fluff the rice before serving.

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Basmaati Rice 101

Curry Russets

Indian Style

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 5 Calories 268 kcal Fat 4.7 g Carbohydrates 52.1g Protein 6.3 g Cholesterol 0 mg Sodium 267 mg

Ingredients 1 C. vegetable oil for frying 2 cloves garlic, pressed 1 tsp cumin seeds 1/2 tsp salt 1/4 tsp ground turmeric 1/4 tsp ground black pepper

5 russet potatoes, peeled and cubed 2 tbsp chopped fresh cilantro 1 tsp mild curry paste

Directions 1. 2. 3. 4. 5.

In a frying pan, add the enough oil to cover the bottom 1/3-inch deep on medium heat. Add the garlic, cumin, salt, turmeric and black pepper and heat it. Stir in the potatoes and cook for about 10-15 minutes, flipping occasionally. Stir in the fresh cilantro and curry paste and stir fry for about 1 minute. With a slotted spoon, transfer the potatoes into serving dish.

Curry Russets Indian Style

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KEBABS

From Mumbai

Prep Time: 15 mins Total Time: 2 hrs 45 mins Servings per Recipe: 8 Calories 304 kcal Fat 22.6 g Carbohydrates 4.7g Protein 20.1 g Cholesterol 76 mg Sodium 665 mg

Ingredients 2 lb. lean ground lamb 2 onions, finely chopped 1/2 C. fresh mint leaves, finely chopped 1/2 C. cilantro, finely chopped 1 tbsp ginger paste 1 tbsp green chili paste 2 tsp ground cumin 2 tsp ground coriander

2 tsp paprika 1 tsp cayenne pepper 2 tsp salt 1/4 C. vegetable oil skewers

Directions 1. In a large bowl, add the ground lamb, onions, mint, cilantro, ginger paste, chili paste, cumin, coriander, paprika, cayenne and salt and mix till well combined. 2. Refrigerate, covered for 2 about hours. 3. Mold about 1 C. of the lamb mixture around the skewers to form the sausages. 4. Refrigerate until you are ready to grill. 5. Set your grill for high heat and grease the grill grate. 6. Cook the sausages on the grill for about 10 minutes, flipping occasionally.

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Kebabs From Mumbai

A Fruity

Salad in Indian

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 451 kcal Fat 13.7 g Carbohydrates 76.9g Protein 8.3 g Cholesterol 41 mg Sodium 218 mg

Ingredients 1 1/2 C. brown rice 4 C. water 1 (10 oz.) can asparagus tips, drained 1 red bell pepper, seeded and diced 2 red apples, cored and diced 1/4 C. golden raisins

1/2 C. heavy cream 1 tsp curry powder 1 tsp lemon juice salt and pepper to taste

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

In a pan, add the rice and water and bring to a boil. Reduce the heat to low and simmer, covered for about 30 minutes. Drain, if necessary and keep aside to cool. Meanwhile in a bowl, place the golden raisins and fill with enough hot water to cover and keep aside for about 20 minutes to plump. Drain well. In a medium bowl, add the cream and beat till soft peaks form. Fold in the curry powder, lemon juice, salt and pepper. In another bowl, mix together the brown rice, asparagus, red pepper, apples and raisins. Fold into the curry cream and refrigerate to chill till serving.

A Fruity Salad in Indian

75

AUTHENTIC

Saag (Tasty Spiced Greens)

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 6 Calories 182 kcal Fat 16.2 g Carbohydrates 7.6g Protein 4.7 g Cholesterol 41 mg Sodium 565 mg

Ingredients 1/2 C. butter 2 tsp cumin seed 1 green chili pepper, seeded and diced 2 cloves garlic, chopped 2 tbsp ground turmeric 1 lb. chopped fresh mustard greens

1 lb. chopped fresh spinach 1 tsp ground cumin 1 tsp ground coriander 1 tsp salt

Directions 1. In a large skillet, melt the butter on medium-high heat and cook and sauté the cumin seed, chili pepper, garlic and turmeric for about 2 minutes. 2. Stir in the chopped mustard greens and spinach a little at a time, adding the stems and thicker leaves. 3. Slowly, add greens and cook till all the greens have been added and all are completely wilted. 4. Stir in the cumin, coriander, and salt. 5. Reduce the heat and simmer for about 10 minutes, adding water as needed to keep the greens moist.

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Authentic Saag

Spicy Masala Cauliflower

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 5 Calories 168 kcal Fat 11.6 g Carbohydrates 15.1g Protein 4.6 g Cholesterol 0 mg Sodium 62 mg

Ingredients 1 large head cauliflower 4 tbsp vegetable oil 1/2 tsp ground turmeric 1 small onion, minced 2 tomatoes, pureed 1 tsp garlic powder

3 tsp garam masala (optional) salt to taste 1/2 head lettuce

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

Set your oven to 350 degrees F before doing anything else. Cut off most of the cauliflower's stem and arrange the whole head in a baking dish. In a small frying pan, heat 2 tbsp of the oil and turmeric. Coat the cauliflower head with the turmeric oil evenly. Cook in the oven for about 30 minutes. Meanwhile in a frying pan, heat 2 tbsp of the oil and sauté the minced onions till a medium brown color forms. 7. Add the pureed tomatoes, garlic powder, garam masala and salt and simmer for about 10 minutes. 8. In a serving plate, arrange the lettuce leaves and top with the cauliflower on top. 9. Place the tomato curry over the cauliflower and serve hot.

Spicy Masala Cauliflower

77

MEDITERRANEAN

Quesadillas

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 346 kcal Fat 18.5 g Carbohydrates 33.4g Protein 11.7 g Cholesterol 23 mg Sodium 493 mg

Ingredients 1 onion, chopped 6 large cremini mushrooms, chopped 2 large cloves garlic, minced salt and ground black pepper to taste 2 tbsp extra-virgin olive oil 2 tsp balsamic vinegar

1/4 C. herbed goat cheese (chevre) 4 tsp whipped cream cheese 4 flour tortillas 1/3 C. shredded mozzarella cheese

Directions 1. In a large skillet, heat oil on medium heat and sauté the onion, mushrooms, garlic, salt, black pepper and balsamic vinegar for about 3-5 minutes. 2. In a small bowl, mix together the goat cheese and cream cheese. 3. Heat a large skillet on medium heat and warm a tortilla for about 1 minute per side. 4. Spread 1/4 of the goat cheese mixture onto warmed tortilla. 5. Top with 1/4 of the mushroom mixture, followed by 1/4 of the mozzarella cheese. 6. Cook the quesadilla until mozzarella cheese for about 5 minutes. 7. Fold the tortilla over melted cheese and press to seal. 8. Repeat with the remaining tortillas and fillings.

80

Mediterranean Quesadillas

French Quarters Quesadillas

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 598 kcal Fat 35.9 g Carbohydrates 47.7g Protein 22 g Cholesterol 64 mg Sodium 967 mg

Ingredients 1 tbsp canola oil 2 andouille sausage links, finely diced 1 poblano chile, finely diced 1/2 red bell pepper, finely diced 1/2 large red onion, finely diced 1/2 C. frozen corn kernels

4 flour tortillas 2 C. shredded Colby cheese 1 tbsp canola oil 1/4 C. sour cream (optional) 1/4 C. salsa (optional)

Directions 1. In a large skillet, heat 1 tbsp of the canola oil on medium heat and cook the diced sausage, poblano pepper, red pepper, red onion and corn for about 15 minutes. 2. Place 1/4 of the sausage mixture on one half of each tortilla and top with 1/2 C. of the cheese. 3. Fold the tortillas to make a half moon shape. 4. Repeat with the remaining ingredients. 5. In a large skillet, heat 1 tbsp of the canola oil on medium heat and cook the quesadillas for about 5 minutes per side. 6. Cut each quesadilla into 4 wedges 7. Serve with a topping of the sour cream and salsa.

French Quarters Quesadillas

81

QUESADILLAS

Tegucigalpa Style

Prep Time: 25 mins Total Time: 2 hrs 10 mins Servings per Recipe: 16 Calories 515 kcal Fat 23.4 g Carbohydrates 68g Protein 9.9 g Cholesterol 73 mg Sodium 478 mg

Ingredients 1 1/2 C. margarine 3 C. white sugar 2 C. sifted all-purpose flour 1 C. rice flour 1 tbsp baking powder 6 room-temperature eggs

2 C. lukewarm milk 2 C. grated Parmesan cheese 1/2 C. white sugar 1/4 C. all-purpose flour 1/4 C. sesame seeds

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly grease and flour a medium glass baking dish. 2. In a bowl, add the margarine and 3 C. of the sugar and beat till fluffy. 3. Add the eggs one at a time, mixing till well combined. 4. In another bowl, mix together 2 C. of the all-purpose flour, rice flour and baking powder. 5. Slowly, add the flour mixture into the egg mixture alternately with the milk, stirring well between each addition. 6. Slowly stir in the Parmesan cheese and transfer the mixture into the prepared baking dish. 7. In a small bowl, mix together 1/2 C. of the sugar, 1/4 C. of the all-purpose flour and sesame seeds. 8. Sprinkle evenly over the mixture in the baking dish. 9. Cook in the oven for about 45 minutes or till a toothpick inserted in the center comes out clean. 10. Cool completely and cut into squares.

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Quesadillas Tegucigalpa Style

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