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Nigerian Jollof Rice & Pepper Chicken Ingredients:Chicken Drumsticks 4.5-5.5 lb. White Rice 1-2 Red onions Garlic Red Onion 1 Lg can of crushed tomatoes Red Peppers & 2 hot peppers Seasonings: Adobo, thyme, yellow curry, cayenne, pepper, & chicken bouillonTime to prepare: 15 minutes Time to Cook: 1.5 hours Quantity Served: 4-6 Preparation: Submitted by: Tohib GiwaFun Fact: In Nigeria, no big celebration is complete without jollof rice. Weddings, birthdays, naming ceremonies — if there’s no jollof, people will talk! Preheat oven to 450 degrees Clean chicken & loosen the fat on chicken In a pot of water, add clean chicken, half of red-onion, season pot with thyme, lots yellow curry or adobo and 1-2 chicken bouillon cubes over medium heat and boil for 30 min. Clean and strain 2 cups of rice, place rice aside on flat surface to dry. In a blender add red peppers, 1/2 of the crushed tomatoes can, a little water and other half of red onion, garlic and 1 hot pepper. Heat up the sauce in pot over medium heat, add extra water if necessary (enough for rice to cook in sauce). When rice thickens up add it to the pot of red sauce and stir well. Turn down the heat, place tin foil on top of rice, press down and cover to simmer 30 minutes otherwise until rice has absorbed the sauce. Drain chicken water and place on a flat oven plan. Season with cayenne & pepper and add to the oven until cooked to liking. Serve the plate of rice with the chicken on top!
Ingredients: Vodka Sauce Pasta1 Stick of Butter 1/2 tsp of red pepper flakes 1 1/2 cups of tomato sauce 1 cup of grated cheese 1 cup of heavy cream 1/2 tsp of black pepper 1/2 cup of chopped spinach 4 crushed cloves of garlic 1 red bell pepper 2 tbsp of olive oil 1 red bell pepper 4 crushed cloves of garlic 1 box of cooked penne Time to prepare: 15 Minutes Time to Cook: 30 Minutes Quantity Served: 8 Preparation: Submitted by: Alexis Vargas In a fry pan add the 2 tbsp of olive oil, 4 crushed cloves of garlic and 1 red bell pepper chopped into small pieces until peppers are soft. In a sauce pan melt the 1 stick of butter and add the 1/2 tsp of red pepper flakes; bring to a light boil. Then add 1 1/2 cups of tomato sauce and let simmer for 3 minutes. Then add 1 cup of heavy cream, 1 cup of grated cheese, 1/2 tsp of black pepper, 6 tbsp of water; mix together. Then add the 1/2 cup of chopped spinach, 4 basil leaves chopped and the olive oil, garlic and red pepper mixture. Lastly, mix together and pour over 1 box of cooked penne. Fun Fact:Even though it sounds very Italian, penne alla vodka became super popular in the United States in the 1970s–80s. Many credit restaurants in New York City for making it famous.
Ingredients: Irish Potato Casserole 2 lb bag of frozen Orelda hash brown potatoes 1 Can cream of chicken soup 12oz Sour Cream 1sp Salt & pepper 2 Cups shredded cheddar 1/2 Cup of chopped onion 1 1/2 Sticks butter melted 2 Cups of crushed corn flakesTime to prepare: 15 Minutes Time to Cook: 1 Hour Quantity Served: 1-13X9 Casserole Dish Preparation: Submitted by: Dave HansenMix ingredients all together minus1/2 cup of butter and corn flakes Spread evenly into 13 x 9 greased baking dish Top with corn flakes and ½ stick of melted butter Bake 350 for 1 hour Fun Fact: Alongside corned beef and cabbage, potato casseroles often appear at celebrations for Saint Patrick's Day.
Ingredients: Dynamites 3 lbs ground meat (beef/turkey) 3 lg green peppers 2 1/2 lg onions 4 lg cans whole peeled tomatoes Time to prepare: 30 Minutes Time to Cook: 4 Hours Quantity Served: Large Party Preparation: Submitted by: Michelle Berkovitz 4 small cans tomato paste 1 tsp of each: garlic salt, garlic powder, black pepper, and crushed red pepper flakes Largely chop the peppers and onions and set aside. Open the can of tomatoes, largely chop them and place them and the juices in the cans or in a bowl. Start to brown the meat on medium-high heat in a large stock pot. When the meat is 1/3 browned, add peppers. When the meat is almost down fully cooked, add the onions. Cook until the vegetables are softened but not too soft, then ass the tomatoes and juices from the cans. Fill one of the cans half way with water and rinse the sides of the other cans using that water to get the rest of the juices out of all of the cans and pour into the pot. You’ll may need to do this twice (amounts to 1 full can of water). Add spices and tomato paste. Let it come to a soft boil and then reduce. Heat to simmer for a minimum of, of 3 hours. Stir regularly to prevent from burning on the bottom of the pot. Serve in bowls, in a torpedo/sub roll, or on top pf pasta. **For best flavor results, make the day before and reheat in a crock pot on low for 6-8 hours. Add more crushed red pepper to your taste or cayenne pepper for a bigger kick! Fun Fact: The Dynamite sandwich is especially popular in parts of Quebec, where it’s a beloved comfort-food staple in local diners.
Begin by proofing the yeast, water and sugar. Begin this povitica bread reicpe by preparing the wet ingredients. In a medium saucepan, heat the milk to just below boiling (about 180°F), stirring occasionally. Allow to cool slightly, until it is about 105°F. Once cooled, whisk in the melted butter, sugar and salt to the milk until combined. Add egg, vanilla and yeast mixture and stir to combine. The most important thing to note about this process is to make sure that your ingredients are below 105 degrees F before combining them with the yeast. If they are warmer than that you will very likely kill the yeast and the bread will not rise. Once the wet ingredients are prepared, add the flour to the container of a standing mixer fitted with a dough hook. You can also place it in a large bowl and mix by hand. Pour the wet ingredients into the flour and mix the dough with the dough hook until it forms a smooth, elastic ball. If necessary, add up to 2 Tablespoons more flour until dough is smooth and no longer sticky. Turn dough out onto a lightly floured surface and form into a ball. Place the Povitica dough in a lightly-greased bowl covered with a wet towel and let it rise for 1.5 to 2 hours. Ingredients: Croatian Povitica BreadFlour Milk Butter Sugar YeastTime to prepare: 30–45 minutes (dough, rolling & filling) Rising Time: 1.5–2 hours Time to Cook: 45–60 minutes Preparation: Submitted by: Katelyn GregorEggs Vanilla The filling features ground walnuts, sugar, butter, and sometimes cocoa powder. While the Povitica bread dough is rising, make the filling. You can use a high-powered blender or food processor to make the filling. Start by putting the wet ingredients into the container and blending/processing until they are warm. Then add the rest of the ingredients and pulse until ingredients are combined and walnuts are chopped into small pieces. Let the filling stand-covered-at room temperature until the rise is complete! Make the Povitica Filling: Roll & Assemble: Next comes the rolling and assembling. Roll out the povitica bread dough into a large rectangle and gently spread the filling over it, leaving a 1/2″ space at the edges bare. Tightly roll the dough into a jelly roll, making sure to apply ample pressure to ensure a tight roll. Take the rolled povitica bread dough “rope” and stretch it just a touch. Then form it into an “S” shape in a prepared baking pan. This is what gives this povitica recipe its beautiful appearance! At this point let the bread sit, covered, while you preheat the oven and get ready to bake. Bake & Serve: Bake the Povitica bread in the oven once it’s preheated to 350, after 15 minutes decrease temperature to 300 and continue baking for about 45 more minutes! Place on pan to cool, once completely cooled, dive in!
Ingredients:Cape Verdean Pastels2 pkg. Goya Pastry Disc 1 lg. (cut discs in half to make 40 pastels) Can of Solid White Tuna, shredded chicken or shredded beef 2 eggs 1 small yellow onion finely chopped 4-5 garlic cloves minced 8-10 dashes of Cholula Hot sauce (can add more depending on desired spiciness) 1⁄4 cup of Fresh Parsley finely chopped 1 pkg of sazon Canola oil Olive oil Time to prepare: 20–40 minutes Time to Cook: 10–30 minutes Quantity Served: 40 Pastels Preparation: Submitted by: David FontesMix the tuna, chicken or beef, 2 eggs, garlic, Cholula hot sauce, onion, parsley, paprika and sazon. In a preheated frying pan, on low to medium-low, with olive oil. Cook the mixture. Stirring frequently until the mixture is dry. This will take about 10-15 mins. Then Set aside to cool. Take another deep-frying pan or Deep fryer and fill it with canola oil. Enough to cover the pastels (about 2-3 inches high) and heat on medium to low heat. Make sure the Goya pastry discs are thawed prior to making. You are going to cut them in half! Each package comes with 10 discs and it will yield 20 pastels. After cutting the disc take half and stretch it a little using your fingers! Take a spoonful of the mixture and place it in the center of the disc and fold over. Taking a fork, seal the sides, and then poke a couple of holes on top just enough to let the air out when frying. Do this until all the discs are filled and sealed leaving them on a serving platter. Fry them in the preheated pan turning to make sure both sides are golden brown or in a deep fryer. When they are done, drain them with a slotted spoon or tongs and put them on a plate lined with paper towels to absorb the grease! Pastel can be eaten warm or cold! Fun Fact:The most traditional filling is seasoned tuna mixed with onions and spices — reflecting Cape Verde’s strong fishing culture.
Oreo Cookie Salad Ingredients: 1 Carton of buttermilk 1 package instant pudding 8 oz. Tub Cool whip topping 1 Can -15 oz Pineapple tidbits 1 Can -15 oz Mandarin oranges 12oz Oreo cookiesTime to prepare: 10–15 minutes Chill Time: At least 1 hour, overnight is often recommended for maximum "fluff". Preparation: Submitted by: Patrick Kennedy Fun Fact: In many Midwestern communities, “salad” can mean a sweet, creamy dish mixed together in a bowl similar to Jell-O salad or ambrosia.Mix together 1 package of instant pudding, add 1 1/2 cup buttermilk. Fold in: The tub of whipped topping Drain and add the pineapple tidbits Drain and add mandarin oranges Crush 12oz Oreo cookies Refrigerate & Serve
Ingredients: Italian Meatballs1 lb. ground beef - at least 90% lean Two eggs 1 tsp salt Italian Breadcrumbs - about 1/2 cup 1tsp garlic powderTime to prepare: 10 Minutes Time to Cook: 2.5 Hours Quantity Served: 1 pound = 15-20 meatballs Preparation: Submitted by: Donna Provost Preheat oven to 350 degrees Combine all ingredients in bowl and roll to preferred meatball size Bake meatballs in oven on ungreased cookie sheet for 15 minutes while heating up pasta/marinara sauce on stove. Add meatballs to sauce and lower heat when sauce starts to boil. Meatballs can be served alone, as a side and/or on top of desired pasta. Fun Fact: Authentic Italian meatballs can be made with beef, pork, veal or a mix of all three. Some regions even use chicken or fish!
Ingredients: Portuguese Rice & ShrimpCooked rice (she used Uncle Bens) 3-4 cups cooked rice 1 medium onion, finely chopped 4 TBS butter 1/3 cup white wine (optional) 1 can Hanover Butter Beans 1-2 small can mushrooms 2 cloves garlic (to taste can add more or less) Shrimp (frozen or fresh uncooked) 16 oz. (shelled and deveined) Salt & pepper to taste Omelete (optional)Time to prepare: 15-20 Minutes Time to Cook: 20-30 Minutes Quantity Served: 6 Servings Preparation: Submitted by: Monica Dumas Cook rice, set aside. Open can of mushrooms, drain, set aside. Open can of Butter Beans, set aside (optional to drain) In a small frypan, place 2 Tbs butter and cook onions until soft, add salt & pepper to taste. In larger frypan place remaining 2Tbs butter and add shrimp and garlic, cook until shrimp are cooked through, add the wine (optional) should only take a few minutes. If you choose to add the omelete, in another pan cook a 2-3 egg omelet just until cooked, slice in short strips, set aside. In a serving bowl, combine all ingredients and mix thouroughly. Serve warm. Double or cut ingredients in ½ for smaller/larger portions. Fun Fact:Different regions of Portugal have their own twists some add bell peppers, others include chorizo, or even a touch of cream for extra richness.
Ingredients: Peanut Butter Smores Cookies2 packs of Nestle Choc Chip cookies (24 count) 7 Hershey candy bars 7 Graham Crackers 1 7oz jar of Jet Puffed marshmallow creme Peanut ButterTime to prepare: 15 min Time to Cook: 35 min Quantity Served: 15 Preparation: Submitted by: Samari AugusteGrease the pan and spread the cookie dough to fill the bottom of the pan. Lay Hershey bars over the cookie dough until it is completely covered. Spread peanut butter over the Hershey bars. Add graham crackers to the top of the peanut butter spread. Finally add fluff spread across the top of the graham crackers. Bake in the oven at 350 degrees for 30 min. Fun Fact: You can swap graham crackers for cookie crumbs, add peanut butter chips, or even drizzle extra chocolate on top for an over-the-top treat.
Ingredients:Moo Shu Marinade ⅔ cup Hoisin sauce 2 tablespoons rice wine 2 tablespoons low sodium soy sauce 1 tablespoon rice vinegar 2 cloves minced garlic 1 tablespoon grated ginger 2 teaspoons cornstarch 1 teaspoon sesame oil ½ teaspoon fresh ground black pepper 2 tablespoons mirin optional Moo Shu Pork 1 ¼ lb pork tenderloin sliced into very thin strips 2-3 tablespoon vegetable oil 2 large eggs lightly beaten 1 (16-ounce) bag tricolor coleslaw 8 ounces shiitake mushrooms stemmed and sliced 4 green onions thinly sliced Time to prepare: 14 Minutes Time to Cook: 10 minutes Quantity Served: 4 Servings Preparation: Inspired by: Mike Ung In a medium bowl, whisk together the Hoisin Sauce, rice wine, soy sauce, rice vinegar, garlic, grated ginger, cornstarch, sesame oil, black pepper, and mirin if using. Remove 1/2 cup of the marinade and set it aside. Add the cut pork to the remaining marinade and stir to combine. Let it set and marinate while you cook the eggs. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the beaten eggs and cook until the eggs are set enough to flip. Remove the eggs and cut them into thin strips and cover to keep warm. Heat another tablespoon of vegetable oil in the skillet over medium-high heat. Using tongs remove the pork from the marinade letting the excess drip off. Add the pork to the hot skillet, cooking until browned and cooked through, about 2-3 minutes. Work in batches and remove to a plate and cover to keep warm. Heat 1 more tablespoon of oil in the skillet over medium heat. Add coleslaw, mushrooms & half of the green onions. Stir fry until the cabbage starts to wilt and the mushrooms are tender. Add the pork, and eggs back to the skillet. Whisk the sauce mixture that was set aside. Drizzle with the sauce and stir to combine, cooking over low heat. Sprinkle with the reserved green onions. Fun Fact:The name Moo Shu actually comes from Cantonese Chinese words referring to wood ear mushrooms (a key ingredient in the original dish)
Ingredients: Ricotta Cookies Cookies: 2 Sticks unsalted butter, softened 1 ¾ granulated sugar 2 large eggs 15oz. ricotta cheese 2 tablespoons vanilla extract 4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda Glaze: 4-5 tablespoons milk 1 ½ powdered sugar 1 teaspoon almond or vanilla extract preferred sprinkles Time to prepare: 10 minutes Time to Cook: 10 minutes Quantity Served: 60 Cookies Preparation: Submitted by: Beth JohnsonTo make the cookies Preheat the oven to 350°F. Line baking sheets with parchment paper or use ungreased baking sheets. In a large mixing bowl, cream the butter and sugar until light and fluffy. 2 sticks butter, softened, 1 ¾ cup granulated sugar Beat in the eggs, ricotta cheese, and vanilla extract until fully combined. 2 large eggs, 1 container ricotta cheese, 2 tablespoons vanilla extract In a separate bowl, whisk together the flour, baking powder, and baking soda. 4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Scoop or roll dough into teaspoon-sized balls and place about 2 inches apart on the baking sheet. Bake for 8-10 minutes or until the edges are lightly golden. Let cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely. To make the glaze In a medium bowl, whisk together the milk, powdered sugar, and almond extract until smooth. 4-5 tablespoons milk, 1 ½ cups powdered sugar, 1 teaspoon almond extract Dip the tops of cooled cookies into the glaze and return to the wire rack. Immediately top with sprinkles before the glaze sets. Fun Fact: Some bakers add almond extract or finely chopped nuts, giving subtle extra flavor while keeping the soft texture intact.
Chicken Tikka Masala Ingredients:Mix of 2 lbs. boneless chicken thighs and breasts, cut into large chunks 3-4 tbsp Shan Tikka Masala spice mix (or brand of choice) 3/4 to 1 cup Greek yogurt 2 tbsp lemon juice 3–4 tbsp oil 1 medium onion, finely chopped 1 cup tomato puree (or blended canned tomatoes) ½ cup water (more if needed) 1 tsp garlic paste 1 tsp ginger paste ½ tsp garam masala Optional: 1 tsp paprika (or red food coloring, for color) Optional: chili powder, to taste (for added heat) Optional: heavy cream or yogurt, to taste Fresh cilantro, for garnishTime to prepare: 15-20 Minutes Time to Cook: 20-40 Minutes Preparation: Submitted by: Nahian Chowdhury Fun Fact: Marinate chicken: Mix 2-3 tbsp spice mix, yogurt, lemon juice, 1 tbsp oil, garlic paste, and ginger paste. Add chicken and coat well. Marinate at least 2 hours, ideally overnight. Cook chicken: Heat 1–2 tbsp oil in a large pan over medium‑high heat. Cook chicken in batches in a single layer, letting it brown before flipping. Cook 6–8 minutes total until lightly charred. Remove and set aside. *Note: Grilling the chicken instead of pan‑searing adds better flavor and a more authentic chicken tikka. Make sauce: In the same pan, heat the remaining oil. Add onion and cook until golden brown. Stir in 1 tbsp spice mix, garam masala and optional paprika/chili. Add tomato puree and cook 5–7 minutes until oil separates. Add water and simmer 5 minutes. Stir in a little cream or yogurt if using for a richer taste. Finish: Return chicken (and juices) to pan. Simmer 8–10 minutes until fully cooked and sauce thickens. Garnish with cilantro and serve with naan or basmati rice. The “masala” in the name refers to the blend of spices, but the creamy tomato- based sauce is what makes this dish stand out, balancing heat with richness.
🇫🇷 Bon appétit 🇪🇸 Buen provecho 🇮🇹 Buon appetito 🇩🇪 Guten Appetit 🇵🇹 Bom apetite 🇨🇳 Màn yòng