Name of Dish : Cobb Salad

Type:Appetizer and Starters Ethnicity: American Source: Food Network

Contributor: Abigael Eugenio

Quantities / Units / Ingredients
1 head / Torn into 1inch pieces / Boston Lettuce
1 head / Torn into 1inch pieces / Romaine Lettuce
1 bunch / Watercress
1 / Cut into 1 inch pieces / Belgian Endive
2 / Cut into ½ inch cubes / Riped Tomatoes
8 oz / 230 grams / Cooked chicken
6 x 1 oz / 170 grams / Cooked bacon
2 / Medium / Riped avocados
4 / Large: Cut in half / Hardboiled eggs
½ lb / 225 grams / Roquefort cheese
¼ cup / Cider vinegar
1 / Small / Clove of garlic
¾ cup / Olive oil
tt / Salt and Pepper

Directions:

1. Toss the lettuces together in a bowl. Lay a bed of the mixed lettuce on a large platter.

  1. Lay the tomato, chicken, bacon, sliced avocado, egg and Roquefort cheese over the lettuce.
  2. Combine the vinegar, garlic and some seasoning in a small bowl and slowly whisk in the olive oil. Check the seasoning and pour the vinaigrette over the salad.
  3. Sprinkle the salad with the chopped chive batons and serve.

Name of Dish
French Fries
(Spicy) / Type:
Hors D’oevers/appetizer and starter / Ethnicity:
French / Source:
World Wide Web / Contributor:
Anam Hussan
Quantities / Units / Ingredients
1
1/4
1/4
1/8
4
2 / tsp
tsp
tsp
tsp
cups
medium / coarse salt
cayenne
paprika
ground coriander seeds
vegetable oil
russet (baking) potatoes
Directions:
1. In a large bowl stir together salt, cayenne, paprika, and coriander. In a 4-quart heavy kettle heat oil over moderate heat until a deep-fat thermometer registers 325°F.
2. While oil is heating, cut potatoes lengthwise into 1/4-inch-thick sticks.
3. Fry potatoes in oil 1 ½ minutes (potatoes will not be golden) and with a slotted spoon transfer to brown paper or paper towels to drain.
4. Heat oil to 350°F. Return potatoes to oil and fry until golden and crisp, about 5 minutes.
5. Transfer fries with a slotted spoon to clean brown paper or paper towels to drain and toss fries in spice mixture.
Name of Dish
Empanada - Jamon y Queso / Type:
H / Ethnicity:
Argentine / Source:
My expirience / Contributor:
Andrew Bonomo
Quantities
1
2
½
1
2
½
4
tt
tt
¼
1
1 / Units
package
tbsp
cup
cup
large
cup
tbsp
lb
large
tbsp / Ingredients
frozen puff pastry dough
butter
flour
milk
eggs
edam or similar
parmesan
inch of cayenne pepper
salt to taste
deli ham
egg yolk
water
Directions:
  1. Preheat oven to 400 degrees.
  2. Melt butter in saucepan on medium-low heat.
  3. Whisk flour into butter, and increase heat to medium. Cook, stirring, for 1-2 minutes.
  4. Whisk milk into flour/butter mixture and bring to boil, stirring. Sauce will thicken slightly.
  5. Whisk 2 eggs into mixture and cook, stirring, for 1 -2 minutes more or until sauce has thickened.
  6. Add grated cheese and parmesan and stir until melted. Remove from heat and add cayenne pepper and salt to taste.
  7. Roll out 1 sheet of puff pastry dough on a floured surface to 12 inches square. With a pizza cutter or sharp knife, cut dough into 12 3 x 4 inch rectangles.
  8. Mix egg yolk with water, and brush the edges of half of the rectangles with the egg yolk mixture.
  9. Place a piece of ham in the center of the rectangles brushed with egg yolk. There should be an edge of dough all around the ham. Top ham with 2 tablespoons of the cheese mixture.
  10. Cover the ham and cheese with one of the plain rectangles, and firmly press down around the edges to seal.
  11. Repeat with other sheet of puff pastry. Pastries may be frozen at this point, or kept in the refrigerator for up to 6 hours before baking.
  12. Prick the top of the empanadas several times with a fork, and brush tops lightly with the egg yolk mixture.
  13. Bake 20 minutes, or until puffed and golden brown.
  14. Serve hot or at room temperature.

Name of Dish
Armenian Pizza (Lahmajoon) / Type: Appetizer / Ethnicity:
Armenian / Source:
/ Contributor:
Quantities / Units / Ingredients
1
3
2
6
1 ½
5
2
1(16ounce)
2
½
2
1
1 / dough:
pkg tbsp
cups cups
1 ½ tsp
tbsp
meat:
2 lbs
can
cup
tsp
pinch
pinch / active dry yeast
white sugar
warm water
all purpose flour
salt
shortening
ground beef
whole peeled tomatoes
onions, finely chopped
finely chopped green bell pepper
salt
cayenne pepper
ground black pepper
Directions:
1. In a small bowl, mix active dry yeast, 1 tablespoon sugar and 1/2 cup warm water. Allow to stand approximately 5 minutes.
2. In a large bowl, mix flour, salt, 3 tablespoons shortening, remaining sugar, remaining water and the yeast preparation. Knead until smooth. Use the remaining shortening to remove any dough sticking to the sides of the bowl, and to remove dough from fingers. Cover with a towel and place in a warm location until doubled in size, about 2 to 3 hours.
3. In a medium bowl, mix ground beef, tomatoes, onions, parsley, green bell pepper, salt, cayenne pepper and black pepper. Chill in the refrigerator until ready to use.
4. Preheat oven to 450 degrees F (230 degrees C). Lightly flour a large baking sheet.
5. On a lightly floured surface, form dough into 12 balls. Separate each ball in half. Roll halves into balls. Place balls on the prepared baking sheet. Allow to stand approximately 10 minutes.
6. Roll balls into 7 inch diameter circles. Spread approximately 1 1/2 tablespoons meat mixture over each circle. Bake in the preheated oven 15 to 20 minutes, or until beef is no longer pink and dough is lightly browned.
Name of Dish
Big Granny’s Potato and Cheddar Piroghy / Type:
Side Dish, or Main entree / Ethnicity:
Eastern European / Source:
Carolyn Maki / Contributor:
Michelle Maki
Quantities / Units / Ingredients
4
16-20
4
1
12
5
750 / Cups
Tbsp
Large
Tsp
Cups
Lbs
Grams / Milk
Butter or margarine
Beaten eggs
Salt
Flour
Potatoes
Shredded Old cheddar
Directions:
To make the piroghy filling:
1. Peel potatoes and place in a pot of boiling water. Cook until soft.
2. Once cooked, drain water from pot.
3. Mash the potatoes and add handfuls of shredded cheddar intermittently. Use all of the cheddar and mash until you achieve an even distribution of potato and cheddar. Place the filling into the refrigerator for several hours, or overnight.
To prepare the piroghy dough:
4. Using a small pot, warm up the milk to lukewarm temperature. While doing this, also add the butter/margarine, salt, and beaten eggs.
5. Pour this mixture a little at a time into the flour.
6. Knead dough and add more flour until dough can be formed into a ball and is not sticky to the hands.
7. On a pastry board, lightly sprinkle flour. Roll out the dough on this surface until you reach a dough thickness that is about ¼” in thickness.
8. Using a circular cookie cutter, or the top of a drinking glass, create dough cutouts that are approximately 18cm in diameter.
To make the piroghy:
9. Using the palm of your hands, roll the piroghy filling into tiny balls.
10. Place each ball into the centre of one of the dough cutouts.
11. Join the edges of the dough cutout into a half moon shape and use your thumb and forefinger to pinch the edges closed. Recipe yields sixteen dozen piroghy.
12. Boil a large pot of water, and place desired amount of piroghy into the pot.
13. Place unused and uncooked piroghy into Tupperware containers lined with wax paper and store in the freezer until use.
14. Cook the piroghy until they rise to the top of the water. Remove, drain, and rinse under cold water.
15. Serve topped with additional melted butter, sautéed white onion, and sour cream.
Name of Dish
Stuffed Grape Leaves
(Warah Enab) / Type:
Appetizers and Starters / Ethnicity:
Mediterranean / Source:
My mom / Contributor:
Nasreen Kamal
Quantities / Units / Ingredients
(1)one
(2)two
(1)one
(¼) quarter
(1)one
(1)one
(1)one
(1)one
(1)one
(1)one
(2)two / cup
large
medium
cup
Tbsp
medium
Tbsp
tsp
16oz jar
cup
cups / uncooked white basmati rice
tomatoes, chopped
onion, chopped
parsley, finely chopped
vegetable oil
lemon, squeezed/juiced
salt
black ground pepper
grape leaves
tomato paste
water
Directions:
  1. In a large bowl, mix rice, chopped tomatoes, chopped onion, chopped parsley, vegetable oil, lemon, salt, and pepper.
  2. Gently remove grape leaves from jar, unfold, and rinse with warm water.
  3. Cut off the stems of each of the grape leaves. Place the grape leaves, with the rough side up, on a large flat plate, with the top pointy parts of the leaf directed away from you (and the flatter edges and stem towards you).
  4. Place one teaspoon or more depending on the size of the leaf, of the rice mixture at the bottom centre part of the grape leaf and shape it like a finger leaving at least ½ an inch of leaf on either side of the filling.
  5. Fold each side of the leaf over the rice, like an envelope, and roll tightly away from you.
  6. Repeat step 4. And 5. until all the grape leaves have been stuffed.
  7. After all the grape leaves have been stuffed, layer the stuffed leaves in a large pot, altering the direction of each row. Pack them tightly together to ensure that they do not tear open while being cooked.
  8. Dilute the tomato paste with the water (at room temperature) and pour over the leaves.
  9. Bring to a boil on medium heat, then reduce the heat and place a flat (glass or stoneware) plate upside down over the leaves and press down applying some pressure.
  10. Cover the pot and let it cook for 40 – 45 minutes. Keep the glass plate in place while cooking.
  11. Carefully remove the glass plate and check one leaf to ensure that the rice is cooked. If the rice is not fully cooked yet add a little more water, cover the pot and continue to cook for another 5 – 7 minutes.
  12. Serve warm.

Hong Kong Style Deep Fried Chicken Wing / Type: Appetizers / Ethnicity: Asian / Source: John Liang (My Dad) / Contributor: Sam Liang
Quantities / Units / Ingredients
4
4
3
2
2
½
½
n/a
1/4 / Piece
Tbsp
Tbsp
Tbsp
Tbsp
Cup
Cup
n/a
Piece / Chicken Wings (Wing and Drum attached)
Soy Sauce
Garlic Salt/Seasoning
Salt and Pepper
Oyster Sauce
All purpose Flour
Corn Flour
Oil for deep frying, amount varies depending on the size of the wings.
Lime/Lemon
Directions:
1. Mix Soy Sauce, Garlic Salt/Seasoning, Salt and Pepper and Oyster Sauce into a bowl. Be sure to mix well.
2. Pour the sauce that was just made on to the Chicken Wing, and let it marinate in the refrigerator for half a day.
3. After marinating, drain the remaining sauce.
4. Mix the All purpose flour with the Corn Flour
5. Cover the wings with the flour evenly
6. Heat oil in pan/deep fryer and deep fry the chicken wing until they are golden brown and crispy.
7. Drain oil on paper towel and then serve with a sprinkle of lime juice.
Name of Dish
Beef Samosa / Type:
Appetizers and Starters / Ethnicity:
South Asian (Indian) / Source:
/ Contributor:
Suzan Kiros-Dabas
Quantities / Units / Ingredients
2
1
2
½
1
2
1
4
1
½
1 ½
1
1
1
1
½
½
2
2
1
1 / large
cup
Tbsp
tsp
leaf
large
lb
cloves
Tbsp
tsp
tsp
tsp
tsp
tsp
tsp
tsp
tsp
Tbsp
Tbsp
quart
16 oz / large potatoes, peeled
frozen peas, thawed
vegetable oil
cumin seeds
bay leaf, crushed
onions, finely chopped
ground beef
garlic, crushed
minced fresh ginger root
ground black pepper
salt
ground cumin
ground coriander
ground turmeric
chilli powder
ground cinnamon
ground cardamom
chopped fresh cilantro
chopped green chilli peppers
vegetable oil, for frying
package phyllo dough
Directions:
1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
2. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chilli powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
3. Heat oil in a large, heavy frying pan over high heat.
4. Mix cilantro and green chilli peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers
5. In small batches, allowing room in the frying pan, fry samosas in the frying pan until golden brown, about 3 minutes on each side. Allow the oil from the samosas to drain on a plate cover with paper towels, then serve warm