German Potato Salad Kimberly Schmidt, Customer Success Supervisor, United States
Step 2: While the potatoes cook, combine the vinegar, sugar, and remaining 2 teaspoons salt in a small saucepan, and place over medium heat until the sugar is dissolved. Step 3: Drain potatoes into a colander. Using gloves or paper towels to protect your hands, slice the hot potatoes into 1/8-inch-thick rounds. Drizzle with hot vinegar mixture, gently stirring until all potatoes are coated. Set aside. Step 4: Sauté bacon in a large skillet placed over medium-low heat, stirring frequently, until browned and crispy. Remove with a slotted spoon; transfer to a plate lined with paper towels. Drain excess fat from skillet, leaving a thin coating in bottom. Add onions; sauté until translucent but not browned. Step 5: Add beef broth; bring to a boil over high heat. Reduce to a simmer, and cook until reduced by half, about 20 minutes. Pour over the reserved warm potato mixture, and sprinkle with the reserved bacon and chopped parsley. Gently stir to combine and serve immediately.
INGREDIENTS 4 pounds baby Yukon Gold potatoes 1 tablespoon plus 2 teaspoons kosher salt 1/2 cup cider vinegar 1 tablespoon sugar 1 pound bacon, cut into 1/2-inch pieces 2 small white onions, finely diced (about 1 cup) 2 cups beef broth 1/2 cup chopped fresh flat-leaf parsley DIRECTIONS Step 1: Peel potatoes, and place in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 10 minutes.
Irish Soda Bread Bridget Chebo, Director of Academic Affairs, United States
INGREDIENTS 3 cups flour
DIRECTIONS Step 1: Mix all ingredients to form a sticky mixture. Step 1: Mix all ingredients to form a sticky mixture. Step 2: Bake at 350 ° for 50 minutes in a greased and floured pan. A shallow pan is better. Step 2: Bake at 350 ° for 50 minutes in a greased and floured pan. A shallow pan is better.
1 tsp baking soda 1 tsp baking powder ½ tsp salt ½ cup sugar 1 cup buttermilk 1 egg 1 cup raisins 2 tsp caraway seed
Taco Soup Amy Sallee, Curriculum Supervisor, United States
Step 3: Turn heat to low and simmer for 20-30 minutes. Step 4: When ready to serve, add any toppings of your choosing.
INGREDIENTS • 2 to 3 pounds of chicken or ground beef (cooked) • 2 cans of corn
• 2 cans of blacked beans • 2 cans of diced tomatoes • 1 can of rotel • 1 can of green chiles • 32oz of chicken broth
• 2 packets of ranch seasoning • 2 packets of taco seasoning Toppings: shredded cheese, sour cream, cilantro, avocado, chips DIRECTIONS Step 1: Cook chicken or ground beef thoroughly. Add one packet of taco seasoning and one packet of ranch seasoning and stir. Step 2: Add black beans, corn, tomatoes, rotel, green chilis, chicken broth, taco seasoning, and ranch seasoning. Bring to a boil.
Step 4: Add langka or green jack fruit to the pot and continue to simmer for about 10 minutes. Step 5: Season with tamarind soup base mix and ground pepper. Add salt if needed. Step 6: Remove pot from heat, transfer in a serving bowl and serve hot with steam rice PREP TIME: 30 minutes
INGREDIENTS 1 cup kadyos or pigeon peas
2 cups chopped langka or green jack fruit 2 stem lemon grass or tanglad, cut into 3 1 large onion, chopped 1 lb pork with fat or pork ribs (any cut will do) 2-3 tbsp tamarind soup base mix (sinigang) Salt and ground black pepper to taste Water DIRECTIONS Step 1: Soak kadyos in water for few hours or overnight before cooking. Step 2: Rinse, drain water and place in a deep pot. Add 10 cups of water and bring into a boil for about 30 minutes. Step 3: Add pork slices, lemon grass and onion to the pot. Simmer for an hour or until pork and kadyos are tender. Add more water if needed.
ADDITIONAL TIME: 45 minutes TOTAL TIME: 1 hour 15 minutes
KBL or Kadyos Baboy Langka is an original Filipino Ilonggo recipe. This recipe is made with kadyos, also known as pigeon peas, baboy or pork that is usually with fat, green langka or jack fruit and soured with batwan or batuan.
East African Chapati Kevin Ochoggia, WPC Supervisor, Kenya
Flaky, layered, and delicious Chapatis.
INSTRUCTIONS Step 1: In a large bowl add flour and make a well then add sugar, salt, followed by water, cooking oil Step 2: Knead to form a soft and sticky dough. Step 3: Place dough on a heavily floured board and knead for about 8-14 minutes. Continue to flour the dough as needed to facilitate kneading. Be careful not to overdo. The dough should be soft, elastic, and smooth. Step 4: Divide dough into 6 or 8 pieces according to preference and let it rest. The resting of the dough helps to relax the gluten and make it not only easier to work with but also produces tender chapatis. Step 5: Using a rolling pin roll out the dough into a circle. They don’t have to be perfect circles :) Step 6: Lightly oil chapati dough with Oil. Be gentle with the oil. Step 7: Shape dough like you would shape a paper cone- Starting at one end, all the way to the other end. Cont’d to next page
INGREDIENTS • 3 cups all-purpose flour
• 1 teaspoon sugar • 1 1/2 teaspoon salt • 3 tablespoon oil Kneading • ¼ Cup Oil aside for cooking & rolling • 1 1/4 cup warm water
Cont’d from previous page Step 8: Take the dough in your hand. Tuck in the top part into the middle. Tuck the bottom part into itself to form it back into a round ball. Do this to all the dough balls that you created earlier. Step 9: When all the dough has been tucked into round balls, cover the dough with a damp cloth and let them rest for 20 minutes. Step 10: Gently flatten out the dough and begin rolling out the dough from the center working outwards. Step 11: Rotate the dough out each time you roll it. This helps to make a perfect circle. Make sure they are not roll out too thin.1/4-inch dough thickness is good. Step 12: Then place circular dough on the pan and let the Chapati cook for a few seconds. N/B. A crepe pan or skillet pan will work okay. Step 13: Flip the Chapati and let the second side cook for a few seconds, heavily oil the top surface A of the chapati making sure you oil the edges too. East African Chapati Kevin Ochoggia, WPC Supervisor, Kenya
Step 14: Flip back the oiled surface to cook for 1-2 minutes until golden brown while you apply oil to surface B. Step 15: Flip again so that surface B can cook for 1-2 minutes until golden brown then removes from the pan and place in a hot pot dish so that they remain warm.
1 onion sliced 1 bell pepper cut into chunks 2 carrots sliced 1 tbsp liquid saffron Barberries 3 tbsp barberries 1 tbsp water 1 tbsp oil 1 tbsp sugar 2 tsp liquid saffron To serve: 2 times the recipe of Persian Style Rice 2 tbsp liquid saffron
Tomato Paste Sauce
1 tbsp oil 1/2 tsp turmeric 1/2 tsp salt 1/2 tsp pepper 3 tbsp tomato paste 1 1/2 cup water Chicken 2 tbsp oil 1/2 tsp butter 1.5 lb chicken thighs bone- in and skin-off 1 tsp salt 1 tsp pepper 1 tbsp liquid saffron
Instructions on next page
Zereshk Polo Morgh – Persian Barberry Rice with Chicken
Bahareh Nasseri, We Are Working Supervisor, Honduras
7. Take the chicken thighs out of the pan, add onion, bell pepper and carrots to the pan. There is no need for more oil as the chicken thighs have rendered fat. 8. Saute the veggies for 2 minutes and place the chicken on them, skin side up. 9. Add the tomato paste sauce to the pan and add the liquid saffron. 10.Bring to simmer and let it cook on low heat for 40-45 minutes until veggies are soft and the chicken is fully cooked. Meanwhile make the rice. Minutes before serving, prepare the barberries: Put the barberries, water, oil, sugar and liquid saffron. Let it sit for 10 minutes. Put the pan on low heat and cook the barberries until bright red and shiny. To Serve: Take 4-5 tbsp of Persian style rice and mix it with 2 tbsp liquid saffron, set it aside. You can mix some cooked barberries into it or just serve the barberries on top. Serve some Persian style rice on a plate and add the saffron barberry rice on top of it. Serve the chicken on the side with some sauce drizzled on top and some served in a bowl for additional taste.
Liquid Saffron: Place the ice cubes in a very small cup and sprinkle saffron on top. Let it sit in room temperature until fully melted and saffron is dissolved. Tomato Paste Sauce: 1. Heat oil in a sauce pan over medium heat. 2. Add turmeric, salt and pepper and let the spices mix for 30 seconds. 3. Add tomato paste and saute until dark red. 4. Add water and bring to boil, let it simmer for 2-3 minutes. Put it aside. Chicken and Veggies: 1. Sprinkle the chicken thighs generously with salt and pepper. 2. Heat oil in a big pan over medium heat. Add butter and let it melt. 3. Put the chicken thighs in the pan, skin side down. 4. Pour liquid saffron all around the pan, tilt the pan a bit so the saffron gets to the skin. 5. Sear the chicken until the skin is golden brown and crispy, about 7 minutes. 6. Flip the chicken thighs so the other side also gets golden brown. About 5 minutes.
DIRECTIONS Step 1: Heat oil in a heavy bottomed pan. Add onions and stir for 1 minute or until translucent. Step 2 : Add ginger, garlic and green chilis and cook for another 45 seconds. Step 3 : Add the coriander-cumin powder, turmeric powder and chili powder and stir. Step 4: Pour in the tomatoes, tomato paste and salt and cook for 20 minutes or until oil starts to ooze out of the tomatoes. Step 5: Add the chicken and cook for 20-25 minutes. Stir in the yoghurt and cook for 2-3 minutes. Step 6: Garnish with coriander leaves and serve with rice.
1 tbsp green chilis, chopped 2 tbsp coriander-cumin powder 1 tsp turmeric powder 1/2 tsp chili powder 2 cups tomatoes, pureed Salt to taste 1 tbsp tomato paste 1 chicken, cut into pieces 1/2 cup plain yoghurt Coriander leaves, chopped *Serve with steamed Daawat Aromatic Rice
Southern Boyfriend Cookies Darci Jobe, Customer Service Manager, United States
DIRECTIONS Step 1: Preheat oven to 375 degrees F (190 degrees C). Step 2 : In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips and remaining candy. Step 3 : Drop by tablespoonfuls onto ungreased baking sheets. I usually use a small spring- loaded cookie scoop. Bake for 10 to 12 minutes or until lightly browned. Cool on wire racks.
1 cup butter, softened 3/4 cup packed brown sugar 1/4 cup white sugar 1(3.5 ounce) package instant vanilla pudding mix 2 eggs
1 teaspoon baking soda 2 cups chocolate chips (1 cup milk choc & 1 cup semisweet)
1/2 cup white chocolate chips 1/2 cup peanut butter chips 1/2 cup M&M's 1/2 cup Reese's Pieces
Magic Cookie Bars Amy Sallee, Curriculum Supervisor, United States
INGREDIENTS ½ cup butter or margarine, melted 1 ½ cups of graham cracker crumbs 1 (14 ounce) can of sweetened condensed milk 2 cups semisweet chocolate morsels 1 1/3 cups flaked coconut 1 cup chopped nuts
Step 1: Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray. Step 2 : Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork. Step 3 : Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
No Bake Blueberry Cheesecake Amy Pena, Advising Supervisor, Philippines
INGREDIENTS 1 cup crushed graham 1/4 cup butter 1 pack cream cheese (250 grams) 1 cup all purpose cream 3/4 condensed milk 1 tbsp. gelatin powder 1/2 cup milk Blueberry PREP TIME: 30 minutes ADDITIONAL TIME: 4 hours TOTAL TIME: 4 hours 30 minutes
DIRECTIONS Step 1: Dissolve 1 tbsp. gelatin powder in 1/2 cup milk. Step 2 : Mix 1 cup crushed graham and 1/4 cup butter. Melt the butter for easy mixture. Then press it in a cake pan or any container. Place it on the fridge. Step 3 : Mix condensed milk, all purpose cream and cream cheese. Mix until smooth. Pour it in a pan and bring it to simmer on a medium fire. Then add gradually the gelatin mixture. Then mix until boiling. Step 4 : Remove the pan and slowly pour the beaten egg. Pour the mixture into the cake pan and keep into the refrigerator until set. Step 5 : Pour the blueberry filling into the pan as a topping. Place it on a fridge 3-4 hours. For best results, place it overnight.
Dominican Bread Pudding Laura Larrea, Account Services Supervisor, Honduras
INGREDIENTS 2 1/2 cups of evaporated milk 2 large eggs 2 tsp of vanilla extract 1 tsp of cinnamon powder 1/2 tsp of grated ginger root or ginger powder 1/2 tsp of clove powder 1/4 tsp of salt 1/2 cup of brown sugar 3 cups (5 oz [142 gr]) of day-old bread cut into small cubes 1/4 cup of golden and dark raisins or whichever you have 1/3 cup of softened butter RUM 3 tablespoons DIRECTIONS Step 1: Mix the eggs: Add the eggs to half a cup of milk (you will use the rest of the milk later). Mix well, and strain to remove undissolved egg parts. Set aside.
Step 2: Cook the bread: In a pot, mix the remaining milk with vanilla, cinnamon, ginger, cloves, salt, and sugar. Heat this mixture over low heat, and when it breaks the boil add the bread and raisins. Stir until all the bread is soaked in the milk. Add the butter and stir until it melts and mixes completely. Remove from heat. Step 3: Mix bread and eggs: Add the bread to the milk, rum and egg mixture you had set aside and stir quickly until well combined. Set aside while you prepare the pan. Step 4: Prepare the baking pan: Butter a 6-cup baking pan (I used a bundt pan). Sprinkle with sugar until evenly coated, and most is left on the bottom. Pour the bread mixture into the baking pan, taking care not to disturb the sugar coat. Step 5: Bake: Bake in a preheated oven at 400 ° F [200 ° C] for 35 minutes, or until you insert a toothpick, and it comes out clean.
Gingerbread Bridget Chebo, Director of Academic Affairs, United States
INGREDIENTS Soft butter as needed 1 cup oil 1 cup sugar 1 cup molasses 2 tbsp ginger 1 tbsp crystalized ginger (optional) 2 eggs lightly beaten 3 cups flour 1 tbsp cinnamon 1 tsp salt
DIRECTIONS Step 1: Preheat oven at 325 ° .
Grease and parchment 9x13 2” pan. Step 2 : Whisk oil, sugar, molasses and ginger. Add eggs and whisk until smooth. Step 3 : Mix flour, ginger, cinnamon, cloves and salt. Slowly whisk molasses mixture into flour mixture until combined. Step 4 : Boil water and add baking soda. Whisk into batter. Step 5 : Bake at about 45 minutes or until toothpick is clean. Cool on a rack.
½ tsp cloves 1 cup water 1 tbsp baking soda
Cinnamon Coconut Cream Latte Kimberly Schmidt, Customer Success Supervisor, United States
Step 3: Returning to the saucepan, you'll see the coconut mixture will have thickened a bit into what resembles a caramel sauce. To this, add the oat milk and vanilla, and whisk to combine. Bring to a boil, then remove from the heat. Step 4: Pour the warm cinnamon coconut milk mixture overtop your espresso. Top with foamed milk or whipped cream, and a sprinkle of cinnamon overtop if desired. Enjoy!
½ cup (120 mL) full-fat coconut milk (from a can) ¼ cup (45 g) coconut sugar (or sub light brown sugar) ½ tsp ground cinnamon 2 shots ( ⅓ cup, 80 mL) espresso (or sub strong pour-over coffee)
Step 1: To a medium saucepan, add the coconut milk, coconut sugar, and cinnamon. Bring to a boil, then reduce to a simmer, cooking uncovered for 5 minutes. Stir often throughout to prevent it from burning. Step 2: Meanwhile, brew the espresso into your desired cups. We used a shot of espresso per cup, but feel free to add more if desired.
Cook Time: 10 min Total Time: 15 min
Chocolate Martinis Kimberly Schmidt, Customer Success Supervisor, United States
1 1/2 oz Chocolate Liqueur 1/2 oz Vodka 1 1/2 oz Creme de Cacao 2 1/2 oz Heavy Cream
Shaker Jigger Hawthorne strainer
HOW TO MIX
Combine all ingredients in a cocktail shaker with ice, shake vigorously for 10-15 seconds until ice cold Strain into a martini glass and serve. ( Optional : If you want to get fancy, grate some fresh chocolate on top before serving.)