Host Country: China
Chinese dumplings (Jiaozi) Recipe
Ingredients: -
---Jiaozi dough:

3 cups all-purpose flour
 up to 1 1/4 cups cold water

1/4 teaspoon salt (or less)
----Filling:

1 cup ground pork or beef

1 TB soy sauce

1 teaspoon salt

1 TB Chinese rice wine or dry sherry

1/4 teaspoon freshly ground white pepper, or to taste

3 TB sesame oil

1/2 green onion, finely minced

1 1/2 cups finely shredded
Napa cabbage (or just use pork or beef instead, about 1 cup ground pork or beef)

4 tablespoons shredded bamboo shoots (optional)

2 slices fresh ginger, finely minced (or only use green onion, but should add 1/2 green onion, finely minced)

1 clove garlic, peeled and finely minced (optional)
Preparation: Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don't add more water than is necessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes.
While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.
To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter.
Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper.
Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.
To cook, bring a large pot of water to a boil.
Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point. And you could also try to eat the dumpling dipped in little Chinese vinegar.
There is one Chinese food store in 1926 Whites
Rd, 269-382-0888, the Chinese soy sauce, vinegar and sesame oil could be bought there.
Rhubarb Cake :
1 ½ cup white sugar
½ cup butter or margarine
1 egg
1 cup milk with 1 teaspoon baking soda
1 teaspoon vanilla
1.2 teaspoon salt
2 cups flour
2 cups rhubarb cut into small pieces
½ cup brown sugar and 1 teaspoon cinnamon
Cake Directions : cream sugar and butter. Add egg and beat. Add other ingredients and spread in a 9X13 greased pan. Mix 1/2 cup brown sugar and 1 teaspoon cinnamon and sprinkle on top. Bake 45 minutes at 350 degrees.

Host Country: USA
Beef Lasagne
Ingredients:
1 ½ pounds of Ground Beef
1 clove Garlic
1 tablespoon basil
1 pound can of tomatoes (14.5 ounces)
2 cans of tomato paste (6 ounce cans)
1 large container of small curd cottage cheese
or ricotta cheese
½ cup parmesan cheese
2 eggs beaten
½ tsp pepper
1 pound shredded mozzarella cheese
1 package of lasagna noodles (cook as directed)
Preparation:
1.
Brown and drain ground beef
2.
Combine garlic, basil, tomatoes, tomato paste and drained beef in pot and simmer on the stove for 30 minutes.
3.
Cook lasagna noodles as directed on package
4.
Mix cottage cheese, parmesan cheese, eggs and pepper in separate bowl
5.
Spray a 9x13 pan
6.
Put 1/3 of noodles on the bottom, then
1/3 of the cheese mixture, then 1/3 of the meat mixture. Repeat to make 3 layers. Top with extra cheese if desired.
7.
Bake at 375 for 30 minutes
Apples to fill a 9x13 pan, peeled and sliced.
½ cup sugar
1 tsp. cinnamon
Mix and sprinkle cinnamon and sugar over the apples
For Topping: 1 ½ cups of flour, 1 cup of oatmeal, ¾ cups brown sugar and ½ c. softened margarine. Mix together and sprinkle over apples. Bake at 350 F for 30-45 minutes.
Host Country: Dominican Republic
Pasta Salad
Ingredients:
1 lb. macaroni noodles
½- ¾ cups mayonnaise
2 green peppers diced
4 roma tomatoes diced
1 or 2 onions diced (add fresh lime juice to onions)
2 cans of tuna
1 or 2 fresh limes
Preparation:
1.
Mix all above ingredients thoroughly except lime
2.
Squeeze juice from lime and add 1 tsp salt. Add to salad.
3.
Refrigerate and serve cold
Pastalon
Ingredients:
20 ripe plantains
1 ½ cup margarine
6 oz evaporated milk
1 tablespoon brown sugar
3-4 packages of Swiss or provolone cheese slices (can substitute for cheese that you like)
Preparation:
1.
Peel and boil plantains for 20 minutes or until easily pierced with a fork
2.
Mash with margarine, milk and brown sugar
3.
Grease bottom of a 9x13 pan and put in a layer of plantains, cover with cheese and continue alternating layers
(probably makes 3 layers)
4.
Bake at 350 degrees F for 30 minutes
Yummy Lime Drink
Ingredients:
8 limes
2.5 cans of evaporated milk (12 oz cans)
½ cup sugar (or sugar to taste)
Ice
Preparation:
1.
Squeeze the juice from the limes into a medium sized pitcher. Fill halfway more with ice
2.
Put evaporated milk in another medium or large pitcher. Rinse cans with water, adding another ½ can or so of water. Add sugar to milk and fill halfway with ice.
3.
Pour pitchers back and forth into each other until thoroughly mixed. Serve.

Host Country: Japan
Sushi
Ingredients:
*Cooking rice (serves 4-5 people)
2 cups rice
2 1/2 cups water
1 strip (4 inch) Konbu Seaweed
(Ratio: 1 cup of rice : 1.1 cup of water)
*Sushi vinegar for 2 cups of rice.
1/2 cup vinegar
5 tablespoons sugar
1 teaspoon salt
Preparation:
1.
Put 3 cups of uncooked rice in a clean bowl.
2.
Clean and rinse the rice several times until the water is clear.
3.
Strain the rice and drain water completely.
4.
Put the rice, Konbu, and 2 1/2 cups of water into the pan and soak it for 30 min.
5.
Set the heat at medium until it boils (10-15 min.)
**When you cook the rice, do not open the lid (until the second part of step 8) or all the steam will come out and you will then need to boil it again.
6.
After reaching a boil, lower the heat to simmer (10 min.)
7.
Set heat to high for 1 min. and then turn it off.
8.
Leave it to steam with the lid on (10-
15min.) and then take out the seaweed and stir the rice from the bottom to the top.
9.
Mix 1/2 cups of vinegar with 5 tbsp of sugar and 1 tsp of salt until these dissolve.
10.
Dump the rice in the wooden bowl.
11.
Dump vinegar in the rice.
12.
Cut it like a paddle in the rice.
13.
Fan the rice to cool it a little. If we stir the vinegar in cold rice, the rice doesn’t absorb the vinegar well. Don’t stir too much because the rice will be sticky.
14.
Cover the wooden bowl with a dampened cloth.
15.
Leave it to cool before rolling Sushi.
Stuffing for Sushi
(You can stuff it with whatever you like)
10 sheets nori seaweed
0.5 lbs raw tuna
1 avocado
1 cucumber
Lettuce
Eggs(See the below “fried egg”)
Sesame
1 can of tuna
1 filet cooked unagi (eel)
Mayonnaise
Wasabi
Soy sauce
Oil
1.
Peel cucumbers and cut into thin strips.
2.
Cut lettuce into thin strips.
3.
Drain oil of a tuna can. Put the tuna in the bowl. Add mayonnaise, salt, and pepper in it.
4.
Peel avocados and cut into strip.
5.
Cut tuna into strips and dry using paper towels.
6.
Cut unagi into strips.
To make fried eggs:
5 Eggs
Oil
Salt
Pepper
1.
Put and beat eggs in the bowl.
2.
Add salt and pepper.
3.
Heat oil in the pan.
4.
Pull small amounts of the eggs and spread it on the pan.
5.
There will be some bubbles that come out, break the bubble using a fork or chopstick to heat evenly.
6.
Start to roll from the top. And add small amount of the egg into the pan again and roll. Continue this action in several times and make form like a rectangle.
To roll Sushi
1.
Place 1 sheet of plastic wrap on a bamboo mat.
2.
Cut seaweeds into half.
3.
Sprinkle sesames on the plastic wrap.
4.
Spread out rice evenly on the sesames.
5.
Put a sheet of the nori (seaweed) on the rice and leave a strip of nori 1 inch from the edge of rice.
6.
Place whatever stuffing you want to on the nori. Anything wet or heavy should be put on the lower half of the nori.
7.
Lifting edge of the mat closest to you, hold stuffing in place using your finger and roll away from you. Press it firmly.
8.
Press both ends of the roll together.
9.
Remove the mat
10.
Cut into about 1 inch pieces and serve.

Egg drop soup (for 4 people)
1 egg
1 ½ tablspoons dried Wakame seaweed
1/4 cup chopped Green onion
1/3 tablespoon soy sauce
Pinch of Salt
4 cups Dashi soup (can be found in oriental food shop)
1 strip (4 inch) Konbu seaweed
1 cup bonito flake
1.
Put Dashi soup and dried Konbu seaweed in the bowl.
2.
Wipe surface of Konbu with a damp paper towel.
3.
Place in a saucepan with water and soak for 30 min.
4.
Remove konbu seaweed before simmering.
5.
When the soup boils, put bonito flakes into the pan
6.
Boil it a few minutes and then remove the pan from heat.
7.
Strain the bonito flakes through a kitchen towel into a bowl.
8.
Return the soup to the pan and add soy sauce and salt to it.
9.
Put beaten egg through strainer into the pan.
10.
Put Wakame seaweeds and sprinkle chopped green onions.
Ichigo Daifuku (Strawberry rice cake)
1 cup sweet rice flour
5 tablespoons sugar
10-15 whole fresh strawberries
1 package red beans paste
1 egg white
Corn Starch
1.
Mix sugar and sweet rice flour in the saucepan.
2.
Add 3/4 cup(200 ml) of water in the saucepan and mix it to smooth.
3.
Bring an egg to room temperate to make foam easier. Separate yolk from the egg white.
4.
Wash strawberries (Don’t use frozen ones.)
Remove the leaves and dry the berries using kitchen towels.
5.
Cover the strawberries with a red beans paste that you can buy at an Asian grocery store. Make it like a ball.
6.
Make a meringue by mixing the egg by beating it with a hand mixer. Add a table- spoon of sugar, mix it in, then add another, and so on until soft peaks form.
7.
Set the saucepan of the sweet rice flour at high temperature. Stir constantly to prevent burning. Stir it until color turn from white to a clearer white.
8.
Prepare a pan or flat plate with corn starch.
Sift the corn starch on to the plate. It helps to prevent strawberry rice cakes from sticking to each other.
9.
Set heat at medium. While stirring, add 1/4 cup(50ml) of water to make it smooth.
10.
While stirring, make sure to scrape the sides of the saucepan because the heat comes from the bottom of the pan.
11.
Add the meringue to the saucepan and mix it in. Scrape it to make it smooth and remove the pan from heat.
12.
Put a small portion of the rice flour batter on a tray of the corn starch. Put the strawberry ball upside down on the batter.
Wrap the strawberry ball with the batter.
Put it bottom side down.
13. Leave it to cool then serve.
Host Country: Egypt
Mahalabea
Ingredients:
10 cups whole milk
5 cups water
4-6 tablespoons of sugar
Cornstarch and Water to thicken
Shredded coconut
Walnut pieces
Preparation:
1.
Heat milk, water and sugar to a slow boil.
2.
Add ¾ - 1cup of cornstarch to 3 cups of water and add to milk mixture.
Heat until thick (Add more cornstarch and water if needed to thicken)
3.
Cool in serving dishes in the refrigerator.
4.
Top with shredded coconut and walnut pieces and serve.
Kafta
Ingredients:
2 onions diced
½ tablespoon cinnamon
1 tablespoon spice for meat
½ tablespoon salt
¼ tablespoon pepper
1 tablespoon lemon juice
4 lbs. ground beef
2 eggs
Preparation:
1.
Mix first six ingredients.

2.
Add ground beef and eggs and mix together.
3.
Spray baking pan generously
4.
roll beef like sausage rolls and place in pan.
5.
Heat meat on stove top over mediumhigh for 5 – 10 minutes to allow water to evaporate off and give a grill taste to meat
6.
Place pan in 350 degree oven for about 30 minutes or until cooked through.
7.
If desired, broil for 5 more minutes to brown meat.
Sharma Chicken
Ingredients:
¾-1 cup oil
3 onions diced
5-6 cooked chicken breasts shredded or cut in small pieces
Salt and pepper
1 teaspoon meat spice
½ teaspoon cinnamon
3 small tomatoes chopped
1 red pepper diced
1 green pepper diced
Preparation:
1.
heat oil in large pot
2.
Add onions and cook to soften
3.
Add chicken, salt and pepper to taste, meat spice, and cinnamon and mix.
4.
Add tomatoes and peppers.
5.
Cook on high, stirring, until peppers are done.
Tahini
Ingredients:
1 ½ cup tahini
¼- ½ cup vinegar
Water
Salt
Preparation:
1.
Mix tahini and vinegar together.
2.
Add some water to moisten and salt to taste.
3.
Is used like salad dressing for the kafta and shwarma.
Host Country: USA
Snow on the Mountain
Ingredients for Creamy Chicken Sauce:
5 chicken breasts
4 medium onions
4 cans chicken broth
Curry powder
Cornstarch
Preparation:
1.
Prepare enough rice for number of people you are serving
2.
Boil chicken in pot and save broth
3.
Cut chicken into bite-sized chunks
4.
Dice onions and put in large pot with saved chicken broth – cook over medium heat until softened.
5.
Add 1 ½ tablespoons curry (or to your own taste)
6.
Add chicken and extra chicken broth to pot and continue heating.
7.
Thicken mixture using 1:1 ratio of cornstarch and water, stirring frequently.
8.
Keep sauce warm until ready to serve.
Toppings can include:
(Just use the ones that you like)
Boiled eggs cut into pices
Shredded Cheese
Peanuts
Mushrooms
Raisins
Almonds
Croutons
Green onions chopped
Diced tomatoes
Diced green peppers
Diced celery
Chow mein noodles
Grapes (halved)
Apples diced
Oranges/Grapefruits cut into small pieces
Melon (cut)
Crushed pineapple
Coconut (for the snow on top)
To Serve:
Put rice on plate, followed by creamy chicken sauce and then add toppings as you like. The top layer should be coconut, this is the “Snow” on top of the mountain.

Host Country: USA
Homemade Pizza
* This dough is taken from Artisan Bread in
Five Minutes a Day by Jeff Hertzberg, M.D. and Zoe Francois. For more free recipes taken from the book, go to this article: http://tinyurl.com/abin5-men
Ingredients for Olive Oil Dough:
-2 ¾ cups lukewarm (not hot!) water
-¼ cup extra virgin olive oil
-1 tbsp. sugar
-1 ½ tbsp. course kosher salt
-1 ½ tbsp. yeast
-6 ½ cups unbleached all-purpose flour (replace some with whole wheat flour, if desired)
-Dried herbs (optional; try basil, oregano, thyme, parsley, and/or rosemary)
Preparation:
1.
In a 6 quart (or larger) container, put lukewarm water and olive oil. Make sure the water is just warm to touch; if it is too hot, it will kill the yeast.
2.
Add yeast, salt, sugar, flour, and herbs. Using a large wooden spoon or your hands, mix until the flour is incorporated. Do not knead! If there are small clumps of flour after you mix with the spoon, you may need to wet your hands and use them to mix the last little bits in.
3.
Cover the container loosely and allow the dough to rise and fall, approximately two hours.
4.
Refrigerate the dough until it is needed. The dough is sticky, and it will be easier to handle after it has been refrigerated. This recipe makes enough for four one-pound pizzas.
Ingredients for Pizza:
-Olive Oil Dough (see previous recipe)
-Tomato sauce, pasta sauce, or pizza sauce
-Cheese (whatever kind you like; mozzarella is traditional)
-Additional toppings of your choice (optional)
-Flour
Equipment Needed:
-Pizza stone, baking stone, or baking sheet
-Parchment paper (if using pizza stone)
-Rolling pin
-Metal spatula
Preparation:
1.
Preheat oven to 450. If using pizza stone, put it in the oven before preheating and make sure to preheat for at least 20 minutes. Put the pizza stone a little closer to the bottom of the oven than the top so the toppings don’t burn before the crust is baked through.
2.
Flour your work surface (either parchment paper or a baking sheet).
Cut off a one pound chunk of dough
(about the size of a grapefruit) and form it into a tight ball, tucking the edges underneath all the way around.
3.
Using the rolling pin or your fingers, roll/flatten the dough on your pan or parchment paper. Use flour as needed to prevent sticking. Try to roll to a thickness of 1/8”. If the dough seems resistant to rolling, give it a five minute rest and try again when it has relaxed more.
4.
Spread tomato/pasta/pizza sauce on top of the rolled dough to within 1” of the edge.
5.
Top with cheese. If you are adding additional toppings, it is common to add them on top of the cheese. In some areas of the country, pizza toppings are put below the cheese. Try it both ways and see what you like best.
6.
For pizza stone baking : Using a large plate or platter or cooling rack, slide the pizza carefully onto the hot pizza stone in the oven. Bake for 8-10 minutes, removing the parchment paper halfway through to allow the bottom of the pizza to brown better.
When the cheese is hot and bubbly and slightly brown on the edges, and the bottom of the crust is lightly browned, the pizza is done. Using a metal spatula, slide the pizza onto a cooling rack or plate to rest until you serve it.
7.
For baking sheet baking : Simply put the baking sheet with the prepared pizza on it in the oven, somewhere below the center (but not right on the bottom rack). Bake for 10 minutes, checking for doneness. You may need to bake for 2-5 minutes longer, depending on your oven.
8.
Enjoy!

Host Country: Mexico
Large pan of Chicken Enchiladas :
Ingredients:
* Package of corn tortillas ( I used brand la fuerza)
* Large block of monterey jack cheese shredded
* Can of green chilies
* 1 bunch of fresh cilantro
* 4 or so chicken breasts boiled and shredded
* 1/4 cup of diced green onion (we used this leftover from making the rice)
* Large container ( 16 oz) Herdez Brand salsa verde
* Sour cream
* Oil for fry
* Tongs for frying
Preparation:
Turn oven to 350
In large bowl, combine shredded chicken, green chiles, shredded cheese and green onion
(reserve a little cheese for the top of the enchiladas). We will use this to stuff after the tortillas have been fried
Use medium pan turn up to medium high and add oil to the bottom just to cover. When oil is hot, place tortilla in pan and fry on both sides lightly...just until it begins to bubble on one side and flip. Fry about 10 or so and keep on a plate. Then take one tortillas and a heaping tablespoon or more of the chicken filling and stuff the tortillas and roll them up fairly tight and place in a 9x13 pan seam side down. repeat this process with the rest of the 10 tortillas and then repeat and fry 10 more tortillas, etc.
When the 9x13 pan is full of stuffed enchiladas, cover lightly with the green sauce and add remaining cheese to the top and place in the oven for 20 -30 minutes or until cheese is melted and enchiladas are hot. Remove
Garnish the enchiladas with fresh cilantro and dollops of sour cream if you wish...serve extra green sauce on the side.
Rice :
* 2 cups long grain white rice
* 1 small can tomato sauce (8oz I believe)
* 1 1/2 TBS Chicken boullion
* 3/4 cup frozen corn
* 1 bunch of green onion chopped
* oil
* Medium size pan with secure lid
Preparation:
Place pan on stove and turn up to med high.
Add enough oil to the pan only to cover the bottom. When oil is hot, add the white part of the chopped green onion along with the rice and stir frequently for about 3 to 4 minutes.
Add most (not all) of the tomato sauce and then use the empty can to fill 2 1/4 times with water and add to the pan. Stir all of this together and add chicken bouillon...and again stir and make sure everything is combined. Add frozen corn to the top ( do not stir). Make sure mixture is boiling and then cover and turn the heat down to low. Cook and DO NOT REMOVE LID for
25 minutes....if you are using a glass lid, you can tell if it will need a little longer...if not, to be safe, turn the heat down slightly and leave for an additional 5 minutes. Take lid off and stir and add the fresh green part of the diced onion to the rice and serve.

Host Country: Uganda
Pilau with Steak
Ingredients:
1
1
Steak or other meat
Onion, chopped
Jasmine Rice
Vegetable Oil
Garan Masala seasoning
Meat tenderizer seasoning
Garlic Powder
Water (twice the volume of the rice, and preheated)
Instructions:

Chop raw steak and place in a pot on the stovetop

Cover pot and heat steak until it is cooked in its own steam (mix occasionally to prevent sticking)

Uncover pot and lower heat to medium

Add chopped onion (pre-boil some or all of it if desired)

Add 3-10 Tablespoons of vegetable oil, as desired to brown onion

Mix occasionally until onion is somewhat browned.

While onion is browning with meat, boil or pre-heat water

Add desired amount of dry jasmine rice (3 ½ coffee mugs used on 7/16)

Add 3 teaspoons or desired amount of garan masala seasoning

Add 2 Tablespoons or desired amount of meat tenderizer
 Add 1 ½ Tablespoons or desired amount of garlic powder

Add hot water to mixture (twice the volume of rice, so 7 coffee mugs used on 7/16)

Stir mixture

Bring to boil

Reduce heat, put cover on pot, and simmer

When water is soaked into the rice completely, check to see that rice is cooked and moist.

If necessary, add more water and continue to simmer until water is soaked in and rice is moist.

Serve and enjoy.
Can be eaten with gravy, chopped tomatoes, or salad to add moisture to the dish.
Ingredients:
20 Large wheat tortillas
3-4 lb. Ground beef
2 Onions, chopped
2 packs Frozen mixed vegetables (can be replaced by any fresh vegetable mixture desired)
Vegetable Oil (or other deep frying oil)
Water
Wheat flour
Meat tenderizer seasoning
Garlic Powder
Instructions:
Preheat vegetable oil in a deep fryer. Should be 6” or more deep.
1. Create samosa pouch (can be done as fillings are cooking)

Cut tortillas into quarters, each piece being ¼ circle

Mix white wheat flour with water in a bowl to the consistency of thick paste

Take one piece of tortilla and fold it into a cone, with the cone’s point being the center of the curved edge, the two sides overlapping the full width of the cone, and no hole left at the point

Use flour paste under the tortilla flap to hold the cone in place. Be sure not to leave a hole in the point of the cone.

Test to make sure it is done properly by folding the top flap down and seeing that it leaves no holes in the corners. Do not paste top flap yet.

Repeat with the remaining tortilla pieces.
2. Create meat filling

Cook ground beef in a pot, stirring and separating it to get small pieces

While it is cooking add 2 Tablespoons or desired amount of meat tenderizer,
1-2 Tablespoons of garlic powder, and
1 chopped onion

Remove from heat when meat is fully cooked

3. Create vegetable filling

Add 2 -4 Tablespoons of vegetable oil to mixed vegetables in heated saucepan

Add 1 chopped onion

Add 2 Tablespoons of meat tenderizer and 1 or 2 Tablespoons of garlic powder

Stir and heat until fully heated

Remove from heat when done
4. Finish samosas

Samosa pouches should look like cones with a triangle flap on top.

For both vegetable and meat samosas, put filling into pouch so that the cone can be pinched shut along the bottom of the triangle flap

Fold flap down over pouch, using flour paste to completely seal the top shut. Leave no holes in the corners.

Put samosas in deep frying oil and leave them until they are golden brown.