International Flavor Section 3 — Class of 2005

International Flavor Section 3 - Class of 2005 Section 3 Class of 2005 International Flavor

Recipe Guide • Appetizers & Side Dishes – – 3 – Wendy Brown’s Guacamole 4 – Garlic Bread 5 – Cheesy-Herb Pinwheels 6 – Dave’s “Don’t Spill The” Boston Baked Beans – 7 – Neil’s Heart Attack Mash Potatoes • Main Entrees – 8 – Pad Thai – 9 – Chicken Adobo – 10 – Duckiyaki Chicken • Desserts – 11 – Chocolate Peanut Butter Squares – 12 – Maple Pie • Dishes on the Go – 13 – Pumpkin Pie Section 3 Class of 2005 International Flavor

Wendy Brown’s Guacamole Type of Dish: Appetizer Ethnic Origin: American Chef: Kerry Callaghan Directions Ingredients q q q q q 2 avocados 1/2 cup mayo 1 Tbs. lemon juice 2/3 cup sour cream 1 package taco seasoning 3 green onions 1 or 2 tomatoes 1 small can sliced black olives Grated sharp cheddar cheese q Mix together the avocado, mayo and lemon juice and spread on a dinner plate. q Mix the sour cream and taco seasoning together and spread in a smaller circle on top of the first layer. q Chop the green onions and spread around edge of 1 st layer q Dice tomatoes with seeds and juice removed - spread on top of the sour cream and taco seasoning layer q Drain olives and spread on top of the sour cream and taco seasoning layer q Spread cheddar cheese all over the top Section 3 Class of 2005 International Flavor

Garlic Bread Type of Dish: Side Dish Ethnic Origin: Chef: Don Sechler Directions Ingredients q 1 baguette (can be French, Italian, sourdough. . whatever your preference is) q 1 stick of butter q Garlic gloves - as many garlic cloves as you (and those around you) can tolerate q Simmer butter and crushed garlic cloves over medium heat until butter is melted, and then a few minutes more. q Cut baguette in half the long way. q Spoon butter/garlic mix onto bread, spreading evenly. q Bake at 400 degrees until bread is browned to your satisfaction. Section 3 Class of 2005 International Flavor

Cheesy-Herb Pinwheels Type of Dish: Appetizer Ethnic Origin: American Directions Prep Time: 18 min Baking Time: 13 min Total Time: 31 min Serving Size: 18 appetizers Ingredients q q q q Chef: Heather Milcarek c/o Betty Crocker 3 cups Original Bisquick® mix 1 teaspoon Italian seasoning 1/2 teaspoon garlic powder 2/3 cup water 2 tablespoons butter or margarine, melted 1/2 cup grated Parmesan cheese 1/2 cup shredded mozzarella cheese 1 cup pizza sauce q Heat oven to 425ºF. Grease cookie sheet. Mix Bisquick, Italian seasoning, garlic powder and water until dough forms. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 10 times. q Roll dough into 18 x 10 -inch rectange. Brush with melted butter. Sprinkle with cheeses. Tightly roll up dough; pinch edge to seal. Cut roll into eighteen 1 -inch slices. Place on cookie sheet. q Bake 11 to 13 minutes or until golden. Heat pizza sauce until hot. Dip pinwheels into sauce. Section 3 Class of 2005 International Flavor

Dave’s “Don’t Spill The” Boston Baked Bean Type of Dish: Side Dish / Beans Ethnic Origin: Bostonian (U. S. A. ) Directions Prep Time: 5 mins. Cooking Time: 1 hr + Serving Size: 10 – 14 people (fewer if spilled) Ingredients q q Chef: David Daniels 4 cans Heinz Vegetarian beans 1 bottle Kraft honey BBQ sauce 1 medium-sized red onion 1 medium-sized casserole dish (preferably glass). If you don’t have one, borrow it from a neighbor. q Dice as much onion as you want. q Pour three cans of beans into the casserole dish. Mix in the onions. Then pour the fourth can of beans on top. q Coat the top generously and evenly with BBQ sauce. DO NOT STIR IT IN. q Bake at 350 for over an hour. q Take out of oven and let cool briefly so the top layer becomes a crust. q Spill 1/3 in your car and on yourself on the way to a potluck. Section 3 Class of 2005 International Flavor

Neil’s Heart Attack Mashed Potatoes Type of Dish: Side Dish Ethnic Origin: American Directions Prep Time: 10 min Cooking Time: 20 min Serving Size: 5 people Ingredients q q q Chef: Neil Gandler 5 medium baking potatoes 5 tablespoons of minced green onion 5 tablespoons of sour cream Salt & fresh ground pepper to taste Half & Half (about 1 cup) 5 tablespoons of butter (not the fake stuff) q 1 tablespoon fresh grated parmesian cheese q Skin & cut potatoes into ¼” slices, add to pot, fill with water to cover potatoes. q Cook on high until water boils, lower heat a bit q Keep boiling potatoes until they are tender enough to piece through with a fork, drain q Use a potato ricer to mash the potatoes for smoothness and texture, rice potatoes into a medium bowl q Add butter, green onion, salt/pepper, parmesian & sour cream q Mix until butter is melted q Add half/half until potatoes are to desired consistency q Keep warm in 200 degree oven if needed, stir before serving Section 3 Class of 2005 International Flavor

Pad Thai Type of Dish: Poultry/Pork/Shrimp Ethnic Origin: Thai Directions Prep Time: 1 hour Cooking Time: 15 mins Serving Size: 4 people q q Ingredients q q q q q Chef: Jamie Conroy ½ pound fresh shrimp, chicken or pork 10 -12 oz ¼-inch-wide dry rice noodles: banh pho/sen jaan/rice sticks 2 tablespoons corn or peanut oil 1 clove garlic, crushed 2 medium shallots, sliced in thin rings ¼ pound firm tofu, sliced into ¼-inch strips 1 tablespoon tomato paste 1 tablespoon Asian chili paste, or to taste 3 tablespoons sugar, or to taste 2 tablespoons fish sauce Juice of 1 lime 1/3 cup chopped dry-roasted unsalted peanuts 1 cup bean sprouts 1 egg, beaten, fried, and finely sliced ½ cup chopped scallions 1 extra lime, cut into wedges (for serving) ½ cup chopped cilantro ½ cup shredded fresh mint q q q q q Soak the rice noodles in warm water for at least 15 minutes. In a wok, cast-iron skillet, heat the oil over medium-high heat. When it is hot (but not smoking) add the garlic, and shallots all at once. Lower the heat to medium and cook, stirring constantly, until the garlic is just golden-brown and shallots are beginning to caramelize. Push garlic mixture to one side of the pan. Raise the heat to high and add the tofu. Cook it until it is lightly browned. Push the tofu to one side of the pan. Add the fresh shrimp, chicken or pork. Stir-fry, mixing everything in the pan together, just until the meat is opaque. Drain the noodles. Push everything in the pan to one side (if the pan seems dry, add another teaspoon of oil). Add the noodles and stir-fry, gradually working in the other ingredients in the pan. Clear a small space in the center of the noodles and add the tomato and chili pastes. Gradually incorporate them into noodles until evenly distributed; the noodles should be tinted red. Reduce the heat to medium-low. Clear a small space in the pan and add the sugar. Toss the noodles briefly. Add the fish sauce and lime juice. Stir-fry, mixing thoroughly and scraping the pan with a spatula. You may need to cut through noodles with the spatula. Taste the mixture. It should be evenly balanced with salt, sweet, and sour tastes. Fish sauce helps cut through a heavy lime taste. But if you have added plenty of lime and fish sauce and the flavors still don’t come alive, try adding more sugar, 1 teaspoon at a time. Add the peanuts and bean sprouts, toss briefly, and remove from heat. Scatter the egg and scallions over the noodles. Garnish with wedges of lime, cilantro, and mint. Serve at once. Section 3 Class of 2005 International Flavor

Chicken Adobo Type of Dish: Poultry/Pork Ethnic Origin: Filipino Directions Prep Time: 20 min. Cooking Time: 40 min. Serving Size: 5 people Ingredients q q q q Chef: Lorelei Duterte 4 cloves of cut and crushed garlic 1 tsp of whole peppercorns 3 cups of vinegar 4 ½ cups of soy sauce 2 bay leaves 1 ½ lbs of chicken or pork Salt & Pepper q Place all of the ingredients into a large pot. q Heat the dish to a boil. q Cook, covered for 40 minutes. q Season with salt & pepper q Serve warm over a bed of white rice. q Enjoy! Section 3 Class of 2005 International Flavor

Duckiyaki Chicken Type of Dish: Poultry Ethnic Origin: Asian Chef: World Renown Chef Ian Wong Directions Prep Time: 5 min Cooking Time: 45 min Serving Size: 4 -5 people Ingredients q 2 lbs of chicken (you can used baby back ribs as an alternative) q 1. 5 cup teriyaki sauce q ½ cup duck sauce q Throw all of the ingredients together in a big bowl q Stir and marinate over night q Bake at 400 degrees for 40 -45 minutes until cooked. q Put in mouth q Chew q Swallow q Wipe your hands q Go back for more Section 3 Class of 2005 International Flavor

Chocolate Peanut Butter Squares Type of Dish: Dessert Ethnic Origin: Chef: Kerry Callaghan Directions Ingredients q q q 1 Cup Granulated Sugar 1 Cup Karo Syrup 1 Cup Peanut Butter 6 Cups Rice Krispie Cereal 1 ½ Semi-Sweet Chocolate Chips q Heat the sugar and Karo syrup in a large pot until sugar dissolves q Remove from heat and mix in PB q Stir in Rice Krispies q Spread mixture into a greased pan q Melt the chocolate (around 1 ½ minutes in the microwave) and spread over the PB/Rice Krispie mixture q Wait for the chocolate to cool and cut into squares Section 3 Class of 2005 International Flavor

Maple Pie Type of Dish: Dessert Ethnic Origin: Canadian Directions Prep Time: 3 min Cooking Time: 15 min Serving Size: 6 -8 Ingredients q q q Chef: Marc Wilkinson 9” Pie Crust (pre-baked) ¼ cup cold water (60 ml) ¼ cup cornstarch (60 ml) 1 cup heavy cream (250 ml) 1 ½ cups maple syrup (375 ml) ½ cup dreamwhip (125 ml) - Optional q Combine all ingredients (except dreamwhip) for filling in a saucepan with no heat. Mix until well blended. q Heat mixed ingredients over mediumlow heat, stirring constantly. This should take about 15 minutes; BE SURE TO WATCH THE POT! q Bring the filling just to a boil and then remove from the heat. The mixture should have a thick consistency. q Pour the filling into the pie shell. Set for 3 hours in the fridge. q Optional: Spread the dreamwhip on top of the pie to 1” thickness. Section 3 Class of 2005 International Flavor

Dishes on the Go Dish Pumpkin Pie Where to Buy Whole Foods Section 3 Class of 2005 International Flavor Recommended By: Kevin Gifford

Recipe Card Template Type of Dish: Ethnic Origin: Chef: Directions Prep Time: Cooking Time: Serving Size: people Ingredients Section 3 Class of 2005 International Flavor