International Flavor Section 3 - Class of 2005. Section 3 Class of 2005 International Flavor Recipe Guide Appetizers & Side Dishes –3 – Wendy Brown’s

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


Wendy Brown’s Guacamole

Ingredients

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

Directions Mix together the avocado, mayo and lemon

juice and spread on a dinner plate. Mix the sour cream and taco seasoning

together and spread in a smaller circle on top of the first layer.

Chop the green onions and spread around edge of 1st layer

Dice tomatoes with seeds and juice removed - spread on top of the sour cream and taco seasoning layer

Drain olives and spread on top of the sour cream and taco seasoning layer

Spread cheddar cheese all over the top

Type of Dish: Appetizer Ethnic Origin: American Chef: Kerry Callaghan


Garlic Bread

Ingredients

1 baguette(can be French, Italian, sourdough....whatever your preference is)

1 stick of butter Garlic gloves - as many garlic

cloves as you (and those around you) can tolerate

Directions

Simmer butter and crushed garlic cloves over medium heat until butter is melted, and then a few minutes more.

Cut baguette in half the long way. Spoon butter/garlic mix onto

bread, spreading evenly. Bake at 400 degrees until bread is

browned to your satisfaction.

Type of Dish: Side Dish Ethnic Origin: Chef: Don Sechler


Cheesy-Herb Pinwheels

Ingredients

3cups Original Bisquick® mix 1teaspoon Italian seasoning 1/2teaspoon garlic powder 2/3cup water2tablespoons butter or

margarine, melted 1/2cup grated Parmesan cheese 1/2cup shredded mozzarella cheese 1cup pizza sauce

Directions 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.

Roll dough into 18x10-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.

Bake 11 to 13 minutes or until golden. Heat pizza sauce until hot. Dip pinwheels into sauce.

Type of Dish: Appetizer Ethnic Origin: American Chef: Heather Milcarek c/o Betty Crocker

Prep Time: 18 minBaking Time: 13 min Total Time: 31 minServing Size: 18 appetizers


Dave’s “Don’t Spill The” Boston Baked Bean

Ingredients

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.

Directions

Dice as much onion as you want. Pour three cans of beans into the

casserole dish. Mix in the onions. Then pour the fourth can of beans on top.

Coat the top generously and evenly with BBQ sauce.DO NOT STIR IT IN.

Bake at 350 for over an hour. Take out of oven and let cool

briefly so the top layer becomes a crust.

Spill 1/3 in your car and on yourself on the way to a potluck.

Type of Dish: Side Dish / Beans Ethnic Origin: Bostonian (U.S.A.) Chef: David Daniels

Prep Time: 5 mins.Cooking Time: 1 hr +Serving Size: 10 – 14 people

(fewer if spilled)


Neil’s Heart Attack Mashed Potatoes

Ingredients 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) 1 tablespoon fresh grated parmesian

cheese

Directions Skin & cut potatoes into ¼” slices, add

to pot, fill with water to cover potatoes. Cook on high until water boils, lower

heat a bit Keep boiling potatoes until they are

tender enough to piece through with a fork, drain

Use a potato ricer to mash the potatoes for smoothness and texture, rice potatoes into a medium bowl

Add butter, green onion, salt/pepper, parmesian & sour cream

Mix until butter is melted Add half/half until potatoes are to

desired consistency Keep warm in 200 degree oven if

needed, stir before serving

Type of Dish: Side Dish Ethnic Origin: American Chef: Neil Gandler

Prep Time: 10 minCooking Time: 20 minServing Size: 5 people


Pad Thai

Ingredients

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

Directions 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.

Type of Dish: Poultry/Pork/Shrimp Ethnic Origin: Thai Chef: Jamie Conroy

Prep Time: 1 hourCooking Time: 15 minsServing Size: 4 people


Chicken Adobo

Ingredients

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

Directions

Place all of the ingredients into a large pot.

Heat the dish to a boil. Cook, covered for 40 minutes. Season with salt & pepper Serve warm over a bed of white rice. Enjoy!

Type of Dish: Poultry/Pork Ethnic Origin: Filipino Chef: Lorelei Duterte

Prep Time: 20 min.Cooking Time: 40min.Serving Size: 5 people


Duckiyaki Chicken

Ingredients

2 lbs of chicken

(you can used baby back ribs as an alternative)

1.5 cup teriyaki sauce ½ cup duck sauce

Directions

Throw all of the ingredients together in a big bowl

Stir and marinate over night Bake at 400 degrees for 40-45 minutes

until cooked. Put in mouth Chew Swallow Wipe your hands Go back for more

Type of Dish: Poultry Ethnic Origin: Asian Chef: World Renown Chef Ian Wong

Prep Time: 5 minCooking Time: 45 minServing Size: 4-5 people


Chocolate Peanut Butter Squares

Ingredients

1 Cup Granulated Sugar 1 Cup Karo Syrup 1 Cup Peanut Butter 6 Cups Rice Krispie Cereal 1 ½ Semi-Sweet Chocolate Chips

Directions

Heat the sugar and Karo syrup in a large pot until sugar dissolves

Remove from heat and mix in PB Stir in Rice Krispies Spread mixture into a greased pan Melt the chocolate (around 1 ½

minutes in the microwave) and spread over the PB/Rice Krispie mixture

Wait for the chocolate to cool and cut into squares

Type of Dish: Dessert Ethnic Origin: Chef: Kerry Callaghan


Maple Pie

Ingredients 9” Pie Crust (pre-baked) ¼ cup cold water (60ml) ¼ cup cornstarch (60ml) 1 cup heavy cream (250ml) 1 ½ cups maple syrup (375ml) ½ cup dreamwhip (125ml) - Optional

Directions Combine all ingredients (except

dreamwhip) for filling in a saucepan with no heat. Mix until well blended.

Heat mixed ingredients over medium-low heat, stirring constantly. This should take about 15 minutes; BE SURE TO WATCH THE POT!

Bring the filling just to a boil and then remove from the heat. The mixture should have a thick consistency.

Pour the filling into the pie shell. Set for 3 hours in the fridge.

Optional: Spread the dreamwhip on top of the pie to 1” thickness.

Type of Dish: Dessert Ethnic Origin: Canadian Chef: Marc Wilkinson

Prep Time: 3 minCooking Time: 15 minServing Size: 6-8


Dishes on the Go

Dish Where to Buy Recommended By:

Pumpkin Pie Whole Foods Kevin Gifford


Recipe Card Template

Ingredients

Directions

Type of Dish: Ethnic Origin: Chef:

Prep Time: Cooking Time: Serving Size: people

Documents

International Flavor Section 3 - Class of 2005. Section 3 Class of 2005 International Flavor Recipe Guide Appetizers & Side Dishes –3 – Wendy Brown’s