Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Archive for the 'Recipes' Category

Khorayba Cookies contributed by, Miranda from The Seven Hills School in Cincinnati, Ohio USA

Khorayba Cookies

From: Egypt

By: Miranda

P1000073

Ingredients

1 cup of powdered sugar

1 cup of Crisco

2 cups of flour

Directions

Preheat oven to 350˚

Cream the sugar and crisco until smooth and creamy. Slowly add flour and knead with your hands until mixture separates easily.

Roll into teaspoon sized balls and slightly flatten. Place cookie and cook in the oven for 20-30 minutes or until the bottom is a very light yellow.

Allow to cool and then top with powdered sugar. Putting in a fine mesh strainer and tapping lightly works best.

Put in cupcake holders and Enjoy!

posted by SSnyder in Egyptian Recipes,Recipes and have No Comments

German Pancakes contributed by, Lance from The Seven Hills School in Cincinnati, Ohio USA

German Pancakes

From: Germany

By: Lance

P1000068

Ingredients

5 eggs 

1/2 cup of water 

1/2 cup of sugar 

1/2 tsp.salt 

1/2 tsp. baking powder 

1 cup of flour

 

Directions

Beat eggs and water well. Add rest of the ingredients. Heat crepe pan. Add just enough batter to coat pan. Turn over after about 1 minute and when light brown remove from pan.

Use a good syrup. you can put fruit whipped cream etc… roll before serving.

 

 

 

posted by SSnyder in German Recipes,Recipes and have No Comments

Potato Pancake contributed by, Keelan from The Seven Hills School in Cincinnati, Ohio USA

Potato Pancake

From: Ireland

By:Keelan

P1000065

 

1 cup raw grated potatoes

1 cup of mashed potatoes

1 cup of flour

2 teaspoons baking powder

2 teaspoons of salt

2 eggs lightly beaten

1/4 cup milk to mix

Butter or oil for frying

 

Directions

Remove moisture from grated potatoes.

Potatoes whisk flower salt and baking powder.

Combine flower mixture ring into raw potatoes, mashed pot.

Use egg to mix.

Add enough mix to make a batter.

Heat skillet over medium heat add butter or oil.

Drop potato batter by the tablespoon into the hot pan.

Make sure brown on both sides.

Butter each Potato pancake and serve Hot with or without sugar.

posted by SSnyder in Irish Recipes,Recipes and have No Comments

Krumkaka contributed by, Josh from The Seven Hills School in Cincinnati, Ohio USA

Krumkaka

From: Norway

By:Josh

P1000101

Ingredients

 

1/2 cup of white sugar

1/2 cup of butter, softened to room temperature

3 eggs

1 cup of flour

1/2 tsp. vanilla

1/2 tsp. freshly ground cardamon

6 Tbsp. water

 

 

Directions

 

Cream  together the butter and sugar. Stir in the eggs, one at a time. Add vanilla and ground cardamon.Stir in flour, mixing well. Add water until batter is consistency of thick cream sauce

 

Lightly grease the two sides of a krumkaka  iron with cooking spray or melted butter if using an electric krumkaka baker, follow the directions provided by the manufacturer. Heat iron over medium -high burner just until a drop of water sizzles on the surface;to prevent damage to the iron and to keep the cookies from scorching, do not heat over the highest setting . Spoon a heaping table spoon of batter onto the center of the iron. Close iron, squeezing handles together lightly to spread the batter(but not tightly that the batter leaks down the sides of the iron.

 

Note: Because of the batters  butter content,  leaks that hit the burner cause some interesting flame action. Keep a damp towel on hand  to swiftly wipe up any leaks and prevent baking krumkaka  flambe!).

 

Bake for thirty seconds, flip iron over, and bake an additional thirty seconds. Flip iron back to initial position, open and immediately roll cookie around a krumkaka cone or a handle of a wood spoon. Slip off cone allow to cool on rack.s

posted by SSnyder in Norwegian Recipes,Recipes and have No Comments

Sweet Potato Pie contributed by, Gabrielle from The Seven Hills School in Cincinnati, Ohio USA

Sweet Potato Pie

From Africa

By: Gabrielle

P1000096

Ingredients

 

2 medium sweet potatoes peeled and chopped into1/2 inch cubes

4 tablespoons unsalted butter, melted

2 tablespoons fresh lemon juice

1/2 teaspoons freshly grated nutmeg

1/2 teaspoons ground cinnamon

1/2 teaspoons kosher salt

3 large egg,separated

1/2 cups sugar

2 tablespoons all purpose flour

3/4 cups buttermilk

1 baked sweet piecrust

2 teaspoons of lemon juice

1 teaspoon of vanilla

1 teaspoon of cinnamon

1/2 nutmeg

 

Directions

1. Preheat oven to 357˚ pour 1 1/2 inches of water into a medium stockpot with a strainer basket and bring to a boil over medium high heat.Add sweet potatoes, cover and steam until fork until fork tender about 20 minutes. Strain sweet potatoes, place in a large  bowl and let cool to room temperature. Mash them to a smooth puree with a fork or a potato masher (you should have 1 1/4 cups  puree; discard any excess. Add butter, lemon juice, nutmeg, cinnamon,and salt,mixing after each addition.

 

In a small bowl, beat egg yolks lightly with a whisk for about 30 sec. Add sugar and beat until they’re a creamy lemon-yellow color, 1 1/2  min. Add egg mixture to sweet-potato mixture and stir until eggs are thoroughly incorporated and filling is a consistent bright-orange color. Add flour a little at a time, stirring after each addition until thoroughly incorporated. Add buttermilk and serve to incorporate.

With a clean, dry whisk and in a separate bowl, whisk egg whites to soft peaks, about 1 1/2 minutes. Gently fold egg whites into sweet potato buttermilk mixture until thoroughly combined. Pour mixture into prepared piecrust and bake on middle rack of  oven until the center is firm and set, 35 to 40 minutes.

Remove pie from oven and cool completely on a rack. Serve at room temperature with a scoop of buttermilk ice cream the side.

posted by SSnyder in Recipes,South African Recipes and have No Comments

Rugelach contributed by, Emma from The Seven Hills School in Cincinnati, Ohio USA

Rugelach

From:Russia

By:Emma

P1000100

Ingredients

8 ounces cream cheese at room temperature

1/2-pound unsalted butter at room temperature

1/4 cup granulated sugar plus 9 tablespoons

1/4 teaspoon kosher salt

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1/4 cup light brown sugar, packed

1 1/2 teaspoons ground cinnamon

3/4 cup raisins

1cup walnuts, finely chopped

1/2 cup apricot preserves, pureed in a food processor

1 egg beaten with 1 tablespoon milk, for egg wash

 

 

 

Directions

 

Cream and cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar,the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

 

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

 

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges-cutting the whole circle in quarters, sheet lined with parchment paper. Chill for 30 minutes.

 

Preheat the oven to 350˚ F.

 

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

posted by SSnyder in Recipes,Russian Recipes and have No Comments

Baklava contributed by, Asher from The Seven Hills School in Cincinnati, Ohio USA

Baklava

From Albania

By Asher

P1000098

Ingredients

 

1 [16 ounce] phyllo dough

1 cup butter

1 teaspoon ground Cinnamon

1cup water

1 cup white sugar

1 teaspoon vanilla extract

1/2 cup honey

 

Directions

1 Preheat oven to 350˚F [175˚ C]. Butter the bottoms and sides of a 9×13 inch pan.

Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough.Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work place two sheet of dough in a pan butter thoroughly. Repeat until you 8 sheets layered sprinkle 2-3 tablespoons of nut mixture on top.Top with 2 sheets of dough butter nuts layering as you go. the top layer should be about 6-8 sheets deeps.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan.you may cut into 4 long row the make diagonal cut.Bake for about 50 minutes until baklava is golden and crisp.

 

 

posted by SSnyder in Albanian Recipe,Recipes and have No Comments

Rosettes contributed by, Addie from The Seven Hills School in Cincinnati, Ohio USA

Rosettes

From: Norway

By: Addie

 

Ingredients:

2 eggs

2 tsp sugar

1/4 tsp salt

1 cup of milk

Oil for deep-frying

Powdered sugar

 

Directions:

Combine the eggs, sugar, salt and milk.  Whisk well. Add the flour little at a time, and beat until very smooth. Let stand for 30 minutes.

Heat the oil to 365˚ F

Dip a rosette iron into the hot oil for about 30 seconds.Remove the iron, shake off excess oil and immediately dip it into the batter. Make sure the batter covers only 3/4 of the mold. The batter should not run over the edges or the rosette will not come off the iron. Immerse the coated iron into the hot oil and fry 20-25 seconds. After rosette begin to brown, lift the iron, turn the pastry over and let it cook for few more seconds.

Remove from oil with a slotted spoon and drain on a paper towel. Dust with the powdered sugar.

posted by SSnyder in Norwegian Recipes,Recipes and have No Comments

Lumpia contributed by, Robby from The Seven Hills School in Cincinnati, Ohio USA

Lumpia

From: The Philippines

By: Robby

P1000127

Ingredients:

1/2 pound ground pork

1/2 pound shrimps, cut fine.(optional)

1/2 cupped water chestnuts

1/2 cup green onions, chopped fine

1 teaspoon salt

1 teaspoon freshly ground salt

1 egg

1 tablespoon soy sauce

1 package egg roll wrappers

1/2 cup cooking oil.

 

 

 

Directions:

Combine pork, shrimp, water chestnuts, green onions, egg and soy sauce.Season with salt and pepper.Place a level tablespoon of filling on each egg roll wrapper and seal with a few drops of water. Deep-fry in hot oil and drain on paper towel. Serve with sweet and sour sauce.(see below)

 

Sauce:

2 cups water

1/2 cup catsup

1/3 cup brown sugar

3 tablespoons corn starch dissolved in 4 tablespoons water

 

Mix all ingredients then simmer till thick. Serve with the Spring Rolls. You are done!;)

posted by SSnyder in Filipino Recipes,Recipes and have No Comments

Chicken Kabob contributed by, Omar from The Seven Hills School in Cincinnati, Ohio USA

Chicken Kabob

From: Iran

By: Omar

P1000088

Ingredients

1teaspoon ground saffron

1 fresh lime juice

2 tablespoons olive oil

2 large onions, peeled and thinly sliced

2 teaspoons salt

2 teaspoons freshly ground black pepper

2 broiling chickens about, 4 pounds each cut into 10 pieces or 4 pounds of chicken drummettes, or 3 pounds of boneless chicken cut into 1 1/2 inch pieces (chicken drummettes are tastier and cheaper

Baste juice of 1 lime

1 4th cup butter melted

1 half teaspoon salt

1 half teaspoon freshly grown black pepper

2 limes cut in half

Parsley springs

2 12 ounce packages lavash bread

6 flat soured like scours

 

Directions:

1: in a large bowl combine half of the saffron juice in 1 bowl, 2 tablespoons onion, olive oil salt and pepper.Beat well with a fork. Add the pieces of chicken and toss well with marinade. Cover in marinate to 2 days in the refrigerator. Turn the chicken twice during this period.

 

2: Start a bed of charcoal 30 minutes until the coals glow evenly (you can use a hairdryer to speed up the process). Otherwise preheat the oven boiler.

 

3: Skewer the tomatoes.

 

4: Spear wings, breasts, and legs onto different skewers.(they require different cooking times.)

 

5: Add the juice of one lime and the remaining saffron water to the melted butter

 

6: Paint the tomatoes and chicken with the basting mixture. Grill the chicken and tomatoes 8 to 15 minutes(drumettes need less time to cook.)putting the legs on first then the breasts and wings

 

7: Spread a whole lavash bread on a serving platter. Paint the chicken with the baste mixture. Remove the grilled chicken from spewers and arrange the pieces on the bread. Garnish with lime juice  and sprigs of parsley. Cover the platter with more bread.

8: Serve immediately with fresh herbs and torshi. (Persian pickles)

posted by SSnyder in Iranian Recipes,Recipes and have No Comments