College of Home Economics Bulacan State University Malolos City, Bulacan

Taste and Experience the Journey to

Western Cuisine

Table of Contents
A. B. C. D. E. F. G. American cuisine European Cuisine British Cuisine African Cuisine Middle East Cuisine Greek and Mediterranean Cuisine Scandinavian Cuisine

American Cuisine

Stuffed Eggs

Honey Mustard Coleslaw Recipe

Ingredients: 12 hard boiled eggs 1T unsalted butter 2T fine-chopped ham 1T fine-chopped onion 1T fine-chopped parsley 1T mustard Salt and pepper Paprika

This honey mustard coleslaw recipe is sweet, tangy and delicious. It's a perfect coleslaw recipe to pair with almost any grilled meat or chicken. Prep Time: 5 minutes Total Time: 5 minutes Ingredients:

Procedure: Peel the eggs and halve them. Remove the yolks and mash with remaining ingredients except paprika, mix well. Fill the egg whites with the yolk mixture and sprinkle with paprika.

1 cup mayonnaise 1/4 cup Dijon mustard 1/4 cup honey, or to taste 1 lemon, juiced salt and fresh ground black pepper to taste 2 (16-oz) bags shredded cabbage coleslaw mix

Preparation: Whisk together the dressing ingredients in a large mixing bowl. Add the coleslaw mix and toss until coated with the dressing. Chill and toss before serving.

Cheeseburger Soup

Ingredients: lb ground beef cup chopped onions cup shredded carrots dice celery 1 tsp dried basil 1 tsp parsley 4 T butter 3 cups chicken broth 4 cups diced peeled potatoes 8 oz cheese 1//4 cup flour 1 cup milk tsp salt tsp pepper cup sour cream

Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

Procedure:

In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef, until beef is brown. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, and then simmer until potatoes are tender, about 10-12 minutes.

CHICKEN WITH DILL DUMPLINGS

Ingredients: 1 Chicken, boned, cut into 8 pieces cup All-Purpose Flour Salt and Pepper to taste 2TBSP Peanut oil 1TBSP Unsalted butter cup celery, inch dice cup Onion, inch dice 1 Bay Leaf 1 tsp Thyme, chopped 1 tsp Parsley, chopped 2 cups Chicken Stock 1 cup Heavy cream For the dumplings: 1 cup All-Purpose flour, sifted 2 tsp Baking powder tsp salt tbsp. Dill, chopped cup Milk

5. Add the celery and onion, cook 2 minutes. 6. Add the bay leaf, thyme, parsley and chicken stock. Bring to boil, cover and reduce heat. Simmer 15 minutes 7. Stir in cream and continue to simmer for 5 minutes. 8. Prepare dumplings. Mix ingredients together to form a thick batter. Drop a tablespoon at a time into the simmering chicken stew. Cover tightly and cook chicken and dumplings an additional 20 minutes without removing cover. 9. Remove bay leaf and serve immediately.

PROCEDURE: 1. Dry the chicken pieces. (Skin maybe removed from chicken if desired, but the dish will have more flavour of not removed) 2. Combine flour with salt and pepper. 3. Heat oil and butter over mediumhigh heat until hot but not smoking. Dredge chicken pieces in flour and shake off excess. 4. Brown chicken pieces on all sides until golden brown.

CARAMEL CHOCOLATE APPLES

Melt caramels according to package instructions. One at a time dip apples, letting extra caramel drip off. Place on wax paper to cool. Once all have been dipped, place in refrigerator for at least an hour to let caramel set up.

Ingredients

5 ripe apples, washed and dried wooden skewers, lollipop/sucker or popsicle sticks 11 ounces caramels (caramel bits work best) 12 ounces good chocolate for melting optional: toppings for sprinkling, dipping or drizzling (Chopped nuts, candy sprinkles, melted chocolate for . drizzling)

Using kitchen shears, if needed trim caramel "feet" (extra blob of caramel on bottom of apple) off of apples before dipping in chocolate. (See photo above.)

Melt chocolate according to package instructions. Dip caramel covered apples in chocolate until evenly covered. Let extra chocolate drip off. If adding toppings sprinkle, dip or drizzle now. Place finished apple on wax paper until set. Serve right away or cover and refrigerate until needed. Depending on apple, should keep 3-5 days refrigerated.

Instructions Prepare apples for dipping. If using sticks, insert into apples at stem stopping before puncturing through bottom of apple. Line baking sheet with wax paper and spray with cooking spray.

Orange Caesar
Ingredients:

6 0z, frozen orange juice concentrate 1 C milk 1 C water 1/2 C sugar 1 tsp vanilla extract 8 ice cubes
Directions:

Combine all ingredients except ice cubes in a blender. Blend until smooth. Add ice cubes one at a time and continue blending until done.

European Cuisine

APPETIZER: Italian Bruschetta

TOTAL TIME: 30 min

Ingredients:

8 roma tomatoes, chopped into

cubes 1/3 cup red onion, chopped 1 bunch fresh basil 3 garlic cloves, chopped 1/2 cup red wine vinegar 1/2 cup olive oil 1 dash salt and pepper 1 loaf long French bread, sliced

Directions:

Chop roma tomatoes, red onion, and garlic put into medium sized bowl, set aside in food processor chop the basil until very fine, add to tomato mixture. Add red wine vinegar and oil, and salt/pepper and mix well. Let sit. Meanwhile grill/ or broil bread until just toasted. Serve.

COURSE: Shrimp Scampi with Linguini

TOTAL TIME: 40 min Prep: 15 min Cook: 25 min YIELD: 4 to 6 servings Ingredients: 1 pound linguini 4 tablespoons butter 4 tablespoons extra-virgin olive oil, plus more for drizzling 2 shallots, finely diced 2 cloves garlic, minced Pinch red pepper flakes, optional 1 pound shrimp, peeled and deveined Kosher salt and freshly ground black pepper 1/2 cup dry white wine Juice of 1 lemon 1/4 cup finely chopped parsley leaves Directions: For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saut the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

COURSE: Tomato Cream Sauce with Tuna

Ingredients:

4 tablespoons extra-virgin olive oil, plus more for drizzling 1 clove garlic, finely chopped 8 large sundried tomatoes, chopped 12 black olives, pitted (about 1/4 cup) 7 ounces canned tuna 2 cups tomato sauce or La Salsa di 5 Minuti, recipe follows 1/2 cup whipping cream Cooked penne pasta, cooked to al dente, for serving Bunch fresh Italian or flat-leaf parsley, finely chopped Directions:

Add the whipping cream and cook all together on high heat until the sauce is very hot but not bubbling. Add the cooked penne or your favourite pasta and finish cooking directly in the sauce for an additional minute. Sprinkle the dish with parsley and drizzle with the best extravirgin olive oil available. Serve immediately. Heat the olive oil in a saucepan and add the onion, garlic, and chilli peppers. Gently fry ingredients together, about 5 minutes. Add pureed plum tomatoes to saucepan. Simmer o n low to medium heat for 10 minutes. Season with salt, to taste. Add basil leaves at the very end.

Heat the olive oil in a saucepan. Add the garlic, sun dried tomatoes and black olives. Cook until the garlic turns golden in color. Pour in the tomato sauce and cook for a few minutes. Drain the canned tuna and add it to the sauce. Cook for an additional minute.

DESSERT: Cantaloupe Mousse

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Ingredients: A ripe cantaloupe A little sugar 1 cup heavy cream Preparation: Select a ripe cantaloupe, seed it, slice it, and remove and discard the rinds. Cube half the pulp and dice the other half finely. Chill the finely diced half. Heat the cubed half with a tablespoon or two of water and sugar to taste (you want the mixture to be fairly sweet) for about three minutes, or until the cubes become soft. Cool the pot by immersing it in cold water, and blend the contents, then chill the resulting juice. Next, whip a cup (250 ml) of cold cream until it becomes soft and fluffy; it should quadruple in volume. Incorporate the blended cantaloupe, the diced cantaloupe, check for sweetness, and serve, with chocolate-covered ice-cream wafers as garnish.

BEEF STROGANOFF WITH MATCHSTICK POTATOES

Heat the sunflower oil for deepfrying, either in a large pan or in a deep-fat fryer. Meanwhile, melt the butter in a large frying pan, add the paprika and onion and cook slowly until the onion is soft and sweet, but not browned. Add the mushrooms and fry gently for three minutes. Transfer the mixture to a plate and keep warm. Drain the matchstick potatoes and dry thoroughly in a clean tea towel or a salad spinner. Plunge the potatoes into the hot oil and fry for three minutes, until crisp and golden. Drain briefly on kitchen paper and keep hot in a low oven. Using the same pan you cooked the onion mixture in, heat one and a half tablespoons of sunflower oil until very hot. Add half the fillet steak and fry quickly, seasoning and turning it as you do so, for just over one minute. Transfer to a plate and repeat with the rest of the oil and steak. Return the onion mixture to the pan and pour in the soured cream. Bring to the boil and simmer for a minute or so, until thickened. Return the steak to the pan and heat very gently for one minute - the beef should not be cooked any further. Stir in the lemon juice and parsley and serve with the matchstick potatoes.

Ingredients:
675g/1 lb beef fillet, preferably cut from the tail end 65g/2oz unsalted butter 1 tbsp paprika 1 large onion, very thinly sliced 350g/12oz button mushrooms, thinly sliced 3 tbsp sunflower oil 300ml/10fl oz soured cream 2 tsp lemon juice small handful of parsley leaves, finely chopped salt freshly ground black pepper

For the matchstick potatoes 450g/1lb floury potatoes, peeled sunflower oil, for deep-frying

Preparation:
Cut the steak into slices 1cm/0.5in thick, then cut each slice across the grain into strips 1cm/0.5in wide. For the matchstick potatoes, cut the potatoes by hand into short sticks 3mm/0.2in thick. Set aside in a bowl of cold water.

Rice Crispy Pops

Ingredients:

9 Ounce (small or large) Marshmallow 14 Cup (4 tbs) Butter 1 Teaspoon Vanilla extract 2 Cup (32 tbs Rice krispies)

4. Place them on non-stick

For Ganache: Heavy cream 13 Cup (5.33 tbs) Dark chocolate chips 13 Cup (5.33 tbs)

surface. Insert food safe wooden stick in each ball. Pop them in the refrigerator for at least 2 hours. 5. For ganache, in a pan, heat cream. In a bowl, combine

Directions:

chocolate chips and hot cream. Cover bowl with saran wrap and

1. Place a sauce pan on medium high heat; add butter, vanilla, and marshmallow in it. Stir constantly and cook for about 4-5 minutes or until marshmallows melts. 2. In a large bowl, take rice krispies, and pour marshmallow mixture in it. Mix it fast. Let it cool for 5 minutes or until you are able to handle it with hands. 3. With oiled hands, clump little mixture and form tight balls.

let it rest for 5 minutes. 6. Remove saran wrap, mix and melt chocolate. 7. Dip pops in chocolate ganache. Serve rice crispy pops immediately.

British Cuisine

Sweet Chicken and Mushrooms

Serves 4

Ingredients: 1 lb. Chicken Cutlets Flavored Bread Crumbs with a bit of Garlic Salt to taste 1/4 cup Canola Oil 1 stick Butter (8 Tbs.) 1 large Onion, chopped 1 lb. fresh Mushrooms, sliced 3/4 cup Brown Sugar, firmly packed 2 Tbs. Worcestershire Sauce 1 Tbs. Dry Mustard 1 tsp. Salt 1/2 tsp. Black Pepper

In a small mixing bowl, blend together the brown sugar, Worcestershire sauce, dry mustard, salt and pepper. Add the sauce to the mushroom mixture in the wok. Add the chicken and simmer, covered for about 10-minutes. Serve with rice and a green vegetable and enjoy!

Procedure: Warm the canola oil in a large skillet over medium heat and dredge the chicken cutlets in the garlic-salted bread crumbs. Brown the chicken slowly in the warm oil, reducing the heat to low. Turn the chicken occasionally to cook evenly. Meanwhile, melt the butter in a wok over moderate heat and saut the onions until translucent, about 10-minutes. Add the mushrooms to the sauted onions and saut until soft.

Apple and Cheese Pudding

Ingredients: Eating apples - 450 g (1 lb), sliced Butter - 25 g (1 oz) Vanilla essence - few drops Milk - 150 ml Curd cheese - 100 g (3* oz) Eggs 2 Caster sugar - 25 g (1 oz).

Procedure:

Cook the apples gently in butter and vanilla essence until slightly soft, place in a buttered ovenproof dish. Beat together the milk, cheese, eggs and sugar. Pour over the apples. Bake at 190C / 375F / Gas 5 for 25 minutes. Serve hot.

African Cuisine

Grilled Chicken piri piri

For the piri piri marinade: 1) To a food processor add lemon zest, lemon juice, garlic, red pepper, chillies, parsley, paprika, red wine vinegar and oil. Process until it becomes a paste. Season with salt and pepper. Reserve 225ml of the sauce as set aside for garnishing cooked chicken later. For the chicken: 1) Divide chicken pieces into 2 large resealable plastic bags. Divide the marinade into both bags and seal. Turn the chicken around in the bags to distribute the marinade. Place chicken in the refrigerator and let it marinate for at least 1 hour and up to 1 day.

Ingredients:

2) Preheat griddle to medium-high heat. 3) Remove chicken from bags with tongs and drain well. Season with salt and pepper. Place on griddle, skin side down first, and griddle for about 15 minutes on each side turning occasionally until cooked through. (You might need to do it in batches if grill is not big enough). 4) Serve with lemon wedges and the remaining piri piri sauce.

5 lemons, zested and juiced, plus 2 lemons sliced into wedges, for garnish 1 head garlic cloves, peeled 4 red peppers, seeded and roughly chopped 10 fresh chili peppers 900g fresh parsley leaves 3 tbsps paprika 225ml red wine vinegar 450ml olive oil Salt and freshly ground black pepper 7 whole chickens, each cut into 6 pieces

Preparation:

Old-Fashioned Banana Pudding

Ingredients:

Cornstarch Salt Sugar Milk Butter Vanilla

1/3 Cup (16 tbs) 1/2 Teaspoon 3/4 Cup (16 tbs) 4 Cup (16 tbs) 1/4 Cup (16 tbs) 1 Teaspoon

3. Remove from heat; add butter and vanilla. Cool 4. In a large glass dish, alternate layers of vanilla wafers, bananas and pudding and set aside to chill.

Vanilla wafers 3 Dozen Bananas 4 to 5 , sliced

SERVING

Directions:
1. In a large bowl, combine the cornstarch, salt and sugar with 1 cup milk and mix well. 2. Heat the remaining milk and then add to the cornstarch mixture. Heat over medium heat till thick and then reduce heat. Simmer for 10 minutes while stirring occasionally.

5. Top with whipped cream and serve chilled

Greek Cuisine

Loukoumathes Honey-puff
Ingredients: 1 1/2 cups all-purpose flour 3 teaspoons baking powder 4 tablespoons sugar 4 tablespoons oil or 4 tablespoons melted butter or 4 tablespoons margarine 3/4 cup milk 1 egg oil (for frying) honey, for drizzling finely chopped walnuts ground cinnamon Directions: Sift the flour with the baking powder into a bowl. Add sugar, oil (or butter or margarine), milk, and the egg, and mix with a wooden spoon until smooth. Heat 1-2 inches of oil in a saucepan or deep frying pan to just below the smoke point (medium to medium-high on most stove.) When the oil is hot, drop the batter by the small teaspoonful into the oil and fry until golden on all sides. Drain on paper toweling. Get enough dough on your spoon to equal the size of an unshelled almond. Keep a small bowl of cold water next to the workspace and dip finger before pushing batter into the oil (to keep batter from sticking). Place on serving platter and drizzle with honey. Dust with walnuts and cinnamon, and serve

Makaronia me Manitaria & Beikon: Baked Pasta with Mushrooms & Bacon
Preparation:

Cook the pasta for two minutes less than directed on the package, drain, and set aside. Add margarine to a skillet and saut bacon for a few minutes, then add drained mushrooms and continue to saut for 2-3 minutes longer. Preheat oven to 340F (170C).

Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes Ingredients:

Transfer pasta to a large bowl or pan, and toss with bacon, mushrooms, and two-thirds of the cheese. Add salt and pepper to taste. Transfer to a 15 3/4 X 17 3/4 inch (or equivalent) pan and spread out evenly. Sprinkle remaining cheese over the top and bake at 340F (170C) for about 20 minutes, until the cheese browns. Yield: serves 6-8

1 pound of penne pasta 1 tablespoon of margarine 2/3 pounds of bacon, cut in small pieces 2/3 pounds (10.6 ounces) of canned sliced mushrooms or mushroom pieces and stems, drained and rinsed sea salt freshly ground pepper 1 tablespoon of olive oil 14 ounces of grated yellow cheese (one or more) kasseri, gouda, edam

PANNUKAKKU
Ingredients:

6 eggs 1 1/2 cups milk 1/4 cup sugar (optional or adjust to your personal taste preferences) 1 1/2 cups flour 1 teaspoon salt 1 teaspoon vanilla extract 1/4 teaspoon lemon zest, grated 1 teaspoon baking powder 1/3 cup butter 1 cup cream, whipped until stiff peaks form fresh fruit, fruit compote or sauted apple Preheat oven to 450. When pancake batter has rested, place butter in a 12" (or close to) ovenproof frying pan. Place pan in oven and allow butter to melt without browning. Once your butter has melted, remove pan from oven and use pastry brush to coat surface and side of pan evenly with the melted butter.

Directions: Whisk together the eggs, milk, sugar, and vanilla until creamy. Stir in grated lemon zest. Sift together flour, salt, and baking powder and stir into egg mixture. Allow batter to rest for 30 minutes.

Pour pancake batter into the hot, buttered pan and return to oven. Bake for 15 minutes, or until puffed and golden. Serve with whipped cream and fresh fruit, fruit compote, or lightly sauted apples.