Directions
Ingredients:
* 1 tablespoon butter
* 1 large onion, chopped
* 1 teaspoon minced garlic
* 1 teaspoon dried oregano
* 1 teaspoon cumin
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 pound ground pork
* 3 hard-cooked eggs, chopped
* 1 cup raisins
* 1 cup chopped black olives
* 1 cup water
* 1 teaspoon cornstarch
* 1 cup lukewarm milk
* 1 cup shortening, melted
* 5 cups all-purpose flour
* 2 teaspoons salt
* 2 eggs, beaten
1 Brush the tops of the empanadas with beaten egg.
1. Melt the butter in a large skillet over medium heat | cook the onion, garlic,
oregano,
cumin, salt, and pepper in the melted butter until the onion is golden brown, 5 to 7
minutes. Add the ground pork and cook until completely browned, 7 to 10 minutes
more;
drain the fat from the skillet. Stir the eggs, raisins, and olives into the mixture.
Whisk the
water and cornstarch together in a small bowl; pour into the skillet and stir until the
liquid
thickens. Remove from heat and set aside.
2. Whisk the milk and melted shortening together in a bowl until evenly blended. Stir
the
flour and salt together in a separate large bowl. Pour the wet mixture into the dry
and
whisk until well mixed into a dough. Set aside to rest for 10 minutes.
3. Preheat an oven to 400 degrees F (200 degrees C).
4. Place the dough onto a lightly-floured board and roll to about 1/8-inch thick; cut
into
circles with a round cookie cutter or glass. Drop equal portions of the pork mixture
into
the center of each circle. Fold each circle in half and press edges with a fork to seal.
5. Bake in the preheated oven until golden brown, about 25 minutes.
 2
Ingredients:
*1 tablespoon olive oil
* 1 yellow onion, chopped
* 2 cups cubed butternut squash* 2 cups frozen corn
* 1 (15 ounce) can great Northern
beans, rinsed and drained
Chile
* 1 cup frozen lima beans
* 3 cups chicken stock
* 2 tablespoons chopped fresh
basil
* 1 banana pepper, chopped
Directions
1. Heat the olive oil in a stock pot over medium heat; add the onion
and cover. Cook the onions until soft and translucent, about 5
minutes. Stir the squash, great Northern beans, and lima beans into
the pot; pour the chicken stock over the mixture. Cover and cook
until the squash is tender and beginning to break apart, 30 to 45
minutes.
2. Stir the corn and basil into the stew; cook until the stew reaches
the consistency of pancake batter, about 10 minutes more. Sprinkle
the chopped banana pepper over individual portions to serve.
Nutritional Information open nutritional information
Amount Per Serving Calories: 285 | Total Fat: 3.6g | Cholesterol: <
1mg
Porotos Granados
(Chilean Bean Stew)
 Sopaipillas Chilenas
Directions :
1. Peel, seed, and cut the zapallo into chunks. Place in a saucepan, cover with water,
and bring to a boil over medium-high heat. Cook until zapallo is soft and easily
pierced with a fork, 15 to 20 minutes. Drain and allow to cool slightly.
2. Mix the flour, baking soda, and salt together in a mixing bowl, and set aside. Stir
together the squash and melted butter. Stir the flour mixture into the butter
mixture until blended. Turn the dough out onto a lightly floured surface and knead
until soft and satiny, adding a little more flour if necessary. Cover dough with a
towel and allow to rest 15 minutes.
3. Roll out the dough to 1/8 inch thick, and cut into 3 inch diameter circles. Poke
each circle a few times with a fork to make holes and prevent rising.
4. Pour vegetable oil into a large, deep skillet and heat over medium-high heat until
Chile hot, 385 degrees F (195 degrees C). Place several of the dough circles into hot oil;
Ingredients: * 1 teaspoon baking soda cook until lightly browned, 3 to 4 minutes. Drain on paper towels. Cook remainder
of dough circles in batches.
* 9 ounces zapallo squash * 1 teaspoon salt
* 4 1/4 cups all-purpose flour* 10 tablespoons butter, melted Cook's Tip - Zapallo, sometimes called Jamaican pumpkin, is a type of winter squash
* 2 cups canola oil for pan-frying from South America. If it's not available, sugar pumpkin makes a good substitute.

Nutritional Information open nutritional information

Amount Per Serving Calories: 286 | Total Fat: 13.8g | Cholesterol: 25mg

3
 4
Ingredients:
1 pound cow meat (hip)
½ cup oil
1 cup green peas, peeled
2 cups white onion, finely chopped
1 cup tomato, peeled and finely chopped
½ cup ground spicy red pepper
½ teaspoon ground cumin
1 teaspoon oregano, crumbled
½ fresh parsley, finely chopped
½ teaspoon ground black pepper
1 spoonful salt
3 cups broth or cold water
To serve:
8 potatoes, peeled and cooked (boiled)
separately Chil
e
Directions
chuño phuti
uncooked sauce 1. Cut the meat into very small pieces.
steamed rice
2 spoonfuls parsley, finely chopped 2. In a casserole combine the meat with all the other
ingredients, including the broth or water.
3. Set to cook over high heat until it boils and later over low
heat, for at least an hour or until everything is very well
cooked. If the preparation dries a little, add broth or hot water.
It must be very juicy.
4. Serve in a deep plate with one cooked potato, steamed rice
or chuño phuti and uncooked sauce. Sprinkle with the chopped
parsley on top.
Saise
(Spicy Meat)

Pancit Bihon Ingredients:
1 8 oz. pack pancit bihon noodles
1 cooked chicken breast,
shredded
2 cups of chicken broth or 2
chicken bouillon cubes dissolved in
2 cups of water
1/4 cabbage, sliced into strips
1 onion, pealed and sliced
3 cloves of garlic, crushed and
minced
5
1/3 cup scallions, cut into pieces
1 carrot, sliced into strips
2 tablespoons of cooking oil
3/4 cup diced celery
3 tablespoons soy sauce
Salt and pepper to taste
5 pieces of calamansi or 1 lemon,
sliced
Philippines
Pancit Bihon
Directions:
•Soak the pancit bihon noodles to soften for 10 minutes
•Grease a large pan or wok with oil. Sauté garlic and onions.
•Add the chicken broth, the shredded chicken breast and all the
vegetables until cooked.
•Mix in the pancit bihon noodles and add the soy sauce, cook for
about 5 minutes or until the noodles are soft.
•Salt and pepper to taste.
•Serve hot with sliced calamansi on the side.
Cooking Notes:
Calamansi or lemon is to be squeezed into the pancit bihon
before eating.
 Makes 4-5 pupusas
6 Ingredients: Masa harina -2 cups |Warm water -1 cup|Filling-1 cup

Directions :
In a large bowl, mix together the masa harina and water and knead
well. Knead in more water, one tablespoonful at a time if needed, to make a
moist, yet firm dough. (It should not crack at the edges when you press
down on it.) Cover and set aside to rest for 5 to 10 minutes.
Roll the dough into a log and cut it into 8 equal portions. Roll each portion
into a ball.
Press an indentation in each ball with your thumb. Put about 1
tablespoon of desired filling into each indentation and fold the dough over
to completely enclose it. Press the ball out with your palms to form a disc,
taking care that that the filling doesn't spill out.

Line a tortilla press with plastic and press out each ball to about
5-6 inches wide and about 1/4-inch thick. If you don't have a tortilla press,
place the dough between two pieces of plastic wrap or wax paper and roll it
out with a rolling pin.
Heat an ungreased skillet over medium-high flame. Cook each pupusa for
about 1-2 minutes on each side, until lightly browned and blistered. Remove
to a plate and hold warm until all pupusas are done. Serve with curtida
and salsa roja.

Pupusas de Queso
(Salvadorian stuffed masa flatbread)
El Salvador
7

Pupusas de Queso
(Salvadoran stuffed masa flatbread)
5 Method
In a large bowl, mix together the masa harina and water and
knead well. Knead in more water, one tablespoonful at a time if needed, to
make a moist, yet firm dough. (It should not crack at the edges when you
press down on it.) Cover and set aside to rest for 5 to 10 minutes.
Roll the dough into a log and cut it into 8 equal portions. Roll each portion
into a ball.
Press an indentation in each ball with your thumb. Put about 1
tablespoon of desired filling into each indentation and fold the dough over
to completely enclose it. Press the ball out with your palms to form a disc,
taking care that that the filling doesn't spill out.

Line a tortilla press with plastic and press out each ball to about
5-6 inches wide and about 1/4-inch thick. If you don't have a tortilla press,
place the dough between two pieces of plastic wrap or wax paper and roll it
out with a rolling pin.
Heat an ungreased skillet over medium-high flame. Cook each pupusa for
about 1-2 minutes on each side, until lightly browned and blistered. Remove
to a plate and hold warm until all pupusas are done. Serve with curtida
and salsa roja.

Pupusas de Queso
(Salvadoran stuffed masa flatbread)
El Salvador

Arroz en leche
 Preparation:
1. Cook the potatoes in salted water until soft.
Peel the potatoes and pass them through a potato ricer (or mash
them), then set aside.
Peru 2. Remove the seeds from the chili peppers, and saute them in
Ingredients: decoration vegetable oil softened.
8 yellow potatoes (about 2-3 Black olives for decoration Place them in a food processor or blender, along with the juice of the 3
pounds) Parsley for decoration limes, and salt/pepper to taste. Process until smooth. Stir lime/chile
3 fresh yellow chile peppers
3 limes
mixture into the potatoes.
2 tablespoons vegetable oil or 3. Poach the chicken and carrots in water seasoned with salt. Shred
butter the cooked chicken, and mix with the mayonnaise, add the carrot
2 boneless skinless chicken previously diced very small. Then add the celery and green peas.
breasts Season with salt to taste.
½ cup mayonnaise 4. On a plate, shape half of the mashed potato mixture into a square
1 carrot or rectangle. Cover with the chicken in a smooth layer. Layer the other
½ cup of celery
½ cup of green peas
half of the potato mixture on top and smooth with a knife. Decorate
Salt to taste the top with mayonnaise, parsley leaves, slices of hard-boiled eggs,
2 hard-boiled eggs for and olive halves.
5. Serve chilled.

Causa Rellena de Pollo

(Potatoes with Chicken Salad