Recipes from around the World - Widener University International Education Week 2020
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Recipes from around the World
Widener University International Education Week 2020
This Photo by Unknown Author is licensed under CC BY-SA
Please enjoy the
collection of recipes
from students around
the world!
Royal Masoub
10 minutes • Makes 4 servings
Ingredients
Ingredients: • ¼ teaspoon (1.25 milliliters) cardamom
• 3 bananas (ripe) (ground)
• 18 small fresh dates Garnish:
• 1 Somali Corn Flatbread • clotted cream
• ¼ cup (59 milliliters) unsalted butter • Caramelized bananas – See recipe below
(melted) • fresh dates (pitted)
• ⅓ cup (79 milliliters) evaporated milk • almonds
• 6 ounces (170 grams) clotted cream • raisins
• ⅓ cup (50 grams) raisins (chopped) • honey
Preparation
Directions: stir and cook for 2 minutes. Add the
ground cardamom and stir well. Serve
1. Remove the pits from the dates. Blend the warm.
bananas and fresh dates to a smooth
mixture. 6. Serve with thick cream, caramelized
bananas, nuts, fresh dates, and honey.
2. Shred the corn bread in a food processor
or use a food grinder.
3. 3. In a pan set over medium heat, add ¼
cup melted butter and the banana
mixture. Fry for 5 minutes then add the
evaporated milk and cook for 1 minute.
4. Add the shredded bread. Stir and cook for
5 minutes
5. Add the clotted cream and raisins, then
Royal Masoub continued…
Preparation
Caramelized bananas Ingredients: 2. Add 1 sliced banana and cook for half a
minute.
• 1 tablespoon unsalted butter (melted)
3. Flip them over and cook for another half
• 1 tablespoon brown sugar (packed) minute.dd preparation steps
• 1 banana (sliced)
Steps for preparing caramelized bananas
Directions:
1. Place 1 tablespoon melted butter in a
non-stick skillet over medium heat, then
add 1 tablespoon brown sugar and cook
for 1 minute.
Souvlakia Sticks
Ingredients:
• 2-5 wooden skewers
• 1-1/2 lbs. pork tenderloin, cut into
1” cubes (about 1 large )
• ¼ cup olive juice
• 3 tbsp lemon juice
• 2 tsp dried oregano
• 1 tsp Himalayan salt
• 1 tsp paprika
Preparation:
This Photo by Unknown Author is licensed under CC BY- 1. Put oil with a brush on top of the meat
NC-ND evenly and a bit of lemon
2. Start placing the cubes on the wooden
skewers
3. Start seasoning the souvlakia sticks with
salt
4. Grill the souvlakia, turning them every 2-
3 minutes until the meat is cooked
through, about 10-12 minutes total
5. Start seasoning again the souvlakia
sticks with some paprika and oregano
6. Serve immediately, preferably with
tzatziki sauce and pita bread
Ramen Bowls (dairy free, peanut-free, tree-nut free)
Jodi Greebel, MS, RDN Instagram @greengrownmeals
Ingredients
• 2 tsp sesame oil • 1 tbsp miso
• 1 tsp olive oil • 6 oz ramen noodles
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 c shredded carrots
• 4 c chicken or vegetable broth
• 1/2 c water
• 1 tbsp rice vinegar
• 1/4 c low sodium soy sauce
Preparation
• In medium saucepan, heat sesame and about 2 minutes until cooked (and no
olive oil over medium heat. Add garlic longer crunchy).
and
• ginger and cook about 2 minutes,
stirring often to prevent burning. Add
carrots and
• cook another minute. Add broth, water, Optional toppings:
rice vinegar, soy sauce and miso. Stir soft-boiled egg
and bring scallions
• to boil. Lower heat and cook on low black or white sesame
about 4 - 5 minutes. Adjust seasoning as seeds
needed. sriracha
• Add ramen noodles and cook on low dried seaweed
chiles
lime wedge
Raita (egg free, peanut-free, tree-nut free, sesame free, soy free and gluten free)
Jodi Greebel, MS, RDN Instagram @greengrownmeals
Ingredients
Makes ~1 cup
• 1/2 c plain, Greek or Icelandic
yogurt Mix all ingredients
• 1/2 c hothouse cucumber, seeded in small bowl.
and then chopped in fine pieces
• 1 tbsp fresh cilantro, chopped
Season to taste.
• 1 1/2 tsp scallions, chopped (can Serve cold.
sub red onion)
• 1/4 tsp ground coriander
• 1/4 tsp ground cumin kosher salt
to taste
Pita Chips (dairy free, egg free, peanut-free, tree-nut free)
Add contributors Add time and number of servings
Ingredients
• 2 - 3 flour tortillas
• olive oil or canola oil
spray
• kosher salt
Preparation
• Preheat oven to 375 degrees. • Sprinkle pinch of kosher salt.
• Line rimmed baking sheet with • Bake about 5 minutes until crisp.
parchment paper.
• Cut tortillas into halves and then
quarters.
• Cut each quarter into rough
triangles or squares (about 16
pieces).
• Place on baking sheet.
• Brush with small amount olive oil
or spray with canola oil.
Chicken Shawarma (egg free, dairy free, peanut-free, tree-nut free, sesame free and gluten free)
Jodi Greebel, MS, RDN Instagram @greengrownmeals Makes 3 - 4 servings
Ingredients
• 1/4 c + 1 tbsp olive or avocado oil • 1 pound skinless and boneless thin cut
• 3 tbsp lemon juice, from 1 - 2 lemons chicken breasts
• 1 tsp kosher salt • 1 yellow onion, sliced
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground black pepper
• 1 1/2 tsp smoked paprika
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 3 cloves garlic, minced
Preparation
1. In large bowl, whisk together oil, lemon 8. Spread in even layer. Bake about 30
juice, salt, cumin, black pepper, smoked minutes until chicken is cooked through.
paprika, turmeric, cinnamon and garlic.
9. Remove chicken from oven and transfer to
2. Add chicken and coat well with marinade. cutting board.
3. Store in bowl with plastic wrap or transfer 10. Let rest a few minutes before slicing in
to ziploc bag. strips.
4. Refrigerate at least 1 - 2 hours and up to 11. Serve with any of the following: tahini,
1 day ahead of time. tzatiki, hummus, Israeli salad, flat bread,
pita.
5. Preheat oven to 425 degrees.
6. Add onion to chicken mixture to fully coat.
7. Place chicken, onion and marinade in 9 x
13 baking dish.
Saliq with Ayran milk
Ingredients
• 2 1/2 cup short grain rice, washed
and soaked
• 1 chicken cut in quarters
• 3 cups ayran milk
• 1 tbs butter
Preparation for chicken: Preparation for glazing chicken:
• Water • 1 tbs butter • 1 garlic clove
• Salt • 1/2 tsp • 1 hot green
Rosemary pepper
• 1 Sliced onion
• Minced garlic
• 1/2 tsp paprika • 2 tbs parsley
• Cardamon
• Salt • 1 tbs mint
• Cinnamon sticks
• food coloring • Lemon juice
• Salad
• 2 tomatoesSaliq with Ayran milk continued… Saliq Topping: • 2 tbs oil • 1 sliced onion • 1 tomato minced • 1 sliced green pepper • 1/2 tsp ground dried lime • 1/2 tsp black pepper • Salt Cooking Instructions: Cook the chicken with all of the chicken cooling ingredients for 40 minutes. Take the chicken out and cook the rice in the chicken broth for 15 minutes. Add water if needed. Add Ayran milk and butter. Cook on low heat until smooth and well cooked. Add water if needed. Melt butter and add the other glazing ingredients. Glaze chicken and roast in the oven. In a food processor, put salad ingredients. For the topping, sauté onion. When caramelized, add other ingredients. In a serving dish, put Saliq topped with chicken and onion.
Banh Chung (Vietnamese Rice Cakes for the Lunar New Year)
Elana Nguyen
Ingredients:
• 5 1/2 cups glutinous rice
• 1 1/2 cups split yellow mung EQUIPMENT
beans Kitchen twine
• 2 pounds fresh or frozen banana Wooden or metal mold
leaves (optional)
• 1 large yellow onion, thinly sliced Stockpot(s)
• 1 teaspoon salt
• 2 tablespoons peanut oil
Instructions:
1. Place the rice in a large bowl, cover with water, and let soak overnight.
Place the mung beans in a separate bowl, cover with water, and let soak
overnight. If using frozen banana leaves, defrost them in the refrigerator
overnight. The next day, drain both the rice and mung beans.
2. Place the mung beans in a pot with just enough water to cover. Bring to
a boil over medium heat, then reduce to a simmer and cook, stirring
occasionally, until mashable, about 20-30 minutes. Mash into a paste
with a potato masher or spoon.
3. Meanwhile, heat the peanut oil in a heavy skillet over medium heat and
cook the onions until caramelized, about 30-40 minutes.Banh Chung (Vietnamese Rice Cakes for the Lunar New Year) continued…
Elana Nguyen
Instructions continued:
4. Add the onions and salt to the mung beans and stir to combine. Spread them under water). If your pot isn't large enough, you may need to use
the mung beans out on a large platter or baking sheet and let cool more than one. Simmer until the cakes feel plump and the rice is
completely. congealed, about 6 hours. Keep an eye on the pot and add more hot
water as necessary to keeps the cakes covered.
5. Wipe the banana leaves clean with a damp cloth and spread them out to
dry. (A laundry drying rack works well; you can also use the backs of 8. Place the cakes in a colander to drain and cool completely.
chairs.) If the banana leaves are particularly long, you can trim them.
9. To serve, remove the wrapping and cut into wedges or slices. An easy way
6. To assemble, lay out two sheets of partially overlapping banana leaves, to cut the sticky cake is to use a thread or dental floss. Vietnamese rice
place a third leaf on top (perpendicular to the first two sheets), and a cake is often eaten with pickled onions or root vegetables or dipped in
fourth leaf on top of that (perpendicular to the third sheet). (If using a sugar for a sweet treat. They can also be sliced, pan fried until golden,
mold, place it on your work surface first, then line it with the banana and served with sugar.
leaves in this manner.) Place about a cup of rice in the center of the
leaves and spread out to cover a 6-inch square area (or to fill the mold).
Take about a cup of mung beans and, using your hands, pat it into a
slightly smaller square and place it on top of the rice. Then take another
cup or so of rice and pack it over the top and sides. Starting with the
innermost banana leaf, fold the leaves in one at a time, forming a square.
Wrap it tightly like a present so that the contents don't shift or spill during
cooking, and tie tightly with twine.
7. Bring a large stockpot of water to a boil. Add the cakes and make sure
they stay submerged (a colander or heavy steamer basket can help keepAmerican Thanksgiving Dinner (Turkey with traditional sides )
Mark Bickel and International Friends
ROASTED TURKEY
Ingredients
• 1 turkey* * Fresh Turkeys are the best tasting, but many
• 3 to 4 tablespoons mixed chopped people get frozen. If frozen, you should thaw in
herbs, such as chives, dill, tarragon, the refrigerator for 24 hours per 5 pounds of
rosemary, thyme, and marjoram turkey (so 20pound turkey would take 4 days).
When selecting the size of your turkey assume
• 3 to 4 tablespoons olive oil
1-1 ½ pounds per person, so for 10 people get
• salt and pepper
a 14-16 pound turkey. This will provide for
• sprigs of fresh herbs some leftovers.
Preparation
• Heat oven to 450°. • Tent foil loosely over the top of the turkey
• Wash turkey inside and out; pat dry. and reduce heat to 325° and continue
• Combine the chopped herbs with olive roasting for about 3 1/2 hours longer, or
oil. Gently separate the skin from the until an instant-read thermometer
breast and rub a few tablespoons of the inserted into the thickest part of the
herb mixture under the skin as far back thigh registers 165°. (note: many
as you can reach. Rub the remaining turkeys in US come with built in
mixture all over the bird. temperature reader that pops up when
• Sprinkle lightly with salt and pepper. turkey is done)
• Put orange, apple, onion chunks, and
herb sprigs in the stuffing cavity. (or Alternate Cooking: Some like to use
used stuffing – see next recipe) separate roasting oven for turkey.
• Cover wing tips with small pieces of foil. Some use a turkey deep-fryer
• Roast for 10 minutes.American Thanksgiving Dinner (Turkey with traditional sides ) continued…
Mark Bickel and International Friends
STUFFING MASHED POTATOES
Ingredients Ingredients
• 1/4 cup finely chopped onions • 2 eggs, beaten • 2 1/2 pounds Russet, or baking potatoes, • 1/4 cup milk or half-and-half
• 1/2 cup chopped celery • 1/2 teaspoon salt cut into 1-inch chunks, about 8 cups of cut • 1/4 cup butter
• 1/3 cup butter • 1/4 to 1/2 teaspoon ground sage up potatoes (many people remove the skin • 3/4 teaspoon salt, or to taste
• 4 cups bread cubes • 1/4 to 1/2 teaspoon poultry seasoning of the potatoes first) • 1/4 teaspoon freshly ground black pepper
• 1 teaspoon pepper • turkey or chicken broth
Preparation Preparation
• Sauté onion and celery in the butter until • Use baking potatoes, or Russets, for best • Drain potatoes thoroughly. For the
softened. Alternate Cooking: instead of texture. smoothest potatoes, you can put the
• Combine onion mixture with bread, placing stuffing inside the turkey, • Place potatoes in a 4-quart saucepan or potatoes through a ricer at this point.
pepper, eggs, salt, sage and poultry bake in a greased covered shallow Dutch oven; bring to a boil over medium • Transfer to a large bowl. Add remaining
seasoning in a large mixing bowl. casserole at 325° for about 35 to heat. ingredients to the bowl. With an electric
• Stir in broth until well moistened. 45 minutes. Take the cover off the • Reduce heat to low, cover, and simmer for hand-held mixer, beat potato mixture until
last 5 minutes to brown. 20 minutes, or until potatoes are tender. light and creamy.
• Above makes enough to stuff inside an 8 • Mashed potato recipe serves 4 to 6.
to 10-pound turkey.
GOLDEN SWEET CORN BREAD / MUFFINS
Ingredients Preparation
• 1 cup all purpose flour • 3 1/2 teaspoons baking powder • Preheat oven to 400 degrees F (200 • Stir in egg, milk and vegetable oil until well
• 1 cup yellow cornmeal • 1 egg degrees C). combined.
• 2/3 cup white sugar • 1 cup milk • Spray or lightly grease a 9 inch round cake • Pour batter into prepared pan.
• 1 teaspoon salt • 1/3 cup vegetable oil pan (or muffin pan) • Bake in preheated oven for 20 to 25
• In a large bowl, combine flour, cornmeal, minutes, or until a toothpick inserted into
sugar, salt and baking powder. the center of the loaf comes out clean.American Thanksgiving Dinner (Turkey with traditional sides ) continued…
Mark Bickel and International Friends
SWEET POTATO CASSAROLE GREEN BEAN CASSAROLE
Ingredients Ingredients
• 4 cups sweet potato, cubed • 1/2 teaspoon vanilla extract • 1 can (10 3/4 ounces) Cream of Mushroom • 1/8 teaspoon pepper
• 1/2 cup white sugar • 1/2 cup packed brown sugar
Soup • 1/2 cup milk
• 2 eggs, beaten • 1/3 cup all-purpose flour
• 1/2 teaspoon salt • 3 tablespoons butter, softened • 4 cups cooked green beans • 1 1/3 cup French’s fried onions
• 4 tablespoons butter, softened • 1/2 cup chopped pecans
• 1/2 cup milk
Preparation
Preparation • Mix soup, milk and pepper in a 1 1/2-
• Preheat oven to 325 degrees F (165 • Transfer to a 9x13 inch baking dish. quart casserole dish.
degrees C). • In medium bowl, mix the brown sugar and • Stir in beans and 2/3 cup of the fried
• Put sweet potatoes in a medium saucepan flour. onions.
with water to cover. Cook over medium high • Cut in the butter until the mixture is coarse. • Bake for about 25 minutes at 350
heat until tender; Stir in the pecans. degrees F.
• drain and mash. • Sprinkle the mixture over the sweet potato • Top with the remaining 2/3 cup fried
• In a large bowl, mix together the sweet mixture. onions and bake about 5 more minutes,
potatoes, white sugar, eggs, salt, butter, • Bake in the preheated oven 30 minutes, or until onions are lightly browned.
milk and vanilla extract. Mix until smooth. until the topping is lightly brown. • Serves 6.
Other Popular Side Dishes: Popular Thanksgiving Desserts
Cranberry Sauce Pumpkin Pie
Corn Pecan Pie
Bread or Biscuits Apple Pie
Turkey Gravy Cherry Pie
Shoe Fly Pie (a local “Pennsylvania Dutch” favorite)Pumpkin Pie (traditional fall / thanksgiving dessert)
Mark Bickel and International Friends
Ingredients
• 1 8oz pack of cream cheese softened • 1 teaspoon vanilla extract
• 2 cups of canned pumpkin, mashed • 1/2 teaspoon ground cinnamon
• 1 cup sugar • 1 piece pre-made pie dough
• 1/4 teaspoon salt • Whipped cream for topping
• 1 egg plus 2 egg yolks slightly beaten
• 1 cup half and half
• 1/4 cup (1/2 stick melted butter) Alternate Cooking: Some like to use
separate roasting oven for turkey.
Some use a turkey deep-fryer
Preparation
• Preheat the oven to 350 degrees F. • For the filling, in a large mixing bowl, beat
• Place 1 piece of pre-made pie dough down the cream cheese with a hand mixer. Add
into a (9-inch) pie pan and press down along the pumpkin and beat until combined.
the bottom and all sides. Pinch and crimp • Add the sugar and salt,and beat until
the edges together to make a pretty pattern. combined. Add the eggs mixed with the
• Put the pie shell back into the freezer for 1 yolks, half-and-half, and melted butter, and
hour to firm up. Fit a piece of aluminum foil beat until combined. Finally, add the vanilla,
to cover the inside of the shell completely. cinnamon, and ginger, if using, and beat
• Fill the shell up to the edges with pie until incorporated.
weights or dried beans (about 2 pounds) • Pour the filling into the warm prepared pie
and place it in the oven. Bake for 10 crust and bake for 50 minutes, or until the
minutes, remove the foil and pie weights center is set.
and bake for another 10 minutes or until the• Place the pie on a wire rack and cool to
crust is dried out and beginning to color. room temperature. Cut into slices and top
each piece with a generous amount of
whipped cream.Chocolate Chip Cookies (and other popular Christmas Cookies)
Mark Bickel and International Friends
Ingredients
• 2 ¼ cups all-purpose flour • ¾ cup packed brown sugar
• 1 teaspoon baking soda • 1 teaspoon vanilla extract
• 1 teaspoon salt • 2 large eggs
• 1 cup butter, softened • 2 cups Semi-Sweet Chocolate Morsels
• ¾ cup granulated sugar • 1 cup chopped nuts
Preparation
• Preheat oven to 375 degrees F. • Cool on baking sheets for 2 minutes;
• Combine flour, baking soda and salt in small remove to wire racks to cool completely.
bowl. Beat butter, granulated sugar, brown • May be stored in refrigerator for up to 1
sugar and vanilla extract in large mixer bowl week or in freezer for up to 8 weeks.
until creamy.
• Add eggs, one at a time, beating well after • PAN COOKIE VARIATION: Grease 15 x 10-
each addition. inch jelly-roll pan. Prepare dough as above.
• Gradually beat in flour mixture. Spread into prepared pan. Bake for 20 to 25
• Stir in morsels and nuts. minutes or until golden brown. Cool in pan
• Drop by rounded tablespoon onto on wire rack. Makes 4 dozen bars.
ungreased baking sheets.
• Bake for 9 to 11 minutes or until golden
brown.
Other Popular Christmas Cookies:
Gingerbread Men (also gingerbread houses)
Sugar Cookies (great to make into fun shapes!)
Oatmeal and Raisin Cookies
SnickerdoodlesThank you and Enjoy!!!
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