ESL Students Cook

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Austin Comunity College Adult Ed ESL

South Austin Campus

Spring 2010

Nancy Meredith, Instructor

Favorite International Recipes

ESL Students Cook

Cover Art by Angelica Fiallos and Monica Carrillo

ContentsAppetizers

Beans and Cheese Appetizer 1

Dumplings & Empanadas

Curry Dumplings 2

Traditional Empanadas Argentinas 4

Vegetables

Green Papaya Salad 7

Poblano Pepper and Sweet Corn in Sour Cream 8

Potato Salad 9

Chicken

Chicken Flautas Ahogadas 10

French’s Crunchy Onion Chicken 11

Pork

Grilled Ham and Cheese 12

Mexican Pork Vampire 13

Roasted Pork Loin 15

Sweet and Sour Pork Rib Tips 16

Seafood

Deluxe Shrimp 17

Desserts

Ambrosia 19

Capirotada 20

Mexican Cheesecake 21

Rice with Milk 22

– 1 –

Appetizers

Beans and Cheese AppetizerPrep time 20 minutes

Ingredients

2 cans ( 14.5oz ) refried beans

1 package (14 oz ) red tostadas

1 medium onion, chopped.

1/2 cup sliced pickled jalapeño peppers

2 avocados peeled, seeded, and sliced.

Directions

1. Place refried beans in a microwave-safe dish and microwave on high power for 4 minutes.

2. Spread 3 tablespoons hot refried beans on each tostada shell.

3. Top the beans with 2 tablespoons each: crumbled fresh cheese, onions, jalapeño pepper, and avocado slices.

4. Serve and enjoy.

Makes 30 tostadas

—Salvador Lopez

– 2 –

Dumplings & Empanadas

Curry Dumplings

Ingredients

Dough A

1-1/3 C (300 g) all-purpose flour

2 Tbs (30 g) sugar

1/2 C (120 g) lard

1/2 tsp salt

1/2C (120 g) water

Dough B

1-1/3 C (300 g) cake flour

2/3 C (150 g) lard

1/3 C (70 g) water

Filling:

1 lb (450 g) ground beef

1 onion (chop up)

3 Tbsp curry powder

2 Tbsp black pepper

1 tsp salt

1/3 C (75 g) oil

2 tsp corn starch

1/4 tsp sugar

– 3 –

3/4 C (180 g) mashed potatoes

2 Tbsp wine

2 Tbsp soy sauce

Directions

1. Mixing Dough A: Mix all materials together and form Dough A. Then cover with plastic wrap and relax for 30 minutes.

2. Mixing Dough B: Mix all materials together and form Dough B.

3. Mixing Filling: Mix all materials together and put into a pot.

4. Divide Dough A and Dough B each into 28 round balls.

5. Flatten each Dough A round ball to 3-inch (8 cm) diameter dough skin with rolling pin. Starting at the center and working outward. Then wrap each Dough B round ball into each skin. This becomes Dough C (total 28 ).

6. Flatten Dough C to 4-3/4-inch (12 cm) diameter dumpling skin with rolling pin and fill with 1-1/2 Tbsp Filling (around 20 g). Then wrap it to look like dumpling shape. (Note: Dough C’s rim needs wet with water.)

7. Using fork, punch several holes on the dumpling surface.

8. Brush egg yolk on the dumpling surface.

9. Put the 28 dumplings in oven (temperature 350° F) for 25 minutes

—Kevin Chu

– 4 –

Traditional Empanadas ArgentinasMakes 30 empanadas

Ingredients

Empanada dough

3 cups flour

1-1/2 teaspoon salt

1-1/2 cup iced water

1/2 cup veal fat (Pella; can substitute Lard or Crisco)

Cheese Filling

1/4 cup extra virgin olive oil

2 large Spanish onions, peeled and julienned

1-1/2 tablespoons oregano

1/4 tablespoon freshly ground black pepper

1-1/2 tablespoons salt or to taste

1 lb of whole milk mozzarella cheese, grated

1 lb of provolone cheese, grated

6 tablespoons of grated Argentino Regianitto cheese

Directions

Empanada dough

1. In a bowl, beat the water, and salt together.

2. In a separate bowl, place the 3 cups of flour. Add the fat to the flour and blend in with a pastry blender or tips of your fingers.

– 5 –

3. Make a well in the center of the flour mix and pour the liquid ingredi-ents from the first bowl into the center.

4. Mix the wet and dry ingredients with a fork or the tip of your fingers until it becomes stiff.

5. Turn the dough out onto a lightly floured surface and the dough is smooth. Wrap the dough in plastic and refrigerate for at least 1 hour.

6. Prepare the work surface by lightly flouring the area where you plan to roll out the dough.

7. Cut the dough in 4 pieces and work in batches to keep the temperature of the dough on the cold side.

8. Roll the dough out into a 1/8-inch thick layer.

9. Cut the dough into circles with a round 5-inch cutter. If you don’t have these, you can make your own by cutting the bottom of a large tomato can.

Cheese filling

1. Heat the oil in a 12-inch sauté pan over medium high heat.

2. Add the onions and cook until soft and transparent, about 12 minutes.

3. Add the salt, oregano, and pepper and stir to combine.

4. Add the cheese, and with the help of a spatula combine to form a soft creamy paste.

5. Set aside and let cool before assembling.

Assembly and baking

1. Preheat the oven to 375 degrees F.

2. On a clean, lightly floured working surface display the empanada disks no more than 4 at the time and spoon 2 generous tablespoons of fill-ing into the center of each disk, leaving a 1/2 –inch border.

3. Brush the edges with a little water, and then fold the dough .

– 6 –

4. For an easy finish tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.

5. Place the empanadas on a lightly oiled baking sheet and bake for 30 minutes, until golden brown.

Source: Recipe courtesy of Natalia Machado, Executive Chef, Industria Argentina

—Mary Alvino

– 7 –

Vegetables

Green Papaya SaladThis is popular in Thailand and at Thai restaurants. Serves 2

Ingredients

1-1/2 tablespoons palm sugar

3/4 lime

2 cups green papaya shredded

1 clove garlic

6 green beans

1-1/2 tablespoons fish sauce

1 tablespoon dried shrimp

2 chili peppers

5 cherry tomatoes (halved)

2 tablespoons peanuts, toasted

Directions

1. Smash a clove of garlic first.

2. Then add green beans and halved cherry tomatoes. Pound a few times just to bruise the beans and get the juice out of the tomatoes. Add chili peppers.

3. Add the green papaya, dried shrimp, toasted peanuts, fish sauce, lime juice, and palm sugar to the bowl.

4. Mix well.

5. Serve with sticky rice and sliver of cabbage, green beans, and Thai basil.

—Janma Smith

– 8 –

Poblano Pepper and Sweet Corn in Sour Cream

Ingredients

8 poblano peppers

2 cans of sweet corn

1/4 onion

12 oz of sour cream

Directions

1. Wash all poblano peppers

2. Grill poblano peppers

3. Peel poblano peppers

4. Cut up in slices the poblano peppers

5. Saute the onion in a pan with margarine

6. Add poblano peppers, sweet corn, sour cream, and salt

7. Mix all together

8. Cook for 10 minutes

9. Serve

—Monica Carrillo Galvez

– 9 –

Potato Salad

Ingredients

5 potatoes

4 eggs

4 tbs mayonnaise

2 tsp mustard

Directions

1. Boil the potatoes 45 minutes or until tender

2. Boil the eggs 10 minutes

3. Peel the potatoes and eggs

4. Cut up the potatoes and eggs

5. Put all the potatoes and eggs into a large bowl

6. Add the mayonnaise, mustard, and salt

7. Finally mix and serve

—Angelica Fiallos

– 10 –

Chicken

Chicken Flautas AhogadasIngredients

1/2 pound of jalapenos, no seeds

1/2 pound of jalapenos with seeds

1/2 pound of onions

5 Tbsp black pepper

5 Tbsp salt

5 cloves of garlic

1 can tomatillo paste

3 packets tortillas

5 pounds chicken

5 qt of water

Directions

1. Put the meat, jalapenos, onions, garlic, and pepper in a big pot, and cover.

2. Put on the stove at medium heat approximately 45minute until the meat is ready.

3. Strain and save the broth to be used for soup.

4. Wrap the meat in tortillas.

5. Fry for 3 minutes until the flautas are ready.

6. Serve with cheese and red sauce on top of the flautas.

Source: The Screaming Goat, Austin TX

—Silviano Garcia

– 11 –

French’s Crunchy Onion Chicken

Ingredients

2 cups (4 oz) French’s Original or Cheddar French Fried onions

2 tsp flour

4 boneless skinless chicken breasts

1 egg, beaten

Directions

1. Crush French fried onions with flour in plastic bag.

2. Dip chicken into egg, and then coat in onion crumbs.

3. Bake at 400° F for 20 minutes, until cooked through.

Source: French’s French Fried Onions

—Somjai Miller

– 12 –

Pork

Grilled Ham and Cheese

Ingredients

1–2 slices American cheese or Velveeta

3–4 thin slices of brown-sugar cured ham (or any kind)

2 pieces of white bread

Butter

Directions

1. Heat a small pan and griddle on med-high as you prep the ingredients.

2. Put a dab of butter in the small pan so it melts.

3. Add ham and chop up as you stir in the pan.

4. Butter one side of each of the pieces of bread, and put them butter side down on the grill.

5. Put your slice(s) of cheese on one piece of bread.

6. Place heated and chopped ham on the cheese and top with the other piece of bread, butter side up.

7. Continue to cook and flip until it’s golden on each side.

—Javier Santes

– 13 –

Mexican Pork Vampire

Ingredients

3 medium sized ancho chiles, stems and veins removed

2 cups fresh squeezed orange juice

3/4 cup grenadine

1/2 cup tequila

1 teaspoon salt

1 teaspoon thyme

1 cup sliced white onion

3 pounds lean boneless pork loin (either a single loin or two loins tied together)

salt and pepper to taste

2 tablespoons lard or olive oil

Directions

1. Preheat oven to 350 degrees.

2. Toast the peppers in a skillet over medium heat for 30 seconds to 1 minute on each side, but do not allow them to scorch.

3. Tear the pepper into pieces, place them in a bowl, cover them with boiling water, and allow them to soften for ten minutes.

4. Drain the peppers and place them in a blender.

5. Add the orange juice and lime juice, and blend for one minute.

6. Strain the mixture through the fine blade of a food mill, and then add the grenadine, tequila, salt, thyme and onion, and reserve.

7. Salt and pepper the pork.

– 14 –

8. In a Dutch oven or heavy baking dish, heat the oil over medium high heat until it is very hot but not quite smoking. Add the pork and sear it, turning as necessary, until it is golden brown on all sides, about 4 minutes.

9. Remove the pork to a plate and the pot from the heat and allow it to cool, briefly. Add the chile mixture, stirring well to incorporate any caramelized pieces of pork and juices from the bottom of the pot.

10. Put the pork back in the pot, fat side up, replace it on the burner and heat until the sauce just begins to bubble lightly, but do not bring it to a complete boil.

11. Place the pot in the preheated oven and bake, uncovered, until pork reaches an internal temperature of between 145 and 150 degrees, (about 30 minutes per pound for a roast with two loins tied together, or a total of about 1 hour for a single loin), spooning some of the sauce over the pork every 15 minutes.

12. Remove the pork from the pot, and allow it to rest for 5 minutes. Then slice it into servings.

13. Spoon some sauce on each of 4 serving plates, and top with a slice of pork.

Source: A Mexican TV show that is named “Cocinando con el chef Oropesa”

—Maria Jaimes

– 15 –

Roasted Pork Loin

Ingredients

3 cloves garlic, minced

1 tablespoon dried rosemary

salt and pepper to taste

2 pounds boneless pork loin

Directions

1. Preheat oven to 350° F (175° C).

2. Crush garlic with rosemary, salt, and pepper, making a paste.

3. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mix-ture and olive oil.

4. Place pork loin into oven. Cook until the pork is no longer pink in the center, about 2 hours, turning and basting with pan liquids.

5. An instant-read thermometer inserted into the center should read 160° F (70° C).

6. Remove roast to a platter.

Source: Contributed by my friend Gisela Armstrong

—Mary Alvino

– 16 –

Sweet and Sour Pork Rib Tips

Ingredients

1tsp rice wine

2 tsp sugar

3 tsp chinkiang vinegar (black vinegar)

4 tsp soy sauce

1-1/2 lbs pork rib tips

Directions

1. Cut pork rib tips into 1-inch squares.

2. In a medium pot, mix all the ingredients together and heat until boiled.

3. Cook for 25 minutes over low heat until it is done.

4. Turn off the heat.

—Janet Chan

– 17 –

Seafood

Deluxe Shrimp

Ingredients

24 oz shrimp, peeled, deveined, and washed

12 oz snow peas (Cut ends and strip string snow peas. Shave, wash, thin slice. Soak 1 hour.)

4 oz carrots

4 oz black mushrooms

6 oz soy beans, rinsed

2 Tbsp cooking oil

2 Tbsp chicken broth

1 tsp sesame oil

To make pickling solution, blend together:

1/2 tsp salt

1/2 tsp MSG

1 Tbs rice wine

2 Tbs corn starch

2 Tbs water

1 egg white

– 18 –

Directions

1. Place shrimp in bowl, pour in pickling solution, and let soak 8 minutes.

2. Place all veggies into boiling water. Cook 2 minutes only. Drain and dry.

3. In a skillet, put 1 Tbs cooking oil, heat pan, then put the shrimp pick-ling solution in the skillet.

4. Cook 2 minutes and take out.

5. Clean the skillet, heat the skillet again, put 1 Tbs cooking oil, and add 2 Tbs chicken broth, all veggies, and shrimp.

6. Cook 2 minutes.

7. After 2 minutes, put water with corn starch mixed in to cook 1 minute.

8. Then add 1 tsp sesame oil, place on a serving dish, and it is ready to eat.

 

—Huirong Liang

– 19 –

Desserts

Ambrosia

Ingredients

1 can (20 oz) pineapple chunks, drained

1 can (11 or 15 oz) Mandarin oranges, drained

1 banana, sliced

1-1/2 C seedless grapes

1/2 C miniature marshmallows

1 C vanilla yogurt

1/4 C flaked coconut, toasted

Directions

1. Combine pineapple chunks, mandarin oranges, banana, grapes, and marshmallows in medium bowl.

2. Stir yogurt into fruit mixture

3. Sprinkle with coconut

Source: HEB

—Nancy Meredith

– 20 –

Capirotada

Ingredients

1-1/4 cups packed dark brown sugar

1-1/4 cups water

2 (3-inch) cinnamon sticks

4-1/2 cups (1/2-inch) cubed French bread (about 8 ounces)

1/4 cup golden raisins

1/4 cup slivered almonds, toasted

2 tablespoons butter, cut into small pieces

Cooking spray

3/4 cup (3 ounces) shredded Monterey Jack cheese

Directions

1. Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon sticks.

2. Combine bread, raisins, almonds, and butter in a large bowl. Drizzle with warm sugar syrup, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Top with cheese. Cover with foil; chill 30 minutes or up to 4 hours.

3. Preheat oven to 350°.

4. Bake 20 minutes. Uncover and bake an additional 15 minutes or until cheese is golden brown. Serve warm.

Yield: 8 servings

—Jessica Montez

– 21 –

Mexican Cheesecake

Ingredients

4 cups flour

2 eggs

2 tablespoons vanilla

8 oz cream cheese

4 teaspoons sugar

2 sticks butter, softened

3/4 cups milk

1-1/2 cups milk

1 can sweetened condensed milk

Directions

1. Preheat oven to 325° F.

2. On a clean working surface, make a well in the center of 4 cups flour.

3. Break 2 eggs into the middle.

4. Add sugar, softened butter, milk.

5. Mix together to make the pie crust.

6. Divide into 2 parts and make 2 crusts. Leave them unbaked.

7. In a blender add milk, vanilla, cream cheese, and 1 can sweetened condensed milk. Blend thoroughly.

8. Place in pie shells and bake until firm, about 1 hour.

9. Cool and store in refrigerator.

— Elisa Sanders

– 22 –

Rice with Milk

Ingredients

2 cups of rice

1/2 cup powdered sugar

2 cups of water

2 cups of milk

1 can Carnation milk

cinnamon

1/2 cup raisins

Directions

1. Boil 2 cups of water.

2. When the water is boiling, add 2 cups of rice.

3. Add ½ cup powdered sugar.

4. Add 2 cinnamon sticks.

5. When the rice is cooked add 2 cups of milk and a can of Carnation milk.

6. Add the raisins, and it is ready to eat.

—Carmela Ramirez