2 lb of game fish tuna, bonito or other fish with flesh that is red and firm (as distinct from a white fish like flounder)
6 limes
1 onion, skinned and sliced
2 cups of pure coconut milk
What you will need:
Sharp knife
Large bowls
Cheesecloth
How to do it:
1. Ask an adult to help you skin, bone and cut the fish. Marinate in the fresh lime juice for 30 minutes to 2 hours (until the flesh is blanched)
2. Grate the white flesh of one coconut and place this in a piece of cheesecloth and place the cheesecloth in a large bowl with the corners hanging out.
3.Pour 1 quart of boiling water on the coconut and allow to cool a little. Then taking the ends, wring out well to obtain a milky liquid.
4. Transfer the marinated fish to a dish, sprinkle with the onion and pour the coconut milk over it, turning well
2 cups dry black beans
3 ½ cups water or stock
2 teaspoons salt
1 chopped onion
3 cloves crushed garlic
1 large chopped carrot
1 stalk chopped celery
1 cup chopped green pepper
1 teaspoon ground coriander
1 ½ teaspoon ground cumin
2 tablespoons oil
½ cup orange juice
¼ teaspoon red pepper
1 ½ teaspoon fresh lemon juice
What you will need:
Large covered pot
Spoons
How to do it:
1. Ask an adult to help you. Rinse the beans and soak for several hours. Then place in saucepan with water (or stock) and salt and bring to a boil. Cover and simmer over very low heat for 1 1/2 hours.
2. Saute onions and garlic. Then add vegetables coriander and cumin until steamed.
3. Add saute to beans. Let the soup continue to simmer over low heat.
4. Add juice, pepper and salt.
5. Puree in blender if you like the soup thick. Serve topped with sour cream.
1 ½ cups corn oil
2 cups sugar
3 eggs
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
3 cups apples peeled,cored and thickly sliced
extra corn oil to grease the tube pan
confectioner's sugar
What you will need:
Large mixing bowl
Mixing spoon
Measuring cups and spoons
9 inch tube pan
pot holders
toothpick
sifter
How to do it:
1. Ask an adult to help you with the cooking. Preheat the oven to 350 degrees. In the large mixing bowl, stir the oil and sugar together. Add the eggs and beat until the mixture is creamy.
2.Add the flour, cinnamon,baking soda and vanilla. Stir until completely combined.
3.Add the apples to the batter and stir well.
4.With the extra corn oil, grease the tube pan well. Put the batter into the tube pan.
5. Bake for one hour and 15 minutes. Insert a toothpick into the cake and if it comes out clean the cake is done. It should be a lovely golden brown on top. Allow the cake to cool in the pan before turning it out. Sift some confectioner's sugar on top and serve warm. Makes 10-12 servings.
4 cups cooked squash, mashed or pureed
1 cup chopped onion
1 ½ cups mixed red and green peppers
3 large cloves crushed garlic
1 teaspoon ground cumin
4 beaten eggs
2 cups fresh or frozen corn
½ teaspoon chili powder
1 cup grated cheddar
½ teaspoon ground coriander
dash of cayenne pepper
dash of black pepper
1 teaspoon salt
2 tablespoons olive oil
What you will need:
Saucepan
2 quart casserole
mixing spoons
How to do it:
1. Ask an adult to help you. Saute onions garlic and spices in olive oil until garlic and onions are translucent. Add peppers and salt. Cover and cook for 5-8 minutes.
2. Add sauté to mashed squash along with corn and beaten eggs. Mix well. Taste to correct seasonings.
3. Spread into a buttered 2 quart casserole. Top with cheese.
4. Bake at 350 degrees for 20 minutes covered and 15 minutes uncovered.
½ cup salted butter
¼ cup sugar
1 egg yolk
1 cup all-purpose flour, heaping
jam (about 1 cup)
What you will need:
Large mixing bowl
Mixing spoon
Measuring cups and spoons
Aluminum foil
Cookie sheets
Pot holders
How to do it:
1.Ask an adult to help you with the cooking. In the large mixing bowl, combine the butter sugar and egg yolk. Stir until creamy and combine completely.
2. Add the flour and mix thoroughly. Form the dough into one large ball and wrap it in aluminum foil. Put this in the refrigerator for 30 minutes.
3. Unwrap the chilled dough and, with clean hands, form small balls in the palms of your hand. These are the mooncakes.
4. Make a hole with your thumb gently in the center of each mooncake, and fill with about half a teaspoon of your favorite jam.
5. Preheat the oven to 375 degrees. Cover the cookie sheets with aluminum foil. Bake the mooncakes for about 20 minutes or until the outside edges are slightly brown. Makes about 24 mooncakes.
8 eggs
4 cups milk
4 tablespoons sugar
1 ½ lb cherries (or strawberries or raspberries)
butter
What you will need:
Mixing bowl
Whisk
Ovenproof dish
Shallow roasting pan
How to do it:
1. Ask an adult to help you. Whisk the eggs and sugar together and then whisk in the milk
2. Remove the stems from the cherries and wash them.
3. Grease an ovenproof dish with some of the butter. Put the cherries in the dish and pour on the mixture of eggs and sugared milk.
4. Fill a large shallow dish or roasting pan with water and place the dish with the mixture in it.
5. Dot the top of the pudding with flakes of butter.
6. Bake
ONION SOUP (FRENCH)
Ingredients:
4 medium, yellow onions, peeled and diced
4 carrots, peeled and sliced
4 potatoes peeled and sliced
1 ear yellow corn, peeled and with kernels removed
½ cup dried celery
1 8oz. can of peeled and crushed tomatoes with their liquid
½ cup green zucchini, sliced up
1 cup green beans, trimmed and cut in half
2 tablespoons sweet butter
2 cups vegetable broth
4 cups water
1 tablespoon salt
1 teaspoon oregano
parmesan cheese,grated
What you will need
Large pot with a lid
Mixing spoon
Measuring cups and spoons
How to do it:
1. Ask an adult to help you do the cooking. Combine everything in the large pot and bring the soup to a boil, over medium high heat. Cook this way for about 20 minutes.
2. After the soup has boiled, put the lid on the pot. Turn down the heat to low and cook the soup for about 30 more minutes.
3. Serve the soup warm with some grated cheese on top. Serves 6. Store the leftover soup in the refrigerator.
2 pieces strudel pieces each 16 inches square
1 ½ oz butter melted
2 oz white bread crumbs
1 ½ lbs peeled, diced cooking apples
3 oz fine sugar
1 tsp cinnamon
2 oz seedless raisins
2 oz ground almonds
What you will need:
pastry brush
baking dish
How to do it:
1. Ask an adult to help you
2. Lay both pieces of pastry on the table
3. Brush with melted butter and sprinkle with bread crumbs
4. Mix the remaining ingredients and divide between the two pastries leaving a half inch border.
5. Fold in the borders and carefully roll up like a swiss roll.
6. Brush with more melted butter and sprinkle with bread crumbs.
7. Bake at 400 degrees for 30 minutes brushing once or twice with more melted butter.
2 pounds skinned chicken
3 teaspoons salt
½ cup vegetable oil
1 ½ cup chopped onions
1 ½ teaspoons finely chopped ginger
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground hot pepper
½ cup water
1 cup finely chopped drained canned tomatoes
2 tablespoons chopped fresh coriander
½ cup unflavored yogurt
1 teaspoon lemon juice
What you will need:
Heavy skillet
Plates and slotted spoons
How to do it:
1. Ask an adult to help you. Sprinkle the chicken with 2 teaspoons of salt. In the skillet, heat the oil, add the chicken, and fry for 4 minutes. When the chicken is white and somewhat firm, transfer to a plate.
2. Add the onions, garlic and ginger to the oil in the skillet, and fry for 6 minutes, until onions are soft a nd golden brown. Reduce heat to low and add griund coriander cumin hot pepper and turmeric. Stirring constantly, fry for another minute and stir in tomatoes, yogurt and remaining teaspoon of salt.
3. Increase the heat to moderate and add the chicken and any juices that have accumulated in the plate. Pour in the remaining water. Bring to a boil, while turning the pieces. Sprinkle on the fresh coriander and reduce heat to low. Cover tightly and simmer until tender.
4 cups cooked chickpeas
3 medium cloves of crushed garlic
½ cup finely chopped celery
½ finely chopped scallions
½ ground cumin
½ tsp. turmeric
¼ tsp. cayenne pepper
Dash of black pepper
1 ½ tsp. salt
What you will need:
Heavy skillet
Slotted spoon
Mixing bowls
How to do it:
1. Ask an adult to help you
2. Mash the chickpeas well and combine with the other ingredients.
3. Chill well (1 hour)
4. With floured hands, make the batter into one-inch balls. Dust lightly with flour.
5.Heat a 2-inch pool of oil to 365 degrees. Deep-fry the falafel until golden.
4 cups cubed eggplant
1 lb. Chopped mushrooms
3 cloves crushed garlic
1 cup chopped onions
1 cup chopped green pepper
2 tablespoons olive oil
2 tablespons butter
1 cup marsala
1 bay leaf
1 teaspoon basil
1 teaspoon salt
1/4 cup tomato paste
1 cup grated fresh parmesan
fresh black pepper
fresh chopped parsley
2 medium tomatoes chopped
What you will need
large heavy skillet
mixing spoon
cooked pasta
How to do it
1. Ask an adult to help you. Heat the olive oil and butter in a large heavy skillet. Add the onions garlic 1/2 teaspoon salt and bay leaf and saute 5 minutes. Add eggplant and another 1/2 teaspoon salt. Stir and cook covered 10 minutes. Add marsala and parsley. Combine all ingredients.
2. Cover and simmer over low heat, about 15-20 minutes. Just before serving mix in the parmesan cheese.
3. Serve over pasta and pass around some extra parmesan.
Broccoli flowerets
Onion slices
Carrot slices
Cauliflowerets
Whole mushroom caps
Green pepper strips
2 ½ cups sifted flour
2 cups cold flour
3 egg yolks
dash of salt
3-4 cups of oil for frying
What you will need:
Wok or heavy pan for deep frying
Slotted spoon
Mixing bowls
Paper towels
How to do it:
1. Ask an adult to help you. Beat the egg yolks with the water. When the mixture is smooth, sift in the pre-sifted flour, gradually stirring as you go. Stir only until the batter is combined.
2. Heat the oil to 325-350 degrees. Dip the pieces of vegetables into the batter and carefully drop them into the oil.
3. Fry until brown and puffy and risen to the surface.
1cup canned yams,mashed
1 ¾ cups all-purpose flour
½ teaspoon salt
½ cup sugar
2 teaspoons baking powder
2 eggs
4 tablespoons of sweet butter,melted
¾ cup milk
teaspoon cinnamon
What you will need:
Large mixing bowl
Mixing spoon
Measuring cups and spoons
Muffin tins and paper muffin cups
Pot holder
How to do it:
1. Ask an adult to help you with the cooking. Preheat the oven to 350 degrees.
2. In the large mixing bowl, combine all of the ingredients and mix well.
3. Pour the batter into the prepared muffin tins two-thirds full and bake for 20-25 minutes. Makes 24 muffins.
6 medium bell peppers (mixture of red and green)
1 1/2 cups thinly sliced onion
2 tablespoons butter
2 tablespoons olive oil
3 medium cloves crushed garlic
1 teaspoon salt
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1/4 teaspoon red pepper
2 tablespoons flour
1/2 lb. medium sharp cheddar, thinly sliced paprika
4 large eggs
1 1/2 cups sour cream
What you will need
heavy skillet
deep casserole
beater or whisk
How to do it
1. Ask an adult to help you. Beat the eggs and sour cream together to make a custard.
2. Slice the peppers in thin strips.
3. Heat the butter and oil in a skillet. Saute the onions and garlic with salt and spices. When onions are translucent, add peppers. Saute over low heat for ten minutes.
4. Sprinkle in the flour. Mix well and saute until there is no extra liquid.
5. Butter a deep casserole. Spread in half the saute, topped with half the sliced cheese. Repeat these layers. Pour custard over and sprinkle with paprika. Bake 40 -45 minutes, uncovered for last 15 minutes.
2 tablespoons butter
1 ½ cups chopped onion
1 ½ thinly sliced potato
1 cup thinly sliced beets
1 large sliced carrot
1 stalk chopped celery
3 cups chopped cabbage
1 teaspoon caraway seeds
4 cups stock or water
2 teaspoons salt
black pepper
¼ teaspoon dill weed
1 tablespoon cider vinegar
1 tablespoon honey
1 cup tomato puree
What you will need:
Saucepan
Large Kettle
Mixings spoons
How to do it:
1. Ask an adult to help you. Place potatoes, beets and water in a saucepan and cook until everything is tender. Save the water.
2. Begin cooking the onions in the butter in a large kettle. Add caraway seeds and salt. Cook until onion is translucent., then add celery carrots and cabbage. Add water from beets and potatoes and cook, covered until all the vegetables are tender. Add potatoes beets and remaining ingredients.
3. Cover and simmer slowly for at least 30 minutes. Taste to correct seasonings.
4. Serve topped with sour cream, extra dill weed, chopped fresh tomatoes.
2 medium large butternut or acorn squash
1 heaping cup chopped onion
2-3 cloves crushed garlic
1 heaping cup mixed green and red peppers, chopped
3 tablespoons butter for saute
1 teaspoon salt
black pepper
red pepper
2 beaten eggs
1 cup buttermilk or yogurt
1 cup crumbled feta cheese
1/4 cup sunflower seeds or chopped nuts
What you will need
heavy skillet
casserole
How to do it
1. Ask an adult to help you. Cut the squash down the middle lengthwise.
Scoop out the seeds and place it face down on an oiled tray. Bake it at 375 degrees about 35 minutes, or until soft. Scoop out and mash.
2. Saute the onion and garlic lightly salted in butter. When the onion is translucent add the chopped peppers. Saute until peppers are just under done.
3. Beat eggs with buttermilk or yogurt. Crumble in the feta cheese. Combine everything and mix well. Add salt and black pepper.
4. Spread into buttered casserole. Top with seeds or nuts. Bake at 375 degrees covered for 25 minutes and uncovered for 10 minutes.
4 cups cold tomato juice
1 small well minced onion
2 cups freshly diced tomatoes
1 cup minced green pepper
1 teaspoon honey
1 clove crushed garlic
1 diced cucumber
2 scallions chopped
juice of 1/2 lemon and 1 lime
2 tablespoons wine vinegar
1 teaspoon tarragon
1 teaspoon basil
dash of ground cumin
1/4 cup freshly chopped parsley
dash of tobasco sauce
2 tablespoons olive oil
salt and black pepper to taste
What you will need
big soup bowl
How to do it
1. Ask an adult to help you. Combine all ingredients.
Pastry dough for 9 inch two crust pie
1 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 tablespoons flour
6 large firm tart apples
2 tablespoons butter
What you will need
Pastry roller
Pie pan
Mixing bowls
How to do it
1. Ask an adult to help you. Preheat oven to 425 degrees. Line a 9 inch pie pan with half the pastry dough.
2. Mix the sgar salt ,cinnamon, nutmeg, and flour in a large mixing bowl. Peel core and slice the apples. Toss them in the sugar mixture coating them well.
3. Pile them into the lined pan and dot them with butter.
4. Roll out the top crust and drape ti over the pie. Crimp the edges and cut several vents in the top.
5. Bake 10 minutes then lower the heat 350 degrees and bake 30-40 minutes more or until the apples are tender when pierced.