Spanish Paella

INGREDIENTS 3 tablespoons Cajun seasoning 1 lime, juiced 1 tablespoon vegetable oil 1 pound peeled and deveined medium shrimp (30-40 per pound) to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes; the darker the roux, the better the final gumbo. seasoning. Serve gumbo in deep bowls. Sprinkle file powder over individual servings, and stir in. 4. When the roux is a dark brown DIRECTIONS color, quickly add the sausage, onion, 1. In a medium skillet, brown the green onion tops, green pepper, parsley, sausage over medium heat. Remove and garlic. Cook over low heat until the from pan, and drain on paper towels vegetables are wilted, about 10 minutes, to remove some of the fat. Discard fat stirring constantly. in pan. 5. Stir in 2 cups water and spices. Add 2. In a large skillet, heat vegetable oil chicken parts. Add rest of the water over high heat. Brown chicken pieces slowly. Bring mixture to a boil, and rein hot oil. Turn frequently until golden duce heat. Simmer for about 45 minutes, brown on all sides. Transfer chicken to until chicken is done and tender. a dish, leaving oil in pan. Set chicken aside, but keep warm. 6. Remove chicken pieces, and save for another use. Add shrimp to gumbo; 3. Make a roux by whisking flour into cook for about 8 to 10 minutes more. the hot vegetable oil. Turn heat down Remove bay leaves. Taste, and adjust

Italian Cioppino
INGREDIENTS Seafood: 3 pounds halibut, sea bass, or other firm white fish, cut into inch-long cubes 1 large cooked Dungeness crab 1 pound large shrimp 2 pounds clams, mussels, or oysters For sauce: 1/2 cup olive oil 1 1/2 cups chopped onion 1 cup chopped green bell pepper 3 coves garlic, minced 1 teaspoon salt 1 can (28-ounce) tomatoes Broth from the mollusks 2 cups red wine 2 cups tomato juice 2 cups fish or shellfish stock An herb bouquet of bay leaf, parsley, and basil wrapped in a layer of cheesecloth and secured with kitchen string Salt and pepper to taste 1/2 cup minced parsley for garnish oil over medium heat. Add the garlic and sauté for one more minute. Next, 2. If using crab, remove the crab legs add tomatoes, broth from the mollusks, from the body and use a nut cracker to red wine, tomato juice, shellfish stock, crack the shells so that the meat can be the herb bouquet, and salt and pepper easily removed once it is served. Break to taste. Bring everything to a simmer the body in half, and then cut each half and cook, uncovered, for 20 minutes. again into either halves or thirds. Keep Remove herb bouquet. the top shell of the crab for making 5. Add the fish and cook for three to stock. five minutes, covered, until the fish is 3. Split the shrimp shells down the just cooked through. Add the steamed back and remove the black vein. The mollusks, crabmeat, and shrimp. Heat easiest way to do this, without removing just until shrimp are cooked to a bright the shell, is to lay the shrimp on its side pink color. Do not overcook. strain, and reserve the cooking broth. and insert a small knife into the large end of the shrimp. Once you have split the shrimp shells, you can turn the knife toward the shrimp and cut in to find the black vein. Pull out the vein as much as you can. You can also use a pair of kitchen scissors to cut the backs of the shrimp. 6. Serve in large bowls, shells included. Sprinkle with minced parsley. Serve with crusty French or Italian bread. Have plenty of napkins available, a few extra bowls for the shells, and nut crackers and tiny forks for the crab. DIRECTIONS 4. In a deep 8-quart covered pot, 1. Steam mollusks in a cup of water sauté onions and green pepper in olive until they begin to open. Set aside,

Japanese Sukiyaki
INGREDIENTS 1 pound London Broil top round, paper thin beef 2 onions (cubed) 1 tablespoon soy sauce 1 tablespoon sugar 5-6 pieces of dried mushrooms (soaked in water for 30 minutes) 3-4 pieces of dried tenang daga 1/4 cup soy sauce 8 tablespoons sugar 1 cup lima beans 1 head nappa cabbage 3 sliced carrots Butter or oil 1 beef bouillon cube 1 package of Sotanghon noodles DIRECTIONS sotanghon noodles, cut into half, and 2. Remove the stems of the dried drain. mushrooms and cut into fourths. 10. Add the noodles and let them boil 3. Slice the Tanang Daga into small for one to two minutes. pieces. 11. If the mixture begins to dry up, 4. Saute the mushrooms and tanang add beef bouillon or a little soy sauce daga along with butter, garlic, and and sugar. onions. Move the mixture to one side of the pan. 5. Add the beef and cook until it is brown. 6. Pour the mixture of 1/4 cup soy sauce and 8 tablespoons of sugar. 7. Add the beef bouillon cubes (Knorr cubes dissolved in one cup of water). 8. Add the nappa cabbage and lima 1. Marinate the beef in a mixture beans. of 1 tablespoon soy sauce and 1 tablespoon of sugar for approximately 9. Pour boiling water over the 15 to 30 minutes.

Filipino Leche Flan
INGREDIENTS 3/4 cup sugar 3 whole eggs 2 egg yolks 2 ounces cream cheese 1 can condensed milk 14 ounces of milk 1 teaspoon vanilla extract DIRECTIONS 1. Put a pan of water into the oven to create a hot water bath. Preheat the oven to 350-degrees. 2. Set the stove to medium heat and caramelize sugar in a deep rectangular baking pan over the stove. 3. Add 1/2 cup of water and cook the caramel until it is a thick and golden brown. 4. In a blender, mix all the other ingredients for about ten minutes. 5. Pour the blended mixture into the pan containing the caramalized sugar. 6. Place the pan into the hot water bath and cook for approximately 70 minutes.

Italian Lasagna
INGREDIENTS Lasagna noodles (cooked) Meat Sauce: 1 pound Ground Beef 2 Garlic cloves 2 Onions 3 cups Tomato Sauce 1 can Tomato Paste Hot Sauce Ground Pepper Sugar and Salt to taste White Sauce: 2 cans Nestle cream 1/2 can evaporated milk Salt Cornstarch and water 1/2 pound butter DIRECTIONS 1. To create the meat sauce, saute all the ingredients in butter. 2. To make the white sauce, melt butter in a double boiler. 3. Add Nestle cream and evaporate milk. 4. Stir the mixture while adding a mixture of cornstarch and water. 5. To prepare the lasagna, arrange the lasangna noodles on the bottom of a rectangular baking pan. 6. Pour white sauce on top of the layer of pasta and then cover with another layer of noodles. 7. Next pour the meat sauce and cover with a layer of noodles. Continue the same layering pattern until the entire pan is filled. 8. Bake the lasagna for 30 minutes in a 350-degree oven.

Filipino Empanada
INGREDIENTS Dough: 3 coups flour 1/2 cup butter 1/2 cup water 3 teaspoons sugar Filling: 2 1/2 pounds ground beef 2 medium-size red pepper (chopped) 1/2 cup raisins Sweet peas 1 tablespoon oyster sauce 2 tablespoon sugar 2 tablespoon garlic 2 tablespoon onions DIRECTIONS 1. Mix all the ingredients for the dough together. When it has a doughy texture, roll flat with a rolling pin. 2. For the filling, saute the garlic, onions, and oyster sauce. 3. Add the rest of the ingredients until cooked. 4. Cut the dough into 6-inch cicles and add filling on top. 5. Fold the dough in half over the filling and crimp the edges with a fork. 6. Preheat the oven at 325 degrees. Bake the empanadas until they are a golden brown color.