MEXICO

Guacamole
Taco Seasoning I
Slow Cooker Chicken Tortilla Soup
Salsa Chicken
Burrito Pie

1.
2.
3.
4.
5.

JAPAN
Style Sesame Green Beans
Sesame Seared Tuna
Moms Sushi Rice
Teriyaki Sauce and Marinade
Famous Japanese Restaurant and Style Salad Dressing

1.
2.
3.
4.
5.

SPAIN
Panellets - Catalan Potato Cookies
Basque Cake
Montecados (Spanish Cookies)
Falan II
Chef Johns Patatas Bravas

1.
2.
3.
4.
5.

PHILIPPINES
Lumpiang Shanghai
Sisig
Pochero
Ginataang Manok
Chicken Curry

1.
2.
3.
4.
5.

RUSSIAN
Russian Grepes Blini
Russian Potatoes in Butter Milk
Sweet and Sour Cabbage
The Zakoostea Table Russian Cocumber and Radish Salad
Salad Oliver Russian Potato Salad

MEXICO

1.
2.
3.
4.
5.

Calabacitas Con Elote (Zucchini with Corn)

Mexican Wedding Cookies
Frijoles De Olla
Avocado Paletas
Slow Cooker Chicken Taco Soup

1.
2.
3.
4.
5.

JAPAN
Tonkatsu-Asian-Style Pork Chop
Yakitori Chicken
Shoyu Chicken
Miso Soup
Washabinaros Chili

1.
2.
3.
4.
5.

SPAIN
Empanadas
Malaguena Lemon and Dill Vinaigrette
Three Cheese Salami Frittata
Titaina
Tuna Mouse Terrine with Olives

1.
2.
3.
4.
5.

PHILIPPINES
Pansit Mami (Noodles in Broth)
Polvoron (Powdered Milk Candy)
Chicken Adobo
Pancit
Afritada

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2.
3.
4.
5.

RUSSIAN
Russian Monday Golubtsy Stuffed Cabbage Rolls

1.

Pan Fried Butterflied Trout

2.

Honey Lemon Glazed Chicken and Baked Barley

3.

Chocolate Meringue and Hazelnut Pastries

4.

Golden Beet Soup

5.

RUSSIAN

1. Pan Fried Butterflied Trout

Prep Time 15mins
Cook Time 10mins
Total Time 25mins

PRINT

Ingredients
2 rainbow trout, about lb each
1 Tablespoon oil
1 Tablespoon butter
freshly squeezed lemon juice
fresh parsley, chives, dill, minced
Seasoned flour:
cup flour
teaspoon salt
teaspoon ground black pepper
teaspoon onion powder
teaspoon garlic powder
teaspoon Old Bay seasoning
teaspoon dry herb mix (thyme, basil, oregano, parsley, etc.)
Instructions
1.
2.

3.
4.
5.

6.

Butterfly the fish.

Butterflying a fish basically means that you are removing the backbone
and ribs of the whole fish. This opens up the fish like a book, creates
more surface area, flattens out the fish and also removes most of the
bones. I think it makes a really nice presentation too.
You don't have to use the butterfly method for this recipe though. It will
work just a as great if you use regular fish fillets.
How to Butterfly the Trout:
Most whole fish that are sold at the grocery store already have the
insides removed. Cut off the head and the fins. You can also cut off the
talk, but I like to leave it on just because I think it looks cool. A good
boning knife and kitchen scissors are the best tools for this job.
Insert the tip of the boning knife right underneath the bones in the
ribcage. Since the knife is so thin, somewhat flexible and sharp, it does a
beautiful job. Keep the knife as close to the bones as you can and cut

upward and then keep moving toward the tail until you have separated
the fish ribcage from the flesh.
7.
When you get to the center of the fish, the ribcage should be very easy
to remove. You can use your kitchen scissors or the knife to help out in
places where the bones need a little help. When you get to the belly part
of the fish that is still intact, keep slicing it open, following the incision
that was made by the fishmonger when they removed the insides of the
fish. Continue cutting using the boning knife in between the ribcage and
the flesh of the fish, until you get to the tail.
8.
Use the kitchen scissors or the knife to cut off the bone near the tail.
9.
You will be left with a smooth and flat surface on the fish. Run your
fingers along the flesh of the fish and feel for any bones that may still be
left in the fish. Remove them with your fingers or use tweezers.
Making the Seasoned Flour:
1.
Coating the fish in flour will help keep it from sticking to the pan, the
flour seals in moisture and helps keep the fish moist as it's cooking and
most importantly, the flour will help make the fish extra crispy and
golden brown.
2.
To maximize the flour's usefulness, I also like to season it very liberally,
so that the fish gets plenty of flavors too. If the fish that you are using is
thick, season the fish as well as the flour.
3.
Make the seasoned flour by combining the flour with all the seasonings
in a rimmed pan, plate, etc. These are the seasoning that I like to use,
but you can get as creative as you like and adjust it to your taste
preferences.
4.
Since we make this dish very often, I will double the recipe for the
seasoned flour and set half of it aside to use another time. Don't save the
flour that you've dipped the fish into already, though. Mix it up, save part
of it and then proceed with the recipe. You can also use this seasoned
flour for chicken, pork or beef. It's very versatile.
Pan Frying the Fish:
1.
Heat half of the oil in a large skillet on medium high heat. When the oil
is hot, add half of the butter. Dredge one of the trout in the seasoned
flour on both sides, tapping off all the excess flour.
2.
Place the fish flesh side down in the hot skillet. Cook for about 3-5
minutes, uncovered, until the fish is golden brown.
3.
Carefully flip the fish over onto the skin side and cook for about 3-5
minutes.
4.
Take the fish out of the skillet, wipe out the skillet and repeat with the
second fish. Serve the fish with freshly squeezed lemon juice and fresh
herbs.

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2.

2. Honey Lemon Glazed Chicken and Baked Barley

Prep
PRINT
Time 10mins
Cook Time 1hour 20mins
Total Time 1hour 30mins

Ingredients

6-8 chicken thighs, bone-in, skin on

salt, ground black pepper
1 Tablespoon oil
1 onion, chopped
1 cups peeled and chopped butternut squash
1 carrot, grated
1 celery stalk, chopped
2-3 garlic cloves, minced
1 cups pearled barley
2 cups broth (chicken or vegetable)
Glaze:

2 Tablespoons honey

1 Tablespoon lemon juice

1 garlic clove grated on microplane

Instructions
1.
2.

Preheat the oven to 350 degrees Fahrenheit.

Trim the chicken thighs from extra fat and pat them dry with a paper
towel. Season the chicken thighs on both sides with salt and pepper.

3.

Heat the oil in a skillet on high heat. Add the chicken, skin side down
first and brown for about 5-8 minutes, until the skin is golden brown. Turn
the chicken over and brown on the other side as well.
4.
The chicken will render out a lot of fat. This is actually a very important
step in this recipe. If you add the chicken raw to the baking dish, it will
exude a lot of fat and it will all go into the barley. Not very tasty, in my
opinion. This way, you will get rid of most of the fat while browning the
chicken.
5.
Don't mess with it, leave it alone in the pan until it's ready to be
turned. Set the chicken aside on another plate. You may have to brown
the chicken in 2 batches, or use a large skillet.
6.
Discard most of the fat in the skillet, leaving behind 1 Tablespoon.
Reduce the heat to medium and add the onion. Cook for about 5 minutes,
until the onion is softened.
7.
Add the butternut squash, carrots, celery and garlic. Season with salt
and ground black pepper. Cook for another 5 minutes, until the
vegetables have softened.
8.
Add the barley and the broth to the skillet.
9.
Bring the broth to a boil and pour the entire barley and vegetable
mixture into a 9x13 inch rimmed baking dish. Nestle the chicken on top,
skin side up.
10. Cover the baking dish with aluminum foil or a cover and cook in the
preheated oven for 45 minutes - 1 hour, until all the liquid is absorbed.
11. Uncover the baking dish and cook for another 10 minutes.
12. Meanwhile, mix the glaze ingredients in a small bowl.
13. Brush the top of the chicken with the glaze and broil the chicken for 3-5
minutes. Brush with more glaze before serving.

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3.

Chocolate Meringue and Hazelnut Pastries

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Prep Time 1hour

Cook Time 2hours
Total Time 3hours

Ingredients

Meringue:
4 egg whites, room temperature
cup granulated sugar
Chocolate Cake:
1 cups granulated sugar
1 cups all purpose flour
cups unsweetened regular cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup strong coffee, cooled
cup oil
2 teaspoons vanilla
Frosting:
1 (8 0z) package cream cheese, softened

1 stick (8 Tablespoons) butter, softened

1 (14 oz) can dulce de leche (cooked condensed milk)
1 teaspoon vanilla extract
teaspoon salt
Garnishes:

1 cups toasted chopped hazelnuts

1 - 1 cups Nutella

melted chocolate, to drizzle on top of the pastries, optional

Instructions
Meringue: I usually start with the meringue, since it takes the
longest to bake. You can make it a day or two in advance.
1.
Line a half sheet (18 x 13 inches) rimmed baking sheet with parchment
paper or aluminum foil. Preheat the oven to 250 degrees Fahrenheit.
2.
Whisk the egg whites in a standing mixer with a whisk attachment,
starting on medium speed and gradually increasing to medium high, until
frothy. Gradually add the sugar. Whisk the egg whites for 15 minutes until
stiff peaks form.
3.
Spread out evenly in the prepared baking sheet. Bake at 250 degrees
for 2 hours.
4.
When the meringue is completely cool, carefully peel off the
parchment paper or aluminum foil and cut the meringue in half.
5.
You can make the meringue a day or two ahead of time. Store the
completely cool meringue at room temperature, in an air tight container
or tightly sealed.
Chocolate Cake:
1.
Preheat the oven to 350 degrees Fahrenheit.
2.
Line a half sheet rimmed baking sheet with parchment paper or
aluminum foil. Grease the parchment or aluminum foil with oil.
3.
Start by brewing a nice, strong cup of coffee and set it aside to cool.
4.
Combine all the dry ingredients (sugar, flour, cocoa, baking powder,
baking soda, salt) in a large bowl and mix to combine. I like to sift in the
cocoa powder, since it tends to be very lumpy. Mix them all together.
5.
Mix all the liquid ingredients (eggs, buttermilk, coffee, oil and vanilla)
in a large measuring cup.
6.
Pour in the liquid ingredients into the dry ingredients and mix to
combine.
7.
Spread the cake batter evenly in the prepared baking sheet.
8.
Bake for 20-25 minutes in the preheated oven.
9.
Cool. When the cake layer is cool, cut it in half.
Frosting:
1.
Mix the softened cream cheese and softened butter in a standing mixer
with the paddle attachment or using a hand mixer until smooth.

2.

Add the dulce de leche(cooked condensed milk), vanilla and salt and
mix again until smooth.
Assembling the Pastries:
1.
Place the first half of the chocolate cake layer on a large tray or serving
platter. Spread half of the frosting over the cake layer and sprinkle with
some of the hazelnuts, as much or as little as you like.
2.
Spread -1/3 cup Nutella on the bottom of one of the meringue layers
and place it Nutella side down on top of the nuts. I don't like desserts to
be too sweet, so I used only cup, but you can use more, or even
cup.
3.
Spread more Nutella on top of the meringue, - cup, depending on
how sweet you like it. This layer should have a bit more Nutella. Sprinkle
with more nuts.
4.
Top with another meringue layer, spread -1/3 cup Nutella, sprinkle
with more nuts, top with other chocolate layer.
5.
Spread remaining frosting on top, sprinkle with more nuts and drizzle
with melted chocolate.
6.
Cut into pastries or cover the sides with more frosting and serve as a
cake.

Page
4.

Golden Beet Soup

Prep
PRINTTime 15mins
Cook Time 45mins
Total Time 1hour
Ingredients

1 Tablespoon olive oil

1-2 leeks, sliced
2 carrots, sliced
1-2 celery stalks, sliced
2-3 garlic cloves, minced
1 large golden beet, chopped
6 cups chicken broth (or vegetable broth)
1-2 cups water
3 medium potatoes, chopped (gold potatoes are best)
yellow bell pepper (or red bell pepper), chopped
1 medium zucchini, chopped

salt, ground black pepper, to taste

fresh herbs (parsley, dill, green onion) minced
sour cream, to serve with the soup, optional
1-2 Tablespoons lemon juice, optional
Instructions
1.
2.
3.

4.
5.
6.
7.
8.

9.

Heat the oil in a dutch oven or a heavy bottomed large pot. Add the
leeks, season with salt and cook for about 3 minutes, until they are
tender.
Add the carrots, celery and garlic. Season with salt and pepper and
cook for another 3-5 minutes, until the carrots have softened.
Add the beets, season with salt and pepper, cook for another 3-5
minutes, until they are starting to soften. Pour in 1 cup of chicken broth,
bring to a boil, reduce to a simmer and cook, covered for 10-15 minutes,
until the beets have softened even more. Since they take a lot longer
than the potatoes to cook through, this will give them a head start in
cooking, so they finish cooking at the same time. The broth should
mostly become absorbed by all the vegetables.
Pour in the remaining 5 cups of broth and the water. Adjust the amount
of water depending on how thick/thin you like your soup to be. Bring to a
boil.
Add the potatoes, reduce to a simmer and cook the soup for about 5-7
minutes.
Add the bell pepper and continue cooking just until the potatoes and
beets are both cooked through.
Add the zucchini and cook for 3-5 minutes.
Garnish the soup with fresh herbs. You can also serve the soup with
sour cream, just like traditional Borsch. If you're not serving the soup with
sour cream, it might be a good idea to add a Tablespoon or two of freshly
squeezed lemon juice at the end, for a bright note of acidity.
Leftovers reheat really well, so make sure to make a big pot and you
can enjoy it two days in a row, or make it in advance for a a convenient
and very nutritious meal to serve to your family or guests.

Page
5.

Sushki
PRINT

Prep Time 1hour

Cook Time 20mins
Total Time 1hour 20mins
Ingredients

1 can (14 oz) condensed milk

2 eggs
4 Tablespoons softened butter
1 teaspoon vanilla extract
teaspoon baking soda
teaspoon salt
4 cups flour
egg wash (1 egg and 1 Tablespoon milk)

Instructions
1.
2.

3.

4.
5.
6.
7.

Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with
parchment paper.
In a large bowl, using a standing mixer with a paddle or whisk
attachment or a hand mixer, mix the condensed milk, eggs, softened
butter (the butter needs to be really soft, or it won't incorporate into the
batter) and vanilla.
In another bowl, whisk the flour, baking soda and salt. Switch to the
dough hook attachment. Add the flour gradually to the batter and mix
until combined. If your eggs are on the smaller side, you might want to
use only 3 cup. The batter will be very stiff, so if you don't have a mixer
with a good engine, you might want to mix the last batch of flour in by
hand.
Portion out about of a Tablespoon of dough and shape it into a ball.
Roll the ball of dough into a rope and pinch the ends together. You can
make them as thick or thin as you like.
Place the shaped sushki onto the prepared baking sheet and brush
them with the egg wash. You can also sprinkle them with poppy seeds.
You can even add poppy seeds to the batter itself.
Bake in the preheated oven for 15-20 minutes.
Cool. Store in a ziptop bag or an airtight container.

Notes
The baking time will depend on how thick/thin you made the sushki, your
oven and also how crunchy you prefer the sushki to be. I like mine on the
crunchy side, so I made them thin and baked them longer too. If you make
them a little bit thicker, they will be softer.
To save time, you can simply roll the dough into thin ropes and bake them
into sticks. Much faster, same taste, but of course, they won't have the
"sushki" look.
Page
1.

Bacon Wrapped Chicken Meatloaf with a Cheesy,

Mushroom Stuffing
PRINT

Prep Time 30mins

Cook Time 45mins
Total Time 1hour 15mins

Ingredients
Chicken Meatloaf

1 lbs ground chicken

cup panko breadcrumbs

cup milk
1 egg
2 Tablespoons sour cream
1 onion, grated
1 Tablespoon fresh parsley, minced
teaspoon salt, ground black pepper
10-12 slices bacon
Cheesy Mushroom Stuffing
1 Tablespoons butter or oil, divided
10 oz fresh white mushrooms, chopped (or any mushrooms that you
like, even dry mushrooms)
1-2 shallots, minced
1-2 garlic cloves, minced
1-2 fresh sprigs of thyme
salt, pepper
1 Tablespoon fresh parsley, minced
1 cup Mozzarella cheese, finely grated (or cheddar, Provolone,
Monterey Jack, etc.)
cup Parmesan cheese, finely grated
cup Panko breadcrumbs
-1/3 cup sour cream
Instructions
1.
2.
3.

4.
5.
6.

Preheat the oven to 375 degrees Fahrenheit.

Make the meatloaf mixture. Soak the breadcrumbs in the milk until
softened, about 5 minutes. Combine all the ingredients for the meatloaf
except the bacon in a bowl and mix until evenly distributed. Set aside.
Prepare the stuffing. In a skillet, heat 1 Tablespoon of butter or oil until
shimmering on medium high heat. Add the chopped mushrooms, shallot,
garlic and thyme. Season with salt and pepper. Cook for about 15
minutes until the mixture is cooked through and starting to get golden. At
first, the mushrooms will become very watery, but keep cooking on
medium high heat until all the liquid is evaporated and absorbed into the
mushrooms. Discard the thyme stalks.
While the mushrooms are cooking, toast the breadcrumbs with the
remaining Tablespoon of butter or oil on medium heat in another skillet
until golden brown.
Combine the mushroom mixture, toasted breadcrumbs, herbs, cheese
and sour cream in another bowl.
Line a microwave safe plate with a paper towel. Place half of the bacon
in a single row on top of the paper towel, top with another paper towel
and weigh it down with another plate. Microwave for 1-3 minutes, just

until the bacon is slightly shriveled. Repeat with the other half of the
bacon. If you'd rather not use a microwave, you can partially cook the
bacon in a skillet on the stove or in the oven and then pat it dry on a
towel.
7.
This will get the bacon jumpstarted on the cooking and take out part of
the grease out of the bacon. If you skip this step, the meatloaf will be a
lot more greasy and will take longer to cook, causing the meatloaf itself
to be dryer.
8.
Other Meatloaf Topping Options:
9.
Cheesy Topping: If you'd rather not use bacon, you can spread a thin
layer of mayonnaise, mustard or greek yogurt all over the top of the
meatloaf and sprinkle some grated cheese over the top of the meatloaf,
creating a cheesy crust.
10. Glazed Topping: You can also make a glaze topping for the meatloaf
instead of the bacon or cheese. Mix together some ketchup, honey,
maple syrup or molasses with a splash of cider vinegar and hot sauce.
Brush the glaze on top of the meatloaf during the last 5-10 minutes of
cooking.
11. Line a rimmed baking sheet with aluminum foil or parchment paper for
easier cleanup later. Spray the sheet with oil too. You don't have to use
aluminum foil or parchment paper. As long as you grease the baking
sheet, your meatloaf will cook just fine. However, you will have a harder
time transferring the meatloaf from the baking sheet to your serving
plate and the baking sheet will be harder to clean.
12. Place half of the meatball mixture on the prepared baking sheet,
shaping it into a slightly oval/rectangular shape.
13. Place the mushroom stuffing in the center of the meatloaf.
14. Place the remaining half of the meatloaf mixture on top of the stuffing
and spread it out evenly. Shingle the partially cooked strips of bacon on
top of the meatloaf, overlapping slightly. I cut off the overhanging part of
the bacon and tucked the ends underneath the meatloaf to make it neat.
15. You can do all of the prep work ahead of time, cover the meatloaf and
store it in the refrigerator up to a day in advance.
16. Bake in the preheated oven for about 45 minutes, depending on your
oven and how thick you make the meatloaf. The bacon should be crisp
and golden.
17. The best way to transfer the meatloaf from the baking sheet to your
serving plate is to get two large but thin spatulas underneath each end of
the meatloaf and lift both ends at the same time. Let the meatloaf cool
for about 15 minutes before slicing it.

Page
2.

Pryaniki - Russian Honey Spice Cookies

PRINT
Prep Time 2hours
Cook Time 20mins
Total Time 2hours 20mins

Ingredients

Cookies:
cup instant coffee
cup hot water
1 cup butter
1 cup sugar
1 cups honey
1-2 teaspoons vanilla extract
teaspoon allspice
teaspoon grated nutmeg
teaspoon anise (ground or liquid extract)
2 eggs
1 teaspoons baking soda dissolved in 1 teaspoon white vinegar
1 teaspoons baking powder
6 cups flour
Glaze:
4 cups powdered sugar
cup milk
Instructions
1.
2.

3.

4.
5.
6.

In a medium saucepan, dissolve the instant coffee in the water.

Add the butter, sugar and honey to the dissolved coffee in the
saucepan. Bring the mixture to a boil on medium heat and cook, stirring,
just until the butter melts and the sugar dissolves and the mixture is
homogenous. Take off the heat, pour it into a large bowl. and cool for
about 10-15 minutes.
Add all the spices - vanilla, allspice, nutmeg and anise. You can also
add cinnamon, cardamom, ginger, cloves, mint extract, etc. Whisk in the
eggs, the baking soda dissolved in vinegar and baking powder. You will
notice that the mixture will fizz a little when it's all mixed up.
Add the flour and mix with a large wooden spoon until all the flour is
incorporated.
Cover the batter with plastic wrap or a kitchen towel and set aside at
room temperature for at least 4 hours or overnight.
Preheat the oven to 325 degrees Fahrenheit. Line a rimmed baking
sheet with parchment paper.

7.

Shape the batter into approximately 1 Tablespoon balls and place them
on the prepared baking sheet, leaving some room around each cookie,
since they will expand while baking. I use a 1 Tablespoon measuring
scoop to get the batter out of the bowl and then roll it around in my
hands. This will make sure that all the cookies are the same size and will
bake evenly.
8.
Bake in the preheated oven for 20-25 minutes. Do not over bake, or
the cookies will be too hard.
9.
Meanwhile, in a large bowl, whisk together the powdered sugar and the
milk to make a glaze. You can flavor the glaze by adding some kind of
extract to it, like vanilla, mint, almond, etc.
10. Dip the cooled cookies into the glaze, letting the excess run off. Set the
glazed cookies on a rack or parchment paper to dry. When the glaze is
dry, you can flip the cookies over and glaze the other side as well. When
glazing the cookies, work fast, since the glaze will be harder to work with
when it starts to dry up. You can add a tiny splash more of milk to thin it
out if it hardens.
11. Store the cookies at room temperature in a sealed container.
Notes
You could probably use a mixer to make the cookie batter, but make sure to
use a good quality machine, since this batter will be very thick and heavy
and may burn out a model that isn't very strong. The amount of batter is
very large, so if you want to use a mixer, I would recommend halving the
recipe.
This recipe yields 105-110 cookies. Of course, you can halve the recipe and
make fewer cookies, but we usually make Pryaniki around the holidays or
special occasions, we always make the full batch, since we give away lots of
cookies to others as well as enjoy them for many parties and events.
Another amazing thing about these cookies is that they are great to make
ahead of time. The baked and glazed cookies store very well for at least a
week or two in an airtight container and you can freeze them in an airtight
container or ziptop bag for a few months. Simply thaw the cookies and they
taste just as fresh as the day you made them.

Page
3.

Apples Roasted with Duck

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Prep Time 15mins

Cook Time 90mins
Total Time 1hour 45mins

Ingredients

1 duck (approximately 6 lbs)

2-3 apples
1 small onion
4-6 garlic cloves
salt, pepper
Instructions
1.
2.
3.

4.
5.

6.
7.

Preheat the oven to 350 degrees Fahrenheit.

Duck has a lot more fat than other poultry, like chicken or turkey. To
create a really crisp skinned duck, we will need to render as much of the
fat out of the duck as possible.
Prick the duck all over the breast and in all the fat pockets with a
wooden skewer, a fork or a paring knife. Try to poke just through the fat,
not all the way to the meat. Pricking the fat will help the fat to escape
better as it is cooking.
Trim off all the excess skin and fat on the duck. Pat the duck dry with
paper towels. Season the duck with salt and pepper all over the surface
of the duck and also inside the inner cavity.
Cut the apples, onion and garlic cloves into sections and place them
into the cavity of the duck. You can also add herbs, cranberries, lemon or
orange and also dry fruit, such as prunes, apricots, raisins, etc. As the
duck is roasting, all these aromatic fruits, vegetables and herbs will give
an incredible flavor to the meat. The apples are especially delicious. The
combination of roasting duck with the apples, onions and garlic is an
aroma that will make your mouth water while you wait patiently for the
duck to cook through.
Tuck the wing tips behind the back of the duck and tie the drumsticks
together with kitchen twine.
Place the duck in a roasting pan on top of a rack. Pour enough water to
cover the bottom of the roasting pan. Cover the roasting pan with
aluminum foil, or if you happen to have a roasting pan with a cover, use
it. The water will prevent the duck fat from burning on the bottom of the

pan and also will create a steaming effect while the duck is being roasted
covered. This is another way to draw out the fat from under the skin of
the duck.
8.
Roast the duck, covered, for about 45 minutes.
9.
Uncover; increase the oven temperature to 425 degrees Fahrenheit
and roast for another 30 minutes.
10. Increase the heat to 475-500 degrees Fahrenheit and roast for another
10-15 minutes, just until the skin is golden and crisp and the duck
registers 175-180 degrees Fahrenheit in the thickest part of the thigh.
11. Skim off the gorgeous duck fat from the roasting pan and save it to use
for frying potatoes. Duck fat is incredibly flavorful.
12. Let the duck rest for 10-15 minutes before carving it. Discard the
aromatics that you used to stuff the cavity of the duck. Their main job
was to flavor the meat of the duck. Usually, they will need a bit more
time to be cooked to a proper temperature and by that time, the duck
meat will be very dry and overcooked.

Page
4.

Vanilla and Raisin Rice Pudding

Prep
PRINTTime 5mins
Cook Time 45mins
Total Time 50mins

Ingredients

1 cup medium grain rice

2 cups water
teaspoon salt
4 - 5 cups milk
- cup sugar
1 vanilla bean (or 1 teaspoon vanilla extract)
- 1 teaspoon orange zest
1 handful golden raisins
1 handful regular raisins (or any other dry fruit)
1 teaspoon cinnamon
2 teaspoons butter
Instructions
1.

Add the rice, salt, water, raisins and orange zest to a medium
saucepan, bring to a boil, and reduce to a simmer and cook, covered, for
about 15 minutes, until most of the water is absorbed into the rice.
2.
Meanwhile, in another saucepan, heat the milk, sugar and vanilla bean
(if you're using vanilla extract, add it at the very end, after turning the
heat off) just until the sugar dissolves.
3.
Add the milk mixture to the rice, stir, and continue cooking,covered, on
medium low heat for about 30 minutes, until the rice pudding is creamy
and thick.
4.
If you like the rice pudding to be thick and creamy, use 4 cups of milk.
If you like the rice pudding to be a thinner consistency, use 5 or more
cups of milk. You can also add all kinds of other dry fruit, such as cry
cherries, craisins, apricots, etc.ikilk. You can also add all kinds of other
dry fruit, such as cry cherries, craisins, apricots, etc.

5.

Portion the rice pudding into bowls and garnish with a bit of butter and
a sprinkling of cinnamon.

Page 5.

PHILIPPINES
Leche Flan (Caramel Custard)
Maja Blanco (Coconut Cake)
Adobo Hipon sa Gata (Shirmp Adobo in Coconut Milk)
3.
Tsokolate (Hot Chocolate)

1.
2.

4.

Sinangag (Garlic Rice)

5.

MEXICO
Sweet Pork for Burritos
Mexican Rica
Ultimate Frozen Strawberry Margarita
Simple Carnitas
Enchiladas Verdes

JAPAN
Beff Sukiyaki
Soba with Toasted Sessame Seed Sauce
Quik Oyakodon
Tofu Hiyayakko
Yakisoba Chicken
SPAIN
Sangria Barcelona Style
Marias Spanish Rice
Spanish garlic Toast
Paella I
Style Gazpacho
RUSSIAN

1.
2.
3.
4.
5.

1
2.
3.
4.
5.

1.
2.
3.
4.
5.

Sushki
Bacon Wrapped Chicken Meatloaf with a Cheesy, Mushroom Stuffing
2.
Pryaniki - Russian Honey Spice Cookies
Apples Roasted with Duck
Vanilla and Raisin Rice Pudding

1.
3.
4.
5.