CIEE-recipeBook-highrez

A Taste of Culture
Favorite student recipes from all over the world

Sharing food to mark special occasions is a nearly universal custom.
That’s certainly the case here in the United States. We welcome newborns with balloons and a
dish for new parents to enjoy. We celebrate Memorial Day, Independence Day, and Labor Day
with cookouts. We can’t imagine missing Thanksgiving dinner. And who among us doesn’t enjoy
a piece of birthday cake?
It’s the company we enjoy most about these gatherings. We’re nourished body and soul. Years later,
the very smell of baking pie or steaming asparagus, say, triggers memories of those times.
That was the idea behind this book. We recently announced a contest, “A Taste of Culture,” on
the CIEE High School USA Facebook page. Students were to prepare a favorite dish from home
and share it with their American host families. They posted the recipe, why they chose it, and
photos of themselves enjoying it together.
The best submissions are in the pages that follow. These 29 appetizers, entrees, and desserts
come from as far away as Brazil, Kyrgyzstan, Japan, and beyond. And, like the students who
prepared them, they’ve found a new home with families here in the United States.
Dig in and enjoy these delicious dishes – and the wonderful stories behind them. Share them
with family and friends. Before you know it, you’ll be creating new special moments all your own.

ENTREES
Chugchucara / Ecuador . . . . . . . . . . . . . . . . . . . . . . . 7
Molukhya / Egypt. . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Samsa / Kazakhstan. . . . . . . . . . . . . . . . . . . . . . . . . . 9
Himmel / Germany. . . . . . . . . . . . . . . . . . . . . . . . . . 10
Manta / Turkey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Pav Bhaji / India. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Hungarian Stuffed Cabbage Rolls / Hungary. . . . 13
Nasi Kuning / Indonesia. . . . . . . . . . . . . . . . . . . . . . . 14
Rouladen / Germany. . . . . . . . . . . . . . . . . . . . . . . . . 15
Plov and Venegred / Kyrgyzstan. . . . . . . . . . . . . . . 16
Hawawshi / Egypt. . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Lasagna al Rago / Italy. . . . . . . . . . . . . . . . . . . . . . . . 18
Sindhi Biryani / Pakistan. . . . . . . . . . . . . . . . . . . . . . 19
Goulash / Slovakia. . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Tortilla de Patatas / Spain. . . . . . . . . . . . . . . . . . . . . 21
Larb Gai / Thailand. . . . . . . . . . . . . . . . . . . . . . . . . . 22
Fettuccine alla Carbonara / Italy. . . . . . . . . . . . . . . 23
Vareniki / Ukraine. . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Wok-Tossed Eel with Turmeric
& Glass Noodles / Vietnam. . . . . . . . . . . . . . . . . . . . 25
DESSERTS
Rolat od Banana / Bosnia and Herzegovina. . . . . 27
Brigadiero / Brazil. . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Rice Pudding Cake / Slovakia. . . . . . . . . . . . . . . . . 29
Tiramisu / Italy. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Prilleken / Germany. . . . . . . . . . . . . . . . . . . . . . . . . . 31
APPETIZERS
Camarao con Vinagrete de Abacate / Brazil. . . . . 1
Khinkali / Georgia. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Chirashi Zushi Cake / Japan. . . . . . . . . . . . . . . . . . . . 3
Saltibarsciai / Lithuania. . . . . . . . . . . . . . . . . . . . . . . 4
Reibekuchen / Germany. . . . . . . . . . . . . . . . . . . . . . . 5
TABLEOFCONTENTS

1
CAMARAOCON
VINAGRETEDEABACATE
Shrimp with Avocado Salsa
Country: Brazil
Student: Leonardo
School: Cedar Shoals High
School, Athens, Georgia
Why did you choose this recipe?
Because I love seafood, and I think
it would be a great choice
to share with everyone!
INGREDIENTS
• 4 diced avocados
• ½ wax pepper (de-seeded),
finely chopped
• ¹∕₈ cup red onion, finely chopped
• ¹∕₈ cup red bell pepper, diced
• ¹∕₁₆ cup parsley leaves, coarsely
chopped
• 2 tablespoons lime juice
• 4 tablespoons olive oil
• salt and black pepper
• 2 pounds uncooked shrimp
PREPARATION
1. Combine the avocado, red onion, wax pepper,
parsley, and lime juice in a bowl with one
teaspoon of salt. Add ground pepper to taste.
Mix gently.
2. Season the shrimp with salt and black pepper
and let stand for 10 minutes. Cook the shrimp
in a steamer. Let rest until cool, then remove
shells, except the shell on the tails.
3. Drain the liquid from the avocado salsa.
Pile 1 teaspoon of salsa on the side of a long
dish and lean a shrimp against it. Repeat
the procedure with the remaining salsa and
shrimp, forming a line along the center of
the plate.
APPETIZERS

2
KHINKALI
Pork Dumplings
Country: Georgia
Student: Nika
School: Olney High School,
Olney, Texas
Why did you choose this recipe:
It is a traditional Georgian food,
so I thought that it would be
interesting for my host family to
taste the history of my country.
INGREDIENTS
• 2 onions
• 1 ¼ cups water
• 1 pound pork
• spices (dried fenugreek, red chili
flakes, salt, pepper)
• 4 cups flour
• 1 egg
• salt
PREPARATION
1. Cut onions and mix the spices with pork
and onions.
2. Put a few teaspoons of warm water in pork
and mix it.
3. Combine water and flour and mix in egg.
4. We will get a dough that should be cut
into circles.
5. Put meat into the dough and give it a shape
of a dumpling.
6. Put dumplings into the hot water with the
salt and let it stay for about 10 minutes.
7. Khinkali is ready to be served :)
APPETIZERS

3
CHIRASHIZUSHICAKE
Country: Japan
Student: Kiko
School: Warren Central High
School, Indianapolis, Indiana
Sushi is one of my host family's
favorite Japanese meals. My host
sister's birthday is coming soon.
So, I made Chirashi zushi for my
host family with much appreci-
ation. I imagined an American cake
because we can share happiness
with everyone like a cake.
INGREDIENTS
• Vinegar rice (2 cups Japanese
rice, ¼ cup rice vinegar, 2 table-
spoons sugar, 1 teaspoon salt)
• 8 dried Shiitake mushrooms
• 3 eggs
• ½ tablespoon sugar
• 1 ¼ inches lotus root
• ½ carrot
• Topping (cheese , edamame,
seafood, nori seaweed, etc.)
PREPARATION
1. Cook 2 cups Japanese rice in 4 cups water
until cooked. Add ¼ cup rice vinegar, 2
tablespoons sugar, and 1 teaspoon salt.
2. Soak Shiitake mushrooms in warm water
until soft.
3. Cut all ingredient materials.
4. Place warm, cooked rice in a large bowl.
Add ingredient materials while the rice is hot.
5. Mix everything together with the rice.
6. Move rice into a cake shape.
7. Fry an egg thinly, and cut.
8. Dish up the Chirashi zushi on a plate.
APPETIZERS

4
APPETIZERS
SALTIBARSCIAI
Cold Borscht
Country: Lithuania
Student: Leva
School: River Valley High School, Gallipolis, Ohio
Why did you choose this recipe: It is one of my favorite
dishes from back home in Lithuania.
INGREDIENTS
• 1 cucumber • ½ cup chopped green onion
• potatoes (optional) • 4 eggs
• salt • 1 can beets
• black pepper • 1 quart buttermilk
PREPARATION
1. Chop onion and cucumber.
2. Pour buttermilk into a pot. Add beets, cucumber,
onions, pinch of salt and black pepper.
3. Boil the eggs. Peel the potatoes and boil them as well.
4. Peel the eggs, and cut into halves or quarters.
5. Serve in bowls. Put eggs on top of the soup in a bowl.
6. Enjoy!

5
REIBEKUCHEN
Potato Pancakes
Country: Germany
Student: Franziska
High School: Northwest High School,
Cedar Hill, Missouri
Why did you choose this recipe: Because it is a
common recipe and often offered at Christmas
markets in Germany.
INGREDIENTS
• 12 potatoes • salt
• 3 onions • pepper
• 2 eggs • oil
PREPARATION
1. Peel and cut potatoes.
2. Add some salt and only a little bit of pepper.
3. Finely chop the onions.
4. Add onions and eggs to the potatoes.
5. Stir and make sure everything is mixed together.
6. Bake them in a lot of oil.
7. Serve.
APPETIZERS

7
ENTREES
CHUGCHUCARA
Country: Ecuador
Student: Jonathan
School: Harmony Science
Academy, Fort Worth, Texas
Because this food is the best. It is
so delicious.
INGREDIENTS
• 1 pound pork
• popcorn
• mote corn (boiled hominy)
• 2-3 potatoes
• 1-2 plantains
• oil
• seasoning (cumin, salt, pepper)
• cheese
• flour
• onions
• garlic
PREPARATION
1. Cut the meat, onions, garlic, potatoes,
plantain and heat water.
2. Make dough for bread and prepare bread.
3. Put the meat in the water pot with onions,
garlic, and seasoning.
4. Make the potatoes and plantain. Put the
potatoes and plantain in an oil pot with a little
salt and cook.
5. Put cheese and a little sugar on the bread,
and put in an oil pot.
6. The food should be cooked, and put the food
in different plates.
7. Take food, put on plates, and garnish the dish.

8
PREPARATION
1. Get all the ingredients ready.
2. Put chicken in boiling water with onion,
garlic, and other spices, and boil 15-20
minutes. Add salt and boil again for 5 minutes.
Take the chicken out of the soup, and put it
in the oven for 10 minutes.
3. Put 2 cups rice in a pot with one cube
of butter on the cooker, let them cook 7
minutes, and then let the chicken soup with
the spices (cardamom, cinnamon, bay leaf,
salt, coriander) cook together 18-22 minutes
with a medium temperature.
4. Cut garlic into small pieces and put with some
butter in a pot with a medium temperature.
Wait until the garlic's color turns golden, then
add tomato sauce and our spices. Let them
cook together 3-5 minutes, then add some of
the chicken soup.
5. Wait for the tomato soup to boil, and add the
powder of Molukhya (a plant also called Jute
or Jews Mallow), and let it boil for 2 minutes.
6. Get the chicken out of the oven, put the rice
on a plate, and, finally, the soup in a bowl.
7. Choose the juice you want to drink, and
Bon Appetite!
ENTREES
MOLUKHYA
Country: Egypt
Student: Ola
School: Shorewood High School,
Edmonds, Washington
I already cooked two meals for
my host family - "Kufta" and "Fata."
Then I described to them what
"Molukhya" looks like and what it
is, so they were really excited to
try it! Plus, it's a really famous meal
in Egypt and it's really, really tasty.
INGREDIENTS
Chicken Soup Rice
• 1/2 chicken • chicken soup
• 1 onion • Egyptian Rice
• spices • butter
• water
Molukhya
• garlic
• tomato sauce
• chicken soup
• spices

9
ENTREES
SAMSA
Country: Kazakhstan
Student: Alina
School: Hotchkiss High School,
Hotchkiss, Colorado
My granny cooks this dish for
some special holidays, and it's
always the best. It's a great recipe
with simple ingredients, which
you can always find in your fridge.
Also, you can experiment with
different fillings like beef, cheese,
and vegetables. I like the idea that
even children like making Samsa,
because it's interesting for them
to put the filling right into the
center, and then make triangles.
That's fun and easy to do!
INGREDIENTS
• 1 cup milk
• 2 eggs
• 2 cups flour
• 1 cup butter
(room temperature)
• ½ teaspoon salt
• 1 ½ pounds chicken breasts
• 2 small onions
• ¹∕₃ teaspoon black pepper
PREPARATION
1. In a large bowl, whisk milk, 1 egg and salt.
Then gradually add flour and knead the dough.
2. Let dough rise for 30 minutes.
3. Start making filling. Cut chicken breasts and
onions into small pieces. Add 1/2 cup butter,
black pepper, and mix well all ingredients.
Filling is ready!
4. Flour your rolling surface and rolling pin.
Take the dough and divide it into 3 equal pieces.
Roll out each piece to 1 ½ inches in thickness.
Put layers of the dough on each other brushing
them with the butter. Then, make the roll.
After this, cut the roll into 8 equal pieces.
5. Take each small piece and roll it out to a circle.
Put into the center of each circle 2 tablespoons
of the filling.
6. Now, the most interesting part! Start pinching
edges of each piece to get the form of a
triangle. Brush each triangle with yolk from
1 egg.
7. Almost done! Preheat oven to 400° F. Brush the
pan with butter, and put on it our triangles. In 25
minutes, you can eat the ready hot Samsa!

10
HIMMEL
Country: Germany
Student: Leonie
School: Scott County High School,
Georgetown, Kentucky
I chose this recipe, because it is
from North Rhine-Westphalia, my
home. It is really delicious, and I like
the meaning of the name, "Heaven".
INGREDIENTS
• 3 big onions
• 2 tablespoons butter
• ½ cup white cooking wine
• salt
• pepper
• paprika powder
• 3 medium-size Braeburn apples
• 1 pound potatoes
• 1 cup milk
• 3 tablespoons granulated sugar
• 1 teaspoon cinnamon
• 1 teaspoon lemon juice
• ½ pound sausages
(the kind you like)
PREPARATION
1. Peel the three onions, then cut them in little
pieces. Melt butter in a medium-sized pan
until liquid. Roast the onions in a pan for 10
minutes in butter on high heat. Add white
wine, paprika powder, salt and pepper, and
cook at medium heat for 15 more minutes.
2. Peel the apples, and cut them in little cubes.
Put in a pot with cinnamon powder, sugar
and lemon juice, and cook for 15 minutes at
medium heat as well.
3. Peel the potatoes, and cut them in half.
Toss them in a pot with salt water, and cook
for 20 minutes. Afterwards, smash them until
the potatoes are a puree. Add milk, salt,
and pepper.
4. Cook the sausages in a pan for 10 minutes.
ENTREES

11
MANTA
Country: Turkey
Student: Kezban
School: Lawrence North High
School, Indianapolis, Indiana
When all the family gets together,
we usually make this recipe
because this dish is everyone's
favorite. Perfect for the crowded
holiday gatherings!
INGREDIENTS
• 2 cups flour
• ½ teaspoon salt
• 2 eggs
• ½ teaspoon water, or as needed
• 2 peeled onions
• ½ pound ground beef
• salt and pepper to taste
• 3 tablespoons vegetable oil
• 1 tablespoons red pepper flakes
or red chili powder
• 1 tablespoons minced garlic
• 8 ounces plain yogurt
PREPARATION
1. Combine flour and salt in a mixing bowl. Add the eggs and water,
mixing well with your hands. Add more water, if needed, to form
a soft dough. Cover and set aside for at least 30 minutes.
2. Shred the onions, and place them in a colander or sieve set
over a bowl. Drain the juice and discard. Combine the onion,
ground beef, salt, and pepper. Mix the meat well with a spoon
until mashed.
3. Divide the dough into two portions and lightly flour a work
surface. Keep one piece of dough covered, while you roll out
the second portion into a rectangle, rolling the dough as thin
as you can. Cut the rectangle into 2-inch squares with a knife or
pastry wheel.
4. Place about 2 teaspoons of meat filling in the center of each
square. Seal the dumplings by gathering the edges of the
dough and pinching them together at the top to form a bundle.
Transfer the finished Manti to a floured plate, and sprinkle more
flour over the Manti to prevent sticking. Repeat with the second
piece of dough.
5. Heat the oil and red pepper flakes in a small skillet over low heat,
just until the pepper flakes start to color the oil; don't let them
burn. Remove from heat and keep warm. Stir the minced garlic
into the yogurt and set aside.
6. Bring a large pot of salted water to a boil over medium-high
heat, and cook Manti 20 to 25 minutes until filling is no longer
pink, and dough is tender.
7. Drain well. Divide the among four plates. Spoon the yogurt sauce
over the Manti, and drizzle each serving with the hot pepper oil.
ENTREES

12
ENTREES
PAVBHAJI
Country: India
Student: Mrunali
School: Lake Forest High School,
Felton, Delaware
I chose to cook this dish for
Thanksgiving, so everyone in
my host family could taste my
traditional Indian food!
INGREDIENTS
• 2 onions, finely chopped
• 3 potatoes, boiled and smashed
• 1 cup boiled vegetables
(carrots, cauliflower, peas)
• ½ cup green pepper finely
chopped
• 4 tomatoes, chopped
• 1 lemon
• 1 teaspoon red chili powder
• 1-2 teaspoon pav bhaji masala
powder
• ¼ teaspoon cilantro, chopped
• 1-2 teaspoons salt
• garlic paste
• bread (rolls)
PREPARATION
1. Take a pan and put butter in it.
2. Put onion and garlic paste in, and stir
5-7 minutes.
3. Add green pepper and tomatoes, and
stir it well.
4. Add all the spices (chili powder, pa bhaji
masala) and salt.
5. Put all vegetables (carrot, peas,
cauliflower) and potatoes in.
6. After mixing all these things together,
squeeze a lemon, and garnish with
cilantro leaves.
7. Before eating, warm up the bread with
butter. That's all. It is supposed to be eaten
with bread (rolls).

13
ENTREES
HUNGARIANSTUFFED
CABBAGEROLLS
Country: Hungary
Student: Akos
School: Westfield High School,
Westfield, Indiana
This is my favorite Hungarian dish.
It is tradition in my family that we
eat this every Christmas.
INGREDIENTS
• 1 medium head cabbage
• 1 tablespoon paprika
• 1 medium onion
• 2 cloves garlic
• ¼ cup white rice
• ½ pound ground pork
• ½ pound ground turkey (or beef)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 pound sauerkraut
• 1 can tomato paste
• 4 strips smoked bacon
• fresh dill
• fresh parsley
PREPARATION
1. Core the cabbage and steam the whole head.
Remove the softened leaves one by one.
2. Finely chop onion and garlic with rice and
ground meat. Add salt, black pepper, finely
chopped dill, and parsley. Mix well with
your hands.
3. Take each leaf and fill it in with 1 tablespoon
of the meat mixture. Roll and tuck in the ends.
4. In a large pot, place a layer of sauerkraut, a
layer of rolls, and repeat. Add strips of bacon
and one can of tomato juice. Fill the rest of the
pot with water until all the rolls are covered.
5. Cook on medium heat for an hour or until
the rolls are tender.

14
NASIKUNING
Country: Indonesia
Student: Rhajiv
School: Pauls Valley High School,
Pauls Valley, Oklahoma
Because this is one of my favorite
foods.
INGREDIENTS
• 2 cups rice
• 2 ½ cups coconut milk
• water
• 1 14 oz. box of rice noodles
• 8 chicken breasts
• 3 eggs
• garlic
• onion
• ginger
• turmeric
• black pepper
• oil
• salt
• sugar
• cinnamon
• 6 cloves
PREPARATION
1. Put 2 cups rice, ½ cup water, 2 ½ cups coconut milk,
1 teaspoon turmeric, 1 teaspoon salt, and 4 bay leaves in
a pan. Boil and mix it. Wait until the liquid is gone, and
put the rice into a steamer and steam for 30 minutes.
2. Boil noodles for 15 minutes. After that, drain the
noodles.
3. Heat 4 teaspoons oil. Add 1 onion that has been
chopped. Put ¾ tablespoons garlic, ¾ tablespoons
ginger, 1 teaspoon black pepper, 2 teaspoons salt, and
4 teaspoons sugar on it. Put ¼ cup water, and then
put the carrot. Then, put the noodles on it. Mix all
ingredients together for 10 minutes.
4. In a different pan, heat 5 teaspoons oil, put 1 onion that
has been chopped, ¾ tablespoons garlic, ¾ tablespoons
ginger, 3 tablespoons soy sauce, chicken, 1 teaspoon
black pepper, 6 cloves, 1 teaspoon cinnamon, and 2
tablespoons sugar. Then, put 1 cup of water.
5. Cook chicken for 15 minutes.
6. Boil 3 eggs and wait for 15 minutes. Remove the eggs
from their shells, and cut them in half.
7. Form the rice in the middle of plate. Put the noodles,
chicken and eggs around the rice. Bon Appetite!!!
ENTREES

15
ROULADEN
Country: Germany
Student: Lina
School: Coldwater High School,
Coldwater, Michigan
It reminds me of Christmas time
in Germany.
INGREDIENTS
Beef Roulade
• 4 slices beef, 6-7 ounces each
• salt and pepper
• mustard
• 2 oz. bacon
• 4 onions
• pickles
• 1 bunch soup vegetables
(celery, carrots, leeks)
• 3 tablespoons cooking oil
• 1 cup hot water
• 1 teaspoon flour
• 3 tablespoons water
Bread Dumplings
• 2 ounces bacon
• 2 onions
• 1 tablespoons cooking oil
• 8 bread rolls (2 days old)
• 1 ¼ cups milk
• 1 ounce butter
• 4 eggs
• 2 tablespoons parsley
• salt
• salted water (4 ½ cups with 1 teaspoon salt)
PREPARATION
1. Cut beef really thin, dry it with a paper towel, and
season with salt and pepper.
2. Put mustard on it, pickles, onion, and bacon.
3. Roll it together and fix it with toothpicks.
4. Roast the roulade and put the cut vegetables together.
5. Add the hot water and cook it for 1 ½ hours.
6. Bread dumplings: cut everything into small pieces.
7. Roast the onion with the bacon, and put the milk and
butter over the bread. Mix it, and add the onions and
bacon to the bread. Mix it. Put the eggs and salt into it.
Mix it. Make small balls and put them in boiling water.
Let them cook for 20 min.
ENTREES

16
PLOVANDVENEGRED
Country: Kyrgyzstan
Student: Aidana
School: Onalaska High School,
Onalaska, Wisconsin
I decided to cook Plov because
it is one of the main dishes in
Kyrgyzstan. Plov represents
my country as a good taste in
food. Also, this dish represents
Kyrgyzstan as an international
country, as Plov is the main dish
in the Uzbek nation or in the
country of Uzbekistan. I decided
to cook Venegred because I
wanted my host family to know
what I usually eat in my home
when winter is coming. Besides
Venegred is a salad with no meat,
and my host sister Emma is a
vegetarian. I cannot cook only
for us, I wanted my sister to
experience my country's food too.
And the main reason is because I
cooked for Thanksgiving day.
I wanted to thank my host family
for everything that they have
done for me.
INGREDIENTS
Plov
• 2 pounds meat
(I used beef, but you
could use lamb or pork)
• 5 large carrots
• 2 medium onions
• 2 cup Basmati rice
Venegred
• potatoes
• carrots
• beet
• pickles
• onions
• sour cream
ENTREES
PREPARATION
1. Chop 5 carrots into tiny pieces.
2. Chop 2 medium onions too.
3. Cut meat into big pieces.
4. Fry carrots first, then onions, and then add meat.
5. Wait for 10 minutes until meat is cooked through.
Season with salt, pepper, and some cumin.
6. Pour a cup of water over this, then wait 30 minutes.
7. Add salt to taste. Then, finally add a cup of rice.
Wait 40 minutes until everything is stewed.
8. For Venegred, cook the vegetables and mix together.

17
HAWAWSHI
Country: Egypt
Student: Karim
School: Killingly High School, Killingly, Connecticut
Why did you choose this recipe: It is one of the main
dishes in Egypt, and I think everyone should try it.
INGREDIENTS
• 1 jalapeno • 1 tomato • 1 bell pepper
• 1 onion • 1 lb. ground beef • flour
• oil • pita bread
PREPARATION
1. Cut the vegetables into small pieces.
2. Combine them in a pot with the ground beef.
3. Mix them all together until it is a combination of all
the vegetables with beef.
4. Stuff pita bread with the mixture.
5. Put in the oven for 15 minutes at a temperature
of 335° F
6. Turn it after making sure it’s cooked on the side it was
facing on the oven, and then flip on the other side.
7. After making sure it’s cooked, serve it on a big plate,
and enjoy your meal.
ENTREES

18
ENTREES
LASAGNAALRAGO
Country: Italy
Student: Alessandro
High School: Graham High
School in Graham, Texas
Because it's one of my favorite
dishes, and it is probably the most
famous Italian dish in the U.S. and
all over the world.
INGREDIENTS
• 3 9-ounce boxes dried lasagna
• 3 big fresh carrots
• 1 white onion
• 2 stalks of celery
• Parmesan
For the red sauce
• 3 jars tomato sauce (6 cups)
• 2 pounds ground beef
For the white sauce
• 4 ounces butter
• 3 cups milk
• 1 cup flour
PREPARATION
1. Cut the carrots, onion and celery very thin (you can use a mixer), and put in a
quite big skillet with 3-4 tablespoons of olive oil. Wait until the vegetables are
cooked, and don’t let them stick. Add ground beef and cook until browned
(8-10 minutes).
2. Add the tomato sauce. It will take a long time (1 ½ - 2 hours), and you have to
wait until all the water is evaporated, and the meat has taken all the aromas of
the tomato. Add salt.
3. While the sauce is cooking, put 3 cups of milk in a pot and let it warm up. In
another pot, melt 4 ounces of butter. Start adding the flour (1 cup), and whip
until it absorbs the butter. Start adding the milk, a little bit at a time, and keep
whipping. The texture of this cream should be half way between solid and liquid.
If it is too liquid, add flour; if it is too solid, add milk.
4. Into another pot with water, put a handful of salt, and wait until it boils.
Add also a little bit of oil to avoid the pasta sticking together. Start cooking the
pasta sheets (4 or 5 at a time), and set on a plate, being careful to not let them
stick together.
5. Now that you have all the ingredients, start putting a little layer of white sauce,
and then put the pasta sheets over it until you’ve covered all the area of the pan.
Add the white sauce over the pasta, and then the meat/tomato sauce, and cover
it with a generous layer of shredded mozzarella. Do these operations all over
again until you reach the top of the pan. (Every layer should have pasta, white
sauce, tomato/meat sauce, and mozzarella). Now, in addition to the mozzarella,
add Parmesan, and don’t be selfish. Here’s a tip: Be sure that your ingredients
are NOT too much liquid, and don’t exaggerate with the tomato/meat sauce on
every layer (put just a medium-size ladle).
6. Last, but not least, put the pan in the oven pre-heated at 400° F for 25 minutes.
Your lasagna will be ready when there is a gold crust on the surface. And now
“Buon appetito!” (Enjoy your meal!)

19
ENTREES
SINDHIBIRYANI
Country: Pakistan
Student: Romaza
High School: Central High School,
Champaign, Illinois
I chose this recipe because
it represents the taste of all
Pakistani cuisine. My host family
loves spicy food. They had heard
about Pakistani Sindhi Biryani, but
had never tried it before. I made
Sindhi Biryani for the very first
time in my life to make them feel
special on Thanksgiving Feast,
as I am very thankful to them
for hosting me and making my
experience so special.
INGREDIENTS
• 2.2 pounds boneless chicken
• 3 ¾ cups Basmati rice
• 3.5 ounces plain yogurt
• 9 ounces tomatoes cut into thin,
round slices
• 6 ounces onions, finely sliced
PREPARATION
1. Wash hands and wear an apron. Wash all the vegetables and chicken.
2. In a bowl, add yogurt and chicken. Add salt, ginger paste, garlic paste and
Shan Sindhi Biryani Masala. Mix all these. Marinate the chicken and leave it
for almost 1 hour.
3. Cut the tomatoes into round thin slices. Chop coriander and mint leaves.
Cut onions and green chilies.
4. Soak Basmati rice in warm water for 30 minutes. Add the soaked rice with
water and salt in a rice cooker, and boil the rice.
5. In another pan, add vegetable oil and warm it on a low flame. Add onions,
and make them golden brown. Add tomatoes, mint leaves, fresh coriander,
and green chilies. Mix all these vegetables using a wooden spoon. Cook all
these vegetables on high flame for 5 minutes.
6. Add marinated chicken into the pan. Add water, and close the lid of the
pan, so the chicken can boil. Leave the pan on a medium flame for 15
minutes. Open the lid, and add boiled rice in the pan.
7. Mix the rice and chicken. Add food color on top. Leave the pan on low
flame for 5 minutes. After that, pour the Sindhi Biryani into a serving dish.
Garnish the Sindhi Biryani with green chilies, tomatoes and lemons.
Sindhi Biryani is ready!!
• 1 tablespoons garlic paste
• 1 tablespoons ginger paste
• ¾ cup vegetable oil
• 15 whole small, green chilies
• 4 tablespoons Shan Sindhi
Biryani Masala
• 1 cup fresh mint leaves, chopped
• 1 cup fresh coriander, chopped
• 3 teaspoons salt
• ½ teaspoon food color
• 6 ¹∕₃ cups water
INGREDIENTS CONT.

20
GOULASH
Country: Slovakia
Student: Karoly
School: Onalaska High School,
Onalaska, Wisconsin
Because I was planning to make
something traditional for my host
family before this contest started.
I'm not really good at cooking,
so I wanted something relatively
simple, and my family had already
known this dish and really wanted
to taste it, so I decided to prepare
it for them.
INGREDIENTS
• 3 tablespoons Hungarian sweet
paprika
• 2 tablespoons oil
• 2 medium onions, finely
chopped
• 1 pound beef shoulder, fat
trimmed
• 3 medium potatoes
• A few carrots
• 3 garlic cloves
• 1 turnip
• 8 ¾ cups water
PREPARATION
1. Cut meat and potatoes into 1
½-inch cubes. Chop carrots and
turnip, and mince the garlic.
2. Heat oil in a large pot, and add
the onions.
3. After the onions soften, add
the meat.
4. After the meat is brown on all
sides, add a bit of water (until
it covers up everything), and
the paprika.
5. Bring it to boil, then reduce heat
to medium, and add the rest of
the water and the vegetables.
6. Cook about 1 ½ hours until the
meat is tender.
7. Prepare bowls and spoons, and
serve it with bread (optional).
ENTREES

21
ENTREES
TORTILLADEPATATAS
Spanish Omelet
Country: Spain
Student: Monica
School: Two Rivers High School, Two Rivers, Wisconsin
Why did you choose this recipe: It is easy, tasty, and
something that we eat a lot of in Spain.
INGREDIENTS
• 6 potatoes • 1 onion
• 8 eggs • olive oil (or vegetable oil)
• 1 tablespoons garlic
PREPARATION
1. Cut onion and garlic in squares.
2. Cut potatoes in slices.
3. Cook (with some oil) the onion and garlic together.
4. In a different pan, slowly cook the potatoes.
5. Mix eggs, onion, garlic, and potatoes when the potatoes
are "golden."
6. Wait until one side is done. You don't want a mess in the
moment to flip it.
7. Flip it, and enjoy with family and friends.

22
ENTREES
LARBGAI
Country: Thailand
Student: Puntira
School: The Newman School, Boston, Massachusetts
Why did you choose this recipe: Larb Gai is a very popular
dish in Thailand, and also at Thai restaurants in the U.S. It is
very simple to make, and has a mild taste for foreigners, if
they have not tried Thai food yet.
INGREDIENTS
• 1 lb. minced chicken breast • 2 shallot heads
• 3 tablespoons fish sauce • 4 tablespoons lime juice
• 1 tablespoons roasted
rice powder
PREPARATION
1. Pour 1/2 cup water in a pot, then put the minced chicken
into the pot.
2. Stir the chicken until it is well cooked.
3. Add shallots and let cook for 3 minutes.
4. Add fish sauce, lime juice, and chili powder (optional).
5. Add roasted rice powder.
6. Serve with side dish veggie: cabbage, cucumber, or any
type of veggie that you like!
7. Decorate Larb Gai with mint leaves on top.

23
FETTUCCINE
ALLACARBONARA
Country: Italy
Student: Arianna
School: Matanzas High School,
Palm Coast, Florida
When you think about Italy, you
think of pasta. Carbonara is a typical
Roman recipe. Moreover, I'm able
to make homemade pasta because
I used to make it with my grandma.
So what's more Italian than this?
INGREDIENTS
For Fettuccine
• 4 cups flour
• 5 eggs
• a little bit of water
For the Seasoning
• salt
• pepper
• a little bit of water
• Parmesan (as much as you want)
• 8 slices of bacon
ENTREES
PREPARATION
1. Mix eggs and flour together so as to obtain a
soft ball.
2. Set this ball under a towel so that it can dry for
about 30 minutes.
3. Roll out the mixture until it is very thin and flat.
4. Roll it and cut it with a big knife.
5. Cut bacon into little squares and cook it in a pan
without any oil. At the same time, boil the pasta.
6. In a bowl, mix eggs, salt, pepper, and Parmesan.
7. Add bacon to the mixture and then pour it over
the cooked pasta.

24
INGREDIENTS
Filling
• 5 potatoes
• 6 ounces mushroom
• 1 onion
Dough
• 1 ²∕₃ cups flour • 1 tablespoons sugar
• 1 egg • ½ teaspoon salt
• 1 cup milk
VARENIKI
Country: Ukraine
Student: Kateryna
School: Aquinas High School,
La Crosse, Wisconsin
Because each woman in Ukraine
has to be able to make Vareniki.
Women usually spend the whole
day making it. As I had such a
possibility to cook something
Ukrainian, I decided to try
something new for me. I wanted
to surprise myself, my host
family, and my native mom, that
I was able to do one of the most
difficult dishes.
PREPARATION
1. Peel and boil potatoes and one half of onion. Cut mushrooms and the other half
of onion. Fry them. Add salt and pepper.
2. Take warm milk, add 1 egg, mix. Add flour, until the dough will become whole.
Mix it with hands. If not enough flour, add more. The dough must not stick to
your hands. Leave the dough for 15 minutes.
3. Take the onion out of the potatoes. Don't let the potatoes boil up to the end.
They must be a little bit hard. Add salt. Pour the water off the potatoes.
Mash them. Add fried mushrooms and mix well.
4. Divide dough into 2 pieces. Leave one piece, and work with the first one. Make
a thin stick from the dough. Cut into 10-12 small pieces depending on the size
of dough. Take one small piece, make a ball, smash it with your hand to make
this piece thin and round. Put ½ teaspoon of mashed potatoes with mushrooms
inside. Take one end of the circle and cover the filling. Paste together with the
other end of the dough circle. Repeat with other small pieces. Put ready-made,
small potato-mushroom pies into the freezer. Do the same with the other piece
of dough. Put all Varenikis into a bag, and leave in the freezer.
5. Remove from freezer when you are ready to cook them. Add water into a saucepan,
put on the cooker, and bring to a boil. Add Varenikis to boiling water, and wait
5-7 minutes. When all of them rise to the top of the saucepan, take them out.
6. Put some butter into a bowl with Varenikis. Add sour cream to your plate, put
some varenikis on your plate, dip them into the sour cream, and enjoy your meal!
ENTREES

25
INGREDIENTS
• ½ pound fried eel
• ¹∕₃ pound cellophane noodles
(also known as glass noodles
or bean thread vermicelli)
• carrots and onion: one each
• bean sprouts
ENTREES
WOK-TOSSEDEELWITH
TURMERIC&GLASS
NOODLES
Country: Vietnam
Student: Bang
School: Pleasantville High School,
Pleasantville, Iowa
The reason why I chose this
dish is because it not only has
the traditional taste, but also
has this unique taste that will
surprise everyone. Moreover, this
is the dish that brings my family
together when we go out and
have dinner together. I believe
that this dish can bring me and
my host family closer.
PREPARATION
1. Wash the mushrooms and put them in boiling water for 5 minutes.
2. Wash the noodles and vegetables. Remove the skin of carrots and green onion.
Cut the carrots into thin slices. Chop the green onion, Vietnamese coriander,
and mushrooms into small pieces.
3. Put the noodles in a pan of boiled water, and pre-cook the noodles for 25
seconds. Get the noodles out in a rack, and wash it with cold water.
4. Get a new pan, stir-fry the onions, carrots, and mushrooms with some
vegetable oil. Add a little bit of sea salt.
5. When the onions, carrots, and mushrooms are cooked, put them together
with the noodles and keep on stir-frying until the noodles are getting clearer
and bigger.
6. Add bean sprouts, green onion, black pepper, Vietnamese coriander, and some
soy sauce into the pan. Stir-fry for another 30 seconds.
7. On your plate, there is this delicious stir-fried cellophane noodles with fried
eel. Eat your noodles with chopstick, so that you can really experience how we
enjoy our dish. :)
• green onion (scallion)
• Vietnamese coriander
• ¹∕₃ cup Shiitake mushrooms
• 2 tablespoons fried onion
• ½ teaspoon black pepper
• soy sauce
• sea salt
• vegetable oil

27
DESSERTS
ROLATODBANANA
Country: Bosnia and Herzegovina
Student: Michelle
School: Corning-Painted Post
High School, Corning, New York
I chose this recipe because it is
the first dish I learned to make
that wasn't really easy, and plus it
is delicious.
INGREDIENTS
• 8 eggs (egg yolks and egg
whites separated)
• 8 tablespoons white sugar
• 6 tablespoons white flour
• ¼ teaspoon baking powder
• bananas
• whipped cream
• milk chocolate
• sprinkles (optional)
PREPARATION
1. Separate egg yolks and egg whites.
Turn oven on 395°F
2. Whip egg whites so they are stiff.
3. Mix egg yolks and sugar, then add the flour
with the baking powder.
4. Add egg whites and mix. Put into a baking
pan, and bake for 20 minutes.
5. When done, roll into a damp cloth, and then
unroll after a few minutes. Spread the Nutella,
and add a layer of whipped cream.
6. Add bananas and roll the cake again.
7. Pour the melted chocolate on top, and
decorate with some sprinkles. Enjoy!

28
DESSERTS
BRIGADEIRO
Country: Brazil
Student: Maria
School: Lee’s Summit High School, Lee’s Summit, Missouri
Why did you choose this recipe: Because my host
family was together on Thanksgiving, and it was a good
opportunity for all of them to try the most common
dessert from Brazil.
INGREDIENTS
• 14 ounces sweetened, condensed milk
• 3 tablespoons cocoa powder
• sprinkles
PREPARATION
1. Mix all the ingredients in one pan.
2. Put on the stove and wait for it to start to bubble.
3. Wait for 7 minutes and turn off when it stays consistent.
4. Put in the refrigerator for 1 hour.
5. Put butter on your hand, take some Brigadeiro and
make a little ball.
6. When you have your little ball, put on the sprinkles and
it’s done!!!

29
DESSERTS
RICEPUDDINGCAKE
Country: Slovakia
Student: Igor
School: Mt. Abraham Union High
School, Bristol, Vermont
It is simple to make, and different
when compared to many
American desserts.
INGREDIENTS
• 4 cups + 3 tablespoons milk
• ¾ cups powdered sugar
• 24 ounces of clementine
compote
• 1 teaspoon vanilla extract
• 3 eggs, separated
• 1 1/2 cups rice
PREPARATION
1. Preheat oven to 350°F.
2. Wash the rice and place in a pot. Add half
the milk and a little salt. During cooking
and stirring, continue to add milk regularly.
Cook until the rice mixture is mushy.
3. Into the warm mush, stir in butter, egg yolks,
and powdered sugar. Mix well. Whip the egg
whites to make a meringue, and fold into
the rice mixture. Finally, add the clementine
compote or another fruit of your choice.
4. Pour the whole mixture into the baking dish.
5. Bake in oven for 40 minutes.

30
DESSERTS
TIRAMISU
Country: Italy
Student: Giada
School: Jacksboro High School, Jacksboro, Texas
Why did you choose this recipe: In the summer, I usually help at my
father's restaurant, and sometimes one of my jobs is to make Tiramisu.
INGREDIENTS
• 7 eggs • coffee
• 16 ounces mascarpone • cookies (like ladyfingers)
• 12 tablespoons sugar • unsweetened cocoa powder
PREPARATION
1. Divide 6 eggs, and put the egg whites in a mixer with 6 tablespoons
of sugar.
2. Beat them until stiff, then put the mixture in a bowl.
3. Put 6 egg yolks and one whole egg in the mixer with 6 tablespoons
of sugar, and mix until the mixture is light yellow (almost white).
4. Add to it the mascarpone, and mix it at maximum speed for 30
seconds. Then add this to the egg whites.
5. Make the coffee, and put half of the final mixture in a pan.
6. Dip the cookies into the coffee, then put them over the mixture in
the pan.
7. Cover the cookies with the remaining mixture, and, before serving,
cover with unsweetened cocoa powder.

31
PRILLEKEN
Country: Germany
Student: Anna Josephine
School: Cocalico High School,
Denver, Pennsylvania
When I was younger, my grandma
used to make them all the time
because she knows how much I
love them. As I grew up, she taught
me how to make this recipe, and
now we even make it together
on occasion. I grew up with this
dessert, and I love my grandma
for making them, and teaching me
how to make them!
INGREDIENTS
• 2 ¼ cups flour
• 1 cup sugar
• 1 tablespoon baking powder
• 2 eggs
• ½ cup (1 stick) unsalted butter
• 1 cup cottage cheese
• zest of one lemon
• Optional: 1 tablespoons vanilla sugar (you can
make your own vanilla sugar by putting sugar
in a glass together with vanilla beans)
• powdered sugar for decoration
• oil
PREPARATION
2. In a large bowl, combine all dry ingredients
(flour, sugar, baking powder, lemon zest,
vanilla sugar).
3. Add the wet ingredients (eggs, butter,
cottage cheese).
4. Mix until well combined.
5. Fill a pot with oil, and heat until the oil
reaches the right temperature. Be careful
that the oil is not too hot (to check if the
temperature is OK, put a wooden spoon in
the oil, and when little bubbles start to
appear, the temperature is right).
6. Wet your hands with cold water, and form
dough into little balls (a little bit bigger than
the size of a ping pong ball). They don't have
to be perfectly round.
7. Fry until golden brown.
8. Put the balls on a napkin/paper towel to get
rid of the remaining oil. Sprinkle powdered
sugar on top.
DESSERTS

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