Diversity E-cookbook 2009

8/8/2019 Diversity E-cookbook 2009

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Amex Canada 2009Diversity e-Cookbook

Created By: Amex Canada Employees


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Joes GazpachoIngredients:

1 can of tomato juice (any label)

can each of crushed and diced tomatoes

1 can of cherry tomatoes tsp each of sea salt and sugar

1 cucumber

2 large stalks of celery

2 hot house tomatoes

2 on-the-vine tomatoes

4 plum tomatoes

bunch of parsley

small white onion

Directions:1. Pour the following into a large pot: can of tomato juice (any label) can of crushed tomatoes (Unico) can of diced tomatoes (look for label made in Italy) can of cherry tomatoes (look for label made in Italy)2. Add a teaspoon each of sea salt and sugar and add the following that have been fine

pulse chopped (food processor) 1 cucumber with peel on (not the English type) 2 large stalks of celery 2 hot house tomatoes 2 on-the-vine tomatoes (take them off the vine first) 4 plum tomatoes3. Blend the following in a food processor and then pour into the pot: bunch of parsley small white onion 3 cloves garlic

2/3 cup olive oil Juice of lemon Stir the pot well and enjoy!

Submitted By: Joe SipioneCMS, Markham Office

Originating in the southern region of Andalusia, gazpacho is widely consumed throughoutSpain, neighboring Portugal (where it is known as gaspacho), and parts of Latin America.

I have been changing it up over the years and this is my favorite version.

Family Favourite

3 cloves garlic

2/3 cup olive oil

juice of lemon


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Mexicali DipIngredients:

1 500ml container of sour cream

1 large package instant vegetable soup

1 jar salsa 1 cups shredded cheddar cheese

1 package chips (your choice)

Directions:1. Mix sour cream and soup together.2. Layer in or mix in salsa (your choice) and add cheese on top in a glass

bowl.3. Enjoy with chips!

Submitted By: Dean RogersToronto BTC, 33 Yonge St

Just fun to eat and easy to make.

Family Favourite


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Mother In LawIngredients:

3 minced carrots 3 tbsp of lime juice

Salt to taste

3 stems of Shadow Benny (cilantro)

2 whole hot jamaican peppers (remove seeds)

Directions:

1. Chop the hot jamaican peppers finely in a blender with the cilantro.

2. Add minced carrots, lime juice and salt.

3. Let it rest for 10 minutes and then serve with food.

Submitted By: Meena SukhdeoUS TSC, Markham Office

In Trinidad this dish is known by this name because its hot and spicy and may burnyour tongue like a mother in law! It is usually served on top of a rice dish or used in

meals instead of regular hot sauce

Trinidad


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Creamy Hash BrownsIngredients:

2 lbs frozen hash browns

1 500 mL sour cream

2 cans cream of mushroom soup

Grated onion and salt to taste

2 cups grated cheddar cheese

cup melted butter or margarine (make sure not hot)

Parmesan cheese

Directions:

Thaw potatoes slightly. Mix first 6 ingredients together in large bowl. Spread over 9X13baking dish. Sprinkle parmesan cheese on top if you like. Bake 350F for 1 - 1 hours. Youcan make it a day ahead and put in fridge (or freezer if storing longer). I personally likeketchup on mine once cooked.

Submitted By: Kerri PresceskyGCC Account Development, Calgary Office

Family favourite that is made every year for Christmas breakfast very delicious!

Family Favourite


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CroquettesIngredients:

1 lb of peeled potatoes

1 small onion

1 tbsp of chutney

1 tbsp of chopped herbs

2 tbsp flour

2 eggs

Dry, white bread crumbs

Oil for deep frying

A bunch of parsley

Directions:

1. Boil and mash the potatoes. Finely chop the onion and mix with chutney,herbs and seasoning.

2. Put the mixture on a floured board. Make into a log roll, and cut into sectionsabout inch think and 3 inches long.

3. Roll these in seasoned flour. Then brush with beaten egg all over and roll inbread crumbs.

4. Deep fry in smoking hot oil until well browned.

Submitted By: Belinda BanksBusiness Travel Advisory Services , Ottawa Office

A family favourite for years. Every Sunday we gathered at my grandparents farmhousewhen we were growing up. I found the recipe hand written as part of an old school

project of my daughters, now 19, from when she was in grade 8 and it brought backmany memories. It takes a little preparation but it will no doubt become a favourite dish

of yours. Even though my grandparents are no longer with us, my younger sistercontinues to ensure at Christmas time that we enjoy this family favourite at least once a

year.

Belgium


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Placki Kartoflane(Potato Pancakes)Ingredients:

6 medium potatoes, peeled

1 small onion grated

2 tbsp chopped fresh parsley

2 eggs beaten

1 tsp salt

1 tsp chopped fresh chives

tsp ground nutmeg

tsp black pepper

cup vegetable oil

Directions:

Shred potatoes and immerse in cold water to prevent discoloration.

Combine onion, parsley, eggs, salt, chives, nutmeg and pepper in large mixing bowl.

Drain potatoes and pat dry with paper towels.

Add potatoes to onion mixture, sprinkle with flour, and mix thoroughly.

Heat oil in 10 inch skillet over medium heat. Drop potato mixture by rounded tablespoonful intooil. Cook until crisp and golden on bottom, about 5 minutes. Turn over and cook about 5minutes longer.

Submitted By: Hanusia MacMullen

US TSC, Markham Office

During my school years, we were served a heavy dinner at school, so we ate these potatopancakes with soup many evenings for High Tea. Placki Kartoflane is particularly delicious

topped with either hot applesauce or sour cream!

Poland


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Yorkshire PuddingsIngredients:

1 cup of all purpose flour

tsp of salt

1 egg

1 cup of milk

Oil or beef dripping for greasing

Directions:

1. Sift the flour and salt into a bowl and break the egg into it.

2. Add the milk into a measuring cup and add water until 1 cup total of liquid.

3. Gradually whisk the liquid into the flour and egg to make a smooth batter. Leave to stanwhile your beef cooks.

4. Generously grease eight Yorkshire pudding tins (muffin pans).

5. After your beef is finished cooking, remove from oven and increase your ovenstemperature to 425 F. Put the greased tin on the top rack for 5 minutes.

6. Pour in batter and cook for about 10-15 minutes or until golden brown.

Submitted By: Hanusiua MacMullenUS TSC, Markham Office

Yorkshire puddings are usually prepared while cooking a roast of beef. It is traditionallyserved in England for Sunday lunch or dinner and on special occasions. In Victoriandays in the north-east of England, roast beef dinners would have been traditional fareon Christmas Day. The accompanying batter pudding was not served with it until the18th century in Yorkshire. The puddings are sometimes eaten with gravy before the

meat course.

England


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Chicken KebabsIngredients: 2 lbs. ground chicken (feel free to use ground turkey or lamb) 2 large garlic cloves, finely minced inch piece of fresh ginger, peeled and finely minced 1 medium onion, finely diced 2 tsp. ground cumin 1 tsp. ground coriander 2 tsp. garam masala 1 tsp. red chili powder 1 tsp crushed red chili flakes

Juice of lime Salt & pepper to taste 1 large egg, beaten 2 tbsp oil (canola or vegetable) Freshly chopped cilantro leaves Skewers, metal or wooden Lemon or lime wedges for garnish Vegetable or canola oil for basting

Directions:If you are using wooden skewers, they need to soak in water for 30 minutes so they willnot burn. In a large mixing bowl, thoroughly combine all the ingredients and refrigerate forat least 1 hour (longer is better). Then divide the mixture into equal portions (18-20) andspread each portion onto a skewer creating a uniformly flattened shape around eachskewer. Brush them with a little oil. Grill the kebabs on an outdoor barbeque grill or anindoor grill pan until done. You can also use an oven, just preheat to 350 F and place theskewers on a foil lined baking sheet for 10-12 minutes until cooked. Garnish with lemon orlime wedges and serve with delicious fresh cilantro or mint chutney.

Submitted By: Sati DhingraCredit Department, Markham Office

Although kebabs were thought to have originated in the Middle East, they are populareverywhere these days and India is no exception. Kebabs were first introduced into Indiaaround the 16th century by the Mughals. Since then, India has developed many uniqueand creative kebab dishes of their own using traditional Indian spices and marinating

techniques. In India, kebabs are made in a large clay oven known as a Tandoor. Tandoorovens are able to heat foods to extremely high temperatures (1000 F). The trick to

keeping the meat or poultry juicy and succulent is marinating it in yogurt.

India


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Chicken MushroomPasta BakeIngredients:

12 chicken drumsticks (skin off if preferred)

1 tbsp olive oil

1 onion chopped

3 cloves garlic minced

3 tbsp fresh parsley

1 tbsp fresh basil

3 cups mushrooms sliced

1/2 tsp salt

1/4 tsp pepper

14 oz. fat-free evaporated milk 1 cup chicken broth

454 gm spaghetti

6 tbsp freshly grated Parmesan or romano cheese

1 tbsp corm starch

1pkg. dried mushrooms

Directions:Pour 1 cup boiling water over mushrooms. Let sit for 20 minutes and drain & rinse. Setaside. Heat oil in large frying pan over mid-high heat. Sprinkle chicken with salt/pepper.Brown chicken on all sides & remove to dish. In same pan, saut onions/garlic untilsoftened. Add mushrooms and saut until soft. Add parsley and basil and saut for anothe30 seconds. Add dried mushrooms and evaporated milk, chicken broth and bring tosimmer. Mix cornstarch with a bit of cold water and mix to a smooth paste. Add to sauceand stir until thickened. Add chicken and juices to sauce and simmer on low for 40 minutes- in the meantime, cook pasta according to package directions. Turn oven on to 325 -spray a 9x13 baking dish - Put cooked past in the dish. Place chicken on top and poursauce over all. Sprinkle cheese on top and bake uncovered for 20 minutes

Submitted By: Maria GuidoCorporate Service Operations, Markham Office

A Guido family favourite.

Italy


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Curry BeefIngredients:

1 lb of stewing beef

1 onion 2 cloves of garlic

1 oz of curry powder

1 tsp of turmeric

4 tbsp of oil

oz of parsley

oz of thyme

Pepper to taste

Directions:

1. Clean meat and cut into small pieces.

2. Chop onion, garlic, parsley and thyme.

3. Add the ingredients to the meat.

4. Fry curry lightly in the oil and add them meat and fry.

5. Add water just to cover the meat and let simmer until meat is tender.

Submitted By: Judy RoxboroughUS TSC, Markham Office

This is a very popular dish in Guyana. Many Guyanese families may serve Curry Beefat least once a week in their homes. This dish is usually served with rice or Roti. This

is the Roxboroughs version:

Guyana


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Pumpkin RibsIngredients:

3 strips of pork ribs

1 pound of pumpkin 1 tbsp of vegetable oil

2 tbsp of soya sauce (optional)

1 can of chicken broth

2 cups of water

1 clove of garlic

1/2 tsp sugar

Pinch of salt to taste

Pinch of pepper to taste (optional)

Directions:1. Cut the ribs into rib lets2. Cut the pumpkin into bit size not too small3. Fry the garlic and ribs together until half cook4. Add the pumpkin to the ribs5. Add sugar

6. Stir a little then add the chicken broth and water to the pot7. Let it boil until most of the liquid evaporates, but not completely dry8. Taste before you add the salt9. Serve with rice or pasta

Submitted By: Nancy ChanUS TSC, Markham Office

Just delicious Chinese home cooking!

China


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Sorpotel (also calledSarapatel)Ingredients: 1 kg boneless pork, a mix of skin fat and meat 1 pork liver 1 pork heart 12 dried red chilies 12 peppercorns 12 garlic cloves 1/4 cup vinegar 1/2 cup oil

1 tablespoon salt 6 green chilies, chopped 4 medium onions, chopped fine 1 pork tongue 3 cups water

Sorpotel (Sarapatel), is a dish of Portuguese origin now commonly cooked in Goa, India andnortheastern Brazil. The meats are first parboiled, then diced and sauteed before being cookedin a spicy and vinegary sauce. The flavourings and spices differ from region to region. In Goa,

Sorpotel is often accompanied by sanna" - a spongy, white, and slightly sweet steamed rice ancoconut bread. However, it can also be enjoyed with bread, on rice, or in a bun as a sandwich

Portugal & India

1 inch piece fresh ginger

1 teaspoon cumin powder

8 cloves

2 pieces cinnamon sticks (one-inch each)

1 pork tongue 3 cups water 1 inch piece fresh ginger 1 tsp cumin seed 8 cloves 2 pieces cinnamon sticks (one-inch each)

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Sorpotel (also calledSarapatel) ContDirections:

Wash and pat dry the meats. Put in a deep pan with the water on medium heat. Cover witha lid and parboil the meats, (approx. 20 minutes). Remove from the fire, cool and dice themeats fine. Keep aside the water for stock.

Put all the spices except the green chilies and onion, into the blender with the vinegar andgrind to a fine paste.Heat the oil in a deep pan on medium heat and lightly fry all the diced meat, stir fryingcontinuously till it is lightly browned. To the fried meat add the ground spices in vinegarand stir fry for 5 minutes. Add salt to taste, any remaining vinegar, the stock of the boiledmeat , chopped onions and green chilies.Lower the heat and let the sorpotel simmer for 45 minutes or more. Take care to stir itoccasionally. When the oil comes to the top and the sauce is thick, remove from the heat.Warm up the dish once a day for at least 3 days before serving as it gets tastier. Serve

with bread, white rice or pulao.

Submitted By: Ralston FernandesUS TSC, Markham Office

Portugal & India


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Toad in the HoleIngredients:

1 cup all-purpose flour

2 tbsp chopped fresh parsley (optional)

2 tsp chopped fresh thyme (optional)

1 egg, beaten

1 cups milk and water, mixed

4 tbsp oil

1 lb sausages

salt

Directions:1. Stir the flour, herbs and salt together in a bowl and form a well in the centre.2. Pour the egg into the well, then gradually pour in the milk and water while stirring the dry

ingredients into the liquids. Beat to form a smooth batter, then leave for 30 minutes.3. Preheat the oven to 425 F. Pour the oil into a small roasting tin (pan) or baking dish, add

the sausages, turn them to coat them thoroughly in the oil, then cook the sausages in theoven for 10-15 minutes, until they are beginning to brown all over and the oil is very hot.

4. Stir the batter using a wooden spoon, then remove the roasting tin or baking dish from thoven an quickly pour the batter over the sausages and return the roasting tin or baking

dish to the oven to bake for about 40 minutes (depending on the depth of the batter), untiwell risen and crisp around the edges.

Cooks Tip: It is important to preheat the oil with the sausages so that the batter rises well and

becomes crisp.

Submitted By: Jennifer MossUS TSC, Markham Office

My Mum used to make this dish for Monday supper. It is usually made with the left -over

Yorkshire Pudding batter from Sunday suppers with the traditional Roast Beef.

England


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Appetizers and SaucesSide Dishes

Meat and Poultry DishesSeafood DishesMeatless Dishes

Breads, Pastries and Desserts


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Bake and SharkIngredients:

2 cups flour

2 tsp baking powder

1 tsp salt

cup butter

1 tsp sugar

Water

Vegetable oil for frying

Directions:1. Sift together the flour, baking powder, and salt. Add the shortening and sugar, and mix wit

a fork. Add enough water to make a dough and knead gently. Cut the dough into 4 to 6pieces (depending on how large you want the bakes to be) and roll each piece into a ball.Let stand for a few minutes.

2. Flatten the balls of dough until they are about inch thick, and fry in hot oil until they arebrown. Remove and drain on paper towels.

3. Sprinkle the lime juice over the shark meat and let sit for 5 minutes. Combine the garlic,

chives, thyme, and salt and mix well.4. Rinse the shark with water and dip the pieces first in the spicy mixture and then in theflour, coating them well.

5. Fry the shark, a few pieces at a time, in the hot oil, turning often, for about 12 minutes.Drain on paper towels and serve wrapped in Bakes.

6. Sprinkle the shark-and-bake with your favorite hot sauce.

Submitted By: Lucy Lum

US TSC , Markham Office

A popular favorite in the Lum family!

Trinidad & Tabago

Juice from 1 lime

1 pound shark meat, cut into pieces about 3 or 4inches long and 1 inch wide

1 tsp minced garlic

2 Tbs minced chives or green onion tops

1 tsp minced fresh thyme

1 tsp salt

2 cups flour seasoned with salt and pepper


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BBQ Garlic ShrimpIngredients:

30-50 large prawns (shrimp) can substitute smaller ones

1/3 cup olive oil

1/4 cup tomato sauce 3 large cloves garlic, minced

2 tbsp balsamic vinegar

2 tbsp chopped fresh tarragon or 2 tsp dried tarragon

1/2 tsp salt

tsp cayenne pepper

1 cup butter (2 sticks), divided

1/3 cup dry white wine

1 tbsp finely chopped shallots 1/2 cup heavy cream

1/2 cup chopped, seeded tomato

1 tsp Hungarian paprika

Directions:To make the marinade: In a small bowl combine all marinade ingredients. Place prawns ina re-sealable plastic bag in a shallow baking dish. Pour marinade over prawns; close bag.Marinate in refrigerator for 30 minutes, turning occasionally to distribute marinade.

Meanwhile, make sauce in last 10 minutes of marinating time: In a saucepan melt 1tablespoon of the butter. Add wine and shallots; cook rapidly over high heat until liquid hasalmost evaporated. Add cream, tomato, and paprika; cook over medium heat until mixtureis reduced and slightly thickened. Add remaining butter; stir until melted. Remove fromheat and cover to keep warm.Remove prawns from marinade; discard marinade.Place prawns on cooking grate. Grill 6 to 8 minutes or until prawns turn pink and areopaque in thickest part (cut to test), turning once halfway through grilling time. Serve withwarm sauce.

Submitted By: Robert SondermeyerGlobal Commercial Services Technologies, Markham Office

We have this when guests come over especially on New Years Eve every year.Barbeque followed by skating on the backyard rink!

Family Favourite


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Cuban Style Sea BassIngredients:

2 Tbsp extra virgin olive oil 1 cups thinly sliced white onions 2 Tbsp minced garlic 4 cups seeded, chopped plum tomatoes 1 cup dry white wine 2/3 cup sliced stuffed green olives cup drained capers 1/8 tsp red pepper flakes 4 (6 oz) fillet sea bass 2 Tbsp butter

cup chopped cilantro

Directions:1. Heat oil in a large skillet over medium heat. Saut onions until soft. Stir in garlic and saut

about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives,capers, and red pepper flakes. Heat to a simmer.

2. Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes or until fishflakes easily with a fork. Transfer fish to a serving plate, and keep warm.

3. Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir incilantro. Serve sauce over fish.

Submitted By: Jorge RodriguezUS TSC, Markham Office

A dish that is easy and quick to prepare. It is served when unexpected guests show upand we have little time to prepare a meal. Its unique taste and mix of spices are sure to

please the most demanding food connoisseurs.

Cuba


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Grilled Shrimp withFruit SalsaIngredients: (Marinade)

3 Tbsp soy sauce

2 Tbsp each lime juice and brown sugar

1 Tbsp each olive oil and ketchup

2 cloves garlic minced

1 tsp ground coriander

tsp ground cumin

24 fresh or frozen uncooked jumbo shrimp

(thaw first if using frozen)

Directions:1. In a small bowl combine all of the marinade ingredients. Remove shells from shrimp. Pou

marinade over shrimp in a shallow glass dish. Make sure each piece is coated with sauceRefrigerate for 1 hour.

2. Prepare salsa by combining all salsa ingredients in a blender or food processor. Pulse onand off until desired consistency. Refrigerate until ready to use.

3. Remove shrimp from marinade and either thread on skewers or put in a BBQ stir frybasket. I use the basket as it is faster than threading skewers but remember to spraylightly with no stick spray or the shrimp will get stuck to the basket. Grill over medium heuntil pink. I serve this on a bed of rice with the shrimp on top and the salsa drizzled overeverything.

4. Can be an appetizer if you use the mini skewers and put a couple of shrimp on each oneand use the salsa for dipping.

Submitted By: Cheryl Gibson

SDO - Solutions Development , Ottawa Office

I make this in the winter when it seems as though the warm weather will never return.Great summery taste and easy to find ingredients regardless of the season.

If its too cold to BBQ outside you can always stir fry the shrimp tastes almost asgood!

Caribbean

(Fruit Salsa)

cup fresh orange segments

cup peeled, cored, and diced

Granny Smith apples

2 Tbsp lime juice

2 green onions, white part only, minced

1 Tbsp chopped, fresh mint or cilantro

(I prefer the mint tastes more summery

1 tsp sugar tsp crushed red pepper flakes


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Grilled Margarita PizzaIngredients:

Basic Pizza Dough (makes 2 pizzas):

3/4 cup warm water

1 packet active dry yeast (about 2 1/4 tsp)

1/2 tsp sugar

2 cups flour

1 tsp salt

2 Tbsp Extra Virgin Olive oil, plus more for the bowl.

Pizza Toppings (makes 2 personal sized pizzas):

Extra Virgin Olive Oil, for brushing

1 1/2 cups Whole Peeled Tomatoes, crushed by hand

8 oz Fresh Mozzarella, sliced thin, or torn by hand

cup fresh basil torn by hand

Directions:Pour warm water into a small bowl and stir in the yeast and sugar until dissolved. Letit stand for about 5 minutes to make sure that the yeast is activated. A thin layer of

foam should appear on the top, indicating good active yeast. Mix the flour and salt ina large mixing bowl. Add the yeast water and 2 tbsp of olive oil. Mix well with yourhands or a mixing spoon. Lightly flour a clean working surface. Form the dough intoa ball; turn it out onto the working surface. Flour lightly the top of thedough and press down with the palm of your hand. Fold the dough over itself andpress again. Continue to roll and press the dough for about 12 minutes or until thedough is smooth and elastic, adding flour only when necessary to keep from sticking.

In Italy there is a bill before Parliament to safeguard the traditional Italian pizza,specifying permissible ingredients and methods of processing (e.g., excluding frozen

pizzas). Only pizzas which followed these guidelines could be called "traditional Italianpizzas", at least in Italy.

Tomato sauce, basil, and fresh mozzarella represent the colors of the Italian flag.

Italy

Cont


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Grilled Margarita PizzaCont

Italy

Place the dough back into the mixing bowl. Rub the remaining oliveoil all over the dough to keep moist while it is rising. Cover the bowl with plasticwrap, and leave in a warm place (about 75 degrees) for 2 hours or until it risesdouble in size. Once raised, you can use the dough to make pizzas. Roll the

dough out on a lightly floured surface working it into a circular crust about10 inches in diameter.Heat the grill to medium heat and place the dough on the grill, it should bubble andthe crust should form. Flip pizza dough and grill the other side. Brush the grilledside of the pizza with olive oil. Divide the crushed tomatoes between the 2 pizzasand smooth to spread evenly, leaving a 1/2-inch border along the edges of thedough. Sprinkle basil leaves on top of sauce. Finally, divide mozzarella slicesbetween 2 pizzas, and grill the bottom of the pizza and until cheese is bubbling andthe edges are golden brown. Serve hot.

Makes 2 personal sized pizzas

Submitted By: Antonella Porrazo-KeatingUS TSC, Markham Office


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Gungo Peas and RiceIngredients:

1 lbs fresh gungo peas

11 lbs of rice

2 oz of escallion

2 oz onion (diced)

1 sprig of thyme

1 whole scotch bonnet pepper

1 small dried coconut/1tin of coconut milk or onesachet of coconut milk powder

1-2 cloves of garlic

Pinch of salt

Black pepper to taste

Butter (optional)

Directions:

1. Boil peas until tender. Add coconut milk, escallion, onion, thyme, pepper, garlic and salt.

2. Season further to taste.

3. Allow coconut milk to simmer and absorb seasoning. Reduce flame.

4. Add rice and stir in continuously to allow rice and peas to be evenly distributed. The flamcan be increased at this time until liquid boils, and then reduced until rice is properlycooked. Serve with you Christmas meats.

Submitted By: Ann StephensonUS TSC, Markham Office

Rice and Beans is a very common dish served in Jamaica. During the winter season,the Gungo Peas are in season making this particular version very popular at Jamaican

homes especially as a Christmas lunch treat.

Jamaica


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Linguine with EggplantIngredients:

2 medium sicilian eggplants (light purple)

cup olive oil

1 tsp garlic finely chopped

1 16 oz jar of tomato sauce

6 swiss cheese or white cheddar slices

cup parmesan cheese

Directions:1. Cut the eggplants in small 1 inch cube.

2. Salt the eggplants cubes for 1 hour, then wash & pat dry.3. Heat some olive oil in a frying pan, add the eggplants cubes & fry at medium heat until halcooked.

4. Saut the garlic in olive oil on a sauce pan, add the sauce & cook for hour. Then addthe eggplants cubes and continue cooking for 20 minutes.

5. Boil the linguine in salted water. Once cooked, drain & add sauce mixture and cheeses.Mix until the cheese is all melted & serve.

6. Sprinkle some basil leaves on top & enjoy.

ubmitted By: Josie Viscontilobal Commercial Card, Account Development , Markham Offic

Family favourite!

Italy


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Pasta with PortobelloMushroomsIngredients:

1 Tbsp butter

tsp olive oil

1 lb portobello mushrooms (grated)

2 to 3 cloves garlic (diced)

1 tsp chili flakes

1 tsp dry parsley

1 cup chicken broth

tsp salt

1 pound pasta (penne or rigatoni)

Parmesan cheese

Directions:1. Grate mushrooms with cheese grater2. Saut butter, oil, diced garlic and chili flakes3. Add grated mushrooms4. Cook over med heat until most of the liquid from the mushrooms evaporates5. Add stock, stir occasionally , increase heat to high for 10 minutes

6. Add salt and parsley7. Boil pasta in salted water, drain8. Add mushroom mixture to pasta, stir well until pasta is coated with mixture9. Add parmesan as desired

Serve & Enjoy!!

Submitted By: Lisa MessinaUS TSC, Markham Office

My husbands favorite (its mine too!)

Italy


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Pizza Di Ricotta(Ricotta Pie)Ingredients:

Crust:

400 g Of white flour

3 eggs

200 g of sugar

4 Tbsp of margarine

1 Tbsp of vanilla (powdered vanilla was used

originally)Filling:

500 g of ricotta

250g of sugar

2 eggs

one whole lemon grated

Directions:Mix the flour and sugar and stir in the margarine and vanilla into a paste and press down

into pie plate. Then in a separate bowl combine ricotta, sugar, eggs and lemon and withelectric mixer on low speed (at one time, this was mixed by hand speed, good way to tonearms). Pour this filling into pie plate and bake at 350 degrees for 1 hours.

Submitted By: Jenny LoconteUS TSC, Markham Office

Ricotta Pie is traditionally prepared at Thanksgiving and Christmas. There are many variationsbut of course, the one main ingredient is always ricotta. This recipe is my family favorite

passed down from generations back from my home city of Bari, Italy. A very easy and simplerecipe to follow. Hope you enjoy it.

Italy


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Shahi PaneerIngredients: 2 cups paneer (Indian cottage cheese) or extra firm tofu, cut into cubes 1/2 cup tomato puree 1/2 a medium onion, finely chopped

1/2 cup roasted cashews, finely ground 1 tsp ginger and garlic paste 1 tsp fresh garam masala (mix of ground

cinnamon, cumin, cloves and cardamom) 1 tsp red chili powder 1/2 tsp turmeric 1/2 tsp cumin seeds (zeera) 2-3 small green chilies, chopped 3/4 tsp salt 1 Tbsp olive oil or vegetable oil

rections:Roasting the paneer in about tablespoon of oil is optional, it just gives a nice, firm texturebut will add to the fat calories, so skip it if desired.

In a saucepan saut onions with oil and cumin seeds over medium-high heat ,when lightlybrown add the ginger and garlic paste. Saut until nicely brown and aromatic about 2-3minutes. Add the chilies and rest of the spices and the cashew powder. Keep stirring aftera minute and add the tomato puree with 1/2 cup of water. Bring to a slow boil, add the

paneer cubes and simmer 8-10 minutes until the cheese soaks in the flavors. Serve warmwith flavorful rice or parathas.

Submitted By: Ritu Sharma


This is just a popular dish made usually on special occasions/celebrations/ parties/special dinner with guests. This would be a main course dish. Actually one of my

favorites!

India


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Tofu Pepper PotIngredients:

2 3 x 3 cakes of firm tofu, cubed

3 Tbsp soy sauce

6 Tbsp cooking oil

4 Tbsp cassareep (cassava syrup) 2 cups water

2 sprigs green onion, chopped

1 whole cinnamon stick

Directions:1. Coat and marinade tofu with soy sauce.

2. Heat 2 Tbsp of oil and pan fry tofu on each side until golden. Replace oil as it is used up.Set aside cooked tofu.3. In a saucepan, with a little oil, saut the onion, green onion, garlic, ginger, and chili pepper

for 2-3 minutes on medium heat.4. Add all other ingredients and bring to a boil.5. Add fried tofu, cover and simmer for 10-15 minutes.

Serves 2-4

Submitted By: Roshini RamoutarUS TSC, Markham Office

Guyanese Pepperpot is an Amerindian dish popular in Guyana. It is traditionally served atChristmas and other special occasions. It is also Guyana's national dish.

Pepperpot is typically a stewed meat dish, strongly flavored with cinnamon, hot peppers, andCassareep - a special sauce made from the Cassava root. Beef, mutton, and pork are the mos

popular meats used, though some have been known to use chicken. Pepperpot is popularlyserved with dense bread and butter, though it is equally as good with rice or roti. Versions of thedish are also served in several other countries in the Caribbean, including Trinidad and Tobago

Grenada and St. Vincent. This is a vegetarian version of the traditional dish.

Guyana

4 whole cloves 2 tsp fresh thyme leaves 1 tsp salt tsp ginger, minced 1 small chili pepper, sliced 1 clove garlic, finely chopped medium onion, chopped


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Apple CrumbleIngredients:

6 peeled and thickly sliced apples

2 tsp white sugar

cup instant oatmeal

cup flour

cup brown sugar

pound softened semi salted butter

Directions:1. Place apples in bottom of square baking pan2. Sprinkle with the white sugar3. In separate mixing bowl combine the oatmeal, flour and brown sugar.4. Add the butter and with two knives cut in/blend the butter. Crumbly texture5. Layer the dry mix on top of the apples6. Bake in pre heated oven at 350 degrees, for 30 minutes7. Serve with scoop of vanilla ice cream or yogurt

Submitted By: Diane CloutierQSC Canada, Virtual Office

Just an Autumn favourite!

Family Favourite


35/50

Baked CustardIngredients:

2 can of evaporated milk

1 can condensed milk

6 eggs

2 tbsp mixed essence (or flavour of your choice)

1 tsp lemon juice

pinch of nutmeg and cinnamon

Directions:

1. Sprinkle an even layer of white sugar at the bottom of a baking dish and broil until thesugar melts to golden brown. (3-5 min) Keep a close eye on this step as the sugar burnsquickly and will have a bitter taste. Remove and cool for 5 minutes.

2. Blend the remaining ingredients and pour over cooled sugar.3. Bake uncovered in a water bath at 350 F fro 35-40 minutes or until center liquid is set.4. Cool and serve upside down in a platter.

Can be served warm or chilled.

Submitted By: Shameena JaigobindUS TSC, Markham Office

A no fail dessert and a Jaigobind family favourite!

Family Favourite


36/50

Cassava PoneIngredients:

2 medium sweet cassava

1 small dried coconut 2 tbsp of butter

6 oz to 8 oz of sugar

tsp of nutmeg & black pepper

tsp of essence

tsp of salt

1 can of condensed milk

Directions:

1. Peel, wash and grate the cassava and coconut and mix together.

2. Add the butter and other ingredients.

3. Add enough water to bind your mixture.

4. Put mixture into a greased dripping pan.

5. Bake until golden brown on medium heat.

Enjoy!

Submitted By: Judy RoxboroughUS TSC, Markham Office

This dish is served as a dessert in Guyana at many family gatherings.

Guyana


37/50

Christmas BirthdayYule LogIngredients:

3 eggs, separated

1 cup sugar

5 Tbs water

1 tsp vanilla

1 cup flour

1 tsp baking power

tsp salt

Directions:Jelly Roll

Make the jelly roll cake by separating the 3 eggs. Beat the whites until they formhigh peaks. Add the 1 cup of sugar to the 3 egg yokes. Add in 5 tablespoons water,1 teaspoon vanilla and beat until combined. Sift in 1 cup flour mixed with 1teaspoon baking power and teaspoon salt. Fold in the egg whites carefully.Spread on a greased wax paper, sufficient to cover a large cookie tray. Bake at 375F for approximately 15 minutes. Watch it so that it doesnt burn. While it cooks,

sprinkle icing sugar onto a tea towel. When the jelly roll is cooked, turn it onto theicing sugar covered tea towel and then sprinkle the jelly roll with icing sugar so thatit doesnt stick to itself. Roll it up using the long edge of the jelly and set it aside to

cool.

Since my dads birthday was Christmas Eve, and for years he had the Christmas Cakeas his birthday cake, I finally changed it. That didnt make sense to me as everyones

birthday needs something special. When I was old enough I made this cake every yearuntil his death November 1st, 2001. It is very rich so it only needs to be made on a

special occasion. I havent made it since my dads death.

Family Favourite

1/3 cup of water

cup of sugar

5 egg yokes

1 cup unsalted butter

1 Tbs instant coffeepowder

1 tablespoon water

Cont


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Mocha Cream FilingSeparate the 5 eggs and set the whites aside to make meringues later or forany other recipe that needs egg whites. Put the egg yokes into a bowl and

beat until a pale yellow. Combine the cup of water and cup of sugar andbring it up to 232 F measuring the temperature with a candy thermometer. Asthe sugar/water combination cooks, cut the unsalted butter into tablespoonchunksdoesnt have to be exact. In a small cup or glass, combine the 1tablespoon of coffee powder with the water and set aside. When thesugar/water mixture reaches temperature, pour it into the egg yoke mixtureSLOWLY so that it cooks the eggs and youll see the mixture thicken.

Remove any hard bits that form around the mixers. Once the sugar is in, andthe mixture somewhat thickened, pour in the coffee flavoring. Add in the

chucks of butter until done and the mixture will form a lovely rich mochacream. Set aside until cool; not cold.Making the Yule LogGently unroll the jelly roll; spread in the Mocha Cream. Roll up the jelly rolland set aside to cool with the join side down. Place Yule Log onto serving

place. When totally cool, spread the whole thing with your favorite chocolateicing. Cut off the end and set on top of the roll so that they look like treebranches. Ice completely; decorate as you please with such things as icingsugar to look like snow; cool and serve

Lots of work and very good.

Christmas BirthdayYule LogCont

Submitted By: Brenda M FiskAET LACC Lending Team,Markham Office

Family Favourite


39/50

Irrsistible Sugar PieIngredients:

2 eggs

1 can (300ml) regular or low fat Eagle Brands

1 cup (250ml) maple syrup

1 (9 inch/23cm) unbaked pie shell

cup (125ml) walnut or pecan pieces (optional)

Directions:

1. Whisk eggs, stir in Eagle Brand and maple syrup until thoroughly combined.

2. Pour into pie shell. Sprinkle nuts over top, if desired. Bake in preheated 425 F(220C) oven for 10 minutes. Reduce heat to 350 F (180C). Continue baking 15 to20 minutes longer or until set.

Submitted By:Kim RheaultBusiness Travel Advisory Services , Montreal Office

It is one of my familys favourite and mine, as it only has 4 ingredients. Fast and easy to

make.

Quebec
http://img.photobucket.com/albums/v51/MarieAlice/Food%20pictures%202/Sugarpie.jpg


40/50


41/50

Mincemeat TartsIngredients:

1 kg of cooking apples (approx 6)

1 tsp ground mixed spice

1 tsp ground cinnamon

350g light muscovado sugar

Grated zest and juices of 12 lemon

350g fresh or frozen cranberries

100g raisins

300 ml brandy, rum or sherry

10g chopped, dried apricots 250g packs of dried tropical fruit, chopped (pineapple,

papaya etc.)

175g mixed nuts, toasted and chopped

Frozen pastry pie shells or tart shells if you do notwant to make from scratch

Directions:

Peel, core and chop apples, then put them in a large pan with spices, citrus zests andjuices. Bring to a boil, then cover and simmer for about 10 minutes until the apples start tosoften. Add the cranberries, raisins and alcohol. Bring to a boil, stirring well, then reduceheat and simmer for 20 to 30 minutes, uncovered, until thickened. Stir in the apricots,tropical fruits and nuts. Remove from heat, and place in pastry shells and bake accordingto pastry directions.

Submitted By: Hanusia Macmullen


Mincemeat was originally a medieval sweet, spicy mixture of chopped (minced) leanmeat (usually beef, or beef tongue), suet and fruit. It was generally served as an

entre. Gradually the meat content was reduced, and today the mixture contains nuts,dried fruits (raisins, apples, pears, citrus peel, etc.) beef suet, spices and brandy or rum,

but no beef. Mincemeat is now primarily used in pies and tarts at Christmas.

England


42/50

Olde English TrifleIngredients:

568 ml milk

vanilla pod or1 tbsp of vanilla extract

2 eggs, plus 2 egg yolks

30 ml caster sugar

1 small sponge cake

175 g raspberry or strawberry jam

100g macaroons, lightly crushed

100 ml medium sherry (optional)

300 ml fresh double cream 40 g flaked almonds toasted and 50g candied

cherries to decorated

Directions:1. Scald the milk with the vanilla pod. Cover the pan and leave to infuse for 20 minutes.2. Beat together eggs, egg yolks and sugar and strain on the milk. Cook over a gentle heat

without boiling, stirring all the time until the custard thickens slightly. Pour into a bowl;lightly sprinkle the surface with sugar and cool.

3. Spread the sponge cake with jam, cut up and place in a 2 litre shallow serving dish with

the macaroons. Spoon over the sherry and leave for 2 hours. Pour over the cold custard4. Whip the cream until softly stiff. Top the custard with half the fresh cream. Pipe the

remaining cream on top and decorate with the almonds and cherries.

Submitted By: Lisa LaBossiereUS TSC, Markham Office

This recipe could be the most popular of English puddings. Trifle dates from thesixteenth century. It was served in both palaces and farmhouses on special occasions

and could be elaborate or simple as decorated. Common decorations are toasted,flaked almonds as a topper and fresh double cream with small pieces of fruit. In my

family, my grandmother usually prepares this dessert when our family gathers forThanksgiving or Christmas.

England


43/50

Pan de Muertos(Bread of the Dead)Ingredients:

1 cup of milk

cup butter, softened

cup sugar

1 tsp of salt

1 tsp finely grated orange peel tsp anise seeds, ground

1 Tbsp of active dry yeast

This bread is prepared for the celebration on November 1st and 2nd. According to a traditionthat goes back to 1519, the Spaniards made this bread to commemorate the death of loved

ones and to show respect to our dead. For this celebration, some people go to church to prayfor the eternal rest of their dead loved ones and some go to the graveyards to decorate their

resting places.In most regions of Mexico, November 1st honors children and infants, whereas deceased

adults are honored on November 2nd. This is indicated by generally referring to November 1mainly as "Da de los Inocentes" (Day of the Innocents) but also as "Da de los Angelitos" (Dayof the Little Angels) and November 2 as "Da de los Muertos" or "Da de los Difuntos" (Day of

the Dead).

Mexico

Pinch of sugar

cup warm water

2 whole eggs

3 egg yolks

1 tsp water 5 to 5 cups of flour

2 Tbsp sugar

Cont


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Pan de Muertos(Bread of the Dead)Cont

Directions:

Scald milk by heating to just under boiling point, about 180 F. Pour over butter, cup sugar, salt, orange peel and ground anise seeds in a large bowl. Stir until sugaris dissolved. Let cool. Stir yeast and pinch of sugar into cup warm water. Letstand until yeast is softened. Beat whole eggs and egg yolks in a small bowl. Spoon2 tablespoons beaten eggs into another small bowl or a custard cup. Stir in 1teaspoon water. Refrigerate and use for glaze. Stir softened yeast and remainingbeaten eggs into milk mixture. Stir enough flour mixture to make a stiff dough. Turnout slightly on floured surface. Knead until smooth and elastic, at least 10 minutes,

adding more flour as needed. Clean and grease bowl. Place dough in bowl, turningto grease all sides. Cover with dry towel. Let stand in a warm place free from draftsuntil doubled in bulk, about 1 hour. Punch down dough and turn out onto surface.Let rest while greasing 2 small baking sheets. Divide in half. Set aside about 1/3cup from each half. Shape large pieces of dough into smooth round loaves. Placeon prepared baking sheets. Brush with some of the reserved egg mixture. Divide 1of the small pieces of dough into 3 equal pieces. Roll 2 pieces into 8 to 9 inchropes. Shape ends of ropes to resemble knots or bones. Cross bone shapes overtop of one loaf, stretching to reach bottom of each side. Shape third piece of dough

into a ball. Moisten bottom with egg mixture. Place in centre of crossbones,pressing firmly. Repeat with remaining small piece of dough and remaining loaf.Cover loosely with towels. Let stand in a warm place until doubled in bulk, about 45minutes. Preheat oven to 350 F. Brush loaves evenly with egg mixture. Sprinkleeach loaf with 1 tablespoon sugar. Bake 30 to 35 minutes or until browned. Removefrom baking sheet; cool on racks. Makes 2 loaves.

Submitted By: Pedro MayaCredit Services, Markham Office

Mexico


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Pavlova

Ingredients: 6 egg whites 1 1/2 cups caster sugar 1 tsp corn flour 1 tsp white vinegar Topping 300 ml tub thickened cream 1 Tbsp caster sugar 1 tsp vanilla essence Sliced strawberries, mangoes

and kiwi fruit, and passion fruit pulp, to serve

Directions:

Trace a 20cm circle on a sheet of baking paper. Place paper, trace-side facing down, onan oven tray.Wash the large bowl and beaters of an electric mixer in hot, soapy water. Rinse, then drywell. Place egg whites in a warm bowl.Beat on high speed with an electric mixer until soft peaks form. With motor operating,sprinkle 1 tbsp sugar at a time over egg whites, beating well between additions. Afteradding sugar, scrape down side of bowl. Beat for 8 minutes, or until meringue is smoothand glossy. Add corn flour and vinegar. Beat until combined.

Famous Russian ballerina, Anna Pavlova, visited New Zealand in 1926 during anAustralasian tour. According to her biographer, whilst Pavlova was in Wellington, a hotelchef invented a dish inspired by her tutu, draped in green silk cabbage roses. The basicshape of the tutu was provided by a meringue case, while the froth of the skirt's net wassuggested by whipped cream. To achieve the effect of the green roses the enterprisingchef used slices of kiwifruit, then known as Chinese gooseberries. The result - theoriginal pavlova - was described as a "brilliant simulation" of the dancer's personality.The perfect desert because it is fat free! One of the best New Zealand recipes that we

enjoy. This is pure heaven with fresh fruit piled on top with whipped cream.Named after late Russian ballerina Anna Pavlova, this delicious dessert is a true

classic- and it's also incredibly easy to make!

New Zealand

Cont


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PavlovaCont Spoon meringue into middle of the circle on baking paper and gently spread to

edge. Cook in a very slow oven (120C) for about 1 hours, or until pavlova is dry and

crisp. Turn off oven. Cool in oven, with door ajar, for about 2 hours. Transfertray to a wire rack and leave pavlova until completely cold. To make topping, place cream in a small bowl of an electric mixer. Add sugar

and essence. Beat until firm peaks form. Spoon cream over pavlova, then topwith fruit.

1 Once soft peaks form, sprinkle over sugar, beating between additions. 2 When meringue is smooth and glossy, add corn flour and vinegar. 3 Spoon meringue onto baking paper, with traced-circle-side down. 4 Use a spoon to gently spread meringue to edge of circle.

Hints for the perfect PAV:

Remove eggs from the fridge the day before you make the pavlova. Egg whitesare best

Submitted By: Lisa Bevins

Business Travel, Ottawa Office

New Zealand


47/50

Peach CobblerIngredients:

1 28-oz can sliced peaches*, drained

1 Tbsp lemon juice (optional depending on fruit)

cup sifted flour

cup brown sugar

cup melted butter or margarine

1 cup quick-cooking rolled oats

* In season, fresh peaches, apples, blueberries or rhubarb may be used. Peeland slice peaches or apples; cut rhubarb in pieces. Use 2 to 3 cups of fruit

or enough to cover bottom of dish generously. Sweeten with sugar according totartness of fruit.

Directions:1. Place drained peaches in lightly greased shallow baking dish or 1 -qt casserole. Sprink

with lemon juice (optional, depending on fruit)2. Combine remaining ingredients thoroughly, mixing until crumbly. Sprinkle over peaches.3. Bake in a moderate oven, 350F, for 30 minutes, until topping is cooked and browned (not

burnt) on top.4. Serve warm, plain or with whipped cream or ice cream. Makes 6 servings.

Submitted By: Hee Yoke WongAET ICS LACC/Lending,Markham Office

Recipe adapted from peach crumble in Your Moneys Worth in Food published by theOntario Department of Agriculture and Food

Ontario


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Ring of the Kings(Rosca de los Reyes)Ingredients:

1/3 cup water

1 teaspoon anise seeds

1 Tbsp of active dry yeast

Pinch of granulated sugar

1/3 cup warm milk

4 cups of all purpose flour

2 whole eggs

During the holiday season I visit my good friend who is from Mexico and celebrate thefollowing tradition with them. Traditionally, on January 6 the family gathers to celebratethe 3 Kings that brought gifts to baby Jesus. Inside the Rosca de los Reyes, there is a

hidden little baby Jesus made out of plastic or porcelain. The tradition says that theperson who finds the baby in their slice of cake, will be the godparent of the baby and

on February 2nd the family gathers again to celebrate with the godparent.

Mexico

4 egg yolks

1 tsp water

lb cup granulated sugar

tsp salt

lb mixed candied fruit, chopped

2 to 3 tbsp powdered sugar

Cont


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Ring of the Kings(Rosca de los Reyes)Cont

Directions:

Bring water and anise seeds to a boil in a small saucepan. Remove from heat; letcool. Strain; discard seeds. Reheat water until warm. Stir in yeast and pinch ofgranulated sugar. Let stand until yeast is softened. Combine softened yeast, milkand 1 cup of flour in a medium bowl, beating until blended. Cover and let stand untilmixture rises and becomes spongy. Beat whole eggs and egg yolks in a small bowl.Spoon 2 tablespoons beaten eggs into another small bowl or a custard cup. Stir in 1teaspoon water. Refrigerate and use to glaze bread before baking. In a large bowl,beat butter, remaining beaten eggs, cup granulated sugar and salt to combine.

Stir in sponge mixture. Add enough remaining flour to make a stiff dough. Turn outonto a lightly floured surface. Knead at least 10 minutes or until smooth and elastic.Add additional flour if needed. Clean and grease bowl. Place dough in bowl, turningto grease all sides. Cover with a dry towel. Let stand in a warm place free fromdrafts until doubled in bulk, about 1 hour. Punch down dough. Turn out onto surfaceand knead 5 times. Let rest while greasing a large baking sheet. Roll out dough to a24 x 10 long rectangle. Sprinkle evenly with candied fruit, leaving edges clear. Roll

up jelly-roll fashion from long edge. Place on prepared baking sheet seam-sidedown, bringing ends together to form a ring. Pinch ends to seal. Lightly cover with

towel. Let stand until almost doubled in bulk, about 1 hour. Preheat oven to 350 F.Before baking, brush loaf evenly with reserved egg mixture. Sift powdered sugarover loaf. Bake 35 to 45 minutes or until browned. If loaf becomes dark brownbefore 35 minutes, cover loosely with foil to prevent additional browning. Removefrom baking sheet immediately. Cool on rack. Makes 1 loaf.

Submitted By: Lisa MaadanianUS TSC, Markham Office

Mexico


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Sucre la Crme(French-Canadian Fudge)Ingredients:

3 cups of packed brown sugar

1/2 lbs of butter

1 box of Carnation Milk (160mL)

2 cups of icing sugar

Directions:1. In a saucepan big enough to hold all the ingredients, add the butter and brown

sugar to the pan, stirring constantly over low heat.2. Once the mixture has reached a boil, add the Carnation milk, and once again

bring to a boil.3. Allow mixture to simmer for 5 minutes while you continue to stir. Remove

from heat.

4. Add the icing sugar gradually and blend with an electric mixer.5. Pour the mixture in a square 9-inch pan and allow it to cool in the refrigerator.

Later, cut into small squares.

This is my grandmother's recipe. I make it specially for the holidays, or for my child orhusband's birthday. It's not something you want to make too often or you'll be watching

your waistline grow before your eyes!

Quebec

Diversity E-cookbook 2009

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Transcript of Diversity E-cookbook 2009