Staple/common ingredient: Rice and beans

Beverage: Brazilian Lemonade and Caf con leche

Ritual or celebration: Mexican Wedding Cookies
Vegetarian or vegan: Sauted Greens
Gluten-free: Corn Tortillas
Using commercial equipment: Tortilla Presser
Classic vs. healthy: Empanadas (baked vs fried)
Unique Social Class: Rice and Beans

Apps/Soups:
Caribbean Nachos

Main courses:
Argentine Meat Empanadas (baked)
Argentine Meat Empanadas (Fried)
Taco filling

Side:
Corn Tortillas
Guacamole
Brazilian Vinaigrette Salsa
Brazilian White Rice
Cuban Beans
Brazilian Cheese Bread
Sauted Greens

Desserts:
Mexican Wedding Cookies
 Lab Topic: Mexico, CAm, SAm, Caribbean (Section 2)
Recipe Name: Empanadas (healthy version)

Date: 3/8/17
Yield: 10

Station Number: 1

Portion Size: 1 empanada Station Members: Brooke Evans, Toni-Ann Triolo

AMT UNIT INGREDIENTS PROCEDURE

1/2 cup vegetable oil

1. In a saute; pan melt the
2 onions, chopped
shortening and add the chopped onions.
1 pound lean ground turkey Cook the onions until just before they

2 tsp Hungarian Sweet paprika begin to turn golden. Remove from the
heat and stir in the sweet paprika, hot
tsp hot paprika
paprika, crushed red pepper flakes and
tsp crushed red pepper flakes
salt to taste.
1 tsp ground cumin 2. Spread the meat on a sieve
1 Tbsp distilled white vinegar and pour boiling water on it for partial
cooking. Allow meat to cool. Place meat
cup raisins
in a dish add salt to taste, cumin and
vinegar. Mix and add the meat to the
onion mixture. Mix well and place on a
flat to dish to cool and harden.
3. Cut puff pastry dough into
10 round shells. Place a spoonful of the
meat mixture on each round; add some
of the raisins, olives and hard boiled
egg. Avoid reaching the edges of the
pastry with the filling because its oiliness
will prevent good sealing. Slightly wet
the edge of the pastry, fold in two and
stick edges together. The shape should
resemble that of a half-moon. You
should have a 2/3 to 1/2 inch flat edge of
 pastry to work with. Seal by twisting
edge, step by step, between thumb and
index finger, making sure to add
pressure before releasing the pinch and
moving on to the next curl. Other sealing
procedures like pinching without curling
or using a fork to seal will not prevent
juice leaks during baking, and
empanadas must be juicy.
4. Preheat oven to 350
degrees F (180 degrees C). Place
empanadas on a parchment paper lined
baking sheet. Be sure to prick each
empanada with a fork near the curl to
allow steam to escape during baking.
Glaze with egg for shine and bake until
golden, about 20 to 30 minutes.

cup pitted green olives, chopped

2 hard-cooked eggs, chopped

(17.5 package frozen puff pastry

1 oz) sheets, thawed

Lab Topic: Mexico, CAm, SAm, Caribbean (Section 2)

Recipe Name: Empanadas (unhealthy)

Date: 3/8/17
Yield:

Station Number: 2

Portion Size: 1 empanada Station Members: Cecilia Canela, Sylvia Smith

AMT UNIT INGREDIENTS PROCEDURE

1/2 cup vegetable oil 1. In a saute; pan melt the

shortening and add the chopped onions.
2 onions, chopped
Cook the onions until just before they
2 tsp hungarian sweet paprika begin to turn golden. Remove from the
3/4 tsp hot paprika heat and stir in the sweet paprika, hot

1 pound ground turkey paprika, crushed red pepper flakes and

salt to taste.
tsp crushed red pepper flakes
2. Spread the meat on a sieve
1 tsp ground cumin
and pour boiling water on it for partial
1 Tbsp distilled white vinegar cooking. Allow meat to cool. Place meat
1/4 cups raisins in a dish add salt to taste, cumin and
vinegar. Mix and add the meat to the
onion mixture. Mix well and place on a
flat to dish to cool and harden.
3. Cut puff pastry dough into
10 round shells. Place a spoonful of the
meat mixture on each round; add some
of the raisins, olives and hard boiled
egg. Avoid reaching the edges of the
pastry with the filling because its oiliness
will prevent good sealing. Slightly wet
the edge of the pastry, fold in two and
stick edges together. The shape should
resemble that of a half-moon. You
should have a 2/3 to 1/2 inch flat edge of
pastry to work with. Seal by twisting
edge, step by step, between thumb and
 index finger, making sure to add
pressure before releasing the pinch and
moving on to the next curl. Other sealing
procedures like pinching without curling
or using a fork to seal will not prevent
juice leaks during baking, and
empanadas must be juicy.
4. In a deep saucepan with 2
inches of oil, heat over medium heat
and add empanada. Cook until crisp and
golden brown, 4-6 minutes.

cup pitted green olives, chopped

2 hard-cooked eggs, chopped

(17.5 package frozen puff pastry

1 oz) sheets, thawed

Lab Topic: Mexico, CAm, SAm, Caribbean (Section 2)

Recipe Name: Mexican Wedding Cookies
 Date: 3/8/17
Yield: 18

Station Number: 3

Portion Size: 1 cookie Station Members: Maya Yoder, Christina Savoth

AMT UNIT INGREDIENTS PROCEDURE

1 Cup butter
1. In a medium bowl, cream the butter and sugar.
1/2 Cup white sugar Stir in vanilla and water. Add the flour and
2 tsp vanilla extract almonds, mix until blended. Cover and chill for 3
hours.
2 tsp water 2. Preheat oven 325 degrees
2 cups all purpose flour 3. Shape dough into balls or crescents. Place on an
unprepared cookie sheet and bake for 15-20
1 cup chopped almonds minutes in oven. Remove from pan and cool on
1/2 cup Confectioners sugar cooling racks. When cookies are cool, roll in
confectioners sugar.

Lab Topic: Mexico, CAm, SAm, Caribbean (Section 2)

Recipe Name: Brazilian Lemonade

Date: 3/8/17
Yield: 8

Portion Size: cup Station Number: 3

 Station Members: Maya Yoder, Christina Savoth

AMT UNIT INGREDIENTS PROCEDURE

4 limes
1. Wash limes thoroughly. Cut off the ends and
1 cup sugar slice into eight wedges. Place limes in a blender
6 tbs sweetened condensed milk with the sugar, sweetened condensed milk,
water, and ice.
6 cups water 2. Blend in an electric blender, pulsing 5 times.
ice Strain through a fine mesh strainer to remove
rinds. Serve over ice.

Lab Topic: Mexico, CAm, SAm, Caribbean (Section 2)

Recipe Name: Brazilian Cheese Bread

Date: 3/8/17
Yield: 8-12

Station Number: 4

Portion Size: 1 roll Station Members: Sara Hayes, Laura Kurtz

 AMT UNIT INGREDIENTS PROCEDURE

1 cup Whole Milk

1. Preheat the oven to 350 degrees. Mix milk, salt,
4 Tbsp Butter, melted vegetable oil and butter in a pot, and bring to a boil

1/4 cup Vegetable oil 2. As soon as it boils, remove from heat. Stir tapioca flour
into the milk and butter mixture.
3 1/2 cups Tapioca flour
3. Stir in the eggs and the cheese, and mix well.
2 Tbsp Tapioca flour
4. Let mixture cool for 15-30 minutes, so that it will be
1 cup Grated Mozzarella Cheese easier to handle. (refrigeration can be used to speed
this process)
2-3 Tbsp Grated Cheddar Cheese
5. If needed add more tapioca flour slowly until mixture is
1 tsp Salt doughy and easily mixed into a ball

6. With floured (tapioca flour) hands, shape the dough into

small balls Place them on a baking sheet.

7. Bake rolls for 20 to 25 minutes, until they are puffed up

and golden. They will rise slowly and puff up mostly in
the last 5 or 10 minutes. You know they are done when
the bread puffs up with lots of cracks.

Lab Topic: Mexico, CAm, SAm, Caribbean (Section 2)

Recipe Name: Cafe con Leche

Date: 3/8/17
Yield: 6

Station Number: 4

Portion Size: cup Station Members: Sara Hayes, Laura Kurtz

AMT UNIT
 INGREDIENTS PROCEDURE

3 cups Milk 1) Heat the milk and cinnamon stick in a saucepan until
very warm, stirring constantly with a wire whisk until
3 Cinnamon sticks frothy.
2) Spoon desired amount of instant coffee granules and
3 tsp Instant coffee granules (regular) sugar into a coffee holder/ jug.
6 tsp Sugar 3) Pour the warm, frothy milk into the coffee holder/ jug.
Stir slightly to dissolve the instant coffee granules and
1 tsp Ground nutmeg sugar.
4) Garnish with a cinnamon stick and a pinch of ground
nutmeg.

Lab Topic: Mexico, CAm, SAm, Caribbean (Section 2)

Recipe Name: Brazilian White Rice

Date: 3/8/17
Yield: 8

Station Number: 5

Station Members: Katie Bennett, Marissa

Portion Size: 4 oz Mongioi, Danielle Christiano

AMT UNIT
 INGREDIENTS PROCEDURE

2 cups long-grain white rice

1. Place the rice in a colander and
2 TBS mince onion
rinse thoroughly with cold water; set
2 cloves garlic, minced aside.
2 tbs vegetable oil 2. Heat the oil in a saucepan over
1 tsp salt medium heat. Cook the onion in the oil

4 cups hot water for one minute. Stir in the garlic and
cook until the garlic is golden brown.
Add the rice and salt and cook and stir
until the rice begins to brown. Pour hot
water over rice mixture and stir. Reduce
heat to low, cover the saucepan, and
allow to simmer until the water has
been absorbed, 20 to 25 minutes.

Lab Topic: Mexico, CAm, SAm, Caribbean (Section 2)

Recipe Name: Corn Tortillas Special Equipment: Tortilla Press

Date: 3/8/17
Yield: 12 Tortillas

Station Number: 5

Station Members: Katie Bennett, Marissa

Portion Size: 1 tortilla Mongioi, Danielle Christiano

AMT UNIT INGREDIENTS PROCEDURE

2 1/2 cups masa harina 1. In a large bowl, mix together masa harina and salt.
Gradually stir in enough warm warm to make it soft
1 tsp salt but not sticky dough. Divide dough into a ball.
2. Flatten the dough with the tortilla press. Stack
1 1/4 cups warm water between the sheets of waxed paper.
3. Heat a griddle or heavy skillet over medium heat until
a a few drops of cold water sizzle. Carefully peel off
the bottom sheet of waxed paper and place tortilla
gently on griddle. Cook one minute or until edges
begin to curl, then remove top wax paper and turn
tortilla over. Cook one minute.
4. Stack tortillas on wire rack when done, slightly puffy
and speckled brown.

Lab Topic: Mexico, CAm, SAm, Caribbean (Section 2)

Recipe Name: Sauteed Greens

Date: 3/8/17
Yield: 8

Station Number: 6

Portion Size: 4 oz Station Members: Makaela Haney, Yuri Richards

AMT UNIT INGREDIENTS PROCEDURE

2 lbs Kale 1) Heat the oil in a 10- inch frying pan over medium-
high heat for 30 to 40 seconds.
2 Tbs Vegetable oil 2) Once the oil is hot but not smoking, add the greens
and the salt.
2 tsp salt
 3) Saut quickly until the greens have absorbed some
of the oil and have turned a bright green.
4) Continue to saut for about 2 to 3 minutes. Remove
the greens to a bowl. Serve hot.

Lab Topic: Mexico, CAm, SAm, Caribbean (Section 2)

Recipe Name: Guacamole

Date: 3/8/17
Yield: 8

Station Number: 6

Portion Size: 4 oz Station Members: Makaela Haney, Yuri Richards

AMT UNIT INGREDIENTS PROCEDURE

6 Avocados 1) Peel and pit all of the avocados.

2) Mash together the avocados, lime juice, and salt.
2 Limes 3) Mix in onion, cilantro, tomatoes, and garlic. Stir in the
cayenne pepper.
2 tsp Salt 4) Refrigerate for 1 hour for best flavor, or serve
1 cup Red onion, diced immediately.
 6 Tbs Fresh cilantro, chopped

4 Roma Tomatoes, diced

2 tsp Garlic, minced

1/4 tsp Ground Cayenne Pepper

Lab Topic: Mexico, CAm, SAm, Caribbean (Section 2)

Recipe Name: Brazilian Vinaigrette Salsa

Date: 3/8/17
Yield: 8

Station Number: 6

Portion Size: 4 oz Station Members: Makaela Haney, Yuri Richards

AMT UNIT INGREDIENTS PROCEDURE

1 Yellow Onion 1. Dice onion, tomatoes and green

pepper. Chop Parsley.
4 Tomatoes 2. Combine all ingredients in a large
bowl and mix well.
1 Green Pepper 3. Let sit at room temperature for about
1/3 cup Parsley 30 minutes

1/4 cup White Wine Vinegar

1/2 cup Olive Oil

 1/4 tsp Salt

1/4 tsp Pepper

Lab Topic: Mexico, CAm, SAm, Caribbean (Section 2)

Recipe Name: Caribbean Nachos

Date: 3/8/17
Yield: 4

Station Number: 7

Station Members: Sarah Paganelli, Tessa

Portion Size: 6-8 oz Briselden

AMT UNIT INGREDIENTS PROCEDURE

1 (16 oz) tortilla chips

1. Preheat oven to 400 degrees F
1 red bell pepper (diced) (200 degrees C).
1 orange bell pepper (diced) 2. Layer the chips on a tray or cookie

1 bunch green onions (chopped) sheet. Arrange the red pepper, orange
pepper, onion, avocado, and pineapple on
avocado (peeled, pitted and
1 diced) top of the chips.
3. Place bacon in a large, deep skillet.
8 bacon slices
Cook over medium-high heat until evenly
3/4 cup Caribbean Jerk Marinade
 1 pound cooked ground beef crisp; drain on a plate lined with paper
towels. Chop the bacon and sprinkle over
the nachos.
4. Pour the jerk marinade into a
saucepan over medium heat. Cook, stirring
continually, until the marinade reduces to a
thick sticky consistency, about 3 minutes.
Add the shrimp and stir to coat; cook until
the shrimp are hot. Scatter the shrimp over
the nachos; top with Monterrey Jack
cheese and cilantro.
5. Place the nachos in the oven until
shredded Monterey Jack
1/2 pound Cheese the cheese is melted, about 7 minutes.

1 bunch cilantro (chopped)

Lab Topic: Mexico, CAm, SAm, Caribbean (Section 2)

Recipe Name: Ground Beef with Homemade Taco Seasoning

Date: 3/8/17
Yield: 8

Station Number: 8

Station Members: Tess Capobianco, Sara

Portion Size: 4 oz Flannelly

AMT UNIT INGREDIENTS PROCEDURE

2 tsp dried minced onion

1. Mix minced onion, salt, chili
1 tsp salt
powder, cornstarch, cumin, red pepper
1 tsp chili powder flakes, cayenne pepper, dried minced
1/2 tsp cornstarch garlic, and oregano in a bowl.
1/2 tsp ground cumin 2. Heat a large skillet over medium-

1/2 tsp red pepper flakes high heat. Crumble ground beef into the
hot skillet. Cook and stir until the beef is
tsp dried minced garlic
completely browned, 7 to 10 minutes.
1/4 tsp dried oregano
 Drain and discard any excess grease.
3. Return ground beef to heat. Pour
seasoning mixture and water over the
beef; stir to combine. Bring to a simmer
and cook until the moisture absorbs into
1 pound ground beef the meat, about 5 minutes.
1/2 cup water

Lab Topic: Mexico, CAm, SAm, Caribbean (Section 2)

Recipe Name: Cuban Beans

Date: 3/8/17
Yield: 8

Station Number: 8

Station Members: Tess Capobianco, Sara

Portion Size: cup Flannelly

AM
T UNIT INGREDIENTS PROCEDURE

4 tsp Olive Oil 1. Chop onion, garlic, scallions, red pepper,

and cilantro in a mini chopper of food
1 Onion
processor.
4 clove Garlic
2. Add oil to a medium-sized pot on medium
1/4 cup Red Bell Pepper
heat. Add vegetables to the pot and saute
4 Scallions until soft, about 3 minutes. Add beans,
1/4 cup Cilantro water, bay leaf, cumin, oregano, red wine
vinegar, salt and black pepper and bring to
2 Tbsp Cilantro
a boil. Lower heat and cover, simmer about
30 oz Goya Black Beans 15 minutes stirring occasionally (adjust
1 Cup Water
water as needed). Taste for salt and serve.
2 Bay Leaf

1/4 tsp Cumin

2 tsp Red Wine Vinegar

1/4 tsp Salt

1/4 tsp Pepper

ND 223 Section (2)

Social/Cultural Foods Lab Grocery List

Food Amt. Needed for Amt. to be

Item Lab Purchased
FRESH PRODUCE (Fruits and Vegetables)
Sweet Onion 7 2 bags

Green Onion 1 bunch and 4 onions 2 bunches

Green Bell 1 1 pepper

Pepper

Avocados 7 2 bags of 4 avocados

Garlic 7 cloves 1 bulb or 1 6- ounce bag, peeled

Red Onion 1 cup 1 onion

Kale 2 lbs 2 2-lb bags

Orange Bell 1 1 pepper

Pepper

Red Bell 1 whole and cup 2 peppers

Pepper

limes 6 1 bag

Roma tomatoes 4 4 tomatoes

Tomatoes on 4 4 tomatoes or 1 vine

the vine
 Cilantro 1 bunch, cup, and 8 Tbsp 2 bunches

Parsley cup 1 bunch

DAIRY AND EGG PRODUCTS

Butter 1 cup 1 4-pack

Eggs 4 dozen carton

Whole milk 4 cups gallon

Grated 1 cup 1 8- oz bag pre- shredded

Mozzarella
Cheese

Monterey Jack cup 1 8- oz bag pre shredded

Cheese

Grated 2-3 Tbsp 1 8-oz bags pre-shredded

Cheddar
Cheese

Frozen puff 2 2 16- 17.5 oz containers

pastry sheets

SPICES AND HERBS

Ground cumin 2 tsp 1.5 oz container

Salt 8 tsp 26-oz container

Chili powder 1 tsp 1.14 oz container

Ground Nutmeg 1 tsp 1.1 oz container

Cinnamon 3 1 0.75 oz container

sticks

Sweet Paprika 4 tsp 1 5-oz container

Cayenne tsp 1 oz container

Pepper

Hot paprika 1 tsp 1.62 oz container

Red pepper 2 tsp 1.5 oz container

flakes

Pepper tsp 1.5 oz container

Dried minced tsp 3.12 oz container

garlic
 Dried minced 2 tsp 2.62 oz container
onion

Dried Oregano tsp 0.87 oz container

Bay Leaves 2 0.12 oz container

CANNED FOODS (sauces, soups, canned

fruits, canned vegetables)

Goya black 30 ounces 2 30-oz cans

beans

Sweetened 6 Tbsp 1 14- ounce can

Condensed milk

Green olives 1 cup 2 6- ounce cans

DRY PANTRY ITEMS (pastas, rice, oats,

tortillas, bread crumbs)
All purpose 2 cups 1 2-lb bag
flour

Sugar 1 cups and 6 tsp 1 4-lb bag

Long Grain 2 cups 1 16- ounce bag

white rice

Confectioners cup 1 32-oz bag

Sugar

Masa harina 2 cups 1 4.84 lb bag

(instant corn
flour)

Tapioca flour 3 cups and 2 Tbsp 2 20-oz bags

Corn starch tsp 1 16- oz container

Raisins cup 6- oz (6 1-oz containers)

Chopped 1 cup lb sliced almonds

almonds

Vanilla extract 2 tsp 1 oz container

CONDIMENTS (sauces, mayonaise, mustard,

salsa, ketchup..)
Caribbean Jerk cup 1 12-ounce bottle
 marinade

Olive oil cup and 4 tsp 1 16.9-oz bottle

Distilled white 2 Tbs 1 16-oz bottle

vinegar

Vegetable oil 2 cups 1 32-oz bottle

White wine cup 1 12-ounce bottle

vinegar

Red wine 2 tsp 1 12- ounce bottle

vinegar

SNACK FOODS (crackers, chips, cookies)

Tortilla chips 16 oz 1 16- ounce bag

FRESH MEATS, FISH AND POULTRY

Ground beef 2 lbs 2- 1lb packages

Ground turkey 2 lbs 2 1lb packages

Bacon 8 slices 8 slices