The 2012 International Dinner Recipes

This year's International Dinner was fun for all and the dishes were amazing.  This is the first a blog has been available for everyone to share their recipes.  We do not have many recipes posted yet, but below is the full list of dishes with links to the ones for which we have received the recipe.
Please share your recipe by emailing balahousefood@gmail.com, including name of dish, country of origin, and photo (if possible).

The 2012 Recipes

	Recipe	Country
View	Norwegiann Lefse	Norway
View	Arroz Con Leche	Chile
View	Arepas	Colombia
	Vegetable Bryani	India
	Ghaymeh	Iran
	Macaroni and Cheese	USA
	Mast Va Khiar	Iran
	Persian Rice	Iran
	Deviled Eggs with Shrimp
	Chilaquiles	Mexico
	Yellow Lentils
	Scones
	Mac-n-cheese w/ Jalepeno peppers	USA
	Potato Pancakes	Poland
	Quesadilla	El Salvador
	Cornbread Muffins	USA
	Lasagne	Italy
	Baked Rigatoni	Italy
	Kugel
	Naan	India
	White Pizza
	Koko Sabzi	Iran
	Koko Sibzamini	Iran
	Halva	Iran
	Chana Masala	India
	Rice Pork Cake
	Guacamole
	Spring Rolls	Vietnam
	Chicken and herbs	India
	Pierogies	Poland
	Stuffed Cabage	Poland
	Panang Curry with Beef	Thailand
	Salad Shirazi	Iran

Arepas

This is the Colombian version of a Latin and South American recipe taught to me by my mother-in-law. Great for breakfast just served with butter or various flavors of cream cheese spread on top...or inside like a pocket if you have the extra minute.

Ingredients for about 25 arepas:

• 5 c. milk
• 4 c. water
• 24 oz. bag Goya Masarepa (pre-cooked Harina de Maiz Amarilla)
• 3/4 or 1 stick of butter, depending on taste, cubed
• 1 1/2 to 2 tsp salt, add to taste

Recipe:

1. Heat milk and water together in pot until hot, not boiling
2. Slowly pour and stir into a very large mixing bowl containing bag of masarepa
3. Add butter and salt and continue mixing until mixture has a smooth consistency, almost like past
4. Add cottage cheese and mix in
5. After cottage cheese is incorporated, let sit for 10 minutes while heating griddle (you can use a skillet, but since this recipe is for a tremendous amout of arepas, I recommend the electric griddle to get it done in large batches.
6. Prepare a bowl of water to dunk your hands in before making each arepa
7. Scoop desired amount of dough into hands, form into a thick pancake then place on griddle
8. Dunk hands and repeat

Make them as big or tiny as you desire.  Experiment with different thicknesses to see what you like.  I recommend undercooking slightly so that they reheat without drying out.  When reheating, toaster oven is best, but you can also microwave for about 20 sec between damp paper towels.

Serve a variety of ways:

• Cream cheese (my son demands this pocket style, with the cheese in the middle so his hands don't get messy)
• Butter
• Ham and cream cheese (or any cheese)
• Mozzarella
• Ground beef/chicken/turkey and cheese
• Breakfast sausage (stuffed pocket style with thin sausage patties)
• Bacon

Leave a comment below if you have other suggestions for this recipe or creative ways to serve.

By: Dayce Schrieber

My allergy-free recipes on my blog EverydayIcook.com

Arroz con leche de Chile (Rice pudding from Chile)

Arroz con leche de Chile (Rice pudding from Chile)

1 cup rice
2 cups water
1 cup whole milk
2 large eggs
1/2 cup granulated sugar
1 tsp vanilla extract
1 tsp grated lemon peel
1 tsp butter for greasing the pan
1 cup heavy cream
Cinnamon for dusting

Put the rice and water in a medium saucepan and bring to a boil. Reduce heat to low and cook rice until soft about 15-20 minutes. Stir milk, eggs, sugar, vanilla, and lemon peel in a medium bowl until blended. Add the rice and stir until all ingredients are well mixed. Butter a 9 inch pan and spoon the rice mixture into it. Bake in a preheated 350 degree oven for 25 minutes. Remove rice pudding from oven, stir well and allow to cool for 15 minutes. Whip the cream to soft peaks with an electric mixer. Fold the rice pudding into the whipped cream. Transfer to a serving dish, dust with cinnamon, and serve warm or chilled

Norwegianw Lefse

OK, you asked for it. Here is the original recipe of Jim and Mary Ruth Soberg, widely-acknowledged "lefse masters" of Douglass County, Minnesota. It requires some special equipment and a lot of practice to get right.

Norwegianw Lefse

Cook 6 quarts of potatoes, half red and half white (russet) with the skins on. When done, peel and rice while they are still warm.

Add: 2 sticks of butter (melted)
1/2 cup half and half (or cream)
1 heaping T salt

Mash and chill thoroughly. THOROUGHLY, as in overnight.

When ready to roll out, mix in 1 cup of flour to 4 cups of mashed potato mixture. Because moisture level varies in potatoes, a good rule of thumb is to adjust the flour until the mixture coats your fingers.

KEEP THE MIXED DOUGH COLD. This is essential, as the dough is sticky. Take one dough blob at a time out of the refrigerator (about 2" diameter). Use a stockinette covered rolling pin with a lot of flour, roll out onto a cloth-covered board. Again, lots of flour. You need to roll these out very thin, so thin you can see through them. At that point, they want to stick to the board. It takes a lot of practice to get this right.

Then bake on a 450 degree flat iron (also known as a "lefse grill" -- you have one of those, right???) until pale golden brown, flip and repeat. Don't overcook or they will get stiff.

Store in a airtight bag, stacked. Separate with cloth or paper towel every few layers to minimize sticking together.

To serve: coat one side with well-softened butter. Sprinkle with brown sugar to taste. Roll tightly. Enjoy.