Around the World Potluck Recipe Book

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Homemade Tabbouleh Submitted by Peggy Wong Origin: Lebanon Serves 4 Ingredients 4 bunches of parsley 2 tomatoes 1 – 2 lemons 1 onion or 4 green onions 3 strands of mint (leaves only) ½ cup bulgor wheat (cracked wheat), dark fine ¼ cup olive oil 1 cup water salt Instructions 1. Wash parsley 2 – 3 times, then chop finely; place in a large bowl 2. Dice tomatoes, onion(s), mint leaves; place in a medium bowl 3. In a small bowl, put bulgor wheat and a pinch of salt in water for 10 minutes. After 10 minutes, pour out water and use hands to squeeze out excessive water 4. Pour bulgor wheat into the medium bowl and add lemon juice; mix well 5. Pour all ingredients into the large bowl of parsley; add olive oil and mix well Food From Around the World Recipe Book – Goodmans 2016 Potluck
Baked Pork Egg Rolls Submitted by Tiffanie Hill Origin: China Recipe from Martha Stewart Ingredients ¼ cup reduced sodium soy sauce 2 tbsp rice vinegar (see note) 1 tbsp brown sugar (I use palm sugar instead) ½ tbsp ground ginger 2 tbsp canola oil 1 nappa cabbage, shredded; about 4 cups shredded* 2 medium carrots, grated; about 1 cup grated* 4 garlic cloves, minced; about ½ tbsp minced Salt & pepper 1 lb ground pork 5-6 green onions, thinly sliced Egg roll wrappers, about 21 1 large egg, beaten Directions 1. In a small bowl, whisk together the soy sauce, vinegar, brown sugar, and ground ginger. Set aside. 2. Meanwhile, heat the canola oil over medium-high heat. Add the cabbage and carrots. Season lightly with salt and pepper and cook for 3-5 minutes or until slightly tender. Add the garlic, ground pork, and soy sauce mixture. Cook until the pork is cooked through (no longer pink) and the liquid had cooked down. Stir in the green onions and move the mixture to a baking sheet to cool for at least 15 minutes. Once cool, press the mixture with paper towels to sop up any excess moisture. Food From Around the World Recipe Book – Goodmans 2016 Potluck
Page 1 and 2: Food From Around the World Recipe B
Page 3: Tarte au Sucre (Grandmaman Lessard)
Page 7 and 8: 7. Bake on a parchment lined baking
Page 9 and 10: Jap Chae (Glass Noodles) Submitted
Page 11 and 12: Lacto Submitted by Suzanne Soo Man
Page 13 and 14: Cauliflower Pizza Crust Submitted b
Page 15 and 16: Chickpea Curry Submitted by Namita
Page 17: Mini Capreses Salad Submitted by St
Page 23 and 24: Coconut Madeleines Submitted by Jos
Page 25: Orzo Salad Submitted by: Lynn Weile
Page 29 and 30: Pasta Salad Submitted by: Alexandra
Page 31: Rhubarb Scones Submitted by: Nancy
Page 34: Garlic Herb & Cheese Bombs Submitte
Page 37: 5. Add water (2 cups). 6. Cover the
Page 42 and 43: Buko Pandan Submitted by: Wilma Lat
Page 44: Lasagna w/ Beef & Tomato Sauce Subm
Page 48 and 49: Chocolate Rogelach Submitted by: Ga
Page 50 and 51: Cilantro Lime Chicken w/ Mango Avoc
Page 52 and 53: Bolos de Berlim (Doughnut filled w/
Page 54: Shrimp on the Barbie Submitted by:
Page 61: shortcuts Skip the cilantro bit in
Page 66 and 67: Sauce - Ingredients: 1/4 cup extra-
Page 68:
Coconut Tarts Submitted by: Shaundr
Page 72:
Polish Vegetable Salad Submitted by
Page 77:
mess. 3. Fry 3/4 of onions until go
Page 81:
4. On low speed, pour a quarter of
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Around the World Potluck Recipe Book

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