International Recipes

Sesame Noodles
(Sarah)

5-6 packs of Ramen Noodles, boiled quickly to pull apart and run under cold water
carrots, shredded
scallions, chopped
sesame seeds, toasted

In salad dressing bottle, combine:
1/4 cup dark sesame oil
1/3 cup or more soy sauce
pinch of sugar
1 heaping tbsp peanut butter
few drops rice wine vinegar
few shakes of hot sauce
1.5 tsp of ginger from a tube

Mix salad dressing with noodles, carrots, and scallions. Top with toasted sesame seeds.

Sopapilla Cheesecake (Crowd Pleaser Dessert!)
(Mary)

2 cans crescent rolls
2 (8 oz) pkgs cream cheese
1.5 cup sugar
1.5 tsp vanilla
1 stick butter, melted

Topping:
1.5 tsp cinnamon
1/2 cup sugar

Preheat oven to 350. Spray a 9x13 pan with non-stick cooking spray. Place one package of crescent rolls in the bottom of the sprayed pan. Beat cream cheese, sugar, and vanilla until fluffy. Spread over crescent rolls. Place the second package of crescent rolls over cream cheese mixture. Pour butter over top layer of crescent rolls. Mix cinnamon and 1/2 cup sugar in a separate bowl for the topping. Sprinkle over the top. Bake for 30 minutes or until golden brown. Serve with fruit topping or ice cream.

Chicken Enchilada (Crowd Pleaser Entree!)
(Caron)

2-3 cups cooked chicken, chopped (approx. 4 chicken breasts)
2 cups sour cream
1 can cream of chicken soup
8 oz Monterey Jack cheese, shredded
8 oz cheddar cheese, shredded
1 (4 oz) can green chilies, diced (Caron used 2 cans)
2 tbsp onion, chopped
1 (12-pack) pkg flour tortillas

Preheat oven to 350. Combine first 7 ingredients in large bowl and mix well. Reserve approximately 1/3 to 1/4 cup of cheese to use for a topping. Fry tortillas one at a time (5 seconds per side) in a very small amount of oil. Drain them on paper towels. Place mixture in each tortilla. Roll up each tortilla and place seam-side down in a baking dish (you will more than likely need two baking dishes). Cover and bake 20 minutes. Sprinkle the remaining cheese on top and bake an additional 5 minutes or until cheese is melted. Enjoy!

Stromboli

(Leigh)

1 (10-oz) tube refrigerated pizza dough
1/3 cup part-skim mozzarella cheese, shredded
1/2 cup artichoke hearts, thinly sliced
3 roasted red peppers, sliced into thin strips
1/2 cup turkey salami, thinly sliced

Preheat the oven to 375. Line a baking sheet with foil and spray with non-stick cooking spray. On a lightly floured surface, turn out the dough, pressing into an 8x12 inch rectangle. Sprinkle with the cheese, leaving a one-inch border along the edges. Top with the artichoke hearts, peppers, and salami. Starting on a short end, roll up the dough, jelly-style, to enclose the filling. Crimp the edges to seal. Place the stromboli, seam-side down, on the baking sheet. Bake until golden brown and crusty, approximately 20-25 minutes. Cut into quarters and serve piping hot.

Fettucini Alfredo
(Mary Colleen courtesy of Giada de Laurentiis)


1.5 cups heavy whipping cream
1/4 cup fresh lemon juice
6 tbsp butter, unsalted
1 to 2 tsp grated lemon zest
pinch freshly grated nutmeg
salt
9 oz fresh fettucini
1 cup freshly grated parmesan cheese
1/4 tsp freshly ground white pepper, plus more to taste

In a large, heavy skillet, stir 1 cup of the heavy whipping cream and the lemon juice. Add the butter and cook over medium heat, stirring occasionally, just until the butter melts, approximately 3 minutes. Stir in the lemon zest and nutmeg. Remove from heat. Meanwhile, bring a large pot of salted water to a boil. Add the fettucini and cook, stirring occasionally, until tender but firm to the bite, approximately 4 minutes. Drain. Add the pasta, remaining whipping cream, parmesan cheese, and 1/4 tsp of salt and ground white pepper to the cream sauce in the skillet. Toss over low heat until the sauce thickens slightly. Season with more salt and pepper to taste. Transfer the pasta to wide, shallow serving bowls and serve immediately.