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Welcome to our International Cookbook!

We enjoy sharing a meal together once a month, at our potluck lunches, and we also enjoy sharing great recipes with each other and - on our website - with you. Please try one of these dishes, and we invite additional suggestions about great food from around the world: submit your own recipe here.

Gratin de Courgettes - Zucchini Gratin (Zucchini with Cheese)



  1. Wash and cut the zucchini into thin slices without peeling.
  2. Cook the sliced zucchini for 5 minutes in boiling water.
  3. Drain very well, using a fork lightly to help extract the water.
  4. Mix the zucchini in a bowl with the sour cream, nutmeg, salt and pepper.
  5. Pour into a baking dish. Add grated cheese on top.
  6. Broil in oven until cheese is melted and crisp.

Contributed by: Sophie from France.

Comments: This recipie is from friends. Bon appétit!

Cuñape - Cassava-Cheese Bread



  1. Mix all the ingredients in a bowl
  2. Make a little ball with a hole in the bottom of the ball
  3. Bake in the oven until the the bread is brown

Contributed by: Monica from Bolivia

Comments: Enjoy this recipe from Santa Cruz, Bolivia!

Zuppa Marinata - Marinated Pumpkin

Shredded BBQ Chicken Sandwich



  1. For the sauce, mix all ingredients in a mixing bowl and whisk well to dissolve the sugar.
  2. In a saute pan with 1 teaspoon of oil, heat the shredded chicken on medium heat. Add the the desired amount of sauce and cook until heated through and thoroughly covered in the sauce.
  3. Toast your bread and add the BBQ chicken.

Contributed by: Kirstie, from the U.S.

Comments: This recipe comes from "The Nifty Cupcake", with some modifications. Ask Kirstie, our Center Manager, for more information!

Ajiaco - Colombian Chicken and Potato Soup

Ingredients (for 6 - 8 people):


  1. In a large pot, place the chicken, corn, chicken bouillon, cilantro, onions, garlic, salt and pepper.
  2. Add the water and bring to a boil.
  3. Then reduce the heat to medium and cook for about 35 to 40 minutes, until chicken is cooked and tender.
  4. Remove the chicken and cut meat into small pieces and return pieces to the pot.
  5. Add the guasca and cook for 30 more minutes. Taste, and add more salt if needed.
  6. Serve the Ajiaco hot with avocado and heavy cream on the side. Be ready to enjoy it!!

Contributed by: Luz from Columbia

Comments: This is a typical Columbian recipe. Enjoy!

Chocotorta - Choco-cake



  1. First put the coffee in a bowl.
  2. Put several cookies in the coffee.
  3. Place the cookies one by one into an aluminum pan to make one layer.
  4. Mix the cream cheese and dulce de leche in a bowl.
  5. Cover the layer of cookies with the cream cheese and dulce de leche mixture.
  6. Put several more cookies into the coffee and then put another layer of them one by one into the pan.
  7. Cover this layer with the cream cheese and dulce de leche.
  8. Make another layer of cookies in the pan, and then do it again, to fill your pan.
  9. Finally, put the Chocotorta in the fridge for 3 hours, and then you can enjoy this dessert!

Contributed by: Malena from Argentina

Bignés di San Giuseppe - St. Joseph Day's Cream Puffs

For the bignés (dough):

For the crema pasticcera (pastry cream):

For frying:

To finish:


Crema pasticcera (pastry cream):

For the bignés:

NOTE: It is possible to cook the bignés in the oven, for a lighter version (180 degrees C/350 degrees F) for about 20 - 30 minutes, or until golden brown.

Contributed by: Simonetta from Italy

Comments: Typically made for St. Joseph's Day

Pumpkin Mac and Cheese



  1. Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.
  2. For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart pan.
  3. In a small bowl combine bread crumbs, Parmesan, walnuts and oil; sprinkle over pasta. Bake, uncovered for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving.

Contributed by: Laurel from the USA

Empanada de Pollo - Chicken Pie



For the Pastry/Pie Crust:

Contributed by: Cristina from USA/Cuba

Comments: This recipe came from Cristina's mother, Nieves Rendueles, from an old Cuban recipe (Oriente Province) which was given to Nieves by her mother-in-law

Curry Rice 日本語 Style



  1. Cut up meat and vegetables.
  2. Pre-heat oil in a saucepan, and cook meat and vegetables well.
  3. Add the water and bring to a boil.
  4. Cook until ingredients become soft.
  5. Remove from heat, put curry sauce mix into the saucepan and blend.
  6. Cook until curry thickens.
  7. Serve over cooked rice (or pasta).

Contributed by: Mio from Japan

"Brigadeiros" - sweet dessert



  1. Mix all the ingredients in a pan.
  2. Cook on your stovetop, stirring until bubbles form.
  3. Make small balls, and cover with granulated chocolate if you want.

Contributed by: Dulce from Brazil




  1. Cut up the vegetables, the mushrooms and the sliced pork.
  2. Put the oil in a pan.
  3. Stir in the pork.
  4. Add the vegetables and mushrooms.
  5. Stir everything.
  6. Add the noodles.
  7. Stir everything.
  8. Add a little water.
  9. Add the sauce packs, and stir everything.
  10. Serve hot.

Contributed by: Midori from Japan

"Aji de Gallina" - Peruvian Spicy Creamed Chicken



  1. Cook the yellow potatoes, let them cool.
  2. Peel them and cut into quarters.
  3. Cook the chick breast in a pot with the chicken stock.
  4. Reserve 2 cups of strained broth.
  5. Remove stems and seeds from the peppers.
  6. In a blender, process peppers with the vegetable oil until smooth.
  7. Sauté the garlic and onions with the puréed peppers and oil.
  8. Shred the cooked chicken into bite-sized pieces.
  9. In a blender, process the strained broth with the bread.
  10. Add # 8 to # 6.
  11. Add 1 and 1/2 cups of reserved chicken stock.
  12. Stir in the chicken.
  13. Add evaporated milk and Parmesan cheese.
  14. Serve over rice, garnished with the potatoes and slices of hard boiled eggs.

Contributed by: Jessica from Peru

Isombe - Cassava Leaf



  1. Cook the cassava leaf in the half pan of water until the water boils.
  2. Put all the other ingredients in the pan except for the olive oil and the tomato sauce.
  3. Cook for one hour on medium heat.
  4. Add the 2 cups of olive oil and the 2 and ½ cups of tomato sauce to the pan.
  5. Mix all ingredients well on low heat.
  6. Your "Isombe" is now ready to eat!

Contributed by: Antoinette from Burundi

Okonomi-yaki ("As-you-like-it" Pancake)


For the topping:

Note: If you want to make this dish vegetarian, use only the vegetables.


  1. Cut pork into 3-inch pieces, chop cabbage and green onions coarsely.
  2. Mix flour, water and dashi-powder in a bowl. Add beaten eggs, stirring lightly.
  3. Add shrimp, cabbage and green onions to the same bowl, and mix well.
  4. Set this mixture aside.
  5. Cook the meat in a lightly oiled frying pan.
  6. Spoon the mixture from the bowl into the frying pan over the meat, making 4 pancakes.
  7. Cook for a few minutes.
  8. When the surface of the pancakes bubbles, turn them over and cook for 5 to 7 minutes.
  9. Flip them over again and spread okonomi-yaki sauce on top of the pancakes.
  10. Drizzle mayonnaise on top.
  11. Finally, sprinkle bonito powder and green-seaweed flakes on top of each pancake.

Contributed by: Keiko from Japan

Comments: This is a recipe from Western Japan.

Baker's One Bowl Brownies

Pico de Gallo



Avocado Lemon Lime Pie

This could be your recipe....we invite you to contribute to our International Cookbook!