Josh's Double layer Pumpkin Cheesecake

Cheesecake Layer:

2 (8 ounce) packages cream cheese, softened

1½ cup white sugar

½ teaspoon vanilla extract

2 large eggs

1 (9 inch) prepared graham cracker crust

Pumpkin Layer:

½ cup pumpkin puree

½ teaspoon ground cinnamon

1 pinch ground cloves, or more to taste

1 pinch ground nutmeg, or more to taste 

Steps:

Step 1: Preheat the oven to 325 degrees F

Step 2: Make cheesecake layer: Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth. Add eggs, one at a time, blending well after each addition.

Step 3: Spread 1 cup batter in the graham cracker crust

Step 4: Make pumpkin layer: Add pumpkin puree, cinnamon, cloves, and nutmeg to the remaining batter; stir gently until well blended.

Step 5: Carefully spread on top of plain cheesecake batter in the crust.

Step 6: Bake in the preheated oven until the edges are puffed and the surface is firm except for a small spot in the center that jiggled when the pan is gently shaken, 35 to 40 minutes.

Step 7: Remove from the oven, set on a wire rack, and cool to room temperature, 1 to 2 hours.

Step 8: Refrigerate for at least 3 hours before serving, preferably overnight.

Background:

My mom never really made anything special when it came to holidays. It was mostly your typical thing you would see on TV shows or movies. 1 day I vividly remember a week before Thanksgiving I asked my mom if she could make something special and new for my siblings and I to try. She told me that she would do her best to make something for us. 6 days past, it was the night before thanksgiving and my mom is in the kitchen making something "special" for us claiming that we would love it. I was always a picky eater so I wasn't so sure I would enjoy it. I will always remember the sweet pumpkin smell from that night before I went to bed. All I remember is that I couldn't wait till we ate so I could see what she had made us. Fast-forward we all finished our food, and my mom said she had dessert for us, of course being young it got me very excited. My mom pulled out this wonderful smelling pumpkin cheesecake, at first I was skeptical, as I said I was a very picky eater, but all I can say Is that fist bite of the cheesecake changed my life. It's was so delicious and tasty, it hit just the right spot when it came to any dessert. Now every Thanksgiving I look forward to having that delicious pumpkin cheesecake to soothe my sweet tooth.

Adriano's Causa de Atun

                                       

Ingredients

1- potato 

2- tuna

3- red bell pepper

4- salt

5- lemon

6- mayonnaise

Steps

Background

We usually make this during family reunions, or sometimes birthday parties. This is something my mom makes because of my grandma. My grandma used to make it when my mom was little. It was one of her favorite foods and just how it's also my mom's favorite food is my favorite too, so she makes it a lot.

Eric's Family Champurrado Recipe

 Background Story

This drink is really important to me because my grandma would make it for me around Christmas and New Year’s. So it’s something to drink when the family is around. And it’s traditional in my family too. The drink is good to drink during cold weather. 

Personally, I like to put whip cream on top of my champurrado even though most people don’t really do that. Usually we’d drink it and have conversations or drink it while we opened gifts during Christmas. And it’s just really nice to have. When I was younger, I’d put ice cubes in it because it was so hot and I couldn’t wait for it to cool down.

Ingredients:

2 Mexican Chocolate Pieces

½ cup Sugar Cane

2 Cinnamon Sticks

½ Masina Harina

4 cups Milk & 3 cups Water

1 tbsp Vanilla Extract

Whip Cream (Optional)

Tools:

Large Spoon

Pot

Cups

Steps

First you need to heat up the milk and add the chocolate mixture. Then whisk warm water and masa harina until it’s your desired consistency then add to the mixture. You can add the vanilla extract, masina harina and stir until ready. Bring the heat up to a simmer, and keep stirring until desired thickness is reached. Then serve and enjoy. You can add whip cream or marshmallows if you’d like.

Culture

Champurrado was thought to originate from Mexico’s ancient civilizations. The drink was popular in Aztec and Mayan cultures but they did not add sugar nor cream. It was a foamy, and bitter drink known as cacao. It was a holy drink thought to be given by the feathered serpent God, Queztcatol. 

Until the 16th century, it remained very sacred and bitter until milk chocolate was discovered by adding sugar and milk to cocoa which resembles the modern version of the mexican hot chocolate we have today.

Lexis' Pozole Jalisciense

 

Ingredientes:

1. Maíz aka Hominy

2. Stewing pork

3. pork neck bones

4. Chile guajillo

5. Salt

6. Fresh Garlic

7. Finely sliced Green cabbage 

8. Finely diced radish 

9. Onion 

10. Lime or Lemon

11. Slasa of your choice

How to Cook 

Step 1: Cook the meat

Step 2: Trim fat off pork as much as possible, rinse well then place in a large bowl with cold water 

Step 3: Trim fat off of neck bones as well then place in the cold water with stewing pork soak for 20. *very important 

Step 4: Rise them 3 times, till water is clear after the 20 minutes is up.

Step 5: Place in your pan & cover with cold water. The water level must be around 4 inches above submerged meats

Step 6: Add salt to your liking 

Step 7: Add ⅓ of onion as well as diced garlic 

Step 8: Bring to a fast & hard boil, then slowly reduce to a gentle boil for about 15 minutes. after 15 minutes remove gray foam that has been created. Taste for salt add if needed 

Step 9: Boil for about 2 hours, till meat is tender. If during the boiling the meat needs more water add hot water & continue boiling.

Step 10: When meat is tender leave about 1-2 inches of broth. You can leave more if you’d like.

Step 11: Open can of the Maiz & drain the liquid.  Add Maiz to the broth.

Step 12: Add your chile guajillo

Step 13: Continue boiling gently for about 15, till foam that appears on the top disappears

Step 14: Cut up your vegetables & place them in containers on the table. 

Step 15: Serve your Pozole then add cabbage, radish, onions, & squeeze lime or lemon over the top. Add salsa to your tasting & Enjoy!

Background Story

Pozole is a Hispanic dish that is really popular & known . They're two different versions of this dish such as the red & green version but I prefer the red version which is the one I will be making. During the winter & Christmas time is when my family decides to make it. My family also makes it when the weather gets really cold to keep us warm. This dish is very common as well as being made from other different parts of Mexico. I'm from Jalisco as well as Nayarit Mexico, so in Nayarit we also make it with pig & in Jalisco we make it with pork. My grandma makes it at least once a month so we do eat it very often & even more during the winter/christmas time,she also makes a very spicy salsa that goes great with the pozole. The pozole is eaten with tortillas de maiz.

Darlene's "Conversation-Starter" Enchiladas

 

Background Story

My mother doesn’t cook unless it’s the weekends where we are all together. Most of the time we do not spend weekends together. With Samantha, my older sister, working in the afternoons and me in the mornings, we never really have time to sit down and catch up. On those days where we have asked for the day off my mother would cook. One of our favorite foods from her is her enchiladas casserole. 

The smell of the chilies burning on the stove while I was sitting at the table getting work done. While my sisters are in the living room playing Mario Bros. We didn’t want to mention it because my mom would just reply “Don’t ask just eat it.” Sitting there I would see the whole process of the way she would roll up each tortillas. Dipping them into the sauce and putting them into the pan. With each layer she would put cheese separating the the rolls. Having about 3 layer she would then put the pan in the oven leaving to sit for the right amount of time for have the tortillas crisp up. 

It would be layers of rolled up enchiladas being glued by cheese. Having it hot and the red salsa oozing around the cheese. The conversations around this meal were about love life, school, and just in general overall lifestyle. We would sit there and once we were done we would stay here for another hour.

Recipe

Tortilas

Cheese 

Chiles Caflifornia

Agos

Cebolla

Cominos

Salt

Chicken 

First thing to do is to cook the chicken. Would be in a pot and to bring the water to a boil with salt. After it’s done cooking you can start preparing the sauce. Getting the blender to blend everything together. Needing to blend chiles California, agos, cebollas, cominos, and with salt. Now you can put the water from boiling the chicken. Blending it till smooth. While waiting you can shred the chicken. Once done you can put your tortillas in the microwave so they don’t break on you when you roll them. After, you can grab and make a set up of the an where the end product will be. Dipping the tortilla into the sauce and rolling them up with chicken. Placing them into the pan and making layers separating with cheese. After being done you can place it in the oven at 150 degrees for about 15 mins to let the cheese melt. After that you can let it cool down and serve.

Ruby's Layali Lubnan Recipe

Ingredients for the cake: 

1. One cup of Farina

2. 5 cups of milk  

3. Pistachios ( until the end) 

 Ingredients to make the syrup:

1. One cup of water 

2. Little bit of lemon 

3. And if want add food color

Steps: 

You add the cup of farina and 5 cups of milk into a pot , and have the temperature hot. And stir it in between times. After you see it become a thick texture, you will place it into a tray. And had pistachios on top , after placing it , you will put it in the fridge for 3 hours , after 3 hours , you cut it into how much you want and add the surp  And you’re done and enjoy ! 

Background: 

We do this during Ramadan. We eat it after out fasting ends like a little gift , I remember my grandma teaching my mom how to make it , and it makes us feel good to knowing we have a dessert after fasting

Leslie's Guatemalan Enchiladas

The Recipe:

Ingredients 

—5 medium sized tomatoes

— 3-4 beets

— 1 red bell pepper

— 2 medium carrots

— 5-6 green beans

— 2 onions

— 2-6 garlic cloves

— half a head of cabbage

- 1 potato

- 4-9 lettuce leaves 

-1 ½ pounds of ground beef

-1 package of tostadas

- chicken bouillon seasoning

- ½ tsp salt and pepper

- ½-1 cup olive oil

- 2 cups water

-1 tbsp oregano

- 2-4 bay leaves

-½ cup white vinegar

- fresh thyme

-cotija cheese or queso fresco

-boiled egg

-salsa

-parsley

Directions

The first thing you have to do is prepare your ingredients, chop up your beets, onions , garlic cloves, red bell pepper, potato, green beans and carrots into cubes. Start off by filling a pot halfway with water and add some salt and let it heat to a boil, then add 1-2 of your bay leaves, beets and potatoes . Let the veggies cook until tender, but still maintain some texture. Then, shred your cabbage or cut it into long strips. Add the cabbage, bay leaves, green beans, Thyme, oregano, salt and pepper, half of your carrots, and vinegar into the bowl then add the beets and potatoes . This will be the curtido.

(OPTIONAL) Next you prepare a simple salsa with tomatoes, remaining carrots, onions, red bell pepper, chicken bullion, and 1 clove of garlic. Once again, grab a pot filled halfway with salted water, and cook your tomatoes (whole) until the skin can be peeled off with minimal effort. While the tomatoes cook, add the bell peppers and garlic clove into a pan with a drizzle of oil and let it char a bit to get some smoky flavor. To assemble the sauce, get your tomatoes and the rest of your salsa ingredients and blend in a blender till smooth.

 The final steps to finish your enchiladas will be to cook up some ground beef. Grab a pack of ground beef, and add some chicken bouillon, salt, pepper, and garlic salt (OPTIONAL) and use a pan with oil to cook it in. And now it’s time to assemble, grab a tostada, and place a lettuce leaf on it, then add your curtido, and some ground beef. (OPTIONAL) Drizzle on a generous amount of salsa with some boiled eggs, cheese, and parsley to finish it up.

 The culture

Guatemalan enchiladas, better known as ‘Jardieneras’ are a traditional Guatemalan dish that can be traced all the way back to the 18th century. The Mayans were Actually the original cultivators of this dish, but when the  Spaniards came with their garlic and other spices this dish was brought to the next level. My mother grew up in a small village in Guatemala and grew up eating frijoles almost everyday. When they had some jardineras, it was a treat to say the least, Because of my moms small community, my family particularly had closer ties to our Mayan ancestors which makes this dish even more special then it already was to me. When my mom ventured to the United States with my father, we didn’t have much, just about enough to get by. I only tried this dish when I got older and we were more financially comfortable. Although I’ve never been to Guatemala, eating this dish makes me feel closer to my family and abuelita and more connected because it’s a meal we can share in the future and just reminds me of family and also just being grateful to have the opportunity to make it.

Hannah Huezo's Family Fried Empanadas

 

RECIPE: FRIED EMPANADAS: BEEF AND VEGETABLES

INGREDIENTS- For Filling

-2 Tablespoons Oil

-½ White Onion, Chopped

-2 Cloves Garlic, minced

-½ of Green Bell Pepper diced

-1 Tablespoon Ketchup

-1 Tablespoon Mustard

-1 Tablespoon Crushed Red Pepper

-2 Teaspoon Chicken Bouillon

-4 Hard Boiled Eggs cut in 5 pieces for a total of 20 slices

1 lb Lean Ground Beef

-Salt and Pepper for taste (if needed)

-1 8 oz bag of frozen vegetable mix (thaw)

-2 medium potatoes chopped in small pieces

-2 packages of Goya Empanada dough (thaw)

Instructions for Filling-

1. Heat oil over medium-low heat, add onion cook 8-10 minutes

2. Add garlic & pepper cook for another 8-10 minutes

3. Increase heat to medium and add the ground beef, season with ketchup, mustard, crushed red pepper, chicken bouillon, and cook crumbling beef into small pieces until browned

4. Add thaw mix vegetables and potatoes cover and cook for about 10 minutes or until potatoes are tender, try a piece of beef if flavor is needed and salt and pepper or more bouillon

5. Remove from heat and transfer to a bowl to cool

Assembly:

1. On a clean flour dusted countertop separate the Empanada dough

2. Place 2 tablespoons of filling and a slice of egg on the center of the circle, leaving plenty of space around the border. Moisten the edges with water, then fold the dough over and match the ends together to form a semi-circle

3. Pinch the edges together and then seal the ends by crimping them with a fork or pinching and twisting/folding it over

HOW TO COOK (Fried)

Add several inches of oil to a pot and heat to about 365 Fahrenheit. Fry one or two empanadas at a time flipping once until golden brown on both sides (1-2 minutes per side) Place on a paper-towel lined plate

Story of the Fried Empanadas: 

When I have always told people my family loves doing empanadas, they always assume the Salvadorian empanadas which I understand completely since my family is from El Salvador. But, these empanadas my family makes are actually from Argentina with a mixture of Salvadorian which are called Fried Empanadas and these fried empanadas are made with ground beef with vegetables in them along with a slice of boiled egg. My grandmother had owned a very successful restaurant in a small area in El Salvador called El Puerto del la Libertad which slowly got overtaken by my grandmother’s family when she was forced to come to the United States. One day, my grandmother was growing tired of the regular Salvadorian Empanadas and began looking through books of food all over the world until she had found a particular page from Argentina, the fried empanadas. She got inspiration from that page and recipe, she begun to make those fried empanadas as she of course added certain spices and fillings from El Salvador to create my soon to be family’s famous and most delicious dish to the table. Since that day, the business grew and grew all just for the fried empanadas and to this day we still sell the fried empanadas, but we all always give thanks to my grandmother for creating my favorite dish and even though she’s not here with us, we are still forever grateful and continue making the fried empanadas in her memory.