Cadelyn's Deviled Eggs

 Cultural Thanksgiving

Background:

The recipe I chose that is special to me is my family’s deviled egg recipe. This recipe was my favorite thing to eat at every family gathering as a kid. I would look forward to eating them every year at Thanksgiving. They are so nostalgic and comforting every time I have them. Every Thanksgiving, my plate was full of them and I never even wanted anything else. I remember my Grandpa making an extra batch for me to take home every time. To this day he still remembers how much I love them. I am not sure it is part of my culture, but it is still very special to me and reminds me of all the great times that I have spent with my family. I remember, when I was about seven years old, I tried to make them at home, on my own. I didn’t exactly know how to make deviled eggs so I just started mixing things together and tried my best to make it look the same. I was so excited to show my mom and let her try them. I do not remember exactly if they tasted good or not, but I can’t imagine they were anywhere near the actual recipe.l

Recipe:

Ingredients:

- 1 dozen eggs

- 1 cup mayonnaise

- 3-4 tablespoons mustard

- 2 teaspoons apple cider vinegar

- ½ cup sugar

Directions: 

1. Boil eggs for 7-10 minutes

2. Let cool and peel, then cut the eggs in half

3. Place yolks in a bowl 

4. Mix other ingredients in with yolks

5. Scoop mixture into halved eggs

6. Cool and serve

Ximena's Tia Blanca's Soup

To be completely honest I don’t entirely know if my Tia Blanca’s Lentil Soup is part of my cultural background, but it is something special to me because she always made it on sad days. She specifically made it on days when it was cloudy outside, and it helped keep us warm. My siblings were very picky eaters, but for some reason they loved this soup so much. It is pretty easy and simple to make, but it is the thought that counts. Aside from lentils, the soup only had a broth and nothing else.

Ruth's Virgin Pina Colada

 The recipe of drinks i am going to make is pina colada the reason i have chosen this recipe is because when i was younger i remember we would inflate the pool during summer and would invite the neighbors over so that they could play in the water with us and i remember those memories being some of my favorite childhood memories especially when my mom would leave the door open and i could hear her playing music in the kitchen blending up a delicious concoction. When she would come out with pina coladas at hand i would feel so happy it was perfect not just for the weather but also the atmosphere

The ingredients:

8 ounces cream of coconut 

6 ounces pineapple juice 

1 cup Frozen pineapple chunks 

2 cups ice 

Optional ingredients:

Marashino cherries 

Whipped cream

Madeline's Sopes

The dish I chose is Sopes de pollo. They are a delicious Mexican treat perfect to serve as a starter or as a main dish. A delicious chicken mixture is used to fill a sope and then top it with a mild-spicy tomato and chipotle sauce, cream and lots of cheese. This is significant to my family because it reminds me of my grandma that passed away. She was a very special person in my life. Growing up as a kid my cousins and I would get babysat by my grandma. I have so many great memories in the house my grandma lived in. Whenever it was time for us to eat she would usually make us any food or sopes. My cousins and I would be so excited when we would find out that she was making sopes for us because that was our favorite thing to eat with our grandma. I really only ever liked the sopes that were handmade by her. Sometimes we wouldn’t finish our food but she wouldn’t let us leave the table until our plates were cleared so whenever I eat a sope I can just imagine my cousins and I laughing trying to stuff our mouths so we could finish and leave to go play. Although she would be angry with us sometimes she was still the sweetest person I ever knew and she positively impacted my life a lot. Everyday I wish she was still here so maybe I could have at least one more moment with her and my cousins just like when I was a kid. 

Ingredients 

-3 cups masa harina

-1 tablespoon salt

-2 cups warm water, or as needed

-1 quart oil for frying

Steps:

1. Whisk masa harina and salt together in a bowl. Stir in enough water until the dough is smooth and holds together.

2. Form dough into twelve 2-inch balls. Place balls onto parchment paper and flatten to 1/2-inch thick circles.

3. Heat oil in a deep fryer or large saucepan to 400 degrees F (200 degrees C).

4. Working in batches, fry a few sopes at a time until lightly browned, about 30 seconds per side. Transfer with tongs to a paper towel-lined plate and let cool just until they can be handled, 2 to 3 minutes. Pinch the edges of each sope together to form a little boat.

5. Return sopes to the hot oil and fry until golden and cooked through, 1 to 2 more minutes. Drain on paper towels.

6. Assemble with your favorite toppings. Suggestions: add a layer of refried beans, a layer of picadillo or chicken tinga, chorizo and potatoes, etc. Then top with lettuce, crumble queso fresco, Mexican crema or sour cream, salsas, avocado, pickled onions etc.

Leah's Candied Yams

                                                

  

  Ingredients:

1. Yams

2. Brown sugar

3. Cinnamon

4. Marshmallows

5. Water

6. Vanilla extract

Steps:

1. Peel yams and then cut them into small pieces before pouring them into a pan

2. Pour 1 cup of water into pan the pan with yams 

3. Add a coat of brown sugar over the yams

4. Sprinkle cinnamon on top

5. Add the vanilla extract 

6. Mix the yams in the pan until all of the yams are covered by the mixture of the other ingredients and all of the brown sugar is dissolved

7. Make sure the yams are leveled evenly in the pan

8. Cover the yams completely with a layer of marshmallows 

9. Sprinkle some more cinnamon over the marshmallows

10. Cover in foil and place in the oven on 350 degrees for 45 minutes to an hour

Background

In my family it is tradition for the separate parts of my family to all contribute something for Thanksgiving dinner. For example, my mom would be responsible for making the pies while my uncle and aunt would bring the mashed potatoes and my grandma would cook the turkey. Then we would all bring the dishes we made and gather together at my grandma and grandpa’s house for Thanksgiving dinner. One of my favorite dishes that we would always have for Thanksgiving is candied yams, which is something that is only eaten once a year in my family as a part of Thanksgiving dinner. However, my opinion might be a bit biased since in recent years I have become the one responsible for making it. This started several years ago when I decided to help my mom cook for Thanksgiving. I didn’t know much about cooking at all so I mostly just helped out with some easy tasks. One of the things that I was able to help out with was making the candied yams. Then in future years I continued to help make it until it officially became my responsibility to make. At first it was difficult for me to take the lead on making it because when my mom gave me the recipe she did not give me any exact measurements. In her own words she usually just “listened to the ancestors” when deciding how much of something should be added. This made it hard for me to make on my own since I prefer to have precise instructions when doing something, but I eventually got the hang of it after making it a few times. So now I make it every year and do almost everything on my own from peeling the yams to putting it in the oven. The only thing I don’t do is cut the yams since I don’t have any confidence in myself when it comes to using a kitchen knife. Although I still don’t consider myself good at cooking at all, seeing my family enjoy eating a dish that I made encourages me to keep making it every year. To me this dish has become a reminder of the yearly heartwarming family gatherings that I have experienced and of time spent cooking with my mom.

Katie's Green Bean Casserole

 The famous green bean casserole between me and my sister is like a delicacy. Every Thanksgiving and Christmas we make bets on weather the delicious dish will make an appearence at the dinner table. Made by our Aunt on our moms side, she adds her southern, New Orleans touch to the New Jersey dish. Hastily waiting for the holiday dinner, me and my sister shoot eachother looks whenever we see those crusted baked green beans walk out the kitchen. You could safely say it’s our favorite dish besides our dad’s stuffing on Thanksgiving. Once the plate makes it’s rounds to us, we never shy away from taking a big helping of it. I can recall one year when our Aunt didn’t show up with a dish in hand, my sister and I were heartbroken to say the least, but most of all our stomachs were yearning for the creamy casserole. Originally created in the 50’s by Dorcas Reilly

Johiel's Pescado Fritos

 Something I Ate

To me, pescado frito is a dish that lets me reminisce about my mother. Within every bite lies not only a simple, yet delicious flavor but a snippet of my life as well.

I truly began to love this dish at the age of 10 when I spent a few months in my mother’s hometown, Manzanilla. Like unspoken law, my brother, mother, grandmother, and I would sit down and eat fried fish each day.

Manzanilla is located beside the beach which meant the seafood there was always fresh. Each day fishermen would arrive with their daily catch. The fish laid on melting ice awaited my mother to arrive and make her selection for the day.

As the fish was being prepared, either my brother or I would go down the stairs, 25 pesos in hand, walking to the tortillería for fresh tortillas. And whenever my grandmother’s supply of Coke ran low, one of us would walk to the general store right below our home to restock on Coke, sometimes bringing sparkling water for my mother.

It was a comfortable routine. One that remains fixed in my mind despite the years that have passed. I no longer have the ability to eat fried fish daily but when I tear into the steaming flesh with a tortilla in hand, I’m taken back in time, to a time of family and a simple, enduring joy.

Recipe section

Something something… equipment or tool section

1 skillet with high edges, wok, pot, etc.

Ingredient  

1 huachinango, or mojarra. The former is better in my opinion. (descale, and gut)

So and so amount of oil

 

Optional: Pico de gallo

Jessica's Sopitos

Sopitos are a dish that I have been eating since before I can remember. It’s kind of like a combination of a sope and an enchilada because the tortilla is dipped in enchilada sauce, but eaten like a tostada. This recipe is important to me because it's one of my favorite dishes. Growing up my grandma always made this for family parties. She still makes it for the family to this day, and some popular toppings you can put on sopitos are cabbage, queso fresco from Mexico, and my grandmother makes a sweet tomato sauce to pour on top of the dish. The main toppings include chicken with pieces of carrots and potatoes. For me I think this dish is my favorite because it brings back a lot of good memories, and I always ask her to make it for my birthday. This dish is also special because this dish come from Guadalajara, and there was a little stand in the plaza where a man would make them and sell them to our family. 

Irais' Mom's Ceviche

My moms ceviche is more than just a dish. Its a tradition that brings my family together. She always makes it when we have a gathering.Its a dish that brings us closer and makes our time together even better.One of the most memorable times she made was when my ex-boyfriend, who is a really picky eater, ,tried ceviche for the first time. I wasn't sure if he'd like it, but to my surprise, he actually loved it. It was one of those moments that made the dish feel even more special because it was about sharing something meaningful with the people around us.

Genevieve's Macaroni Salad

 

Macaroni Salad

Ingredients:

• Macaroni noodles - 1 box

• Mayo - mixed in for moist desired 

• Muster - few drops flavor desired 

• Pickles - 6-8 also don’t forget to add a splash of pickle juice 

• Hard boiled eggs - 4-6, cut on top 

• Olives - 2 cans, sliced

• Ham - 2 small packs 

• Green onions - 2 packs, sliced 

• Salt

• Pepper

• Garlic salt 

  
  

Instructions:

1. Boil the noodles for 13 - 15 minutes 

2. Rinse noodles off

3. Let cool off 

4. Add ham, pickles, green onions

5. Mix mayo and seasoning 

6. Then cut hard boiled eggs and place on top

Background story:

 It’s not cultural for me but it’s traditional for me and my mom’s side of the family. The recipe has been passed down by my great grandmother who taught my grandmother, who taught my mother how to make it. We usually serve it whenever my family celebrates holidays like Christmas, Thanksgiving, Easter, or even events that are not special occasions. My grandma always brings her famous dish, Macaroni Salad. It never fully tastes the same if anyone else except my grandma makes it. It’s never dry, has good seasoning and the pasta is moist in a very good way. It's so special to me because I grew up with my grandmother and loved her cooking from a young age. Now I hardly see her. She is one of the important people in my life, she supports me in everything I do, and is always there for me whenever I need someone to talk to. It’s kind of funny because my family and I are not even remotely German, but that is where this dish originated. 

Elsie's Tacos de Asada

 

Tacos de asada is a traditional Mexican food that can come with any meat you ask for there are many options you can choose from. My family would all buy tacos of any kind from coming from any type of fiesta 

• On the grill -- Medium-high heat 4 to 8 minutes per side.

• In the oven -- Under the broiler on high 4 to 6 minutes per side.

• On the stove -- Medium-high heat 4 to 8 minutes per side.

For this recipe it's not really a recipe, it's more like what seasonings you use on the carne. But usually it's simple.

• 4 tablespoons chili powder.

• 1 tablespoon garlic powder.

• 2 teaspoons of onion powder.

• 2 teaspoons paprika.

• 1 teaspoon smoked paprika.

• 1 teaspoon fine salt, sea salt or Himalayan.

• 1 teaspoon ground black pepper.

-Chop up the meat

-Put it in a tortilla 

-add any toppings to your liking like cilantro,onions,salsa,lime or just plane if your picky 

Growing up my family loved going to fiestas so we would always be going out every weekend and we would always stop by and  buy street tacos and i remember that would be my favorite part of going to any fiesta and looking forward to going home because i know we would also stop by that same spot to get tacos i loved it because our orders would be the biggest orders because there's alot of us in my family and my usual order would just be tacos de asada. So every time there's a any festa i know there will be tacos involved because when my family would throw fiestas to they would also make tacos or even hire someone to make them for us so growing up i guess that was our food to make for any special event.

Alisson's Pupusas

 

My dish is called “Pupusas” and we make it every single weekend in my family. The origin of this food actually comes from El Salvador, and it is a traditional food you can often find either in Salvadorean restaurants or you can make it at home. There are different types of pupusas, such as beans with cheese, zucchini with cheese, and there is also pork with cheese. It is made with masa which is made out of corn and rice flour. You fill the masa dough with the filling of your choice, and you put them on the griddle to cook. Once they are finished cooking you serve them hot with toppings. Some toppings include chopped cabbage, carrots, and jalapenos. The cabbage and carrots are pickled first and they also have a little spiciness to them. You can also add tomato salsa, which is not very spicy, but adds a lot of flavor. In my opinion, that actually makes the pupusa a lot better. This is special for my family and me because it not only brings back memories of my country, but it also brings back memories of going to church every Sunday and eating it together as a family. 

Alezandra's Taquitos Dorados

 

Taquitos Dorados has always been around in my family's background whether it was from my dad’s side or my mother’s.  My dad is from Culican, and my mother was originally from Durango, but she grew up in Sinaloa. My mom was the one who actually started making this dish. There wasn’t really any special occasion for her to make taquitos; it's just an everyday weekday dish she likes to cook sometimes. It’s still special to me though because I get to spend time with mom, and get hands-on prepping the food with her, like frying up the meat, cutting up and cooking the potatoes, cutting up the toppings that go on top of the taquitos. This definitely helped me bond with my mom more, and it made me grow an appreciation for being in the kitchen and cooking with my mom. Another reason this recipe is also special to me is because it brings my family together when it isn’t needed, just being there all together brings happiness and laughs at the dining table.

Meat Ingredients:

• 1 lb. ground beef 

• 2 medium/large gold brown potatoes (peeled & cubed)

• ½ diced onion  

• 1 diced roma tomato 

• ½ tsp. Garlic powder 

• ½ tsp. Onion powder

• ½ tsp. Ground Cumin powder

• ¼ black pepper (optional)

• 1 large minced garlic clove

• Salt to your liking

• 1 tbsp. Vegetable oil

Extra ingredients and Toppings

• Chopped lettuce

• Queso Fresco

• Radish

• Cucumber

• Pickled Onion

• Guacamole

• Salsa

• Crema as NEEDED