International Bazaar 2018 Recipe Submission
The International Club and International Education Office will be hosting their annual International Bazaar on November 18th at 6 PM. The Bazaar is a culinary event that gives campus and community cultural groups the opportunity to share their history and heritage while allowing others to learn about cultures and traditions from around the world. We are currently looking for recipe submissions for the event. If you submit a recipe and it is selected you are agreeing to cook the dish along with representing your country at a table during the bazaar, this also includes creating a poster for your table.

Recipes are due October 12th

If your recipe is selected, you will receive notification after October 19th. If submitting a recipe, please be able to commit time on the following days:
November 15th in the evening for a mandatory meeting and food safety class
November 16-18 for cooking preparations as assigned by Parkhurst.
November 18th during the bazaar you will be responsible for serving your food & representing your country's table along with helping to clean your area after the bazaar

When entering your recipe, please be specific with ingredients, measurements and directions. Recipes that do not give specifics, will not be considered. Please note that the Bazaar is attended by over 400 people each year, so you will be cooking sample size portions for that many people. The International Club will coordinate with Parkhurst to purchase all of the ingredients needed for your recipe; you are not responsible for bringing or paying for ingredients. We ask that you please be reasonable when submitting recipes, as some ingredients can be very costly or difficult to source in the United States. Please look at the example below:

EXAMPLE:

Chicken Jalfrezi (Indian dish):

serves 6
Estimated time to complete: 1 1/2 hours

Ingredients:
* 2 tablespoons vegetable oil
* 1 onion, grated
* 2 cloves garlic, chopped
* 1 1/2 pounds boneless skinless chicken thighs, cut in half
* 3 teaspoons ground turmeric
* 1 teaspoon chili powder
* 1 1/2 teaspoons salt
* 1 (14.5 ounce) can peeled and diced tomatoes
* 2 tablespoons ghee (clarified butter)
* 3 teaspoons ground cumin
* 3 teaspoons ground coriander
* 2 tablespoons grated fresh ginger root
* 1/2 cup chopped cilantro leaves

Directions:
1. Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.

2. Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.

3. Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.

Email address *
Your full name *
Country you will represent: *
Name of the dish *
List of ingredients with specific measurements *
Cooking instructions (be as specific as possible!) *
Please list up to three people to assist you with making your dish, include full names and email addresses. (If you do not have three helpers, please note this as we can assign helpers to your dish) *
Please insert an image of what your dish would typically look like: *
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