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Planning on throwing a big shindig this summer? Here's an idea that takes quite a bit of preparation, but your guests will definitely be impressed with your innovation (you don't have to tell them where you got the idea, but we'd love it if you did!).

How does an INTERNATIONAL TACO PARTY sound?

Below, we've modified traditonal recipes from five continents so that they can be used as unique taco fillings! If you don't want to prepare them all yourself, you can delegate each recipe to four of your friends and have them bring them to the party in large bowls. Provide a plate stacked with taco shells, and your guests can treat themselves to a world of flavor!

Note: Each of these recipes prepares enough filling for 8-10 tacos.

ASIA (China): Kung Pao Chicken

Ingredients:

1 pound of ground chicken

4 dried red chili peppers

1/4 cup skinless roasted peanuts (unsalted)

1/2 slice ginger

1/2 garlic clove, peeled and sliced

3/4 Tbsp cornstarch

3/4 Tbsp cold water

1/2 Tbsp soy sauce

Sauce:

1 Tbsp dark soy sauce

1/2 Tbsp dry sherry

1/2 Tbsp sugar

1/2 tsp cornstarch

1/4 tsp salt

a few drops sesame oil

2 cups oil for deep-frying

3 Tbsp oil for stir-frying

Directions:

Add the soy sauce, cornstarch, and water to the chicken and marinate it for 20 minutes. While the chicken is marinating, peel and slice the ginger, and remove the tips and the seeds of the dry red peppers. Cut into 1-inch chunks. Mix the sauce ingredients and set aside. Heat wok and add 1 - 1 1/2 tablespoons oil. Stir-fry the peanuts until they turn golden, remove and set aside to cool. Heat wok and add oil for deep-frying. Carefully slide the chicken into the wok, and deep-fry the chicken for about 1 minute. Remove the chicken and drain off the oil. Heat 2 tablespoons of oil in wok. Add the dry red peppers and stir-fry until they turn dark. Add the ginger and chicken, stir-frying rapidly. Give the sauce a quick re-stir and add to the wok. Stir until the sauce is thickened and mix together with other ingredients. Add the peanuts and mix.

Ingredients:

1/2 head iceberg lettuce, shredded

1 tomato, cut into cubes

1 avocado, cut into 1-inch pieces

Dressing:

1/2 cup lemon juice

1/2 cup olive oil

1/2 tsp. salt

1/2 tsp. salad herbs

1/8 tsp. pepper

Directions:

Toss salad ingredients. Mix dressing ingredients. Toss salad with dressing.

SOUTH AMERICA (Venezuela): Black Beans and Rice

Ingredients:

1 med onion, chopped

1 stalk celery, diced

1 small red pepper, diced

1 cup long-grain white rice, rinsed and drained

14 ozs broth

1 tsp turmeric

1 tsp oregano

1 tsp salt

1 cup egg substitute scrambled

15 ozs canned black beans, heated

1 tsp crushed red pepper

lemon juice and tabasco for topping

Directions: Saute onion 2-3 minutes; add celery, bell pepper and rice. Cook stirring until rice turns pale, 2-3 minutes. Reduce heat to low. Add broth, turmeric, oregano and salt. Cover and cook until rice is tender and all liquid is absorbed, 15-20 minutes. Remove from heat and fluff with fork. Drain heated black beans and mix with rice. Top with scrambled eggs and sprinkle with crushed red pepper.

1/4 lb bacon, packaged

1 tsp. vegetable oil

1 medium onion, coarsely chopped

1/2 celery stalk, coarsely chopped

1/2 bell pepper

1 lb top beef sirloin, in 1" cubes

1/2 lb beef,hamburger grind

1/2 lb pork,hamburger grind

2 tsp red chile,hot, ground

1 1/2 tsp red chile,mild,ground

1 1/2 Garlic cloves,med,fine chop

1/2 tsp oregano,dried

1 tsp Cumin,ground

1 can Australian beer

1/2 can tomatoes,whole

1 1/2 tsp brown sugar

Directions:

Fry the bacon in a skillet over medium heat. Drain the strips on paper toweling and cut into 1/2" dice and reserve. Heat the oil in a large heavy pot over medium heat. Add the onions, celery, and green pepper and cook until the onions are translucent. Combine all the beef and pork with the ground chile, garlic, oregano, and cumin. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add the beer, tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Wave a boomerang over the pot 14 times each hour from this point on. (This is definitely optional adding no noticeable flavor, just a touch of authenticity and humor.) Stir for 3 minutes. Taste, adjust seasonings, and add more beer if desired. Simmer for 2 1/2 hours longer. Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot.

EUROPE (Wales): Prawn Patagonia

Ingredients:

1/2 small cauliflower

1/2 pint thick Bechamel sauce

1/2 teacup double cream

1/2 lb Peeled prawns, chopped into ½ inch pieces

1/8 lb Caerphilly cheese

1/2 ts garlic salt

1/2 tablespoon ketchup

1/2 ts celery salt

1/2 ts ground bay leaf

1/2 ts turmeric

1/2 ts mustard powder

Directions:

Cook small cauflower until the florettes are soft, but still firm. Break the florettes and put aside. Keep hot. Add to Bechamel sauce the cream, tomato ketchup, garlic salt, celery salt, ground bay leaf, tumeric, mustard powder and a little freshly ground pepper. Beat the sauce well, add the prawn pieces and caerphilly cheese (crumbled) and heat gently in a saucepan. Do not boil. Add the cauliflower and cook until golden brown.

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