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How to Cook dishes from United States
When many people outside of the country think of US cuisine, they tend to often think of
American fast-foods and fast food brands - hamburgers, cheeseburgers, hot dogs, and so forth.
The
United States however is a very
large nation, with many different diverse regions,
is home to people whose forebears came from all of the world, and thus
has developed a very and varied culinary traditions.
The various regions and cultural groups within the country are known for the differences in ingredients, and culinary
influences.
For example, New England cuisine is known for its seafood (especially
lobsters),
Cajun and Creole cuisine
(mostly eaten in the state of Louisiana)
is known for its adaptations of French cuisine's traditions,
Southwestern cuisine has adopted many ideas from
Mexican cuisine,
Hawaiian cuisine often combines Western and Polynesian traditions
with recipes adapted from
Asian cuisine,
and Puerto Rican cuisine often combines traditions from
Spanish cuisine with ideas from
Caribbean cuisine.
Some popular American recipes and dishes include:
- Chicago-style pizza -
This is very deep-dish
pizza that originates from the city of
Chicago.
- Chili con carne - A spicy stew made from meat (usually beef) and chile peppers.
Some recipes also add other ingredients such as beans, onions, and tomatoes, although
there are also people who adamantly say the recipe should not include such ingredients.
- Cheese Burger - A bread roll containing a cooked beef patty, a slice of melt cheese,
and usually salad, condiments, and often a slice of bacon or ham.
- Clam chowder
- This is a cream- or milk-based soup, also containing
clams, flour, onions, potato, and bacon or salt pork.
In
New York,
tomatoes are added to the dish ("Manhattan clam chowder"),
whereas in New England adding tomatoes to
New England clam chowder (known in some parts of the
US as
"Boston clam chowder") is considered a serious faux pas.
- Club Sandwich
- A triple bread-toasted sandwich made from three slices
of toast. Three are two layers of toast, one that contains
chicken or turkey breast, and a second containing bacon, lettuce and tomato.
Sometimes the fillings are varied, or other items may be added such as
cooked egg or cheese.
- Congealed salad - This is a salad made from flavored gelatin in which
are embedded fruit, grated carrots, and sometimes other vegetables.
Cream cheese, marshmellows, nuts, or pretzels are also sometimes added.
- Corn dog - A hot dog, covered in cornmeal batter, and then deep-fried or baked.
Corndogs are usually served on wooden sticks, and are usually eaten with ketchup,
mayonnaise, mustard, or a relish.
- Eggs Benedict - This is a simple dish made from half an English muffin, which is topped
with bacon or ham, poached eggs, and Hollandaise sauce.
There are numerous mutually contradictory stories as the origin of the dish.
- Fried chicken - Chicken coated in seasoned flour and then deep-fried.
Fried chicken recipes are especially popular in
Soul Food and Southern cuisine.
- Grits - A thick maized-based porridge originating in
southern cuisine. Grits
can with breakfast, or served as a side dish with dinner.
- Gumbo - Gumbo is a soup made from bell peppers, celery, onion, and meat or fish stock.
It is thickened with dried ground sassafras leaves ("filé powder), okra, or
roux (wheat flour and fat). The soup usually contains assorted assorted meat, smoked pork
or sausage, and shellfish. The dish originates from Cajun and Creole cuisine,
but has also become popular along the whole coast of the Gulf Mexico, and
is available in numerous Soul Food restaurants too.
- Jambalaya - This is Cajun and Creole cuisine's
adaptation of Spanish cuisine's paella. It uses tomatoes
instead of saffron for flavoring (since saffron was hard to obtain in the New World), and as well
as rice contains assorted local meat, seafood and vegetables.
- Johnny cakes - Fried pancakes made from cornmeal.
- Key lime pie - This dessert is made from key limes (which are
small limes native to the Florida Keys), egg yolks, and sweetened condensed milk, all in a pie crust.
Egg whites are also often used to make a meringue topping. The dish is made from condensed milk rather
than fresh milk, because in the days before refridgeration, it was hard or impossible to obtain fresh
milk in the Florida Keys.
- Laulau - This dish from Hawaiian cuisine is
a modern adaptation of a traditional dish. It is made from salted butterfish and
meat (beef, chicken or pork), all placed in a taro leaf. Laulau is usually served
with rice and a macaroni salad.
- New York-style pizza - This is a style of
pizza that originates in
New York city.
The pizza is made into large very thin wide slices, which are
folded in half when eaten.
- Poke - This salad originates in Hawaiian cuisine.
It contains raw fish, fly fish roe ("tobiko"), tofu, onions, scallions and tomatoes.
The salad is flavored using chiles or red pepper, sea salt,
sesame oil and
soy sauce.
- Pumpkin pie - This is a dessert pie containing a pumpkin-based custard. It is flavored with
spices such as cinnamon, cloves and ginger, and is traditionally served with whipped cream.
Pumpkin pie is generally eaten at
Christmas,
Thanksgiving, and
Halloween.
- Spam teriyaki - Spam (the canned meat product by the Hormel Food Corporation) is very
popular in Hawaii.
Hawaiian cuisine has also adopted
Japanese cuisine's teriyaki style of cooking (cooking meat in
a sweet
soy sauce, known as "teriyaki sauce"), and the two have thus been combined to create spam teriyaki.
- Shrimp Creole - This dish from Creole cuisine is
shrimp in a sauce made from tomatoes, celery, onion, and bell peppers. It is spiced with
pepper sauce and then served on top of rice.
- Sloppy Joes
- This is an open sandwich served on a burger bun. It contains
a filling is made
from ground (minced) beef, onions and a sweet ketchup-based sauce.
Versions of the dish are served all over the
United States,
but in some parts of the country, it may be known by other names.
- Succotash - This dish's origins can be traced to
native American cuisine.
It consists of butter beans, corn, and tomatoes cooked in butter.
- Tacos - A U-shaped crispy corn tortilla stuffed with various fillings.
Typical fillings include
ground beef, cheese, lettuce, sour cream, and tomatoes.
- Waldorf salad - This salad takes its names from the
Waldorf Hotel (precursor of the Waldorf-Astoria Hotel) in the city of
New York,
where the dish was first invented. It contains slices of apple, celery and walnuts in a mayonnaise sauce.
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By Jennifer Smith
CreateSpace Independent Publishing Platform
Paperback (268 pages)
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MASTER YOUR INSTANT POT!Enjoy these 500 Recipes for Any Budget. Recipes are listed step by step in a clear and understandable manner. With this cookbook, you will cook better, tastier and faster meals for yourself and your family. In this cookbook, you will discover… - Amazing meals the whole family will love.
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#1 New York Times Bestseller Magnolia Table is infused with Joanna Gaines' warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple's new Waco restaurant, Magnolia Table. Jo believes there's no better way to celebrate family and friendship than through the art of togetherness, celebrating tradition, and sharing a great meal. Magnolia Table includes 125 classic recipes—from breakfast, lunch, and dinner to small plates, snacks, and desserts—presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor. Inside Magnolia Table, you'll find recipes the whole family will enjoy, such as: - Chicken Pot Pie
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By Steven Rinella
Spiegel & Grau
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From the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes
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By Anthony William
Hay House Inc
Released: 2015-11-10
Hardcover (392 pages)
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Anthony William, Medical Medium, has helped tens of thousands of people heal from ailments that have been misdiagnosed or ineffectively treated or that doctors can’t resolve. He’s done this by listening to a divine voice that literally speaks into his ear, telling him what lies at the root of people’s pain or illness, and what they need to do to restore their health. His methods achieve spectacular results, even for those who have spent years and many thousands of dollars on all forms of medicine before turning to him. Now, in this revolutionary book, he opens the door to all he has learned over his 25 years of bringing people’s lives back: a massive amount of healing information, much of which science won’t discover for decades and most of which has never appeared anywhere before.Medical Medium reveals the root causes of diseases and conditions that medical communities either misunderstand or struggle to understand at all. It explores all-natural solutions for dozens of the illnesses that plague us, including Lyme disease, fibromyalgia, adrenal fatigue, chronic fatigue syndrome, hormonal imbalances, Hashimoto’s disease, multiple sclerosis, depression, neurological conditions, chronic inflammation, autoimmune disease, blood-sugar imbalances, colitis and other digestive disorders, and more. It also offers solutions for restoring the soul and spirit after illness has torn at our emotional fabric. Whether you’ve been given a diagnosis you don’t understand, or you have symptoms you don’t know how to name, or someone you love is sick, or you want to care for your own patients better, Medical Medium offers the answers you need. It’s also a guidebook for everyone seeking the secrets to living longer, healthier lives. "The truth about the world, ourselves, life, purpose—it all comes down to healing," Anthony William writes. "And the truth about healing is now in your hands." |
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By J. Kenji López-Alt
W W NORTON CO
Released: 2015-09-21
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A New York Times Bestseller
Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award
"The one book you must have, no matter what you’re planning to cook or where your skill level falls."―New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple―techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more. Over 1000 color photographs |
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By Natasha Newton
Victory Belt Publishing
Released: 2018-11-20
Paperback (304 pages)
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The ketogenic lifestyle doesn't require a sacrifice of flavor! Many people think that going keto means they have to give up American traditional dishes, but with a little creativity most of your favorite foods can be made keto. Southern Keto will show you how to make your favorite comfort foods delicious and low-carb. You don't have to give up breading, cheesecake, pan fried chicken, or biscuits. Natasha "Tasha" Newton has you covered.
In this book she also shares her struggles from childhood obesity and years of yoyo dieting to being diagnosed with crohn's disease at the age of 29. She'll share with you how keto helped her to lose weight and gain freedom from sugar and food addiction. Natasha will serve you delicious and healthy keto meals side inspiration and encouragement! Being a southern girl she prides herself in recreating her family's favorite foods, keto style. If it doesn't taste great, she knows that her family won't be interested!
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By Danielle Walker
Ten Speed Press
Released: 2018-12-04
Hardcover (336 pages)
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From the New York Times best-selling author of the Against All Grain series comes 125 recipes for gluten-free, dairy-free, and paleo comfort food, from nourishing breakfasts and packable lunches to quick and easy, one-pot, and make-ahead meals to get satisfying dinners on the table fast.
Beloved food blogger and New York Times best-selling author Danielle Walker is back with 125 recipes for comforting weeknight meals. This is the food you want to eat every day, made healthful and delicious with Danielle's proven techniques for removing allergens without sacrificing flavor. As a mother of three, Danielle knows how to get dinner (and breakfast and lunch) on the table quickly and easily. Featuring hearty dishes to start the day, on-the-go items for lunch, satisfying salads and sides, and healthy re-creations of comfort food classics like fried chicken, sloppy Joes, shrimp and grits, chicken pot pie, and lasagna, plus family-friendly sweets and treats, this collection of essential, allergen-free recipes will become the most-used cookbook on your shelf. With meal plans and grocery lists, dozens of sheet-pan suppers and one-pot dishes, and an entire chapter devoted to make-ahead and freezer-friendly meals, following a grain-free and paleo diet just got a little easier.
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* Packed lunch chart with creative ideas for school, work, and lunches on the go
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* Dietary classifications for egg-, tree nut-, and nightshade-free dishes, plus designations for Specific Carbohydrate Diet (SCD) and Gut and Psychology Syndrome (GAPS) |
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By Maria Emmerich
VICTORY BELT
Released: 2017-05-02
Paperback (384 pages)
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The ketogenic diet is all about nourishing and healing your body with nutrient-dense whole foods, as international bestselling author Maria Emmerich has demonstrated in her previous books, including The Ketogenic Cookbook (with Jimmy Moore) and The 30-Day Ketogenic Cleanse. But food is more than just nourishment; food is tradition, food is love, and most importantly, food is a celebration. The mere thought of eating a particular meal or the smell of a favorite childhood dish can evoke positive memories, whether it’s a simple Sunday dinner with family or a major life event.
When you begin following the ketogenic diet, whether your goal is to promote weight loss, improve blood markers, or just enhance overall health and well-being, it’s easy to forget to enjoy food. Some people fall into a drab routine of consuming the same dishes over and over, which can lead to boredom and frustration—and ultimately to the desire to fall back into old, poor eating habits. With Keto Comfort Foods, Maria Emmerich reassures everyone on the keto diet that it isn’t difficult at all to recreate those favorite foods and meals in healthy ways—you just need to use a little creativity. By using clever low- or no-calorie substitutions for sugar and scrubbing all recipes clean of gluten-containing additives, Maria has created an incredible resource for comforting home-cooked meals that are safe enough for everyone in the family and delicious enough for the most discerning eaters. These recipes are sure to become new family favorites!
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America's Test Kitchen
Released: 2018-10-02
Hardcover (1040 pages)
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19 Years of the Hit TV Show Captured in One Complete Volume
Here is your last chance to find every recipe prepared on public television's top-rated cooking show over 19 seasons all in a single compendium, including the new season that debuts in January 2019. You'll also get up-to-date equipment and ingredient ratings drawn from the show's equipment testing and taste-testing segments. And you'll see the behind-the-scenes action--how the show comes together, what it takes to be a test cook, and more.
Cook along wiht the latest season as it airs with these new recipes: Next-Level Chicken Piccata, Beef Short Rib Ragu, Roasted Whole Side of Salmon, One-Hour Pizza, Chinese Pork Dumplings, Crispy Ground Beef Tacos, Roasted Poblano and Black Bean Enchiladas, Falafel, Skillet-Roasted Brussels Sprouts with Chile, Peanuts, and Mint, Ultimate Flaky Buttermilk Biscuits, Best Lemon Bars, Brazilian Cheese Bread, Chocolate Cream Pie, and more. |
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By Karen Page
Little Brown and Company
Hardcover (392 pages)
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Click Here | - Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship
Product Description:
Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish.
Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, The Flavor Bible is an essential reference for every kitchen.
Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship |
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