Three Dachshunds around Christmas Tree
Image taken on 2007-12-02 16:39:59 by Howard O. Young.
Three Traditional American Recipes
There is no denying that American-style food has had a very large impact on cuisine all over the world! No, I don’t just mean fast-food, either! Traditional American foods such as the Coney Island-style hot dog, potato chips, fried chicken, and hamburgers with fries are just a few things that, while not all being essentially American, have reached the world through popularity in America. While it is hard to narrow them down, I have included in this article three of my favorite American recipes. I hope you enjoy them!
Oven-Fried Chicken
Ingredients:
1 cup low-fat buttermilk
4 (8-ounce) chicken breast halves (with bones)
1/3 cup all-purpose flour
1/3 cup cracker meal
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp butter
Directions:
In a shallow bowl, combine the buttermilk and chicken. Be sure to turn the chicken to fully coat it with the buttermilk. In another shallow dish, mix together the cracker meal and flour. Take the chicken from the buttermilk and place it onto a sterile surface. Sprinkle the chicken with half a teaspoon of salt and pepper. Dredge the chicken through the four mixture and shake off the excess bits of flour, then set the chicken aside. Repeat this process with each chicken breast. Melt the butter in an oven-proof skillet and cook the chicken on both sides until golden brown. Remove the pan from the range and place it in an oven preheated at 425 degrees F for about half an hour. Fried chicken is traditionally served with mashed potatoes and cole slaw.
Biscuits and Sausage Gravy
Ingredients:
(gravy)
1lb sausage meat
3 tbsp flour
2 – 3 cups milk
Salt and pepper to taste
(biscuits)
2 cups self-raising flour
1/4 cup of shortening
1/4 cup of milk
Directions:
Crumble the sausage meat in a frying pan and cook until the meat is no longer pink. Add in the flour one tablespoon at a time and stir quickly. Keep stirring until a paste forms, and crank up the heat to high. Add in the milk, stir, and then add the salt. This mixture should be quite thick. To make the biscuits, mix together the shortening and flour using a pastry cutter, if you have one. Add in the milk, stirring as you do so. Knead the dough in the bowl, then transfer it onto a floured surface. Roll it out and cut into circular shapes (I find a drinking glass works well for this). Place the biscuits on a baking sheet and bake at 425 degrees F for about 10 – 15 minutes, until the biscuits are golden brown. Serve the biscuits open-faced or cut up, with sausage gravy poured on top.
Pecan Pie
Ingredients:
3 eggs
3/4 cup granulated sugar
1/4 cup brown sugar
1 cup corn syrup
2 tbsp unsalted butter
1 1/2 tsp vanilla extract
1 1/4 cups pecans
1 (10-inch) pie crust (unbaked)
Directions:
Beat the eggs together, then add the corn syrup, granulated sugar, and brown sugar. Melt the butter and add it to the egg mixture. Mix well while adding in the vanilla and pecans. Carefully pour this mixture into the pie crust (you don’t want to over-fill it). Bake at 350 degrees F for about 50 minutes, or until the pie has set. Allow the pie to cool before serving. Traditionally served with a scoop of vanilla ice cream.
Three Super Sausage Recipes
Are you looking for a new recipe to try out when you get a hankering for sausage? It can become very easy to repeat the recipes we’re comfortable with cooking, but sometimes it’s nice to be a little adventurous in the kitchen and give something new a try. This article features three great recipes that are easy to put together and are sure to satisfy your sausage cravings!
Kielbasa and Beans
1 pound kielbasa sausage, thinly sliced
1 pound ground chuck
1 large diced green bell pepper
1 large onion, chopped
4 (15-ounce) cans pork and beans
4 (16-ounce) cans pinto beans
2 (10 3/4-ounce) cans tomato soup
1 (14 1/2-ounce) can diced tomatoes
1 (10-ounce) can diced tomato and green chilies
2 cups (8 ounces) shredded cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper
Brown the beef, onion, and green pepper in a large pot. When the meat is no longer pink, remove it from the pot and drain it. Now brown the sausage meat until cooked, then drain. In a crock pot (slow cooker), add the beef mixture and sausage, pork and beans, pinto beans, tomato soup, diced tomatoes, diced tomatoes/green chilies, salt, and pepper. Set to a low heat and leave for 8 – 10 hours. Don’t add the cheese until serving time.
Brat Kabobs
1 16 oz pkg smoked bratwurst
2 sweet red peppers (cut into 1 inch pieces)
1 yellow summer squash (cut into half inch pieces)
1 green pepper (cut into 1 inch pieces)
1 onion (cut into wedges large enough to skewer)
skewers
(Marinade)
3 tbsp spicy or hot mustard
1/2 cup soy sauce
1/4 cup frozen concentrated apple juice, thawed
In a large Ziploc bag or container with a lid, add the hot mustard, soy sauce, concentrated applejuice, and the vegetables. Seal and refrigerate for at least one hour. After the vegetables have marinated, alternate sausage and vegetable pieces on the skewers. Brush the kabobs with the marinade liquid. Grill on a medium heat until the sausage has warmed and the vegetables have begun to crisp (about 20 minutes). For a flavorful kabob, baste frequently while cooking.
Pigs in a Blanket
1 can biscuits
1 pkg hot dogs (brats can be used as well)
rolling pin
Open the can of biscuits and use the rolling pin to flatten each biscuit. Don’t let the biscuit dough get too thin—just enough to fit around each hot dog. Wrap each hot dog in a biscuit and place on a greased baking sheet. Bake according to the instructions on the biscuit package. Serve with mustard, ketchup, or ranch.