The image of US cuisine is very much associated with some of
the leading fast-food brands around the world, as well as particular
fast-foods such as hot dogs,
cheeseburgers, and pizzas.
However, there deeper examination reveals that there is
a lot more to US cuisine
including a huge of dishes and cooking styles,
each with different historical influences.
For example:
Just like the state of
Hawaii itself,
Hawaiian cuisine combines Polynesian and Western
traditions. Additionally, Hawaii
has many links with Asia and a large Asian population, and thus
Hawaiian cuisine
includes many recipes adapted from
Asian cuisine.
The first Europeans to settle in
New Orleans
and what is today the state of
Louisiana,
were of French origin. Thus
Cajun and Creole cuisine
has been greatly influenced by
French cuisine's traditions,
although of course using American ingredients.
The Southwestern part of the United States was once ruled by
Mexico,
amd even today still has many links with that country.
Southwestern cuisine
thus includes many items inspired by
Mexican cuisine.
Here are some popular US dishes:
Chicago-style pizza -
A deep-dish variety of pizza,
originally from 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.
Clam chowder
- A soup,
created using a milk base, and
containing clams, flour, onions, potato, and bacon or salted pork.
There are two main versions of this recipe:
The recipe traditionally made in New England,
sometimes known as "New England clam chowder" or
"Boston clam chowder", does not contain tomatoes.
The recipe traditionally made in New York City,
sometimes known as "Manhattan clam chowder",
which does contain tomatoes.
Club Sandwich
- A sandwich made using three layers of toasted bread, between
which are two layers of fillings.
One layer of filling contains chicken or turkey breast meat. The
other layer of filling contains
bacon, lettuce and tomato slices. Variations of the recipe sometimes add
extra ingredients such as cooked egg or sliced of cheese.
Congealed salad - A salad made from flavored gelatin into which
are embedded fruit or vegetables such as grated carrots.
Sometimes other ingredients such as
cream cheese, marshmellows, nuts, or pretzels may be added instead.
Corn dog - A fast-food snack, traditionally eaten at fairs and other events.
It is 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 - Half an English muffin topped
with bacon or ham, poached eggs, and
Hollandaise sauce.
Fried chicken - Chicken coated in seasoned flour and then deep-fried.
Fried chicken is particularly associated with
Southern cuisine
and with
Soul Food.
Grits - One of
Southern cuisine's
most famous dishes.
It is a porridge made from maize, and made be eaten either for breakfast
or a side-dish with another meal.
Gumbo - A
soup
originally from
Cajun and Creole cuisine.
It has subsequently
become widely popular along the whole coast of the Gulf Mexico, and
has also been adopted by
many Soul Food eateries and
restaurants.
The
soup
is made from
meat or fish stock and containing bell peppers, celery and onion.
Dried ground sassafras leaves ("filé powder), okra, or
roux (wheat flour and fat) are used to thicken the soup,
and other ingredients usually
include assorted assorted meat, smoked pork
or sausage, and shellfish.
Jambalaya -
Cajun and Creole cuisine's
adaptation of the Spanish recipe, paella.
It is a rice dish flavored with tomato and containing local meat, seafood and vegetables.
Johnny cakes - Fried pancakes made from cornmeal.
Key lime pie - This is a traditional dessert originally from the
Florida keys.
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.
Key limes, which are small limes native to the Florida Keys, are also
essential to the dish.
The key limes, sweetened condensed milk, and egg yolks,
are all prepared in a pie crust,
and additionally egg whites are also often used to make a meringue topping.
Laulau - A modern adaptation of a traditional recipe of
Hawaiian cuisine,
and usually served macaroni or rice salad.
Laulau is made from salted butterfish and
meat (beef, chicken or pork), all placed inside a taro leaf.
New York-style pizza - A style of
pizza
originally from
New York (and still popular in that city).
The pizza is made into large very thin wide slices, which are
folded in half when eaten.
Poke - A salad made according to a
Hawaiian recipe.
The salad contains raw fish, fly fish roe ("tobiko"), tofu, onions, scallions and tomatoes.
It is lavored using chillis or red pepper, sea salt,
sesame oil and
soy sauce.
Pumpkin pie - A pie containing a pumpkin-based custard.
The pie is particularly associated with
Halloween,
and is also popular at
Christmas and
Thanksgiving.
Spices such as cinnamon, cloves and ginger are used from flavoring,
and it is often served accompanied by
whipped cream.
Spam teriyaki - A favorite of
Hawaiian cuisine,
made using Spam (the canned meat product made by the Hormel Food Corporation).
The dish is made using
Japanese cuisine's teriyaki style of cooking (cooking meat in
a sweet
soy sauce, known as "teriyaki sauce").
Shrimp Creole - A Creole recipe,
made from shrimps
in a peppery sauce containing using tomatoes, celery, onion, and bell peppers.
Shrimp Creole is normally
served over rice.
Succotash - A dish with its origins in
native American cuisine,
Succotash is made from butter beans, corn, and tomatoes,
which are cooked together 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 -
A world famous salad named after the
Waldorf Hotel (the forerunner of the Waldorf-Astoria Hotel) in
New York,
where the salad was invented.
The salad is made from
apple, celery and walnuts, all in
a mayonnaise sauce.
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Delicious, family-friendly recipes from popular blogger Recipe Girl
One of the world's most popular food blogs, RecipeGirl.com is the place to go for easy, family-friendly recipes. With hungry mouths to feed and little time to waste, busy moms and dads need simple options that don't involve a drive-thru, hard-to-find ingredients, or hours spent in the kitchen. The Recipe Girl Cookbook offers all that and more with recipes that use real and fresh ingredients. As a mom herself, author Lori Lange knows how valuable your time is. But she also knows that you won't sacrifice quality for quickness. With 195 simple and simply delicious recipes for everything from breakfast to happy hour to dinner and dessert, plenty of variations and substitutions, and handy icons to call out vegetarian, gluten-free, and dairy-free recipes, family meals will never be the same again.
195 recipes and variations offer plenty of options for busy home cooks
Includes vegetarian, gluten-free, and dairy-free recipes, as well as handy tips and substitution ideas for making recipes safe for special diets
Includes a bonus chapter on entertaining, sharing 20 themed party menus and tips for easy, successful entertaining
Features beautiful full-color photography from acclaimed food photographer Matt Armendariz
Author Lori Lange blogs at the hugely popular RecipeGirl.com and develops recipes for several well-known brands
Getting healthy, tasty meals on the table day after day without sacrificing quality or spending all your time in the kitchen is no easy task. The Recipe Girl Cookbook presents plenty of options for busy parents.
Product Description: A New York Times Bestseller Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries.
Of all the extraordinary and obscure plants that have been fermented and distilled, a few are dangerous, some are downright bizarre, and one is as ancient as dinosaurs--but each represents a unique cultural contribution to our global drinking traditions and our history.
This fascinating concoction of biology, chemistry, history, etymology, and mixology--with more than fifty drink recipes and growing tips for gardeners--will make you the most popular guest at any cocktail party.
Product Description: Dr. Loren Cordain's The Paleo Diet has helped thousands of people lose weight, keep it off, and learn how to eat for good health by following the diet of our Paleolithic ancestors and eating the foods we were genetically designed to eat. Now this revolutionary cookbook gives you more than 150 satisfying recipes packed with great flavors, variety, and nutrition to help you enjoy the benefits of eating the Paleo way every day.
Based on the breakthrough diet book that has sold more than 100,000 copies to date
Includes 150 simple, all-new recipes for delicious and Paleo-friendly breakfasts, brunches, lunches, dinners, snacks, and beverages
Contains 2 weeks of meal plans and shopping and pantry tips
Features 16 pages of Paleo color photographs
Helps you lose weight and boost your health and energy by focusing on lean protein and non-starchy vegetables and fruits
From bestselling author Dr. Loren Cordain, the world's leading expert on Paleolithic eating styles
Put The Paleo Diet into action with The Paleo Diet Cookbook and eat your way to weight loss, weight control maintenance, increased energy, and lifelong health-while enjoying delicious meals you and your family will love.
Breville USA Released: 2013-02-06 Kindle Edition with Audio/Video (26 pages)
Product Description:
A juicer is not just a kitchen appliance. It’s a useful tool to optimum health because fresh juices are a delicious way to reach your daily quota of fruit and vegetables.
Product Description: Everyone suffers from stress from time to time. It could be your work situation, or lack of work. It could be financial, health-related, or relationship-related. Symptoms of being stressed may manifest themselves in many ways. Some people get headaches, skin problems, or stomach ulcers. Some become anxious, while others are unable to sleep or begin to sleep too much.
It is very common for people to eat when they are stressed. Usually people reach for junk food, which not only does not alleviate the stress, but it actually adds stress to the body, making it work harder and less efficiently.
The good news is that there are some foods that you can reach for that actually have nutrients that can help reduce the feeling of stress and increase your body’s ability to fight off the effects of stress.
In the first of the Natural Stress Relief Series, this book provides a list of those foods best suited to fight stress so that you can incorporate them into your day. It also contains easy and delicious recipes that include these stress-busting foods. So pick up this book and get some natural relief today!
We’re having a celebration of food for cooks who love to eat well—and eat smart!
Weight Watchers cookbooks are trusted by anyone who is excited about cooking delicious, healthy food. And with the more than 280 recipes in Weight Watchers 50th Anniversary Cookbook, healthy cooks (and anyone who aspires to be one!) everywhere now have the opportunity to sample a collection of many treasured favorites. These delicious dishes have been updated, featuring fresh ingredients, how-to tips, Weight Watchers lore, and nutritional info and PointsPlus® values for the newest program, Weight Watchers 360˚.
Inside you’ll find…
• Classics like Easy Homemade Macaroni and Cheese and Garden Vegetable Soup
• Savory Italian fare such as Sausage Focaccia and Pizza Margherita
• Healthy takes on hearty dishes such as Buffalo Chicken Wings and Biscuit-Topped Chicken Pot Pie
• Bold-flavor favorites such as Asian Noodle Soup with Tofu and Shrimp; and Ham, Pepper and Onion Calzones
• Hearty salads that make a meal, like Caesar, Chef, and Cobb
• Retro faves such as Deviled Eggs and Fudgy Brownie Pudding Cake
Weight Watchers 50th Anniversary Cookbook is a great resource, whether you’re in search of a quick-fix dinner for tonight or planning a week’s worth of menus. Every single recipe works like a charm and tastes great!
Breville USA Released: 2012-12-10 Kindle Edition with Audio/Video (43 pages)
Product Description:
Throughout 2012, we traveled around the United States to meet with renowned Chefs who created recipes inspired by Breville products. We are excited to share these recipes with you and hope they inspire you to share them with your friends and family.
Product Description: This collection of over 170 South African recipes has been tested and adapted for easy preparation in the US kitchen. The recipes are easy to follow and the results are nutritious, tasty and authentic. It includes suggestions on where to find key ingredients and ideas for substitutes. South African cuisine is a unique blend of flavors, with strong influences from Europe, Africa and the East. This book features traditional and contemporary favorites, such as: Samoosas, Mock smoked snoek pâté, Peppadew dip, Bobotie, Oxtail stew, Hot Durban curry , Monkeygland steak, Bunny chow, Chakalaka, Buttermilk pudding, Cape brandy pudding, Malvapoeding, Melktert, Koeksisters, Buttermilk rusks, Hotcross buns, Microwave fudge, Dom Pedros. The binding and paper used permit functional use in the kitchen. ABOUT THE AUTHORS: Aileen Wilsen, who holds a BSc in Home Economics from the University of Stellenbosch, South Africa, taught Home Economics at a girls' high school before establishing the demonstration kitchen at Gants Foods, where she developed recipes, presented cooking demonstrations and wrote two recipe books. She also developed recipes for companies that supplied national supermarkets with ready-to-eat food lines and worked as a freelance food consultant. She has a wholesome and practical approach to food preparation. Aileen currently resides in Arizona. Co-author Kathleen Farquharson (MSc, PhD) is Aileen's daughter. She works as a science editor and writer, and is based in the Pacific Northwest.
At last, here is a comprehensive cookbook to the hottest eating plan around! The Paleo diet—known in some circles as the “Caveman Diet”—is an eating plan based on evolutionary biology and backed up by medical research. Unlike other diets which can incorporate fake, processed foods and artificial sweeteners, the Paleo diet is based on what our ancestors ate: meats and fish, nuts and seeds, and naturally grown fruits and vegetables. Low-carb queen and bestselling author Dana Carpender shows how to stay the Paleo diet course deliciously with 500 easy-to-prepare recipes for everything Paleo from appetizers, to main dishes, to desserts.
Product Description: Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants.
In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).
Please share your comments about cooking in the USA:
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