Posts Tagged ‘USA FOOD RECIEPIES’

Hamburgers With Oven Chips, My Fav Fat Dinner :)

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Ingredients

1 pound new potatoes, sliced 1/8 inch thick

2 tablespoons olive oil

kosher salt and pepper

1 pound ground beef

4 hamburger buns

1/4 cup mayonnaise

1 pickle, sliced

1 small head butter lettuce

1 beefsteak tomato, sliced

Directions

  1. Heat oven to 400° F.
  2. In a bowl, toss the potatoes and oil. Spread on a baking sheet and roast, stirring occasionally, until crisp, about 30 minutes. Sprinkle with ¼ teaspoon salt.
  3. Meanwhile, heat a grill or grill pan to medium.
  4. Shape the beef into four 1-inch-thick patties. Season with ½ teaspoon each salt and pepper. Cook to desired doneness, about 3 minutes per side for medium.
  5. Transfer the patties to buns and top with the mayonnaise, pickle, lettuce, and tomato. Serve with the chips.

 


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Not-So-Sloppy Joes, BEST DINNER !

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Ingredients

1 tablespoon olive oil

 1 small yellow onion, finely chopped
 1 clove garlic, minced
 1 red bell pepper, finely chopped
 1 pound ground beef
 1 6-ounce can tomato paste
 1 1/2 teaspoons chili powder
 1 teaspoon cumin
 1 teaspoon kosher salt
 1/8 teaspoon freshly ground black pepper
 1/8 teaspoon cinnamon
 4 hamburger buns, toasted
 1/2 cup grated Cheddar
 1/2 cupsour cream

Directions

  1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and red pepper. Sauté until fragrant, about 3 minutes.
  2. Add the ground beef and brown, about 5 minutes.
  3. Stir in the tomato paste, chili powder, cumin, salt, black pepper, and cinnamon. Simmer, stirring occasionally, until thickened slightly, about 12 minutes.
  4. Spoon onto the buns. Sprinkle each with the Cheddar and top with a dollop of the sour cream.

 


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Meat Loaf, Only 4 non-veg ;)

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Ingredients

1 1/2 pounds ground beef

1 2-ounce envelope onion soup mix

1 cup shredded Italian cheese blend

1 cup fresh flat-leaf parsley, chopped (optional)

2 eggs

1 1/2 cups saltines (about 4 ounces), finely ground

1/3 cup water

1/2 cup barbeque sauce (optional)

Directions

  1. Heat oven to 400° F. In a large bowl, combine the beef, soup mix, cheese, parsley (if using), eggs, and saltines. Add the water and combine.
  2. Transfer the meat mixture to a baking dish and form it into a 9-inch loaf. Bake until cooked through, about 40 minutes.
  3. If using barbecue sauce, remove the meat loaf from oven after 25 minutes and pour the sauce over the top. Return to oven for about 15 minutes more.

 


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Easy Drop Biscuits, I LOVE IT

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Ingredients

2 cups all-purpose flour, spooned and leveled

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

1 tablespoon baking powder

1 teaspoon kosher salt

1 cup whole milk

Directions

  1. Heat oven to 400° F. In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened.
  2. Drop 6 large mounds of the dough (about ½ cup each) onto a baking sheet. Bake until golden, 18 to 20 minutes.

 


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Rosemary Corn Bread , HMM Crispy as Hell :)

Ingredients

2 8 1/2-ounce boxes corn-bread mix

1/3 cup molasses

2 eggs, slightly beaten

1 8-ounce container plain yogurt

2 7-ounce cans whole-kernel corn, drained

1 tablespoon dried rosemary leaves

Directions

  1. Heat oven to 400º F. Lightly coat a 13-by-9-inch baking pan with cooking spray and set aside.
  2. Stir all the ingredients together. Spoon the batter into the prepared pan.
  3. Bake 25 minutes or just until golden. Remove to a wire rack to cool.
  4. When cool, cut lengthwise into 3 strips and then crosswise into quarters. Cut each square into 2 triangles. (The corn bread can be made ahead to this point. Remove from pan, wrap in foil, and freeze for up to 3 months.) To serve, thaw and reheat in the foil in a 325º F oven for 10 minutes or until heated through.

 


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Baked Beans ; Cooking Always Fun !!!

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Ingredients

1 pound dry navy or soldier beans

1/3 cup molasses

1/3 cup apple cider vinegar

1 teaspoon dry mustard

1/2 cup dark brown sugar, firmly packed

1/4 teaspoon freshly ground black pepper

1 large white onion, quartered

1/4 pound salt pork or slab bacon, cut into 1 1/2-inch chunks

Directions

  1. Place the beans in a large bowl. Add enough water to cover by three inches. Let stand at least 10 hours. Drain and transfer to a large saucepan. Add just enough water to cover. Let simmer, adjusting the water level so the beans remain just covered, until the skins open readily, about 1 hour.
  2. Meanwhile, whisk together the molasses, vinegar, mustard, sugar, pepper, and 2 tablespoons of water.
  3. Drain the beans. Place the onion in a 2-quart Dutch oven. Add the beans. Cover with the salt pork or bacon. Cover with the molasses mixture. Heat oven to 300° F. Cover Dutch oven and bake, checking often, until the beans are tender, the meat is falling apart, and the liquid is thick and bubbly, about 6 hours. Add more water (or even a second batch of the molasses mixture) if the beans start to dry out. Serve with buttered bread.

 


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Parsleyed Corn on the Cob, Great For Skin ;)

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Ingredients

6 ears corn, shucked and halved

4 tablespoons butter, melted

1/4 cup fresh flat-leaf parsley leaves, roughly chopped

Kosher salt and black pepper

Directions

  1. Bring a large pot of water to a boil. Add the corn and simmer just until tender, 3 to 5 minutes. Drain and transfer to a serving dish.
  2. Pour the butter over the corn and sprinkle with the parsley, ½ teaspoon salt, and ¼ teaspoon pepper.

 


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