so we have a pen pal school in Japan and we are making them a recipe book. What kind of American food recipes should I submit??
Cooking & Recipes - 5 Answers
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1 :
watre, sugar, and one pack of coolaid
2 :
AMERICAN CHOP SUEY CASSEROLE 1 8 oz. package egg noodles 1 lb. lean ground beef or chuck 1 tsp olive oil 2 onions, finely chopped 3 garlic cloves, finely minced 1 1/2 cups diced celery 1 green bell, finely chopped salt and pepper, to taste garlic and onion powder, to taste 1 can Campbell's Tomato Soup dash teaspoon Worcestershire sauce 1/2 cup grated American cheese Bring 5-6 quarts water to a boil then add a tablespoon of salt. Boil noodles according to package directions until al denté (slightly firm). Drain. Brown ground beef or chuck in olive oil with onions, garlic, celery and green pepper, being careful not to allow garlic to brown to avoid a bitter taste. Cook until meat has browned and vegetables are tender. Drain off any excess oil. Season to taste with salt and pepper (and garlic and onion powder, if desired - don't overdo). In a buttered casserole dish, alternate meat and vegetable mixture, noodles, and grated cheese. Combine soup with Worcestershire sauce and pour over layered casserole. Sprinkle with a layer of cheese. Bake in a 325°F degree oven for 45 minutes. ----------------------------------------------------------------------------------------------------------------------------------------- SOUTH AMERICAN CHEESE SAUCE 1/4 cup olive oil 1 large onion, chopped 2 cloves fresh garlic, minced 1 jalapeno pepper, seeded and minced (about 2 tablespoons) 1 can diced tomatoes, drained 1/4 cup fresh cilantro, minced 1/3 cup dry white wine 2/3 cup light cream 1 cup (8 oz) Velveeta cheese salt and pepper, to taste In a heavy skillet, combine oil, garlic, onion and pepper over medium heat. Saute onion until translucent. Stir in tomatoes and cilantro. Reduce heat to low and simmer for 10 minutes. Add wine, and cook over low heat another 10 minutes, or until mixture has slightly thickened. Stir in cream, and Velveeta; cook over medium heat until Velveeta has melted, stirring until smooth. Season with salt and pepper, to taste and serve right away. Yield: about 1 1/2 cups. A wonderful sauce to pour over asparagus, broccoli, etc. Variation: For extra rich sauce, substitute heavy cream. Add hot cayenne pepper or a second jalapeno for an extra kick! ----------------------------------------------------------------------------------------------------------------------------------------- AMERICAN CHOP SUEY 1 lb. hamburger 1 med. onion 1 green pepper 2 cans Franco-American spaghetti Chop and fry the onion and pepper until slightly soft. Add hamburger and cook until it is all browned. Add the Franco-American spaghetti. --------------------------------------------------------------------------------------------------------------------------------------- AMERICAN LASAGNA 1 1/2 lb. ground beef 1 sm. onion, chopped 2 tbsp. cooking oil 1/2 tsp. garlic salt 2 (8 oz.) cans tomato sauce 2 c. water 1 pkg. lasagna noodles 1 (8 oz.) pkg. Mozzarella cheese 8 slices American cheese Parmesan cheese Brown ground beef and onions in oil, add garlic salt. Add tomato sauce and water; simmer for 2 hours adding more water as needed. Cook noodles according to package directions; drain. Alternate layers of noodles, meat sauce, Mozzarella and American cheese in 12 x 9 x 2 baking dish, ending with sauce. Sprinkle with Parmesan cheese. Bake covered at 350 degrees for 30 minutes or until cheese is bubbling. Yield: 8 servings. ------------------------------------------------------------------------------------------------------------------------------------------- AMERICANIZED LASAGNA 1/8 c. olive oil 1/4 c. butter 1 lb. ground meat or turkey 1 onion, finely chopped 3 tbsp. parsley, chopped 5 cloves garlic, finely chopped 2 tbsp. red wine (Chianti), optional 4-5 shallots, chopped 2 c. canned tomatoes 1 c. tomato paste or sauce 4 stalks celery, finely chopped 2 sm. carrots, finely chopped 1 (12 oz.) box lasagna 1 lb. cottage cheese 1 lb. American cheese In a saucepan, heat olive oil and butter. Add onion, ground meat and shallots; saute until meat is brown. Add garlic and parsley. Cook for 3 minutes over low heat. Stir in wine, cover and steam for 3 minutes. Add tomato paste and canned tomatoes. Bring to a boil, then add celery and carrots. Salt and pepper to taste. Cook covered for about 1 hour over low heat. While cooking meat, add 1 tablespoon of olive oil and 1 tablespoon salt to rapidly boiling water. Gradually add lasagna so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain. Cover bottom of large baking pan with 1/3 of the meat sauce, 1/3 of the cottage cheese and 1/3 of the American cheese. Add a layer of 1/2 of the lasagna. Cover with another 1/3 of the meat sauce and 1/3 of each of the cheeses. Add the remaining lasagna. Layer with the remaining meat and cheeses. Bake for 30 minutes at 375 degrees. Serves 8. -------------------------------------------------------
3 :
tater tot casserole chicken and dumplings
4 :
Based on likes of an exchange student from Japan He seemed enthralled with muffins of all types and cheesecakes also items flavored with maple syrup
5 :
Meatloaf, tuna casserole or other types of casseroles, nachos, chili, etc.. Of course, you should probably take into consideration the fact that most Japanese folks don't have a big oven like Americans do, so it can limit the recipes you'd like to make; just ask your pen pal first if they have a big oven or just a smaller microwave one.
