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    How to Cook dishes from United States


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    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.

      Cheeseburger

    • 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.

      New England clam chowder

    • 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.

      Corn dog

    • 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.

      Shrimp gumbo

    • 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.

      Jambalaya

    • 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.

      Key lime pie

    • 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.

      Pumpkin pie

    • 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.

      Succotash

    • 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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    Sales have been slowing at national restaurant chains like Red Lobster, TGI Fridays, and the Cheesecake Factory recently due to the increase in gas prices.

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    The so called "secret recipes" of these billion dollar restaurants have now been exposed and shared with the world in the cooking instructional guide "America's Restaurant Recipes.".

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    USA Cookbooks

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    Instant Pot Pressure Cooker Cookbook: 500 Everyday Recipes for Beginners and Advanced Users. Try Easy and Healthy Instant Pot Recipes.

    By Jennifer Smith

    CreateSpace Independent Publishing Platform
    Paperback (268 pages)

    Instant Pot Pressure Cooker Cookbook: 500 Everyday Recipes for Beginners and Advanced Users. Try Easy and Healthy Instant Pot Recipes.
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    Product Description:

    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.
    • Recipes for vegetarians anyone will enjoy.
    • Most recipes made for anyone with a busy lifestyle.
    • Detailed ingredient lists and precise cooking times so each dish turns out perfect.
    • Easy-to-follow instructions on making each dish in an Instant Pot.
    • Helpful tips and tricks on how to make each meal one your whole family will request time and time again.
    • Plus much more helpful information.
    Eating is meant to be a shared experience and is a great time for family members to catch up with each other's day. A good meal gets them to the dinner table every time.

    Magnolia Table: A Collection of Recipes for Gathering

    By Joanna Gaines

    William Morrow
    Released: 2018-04-24
    Hardcover (336 pages)

    Magnolia Table: A Collection of Recipes for Gathering
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    • ISBN: 9780062820150
    • 336 pages
    • All Ages
    Product Description:

    #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
    • Chocolate Chip Cookies
    • Asparagus and Fontina Quiche
    • Brussels Sprouts with Crispy Bacon, Toasted Pecans, and Balsamic Reduction
    • Peach Caprese
    • Overnight French Toast
    • White Cheddar Bisque
    • Fried Chicken with Sticky Poppy Seed Jam
    • Lemon Pie
    • Mac and Cheese

    Full of personal stories and beautiful photos, Magnolia Table is an invitation to share a seat at the table with Joanna Gaines and her family.

    Franklin Steak: Dry-Aged. Live-Fired. Pure Beef.

    By Aaron Franklin

    Ten Speed Press
    Released: 2019-04-09
    Hardcover (224 pages)

    Franklin Steak: Dry-Aged. Live-Fired. Pure Beef.
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    Product Description:
    The be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the team behind the acclaimed and bestselling book Franklin Barbecue.

    Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. So, in this follow-up to his New York Times bestselling book Franklin Barbecue, the pitmaster extraordinaire teaches readers how to cook his favorite food to absolute perfection. With their trademark rigor and expertise, Franklin and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. They demystify cattle breeds, explore the technique of dry-aging, explore globally-inspired techniques like the reverse sear and hibachi-style cooking, and even teach readers how to build a custom, backyard grill setup. For any meat-lover, backyard grill-master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

    The Food Lab: Better Home Cooking Through Science

    By J. Kenji López-Alt

    W W NORTON CO
    Released: 2015-09-21
    Hardcover (958 pages)

    The Food Lab: Better Home Cooking Through Science
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    • W W NORTON CO
    Product Description:

    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

    Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook

    By Carla Lalli Music

    Clarkson Potter
    Released: 2019-03-19
    Hardcover (272 pages)

    Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook
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    Product Description:
    A modern approach to cooking at home, with more than 70 innately flexible recipes.

    The indispensable recipes and streamlined cooking techniques in Where Cooking Begins are an open invitation to dive into Carla Lalli Music’s laid-back cooking style. The food director at Bon Appetit, her intuitive recipes are inspired by the meals she makes at home for her family and friends and the joy she takes in feeding them. Here, too, is her guide to the six essential cooking methods that will show you how to make everything without over-complicating anything—and every recipe includes suggestions for swaps and substitutions, so you’ll never feel stuck or stymied.

    Where Cooking Begins is also the first recent cookbook to connect the way we shop to the way we cook. Music’s modern approach—pick up your fresh ingredients a few times a week, and fill your pantry with staples bought online—will make you want to click on a burner and slide out a cutting board the minute you get home.

    The no-fail techniques, textured recipes, and strategies in Where Cooking Begins will make you a great cook.

    Medical Medium: Secrets Behind Chronic and Mystery Illness and How to Finally Heal

    By Anthony William

    Hay House Inc
    Released: 2015-11-10
    Hardcover (392 pages)

    Medical Medium: Secrets Behind Chronic and Mystery Illness and How to Finally Heal
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    • Hay House Inc
    Product Description:
    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."

    Southern Keto: 100+ Traditional Food Favorites for a Low-Carb Lifestyle

    By Natasha Newton

    Victory Belt Publishing
    Released: 2018-11-20
    Paperback (304 pages)

    Southern Keto: 100+ Traditional Food Favorites for a Low-Carb Lifestyle
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    Product Description:
    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!

    In this book you'll find:

    * Over 100 delicious keto recipes,

    * Multiple theme menu ideas 

    * Comprehensive grocery lists,

    * Useful tips and tricks for getting started, 

    * And more!

    If you've put off trying the keto diet for fear of missing out on your favorite foods, fear no more. Southern Keto will make sure flavor comes first while changing your health!

    Franklin Barbecue: A Meat-Smoking Manifesto

    By Aaron Franklin

    Ten Speed Press
    Released: 2015-04-07
    Hardcover (224 pages)

    Franklin Barbecue: A Meat-Smoking Manifesto
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    • Ten Speed Press
    Product Description:
    A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.

    When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.
     
    In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.

    The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler

    By Steven Rinella

    Spiegel & Grau
    Released: 2018-11-20
    Hardcover (368 pages)

    The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler
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    Product Description:
    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

    “As a MeatEater fan who loves to cook, I can tell you that this book is a must-have.”—Andrew Zimmern

    When Steven Rinella hears from fans of his MeatEater show and podcast, it’s often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals.

    Big Game: Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue. 
    Small Game: How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver. 
    Waterfowl: How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks. 
    Upland Birds: A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeño poppers made with mourning dove. 
    Freshwater Fish: Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon. 
    Saltwater Fish: Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia. 
    Everything else: How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators.   

    Whether you’re cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs.

    “Rinella goes to the next level and offers some real deal culinary know-how to make sure that your friends and family will dig what you put on the table.”—Guy Fieri

    “[A] must-read cookbook for those seeking a taste of the wild.”—Publishers Weekly (starred review)

    The Prairie Homestead Cookbook: Simple Recipes for Heritage Cooking in Any Kitchen

    By Jill Winger

    MPS
    Released: 2019-04-02
    Hardcover (368 pages)

    The Prairie Homestead Cookbook: Simple Recipes for Heritage Cooking in Any Kitchen
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    • From Jill Winger, the creator of the award-winning blog "The Prairie"
    • Also includes 17 bonus recipes for pantry staples, like sour cream, salt rubs and homemade sauces
    • Hardcover, 8" x 10", 368 pages
    Product Description:

    Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table.

    With a foreword by bestselling author Joel Salatin

    The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all―or even any―of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages.

    "Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen." - Eve Kilcher

    These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like―staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.


    America's Restaurant Recipes

     
     


     
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