Elite life
United States (American Recipes)
The recipes listed here are a reflection of great foods that can be found throughout the United States. Whether they are served at a small roadside BBQ shack, a sports bar, or a five star restaurant.
Servings: 6-8
Ingredients:
3 cups Stock or water
1 cup Wild rice
Salt & pepper to taste
2-3 Tbsp Oil
1/4 cup Onion, minced
2 cups Stock or water
1 cup White rice
Cooking Instructions:
Bring the stock or water to a boil in a saucepan. Add the wild rice, salt and pepper. Reduce heat and simmer, covered, for 35-45 minutes until rice is tender yet still firm. Do not overcook. While the wild rice is simmering, heat oil in another large saucepan. Add onion and sauté until translucent but not yet browned. Add white rice and continue to sauté till rice grains are shiny and translucent, 1-2 minutes more. Add stock or water and bring to a boil. Reduce heat, cover tightly and simmer 15-18 minutes more. Remove from heat and let set, covered, another 5-10 minutes. Drain excess liquid from the wild rice (use to flavor other dishes if you like). Gently stir the wild rice into the cooked white rice with a large fork. Adjust seasoning and stir in a little butter if you like. Serve immediately.
Servings: 4-6
Ingredients:
2 Tbsp Oil or butter
1 each Onion, minced
1 lb Breakfast sausage
1/4 cup Flour
3 1/2 cups Milk
1T or 1 tsp Sage, fresh or dried, minced or crumbled
1 Tbsp Parsley, minced
2-4 shakes Tabasco
Salt & pepper, to taste
Cooking Instructions:
Heat oil or butter in a large saucepan or skillet over medium heat. Add onion and sauté till translucent. Add sausage and sauté till cooked through, breaking up with spatula till thoroughly crumbled. Add flour and stir in well to get rid of any lumps. Let cook through for a couple of minutes over medium-low heat, stirring constantly. Add milk all at once and whisk in well with a fork. Add the rest of the ingredients. Bring to a boil and let simmer on low for about 10 minutes. Adjust seasoning and serve over buttermilk biscuits or toast.
Ingredients:
Chicken wings
Garlic salt
Galt
Red pepper
1/4 to 1/2 cup butter, melted
Hot pepper sauce, to taste
Cooking Instructions:
Wash chicken wings. divide at joints. Place jointed chicken wings on a large cookie sheet sprayed with cooking oil spray. Sprinkle with garlic
salt, salt, and red pepper. Bake in a 400-degree oven about 1/2-hour or until they start to brown. Take out and turn all chicken wings over and sprinkle that side with salt, garlic salt , and red pepper. Bake on that side until they brown. While browning the second side, melt butter in a saucepan and add hot pepper sauce in with the butter, according to how hot you like your food. When the chicken wings are done, dip in the butter/ hot pepper sauce and then place in a casserole. placing in about a 325-degree oven until ready to serve.
Ingredients:
12 eggs, hard-boiled, peeled and chilled
1/2 cup mayonnaise
1/4 cup minced pitted Nicoise olives
1 tablespoon Dijon mustard
1 tablespoon drained capers
1 tablespoon minced drained oil-packed sun-dried tomatoes
1 anchovy fillet, minced
1/8 tsp Tabasco
1 tablespoon minced fresh parsley
1 bunch watercress
1 pint basket cherry tomatoes
12 Nicoise olives
Paprika or cayenne pepper
Cooking Instructions:
Cut eggs lengthwise in half. Place yolks in bowl; mash with fork. Mix in mayo, olives, mustard, capers, tomatoes, anchovy and pepper. Mix in parsley. Arrange watercress and tomatoes on serving tray. Pipe or spoon egg mixture into egg halves, mounding slightly. Place eggs atop
watercress. Garnish with Nicoise olives. Sprinkle with paprika. Cover and refrigerate until chilled. Serve this devilled eggs recipe with some other party foods to create a setting your friends will love you for.
Ingredients:
1 can mild jalapenos
8 oz cream cheese
1/4 cup corn meal
2 cups biscuit mix
Vegetable oil
Cooking Instructions:
Wash, cut in half, and seed jalapenos. Fill both halves with cream cheese and reassemble into one whole pepper. Mix the 2 cups of
biscuit mix according to directions on the box for biscuits. Sprinkle surface with corn meal and roll dough to 1/4 inch thickness. Cut into strips and surround pepper, pinching closed. Deep fry the jalapeno poppers until golden brown. Drain on paper towels. These jalapeno poppers are a great treat to serve at parties, sports gatherings or just as an all around tasty snack.
Ingredients:
5 bananas
1 stick butter
1 cup brown sugar
1 teaspoon vanilla
3/4 cup rum
1/2 cup banana liqueur
Cooking Instructions:
Slice the bananas in three slices lengthwise, then cut in halves. Melt the butter in a skillet or frying pan, add brown sugar (you may also add 1/2 teaspoon cinnamon if desired) and cook over low heat, stirring into a thick paste. Add vanilla and banana liqueur and stir well. Cook about 3 minutes. Add banana slices and cook over medium heat, basting well with the sugar and butter mixture. Cook about five minutes. (Mixture will bubble while cooking). Heat the rum in a metal cup, ignite, and pour over bananas. (Run will have faint blue flame in cup and will flame up when poured over the bananas.) Stir well to blend, then serve mixture with pieces of bananas over vanilla ice cream.
Servings: 3
Ingredients:
1 package active dry yeast
1 1/2 cups warm water (100-115 degrees F)
1/2 cup sugar
1 teaspoon salt
2 large eggs
1 cup evaporated milk
7 cups flour
1/4 cup vegetable shortening
Oil for deep frying
Confectioner's sugar for dusting (or burying, depending on taste)
Cooking Instructions:
Put the warm water into a large bowl, then sprinkle in the yeast and a couple teaspoons of the sugar and stir until thoroughly dissolved. Let proof for 10 minutes. Add the rest of the sugar, salt, eggs, and evaporated milk. Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands. Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl. Roll the dough out onto a floured board or marble pastry surface to a thickness of 1/8 inch, then cut it into rectangles 2-1/2 inches by 3-1/2 inches with a sharp knife. Heat the oil in a deep fryer to 360 degrees F. Fry the beignets about 3 or 4 at a time until they are puffed out and golden brown on both sides, about 2-3 minutes per batch. Turn them over in the oil with tongs once or twice to get them evenly brown, since they rise to the surface of the oil as soon as they begin to puff out. Drain each batch, place on a platter lined with several layers of paper towels, and keep warm in a 200 degree F oven until they're all done.
Ingredients:
1 1/2 cup butter or margarine
2 2/3 cup brown sugar firmly packed
4 eggs
2 ts vanilla
4 1/2 cups flour
2 ts baking soda
1 ts salt
12 oz chocolate chips
1 cup walnuts
Cooking Instructions:
Mix butter, brown sugar together. The longer mixed the smoother the cookie. Add eggs, vanilla. Add the rest of the ingredients. Bake in 320 oven for 10-12 minutes. Cookies should still be fairly soft to the touch when removed from the oven. Chocolate chip cookies are great for any occassion.
Ingredients:
4 pounds stewing chicken
1 onion, sliced
1 carrot, sliced
2 ribs celery with leaves, chopped
1 teaspoon salt
4 tablespoons butter
6 tablespoons flour
1/8 teaspoon paprika
1/2 cup light cream
2 cups flour
1 teaspoon salt
4 teaspoons baking powder
1 tablespoon shortening
3/4 cup milk
Cooking Instructions:
Simmer chicken, onion, carrot, celery and salt in enough water to cover until the chicken is done. 1 1/2 to 2 hours. Remove chicken from the broth. When it is cool enough to handle remove the skin and bones and dice the chicken. Strain stock and if necessary add enough water to make 1 quart. Melt the butter in a heavy saucepan. Stir in the flour mixed with paprika. Add the chicken stock gradually stirring constantly cook for 2 minutes. add the chicken cream and pepper and adjust the seasoning to taste. Spoon the dumplings on top of the gently bubbling chicken mixture and cover. Cook for 15 minutes without lifting the lid. Sift together dry ingredients. Blend in the shortening with a pastry blender or fork. Add the milk and mix well. Dip a teaspoon into cold water and then into the dough. Spoon the dumpling on top of the gently bubbling chicken mixture and cover.
Ingredients:
2 cups flour
1 tablespoon Lowrey's seasoning salt
1 tablespoon garlic powder, optional
1 tablespoon salt
1 teaspoon white pepper
1 quart buttermilk
1 pint water
1/4 cup flour
1 tablespoon baking powder
Cooking Instructions:
Combine dry ingredients. Mix wet ingredients well with a whisk. Preheat cooking oil to 340 degrees. With mallet, tenderize chicken breast. Dip breast into dry batter. Then, into wet batter. And, back into dry batter. Drop breast into grease and cook until chicken is done.
Ingredients:
2 cups water
1-1/4 cup chopped red, green or yellow bell pepper
3/4 cup diced ham
8 oz box yellow rice mix
8 oz peeled, deveined med. Shrimp
0 oz box frozen cut okra
Cooking Instructions:
Bring first 3 items to boil in a large nonstick skillet. Stir in rice. Cover and cook over low heat 15 minutes. Stir in shrimp and the thawed okra. Cover and cook 7 minutes, stirring a few times or until shrimp are pink and opaque and rice is tender. Dab some hot pepper sauce on this jambalaya recipe for an extra punch.
Ingredients:
1 tablespoon vegetable oil
1 tablespoon cider vinegar
2 large onions, sliced
1 cup vegetable broth
1 clove garlic, minced
2 large green peppers, diced
15 ounce can red kidney beans, rinsed and drained
3 celery stalks, sliced
2 bay leaves
1/2 teaspoon hot pepper sauce
1/2 teaspoon cumin
1/2 teaspoon paprika
1 1/2 teaspoons salt
2 cups crushed tomatoes
4 cups cooked rice
Cooking Instructions:
Heat oil in a large sauce pan. Saute onion, garlic, green peppers and celery 5 min. Add spices, tomatoes, vinegar, broth. Simmer 10 min. Add beans, more broth if necessary, hot sauce and salt. Heat through. Cook 5 min. Cook rice. Remove bay leaves. Serve over white rice.
Ingredients:
1 quart milk
1 potato
1 can chopped clams or the equivalent of fresh (keep liquid if canned)
2-4 pieces of bacon
Small yellow onion
Parsley
1 Tbsp butter
Salt and pepper
Ingredients:
Cut bacon up and brown it in a skillet with the chopped up onion. Drain grease. Put bacon and onions in soup pot. Dice the potato (leave skin on if you wish) Add the potato, the can of clams and their liquid, some parsley chopped, the butter and the milk. Let the chowder simmer until potatoes are tender. Season with salt and pepper.
Ingredients:
8 oz. Cajun sausage or kielbasa, cut in 1 inch slices
1/3 cup olive oil
1 lb. okra, stems removed (frozen and thawed okay)
2 cups diced onions
1 cup each coarsely chopped green and red bell pepper
4 cloves garlic, minced
5 cups chicken stock
3 cups canned whole plum tomatoes, drained and slightly crushed
1 tsp. ground cumin
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 bay leaf
1 lb. large shrimp, peeled and deveined
12 oz. sea scallops
12 oz. cooked lobster meat
8 oz. crabmeat
2 tbsp. fresh parsley, chopped
Cooking Instructions:
In large dutch oven, saute sausage until brown (approximately 15 minutes). Remove from pot and set aside. Add 1/2 of oil to pot. Add okra and cook over medium heat until slightly soft (approximately 15 minutes). Add remaining oil and onions, bell peppers, and garlic. Stir and cook 10 minutes. Add chicken stock, tomatoes, cumin, cayenne, salt and pepper, and bay leaf. Simmer 30 minutes. Add cooked sausage, shrimp, and scallops. Simmer 5 minutes. Add lobster, crabmeat, and parsley, adjust seasonings, and heat through (2-3 minutes). Splash some extra hot sauce on this seafood gumbo recipe for an extra kick.
Ingredients:
1/3 cup light soy sauce
1/2 cup orange marmalade
1/3 cup honey
1 tablespoon red wine vinegar
1 tablespoon red pepper flakes, crushed (optional)
1-2 lb pork roast or pork loin
3 green onion thinly sliced
Cooking Instructions:
In a saucepan, bring the first 5 ingredients to simmer. mix to combine and cook for about 3-4 minutes. Remove and cool to room temperature. Preheat oven to 350°F degrees. Place pork in baking dish and spread 1/3 of marmalade mix over the.top. Bake until the internal temp reaches 140°F degrees, about 40-60 minutes .(depending on the size of the pork). Baste with remaining marmalade twice more during the cooking time. Sprinkle with chopped onions, if desired. Let rest for 20 minutes before slicing.
Ingredients:
1 tablespoon canola oil
4 cups thinly sliced onion
3 teaspoons minced fresh garlic
1 tablespoon flour
8 ounces red tomato sauce, smooth not chunky
8 ounces water
2 tablespoons corn syrup
3 teaspoons vinegar
2 bay leaf
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1 dash ground cloves
Cooking Instructions:
Saute the onions and the garlic in oil, simmering, about 15 to 20 minutes, until tender, not brown. Add the flour and stir and cook at least one minute. Add remaining ingredients, cover and simmer 50 minutes. If its getting too thick, add a touch more water. Remove bay leafs. Serve on those next bbq hot dogs, with another slather of mustard on top. Yesterday I did make another batch with the cloves added , and I really enjoyed it, so give the cloves a chance if you are not a clove user, it brings out all the flavours of the onions and sweetness and tartness.
