AMERICAN Recipe : Spring Vegetable and Chicken Soup with Dumplings

Ingredients :


* 3 1/2 pounds chicken
* 3 onions, quartered
* 6 large carrots, 3 chopped and 3 cut into matchsticks
* 2 celery stalks, chopped
* 2 bay leaves
* 6 peppercorns
* 5 pint water
* salt
* freshly ground black pepper

  For the dumplings
* 1 cup All purpose flour
* 1 teaspoon baking powder
* 1/2 egg, lightly beaten
* 1/4 cup) milk
* salt freshly ground black pepper

Directions :

Put the chicken into a saucepan. Add the onions, chopped carrots, celery, bay leaves,
peppercorns and water and bring to the boil. Reduce the heat and simmer for about 70 mins
until the chicken is tender.Remove the pan from the heat and transfer the chicken to a
chopping board. Strain the soup and discard the vegetables and seasoning. Allow the soup
liquid to stand in a bowl until the fat rises to the surface. The easiest way is to
refrigerate overnight, until the fat solidifies.Allow the chicken to cool enough to handle
leave overnight if making the soup over two days. Remove and discard the chicken skin.
Strip the meat from the bones and chop it into bite-sized pieces. Cover and set aside.
Remove the fat from the soup. Return the broth to the pan and bring to the boil. Add the
matchstick carrots to the pan and reduce heat. Simmer for 5-6 minutes.Meanwhile, make the
dumplings. Sift the flour, baking powder and some salt. Gradually beat in the egg and milk
to make a firm dough. Using floured hands, form the dough into 6 balls.Increase the heat
so that the soup boils. Add the dumplings to the soup, cover and cook over moderate heat
for 5 minutes or until they are fluffy and have risen to the top of the soup. Add the
reserved chicken meat and allow to heat through.Check the seasoning and serve hot.

AMERICAN Recipe : Best pork pasta salad

Ingredients:

* 1 pound pork tenderloin cut into 1/4-inch thick slices
* 1 teaspoon vegetable oil
* 1/2 cup soy sauce
* 1/2 cup dry sherry
* 1 teaspoon sesame oil
* 8 ounces fusilli or corkscrew pasta cooked and drained
* 1 cup sliced green onion including some green tops
* 1/2 cup diced green pepper
* 1/4 cup toasted almond slices
* 8 ounces fresh spinach leaves washed and drained

Directions:

In a nonstick frypan, heat vegetable oil over medium-high heat. Add pork and stir-fry quickly.
Remove pork from pan and place in a large bowl. Combine soy sauce, sherry and sesame oil. Pour half over
pork strips and toss well. Cover and chill 1 hour. Arrange pasta mixture on spinach leaves, top with pork
and garnish with almonds. Serve remaining soy sauce mixture on side.

AMERICAN Recipe : Fresh Broccoli and pasta combo

Ingredients:

* 1 small onion chopped
* 1 medium clove garlic minced
* 2 Tbsp margarine
* 1 tsp low sodium instant chicken bouillon
* 1/4 tsp dried marjoram leaves crushed
* 1 Tbsp flour
* 1 cup skim milk
* 1 cup shredded low fat Swiss cheese
* 1 lb. broccoli separated into flowerets cooked and drained
* 1 1/2 cups curly or spiral macaroni cooked
* drained grated peel and juice or 1/2 lemon

Directions:
 
In a 10 inch skillet, saute the onion and garlic in the margarine with the bouillon and marjoram until
just tender. Remove from heat and stir in flour. Cook for a few minutes, stirring constantly. Gradually
blend in milk. Cook over medium heat, stirring until thickened. Add cheese and stir until melted. Add
broccoli, macaroni, lemon peel and juice and heat. This is an official 5 A Day recipe. 
Recipe provided by Sunkist Growers

AMERICAN Recipe : Barbecue Spareribs

Ingredients:

* 4 pounds pork spareribs
* 1 cup catsup Salt and pepper to taste
* 1/4 cup Worcestershire sauce
* 1 1/2 cups cherry cola soft drink
* 1/4 cup vinegar 2 teaspoons paprika
* 2 teaspoons chili powder
* 1 medium onion finely chopped

Directions:
 
Cut ribs into serving-size pieces and place on grill over grey-white coals. Slowly cook 1 to 1 1/4 hours,
turning often. Combine remaining ingredients in a saucepan and simmer 10-15 minutes. Brush ribs generously
with sauce and continue to cook, about 30 minutes, basting and turning often.

AMERICAN Recipe : Herbed pork chops

 


Ingredients:

* 4 boneless pork loin chops about 1-inch thick
* 2 tablespoons lemon juice
* 2 tablespoons olive oil
* 2 tablespoons fresh parsley
* chopped 1 teaspoon fresh rosemary
* chopped 1 teaspoon fresh thyme
* chopped 1/2 teaspoon fresh sage
* chopped 1/4 teaspoon pepper
* Additional fresh herbs (optional)
* Vegetable kabobs (optional)

Directions:

Brush chops with lemon juice. In a small bowl combine oil, herbs and pepper; mix well. Rub herb
mixture on both sides of chops. Arrange in a baking dish; cover and refrigerate 4 hours or overnight.
Place pork on grill, about 5 inches over slow coals. Grill 12-15 minutes, turning once. Garnish with
fresh herbs and serve with vegetable kabobs, if desired. Note: If using dried herbs, reduce amounts by 1/2 to 1/3.

AMERCIAN Recipe : Grilled Pork Loin in Apricot

Ingredients:

* 6 7-ounce boneless pork loin chops (1 1/2-inches thick)
* 8 ounces apricot jam
* 1/4 cup balsamic vinegar
* 1/4 cup olive oil
* 1 tablespoon brown sugar
* 2 tablespoons Worcestershire sauce
* 1 large onion sliced
* 2 cloves garlic minced
* 2 bay leaves
* 1 teaspoon coarsely ground pepper
* 1 tablespoon curry powder
* 1/2 teaspoon grated fresh ginger
* 3 tablespoons tomato sauce
* 3 tablespoons brandy Lentil Compote (recipe follows)

Directions :

Combine all ingredients except pork and Lentil Compote. Marinate pork, refrigerated, in mixture 24 hours.
Grill pork over medium-hot coals 12 minutes, turning once. Serve with Lentil Compote.
Lentil Compote: Soak 1 pound lentils with water for 1 hour; drain and saute in butter with garlic,
green onion and red bell pepper. Season with fresh cilantro, salt and pepper.

AMERICAN Recipe : Fried Green Tomatoes

Ingredients :

* 4 large green tomatoes
* 1 teaspoon salt
* pinch black pepper
* 2 cups coarse ground yellow cornmeal
* lard or vegetable shortening

Directions :

Slice green tomatoes into 1/2 inch slices and sprinkle generously with salt. Let stand
for 10-15 minutes. Blot dry with paper towels, and sprinkle with pepper.Now dip the tomato
slices into the cornmeal. In a large skillet heat the lard until it begins to smoke,
and fry the tomato slices until brown on both sides. Serve immediately. Servings: 4 to 6.

AMERICAN RECIPE; Cauliflower Curry

Ingredients:

* 3 tablespoons salad oil
* 1 1/2 teaspoons curry powder
* 3/4 teaspoon salt
* 1/2 teaspoon each ground ginger and cumin
* 1 head cauliflower, trimmed and broken into flowerets
* 3/4 cup water

Directions:

Heat oil in a wide frying pan over medium heat.Stir in curry powder, salt, ginger, and cumin and
cook for 1 minute.Add cauliflower and stir to coat.Add water and bring to a boil.Cover and simmer
until cauliflower is crisp-tender (6 to 8 minutes).Drain.

AMERICAN RECIPE; Kidney Bean and Corn salad

Ingredients:

* 2 cups water
* 1/2 tsp. salt
* 1/4 cup long-grain rice
* 4 tbs. tomato ketchup
* 1 tsp. medium-sharp mustard
* 4 tbs. vinegar
* Generous pinch of cayenne pepper
* 1 tsp. sugar
* 1 clove garlic
* 4 tbs. olive oil
* 12 oz. canned kidney beans
* 12 oz. canned corn
* 1 scallion
* 1/4 lb. sausage

Directions:

Bring the water to a boil in a saucepan with 1/2 teaspoon salt.Wash the rice and cook 12 to 15 minutes
in actively boiling water.Drain in a sieve.In the meantime whisk the ketchup with the mustard, vinegar,
cayenne and sugar in a bowl.Peel and press the garlic clove into the salad dressing.Vigorously whisk the
oil into the dressing.Rinse the beans and corn with cold water in a sieve and drain.Clean, wash and
thinly slice the scallion.Slice the sausage.Mix all ingredients with the salad dressing.Marinate at least 1 hour.

AMERICAN RECIPE; Crock Pot Chicken

Ingredients:

* 4 (5 ounce) chicken breasts (boneless and skinless)
* 1 small cabbage, quartered
* 1 pound package of mini-carrots
* 2 (14 1/2 ounce) large cans Mexican flavored stewed tomatoes

Directions:

Place ingredients in crock pot.
Cover and cook on low 6 to 7 hours.

AMERICAN RECIPE; Chicken and Asparagus Bake

Ingredients:

* 6 large whole chicken breasts
* 1 medium onion, chopped
* 1/2 cup (1 stick) butter
* 1 (8 ounce) can sliced mushrooms
* 1 (10 ounce) can cream of chicken soup
* 1 (5 ounce) can evaporated milk
* 8 ounces sharp Cheddar cheese, shredded (2 cups)
* 1/4 teaspoon Tabasco sauce
* 2 teaspoons soy sauce
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1 teaspoon MSG
* 2 tablespoons chopped pimentos
* 2 (15 ounce) cans asparagus
* 1/2 cup slivered almonds

Directions:

Rinse the chicken and pat dry, boil in seasoned water until tender.Cool, debone and tear into bite-size pieces.Saute the onion in the butter over medium-low heat for about 5 minutes.Stir in the mushrooms, cream of chicken soup, evaporated milk, Cheddar cheese, Tabasco, soy sauce, salt, pepper, MSG and pimentos.Simmer for 5 to 10minutes or until cheese melts.Layer the chicken, asparagus and cheese sauce 1/2 at a time in a large greased baking dish.Top with almonds.Bake at 350 degrees for about 30 minutes or until bubbly; do not add liquid even if the mixture looks dry.

AMERICAN RECIPE; Fried Noodles with Shrimp and Pork

Ingredients:

* 6 dried black mushrooms
* 1/2 to 1 pound peastarch noodles
* 8 cups water
* 1/2 pound shrimp
* 1/4 pound lean pork
* 1/2 cup celery
* 1 onion
* 2 tablespoons oil
* 1 tablespoon sherry
* 1 tablespoon soy sauce
* Dash of pepper
* 1 cup mushroom soaking liquid


Directions:

Separately soak dried mushrooms and peastarch noodles. Reserve mushroom-soaking liquid.Bring water to a boil.Add soaked noodles, bring to a boil again; then drain. Rinse with cold water; drain again.Shell,
devein and dice shrimp. Slice pork and soaked mushrooms then. Coarsely chop celery and onion.Heat oil.
Add onion and stir-fry until translucent. Add pork; stir-fry until it loses its pinkness (2 to 3 minutes).
Add shrimp and stir-fry until pinkish. Add sherry; stir-fry until it evaporates. Then sprinkle with
soy sauce and pepper.Add chopped celery and mushrooms; stir-fry another 2 minutes.Add reserved mushroom liquid and noodles. Stir in gently to heat through; then serve.

AMERICAN RECIPE; Scalloped Cabbage with Nutmeg

Ingredients:

* 1 sm. head cabbage, coarsely shredded
* 2 tbsp. butter
* 2 tbsp. flour
* 1 1/2 c. milk
* 1/2 tsp. salt
* Dash of pepper
* Nutmeg
* 6 tbsp. grated
* Parmesan cheese
* 1 tbsp. lemon Juice
* 1 1/2 c. cracker crumbs

Directions:

Steam cabbage in small amount of boiling salted water until crisp-tender; drain.Melt butter in saucepan;
stir in flour.Remove from heat; blend in milk gradually.Add salt, pepper and 1 /4 teaspoon nutmeg;
simmer until thickened, stirring constantly.Add 4 tablespoons cheese; stir until melted.Remove from heat;
stir in lemon juice.Place 1/2 of the cabbage in greased baking dish; add 1/2 of the crumbs.Add remaining
cabbage; add remaining crumbs.Pour sauce over crumbs; top with remaining cheese and sprinkle with nutmeg.Bake at 450 degrees for 10 minutes or until crumbs are browned.

AMERICAN RECIPE; Creamed Spinach and Mushroom pie

Ingredients:

* 1 package (10 ounces) frozen chopped spinach
* 2 tablespoons margarine or butter
* 2 cans (4 ounces each) mushroom stems and pieces, drained
* 1/4 cup chopped onion
* 1 can (10 3/4 ounces) condensed cream of mushroom soup
* 1/4 teaspoon salt
* 1/8 teaspoon Worcestershire sauce
* Dash of pepper

Directions:


Microwave frozen spinach in package on paper towel until thawed, 4 to 5 minutes; drain.Cover and
microwave margarine, mushrooms and onion in 1 quart casserole until onion is crisp tender, 3 to 4 minutes.
Stir in spinach, soup, salt, Worcestershire sauce and pepper.cover and microwave 2 minutes; stir.Cover
and microwave until hot, 2 to 2 1/2 minutes.

AMERICAN RECIPE; Cheese potato

Ingredients:

* 6 medium potatoes
* 1 cup (4 ounces) shredded mild Cheddar cheese
* 1/2 cup milk
* 2 tablespoons butter or margarine
* 1 (8-ounce) carton commercial sour cream
* 1/4 cup chopped onion
* 1 teaspoon salt
* 1/4 teaspoon pepper
* Butter or margarine
* Paprika

Directions:

Preheat the oven to 350. Take saucepan add pototoes and salt water to it. Cook the potatoes about
half an hour or till they turn soft. Chill , peel and grate potatoes and set them aside. Take a small
saucepan, add milk, cheese, butter into it and continue to cook till the cheese and butter melt completely.
The mixture should be stirred at regular intervals. When done remove from heat. Add salt, sour cream,
pepper and onion to this mixture.Add cheese mixture to the potatoes and spread it over 2-quart casserole.
Top it with butter, and sprinkle paprika over it. Bake this mixture for about 45 minutes at 350F.

AMERICAN RECIPE; Stir Fried and Broccolli

Ingredients:

For the beef
* 2 teaspoons soy sauce
* 1/4 teaspoon sugar
* 1/4 teaspoon salt
* 3/4 pound boneless sirloin, cut across the grain into 1/4-inch-thick slices

For the sauce
* 1 tablespoon cornstarch
* 1 tablespoon soy sauce
* 1 tablespoon medium-dry Sherry or Scotc


Directions:

Prepare the beef: In a small bowl stir together the soy sauce, the sugar, and the salt, add the beef,
and let it marinate for 20 minutes.Make the sauce while the beef is marinating: In a bowl dissolve the
cornstarch in the soy sauce and stir in the Sherr

AMERICAN RECIPE; American Pasta

Ingredients:


* 12 ounces cavatelli or other medium sized shell-shaped pasta
* 2 cups 1% lowfat milk
* 1 package creamy herbed seafood sauce mix


Directions:

In large pot of boiling water, cook pasta according to package directions; drain.In small bowl,
whisk together milk and the sauce packet; set aside. In a large sauce pan or Dutch oven, melt butter
over medium heat. Add shallot and cook until translucent, about 2 minutes. Add mushrooms and cook,
stirring occasionally, until lightly browned, 5 to 6 minutes. Pour in milk mixture and reduce heat to low.
Cook, stirring occasionally, until sauce is thickened, 3 to 5 minutes. Add pasta, salmon and lemon
juice, stirring and tossing until pasta is well coated and heated through, about 1 minute.

AMERICAN RECIPE; Black Beans and Rice

Ingredients:


* 1 tablespoon vegetable oil
* 1 medium size yellow onion, chopped fine
* 1 small sweet red pepper, cored, seeded, and chopped fine
* 2 cloves garlic, minced
* 1 3/4 cups cooked and drained black beans
* 1/2 cup long grain rice
* 1 1/2 cups low sodium chicken broth
* 1/4 teaspoon red pepper flakes
* 1/4 teaspoon dried thyme, crumbled
* 1 bay leaf
* 1/2 cup shredded Cheddar cheese

Directions:

In a large heavy saucepan, heat the vegetable oil over moderate heat for 1 minute; add the
onion and red pepper and cook, stirring, for 5 minutes or until the onion is soft.Add the garlic,
black beans, rice, chicken broth, red pepper flakes, thyme, and bay leaf, and bring to a boil.Adjust
the heat so that the mixture bubbles gently.Cover and simmer for 20 minutes or until the rice is tender.
Remove the bay leaf, spoon the rice and beans onto 4 heated plates, and sorinkle each portion with the cheese.

AMERICAN RECIPE; BBQ beef ribs

Ingredients:

* 4 to 5 pounds beef back ribs (about 10 ribs)
* 1/2 cup ketchup
* 1/2 cup honey
* 1 4 ounce can green chilies, diced
* 1 large onion, chopped
* 4 cloves garlic, minced
* 1 teaspoon cayenne
* 1 teaspoon salt
* 1 teaspoon black pepper
* 1 teaspoon dry mustard

Directions:

Trim excess fat from beef ribs. Combine salt, pepper and cayenne. Rub over the ribs. Preheat grill
and prepare for indirect grilling with a drip pan. Place ribs on grill over drip pan and close the lid.
Cook for about 3 to 3 1/2 hours over a medium low, indirect heat (try to keep the temperature under
265 degrees F.).To prepare sauce combine onion, honey, ketchup, chili peppers, garlic and
mustard in a sauce pan. Heat over a low temperature, stirring until even and warm. When the
ribs are nearly finished begin brushing the sauce on them until you get a thick coating.

AMERICAN; CLASSIC BEEF POT ROAST

Ingredients:

* 1 teaspoon olive oil

* 1 (3-pound) boneless chuck roast, trimmed

* 1 teaspoon kosher salt

* 1/4 teaspoon freshly ground black pepper

* 2 cups coarsely chopped onion

* 1 cup dry red wine

* 4 thyme sprigs

* 3 garlic cloves, chopped

* 1 (14-ounce) can fat-free, less-sodium beef broth

* 1 bay leaf

* 4 large carrots, peeled and cut diagonally into 1-inch pieces

* 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces

* Fresh thyme leaves (optional)

Directions:

• Preheat oven to 350ºF.Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
• Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired