American Cookbook: Discover Delicious American Recipes from All-Over the United States [2 ed.] 9798370872945

Table of contents :
Table of Contents
Simple American Pot Pie
Turkey Pot Pie
American Thanksgiving Roasted Turkey I
American Thanksgiving Roasted Turkey II
Southern Peach Cobbler
American Dinner Rolls
Rice & Carrots
Rice & Eggplants
American Sweet Corn
Southern Corn Bread
Southern Corn Bread II
Fried Chicken with Southern Gravy
Buttermilk Paprika Fried Chicken
Kansas Style Fried Chicken Cutlets
Spicy Fried Chicken Wings 101
Texas Ranch Fried Chicken
Authentic Texas Chili
San Antonio Jambalaya
Maggie’s Easy Sheet Cake
Southern Beef and Bean Salad
Red White and Blue Patty
Tex Mex Shrimp
Dallas Style Salsa
Texas Spareribs
Real Southern Macaroni and Cheese
Texas Oven Roasted Squash
A Texan Dessert: (Sheet Cake)
Texas Brisket
Southern Gumbo I
Authentic Texas Burgers
Cajun Turkey Stew
A Southern Style Potato Salad
Easy Jalapeno Bites
Pinto Beans from Texas
Texas Style Fried Chicken
Sweet Honey Chicken
Texas Mexican Burritos
Authentic Southern Corn
Black Eyed Peas in Texas
Creole Cauliflower
Authentic New England Style Clam Chowder
New England Fried Chips and Fried Fish
New England Style Stuffing
Empire Rye Bread
Manhattan Homemade Pizzeria Pizza
Deli Style Potato Salad
Classical Baked Beans from Boston
Classical New England Bisque
Habichuelas Guisadas (Latin Bean Stew)

Citation preview

American Recipes Enjoy Delicious and Classical American Recipes from All-Over the United States (2nd Edition) By BookSumo Press All rights reserved

Published by http://www.booksumo.com

LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents 7 . . . . . . . . Simple American Pot Pie 8 . . . . . . . . Turkey Pot Pie 9 . . . . . . . . American Thanksgiving Roasted Turkey I 11 . . . . . . . American Thanksgiving Roasted Turkey II 15 . . . . . . . Southern Peach Cobbler 16 . . . . . . . American Dinner Rolls 17 . . . . . . . Rice & Carrots 20 . . . . . . . Rice & Eggplants 21 . . . . . . . American Sweet Corn 24 . . . . . . . Southern Corn Bread 25 . . . . . . . Southern Corn Bread II 28 . . . . . . . Fried Chicken with Southern Gravy 29 . . . . . . . Buttermilk Paprika Fried Chicken 32 . . . . . . . Kansas Style Fried Chicken Cutlets 33 . . . . . . . Spicy Fried Chicken Wings 101 36 . . . . . . . Texas Ranch Fried Chicken 37 . . . . . . . Authentic Texas Chili 38 . . . . . . . San Antonio Jambalaya 39 . . . . . . . Maggie’s Easy Sheet Cake 40 . . . . . . . Southern Beef and Bean Salad 41 . . . . . . . Red White and Blue Patty 44 . . . . . . . Tex Mex Shrimp 45 . . . . . . . Dallas Style Salsa 46 . . . . . . . Texas Spareribs 47 . . . . . . . Real Southern Macaroni and Cheese 48 . . . . . . . Texas Oven Roasted Squash 49 . . . . . . . A Texan Dessert: (Sheet Cake) 52 . . . . . . . Texas Brisket 53 . . . . . . . Southern Gumbo I 54 . . . . . . . Authentic Texas Burgers

55 . . . . . . . Cajun Turkey Stew 56 . . . . . . . A Southern Style Potato Salad 57 . . . . . . . Easy Jalapeno Bites 60 . . . . . . . Pinto Beans from Texas 61 . . . . . . . Texas Style Fried Chicken 62 . . . . . . . Sweet Honey Chicken 63 . . . . . . . Texas Mexican Burritos 64 . . . . . . . Authentic Southern Corn 65 . . . . . . . Black Eyed Peas in Texas 68 . . . . . . . Creole Cauliflower 69 . . . . . . . New England Style Clam Chowder 70 . . . . . . . New England Fried Chips and Fish 71 . . . . . . . New England Style Stuffing 72 . . . . . . . Empire Rye Bread 73 . . . . . . . Manhattan Pizzeria Pizza 76 . . . . . . . Deli Style Potato Salad 77 . . . . . . . Classical Baked Beans from Boston 78 . . . . . . . Classical New England Bisque 79 . . . . . . . Habichuelas Guisadas (Bean Stew)

Simple

American Pot Pie

Prep Time: 40 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 599 kcal Fat 32.5 g Carbohydrates 24.8g Protein 49.6 g Cholesterol 166 mg Sodium 755 mg

Ingredients

1 pastry for a 9 inch single crust pie 1 (4 lb) whole chicken, deboned and cut into bite size pieces 4 slices cooked turkey, optional 4 leeks, diced 1 onion, diced

salt and pepper to taste 1 pinch ground mace 1 1/4 C. chicken stock 1 tbsp milk 1/2 C. heavy cream

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Layer the following in a baking dish: turkey, onions, leeks, and chicken. 3. Continue layering until ingredients are used. Between each layer add some mace, pepper, and salt. 4. Pour in your stock around the layers. 5. Cover the top of the casserole with your pastry after you have flattened it. Cut the edge of the pastry to that it fits nicely around the dish. Coat the top of the pastry with some milk. 6. Cook the pie in the oven for 45 mins. 7. Warm your cream on the stove and top the casserole with cream when serving. 8. Enjoy. 

Simple American Pot Pie

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TURKEY

Pot Pie

Prep Time: 30 mins Total Time: 1 h 20 mins Servings per Recipe: 6 Calories 566 kcal Fat 34.4 g Carbohydrates 36g Protein 30.5 g Cholesterol 130 mg Sodium 1036 mg

Ingredients

cooking spray 1 1/2 lbs russet potatoes, peeled and cut into 1 1/2-inch thick slices 6 tbsps butter, cut into pieces 1 C. milk salt and pepper, to taste 1 tbsp vegetable oil 1 lb ground turkey 1 medium onion, diced

2 (1 oz.) packages instant chicken gravy mix 1 C. water 1 (16 oz.) package frozen peas and carrots, thawed 2 C. shredded cheese, your preferred type

Directions 1. Coat a casserole dish with nonstick spray or oil then set your oven to 350 degrees before doing anything else. 2. Boil your potatoes for 30 mins and then remove all liquids and mash them. 3. Add in with the potatoes: pepper, butter, salt, and milk. Mash the potatoes again to mix everything in. 4. Stir fry your onions and turkey in 1 tbsp of oil until the turkey is cooked. 5. Combine with the turkey your water and gravy the pepper and salt. 6. Heat the gravy until simmering. Let the gravy simmer until it nice and thick. 7. Put the turkey in the casserole dish then add in your carrots and peas, and finally cover everything with your potatoes. 8. The final layer should be cheese. 9. Cook the dish in the oven for 30 mins. 10. Enjoy after letting the casserole sit for 10 mins. 

8

Turkey Pot Pie

American Thanksgiving Roasted Turkey I

Prep Time: 30 mins Total Time: 3 hr 55 mins Servings per Recipe: 12 Calories 840 Fat 47.3g Cholesterol 292mg Sodium 1237mg Carbohydrates 7g Fiber 1.9g Protein 93.5g

Ingredients

For Turkey: 1/3 C. plus 1 tbsp vegetable oil ½ C. white vinegar ½ C. soy sauce 12 garlic cloves, peeled 1 tbsp dried oregano, crushed ½ C. ground cumin 3 tbsp paprika 1 tbsp smoked paprika 2 tbsp freshly ground black pepper 2 tsp kosher salt

1 (12 lb.) whole turkey, giblets and neck removed and pat dried 2 tsp water For Gravy: 2 tbsp fresh lime juice 1 C. chicken broth 1 (8-oz.) container crème fraiche ½ C. fresh cilantro, chopped 2 jalapeño peppers, stemmed and chopped Pinch of cayenne pepper Salt and freshly ground black pepper, to taste

Directions 1. In a blender, add 1/3 cup of oil, vinegar, soy sauce, garlic, oregano and spices and pulse till a thick and smooth paste forms. 2. Reserve ½ cup of paste in a cup and keep aside. 3. With a spatula, loosen the skin over each side of breastbone. 4. Coat the turkey with remaining paste underneath the loosened skin and all over the skin generously. 5. Keep in room temperature for at least 1 hour. 6. Set your oven to 325 degrees F. Arrange a rack in large roasting pan. Fold a large piece of aluminum foil into a round shape and keep aside. 7. With a kitchen twine, tie the both legs together at the bottom. 8. Rub the cavity of turkey with ¼ cup of reserved paste. Sprinkle with salt generously. 9. Place turkey over rack in roasting pan. Roast for about 1½ hours. 10. Tent the turkey breast with foil paper. Roast for 1¼ hour. American Thanksgiving Roasted Turkey I

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11. Add remaining 1 tablespoon of oil and water in the cup with remaining paste and stir to combine. 12. Coat the legs, tops and sides of turkey with water mixture generously. 13. Roast for 30 minutes further. 14. Transfer the turkey in a large serving platter and keep aside for about 20 minutes before serving. 15. In a blender, add lime juice, broth, crème fraiche, jalapeño peppers and cilantro and pulse till smooth. 16. Remove excess fat from roasting pan and place on medium-high heat. 17. Stir in crème fraiche mixture. With a spatula, scrape the brown bits of pan in sauce mixture and bring to a boil. 18. Cook, stirring occasionally for about 10 minutes. Stir in seasoning and remove from heat. 19. Serve turkey with gravy. 

10

American Thanksgiving Roasted Turkey II

Prep Time: 30 mins Total Time: 5 hr 5 mins Servings per Recipe: 20 Calories 584 Fat 29.3g Cholesterol 206mg Sodium 314mg Carbohydrates 10.5g Fiber 0.6g Protein 65g

Ingredients

For Turkey & Veggies: 1/3 C. pure maple syrup 2 C. apple cider ¾ C. butter 2½ tsp fresh lemon zest, grated finely 2 tbsp fresh marjoram, chopped and divided 2 tbsp fresh thyme, chopped and divided Salt and freshly ground black pepper, to taste 1 (14 lb.) whole turkey, giblets and neck

removed and reserved 1 C. carrots, peeled and chopped roughly 1 C. celery stalk, chopped 2 C. onion, chopped 2 C. chicken broth For Gravy: Chicken broth, as required 3 tbsp all-purpose flour 2 tbsp apple brandy 1 bay leaf 1 tsp fresh thyme, chopped

Directions 1. In a pan, add maple syrup and apple cider on medium-high heat. 2. Bring to a boil and then cook, stirring occasionally for about 20 minutes. 3. Remove from heat and immediately, add butter, lemon zest, half of fresh herbs, salt and black pepper and stir till butter is melted completely. 4. Cover and refrigerate to cool completely. 5. Set your oven to 375 degrees F. arrange an oven rack in the lowest third part of oven. 6. Arrange the turkey in a large roasting pan. 7. With a spatula, loosen the skin over each side of breastbone. 8. Remove the maple glaze from refrigerator. Reserve ¼ cup of glaze. 9. Coat the turkey with remaining glaze underneath the loosened skin and all over the skin generously. 10. With a kitchen twine, tie the both legs together at the bottom. 11. Place the vegetables and reserved giblets and neck around the turkey evenly. American Thanksgiving Roasted Turkey II

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12. Sprinkle the vegetables with remaining fresh herbs evenly. Add chicken broth evenly. 13. Roast for about 30 minutes. Now, set the oven to 350 degrees F. 14. With a large foil paper loosely cover the turkey. Roast for about 3-4 hours. 15. Transfer the turkey and vegetables in a large serving platter and keep aside for about 20 minutes before serving. 16. In a cup, strain the roasting pan juices. Discard the fats from juice. 17. Pour enough chicken broth to make almost 3 cups of liquid mixture. 18. Now, transfer the liquid mixture in a pan on medium heat and bring to a boil. 19. Meanwhile add flour in the bowl of reserved maple mixture. 20. Add flour mixture in the pan, stirring continuously. 21. Stir in remaining ingredients. Cook for about 2-3 minutes or thickens slightly. 

14

Southern

Peach Cobbler

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 562 Fat 17.6g Cholesterol 46mg Sodium 400mg Carbohydrates 99.4g Fiber 1.3g Protein 3.5g

Ingredients

For Filling: 8 fresh peaches, peeled, pitted and cut into thin slices 1 tsp fresh lemon juice ¼ C. brown sugar ¼ C. white sugar 2 tsp cornstarch 1/8 tsp ground nutmeg ¼ tsp ground cinnamon

For Topping: 1/3 C. chilled butter, chopped ¼ C. brown sugar ¼ C. plus 3 tbsp white sugar, divided 1 C. all-purpose flour 1 tsp baking powder ½ tsp salt ¼ C. boiling water 1 tsp ground cinnamon

Directions 1. Set your oven to 425 degrees F. Lightly, grease a large baking dish. 2. In a large bowl, mix together all filling ingredients. 3. Transfer the mixture into prepared baking dish evenly. 4. Bake for about 10 minutes. 5. Meanwhile on another bowl, add all filling ingredients except 3 tablespoons of white sugar and cinnamon and mix till a coarse crumb forms. 6. Remove the baking pan from oven. 7. Top with crumb mixture evenly. 8. In a small bowl, mix together 3 tablespoons of white sugar and cinnamon. 9. Sprinkle cinnamon mixture over crumb mixture evenly. 10. Bake for about 30 minutes or till top becomes golden brown.

Southern Peach Cobbler

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AMERICAN

Dinner Rolls

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 202 Fat 11.1g Cholesterol 26mg Sodium 368mg Carbohydrates 18.4g Fiber 1.5g Protein 6.4g

Ingredients

1 C. Parmesan cheese, grated freshly ½ C. butter, melted 1 (1 lb.) frozen bread dough loaf, cut into 36 equal pieces

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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Grease 12 cups of a large-sized muffin tin. Divide grated cheese in prepared muffin cups evenly. In a bowl, add melted butter. With your hands, roll each piece of dough in a ball shape. Then dip the dough balls in melted butter completely. Place 3 balls in each muffin cup and gently, press down the balls in cheese. Cover the muffin cups with a light cloth. Keep in warm place for about 5-7 ours. Set your oven to 375 degrees F. Bake for about 20-25 minutes or till golden brown. 

American Dinner Rolls

Rice &

Carrots

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 160 Fat 2g Cholesterol 0mg Sodium 435mg Carbohydrates 31.4g Fiber 1.9g Protein 3.6g

Ingredients

1 tbsp olive oil 2 large carrots, peeled and chopped 1 large onion, chopped 1 celery stalk, chopped 2 garlic cloves, minced ½ C. wild rice 3½ C. vegetable broth 1 C. long-grain white rice 2 tbsp fresh parsley, chopped

Directions 1. In a large nonstick pan, heat oil on medium heat. 2. Add carrots, onion, celery and garlic and sauté for about 5 minutes. 3. Stir in wild rice and broth and bring to a gentle boil. 4. Reduce the heat to low. Simmer, covered for about 25 minutes. 5. Stir in white rice and simmer, covered for about 20 minutes. 6. Stir in parsley and remove from heat. 7. Serve hot. 

Rice & Carrots

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RICE &

Eggplants

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 243 Fat 18.2g Cholesterol 23mg Sodium 576mg Carbohydrates 17.7g Fiber 3.9g Protein 4.7g

Ingredients

3 tbsp olive oil, divided 3 tbsp butter 1 large eggplant, peeled and cubed 8 oz. mushrooms, chopped 1 medium onion, chopped ½ tsp garlic, minced 1 tsp Italian seasoning ½ tsp salt ¼ tsp freshly ground black pepper

1 C. chicken broth 1 C. cooked wild rice ½ C. half-and-half 1 (10¾ oz.) can condensed cream of mushroom soup

Directions 1. 2. 3. 4. 5.

In a large nonstick pan, heat 1 tablespoon of oil and butter on medium heat. Add eggplant and cook for about 5 minutes. Transfer the eggplant into a bowl. In the same pan, heat remaining oil on medium heat. Add mushrooms and onion and sauté for about 5 minutes. Add garlic, Italian seasoning, salt, black pepper and cooked eggplant and sauté for about 1 minute. 6. Stir in chicken broth and simmer for about 5 minutes. 7. Stir in remaining ingredients and bring to a gentle boil. 8. Reduce the heat to low. Simmer, stirring occasionally for about 15 minutes. 

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Rice & Eggplants

American

Sweet Corn

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 253 Fat 16.5g Cholesterol 54mg Sodium 373mg Carbohydrates 24.8g Fiber 2.1g Protein 5.1g

Ingredients

2 (10 oz.) packages frozen corn kernels, thawed 2 tbsp butter, softened 1 C. heavy cream 2 tbsp granulated sugar 1 tsp salt ¼ tsp freshly ground black pepper 2 tbsp all-purpose flour ¼ C. whole milk

¼ C. Parmesan cheese, grated freshly

Directions 1. In a large skillet, mix together corn, butter, cream, sugar, salt and black pepper on medium heat. 2. In a bowl, add flour and milk and beat till well combined. 3. Gradually, add flour mixture in skillet, beating continuously. 4. Cook, stirring continuously for about 3-5 minutes or till corns are cooked and sauce become thick. 5. Remove from heat and immediately add cheese and stir till melted completely. 6. Serve hot. 

American Sweet Corn

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SOUTHERN

Corn Bread

Prep Time: 10 mins Total Time: 60 mins Servings per Recipe: 6 Calories 587 Fat 36g Cholesterol 138mg Sodium 1317mg Carbohydrates 54.6g Fiber 1.6g Protein 14.5g

Ingredients

1 (12 oz.) package corn bread mix 1 (8¾ oz.) can sweet corn, drained 1 (8 oz.) can cream-style corn 2 eggs, beaten ½ C. butter, melted 1 C. sour cream 1 C. Swiss cheese, shredded freshly

Directions 1. 2. 3. 4. 5. 6. 7.

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Set your oven to 350 degrees F. Grease an 8x8-inch baking pan. In a large bowl, add all ingredients except cheese and mix till well combined. Transfer the corn mixture into prepared baking pan. Bake for about 35-40 minutes. Remove the baking pan from oven. Top the bread with shredded cheese evenly. Bake for 10 minutes more or till a toothpick inserted in the center comes out clean. Serve warm. 

Southern Corn Bread

Southern

Prep Time: 15 mins

Corn Bread II

Total Time: 40 mins Servings per Recipe: 9 Calories 241 Fat 11.6g Cholesterol 46mg Sodium 289mg Carbohydrates 29.9g Fiber 1g Protein 4.4g

Ingredients

1 C. cornmeal 1 C. all-purpose flour ½ tsp baking soda ½ tsp baking powder ½ tsp salt ¼ C. white sugar 1 egg, beaten lightly 1/3 C. milk 1 C. sour cream

¼ C. butter, melted

Directions 1. Set your oven to 400 degrees F. Lightly, grease an 8-inch square baking pan. 2. In a large bowl, mix together cornmeal, flour, baking soda, baking powder and salt. 3. In another bowl, add white sugar, egg, milk, cream and butter and beat till well combined. 4. Mix egg mixture into flour mixture completely. 5. Place the bread mixture in prepared baking pan evenly. 6. Bake for about 20-25 minutes or till a tooth pick inserted in the center of cake comes out clean. 7. Serve warm. 

Southern Corn Bread II

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FRIED CHICKEN

with Southern Gravy

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 8 Calories 507 kcal Fat 29 g Carbohydrates 18.6g Protein 40.5 g Cholesterol 142 mg Sodium 588 mg

Ingredients

1/2 C. milk 1 egg, beaten 1 C. all-purpose flour 2 tsp garlic salt 1 tsp paprika 1 tsp ground black pepper

1/4 tsp poultry seasoning 1 (4 lb.) whole chicken, cut into pieces 3 C. vegetable oil 1 C. chicken broth 1 C. milk

Directions 1. In a shallow dish, add the egg and 1/2 C. of milk and beat well. 2. In a resealable plastic bag, combine the flour, poultry seasoning, garlic salt and paprika. 3. Add the chicken pieces and seal the bag. 4. Toss to coat well. 5. Remove the chicken from the bag and transfer the flour mixture into another shallow dish. 6. In a large skillet, heat the oil to 365 degrees F. 7. Dip the chicken into the egg mixture and coat everything in the flour mixture evenly. 8. Reserve the remaining flour mixture. 9. Fry the chicken pieces in the hot oil till browned from all sides. 10. Now reduce the heat to medium-low and cook the chicken pieces for about 30 minutes. 11. Transfer the chicken pieces onto paper towel lined plates to drain. 12. Remove the oil from the skillet, leaving about 2 tbsp in the skillet. 13. Place the skillet on low heat and slowly, add the reserved flour mixture, stirring continuously. 14. Cook everything for about 2 minutes then add the broth, stirring continuously. 15. Increase the heat to high and add the milk, stirring continuously and bring to a boil. 16. Reduce the heat to low and simmer for about 5 minutes. 17. Immediately, pour sauce over the chicken and serve. 28

Fried Chicken with Southern Gravy

Buttermilk

Paprika Fried Chicken

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 8 Calories 489 kcal Fat 21.8 g Carbohydrates 29.5g Protein 40.7 g Cholesterol 116 mg Sodium 140 mg

Ingredients

1 (4 lb.) chicken, cut into pieces 1 C. buttermilk 2 C. all-purpose flour for coating 1 tsp paprika salt and pepper to taste

2 quarts vegetable oil for frying

Directions 1. In a shallow dish, place the buttermilk. 2. In another shallow dish, place the flour, salt, black pepper and paprika. 3. Dip the chicken pieces in the buttermilk completely and coat them in the flour mixture. 4. Arrange the chicken pieces on a baking dish and cover with wax paper and keep aside till flour becomes pasty. 5. In a large cast iron skillet, heat the vegetable oil and fry the chicken pieces till browned. 6. Reduce the heat and cook, covered for about 30 minutes. 7. Uncover and increase the heat and cook till crispy. 8. Transfer the chicken pieces onto paper towel lined plates to drain. 

Buttermilk Paprika Fried Chicken

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KANSAS STYLE

Fried Chicken Cutlets

Prep Time: 10 mins Total Time: 1 h 45 mins Servings per Recipe: 4 Calories 481 kcal Fat 21.5 g Carbohydrates 49.4g Protein 22.8 g Cholesterol 65 mg Sodium 6378 mg

Ingredients

3 C. cold water 1/4 C. kosher salt 1/4 C. honey 4 boneless skinless chicken breast halves 1/4 C. buttermilk 1 C. all-purpose flour 1 tsp black pepper 1/2 tsp garlic salt

1/2 tsp onion salt cayenne pepper to taste vegetable oil for frying

Directions 1. In a large bowl, add the water, honey and salt and mix till the honey is dissolved. 2. Add the chicken breast halves and coat with the honey mixture generously and place a heavy plate over the chicken to submerge it completely. 3. Cover and refrigerate everything to marinate for about 1 hour. 4. Remove the chicken breast halves from the marinade and pat it dry with a paper towel and transfer the meat to a bowl. 5. Add the buttermilk and keep it aside for about 15 minutes. 6. In a shallow dish, place the flour, onion salt, garlic salt, cayenne pepper, salt and black pepper. 7. Coat the chicken breast halves with the flour mixture evenly and arrange everything on a wire rack for about 15 minutes. 8. In a large skillet, heat the oil to 350 degrees F and fry the chicken breast halves for about 15-20 minutes. 9. Transfer the chicken onto paper towel lined plates to drain.

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Kansas Style Fried Chicken Cutlets

Spicy Fried

Chicken Wings 101

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 531 kcal Fat 41.3 g Carbohydrates 25.1g Protein 15.8 g Cholesterol 37 mg Sodium 1768 mg

Ingredients

12 small chicken wings 1/4 tsp seasoned salt, or to taste 1 C. all-purpose flour 1 tsp coarse salt 1/2 tsp ground black pepper 1/4 tsp cayenne pepper 1/4 tsp paprika

1 (12 fluid oz.) bottle Buffalo wing sauce 2 quarts vegetable oil for frying

Directions 1. Sprinkle the chicken wings with the seasoned salt evenly. 2. In a shallow dish, mix together the flour, paprika, cayenne pepper, salt and black pepper. 3. Cover and refrigerate to marinate for about 15-30 minutes. 4. In a large skillet, heat the oil to 375 degrees F and fry the chicken wings for about 10 minutes on both sides. 5. Transfer the chicken onto paper towel lined plates to drain.  

Spicy Fried Chicken Wings 101

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35

TEXAS RANCH

Fried Chicken

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 3 Calories 650.2 Fat 36.3g Cholesterol 175.8mg Sodium 913.3mg Carbohydrates 31.8g Protein 46.7g

Ingredients

6 chicken thighs, cutlets bone and skin off 1 C. buttermilk 1/2 envelope original ranch dressing mix 4 tsp hot sauce 1 C. dry breadcrumbs 1/2 C. grated parmesan cheese 2 tsp paprika 1 tsp garlic salt 1/2 tsp cayenne

1/2 tsp dried thyme 1/2 tsp dried oregano cooking spray, to cook

Directions 1. 2. 3. 4. 5.

With a fork, prick the thigh cutlets completely. In a large bowl, mix together the ranch dressing, buttermilk and the hot sauce. Refrigerate to marinate for about 1 hour. Set your oven to 395 degrees F and grease a baking sheet with cooking spray. In a shallow dish, mix together the remaining ingredients and coat the chicken cutlets with the mixture evenly. 6. Arrange the chicken cutlets onto the prepared baking sheet in a single layer. 7. Cook everything in the oven for about 40 minutes. 8. Now, set the oven to 355 degrees F and cook for about 10 minutes more.

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Texas Ranch Fried Chicken

Authentic

Texas Chili

Prep Time: 20 mins Total Time: 3 hr 20 mins Servings per Recipe: 8 Calories 675 kcal Fat 49.1 g Carbohydrates 12.4g Protein 42.4 g Cholesterol 168 mg Sodium 351 mg

Ingredients

4 slices turkey bacon, diced 2 onions, diced 8 cloves garlic, diced 2 tsps dried oregano 1 tsp cayenne pepper 3 tbsps paprika 1/3 C. chili powder 1 tbsp cumin 4 lbs boneless beef chuck or rump, cut

into 1/2-inch cubes 5 3/4 C. water 4 canned Chipotle peppers in adobo sauce, seeded and minced 2 tbsps cornmeal

Directions 1. Fry your bacon in a big pot then add in the garlic and onions. Cook the onions until they are soft in the drippings then add in: cumin, oregano, chili powder, cayenne, and paprika. 2. Cook the spice for 40 secs then add in: cornmeal, beef, chipotle, and water. 3. Get everything boiling. 4. Once the mix is boiling, reduce the heat, and cook everything for 3 hrs. 5. At this point your stew should be thick and the beef should be soft. 6. Enjoy. 

Authentic Texas Chili

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SAN ANTONIO

Jambalaya

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 6 Calories 400 kcal Fat 12.4 g Carbohydrates 53.1g Protein 17.3 g Cholesterol 23 mg Sodium 1541 mg

Ingredients

2 tbsps olive oil 1 C. diced onion 1/2 C. diced green bell pepper 1/2 C. diced celery 1 1/2 tsps diced garlic 1 C. converted long-grain white rice 4 oz. smoked beef sausage, cut into slices, optional 4 oz. cooked ham, cut into bite-size pieces,

optional 2 (10 oz.) cans diced tomatoes with green chili peppers 1 C. chicken broth 1/4 tsp dried thyme 1 bay leaf 2 (15 oz.) cans ranch-style beans, undrained

Directions 1. Stir fry the following until the onions are see through: onions, celery, and green peppers. 2. Then add in the garlic and cook the mix for 2 more mins before adding the ham, sausage, and rice. 3. Toast the rice for 4 mins then add the cans of tomatoes, broth, bay leaf, and thyme. 4. Get everything boiling, place a lid on the pot, and cook the mix for 27 mins. 5. Now add the beans and get everything hot. 6. Enjoy. 

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San Antonio Jambalaya

Maggie’s

Easy Sheet Cake

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 24 Calories 342 kcal Fat 16.3 g Carbohydrates 48.1g Protein 2.7 g Cholesterol 48 mg Sodium 193 mg

Ingredients

1 C. butter 1 C. water 2 C. all-purpose flour 2 C. white sugar 2 eggs 1/2 C. sour cream 1 tsp almond extract 1/2 tsp salt 1 tsp baking soda

1/2 C. butter 1/4 C. milk 4 1/2 C. confectioners' sugar 1/2 tsp almond extract 1 C. diced walnuts

Directions 1. Get a casserole dish, coat it with oil, and set your oven to 375 degrees before doing anything else. 2. Boil your water and butter, then shut the heat, and add: baking soda, flour, salt, sugar, almond extract, eggs, and sour cream. 3. Now add everything to the dish and cook the contents in the oven for 24 mins. 4. Now get your milk and half a C. of butter boiling, shut the heat, and add in half a tsp of almond extract and sugar. 5. Once the mix is smooth add the pecans. 6. Top the cake with the sugar sauce. 7. Enjoy. 

Maggie’s Easy Sheet Cake

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SOUTHERN

Beef and Bean Salad

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 674 kcal Fat 37.7 g Carbohydrates 57.5g Protein 29.5 g Cholesterol 81 mg Sodium 1043 mg

Ingredients

1 lb lean ground beef 2 tbsps chili powder 1/2 tsp ground cumin salt and pepper to taste 1 head iceberg lettuce, shredded 1 (15.5 oz.) can pinto beans 2 tomatoes, cubed 1 C. shredded Cheddar cheese

1/4 C. diced fresh cilantro 1 (12 oz.) package corn tortilla chips, broken 1 jalapeno pepper, seeded and diced (optional) 1/2 C. diced green onion (optional) 1 C. salsa (optional)

Directions 1. Fry your beef until fully done then add in: pepper, chili powder, salt, and cumin. 2. Get a bowl, combine: pinto beans with liquid, jalapenos, lettuce, salsa, cilantro, onions, tomatoes, and cheddar. 3. Now add the corn chips and stir before adding the beef and mixing one more time. 4. Enjoy. 

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Southern Beef and Bean Salad

Red White

and Blue Patty

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 3 Calories 691 kcal Fat 44.2 g Carbohydrates 35.4g Protein 37.3 g Cholesterol 129 mg Sodium 1574 mg

Ingredients

1 lb ground beef 3 tbsps chili seasoning mix 2 chipotle peppers in adobo sauce, minced 1/4 C. mayonnaise 1 chipotle pepper in adobo sauce, minced 6 (1 oz.) slices white bread 6 (1/2 oz.) slices pepperjack cheese

Directions 1. Get a bowl, combine: adobo sauce, ground beef, 2 chipotle peppers, and chili seasoning. 2. Now, with your hands, form three burgers from the mix. 3. Get a 2nd bowl, combine: 1 chipotle pepper and the mayo. 4. Coat your pieces of bread with this mix, and add a piece of cheese. 5. Now fry your burgers for 6 mins per side then place them on top of the cheese. 6. Place another piece of bread to from a burger. 7. Remove some of the drippings from the pan and, for 2 mins, fry each side of the burger in the hot drippings. 8. Enjoy.

Red White and Blue Patty

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TEX MEX

Shrimp

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 8 Calories 76 kcal Fat 0.8 g Carbohydrates 4.8g Protein 12.9 g Cholesterol 111 mg Sodium 279 mg

Ingredients

1 lb cooked medium shrimp, chilled 1/2 large cucumber, cut into 1/2 inch cubes 1/2 large tomato, cut into 1/2 inch cubes 8 green onions, thinly sliced 1 oz. fresh cilantro, finely diced 1 serrano pepper, thinly sliced 1 (8 oz.) can tomato sauce

2 tbsps white vinegar 1 lime

Directions 1. Get a bowl, combine: vinegar, shrimp, tomato sauce, cucumber, serrano, green onions, and cilantro. 2. Top this mix with the lime and place it in the fridge until chilled. 3. Enjoy. 

44

Tex Mex Shrimp

Dallas Style Salsa

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 12 Calories 21 kcal Fat 0.2 g Carbohydrates < 5g Protein 0.8 g Cholesterol 0 mg Sodium 146 mg

Ingredients

3 tbsps diced fresh chives 1/2 bunch fresh cilantro 2 cloves garlic, diced 2 (14 oz.) cans stewed tomatoes 2 serrano chilis, seeded and diced salt and pepper to taste

Directions 1. Pulse the following in a blender: pepper, chives, salt, cilantro, tomatoes, and garlic. 2. Serve the mix over cooked white rice. 3. Enjoy. 

Dallas Style Salsa

45

TEXAS

Spareribs

Prep Time: 30 mins Total Time: 13 h 30 mins Servings per Recipe: 6 Calories 30.9 g Fat 53.1g Carbohydrates 33.4 g Protein 127 mg Cholesterol 3316 mg Sodium 30.9 g

Ingredients

6 lbs beef spareribs, rinsed, and fat removed 1 1/2 C. white sugar 1/4 C. salt 2 1/2 tbsps ground black pepper 3 tbsps sweet paprika 1 tsp cayenne pepper, or to taste 2 tbsps garlic powder 5 tbsps pan drippings 1/2 C. diced onion

4 C. ketchup 3 C. hot water 4 tbsps brown sugar cayenne pepper to taste salt and pepper to taste 1 C. wood chips, soaked

Directions

1. Get a bowl, combine: garlic powder, sugar, 1 tsp cayenne, 1/4 C. salt, paprika, and black pepper. 2. Cover your ribs with this dry rub. 3. Now take two casserole dishes and divide the ribs between them. 4. Place some plastic wrap around the dishes and chill the contents in the fridge overnight. 5. Now set your oven to 275 degrees before doing anything else. 6. Cook the ribs for 4 hrs in the oven. 7. Take about 6 tbsps of rendered fat from the roasting, add it to a pot, and begin to stir fry your onions in it, until they are soft. 8. Now add the ketchup and cook everything for 5 mins. 9. Add in: pepper, water, salt, brown sugar, and cayenne. 10. Get everything boiling, place a lid on the pot, set the heat to a low level, and gently cook the mix for 60 mins. 11. Now get your grill hot and oil the grate. 12. Grill 2 racks of ribs for 25 mins at a time. 13. Then continue grilling the remaining meat. 14. When the ribs are done top them with the brown sugar coating. 15. Enjoy.  46

Texas Spareribs

Real Southern

Macaroni and Cheese

Prep Time: 10 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 561 kcal Fat 33.3 g Carbohydrates 36.5g Protein 28.3 g Cholesterol 100 mg Sodium 1194 mg

Ingredients

2 tbsps butter 1/4 C. finely diced onion 2 tbsps all-purpose flour 2 C. milk 3/4 tsp salt 1/2 tsp dry mustard 1/4 tsp ground black pepper 1 (8 oz.) package elbow macaroni 2 C. shredded sharp Cheddar cheese

1 (8 oz.) package processed American cheese, cut into strips

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Boil your pasta for 9 mins in water and salt. Then remove all the liquids. 3. Stir fry your onions in butter for 4 mins then add the flour and cook the mix for 20 more secs while mixing. 4. Now add in: pepper, milk, mustard, and salt. 5. Continue to heat and stir, until everything starts boiling and becomes thick. 6. Once the sauce has become thick add in the cheese and cook the sauce until the cheese melts, while continuing to stir. 7. Add the pasta to the sauce, stir the mix once, and then pour everything into a casserole dish. 8. Cook the contents in the oven for 35 mins. 9. Enjoy. 

Real Southern Macaroni and Cheese

47

TEXAS OVEN

Roasted Squash

Prep Time: 30 mins Total Time: 1 h 10 mins Servings per Recipe: 8 Calories 281 kcal Fat 15.8 g Carbohydrates 20g Protein 17 g Cholesterol 39 mg Sodium 298 mg

Ingredients

1 lb ground beef 1/4 C. olive oil, divided 4 zucchini, cut into 1/2-inch cubes 1 red bell pepper, diced 1 jalapeno pepper, seeded and diced 4 cloves garlic, minced 4 green onions, diced -- white and green parts separated salt and pepper to taste 3 tbsps tomato paste 4 tsps chili powder, or to taste

2 tsps ground cumin, or to taste 1 (15 oz.) can black beans, rinsed and drained 1 (15 oz.) can kidney beans, rinsed and drained 1 C. frozen corn, thawed 1/2 C. grated Parmesan cheese, divided 1/4 C. diced fresh cilantro

Directions

1. Stir fry your beef until fully done, for 10 mins, then break it into pieces. 2. Now remove the meat from the pan. 3. Coat a casserole dish with 1 tsp of olive oil and then set your oven to 400 degrees before doing anything else. 4. Now add the rest of the oil to a pan and stir fry the following for 5 mins: green onions, zucchini, garlic, bell peppers, and jalapenos. 5. Top the veggies with some pepper and salt. Then add: cumin, tomato paste, and chili powder. 6. Let the contents gently boil for 60 secs then shut the heat. 7. Add to the mix: a quarter of a C. of parmesan, ground beef, corn, kidney beans, and black beans. 8. Pour the contents into the casserole dish and top everything with the rest of the parmesan. 9. Place a covering of foil on the dish and cook everything in the oven for 27 mins. 10. Now take off the foil and continue cooking for 5 more mins. 11. Before serving, add a topping of cilantro. 12. Enjoy. 48

Texas Oven Roasted Squash

A Texan

Dessert

(Sheet Cake)

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 32 Calories 256 kcal Fat 12.5 g Carbohydrates 35.8g Protein 2.4 g Cholesterol 36 mg Sodium 145 mg

Ingredients

2 C. all-purpose flour 2 C. white sugar 1 tsp baking soda 1/2 tsp salt 1/2 C. sour cream 2 eggs 1 C. butter 1 C. water 5 tbsps unsweetened cocoa powder

6 tbsps milk 5 tbsps unsweetened cocoa powder 1/2 C. butter 4 C. confectioners' sugar 1 tsp vanilla extract 1 C. diced walnuts (optional)

Directions 1. Coat a casserole dish with oil and flour. 2. Now set your oven to 350 degrees before doing anything else. 3. Get a bowl, mix: eggs, flour, sour cream, sugar, salt, and baking soda. 4. Combine the cocoa powder with the butter and water in a pan. 5. Heat and stir the mix until smooth and boiling. 6. Then add it with the sour cream mix and combine both mixes. 7. Add this batter to the dish and cook it for 22 mins in the oven. 8. At the same time get the following boiling: half a C. of butter, milk, and 5 tbsps of cocoa. 9. Once the mixing is boiling combine in the vanilla and confectioner's. 10. Now add the walnuts, and top the cake with this mix. 11. Enjoy. 

A Texan Dessert: (Sheet Cake)

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51

TEXAS

Brisket

Prep Time: 10 mins Total Time: 14 h 10 mins Servings per Recipe: 10 Calories 560 kcal Fat 42.3 g Carbohydrates 9.3g Protein 34.1 g Cholesterol 133 mg Sodium 1613 mg

Ingredients

4 lbs lean beef brisket 2 tbsps liquid smoke flavoring 1 tbsp onion salt 1 tbsp garlic salt 1 1/2 tbsps brown sugar 1 C. ketchup 3 tbsps butter 1/4 C. water 1/2 tsp celery salt

1 tbsp liquid smoke flavoring 2 tbsps Worcestershire sauce 1 1/2 tsps mustard powder salt and pepper to taste

Directions 1. 2. 3. 4. 5. 6.

Coat your beef with liquid smoke and then top it with garlic and onion salt. Wrap everything with some foil and place it in the fridge for 8 hours. Now set your oven to 300 degrees before doing anything else. Place the beef in a roasting dish and place a covering of foil around it. Cook the beef in the oven for 6 hrs. Then when it is cool slice it into pieces. Now get the following boiling: pepper, brown sugar, salt, ketchup, mustard, butter, Worcestershire, water, liquid smoke, and celery. 7. Let the mix thicken and then top your beef with it and cook the meat in the oven for 65 more mins. 8. Enjoy. 

52

Texas Brisket

Southern

Gumbo I

Prep Time: 20 mins Total Time: 3 h 55 mins Servings per Recipe: 10 Calories 437 kcal Fat 32.2 g Carbohydrates 14.5g Protein 21.4 g Cholesterol 67 mg Sodium 873 mg

Ingredients

1 (3 lb) whole chicken 1/2 C. all-purpose flour 1/2 C. vegetable oil 1 (10 oz.) package frozen chopped onions 1 (10 oz.) package frozen green bell peppers 5 stalks celery, finely chopped 1 tbsp Cajun seasoning (such as Tony Chachere's), or to taste

2 whole bay leaves 1 (28 oz.) can diced tomatoes 1 lb fully-cooked smoked beef sausage (such as Hillshire Farm(R)), sliced 1 (10 oz.) package frozen sliced okra salt and black pepper to taste

Directions 1. Boil your water and salt, then simmer your chicken in it for 1 hour until fully cooked. 2. Take the chicken out from the water and cut it in half to cool faster. 3. Keep the water the chicken was cooked in. 4. Once the chicken is no longer hot take off the meat from the bones. 5. Now get a big pan and mix: veggie oil and flour together to form a roux. 6. Make this roux with a low level of heat and constantly stir it for about 22 mins until it becomes brown. 7. Once it is brown add in: bay leaves, onions, Cajun seasoning, celery and bell peppers. 8. Again with a low heat let the veggies simmer for 40 mins. 9. Now add the chicken broth (the boiled water), sausage, and diced tomatoes. 10. Let the contents simmer for 1 more hour. 11. Now add in your meat from the chicken and your okra and let everything simmer for 50 more mins. 12. Enjoy your gumbo. Southern Gumbo I

53

AUTHENTIC

Texas Burgers

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 4 Calories 714 kcal Fat 49.1 g Carbohydrates 28.5g Protein 38.3 g Cholesterol 132 mg Sodium 1140 mg

Ingredients

1/2 C. mayonnaise 1 tsp Cajun seasoning 1 1/3 lbs ground beef sirloin 1 jalapeno pepper, seeded and diced 1/2 C. diced white onion 1 clove garlic, minced 1 tbsp Cajun seasoning 1 tsp Worcestershire sauce 4 slices pepperjack cheese 4 hamburger buns, split 4 leaves lettuce 4 slices tomato

Directions 1. Get your grill hot and oil the grate. 2. Get a bowl, combine: 1 tbsp of Cajun spice and mayo. 3. Get a 2nd bowl, combine: Worcestershire, beef, 1 tbsp Cajun spice, jalapenos, garlic, and onions. 4. Now shape the beef mix into 4 burgers. 5. Grill the burgers for 6 mins each side. 6. Place a piece of cheese on each patty on the grill and heat them until the cheese melts. 7. Coat your buns with the Cajun mayo, a beef patty, a piece of tomato, and some lettuce. 8. Enjoy.

54

Authentic Texas Burgers

Cajun

Turkey Stew

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 684 kcal Fat 30.5 g Carbohydrates 59.2g Protein 45.7 g Cholesterol 112 mg Sodium 2036 mg

Ingredients

1 tbsp olive oil 1/2 C. minced onion 3 cloves garlic, minced 2 tsps chili powder 1/2 tsp cumin 1/2 tsp oregano 4 C. water 1 (10.75 oz.) can condensed tomato soup 1 (28 oz.) can diced tomatoes 1 C. salsa 4 C. shredded cooked turkey 1 tbsp dried parsley

3 chicken bouillon cubes 1 (14 oz.) can black beans, rinsed, drained 2 C. frozen corn 1/2 C. sour cream 1/4 C. diced fresh cilantro Toppings: 6 C. corn tortilla chips 3/4 C. diced green onion 1 C. shredded Cheddar-Monterey Jack cheese blend 1/2 C. diced fresh cilantro 1/2 C. sour cream

Directions 1. Stir fry your onions in olive oil for 5 mins then combine in: oregano, garlic, cumin, and chili powder. 2. Cook the spices for 60 more secs. 3. Now add the following and get it boiling: bouillon, water, parsley, tomato soup, turkey, diced tomatoes, and salsa. 4. Once the bouillon has been combined into the mix add: cilantro, black beans, sour cream, and corn. 5. Let the mix gently cook for 33 mins with a low level of heat. 6. When serving the soup top the bowl with shredded cheese, tortilla chips, green onions, cilantro, and more sour cream. 7. Enjoy. 

Cajun Turkey Stew

55

A SOUTHERN STYLE

Potato Salad

Prep Time: 30 mins Total Time: 60 mins Servings per Recipe: 16 Calories 353 kcal Fat 25.9 g Carbohydrates 24.8g Protein 6.5 g Cholesterol 21 mg Sodium 503 mg

Ingredients

1 (1 oz.) package ranch dressing mix 2 C. mayonnaise 3/4 C. diced green onion 1 lb turkey bacon slices 5 lbs unpeeled red potatoes

Directions 1. For 22 mins boil your potatoes in water and salt. Then remove the liquid and chunk the potatoes when cool. 2. Place the chunks in a bowl and chill them in the fridge for 3 hrs. 3. Get a 2nd bowl, combine: green onions, mayo, and ranch. 4. Place a covering of plastic on this bowl, and place it in the fridge as well for 3 hours. 5. For 17 mins microwave your bacon wrapped in paper towels. 6. Once the bacon is cool, break it into pieces. 7. Add the bacon to the mayo mix. 8. Stir everything then add the mayo mix to the bowl with the potatoes. 9. Stir everything again, then serve. 10. Enjoy. 

56

A Southern Style Potato Salad

Easy

Jalapeno Bites

Prep Time: 1 hr Total Time: 1 hr 20 mins Servings per Recipe: 20 Calories 189 kcal Fat 18.2 g Carbohydrates 2g Protein < 4.6 g Cholesterol 40 mg Sodium 256 mg

Ingredients

2 (12 oz.) packages ground sausage 2 (8 oz.) packages cream cheese, softened 30 jalapeno chili peppers, cut in half horizontally, seeds taken out 1 lb sliced turkey bacon, cut in half

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Stir fry your sausage until fully done then place them in a bowl with the cream cheese. 3. Fill your pieces of pepper with the sausage mix and then wrap bacon around each one. 4. Place the contents into a casserole dish and cook everything in the oven for 24 mins. 5. Enjoy. 

Easy Jalapeno Bites

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59

PINTO BEANS

from Texas

Prep Time: 15 mins Total Time: 2 hr 15 mins Servings per Recipe: 8 Calories 210 kcal Fat 1.1 g Carbohydrates 37.9g Protein 13.2 g Cholesterol 1 mg Sodium < 95 mg

Ingredients

1 lb dry pinto beans 1 (29 oz.) can reduced sodium chicken broth 1 large onion, diced 1 fresh jalapeno pepper, diced 2 cloves garlic, minced 1/2 C. green salsa 1 tsp cumin 1/2 tsp ground black pepper

water, if needed

Directions 1. 2. 3. 4.

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Get the following boiling: pepper, beans, cumin, broth, onions, salsa, jalapenos, and garlic. Let the contents cook for 2 hrs. If the mix gets too dry add some water and continue cooking for the remaining time. Enjoy.

Pinto Beans from Texas

Texas Style

Fried Chicken

Prep Time: 30 mins Total Time: 8 hr 50 mins Servings per Recipe: 4 Calories 666 kcal Fat 21.3 g Carbohydrates 85.6g Protein 32.7 g Cholesterol 140 mg Sodium 1151 mg

Ingredients

2 C. buttermilk 1 tsp onion powder 1/4 C. diced fresh parsley 1/4 C. diced fresh tarragon 1/4 C. diced fresh sage 1 tsp paprika 1 tsp ground cayenne pepper 2 skinless, boneless chicken breast halves, halved 2 C. all-purpose flour 1 tsp garlic salt

1 tsp onion salt 1 tsp ground cayenne pepper salt and ground black pepper to taste 2 eggs 2 tbsps whole milk ground black pepper to taste 2 C. grapeseed oil for frying 1/2 C. all-purpose flour 1/2 C. quick-mixing flour (such as Wondra(R)) 2 C. whole milk 1 pinch salt and ground white pepper to taste

Directions 1. Get a bowl, combine: 1 tsp cayenne, buttermilk, paprika, onion powder, sage, parsley, and tarragon. 2. Add in your chicken to the mix and coat the pieces evenly. 3. Place a covering of plastic on the bowl and put everything in the fridge overnight. 4. Get a 2nd bowl, mix: black pepper, 2 C. flour, salt, garlic salt, 1 tsp cayenne, and onion salt. 5. Get a 3rd bowl, whisk: 2 tbsps milk, eggs, pepper, and salt. 6. Get a 4rd bowl and add in 1/2 C. of flour without any spices. 7. Dredge your chicken first in the 4th bowl, then the 3rd bowl, and finally the 2nd. 8. For 10 mins, per side, fry your chicken in grapeseed oil then place on a rack. 9. Leave a quarter of a C. of oil in the pan and begin adding the quick mix flour and milk to the oil while stirring. 10. Get the mixing gently boiling and continue stirring until the gravy is thick. 11. Now add some pepper and salt and top the chicken pieces with it. 12. Enjoy. Texas Style Fried Chicken

61

SWEET

Honey Chicken

Prep Time: 10 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 481 kcal Fat 21.5 g Carbohydrates 49.4g Protein 22.8 g Cholesterol 65 mg Sodium 6378 mg

Ingredients

3 C. cold water 1/4 C. kosher salt 1/4 C. honey 4 boneless skinless chicken breast halves 1/4 C. buttermilk 1 C. all-purpose flour 1 tsp black pepper 1/2 tsp garlic salt 1/2 tsp onion salt cayenne pepper to taste vegetable oil for frying

Directions 1. 2. 3. 4. 5. 6.

Get a bowl, combine: honey, water, and salt. Now place the chicken in the water (make sure the liquid covers the chicken). Place a covering of plastic wrap around the bowl and chill the mix in the fridge for 2 hrs. Now put your chicken in another bowl and cover it with buttermilk. Let the chicken stand for 30 mins in the milk. Add your veggie oil to a frying and pan and begin heating it to 350 degrees before doing anything else. 7. Now get a 3rd bowl, mix: cayenne, flour, onion salt, garlic salt, and black pepper. 8. Dredge your chicken in the dry mix then fry it for 13 mins per side in the hot oil 9. Enjoy. 

62

Sweet Honey Chicken

Texas

Mexican Burritos

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 916 kcal Fat 42 g Carbohydrates 92g Protein 43.9 g Cholesterol 122 mg Sodium 2285 mg

Ingredients

1 lb ground beef 1/2 C. diced onion 1 clove garlic, minced 1/2 tsp cumin 1/4 tsp salt 1/8 tsp pepper 1 (4.5 oz.) can diced green chili peppers 1 (16 oz.) can refried beans 1 (15 oz.) can chili without beans 1 (10.75 oz.) can condensed tomato soup 1 (10 oz.) can enchilada sauce

6 (12 inch) flour tortillas, warmed 2 C. shredded lettuce 1 C. diced tomatoes 2 C. shredded Mexican blend cheese 1/2 C. diced green onions

Directions 1. Stir fry and crumble your beef in a frying pan until it is fully done. 2. Then add in the onions and continue frying the onions until they are see-through. 3. Remove the excess oil and add: pepper, beans, garlic, green chilies, salt, and cumin. 4. Get all the contents hot and then shut the heat. 5. Now in another big pot heat the following: enchilada sauce, chili without beans, and tomato soup. 6. Add half a C. of beef to a tortilla, and add some tomato and lettuce. 7. Form an enchilada by rolling the tortilla. 8. Now add a liberal amount of tomato mix over the enchilada and a topping of green onions and cheese. 9. For 40 secs heat the enchilada in the microwave. 10. Continue for the rest of the ingredients. 11. Enjoy.  Texas Mexican Burritos

63

AUTHENTIC

Southern Corn

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 359 kcal Fat 22.7 g Carbohydrates 38.2g Protein 8g Cholesterol 61 mg Sodium 491 mg

Ingredients

2 (15.25 oz.) cans whole kernel corn, drained 1 (8 oz.) package cream cheese 1/4 C. butter 10 jalapeno peppers, diced 1 tsp garlic salt

Directions 1. Cook the following for 15 mins, in a large, pot: garlic salt, corn, jalapenos, butter, and cream cheese. 2. Stir the mix every 2 to 3 mins. 3. Enjoy. 

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Authentic Southern Corn

Black Eyed

Peas in Texas

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 16 Calories 107 kcal Fat 5.4 g Carbohydrates 11.8g Protein 3.5 g Cholesterol 0 mg Sodium 415 mg

Ingredients

1/2 onion, diced 1 green bell pepper, diced 1 bunch green onions, diced 2 jalapeno peppers, diced 1 tbsp minced garlic 1 pint cherry tomatoes, quartered 1 (8 oz.) bottle zesty Italian dressing

1 (15 oz.) can black beans, drained 1 (15 oz.) can black-eyed peas, drained 1/2 tsp ground coriander 1 bunch diced fresh cilantro

Directions 1. Get a bowl, combine: coriander, onions, black eyed peas, bell peppers, dressing, garlic, and cherry tomatoes. 2. Place a covering of plastic over the bowl, and place everything in the fridge for 4 hrs. 3. Now add a topping of fresh cilantro. 4. Enjoy. 

Black Eyed Peas in Texas

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67

CREOLE

Cauliflower

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 120 kcal Fat 7.1 g Carbohydrates 12.4g Protein 4.4 g Cholesterol 0 mg Sodium 2359 mg

Ingredients

cooking spray 1 large head cauliflower, cut into small florets 2 tbsps olive oil, or as needed 1 tbsp creole seasoning 1 tbsp garlic salt 1 tsp salt

Directions 1. Coat a casserole dish with nonstick spray then set your oven to 500 degrees before doing anything else. 2. Get a bowl, combine: garlic salt, olive oil, and creole spice. 3. Stir the mix until it is smooth then add in your cauliflower. 4. Toss the florets to cover them with the spices and oil then pour everything into the casserole dish. 5. Top the veggies with some salt then place a covering of foil around the dish. 6. Cook everything in the oven for 13 mins. 7. Take off the foil, flip the florets, and continue cooking the veggies for 16 more mins. 8. Enjoy. 

68

Creole Cauliflower

Authentic

New England Style Clam Chowder

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 396 kcal Fat 22.5 g Carbohydrates 24g Protein 24.1 g Cholesterol 101 mg Sodium 706 mg

Ingredients

4 turkey bacon slices, chopped 1 1/2 C. onion, chopped 4 C. potatoes, peeled and cubed 1 1/2 C. water Salt and freshly ground black pepper, to taste 3 tbsps butter

3 C. half-and-half 2 (10-oz.) cans minced clams, drained, reserving 1/2 C. of liquid

Directions 1. Heat a large nonstick soup pan on medium-high heat. 2. Add the bacon and cook for about 8-10 minutes. 3. Transfer the bacon into a bowl, leaving the fats in pan. 4. Add the onion and sauté for about 4-5 minutes with medium heat. 5. Add the potatoes and water and bring to a boil. 6. Cook, uncovered for about 15 minutes or till tender enough. 7. Stir in the butter and half-and-half. 8. Add clams with reserved liquid and stir to combine. 9. Cook, stirring occasionally, for about 5 minutes. 10. Serve hot with a topping of bacon. 

Authentic New England Style Clam Chowder

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NEW ENGLAND

Fried Chips and Fried Fish

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 782 kcal Fat 26.2 g Carbohydrates 91.9g Protein 44.6 g Cholesterol 125 mg Sodium 861 mg

Ingredients

1 C. all-purpose flour 1 tsp baking powder Salt and freshly ground black pepper, to taste 1 egg, beaten lightly 1 C. milk 4 large potatoes, peeled and cut into strips lengthwise 4 C. vegetable oil

1 1/2 lbs cod fillets

Directions 1. In a large bowl, add flour, baking powder, salt, black pepper, egg and milk. 2. Mix till well combined. 3. Keep everything aside for at least 20 minutes. 4. In a large bowl of chilled water, dip the potatoes for 2-3 minutes. 5. Drain the mix well and pat dry with paper towel. 6. In a large skillet, heat the oil with medium heat. 7. Add the potatoes and fry for about 3-4 minutes or till crisp and tender. 8. Transfer the potatoes onto a paper towel lined plate. 9. Coat the cod fillets in the flour mixture evenly. 10. Fry everything for about 3-4 minutes or till golden brown. 11. Transfer the cod fillets onto another paper towel lined plate. 12. Now, return the potato strips to the skillet and fry them for about 1-2 minutes more or till crispy.  

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New England Fried Chips and Fried Fish

New England

Style Stuffing

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 12 Calories 329 kcal Fat 12.5 g Carbohydrates 41g Protein 12.3 g Cholesterol 55 mg Sodium 888 mg

Ingredients

1 lb ground italian turkey sausage 1 tbsp butter 2 onions, chopped 6 celery stalks, chopped 2 (1-lb) day-old white bread loaves, cubed into small size 1 1/2 tsps sage seasoning mix Salt and freshly ground black pepper, to

taste 1 C. chicken broth 2 eggs, beaten lightly

Directions 1. Preheat the oven to 325 degrees before doing anything else. 2. Lightly, grease a 13x9-inch baking dish. 3. Heat a large deep nonstick skillet on medium-high heat. 4. Add the sausage and cook for them about 8-10 minutes. 5. Drain the sausage and transfer into a large bowl. 6. Keep the meat aside. 7. With a paper towel, wipe the skillet clean. 8. In the same skillet, melt the butter with medium heat. 9. Add the onion and celery and sauté everything for about 4-5 minutes. 10. Transfer the onion mixture into the bowl with the sausage. 11. Add the bread, sage seasoning, salt and black pepper and mix. 12. Add the broth and eggs and stir to combine. 13. (At this point the mixture should be moist). 14. Transfer the mixture into the prepared baking dish evenly. 15. With your hands slightly, press everything down. 16. Bake the dish for about 1 hour or till the top becomes crisp and golden brown.  New England Style Stuffing

71

EMPIRE

Rye Bread

Prep Time: 5 mins Total Time: 3 hr 5 mins Servings per Recipe: 12 Calories 186 kcal Fat 2.2 g Carbohydrates 34.1g Protein 7.1 g Cholesterol < 1 mg Sodium < 209 mg

Ingredients

1 1/8 C. warm water 1 1/3 tbsps vegetable oil 2 tbsps honey 1 tsp salt 2 2/3 tsps caraway seed 1 1/3 C. rye flour 2 1/3 C. bread flour 1/4 C. vital wheat gluten 1/4 C. dry milk powder

2 1/2 tsps active dry yeast

Directions 1. Add the following in to your bread machine: warm water, veggie oil, honey, salt, caraway, rye flour, bread flour, wheat gluten, milk powder, and yeast. 2. Set the machine to its white bread cycle and let it finish. 3. Enjoy. 

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Empire Rye Bread

Manhattan

Homemade Pizzeria Pizza

Prep Time: 10 mins Total Time: 1 hr 25 mins Servings per Recipe: 4 Calories 719 kcal Fat 36.6 g Carbohydrates 56.7g Protein 40.3 g Cholesterol 88 mg Sodium 1832 mg

Ingredients

1 tsp active dry yeast 2/3 C. warm water 2 C. all-purpose flour 1 tsp salt 2 tbsps olive oil 1 (10 oz.) can tomato sauce 1 lb shredded mozzarella cheese 1/2 C. grated Romano cheese

1/4 C. chopped fresh basil 1 tbsp dried oregano 1 tsp red pepper flakes 2 tbsps olive oil

Directions 1. Get a bowl and add in your warm water, top the water with the yeast. 2. Leave the mix to sit for 5 mins then mix it. 3. Add in the olive oil, salt, and flour. 4. Work the mix into a dough then knead it on a floured cutting board for 7 mins. 5. Get a 2nd bowl and coat it with oil then place your dough in the bowl. 6. Place a damp kitchen towel over the bowl and let the dough sit until it is doubled in sized. 7. Now set your oven to 475 degrees before doing anything else. 8. Place a pizza stone in the oven as it heats (if you have one, you can also use a pizza / cookie sheet). 9. Punch down your dough then roll it out into a larger circle of about 12 inches. 10. Place the dough on the cookie sheet or some parchment paper if using a pizza stone. 11. Coat the dough evenly with the tomato sauce, then layer: basil, oregano, Romano, pepper flakes, and mozzarella. 12. Cook the pizza in the oven for 14 mins. 13. Enjoy. 

Manhattan Homemade Pizzeria Pizza

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75

DELI STYLE

Potato Salad

Prep Time: 20 mins Total Time: 60 mins Servings per Recipe: 30 Calories 186.9 Cholesterol 0.0mg Sodium 242.2mg Carbohydrates 31.8g Protein 3.1g

Ingredients

10 lbs new potatoes, scrubbed clean 3/4 C. sugar 3/4 C. white vinegar 3/4 C. water 1 small onion, pureed 1 tbsp white pepper 1 tbsp salt 3/4 C. vegetable oil Hellmann's mayonnaise

parsley grated carrot

Directions 1. With a steamer insert, steam the potatoes over 5 C. of water in a large pot with a lid. 2. Steam the potatoes in batches and once a batch is done remove the skin with a peeler. 3. Once all the potatoes have been steamed and de-skinned place them in the fridge for 2 hrs. 4. Get a bowl, combine: sugar, water, onion, pepper, salt, veggie oil, and mayo. Stir the mix until it is smooth. 5. Now cut your potatoes into thin slices then combine them with the mayo mix evenly. 6. Add a bit more mayo is then top the salad with some carrots and parsley. 7. Place the mix in the fridge until it is chilled. 8. Enjoy. 

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Deli Style Potato Salad

Classical

Baked Beans from Boston

Prep Time: 30 mins Total Time: 5 hr Servings per Recipe: 6 Calories 382 kcal Fat 6.3 g Carbohydrates 63.1g Protein 20.7 g Cholesterol 14 mg Sodium 1320 mg

Ingredients

2 C. navy beans, soaked in a large bowl of water for overnight 1 onion, chopped finely 1/2 lb turkey bacon, chopped 1/2 C. ketchup 1/4 C. brown sugar 3 tbsps molasses 1 tbsp Worcestershire sauce

1/4 tsp dry mustard Salt and freshly ground black pepper, to taste

Directions 1. In a large pan, add the beans and soaked water. 2. Get everything boiling on high heat. 3. Reduce the heat to medium-low. 4. Cover and simmer for about 1-2 hours or till tender enough. 5. Drain well and reserve the liquid into a bowl. 6. Now preheat the oven 325 degrees F. 7. In a bowl, mix together the onion and bacon. 8. Place the beans in the bottom of a casserole dish. 9. Place the bacon mixture over the beans evenly. 10. In a pan, mix together the remaining ingredients with medium heat. 11. Bring to a boil, stirring continuously. 12. Place the molasses mixture over the beans evenly. 13. Place enough reserved cooking liquid to cover the beans. 14. With a lid, cover, the casserole dish. 15. Bake everything for about 3-4 hours. 16. Half way through cooking uncover the casserole dish. Classical Baked Beans from Boston

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CLASSICAL

New England Bisque

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 8 Calories 279 kcal Fat 17.3 g Carbohydrates 13.7g Protein 16.7 g Cholesterol 94 mg Sodium 842 mg

Ingredients

1/3 C. all-purpose flour 1/2 tsp celery salt Salt and freshly ground black pepper, to taste 1/3 C. butter 4 1/2 C. milk 1 1/2 C. chicken broth 3 C. cooked lobster meat, shredded 3 tbsps onion, minced

1 tbsp paprika 1/2 C. light cream

Directions 1. In a bowl, mix together the flour, celery salt, salt and black pepper. 2. In a large pan, melt the butter with medium heat. 3. Add the flour mixture, stirring continuously. 4. Slowly, add the milk, stirring continuously. 5. Stir in the chicken broth and bring everything to a gentle simmer. 6. Reduce the heat to low. 7. Simmer, stirring continuously till the soup becomes thick. 8. Stir in the lobster, onion and paprika. 9. Simmer, stirring occasionally for about 10 minutes. 10. Stir in the cream and cook for about 2-3 minutes or till heated completely. 

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Classical New England Bisque

Habichuelas

Guisadas (Latin Bean Stew)

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 4 Calories 170 kcal Fat 5.2 g Carbohydrates 23.8g Protein 8.3 g Cholesterol 2 mg Sodium 580 mg

Ingredients

1 tbsp olive oil 1/4 C. tomato sauce 2 tbsps sofrito sauce 1 (.18 oz.) packet sazon seasoning 1/4 tsp black pepper 2 C. cooked pinto beans, drained

1 1/2 C. water salt to taste

Directions 1. For 5 mins heat and stir the following: pepper, oil, sazon, tomato sauce, and sofrito. 2. Combine in the salt, beans, and water. 3. Now turn up the heat to a medium level and cook everything for 20 mins. 4. Enjoy. 

Habichuelas Guisadas (Latin Bean Stew)

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