American Recipes (97)

Drain two cans of the salmon into a bowl,Crumble some saltine crackers in your hands and drop them over the salmon.Also if you like you may also use bread crumbs instead.

Then I use three jumbo size eggs to which I also add in the bowl.

Then I use both my hands to blend the mixture together.

Then I either spray some No Stick cooking spray or maybe some butter instead in a frying pan.

Then I grab about a half of handful of mixture and form it into patties and fry them about 5 to 10 minutes until golden brown.

Chopped Strawberries

Whipped Cream

Pound cake and cut it in half.

Spread both halves with whipped cream and one of the halves place a couple tablespoons on one and then put the top piece on top and then spread some whipped cream and top with chopped strawberries.

Rinse quinoa under cold water, in a grain strainer or other fine-meshed strainer. Over medium-high heat, bring water to boil. Stir in quinoa and return to boil. Cover, reduce heat to medium-low, and cook about 12 minutes. Remove from heat when all water is absorbed. Add frozen peas immediately and stir so peas are covered completely.

While quinoa is cooking, melt coconut oil in skillet and add shrimp. Cook, stirring often, about 5 minutes until shrimp is defrosted and pink. Add shrimp and soy sauce to quinoa mixture and stir. Serve immediately. Refrigerate or freeze unused portion.

Take 4 Pork Sirloin Boneless Chops Thick

Place in a frying pan and Sprinkle Morton Seasoned Salt on each side of each one.

Fry in a frying pan until done.

Step 1.Heat oven to 375 degrees

Unroll dough on ungreased cookie sheet,Separate into 8 triangles.

Step 2.In small bowl,mix pizza sauce,mozzarella cheese and chopped pepperoni.Place about 1/4 cup filling on each of 4 triangles,Spreading within 1/2 inch of edge.

Step 3.Gently stretch remaining 4 triangles,turn over onto filled triangles firmly pressing edges with fork to self.

Step 4. Sprinkle each triangle with 1/4 teaspoon grated Parmesan Cheese.With fork press top of each to allow steam to escape.

Step 5. Bake 13 to 15 minutes or until brown.Serve warm with additional pizza sauce on the side for dipping.

5 medium-sized potatoes
Salt, to taste
Pepper, to taste
3 tablespoons of butter
3 tablespoons white flour
1 clove of garlic (peeled and minced)
1 onion (peeled and sliced)
1 cup of milk
1 cup shredded cheddar cheese
Chives (as much as you like, I love chives and am embarrassed to say how much I use)



1. Wash and peel your potatoes.
2. Slice potatoes into discs, roughly half a centimeter thick. For all my non-metric friends out there, think 2-3 silver dollars stacked on top of each other.
3. Line the bottom of your slow cooker pot with the first layer of potato slices, add salt and pepper to your taste or dietary liking, then add the next layer of potato slices and add salt and pepper again. Repeat this process until you're out of potato slices or you get tired of doing it, whichever comes first.
4. Melt butter in a pot set on medium heat. As soon as the butter is melted, whisk in flour until the mixture becomes thick and doughy. Add sliced onions and minced garlic. Keep on whisking and gradually add the milk.
5. Add the shredded cheese and continue whisking until you have something thick, but smooth, or get tired of whisking, whichever comes first. Lets be real, having pockets of semi-melted cheese in your dish can be a treat.
6. Pour your cheese sauce into the slow cooker pot on top of the layered potatoes. You may need to tip the pot back and forth so the sauce gets everywhere.
7. Cook on high in the slow cooker for ~3 hours, and then check every 15-30 minutes until you can easily poke through the potatoes with a fork (in the future, just remember how much time it took your slow cooker to get it perfect and you wont need to do this again.) Use chives for garnish.

Preheat oven to 375 degrees

1. In large bowl,cream together butter and sugar and then add egg and vanilla.

2.In small bowl,stir together flour,baking soda and baking powder.

Roll individually pieces of dough into balls and place on ungreased cookie sheet.

Bake 8 to ten minutes or until golden brown.

Directions

Preheat oven to 375 degrees F.
Place sheets of foil on countertop for cooling cookies.

Combine brown sugar, JIF peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.

Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.

Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake.

Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Preheat the oven to 425 degrees

Grease an 8 inch square pan.

Blend baking mix and all other ingredients except for the sugar and cinnamon.

Lay dough on counter dusted with flour and roll out to a round circle .

Mix Cinnamon and sugar together.

Roll dough into a log type shape and spread margarine or butter with a brush until evenly coated then sprinkle mixture of cinnamon and sugar on dough and then cut in 1/12 inch circles.

Lay each circle in the baking dish and then place all the rolls in the 425 degree oven for 15 to 20 minutes or until golden brown.


Cool slightly with homemade frosting by mixing powered sugar and milk.

Dribble frosting with spoon.

Preheat oven to 400 degrees Fahrenheit.

Place bacon on sheet pan or rack. Roast bacon for about 20 minutes and allow to cool, then chop into pieces.

Chop apple and toss with lemon juice to prevent browning.

In a large bowl, toss romaine, apple, cranberries and blue cheese.

For dressing, whisk together the vinegar, orange juice, mustard, salt and pepper to taste. Slowly whisk in olive oil.

Add bacon to salad. Toss salad with just enough dressing to moisten and serve immediately.

Store leftover dressing in the fridge and take out 10 minutes before use to bring to room temperature.