USA Food Recipes

Ingredients

Directions

Separate the egg whites from the yolks. Place the yolks in a bowl and, mixing with a fork, add the milk and melted butter. Mix all the ingredients together thoroughly and then add the combined yeast and flour, already sieved.
Whisk the egg whites to soft peaks along with a pinch of salt and the sugar, then gently fold them into the milk, egg, butter and flour mixture.
Heat a heavy-bottomed non-stick pan of around 10/12cm in diameter over a medium flame and brush it with a knob of butter. Pour a ladle of pancake batter into the middle of the pan and allow it to spread out and settle: when the pancake is golden, flip it using a fish slice or spatula, then cook until golden on the other side too.
As soon the pancakes are cooked, remove from the pan and stack them one on top of another on a plate, serving them hot, drizzled all over with honeydew honey. You can serve the pancakes accompanied with fruits of the forest or other fruit.

Ingredients

Directions

Drain excess juices from canned tuna.
Remove skin from onion. Rinse and chop them up.
Mix tuna with chopped onions, mayo, parsley and a dash of pepper.
Remove ring and top with another slice of pineapple ring, followed by half a cherry tomato. Repeat the steps above. Refrigerate and serve chilled. Pair with chilli sauce if you like.
Put a slice of pineapple ring on serving plate, and place the appetizer ring over it. Top with tuna mixture, and flatten it with the back of a spoon.

Ingredients

Directions

Cut cauliflower into chunks, and put into a food processor.
Pulse 10-15 times until you get a small, rice-sized mixture.
Heat a pan over medium heat for 1 minute.
Add onion to pan, cook about 4 minutes, stirring occasionally.
Add in mushrooms, and 2 Tbsp olive oil, cook for 4 minutes, stirring occasionally.
Add in cauliflower, celery, sea salt and 1 Tbsp olive oil. Cook on medium for 5 minutes, then turn the heat to low. Cook for another 10 minutes.
Combine parsley and spinach in large bowl.
When the cauliflower and other veggies are done, add them to bowl with parsley and spinach. Add in the remaining 1 Tbsp olive oil, and mix to combine all ingredients.

Ingredients

Directions

Ingredients

Directions

Take a large bowl and combine kimchi, flour, kimchi juice, water, sugar, and salt. The batter will look fairly thick.
In a large nonstick pan (just trust me), heat oil over medium- medium-high heat. If you are used to using minimal oil for cooking you may be shocked, as I was, by how much oil is involved, but this is really crucial. (Coming from someone who tried to make low-fat pancakes and failed a bunch of times).
When the pan is hot, spread the batter thinly over the pan and press down with a spatula to approximately 1/3″ thickness. It will sizzle.
Flip over after about 2 minutes or when one side is completely crispy and browned. To test, just take the pan handle and shake it a little bit. Pancake should slide easily.
Cook the other side for a few minutes until done and serve immediately with a simple dipping sauce. (1 tbsp soy sauce, 1/2 tbsp rice vinegar, some sesame seeds, green onions if desired).

Ingredients

Directions

Preheat oven to 350 F degree. Line insulated cookie sheet or 11 x 16 inch baking pan with heavy foil. Set aside.
In a large bowl, combine flour, oats, baking powder, and confectioners’ sugar.
In a mixing bowl, break almond paste into chunks; add oil, egg, and vanilla. Beat until well mixed. On low speed, stir in reserved dry ingredients to form dough.
Press or roll dough evenly onto prepared pan forming rectangle about 10 x 15 inches. Thinner dough will form a crisp cookie while thicker dough will be softer.
Bake in preheated 350 F degree oven for about 20 minutes or golden brown.
Remove from oven, sprinkle the top with chocolate chips; with back of tablespoon, spread softened chocolate evenly to cover cookie brittle; sprinkle the top with chopped almonds. Cool in pan about 20 minutes.
Remove foil with cookie brittle from pan; place in refrigerator to chill about 30 minutes or until chocolate is firm. Remove cookie brittle from foil, break into irregular pieces.

Ingredients

Directions

Preheat the oven to 180°C. Sift the flour, baking powder, baking soda, salt, and spices into a bowl, and set aside. Grease a plum-cake mould with butter and dust it with flour.
Cream the butter and sugar in a mixer at medium-high speed and using a flat beater until light and foamy.
Lightly beat the eggs in a measuring cup, then incorporate them slowly into the mixture.
Add the carrots, then slowly pour in the flour and spice mixture. Finally, add the chopped walnuts.
Pour the batter into the plum-cake mould and level it out using a spatula or knife.
Bake in the pre-heated oven for 40-45 minutes (use the toothpick test). Once the cake is done, remove it from the oven, let it cool down for 5 minutes while still in the mold, then remove it from the mold and allow it to cool down completely.
Prepare the frosting: soften the Philadelphia cream cheese in the mixer, then slowly add the powdered sugar, incorporating carefully, for about 4-5 minutes.
Cover the cake with frosting.