A Taste of the USA: Top 10 Popular Cuisines in America

88 Delicious Recipes from Top US Cuisines

There are many different types of cuisine within the United States, as the country has a rich and diverse culinary history. Here are a few things to consider when talking about American cuisine:

  1. Regional differences: Cuisine in the United States can vary greatly depending on the region. For example, southern cuisine is known for dishes like fried chicken and biscuits, while Pacific Northwest cuisine is known for seafood dishes like salmon.
  2. Ethnic influences: Many American dishes have been influenced by immigrant populations, such as Chinese-American dishes like chop suey and Italian-American dishes like spaghetti and meatballs.
  3. Popular ingredients: American cuisine often incorporates ingredients that are widely available in the United States, such as beef, chicken, corn, and potatoes.
  4. Classic dishes: Some dishes that are considered to be classic American cuisine include hamburgers, hot dogs, apple pie, and chicken pot pie.
  5. Health and diet: In recent years, there has been a trend towards healthier eating in the United States, and many American recipes reflect this trend by using fresh, whole ingredients and emphasizing plant-based proteins.

Here is a list of some of the most popular cuisines in the United States:

  1. Mexican
  2. Native American
  3. Italian
  4. Chinese
  5. French
  6. Southern
  7. Indian
  8. Spanish
  9. Thai
  10. Japanese

Welcome to our collection of 88 recipes for national dishes in American cuisine! In this cookbook, we will take you on a culinary journey through the diverse flavors and traditions of the United States. From classic comfort foods like mac and cheese and apple pie, to regional specialties like Tex-Mex tacos and Southern fried chicken, there is something for everyone in this collection.

In addition to dishes that are truly American, we have also included recipes for popular international cuisines that have been embraced by American palates. For example, you will find recipes for Chinese egg rolls, Italian spaghetti and meatballs, and Mexican enchiladas.

So whether you are looking to try something new or want to recreate your favorite dishes at home, we hope you find inspiration in these 88 recipes for national dishes in American cuisine. Happy cooking!

From Tacos to Tamales: Exploring the Flavors of Mexican Food in the US

Mexican cuisine has become very popular in the United States for a number of reasons. One reason is that it is widely available, with many Mexican restaurants and fast food chains found throughout the country. Another reason is that Mexican food is generally very flavorful and satisfying, with a variety of textures and tastes. Additionally, many Mexican dishes are relatively inexpensive and easy to make, making them a popular choice for home cooking. Finally, Mexican cuisine is often considered to be a healthy option, with many dishes featuring fresh ingredients and plant-based proteins. All of these factors and few more below contribute to the popularity of Mexican cuisine in the United States:

  1. Cultural influences: The United States has a large Hispanic population, with a significant number of people who trace their ancestry to Mexico. This has helped to introduce Mexican cuisine to a wider audience and has contributed to its popularity.
  2. Regional variations: Mexican cuisine is not a monolithic entity and can vary greatly depending on the region. Many Mexican dishes that are popular in the United States, such as tacos and burritos, are based on dishes that originated in northern Mexico, near the border with the United States. These dishes have been adapted to suit the tastes of American diners, and as a result they are often quite different from traditional Mexican dishes.
  3. Americanized Mexican food: Many Mexican dishes that are popular in the United States have been “Americanized” to some degree, meaning that they have been modified to suit the tastes of American diners. For example, many Mexican restaurants in the United States serve dishes that are larger and more heavily seasoned than their traditional counterparts.
  4. Fusion cuisine: In recent years, there has been a trend towards fusion cuisine in the United States, which combines elements of different culinary traditions. This has led to the development of dishes that blend Mexican and American flavors, such as Tex-Mex cuisine and Cal-Mex cuisine. These dishes have contributed to the popularity of Mexican cuisine in the United States.

Here are a few recipes for popular Mexican dishes that you might find in the United States:

Tacos

Ingredients:

  • 1 pound ground beef
  • 1 packet taco seasoning
  • 8 taco shells
  • 1 cup shredded lettuce
  • 1 cup shredded cheese
  • 1 diced tomato
  • 1/2 cup sour cream

Instructions:

  1. In a skillet, cook the ground beef over medium heat until it is browned.
  2. Add the taco seasoning and cook according to the package instructions.
  3. Assemble the tacos by filling each taco shell with a spoonful of the seasoned beef, a sprinkle of lettuce, cheese, tomato, and a dollop of sour cream.
  4. Serve and enjoy!

Burritos

Ingredients:

  • 1 cup cooked rice
  • 1 can black beans, drained and rinsed
  • 1 cup shredded cheese
  • 1 cup diced tomatoes
  • 1 cup diced bell peppers
  • 4 large tortillas
  • 1 cup salsa

Instructions:

  1. In a small saucepan, heat the rice according to the package instructions.
  2. In a separate pan, heat the beans over medium heat until they are hot.
  3. Lay out the tortillas on a flat surface. Divide the rice, beans, cheese, tomatoes, and bell peppers among the tortillas, placing them in a line down the center of each tortilla.
  4. Roll up the tortillas tightly to enclose the filling.
  5. In a large skillet, heat a small amount of oil over medium heat. Place the burritos in the skillet and cook for 2-3 minutes on each side, or until they are golden brown and crispy.
  6. Serve the burritos with salsa on the side.

Enchiladas

Ingredients:

  • 2 cups cooked chicken, shredded
  • 1 cup shredded cheese
  • 1/2 cup diced onions
  • 1/2 cup diced bell peppers
  • 10 small corn tortillas
  • 1 cup enchilada sauce
  • 1/2 cup diced tomatoes

Instructions:

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, combine the chicken, cheese, onions, and bell peppers.
  3. Spread a small amount of enchilada sauce in the bottom of a 9×13-inch baking dish.
  4. Dip each tortilla in the enchilada sauce to coat it lightly, then fill it with a spoonful of the chicken mixture. Roll the tortilla up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
  5. Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with the diced tomatoes.
  6. Bake the enchiladas for 20-25 minutes, or until they are hot and the cheese is melted and bubbly.

Quesadillas

Ingredients:

  • 4 large flour tortillas
  • 1 cup shredded cheese
  • 1 cup diced cooked chicken or beef
  • 1/2 cup diced onions
  • 1/2 cup diced bell peppers
  • 1/2 cup diced tomatoes
  • 1/4 cup diced jalapeños (optional)
  • cooking spray or oil for frying

Instructions:

  1. Lay out two of the tortillas on a flat surface. Divide the cheese, chicken or beef, onions, bell peppers, tomatoes, and jalapeños (if using) among the tortillas, placing them in a single layer on one half of each tortilla.
  2. Fold the other half of the tortillas over the filling to create a half-moon shape. Press down gently to seal the edges.
  3. Heat a large skillet over medium heat. Coat the skillet with cooking spray or a small amount of oil. Place the quesadillas in the skillet and cook for 2-3 minutes on each side, or until the cheese is melted and the tortillas are crispy and golden brown.
  4. Repeat with the remaining quesadillas.
  5. Cut the quesadillas into wedges and serve with salsa or sour cream on the side.

Guacamole

Ingredients:

  • 2 ripe avocados
  • 1/2 cup diced tomatoes
  • 1/4 cup diced onions
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1 clove garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 1 lime, juiced
  • salt to taste

Instructions:

  1. Cut the avocados in half and remove the pits. Scoop the flesh out of the avocados and place it in a medium bowl.
  2. Mash the avocado with a fork or potato masher until it is mostly smooth, with a few small chunks remaining.
  3. Add the tomatoes, onions, jalapeño pepper (if using), garlic, cilantro, and lime juice to the bowl with the mashed avocado. Stir to combine.
  4. Season the guacamole with salt to taste.
  5. Serve the guacamole immediately, or cover it and refrigerate it until ready to serve.

Pico de gallo

Ingredients:

  • 3 cups diced tomatoes
  • 1/2 cup diced onions
  • 1 jalapeño pepper, seeded and minced
  • 1/4 cup chopped fresh cilantro
  • 1 lime, juiced
  • salt to taste

Instructions:

  1. In a medium bowl, combine the tomatoes, onions, jalapeño pepper, cilantro, and lime juice. Stir to combine.
  2. Season the pico de gallo with salt to taste.
  3. Serve the pico de gallo immediately, or cover it and refrigerate it until ready to serve.

Tex-Mex chili

Ingredients:

  • 1 pound ground beef
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 jalapeño pepper, seeded and minced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 cup beef broth
  • 1/2 cup tomato sauce
  • 1/4 cup diced pickled jalapeños
  • 1/4 cup diced pickled carrots

Instructions:

  1. In a large pot, cook the ground beef over medium heat until it is browned. Drain off any excess fat.
  2. Add the onion, bell pepper, jalapeño pepper, and garlic to the pot. Cook for 5 minutes, or until the vegetables are softened.
  3. Add the cumin, chili powder, paprika, salt, and black pepper to the pot. Stir to combine.
  4. Add the tomatoes, kidney beans, beef broth, tomato sauce, pickled jalapeños, and pickled carrots to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
  5. Serve the chili hot, with your desired toppings (such as cheese, sour cream, and diced onions).

Cal-Mex burritos

Ingredients:

  • 1 cup cooked rice
  • 1 can black beans, drained and rinsed
  • 1 cup diced cooked chicken or beef
  • 1/2 cup diced avocado
  • 1/2 cup diced tomatoes
  • 1/2 cup diced red bell peppers
  • 1/4 cup diced onions
  • 1/4 cup diced cilantro
  • 4 large flour tortillas
  • 1 cup salsa
  • 1 cup shredded cheese

Instructions:

  1. In a small saucepan, heat the rice according to the package instructions.
  2. In a separate pan, heat the beans and chicken or beef over medium heat until they are hot.
  3. Lay out the tortillas on a flat surface. Divide the rice, beans, chicken or beef, avocado, tomatoes, bell peppers, onions, cilantro, salsa, and cheese among the tortillas, placing them in a line down the center of each tortilla.
  4. Roll up the tortillas tightly to enclose the filling.
  5. In a large skillet, heat a small amount of oil over medium heat. Place the burritos in the skillet and cook for 2-3 minutes on each side, or until they are golden brown and crispy.
  6. Serve the burritos with additional salsa on the side.

Tamales

Ingredients:

  • 2 cups masa harina
  • 1 cup warm chicken broth or water
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 2 cups shredded cooked chicken
  • 1 cup diced tomatoes
  • 1/2 cup diced onions
  • 1/2 cup diced bell peppers
  • 1/2 cup diced jalapeño peppers
  • 1/4 cup diced cilantro
  • 1/4 cup diced pickled jalapeños
  • 1/4 cup diced pickled carrots
  • 1/4 cup diced olives
  • 2 cups shredded cheese
  • 20 corn husks

Instructions:

  1. In a large bowl, combine the masa harina, chicken broth or water, vegetable oil, and salt. Mix well to form a smooth dough.
  2. In a separate bowl, combine the chicken, tomatoes, onions, bell peppers, jalapeño peppers, cilantro, pickled jalapeños, pickled carrots, olives, and cheese. Mix well to combine.
  3. Soak the corn husks in warm water for 15-20 minutes to soften them.
  4. Lay a corn husk flat on a work surface. Spread a spoonful of the masa dough in the center of the husk, leaving a border of about 1 inch around the edges. Place a spoonful of the filling in the center of the dough.
  5. Fold the sides of the corn husk over the filling, then fold the bottom of the husk up to enclose the filling completely. Repeat with the remaining husks and filling.
  6. Place the tamales in a steamer basket and steam them for 1 hour, or until the masa is cooked through and the filling is hot.
  7. Serve the tamales hot, with additional salsa or sauce on the side

From Frybread to Bison Stew: Exploring the Flavors of Native American Food

Native American cuisine is a diverse and complex culinary tradition that has evolved over thousands of years. It is influenced by a wide variety of factors, including the local climate, geography, and available ingredients. Native American cultures have always been closely tied to the land, and their diets have traditionally been based on locally available plants and animals. In addition to these natural resources, Native American cuisine has also been influenced by trade and cultural exchange with other indigenous groups and, in more recent times, with European colonists.

Some of the key ingredients and cooking techniques used in Native American cuisine include corn, beans, squash, wild game, fish, and berries. These ingredients were often prepared in a variety of ways, including roasting, boiling, baking, and drying. Native American cultures also developed a range of cooking methods, including pit cooking, baking in clay ovens, and grilling on open fires.

There are many traditional recipes from Native American cultures that are still enjoyed in the United States today. Here are a few examples:

  1. Frybread: Frybread is a type of flat, fried dough that is a staple of many Native American cultures. It is typically made with flour, water, and a small amount of baking powder, and is often served with honey, jam, or other sweet toppings.
  2. Succotash: Succotash is a dish made with corn and beans, which are two ingredients that have been staples of Native American cuisine for centuries. It is often made with lima beans, corn, and vegetables such as tomatoes, onions, and bell peppers.
  3. Bison stew: Bison, or buffalo, has long been an important source of food for many Native American cultures. Bison stew is made with chunks of bison meat, vegetables such as potatoes, carrots, and onions, and a flavorful broth.
  4. Corn soup: Corn soup is a traditional Native American dish that is made with corn, beans, and vegetables such as onions and tomatoes. It is often seasoned with herbs and spices and can be served hot or cold.
  5. Acorn bread: Acorn bread is a type of bread that is made with ground acorns, which were a common food source for many Native American cultures. The acorns are ground into a flour and mixed with other ingredients such as water, oil, and salt to make a dough that is then baked into bread.

I hope these examples give you a sense of the types of traditional Native American dishes that are still enjoyed in the United States today.

Frybread

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup water
  • vegetable oil for frying

Instructions:

  1. In a large bowl, combine the flour, baking powder, and salt. Stir in the water to form a smooth dough.
  2. Heat about 1 inch of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  3. Scoop out small handfuls of dough and roll them into balls. Flatten the balls into discs about 1/4 inch thick.
  4. Carefully place the dough discs in the hot oil and fry them for 2-3 minutes on each side, or until they are golden brown.
  5. Remove the frybread from the oil and drain them on a paper towel.
  6. Serve the frybread hot, with your desired toppings (such as honey, jam, or powdered sugar).

The recipe for frybread that I provided is a general version that is based on traditional Native American frybread recipes. It is a simple and straightforward recipe that can be easily adapted to suit your own tastes. There are many variations of frybread, and different Native American cultures have their own specific methods for making it. The recipe that I provided is meant to be a starting point, and you can feel free to modify it to suit your own preferences. For example, you can add different herbs or spices to the dough, or top the frybread with a variety of different toppings (such as honey, jam, powdered sugar, or savory toppings like beans or cheese).

Succotash

Ingredients:

  • 1 cup fresh or frozen corn kernels
  • 1 cup cooked lima beans
  • 1/2 cup diced tomatoes
  • 1/2 cup diced onions
  • 1/2 cup diced bell peppers
  • 1/4 cup water
  • 1/4 cup diced cilantro
  • 1 tablespoon vegetable oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt

Instructions:

  1. In a large saucepan, heat the vegetable oil over medium heat. Add the onions, bell peppers, and tomatoes to the pan and cook for 5 minutes, or until the vegetables are softened.
  2. Add the corn, lima beans, water, cilantro, chili powder, cumin, and salt to the pan. Stir to combine.
  3. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the vegetables are tender.
  4. Serve the succotash hot, with additional cilantro on top if desired.

Bison stew

Ingredients:

  • 1 pound bison stew meat
  • 1 onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 cup diced potatoes
  • 1 cup diced tomatoes
  • 1 cup beef broth
  • 1/2 cup red wine (optional)
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. In a large pot, heat a small amount of oil over medium-high heat. Add the bison stew meat and cook until it is browned on all sides.
  2. Add the onion, carrot, and celery to the pot. Cook for 5 minutes, or until the vegetables are softened.
  3. Add the potatoes, tomatoes, beef broth, red wine (if using), tomato paste, Worcestershire sauce, paprika, thyme, salt, and black pepper to the pot. Stir to combine.
  4. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-1 1/2 hours, or until the bison is tender and the vegetables are cooked through.
  5. Serve the bison stew hot, with additional vegetables or toppings if desired.

Corn soup

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 1 cup diced tomatoes
  • 1 cup diced potatoes
  • 1 cup fresh or frozen corn kernels
  • 1 cup cooked kidney beans
  • 4 cups chicken or vegetable broth
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Chopped fresh cilantro for garnish (optional)

Instructions:

  1. In a large pot, heat the vegetable oil over medium heat. Add the onion and cook for 5 minutes, or until it is softened.
  2. Add the tomatoes, potatoes, corn, beans, broth, cumin, chili powder, salt, and black pepper to the pot. Stir to combine.
  3. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the vegetables are tender.
  4. Use an immersion blender or a blender to puree the soup until it is smooth.
  5. Serve the corn soup hot, with chopped cilantro on top if desired.

Acorn bread

Ingredients:

  • 2 cups acorn flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons melted butter
  • 1 egg, beaten

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the acorn flour, baking powder, and salt.
  3. In a separate bowl, whisk together the milk, melted butter, and egg.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Pour the batter into a greased loaf pan and smooth the top with a spatula.
  6. Bake the bread for 30-35 minutes, or until it is golden brown and a toothpick inserted into the center comes out clean.
  7. Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
  8. Serve the acorn bread warm, with butter or your desired toppings.

Bison Jerky

Bison jerky is a traditional Native American snack that is made by marinating slices of bison meat in a mixture of spices and then drying it. Here is a recipe for bison jerky:

Ingredients:

  • 1 pound bison meat, sliced into thin strips
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper

Instructions:

  1. In a small bowl, whisk together the soy sauce, Worcestershire sauce, honey, garlic powder, onion powder, paprika, and black pepper.
  2. Place the bison strips in a large resealable bag and pour the marinade over them. Seal the bag and toss to coat the meat evenly.
  3. Place the bag in the refrigerator and marinate the meat for at least 2 hours, or up to 24 hours.
  4. Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper.
  5. Arrange the bison strips on the prepared baking sheet, leaving a small space between each one.
  6. Bake the bison jerky for 4-6 hours, or until it is dry and slightly crispy.
  7. Let the jerky cool completely before storing it in an airtight container.

Grilled Salmon

Grilled salmon is a traditional Native American dish that is made by cooking salmon fillets on a grill. Here is a recipe for grilled salmon:

Ingredients:

  • 4 salmon fillets
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Preheat your grill to medium-high heat.
  2. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and black pepper.
  3. Place the salmon fillets in a large resealable bag and pour the marinade over them. Seal the bag and toss to coat the fish evenly.
  4. Place the salmon fillets on the grill and cook for 4-6 minutes on each side, or until they are opaque and flaky.
  5. Serve the grilled salmon hot, with your desired toppings and sides.

Blueberry pancakes

Ingredients:

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 egg, beaten
  • 1/4 cup melted butter
  • 1 cup fresh or frozen blueberries

Instructions:

  1. In a medium bowl, whisk together the flour, baking powder, and salt.
  2. In a separate bowl, whisk together the milk, egg, and melted butter.
  3. Add the wet ingredients to the dry ingredients and stir until just combined.
  4. Gently fold in the blueberries.
  5. Heat a large skillet or griddle over medium heat. Grease the pan lightly with cooking spray or butter.
  6. Drop the pancake batter by the 1/4 cupful onto the hot pan. Cook the pancakes for 2-3 minutes on each side, or until they are golden brown and cooked through.
  7. Serve the blueberry pancakes hot, with butter, maple syrup, and additional blueberries if desired.

From Spaghetti and Meatballs to Chicken Parmesan: Italian Food in the US

Italian cuisine has had a significant influence on American cuisine, and many dishes that are popular in the United States today have their roots in Italian cooking. Some examples of Italian-American dishes include:

  • Spaghetti and meatballs
  • Lasagna
  • Fettuccine Alfredo
  • Pizza
  • Calzones
  • Stromboli
  • Hero sandwiches
  • Eggplant Parmesan
  • Chicken Parmesan

These dishes are often adapted to suit the tastes of the American market and may differ somewhat from their traditional counterparts. Many Italian-American dishes also feature tomato sauce, cheese, and vegetables, as these ingredients are commonly used in Italian cooking.

Spaghetti and meatballs

Ingredients:

  • 1 pound spaghetti
  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg, beaten
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh basil leaves, for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, salt, and pepper. Mix until well combined.
  3. Roll the mixture into 1 1/2-inch meatballs and place them on a baking sheet.
  4. Bake the meatballs for 15-20 minutes, or until they are cooked through.
  5. While the meatballs are cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions.
  6. In a large saucepan, heat the olive oil over medium heat. Add the crushed tomatoes, tomato paste, and red pepper flakes (if using). Stir to combine.
  7. When the meatballs are done cooking, add them to the tomato sauce and simmer for 10-15 minutes.
  8. Serve the spaghetti topped with the meatballs and tomato sauce. Garnish with fresh basil leaves. Enjoy!

Lasagna

Ingredients:

  • 1 pound ground beef
  • 1 pound Italian sausage
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • Chopped fresh parsley, for garnish

Instructions:

  1. Preheat your oven to 350°F (180°C).
  2. In a large saucepan, cook the ground beef, sausage, onions, and garlic over medium heat until the meat is browned and the vegetables are tender.
  3. Drain any excess fat and add the crushed tomatoes, tomato paste, salt, pepper, Italian seasoning, and red pepper flakes (if using). Simmer for 20-30 minutes.
  4. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions. Drain the noodles and lay them out on a clean, dry surface.
  5. In a mixing bowl, stir together the ricotta cheese, Parmesan cheese, and 1 cup of the mozzarella cheese.
  6. To assemble the lasagna, spread a thin layer of the meat sauce in the bottom of a 9×13-inch baking dish. Top with 4 of the cooked lasagna noodles. Spread a layer of the cheese mixture over the noodles, then top with another layer of meat sauce. Repeat the layering process until all of the ingredients are used up, ending with a layer of meat sauce.
  7. Sprinkle the remaining 1 cup of mozzarella cheese over the top of the lasagna.
  8. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
  9. Let the lasagna sit for 10-15 minutes before slicing and serving. Garnish with chopped parsley.

Fettuccine Alfredo

Ingredients:

  • 1 pound fettuccine
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup butter
  • Salt and black pepper, to taste
  • Chopped fresh parsley, for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions.
  2. In a small saucepan, heat the heavy cream over medium heat until it begins to steam. Reduce the heat to low and add the Parmesan cheese and butter. Stir until the cheese and butter are melted and the sauce is smooth.
  3. When the fettuccine is done cooking, drain it and return it to the pot. Pour the Alfredo sauce over the top and toss to coat the noodles evenly.
  4. Season the fettuccine with salt and black pepper to taste.
  5. Divide the fettuccine among serving plates and garnish with chopped parsley.

Pizza

Ingredients:

  • 1 pound pizza dough
  • 1/4 cup tomato sauce
  • 1 cup shredded mozzarella cheese
  • 4 ounces sliced pepperoni
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup sliced black olives
  • 2 tablespoons chopped fresh basil

Instructions:

  1. Preheat your oven to 450°F (230°C).
  2. On a lightly floured surface, roll out the pizza dough into a 12-inch circle. Transfer the dough to a baking sheet or pizza pan.
  3. Spread the tomato sauce over the dough, leaving a 1-inch border around the edge.
  4. Top the sauce with the mozzarella cheese, pepperoni, Parmesan cheese, black olives, and basil.
  5. Bake the pizza for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  6. Slice the pizza and serve.

Calzones

Ingredients:

  • 1 pound pizza dough
  • 1 cup diced cooked ham
  • 1 cup diced cooked sausage
  • 1 cup diced cooked bell peppers
  • 1 cup diced cooked onions
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg, beaten
  • 1 tablespoon water

Instructions:

  1. Preheat your oven to 450°F (230°C).
  2. On a lightly floured surface, roll out the pizza dough into a large rectangle.
  3. In a mixing bowl, combine the ham, sausage, bell peppers, onions, mozzarella cheese, and Parmesan cheese.
  4. Spread the filling mixture over half of the dough, leaving a 1-inch border around the edge.
  5. Brush the border with the beaten egg and fold the other half of the dough over the filling. Press the edges together to seal the calzone.
  6. Transfer the calzone to a baking sheet and brush the top with the remaining beaten egg.
  7. Bake the calzone for 15-20 minutes, or until it is golden brown.
  8. Let the calzone cool for a few minutes before slicing and serving. Enjoy!

Stromboli

Ingredients:

  • 1 pound pizza dough
  • 1/4 cup tomato sauce
  • 1 cup shredded mozzarella cheese
  • 4 ounces sliced pepperoni
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup sliced black olives
  • 2 tablespoons chopped fresh basil

Instructions:

  1. Preheat your oven to 450°F (230°C).
  2. On a lightly floured surface, roll out the pizza dough into a large rectangle.
  3. Spread the tomato sauce over the dough, leaving a 1-inch border around the edge.
  4. Top the sauce with the mozzarella cheese, pepperoni, Parmesan cheese, black olives, and basil.
  5. Roll up the dough into a tight spiral, starting from the long side.
  6. Transfer the stromboli to a baking sheet and bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  7. Let the stromboli cool for a few minutes before slicing and serving.

Hero sandwiches

Ingredients:

  • 4 crusty Italian rolls
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces sliced ham
  • 8 ounces sliced salami
  • 8 ounces sliced provolone cheese
  • 1 cup sliced pickled peppers
  • 1 cup shredded lettuce
  • 1 large tomato, sliced
  • 4 tablespoons butter, softened

Instructions:

  1. In a small bowl, whisk together the mayonnaise, mustard, vinegar, salt, and pepper.
  2. Split the rolls lengthwise, but do not cut all the way through.
  3. Spread the mayonnaise mixture on both sides of the rolls.
  4. Layer the ham, salami, cheese, pickled peppers, lettuce, and tomato on the bottom halves of the rolls.
  5. Top the sandwiches with the top halves of the rolls.
  6. Spread the butter on the outside of the sandwiches.
  7. Heat a large skillet or griddle over medium heat. Add the sandwiches and cook until the bread is toasted and the cheese is melted, about 3-4 minutes per side.
  8. Cut the sandwiches in half and serve.

Eggplant Parmesan

Ingredients:

  • 2 medium eggplants
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Vegetable oil, for frying
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon tomato paste
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup shredded mozzarella cheese
  • Chopped fresh parsley, for garnish

Instructions:

  1. Preheat your oven to 350°F (180°C).
  2. Slice the eggplants into 1/4-inch-thick rounds.
  3. In a shallow dish, mix together the flour, eggs, breadcrumbs, Parmesan cheese, salt, pepper, and garlic powder.
  4. Dip the eggplant slices into the flour mixture, coating both sides evenly.
  5. In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. Add the coated eggplant slices and cook until they are golden brown on both sides. Remove the eggplant from the skillet and drain on a paper towel.
  6. In a small saucepan, heat the crushed tomatoes, tomato paste, Italian seasoning, and red pepper flakes (if using) over medium heat until the sauce is hot.
  7. Spread a thin layer of the tomato sauce in the bottom of a 9×13-inch baking dish. Arrange a layer of the cooked eggplant slices over the sauce. Top the eggplant with another layer of sauce and sprinkle with mozzarella cheese. Repeat the layering process until all of the ingredients are used up, ending with a layer of sauce and cheese.
  8. Bake the eggplant Parmesan for 20-25 minutes, or until the cheese is melted and bubbly.
  9. Let the eggplant Parmesan sit for a few minutes before slicing and serving. Garnish with chopped parsley.

Chicken Parmesan

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Vegetable oil, for frying
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon tomato paste
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup shredded mozzarella cheese
  • Chopped fresh parsley, for garnish

Instructions:

  1. Preheat your oven to 350°F (180°C).
  2. Pound the chicken breasts to an even thickness using a meat mallet or rolling pin.
  3. In a shallow dish, mix together the flour, eggs, breadcrumbs, Parmesan cheese, salt, pepper, and garlic powder.
  4. Dip the chicken breasts into the flour mixture, coating both sides evenly.
  5. In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. Add the coated chicken breasts and cook until they are golden brown on both sides. Remove the chicken from the skillet and drain on a paper towel.
  6. In a small saucepan, heat the crushed tomatoes, tomato paste, Italian seasoning, and red pepper flakes (if using) over medium heat until the sauce is hot.
  7. Spread a thin layer of the tomato sauce in the bottom of a 9×13-inch baking dish. Arrange the cooked chicken breasts over the sauce. Top the chicken with another layer of sauce and sprinkle with mozzarella cheese.
  8. Bake the chicken Parmesan for 20-25 minutes, or until the cheese is melted and bubbly.
  9. Let the chicken Parmesan sit for a few minutes before serving. Garnish with chopped parsley.

From Egg Rolls to Peking Duck: A Guide to Chinese Cuisine in the US

Chinese cuisine has had a significant influence on American cuisine, and there are many dishes that are commonly associated with Chinese food in the United States. Some examples of popular Chinese dishes in the US include:

  1. Egg rolls: Egg rolls are a type of appetizer made with a thin, crispy wrapper that is filled with a mixture of diced vegetables, meat, and seasonings, and then deep-fried. They are often served with a dipping sauce such as sweet and sour sauce or duck sauce.
  2. Fried rice: Fried rice is a type of rice dish that is made by stir-frying cooked rice with vegetables, meat, and seasonings. It is often flavored with soy sauce and can be served as a main dish or a side dish.
  3. General Tso’s chicken: General Tso’s chicken is a dish of battered and deep-fried chicken pieces that are coated in a sweet and spicy sauce. It is named after General Tso Tsung-t’ang, a Qing Dynasty military leader, but it is not a traditional Chinese dish and was actually created by a chef in New York City.
  4. Chow mein: Chow mein is a type of noodle dish that is made by stir-frying thin wheat noodles with vegetables, meat, and seasonings. It is often served with a savory sauce and can be made with a variety of proteins, such as chicken, beef, shrimp, or tofu.
  5. Peking duck: Peking duck is a dish that originated in Beijing, China and is made by roasting a whole duck until the skin is crispy and the meat is tender. It is often served with pancakes, hoisin sauce, and green onions, and it is traditionally carved and served at the table.
  6. Dumplings: Dumplings are small, bite-sized parcels of dough that are filled with a variety of fillings, such as minced meat, vegetables, or seafood. They can be boiled, steamed, or pan-fried, and they are a staple of Chinese cuisine.
  7. Sesame chicken: Sesame chicken is a dish made with battered and deep-fried chicken pieces that are coated in a sweet and savory sesame sauce. It is often served with steamed rice and vegetables.
  8. Kung pao chicken: Kung pao chicken is a spicy Sichuan dish made with diced chicken, peanuts, vegetables, and chili peppers stir-fried in a spicy sauce. It is often served over rice or noodles.
  9. Mu shu pork: Mu shu pork is a dish made with thinly sliced pork that is stir-fried with vegetables and served with thin, crepe-like pancakes and hoisin sauce. It is often served as a wrap, with the pork and vegetables being rolled up in the pancakes.
  10. Dim sum: Dim sum is a type of Cantonese cuisine that involves small, bite-sized dishes that are served in small steamer baskets or on small plates. Examples of dim sum dishes include steamed dumplings, fried wontons, rice noodle rolls, and steamed buns.

Egg rolls

Ingredients:

  • 1/2 pound ground pork
  • 1/2 cup shredded cabbage
  • 1/2 cup grated carrots
  • 1/4 cup diced onions
  • 1/4 cup diced bell peppers
  • 1 clove garlic, minced
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 8 egg roll wrappers
  • Vegetable oil, for frying

Instructions:

  1. In a large skillet, cook the ground pork over medium heat until it is browned and cooked through.
  2. Add the cabbage, carrots, onions, bell peppers, and garlic to the skillet. Cook for an additional 5 minutes, or until the vegetables are softened.
  3. Stir in the soy sauce and sesame oil. Remove the skillet from the heat and let the filling cool for a few minutes.
  4. Place an egg roll wrapper on a clean work surface with one corner pointing towards you. Place about 2 tablespoons of the filling in the center of the wrapper.
  5. Fold the bottom corner of the wrapper over the filling, tucking it under the filling. Fold the two side corners in towards the center, and then roll the wrapper up tightly to enclose the filling. Repeat with the remaining wrappers and filling.
  6. In a large, heavy pot, heat about 2 inches of vegetable oil over medium-high heat until it reaches 375°F (190°C).
  7. Carefully add a few egg rolls to the pot and cook for 2-3 minutes on each side, or until they are golden brown. Remove the egg rolls from the pot with a slotted spoon and drain on a paper towel-lined plate. Repeat with the remaining egg rolls.
  8. Serve the egg rolls hot, with your desired dipping sauce.

Fried rice

Ingredients:

  • 2 cups cooked white rice
  • 2 tablespoons vegetable oil
  • 1/2 cup diced onions
  • 1/2 cup diced bell peppers
  • 1/2 cup frozen peas and carrots
  • 1/2 cup diced cooked chicken, beef, pork, or shrimp (optional)
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 beaten eggs (optional)

Instructions:

  1. Heat a large skillet or wok over medium-high heat. Add the vegetable oil and heat until it is shimmering.
  2. Add the onions, bell peppers, peas and carrots, and diced protein (if using) to the skillet. Stir-fry for 2-3 minutes, or until the vegetables are tender.
  3. Add the garlic and stir-fry for an additional minute.
  4. Add the rice to the skillet and stir-fry for 2-3 minutes, or until it is heated through.
  5. Stir in the soy sauce and sesame oil. If using eggs, push the rice mixture to the sides of the skillet to create a well in the center. Add the beaten eggs to the well and scramble them until they are cooked.
  6. Serve the fried rice hot, with additional soy sauce and sesame oil if desired.

General Tso’s chicken

Ingredients:

  • 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup cornstarch
  • 2 eggs, beaten
  • 2 cups vegetable oil, for frying
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup chicken broth
  • 1/4 cup sugar
  • 1 tablespoon chili sauce (such as sriracha)
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • 3 green onions, thinly sliced
  • Sesame seeds, for garnish

Instructions:

  1. Place the chicken pieces in a large resealable bag and add the cornstarch. Seal the bag and toss to coat the chicken evenly.
  2. In a small bowl, beat the eggs. Dip the cornstarch-coated chicken pieces into the beaten eggs, shaking off any excess.
  3. In a large, heavy pot, heat the vegetable oil over medium-high heat until it reaches 375°F (190°C).
  4. Carefully add the chicken pieces to the pot and cook for 3-4 minutes, or until they are golden brown and cooked through. Remove the chicken from the pot with a slotted spoon and drain on a paper towel-lined plate.
  5. In a small saucepan, combine the garlic, ginger, soy sauce, rice vinegar, chicken broth, sugar, and chili sauce. Bring the mixture to a boil and then reduce the heat to a simmer.
  6. Add the cornstarch mixture to the saucepan and stir until the sauce thickens.
  7. Return the chicken to the pot and add the sauce. Toss to coat the chicken evenly.
  8. Serve the General Tso’s chicken hot, garnished with green onions and sesame seeds.

Chow mein

Ingredients:

  • 8 ounces thin wheat noodles
  • 2 tablespoons vegetable oil
  • 1/2 cup diced onions
  • 1/2 cup diced bell peppers
  • 1/2 cup diced cooked chicken, beef, pork, or shrimp (optional)
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 cups bean sprouts
  • Green onions, thinly sliced, for garnish

Instructions:

  1. Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions, or until they are tender. Drain the noodles and set aside.
  2. Heat a large skillet or wok over medium-high heat. Add the vegetable oil and heat until it is shimmering.
  3. Add the onions, bell peppers, and diced protein (if using) to the skillet. Stir-fry for 2-3 minutes, or until the vegetables are tender.
  4. Add the garlic and stir-fry for an additional minute.
  5. Add the noodles to the skillet and stir-fry for 2-3 minutes, or until they are heated through.
  6. Stir in the soy sauce and sesame oil. Add the bean sprouts and stir-fry for an additional minute.
  7. Serve the chow mein hot, garnished with green onions.

Peking duck

Ingredients:

  • 1 (5-pound) whole duck
  • 3 cups water
  • 1/2 cup hoisin sauce
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1/2 teaspoon five-spice powder
  • Green onions, thinly sliced, for garnish

For the pancakes:

  • 2 cups all-purpose flour
  • 1 cup warm water
  • 1/2 teaspoon salt

Instructions:

  1. Rinse the duck and pat it dry with paper towels. Prick the skin all over with a fork.
  2. In a small saucepan, combine the water, hoisin sauce, honey, soy sauce, and five-spice powder. Bring the mixture to a boil and then reduce the heat to a simmer.
  3. Place the duck in a large, deep roasting pan and pour the hoisin mixture over the top. Cover the pan with foil and roast the duck in a 375°F (190°C) oven for 1 hour.
  4. Remove the foil from the pan and roast the duck for an additional 30 minutes, or until the skin is crispy and the meat is tender.
  5. Remove the duck from the pan and let it cool for a few minutes. Carefully carve the duck and set aside.
  6. To make the pancakes, whisk together the flour and salt in a medium bowl. Gradually add the water, stirring until a smooth dough forms.
  7. On a lightly floured surface, roll the dough out into a thin, long rectangle. Cut the dough into circles using a biscuit cutter or the rim of a glass.
  8. Heat a large skillet over medium heat. Cook the pancakes for 1-2 minutes on each side, or until they are lightly browned. Repeat with the remaining dough.
  9. To serve, place a few slices of duck on each pancake, and top with hoisin sauce, green onions, and any other desired toppings. Roll the pancake up and serve hot.

Chinese dumplings

Ingredients:

  • 1 pound ground pork
  • 1/2 cup finely chopped Napa cabbage
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2 green onions, thinly sliced
  • 40 wonton wrappers
  • Water, for sealing the dumplings

For the dipping sauce:

  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 green onion, thinly sliced

Instructions:

  1. In a large bowl, mix together the pork, cabbage, garlic, ginger, soy sauce, sesame oil, and green onions.
  2. Lay a wonton wrapper on a clean work surface. Place about 1 tablespoon of the filling in the center of the wrapper. Wet the edges of the wrapper with water, and then fold the wrapper in half to form a triangle. Press the edges to seal the dumpling. Repeat with the remaining wrappers and filling.
  3. In a large pot, bring a few inches of water to a boil. Add the dumplings and cook for 3-4 minutes, or until they are cooked through. Remove the dumplings from the pot with a slotted spoon and drain on a paper towel-lined plate.
  4. To make the dipping sauce, mix together the soy sauce, rice vinegar, sesame oil, ginger, garlic, and green onion in a small bowl.
  5. Serve the dumplings hot, with the dipping sauce on the side.

Sesame chicken

Ingredients:

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • Salt and black pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1/2 cup sesame seeds
  • 1/4 cup vegetable oil
  • 1/2 cup chicken broth
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons green onions, chopped
  • 2 tablespoons sesame seeds, toasted

Instructions:

  1. Season the chicken with salt and pepper. Place the flour, eggs, and sesame seeds in three separate shallow dishes. Dip the chicken in the flour, then the eggs, and finally the sesame seeds, coating it well.
  2. In a large skillet, heat the vegetable oil over medium-high heat. Add the coated chicken and cook for 4-5 minutes, or until it is golden brown and cooked through. Remove the chicken from the skillet and set it aside.
  3. In a small bowl, whisk together the chicken broth, soy sauce, honey, sesame oil, rice vinegar, cornstarch, garlic, and red pepper flakes.
  4. Pour the sauce into the skillet and bring it to a boil. Add the cooked chicken to the skillet and toss it in the sauce to coat.
  5. Garnish the chicken with green onions and toasted sesame seeds before serving.

Kung pao chicken

Ingredients:

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • Salt and black pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 tablespoon Sichuan peppercorns
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced
  • 2 small dried red chili peppers
  • 1/2 cup unsalted peanuts
  • 2 green onions, chopped

Instructions:

  1. Season the chicken with salt and pepper.
  2. In a large skillet, heat the vegetable oil over medium-high heat. Add the Sichuan peppercorns and cook for 30 seconds, or until they are fragrant.
  3. Add the chicken to the skillet and cook it for 4-5 minutes, or until it is golden brown and cooked through. Remove the chicken from the skillet and set it aside.
  4. In a small bowl, whisk together the chicken broth, soy sauce, rice vinegar, sugar, and cornstarch.
  5. Add the garlic, ginger, and chili peppers to the skillet and cook for 1 minute, or until fragrant.
  6. Pour the sauce into the skillet and bring it to a boil. Add the cooked chicken and peanuts to the skillet and toss them in the sauce to coat.
  7. Garnish the chicken with green onions before serving.

Mu shu pork

Ingredients:

  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 pound boneless pork loin, thinly sliced
  • 2 tablespoons vegetable oil
  • 1/2 cup chicken broth
  • 1 small onion, thinly sliced
  • 1 small carrot, julienned
  • 1 cup shiitake mushrooms, sliced
  • 4 green onions, thinly sliced
  • 6-8 Mu Shu pancakes or flour tortillas

Instructions:

  1. In a small bowl, whisk together the hoisin sauce, soy sauce, sesame oil, rice vinegar, sugar, and salt.
  2. Place the pork in a shallow dish and coat it with the hoisin sauce mixture. Marinate the pork for at least 20 minutes, or up to overnight.
  3. In a large skillet, heat the vegetable oil over medium-high heat. Add the pork and cook it for 2-3 minutes, or until it is cooked through. Remove the pork from the skillet and set it aside.
  4. In the same skillet, add the chicken broth, onion, carrot, and mushrooms. Cook the vegetables for 2-3 minutes, or until they are tender.
  5. Add the cooked pork and green onions to the skillet and stir to combine.
  6. To serve, place a few spoonfuls of the Mu Shu pork onto a Mu Shu pancake or flour tortilla. Roll the pancake or tortilla up and enjoy!

Dim Sum

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1/2 teaspoon salt
  • Filling of your choice (such as shrimp, chicken, beef, vegetables, etc.)
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil

Instructions:

  1. In a large bowl, mix together the flour and salt. Add the boiling water and stir until the dough comes together in a ball.
  2. Knead the dough for 5-10 minutes, or until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
  3. Divide the dough into small balls, about the size of a golf ball. On a lightly floured surface, roll out each dough ball into a small circle.
  4. Place a spoonful of the filling in the center of each dough circle. Fold the dough over the filling and press the edges together to seal.
  5. In a large skillet, heat the vegetable oil over medium heat. Add the garlic and cook for 1 minute, or until fragrant.
  6. Add the Dim Sum to the skillet and cook for 2-3 minutes, or until they are golden brown.
  7. Brush the Dim Sum with soy sauce and sesame oil before serving. Enjoy!