American Recipes
69 recipes from American cuisine, including Classic American Pancakes, Classic Meatloaf and Mac and Cheese. 18 are vegetarian and 22 take less than 30 minutes.
Chicken Marsala
An Italian-American restaurant classic — thin chicken escalopes, floured and browned, then finished in a glossy pan sauce of Marsala wine, mushrooms and stock, rounded off with butter.
Beef and Barley Soup
A hearty winter soup of browned beef chuck, pearl barley, mushrooms and root vegetables, simmered until the barley swells and thickens the broth — browning the beef hard first gives it its colour and depth.
Cioppino
San Francisco's Italian-American fishermen's stew — clams, mussels, prawns and white fish cooked in a garlicky tomato and white wine broth, served with toasted sourdough for mopping up.
Grilled Cheese Sandwich
The American lunchtime classic — mature cheddar between two slices of buttered bread, fried slowly in a pan until the outside is crisp and deep golden and the cheese runs.
Sloppy Joes
The American school-lunch and diner favourite — beef mince simmered in a sweet, tangy tomato sauce with onion and green pepper, then spooned loose and saucy into soft toasted buns.
Club Sandwich
The hotel and country-club classic — three layers of toast stacked with chicken, crisp bacon, lettuce, tomato and mayonnaise, pinned with cocktail sticks and cut into neat triangles.
Cherry Pie
The American summer lattice pie — sour cherries thickened with cornflour and sharpened with lemon and a drop of almond, under a woven butter crust. Baking until the juices bubble thickly through the lattice is what makes it set.
Peach Cobbler
The Southern summer dessert — juicy spiced peaches baked under spoonfuls of soft, buttery biscuit dough that rise into a golden, cobbled crust. A short head start in the oven gets the fruit bubbling, so the topping cooks through underneath.
Spaghetti and Meatballs
The Italian-American Sunday classic — soft beef and pork meatballs, kept tender with milk-soaked bread and Parmesan, browned and then simmered in a garlicky tomato sauce that clings to the spaghetti.
Pasta Primavera
An Italian-American dish born in a New York restaurant in the 1970s — pasta tossed with crisp-tender green vegetables, cherry tomatoes, butter, cream and Parmesan, built around whatever is young and green.
Seven-Layer Salad
The American party salad built in a glass bowl — lettuce, red onion, frozen peas, egg, a sealing layer of creamy dressing, cheddar and bacon — made the day before so the layers set.
Spinach and Artichoke Dip
The American game-day dip — spinach and artichoke hearts baked in cream cheese, soured cream, mozzarella and Parmesan until bubbling and browned, scooped up hot with tortilla chips or toasted baguette.
Honey Mustard Dressing
A sweet-sharp dressing of honey, Dijon and wholegrain mustard and cider vinegar shaken with olive oil — for green and chicken salads, and thick enough to double as a dip.
Thousand Island Dressing
The pink American dressing named after the islands of the St Lawrence River — mayonnaise and ketchup with chopped gherkins, onion and hard-boiled egg, for iceberg wedges, Reuben sandwiches and burgers.
Bagels
New York's boiled-then-baked bread rings, brought by Jewish bakers from Poland — a stiff dough rested overnight in the fridge, boiled briefly so the crust turns shiny and chewy, then baked under sesame or poppy seeds.
Oatmeal Raisin Cookies
The American cookie-jar standard — chewy oat cookies with crisp edges, brown sugar, cinnamon and plump raisins. Taking them out while the centres still look underbaked keeps them soft once they cool.
Chef's Salad
The American lunch-counter salad — crisp lettuce under rows of ham, turkey and Swiss cheese cut into matchsticks, with boiled egg, tomato and cucumber and a Thousand Island dressing on the side.
Antipasto Salad
The Italian-American deli salad — crisp romaine heaped with salami, provolone, artichoke hearts, roasted peppers, olives and pickled peppers in an oregano vinaigrette: an antipasto platter in a bowl.
Chicken Noodle Soup
The American cold-weather classic — a whole chicken poached into a golden broth, then carrots, celery and wide egg noodles cooked in it and the shredded meat returned with thyme and parsley.
Key Lime Pie
The official pie of Florida, from the Keys, where condensed milk stood in for fresh — a crumb crust holding a tart, silky lime custard, baked briefly to set and topped with whipped cream.
Pumpkin Pie
America's Thanksgiving pie — a spiced custard of pumpkin purée, eggs and cream in a blind-baked crust. Cooking the water out of the roasted pumpkin gives a dense, silky filling, and taking it out while the centre wobbles stops it cracking.
Pecan Pie
The Southern Thanksgiving pie — a crisp butter crust filled with toasted pecans set in a dark, gooey custard of eggs, brown sugar and syrup. Baking it until the centre barely jiggles keeps it firm enough to slice rather than runny.
Chicken Fajitas
The sizzling platter of Texas–Mexican border cooking — strips of lime-and-spice chicken seared hot with peppers and onion, then wrapped at the table in warm flour tortillas with guacamole, soured cream and salsa.
Loaded Nachos
The sharing plate born on the Mexico–Texas border in the 1940s — tortilla chips layered with cheese, black beans and pickled jalapeños, baked until melted and heaped with salsa, guacamole and soured cream.
Frequently asked questions
How many recipes from American cuisine are on svcs.bg?
69: 45 cooking recipes, 11 salads, 10 sauces and 3 cocktails.
What are the classic dishes from American cuisine?
Among the recipes here: Classic American Pancakes, Classic Meatloaf and Mac and Cheese.
What is the quickest recipe from American cuisine?
Honey Mustard Dressing, in about 5 minutes. Lemon Drop Martini (5 min) and Whiskey Sour (5 min) are quick too.
Are there vegetarian recipes from American cuisine?
Yes, 18 of the 69 are vegetarian, for example Grilled Cheese Sandwich, Cherry Pie and Peach Cobbler.
How is a recipe's cuisine decided?
By its tag: this page lists every recipe tagged "american". A recipe can belong to more than one cuisine.