20 Best Easy Food Recipes from United States for Any Occasion

STICKY RIBS WITH ROAST POTATO SALAD

Sticky ribs with roast potato salad

This recipe is best served when kids bring many friends over, it goes a long way to serve many people

INGREDIENTS

  •         3 racks pork
  •         Pork spare ribs, or about 1½ kg/3lb 5oz single pork spare ribs
  •         1 small onion
  •         Onion, diced
  •         1 tablespoon olive oil
  •         olive oil
  •         1 garlic clove, crushed
  •         2 tablespoon smoked paprika
  •         Paprika
  •         1 tsp mild chilli powder
  •         300ml tomato passata
  •         2 tablespoon tomato purée
  •         150ml cider, white or red wine vinegar
  •         125g dark muscovado sugar

For the potatoes

  •         1½ kg new potatoes
  •         New potatoes, skin on
  •         2 tablespoon olive oil
  •         olive oil
  •         1-2 rosemary
  •         Rosemary sprigs, finely chopped, or a pinch of mixed dried herbs
  •         2 tablespoon white or red wine vinegar

PROCEDURE FOR MAKING STICKY RIBS WITH ROAST POTATO SALAD

  1.      Now, heat your oven to 150C, place the ribs in a cookery tin on a single layer and simply cover with water. Cover with foil and cook for 1½ hrs. Drain well. If you’re not finishing these right away, cover and chill.
  2.      Meanwhile, fry the onion with the oil place in a pan till soft, add the garlic, smoke-cured paprika and chili powder and fry for one min. Add the passata, purée, vinegar and sugar and allow everything to a simmer, cook for 10 minutes, allow to cool and chill.
  3.      Heat your over to 220C, now brush the ribs everywhere with the sauce and place on a baking sheet, mix the potatoes with the oil, rosemary and seasoning in a big cookery tin.
  4.      Roast for 40 minutes on a middle shelf, with the ribs on the shelf, flip the ribs and potatoes halfway, till each part has turned brown. Deep the potatoes into an oversized bowl sprinkle with the vinegar and serve hot, heat or cold.
  5.      Slice the ribs to serve and place any additional sauce into bowls for dipping.

SWEET CHILLI DOGS

Sweet chilli dogs

This dish is so special that only 5 ingredients are necessarily needed to prepare it, from spicy hot dogs to low calorie, this meal is just perfect

INGREDIENTS

  •         4 fat sausages (sweet chilli if you can get them)
  •         2 onions, red, white or one of each
  •         4 tablespoon sweet chilli sauce
  •         2 tablespoon tomato purée
  •         4 hot dog buns

PROCEDURE FOR MAKING SWEET CHILLI DOGS

  1.   First and foremost, heat your oven to 220C, now unfold the sausages in a cookery tin and cook for 20-25 minutes, turning, till golden and boiled through.
  2.   Now, fry the onions in hot oil over a high heat till nearly softened and browning. Add the sweet chili sauce and tomato purée with some seasoning, and cook for one min a lot of.
  3.   Split the new dog buns, add a spoon of the sweet chili onions, prime with a sausage, then a spoon a lot of onions.

EMILY’S PLATE-SIZED PANCAKES

Emily plate-sized pancakes

For a great breakfast, Emily’ plate sized pancakes will do the magic.

INGREDIENTS

  •         8 slices pancetta, to serve (optional)
  •         Sunflower oil and butter, for cooking
  •         Blueberry, to serve (optional)

For the pancakes

  •         300g self-rising flour
  •         1 tsp baking powder
  •         Baking powder
  •         1 tablespoon caster sugar
  •         2 medium eggs
  •         Eggs
  •         1 tablespoon maple syrup, plus extra to serve
  •         300ml milk

PROCEDURE FOR MAKING EMILY’S PLATE-SIZED PANCAKES

  1.   If serving with pancetta, heat oven to 200C. Place a baking flat wide plate with baking parchment and lay on the pancetta in a single layer. Place another piece of parchment on it, followed by a second baking wide plate, and bake for 12-15 minutes till crisp.
  2.   To form the pancakes, get a trifle helper to tip the flour, mix sugar into a big bowl with a little pinch of salt. Crack the eggs and whisk till swish. Add the syrup and milk whereas whisking.
  3.   Heat a splash of oil and a little knob of butter in a clean pan till sizzling. Add spoonful’s of batter to form pancakes the way you want it. Cook till bubbles begin to pour out on the surface, then flip and cook the rest. Eat without delay or keep heat in a very oven heat. Serve pancakes with pancetta or blueberries, drizzled with additional syrup.

CRISPY PRETZEL CHICKEN WITH HONEY-MUSTARD SAUCE

Crispy pretzel chicken with honey-mustard sauce

This recipe always makes extra for lunch the next day because it creates a super crispy chicken.

INGREDIENTS

  •         100g salted pretzel
  •         12 boneless, skinless chicken thighs
  •         Flour, for dusting
  •         2 eggs, beaten with a fork
  •         1 tablespoon olive oil
  •         olive oil
  •         100ml wholegrain mustard
  •         4 tablespoon honey
  •         1 tablespoon white wine vinegar
  •         green veg or salad and potatoes
  •         Potato, to serve (optional)

PROCEDURE FOR MAKING CRISPY PRETZEL CHICKEN WITH HONEY-MUSTARD SAUCE

  1.   First of all, heat your oven to 200C. Crush the pretzels in the oven or bash up in a bag using a kitchen utensil. Transfer cracker crumbs to a plate. Season the chicken, add flour, read the egg, then pour the cracker crumbs, place on a baking receptacle, leave the oil and bake for 35 minutes till crisp and tender.
  2.   In a tiny bowl, mix the mustard, honey and vinegar. Reserve four of the chicken thighs for lunch. Serve the remaining chicken with the sauce and veg or dish and potatoes.

KEY LIME PIE

Key lime pie

The mixture of Lime, buttery biscuit and cream makes a unique refreshing meal that you won’t stop eating as soon as you start.

INGREDIENTS

  •         300g Hob Nobs
  •         150g butter
  •         Butter, melted
  •         1 x 397g tin condensed milk (we used Nestlé)
  •         3 medium egg yolks
  •         finely grated zest and juice of 4 limes
  •         300ml double cream
  •         1 tablespoon icing sugar
  •         extra lime zest, to decorate

PROCEDURE FOR MAKING KEY LIME PIE

  1.   Firstly, heat the kitchen appliance to 160C. Whizz the biscuits to crumbs in an oven, now combine with the dissolved butter oven for 10 minutes, remove and funky.
  2.   Now place the egg yolks in a very big bowl and whisk for a moment with electrical beaters. Add the milk and whisk for 3 minutes then add the zest and juice and whisk once more for 3 minutes. Pour the filling into the cooled base then place in the oven for quarter-hour. Allow, to cool then chill for a minimum of three hours or nightlong if you prefer.
  3.   Finally, for you to serve, remove the pie from the tin and place on a serving plate softly spread the cream and powdered sugar.

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