20 Best Easy Food Recipes from United States for Any Occasion

Aside the delicious food recipes from France and Africa, the United States food recipes are one in a million.

For instance, the United States got the best cupcakes I have ever had.

Now, before you crucify me, am not saying there are no other cupcakes across the Globe. There are loads of cupcakes recipes, but it seems they all originated from the United States.

The United States food recipes are so uniquely awesome that I have compiled 20 best food recipes from the United States and for any occasion.

So, let’s get started.

SMOKY PORK AND BASTON BEANS ONE-POT­­

This dish is an American baked beans stew that is merged with pork and shredded ham, this meal is simple to prepare and it’s mouthwatering.

INGREDIENTS

•         2 tbsp olive oil
•         2 garlic cloves, crushed
•         2 tbsp smoked paprika
•         500g pork loin steaks, quartered
•         2 x 400g cans cannellini beans, drained and rinsed
•         400g passata
•         2 tablespoon chipotle paste
•         1 tablespoon dark soft brown sugar
•         100g ham hock, in large shreds
•         4 slices crusty white bread
•         small handful flat-leaf parsley, roughly chopped
•         chopped

PROCEDURE FOR MAKING SMOKY PORK AND BASTON BEANS ONE-POT­­

1.   First of all, heat the kitchen oven to 180C/160C, and add the oil, garlic and paprika and rub into the pork. In a large, shallow ovenproof dish, combine the cannellini beans, passata, chipotle, sugar and leg. Pour the pork into the beans. Bake in the kitchen oven for 40 minutes till the pork is cooked.
2.   Toast the bread and serve on the facet. Sprinkle the parsley on the pork and beans, then serve.

BOURBON, BLACK CHERRY AND BACON BROWNIES

All our favorite things like booze, chocolate, and even bacon can be found in this elegant dish. The brownies are something else. Trust me, this is probably sweeter than anything you have ever eaten.

INGREDIENTS

•         200g dried sour cherries
•         100ml bourbon
•         1 tablespoon cinnamon
•         Cinnamon
•         50ml maple syrup
•         6 rashers smoked streaky bacon
•         your favourite brownie mixture (see Goes well with for our Best-ever brownies recipe)
•         a little cocoa powder, for dusting

PROCEDURE FOR MAKING BOURBON, BLACK CHERRY AND BACON BROWNIES

1.      Firstly, heat the kitchen oven to 180C/16oC in a little pan, heat (don’t boil) the cherries in the bourbon, then leave to infuse for a minimum of 20 minutes.
2.      Meanwhile, mix the cinnamon with the syrup and brush either side of the bacon with it. Lay the rashers on a rack set over a tin coated foil and roast, mixing with the sweetener, for 20 minutes till they give the impression of being nicely brunette. Take them out and leave to cool down on the rack and then you create the brownie mixture.
3.      Follow your chosen direction to form the brownie mixture and heat the kitchen oven to the specified temperature. Drain the bourbon-soaked cherries and add them to the brownie mixture. Chop the bacon into very little pieces and increase the mixture too, stirring everything along. Bake as per the direction, then leave to cool down before dusting with cocoa and slicing into squares.

JOHN TORODE’S BIG BURGER

This burger is just not any kind of burger, it is a very spicy tomato snacks that will definitely make your day.

INGREDIENTS

For the spicy tomato relish

•         1 tbsp olive oil
•         olive oil
•         2 tsp ground cumin
•         1 bay leaf
•         2 garlic cloves, crushed
•         2 small shallots
•         Shallot, chopped
•         1 red chilli, chopped
•         1 celery
•         Celery
•         stick, chopped
•         500g very ripe tomatoes
•         Tomato, roughly chopped

For the burger

•         2 egg yolks
•         50g oyster sauce
•         6 slices bread, made into crumbs, then soaked in a little water
•         1kg good-quality beef
•         Beef
•         mince, not lean
•         8 slices Gruyère
•         4 burger buns, warmed
•         little butter
•         Butter
•         4 tbsp good-quality mayonnaise
•         squeezed mustard
•         Mustard
•         1 beef tomato, sliced
•         few cooked rashers streaky bacon
•         Little Gem lettuce leaves
•         guacamole, see ‘goes well with’
•         few gherkins

PROCEDURE FOR MAKING JOHN TORODE’S BIG BURGER

1.      First to create the relish: Heat oil in frying pan, add the cumin and allow to cook for a little while. Then add the garlic, bay, chilli and shallots, cook for 2 minutes, when its soft add tomatoes and celery.
2.       Allow to cook for 30 minutes until the tomatoes loses its sharp. Now remove from fire, add season and allow to cool, then place in a refrigerator.
3.      Heat a griddle pan. Take four burger balls from the electric refrigerator and push them down in order that they become discs regarding of the dimensions of a burger bread, Peel the paper off one side and place in the pan with no oil or seasoning. Peel the highest layer of the paper off and cook on a high heat for some of minutes. In total, a burger this size can take 5-10 minutes to cook. I flip my burgers once every minutes, and I cook on a high heat. Keep heat in a low kitchen oven as you cook the remaining, topping with the cheese slices, if you wish.
4.      Lay the two halves of the cosy bread before you and butter them gently. Unfold the mayonnaise on either side followed by to a small quantity of mustard on the highest bread and tomato. Place a slice of tomato on the bread followed by the burger with the cheese, then add some bacon, burger, relish, lettuce and eventually dip in the bread and eat with the gherkins.

MALT HOT CHOCOLATE S’MORES

Chocolate s’mores are traditional crackers that have been around for a while now. You will be going back in time and giving yourself something to prepare often after going through this recipe.

INGREDIENTS

•         16 malted milk biscuits
•         8 squares of milk chocolate
•         8 marshmallows (vegetarian brand, if required)

PROCEDURE FOR MAKING MALT HOT CHOCOLATE S’MORES

1.      The first thing you want to do is preheat the grill to high and place a large baking sheet on it. Put all the 16 malted milks on the tray with a square of milk chocolate on 8, then on the remaining 8 place a marshmallow. Grill until they both are melting.
2.      Press the different types on top of each other until it’s compressed at the edges and eat while hot or dip in a hot chocolate for extra chocolate flavour.

BBQ PILLED PORK

This dish contains meat that is slowly cooked afterwards it is shredded and placed with BBQ sauce that you can resist at all.

INGREDIENTS

•         2½ kg boneless pork
•         Pork
•         shoulder, skin removed
•         3 tablespoon olive oil
•         olive oil
•         2 tablespoon Spanish paprika
•         Paprika(pimentón)
•         2 tablespoon mustard powder
•         1 tablespoon garlic salt
•         1 tablespoon onion salt
•         1 tablespoon liquid smoke (optional, see tip, below)

To serve

•         16 brioche buns (see ‘goes well with’)
•         Tangy cabbage slaw, homemade chipotle molasses BBQ sauce (and sweet-and-sour pickled cucumbers from a jar, sliced

PROCEDURE FOR MAKING BBQ PILLED PORK

1.      Firstly, heat the kitchen oven to 150C/130C, rub the pork with a pair of tablespoon of the vegetable oil. Heat another pan and sear the pork on all sides till golden brown.
2.      Place the meat on a wire rack in cookery tin, then combine the paprika, mustard powder, garlic and seasoning, and a few black pepper. Now, add one cup of water to the cookery tin, cover tightly with foil and cook for 5hrs.
3.      Drain the juices from the meat into a jug, shred the pork with a pair of fork, and discarding the fat.
4.      Skim off the fat from the juices, mix 125ml of the juices with four tablespoon of BBQ sauce and pour over the meat. Keep hot till when you are serving.
5.      To assemble, pile the meat into half roll buns, pour over the BBQ sauce, add slaw & pickles, and sandwich along.

COBB SALAD WITH BUTTERMILK RANCH DRESSING

Get 3 of your five-a-day from this chicken and bacon dish, which might be custom-made to use leftover turkey and is packed with super molecule and vitamins.

•         2 Baby Gem lettuces, leaves separated
•         1 avocado, stoned and sliced
•         2 plum tomatoes, chopped
•         3 rashers cooked crispy bacon
•         Bacon
•         140g/5oz cooked turkey
•         Turkey
•         breast or chicken, cut into bite-sized pieces
•         2 hard-boiled eggs
•         Eggs, chopped into chunks

For the dressing

•         75ml buttermilk
•         2 tablespoon light mayonnaise
•         1 tablespoon white wine vinegar
•         1 tablespoon chopped dill
•         ½ garlic clove, crushed

PROCEDURE FOR MAKING COBB SALAD WITH BUTTERMILK RANCH DRESSING

What you need to do is whisk the dressing ingredients together with some salt in a small bowl, then arrange the salad ingredients separately on 2 plates or a platter, and serve with the dressing on the side.

SIMPLE SEAFOOD CHOWDER

This dish is a hearty meal that is chunky with smoked haddock, salmon and mixed potatoes. This meal is very easy to prepare if only you read the recipe thoroughly.

INGREDIENTS

•         1 tablespoon vegetable oil
•         1 large onion
•         Onion, chopped
•         100g streaky bacon, chopped
•         1 tablespoon plain flour
•         600ml fish stock, made from 1 fish stock cube
•         225g new potato
•         New potatoes, halved
•         pinch mace
•         pinch cayenne pepper
•         300ml milk
•         320g pack fish pie mix (salmon, haddock and smoked haddock)
•         4 tablespoon single cream
•         250g pack cooked mixed shellfish
•         small bunch parsley
•         Parsley, chopped
•         crusty bread, to serve

PROCEDURE FOR MAKING SIMPLE SEAFOOD CHOWDER

1.      Heat the oil in a massive pan over a medium heat, then add the onion and bacon. Cook for 8-10 minutes till the onion is soft and also the bacon is baked. Stir in the flour, then cook for an extra two minutes.
2.      Add in the fish stock and allow it to simmer, then add the potatoes, cover, then simmer for 10-12 minutes till the potatoes are baked.
3.      Add the mace, cayenne pepper and a few seasoning, then add the milk.
4.      Put the fish pie in the pan, gently simmer for 4 minutes, add the cream and shellfish, then simmer for one minute again, add the seasoning and sprinkle with the parsley then serve with some crusty bread.

SALT BEEF CLUB WITH CAJUN FRIES

A delicious sandwich garnished with sliced beef, homemade chips and creamy dressing.

INGREDIENTS

•         1 big potato, cut into thin chips
•         2 tsp olive oil
•         olive oil
•         ½ tsp Cajun seasoning
•         1 heaped tablespoon mayonnaise
•         1 tablespoon chopped chive
•         1 tablespoon Dijon mustard
•         3 slices white or brown bread, lightly toasted
•         2 radishes
•         Radish, thinly sliced
•         1 baby or ½ avocado
•         Avocado, sliced
•         2 slices salt beef
•         Beef
•         couple Little Gem lettuce leaves

PROCEDURE FOR MAKING SALT BEEF CLUB WITH CAJUN FRIES

1.      First and fore most,  heat the oven to 200C/180. Place the chips on a non-stick baking pan, mix with oil and Cajun seasoning. Place it in the kitchen oven and bake, turning once, for 20-25 minutes or till golden and crisp.
2.      Meanwhile, mix the salad, chives and mustard in a very tiny bowl and add seasoning. Put the combination on two of the slices of bread. The first part of the slice with radishes and avocado and the other slice, spread-side up, add the salt, beef and lettuce. Now, cut and serve with cocktail sticks if you like.

CAESAR SALAD WITH CRIPSY CHICKEN

Caesar salad not only fit in with crispy chicken it also fits in with left over chicken too. So are you wondering how to use the left over chicken from last night’s party, then here is a solution.

INGREDIENTS

•         4 crispy chicken thighs, sliced
•         125ml light mayonnaise
•         juice 1 lemon
•         Lemon
•         1 tablespoon Worcestershire sauce
•         50g Parmesan
•         Parmesan, grated, plus extra to serve (optional)
•         1 garlic clove, crushed
•         50g croûton
•         1 large Cos lettuce or 4 Little Gem, ripped into pieces

PROCEDURE FOR MAKING CAESAR SALAD WITH CRIPSY CHICKEN

Firstly, in a big bowl, combine the mayonnaise, juice, Worcester sauce, grated parmesan and garlic, then season. Now add the chicken slices, croutons and lettuce, mix well and sprinkle additional cheese, if you prefer.

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

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

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

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

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.

CRISPY CHICKEN AND APPLE SLAW

INGREDIENTS

•         ½ white cabbage, shredded
•         ½ small onion, finely sliced
•         4 celery sticks, sliced
•         2 Granny Smith apples, quartered, cored and thinly sliced
•         1 tablespoon white wine vinegar
•         200g pot fat-free Greek yogurt

For the chicken

•         2 cooked chicken breasts, thinly sliced
•         2 tablespoon plain flour
•         1 egg, beaten
•         100g garlic and herb dried breadcrumb
•         4 frozen corn cobs
•         barbecue sauce, to serve

PROCEDURE FOR MAKING CRISPY CHICKEN AND APPLE SLAW

1.      Mix the salad ingredients with some seasoning, then put aside, this may be wrapped to get chilled. Bring a big pan of water to the boil, then cook the corn cobs for 8-10 minutes till tender and sautéed through.
2.      Heat the grill to high. Pour the flour, egg and breadcrumbs into separate plates. Dip the chicken into the flour, then the egg, then coat within the breadcrumbs. Lay the chicken onto a baking sheet and grill for two minutes on both sides. Serve the tender chicken with the salad and corn cobs, and a bowl of sauce to dunk on the facet.

CUSTARD AND WHITE CHOCOLATE BISCUITS

This dish is super simple, its s chocolate chip cookie

INGREDIENTS

•         140g butter
•         Butter, softened
•         175g caster sugar
•         1 egg
•         ½ tsp vanilla extract
•         225g self-rising flour
•         85g custard powder
•         85g white chocolate, chopped into small chunks

PROCEDURE FOR MAKING CUSTARD AND WHITE CHOCOLATE BISCUITS

1.   Firstly, heat the oven to 180C. Spread 2-3 baking sheets with baking parchment, place the butter and sugar in the oven and whizz till light-weight and downy. Add the egg and vanilla, and blend well. Sift along the flour and dish powder, then tip into the bowl and mix into a dough. Turn off the oven and mix the chocolate in by hand.
2.   Roll the dough into balls a bit smaller than a walnut, then place on the baking sheets, and press every biscuit down gently together with your fingers.
3.   Bake for 12-15 minutes till gently golden. Take away and funky on a wire rack.

STICKY GLAZED RIBS

This dish will leave you licking your fingers all through.

INGREDIENTS

•         2kg spare ribs, cut into individual ribs
•         2 tbsp barbecue spice mix

For the glaze

•         150g tomato ketchup
•         140g chilli ketchup
•         3 tablespoon soy sauce
•         Soy sauce
•         140g runny honey
•         Honey
•         3 tablespoon teriyaki sauce
•         4 tablespoon bourbon whiskey

PROCEDURE FOR MAKING STICKY GLAZED RIBS

1.   Firstly, heat the oven to 160C. Place the ribs in a very big bowl, then toss with the spice mix. Place a wire rack in a pan and organize the ribs in a very layer, then cook for one hour, till it turn brown and tender.
2.   Meanwhile, to form the glaze, place the ketchups, soy sauce, honey, dish and hard drink, if using, into a pan, stir well and leave the mixture to a simmer. Simmer for five minutes till thickened and sticky, then remove from the oven.
3.   Once the ribs are done, remove from the oven and increase the warmth to 200C mix the pair of tongs, dip every rib within the glaze, then come back to the rack. Place back in the oven and cook for 10 minutes. Remove from oven, read the glaze once more, then come back to the oven for an additional 10-12 minutes till sticky. Serve hot with the fall salad (see below), chips if you would like, and an enormous pile of napkins.

BAKED BUFFALO CHICKEN WINGS

Stickily spiced chicken wings that can make a great deal for you. This dish is unique because of the deep fried stages that are healthier compared to others.

INGREDIENTS

•         3 garlic cloves, crushed
•         2 tablespoon olive oil
•         olive oil
•         3 tablespoon cider vinegar
•         1 tablespoon paprika
•         Paprika
•         1 tablespoon Worcestershire sauce
•         2 tsp celery salt
•         4 tablespoon pepper
•         Peppers
•         sauce (we used Frank’s hot sauce)
•         3 tablespoon honey
•         Honey
•         1½ kg chicken wing, halved at the joint

PROCEDURE FOR MAKING BAKED BUFFALO CHICKEN WINGS

1.   In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they’re fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.
2.   Heat oven to 180C. Drain and reserve it, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C, Return to the oven and cook for a further 30 mins, cooking a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.

PEANUT BUTTER BROWNIES

Two of our favorite things – spread and brownies – mix to create these irresistible treats.

INGREDIENTS

1.   225g crunchy peanut butter
2.   200g bar dark chocolate, broken into pieces
3.   280g soft light brown sugar
4.   3 medium eggs
5.   100g self-rising flour

PROCEDURE FOR MAKING PEANUT BUTTER BROWNIES

1.   Firstly, set aside 50g every of the paste and chocolate. Heat oven to 180C, baking tin with baking parchment. Gently soften the remaining paste, chocolate and the sugar, till the sugar has with reference to liquefied. Turn off the heat and use a wood spoon to drill the eggs one by one. Add the flour and scrape into the tin.
2.   Once soften, paste in the microwave on High for 45 secs, or in a pan, till liquid, then drizzle over the brownie. Bake for 30-35 minutes till it’s a crust.
3.   Soften reserved chocolate, drizzle over the brownie, then cool within the tin before cutting into squares.

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