american cuisine 🗽

ingredient list:
- 2lb of 80/20 ground beef
- salt & pepper, to taste
- 6 burger buns, toasted

toppings:
- sliced cheese (cheddar/american)
- sliced tomato rings
- green leaf lettuce
- white onion (even better carmelized!)
- dill pickle slices

sauce:
- 1/2 cup mayonnaise
- 1 tbsp dijon mustard
- tbsp ketchup
- 1 tsp pickle juice
- pinch of cayenne pepper
- salt & pepper, to taste

recipe:

1. in a bowl, combine the patty ingredients. divide the meat into 6 equal parts, rolling each into a ball.

2. press patties so they are mostly flat. make sure that the patties are larger than the buns. the patties will shrink when cooking.

3. preheat skillet to medium heat. grill the patties for 3-4 mins each side.

4. turn off heat. use one patty per burger bun, topping it with the cheese, veggies, and sauce.

enjoy!

ingredient list:
- 1 lb cork screw noodles
- 1 lb mozzarella, shredded
- 1 lb colby jack, shredded
- 1/2 lb sharp cheddar, shredded
- 3 tbsp butter
- 3 tbsp flour
- 1 can evaporated milk
- 2 cups heavy cream
- 1 tbsp dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- pinch of salt & pepper

recipe:

1. cook pasta according to box instructions. drain and set aside.

2. preheat oven to 350°F (175°C).

3. mix cheeses together, then divide into two portions.

4. combine all dry seasonings in a seperate, tiny bowl.

5. in a large pan, melt butter over medium heat. stir in half of the seasoning mixture, and flour. gradually mix in evaporated milk. cook until mixture thickens and starts boiling.

6. add in the heavy cream, remaining seasoning, and dijon mustard, still stirring. continue to cook until the sauce thickens even more.

7. slowly add in one portion of the shredded cheese mixture, until melted. add the cooked pasta, making sure that eat noodle is coated.

8. grease a baking dish. pour in 1/2 of the pasta mixture. add in 1/2 of the other shredded cheese portion, layering it evenly. add the other 1/2 of the pasta mixture, layering it evenly. finally, add the other 1/2 of the shredded cheese mixture, also layering evenly.

9. bake the dish in the oven for 25-30 mins. consider broiling for an additional 2 mins for a crispy, golden crust.

10. remove from the oven.

enjoy!

ingredient list:
- all-beef frankfurter
- hot dog bun*

nyc-style
- spicy brown mustard
- saeurkraut
- onion sauce**

chicago-style
- yellow mustard
- sweet pickle relish
- tomato wedges
- dill pickle spear
- pickled sport peppers
- chopped onion
- dash of celery salt

seattle-style
- cream cheese (slathered on bun)
- carmelized onions
- jalapeños (optional)
- other condiments (optional)

recipe:

1. grill frankfurter over med-high heat. once it looks crispy, add dog into the bun. top with whatever ingredients you'd like!

* chicago dogs use poppy seed hot dog buns.

** onion sauce:
(2). drizzle a tsp of veggie oil over a small pan. add some some thinly sliced onion, and cook over medium heat, until onions are soft.

(3). add 1-2 tbsp of ketchup and 1/4 cup of water. stir for about 5-10 mins, or until the water is reduced to half. once finished, add a pinch of salt and cinnamon, then stir until combined.

enjoy!

ingredient list:
- 4 tbsp all-purpose flour
- 1 1/2 cups sugar
- pinch of salt
- 3 eggs, seperated
- 3 cups milk
- 1 tsp vanilla extract
- 1 box vanilla wafers (~45 wafers)
- 5-6 bananas

meringue (optional)
- 1/8th tsp cream of tartar
- 1/4 cup sugar
- 1 tsp vanilla extract

recipe:

custard:
1. preheat oven to 325°F (160°C).

2. combine flour, sugar, and salt in a large saucepan.

3. lightly beat 3 egg yolks. combine with milk in a bowl. pour the egg & milk mixture with the dry ingredients, in a heavy saucepan. cook over med-low heat, constantly stirring, until the ingredients are thickened and smooth. remove the saucepan from heat and stir in 1 tsp of vanilla.

4. in a large baking dish, place 1/3 of the wafers on the bottom. layer the bananas evenly over the wafers. pour 1/3 of the custard on top, ensuring its leveled evenly. repeat this layering process two more times, ending with a top layer of wafers.

meringue:
(5). using an electric mixer, whip 3 of the leftover egg whites on high, until foamy.

(6). add cream of tartar, and gradually add one tbsp of sugar at a time, whipping until the sugar is well-dissolved each time.

(7). once stiff peaks have been formed, add vanilla. continue whipping until combined.

8. spread meringue over the pudding. bake for about 25 mins, or until the meringue is lightly browned.

ingredient list:
- 3 lb chicken wings, wings and drums split
- 1 tbsp baking powder
- 1 tsp salt
- 2 tsp garlic powder

sauce:
- 1/3 cup unsalted butter, melted
- 1/4 cup franks original red hot sauce
- 1 tbsp sugar

recipe:

1. wash and pat chicken dry. preheat oven to 450˚F (230˚F). line a rimmed baking sheet with foil, and place a wire rack over the pan.

2. combine the baking powder, salt, and garlic powder in a bowl. add chicken, and toss to coat.

3. arrange chicken on the wire rack, and bake for 25 mins. flip and bake for another 25 mins, or until crisp and cooked through. remove from oven and set aside.

4. in a seperate bowl, combine the sauce ingredients. add the chicken to the bowl, and toss quickly to combine coat. serve hot.

enjoy!

ingredient list:
- 1 pie crust
- 6 apples, peeled, cored, & thinly sliced
- 1 tsp cinnamon
- 8 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1/4 cup water
- 1 cup granulated sugar

crumb topping:
- 1 cup all-purpose flour
- 1/4 cup packed brown sugar
- 2 tbsp granulated sugar
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 8 tbsp unsalted butter
- 1/2 cup pecans, chopped

recipe:

1. preheat oven to 375˚F (190˚C), with a rack on the bottom and a rack in the center.

2. roll out pie dough on a lightly floured surface to a 12in diameter circle. transfer to a 9in pie pan. tuck excess pie dough into the dough, and crimp the dough.

3. place apples in a bowl, and add the 1 tsp cinnamon. stir to coat.

4. melt butter in a saucepan over med heat. whisk in the 3 tbsp flour, and simmer for 1 min, stirring constantly. whisk in the 1/4 cup water, 1 cup sugar, then bring to a boil.

5. reduce heat and let simmer for another 3 mins, stirring frequently. pour sauce over the apples, and stir to coat again. pour apples over bottom crust.

crumb topping:
6. stir together the 1 cup flour, 2 tbsp sugars, 1/4 tsp cinnamon, 1/4 tsp salt, and brown sugar.

7. add the butter, and work it into the mixture with your hands until crumbs form. stir in the pecans, and spread the crumb topping evenly over the apples.

8. bake uncovered for 50-60 mins. place a sheet of foil on the bottom rack to catch anything that drips. if the topping is browning too much, cover with a sheet of foil.

9. remove from oven and let cool for 1 hr. serve warm (and maybe with some vanilla ice cream!)

enjoy!