253 American recipes. Page 5 of 11. Compare ingredients and cooking times. Brown Sugar Cinnamon Rolls, Homemade Marshmallows, White Chicken Chili.
Brown sugar and cinnamon are scattered over buttered dough before it is rolled, and in the oven the sugar melts with the butter into a dark, sticky layer along every turn. The top gets softened cream cheese instead of a sugar glaze, spread after the rolls have cooled for about five minutes so it softens and spreads easily over the warm surface.
Gelatin holds a whipped sugar foam in place, giving these a soft spring with no egg white involved, which is what separates them from divinity. Powdered gelatin needs its cold-water rest first, or it forms stubborn lumps when scattered straight into hot syrup.
Part of the white beans is mashed with a fork and stirred back in, thickening the broth without flour, while the rest stay whole. The chicken is already cooked and simply shredded, and the heat level is built around mild canned green chiles.
Raw kale is fibrous and scratchy, but massaging it with half the dressing darkens the leaves, shrinks their volume and makes them easy to chew. Lemon juice softens the kale's bitterness, while olive oil and honey round out the acidity. Thin apple slices get a light coat of dressing as soon as they are cut, and they stay pale while the rest is prepared. Just 1 minute in a dry pan brings oil to the surface of the walnuts and makes them far more fragrant. Dried cranberries scattered through the bowl add small sweet-tart bursts.
Crisp fried chicken thigh and a warm waffle share the plate, tied together with maple syrup so salty and sweet land in the same bite. Because the waffles are cooked first and held in a low oven, the chicken can go straight from the oil to the table.
Take the chocolate out of a brownie and build the flavor on browned butter and brown sugar instead. The butter is cooked until it turns deep gold and smells nutty, then pulled off the heat at once, and brown sugar melted into it gives a toffee-like sweetness.
Thin chocolate wafers draw moisture from whipped cream during a long chill, turning a stack of crisp cookies into sliceable dark and pale layers. Nothing is dipped in coffee or milk, so the cream has to touch every cookie surface.
Hot bacon fat poured over leaf lettuce wilts it on contact, and that wilting gives this Appalachian salad its 'killed' name, the opposite of a crisp, cold wedge. Cider vinegar goes on the leaves first, then the fat a spoonful at a time. Bacon renders different amounts, and the pouring stops once the leaves look lightly glossy. Any water left on the lettuce makes the fat spatter and dilutes the flavor. Served right away, the leaves slump a little while the stems still have some bite.
A Caesar salad needs no fork once the dressed romaine, Parmesan and pan-cooked chicken breast are rolled inside a warm flour tortilla. The chicken cools for a few minutes before rolling, because hot meat would wilt the romaine and its crunch matters most.
Slice it and the blueberries are still whole, dotted through a crumb that stays banana-bread colored instead of turning purple. It is really just banana bread with one more fruit, so the ingredient list is short, and baking soda does the rising with no proving time.
Each square of grid-shaped cereal gets its own coat of chocolate and peanut butter, then a dusting of powdered sugar, so the mix stays loose instead of pressing into a bar. There is no oven; the coating sets as it cools. The melted chocolate rests for about two minutes before it goes on, because poured too hot it softens the cereal and melts the sugar away.
Lentils and kale make this a salad that eats like a meal. Raw kale is tough and bitter on its own, but working part of the dressing into the leaves first darkens and softens them so they sit easily with the lentils. The lentils come off the heat after 20 to 25 minutes, while they still resist the teeth a little, before they turn to mush. The lemon vinaigrette is thickened with Dijon mustard, which keeps the oil from separating and helps it cling to each lentil. Coarsely chopped walnuts add crunch, and shredded carrot brings sweetness and color.
Despite the name, no chicken goes into it: thin, tenderized beef cube steak gets a flour, egg and flour coating and is fried in a deep pan. Without breadcrumbs, the crust forms craggy little ridges, and a peppery milk gravy goes alongside. Thick grilling steaks stay tough while the crust finishes, so the cut matters as much as the frying. Milk gravy stiffens as it stands, and when judged warm it should spread across the plate rather than sit in a mound.
Steamed in a covered pot for about 2 hours rather than baked, this bread comes out moist and close-textured, studded with raisins. Rye, whole wheat and cornmeal share the batter with molasses and buttermilk, so there are no big yeast holes. Molasses darkens it long before it is cooked, which makes a skewer in the center the reliable test. Once cool, it slices thin and goes with butter or alongside bean dishes.
Beating the syrup after it leaves the heat is deliberate: it turns glossy candy opaque and gives pralines a slightly crumbly bite instead of a chewy caramel one. Cream and brown sugar hide the color cues of a clear syrup, so a candy thermometer, its tip clear of the pan base, decides when to stop at 116°C.
Roasted hard, Brussels sprouts char at the loose outer leaves and turn sweet and brown on the cut face. A crowded pan steams them in their own moisture, and the leaves never crisp. A sharp Dijon and cider vinegar dressing pushes back against that sweetness, while dried cranberries bring tartness and parmesan adds salt. Walnuts carry the same toasty note as the browned sprouts and give the salad more to chew on. After a winter frost, sprouts lose much of their bitterness and turn noticeably sweeter, and the salad is at its best in the cold months.
Chicken tenderloins have a fine grain, so a short 4 to 5 minute fry in 170 degree oil leaves them juicy instead of dry. The coating goes on in three layers: flour, egg beaten with milk, then breadcrumbs pressed firmly. Milk thins the egg so it coats smoothly and the crumbs grip evenly. They are at their best straight from the paper towel, while the crust still crackles.
Despite the name, there is no pastry anywhere. It is a round sponge split in half, filled with a thick layer of custard and covered with dark chocolate glaze. Most of the time it takes goes into chilling the sponge and the custard separately.
The hollowed shell of a mini pineapple becomes the bowl: its own flesh is blended smooth, sweetened, poured back in, and frozen under the cut-off top. Stirring the frozen edges into the middle once or twice partway through keeps the ice crystals small and the texture smooth. Fresh pineapple leaves a slight tingle on the tongue.
Six layers of romaine, cucumber, cherry tomato, peas, chopped egg, and red onion show through the side of a glass bowl, capped with Greek yogurt and lemon. Egg brings mild richness, peas a starchy sweetness, and red onion a sharp edge against the creamy top. Serve with a spoon that reaches all the way to the bottom, so every plate gets every layer.
Chicken and potatoes share one skillet in this Chicago Italian-American dish, braised with garlic, oregano, and dry white wine. As the wine and stock reduce, the potatoes soak up the sauce and turn fluffy. The skin needs at least 5 minutes undisturbed to brown deeply; that browned layer in the pan is what gives the sauce its depth. Peas and lemon juice go in at the very end to add color and freshness to an otherwise heavy sauce.
Most of the work happens the night before: bread cubes soak up egg and milk in the refrigerator for eight hours, and the morning only asks for baking. With no sugar, this sits closer to a savory casserole than a bread pudding, with spinach and cheddar carrying the flavor. A crusty baguette or sourdough keeps recognizable pieces after baking, while soft sandwich bread melts into a smoother mass at the same weight. A metal pan also handles the jump from refrigerator to hot oven better than some glass dishes.
Melted marshmallow, not a boiled sugar syrup, holds the small crisp rice pieces together. The marshmallow comes off the heat as soon as the white lumps disappear. The mix is pressed into the tin only enough to fill the gaps; packing it down squeezes out the air between grains and makes a hard bar.
Thin slices of strawberry and a honey-balsamic dressing lay sweet and tart notes over tender baby spinach. Toasted walnuts and very thin red onion keep the salad from tipping into dessert, one with crunch and the other with a sharp bite.