american diner food recipes
Throw in the throwaway cuts of meat as part of the hands' take-home pay, and let cowboy ingenuity go to work.Grill skirt steak (faja in Spanish) over the campfire, wrap in a tortilla, and you've got the beginning of a Rio Grande region tradition. We'll go you one better on remembrance of things past: s'mores.Gooey, melty, warm and sweet -- nothing evokes family vacations and carefree camping under the stars quite like this classic American food.Whether they were first to roast marshmallows and squish them between graham crackers with a bar of chocolate no one seems to know, but the Girl Scouts were the first to get the recipe down in the 1927 "Tramping and Trailing with the Girl Scouts," transforming many a standard-issue campfire into a quintessential experience.Celebrate sweetly on August 10: It's National S'mores Day. And there's even Minorcan (from around St. Augustine, Florida): spicy with hot datil pepper. Plus more all-American appetizer recipes. They were temporarily taken off the shelves between November 2012 to July 2013 -- when Hostess filed for bankruptcy. You've still got your own teeth, right?Take some vaqueros working on the range and the cattle slaughtered to feed them. "And you're saying Americans know something good enough to be an icon when we eat it, with or without the cheddar cheese or vanilla ice cream on top.Even the most modest chili has legions of fans. But why debate it when you can just eat it?When tomatoes come into season, there's hardly a better way to celebrate the bounty than with a juicy bacon, lettuce, and tomato.Bread can be toasted or not, bacon crispy or limp, lettuce iceberg or other (but iceberg is preferred for imparting crunch and not interfering with the flavor), and mayo -- good quality or just forget about it.Provenance of the BLT isn't clear, but a remarkably similar club sandwich showed up in the "1903 Good Housekeeping Everyday Cook Book." The legend goes that in 1943, a visionary named Ike Sewell opened Whether he or his original chef Rudy Malnati originated it, one of those patron saints of pizza made it deep and piled it high, filling a tall buttery crust with lots of meat, cheese, tomato chunks, and authentic Italian spices.Thin-crust pizza made in a brick oven has its place, but if you lust for crust, nothing satisfies quite like Chicago-style.The bane of diets and the boon of happy hours -- could there be a more perfect calorie-dense accompaniment to a pitcher of margaritas?Less rhetorically: why does Piedras Negras, Mexico, just over the border from Eagle Pass, Texas, host The International Nacho Festival and the Biggest Nacho in the World Contest every October?Because it was there that Ignacio "Nacho" Anaya invented nachos when a gaggle of shopping wives of American soldiers stationed at Fort Duncan arrived at the Victory Club restaurant after closing time.Maitre d'Ignacio improvised something for the gals with what he had on hand, christening his melty creation nachos especiales. The Best American Diner Recipes on Yummly | American Diner Pork Tenderloin, Glazed Pear And Orange Arugula Salad, Great American Diner Grilled Burger Patties & Onions Classic American Vegetarian Recipes 12,496 Recipes. Leaven finely ground cornmeal with baking powder, and you've got cornbread.Southern hushpuppies and corn pone, New England johnnycakes; cooked in a skillet or in muffin tins; flavored with cheese, herbs, or jalapenos -- cornbread in any incarnation remains the quick and easy go-to bread that historically made it a favorite of Native American and pioneer mothers and keeps it on tables across the country today. The Rib 'Cue Capital? Apples aren't even native to the continent; the Pilgrims brought seeds.So what's the deal with the star-spangled association? "Jefferson's cousin Mary Randolph included a recipe for "macaroni and cheese" in her 1824 cookbook "The Virginia Housewife. But the hands-down American favorite, and the sourest variety, comes from San Francisco.As much a part of NoCal culinary culture as Napa Valley wine, sourdough bread has been a staple since Gold Rush days. Find hundreds of traditional American recipes in these collections of classic American recipes and regional specialties. Added some crisp bacon, swiped from a busy chef." Crum makes a second, thinner, order.Still too thick for the picky diner. Or perhaps the brainchild of Arnold Rueben, the German owner of New York's now-defunct Reuben's Delicatessen, who came up with it in 1914?The answer might be important for dictionary etymologies, but the better part of the secret to the Reuben is not who it's named after but what it's dressed with.
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