american recipe

Remoulade sauce is a condiment that originated in France and is now popular in Louisiana. It is often served with fish, seafood or cold meat.

Remoulade Sauce

mayonnaise

scallions (, sliced)

parsley

Creole mustard

paprika

lemon juice

lemon zest

garlic

Cayenne pepper

In a food processor, add all the ingredients and mix.

The sauce can be stored refrigerated in an airtight container for a few days.

This great-value supper is delicious served with jacket potatoes, green beans and gravy

Italian meatloaf

fresh white breadcrumbs

tbsp finely grated parmesan

pack lean minced beef

onion

pancetta

tomato purée

Heat oven to 190C/170C fan/gas 5. Line the long sides and base of a 2lb loaf tin with double thickness baking parchment. Mix 2 tbsp each of the breadcrumbs and Parmesan in a small bowl and set aside. Tip all the remaining ingredients into a large bowl with a good shake of salt and pepper and mix well – hands are the best for this job.

Press the mixture into the loaf tin and sprinkle with the reserved crumb mix. Bake for 40-45 mins until the top is golden and crunchy. If the top does not colour in the oven, pop the tin under the grill and brown the top for 5 mins. Cool in the tin for 5 mins, then lift out using the parchment and put on a board. Slice and serve with potatoes and green beans.

Treat yourself to a homemade TV dinner of sticky sausages topped with fried onions

Maple-glazed hot dogs with mustardy onions

pork sausages

sunflower oil

onions

tsp yellow or black mustard seeds

maple syrup

part-baked mini baguettes (or

Dijon mustard

sugar

tsp wine or cider vinegar

Heat oven to 200C/180C fan/gas 6. Place the sausages in a non-stick baking tray and roast for 20 mins. Meanwhile, heat the oil in a frying pan and cook the onions and mustard seeds together for 10-15 mins until softened and golden.

Remove the sausages and brush with maple syrup. Pop the baguettes onto the same baking tray. Increase the oven to 220C/200C fan/gas 7 and return the tray for 5-8 mins until the sausages are dark, shiny and cooked through. Stir the mustard, sugar and vinegar into the onions until the sugar has melted. Cut the baguettes open across the top and put 2 sausages into each. Spoon over the mustardy onions and serve.

A super easy Frito Pie recipe that makes for the perfect quick dinner for busy weeknights. With only 4 ingredients, you can throw this meal together in no time. A warm and comforting classic that the family will love.

Easy Frito Pie

Fritos corn chips

chili

Rotel Original (drained, 10 ounces each)

cheddar cheese (shredded)

Pre-heat oven to 350°.

Warm the canned chili in a saucepan over medium heat on the stove.

First Layer: Spread a layer of Fritos, about ⅓ of the bag, along the bottom of a 12&quot; skillet or 13&quot; x 9&quot; baking dish. Spoon half of the chili evenly over the Fritos and then spread one can of Rotel over the chili.

Second Layer: Add another layer of Fritos, about ⅓ of the bag, and then sprinkle half of the shredded cheese evenly over them. Spoon the remainder of the chili evenly over everything.

Third Layer: Add one final layer of Fritos, spread the second can of Rotel evenly over the Fritos, and sprinkle the remaining cheese evenly over the top of everything.

Bake on the middle rack of the oven for 25 to 30 minutes, or until the cheese is melted and bubbly. Allow the Frito pie to cool for a few minutes before serving.

Serve and enjoy!

Stuffed with a creamy chicken and vegetable mix and topped with a buttery flaky pie crust, this chicken pot pie is so hearty and delicious. Plus, it's super fast and simple to make! It only takes 5 minutes to throw this wonderfully savory pie together. It's the perfect weeknight dinner for busy families.

5-Minute Chicken Pot Pie

½ cups cooked and shredded chicken (or 1 can premium white chunk chicken breast)

cream of chicken soup

cream of potato soup

mixed vegetables (drained)

potatoes

refrigerated pie crust (for pie cover)

pie shell

tsp chicken bouillon (I prefer Maggi Caldo Sabor a Pollo)

Preheat oven to 375° F.

Mix all ingredients together and pour into two deep-dish pie shells.

Cover each pie with the refrigerated pie crusts, pinching the edges together.

Make several slits in the top of the crusts. Cover the edges of the pies with foil to keep them from burning.

Bake on the middle rack for approximately 1 hour.

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Remoulade Sauce

Italian meatloaf

Maple-glazed hot dogs with mustardy...

Easy Frito Pie

5-Minute Chicken Pot Pie

Top 5 american recipe recipes from across the web

The most viewed american recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Remoulade Sauce

Italian meatloaf

Maple-glazed hot dogs with mustardy...

Easy Frito Pie

5-Minute Chicken Pot Pie

The most viewed american recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine