15+ Top Most Popular American Appetizers Recipes

Achiote Butter-Basted Turkey with Ancho Chile Gravy

Source: Bon Appetit

Ingredients

2 fresh poblano chiles
3 dried ancho chiles, stemmed, halved, and seeded
1 (22 to 24 pound) turkey, giblets discarded
1 large white onion, quartered
3/4 cup (1 1/2 sticks) butter, room temperature
3 tablespoons achiote paste (available in Latin American markets)
4 cups chicken stock
1/4 cup Masa Harina (corn tortilla mix, available in Latin American markets and many supermarkets)
Salt and pepper to taste

Procedure

Char the poblano chiles over a gas flame or in a broiler until blackened on all sides. Enclose chiles in a paper or plastic bag. Let stand 10 minutes to steam. Peel and seed chiles.

Toast ancho chiles in a heavy, large skillet over high heat until the color darkens slightly and the chilies are fragrant, about 30 seconds per side. Transfer the ancho chiles to a medium-sized bowl. Add enough hot water to the bowl to cover the chiles. Let stand until the chiles soften, about 20 minutes.

Puree four ancho chile halves with 1/2 cup soaking liquid in a blender. Add the roasted poblano chiles; puree. Season with salt and pepper. Drain the remaining two chile halves; chill. (Puree and soaked chiles can be made one day ahead. Cover separately and chill.)

Preheat oven to 350 degrees F. Rinse the turkey inside and out, and pat dry. Sprinkle the turkey with salt and pepper. Cut the remaining two ancho chile halves into strips. Place the chile strips and onion in the turkey cavity.

Mix the butter and achiote paste in a small bowl to blend. Run your fingers between the turkey breast skin and meat to loosen. Rub half of the achiote butter over turkey breast under skin. Rub butter over the outside of the turkey. Place turkey in a large roasting pan. Tuck wings under the turkey. Tie legs together to hold shape. Pour 1 1/2 cups of stock into the pan.

Roast the turkey 45 minutes. Tent the turkey loosely with foil. Continue roasting until a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F, basting every 30 minutes with pan juices, about 3 1/2 hours. Transfer the turkey to a platter. Tent with foil.

Pour the turkey pan juices into a measuring cup. Spoon off the fat from the pan juices, reserving 1/4 cup of fat. Add enough remaining stock to the pan juices to measure 3 cups. Return 1/4 cup fat to the roasting pan. Place the pan over two burners set at medium heat. Add the Masa Harina; whisk until the mixture resembles a paste, scraping up any browned bits, about 2 minutes. Gradually whisk in the pan juices. Add chile puree; simmer for 4 minutes to blend the flavors. Season gravy with salt and pepper. Serve turkey with gravy. Makes 14 servings.

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Honey Cake

Source: Traditional Jewish Recipes, American Diabetes Association Holiday Cookbook by Betty Wedman, 1986, Yield: 24 servings

Ingredients

3 eggs
1/4 cup granulated sugar
1/4 cup soft margarine
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup honey
1 cup cold strong coffee
1 ripe banana, mashed

Procedure

NOTE: Honey Cake has 1 teaspoon of sugar per serving.

Beat the eggs until thick. Add the sugar gradually. Beat in the margarine. Stir the flour, baking powder, baking soda, and spices together. Add gradually to the creamed mixture with honey and coffee. Beat until combined. Add the banana. Pour the batter into a lightly oiled and floured tube pan or two 9-inch loaf pans. Bake at 350 degrees F for 45 to 50 minutes.

Remove from the oven and cool on a wire rack for 5 minutes before removing from the pan. Cool thoroughly before slicing.

1/24 recipe - 93 calories, 1 bread exchange, 1/2 fat 15 grams carbohydrate, 2 grams protein, 3 grams fat 76 mg sodium, 41 mg potassium, 33 mg cholesterol

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Wine Burgers

Ingredients

1 1/2 pounds lean ground beef
Seasoning salt, to taste
3 to 4 cups Burgundy wine, any kind
4 slices American or Swiss cheese
4 hamburger buns

Procedure

Heat grill and form ground beef into four 5- to 6-ounce patties. Place patties on grill and season lightly with seasoning salt. Cook for about 3 minutes, then flip patties. Cook 1 or 2 minutes longer, then pour 6 to 8 ounces (3/4 to 1 cup) Burgundy on each patty. Cook until medium or medium-well.cTop with cheese and serve on buns.

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Banana Cake with Caramel Icing

I made this for company yesterday and I'd honestly have to say that it was the best banana cake I have ever had. I loved the moist, delicate texture along with the slightly rich flavor. One of my American guests from Indiana must have gained 5 pounds from your cake (lol)!

I had to make this cake from scratch because banana cake mix is TOO EXOTIC for this part of the world. Most of the time, I'm lucky to find regular vanilla or chocolate cake mix! Thanks for helping to make my yesterday's dinner party a huge success. P.S. My scratch version is posted below your original recipe.

Source: JoAnnaJay Member posted

Hi I made this last night to use up some bananas- from pieces of three different recipes- it turned out so good it's my new favorite dessert. Would be great for a party- makes a big pan.

Ingredients

2 large very ripe bananas, mashed
1 (18.25 ounce) package banana cake mix
1 teaspoon baking soda
1/2 cup butter, softened
3 eggs
1 teaspoon vanilla extract
1/2 cup coconut (optional)
1 cup chopped pecans

Procedure

Preheat oven to 350 degrees F. Grease and flour a 9 x 13-inch pan. Mash bananas with a fork set them aside. In a large bowl, combine cake mix and baking soda. Stir to combine. Add bananas, softened butter, buttermilk, eggs, and vanilla. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes.

Add coconut and pecans. Pour into a prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until the center of the cake springs back when lightly tapped.

Caramel Icing

Ingredients

1 1/4 cups granulated sugar
3/4 cup packed brown sugar
1 cup evaporated milk
1/2 cup butter

Procedure

Cook in a glass bowl in the microwave until reaches 240 degrees on the candy thermometer. Beat and cool, beat several times while cooling. Poke holes in the cake and pour some on while still hot. Continue to cool the rest and when cool and thickened, spread it on top of the cake.

Notes: okay to use regular milk instead of buttermilk. I cooked icing for about 10-12 minutes on high, it looked separated until beaten. It doesn't have to be exact-it makes a caramel glaze-type frosting.

Cookin' Dad Scratch Version

Ingredients

2 large very ripe bananas, mashed
2 1/2 cups all-purpose flour
1 3/4 cups granulated sugar (used less sugar because the glaze is very sweet)
1 tablespoon baking powder
1/2 cup plus 2 tablespoons shortening
1 teaspoon baking soda
1/2 cup butter, softened
3 eggs
3/4 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon butter extract (couldn't find banana extract)

Procedure

Sift flour, sugar, baking powder, and baking soda together and combine, being sure to mix well. Cut shortening into flour mixture. Add bananas, softened butter, buttermilk, eggs, vanilla, and butter extracts. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes. Pour into a prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until center of cake springs back when lightly tapped.

Caramel Icing

Ingredients

1 1/4 cups granulated sugar
3/4 cup packed brown sugar
1 cup evaporated milk
1/2 cup butter
1 teaspoon vanilla extract* (CD addition)

Procedure

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Concord Grape Pie

Source: 1941 New American Cook Book

Ingredients

7 cups Concord grapes
3 teaspoons cornstarch
1 1/2 cups granulated sugar
3/4 teaspoon salt
The rind of 1 grated orange
Crusts for double-crust pie

Wash and stem grapes. Slip skins from the fruit, reserve. Heat to boiling and boil for 5 minutes stirring constantly. Rub through a sieve to remove seeds. Combine cornstarch, sugar, salt, and orange rind with the pulp. Cook until thickened, stirring constantly. Put the skins in a food processor and chop. Add to the pulp. Cool.

Line a pie pan with crust. Turn in filling and top lattice style. Crimp and cut. Bake at 425 degrees F for 10 minutes. Reduce heat to 325 degrees F and bake for 20 minutes.

Makes one pie, 6 to 8 servings.

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Red, White, and Blue American Pie

Ingredients

1 (10-inch) pastry or graham cracker
8 ounces cream cheese
1 (12 ounce) package whipped topping
1 (21 ounces) can blueberry pie filling
1 cup confectioners' sugar, sifted
1 (21 ounces) can tart cherry filling

Procedure

Bake 10-inch pie pastry; let cool to room temperature. Pour blueberry pie filling into shell; refrigerate for 30 minutes. Beat cream cheese and confectioners' sugar; beat until smooth. Fold in whipped topping. Spread cheese mixture over blueberry pie filling; refrigerate for 30 minutes. Spread cherry pie filling over cheese mixture. Refrigerate for at least 4 hours before serving. Yield: 6 servings

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Taco Joes

Ingredients

1 pound ground chuck
1 small onion, chopped
3/4 cup commercial taco sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder
8 hamburger buns
Sliced American cheese

Procedure

Cook ground chuck and onion in a skillet until meat is browned, stirring to crumble meat. Drain off pan drippings. Stir in taco sauce and next 4 ingredients; simmer 5 minutes or until thoroughly heated.

Placed opened hamburger buns on a baking sheet. Spoon about 1/4 cup meat mixture onto the bottom half of each bun. Top meat mixture with a slice of cheese. Bake at 350 degrees F for 4 minutes or until cheese melts and buns are warmed. Place top of the bun over cheese.

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Tortilla Hash

Source: American Bakers Association

Ingredients

4 small flour tortillas, cut into tenths
2 tablespoons butter or margarine
2 tablespoons minced onion
3 medium-size tomatoes, cubed
1/2 green bell pepper, seeded and diced
3 eggs plus 3 egg whites, beaten
Salt and pepper, to taste
1 to 2 tablespoon grated Parmesan cheese

Procedure

In a large skillet, fry tortillas lightly in butter or margarine. Add onion, tomatoes, and green pepper; cook until onion is limp. Quickly add eggs, salt, and pepper; cook until eggs are of desired consistency. Sprinkle with cheese and serve with salsa on the side. Serves 6.

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Vegetable Tortilla Casserole

Ingredients

2 tablespoons vegetable oil
4 medium zucchini, thinly sliced
1 green bell pepper, chopped
1 onion, chopped
1 can green chiles, diced
1 1/2 cups Monterey jack cheese
1/2 teaspoon cumin
2 tablespoons flour
2 cups sour cream
6 corn tortillas, each cut into 8 wedges
1 1/2 cup American cheese

Procedure

Heat oil; add vegetables and cook for 5 minutes. Stir in chiles and cumin. Blend in flour and 1 cup of sour cream. In an oblong casserole, layer tortillas, 1/2 of the vegetables, 1/2 of the remaining sour cream, and 1/2 of the cheeses. Repeat layers once more. Bake uncovered at 350 degrees F for 30 minutes.

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Salt River Skillet Meal

Ingredients

2 tablespoons shortening
6 ounces vermicelli, broken
1 pound ground beef
2 cloves garlic, minced
2 small onions, thinly sliced
1 green bell pepper, finely chopped
4 stalks celery, thinly sliced
1 cup whole kernel corn
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons chili powder
1 can tomatoes
3/4 cup water
1 (8 ounces) package American cheese slices

Melt shortening in skillet. Saut, Thank's For Reading the salt river skillet meal Easy Recipes

Honest and True Irish Stew

This is a favorite recipe from the American Lamb Council.

6 medium potatoes (about 2 pounds), peeled and thinly sliced
2 pounds lean, bone-in lamb or 1 1/2 pounds boneless lamb, cut into 1 1/2-inch pieces
2 medium onions, peeled and sliced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1 teaspoon dried summer savory
2 tablespoons minced fresh parsley or
1 1/2 teaspoons dried parsley
1 1/2 cups water

Procedure

In Dutch oven layer half the potatoes, and then all the lamb and onions. Combine salt, pepper, thyme, and summer savory. Sprinkle half of the salt mixture and 1 tablespoon of the parsley over onions. Layer remaining potatoes; sprinkle with the remaining salt mixture. Pour water overall. Bring to boil; cover, reduce heat and simmer gently 2 to 2 1/2 hours until lamb is tender. Add water as needed to maintain a level of about 1 inch at the bottom of the pan. Just before serving, sprinkle with remaining parsley. Makes 6 servings.

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Great American Grilled Steak

Ingredients

1 (12 ounces) bottle mesquite with lime juice marinade
1 tablespoon garlic powder with parsley
2 teaspoons seasoned pepper
1 (1 1/2- to 2-pound) steak

Procedure

In a resealable plastic food bag, combine marinade and seasonings. Set aside 1/4 cup of marinade mixture for brushing on during grilling. Add steak to bag; seal and massage bag so that meat is completely covered with marinade. Marinate in the refrigerator for 30 minutes to 4 hours.

Preheat grill to medium-high. Remove meat from bag; discard used marinade. Grill until desired doneness is reached, brushing often with remaining marinade. Makes 6 servings.

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All-American Sausage Stew

Ingredients

1 (10 1/2 ounce) can condensed beef broth
1 cup water
1/8 teaspoon pepper
1 bay leaf
2 medium onions, quartered
6 carrots, pared, cut into julienne pieces
1 1/2 cups diced celery
2 potatoes, pared and diced
2 tablespoons water
1 tablespoon all-purpose flour
1 pound Eckrich

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All-American Jell-O Cake

Ingredients

1 (18.25-ounce box) cake mix, baked in two layers
1 small box strawberry Jell-O
1 small box blueberry Jell-O
1 (12 ounces) container Cool Whip

Procedure

Prepare cake mix according to directions on the box, and bake in two layers. Remove cakes from pans. Clean pans. Return cool cake to pans. Pierce cake with meat fork 1/2 inch apart.

Mix strawberry Jell-O and 1 cup boiling water; pour over the first layer. Repeat with blueberry Jell-O for the second layer. Refrigerate 3-4 hours. Dip pans in hot water to loosen the cake. Put layers atop each other, using Cool Whip for filling and frosting. Decorate the top with small American flags.

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All-American Pork Baby Back Ribs

Procedure

Recipe and photo courtesy of National Pork Board. Used by Recipe Goldmine with permission.

4 pounds pork back ribs
Your favorite barbecue sauce (purchased or homemade)

Season ribs with salt and pepper. Place ribs on a medium-hot grill over indirect heat; close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours. (Add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325 to 350 degrees F.) Finish by turning and basting ribs with barbecue sauce for the last 15 minutes.

Serve ribs directly from the grill or, for extra tender ribs remove from grill, wrap in heavy aluminum foil. Place foil-wrapped ribs in brown paper bags, close bags, and let ribs rest for up to an hour. Unwrap ribs, cut into serving pieces and serve with extra barbecue sauce. Serves 4.

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All-American Barbecue Sauce

Ingredients

Use as a barbecue sauce for chicken, ribs or pork chops. For a zestier sauce, increase hot pepper sauce to 1/2 teaspoon.

1/2 cup chili sauce
1/2 cup finely chopped onion
1/4 cup water
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 teaspoon chili powder
1/2 teaspoon celery seed
1/4 teaspoon hot pepper sauce

Procedure

Combine ingredients in a small saucepan; simmer for 10 to 12 minutes or until thickened, stirring occasionally. Makes 7/8 cup.

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American Blessings Mix

Ingredients

2 cups Bugles brand corn snacks
2 cups small pretzels
1 cup candy corn
1 cup dried fruit bits or raisins
1 cup peanuts or sunflower seeds
1 cup M&Ms chocolate candy
16 Hershey's chocolate kisses

Procedure

In a large bowl, gently mix all ingredients except Hershey's Kisses. Place 1/3 to 1/2 cup Blessing Mix in small cellophane treat bags. Add one Hershey's Kiss to each bag. Close bag with chenille stem or twist-tie. Bugles: Shaped like a cornucopia or Horn of Plenty, a symbol of our Nation's abundance.

Pretzels: Arms folded in prayer, a freedom sought by the founders of our country. Candy Corn: Sacrifices of the Pilgrim's first winter. Food was so scarce that the settlers survived on just a few kernels of corn per day. Nut or Seeds: Promise of a future harvest, one will reap only if seeds are planted and tended to with diligence.

Dried Fruits: Harvest gifts of our bountiful land. M&Ms: Memories of those who came before us to guide us to a blessed future. Hershey's Kiss: The love of family and friends that sweetens our lives.

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Jilly's American Grill Smirnoff Razberi Lemonade

Source: Jilly's American Grill, Scottsdale, Arizona

Ingredients

7 ounces lemonade
1 ounce Smirnoff Raspberry Twist or other raspberry-flavored vocka

Procedure

Mix together with ice. Add a slice of lemon for garnish, if desired. Makes one serving. Thank's For Reading Jilly's American grill Smirnoff razberi lemonade Easy Recipes

Jetz Americana Glowing Gecko

Source: Jetz Americana, Phoenix, Arizona - Phoenix Republic

Ingredients

1 ounce Midori liqueur
1/2 ounce vodka
1/2 ounce rum
1/2 ounce Roses lime juice
1 ounce sweet and sour mix

Procedure

Combine all ingredients in a shaker with ice. Shake and strain. Serve over ice in a martini or Collins glass. Drop a maraschino cherry into the glass. Makes one serving.

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Great American Cookie Company's Chewy Pecan Cookie

Ingredients

1/2 cup shortening
1 1/3 cups light brown sugar,
2 eggs
1 teaspoon vanilla extract
1 1/2 cups self-rising flour
1 cup crushed corn flakes
1 1/2 cups chopped pecans

Procedure

Cream together shortening, sugar, eggs and vanilla. Add dry ingredients and mix well. Roll into 2 inch balls bake at 350 degrees F for about 9 to 11 minutes. Be careful these things are addictive.

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