http://www.notecook.com/Main-Course/Meat/Flint-Style-Coney-Island-Heaven-on-a-Bun.76629
this is my absolute favorite.. I am from Michigan and this is CLASSIC in the area... (and lots of other people like it too)
and check this out.. do it in red white and blue and they will be impressed!!!
http://www.notecook.com/Salads/Patriotic-Potato-Salads.106778
lots of flags too.. Americans are crazy about their flag..
You will want to avoid things that are commonly eaten by Germans as well. Hamburgers and hot dogs (franks/wieners) actually come from Germany, so that would be kind of redundant. Apple pie, mashed potatoes, meatloaf, pork chops or pot roast are very common German dishes as well, as these were actually brought over by Central Europeans and integrated in the American standard cuisine. And since Germans cook spaghetti and lasagna quite often, that would not come across as very American, either.
Try to go for something uniquely American, such as ribs, buffalo wings or chicken, shrimp, etc.
Fairly simple are chili, rice, corn on the cob (if you can get them where you are) and corn bread or garlic bread.
Or, if you want to go the sandwich route, try a New York Reuben, a tuna salad or po' boy sandwich.
If I want to get a bit more elaborate, I make Maryland style crabcakes for my German family, or jambalaya or gumbo.
Truly elegant are grilled salmon, sweet potatoes (au naturel), green asparagus (very different to German asparagus, which is cream colored)
Desserts could be carrot cake, key lime pie, or strawberry shortcake.
As a refreshing non-alcoholic drink I suggest cranberry juice with ginger ale, as neither are very common in Europe.
Guten Appetit!
1.chicken fried steak with gravy, masher potatoes and macaroni and cheeses. chocolate chip cookies
2. Fried chicken, boiled potatoes with green beans, banana pudding
3. grilled steak, twice baked potatoes and salad with ranch dressing. brownies
4. pork chops, beans and corn bread, strawberry shortcake
hey darling...I am from Texas and nothing says Texas like chicken fried steak w/ cream gravy and mashed potatoes and pentio beans... Bar b Que brisket and potato salad...pot roast w/ potatoes and carrots, fresh green beans and cornbread...,fried chicken w/ mac and cheese and pea salad and apple pie...don't forget to set the table in red white and blue...happy homecomings
***California Meal***
Cobb salad with extra Avocado
Cream of Artichoke Soup
Grilled Chicken with a Fruit Salsa
Sourdough French Bread with Butter
Avocado Pie
Wine
***Southern USA Meal***
Red or Pinto Beans with Ham Hocks
Fried Potatoes
Hot Buttered Sliced Cornbread
Cole Slaw
Banana Pudding
Sweet Iced Tea
The hamburgers, hot dogs and chicken are good ideas. Italian pasta is also a good idea, but I don't know what type of ingredients would be available in Germany.
Pot roast with red potatoes, carrots, and onions, green beans with bacon added, buttered rolls or biscuits, and for dessert, pound cake with lemon icing!
Smoked Pork Loin (with a tennesse dry rub and smoked for at least 8 hours)
Cornbread Stuffing
Grilled Sweet Potatoes
Fresh steamed Broccoli
Barbecue chicken, corn on the cob, potato salad, baked beans
look under grilling recipes
Southern Fried Chicken, Mashed potatoes and Gravy, Green Beans, Corn on the Cob and fresh baked rolls.....
Meatloaf, mashed potatoes and gravy, with green beans.
McDonalds.......................... just kidding.
Hamburgers and hot dogs cooked on the grill.
THE VERY BEST Lasagna
Ingredients
1 pound Italian sausage - I like a combination of sweet and hot
1 pound ground beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
1 14.5-ounce can diced tomatoes, undrained
1 8-ounce can tomato sauce
1 tablespoon dried Italian seasoning, crushed
1 teaspoon fennel seeds, crushed (optional)
1/4 teaspoon black pepper
6 dried lasagna noodles
1 egg, beaten
1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained
1/4 cup grated Parmesan cheese
6 ounces shredded mozzarella cheese
Grated Parmesan cheese (optional)
Directions
1. For sauce, in a large saucepan cook sausage - remove sausage from pan and drain on paper towels; cut into chunks or slices. Cook the ground beef, onion, and garlic until meat is brown. Drain. Combine sausage with ground beef mixture.
2. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
3. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.
4. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.
5. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.
6. Place baking dish on a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.
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Unforgettable Chicken Casserole
3 cups chopped deli-roasted chicken (or other cooked, diced chicken meat)
2 cups finely chopped celery
1 cup (4 ounces) grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayonaisse
1 can reduced-sodium cream of chicken soup
1 (4-ounce) can water chestnuts, drained and chopped
1½ cups French fried onion rings
Stir together first 8 ingredients in a large bowl. Spoon into a lightly greased 11x7†baking dish.
Bake at 350ºF for 40 minutes; sprinkle onion rings evenly over top. Bake 5 more minutes or until bubbly around edges. Let stand 10 minutes before serving.
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Creamy Chicken & Rice Casserole
2 celery ribs, chopped
1 small onion, chopped
1 Tbsp. butter or margarine
1 cup mayonnaise
1 (10.75 oz) can condensed cream of chicken soup, undiluted
1 cup frozen peas
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips or crushed Ritz crackers
In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350ºF for 25-30 minutes or until heated through.
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Beef With Red Wine Sauce
3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, sliced
1 (1.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley
Place first 3 ingredients in a 6-quart slow cooker.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables. Add bay leaf.
Cover and cook on HIGH 6 hours, or LOW for 9 hours. Remove and discard bay leaf. Serve over noodles. Garnish, if desired.
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Swiss Steak
1 round or cube steak, (approximately 1½lbs), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 oz) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut steak into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over steak and simmer over low heat until meat is tender, about 1½ hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper.
Hint: Cook this in a slow-cooker on low for a most fabulous dinner. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 ºF.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber
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Chili Sauced Pork Chops
1/4 cup apricot jam or preserves
1/4 cup chili sauce
1 tablespoon sweet-hot mustard or brown mustard
1 tablespoon water
4 boneless pork top loin chops, 1 inch thick (about 1-1/2 pounds total)
Directions
1. For glaze, cut up any large pieces in apricot jam or preserves. In a small saucepan combine jam or preserves, chili sauce, mustard, and water. Cook and stir over medium-low heat until heated through and well blended. Remove from heat.
2. Trim excess fat from pork chops. Place chops on unheated rack of broiler pan. Broil 4 to 5 inches from heat for 8 minutes.
3. Turn pork chops; brush generously with glaze. Broil 8 to 12 minutes more or until juices run clear. Spoon any remaining glaze over meat before serving.
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Creamy Ziti with Sausage
8 ounces dried pasta such as ziti, tagliati, rigatoni, or mostaccioli
12 ounces fresh Italian sausage links, sliced
1 2-1/2 cup portion Basic Italian Sauce, thawed or 1, 27- to 30-ounce jar meatless spaghetti sauce
1/3 cup whipping cream, half-and-half, or light cream
Shredded Parmesan cheese (optional)
Directions
1. Cook pasta according to package directions. Drain; keep warm. Meanwhile, in a 2-quart saucepan cook sliced sausage over medium heat until cooked through, turning frequently. Drain well.
2. Add thawed Basic Italian sauce to saucepan with sausage; bring to boiling. Stir in cream; heat through. Toss with hot pasta; sprinkle with Parmesan cheese, if desired
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Baked Macaroni & Cheese
1 lb. macaroni, boiled al dente, according to pkg. directions
2 cups white sauce** (recipe below)
2 c ups yellow cheddar
2 cups Muenster cheese
Add cheese to white sauce and stir. (Save a bit of cheese for the topping.) Stir sauce into macaroni and place in a buttered casserole dish. Place in 350° oven until slightly brown and bubbly on top -- 25-30 minutes.
**White Sauce:
1 cup heavy cream
1 cup milk
4 Tbsp butter
3 Tbsp flour
Heat the milk and cream together almost to a boil. Melt butter in saucepan, then add all the flour stirring constantly. Let cook for 4-5 minutes, continuing to stir. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk.
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