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YummlyIf you have some stale bread in your pantry, you may be much closer to a delicious meal than you imagined. Mixed with a few basic ingredients, dry bread cubes can become knodel — traditional German bread dumplings. Sometimes called 'semmelknodel,' these dumplings are quick and easy to make. They're an inventive way to transform old bread into a warming side dish, or the base of a hearty a main course. Dry bread cubes are simply moistened with milk and eggs, and flavored with minced onion, fresh parsley, and some black pepper. This mixture is formed into balls, and simmered until fluffy. Knodels are particularly popular in Bavaria. They're an ideal accompaniment to traditional dishes like jägerschnitzel or rouladen. They're also in popular in Austria, in the Tyrol region especially, but you'll also find them in the most elegant restaurants of Vienna. The northern Italians even have a version of knodel, also in the Tyrol region. These are classic winter comfort food. In Germany and elsewhere, they are both a childhood favorite and a sophisticated, satisfying staple. Although hearty and satisfying, the ideal knodel are also light and fluffy. These tasty Bavarian dumplings are not at all tricky to make. But a few simple tricks will ensure great results. ## Tips And Tricks For Easy Knodel Preparation And Perfect Results _Start with dry bread:_ Knodel originated as a clever way to use up dry bread rolls so stale bread is the best base for light knodel -- they'll soak up a mixture of milk and egg. If you don't have stale bread, you can do what German cooks do: cut the bread into small cubes and toast them in the oven on a low temperature, much like croutons. Be careful to not let the bread cubes get too dark, but lightly browned bread cubes can give your dumplings a nice toasty flavor. _Use your judgement:_ While this knodel recipe provides the quantity of bread, milk, and eggs you need to make it, knodel recipes are flexible and forgiving and because all bread types are different, you may need a little more or a little less bread. Some bread is very airy and absorbent and can soak up lots of liquid. Other bread may be denser and need less liquid. What you are looking for is a mixture that will hold together nicely and form a smooth ball. If your mixture is too wet, the bread dumplings will fall apart as they simmer. If it's too dry, the dumplings may turn out to be dense and heavy. If you aren't sure you have the right consistency, go ahead and cook a test dumpling. If it falls apart in the water, you need to add a little more bread to help the mixture hold together. If the fully cooked dumpling is too heavy, you can loosen up the mixture with some extra milk. _Use a light hand:_ The key to making feather-light dumplings is a light touch. You don't need any special equipment to make knodel - just a large bowl and your hands. Mix the dough only until it comes together. Some of the bread cubes will remain intact, giving the finished dumplings a little texture. _Get your hands wet:_ Knodel dough can stick to your hands. Before you begin to shape the dumplings, make sure your hands are completely free of any traces of dough. Then get your hands nice and wet. This makes forming the balls much easier. You may need to periodically rinse your hands as you make the dumplings. _Smooth surface:_ Knodel dough is delicate. You want the dumplings to hold together as they simmer, so make sure the surface of your dumplings is absolutely smooth. Be careful not to leave any cracks or openings for water to seep into the dumpling and break it apart. This also ensures that your dumplings look great on the plate. _Simmer, don't boil:_ Easy does it with knodel, every step of the way. Just as you mix the dough gently, and form the dumplings smoothly, you'll want to cook them gently, too. A full rolling boil may break the fragile knodel apart. Before you start to cook, let the water boil to make sure it's hot enough. But then lower the temperature and wait for the bubbles to subside. Slide your knodel into gently simmering water, not boiling water. _Give them room:_ Knodel expand as they cook. Use a large pot to give your dumplings room to swell up and to cook evenly. Fill the pot about three-fourths full. The water temperature will lower as you add the dumplings and deep water will keep its heat better. But you also want to leave enough room for the dumplings. ## Versatile Dumplings There are many knodel recipes to suit every occasion and every taste. And you can easily customize your favorite recipe. For example, although most dumpling recipes call for white bread, you can use whatever bread you like, or even a mixture of breads, to make your bread dumplings distinctive. Most classic German knodel are served as a neutral side dish flavored with some onion and fresh parsley and little else. Semmelknodel can also be added to your favorite chicken soup to give classic American chicken and dumplings a German twist. You can also add meat to them -- some Austrian knodel recipes call for bacon or sausage for a dish that needs little more that melted butter to make it delicious. These simple bread dumplings can also turn a salad into main course fare, like in this recipe for Beet and Knodel Salad that takes its inspiration from traditional German cuisine. In this sweet and tangy salad, the boiled beets are tossed in a light honey mustard sauce. The savory bread dumpings, made with gruyere cheese for added flavor and texture, make an ideal accompaniment. Serve this German-style Beet and Knodel Salad on its own, or pair it with grilled meat.Yummly_Tender, flavorful turkey breast, made in under 45 minutes cook time from start to finish!_ If you’ve spent any time perusing the Internet for recipes in the last year or so, chances are you’ve come across the Instant Pot. As one of the newest trends in home appliances, the Instant Pot is marketed as being a multi-use pressure cooker capable of cooking a variety of foods with cooking times two to six times faster than traditional methods. It’s safe, energy-efficient, and versatile, and in recent years has been finding its way into the shopping carts of home cooks and professional chefs alike. _The Instant Pot: What can't it do?_ A quick browse on Pinterest shows that the Instant Pot is the Renaissance Man of small kitchen appliances. Users have been testing the limits of its capabilities, making everything from whole chickens, to mac n’ cheese, to corn on the cob, to cheesecake in record time with this do-all electric pressure cooker. The Instant Pot is exactly the kind of timesaving, multi-purpose appliance that home cooks of fifty years ago would have imagined having in the future, which is fitting, considering it looks like a small spaceship landed on your counter. _Start simple_ Depending on what model of Instant Pot you own, it may have up to ten different functions available, including "slow cooker" and even "yogurt." This turkey breast recipe uses only one, the standard “pressure cook” setting for high-pressure cooking, making it an easy and approachable recipe perfect for new Instant Pot users, or for anyone who is looking for a low-maintenance weeknight meal. The only hands-on preparation involved is seasoning the turkey breast halves, which takes approximately two minutes. The Instant Pot does the remainder of the work, and a savory and moist turkey main dish is on the table less than forty minutes later. _What is the best kind of turkey breast to buy?_ This recipe calls specifically for bone-in, skin-on turkey breasts, which are both more flavorful and economical than boneless turkey breasts sold as skinless cutlets. As the turkey cooks, the fat from the skin renders into the bottom of the Instant Pot, just like with roasted turkey in the oven. If time allows, these drippings can be used to make a quick gravy on the stove top. The Instant Pot even has a “keep warm” function that will keep the turkey breasts from going cold while you whip up the gravy, ensuring everything is served together at the perfect temperature. If you’re in a rush or just don’t feel like standing over a stove, rest assured these pressure-cooker turkey breasts are delicious just as they are! Whether you make this recipe for a weeknight main course with mashed potatoes, as part of your Sunday meal prep, or even a traditional American Christmas or Thanksgiving dinner, cranberry sauce and all, we promise these near-effortless Instant Pot Turkey Breasts will be a hit at the table! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara-Mellas).AllrecipesThis fabulous salad recipe is comparable to what is served in Japanese restaurants. It's vegan and tastes great! It goes well with traditional Japanese foods and also with American foods instead of coleslaw.- Creamy Potato Salad With Bacon. Crunchy bacon bits add a smoky twist to this herby and tangy down-home potato salad. You'll be asked to serve this tasty side again and again—we're big fans, too!
- Baked Beans. Pineapple perfectly balances the rich, salty goodness of bacon in this recipe for a beautiful riff on old-fashioned baked beans. The perfect side for all your barbecue needs.
- Corn Bread. This classic American staple is easy to make from scratch, so forgo the boxed version you can find at your local grocery store. If you're feeling creative, it's a perfect base for folding in add-ins.
- Classic Deviled Eggs. This easy appetizer is a favorite addition to any picnic or party. Bonus: They're perfect for making ahead of time or storing leftovers after all your guests have left.
Mar 1, 2021 · What's on the menu in your neck of the woods? We crossed the country to find the best American recipes. Enjoy main dishes, sides, desserts and more.
- Old-School Squash Casserole. Squash casserole is a staple dish found at meat-and-three diners and at church covered-dish suppers. With its creamy sauce and cracker topping, we can see why.
- Fried Green Tomatoes. This hyper-Southern dish is so popular that there have been books and films dedicated to it. Tangy tomatoes and a crisp cornmeal coating make an irresistible pair.
- Our Favorite Buttermilk Biscuit. When in doubt, whip up a batch of classic buttermilk biscuits. They're perfect perched on the edge of your dinner plate or served for dessert alongside a warm cobbler or a scoop of jam.
- Classic Sweet Tea. If you arrive for a Southern-style meal, a glass of sweet tea is sure to be on offer. This recipe features strong tea and sweetness that's not overpowering.
- Apple Pie
- Cheeseburgers
- Pizza
- Nashville Hot Chicken
- Biscuits and Gravy
- Cornbread
- Jambalaya
- Country Fried Steak
- Meatloaf
- Macaroni and Cheese
We’ll start off with the dish so American it coined a famous phrase, “As American as apple pie.” Apple piemay not have originated in the US – it is believed to have been brought over by European immigrants – but it has since cemented its place in the American culinary scene.
The cheeseburger started life as a “Hamburger Steak Sandwich,” popularized in the 1890s. When the cheese was first introduced is disputed, but the trademark for cheeseburgers was awarded to Louis Ballast of Denver, Colorado in 1935. These days you’ll find a cheeseburger on almost every American food menu.
I know what you’re thinking – pizza is Italian! But with Chicago-style, Detroit-style, and New York-styleto name a few, how could you argue that pizza isn’t American? Pizza has become a varied regional American menu item, often accompanied by heated opinions about which style is best. But from fork and knife Chicago deep dish to foldable New York p...
Nashville hot chicken is a spicy dish with a spicy story. Legend has it that chicken entrepreneur and known ladies man Thornton Prince was served chicken coated in cayenne pepperby a scorned lover in an effort to teach him a lesson. Prince ended up loving the dish, opening a restaurant, and the rest is history!
Nothing quite says comfort food like combining carbs with more carbs. White sausage gravy generously ladled over hot biscuits, biscuits and gravy is mostly popular in the south, but can be found almost anywhere breakfast is featured.
Cornbread, a quick bread made with cornmeal, is a pillar of southern American cuisine. Some like it sweet, some savory, and some with additions such as jalapeno or cheddar. Cheap, easy, and readily available, it continues to stand the test of time, accompanying dishes such as chili or barbecue, or eaten on its own with a pat of butter or honey.
Fun to say and fun to eat, Jambalaya is a Cajun and Creole dish from Louisiana. Both Creole (red) and Cajun (brown) jambalaya start with trinity, which is similar to mirepoix but with green pepper instead of carrots. Creole turns red with the addition of tomatoes. Rice is then added to the dish, and the spices can be adjusted to one’s taste. It’s a...
Also known as chicken fried steak, country fried steak is cubed beef steak floured and breaded in the same way you’d bread and fry chicken. It is then covered in southern white pepper gravy and often served with mashed or breakfast potatoes. It can be served as breakfast or as a dinner entrée.
Meatloaf is a dish so varied in origin that many cultures can call it their own. However, the American variety first appeared in Fannie Farmer’s “Boston Cooking School Cookbook” in 1918 and has featured on almost every American dining room table since. In fact, in 2007 it was rated #7 on a Good Housekeeping list of Americans’ favorite dishes. Made ...
Pasta and cheese may be nothing new, but chefs have been putting their own twist on macaroni and cheese since the 1800s, when it appeared in “The Virginia Housewife.” Whether eaten as a side or as an entrée with meat or vegetables added, mac and cheese is a favorite across the board, from toddlers to culinarians.
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- Recipe Roundup
- Hamburgers. The hamburger is one of America’s most significant contributions to mankind. How can you go wrong with a juicy ground beef patty in between two soft buns?
- New York Pizza. New York-style pizza has a trademark hand-tossed thin crust with thick and crisp edges. It’s also sold in big slices, and one slice is more than enough.
- Steak and Potatoes. I’ll bet you can’t name a better pairing than juicy, melt-in-your-mouth steak and crisp and tender roasted potatoes! This hearty and indulgent meal is a winner.
- Tater Tot Casserole. As if tater tots couldn’t get any more addictive, we decided to turn them into a casserole loaded with beef and mushroom sauce. Not only does it get an A+ for flavor, but it also gets high marks for being one of the best, no-fuss recipes that will feed a crowd.
Classic American Recipes. The Spruce Eats. Classic American Recipes. Recipes By Region. Browse our American recipes collection to find the comfort foods and the classic dishes you love to make. Explore.
Apr 30, 2020 · When we think of American classics our minds jump to the comforting standbys we grew up with: burgers, fried chicken, meatloaf, chocolate chip cookies, and potato salad. Here are some of our all-time favorites that will never get old no matter how often we eat them. Check out the slideshow or skip to the individual recipe links below!