EnjoyYourCooking

My Homemade Food Recipes & Tips

Tag: american cuisine (Page 1 of 1)

Fresh Peach Pie

July 30th, 2016 in Desserts by Julia Volhina
Fresh Peach Pie

In continuation of a peach topic (remember, I got a whole box of juicy tender sweet Georgia peaches?) I present to you the fresh peach pie recipe.

Almost hassle free (especially if you use ready to bake pie shell as I did) and very tasty (if ripe sweet tasty peaches are used). Peaches remain uncooked (only shell is baked) and taste as fresh as they can be.

I used leftover peach kompot to prepare gelatin topping for this pie. Peach juice can be used instead (if it doesn’t contain pineapple in it). A bit of peach preserves mixed with some water to get needed amount and consistency will work as well.

Grilled Cheese Sandwich

September 12th, 2015 in Main Dishes, No-meat by Julia Volhina
Grilled Cheese Sandwich

I think this recipe is one of these I can call American. I don’t know if it was invented here, but it is sure popular here: it is quick to make and kids love it.

I used cheddar and swiss cheese for my sandwiches, but any other good melting cheese will work as well. As well as other breads. Just experiment with what you like.

Serve grilled cheese sandwich with a side or without.

Pineapple Juice and Brown Sugar Glazed Ham

November 22nd, 2014 in Main Dishes, Pork by Julia Volhina
Pineapple Juice and Brown Sugar Glazed Ham

This is really recipe for the ham glaze: the ham is already fully cooked, and it will just need heating up and a bit of taste.

It is easy recipe for celebration table. If you want to feed more people take bigger piece of meat and increase amount of other ingredients, cooking time will need to be adjusted appropriately.

Left overs can be easily served for lunch, cold or reheated.

Flaky Kefir Biscuits

November 23rd, 2013 in Appetizers & Snacks by Julia Volhina
Flaky Kefir Biscuits

It was a bit unusual for me to learn that name for this kind of flaky breakfast breads is “biscuits”, at least this is what they are called here in US.

There are variations of biscuits prepared with milk, or buttermilk, my recipe uses kefir. Kefir consistency may vary, for more thick kefir you may need to use more than a cup. For better results, use butter and kefir cooled down directly from fridge.

Flaky kefir biscuits taste perfect when served warm with a slice of butter, for breakfast or brunch.