Favorite Presidential Food Presidents

 

GEORGE WASHINGTON

President Washington loved : Hoecakes with Butter & Honey, Fish, Mutton Chops

THOMAS JEFFERSON

3rd PRESIDENT of The UNITED STATES

MAC N CHEESE

FRENCH FRIES

In 1784, Thomas Jefferson struck a deal with his slave, James Hemings. The Founding Father was traveling to Paris and wanted to bring James along “for a particular purpose”— to master the art of French cooking. In exchange for James’s cooperation, Jefferson would grant his freedom.

So began one of the strangest partnerships in United States history. As Hemings apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for wine-making) so they might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, Champagne, macaroni and cheese, Creme Brûlée, and a host of other treats. This narrative history tells the story of their remarkable adventure—and even includes a few of their favorite recipes!

ANDREW JACKSON

DEFEATING The BRITISH at The BATTLE of NEW ORLEANS

GREEN BEANS & BACON

President Andrew Jackson was fond of Pancakes, Corn Bread and Green Beans cooked with Bacon.

AMERICA'S FAVORITE DISHES

SOUPS BURGERS STEAKS

MAC N CHEESE - MEATLOAF

BLUE RIBBON BBQ SAUCE

FRIED CHICKEN

And More ...

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PRESIDENT ABRAHAM LINCOLN

16th PRESIDENT of The USA

Lincoln was particularly fond of sweets, such as Cookies, Cakes and Pies, especially Apple Pie. 

He also loved Bacon & Oyster Stew,

OYSTER STEW alla ABE

FRANKIN PIERCE

14th US PRESIDENT

PRESIDENT PIERCE LOVED FRIED CLAMS

"Who WOULDN'T" ?

ULYSSES S. GRANT

CIVIL WAR GENERAL

18th PRESIDENT of The UNITED STATES

PRESIDENT GRANT

 was FOND of RICE PUDDING

PRESIDENT TEDDY ROSEVELT

26th PRESIDENT of The UNITED STATES

Teddy Rosevelt Loved CORNED BEEF HASH with POACHED EGGS & COFFEE,

STEAKS, Wild Game, and FRIED CHICKEN.

TEDDY ROSEVELT'S FAVORITE MEAL

FRIED CHICKEN

RECIPE

JFK

PRESIDENT JOHN F. KENNEDY

36th PRESIDENT of The UNITED STATES

President John F. Kennedy had a penchant for Cuban Cigars, Steak, Lobster,

and New England Clam Chowder.

Ronald Reagan

PRESIDENT RONALD REAGAN

40th PRESIDENT of The UNITED STATES

President Reagan loved Apple Cider, Apples, Cornbread Stuffing, Grilled Hamburgers,

Ice Cream, and of course JELLY BEANS.

RONNIE ENJOYS a BIG MAC

DOUBLE CHEESEBURGER

The PRESIDENT DIGS IN

PRESIDENT REAGAN CAN'T HELP HIMSELF

He's GOTTA HAVE His JELLY BEANS

BILL CLINTON Has a CHUCKLE

As RONALD REAGAN BRING Hima SPECIAL GIFT

JELLY BEANS at The WHITE HOUSE

BILL CLINTON

PRESIDENT BILL CLINTON

42nd PRESIDENT of The UNITED STATES

President Loves Mexican Food, especially Chicken Enchilada's and Tacos. He is also fond of Burgers, Egg McMuffins, and Cinamon Rolls.

DONALD TRUMP

PRESIDENT DONALD TRUMP

45th PRESIDENT of The UNITED STATES

It's a well know fact that Donald Trump loves fast food. He says that it's consistent and clean.

He Loves Burgers, especially from McDonald's, and is a fan of KFC KENTUCY FRIED CHICKEN.

He also likes Steaks, Tacos, Meatloaf, Taco Bowls, and Ice Cream.

DONALD TRUMP

On The CAMPAIGN TRAIL

MUNCHING on KFC FRIED CHICKEN

"One of his FAVORITES"

Viral Italian Chopped Cheese Sandwich Recipe

 

VIRAL CHOPPED ITALIAN SANDWICH

RECIPE

What goes in a chopped Italian sandwich?

Whatever your heart desires! The only thing to learn here is the technique of chopping everything all together but the things you chop are up to you. Working at an Italian deli for 3 years, I learned a thing or two about a good meat and cheese mix. If you’re short on ideas, feel free to use these combos to get your imagination going and create your ultimate chopped sandwich:

– Spicy: hot soppressata, capicola ham, pepperoni, and hot pepper cheese

– Classic: Genoa salami, mortadella, sweet soppressata, and provolone

– Ham lovers: Capicola ham, prosciutto, speck, and smoked mozzarella

INGREDIENTS :

• 4-5 slices deli ham
• 4-5 slices pepperoni
• 4-5 slices salami
• 3-4 slices provolone
• 3 slices tomato
• 3 tablespoons sliced pepperoncini
• 1/2 small red onion, thin sliced
• 2 tablespoons mayonnaise
• 1 cup shredded lettuce
• 3 tablespoons Italian vinaigrette, homemade or store-bought 

ARRANGE & CHOP INGREIENTS

On a cutting board, layer your lettuce, ham, pepperoni, salami and whatever other deli slices you plan to use. Add the provolone, tomato slices, pepperoncini.

Rough chop the ingredients into squares, then continue to chop until you’ve got small bite-size bits of all the ingredients. Add the mayonnaise and vinaigrette and mix well.

FILL The SANDWICH

Fill the bun with the chopped sandwich filling. If it looks like it’s going to be a little messy, you’ve done your job right! Serve immediately.

ENJOY !!!

MARLON WOULD HAVE LOVED IT !!!

MORE GREAT RECIPES !!!

AMERICA'S FAVORITE FOODS

And SECRET RECIPES

TACOS BURGERS SANDWICHES

SOUP STEAKS & MORE

The BADASS COOKBOOK

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Bobby Flay Secret BBQ Sauce Ribs Burger Chicken

 

BOBBY FLAY

SECRET WEAPON

Is BONE SUCKEN BBQ SAUCE

GET SOME SAUCE !!!

BONE SUCKIN' BB SAUCE

Put it On CHICKEN, RIBS, BURGERS

WHATEVER !!!

WORLD FAMOUS

BONE SUCKIN' SAUCE !!!

GET SOME TODAY !!!

BONE SUCKIN BBQ SAUCE

"You Can't Get Better' !!!

BONE  SUCKIN RIBS

RECIPE with BONE SUCKIN SAUCE

"YOU'RE GONNA LOVE IT" !!! 

BONE SUCKIN BARBECUED CHICKEN

GET The SAUCE !!!

BONE SAUCKIN BBQ SAUCE

12 PACK !!!!

BONE SUCKIN SAUCE !!!

MAKE YOUR OWN !!!

WANT to MAKE YOUR OWN ?

BONE SUCKIN BBQ SAUCE ?

SECRET RECIPE INSIDE

RIBS BBQ CHICKEN

And MORE !

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Italian Mac n Cheese Recipe

 

NONNA'S ITALIAN MAC & CHEESE

FAVORITE ITALIAN DISHES

And SECRET RECIPES

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Decadent Chocolate Cake Recipe Ganache

DECADENT CHOCOLATE CAKE

CHOCOLATE GANACHE CAKE

• 8oz plain flour
• 12½oz caster sugar
• 3oz Cocoa Powder
• 1½ tsp baking powder
• 1½ tsp bicarbonate of soda
• 2 free-large Eggs
• 1 cup Milk
• ½ fl oz vegetable oil
• 2 tsp vanilla extract
• 250ml/9fl oz boiling water

For the chocolate ganache

• 7oz plain chocolate
• 7fl oz heavy cream

1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.

2. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.

3. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)

4. Divide the cake batter between the sandwich tins and bake in the oven for 25–35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.

5. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.

6. For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1–2 hours, or until thick enough to spread over the cake.

7. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.

8. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.

9. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.

"TASTE So GOOD" !!!

It's DECADENT !!!!

Note : Don't worry, you don't have to make the Cake Super Fancy like the one on the top of this page. We just wanted to show it to you. This one just above, is perfectly fine, and every bit as tasty as the fancy one. Follow the recipe, make it. share with friends and family, and "Enjoy" !!!

AMERICA'S FAVORITE FOODS

And SECRET RECIPES

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Philly Cheesesteak Sandwich Recipe Philadelphia PA

 

PHILLY CHEESESTEAK

With PROVOLONE

MAKE at HOME !!!

PHILLY CHEESESTEAK - RECIPE

Ingredients

• 1 pound
  Ribeye Steak (trimmed and thinly sliced)
• ½ teaspoon
  Sea Salt (or to taste)
• ½ teaspoon
  Black Pepper (or to taste)
• 1
  Sweet Onion (large, diced)
• 8 slices
  Provolone Cheese (mild, not aged provolone)
• 4
  Hoagie Rolls (sliced 3/4 through)
• 2 tablespoons
  Unsalted Butter (softened)
• 1
  Garlic Clove (pressed)
• 4-tablespoon
  Mayonnaise (or to taste)

CHEESE STEAK

INGREDIENTS

Directions

• Take hoagie rolls, split them lengthwise.
• Take a working bowl, add butter and garlic to it and mix. Spread the mix in the rolls.
• Set an air fryer basket in an instant pot. Place rolls in it. Close the lid and bake at 400F for 3 minutes.
• Dish out the rolls and set them aside.
• Now, add melted butter, diced onions to a clean Instant Pot. Saute at high for 5 minutes. Stir it a bit.
• Add ribeye steak, salt, black pepper, and chili flakes to it. Keep stirring until meat changes its color.
• Finally, add the shredded provolone cheese to it. Mix it up and wait until the cheese melts.
• Dish out the cheesy steaks, divide them over baked buns, and serve it with the dip you love!

The BIG LEBOWSKI COOKBOOK

aka "GOT ANY KAHLUA" ???

The COLLECTED RECIPES of The DUDE

"ABIDE in IT" !!!

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A BRIEF HISTORY of The PHILLY CHEESE STEAK

The story of the Philly cheesesteak begins in the heart of Philadelphia, Pennsylvania, in the early 20th century. Legend has it that Pat Olivieri, a hot dog vendor, decided to try something new by grilling some thinly sliced beef on his grill for his own lunch. The aroma wafted through the air, enticing passersby with its irresistible sizzle. A taxi driver, drawn by the aroma, asked Pat to make him a sandwich with the mouthwatering meat. And just like that, the Philly cheesesteak was born. Sort of. The original sandwich made by Pat only had chopped beef and onions, no cheese.

As the popularity of this delectable creation spread, Pat Olivieri’s humble hot dog stand transformed into a bustling destination for locals and tourists alike. With each satisfied customer, the fame of the Philly cheesesteak grew, solidifying its status as a true culinary icon.

While sauteed onions have long been the traditional topping, the inclusion of peppers became popular as a customization among the newer vendors and restaurants offering the sandwich, adding a bit of Italian flair.

When you’re considering the true moment of the philly cheesesteak origin, you need to look at when someone added the cheese. The cheese wasn’t added until the 1940s when restaurant manager, “Cocky Joe” Lorenza at Pat’s King of Steaks added some provolone to the mix.

The key to an authentic Philly cheesesteak lies in the meat. Traditionally, thinly sliced rib-eye steak is used, known for its tender texture and rich flavor. The steak is cooked on a hot griddle, sizzling to perfection. The result is a juicy, flavorful filling that becomes the star of the sandwich. Today, the Philly cheesesteak meat can be found in various cuts and even chicken or vegetarian options, but the original recipe still holds a special place in the hearts of cheesesteak connoisseurs.

The ORIGINAL !!!

PAT'S KING of STEAKS

The ORIGINAL PHILLY CHEESESTEAK

Created by Pat Oliveri in 1933

GINO'S STEAKS

Down The Block from PAT'S

GINO'S STEAKS is One of PHILLY'S BEST

WHAT is a CHEESESTEAK

Meat

The meat traditionally used is thinly sliced Rib-Eye or top round, although other cuts of beef are also used. On a lightly oiled griddle at medium temperature, the steak slices are quickly browned and then scrambled into smaller pieces with a flat spatula. Slices of cheese are then placed over the meat, letting it melt, and then the roll is placed on top of the cheese. The mixture is then scooped up with a spatula and pressed into the roll, which is then cut in half.

Bread

In Philadelphia, cheesesteaks are invariably served on hoagie rolls. Among several brands, perhaps the most famous are Amoroso rolls; these rolls are long, soft, and slightly salted. One source writes that "a proper cheesesteak consists of provolone or Cheez Whiz slathered on an Amoroso roll and stuffed with thinly shaved grilled meat,"  while a reader's letter to an Indianapolis magazine, lamenting the unavailability of good cheesesteaks, wrote that "the mention of the Amoroso roll brought tears to my eyes."  After commenting on the debates over types of cheese and "chopped steak or sliced", Risk and Insurance magazine declared, "The only thing nearly everybody can agree on is that it all has to be piled onto a fresh, locally baked Amoroso roll.

Cheese

American cheese, provolone, and Cheez Whiz are the most commonly used cheeses or cheese products put on to the Philly cheesesteak.

White American cheese, along with provolone cheese, are the favorites due to their mild flavor and medium consistency. Some establishments melt the American cheese to achieve the creamy consistency, while others place slices over the meat, letting them melt slightly under the heat. Philadelphia Inquirer restaurant critic Craig LaBan says, "Provolone is for aficionados, extra-sharp for the most discriminating among them," although LaBan was at the time new to the Philadelphia area, and sharp provolone is rarely found in cheesesteak shops, while mild provolone is common. Geno's owner, Joey Vento, said, "We always recommend the Provolone. That's the real cheese."

Cheez Whiz, first marketed in 1952, was not yet available for the original 1930 version, but has spread in popularity. A 1986 New York Times article called Cheez Whiz "the sine qua non of cheesesteak connoisseurs." In a 1985 interview, Pat Olivieri's nephew Frank Olivieri said that he uses "the processed cheese spread familiar to millions of parents who prize speed and ease in fixing the children's lunch for the same reason, because it is fast." Cheez Whiz is "overwhelmingly the favorite" at Pat's, outselling runner-up American by a ratio of eight or ten to one, while Geno's claims to go through eight to ten cases of Cheez Whiz a day. 

PAT'S KING of STEAKS

The PHILLY CHEESESTEAK was INVENTED HERE

by PAT OLIVERI - 1933

AMERICA'S FAVORITE DISHES

And SECRET RECIPES

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