Jamie's America: Easy Twists on Great American Classics, and More by Jamie Oliver

Notes about this book

Notes about Recipes in this book

• Fiery dan dan noodles

  • Breadcrumbs on March 15, 2011

    p. 42 - This made a wonderful, simple and extremely tasty meal that we absolutely loved! Prep is quick and easy. Greens are sliced, garlic and scallions are chopped and a lime is quartered for finishing. The remainder of the prep work is just measuring a few ingredients and dissolving a bouillon cube in some water. A couple of changes to note. I toasted Sichuan peppercorns in the dry pan before browning the beef, I added the garlic when the beef was almost browned so it would cook, and I used about 2 cups of broth so the dish was saucier than JO suggested. This dish smells so enticing as it comes together. The lime balanced out the sweet and salty flavours and really did finish the dish. Not a single scrap left. I was very glad we made this a bit saucier than Jamie might have wished; we really enjoyed the broth as well. I’ll definitely make this again . . . tomorrow even, it was that good! Highly recommend this one.

  • melissabazley on November 11, 2011

    An easy dish to make and good general flavour. I did things a bit differently to Sir Jamie. Towards the end of the beef cooking, I added the garlic, 1 chopped red chilli and the szechuan pepper. I fried it off until the garlic was soft & aromatic, then added the honey and stirred through for a few minutes. While the noodles and greens were cooking, I added the soy sauce & oil to the beef. Then drained the noodle mix and threw it all together in the wok I was cooking the beef mix in. Just before serving I added the spring onions and lime juice. Good savoury flavoured dish...I think it needs more szechuan pepper or something as mine was not so "Fiery".

• Mexican breakfast

  • melissabazley on May 02, 2011

    this is TOTALLY delicious. SO tasty, easy & quick. Great for breaky/brunch or even for lunch. Could also chop in your favourite sausages. Fantastic recipe. I also served it with sliced avocado which went really well too

• Burgers and sliders

  • melissabazley on May 02, 2011

    Delish burgers. Tasty, quick, easy and full of flavour. I love the ketchup/mayo combo as well. Very tasty & great with fries too.

• Rustic tortilla soup

  • melissabazley on May 02, 2011

    Easy to make and tasty. Not sure about soggy corn chips soaking away in soup, but great with crunchy corn chips added as you eat it. I also added a generous splash of tabasco sauce to spice it up a bit

• Mountain meatballs

  • melissabazley on May 03, 2011

    Wow...the chilli sauce is incredibly delicious and so packed full of flavour. The meatballs are good too, but I would make them the small, usual size and not bother with the cheese stuffing. I used 1kg of mince instead of the 1.2kg and it was still plenty to make 8 giant meatballs. They took longer to cook in my oven as well. A fantastic recipe that will definitely be a regular over the winter months. A Jamie winner !!

• Chicken on chickpeas

  • melissabazley on May 10, 2011

    Delicious and tender chicken. I marinated it for a day instead of just 2 hours. Difficult to get it crispy as the marinade is very wet. Delicious sauce, the star of the dish. I would make the sauce on it's own for other meat dishes. Great to serve with cous cous and greek yoghurt.

• Velvet cupcakes

  • melissabazley on May 14, 2011

    Great little morsels, not very chocolatey though!! Great texture, very light and smooth. The icing proportions are not correct. I used the juice of 1/2 lemon and it was super runny. I ended up adding over another 200g of icing sugar just to get it semi-spreadable. I also put the icing mixture in the fridge to firm it up before spreading on the cup cakes. Excellent flavoured icing, however, looking at the photo, Jamie uses vanilla bean, not vanilla extract as listed in recipe.

• Chile cheese corn bread

  • melissabazley on May 15, 2011

    Easy to make. Great flavour, but not keen on the texture. Have had better cornbread..sorry Sir Jamie ;)

• Stuffed tomato tortillas

  • melissabazley on May 17, 2011

    A very quick, easy recipe. I tried them baked in oven and they were good. I also added refried beans on top of the avocado mixture. It added good flavour...I made some without the beans. They definitely tasted better with the beans. Nice served with salad

• Southern sausage stew

  • melissabazley on May 20, 2011

    Good recipe, but not a favourite. The sauce part is nice, great ingredients, but is lacking something...needs more depth of flavour...maybe some balsamic vinegar or worcestershire sauce or something. I do like that it is quick & easy to make, a good family meal. Also good served with crusty bread instead of rice...or with both :)

• Traybaked chicken

  • melissabazley on May 26, 2011

    This recipe is really tasty and so easy to make. I found that I needed to cover the tray with foil and cook for 20 minutes of initial cooking time to get the potatoes to start to soften. I also cooked it for 20 minutes longer than the recipe said. Really worth marinating the chicken overnight. Has a delicious tang that permeates the chicken. I will definitely be making this recipe again

• Awesome apple pancakes

  • melissabazley on May 26, 2011

    Yum...fast, simple, tasty & easy. Great thing to whip up for breaky or tasty snack. However, I didn't put the apple core in :) I also used buttermilk and so had to add a bit extra. Great with maple syrup too

• Best baked beans

  • melissabazley on June 12, 2011

    This is a great recipe to feed loads of people...it would feed about 12 !!. I used 3 different types of beans instead of just the cannellini beans-borlotti & white beans-which worked super well. I also used brown sugar instead of molasses. I will definitely make it again.

  • ericam on September 16, 2011

    I agree with the previous reviewer, it feeds a lot more than what the recipe says. I also added brown sugar and a little homemade BBQ sauce. The recipe is fabulous but the dried chiles I used did not hydrate in time so next time, I'm using fresh chiles.

• 5 star pork ribs

  • Lillibet on July 02, 2011

    Ok but not really worth the effort. The 'Love me tender' ribs in the Leon book aer MUCH nicer, easier and has fewer ingredients therefore cheaper.

• Spicy meat gumbo

  • melissabazley on July 12, 2011

    This is a great recipe and so tasty. I used thighs & chicken breast because I'm not a huge fan of drumsticks. The chicken is soooooo tender at the end, it's soft & juicy as it's almost poached. Great flavour combo with different meats and also delicious with toast or crusty bread instead of rice. I think it would go well with mashed potato. Will definitely make this one again :)

• Veal Parmigiana

  • redjanet on September 11, 2011

    This was great. It reminded me very much of the New York Italian style food I used to love growing up in NYC. I used pork escalopes as suggested instead of veal as it was MUCH cheaper than veal, but it still tasted pretty authentic as to what I can remember. I served it with spaghetti and it was VERY filling.

• Almond & pine nut cookies

  • melissabazley on September 27, 2011

    Nice flavour...I would like them with more chunky bits of pine nuts and almonds. There seemed to be too much butter in the recipe ??...maybe a bit less would give them a better texture. Not bad, but I've had MUCH better !!

• My Astoria soup

  • melissabazley on September 27, 2011

    A flavoursome soup. I soaked the bulgar wheat for an hour before using it. I only used 1 litre of stock & 300ml water to make up the right quantity. I love coriander(cilantro) so added that with the mint. The tortillas were delicious.

• A killer mac 'n' cheese

  • melissabazley on September 28, 2011

    Totally delicious...could use any combo of your favourite cheeses. I was too lazy to fry the breadcrumbs off separately, I just threw them on top about 15 minutes into the cooking time and they went golden and crunchy on top. Great week night recipe for the family. Very tasty :)

• Cinnamon swirls

  • melissabazley on September 28, 2011

    Delicious, light and fluffy...excellent texture. I think next time I make them I would substitute the honey for brown sugar and mix the brown sugar into the butter & nut mixture. They are not overly sweet which is great. I ended up using golden caster sugar as I didn't have any demerara sugar. Very tasty breakfast/afternoon tea buns.

• Sweet pastry

  • melissabazley on October 15, 2011

    This is a brilliant sweet pastry. I used orange zest when I made the Sweet Potato Pie (pg 119) and it was absolutely delicious and has a great texture too. Nice and easy to work with which is a bonus...especially when you aren't great with pastry like me. I rolled the pastry out between plastic wrap for easy moving around :) I think it could be great with any zest, just match it to the pie.

• Sweet potato pie

  • melissabazley on October 15, 2011

    A delicious, flavoursome pie that isn't over the top sweet. I made a minor change to the method...I pushed all the sweet potato, after it was roasted, through a drum sieve to make it super smooth (I don't like lumps). You could use a potato ricer too. For the ingredients, I added 1/2 tsp cinnamon instead of a pinch. I'd also be tempted to add 1/2 tsp mixed spice next time as well. I sprinkled golden caster sugar over top of the pastry after egg washing it before final baking. Strongly recommend Jamie's pastry on pg 122. It's easy to handle, simple to make and fantastic flavour. I added the zest of an orange for this recipe and it goes perfectly. I served it with a drizzle of maple syrup & double cream....scrumptious. A great recipe for Thanksgiving, Christmas, Halloween...or just because you can ! :)

• Deep-pan pizza

  • melissabazley on October 27, 2011

    The pizza dough is brilliant, half the quantity makes 2 big pizzas. I also mixed it in the Kitchenaid, rather than doing it by hand. The pasta sauce is also fantastic & quick. I actually simmered mine for about 15 minutes to concentrate the flavours. I used chorizo sausages and didn't bother skinning and squeezing out the meat. Instead, I fried the slices of sausage in the fennel, oregano & chilli. Great flavour. Not sure about caramelising the onion with thyme...maybe fresh oregano would be better. Overall a good pizza topping, but not my favourite.

• Mad dog salad

  • melissabazley on October 28, 2011

    My thoughts on cooked avocado...it should NEVER happen !! I believe God created it to be eaten raw !!! In saying that, this is still a good salad. It's quick & tasty & healthy. I didn't cook the avocados, instead I dressed them with oil, salt, pepper and ground cumin. For my taste, MUCH better :) The rest of the recipe I followed, except I didn't have any cress. I used a mix of fresh mint, parsley, coriander and rocket/arugula. The lemon dressing adds a fantastic tang and brings it all together. A delicious salad which would go really well with Mexican main dishes.

• Waldorf salad my way

  • melissabazley on October 29, 2011

    This salad is brilliant. I have only eaten a few Waldorf Salads in the past and I really love this one. I love the light dressing instead of the traditional, more heavy mayo. The addition of the grapes & cheese adds another layer of flavour and texture. I'm not a huge fan of blue cheese, so I added chunks of brie instead, and it worked a treat. An excellent combo of crunchy, tangy, crisp, nutty, sweet ingredients...I think I will be eating this a lot over summer

• Cornish cowboy pasties

  • melissabazley on October 31, 2011

    The filling for these pasties is fantastic and flavoursome...I added 3 times the flour as it just didn't thicken up, despite cooking it for almost double the time with the lid off. I also added double amounts of Worcestershire sauce as well as a very heaped tablespoon of HP Sauce (British sauce) to boost the flavour. The pastry is delicious ( a little on the salty side...I'd use less salt next time) but I found it difficult to handle and it took forever to cool and seemed to drink in the flour while I kneaded it. It was super greasy and developed holes easily but they were easily patched up. The pasties taste sensational...just like buying them from a British bakery. For the sake of saving time (and saving your heart all that butter) you could probably use packaged shortcrust pastry instead...not as good a flavour, but easier and faster to work with. A very tasty pastry product. My husband just loves them !

• Egyptian stuffed flatbread

  • melissabazley on November 06, 2011

    I made this recipe using shredded chicken. Instead of cooking them in the oven, I cooked them on my toasted/grilled sandwich maker...so much quicker and easier. A delicious snack for a lazy sunday afternoon.

• Cajun alligator with sweet potato & salsa

  • melissabazley on February 15, 2012

    This is a totally fresh and very delicious, healthy dish. I made mine with chicken instead of crocodile/alligator !!! I also cooked the sweet potato differently...I peeled it and sliced it into 1cm pieces, then sprayed it with oil on a baking tray, sprinkled it with season all and roasted it for 45minutes until golden and soft. I stacked the circles of sweet potato, then the spicy chicken, then topped it with the tomato salsa. I didn't have a green tomato for the salsa, so just used an extra red tomato. I've added this to our favourites...will certainly be making this again.

• Peach cobbler

  • melissabazley on March 02, 2012

    The recipe is absolutely delicious...I have made it a few times since first discovering it. My husband, who ABSOLUTELY HATES peaches but LOVES this recipe and actually asks for it !! I have made a few minor changes to the recipe - I used the zest of about 1/2 an orange & lime instead of the full orange/lime. I used stem ginger instead of fresh ginger. I highly recommend the stem ginger. I mix the vanilla, zests, OJ, brown sugar & ginger in the baking dish first before adding the peaches in, the mix thoroughly to coat each peach. I think you get a move even flavour that way. The peaches stay fresh and juicy when cooked & the pinenuts in the dumplings add a lovely crunchy texture. There is a great balance of flavours with the tang of the peaches, the sweet zesty, vanilla syrup & the creamy, buttery dumplings. Our new late-summer favourite dessert.

• My NYC cheesecake

  • melissabazley on March 30, 2012

    This is a really easy recipe, and the actual preparation is fast. The finished product looks great and I love the meringue topping. It has a good citrus flavour and is not too sweet, with a smooth creamy texture. Mine took about 15 minutes longer than the recipe said to cook. I wouldn't call this a NYC cheesecake though...it's more a lime/lemon meringue pie/cheesecake. It's great served with vanilla icecream and fresh berries.

  • redjanet on December 27, 2012

    I made this one time for my parents when they were visiting (they're from NY and I live in London) as cheesecake is one of their favourite desserts. They're used to the more traditional vanilla-flavoured type, but this has a twist of lime which adds a refreshing tang. Overall, I liked it, though I have to admit that I didn't make the meringue topping as I just don't find toppings very necessary with cheesecake.

• Wild West rice

  • Jane on October 17, 2012

    Really not worth the time or effort. I admit I didn't have dill so subbed parsley which may have affected the flavor but I still didn't think it was great. The basmati rice was seriously undercooked after 45 minutes in the oven while the squash was quite soggy. I prefer my squash caramelized so I think I would cook the rice for longer and roast the squash separately then add it to the rice at the end. If I was going to bother making it again, which I probably won't.

Reviews about this book

• ISBN 10 140132360X
• ISBN 13 9781401323608
• Linked ISBNs
  • 9780718154769 Hardcover (United Kingdom) 9/3/2009
• Published Oct 05 2010
• Format Hardcover
• Language English
• Countries United States
• Publisher Hyperion

Publishers Text

Other cookbooks by this author

• The Big Feastival Cookbook
• La Cocina de Jamie Oliver
• Cook with Jamie: My Guide to Making You a Better Cook
• Cook with Jamie: My Guide to Making You a Better Cook
• Cook with Jamie: My Guide to Making You a Better Cook
• Cook with Jamie: My Guide to Make You a Better Cook
• Funky Food for Comic Relief: Red Nose Day 2003
• Happy Days with the Naked Chef
• Happy Days with the Naked Chef
• Happy Days with the Naked Chef
• Happy Days with the Naked Chef
• Happy Days with the Naked Chef
• Jamie at Home: Cook Your Way to the Good Life
• Jamie at Home: Cook Your Way to the Good Life
• Jamie at Home: Cook Your Way to the Good Life
• Jamie Does
• Jamie Does…
• Jamie Oliver Journal
• Jamie Oliver's Food Escapes: Over 100 Recipes from the Great Food Regions of the World
• Jamie Oliver's Great Britain: 130 of My Favorite British Recipes, from Comfort Food to New Classics
• Jamie Oliver's Meals in Minutes: A Revolutionary Approach to Cooking Good Food Fast
• Jamie's 15-Minute Meals: Delicious, Nutritious, Super-Fast Food
• Jamie's 15-Minute Meals App
• Jamie's 30-Minute Meals: A Revolutionary Approach to Cooking Good Food Fast
• Jamie's 30-Minute Meals: A Revolutionary Approach to Cooking Good Food Fast
• Jamie's America
• Jamie's Dinners: The Essential Family Cookbook
• Jamie's Dinners
• Jamie's Dinners
• Jamie's Dinners
• Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals
• Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals
• Jamie's Great Britain: Over 130 Reasons to Love Our Food
• Jamie's Great Britain
• Jamie's Italy
• Jamie's Italy
• Jamie's Italy
• Jamie's Italy (UK)
• Jamie's Italy (USA)
• Jamie's Kitchen: A Complete Cooking Course (USA)
• Jamie's Kitchen: A Complete Cooking Course (UK)
• Jamie's Kitchen: A Complete Cooking Course (UK)
• Jamie's Kitchen: A Complete Cooking Course (UK)
• Jamie's Kitchen: A Complete Cooking Course (UK)
• Jamie's Kitchen
• Jamie's Little Book of Big Treats
• Jamie's Ministry of Food: Anyone Can Learn to Cook in 24 Hours
• Jamie's Monster Bake Sale
• Jamie's Red Nose Recipes
• The Naked Chef
• The Naked Chef
• The Naked Chef
• The Naked Chef (UK)
• The Naked Chef (USA)
• The Naked Chef (USA)
• The Naked Chef Takes Off
• The Naked Chef Takes Off
• The Return of the Naked Chef
• The Return of the Naked Chef
• The Return of the Naked Chef
• The Return of the Naked Chef
• Something for the Weekend