http://cuisine.com.au/recipe-finder/american-recipes A variety of North American recipes from burgers through to cheesecake and fried chicken... en-au http://cuisine.com.au/recipe/tropical-bircher-muesli Serve with a splash of Liddells Lactose Free Long Life Milk if desired. This Bircher Muesli is also delicious made with Liddells Lactose Free Wild Berry Yoghurt and served with fresh mixed berries. http://cuisine.com.au/recipe/Apple-yeast-sugar-tart I have included the recipe for another favourite, originally from Quebec. This apple sugar tart is based on a soft yeast dough and is best eaten without delay. http://cuisine.com.au/recipe/chocolate-fudge-brownies Yvonne Clarke retrieves 23 blocks of chocolate from deep inside her kitchen pantry and stacks them on the table. "Just in case we're at war," she says with a smile. "You never know what might happen to the Belgian chocolate supply." http://cuisine.com.au/recipe/michigan_apple_cake This pudding recipe is adapted from a second-hand cookbook I found in Ann Arbour, Michigan. Made with fresh breadcrumbs rather than flour, it's moist, eggy and not particularly sweet, with the crunch of pecans. It's best eaten warm the day it's made. I make the puree with Granny Smiths or Cox's orange pippins. http://cuisine.com.au/recipe/lemon_meringue_pie All the components are cooked separately and ideally brought together close to serving. http://cuisine.com.au/recipe/authentic-Caesar-salad http://cuisine.com.au/recipe/olive-and-pesto-burgers http://cuisine.com.au/recipe/banana_fritters_with_coconut_and_peanut_crust As you cook the bananas, the peanut butter melts away a little, leaving the coconut and crushed peanuts stuck to the bananas. It also adds a slightly salty flavour that works well with the sweet caramel sauce. http://cuisine.com.au/recipe/liannas_chocoholic_treats Lianna Mehri, 21, loves chocolate and cupcakes. So much so, she has a notepad next to her bed in case a recipe idea sneaks up on her during the night. "I'm a big chocoholic, ask anyone... I wanted to make these because they are something I kind of invented myself." http://cuisine.com.au/recipe/a_perfect_b_l_t Is it possible to improve upon this classic sandwich? I think so, by adding another layer of flavour with my bacon mayonnaise. It's not mayonnaise with crumbled bacon, but mayonnaise made with bacon fat. The recipe makes only a small amount, about enough for four sandwiches. It's best to use it all up at once because any leftover mayonnaise must be refrigerated, and the bacon fat will turn it solid. This mayonnaise is good in any sandwich, especially those made with eggs, grilled vegetables, cooked shrimp or lobster. It is also good stirred into a warm potato salad, and I'm sure you can find other uses as well. You can use the fat from cooking the bacon for your sandwich, but since you can never be sure just how much fat your bacon will render, it's a good idea to have some extra bacon fat on hand. In a pinch you could add a tablespoon or two of lard, but no more, or you'll lose that special bacon flavour. http://cuisine.com.au/recipe/minute-steak-with-caramelised-onions Minute steaks are usually sirloin, cut thinly to cook very quickly. Otherwise buy two scotch fillets, cut them in half and then bash flat.