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American recipes, 427 rathbun Avenue, Kathmandu (2026)

16/05/2026

Crispy Coconut Shrimp with Mango Chili Sauce 🦐🥥🥭

Prep Time: 20 minutes
Cooking Time: 15 minutes
Servings: 4
Calories: ~520 kcal per serving

Ingredients 🛒

For the Shrimp 🦐
1 lb large shrimp, peeled and deveined
1/2 cup all-purpose flour
2 eggs, beaten 🥚
1 cup shredded coconut
1/2 cup panko breadcrumbs
1/2 tsp salt 🧂
1/4 tsp black pepper
Oil for frying

For the Mango Chili Sauce 🥭🌶️
1 ripe mango, peeled and diced
2 tbsp honey 🍯
1 tbsp rice vinegar
1 tsp red chili flakes
1/2 tsp salt
Juice of 1/2 lime 🍋

For Garnish ✨
Fresh cilantro, chopped
Lime wedges

Instructions 👩‍🍳

Prepare the Shrimp 🦐
Pat shrimp dry.
Set up a dredging station: flour in one bowl, beaten eggs in another, coconut-panko mix in a third.
Season shrimp with salt and pepper.
Coat shrimp in flour, then egg, then coconut-panko mixture.

Cook the Shrimp 🔥
Heat oil in a skillet or deep fryer to 350°F (175°C).
Fry shrimp for 2–3 minutes per side until golden brown and crispy.
Drain on paper towels.

Make the Mango Chili Sauce 🥭🌶️
In a blender, combine mango, honey, rice vinegar, chili flakes, salt, and lime juice.
Blend until smooth.
Serve chilled or at room temperature.

Serve & Garnish 🍽️
Arrange crispy shrimp on a platter.
Serve with mango chili sauce for dipping.
Garnish with fresh cilantro and lime wedges.

Helpful Tips 💡
Use unsweetened shredded coconut for less sugar.
Adjust chili flakes for your preferred spice level 🌶️.
Serve immediately for maximum crispiness.

16/05/2026

EGGS IN CRISPY HASH BROWN BASKETS

These crispy, golden hash brown baskets hold a perfectly cooked egg with a runny yolk, topped with fresh chopped herbs. It is a beautiful and delicious option for breakfast, brunch, or a special weekend treat.

Prep time: 15 minutes
Cook time: 35 minutes
Servings: 6 baskets

INGREDIENTS

For the Hash Brown Baskets:
20 oz shredded hash brown potatoes (fresh or thawed from frozen)
1/2 cup shredded cheddar cheese or parmesan (optional, for extra binding)
2 tbsp olive oil or melted butter
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and freshly cracked black pepper, to taste
Non-stick cooking spray

For Assembly:
6 large eggs
2 tbsp fresh chives or Italian parsley, finely chopped
Extra black pepper or paprika, for garnish

INSTRUCTIONS

1. Prepare the Potato Mixture
- If using frozen hash browns, ensure they are completely thawed. Place the shredded potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This is the secret to getting them truly crispy.
- In a large bowl, combine the squeezed hash browns, olive oil or melted butter, garlic powder, onion powder, salt, and black pepper. Stir in the shredded cheese if using. Mix thoroughly so the potatoes are evenly coated.

2. Mold the Baskets
- Preheat your oven to 400 degrees F (200 degrees C).
- Generously spray six cups of a standard-sized muffin tin with non-stick cooking spray.
- Divide the potato mixture evenly among the six sprayed cups. Use your fingers or the back of a small spoon to press the potatoes firmly into the bottom and up the sides of each cup, creating a basket or nest shape. Ensure there are no large gaps.

3. Bake the Hash Browns
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the edges are deeply golden brown and the centers look set and crispy.

4. Add the Eggs
- Remove the muffin tin from the oven. Carefully crack one egg into each of the crispy hash brown baskets.
- Season the top of each egg with a tiny pinch of salt and black pepper.

5. Final Bake and Serve
- Return the tin to the oven and bake for an additional 10-12 minutes, or until the egg whites are completely set and opaque, but the yolks remain soft and runny. Keep a close eye on them so the yolks do not overcook.
- Remove from the oven and let them cool in the pan for 2-3 minutes. Run a butter knife gently around the edges of each basket to loosen them, then carefully lift them out.
- Garnish generously with the finely chopped fresh chives or parsley, and serve immediately while hot.

Chef's Tip: You can customize the inside of the baskets by adding a few bits of cooked bacon crumbles, diced ham, or sautéed spinach right before cracking the egg inside!

15/05/2026

Grilled Chili-Lime Shrimp & Pineapple Skewers 🍤🍍

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Ingredients

🍤 1 lb Large Shrimp, peeled and deveined
🍍 2 cups Fresh Pineapple, cut into chunks
🌶️ 1 cup Chili-Lime Marinade or sauce
🫑 1 Large Red Bell Pepper, cut into bite-sized pieces
🧅 1 Red Onion, cut into thick wedges
🍋 2 Limes, cut into wedges for serving
🌿 1/4 cup Fresh Cilantro, chopped for garnish
🫒 1 tbsp Olive Oil (for brushing the grill)
🪵 Wooden Skewers, soaked in water for 30 minutes

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Directions

Step 1: 🥣 Place the shrimp in a bowl and pour half of the chili-lime marinade over them. Toss gently to coat and let marinate in the refrigerator for 15-20 minutes.
Step 2: 🪵 Thread the marinated shrimp, pineapple chunks, red bell pepper pieces, and red onion wedges alternately onto the soaked wooden skewers.
Step 3: 🌡️ Preheat your grill pan or outdoor grill to medium-high heat and lightly brush the grates with olive oil.
Step 4: 🔥 Place the skewers onto the hot grill pan. Cook for about 3-4 minutes on the first side, letting them get a nice sear.
Step 5: 🖌️ Flip the skewers over and brush them generously with the remaining clean chili-lime marinade.
Step 6: 🕒 Cook for another 3 minutes on the second side, or until the shrimp are completely pink, opaque, and cooked through, and the pineapple is slightly charred.
Step 7: 🍽️ Remove the skewers from the heat and transfer them to a serving platter.
Step 8: 🌿 Garnish the hot skewers with fresh chopped cilantro and serve immediately with fresh lime wedges for squeezing over the top!

15/05/2026

Lemon Salmon Piccata Pasta 🍋🐟🍝

Ingredients

1 lb (450g) Spaghetti or Linguine pasta 🍝
1.5 lbs (680g) Salmon fillets, skinned and cut into 1-inch cubes 🐟
3 tbsp Unsalted butter 🧈 (divided)
2 tbsp Olive oil 🫒
¼ cup All-purpose flour (in a small bowl) 🥣
½ tsp Salt 🧂
½ tsp Black pepper
1 cup Chicken broth 📦
½ cup Dry white wine (like Pinot Grigio or Sauvignon Blanc) 🥂
½ cup Heavy cream 🥛
2 tbsp Capers, drained (plus extra for garnish)
3 cloves Garlic, minced 🧄
1 Lemon 🍋, zested and juiced
2 tbsp Fresh parsley, chopped
2 tbsp Fresh dill, chopped (plus extra for garnish) 🌿
Pinch of Red pepper flakes 🌶️ (optional, for garnish)

Directions

Gather & Prepare! 🌟 Lay out all your beautiful ingredients, just like Panel 1! Zest your lemon 🍋, mince the garlic 🧄, chop the fresh herbs 🌿, and cube the salmon 🐟. Cook your pasta 🍝 in a large pot of salted boiling water according to package directions until al dente. Drain well, reserving about ½ cup of the starchy pasta water.

Dredge & Sear! 🥣 While the pasta cooks, start the salmon. Place the flour, salt, and pepper in a small bowl. Gently toss the salmon cubes to lightly coat them. Heat 1 tbsp butter 🧈 and the olive oil 🫒 in a large skillet over medium-high heat. Carefully place the flour-dredged salmon cubes into the hot pan in a single layer (Panel 2). Sear on each side until golden and cooked through, about 2–3 minutes per side. Remove the salmon cubes to a plate and set aside.

Build the Sauce! 🥂 Don't clean the pan! This is where the flavor is. Reduce the heat to medium. Add the remaining 2 tbsp butter 🧈 and let it melt. Add the minced garlic 🧄 and cook until fragrant, about 30 seconds. Pour in the white wine to deglaze the pan, scraping up any browned bits. Stir in the chicken broth 📦, heavy cream 🥛, lemon juice, capers, parsley, and half of the fresh dill 🌿 (Panel 3). Simmer the sauce for 2–3 minutes until slightly thickened.

Toss & Serve! 🍝 Add the cooked, drained pasta directly to the skillet with the sauce. Use tongs to gently toss the pasta and coat it completely. If the sauce is too thick, add a splash of the reserved pasta water. Gently stir the seared salmon cubes back into the creamy pasta. Serve immediately on plates and garnish generously with fresh dill, lemon zest, more capers, and a pinch of red pepper flakes

🌶️ A large lemon wedge on the side is perfect for a final squeeze! 🍋👏

15/05/2026

Classic Spaghetti Pomodoro

A simple, vibrant Italian pasta dish featuring a rich tomato sauce, fresh basil, and sharp Parmesan cheese.

Ingredients
* 1 lb (500g) Spaghetti
* 2 cans (28 oz) Crushed tomatoes or tomato purée
* 3 cloves Garlic, minced
* 1 bunch Fresh basil leaves
* 2 tbsp Extra virgin olive oil
* Salt and black pepper to taste
* Freshly grated Parmesan cheese for garnish

Directions

1. Prepare the Sauce
In a large pot, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant. Pour in the crushed tomatoes and add a handful of fresh basil leaves. Simmer the sauce for 15-20 minutes, stirring occasionally until thickened.

2. Boil the Pasta
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to the package instructions until "al dente" (firm to the bite).

3. Drain and Combine
Carefully drain the cooked pasta using a colander. Transfer the hot spaghetti directly into the pot with the tomato sauce (or into a clean pan with a portion of the sauce). Toss thoroughly to ensure every strand is evenly coated.

4. Serve and Garnish
Plate the pasta while hot. Use a microplane or grater to add a generous dusting of fresh Parmesan cheese. Top with additional fresh basil leaves and a crack of black pepper before serving.

15/05/2026

Jalapeño Popper Grilled Cheese

Ingredients:
- 4 slices sourdough or thick-cut white bread
- 4 jalapeños, halved and deseeded
- 4 oz cream cheese, softened
- 1/2 cup sharp cheddar cheese, sliced or shredded
- 4 slices cooked bacon, crumbled
- 2 tbsp butter, softened
- 1 tbsp chopped chives or green onions

Instructions:

1. PREP: Slice the jalapeños in half lengthwise and remove
the seeds. Sourdough bread, cheddar slices, cream cheese,
and crispy bacon bits should be ready on your workspace.

2. CHAR & MIX: In a cast-iron skillet, sear the jalapeño
halves over medium-high heat until softened and slightly
charred. In a small bowl, mix the softened cream cheese
with crumbled bacon and chopped chives.

3. ASSEMBLE: Spread the cream cheese mixture onto one side
of the bread. Layer on the cheddar cheese and the
charred jalapeños. Top with the second slice of bread
and butter the outsides generously.

4. GRILL: Place the sandwiches in the skillet over medium
heat. Grill for 3-4 minutes per side until the bread is
golden brown and the cheese is oozing and melted.
Serve warm.

14/05/2026

Fluffy Buttermilk Pancakes

Ingredients:
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted and cooled
- 1 tsp vanilla extract
- Optional: Fresh berries or chocolate chips

Instructions:

1. WHISK DRY: In a large mixing bowl, combine the flour,
sugar, baking powder, baking soda, and salt. Whisk
thoroughly to remove any lumps.

2. MIX WET: In a separate medium bowl, whisk together the
buttermilk, eggs, melted butter, and vanilla until
smooth. Pour the wet ingredients into the dry
ingredients. Fold gently until just combined (don't
overmix; a few lumps are okay).

3. GRIDDLE: Heat a lightly oiled griddle or non-stick
skillet over medium-high heat. Pour 1/4 cup of batter
for each pancake onto the griddle.

4. FLIP & SERVE: Brown on both sides (flip when bubbles
form on the surface and the edges look set). Serve
hot with maple syrup and extra butter.

14/05/2026

Hot Honey Pepperoni Stromboli with Cheese Pull 🍕🍯🧀

Prep Time: 20 minutes
Cooking Time: 30 minutes
Servings: 4
Calories: ~750 kcal per serving

Ingredients 🛒

For the Stromboli 🍞
1 sheet pizza dough or homemade dough
1 cup shredded mozzarella cheese 🧀
1/2 cup shredded provolone cheese
20–25 pepperoni slices
1 tsp Italian seasoning 🌿
1 tsp garlic powder 🧄
Salt & black pepper 🧂

For the Hot Honey Drizzle 🍯🔥
1/4 cup honey
1 tsp red pepper flakes 🌶️

Instructions 👩‍🍳

Prepare the Dough 🍞
Preheat oven to 425°F (220°C).
Roll out pizza dough into a rectangle.
Sprinkle with Italian seasoning, garlic powder, salt, and pepper.

Assemble the Stromboli 🧀
Layer mozzarella and provolone cheese evenly.
Arrange pepperoni slices on top of the cheese.
Roll dough tightly into a log and pinch edges to seal.

Bake Until Golden 🔥
Place stromboli on a baking sheet lined with parchment.
Cut small slits on top for steam.
Bake for 20–25 minutes until golden brown and cheese is bubbly.

Prepare Hot Honey Drizzle & Serve 🍯
Warm honey with red pepper flakes.
Drizzle over hot stromboli slices just before serving.
Slice to reveal gooey cheese pull and enjoy!

Helpful Tips 💡
Use freshly shredded cheese for better melt and pull 🧀
Add spinach or cooked sausage for extra flavor 🌿
Serve with marinara sauce for dipping if desired 🍅

14/05/2026

Buffalo Ranch Chicken Loaded Potato Skins 🌶️🍗🧄🧀

Prep Time: 20 minutes
Cooking Time: 35 minutes
Servings: 4
Calories: ~580 kcal per serving

Ingredients 🛒

For the Potato Skins 🥔
4 large russet potatoes
2 tbsp olive oil
Salt & black pepper 🧂

For the Buffalo Chicken 🍗
2 cups shredded cooked chicken
1/4 cup buffalo sauce 🌶️
1/2 cup shredded cheddar cheese 🧀
1/4 cup cooked bacon bits 🥓

For the Ranch Drizzle 🥣
1/2 cup ranch dressing
1 tbsp sour cream

For Garnish 🌿
Sliced green onions
Extra bacon bits

Instructions 👩‍🍳

Bake the Potatoes 🥔
Preheat oven to 400°F.
Scrub potatoes and poke a few holes.
Rub with olive oil, salt, and pepper.
Bake 45 minutes until tender.

Prepare the Potato Skins ✨
Slice potatoes in half lengthwise.
Scoop out some flesh, leaving a thin layer inside.
Place on a baking sheet and brush with olive oil.
Bake 10 minutes to crisp.

Make the Buffalo Chicken 🍗
Mix shredded chicken with buffalo sauce.
Add cheddar cheese and bacon bits.
Spoon mixture into each potato skin.

Bake Until Melted 🔥
Return filled potato skins to oven for 8–10 minutes until cheese is melted and bubbly.

Prepare Ranch Drizzle 🥣
Combine ranch dressing and sour cream.
Drizzle over hot potato skins before serving.

Serve & Garnish 🍽️
Top with sliced green onions and extra bacon bits.
Serve immediately while warm and cheesy.

Helpful Tips 💡
Use leftover rotisserie chicken to save time.
Add extra hot sauce for more spice 🌶️
Great for meal prep or game day snacks.

12/05/2026

Spicy Maple Bourbon Wings with Ranch Fries 🍗🍯🥓

Prep Time: 20 minutes
Cooking Time: 40 minutes
Servings: 4
Calories: ~760 kcal per serving

Ingredients 🛒

For the Wings 🍗
2 lbs chicken wings
1 tbsp baking powder
1 tsp smoked paprika
1 tsp garlic powder 🧄
1 tsp onion powder
1 tsp salt 🧂
1/2 tsp black pepper
1 tbsp olive oil

For the Spicy Maple Bourbon Sauce 🍯🥃
1/3 cup maple syrup
1/4 cup bourbon
2 tbsp hot sauce
2 tbsp brown sugar
1 tbsp soy sauce
2 garlic cloves, minced 🧄
1 tsp chili flakes 🌶️
1 tbsp butter 🧈

For the Ranch Fries 🍟
4 large russet potatoes, cut into fries
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried parsley 🌿
1/2 cup grated Parmesan cheese 🧀
Salt & black pepper

For the Ranch Dip 🥣
1/2 cup ranch dressing
1 tbsp sour cream
1 tsp dried dill

Instructions 👩‍🍳

Prepare the Wings 🍗
Preheat oven to 425°F.
Pat wings dry and toss with baking powder, paprika, garlic powder, onion powder, salt, pepper, and olive oil.

Bake Until Crispy 🔥
Arrange wings on a wire rack over a baking sheet.
Bake for 35–40 minutes, flipping halfway, until golden and crispy.

Make the Maple Bourbon Sauce 🍯🥃
In a saucepan, combine maple syrup, bourbon, hot sauce, brown sugar, soy sauce, garlic, and chili flakes.
Simmer for 5–7 minutes until thick and glossy.

Coat the Wings 🍗
Toss baked wings in the warm spicy maple bourbon sauce.

Prepare the Ranch Fries 🍟
Toss potato fries with olive oil, garlic powder, parsley, salt, and pepper.
Bake for 30–35 minutes until crispy.
Sprinkle with Parmesan cheese while hot.

Make the Ranch Dip 🥣
Mix ranch dressing, sour cream, and dried dill until smooth.

Serve & Garnish 🍽️
Plate sticky glazed wings alongside ranch fries.
Serve with ranch dip and garnish with extra parsley and Parmesan 🌿🧀

Helpful Tips 💡
Air fry the wings for extra crispiness.
Adjust hot sauce and chili flakes for desired heat 🌶️.
Serve immediately while wings are sticky and fries are hot 🤤

12/05/2026

Roasted Garlic Ricotta Stuffed Shells with Vodka Sauce 🧄🧀🍝

Prep Time: 25 minutes
Cooking Time: 40 minutes
Servings: 6
Calories: ~720 kcal per serving

Ingredients 🛒

For the Stuffed Shells 🍝
20 jumbo pasta shells
1 1/2 cups ricotta cheese 🧀
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg 🥚
1 head roasted garlic 🧄
2 tbsp chopped parsley 🌿
1 tsp Italian seasoning
Salt & black pepper 🧂

For the Vodka Sauce 🍅
2 tbsp butter 🧈
1 tbsp olive oil
4 garlic cloves, minced
1 small onion, finely diced
1/2 tsp red pepper flakes 🌶️
1/4 cup vodka
1 can crushed tomatoes
1 cup heavy cream 🥛
1/2 cup grated Parmesan cheese
Salt & black pepper to taste

For Topping ✨
Extra mozzarella cheese
Fresh basil or parsley 🌿

Instructions 👩‍🍳

Cook the Pasta Shells 🍝
Bring a large pot of salted water to a boil.
Cook jumbo shells until al dente, then drain and set aside.

Roast the Garlic 🧄
Slice the top off a garlic head and drizzle with olive oil.
Wrap in foil and roast at 400°F for 35 minutes until soft and golden.

Prepare the Ricotta Filling 🧀
In a bowl, combine ricotta, mozzarella, Parmesan, egg, roasted garlic, parsley, Italian seasoning, salt, and pepper.
Mix until creamy and smooth.

Make the Vodka Sauce 🍅
Heat butter and olive oil in a large skillet over medium heat.
Cook onion until softened, then add garlic and red pepper flakes.

Pour in vodka and simmer for 2 minutes.
Add crushed tomatoes and cook for 10 minutes.

Stir in heavy cream and Parmesan cheese until rich and creamy ✨

Assemble the Stuffed Shells 🍝
Spread a layer of vodka sauce into a baking dish.
Fill each shell with ricotta mixture and arrange in the dish.

Top & Bake 🔥
Spoon extra vodka sauce over shells.
Sprinkle with mozzarella cheese 🧀

Bake at 375°F for 20–25 minutes until bubbly and golden.

Serve & Garnish 🍽️
Top with fresh basil or parsley and extra Parmesan cheese 🌿🧀

Helpful Tips 💡
Roasted garlic adds a sweet rich flavor 🧄
Use fresh mozzarella for extra cheesiness ✨
Serve with garlic bread or salad for a full meal 🥖🥗

American recipes

16/05/2026

16/05/2026

15/05/2026

15/05/2026

15/05/2026

15/05/2026

14/05/2026

14/05/2026

14/05/2026

12/05/2026

12/05/2026

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