midwestern u.s. and beginner cook

1,065

Recipes

White Chili

Posted by DiScharf  

This dish uses hot pepper sauce made from jalapeños; it's milder than the red hot pepper varieties. Stirring frequently toward the end of cooking time prevents the bean-thickened broth from sticking to the bottom and scorching. Serve with a... MORE»

Recipe #323617

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Apple and Celery Salad

Posted by Molly53  

Use a good flavored apple for this old favorite such as Fuji, Gala, Granny Smith, Jonathan, Cortland, Empire or Winesap. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.... MORE»

Recipe #323576

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Rich Raspberry Hot Chocolate

Posted by Sue L  

For your chocolate cravings. Both delicious and low in sugar. MORE»

Recipe #323376

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Microwave Monkey Bread

Posted by Meg P  

This recipe is super simple and super yummy! I use this as a special treat for the students in my high school foods class after they take their safety and sanitation test! You can make a microwavable Bundt pan by turning a custard cup upside... MORE»

Recipe #323226

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Romantic Banana Fry for Breakfast

Posted by OCEANMERMAID2008@YAHOO.COM  

This is for those who hate to eat bananas straight from the peel. It's a variation on banana bbq on a stick or banana fritters/chips. MORE»

Recipe #322366

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Buttermilk Nut Bread

Posted by Molly53  

An easy quick bread from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #322052

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Vegetable and Fish Salad

Posted by Molly53  

A great way to recycle leftover fish into something new and wonderful. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #322049

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Apricot-Balsamic Glazed and Grilled Chicken

Posted by Debber  

From Rachael Ray's Sept. '08 "Everyday" magazine, so you know it's savory and simple--all at once. Her recipe called for apricot preserves, but I'm using up MIL's Peach Jam, and we loved it just fine. Also, I used only 2 chicken... MORE»

Recipe #321710

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Apple Cream Cheese Cigars

Posted by Brandess  

Years ago, I was looking for a low fat, yet satisfying dessert for a special dinner and I came across these flavor packed, strudel like, cigars. They are so satisfying, look elegant and disappear quickly. They also pack a wallop for presentation,... MORE»

Recipe #321571

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Grilled Honey Mustard Brats

Posted by FloridaGrl  

These brats a really flavorful--and a nice change. MORE»

Recipe #320712

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Ww - BBQ Chicken Packets (5 Pts/Serving)

Posted by Chef #879197  

We love this recipe. We use a chipotle bbq sauce that is so perfect for this recipe. We keep making it over and over again. We'll continue to make this even when grilling season is over - we LOVE it...and you can do so many different things... MORE»

Recipe #320366

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No-Bake Clark Bar Cookies

Posted by Domestic Goddess  

These no-bake bar cookies, taste similar to the Clark Bar Candy Bars. Found this recipe in my Home Cooking Magazine, but I did modify the recipe just a bit. MORE»

Recipe #320203

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Croissant Decadence

Posted by Debber  

Here's a good excuse to buy those crescents rolls in the tube. Don't blink--you might miss one--they're so fast and easy! MORE»

Recipe #319420

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Quick Skillet

(3 reviews) Posted by Chef Acosta  

This is a one-dish meal with great flavors that you eat, and eat, and then eat again later. It makes a large amount, but never lasted more than a few days in my family. My dad got this recipe from my Aunt Barb when he found out he had celiac... MORE»

Recipe #319259

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Chicken Tomato Bisque

Posted by Molly53  

A perfect accompaniment to grilled cheese sandwiches. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #319011

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Farmhouse Cranberry Applesauce for the Holiday Table

Posted by Debber  

Very festive and oh-so-easy to bring to the table! Let the kids work alongside and it's even MORE fun (they love working the apple-corer-peeler-slicer). Cooking time includes straining/milling. Thanks to Gooseberry Patch for a great recipe... MORE»

Recipe #318549

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Kip En Rijst - Chicken and Rice

Posted by Molly53  

Hollanders like plain, substantial food and lots of it. This method would have been used for older, tougher birds back in the day. Many cultures enjoy this dish, such as Arroz con Pollo in Mexico. Nowadays, you might also consider using the slow... MORE»

Recipe #318165

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Gestoofde Kippen - Stewed Chicken

Posted by Molly53  

Hollanders like plain, substantial food and lots of it. This method would have been used for older, tougher birds back in the day. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #317833

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Quick and Easy Spagetti Sauce

Posted by Chef #626573  

Learned from my mom, very basic recipe. It can be changed to suit any taste. I usually use more garlic, and some parmasian, even used italian sausage instead of ground beef, but I'm just putting down the basic way I learned. MORE»

Recipe #317670

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Plantensoep - Vegetable Soup

Posted by Molly53  

A thrifty, nourishing soup from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 MORE»

Recipe #317436

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