3,257

Northeastern U.S.

recipes

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Chicken Sherry (Easy and Delicious)

Posted by Alan Leonetti  

I created this recipe years ago & dinner guests always love it. It's very easy to make. MORE»

Recipe #303318

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Our Family's Pennsylvania Dutch Potato Salad

Posted by HokiesLady  

This is truly a family tradition during the summer months. My mom makes it the best - I don't care how many times we follow the recipe - her's always tastes best - must be her touch of love that adds to the flavor. (Note: the cooking time... MORE»

Recipe #303179

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Amish Scalloped Corn

Posted by Chef Bronco  

A creamy corn casserole. Sweet and creamy. MORE»

Recipe #303097

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The Best Mac N Cheese

Posted by Daniele1969  

This is a recipe that I tweeked from the back of the San Georgio macaroni box. It has become a favorite. People - this is NOT calorie friendly, VERY VERY FATTENING!! If you do not want to use the wine, just replace with milk (5 cups) and add... MORE»

Recipe #302927

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Southhampton(Non-Alcoholic)

Posted by Sharon123  

I just bought some Angostura bitters and this recipe was on the back of the bottle. I hope you enjoy! MORE»

Recipe #302905

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Uncle Rich's Classic Clam Chowder

Posted by Stephanie John  

Uncle Rich was a handyman who was also a great cook. We've kept this clam chowder recipe in our family for decades. I've used canned potatoes so you can whip this up quickly; you can substitute chunked, boiled, unpeeled redskins for the color and... MORE»

Recipe #302695

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Eggs Fairlee

Posted by Molly53  

A great way to use up Easter eggs, but good at any time of year. This recipe comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #301840

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Boston Baked Beans

Posted by Molly53  

It was the custom in the early days to put the beans to soak right after dinner every Friday noon. During the supper preparations, the beans were parboiled and the long slow baking process started. This baking continued all night and the... MORE»

Recipe #301506

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Original Plymouth Succotash

Posted by Molly53  

A traditional dish for Forefathers' Day akin to the famous Kentucky burgoo or Georgia Brunswick stew. Our great-grandmothers tell us that succotash as originally prepared by Squanto, the native American interpreter who taught the Puritan... MORE»

Recipe #301504

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Chewy Chocolate Cherry Cookies

Posted by Dee514  

A rich, yummy cookie thats equally at home on a holiday/formal cookie tray or as an after school snack with a glass of milk. NOTE: DO NOT use instant oats/oatmeal in this recipe. MORE»

Recipe #301484

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Boston Baked Bean Croquettes

Posted by Molly53  

A thrifty way to recycle leftover beans into something new and perfect for OAMC cooking. Serve with tomato ketchup. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #301468

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Succotash

Posted by Molly53  

A traditional dish for Forefathers' Day. Our great-grandmothers tell us that succotash as originally prepared by Squanto, the native American interpreter who taught the Puritan immigrants to make this hearty dish, contained chicken, corn, fresh... MORE»

Recipe #301465

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New England Bacon and Hominy

Posted by Molly53  

A hearty, rib-sticking side dish from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #301211

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Harwichport Potatoes

Posted by Molly53  

A comfort food from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #301019

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Maple Sweet Potatoes

Posted by Molly53  

Sweet potatoes are a nutritional powerhouse. Considering fiber content, complex carbohydrates, protein, vitamins A and C, iron, and calcium, the sweet potato ranked highest in nutritional value in comparison to any other vegetable. The nice... MORE»

Recipe #301017

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Maine Salad

Posted by Molly53  

A thrifty way to recycle leftover fish and boiled potatoes into something new and wonderful from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #300843

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Scallops-Harborside Style

Posted by Alan in SW Florida  

This is a very basic recipe for broiled scallops that came from "Jimmy's Harborside Restaurant" in Boston years ago. Quick and easy to prepare. Serve with rice pilaf or couscous and spinach or "something green." Makes a pretty... MORE»

Recipe #300732

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Easy Awesome Tuna Casserole

Posted by barberbabe  

I got this recipe from an old roommate 16 years ago and fell in love with it. MORE»

Recipe #300662

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Frozen Fruit Salad

Posted by Molly53  

A refreshing old favorite free of artificial ingredients from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in preparation time. MORE»

Recipe #300458

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Halibut Salad

Posted by Molly53  

A thrifty way to use up leftover cooked fish from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #300182

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