northeastern u.s. and diabetic

215

Recipes

Tilapia Corn Chowder

Posted by DiScharf  

This light soup is a great way to slip corn and tilapia(of course)into your late-summer menu. Make it a meal; enjoy with a green salad & tomatoes a nice vinaigrette and of course oyster crackers. We made this soup and it was delicious!... MORE»

Recipe #319340

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Blast from the Past Low Carb Ham and Scallions With Cream Cheese

(1 reviews) Posted by Secret Agent  

Put these out on a buffet and they are the first appetizers to vanish. You just might eat more than you serve. MORE»

Recipe #313324

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Quahog Chowder

Posted by Molly53  

The clam that Rhode Islanders call a quahog possesses an impressive variety of names, and even the word "quahog" has more than one spelling and a number of pronunciations: KO-hog, KWO-hog, and KWA-hog. Indians used quahog shells to make... MORE»

Recipe #313267

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Cream of Quahog Soup

Posted by Molly53  

The clam that Rhode Islanders call a quahog possesses an impressive variety of names, and even the word "quahog" has more than one spelling and a number of pronunciations: KO-hog, KWO-hog, and KWA-hog. Indians used quahog shells to make... MORE»

Recipe #313235

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Oyster Soup

Posted by Molly53  

A quick and easy soup that is just wonderful on a winter day (or anytime, really)! This soup comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #313229

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Clam Omelet

Posted by Molly53  

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

Recipe #313080

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Fish Mousse

Posted by Molly53  

A light and airy luncheon dish great for using up leftover fish from the New England chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. Chilling time not included in preparation time and cooking time is... MORE»

Recipe #312841

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Broiled Finnan Haddie

Posted by Molly53  

Finnan haddie is a smallish haddock caught in the North Sea or the Moray Firth of Scotland, cleaned and split, originally smoked over a peat fire on the beach. Its origin is Findon near Aberdeen, Scotland but found a new home on American shores... MORE»

Recipe #312830

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Fantabulously Low Carb, and yet Phony, Rice Pudding,two Ways!

Posted by Secret Agent  

Ok it really isn't rice at all but two low carb variations on Ricotta cheese we came up with out of desperation for a quick dessert. Low carb lovers will enjoy this. Feel free to doll it up anyway you like. Takes seconds to make, a little chill... MORE»

Recipe #312579

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Baked Halibut

Posted by Molly53  

The halibut is the aristocrat of deep-sea fishes. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #310989

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Pork Scraps

Posted by Molly53  

These original "bacon" bits are delicious served sprinkled on baked potatoes or your favorite fish dish. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. The recipe is... MORE»

Recipe #310984

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Everybody's Turkey Pita

Posted by Secret Agent  

Back when dinosaurs roamed the earth I used to go to a neighborhood restaurant in Sea Girt NJ called Everybody's Cafe. They made a few dishes that were spectacular and their version of a turkey sandwich was wonderful. I tried to duplicate it and... MORE»

Recipe #309847

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Stone Soup

(3 reviews) Posted by Secret Agent  

This recipe my mother told me about when I was 5 years old and I am passing it down to you all. The key ingredient is the scrubbed stone which is to be placed in the boiling water. Zaar won't recognize the ingredient so when you scrub yours along... MORE»

Recipe #307598

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Baked Pickerel

Posted by Molly53  

The pickerel is a freshwater fish belonging to the same family as pike and muskellunge (muskie/musky). This simple recipe is from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #306774

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Baked Oysters and Bacon

Posted by Molly53  

This main dish would also make a very nice appetizer and is as simple as it gets! From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #306736

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Huntington Scallops

Posted by Molly53  

Use a fork instead of your fingers when breading scallops. This savory dish is from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. MORE»

Recipe #306657

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Katie's Roasted Red Pepper Dip

Posted by Sue L  

Recipe by Katie Lee Joel. MORE»

Recipe #306546

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Chicken and Oyster Casserole

Posted by Molly53  

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

Recipe #304673

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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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Maryland Style Snow Crab Legs

Posted by BS in Tampa  

If you are a north easterner and live in the south, then you know the frustration with boiled seafood vs. steamed. Well this recipe gets you back to Richmond, Baltimore, Philly, NY or Boston... Use 20 qt Stock Pot... Using cheap beer actually... MORE»

Recipe #299201

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