northeastern u.s. and dinner party

1,156

Recipes

Creamy Brussels Sprouts With Bacon

Posted by Glutton  

Quick and easy to prepare, and not a bad way to get the young'uns to eat the much-hated Brussels Sprouts. The sweet & smoky bacon counters the bitterness of the sprouts. And don't use non-fat sour cream - full fat works better. MORE»

Recipe #323196

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Jd’s Caramelized Buffalo Wings

Posted by ~JD~  

A more flavorful "spoof" of the orginal Buffalo Wings which were orginally created in Buffalo, New York. This recipe makes a nice tasty wing not a smoking HOT wing. However, you may adjust the heat flavor of the wings by adding more... MORE»

Recipe #322620

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Potato Soup & Smoked Salmon Relish With Crispy Brie Crouton

Posted by DiScharf  

My morning nurse, Barbara made this for me when I went to her home to have a "LIGHT" dinner - who was she kidding? It was awesome! The soup was absolutely exquisite and it had no cream, which is the way I like it! We were a small crowd... MORE»

Recipe #321061

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Chocolate Chips and Toffee Cheesecake

Posted by DiScharf  

Saw this on the Hershey web site and it looked awesome and very easy! Cooling times included - however, may differ slightly! It takes awhile as do most cheesecakes, however - it looks like a great cake. MORE»

Recipe #320922

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Yankee Apple Crisp

Posted by momaphet  

This is a simple, homey, comfort food that everyone seems to love. I adapted this in the late '70s from a recipe I found in a Yankee Magazine Cookbook. If you like lots of topping add half again or double it (double is pretty sweet). This is the... MORE»

Recipe #319325

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Indian Pudding

Posted by D. Todd Miller  

Everyone seems to have their own version of the popular New England dish. However, this version is unusual because it is made without eggs. Being a Southerner, I had never heard of this dish until I encountered it at a "Yankee"... MORE»

Recipe #318816

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Lobster Risotto With Herb-Rubbed Beef Tenderloin

Posted by DiScharf  

My friend Judy has started testing many recipes for a party that she will be giving in a couple of months, so meanwhile, we make these great dishes and I get to try some now and then. This was a winner but a bit too labor intensive for the amount... MORE»

Recipe #317978

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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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Tomato Oyster Bisque, Tureen-Style

Posted by Molly53  

Serve this silky soup with oyster crackers or croutons. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #313275

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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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From the Garden Summer Salad

(1 reviews) Posted by tootie1  

This is a wonderful salad! I use fresh herbs from the garden. Lemon basil is a favorite! You can use what herbs you have handy. You could add toasted bread cubes to make this a panzanella salad! Add what you like! Enjoy! MORE»

Recipe #313180

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Baked Haddock With Oyster Stuffing

Posted by Molly53  

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

Recipe #312892

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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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Spicy Stewed Sausages With Three Peppers a La Mario Batali

Posted by DiScharf  

This is frem "Mario Revs Up The Grill" from F&W Magazine, 09/06 article. "This is my take on the Little Italy classic," says Batali of the sausage and peppers that's a mainstay of the iconic Manhattan neighborhood and its... MORE»

Recipe #309835

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Shrimp and Arugula over Linguine

Posted by KelBel  

Spicy arugula, sweet grape tomatoes and juicy shrimp make this a memorable meal that is both quick and easy. Good enough for company, easy enough for weekdays. MORE»

Recipe #309327

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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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Baked Ham Concord

Posted by Molly53  

The grape juice gives this ham a delicious flavor and a pleasing reddish hue. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #304823

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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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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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