northeastern u.s. and kid pleaser

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Recipes

Beef Vegetable Soup - Simple, Hearty, and Yummy

Posted by Feast Your Eyes!  

There's a chill in the air, the kids' cheeks are rosy, and the leaves have begun falling ... That spells SOUP! There's nothing better on those cold weather days than cozying up to a steaming bowl of home-made soup. If you love the taste, but... MORE»

Recipe #315000

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Sweet Corn Pancakes

Posted by KelBel  

I used to love these growing up. We would have these for dinner with bacon and maple syrup. Pure comfort food from my childhood. MORE»

Recipe #314971

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New England Corn Chowder

Posted by Molly53  

Delicious and simple, this tummy-warming soup comes from thrifty New Englanders. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #314076

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New England Corn Chowder

Posted by Molly53  

Delicious and simple, this tummy-warming soup comes from thrifty New Englanders. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #313354

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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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Oxtail Soup

Posted by Molly53  

A lovely, heartwarming soup sure to please. This recipe is a good candidate for the slow-cooker if you don't want to simmer on top of the stove. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of... MORE»

Recipe #313087

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Fish Hash

Posted by Molly53  

Recycle your leftovers into a thrifty, delicious main dish. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. MORE»

Recipe #312898

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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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Chef Erin Finegan's Cherry Cola Barbecue Sauce

Posted by Chef de Cusine Erin Finegan  

This is my rendition of a recipe found in Bon Appetit (July 2008). A sweet-savory sauce that's great with any grilled meats. (I use on my baby back ribs and they are always the first to go! Adjust the heat by adding hot pepper sauce to taste. MORE»

Recipe #311109

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Potted Meat

Posted by Molly53  

A lunch meat from the days before supermarket lunchmeats and a terrific way to recycle leftover meat into something new. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #310975

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White Choco Chip Oat Meal Cookies

Posted by  

a delicious blend of white and dark chocolate mix in with a cookie MORE»

Recipe #310572

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Haddock a La Rarebit

Posted by Molly53  

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

Recipe #310555

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Blueberry Friendship Bread or Bundt Cake (Coffeecake)

Posted by Marg (CaymanDesigns)  

Another way to use your Amish Friendship Bread Starter. If you don't have starter, use Amish Friendship Bread and Starter to start the process. You can add a simple glaze of 1/2 cup confectioner's sugar mixed with 1-2 Tbls. of milk, or you can leave it plain. Can be... MORE»

Recipe #310449

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Streusel Kuchen

Posted by Molly53  

The mere mention of this has been known to cause severe homesickness. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #310440

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Bacon/Egg Pastry/Mushrooms/ Spinach/ Roasted Red Peppers

Posted by DiScharf  

I am always looking for interesting ways to present our breakfast meals. This looks very interesting and can't wait to try it! These look like something you'd bring home from the bakery! CuisineAtHome, Issue 68 but with a tiny bit of tweaking. MORE»

Recipe #309852

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Logan County Hamburgers

Posted by Lainey6605  

This recipe comes from a recent issue of Ladies' Home Journal. It is a recipe from Billy Joel and his wife, Katie Lee. MORE»

Recipe #308821

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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 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 and Nut Croquettes

Posted by Molly53  

A nifty, frugal way to recycle leftover chicken or turkey into something new and delicious. Serve these hot with medium white sauce and garnish with chopped parsley. From the New England chapter of the United States Regional Cookbook, Culinary... MORE»

Recipe #304622

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