Recipezaar: Native American,5 or Less Ingredients recipes

Cooked Pumpkin [native America]

Thu, 11 Nov 1999 22:51:00 -0500

Pumpkin pulp is also sold in 16-ounce cans, which makes a convenient substitute for fresh cooked pumpkin in recipes. Fresh pumpkin, however, always tastes better. -- posted by HELEN PEAGRAM

Indian Rice Pudding

Mon, 26 Mar 2001 10:30:21 -0500

This is a nice sweet dish to serve as a dessert. -- posted by supria puri

Seminole, Baconed Hominy

Mon, 01 Oct 2001 10:58:44 -0400

This is an American Indian recipe. It is an easy homey side dish. -- posted by Holiday

Corn on the Cob ( Cooked in the Old Ways)

Wed, 10 Oct 2001 10:00:50 -0400

This corn has more flavor then any corn on the cob you will ever taste--boiled in its own husk keeps in the flavor. This how it was done in my great-great grandmothers' day. -- posted by southern chef in louisiana

Red Snapper Baked with Orange

Wed, 14 Nov 2001 10:22:16 -0500

This comes from The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson. -- posted by Mirj

Corn on the Cob in Husk

Sun, 07 Jul 2002 18:54:19 -0400

A Summer Classic on the lighter side.Or add real butter or margarine if you wish. -- posted by Rhonda O

Bannock

Fri, 18 Apr 2003 20:07:12 -0400

This is an adopted recipe. The original introduction stated "Bannock is a Native Indian fry bread. Simple and quick to make. This recipe comes from a magazine article. The woman who taught the author of the article to make bannock said that "rich Indians add raisins to their bannock"." -- posted by * Pamela *

Crab And Rice Casserole

Mon, 06 Oct 2003 20:01:30 -0400

I love anything with crab in it. -- posted by ~*Miss Diggy*~

Baked Prickly Pears

Mon, 15 Nov 2004 20:00:37 -0500

I got this at Ajo, Arizona's 150th anniversary. It is credited to Mary Ann Heacock of Colorado Cactophiles. This looks like a delicious desert dessert! -- posted by Carianne

Hapati

Fri, 03 Dec 2004 20:00:06 -0500

This is used as communal Tiospaye Wakon at Calvary Cathedral in Sioux Falls, South Dakota -- posted by Dani Jean

Indian Sqaw Bread

Tue, 29 Mar 2005 15:26:04 -0500

I made this for my children when they wanted donuts for breakfast and I didn't want to get out just as my Mother did for me growing up. It's inexpensive and quick to make. My friends and I now enjoy them with our morning coffee get togethers. The biscuits puff up to just the right bite size. -- posted by Country Cook in Oklahoma

Spicebush Tea

Tue, 29 Mar 2005 19:59:51 -0500

This is a delicious and medicinal tea (for whatever ails you), but you'll have to head for the eastern woodlands to gather the main ingredient, spicebush. Also, it is a seasonal tea as the twigs are best gathered in the Spring after the sap has come up but before the leaves gain any size. -- posted by Bone Man

Fresh Strawberry Topping

Thu, 14 Jul 2005 16:42:38 -0400

Perfect for topping cheesecake, cream cheese pies, or pound cake (featured in my photo is Recipe #129886). From Fine Cooking, Spring 2002. -- posted by Sharlene~W

Quick and Easy Fry Bread

Wed, 17 Aug 2005 11:22:01 -0400

I love to make these for Navajo Taco's, and I usually have all of the ingredients on hand. -- posted by prattandpratt

Authentic Navajo Indian Fry Bread (Taco Bread)

Wed, 07 Sep 2005 13:47:50 -0400

Step by easy step recipe for a Native American all-purpose flat bread dating back to the nineteenth century. Fry bread is considered a food of inter-tribal unity and is made at all Indian pow wows. It has a crispy outside and a chewy inside. Serve with butter & honey, powdered sugar, or cinnamon & sugar. Or add 'taco' ingredients to the top to make an Indian taco bread salad. You can also fill these with anything then fold them up to eat. Or simply serve plain with soup, stew, etc. *EDITED TO ADD: This is an old recipe and I know many of us no longer use so much salt - if that's the case for you then I suggest REDUCING THE SALT BY HALF. -- posted by 4Susan

Nagami-Pakwejigan (Soft Bread)

Wed, 28 Sep 2005 22:01:16 -0400

Ojibwa soft bread is a porridge of sorts made with white corn flour. Note it is corn FLOUR. The processing is a bit different for the meal vs the flour. Time is a guess here. -- posted by DR. House

Sweet Watermelon Ice [ Native American]

Wed, 28 Sep 2005 22:07:56 -0400

This recipe makes a refreshing ice that is perfect for hot weather. From "Native American Cooking," by Lois Ellen Frank -- posted by DR. House

Tumbleweed Chowder

Thu, 06 Oct 2005 20:13:03 -0400

Tumbleweed shoots. Native American, contemporary, SW America posted by Jim to a messagboard "It has a taste similar to split pea soup. No recipe I use is "set in stone" and any number of combinations can be used. Usually if I have any leftovers in the fridge they get thrown into another recipe. You have to gather the tumbleweed when it's just coming up about 4" high. Older plants are tough and to my knowledge inedible." -- posted by DR. House

Lemon-Juice Pancakes

Mon, 31 Oct 2005 16:46:42 -0500

I had planned Pancakes for breakfast this morning. This is an Old Family Recipe from scratch that has 1 tsp Lemon Juice (from concentrate). Tastes better with syrup, honey, peanut butter, jelly, jam, preserves, gravy. -- posted by DIryshe

Flynn's Garlic Beer-Can Chicken

Mon, 07 Nov 2005 22:19:47 -0500

A garlic marinaded whole baked chicken that has white meat that will melt in your mouth. -- posted by garlic guy

Breakfast Bannock

Wed, 12 Apr 2006 20:42:18 -0400

I got this idea from a Native American chat group I am part of. I made this at work and it premier day I sold 5 which is pretty good. I use my Fried Bread Recipe#160307. It turns out fluffy so you have to add this on top. -- posted by tasb

Native Drink

Fri, 14 Apr 2006 16:44:57 -0400

this is a fast simple easy and delicious drink for you to enjoy or for your kids to enjoy -- posted by Chef Otaktay

Broccoli & Wild Rice Casserole

Fri, 14 Apr 2006 16:46:39 -0400

Well if your a vergetarian then this is for you its very good and not so many calories:) its good for a diet:) -- posted by Chef Otaktay

Smoked Bucket Chicken (Native American Style Chicken)

Fri, 14 Apr 2006 16:53:37 -0400

This chicken will be the best dang bird you'll ever taste in your life, that is unless you have Ralph S. cook it for you. I suggest you fry up some cubed seasoned potatoes and serve the chicks with those on the side. DANG IS THAT CHICKEN GOOD! -- posted by Chef Otaktay

Epangishimog Pakwejigan (Shuswap Bannock)

Sun, 16 Apr 2006 09:08:07 -0400

A very tasty Native American treat:) it was givin to me by my Native American Kallie:) I tried it out on my Rez and it was the talk of the Rez for that whole summer:) -- posted by Chef Otaktay

Aztec Indian Omelette

Tue, 18 Apr 2006 13:29:58 -0400

This is a very delicious Omelette that the Aztec use to make :) its probably the best omelette I ever had! -- posted by Chef Otaktay

Berry Spritzer

Tue, 18 Apr 2006 13:35:27 -0400

A very yummy berry drink Native Americans love to have after working around or to have when ever you like its very tasty:) Its quite fast and easy and simple:) -- posted by Chef Otaktay

Wild Peppermint Tea

Tue, 18 Apr 2006 13:35:52 -0400

a great tea that helps stop cramps and stomach pains:) kids as well as the elders at the Rez like this:) -- posted by Chef Otaktay

Shuukumin

Tue, 18 Apr 2006 16:50:08 -0400

A very tasty way to eat fish:)I havent made this in a long while but I do enjoy any ind of fish:) of course who doesnt lol:P -- posted by Chef Otaktay

Cornmeal Gravy

Tue, 18 Apr 2006 16:51:19 -0400

this a good tasting gravy to put over your homemade biscuits or fry bread or whatever you prefer it to be for. -- posted by Chef Otaktay

Scalloped Corn

Mon, 23 Oct 2006 23:23:40 -0400

This is a recipe that I got from my mother. This is one of my favorite side dishes with ham or pork roast. -- posted by Nell Majeran

Navajo Fry Bread

Tue, 24 Oct 2006 21:30:49 -0400

Similar to the Navajo Fry Bread featured on Emeril LaGassi's cooking show, but we used milk instead of water, which results in a softer bread with richer flavor. -- posted by Chef #368894

Navajo Fry Breads

Wed, 01 Nov 2006 20:28:23 -0500

This recipe is adapted from Emeril LaGassi's Emirel Live cooking show Native American cooking espisode from 2001. We used 1 cup milk instead of the original 3/4 cup of warm water -- posted by Chef #374763

S'mores Party Mix

Mon, 13 Nov 2006 16:17:02 -0500

A sweet snack mix for anyone who has a sweet tooth. -- posted by Dawn in Middletown, OH

Cherry Ginger Glazed Ham

Fri, 08 Dec 2006 15:22:43 -0500

This is wonderfully sweet and tangy from the cherries, A slight kick from the Ginger and saltiness and smokiness from the ham it self! A very easy recipe using cherry and ginger preserves. I enjoy the ease of spiral sliced hams but use what you like best. 1/4 - 1/3 lb. per serving of boneless ham 1/3 - 1/2 lb. of meat per serving of ham with little bone 3/4 - 1 lb. of meat per serving of ham with large bone -- posted by ~Rita~

Corn Pone

Sun, 29 Apr 2007 20:53:17 -0400

Pass the butter and enjoy. They're great with a stew or gravy too. In the past, the Indians made these with just corn meal and water and ate it as their daily bread. courtesy of www.emerils.com -- posted by Queenkungfu

Fried Hominy

Wed, 08 Aug 2007 15:08:28 -0400

from : AMERICAN INDIAN COOKING AND HERB LORE -- posted by katybugkaren

Best Easiest Corn on the Cob

Tue, 11 Sep 2007 20:57:55 -0400

the only way I fix corn on the cob. My microwave is 1000 watts. -- posted by Miss Rat...

BBQ Plank Salmon

Mon, 31 Dec 2007 02:56:36 -0500

A fantastic Northwest favorite that is amazingly simple and quick to cook main course. It is commonly accepted that alder smoke compliments salmon the best, however, this recipe works great with cedar planks, too. -- posted by Seattle Amatoure Chef #707332

Salmon Cakes

Thu, 17 Jan 2008 01:17:30 -0500

This is a recipe I have modified to my taste that I got from a Native American Cookbook. The cakes can be made in either a muffin tin or you can fry them in a little olive oil or oil of your choice. And you can use your favorite seasoning if you don't like dill. You can also use the milk of your choice. You may also use whole eggs if you prefer. It's also a great way to use leftover fresh salmon. -- posted by Riverside Len

Wild Alaskan Sweet Bourbon Salmon

Fri, 18 Jan 2008 18:58:41 -0500

My family dosn't care for salmon, but when i made this recipe they were asking for more. -- posted by Charm87

Barona Valley Ranch Fry Bread

Wed, 05 Mar 2008 23:53:21 -0500

The Sage Cafe at Barona Valley Ranch serves this Fry Bread between the hours of 5 and 11 PM. It is OUTSTANDING. Hands down it is the best fry bread I've ever eaten. Top with honey, butter and/or powdered sugar or cinnamon sugar and you'll swear you're eating manna from heaven. We like it so much we asked for the recipe and were quite pleasantly surprised that they freely hand it out! So - here it is, I'm sharing it with you. Enjoy! ETA: You may need to add a tiny bit more water to this, make sure it is hot. Also, don't roll too thin, or they'll fry up crispier than they should. -- posted by Color Guard Mom

Chigustei

Thu, 20 Mar 2008 00:08:03 -0400

Another recipe from my Apache Princess=] this is really delicious -- posted by Chef Otaktay

Apache Sunflower Cake

Thu, 20 Mar 2008 00:10:58 -0400

This is a wonderful delicious cake, the Apaches make some really delicious meals:) -- posted by Chef Otaktay

Apache Tomale Cho

Thu, 20 Mar 2008 01:19:52 -0400

A fine recipe learned from my Apache Princess=] -- posted by Chef Otaktay

Pinon Bread

Thu, 20 Mar 2008 01:20:47 -0400

My Apache Princess told me about this one as well -- posted by Chef Otaktay

Ojibwe Harvest Wild Rice

Fri, 28 Mar 2008 01:45:58 -0400

I was intrigued to learn that wild rice is actually not rice but the seed of a marsh grass. It is expensive because it is beaten manually out of the grass and the harvest season is very short. I made this up with the best ingredients for special occasions. I hope you enjoy it! -- posted by Chef*Lee

American Indian Sunflower Seed Cakes

Mon, 23 Jun 2008 22:42:23 -0400

I found this recipe in an American Indian cookbook. I can't wait to try it. -- posted by Nasseh

Wampanackali

Fri, 25 Jul 2008 19:26:46 -0400

diffucult to make unless u are a hunter :) -- posted by Chef Otaktay

Easy Baked Acorn Squash

Fri, 31 Oct 2008 18:37:07 -0400

This is a Native American Recipe, acorn squash are also know as a fruit. -- posted by TAMARSH

Chokeberry Pudding

Thu, 29 Jan 2009 14:03:38 -0500

This is a yummy pudding -- posted by Chef Otaktay

Sam's Smoked Sockeye

Sat, 06 Jun 2009 02:19:24 -0400

I make the brine and DH keeps the smoke coming. He is famous for smoked salmon! This recipe is for a hard smoked alderwood sockeye salmon. It is so good you will drool over it. Really. You will. -- posted by Secret Agent

Three Sisters Casserole

Wed, 01 Jul 2009 11:46:29 -0400

The American Indians in this region call corn, beans, and squash the 'Three Sisters' becasue, when planted together, the nourish eachother and protect eachother from garden pests. I reccomend Acorn or Pattypan squash. The squash in this recipe can, however be sustituted with potatoes. Still delicious! -- posted by Elspaghetti

Lemon Verbena and Calendula Vinegar

Mon, 21 Sep 2009 16:53:40 -0400

When steeping herbs in vinegar in the morning, it can be used that evening since it will begin flavoring the vinegar immediately. The longer it stands the more flavor it will have. The flowers and herbs will deteriorate and the flavor will not be as vibrant. "The annual bed of pot marigolds is filled with plants. These are the true pot marigolds, Shakespeares flowers of Middle Summer, and by midsummer this spot will appear to be covered with a cloth of gold. I expect them to self-sow, returning every year to gladden our eyes. ---Annie Burnham Carter from In An Herb Garden -- posted by ~Rita~

Black Pepper and Parm Cheesy Popcorn

Wed, 07 Oct 2009 12:25:28 -0400

If you love black pepper you will love this! If you wish, you may use less, to taste. Adapted from Rachael Ray's Big Orange Book cookbook. Enjoy! -- posted by Sharon123

Sweet Potatoes With Roasted Hazelnuts

Sun, 31 Jan 2010 21:04:33 -0500

Bon Appetit, Mar 1977, page 6. From Muckamuck Restaurant, Vancouver BC -- posted by Rinshinomori