Recipezaar: Historical/Traditional,North American recipes

Polvorones - Mexican Cookies

Sat, 02 May 2009 16:29:14 -0400

These pretty little cookies have the flavor of orange, butter and walnut. The powdered sugar balances with a touch of sea salt. I ate cookie after cookie all in the name of being able to write this recipe introduction- or at least that's my excuse and I'm sticking to it. Wrapped in colored tissue paper makes them a perfect way to celebrate Cinco de Mayo. From Williams Sonoma Mexican -- posted by cookiedog

Puntas De Filete a La Nortena

Mon, 04 May 2009 20:14:06 -0400

Translation: Beef Fillet, Northern Style. This authentic, regional Mexican dish is made fiery with the use of green serrano chiles. Make sure you have a nice cold Mexican beer standing by! -- posted by JackieOhNo!

Cinco De Mayo Chicken Casserole

Wed, 06 May 2009 17:48:41 -0400

When I wasn't able to get to the market for Cinco de Mayo, I came up with this recipe. You can use fresh corn and bell peppers. There is certainly room for improvements, but I was impressed with the flavors. Serve with a great salad with Salsa Ranch dressing. -- posted by ReneeT

Nachos De Chili's Grill Copycat

Fri, 08 May 2009 11:43:53 -0400

Nachos cooked on tostados with beans, chili and cheese. Great for the game with cold beer. This is really good with leftover fajita meat, shredded chicken, cripy bacon, bbq brisket, pulled pork or taco meat. Another twist is subsitute chopped chipotles in adobo sauce instead of sliced jalepenos. You can always cut the tostados after pulling from oven and let guest apply thier own toppings. -- posted by sctdvdltl

Chicken or Beef Chimichangas (Tex-Mex)

Sat, 09 May 2009 12:21:58 -0400

These are from the delicious TexMex cuisine that are like fried burritos. Posted for ZWT. -- posted by Pneuma

Chocolate Chip Pumpkin Bread

Wed, 20 May 2009 01:50:58 -0400

My daughter made this super dessert-type bread while she was here on vacation. The kids love it! This quick bread was published in "Winning Recipes from Taste of Home." -- posted by Happy Hippie

Groundnut Soup

Wed, 20 May 2009 20:04:28 -0400

From Twisted Tanya Restaurant in Copan Ruinas, Honduras Peanuts are offered referred to as groundnuts in the English-speaking islands -- posted by Charlotte J

Egg and Coriander Soup (Changua)

Wed, 20 May 2009 20:08:12 -0400

This Colombian soup is often eaten for breakfast but try it at any time of day. -- posted by Charlotte J

Cuban-Style Pork Shoulder

Wed, 20 May 2009 20:15:32 -0400

From the Los Angeles Times Note: Serve the pork with black beans and rice. This recipe requires a 5- to 6-quart slow cooker. -- posted by Charlotte J

Adobo

Wed, 20 May 2009 20:35:29 -0400

Adobo is a very popular marinade for pork and other meats in the Spanish-speaking Caribbean and Central America. The ingredients vary widely, but most have a base of oil, garlic and some type of acidic ingredient. -- posted by Charlotte J

Gram Edna's Fluffy Pancakes

Tue, 26 May 2009 00:58:06 -0400

A nice pancake recipe that my wife got from her friend's Gram Edna. These come out wonderful no matter how you mix them, by hand, with a mixer, or even in the blender. -- posted by Bridget Elaine

Chilies En Nogada for Mexican Independence Day

Mon, 01 Jun 2009 00:26:12 -0400

Entered for safe-keeping. From about.com. Green chile, white walnut sauce and red pomegranate- the colors of the Mexican flag. This dish is a Mexican Independence day favorite, a seasonal specialty of the Mexican State of Puebla in the Central Region. -- posted by KateL

Senn High School Chicago Butter Cookies

Mon, 15 Jun 2009 13:58:25 -0400

This is the actual recipe used in the Chicago public schools, my Mom was the manager in the cafeteria for many years. This recipe was also published in a Chicago newspaper as one of the favorites. The cookie has a wonderful butter flavor and very delicate texture. Have one with a little carton of milk and you will feel young again. Enjoy! -- posted by red and white kitchen

Creton - Canadian Pork Pate

Thu, 18 Jun 2009 01:08:57 -0400

A pork pate.... served on toast. Very flavorful. It is a french-Canadian thing, a very popular breakfast food in Quebec. I hope you enjoy my version of Creton -- posted by Chef Roger too

The Best Cowboy Beans

Mon, 22 Jun 2009 12:25:26 -0400

These are the BEST! I've been making this recipe for over 20 years now, and it's always a HIT with my family and friends! Great for BBQ's, potlucks, camping etc. Can be made in the oven or in the crockpot, and it freezes and reheats well. -- posted by BecR

Glazed Fresh Berry Pie

Sat, 04 Jul 2009 14:19:30 -0400

This is an absolutely scrumptious pie, based on one originally published in The Vancouver Sun. With its fresh summer berries piled high in a baked pie shell and a glaze poured over top, it makes a nice change from traditional pies, where the fruit is cooked. It makes a wonderful summer dessert with a dollop of sweetened whipped cream on top. (I am from Canada, but for you Americans, it would make a wonderful 4th of July dessert (strawberries, blueberries AND whipped cream) (smiles). The original recipe in The Sun called for fresh raspberries (2 cups for the glaze and 6 cups for the filling), and it's wonderful with that too, but raspberry season is very short, and this strawberry/blueberry filling is wonderful too. I have yet to try it with blackberries, but might do that this summer too .... -- posted by JacquelynLee

Smoky Guacamole

Sat, 04 Jul 2009 14:22:41 -0400

A smoky dip made with chipotle in adobo sauce. Use as a spread or for a dip. -- posted by ~Rita~

Ultimate Broccoli - Blue Cheese Casserole

Sun, 05 Jul 2009 12:31:25 -0400

This recipe has been slightly modified to suit the taste of people who prefer a little more taste in the casserole. Other recipes for Broccoli and Blue Cheese casserole are often runny, have only a slight flavor to them, and over cooked broccoli. We make this at Thanksgiving, Christmas, 4th of July, and other special occasions. It is the only dish of our 9-12 other dishes that doesn't ever make it to the refrigerator since it is completely gone on the first pass around the table. It is considered dessert by my 14 year-old son because it is so delicious. -- posted by Chef #1234576

Rossann's Kentucky Beer Cheese

Mon, 13 Jul 2009 15:37:42 -0400

This recipe comes from my stepmom. Beer cheese is a tradition in Kentucky with some of the most famous brands coming from the Central Kentucky region. This recipe is no exception. It uses velveeta unlike the traditional recipe I am use to, but it is much easier than having to blend it forever in the food processor or blender. A must have for any Derby party or tailgate! Serve with crackers, veggies, or potato chips. -- posted by Sccuddlers

Banana Cake With Banana-Butter Frosting

Mon, 13 Jul 2009 15:58:52 -0400

I got this recipe recently while attending a picnic. Everyone just raved about this cake and I got the recipe. It's wonderful! -- posted by Lainey6605

Best Brown Sugar Baked Beans

Tue, 14 Jul 2009 02:09:55 -0400

Delicious! Great for holidays, potlucks, and BBQ's. Feeds a crowd! Splenda brown can be substitued for brown sugar reducing calories. -- posted by M Harris

Cheesecake from Grandma Purnett

Sun, 19 Jul 2009 12:57:14 -0400

Oh Grandma! This is a simple but, TO DIE FOR, cheesecake recipe. You can eliminate the sour cream topping for another, but it is so good you may want to keep it on there anyway! This was a special treat for us when Grandma made this. Yum! Yum! -- posted by CAREBEARCOOKING

Real Southern Strawberry Shortcake

Fri, 24 Jul 2009 12:34:25 -0400

Genuine Strawberry Shortcake. The key here is to use only the freshest, ripe, sweet strawberries when summer berries are at their peak, and always serve the biscuits warm (and with butter). Adapted from a James Villas recipe. -- posted by BecR

Please Try My Sweet Potato Pie

Fri, 31 Jul 2009 14:01:24 -0400

Calling all pie lovers and seasoned bakers. I would love your opinions on this sweet potato pie recipe. It was my first attempt and I thought it came out really good, but I would greatly appreciate objective and honest comments and reviews. The "Basic Flaky Pie Crust" recipe came from another website and I didn't change a thing (in my opinion, the crust was perfect!) For the filling, I read several recipes, tweaked them each a tad and settled on a combination that I thought might work. So, please try my sweet potato pie....and let me know what you think. I value your opinions. -- posted by CookETC

Country Style California Olive, Thyme and Cheese Scones/Biscuits

Sun, 09 Aug 2009 21:44:33 -0400

This Californian olive recipe was sent to me by some lovely Bed and Breakfast guests (now good friends), who come from Temecula in California. They have stayed with us a couple of times now and love this part of SW France, and the food and wine! They grow olives and avocados, and regularly send me a selection of "California Growers" recipe leaflets, magazines and cookbooks, as well as a box of avocados every year! Always a treat! I have made these scones/biscuits several times now for appetisers and nibbles, as well as for picnics - they are delicious when eaten warm with fresh butter, mustard and ham. I make these with French olives, but I am sure my friends don't mind! -- posted by French Tart

Ultimate Banana Milkshake

Mon, 10 Aug 2009 10:23:23 -0400

It's the most Ultimate banana milkshake. It's tasty, refreshing, nutritious, easy to make and the kids will swear there's Ice cream in it if you make it the right way. You could add a tbsp of vanilla extract if you choose or cinnamon or nutmeg as well. -- posted by S0NIA

Honey-Roasted Pear Salad With Thyme and Verjus Dressing

Tue, 18 Aug 2009 13:33:56 -0400

An elegant and sophisticated salad that makes good use of verjus (verjuice) in the dressing. I use a local blue cheese, such as Roquefort in this salad; however, please do use a local blue cheese of your choice - any creamy or robust blue cheese will marry well with the pears and tart dressing. Verjuice, or verjus, is the juice of unripe grapes. This staple of French provincial cooking, a key ingredient in Dijon mustard, has the tartness of lemon juice and the acidity of vinegar, but the harshness of neither. Its delicate flavour is ideal for everything from stocks to sweet syrups - as long as you know what you're doing. Verjus was also a common ingredient used in English cooking throughout the Middle Ages. I try to make a batch of verjus every year with the green grapes from my non-dessert grape vine - as I love cooking with it. This recipe came from an old copy of Bon Appetit magazine from 2005. Prep time includes the time it takes the pears to cool. -- posted by French Tart

Emma's Green Beans

Fri, 21 Aug 2009 11:52:49 -0400

Fresh picked green beans (cooked to tender), or canned, this is a long time family favorite from my mother & always requested as a side-dish at family gatherings, plus! Flavorful, colorful, delicious hot, or cold, more flavorful the next day.... and easy to make. Special note: 'Snappy Tom' is somethimes hard to find, but well worth the effort. -- posted by Chef #1357772 Geogene

Brussels Sprouts Parisienne

Tue, 25 Aug 2009 02:49:48 -0400

Lightly steamed and tossed in butter, a dash of salt & pepper and a pinch of nutmeg--sometimes simple is best! Top sprouts with crisp crumbled bacon, freshly grated lemon zest, and a dollop of creme fraiche to dress them up, if you like! This is my favorite Brussels sprouts recipe, since childhood. -- posted by BecR

Cherry Crunch Pie

Wed, 26 Aug 2009 09:57:12 -0400

This recipe was given to me many years ago. I brought it to a company function once and it was requested for the next 15 years. Not your traditional "Pie", but a great mix of textures. Warning.... if you're on a diet, pass on this one. -- posted by Chef Vic #2

Old-Fashioned Raspberry Vinegar

Mon, 31 Aug 2009 10:34:20 -0400

A bottle of this beautiful ruby-red vinegar would make a lovely foodie or hostess gift! A little history: in modern times, flavored vinegars are mostly used as a salad condiment. But in olden times, before the advent of soft drinks, vinegar syrups were mixed with ice water and served as a cooling & refreshing summer drink. This is an updated version of a recipe found in an old cookbook from Colonial Virginia and Thomas Jefferson's time; I've included simple directions for making either raspberry vinegar, or raspberry vinegar syrup. Time includes steeping time of 48 hours. -- posted by BecR

Fresh Figs With Stilton and Walnuts in a Honey Drizzle Dressing

Tue, 08 Sep 2009 10:59:58 -0400

A new fig recipe for this year! Similar to my Recipe #250866 but with blue cheese and a honey drizzle dressing. I like to tuck a few fig leaves amongst the salad for colour........but please do wipe them first! Serve these figs with crusty bread, some mixed herb and salad leaves.......and a glass of chilled wine. Quantities for figs depend on the size; allow one or two large figs per person or, between three and six for medium to small figs.This makes a fabulous dinner party starter, or a light salad for lunch..........I sometimes serve this for the cheese course too, for something a little different. -- posted by French Tart

Williamsburg Lamb Curry

Mon, 14 Sep 2009 14:20:39 -0400

A very good and authentic curry. Based on English recipes, this comes from the Williamsburg Cookbook. Williamsburg is a colonial village in Virgina, they pride themselves in re-creating the 18th century as accuratly as possible. Try making your own beef stock if you can. Present this at the table surrounded by a ring of rice surrounding the curry. -- posted by Lauren4372

Lamb Curry

Mon, 14 Sep 2009 15:46:50 -0400

Curry is a dish that has the reputation of being very spicy. You can control this by adjusting the curry powder to your tastes. I think you will find that this recipe is moderate, and needs little adjustment. From the Williamsburg cookbook, this is an authentic colonial dish brought from India via England. It may date from as early as the 14th Century. Serve with rice, salad and veggie for a full meal. -- posted by Lauren4372

London's Borough Market Chocolate Brownies

Fri, 18 Sep 2009 10:50:00 -0400

Borough market brownie-maker Matt Jones shared his infamous dense chocolate brownie recipe on BBC Good Food, and I am posting it here for safe-keeping! For anyone who has tasted one of these brownies, the experience is sublime.......deep, intense and chewy brownies that are packed full of lucious chocolate! Borough Market is London's oldest food market, its origins date back from the time when the Romans built the original London Bridge. And, although it has moved from where it was originally established, Borough Market has occupied its current site for the last 250 years. You can find both food and non-food items in this market, but locals regularly go here to get fresh produce from various parts of the British Isles. One of the most popular foodie treats in the market, is the ostrich burger, as well as these delicious brownies. Makes 12 LARGE squidgy brownies. -- posted by French Tart

Spice Cake

Mon, 21 Sep 2009 16:53:52 -0400

This is, in my mind, the taste of autumn placed into a cake. I highly suggest letting it cool, slightly then rubbing butter all over the cake, while the cake is still warm enough to melt the butter. I use a cake mixer for this so the mixing goes a little smoother, than by hand. -- posted by ReeceB

Butternut Squash Soup

Mon, 28 Sep 2009 01:46:18 -0400

This is a simple soup recipe that uses the same basics for a cream vegetable soup. You can substitute any squash in the recipe and works well for acorn squash. It is a great soup to have by the fire on a cool fall night to warm the soul. It could be a main dish with a green salad and crusty bread or as a starter to a roast chicken dinner as an example. This would make a perfect Thanksgiving soup. See bottom suggestion of using pumpkin and maple syrup as an alternative. -- posted by GreyhoundX3

Tangy, Zesty Oil and Vinegar Potato Salad

Mon, 28 Sep 2009 15:48:18 -0400

The best potato salad you've never had. For when your craving that certain ZING from vinegar...I don't like regular potato salad. I don't like sweet relish, eggs, or miracle whip in my potato salad. The sharp onion with the vinegar balances the soft potato texture. Inexpensive and college budget approved. For more of a bite, add two to three teaspoons of whole grain mustard along with the olive oil. Try this!! Yumm....From Bon Appetit, 2009. **Note: To use smaller potatoes, cook time is about 5 minutes less. -- posted by College Girl

Fely's Almond Chicken

Fri, 02 Oct 2009 16:40:05 -0400

A recipe I got years ago from a Mexican friend, Fely good stuff.. -- posted by CunSwim

Awesome Party Cheese Ball!

Sun, 04 Oct 2009 01:53:40 -0400

I got this recipe from my mom. I first tried it at her Christmas dinner a few years back. It is a great treat for parties. Lots of people ask for the recipe and it is eaten up so fast, it's good to make two. My family asks me to make it sometimes just for the heck of it. -- posted by CrazyRedHead

Josefina's Pumpkin Empanaditas

Mon, 05 Oct 2009 17:06:54 -0400

This recipe is Pumpkin Empanaditas from "Josefina's Cook Book". This was a cookbook that is (no longer) published in conjunction with Pleasant Company's Josefina doll. -- posted by Anissa Wolf

Gluten Free Pumpkin Bread

Tue, 06 Oct 2009 11:37:33 -0400

This pumpkin bread is so good, you won't even know it's gluten free. Perfect for autumn! -- posted by Taitertot

Basic Garlic and Oil Sauce for Perfect Pasta (Rachael Ray)

Wed, 07 Oct 2009 16:11:53 -0400

If you like pasta, you're going to LOVE this recipe from Everyday With Rachael Ray's magazine (Oct '09). She has a "secret ingredient" that adds an unexpected zest to the ordinary ingredients: anchovies. She notes in her recipe that " even if you think you don't like anchovies, you should try this recipe--it'll change your mind." Further, she points out that "once you heat anchovies, they stop tasting like fish and start tasting more like salted nuts." So: try it, you'll like it! If you must, don't say anything to the diners--and ask them if they like it, before you reveal the "secret ingredient." -- posted by Debber

K-Jon Black Bean Chipotle-Lime Chili

Sun, 11 Oct 2009 03:22:49 -0400

A very unique tasting chili of smoke and citrus. Peerfect heat to wow the crowd! -- posted by K-Jon Chef

Mothers Day Smoked Ham and Orange Muffins

Tue, 13 Oct 2009 15:19:50 -0400

This Mother's Day recipe is from the Salud cooking school at Harry's in Atlanta Georgia, This is a great appetizer for a Mother's Day meal. -- posted by Seven Wonders

Gf Biscochitos

Thu, 15 Oct 2009 15:52:06 -0400

These are one of my son's favorites. He requests them every Christmas. Great anise-tasting butter cookie. You won't be able to tell there's no wheat. Free of peanuts and nuts too so it's a nice change for kids on restricted diets. -- posted by Cookin' on the Prairie

Autumn Maple Pecan Layer Cake With Penuche Fudge Frosting

Thu, 15 Oct 2009 16:08:20 -0400

This wonderful cake recipe is an adapted one from the Magnolia Bakery Cookbook. The penuche fudge frosting is an old Southern recipe. Makes a very attractive presentation, especially when the cake plate is adorned with beautiful autumn leaves. This cake freezes beautifully, just allow the cake to defrost completely before filling and frosting the layers. I recommend Canadian or Vermont maple syrup and Georgia or Texas pecans, but you can use any pure maple syrup and could use walnuts, although we prefer pecans in this recipe. -- posted by BecR

Halloween Mudpie

Fri, 16 Oct 2009 17:39:43 -0400

i got this recipe from family fun magazine -- posted by geekgrrl97

Jarlsberg Chicken

Fri, 16 Oct 2009 17:43:41 -0400

I developed this recipe when I was tired and wanted something very quick for my family. It takes less than 30 minutes to make and impresses everyone that has it. -- posted by Duroc

Mom's Thanksgiving Stuffing

Wed, 21 Oct 2009 21:44:03 -0400

Most Americans no doubt love their family's traditional Thanksgiving stuffing. Here's my mom's recipe that I have used and adapted for many years. It's always been my favorite part of the holiday meal. I hope you enjoy it! This is a good amount for an 18 pound turkey. The amounts may be easily increased or decreased. I make bread crumbs by slicing and cutting different types of bread, like whole wheat, sourdough, and potato. I usually dry the bread in a large, deep pan in the oven, stirring often for about 15-20 minutes at around 350 degrees. My mom used to prepare the bread cubes on the Monday evening before Thanksgiving, putting them in bowls or pans, covering them with cloths, and stirring occasionally to achieve a dry texture in a few days. -- posted by rochsann

Moist Cornbread Muffins

Mon, 26 Oct 2009 13:13:00 -0400

The secret is soaking the cornmeal in the buttermilk overnight (included in prep time). It makes it nice and soft and moist. Enjoy with chili, or butter and honey for dessert. -- posted by Red Jenny

Black Olive & Clam Dip

Wed, 04 Nov 2009 10:46:25 -0500

This is a family favorite that we just cannot seem go without during the Holidays it's a great dip to serve to tide your guests over until your holiday meal is ready. This dip is a kid friendly recipe - I have two younger brothers who absolutely love this dip for them it is a holiday staple. Enjoy! -- posted by Loving Chef

Mme Benoit's Tourtière

Thu, 05 Nov 2009 11:06:48 -0500

Tourtière is a French Canadian meat pie which is traditionally served at Christmas. It may be made from pork, beef or a combination of meats sometimes including veal. Different regions in Quebec have their own traditional recipes. Some regions use game such as hare or duck rather than beef and pork. The pies should not have too much filling as they are just a part of the whole traditional Christmas dinner. It's usually served with tomato ketchup. This recipe is the creation of Mme Jehane Benoit, a famous Quebec cooking expert who received the Order of Canada for her contributions to Canadian cuisine. I found this recipe on recipesource.com and on blogger.com where it was posted by Lizzy Ferland. It is originally from the Canadiana Cookbook. -- posted by Dreamer in Ontario

Ragoût De Pattes De Cochon (Pork Stew With Meatballs)

Sat, 07 Nov 2009 13:04:21 -0500

This is a traditional Quebecois stew made from pork hocks. I'm looking for recipes that DH remembers from childhood. This one was found on bitsnbites.wordpress.com and grouprecipes.com .The stew is a modification of one by Jehane Benoit, a famous Quebec cook. For a richer stock, caramelize you onions and hocks until dark brown. You can use Recipe #356677 . NOTE: The cooking time doesn't include the optional (but recommended to reduce fat content) overnight refrigeration time. -- posted by Dreamer in Ontario

Carlene's Turkey Brine

Mon, 16 Nov 2009 01:31:46 -0500

I created this recipe 3 years ago when I decided to brine a turkey for the first time. I wasn't happy with any of the recipes I found online. Now I would never fix a turkey any other way. It infuses flavor throughout the bird. I make this brine the day before I need it so it has time to cool in the refrigerator. Brining time will depend on the size of your turkey or chicken. We usually do an 18 lb. bird & I brine it for 3 days. This is equally good for birds roasted in the oven or smoked on the grill. The number of servings and cooking time will depend on the size bird you are cooking. I just had to put something in here to post. -- posted by MamaCooks

Potatoes Romano: Going on 20

Mon, 16 Nov 2009 12:26:56 -0500

This is a recipe received from a request in a newspaper here in SoCal. It's from the Enterprise Fish Co. where this old fashioned dish has been a standard menu item for almost two decades. -- posted by Amber W

Crock Pot Turkey Breast With Stuffing and Dried Fruit

Fri, 20 Nov 2009 15:50:24 -0500

I like to think of this as a one pot Thanksgiving dinner. I believe its from Southern Living Magazine. I want to thank Pinky Kookie for posting it for me in the Community Forums. -- posted by madriley61

Grandma Linda's Thanksgiving Dressing

Sun, 22 Nov 2009 17:22:41 -0500

My mother has made this dressing for our family since I was a little girl. It is the only Thanksgiving dressing my family will eat. I would weigh 500 pounds if I made this dressing as often as I craved it! Although I know most people prefer holiday recipes that have been passed down in their own families, I hope you will enjoy this Thanksgiving dressing recipe that the McWell's have enjoyed for many, many years! My mother used Jiffy corn bread mix in the old days, then later switched to Marie Calender's corn bread mix. In this recipe, I am using the "sweet corn muffins" recipe on a box of Albers Yellow Corn Meal. Because I am using Albers brand corn meal, all ingredients up to "12 Tbs butter" are for this particular brand cornmeal. If using any other cornbread mix, follow directions on the box, then add ingredients beginning with "1 Lb bacon." This recipe is for Thanksgiving so it makes quite a large amount. Thanks Mom! -- posted by Mrs Cook

Sweet Potatoes

Mon, 23 Nov 2009 14:13:48 -0500

I found this recipe in a Habitat for Humanity cookbook years ago and it has become a staple in our Thanksgiving and Christmas dinners. It is different in that it has a coconut/brown sugar topping instead of marshmallows. -- posted by Nikki Thompson

Tim's Midwestern Dressing

Thu, 26 Nov 2009 02:12:05 -0500

This simple stuffing/dressing recipe has been passed down for several generations in Ohio. Now that I'm in Texas, I kept losing the darn recipe, so I decided to upload it here. BTW, you can add cooked and chopped giblets and neck to this dressing, if desired. Just simmer them in water or chicken broth for several minutes or so to ensure they're properly cooked before adding to mix. -- posted by Toby's Foods

Fruity Cranberry Sauce

Thu, 26 Nov 2009 02:33:34 -0500

My grandmother made this recipe. I modified it slightly. It's always a great hit at Thanksgiving and Christmas even for the kids who don't normally eat cranberry sauce. -- posted by Chef #1462497

Waldorf Salad (With Wonderful Cooked Dressing)

Sat, 28 Nov 2009 14:50:06 -0500

If you don't care for the mayonnaise dressed Waldorf Salads, this one is for you. It's from my grandmother and probably from the period of the 1930's or so. It's ABSOLUTELY DELICIOUS! I could eat this for dessert, and when I make it usually double or quadruple the recipe so I can send some home with everyone after the holiday dinner. It's best to make the dressing ahead of time so it has time to cool. I usually make it the day before the dinner so it's done and out of the way and ready to go when the salad is assembled the next day. -- posted by graciel

Hoppin' John Soup

Sun, 29 Nov 2009 17:50:49 -0500

Make this Southern staple on New Year's Day for good luck all year! -- posted by KathyP53

Thanksgiving Brined & Roasted Turkey

Mon, 30 Nov 2009 11:43:17 -0500

This takes a mediocre turkey and makes it good, and takes a natural turkey, and makes it heaven. Even people who don't like turkey like it this way.And it's simple, too! -- posted by chakrates

Best Ever Sweet Potato Casserole With Pecan Topping

Tue, 01 Dec 2009 14:23:34 -0500

After years of experimentation, I perfected this recipe of sweet potato casserole and it has turned into a holiday favorite. It's always a huge hit & I get tons of requests for it. And the best part is, it's great hot, cold & leftover. Everyone says it's just like dessert, and everyone goes back for seconds or even thirds. Enjoy!! -- posted by Chef #1467888

Thanksgiving Dressing Using Stove Top

Wed, 02 Dec 2009 15:58:04 -0500

I really like the way my mom makes Thanksgiving dressing. I think the special ingredient is the ground turkey! Feel free to add pecans or dried cranberries with the dry stuffing mix. -- posted by Jacquie*

Tourtiere Du Quebec (French-Canadian Meat Pie)

Thu, 03 Dec 2009 13:51:35 -0500

I grew in Quebec and always looked forward to Christmas to be able to eat meat pies. When I married & moved to the US, I took the recipe with me, no way I can spend Christmas without the smell of cooking meat pies. Luckily for me, hubby & kids are hooked. I've been making this recipe for years, delicious. -- posted by French Canadian Chef

Kahlua & Eggnog

Fri, 04 Dec 2009 16:56:57 -0500

This is a great recipe from a 1986 Kahlua recipe book. -- posted by Mudpie

Cornbread Pepper Dressing

Mon, 07 Dec 2009 11:14:16 -0500

As I went to prepare our dressing for our Thanksgiving bird, I realized I hadn't given much thought to the meal. In desperation I went looking for something to stuff the bird with and came up with this combo. Very tasty, very peppery, very festive! -- posted by Bev in NY

Barbara's Texas Pecan Pie

Mon, 07 Dec 2009 13:43:45 -0500

This is a very unique recipe - no karo syrup. I had lost this recipe while moving My niece, Sabrina Fast, (who lives in Canada) told me that she had made this pecan pie for Thanksgiving. I had given her this recipe when she got married. I was so pleasantly surprised and happy to have this recipe again. Try it, you'll like it. We hope you will enjoy it as much as we do. -- posted by Chef #1416334

Fiery Cheese Straws

Mon, 07 Dec 2009 14:48:10 -0500

If you like spicy cheese straws...the Fire is all in your hands! Love cheese Straws and Fire, so.. I use Fruity Pebbles for the color, instead of regular rice krispys -- posted by Merlin_magician

Brandied Roquefort Balls from the Plaza Hotel in New York

Mon, 07 Dec 2009 17:14:41 -0500

quick, easy and special cheese ball -- posted by carrie sheridan

Quick Chestnut Puree from the Plaza Hotel

Mon, 07 Dec 2009 17:15:11 -0500

Canned chestnuts are easier to find - and this is worth trying to see if you love the taste of chestnuts... -- posted by carrie sheridan

Hot Spiced New England Cider

Tue, 08 Dec 2009 16:34:47 -0500

A Basic Cider Recipe combining the best aspects of Vermont and Finger Lakes Cider Recipes Made with Real Maple Syrup. Can be done with either Apple or Apple-Pear Cider. -- posted by mithrilbalrog

Momma's Hot Cheese Dip

Fri, 11 Dec 2009 16:55:03 -0500

This is a recipe our Dear Late Mother used to make often for family gatherings and is an all time favorite of everyone in the family. We serve this in a crock pot on warm since it is best served hot, but can be served in a Sourdough bowl. Mom always cubed sourdough french bread to serve this with, and it usually took more than one loaf to satisfy the many who would have it. You may find as we have that for large family gatherings we had to double this recipe. *** Note*** although this recipe calls for Velvetta Cheese, you can substitute any good quality American Processed Cheese. -- posted by jacques lee

Boxing Day Festive Roast Pumpkin and Cheese Lasagne - Lasagna

Wed, 16 Dec 2009 13:27:54 -0500

Roasted pumpkin and creamy cheese lasagne (lasagna); a Boxing Day special - although I have made this for Christmas Eve too! This is a wonderful addition to the festive vegetarian table, but is ALSO hugely popular with meat eaters. This is my adapted version of Nigella Lawson's pumpkin lasagne; I have changed a few of the methods and added (as well as omitted) a few ingredients! Boxing day is the day after Christmas day, also called St Stephens Day the 26th December; it is a public holiday in the UK and most Commonwealth countries.generally a turkey curry day, or a turkey-free day, one of the two! Serve this with a large bowl of salad and some crusty bread for mopping up the delicious sauce. -- posted by French Tart

Souder Family Cranberry Jello Salad

Thu, 17 Dec 2009 14:15:24 -0500

Its not Thanksgiving for me unless I have cranberry jello salad. This recipe comes from my mother's side of the family and has been a tradition at Souder Thanksgiving meals for as long as I have been alive. Super easy and delicious! Cooling and chilling take several hours, so prepare at least a day before you plan on serving. I always double the recipe; if you do this, split between at least two containers before chilling or it will take forever to set. (Its still good if it doesn't set!) -- posted by HoosierDaddy?

Monday Red Beans N' Rice (Crock Pot)

Thu, 17 Dec 2009 21:42:58 -0500

A Monday staple in New Orleans! This version requires minimal prep, so it's easy to throw everything in the crock pot before work and come home to a warm dinner. I included the time needed to hot soak the beans as "cook time" since "prep time" implies you actually need to be actively doing something. Note: Recipezaar does not recognize pickled pork as an ingredient. I assure you it is real, and actually tastes nothing like pickles. If you can't find pickled pork in your area, a hambone with meat attached is a good substitute. I don't like to use smoked hamhocks because I think the smoked flavor is too strong. -- posted by CptShane

Alpo Dip!

Fri, 18 Dec 2009 01:43:27 -0500

Great Nacho Dip for any party , great to share with family and friends ... whether for a holiday party, birthday party , football game or just because . If you like Nachos and cheese This dip will blow your mind! -- posted by Chef #1486200

Buttered Pecan, Cranberry and Apricot Sausage Stuffing Loaf

Fri, 18 Dec 2009 17:49:04 -0500

A wonderful stuffing recipe for your turkey or indeed lamb, beef or game birds - this is baked in a bread (loaf) tin and looks very impressive when turned out, as well as being easy to slice and serve. It can also be served as an alternative type of "meatloaf" with salad, pickles and chutneys........or even better, in sandwiches. I have also made this as a vegetarian option, leaving out the sausage meat and adding more breadcrumbs to the stuffing loaf. -- posted by French Tart

Deluxe Cornbread Dressing Casserole (Big Batch)

Sat, 19 Dec 2009 08:05:12 -0500

An old family recipe that's been tweaked little by little over the last 100 years. This makes 2 large pans about 1/2-3/4 filled. To relieve holiday stress make the pre-cooked dressing the week before Thanksgiving and freeze. Use one pan for Thanksgiving and one for Christmas. Begin defrosting 2 days before in the refrigerator. I split the prep process between 2 days. On the first day make the cornbread, boil the fryer, pick the meat and save the broth. The second day assemble and freeze. For OAMC split dressing into even smaller portions; may need to reduce bake time. My picture is of a smaller baked portion. -- posted by gailanng

Garlic Mashed Potatoes

Mon, 21 Dec 2009 02:05:05 -0500

I used this recipe for Thanksgiving dinner now we eat it all the time. Thanks to "Cooks Country Tv.com" From the episode: Fail-Safe Thanksgiving -- posted by Chef Idonedidit

1200 Watt Microwave Peanut Brittle

Mon, 21 Dec 2009 16:49:17 -0500

Bravo to Love2Eats Peanut Brittle in a Jiffy #58383 - it got me started, but with the adjustments for my higher powered microwave and some flavor changes I thought I should write my own recipe. I can not say how much Love2Eats note about having everything measured out and ready to go was a life saver. I use an 8 cup pyrex measuring bowl with a handle as this mixture bubbles up and gets very hot (bowl gets very hot too) - it is MOLTEN SUGAR- if your work area is not right next to your sink - have a bowl of ice water in case of burns. THIS RECIPE IS FOR A 1200 WATT MICROWAVE. Oh yeah, I sorta faked it on how many this will serve - it is habit forming. -- posted by Sandy in Dayton

Homemade Turkey Stuffing

Wed, 23 Dec 2009 11:18:42 -0500

This is truly a crowd pleaser and holiday favorite and have been making it for years now. People like it as it is crispy and absorbs turkey gravy to make a wonderful combination. They also like it as it is NOT cooked inside the bird, but on its own in is own pan. Easy to make, great tasting, great addition to the traditional turkey meal either at Thanksgiving or Christmas. It came from a gourmet cooking class. -- posted by Chef #1412755 - Lamber

Leeandra's Infamous Macaroni and Cheese

Tue, 29 Dec 2009 00:48:51 -0500

Easy way to make baked macaroni. This stuff is cholesterolly goodness. It will kill you dead, which is why I only make it at the holidays. -- posted by Leeandra

Julie's Pecan Caramel Bars

Tue, 29 Dec 2009 02:02:49 -0500

These are so good, they've been the hit of the party everywhere I take them. Inspired by PanNan's recipe #37846, but tweaked a bit to suit my family's preference. (I can't tell any difference between baker's chocolate and chocolate chips, but evidently my family can.) -- posted by puppitypup

Southern New Year's Day Soup

Sat, 02 Jan 2010 10:30:47 -0500

This wonderfully healthy collards and black-eyed pea soup by Sarah Cooper is a natural for New Year's Day. It started as a Cuban-style collards soup that included bacon fat, short ribs, Cuban sausage and ham hocks. Eventually Ms. Cooper decided to "de-fat" and change some of the ingredients to typical southern ones. The results are both aromatic and hearty, perfect on a cold day. To shorten prep and cooking time, you can use canned black-eyed peas, drained, rinsed and added towards the end of cooking time. Note: the recipe does not include soaking time for the dried peas. From the Atlanta Journal Constitution. -- posted by ninja

Cherry Coffee Cake

Sun, 03 Jan 2010 16:50:51 -0500

A great cake for buffet breakfasts, or parties anytime. My mom makes this cake every year for Christmas Breakfast! -- posted by MamaGreer

Indiana Corn Casserole

Tue, 05 Jan 2010 11:33:59 -0500

Delicious recipe for a corn side dish, very indulgent and rich. Great potluck dish for dinners. Note: for a lower-fat version of this, use half the bacon, butter, and flour. -- posted by cali_love

Cooks Illustrated Red Beans and Rice

Mon, 11 Jan 2010 00:26:19 -0500

This is pretty authentic -- posted by KathyP53

Smoky Chicken and Chorizo Mexican Enchilada Baked Casserole

Mon, 11 Jan 2010 08:54:15 -0500

This recipe was made from leftovers and has been requested again ALREADY by Malcolm, my husband! Cooked chicken is mixed with smoky, hot chorizo sausage and folded through a chipotle chilli tomato sauce..........sounds too hot?! I then added some sweet corn, sour cream and a jar of mild salsa to calm it down a bit, but please DO use hot salsa if you like a little spice in your life! I topped this with a dollop of sour cream and dressed it with chopped jalapeno peppers, parsley and a little chopped coriander (cilantro) for a perfect cold weather lunch. I devised this recipe especially for the Two for One Leftovers event in the Cooking Photo's Forum. Please adjust the chilli powder to your own requirements. I like spicy food but Malcolm does not, so I topped mine with loads of chopped jalapeno peppers and a sprinkling of chipotle chilli powder!! NB: I used Spanish chorizo sausage, which is cured; if you are using fresh chorizo sausage, it needs to be browned beforehand.(I made this original recipe with leftovers from KissKiss's Recipe #368069. However, ANY cooked chicken will do for this!) -- posted by French Tart

Red White and Blue Delight

Mon, 11 Jan 2010 18:11:44 -0500

This makes a very pretty addition to your 4th of July picnic table! From Eagle Brand, this quick and delicious dessert takes only about 20 minutes! -- posted by FLUFFSTER

Peanut Brittle

Tue, 12 Jan 2010 17:32:25 -0500

Use fresh peanut and sweet butter for the best results. -- posted by Chef #856573

Kettle Roast

Tue, 12 Jan 2010 17:49:11 -0500

From the 1961 edition of Pennsylvania Dutch Cookbook, Fine Old Recipes , page 22 -- posted by Chef Shadows

Cherry Meringue Pie

Sun, 17 Jan 2010 17:40:58 -0500

This is so yummy! Beautiful for festive holidays or just because! The whole family will love this! It's simple to make using canned pie filling, and a make-ahead pie crust. Gotta try this! -- posted by FLUFFSTER

Pumpkin Pie With Triple Sec

Mon, 18 Jan 2010 16:17:53 -0500

with a crust of ginger snaps, this can also be made layered like an English Trifle in a glass or big bowl... -- posted by carrie sheridan

Hoppin' John Stew With Cheddar Cheese Grits

Sun, 24 Jan 2010 18:10:51 -0500

From Southern Living. A New Year's Day Tradition -- posted by KathyP53

Super Moist Spiced Banana Nut Bread

Mon, 25 Jan 2010 15:36:46 -0500

Breakfast Food or a perfect something to munch on with your coffee? Look no further, this oh so yummy "Super Moist Spiced Banana Nut Bread" will fill the void. I love it so much I double the recipe and give one to a friend. Tell me what you think... -- posted by Keepnupncali

Turkey and Earl Grey Honey Butter Tea Sandwiches

Sat, 30 Jan 2010 15:35:28 -0500

You don't have to be British to enjoy these wonderful tea-time sandwiches! From about.com. -- posted by BecR

Lemon Glaze for Scones, Cookies - Biscuits and Cakes

Fri, 05 Feb 2010 21:27:06 -0500

This is a simple and delicious lemony glaze to drizzle over freshly baked scones, cookies - biscuits or cakes! From my mother. -- posted by BecR