Recipezaar: Northeastern U.S. recipes

Angelina's Restaurant Crab Cakes - Maryland

Mon, 05 Oct 2009 13:54:24 -0400

This is the original as it appeared in the "Baltimore Sun" as a recipe request, recently. This was also printed many years ago, but has made a new a recent appearance again paralleling the closure of "Angelina' and subsequent auction of the restaurant. With the sale of the restaurant this crab cake recipe goes along with it. History as follows from Angelina's website. "In 1952, Angelina Tadduni and her family began a neighborhood Italian restaurant in a row home in northeast Baltimore. Building upon its local popularity, Bob and Carole Reilly purchased the restaurant in 1968 and added several essential features to the Angelina's legacy. Among these were a renowned Irish pub (the first to serve draught Guinness in Baltimore) and the finishing touches on the celebrated crab cake recipe. The success of this signature dish made Angelina's name famous far beyond the old neighborhood, and the crab cakes began accumulating a list of awards too lengthy to include here. Visitors from across the country came to Angelina's seeking the best known crab cakes in a city best known for crab cakes." "This recipe is straightforward and unadulterated and what you will get are authentic Maryland-style crab cakes. The real key to making good crab cakes is the use of top quality crab meat, and very little filler as possible. It's equally as important to be very careful with the fragile lumps, as you don't want to break up the lumps that provide the best formed crab cakes you will ever see, and without over-mixing. Enjoy this recipe as this is a Baltimore staple, and what a tradition it is. -- posted by Andi of Longmeadow Farm

Woodstock Inn New England Clam Chowder

Mon, 05 Oct 2009 13:55:53 -0400

The Woodstock Inn, located in "the prettiest small town in America", is renowned for their sumptuous meals using fresh ingredients from the local Vermont farms. -- posted by Molly53

Creamy Smoked Salmon Pasta

Mon, 05 Oct 2009 16:41:32 -0400

I found this recipe on the internet - if I am not mistaken it was iGOURMET. Have tweaked it a bit but it is wonderful as is! Fantastic! :) -- posted by Manami

Simply, Simple Cucumber Slices in Vinegar Dressing- Longmeadow

Mon, 05 Oct 2009 16:50:37 -0400

Based loosely on Emeril Legasse's recipe for cucumbers in dressing, but adding thinly sliced white onion and *Mary Jane's Crazy salt* to the dish prior to serving. Cooking time = refrigeration time. -- posted by Andi of Longmeadow Farm

Woodstock Inn Acorn Squash and Apple Bisque

Mon, 05 Oct 2009 17:12:15 -0400

The Woodstock Inn, located in "the prettiest small town in America", is renowned for their sumptuous meals using fresh ingredients from the local Vermont farms. This silky soup combines wonderful flavors to evoke the beauty of autumn in New England. -- posted by Molly53

Pennsylvania Dutch Red Beet Eggs

Mon, 05 Oct 2009 17:13:05 -0400

These are a childhood favorite. This recipe is very popular among the Pennsylvania Dutch. Great for picnics, snacks or even for lunch. -- posted by luv2makesoup

How to Boil a Lobster - Farm Style - Longmeadow Farm

Mon, 05 Oct 2009 17:23:07 -0400

Lobsters are cheap by standards -- so we make this a meal in itself anytime of the week. I use the recipe from the "Maine Lobster Council". Oh yummy, remember lobster's walk side-ways, and crabs walk straight. You will need a 4-5 gallon seafood, dutch oven, etc pot for steaming/boiling. -- posted by Andi of Longmeadow Farm

Eggplant Steaks Parmigiana Alla Ringo Star

Thu, 08 Oct 2009 10:50:57 -0400

From Rachael Ray's Big Orange Book cookbook. She says Ringo and his mates dropped by her TV show one day and sang her a song. During his visit, Ringo told Rachael he makes a wonderful pesto,. He's a vegetarian, so Rachael created this recipe in honor of his appearance. -- posted by Sharon123

Autumn Pot Roast

Thu, 08 Oct 2009 14:42:56 -0400

When the brisk autumn arrives, I tend to cook with fresh apple cider quite a bit. There is nothing like the crisp, tangy taste! Over the years, I began to add it to my pot roast recipe, and it became a family favorite. It just adds a hint of sweetness that really lifts the gravy from average to wonderful. Even "non-Pot Roast Lovers" (which there happen to be quite a few) enjoy this twist. I also know most people like potatoes in their pot roast, but I always serve my pot roast with either Recipe #290398 or Recipe #343221. I would love to try this in the slow cooker sometime, too! -- posted by JackieOhNo!

Apple Pork Breakfast Sausage

Sun, 11 Oct 2009 03:13:27 -0400

Homemade breakfast sausage for those Sunday morning Fall breakfasts. 1lb. recipe can be doubled or tripled with ease. Can be made into patties or links. Sausage freezes well. We bought a house with a Northern Spy apple tree and ended up with tons of apples. -- posted by Chef Ike

Pumpkin Pie - Easiest Ever

Sun, 11 Oct 2009 03:28:06 -0400

This comes together SO fast with just one bowl and a whisk. A great recipe from the 1976 edition of Eet Smakelijk - a cookbook from the Junior Welfare League of Holland, Michigan. -- posted by KissKiss

Apple Cider Pumpkin Bisque

Tue, 13 Oct 2009 15:22:29 -0400

A wonderful hearty autumn soup, goes great with a cold sandwich. This is not my recipe however-- I found this on the internet somewhere a while back and don't recall the source-- so if this is your recipe (especially if it could've been copyrighted by now) or you know whose it is, please let me know so I can give credit where it is due! -- posted by the80srule

Rachel's Fried Ravioli

Tue, 13 Oct 2009 15:49:37 -0400

Very yummy and easy fried ravioli. Feel free to use your own homemade ravioli, I had coupons for Buitoni so I got their whole-wheat 4-cheese ravioli, it turned out great. Using this to make fried gnocchi works well too! (I especially love frying up whole wheat pumpkin gnocchi.) Makes an awesome kid pleaser, comfort food, and party favorite. -- posted by the80srule

Old Fashioned Brown Bread

Tue, 13 Oct 2009 18:15:59 -0400

A chewy, old-fashioned bread boasting a slightly sweet flavor that will take back to olden days. This recipe was printed in "tasteofhome" magazine. Had to put it here so we could find it easily. The "prep" time does not include the time for rising or cooling. -- posted by Grandpa & Grandma Williams

Oven Roasted Chicken Breasts

Wed, 14 Oct 2009 14:05:02 -0400

Great Oven Roasted Chicken moist and tasty -- posted by Xwest2

White Christmas Pie

Wed, 14 Oct 2009 14:28:37 -0400

In the Amish communities this dessert is served on Thanksgiving in hopes of bringing a white Christmas -- posted by GingerlyJ

Easy Thanksgiving Boiled Onions

Wed, 14 Oct 2009 14:48:13 -0400

This is a must at my family Thanksgiving feast. I have no idea where my Mom got the recipe, but I suspect it is a New England holdover from the 40's (or earlier!). Sort of bland on their own, these babies really round out the textures and flavors of a holiday meal. -- posted by davianng

Brunch Apricot Casserole

Thu, 15 Oct 2009 14:40:16 -0400

I love this dish when catering brunches. I took it from an old church cookbook and I've never seen anything else quite like it -- posted by GingerlyJ

Hartness House Inn Apple Normandy Cheesecake

Fri, 16 Oct 2009 17:49:24 -0400

The Hartness House Inn, in picturesque Southern Vermont is located in historic Springfield in that state's renowned Green Mountains country. Overnight chilling time not included in preparation time. -- posted by Molly53

Seared Scallops With Basil, Anchovy & Sweet Corn Pudding

Mon, 19 Oct 2009 13:12:28 -0400

The quality of the fresh seafood is key in this lemony, piquant dish. April Bloomfield recommends seeking out day-boat scallops, caught by fishermen who return from a day at sea with supremely fresh scallops that haven't been treated with any kind of preservative. If you can't get the "just-caught" make sure they are of a coral-color instead of a milky-white. Chef Alice Bloomfield - From Pairing of the Day: July 2008, Published 2007. Wine Chardonnays from Californias Carneros region are known for their lemon cream and fruit notes, a nice echo for these scallops. Two good Carneros bottlings are the melon-tinged 2005 St. Clement and the tropical-fruited 2005 Rombauer. -- posted by Manami

Green Beans/Crispy Pancetta, Mushrooms & Shallots

Tue, 20 Oct 2009 17:47:38 -0400

The onion-topped green bean casserole is a mainstay for Thanksgiving. This version while full of familiar flavors, is a bit more elegant, more flavorfull & you don't have to wait till Thanksgiving to prepare and eat it!! It is really very flavorful and good. Susie Middleton from Fine Cooking, 101, pp. 50, 09/03/2009. -- posted by Manami

Shrimp Salad Sandwich With Red Chilli Mayonnaise

Wed, 21 Oct 2009 12:23:12 -0400

Created by Bobby Flay - try this shrimp salad sandwich with a kick of spice! -- posted by Manami

Crustless "lite" Traditional Cheesecake

Fri, 23 Oct 2009 16:33:25 -0400

Cheesecake open to variations, I lightened it up a bit. It's lighter and fluffier than traditional cheesecake, and you don't have to feel as guilty indulging. :D I like to add 1/2 tsp vanilla for traditional flavor or 3/4 tsp of a different extract to give it another flavor, like pineapple or peppermint. NOTE: Prep time does not include cooling times. -- posted by the80srule

Christmas or Anytime Punch

Tue, 27 Oct 2009 02:11:43 -0400

The Love Chef, Francis Anthony who appeared on the Regis and Kathy Lee show, calls this a Christmas punch but it is equally appropriate in the summer. Ahead of time, freeze the water or lemonade in a ring mold to make an ice ring. For a specially festive touch, place whole strawberries in the ring before adding the liquid and freezing. From the Cooking with Regis and Kathy Lee cookbook. -- posted by Sharon123

BBQ Pulled Pork and Cole Slaw Sandwich

Thu, 29 Oct 2009 10:20:29 -0400

BBQ Pork topped with cole slaw. If you are a serious BBQ fan then you must try this recipe. It may look like a lot of work because it is. However when you see the expressions on your friends faces when they bite into these sandwiches it will all be worth the effort. Don't skip the first step or you will be sorry. The brine should taste like the ocean. -- posted by DJ Seph

Pumpkin Pie Cheesecake With Candied Cranberry Topping

Fri, 30 Oct 2009 12:29:19 -0400

I haven't tried this yet, put here for safekeeping! Adapted from Better Homes & Gardens magazine. They say two treasured recipes come together for a light cheesecake that tastes like pumpkin pie! -- posted by Sharon123

The Sedgwick (Bronx Fish Sandwich)

Sat, 31 Oct 2009 14:06:25 -0400

New York's famous for pizza and cheesecake. But there's a little hidden secret sandwich type in The Bronx, my homeland. Even if you were unaware of this regional delicacy, you will enjoy it :) -- posted by the80srule

Winter Squash Baked With Maple Syrup

Tue, 03 Nov 2009 08:00:03 -0500

This is a very simple, tried and true recipe from Fannie Farmer, with very minor changes. You must use PURE maple syrup for this to come out right. Butternut Squash can be prepared this way as well. Oh, I forgot to add, it is delicious! -- posted by Karen's Krazy Kitchen

Big Apple Clam Chowder

Thu, 05 Nov 2009 02:12:53 -0500

Good old Manhattan Clam Chowder. I've heard that some claim this chowder originated on Long Island, but trust me, Long Island Clam Chowder is a mix of Manhattan style and New England style. Serve with oyster crackers or Saltines. -- posted by Ice Cool Kitty

Five Ingredient Shepherds Pie

Fri, 06 Nov 2009 15:26:13 -0500

A classic New England casserole with only 5 ingredients. -- posted by Foreverspots

Almost Le Ruth's Italian Salad Dressing

Sun, 08 Nov 2009 19:38:31 -0500

I found a recipe on cdkithen.com and adapted it to meet my tastes and this is the end result. My family no longer uses bottled italian dressing anymore. -- posted by Bridget Elaine

Katie Couric's Lemon Chicken

Mon, 09 Nov 2009 11:44:51 -0500

Gleaned from the Today's Kitchen Cookbook, recipes from the Today show. This is from Katie Couric. -- posted by Sharon123

Skillet Roasted Carrots!

Tue, 10 Nov 2009 16:35:08 -0500

This recipe is from Tom Colicchio, the head judge of Top Chef. I got this recipe from Today's Kitchen cookbook(recipes made on the Today news show). It's simple and delicious! Baby carrots were used for this dish, but feel free to use large carrots, cut to size. -- posted by Sharon123

Apple Cheddar Country Tart

Thu, 12 Nov 2009 01:04:59 -0500

Apple tart recipe that came from Block Island. Easy, very good. I didn't think I would like apples with cheddar cheese, but the taste is outstanding. -- posted by Chef #1283191

Perfect Chicken Corn Chowder

Fri, 13 Nov 2009 12:48:41 -0500

I've never had a better one. Been making this for years. Use a chablis, sauvignon blanc or any not-sweet similar white wine; it need not be a great wine but the wine DOES add that certain something. I've even been known to add a tiny splash of dry sherry at the finish. The soup is filling and delicious. Also freezes well. A vintage recipe, from my "olde" recipe file. I'll tell you how old it is: it calls for 17 oz. cans of creamed corn! I have no idea where the recipe came from originally! -- posted by Jezski

Sneaky and Easy Homemade Pasta Sauce

Fri, 20 Nov 2009 14:15:14 -0500

Lots of nutrition packed into a pasta sauce and nobody needs to know! Adapted from the Sneaky Chef cookbook. -- posted by Sharon123

Cream Pie Filling

Fri, 20 Nov 2009 15:32:02 -0500

This recipe is from my Aunt Edna's co-worker. Her co-worker told my aunt that her mother used to make it. -- posted by Blue_Milkshake

Mikes Maine Crab Cakes

Fri, 20 Nov 2009 16:02:52 -0500

Based on a recipe from Guy Fieris book, Diners, Drive-ins and Dives: an All-American Road TripWith Recipes! This celebrates the A1 Diner in Gardiner, Maine. He says in its introduction: These are loaded with crab, and even in a state that is famous for this dish, people come to Gardiner to track them down. I havent tried this yet, although I am planning a trip up the road to Gardiner soon! :) -- posted by mersaydees

Hearts of Iceberg Lettuce With Ranch Dressing

Mon, 23 Nov 2009 18:20:18 -0500

I love salads, and this is no exception. -- posted by Andi of Longmeadow Farm

1-Dish Italian 5-Cheese Pizza Bake

Wed, 25 Nov 2009 12:59:27 -0500

A quick recipe with only 20 minutes preparation using Fleishchmann's Rapid Rise yeast! -- posted by Sharon123

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

Vincent Price Bookbinder Snapper Soup

Sat, 28 Nov 2009 15:15:10 -0500

Here is the Bookbinder Snapper Soup recipe from Vincent Price's "A Treasury of Great Recipes" (1965). It differs from the Chicago Tribune Good Eating Cookbook version in various ways, most notably by being the original and uses snapping turtle. Mr. Price notes: "...you can make a sort of 'mock snapper' soup using a red snapper." Instructions on how to make the subsitution are in the recipe. This is an old fashioned recipe, and doesn't take many shortcuts. Info on the "Old Original Bookbinders" Philadelphia restaurant is available on Wikipedia. -- posted by Julesong

Old Fashion Pound Cake

Mon, 30 Nov 2009 12:02:08 -0500

This recipe was a family tradition! I just loved the way my mother madr this cake. -- posted by kitchen memories

My Brother Dave's Stuffed Pickled Peppers

Tue, 01 Dec 2009 16:48:25 -0500

My brother makes these by the gallon and everyone loves them. People have been known to steal them from his stash. Give them a try! Cooking time is waiting time. -- posted by Secret Agent

Crab & Polenta Bruschetta

Thu, 03 Dec 2009 09:49:50 -0500

As you probably know, my family before-me loved polenta and they still do. So this recipe caught my attention, and then we bought the items and yesterday we made it! I loved it & the staff did too! :) Feel free to substitute ready-to-eat-polenta if you'd like. Slice it into rounds (as it looks like a round log) grill, and then top with crab salad. Actually - the whole recipe could all be store-bought-ready-to-eat! However, I doubt that it would taste as great IMHO! ;) CuisineAtHome, Issue #78, December 2009.Total cooking & prep time = 1 hr + chilling. -- posted by Manami

Grilled Fig & Arugula Salad With Gorgonzola Toasts

Sat, 05 Dec 2009 12:10:15 -0500

From Cooking Light's special on Monticello-inspired recipes. This looks like it's too fancy and complicated for me to make, but looks delicious if someone else would make it for me! ;) Or if you have an actual grill; I live in the ghetto and could put a holey trash can lid over the stove. I don't know what "peasant bread" is but I assume it'd be a small baguette type of bread. I'm not a fan of balsamic vinegar, I'd probably use red wine vinegar or a different kind of dressing, but posting as is for those who like it. BTW, you'll need at least 6 grilling skewers for this. Probably strong 8" metal ones that could pierce figs. I wonder if I could make this work with a portable George Foreman grill! -- posted by the80srule

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

Weeknight Mashed Potatoes

Mon, 07 Dec 2009 14:20:32 -0500

This is so easy to throw together, but it tastes like a holiday dish. -- posted by KissKiss

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

Apple Pie

Tue, 08 Dec 2009 17:34:57 -0500

This apple pie has a moist fluffy crust and a rich cinnamon and nutmeg taste. -- posted by mithrilbalrog

Apple, Almond and Raspberry Pie

Tue, 08 Dec 2009 17:35:54 -0500

I made this for Thanksgiving many years ago as a change of pace, and it was a huge hit! I would recommend it for any time of year, but it is very special for a holiday. -- posted by JackieOhNo!

Low Fat Cranberry Almond Bread

Wed, 09 Dec 2009 18:22:17 -0500

A low fat recipe that produces a very tasty cranberry bread. -- posted by J Mazz

Quick Clam Chowder

Sun, 13 Dec 2009 14:54:58 -0500

Haven't made this yet. Based on one from America's Test Kitchen Family Cookbook. However, they used 4 slices of bacon; I intend on throwing in a small amount of bacos instead to save on cholesterol. -- posted by Debbie R.

Cornmeal-Oatmeal Cranberry-Orange Loaf

Mon, 14 Dec 2009 16:48:57 -0500

My husband, being a true Texan, loves cornbread almost as much as he loves me. I was not a great cornbread baker, so I bought The Cornbread Gospels by Crescent Dragonwagon to learn how to make his tummy happy, and what a great book that turned out to be. Every form and fashion of cornbread you can imagine, and (almost) all good. This recipe is from that book, and has earned rave reviews everywhere I have taken it. It's beautiful, and the essences of orange and cranberry combined with the crunchiness of stone ground cornmeal sets it apart from other quick breads, and it will leaving you wanting more. I hope you like it as well as we do. -- posted by Feisty

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?

Carrot Souffle With Crunchy Topping

Fri, 18 Dec 2009 02:00:37 -0500

This is spectacular, soft, and very sweet. -- posted by Geca

Baked Apples

Mon, 21 Dec 2009 01:38:53 -0500

An incredibly easy, inexpensive dessert to make, with the payoff of something much more elaborate. Fairly low-cal and with ingredients that are easy to keep on hand, this is a great dessert to pull together in a pinch. Good on its own, even better piping hot with a scoop of vanilla ice cream. -- posted by Food Therapist

Scallop-Spinach Spread

Mon, 21 Dec 2009 09:29:51 -0500

Coastal Living Magazine, December 2009 edition - while you are preparing other canapés, you can have this ready to serve. Also, do the same with cold hors d'oeuvres. -- posted by Manami

Curried Coconut Shrimp Balls on Bamboo Spoons

Mon, 21 Dec 2009 10:42:19 -0500

These curried coconut shrimp balls were absolutely awesome! I was very leary about making these much less trying them - I don't like coconut that much and curry and I - just don't get along! :( However, I tasted these and I was convinced - loved them thoroughly! :) Coastal Living Magazine, December 2009 edition. There is a 1 hour chill time. The disposable bamboo spoons, make cleanup a snap,; pack of 25 for $9.49 at: webrestaurantstore.com. -- posted by Manami

Cranberry Ginger Sauce

Mon, 21 Dec 2009 23:48:25 -0500

This sauce has a complex tart flavor with a touch of heat. Mix it with plain yogurt, over oatmeal, grits, or polenta, or just eat plain or with a muffin or piece of toast. -- posted by Sharon123

Aunt Sue's Chocolate Chip Cheese Holiday Cookies

Mon, 28 Dec 2009 15:53:51 -0500

This is a recipe that is easy because it has it's head start from Pillsbury Chocolate Chip Cookie Refrigerator Dough. The intial part of slicing the cookie dough into slices and lining the pan and baking gets you off to a quick and easy festive tasting cookie for the holidays which looks like you took a great deal of time to prepare. And the compliments will be well worth the simple effort from a sometime busy housewife. This was a favorite of my Dad's Cousin Sue, who we called Aunt Sue, her cookies where welcomed and enjoyed by everyone. They store well in the refrigerator and look very festive if the bars are put into christmas decorator cup cake liners,sprinkled with green crystals and put on a pretty Christmas platter. -- posted by Chef #1217857

Crab Balls With Grapefruit Salad

Tue, 29 Dec 2009 08:52:12 -0500

Crab Balls with Grapefruit Salad Recipe by Jean-Georges Vongerichten The crab and grapefruit in this dish first appeared at the restaurant Spice Market tossed with cold glass noodles. Jean Georges Vongerichten decided it was a "messy pile," but liked the flavors, so he reconfigured them into crab balls rolled in panko (Japanese bread crumbs) and sesame seeds. The side salad is a fabulous mix of tart (grapefruit), spicy (Thai chile) and sweet (ginger syrup). ;) F&W Magazine, From: Jean Georges's Best Small Plates, Published, July 2006 edition. 2 hr 20 min freezing and thawing time. -- posted by Manami

Crispy Chicken and Vegetable Croquettes (Croquetes De Rostit)

Tue, 29 Dec 2009 10:24:46 -0500

Recipe by Jeff KoehlerIsmael Prados, the Jamie Oliver of Catalonia, is the chef at La Vinya del Senyor, a Barcelona tapas bar with two branches. Prados presides over the newer one, on the north side of the city center, preparing delicious snacks like these crispy, delicately spiced ;) Croquetes de Rostit.F&W Magazine, From: Best Tapas from the Best Tapas Bar, published in February 2005 edition. WINE PAIRING:Search for easy-to-find bright, fruity rosé - try the 2003 Gonzalez Lara Fuente del Conde Rosado de Tempranillo or the 2003 Faustino V Rosé :( Sorry, forgot to account for cooling time of 1 hour+. -- posted by Manami

Vanilla Capecodder

Tue, 29 Dec 2009 13:35:32 -0500

being from Boston, I have always loved to drink CapeCodders. A few years ago I ran out of plain vodka so subsituted what I had and now love the drink best my new way! I have gotten my friends hooked on this ever since! -- posted by Court13

Peanut Butter Cake With Maple Frosting (Or Cupcakes)

Wed, 30 Dec 2009 10:39:11 -0500

In the South, some like to stir together peanut butter and maple syrup in a bowl and eat it with a spoon. This recipe combines those flavors into a peanut butter cake with a maple frosting. -- posted by swissms

Boston Cream Pie

Fri, 01 Jan 2010 20:58:27 -0500

An ancient Good Housekeeping recipe that I religiously make every New Years day. If you've never made a scratch cake, you don't know what you're missing. Using cake flour is a must. See Lennie's recipe #87689. Be sure to properly measure your flour by lightly spooning into a measure cup until overflowing then using the backside of a knife to level off. Too little flour will produce a callapsed cake and too much will have wet spots with dense layers. Cake layers freezeable. Prep time also includes assembly time. -- posted by gailanng

Maple Monkey Martini

Fri, 01 Jan 2010 22:50:42 -0500

From my Cabin Fever Maple Spirit Liqueur purchase. A New England spirit! -- posted by mersaydees

Dan's Bristol Clam Chowder

Sat, 02 Jan 2010 10:36:38 -0500

This is our families favorite recipe. I have been making this for nearly 15 years now. Everyone likes it and many claim that it is the best clam chowder that they have every had. I hope you enjoy it as much as we do... -- posted by Dan in Raleigh, NC

Maple Chocolate Martini

Sat, 02 Jan 2010 14:02:18 -0500

From my Cabin Fever Maple Spirit Liqueur purchase. Cabin Fever is made with natural Vermont maple syrup combined with time honored barrel aging. -- posted by mersaydees

New England Boiled Dinner (Corned Beef)

Sun, 03 Jan 2010 11:51:47 -0500

From Cooking Light, Jan/Feb 2005. Store the extra vegetable cooking liquid in airtight containers in the freezer, if desired, and use it to flavor soups, sauces, or rice. -- posted by swissms

Apple Cake, King Arthur

Mon, 04 Jan 2010 18:17:04 -0500

This is a quick, easy, and delicious desert that just may replace apple pie in your home. -- posted by Pa. Hiker

Dishwasher Salmon Steaks

Tue, 05 Jan 2010 11:47:22 -0500

This may sound very funny, and yes I was skeptical too, but once you try it, you will love it, I swear! You can always change the seasonings to your taste, this is just how my family likes it. -- posted by Amanda Morrill

Barbecue'd Chicken Bits and Appy Fun! Longmeadow Farm

Tue, 05 Jan 2010 12:44:17 -0500

The chicken bits will give you kiddy up and go! -- posted by Andi of Longmeadow Farm

Alton Brown's Sherried Sardine Toast

Tue, 05 Jan 2010 14:25:55 -0500

This looked very appealing when he made it on last night's program, so I thought I'd post it here. Looks like Good Eats to me! PREP time includes marinating time--plan ahead, please. -- posted by Debber

The Best Boston Baked Beans

Tue, 05 Jan 2010 16:27:37 -0500

This is a great recipe I found for baked beans. It was originally posted from The Sacramento Bee, 1998. This recipe is used by the Durgin-Park Restaurant in Boston, MA. This restaurant dates back to the American Revolution and is famous for its Boston baked beans. The Durgin-Park cook, Tommy Ryan, has prepared this recipe at the restaurant for the past 37 years. The restaurant serves 1,000 diners on an average Saturday evening. A recipe that has been around this long - and has served many people - can't be wrong. -- posted by VillageMom

Oh so Easy Blueberry Cinnamon Ring

Tue, 05 Jan 2010 19:26:04 -0500

Made with frozen blueberries - this oh so easy to make little ring is killer (which is a good thing). From Sam the Cooking Guy. -- posted by Sharon123

Hung's Clay Pot Rice

Wed, 06 Jan 2010 21:04:44 -0500

Recipe by Hung Huynh, a student at the Culinary Institute of America in Hyde Park, New York was a Top Chef winner. Hung Huynh learned to cook with the Chinese trinity - GGS = ginger, garlic and scallions. He uses all three here to flavor this earthy, mushroom-and-bacon-studded clay pot (without the clay pot) rice.;) It was fun trying this type of rice in the dining room and seeing the people's reactions - they either loved it or weren't convinced by it.From: Top Chef Winner's Tips, Hung Huynh - publlished 02/2008 edition of F&W Magazine.There is an hour soaking time for the raw rice.It makes a nice side for chicken or fish - we tried it with chicken tenders (lightly seasoned and done on the grill) and sweet peas.:) -- posted by Manami

Mama Kaye's Salmon Breakfast Croquettes

Fri, 08 Jan 2010 15:27:36 -0500

For the one-year anniversary of their big move, the President and First Lady passed along this recipe: an old favorite, from the girls' godmother and family friend "Mama Kaye" Wilson. Enjoy! I haven't tried this, yet so posting here for safekeeping. :) -- posted by Sharon123

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

Bite-Size Wasabi Crab Cakes & Ginger Aioli

Thu, 14 Jan 2010 19:49:49 -0500

This crab cake mixture can be made several hours ahead. After cooked keep warm in 200ºF oven for about an hour. Coastal Living Magazine, December 2009 edition. We used these for our party, as well and I didn't even get to taste them but they smelled deeevine! :) -- posted by Manami

Smoked Salmon Open Sandwich W/Peach Salsa & Gruyere Cheese

Fri, 15 Jan 2010 07:31:37 -0500

I have been looking for something different to do with smoked salmon and this is what I found! This recipe was found while I was surfing the net and now I can't remember where. :) -- posted by Manami

Five-Jewel-Rice-Stuffed Chicken Breast With Hot Sour Sauce

Fri, 15 Jan 2010 07:33:00 -0500

Here, the editors chose to feature a Chinese-inspired stuffed chicken breast, incorporating short-grain rice, like arborio -- which allows the stuffing to stay put. The five "jewels" of the stuffing are the rice itself, almonds, water chestnuts, scallions & garlic -- none of which requires a trip to a specialty market.;) Garnishing with sesame seeds is entirely optional (white and black) however, it makes a beautiful presence. CuisineatHome, Issue 79, February 2010. -- posted by Manami

Brandied Bing Cherry Sauce from the Plaza Hotel

Mon, 18 Jan 2010 16:19:38 -0500

This is very special over ice cream, custard, angel food cake, pound cake... even a beef or pork roast -- -- posted by carrie sheridan

Pat's Do Ahead Party Chicken

Tue, 19 Jan 2010 16:05:54 -0500

My husband lived on a street where a neighborhood chef would create dishes, then call the neighbors at all hours. They would stumble over in PJs and tast the latest creation. Then he would throw them all out and go to bed. He was famous for this chicken recipe. I found stuffed it in a cookbook, got the story, tried the dish, got the rave reviews, and am sharing because a relative said "FINALLY, a new Chicken recipe!" Don't be afraid to make this for the family dinner for a trial. Great served with steamed rice and roasted brocolli. If you make chafing pans of this, double the recipe here. You can wing the rest to accomodate any size crowd. The muenster holds up well, and if you are not a mushroom fan, just leave them out! -- posted by The Jelly Room

Pot Roast

Tue, 19 Jan 2010 16:06:27 -0500

My mom gave me the recipe for this pot roast, which I loved growing up. Tonight I made it for my husband, and he says it's his favorite thing that I've ever made for him. -- posted by ilovechocolate

Cranberry Ginger Upside-Down Cake W/Spiced Orange Caramel Sauce

Tue, 19 Jan 2010 18:37:34 -0500

Sounds so good. Uploaded recipe so I won't lose it. -- posted by *Kathy*

Cranberry Orange Pinwheels

Tue, 19 Jan 2010 19:10:42 -0500

Recipe I want to try next fall. -- posted by *Kathy*

Chicken Breasts in Sherried Tomato Cream

Mon, 25 Jan 2010 11:15:26 -0500

This is a quick, easy and delicious recipe. It is a pleasant departure from your traditional chicken dishes. It can be doubled or halved easily. You can double the sauce portion for use as a topping on a side such as rice, etc. Good served with fluffy rice and green vegetables. Chardonnay is a pleasant wine compliment. -- posted by Chris Letourneau

Blueberry Pie Filling

Mon, 25 Jan 2010 12:30:18 -0500

This is recipe adapted from a professional cookbook. t makes enough filling for twp 8" pies or one 9" deep dish pie. -- posted by Grandpa & Grandma Williams

Red Lobster Maryland Crab Cakes

Tue, 26 Jan 2010 12:31:31 -0500

From the Red Lobster restaurant website. These dense yet flaky, firm yet delicate, Maryland crab cakes are a seaside staple. I made these this evening and even my DH who doesn't care for seafood said it was a keeper recipe. I made them just as the recipe states but next time I might try a little more Old Bay Seasoning or pepper (or perhaps a dash of cayenne or red pepper flakes) to bring some more flavor to these wonderful crab cakes. Serve them a la carte, in a sandwich or beside a salad. We used Sweet Chili Sauce drizzled on the plate for another layer of flavor -- the Asian type SWEET-chili sauce, not the tomato-based kind you find with ketchup or the hot type of Asian chili sauce -- which complemented these very well and came straight out of the bottle so no extra work. Some advice on breadcrumbs: I really recommend Panko breadcrumbs. They give these cakes a nice crunchy outside even though very few crumbs are used for breading. Luckily most major grocery stores now carry this product in the Asian product aisle. If you're lucky enough to have an Asian grocery store in your area go there not only to save money but also to take advantage of authentic, flaky, white breadcrumbs that can be use in numerous recipes! Please do NOT purchase Progresso Seasoned Panko breadcrumbs for this recipe. If Panko crumbs are not available to you, use plain (non-seasoned) breadcrumbs for this recipe. -- posted by Croft Girl

Creamy Maple Fudge Frosting / Icing for Cupcakes

Thu, 28 Jan 2010 09:15:16 -0500

The flavor reminds me of the Seaside fudge from my childhood! A nice creamy frosting that's great for cakes and cupcakes, but also would do nice for soft cookies. -- posted by the80srule

Scrambled Eggs With Spice

Thu, 28 Jan 2010 09:46:52 -0500

I wanted something a little less boring than the usual scrambled eggs. Still a work in progress. Next time I'll try it with 2% milk instead of cream. -- posted by SteveBerry

One Apple Coffee Cake

Thu, 28 Jan 2010 15:29:31 -0500

I combined several recipes and memories of a recipe my mom used to make for this one.It's close to the original,but not as sweet.Without the oil,it's probably a little healthier too.It's called "One" apple,but one isn't quite enough.I substituted Crisco for the butter per pkg. instructions. -- posted by jeff58

Amish Dream Cake

Mon, 01 Feb 2010 11:53:08 -0500

This recipe is from an older Amish cookbook I discovered at a thrift shop. It is credited to both Mrs. David A. Yoder and Mrs. Abe Yoder. -- posted by Homecookgirl

Wholesome Pancakes

Thu, 04 Feb 2010 11:09:51 -0500

whole grain -- posted by Chef #1541406

Smoked Salmon Soufflés

Sun, 07 Feb 2010 21:34:12 -0500

These were absolutely delicious,;) if I say so myself! We served these last Sunday for tea.(merienda) where we had some guests from New York, who were visiting their mom and were leaving the next day. They brought us the fixings for their mom to have a Jewish-type breakfast, since she was being transferred to another one of our homes, Hebrew Homes South. BBC GoodFood :) -- posted by Manami

Slow Cooker Chicken and Cornbread

Mon, 08 Feb 2010 12:20:41 -0500

Usually I work too much to get any use out of my slow cooker, but on snow days I can put it to good use and make this delicious comfort food. I originally had the inspiration for this recipe at Garryowen Irish Pub in Gettysburg, PA. I've done my best to re-create the textures and flavors of their dish on my own. -- posted by Sanana71

Chumley's Shrimp Skewers

Tue, 09 Feb 2010 15:20:28 -0500

I came up with this recipe the other night when my wife and girls wanted Alyssa's Favorite Fish, recipe# 361646. I didn't feel like fish so I tried this, I think you will enjoy it. I used whole wheat spaghetti for the pasta, and regular olive oil, you could use what you like. I was hoping to have some of this left over for the next day but I ate it all that night. I put down 2-4 servings but I ate it in one. Sorry!! Be careful not to overcook the shrimp. -- posted by Chumleyathome