Recipezaar: Northeastern U.S. recipes

Spicy Maple Roasted Pork Chops and Sweet Potatoes

Fri, 31 Jul 2009 14:11:27 -0400

This was another successful, tossed-together kitchen creation. It is best described as spicy pork chops surrounded by roasted sweet potatoes coated in a spicy maple glaze. The sweet potatoes turn out soft on the inside and somewhat crispy on the outside, and the pork chops turn out juicy and spicy. DH and I enjoyed eating a bite of sweet potato with each bite of pork chop. I like to leave the skin on my sweet potatoes when roasting due to its nutritional value and crispy texture, but feel free to peel if desired. This truly is spicy. If you desire to tone down the heat, please do use less cayenne pepper. -- posted by MarthaStewartWanabe

Katie's Granola

Mon, 03 Aug 2009 11:33:12 -0400

My friend Katie makes this in New Orleans, where she just moved, and I just visited. The ladies in her family have been passing it around and she just shared it with me! She says the beauty is that you can really just add and subtract according to what you have in your kitchen. -- posted by Lostfairy

21 Club Hamburger

Mon, 03 Aug 2009 11:39:27 -0400

This comes from Saveur magazine via the famous 21 Club in New York City(issue#122)! I have changed the recipe just a leetle bit(the original recipe used duck fat)! -- posted by Sharon123

Saveur's Aussie Burger

Mon, 03 Aug 2009 11:40:10 -0400

Adapted from Saveur magazine(issue #122), filled with great ingredientts! A meal in itself! :) -- posted by Sharon123

Cold Avocado and Cucumber Soup With Dill

Fri, 07 Aug 2009 02:46:32 -0400

No-cook soup good for hot days of summer. Real easy to make because the blender or food processor does most of the chopping, but it takes time to chill which is not included in cooking time. I omitted the optional shrimp (8-16 boiled & chilled) since I'm a vegetarian, but you might want to add some to yours. It also very light and low-fat. From the August 2009 food section of the New York Times, adopted from "Once Upon a Tart..." by Frank Mentesana and Jerome Audureau. Once Upon a Tart is a charming cafe in Soho neighborhood of NYC. -- posted by Kumquat the Cat's friend

New England Clambake Chowder

Fri, 07 Aug 2009 10:21:59 -0400

A hearty appetite is a must for this delicious, hearty chowder. The silky smooth stock boasts a rich clam flavor, tender chunks of potato, chewy clams, savory onions and herbs. Serve with oyster crackers and a freshly tossed green salad. -- posted by Feast Your Eyes!

Cheese & Olive Manicotti With Mushroom Sauce

Sun, 09 Aug 2009 20:53:48 -0400

Saw this recipe by Crestor (the medicine), at the hospital the other day and it looked very appetizing so I copied it! Have made a few changes but they are slight & I think they made it even more delicious! ;) -- posted by Manami

Spicy-Warm Shrimp Cocktail

Sun, 09 Aug 2009 21:25:04 -0400

A different & luscious take on an old favorite! Make sauce first - it will make things easier. -- posted by Manami

Cinnamon Coffee Cake

Sun, 09 Aug 2009 21:25:24 -0400

An easy coffee cake from Eet Smakelijk, the Junior League cookbook from Holland, Michigan. -- posted by KissKiss

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

Pa. Dutch - Ham Slice Baked in Milk

Mon, 10 Aug 2009 15:42:33 -0400

I just found this recipe among my Mother's handwritten recipe cards circa 1976. As I remember, we enjoyed it often. I think it came from a Pa. Dutch cookbook we had. That book might have been a gift from my Pa. Dutch mother-in-law. We never used the pineapple, though. -- posted by Jezski

Lemon Berry Tart

Wed, 12 Aug 2009 11:09:50 -0400

I have made this tart so many times, that I can make it in 15 minutes from start to finish, and that includes prep! It is so easy to make and the payoff is amazing. The lemon custard base elevates the berries without overwhelming them, the crust is uber easy, and it can be made the day before. Perfect Summer BBQ dessert! -- posted by Adam Hayek - Chef #1348906

Easiest Pasta With Tomato Basil Sauce

Mon, 17 Aug 2009 02:17:15 -0400

Perfect for weeknights. The sauce is from italianfoodforever.com. Make the sauce while you're cooking the pasta - it's that fast. -- posted by KissKiss

Healthier Right Side Pineapple Cake

Mon, 17 Aug 2009 03:54:40 -0400

Delicious and healthier pineapple cake. It's perfect for the morning coffee. Very easy to make and very fast. Fruit can be substitute with any other fruit you like: apples, pears, peaches, apricots... use your imagination:) -- posted by zori

Macaroni Salad

Mon, 17 Aug 2009 13:23:16 -0400

Delicious and creamy Mac Salad, which my son in law , and other friends tell me is yummy! I am one of those cooks who often uses my own judgement as to how much of whatever to add to a recipe, but also like to have specific directions when making anything new myself. I hope this turns out well for you -- posted by Chef #329753

Irish Whiskey Pie

Tue, 18 Aug 2009 14:51:23 -0400

This recipe is from Craig Claiborne, longtime food editor of the New York Times and was contributed to "Bach for More" a 1974 cookbook published to support the Cleveland Orchestra. -- posted by Dan-Amer #1

Old Fashioned Mac and Cheese

Wed, 19 Aug 2009 11:26:34 -0400

This is my grandmoms recipe of old fashioned mac and cheese: warning can be fattening!! -- posted by Angel's food

Spaghetti With Mushrooms, Garlic & Parsley

Thu, 20 Aug 2009 10:35:37 -0400

Spaghetti ai Funghi by Lidia Bastianich - we made it last night and it was pure comfort food :) at its best! We used button & cremini mushrooms only but that is due to personal preference. -- posted by Manami

Maine Fried Clams

Fri, 21 Aug 2009 12:57:59 -0400

Maine fried clams -- posted by Ben Hooper

Sheila's Apple Pie

Mon, 24 Aug 2009 01:53:37 -0400

I could make this pie in my sleep, I have done it so many times! It started out when my son was small and we used to go apple picking. I had to use up all those apples, so I made pies and gave them away. Suddenly, everyone else decided to go apple picking, too, and would bring me their apples to turn into pies! It's just a basic, traditional recipe but it is delicious and homey. Note: I will tell you that my preference is for Cortland apples, and it ends up being about 2-1/2 lbs. usually. -- posted by JackieOhNo!

Stuffed Pork Tenderloin - With Spinach, Prosciutto and Provolone

Mon, 24 Aug 2009 10:31:49 -0400

Stuffed pork tenderloin, so juicy and tender! This has a wonderful flavor, all blending together to make the perfect stuffed tenderloin. It will look like you have been working in the kitchen for hours, this has such a beautiful presentation. Serve with s'mashed garlic potatoes and a green salad. -- posted by Jb Tyler, TX

Grandma's Blueberry Streusel Coffeecake

Mon, 24 Aug 2009 10:39:27 -0400

My grandma cut out this recipe from the Daily Herald newspaper many years ago. I think it may be the best coffeecake I've ever had. -- posted by KissKiss

Linguine With Seafood and Mushroom Saute

Wed, 26 Aug 2009 18:23:48 -0400

An easy and colorful seafood and mushroom medley. A salad and a nice bottle of wine will help make this meal complete! ;) -- posted by Manami

Whiskey Spiked Cranberry Relish

Mon, 31 Aug 2009 11:14:30 -0400

An old holiday favorite with a little added ZING! Good with pork or turkey. (This is NOT for the kiddies :) ) Cook time is chill time. -- posted by mikekey

Boston Cod Pie

Mon, 31 Aug 2009 11:20:37 -0400

This flaky, tender Boston cod pie will be especially apropos for those first brisk days of autumn. It is adapted from New England settlers' daily faare when cod was a staple and important for the New World's thriving economy. From an old newspaper clipping. -- posted by Molly53

Scrambled Eggs With Smoked Trout & Horseradish Hollandaise

Tue, 01 Sep 2009 11:29:31 -0400

This great breakfast dish is wonderful served as a late, late supper! I happen to love breakfast for dinner or as a matter-of-fact - anytime! -- posted by Manami

Shrine Wings & Sake Sangria

Tue, 01 Sep 2009 12:06:51 -0400

During a stay at the MGM Grand at Foxwood in Connecticut, Jenny McCarthy thought their Shrine Wings were so good, she snagged the recipe! Say goodbye to summer by treating yourself to the actress's favorite finger food and to drink, Sake Sangria! About $8.00 per person!!!! -- posted by Manami

Smoky Strip Steaks With Chimichurri Sauce

Tue, 01 Sep 2009 12:07:52 -0400

From: July Fourth, Published July 2007, on the Grill & Pairing of the Day: Big, Balanced Red Wines, July 2008, Food & Wine Magazine, Recipe by Laurent Tourondel. The chimichurri sauce made with parsley, garlic & olive oil is the ubiquitous accompaniement to grilled meats in Argentina; when serving steak, Chef Turondel often prefers its clean, sharp flavors to richer French sauces like bernaise or red wine sauce. The tang of chimichurri is especially delicious with his smokey steaks, seasoned with both smoked sea salt and smoked pepper. Make the sauce a day ahead - it will keep very well. :) -- posted by Manami

American Goulash

Tue, 01 Sep 2009 13:09:16 -0400

Growing up in Boston, I never knew that this 50's "once-a-week-at-home dinner" and "once-a-week-at-school lunch" was a regional dish! I still make this probably once every 2 weeks. Easy, cheap and comfort food all rolled into one huge pot! (It is always called American Chop Suey here, but while I was living in LA friends called it Goulash - so I've compromised!) -- posted by davianng

Ski's Easy Cincinnati Lasagna

Tue, 01 Sep 2009 15:05:26 -0400

Delicious cheesy-buttery blend kicked up a notch with the familiar spice of Cincinnati chili reminds how great a combination pasta and chili are. Having left the Cincinnati area one of the craves I continue to run into is for the taste of Goldstar or Skyline chili. In an effort to quell the crave it seemed logical to merge a traditional lasagna recipe with the flavor of chili. -- posted by Chef #1367132

Tomato Bisque

Thu, 03 Sep 2009 00:34:47 -0400

A decadent bisque from the Sugar Hill Inn, in Franconia, New Hampshire. Found in the Old Farmer's Almanac recipe postings. I do believe this will hit the spot come some cold Saturday in January when lazing around inside making a big pot of something delicious is just the right thing to do. Will be making with our very own home canned tomatoes.Will likely pass on the "fresh" tomato in the dead of winter - they just are not worth the expense. If you keep bacon grease (we do in a small covered can) it seems you can skip the bacon frying step & just proceed with the next step - unless you want to add the bacon in with the tomatoes (sounding mighty good). -- posted by Buster's friend

Grilled Turkey Burgers With Cheddar and Smoky Aioli

Sun, 06 Sep 2009 09:11:18 -0400

I took the ground turkey meat and added, a Moroccan-spiced aioli to keep the burgers moist, which gives them tons of flavor. Bon Appetit Cover on Magazine, August 2009. Smoked Paprika was used and this you can find in the spice aisle at your supermarket. Recipe comes from the Bon Appetit Test Kitchen.;) -- posted by Manami

All Grown-Up S'mores

Tue, 08 Sep 2009 12:29:57 -0400

Sticky, Chewy, Messy, Gooey by Jill O'Connor is a wonderful book with some of the most delicious-looking desserts!. Found this one there too, the desserts are to die for! A sweet, crumbly graham cracker crust is topped with a dense, very adult, very rich, and very boozy chocolate cream ;).The combination of liquers here is by no means written in stone: dark rum, Grand Marnier, bourbon -- just pick two or three complimentary flavors. BTW - my friend Judy has added this as one of the desserts for her summer blow-out. :) -- posted by Manami

Festival of Crab on Angel Hair Pasta

Tue, 08 Sep 2009 13:26:53 -0400

We use angel hair pasts very often here at the home, so I am always searching for recipes that the residents might enjoy -- of course, with all the changes made by the dieticians.I don't know where on the internet I found this recipe. I have tweaked a bit here and there. -- posted by Manami

Steak Bombs

Tue, 08 Sep 2009 18:13:04 -0400

Super quick & easy. My 16 yr old son & friends devour these up in a hurry. You may need to adjust the vegetable quantity, as some in my home prefer them without them. Hope you like them! -- posted by FeelinYummy

Crab and Cheddar Fondue

Thu, 10 Sep 2009 01:43:37 -0400

That savory cheddar cheese fondue with flakes of juicy crab and just a few flakes of red pepper. Dip a cube of crusty french bread in the fondue. Mmmm... crabby cheese flakey gooey goodness..... Enjoy! -- posted by College Girl

Scandinavian Style Almond Paste

Fri, 11 Sep 2009 11:40:59 -0400

This is a wonderful almond paste to use in recipes like scones, pizzelles, almond cookies, and other pastries but is optimal for those itty bitty Danish almond cakes. I got this from a cooking magazine a few years ago. My version calls for 2 tbsp butter but you might want to up it to 3 if you find that it's not a good consistency or almond-to-butter ratio. If you don't have almond extract at hand (because you're like me and are too poor and/or lazy to buy a bottle), vanilla extract will work too. Also you need a food processor for this! -- posted by the80srule

Yellow Squash Cinnamon "donut Bites"

Mon, 14 Sep 2009 14:23:51 -0400

I found a recipe for yellow squash puffs on zaar and found a way to adapt it so my kids and husband would eat the squash puffs. (of course they didn't know it was yellow squash at first!!) They came out great. -- posted by BobbyJoJo

Spiced Potatoes and Green Beans

Mon, 14 Sep 2009 15:24:49 -0400

Besides plenty of good-for-you nutrients, potatoes also supply resistant starch, a carbohydrate that helps regulate blood sugar and keeps the digestive system healthy - thus they're good for you in moderation!! :) Cooking Light Magazine, September 2009. -- posted by Manami

Reblochon Tarts With Bacon & Fingerling Potatoes

Mon, 14 Sep 2009 15:25:34 -0400

F&W Magazine, October 2008 edition. Terrence Brenan s the author of this recipe as it originally appeared in this edition. From Pairing of the Day: October 2008, Strategies for Cooking with Cheese. With a golden layer of puff pastry topped by caramelized onions, soft potatoes, bacon and tangy Reblochon cheese, this tart is lighter than the sum of its parts, making for a satisfying fall dish thats great any time of day. The Reblochon, a washed-rind cheese from France, can be replaced with a robust Taleggio from northern Italy or the smooth French soft-ripened cows-milk cheese Saint-Andre. Wine suggestions: the earthy, berry-rich flavors of Pinot Noirs from Californias Santa Lucia Highlands work well as partners for washed-rind cheeses like the Reblochon in this tart. Jason Miller likes to pour the silky 2005 Logan Pinot Noir. The floral 2006 Morgan Twelve Clones is an equally good option Now that I have finished with the preliminaries I have to say these were delicious - with cheese being melted over the caramelized onions was a real treat - to say the least. ;) -- posted by Manami

Anne Arundel County Maryland Crab Cakes

Mon, 14 Sep 2009 16:16:19 -0400

This is the "Original" Crab Cake recipe handed down by my Dad's family for generations. It is Quick and easy. This is Actually the real way Maryland crab cakes have been enjoyed for decades, NO OLD BAY in true Maryland crab cakes, Don't get me wrong, I love Old Bay, but in keeping with old Maryland tradition this is a True Original. -- posted by Titanic1912

Griswold Inn Indian Pudding

Tue, 15 Sep 2009 11:36:37 -0400

The Griswold Inn, built in 1776 in Essex, Connecticut, has promised first-class accomodations to travelers since the stagecoach-steamboat days. This traditional molasses-rich dessert isn't as popular as it used to be, but it remains a very tasty treat. Despite the title, early New England settlers did not adapt this recipe from native Americans: 'Indian' refers to the 'Indian meal' used - cornmeal, as wheat flour wasn't available. Serve warm with vanilla ice cream. -- posted by Molly53

Spaghetti and Spicy Turkey Meatballs

Tue, 15 Sep 2009 11:39:10 -0400

Better Homes and Gardens was running an article about spaghetti and different ways of cooking it. This is one of them, I hope you like it! ;) -- posted by Manami

Griswold Inn Broccoli, Crab and Cheddar Quiche

Tue, 15 Sep 2009 11:44:11 -0400

Since 1776, The Griswold Inn in Essex, Connecticut has offered weary travelers fine food and shelter. Today, it is one of Americas most comforting links with the past. The inn is renowned for its delicious American cuisine featuring the freshest ingredients. -- posted by Molly53

Pio Quinto

Tue, 15 Sep 2009 12:19:38 -0400

The other evening, my friend Ana, came over and brought a bite to eat for us before she went to church and then she unpacked this little bit of heaven!! I was allowed to have like three little bites - but it was wonderful. ;) Pio Quinto is a Nicaraguan dessert consisting of cake drenched in rum, topped with a custard, and dusted with cinnamon. Some recipes also include raisins. Pio Quinto is eaten after meals or during Christmas time. The cake is believed to have been named after Pope Pius V, but the connection is unknown. -- posted by Manami

My Grandma's Pa Dutch Potato Salad

Wed, 16 Sep 2009 16:17:18 -0400

So many potato salad recipes try to make themselves better by adding unusual ingredients. I can guarantee those will be the ones still sitting on the table after the picnic is over. This recipe came from my Grandma who was born in the late 1800's and it's the only one we keep coming back to! -- posted by Cabin Cat

Frugal Gourmet's Date-Nut Bread With Cream Cheese and Walnuts

Thu, 17 Sep 2009 15:53:53 -0400

Source: THE FRUGAL GOURMET by Jeff Smith From the 09-30-1992 issue - The Springfield Union-News -- posted by Queen Dana

Sirloin Super Surprise

Thu, 17 Sep 2009 16:02:39 -0400

This is favorite in our family. Even the vegetarians drool over this one! What's not to love? The tomatoes and beef slow cooked together with mushrooms (optional) is just heaven...then the sour cream finish...my oh my. Made this up after 2 glasses of Cabernet...see what I'm saying? -- posted by Billy Surf Martin

Amish Cabbage Patch Stew

Fri, 18 Sep 2009 16:50:11 -0400

This simple and satisifiing main dish came from My Amish friend and it is one of my husband's favorite meals -- posted by GingerlyJ

Best Blueberry Muffins

Mon, 21 Sep 2009 00:50:42 -0400

one of my grandmother's old recipes she found while i was visiting. I altered a few ingredients to make it healthier (and lower the calories!) -- posted by Chef #1345159

Cream Cheese, Chinese Garlic-Hot Sauce, & Kim Chee Dip

Mon, 21 Sep 2009 12:35:10 -0400

This recipe is a combination of two that I found, one here, and one in NY Times. I strongly recommend the use of Lu Brand Digestives to use as dippers as the sweetness of these matches exactly sharpness of the dip. Drain away as much liquid from cream cheese & kim chee as possible. -- posted by Dan-Amer #1

Baked Shrimp/New Orleans Remoulade Sauce/French Potato Salad

Wed, 23 Sep 2009 13:41:38 -0400

The secret to this dish is the bread crumbs -- browning them first ensures they form a crispy crust.08/20/2009 edition of Cuisine at home eRECIPES. Purchase shrimp already peeled and deveined to save time or do the work yourself to save money. I combined 3 recipes so as to have a nice romantic meal for 2. Serve with remoulade and French Potato Salad and nice bottle of wine - outside if it is summer and if not in front of the fireplace! :) This is NOT diet friendly -- however, it is only once a year! ;) -- posted by Manami

Pan-Seared Chicken Breasts With Jamaican Curry

Wed, 23 Sep 2009 13:44:08 -0400

Recipe by Marcia Kiesel from F&W Magazine published October 2007. From Pairing of the Day: March 2008 - 7 Rules for Perfect Pairing. The Jamaican curry gets its heat from Scotch bonnet hot chiles, Marcia Kisel's stripped-down version relies on Scotch bonnet hot sauce and curry powder. :) Try 2006 Seven Hills Columbia Valley. Didn't include the overnight marinating process! -- posted by Manami

Poached Shrimp With Bay Leaves and Lemon

Wed, 23 Sep 2009 14:48:22 -0400

A cold shrimp-cocktail recipe from Cooking Light. It's tasty enough that it doesn't need a sauce. But you can serve with cocktail sauce to stay low-fat, or a remoulade or other mayo-based sauce if you don't mind the extra calories. Time to cook doesn't include chilling time. -- posted by appleydapply

Low Sodium Cabbage & Beef Soup

Wed, 23 Sep 2009 17:23:18 -0400

Took Recipe #21886 and made it low sodium for my family and here are the results! It was delicious and NO one reach for the salt shaker! Can be halved if you don't need a lot. I canned the leftovers in glass jars and have been using for last minute dinners. Add hot bread and it's a hit. And my husband says he doesn't like cabbage...this changed his mind :) -- posted by Dream Acres

Poor Man's Lobster

Mon, 28 Sep 2009 01:57:15 -0400

My husband loves Lobster but sadly, living in a landlocked state we have to pay high dollar for seafood. during the rougher times we we can't afford Lobster, this substitute is almost as good -- posted by GingerlyJ

Philly Cheese Steak Sliders

Mon, 28 Sep 2009 14:04:12 -0400

The mouthwatering taste of a Philly Cheesesteak on a slider bun. Easy to make & great for parties, picnics, or a quick family dinner. You can prepare the beef and the onion-mushroom mixture ahead of time and assemble just before serving if you like. The real Philadelphia Cheesesteaks come "wid wiz" (cheese whiz), so if you want to be really authentic you can substitute that for the american cheese. -- posted by bakedapple42

Dairy Free Chicken Pasta Primavera (Gluten Free)

Mon, 28 Sep 2009 15:19:44 -0400

I created this and it is delicious and dairy free! Pasta primavera is an Italian-American dish that consists of pasta and vegetables. A meat such as chicken, sausage or shrimp is sometimes added, but the focus of primavera is the vegetables themselves. The dish may contain almost any kind of vegetable, but cooks tend to stick to firm, crisp vegetables, such as broccoli, carrots, peas, onions and green bell peppers, with tomatoes. Pasta primavera is usually highlighted by light flavors, aromatic herbs and bright colors ('primavera' meaning the season of spring). Classic pasta primavera is based on a soffritto of garlic, olive oil, and Parmesan cheese, but versions based on a heavier cream or Alfredo sauce are also common. Though recipes for cold pasta primavera may be found, they are best classified as antipasti, or appetizers. Pastas served with this dish are typically smaller shapes, such as penne, farfalle, rigatoni and fusilli. If using longer types of pasta, such as spaghetti or fettuccine, the vegetables are normally sliced in thin strips to match the shape of the noodles. -- posted by UmmBinat

Red Hot Pepper Jam for Those That Like It Real Hot!!!!!!!!!!

Tue, 29 Sep 2009 13:42:09 -0400

Now you though my Recipe #99942, Recipe #95424, Recipe #68981 was hot! You should try this if you dare! This is eye tearing mouth burning. I used 3 yes 3 ghost peppers and 5 habaneros. Ghost peppers are 100 times hotter then habaneros. I used red raspberries, red bells, and apple and pomegranate juice to bring more red to this so no need for food coloring. The naga jolokia (English: king cobra chile) also known as bhut jolokia, dorset naga, ghost chile, ghost pepper, or naga morich is a chili pepper. -- posted by ~Rita~

Oatmeal Raisin Breakfast Cookies

Wed, 30 Sep 2009 12:04:00 -0400

This recipe has only four common ingredients, is easy to double or triple, and makes a good meal for those who are on a diet. Even better, it's vegan! In my opinion the cookies taste best right out of the oven, so don't hesitate to serve immediately. (; The ingredient measurements are estimates, since I make this without measuring anything but the oats. If they aren't sweet enough, add your sweetener of choice. -- posted by Qzxyntop

Ginger Chili Scallops

Fri, 02 Oct 2009 17:20:13 -0400

A hint of Asian flair to this wonder, fresh seafood dish. -- posted by Chef #643573

Tuna & Cherry Pepper Sandwiches

Sun, 04 Oct 2009 01:43:18 -0400

Found this recipe in Cowgirl Cuisine by Paula Disbrowe. In the book she says "her life sounds like a fantasy." After working as food editor at a magazine in NYC - Paula Disbrowe moved to Rio Frio, Texas, to be the chef at Hart & Hind Fitness Ranch. Not long after in 2005, she and her husband bought a 100 acre working ranch in Texas's Nueces Canyon. She shares recipes that exemplify ranch eating but with a lighter approach, like her chili made with turkey, white beans and sage, and tostadas topped with shredded chicken and crunchy citru slaw. This recipe is considered the best of the best exclusive! Have tweaked it slightly because of personal preference! :) -- posted by Manami

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

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

Easy Peasy Chicken Pot Pie

Mon, 09 Nov 2009 10:05:12 -0500

I got this recipe from The Oprah Show and used it as a base and majorly tweaked it to my liking. I make this often and sometimes double the batch for later. I usually double the filling and make 2 pies with only top crusts, saving time for later. -- posted by Meliciously Good

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