Recipezaar: Northeastern U.S.,Comfort Food recipes

Simple Chicken Soup Made in Crock Pot

Mon, 03 Nov 2008 00:15:51 -0500

Just a very basic, surprisingly delicious recipe for basic chicken soup made in a crock pot. I even surprised myself! -- posted by Pepe's

Rainey-Day Chilli

Wed, 05 Nov 2008 19:34:09 -0500

I can never find a chilli recipe that reminded me of my moms. So I made my own one day. I took what I could remember from hers and added some things. I just took a container to my pap for dinner tonight. I can't wait for him to call and let me know how it is. After hunting season I will use ground venison instead of the beef. -- posted by JLChic2814

Cheesy Creamy Ham and Potato Soup

Thu, 06 Nov 2008 21:54:29 -0500

A rich hearty soup great for left over holiday ham. I use the bone from the ham to make the stock. DS said it was the best soup he ever had! -- posted by Chef #719562

Poached Eggs/Smoked Salmon/Spinach/Chive Cream Sauce

Thu, 06 Nov 2008 23:31:42 -0500

Canada B&B Hosts offer up this meal to their guests and they love it! It is another take on serving poached eggs. -- posted by Manami

Rigatoni With Roasted Butternut Squash and Pancetta

Thu, 13 Nov 2008 16:38:04 -0500

This is wonderful! It has very few ingredients, and is finished in 35 minutes, and the flavors all meld beautifully! From: Pasta/Quick Recipes from Scott Conant, F&W Magazine, March 2003 edition. -- posted by Manami

Chocolate-Apricot Pound Cake

Mon, 17 Nov 2008 20:13:17 -0500

Warren Brown in "How To Bake Cakes from Scratch" says of the cake that it reminds him of a tiger! "I love the speckles of orange and brown created by combining mini-chunks of apricot and chocolate in the cake. The colors make me think of a tiger or of my hometown pro football team." Combining dried apricots with bittersweet chocolate against a pleasantly moist yet crunchy butter cake is sinfully satisfying for anyone close enough to catch a whiff of this cake fresh out of the oven. ;) Not too sweet, this batter is quick to mix and a perfect treat for starting or ending the day. *Please note; the computer will not allow me to list how much sugar is needed for creaming - so please be aware that it is 2.25 cups or 18 ozs extra-fine granulated sugar. :( -- posted by Manami

Cinnamon Banana Bread

Mon, 17 Nov 2008 20:46:33 -0500

Easy to make banana bread with a little extra flavor. The extra cinnamon balances the flavor in the bread. It's highly sought after by my family at holiday get-togethers. The recipe originally comes from Joy of Cooking in an older version. -- posted by blizob

Sublime Clam Chowder

Tue, 18 Nov 2008 01:09:01 -0500

I am a super clam chowder snob. Roux has no place in clam chowder, unless you're trying to hide old gummy fish parts, but then, why would you cook it? This is a thin, light, yet deliciously hearty clam chowder that you can have more than one bowl. I usually pair it with an earthy, hearty salad -- posted by Spicy Little Sister

Mom's Perfect Roast Turkey

Wed, 19 Nov 2008 16:24:29 -0500

This is the anti-saw-dust tasting, forget the pop-up thermometer bird cooker! Hence, we toss the thermometer altogether. Cooking the bird "upside-down" uses gravity and allows the juices to cook inside the breast meat, giving it a tender deliciousness that is hard to duplicate when cooking for a golden-brown-colored turkey breast skin. With my family, we prefer meat to skin and so after letting the turkey rest, carve in kitchen and set on buffet-style platter or large plate, removing fat and skin as preferred. This recipe is also great if you want a less-stress Thanksgiving as all it is is washing the bird, sticking it in a pan, and into the oven with a timer. Feel free to make other preparations while the bird is cooking for when the bird is out of the oven. Bird can be made up to a day in advance and reheated easily. If you like moist turkey breast meat, use this recipe. Meant for any size or type of turkey. No bags or basting, ever! Also great for students away from home for the holidays. This is not the turkey recipe if you want a Norman Rockwell picture. This is for cooking a great bird. -- posted by Rubyscarab

Peter Hoffman's Chicken Liver Crostini

Thu, 20 Nov 2008 18:02:36 -0500

Every good chicken has a good liver, says Peter Hoffman. Sometimes I eat the liver myself as the cooks reward, and sometimes I let a bunch accumulate in the freezer until I have enough to make this recipe" The beautifully silky puree is accented with sauteed apples, smoky bacon and a splash of brandy, then served on crunchy toasts. What can be bad with that? For a healthier version omit the 4 Tablespoons of chilled butter.;) One of the best partners for creamy chicken livers is, surprisingly, German Rieslingits high acidity cuts through the richness, and its touch of sweetness is a nice contrast to the livers earthiness (much in the way that Sauternes goes well with foie gras). Two good choices are the apple-inflected 2007 Leitz Dragonstone and the minerally 2007 Hexamer Meddersheimer Rheingrafenberg Kabinett.Food & Wine Magazine, 09/2008. From: The Glass House We made these the other night because of my weakness for chicken livers and they were awesome! :) There is a 30 minute chilling time, didn't allow for it in recipe! -- posted by Manami

Red Lobster White Cheddar Mashed Potatoes Recipe

Mon, 24 Nov 2008 01:32:52 -0500

The is a copy cat recipe of the Red Lobster White Cheddar Mashed Potatoes. I love them but Red Lobster doesn't carry them any more. they are quite easy to make. -- posted by Diana109

Scallops-Pecans Wilted Salad

Thu, 27 Nov 2008 00:42:17 -0500

This salad is beautiful, easy & quick! Makes a lovely Holiday Dish! Better Homes & Gardens Magazine, November 2008 edition! -- posted by Manami

Cheese Tortellini With Creamy Pesto Sauce

Mon, 01 Dec 2008 00:56:31 -0500

This recipe is quick and easy. You may want to use fresh ingredients; however, I cooked with what I had in my kitchen and created this recipe myself. The ingredients include: frozen cheese tortellini, butter, mushrooms, a can of mushroom soup, a package of cream cheese, milk, bottled pesto sauce, diced tomatoes, salt and pepper, and parmesan cheese. If you have wine on hand, a "splash" will do this dish justice. -- posted by KittyCat1225

Strawberry Energy Bars

Tue, 02 Dec 2008 00:27:13 -0500

Filling, delicious homemade energy bars. A fraction of the cost of buying in the store. -- posted by Chef #1051843

Pumpkin Pie Squares

Wed, 03 Dec 2008 23:04:13 -0500

This is a wonderful holiday potluck-dinner dessert. It's fast and easy to make. There probably won't be any left to take home, so make two...one for your party, one for your family. It is good any time of the year, so don't wait for just the holidays:)!! -- posted by Alan in SW Florida

Weekend Apple Pancake

Thu, 11 Dec 2008 16:36:29 -0500

This is a deep dish breakfast or brunch treat, softer and more dense than a plain Dutch baby, stuffed with buttered apples and layers of custard over caramelized cinnamon sugar. So yummy.... I found the recipe on "The Kitchn" blog. -- posted by blucoat

Dutch Baby (Giant Baked Pancake)

Thu, 11 Dec 2008 16:48:31 -0500

These look and taste absolutely heavenly! It's great if you have guests or larger gatherings for breakfast or brunch as each pancake has 4-6 servings and, since it is baked, requires less work than regular pancakes. This delicious and impressive-looking recipe is from Sarah Kate, of "The Kitchn". It was a Christmas breakfast tradition in her family. It's also sometimes called a German Pancake and is quite similar to Yorkshire Pudding. If you want a sweeter recipe, increase the sugar to 3 tablespoons and add 1 teaspoon of vanilla. Batter needs to sit for a half-hour before baking. -- posted by blucoat

Real Hot Chocolate

Mon, 29 Dec 2008 23:12:04 -0500

Although I live in Florida now, this is still a favorite on a chilly night. After shoveling snow on those cold New England winter days, this is the way Mama made it and had waiting for my brothers and me. We would line up our boots outside the door and run to the kitchen table in our stocking feet. Sometimes, instead of whipped cream, we would put a spoonful of "Marshmallow Fluff" on top. Oh, those were the days!!! -- posted by Alan in SW Florida

Polenta Casserole President Richard Nixon's Family

Tue, 30 Dec 2008 01:16:47 -0500

The White House Family Cookbook! -- posted by Moontan Master!

Easy Seafood Stew

Tue, 06 Jan 2009 02:44:38 -0500

This is a recipe that I got from Good Housekeeping. It's a healthy and tasty treat during the winter months. -- posted by Spartiechic

Hot Truck P M P - Poor Man's Pizza

Tue, 06 Jan 2009 17:10:28 -0500

This is posted in tribute to Bob Petrillose, its creator who passed away last month. I had the honor of eating way too many of these pizza subs during my college days. Rumor has it that a student who worked in the truck sold the idea to Stouffer's and was the origin of the French Bread Pizza. Learn more about Bob here: http://www.seriouseats.com/2007/02/the-hot-truck.html and here http://www.news.cornell.edu/stories/Dec08/PetrilloseObit.html -- posted by ~Jen~

Stuffed Cornish Hen

Wed, 07 Jan 2009 19:42:14 -0500

Share the greatest holiday dish with the one you love all in one night -- posted by Chef Youketnuba #2

Waldorf Salad (Low-Fat)

Sun, 11 Jan 2009 12:57:29 -0500

This fast and healthy recipe uses yogurt rather than mayonnaise. I found it in "The Washington Post" and they adapted it from the cookbook:, "Healthy Homestyle Cooking: 200 of Your Favorite Family Recipes-With a Fraction of the Fat" by Evelyn Tribole. -- posted by blucoat

Lazy Man's Beef Stew

Sun, 11 Jan 2009 17:33:19 -0500

You don't have to be lazy, just pressed for time, to enjoy this flavorful, easy-to-throw-together one dish meal. But, on a lazy Saturday in the middle of winter, this smells wonderful while its cooking and sure hits the spot at suppertime, served with some fresh bread and butter. This recipe has been around a long time and has been used by buzy moms (and lazy bachelors) everywhere. -- posted by Alan in SW Florida

Autumn in New England Soup

Thu, 22 Jan 2009 14:12:26 -0500

Yummy. Easy. Healthy. What more could you want from a soup? Dinner in a bowl. Warms you up. Fills you up. Lots of flavor. Cooks up in an hour! -- posted by Puppies777

Florence's Peach Muffins

Sun, 25 Jan 2009 23:58:19 -0500

This had been my Mom's recipe. I've been making these for decades because they taste good; however since they are dairy free ( due to World War II rationing), that should make them healthful as well. I always make these during peach season, however, there's no need to wait until then, frozen or canned peaches work well too. A cooking note: If you're seriously watching cholesterol levels, you can make these with just one egg, and they taste just as good, however the muffins will tend to be a tad crumbly. -- posted by lynnski / LA

Mary's Tex Mex Corn Chowder

Mon, 26 Jan 2009 00:53:04 -0500

Since I moved to Germany, my only homesickness has been for US food, especially Mexican dishes & New England fare. I adapted this recipe from a basic corn chowder recipe and it came out really well. The heat is a good level - kick, but not enough to make it inedible for my German guests. :) -- posted by Schnecke

New England Lobster Roll

Tue, 27 Jan 2009 00:24:13 -0500

As soon as I land at Boston's Logan Airport, I rent my car and head to "Kelly's" on Revere Beach for a lobster roll (I'll have a roast beef sandwich later.) And being a lobster roll purist, no celery or lettuce for me...just lobster on my roll! Now,when I have the urge to splurge, I make them myself. After making these for friends, they've offered to buy the lobster tails, if I'll make them again...how can I say no to that offer? :) -- posted by Alan in SW Florida

Make-Ahead Tuna Burgers

Tue, 27 Jan 2009 01:38:29 -0500

These tuna burgers remind me of my mom, and they're a really good way to take advantage of both my freezer and the cheap day-old rolls at the local bakery. Enjoy! -- posted by Schnecke

Vermont Cheddar Soup

Thu, 29 Jan 2009 14:01:37 -0500

Whip up a pot of cheesy goodness and serve with tart apples and a loaf of crusty bread. -- posted by Celticevergreen

Presidential Berry Muffins

Tue, 03 Feb 2009 00:26:58 -0500

This moist muffin recipe is from Carol McManus, owner of the cafe, "Espresso Love" on Marthas Vineyard. She created these red, white, and blue muffins for President Bill Clinton and he loved them. Recipe was printed in her lovely cookbook, "Table Talk - Food, Family, Love". -- posted by blucoat

Corn Chowder

Wed, 04 Feb 2009 01:50:24 -0500

This is the first corn chowder that I had ever made, or tasted... my husband grew up in New England and said this was the best corn chowder he had ever eaten. **We used the bacon to make BLT's to go with the chowder, however I have seen recipes on here that show you can put it in the chowder itself** -- posted by QuietPoet

Mother's Clam Chowder (Manhattan Style)

Mon, 09 Feb 2009 01:30:40 -0500

This was the recipe my mother used... she and Daddy loved it! So do we. I think the addition of the clam juice is what made it so special. -- posted by Sweetiebarbara

My Family's Favorite Fast Chicken Soup

Thu, 19 Feb 2009 15:07:35 -0500

This is a simple, quick recipe that I have relied on for almost 30 years. The ingredients are generally on hand so it is easy to throw together when someone in the house is not feeling up to par. I have doubled and tripled this recipe to freeze some for later. -- posted by JackieOhNo!

Tuna Rice Chowder

Thu, 19 Feb 2009 15:09:04 -0500

This is another super quick soup recipe that I have been making for years. Again, many of the ingredients you will probably have on hand. -- posted by JackieOhNo!

Chef's Choice Shellfish Bisque

Thu, 19 Feb 2009 15:11:38 -0500

This is "chef's choice" because you can use whatever shellfish you have available or that you favor. You can use canned, frozen and thawed, or fresh. Whatever you decide, you are guaranteed to produce a quick, tasty bisque that is sure to impress. -- posted by JackieOhNo!

Cheese and Bacon Soup

Thu, 19 Feb 2009 15:27:06 -0500

This recipe is an old favorite of my family's. It is thick, rich, and super easy to make. Served with some bread and a salad, it definitely makes a meal. -- posted by JackieOhNo!

Hearty Vegetable Soup

Thu, 19 Feb 2009 15:27:13 -0500

This is great to put together when you're looking for something hearty to make but don't have any protein around. To make it truly vegetarian, you could use vegetable broth. -- posted by JackieOhNo!

Potato and Carrot Soup

Thu, 19 Feb 2009 15:28:54 -0500

I suppose the title says it all. This is a nice, creamy vegetable soup loaded with potatoes and carrots. Delicious! -- posted by JackieOhNo!

Corn and Ham Soup

Thu, 19 Feb 2009 15:49:24 -0500

This is easy to throw together with ingredients that are more than likely in your kitchen already. It's a great way to use up leftover ham bits, and is a nice, home-style soup to serve on a blustery day. -- posted by JackieOhNo!

Vegan Ny System Hot Weiners

Fri, 20 Feb 2009 11:24:14 -0500

Call me crazy, but I somehow felt the need to veganize these wretched things!! And ya know, they turned out quite amazing, if I do say so myself... For those of you who have not had the pleasure, "Hot Weiners" are a Rhode Island classic. Anyone who's ANYONE in little RI has gorged themselves late-night on these dogs, which consist of a hot dog served on a STEAMED bun, then topped with quite a "distinct" flavor of meat sauce, mustard, raw minced onions and celery salt. My inspiration for the "meat" sauce was from Guy Fieri's recipe for: Hot Weiners Rhode Island Style! I lowered his amount of cinnamon, AND his amounts for chili powder and paprika because they seemed a bit much for vegetarian crumbles. DO NOT omit the raw onions, yellow mustard OR the celery salt. This is what makes these dogs a classic Rhode Island treat, whether it's vegan or not!! -- posted by Kozmic Blues

Stuffed Mushrooms by Kim

Sun, 22 Feb 2009 15:42:10 -0500

No excuses! I have to make these mushrooms for Thanksgiving, at my SIL's house, but they are great anytime of the year. I've been making these for over 30 years now, so the recipe is from memory. Wish me luck! -- posted by Kim Petro

Amish Bean Soup

Sun, 01 Mar 2009 18:18:35 -0500

This is a wonderful warm soup to warm the heart in these last cold days of winter. Being in Wisconsin, warm soup is always a welcome thing. This is a very simple amish soup, so it has very simple ingredients. It's perfect for a beginner cook or someone like me who just wants something easy. -- posted by Jess4Freedom

Whispery Scrambled Eggs With Crabmeat and Herbs

Sun, 08 Mar 2009 00:39:02 -0500

"Whisking the eggs vigorously (even with an immersion blender) yields fluffy, whispery results" says Kim Sunee. This recipe is adapted with permission from her book, Trail of Crumbs; Hunger, Love and the Search for Home.;) These eggs deserve a delicious sparkling wine, but the right bottle matters. A highly crisp, golden Champagne won't work as well here as a fuller-bodied, rich rosé sparkler that will complement both the crabmeat and the protein of the eggs, and look beautifully festive as well. Rosé Champagnes are very pricey; opt instead for a top-notch California rosé sparkler such as Gloria Ferrer Brut Rosé 2005 from Sonoma, California. -- posted by Manami

Breakfast Apple Pie

Sun, 15 Mar 2009 01:03:26 -0400

This is a pie served at the Old Granite Inn in Rockland, Maine. I haven't tried it yet, but as soon as I found it on another site I knew I had to share it. Maple syrup and cornflakes make for an interesting twist on a familiar favorite. -- posted by Lynne the Pirate Queen

Egg & Salmon Sandwich

Fri, 27 Mar 2009 14:22:41 -0400

I found this recipe on EatingWell web site - what I needed were exact measurements, since I usually cook without any recipes. Let me qualify it, when I cook for myself and/or my friends. Anything that we do for the home is a totally different story. Low in calories, low in fat, easy and very healthy! Will make it even more palatable - have with a piece of fresh tropical fruit! Yum! ;) -- posted by Manami

Lighter Angel Hair Pasta With Lemon and Chicken

Mon, 30 Mar 2009 17:47:21 -0400

The fresh flavor burst of lemon perfectly accents the chicken and angel hair pasta in this quick and easy dish. :) Serve with a generous topping of Parmesan cheese or soy cheese, a tossed green salad, and a Cabernet Sauvignon or a rich Chardonay. Also, a nice Antipasto platter would be nice. From Food & Wine Magazine. :) -- posted by Manami

16 Quart Chicken Corn Soup

Mon, 06 Apr 2009 00:28:35 -0400

My mom bought what she thought at the time was the biggest stockpot ever in 1998, and this is the first thing she made in it. I've always loved it and I make it when I can in my own 16 quart pot! It freezes really well, so don't be afraid to make it all. Cook the chicken a day ahead so you can refrigerate the broth to skim the fat off easier. Thanks Mom!! -- posted by Chef Skie

Easy German Lasagna

Mon, 20 Apr 2009 01:07:27 -0400

This is an easy way to enjoy a unique dish that has amazing flavor and is sure to please even the most picky eater. A must try ! -- posted by Carpi Diem

Skillet-Sizzled Buttermilk Cornbread

Mon, 20 Apr 2009 01:08:20 -0400

An outstanding cornbread recipe from the cookbook, "Passionate Vegetarian", by Crescent Dragonwagon. She and her husband served this at their award-winning inn, The Dairy Hollow House, and it was their most requested recipe. Make sure your oven is accurate. It really needs to be up to temperature for perfect results. -- posted by blucoat

Garlic Roast Chicken (Barefoot Contessa)

Sun, 26 Apr 2009 21:54:55 -0400

After seeing this on Food Network and trying it that very night, I'll never make a roasted chicken any other way. The vegetables alone are worth it, but the chicken is so unbelievably tender and juicy that you can't help but go back for seconds. I've made only very subtle changes to suit my taste, and I would recommend nearly doubling the veggies if feeding four grown people. Reheated leftovers are phenomenal (use medium power on microwave). -- posted by KissKiss

Pecan-Praline Cheesecake With Caramel Sauce

Sat, 02 May 2009 16:27:27 -0400

You can use store-bought pralines to make the crust for this fluffy cheesecake, but Big Sugars quick praline recipe is worth the extra effort, as is the buttery caramel sauce that gets pooled on top.;) Recipe by Lisa Ritter. From: Big Sugar's Blockbuster Desserts, published in the March 2008 edition of Food & Wine Magazine. Chilling Time - overnight. -- posted by Manami

Dairy Free Rice Pudding

Mon, 04 May 2009 11:56:57 -0400

Both my mom (96) and myself are allergic to milk so much of what we make needs to be adjusted to use Mocha Mix instead. If you can't find this product try a sweet vanilla soy milk instead. The custard on this isn't very high, but the flavor is just great. Small price to pay for a feel good, memory filled dessert. We love this as soon as it's cool enough to eat. Great warm or cold. Enjoy. -- posted by Barbara S

Cheddar BLT Burgers With Tarragon Russian Dressing

Mon, 04 May 2009 14:34:16 -0400

At BLT Burger in Las Vegas chef Laurent Tourondel brushes burgers with butter while they're on the grill. The natural sugars caramelize, making the meat extra-delicious. Food & Wine Magazine, June 2009 edition.From: Dip Meat in Cold Water, 20 Smart Tips for Everyday Grilling Chef Tourondel suggests that by dunking the patty in cold water for about 30 seconds before grilling will make the burger juicier - and it does! :) We made these last night and they were awesome! However, we did make a few changes. We omitted the tarragon (don't like anise flavor!) and replaced with an extra tablespoons of parsely. We then made the dressing with shrimp and seafood sauce with horseradish instead of the ketchup. Thay are really fantastic! A luscious burger topped with both cheese and bacon should be paired with a substantial red winethe tannins in the wine will cut through the richness of the burger. -- posted by Manami

4th of July Salmon With Egg Sauce

Tue, 05 May 2009 12:26:45 -0400

For many New Englanders, Independence Day celebrations just wouldn't be the same without the traditional meal of poached salmon with egg sauce, along with new potatoes, baby peas and, of course, strawberry shortcake (Recipe #289569). The egg sauce is a nice compliment to most any baked or broiled fish, as well as the poached salmon. Just substitute a half a cup of bottled clam juice or canned chicken broth for the poaching liquid. -- posted by Alan in SW Florida

Pappardelle With Chicken Livers & Onions

Mon, 18 May 2009 15:24:51 -0400

This dish is awesome! It is comfort food (for me, at least), savory and not like all other pasta dishes. It is a combination of a couple of recipes - need I say that chicken livers are a favorite of mine. :) A lot of the residents seem to like a little taste here and there - since they are high in iron etc. the good outweighs the bad! AOL - Recipes. -- posted by Manami

Shrimp Scampi With Green Onions and Orzo

Wed, 27 May 2009 22:39:09 -0400

This dish is like risotto (only quicker and easier) and features cooked orzo topped with garlicky shrimp.Was featured in Bon Appetit Magazine, June 2009 edition.Recipe: Jill Silverman Hough -- posted by Manami

Kidney Bean Salad

Mon, 01 Jun 2009 00:32:06 -0400

You'll find bowls of "Kidney Bean Salad" (it's more of an appetizer or dip, than a salad) served throughout New England at many quaint taverns and pubs, where you can spread it on a cracker and enjoy it along with a cocktail or two. It is positively addictive!! -- posted by Alan in SW Florida

Fish Chowder

Mon, 01 Jun 2009 00:49:21 -0400

This "chowdah" is a family favorite. Served along with a green salad, some French bread, and a nice white wine, and you have a lovely dinner. Quick and easy to make. -- posted by Alan in SW Florida

Salmon-Scrambled Egg Packages With Lemon Creme Fraiche

Tue, 09 Jun 2009 02:05:06 -0400

Courtesy of Emeril Lagasse, 2004 found on FoodNetwork.com. This is a beautiful presentation of this great "duo". We cut down on the yolks in the recipe - we used 2 whole eggs and 7 whites - if you choose, you can play around with the eggs. -- posted by Manami

Amish Butter Noodles 1965

Wed, 10 Jun 2009 02:31:51 -0400

I had these while I was having a buffet in Shipshewana, asked for the recipe for the noodles, and here it is. -- posted by andypandy

Dutch Meat Loaf

Wed, 17 Jun 2009 14:37:49 -0400

This recipe comes from an older, but local Church cookbook of family favorites. While the meat loaf is pretty standard, it is the sauce that intrigued me. We especially like it and I hope you will as well. This is comfort food! Just remember ovens vary so your time may be different. -- posted by Debaylady

Buffalo Chicken Mac-N-Cheese

Tue, 23 Jun 2009 16:20:36 -0400

Buffalo chicken meets mac-n-cheese. How can you possibly go wrong? I threw this together for the end-of-the-year potluck lunch at the high school where I teach, and it went over really well. Addendum: Like the first two reviewers, I also used Ken's. Worked great! However, I have to disagree with one reviewer about the celery. I've made this with and without the celery, and its inclusion really makes a world of difference in terms of texture. -- posted by Cluich

White Bean & Spinach Souffles With Shrimp Cardinale

Tue, 07 Jul 2009 11:07:45 -0400

I have seen a lot of recipes for White Bean & Spinach Soups & Stews but nothing like these! You don't have to worry about over-filling or overflowing the souffle cups. The spinach and white bean base makes them quite stable. These are WOW :) dishes and don't need too much with them! Perhaps a nice bottle of wine, a mixed greens salad and bread sticks & some fresh fruit as a dessert. CuisineAtHome.com, April 2009 issue. -- posted by Manami

'rough Cut' Slow Cooker No-Beef Chili

Mon, 13 Jul 2009 18:01:51 -0400

This is a simple, hearty comfort recipe that was based on whatever I had in the pantry last night. It's called 'rough cut' because it is meant to be just a "rustic", simple, easy, hearty, filling dish. There is to be No tedious MINCING!! :-) Just put the ingredients in the cooker. ;-) It's really easy! Just put the ingredients into the cooker in the order listed, ending with the chicken. You don't want to taste it after adding raw meat to it so adjust your seasoning as nearly as you can before the chicken goes in. You can adjust the flavors further after it's finished. Ours came out with a LOT of juice so, if you don't like it that way, consider draining the tomatoes, cutting the stock and using bouillon cubes instead. Or cook as directed and removing excess juices to reach the consistency you prefer. I ladled off about 4 cups of the liquid after all the seasonings married in the cooking process. I served it over rice. I thought about adding ground cayenne or red pepper flakes after cooking for a little added heat. Or just having them in ramekins on the table for those who'd like it. Consider substituting 2 LBS of ground turkey or chicken for the thighs. I'm going to try duck or venison this winter. Bon, Bon Apetit! -- posted by MW Savant

Apple Upside-Down Cake

Tue, 14 Jul 2009 01:33:45 -0400

Tasty, easy-to-make cake. Fun to make with kids after apple picking!! Enjoy with a cup of coffee and maybe even a little scoop of vanilla ice cream. Please, note the use of cake flour in this recipe, not all-purpose flour. -- posted by Alan in SW Florida

Maryland Crab Dip by Keith

Sun, 19 Jul 2009 12:51:36 -0400

I really like this dip spooned and served inside a hollowed out loaf of bread or with slices of French bread. -- posted by kds1398

Jim Laheys No-Knead Pizza Margherita

Fri, 24 Jul 2009 13:27:06 -0400

This is a great recipe for a simple, thin crust pizza. It's from Jim Lahey (of no-knead bread fame) who now runs a popular NYC pizzeria called Co. The recipe was printed in New York Magazine (Jul 12, 2009). If you don't have a pizza stone, this works well in a cast iron skillet. The recipe requires very little time and effort but the dough must be started the day before. -- posted by blucoat

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

Seafood Pot Pie

Sun, 09 Aug 2009 20:55:25 -0400

Bubbly warm goodness under a crispy crust. Another one dish wonder from Ina. House Beautiful Magazine, September 2009 edition. I have tasted Ina Garten's Lobster Potpie and it was awesome - so how can you improve on something so delicious but she has!!! "One of my philosphies of cooking is to take a recipe you are totally comfortable making, and then have three variations of it up your sleeve." She also says that "she loves all kinds of potpies -- chicken, lobster, vegetable, plus the one with seafood. 1 process = 4 recipes and you have a whole dinner in one dish that goes from the oven to the table. How easy is that?" I really love the way this lady thinks, creates recipes, cooks with ease and has awesome & lovely dinner parties. :) Rated 5 stars out of 525 reviews. Believe it or not - this recipe has been reworked since I tasted it the first time from her 1999 The Barefoot Contessa Cookbook. This can be served to anyone - it can become a family meal or one for guests! Oops - almost forgot the pastry dough has a 30 minute chilling time - sorry ;) I know - it is once in a lifetime experience! -- posted by Manami

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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