USA’s Statewide Recipe Search! Kansas Picks: The Word’s Best Waldorf Salad

cleananddelicious

photo source: cleananddelicious

The Word’s Best Waldorf Salad

The Waldorf salad was first created between 1893 and 1896 at the Waldorf Hotel in New York City (the precursor of the Waldorf-Astoria Hotel, which came into being with the merger of the Waldorf with the adjacent Astoria Hotel, opened in 1897).

Oscar Tschirky, who was the Waldorf’s maître d’hôtel and developed or inspired many of its signature dishes, is widely credited with creating the recipe. In 1896, Waldorf Salad appeared in The Cook Book by “Oscar of the Waldorf”; the original recipe did not contain nuts, but they had been added by the time the recipe appeared in The Rector Cook Book in 1928. The salad became popular enough that Cole Porter featured it in his 1934 song “You’re the Top”.

A scrumptious salad, such as this delicious creamy, crisp, crunchy beauty, is a must on your Thanksgiving table; it refreshes the palate and soothes the soul.

firstartamerican

photo source: firstartamerican

Ingredients:

2 medium golden delicious apples, cored and diced (2 cups)

2 medium Honeycrisp or Jazz apples cored and diced (2 cups)

1 tablespoon lemon juice

1/2 cup celery, chopped

1/2 cup halved green seedless grapes

1/2 cup halved red seedless grapes

1/2 cup toasted chopped pecans

1/4 cup raisins, dried cranberries or dried blueberries

1/2 cup mayonnaise

3 tablespoons sugar

1/2 teaspoon ground cinnamon

pinch freshly ground nutmeg

1 teaspoon lemon juice

1/2 cup whipping cream

ground nutmeg

Directions:

In a large bowl, sprinkle apples with 1 tablespoon lemon juice. Add celery, grapes, pecans, and dried fruit.

Dressing:

Combine mayonnaise, cinnamon and 1/2 tsp lemon juice. Whip cream with sugar until fairly stiff. Fold whipped cream into the mayonnaise mixture. Mix with the apple mixture. Sprinkle with nutmeg. Chill at least one hour before serving.

The Waldorf, 1893

The Waldorf, 1893

USA’s Statewide Recipe Search Connecticut’s Pick: Sausage Stuffing Italia!

popsugar

photo source: popsugar

Sausage Stuffing Italia

This mouth-watering recipe can stand up to any out there that include twice the ingredients and are more complex. I make this every year and it’s always perfect with consistent rave results, guest after guest. If you’re not a sausage fan, well make another recipe ;-) That being said, the sausage flavor really isn’t overwhelming,  just adds incredible flavor. Connecticut chose a winner in my book and in my book, you will always find this simple, but luscious recipe.

Ingredients:

1 pound sweet Italian sausage, preferably bulk, but I use large links

4 tablespoons butter

1 pound mushrooms, cleaned and quartered

2 celery stalks, chopped

1 large onion, chopped

1/2 cup dried cherries

1/2 cup fresh parsley, chopped

1/2 teaspoon dried sage or 1/4 cup fresh

10 cups stale Italian bread, cubed or 2 bags of prepared store bought such as Pepperidge Farms or Marie Callender

2 cups chicken broth

2 eggs, slightly beaten

blessthismess

photo source: blessthismess

 

Directions:

Heat oven to 350* Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray; set aside. Place a large nonstick skillet over medium-high heat. Remove casings from sausage and crumble into skillet. Cook until no longer pink. Remove sausage from skillet with a slotted spoon. Add 2 tablespoons butter to skillet. When melted, add mushrooms to pan sauté until lightly browned. Remove and place in a large bowl.

Melt remaining butter in pan. Add celery and onion; sauté for 5 minutes or until softened. Stir in cherries, parsley and sage and cool slightly. Transfer to the bowl with mushrooms. Add sausage, celery mixture, cubed bread, chicken broth and eggs, mixing well.

inspiredtocook

photo source: inspiredtocook

Pour mixture into prepared pan and cover with foil. Bake at 350 degrees F for 50 minutes. Remove foil and bake another 10 minutes or until lightly browned on top.

USA’s Statewide Thanksgiving Recipe Search! New Mexico’s Pick: Charleston Pecan Pie

pecan

Pecan has always been a tremendous favorite of mine. I don’t need a holiday to make it, but Thanksgiving is when I find myself preparing it most. My go to recipe is one that I found many moons ago while dining at a, then popular, restaurant in Charleston, South Carolina called “Poogan’s Porch.” That night I dined on a porch among the sultry southern skies, beginning with delectable “She Crab Soup” and ending with this fine pastry. The next day I was lucky enough to find Poogan’s in house cookbook at a quaint, little, local bookstore. Within the pages I found their classic pecan recipe and still use it and the cherished, tattered book today.

Bourbon, chocolate and even coconut pecan pie, in my opinion, do not speak like this one. I imagine, when it comes to pecan, I am a purist. This is sheer pecan pie perfection–sweet, buttery, crunchy and satisfying :-) Here’s Charleston’s famed recipe demanded by New Mexico, but compliments of a talented, southern chef from “the Porch.”

packages

Ingredients:

4 eggs

1/2 cup packed dark-brown sugar

1/2 cup granulated sugar

1 cup light corn syrup

1 stick of melted butter, cooled but not cold

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

1 1/2 cups pecan halves

1 Single-crust Pie Pastry (check any of my pies in the search box & half the recipe)

Whipped cream for tops (optional)

addapinch

photo source: addapinch

Directions

Heat oven to 350 degrees .

Beat eggs slightly in bowl. Add both sugars, corn syrup, salt melted butter and vanilla. Stir in pecans. Roll out pastry to a 12-inch circle. Fit into a 9-inch deep-dish pie plate. Crimp pastry edge; set pie plate on heavy-duty baking sheet. Pour filling into pie shell.

Bake at 350 degrees for 55-60 minutes, until knife inserted midway between center and rim tests clean. Cool on rack to room temperature. Serve with whipped cream, if desired.

finecooking

photo source: finecooking

 

Chili Over Pasta? Cincinnati Skyline Chili Si si!!

All

Skyline Chili was founded in 1949 in Cincinnati, Ohio by Greek immigrant Nicholas Lambrinides, Skyline Chili is named for the view of Cincinnati’s skyline that Lambrinides could see from his first restaurant opened in the section of town now known as Price Hill. It is also the “official chili” of many local professional sports teams and venues, including the Cincinnati Reds and Columbus Blue Jackets.

This rich, spicy chocolate brown chili is unique in that it is not chili con carne (meat, tomatoes and beans) Cincinnati-style chili is a sauce usually used over spaghetti or hot dogs, containing a unique spice blend that gives it a very distinct taste. Officially, the recipe for Skyline Chili is a well-kept family secret. However, many Skyline patrons believe that the unique taste of Skyline Chili comes from chocolate and cinnamon, spices common in Greek cuisine’s meat dishes. The general recipe is not unique to Skyline—”Cincinnati-style” chili is sold by several chili parlors in the area as well. All this unfolding of history aside may I say that Mr. Lambrinides created a delicious culinary wonder that’s still one of my all-time favorites. Chili over pasta? This Italian girl says “Si si!!”

cincinnati

Ingredients:

2 lbs ground beef

2 cups chopped onions

4 cups beef stock

2 (8 ounce) cans tomato sauce

2 -3 tablespoons chili powder

2 tablespoons apple cider vinegar

2 teaspoons Worcestershire sauce

3 tablespoons cocoa

1 tablespoon sugar

2 teaspoons instant minced garlic

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon ground red pepper or 1/2 teaspoon cayenne pepper

1 teaspoon ground allspice

1 bay leaves or 1/8 teaspoon bay leaf powder

imagesDirections:

Brown ground beef and onion. Drain. Add beef stock to beef mixture and simmer 10 minutes. Add remaining ingredients, simmer uncovered 1 hour. Remove bay leaf, skim off extra fat. Serve over hot spaghetti, or hot dogs in buns for chili dogs. Top with plenty of cheese and other optional toppings. Servings: 10-12

Toppings (optional)

Chopped onion, finely shredded cheddar cheese (certainly NOT optional) kidney beans, sour cream, black olives, red pepper flakes etc…

Chef’s Notes: A Slow cooker (Crock Pot) may also be used. Brown beef & onions, in large skillet, drain. Place all ingredients in cooker and cook on high for 5-6 hours.

Close

 

 

USA’s Most Searched Thanksgiving Recipes! Tennessee’s Pick: Pumpkin Swirl Cheesecake Bars

foodess

photo source: foodess

These delectable bars are a wonderful alternative to traditional pumpkin pie. The creamy, slightly gingery taste of the soft, smooth cream cheese compliments leaps and bounds! These whirling wonders are a wonderful addition to your holiday tables as well as a simple, quiet tea time snack. Pure pumpkin pleasure!

Serves: 16 bars

wickedgoodkitchen

photo source: wickedgoodkitchen

Ingredients:

For crust:

½ cup all purpose flour

⅔ cup large flake oats

⅔ cup finely chopped toasted pecans

⅔ cup brown sugar

¼ tsp cinnamon

½ tsp salt

½ cup butter, melted

For cheesecake filling:

1 bar cream cheese (8 ounces), softened

½ cup sour cream

½ cup + 3 tbsp sugar, separated

2 eggs

½ tsp vanilla

1 tbsp crystallized ginger, minced

1 cup pumpkin puree (NOT filling)

1½ tsp cinnamon

¼ tsp ground ginger

¼ tsp nutmeg OR a total of 2 teaspoons pumpkin pie spice

munchinwithmunchkin

photo source: munchinwithmunchkin

 

Instructions:

To make crust:

Preheat oven to 350 degrees F. Prepare a 9”x 9”x 2” square baking pan by lining with parchment paper or buttering generously.

In a large bowl, stir together first six crust ingredients. Pour melted butter over top, and stir until moistened. Press firmly and evenly into baking pan. Bake in center of oven for 20 minutes. Keep oven temperature at 350 degrees.

To make cheesecake:

In the large bowl of a standing mixer, beat together cream cheese and sour cream. Add ½ cup sugar and beat until light and fluffy. Beat in eggs, one at a time, then vanilla. Remove 1 cup of cheesecake batter and stir in minced crystallized ginger; set aside.

To remaining batter, add pumpkin puree, remaining 3 tablespoons of sugar, and spices; beat to combine.

Drop spoonfuls of cheesecake batter onto the prepared crust, alternating between the plain and pumpkin batters. Gently swirl with a knife to create a marbled effect. Bake in center of preheated oven for approximately 30 minutes, or until set (edges will be puff a bit and center will jiggle only slightly, springing back when gently touched).

Cool on a wire rack, transfer to refrigerator. Chill at least 2 hours prior to serving.

Recipe: Jennifer Pallian

 

Parker House Rolls: The Original Boston Hotel Recipe

rolls

Parker House Rolls are one of New England’s many trademark culinary offerings, and one that is perfect for this time of year, when the weather turns cool and we start thinking about comfort food and holiday dinners. These famous rolls have a crisp, buttery exterior and a soft, tender crumb that steams when broken apart. They are named after the Boston hotel where they originated during the 1870’s.  Legend has it that a disgruntled hotel baker threw a batch of unfinished rolls into the oven after an altercation with a hotel guest.  When the rolls emerged from the oven, they had a distinct folded “pocketbook” shape that made them light and puffy on the inside, while staying crisp and buttery on the outside.

octaviasvintage

The Omni Parker House Hotel photo source: octaviasvintage

 

Ingredients:

1 1/2 cups milk

1 stick unsalted butter, cut into pieces, plus more for brushing

1/2 cup sugar

1 package active dry yeast

1/2 cup warm water

3 large eggs, lightly beaten

1 1/2 teaspoons salt

6 cups all-purpose flour

Directions:

Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.

Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down dough, pinch off 3 inches, flatten into a circle and fold over one end into the center, press down. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.

Preheat the oven 375* Bake for about 15-20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

The_Parker_House_hotel_Boston

The Parker House Hotel Boston 1907 photo source: wikipedia

 

 

 

Guest Chef Wednesday! Drew’s Beet Pickled Devil Eggs

beet eggs

Want to make a sweet yet savory statement on your holiday table? These vibrant, savory, and slightly spicy deviled eggs are perfect for all sorts of gatherings and easy enough to make for snacks too. Thanks for this scrumptious addition, Drew!

Ingredients

1 cup apple cider vinegar, plus 3 tablespoons, divided

¼ cup granulated sugar, plus a pinch, divided

2 1/4 teaspoons kosher salt, plus a pinch, divided

3 whole cloves

1 small red beet, peeled and halved (or 1 large can, sliced)

12 hard-boiled eggs, peeled

1/2 cup mayonnaise

1/4 cup finely chopped fresh herbs, such as basil, tarragon, chives, plus more for garnish

1 teaspoon anchovy paste

1/4 teaspoon freshly ground black pepper

2 hot chiles, thinly sliced

goodfoodstories

photo source: goodfoodstories

 

Directions:

In a medium pot, mix 1 cup apple cider vinegar, sugar, 2 teaspoons salt, cloves and water. Add the sliced beets and bring to a boil, then remove from heat and let cool slightly. Pour into a large heat-safe jar or bowl (including beet). Add eggs, stir, and refrigerate at least 3 hours (stirring occasionally) or overnight for a darker shade of pink.

mixedgreensblog

photo source: mixedgreensblog

 

Remove eggs from liquid. Halve eggs (reserving the whites) and gently transfer the yolks to a bowl. Add 1 tablespoon vinegar, mayonnaise, herbs, and anchovy paste to the yolks. Season with 1/4 teaspoon each salt and pepper, then spoon or pipe the filling into the egg whites.

Place the chiles, remaining 2 tablespoons vinegar, the remaining pinch each of sugar and salt in a bowl and let stand 15 minutes. Drain the chiles and then sprinkle over the deviled eggs. Sprinkle with additional herbs, if desired. Serving in egg crates makes a pretty presentation.

USA’s Statewide Thanksgiving Recipe Search: Florida, Maple Brown Sugar Sweet Potatoes with Marshmallows & Pecans

judythetealady

photo source: judy-the-tealady

To a Thanksgiving table and the hearts of many an eager diner, other than pumpkin pie, sweet potatoes are the quintessential “sweet” Thanksgiving dish. Without it there is surely something lacking. Here’s Florida’s #1 pick and, I must admit, one of mine too :-) Sweet, Salty, Creamy, Orange, Semi Crunchy Goodness.

Ingredients

4 1/2 pounds sweet potatoes

2 tablespoons olive oil

1 tablespoon kosher salt

1/2 cup butter

2/3 cup whipping cream

3 tablespoons pure maple syrup

1/3 cup brown sugar

1/4 teaspoon ground nutmeg

1 teaspoon kosher salt

2 – 3 cups mini marshmallows

1/4 cup pecan halves, toasted

ourstate

photo source: ourstate

 

Directions

Heat oven to 350* Scrub potatoes and prick with a fork. Brush with olive oil. Sprinkle with 1 tablespoon salt. Place potatoes in a 15x10x1-inch baking pan. Roast, uncovered, for 30 to 40 minutes or until soft. Cool until easy to handle.

Increase oven temperature to 450*. Halve potatoes; scoop out flesh and discard skin. Optional: Press through a fine mesh sieve. Transfer to a large bowl. In a small saucepan combine butter and whipping cream; cook over medium heat until mixture comes to a simmer. Fold into sweet potatoes along with maple syrup, brown sugar, nutmeg and remaining 1 teaspoon salt. Transfer to a 2-quart baking dish. Sprinkle marshmallows on potatoes. Bake, uncovered, 12 to15 minutes or until marshmallows are golden brown. Sprinkle with toasted pecans. Serve immediately.

commons.wikimedia

photo source: commons.wikimedia

 

Cook’s Notes: Make Ahead Tip…

Up to 1 day ahead, prepare, but do not bake. Cover and refrigerate. To reheat, bake, covered, in a 350* oven for 55 minutes, stirring once. Sprinkle marshmallows, increase oven temperature to 450* and bake 12-15 minutes until golden brown.

What do the French Have For Lunch? Croque Madame

Best All

In France, Croque Madame is a toasted ham and cheese sandwich with the addition of a simple white cream sauce and fried egg. The Croque Monsieur is the same, but without the egg. This creamy, cheesy, slightly salty, flavorful French delight originated in French cafés and bars as a quick snack or lunch. Typically, Emmental or Gruyère cheese is used.

The name is based on the verb croquer (“to crunch”) and the word monsieur (“mister”). This well-known, countrywide sandwich’s first recorded appearance on a Parisian café menu was in 1910. Croque Monsieur and Madame, in France, are as common to the French as grilled cheese is to us Americans; still served in café’s everywhere in France today.

Makes 2 servings; can be doubled

Ingredients:

2 tablespoons butter

3 tablespoons all purpose flour

1 1/2 cup whole milk

Pinch of ground nutmeg

1 bay leaf

1/2 cup each of grated parmesan and Gruyere cheeses

4 slices firm white sandwich bread

4 ounces thinly sliced Black Forest ham

4 ounces sliced Gruyère cheese

1 tablespoon melted butter

1/4 cup grated Gruyère cheese

1 tablespoon Dijon mustard

2 teaspoons chopped fresh chives

2 fried eggs, over easy

Best Cut

Directions:

Melt 2 tablespoons butter in small saucepan over medium heat. Add flour and stir 1-2 minute. You’ve just made a roux! Gradually whisk in milk. Add nutmeg and bay leaf. Increase heat to medium-high and boil until sauce thickens, whisking constantly, about 2-3 minutes. Remove bay leaf. Add grated parmesan and Gruyere, stir until combined. Season with salt and pepper to taste.

Preheat broiler. Place 2 bread slices on work surface. Spread each half with Dijon, ham and sliced Gruyère. Top with remaining bread. Heat heavy large skillet over low heat. Brush sandwiches with 1 tablespoon melted butter. Add to skillet and cook until deep golden brown, about 2 minutes per side. I use a Panini press. Transfer to small baking sheet. Spoon sauce, then grated cheese over sandwiches. Broil until cheese begins to brown, about 2-3 minutes. Top with fried egg and chives. I used fresh thyme for the photos.

Best Side

 

USA’s Statewide Thanksgiving Recipe Search: Alaska, “Pumpkin Cream Pie”

Quickandeasyrecipes

photo source: quickandeasyrecipes

 

What says “Thanksgiving” more than pumpkin pie? We all gather around the feasting table for delectable, sometimes once a year, victuals. However, for must of us, if pumpkin pie is not included on the menu then something is truly lacking. To change things up a bit, this recipe adds a luscious layer of cream right into the pie. Of course, a dollop of cream on top with a sprinkling of spices is sheer necessity! Indulgence in every sense of the word.

Ingredients

1 package (15 ounces) ready-to-roll piecrust or homemade piecrust for double-crust pie

Cream cheese layer:

1 package (8 ounces) cream cheese, at room temperature

1/3 cup granulated sugar

1 teaspoon vanilla extract

1 egg

genaw

photo source: genaw

 

Pumpkin layer:

1 cup pumpkin puree (not pie filling)

3/4 cup evaporated milk

1/2 cup packed light-brown sugar

2 eggs

2 teaspoons pumpkin pie spice

1/4 teaspoon salt

1 egg, beaten with 1 teaspoon water

loveandconfection

photo source: loveandconfection

 

Directions

Heat oven to 400 F. Fit 1 piecrust into a 9-inch pie plate and crimp edges. Refrigerate until ready to fill.

Cream cheese layer:

In a medium-size bowl, beat cream cheese, sugar, vanilla and egg until smooth. Spread evenly into bottom of piecrust.

Pumpkin layer:

In a large bowl, beat pumpkin puree, milk, brown sugar, eggs, pie spice and salt until smooth. Using a ladle, gently spoon pumpkin mixture over cream cheese mixture. Bake at 400 F for 15 minutes. Cover edges with foil, reduce heat to 350 F and bake for an additional 45 minutes. Cool pie completely on rack. Refrigerate until completely chilled. Before slicing, leave out for 30 minutes.

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