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While all sorts of products, like oysters, were coming by boat from the East to Michigan and the rest of the Midwest during the pioneer period, the European families who settled there generally liked to stick to their ethnic traditions “In the Upper Peninsula, there were the Finlanders, and they had Cornish hens,” said Priscilla Massie, a co-author of the cookbook “Walnut Pickles and Watermelon Cake: A Century of Michigan Cooking.” Then there were the Germans families, who, Ms Massie said, tended to adopt Thanksgiving first
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As a native New Englander, chef Steve Sicinski loves clam chowder but prefers making a healthier version with Southwestern flavors.
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This easy and colorful salad, made with cannellini beans, artichokes, green olives, and diced tomatoes, is great for barbeques and picnics.
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Slow cook a ham bone in a rich vegetable soup to make this soup that will warm your bones on a cold day.
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Grilled salmon gets a kick when garnished with a tasty bacon and cabbage ragout.
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Beef, bacon, onion, and sauteed mushrooms, all simmered in rice sour cream sauce. Great over egg noodles.
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This tasty and colorful dish combines oranges, cranberries, apples and celery. It needs to be refrigerated overnight, so plan ahead!
Ingredients: fruit, cranberries, apples, celery, sugar
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Cinnamon adds a flavor twist to a favorite snack kids love to make themselves with celery sticks, peanut butter and raisins.
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Chicken breast with mayo, celery, cilantro and taco seasoning for that Southwestern flair.
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Frozen fish fillets are cooked in a tomato broth seasoned with basil and oregano in this easily prepared soup.
Ingredients: tomatoes, celery, oregano, basil, cod
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Lime gelatin, red apples, celery, and walnuts make a refreshing and colorful salad.
Ingredients: water, apples, celery, walnuts