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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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Get Bloody Mary Dip Recipe from Food Network
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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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As a native New Englander, chef Steve Sicinski loves clam chowder but prefers making a healthier version with Southwestern flavors.
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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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Get Bloody Mary Granita Recipe from Food Network
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Potatoes, hard-boiled eggs, and bacon are folded together with a creamy, mayonnaise-based dressing in this tried and true side dish.
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These thick, spicy chicken burgers taste just like Buffalo wings!
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Creamy, zesty deviled eggs are always a favorite.
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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