New York & New England: From Manhattan to Boston Discover Delicious New York Recipes and New England Recipes [2 ed.]


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Table of contents :
Table of Contents
Upstate Chicken
Manhattan Style Cheesecake
A Real Knish
Binghamton Chicken Sandwich: (Spiedies)
Empire Rye Bread
Manhattan Homemade Pizzeria Pizza
CNY Rustic Chicken
5 Borough Steak
Chicken from French Canada: (Rochester)
Maggie’s Easy Salt Potatoes: (Syracuse)
Central Park Onions for Hotdogs
Deli Reuben
Deli Potato Salad
Downstate Creamer
Empire Pie
Midtown Gazpacho
Irish Colcannon
Manhattan Breakfast Bake
5-Star Swai
Italian Pepper and Pasta: (Riggies): (Utica)
Dijon Downstate Chicken
Manhattan Island Burgers
Downstate Deli Coleslaw
Manhattan Clam Chowder
Midtown Apple Salad
Deli Pickles
Chicken Parmigiana
Gourmet Deli French Toast
Lower East Pie
Queens Shrimp
Buffalo Wings from Buffalo, NY
Buffalo New York Bake
Downstate Hot Dog Appetizer
New York Style Philly Cheese Steak
Big Apple Soup
Irish Soup
Manhattan Falafel
Skaneateles Salad
Authentic Italian Antipasto
Easy Biscotti
Authentic Eggplant Parmesan
Jamaican Jerk Chicken I
Jamaican Beef Patties I
Greek Moussaka I
Classical Hummus I
Chicken Souvlaki
Greek Falafel II
Chinese Store Beef and Broccoli I
Hartford Roast
Classic Connecticut Cake
Authentic New England Style Clam Chowder
Turkey for Autumn
New England Fried Chips and Fried Fish
Fettuccini Shrimp & Scallions
New England Stuffing
Yankee Fried Honey and Garlic Chicken
Mustard and Ginger Cauliflower
Salmon & Veggie Parcel
New England Seafood Alfredo Casserole
Garlic Scallop Casserole
Asian Fried Beans
Squash & Pepper Bake
Northern Maine Crab Hot Dogs
Maggie’s Easy Dijon Crab Cakes
Bostonian Salad
Perfect Boston Chili
Massachusetts Zesty Muffins
Classical Baked Beans from Boston
Boston Baked Pie
Lemony Paprika Lobster
Classical New England Bisque
Massachusetts Style Mushrooms
Meatballs in Sweet & Sour Sauce
Raisin Cookies
Creamy Bean Soiree Spread
Classical Cape Cop Macaroni Bake
Hearty Kielbasa Casserole
Apple Fluffy Doughnuts
Sweet New England Bread
Spicy Beef in Tomato Sauce
Rhode Island Clam Fries
Rhode Island Relish
Indian Breakfast
New England Hoagies
Orange Meringue
Maple Glazed Squash
Vermont Pancakes
Vermont Slow Cooker Northern Beans
Sweet Cereal Pudding
Montpelier Pie
The Vermont Panini
Jalapeno Maple Chili
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New York & New England From Manhattan to Boston Discover Delicious New York Recipes and New England Recipes (2nd Edition) By BookSumo Press All rights reserved

Published by http://www.booksumo.com

1

LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

2

Table of Contents 7 . . . . . . . . . . 8 . . . . . . . . . . 9 . . . . . . . . . . 10 . . . . . . . . . 13 . . . . . . . . . 14 . . . . . . . . . 15 . . . . . . . . . 16 . . . . . . . . . 17 . . . . . . . . . 18 . . . . . . . . . 21 . . . . . . . . . 22 . . . . . . . . . 23 . . . . . . . . . 24 . . . . . . . . . 25 . . . . . . . . . 26 . . . . . . . . . 27 . . . . . . . . . 28 . . . . . . . . . 31 . . . . . . . . . 32 . . . . . . . . . 33 . . . . . . . . . 34 . . . . . . . . . 35 . . . . . . . . . 36 . . . . . . . . . 37 . . . . . . . . . 38 . . . . . . . . . 39 . . . . . . . . . 40 . . . . . . . . . 41 . . . . . . . . . 42 . . . . . . . . . 45 . . . . . . . . . 46 . . . . . . . . . 47 . . . . . . . . . 48 . . . . . . . . . 49 . . . . . . . . . 50 . . . . . . . . . 51 . . . . . . . . . 52 . . . . . . . . . 55 . . . . . . . . . 56 . . . . . . . . . 57 . . . . . . . . . 58 . . . . . . . . . 59 . . . . . . . . . 60 . . . . . . . . . 62 . . . . . . . . . 63 . . . . . . . . . 64 . . . . . . . . . 67 . . . . . . . . . 68 . . . . . . . . . 69 . . . . . . . . . 70 . . . . . . . . . 71 . . . . . . . . .

Upstate Chicken Manhattan Style Cheesecake A Real Knish Binghamton Chicken Sandwich: (Spiedies) Empire Rye Bread Manhattan Homemade Pizzeria Pizza CNY Rustic Chicken 5 Borough Steak Chicken from French Canada: (Rochester) Maggie’s Easy Salt Potatoes: (Syracuse) Central Park Onions for Hotdogs Deli Reuben Deli Potato Salad Downstate Creamer Empire Pie Midtown Gazpacho Irish Colcannon Manhattan Breakfast Bake 5-Star Swai Italian Pepper and Pasta: (Riggies): (Utica) Dijon Downstate Chicken Manhattan Island Burgers Downstate Deli Coleslaw Manhattan Clam Chowder Midtown Apple Salad Deli Pickles Chicken Parmigiana Gourmet Deli French Toast Lower East Pie Queens Shrimp Buffalo Wings from Buffalo, NY Buffalo New York Bake Downstate Hot Dog Appetizer New York Style Philly Cheese Steak Big Apple Soup Irish Soup Manhattan Falafel Skaneateles Salad Authentic Italian Antipasto Easy Biscotti Authentic Eggplant Parmesan Jamaican Jerk Chicken I Jamaican Beef Patties I Greek Moussaka I Classical Hummus I Chicken Souvlaki Greek Falafel II Chinese Store Beef and Broccoli I Hartford Roast Classic Connecticut Cake Authentic New England Style Clam Chowder Turkey for Autumn

73 . . . . . . . . . 74 . . . . . . . . . 77 . . . . . . . . . 78 . . . . . . . . . 79 . . . . . . . . . 80 . . . . . . . . . 81 . . . . . . . . . 82 . . . . . . . . . 83 . . . . . . . . . 84 . . . . . . . . . 85 . . . . . . . . . 86 . . . . . . . . . 87 . . . . . . . . . 88 . . . . . . . . . 91 . . . . . . . . . 92 . . . . . . . . . 93 . . . . . . . . . 94 . . . . . . . . . 95 . . . . . . . . . 96 . . . . . . . . . 97 . . . . . . . . . 98 . . . . . . . . . 101 . . . . . . . . 102 . . . . . . . . 103 . . . . . . . . 104 . . . . . . . . 105 . . . . . . . . 106 . . . . . . . . 107 . . . . . . . . 108 . . . . . . . . 111 . . . . . . . . 112 . . . . . . . . 113 . . . . . . . . 114 . . . . . . . . 115 . . . . . . . . 116 . . . . . . . . 117 . . . . . . . . 118 . . . . . . . . 121 . . . . . . . . 122 . . . . . . . .

New England Fried Chips and Fried Fish Fettuccini Shrimp & Scallions New England Stuffing Yankee Fried Honey and Garlic Chicken Mustard and Ginger Cauliflower Salmon & Veggie Parcel New England Seafood Alfredo Casserole Garlic Scallop Casserole Asian Fried Beans Squash & Pepper Bake Northern Maine Crab Hot Dogs Maggie’s Easy Dijon Crab Cakes Bostonian Salad Perfect Boston Chili Massachusetts Zesty Muffins Classical Baked Beans from Boston Boston Baked Pie Lemony Paprika Lobster Classical New England Bisque Massachusetts Style Mushrooms Meatballs in Sweet & Sour Sauce Raisin Cookies Creamy Bean Soiree Spread Classical Cape Cop Macaroni Bake Hearty Kielbasa Casserole Apple Fluffy Doughnuts Sweet New England Bread Spicy Beef in Tomato Sauce Rhode Island Clam Fries Rhode Island Relish Indian Breakfast New England Hoagies Orange Meringue Maple Glazed Squash Vermont Pancakes Vermont Slow Cooker Northern Beans Sweet Cereal Pudding Montpelier Pie The Vermont Panini Jalapeno Maple Chili

Chapter 1: New York Upstate Chicken

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 363 kcal Fat 22.8 g Carbohydrates 5.8g Protein 25.7 g Cholesterol 100 mg Sodium 481 mg

Ingredients

2 tbsps olive oil 2 cloves garlic, minced 1 tbsp chopped fresh rosemary salt and ground black pepper to taste 6 skinless, boneless chicken breast halves

1 (8 oz.) package cream cheese, softened 1 (10.5 oz.) can cream of mushroom soup 1 C. chicken broth

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Begin to stir fry your garlic for 5 mins in olive oil then add in the pepper, salt, and rosemary. 3. Stir in your chicken and cook the meat for 7 mins each side, then place everything into a casserole dish. 4. Get a bowl, combine: broth, cream cheese, and mushroom soup. Then top the chicken with the mix once it is smooth. 5. Cook everything in the oven for 1 hr. 6. Enjoy.

Upstate Chicken

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MANHATTAN

Style Cheesecake

Prep Time: 40 mins Total Time: 7 hr 55 mins Servings per Recipe: 12 Calories 509 kcal Fat 35.4 g Carbohydrates 40.8g Protein 8.3 g Cholesterol 154 mg Sodium 310 mg

Ingredients

1 1/2 C. graham cracker crumbs 1/4 C. white sugar 1/3 C. butter, melted 3 (8 oz.) packages cream cheese, room temperature 4 eggs, room temperature 1 tbsp vanilla extract 1 C. white sugar

1 tsp cream of tartar 1 pint sour cream 1 tsp vanilla extract 1/2 C. white sugar

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: butter, cracker crumbs, and sugar. 3. Layer the crumb mix into the bottom of a spring form pan and also half an inch along the sides of the pan as well. 4. Get a 2nd bowl, mix with an electric mixer: sugar and cream cheese. 5. Once the mix is light and fluffy add in the cream of tartar, 1 tbsp vanilla, and eggs. 6. Combine the mix again until it is smooth then enter everything into the pan as well. 7. Cook the cheesecake in the oven for 55 mins. 8. Get a 3rd bowl, combine: 1/2 C. sugar, 1 tsp vanilla, and sour cream. 9. Top your cake with the mix evenly then place everything in the oven again for 7 more mins. 10. Enjoy.

Manhattan Style Cheesecake

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A Real Knish

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 12 Calories 232 kcal Fat 9.5 g Carbohydrates 32.8g Protein 4.2 g Cholesterol 20 mg Sodium 326 mg

Ingredients

6 large Yukon Gold potatoes, peeled 1/4 C. butter 1 large onion, chopped 1 cube chicken bouillon, crumbled salt and pepper to taste

18 sheets phyllo dough 1/4 C. butter

Directions 1. Get your potatoes boiling in water until they are soft then remove all the liquids and place the potatoes in a bowl. 2. At the same time begin to stir fry your onions in 1/4 C. of butter until they are seethrough. 3. Begin to mash your potatoes then add in the onion mix, pepper, bouillon, and salt. 4. Continue mashing the potatoes until they are smooth. 5. Now coat a cookie sheet with oil and set your oven to 375 degrees before doing anything else. 6. Place three pieces of phyllo over each other then cut the layers in half. 7. Add a dollop of potatoes to the middle of each and roll it together. Then layer the knish onto the cookie sheet. 8. Continue doing this for all your phyllo and potato mix to form twelve knishes. 9. Coat everything with the rest of the butter (1/4 C.). 10. Cook the knishes in the oven for 35 mins. 11. Enjoy. A Real Knish

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BINGHAMTON

Chicken Sandwich (Spiedies)

Prep Time: 10 mins Total Time: 8 hr 30 mins Servings per Recipe: 8 Calories 622 kcal Fat 50.4 g Carbohydrates 17.7g Protein 24.4 g Cholesterol 76 mg Sodium 379 mg

Ingredients

1 C. canola oil 1/4 C. white vinegar 1 tsp fresh lemon juice 1 clove garlic, chopped 1 1/2 tsps dried basil 1 1/2 tsps dried oregano 1 tsp dried thyme 1/2 tsp dried parsley

1/2 tsp onion powder 2 bay leaves 1/2 tsp kosher salt 1/4 tsp ground black pepper 8 wooden skewers, soaked in water 2 lbs cubed beef 8 (1 inch thick) slices French bread

Directions 1. Get a bowl, combine: pepper, canola, salt, vinegar, bay leaves, lemon juice, onion powder, garlic, parsley, basil, thyme, and oregano. 2. Stir the mix until it is smooth then add in your pieces of beef and stir everything again to coat the meat evenly. 3. Place a covering of plastic on the bowl and put everything in the fridge overnight. 4. Not get your grill hot and coat the grate with oil. 5. Stake your pieces of beef onto skewers and cook them on the grill for 17 mins. 6. Turn the skewers as they cook. 7. Place the entire skewer on a piece of bread and remove it to leave only the meat. 8. Enjoy.

Binghamton Chicken Sandwich: (Spiedies)

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Empire

Rye Bread

Prep Time: 5 mins Total Time: 3 hr 5 mins Servings per Recipe: 12 Calories 186 kcal Fat 2.2 g Carbohydrates 34.1g Protein 7.1 g Cholesterol < 1 mg Sodium < 209 mg

Ingredients

1 1/8 C. warm water 1 1/3 tbsps vegetable oil 2 tbsps honey 1 tsp salt 2 2/3 tsps caraway seed 1 1/3 C. rye flour

2 1/3 C. bread flour 1/4 C. vital wheat gluten 1/4 C. dry milk powder 2 1/2 tsps active dry yeast

Directions 1. Add the following in to your bread machine: warm water, veggie oil, honey, salt, caraway, rye flour, bread flour, wheat gluten, milk powder, and yeast. 2. Set the machine to its white bread cycle and let it finish. 3. Enjoy.

Empire Rye Bread

13

MANHATTAN

Homemade Pizzeria Pizza

Prep Time: 10 mins Total Time: 1 hr 25 mins Servings per Recipe: 4 Calories 719 kcal Fat 36.6 g Carbohydrates 56.7g Protein 40.3 g Cholesterol 88 mg Sodium 1832 mg

Ingredients

1 tsp active dry yeast 2/3 C. warm water 2 C. all-purpose flour 1 tsp salt 2 tbsps olive oil 1 (10 oz.) can tomato sauce 1 lb shredded mozzarella cheese

1/2 C. grated Romano cheese 1/4 C. chopped fresh basil 1 tbsp dried oregano 1 tsp red pepper flakes 2 tbsps olive oil

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Get a bowl and add in your warm water, top the water with the yeast. Leave the mix to sit for 5 mins then mix it. Add in the olive oil, salt, and flour. Work the mix into a dough then knead it on a floured cutting board for 7 mins. Get a 2nd bowl and coat it with oil then place your dough in the bowl. Place a damp kitchen towel over the bowl and let the dough sit until it is doubled in sized. Now set your oven to 475 degrees before doing anything else. Place a pizza stone in the oven as it heats (if you have one, you can also use a pizza / cookie sheet). 9. Punch down your dough then roll it out into a larger circle of about 12 inches. 10. Place the dough on the cookie sheet or some parchment paper if using a pizza stone. 11. Coat the dough evenly with the tomato sauce, then layer: basil, oregano, Romano, pepper flakes, and mozzarella. 12. Cook the pizza in the oven for 14 mins. 13. Enjoy.

Manhattan Homemade Pizzeria Pizza

14

CNY

Rustic Chicken

Prep Time: 15 mins Total Time: 2 hr 35 mins Servings per Recipe: 4 Calories 161 kcal Fat 2.6 g Carbohydrates 5.3g Protein 27.4 g Cholesterol 72 mg Sodium 2121 mg

Ingredients

10 tbsps fat-free mayonnaise 1 tbsp salt 1/4 tsp ground black pepper 1 1/2 tsps poultry seasoning

1 C. distilled white vinegar 4 skinless, boneless chicken breast halves

Directions 1. Get a bowl, combine: vinegar, mayo, poultry, pepper, and salt. 2. Combine the mix until it is smooth then place 1/4 of the mix to the side. 3. Get a fork and poke some holes into your chicken then place the meat in the bowl. 4. Stir everything to evenly coat the meat then place a covering of plastic on the bowl. 5. Put everything in the oven for 5 mins. 6. Get your grill hot and coat the grate with oil. 7. Grill your pieces for 7 mins each side until the meat is fully done. 8. As the chicken grills coat it with the sauce. 9. Enjoy.

CNY Rustic Chicken

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5 BOROUGH

Steak

Prep Time: 15 mins Total Time: 1 hr 25 mins Servings per Recipe: 2 Calories 439 kcal Fat 19.3 g Carbohydrates 14.9g Protein 49.1 g Cholesterol 134 mg Sodium 142 mg

Ingredients

1 tbsp extra virgin olive oil 1 clove garlic, minced 1/2 tsp ground cinnamon 1/2 tsp white sugar 2 tbsps apricot preserves

2 (1/2 lb) New York strip steaks, 1 inch thick salt and pepper to taste

Directions 1. Get a bowl, combine: apricot, olive oil, sugar, cinnamon, and garlic. 2. Combine the mix until it is smooth. Then cut some incisions into your steak and top the meat with some pepper and salt. 3. Place the meat in the bowl with the marinade and turn the meat to coat it evenly. 4. Get an outdoor grill hot and coat the grate with oil. 5. Grill your steaks for 12 mins and flip them halfway. 6. Enjoy.

5 Borough Steak

16

Chicken

from French Canada (Rochester)

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 405 kcal Fat 22.8 g Carbohydrates 15g Protein 32.7 g Cholesterol 194 mg Sodium 416 mg

Ingredients

1/4 C. all-purpose flour, or as needed salt and black pepper to taste 2 eggs, beaten 1 tbsp white sugar 1 tbsp grated Parmesan cheese 2 tbsps olive oil 4 skinless, boneless chicken breast halves

1/4 C. butter 2 tsps minced garlic 1/4 C. broth 1/4 C. lemon juice 2 tsps low-chicken base

Directions 1. Add your olive oil to a frying pan and get it hot. 2. Get a bowl, combine: pepper, flour, and salt. 3. Get a 2nd bowl, combine: parmesan, whisked eggs, and sugar. 4. Coat your chicken first with four then with the parmesan mix. 5. Cook the meat in the olive oil for 7 mins per side. Then remove the chicken from the pan. 6. Add in the butter to the pan, the chicken base, garlic, lemon juice, and broth. 7. Stir the mix until it is smooth then get everything boiling. 8. Once the mix is boiling set the heat to a lower level so everything is gently simmering. 9. Let the mix gently cook for 7 mins. 10. Now scrape the bottom of the pan then add the chicken to the mix. 11. Let everything cook for 17 mins. 12. Place your chicken on a serving dish and liberally top the pieces with the butter sauce in the pan. 13. Enjoy.

Chicken from French Canada: (Rochester)

17

MAGGIE’S

Easy Salt Potatoes (Syracuse)

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 8 Calories 277 kcal Fat 11.7 g Carbohydrates 39.7g Protein 4.7 g Cholesterol 31 mg Sodium 21025 mg

Ingredients

4 lbs potatoes, scrubbed, cleaned, dried 1 1/2 C. salt 10 tbsps butter, melted

Directions 1. 2. 3. 4.

Get a large pot of water boiling then add in your salt. Let the water and salt boil as your stir everything. Once the salt is fully incorporated into the mix add in your potatoes. Set the heat to a lower level so everything gently simmering and let the potatoes cook for 17 mins. Then remove all the liquid. 5. At the same as time as the potatoes boil microwave your butter in a small bowl until it melts. 6. Top your potatoes with the butter when they are finished cooking. 7. Enjoy.

Maggie’s Easy Salt Potatoes: (Syracuse)

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Central Park

Onions for Hotdogs

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 42 kcal Fat 2.4 g Carbohydrates 5.3g Protein 0.6 g Cholesterol 0 mg Sodium 60 mg

Ingredients

2 tbsps vegetable oil 2 onions, sliced into 1/4-inch thick rings 1/2 green bell pepper, thinly sliced 1/4 C. ketchup, or more to taste 1/2 tsp white sugar

1/8 tsp chili powder 1 dash hot pepper sauce 1 pinch ground cinnamon 1 C. water

Directions 1. Stir fry your bell peppers and onions in veggie oil for 14 mins then add in the cinnamon, ketchup, hot sauce, chili powder, and sugar. 2. Stir the mix again then add in your water and get everything boiling. 3. Once the mix is boiling set the heat to low and let everything cook for 12 more mins. 4. Enjoy over hotdogs or on burgers.

Central Park Onions for Hotdogs

21

DELI

Reuben

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 984.5 Cholesterol 215.2mg Sodium 4710.5mg Carbohydrates 56.2g Protein 50.5g

Ingredients

1/2 C. mayonnaise 4 tbsps ketchup 2 tbsps sweet relish 1 tbsp prepared horseradish 2 tsps prepared mustard 8 slices rye bread

1 1/2 lbs thinly sliced deli corned beef 4 slices Swiss cheese 1 (8 oz.) cans sauerkraut, rinsed, and well drained 2 tbsps butter

Directions 1. Get a bowl combine: mayo, ketchup, relish, and horseradish. 2. Coat four pieces of bread with mustard then layer the following on each: sauerkraut, beef, cheese, mayo mix. 3. Top the layer with another piece of bread to form a sandwich. 4. Add the butter to a frying pan and once it is melted toast the Reuben for a few mins each side until the cheese is melted and the bread is slightly crunchy. 5. Enjoy.

Deli Reuben

22

Deli

Potato Salad

Prep Time: 20 mins Total Time: 60 mins Servings per Recipe: 30 Calories 186.9 Cholesterol 0.0mg Sodium 242.2mg Carbohydrates 31.8g Protein 3.1g

Ingredients

10 lbs new potatoes, scrubbed clean 3/4 C. sugar 3/4 C. white vinegar 3/4 C. water 1 small onion, pureed 1 tbsp white pepper

1 tbsp salt 3/4 C. vegetable oil Hellmann's mayonnaise parsley grated carrot

Directions 1. With a steamer insert, steam the potatoes over 5 C. of water in a large pot with a lid. 2. Steam the potatoes in batches and once a batch is done remove the skin with a peeler. 3. Once all the potatoes have been steamed and de-skinned place them in the fridge for 2 hrs. 4. Get a bowl, combine: sugar, water, onion, pepper, salt, veggie oil, and mayo. Stir the mix until it is smooth. 5. Now cut your potatoes into thin slices then combine them with the mayo mix evenly. 6. Add a bit more mayo is then top the salad with some carrots and parsley. 7. Place the mix in the fridge until it is chilled. 8. Enjoy.

Deli Potato Salad

23

DOWNSTATE

Creamer

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 166.3 Cholesterol 3.4mg Sodium 266.3mg Carbohydrates 28.9g Protein 3.3g

Ingredients

1/4 C. fat-free half-and-half 1 C. chilled seltzer water 2 tbsps chocolate syrup

Directions 1. 2. 3. 4.

Get a glass C. and place it in the freezer for 2 hrs. Once the glass is frozen add in the half and half and seltzer. Stir the mix until it becomes foamy then add in the syrup and stir the mix again. Enjoy.

Downstate Creamer

24

Empire Pie

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 260.2 Cholesterol 0.0mg Sodium 223.7mg Carbohydrates 41.6g Protein 1.8g

Ingredients

1 pie crust 5 C. apples, peeled and sliced 1 tsp fresh lemon juice 3/4 C. sugar 1/4 tsp salt

2 tbsps flour 1 tsp ground cinnamon 2 tbsps margarine

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Place your pieces of apple in a bowl, then top them with the lemon juice. 3. Get a 2nd bowl, combine: nutmeg, sugar, cinnamon, flour, and salt. 4. Top your apples with the cinnamon mix evenly then stir everything. 5. Place the apples into the pie crust and place some pieces of margarine over them. 6. Lay the top part of the crust over everything then slice a few incisions into the crust. 7. Top the pie with some sugar and cook it in the oven for 1 hr. 8. Enjoy.

Empire Pie

25

MIDTOWN

Gazpacho

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 10 Calories 88.2 Cholesterol 0.0mg Sodium 586.2mg Carbohydrates 6.4g Protein 1.1g

Ingredients

8 plum tomatoes, diced 1 1/2 cucumbers, skin removed, diced 1 1/2 onions, skin removed, minced 1 1/2 bell peppers, cut into 4 pieces 3 garlic cloves, skin removed, minced 3 tbsps red wine vinegar

5 tbsps olive oil 2 1/2 tsps salt 1/2 tsp black pepper

Directions 1. 2. 3. 4.

Get a bowl, combine: tomatoes, cucumbers, onions, bell peppers, and garlic. Stir the mix to distribute the garlic then add in the black pepper and salt. Stir the mix again then stir in the olive oil and vinegar. Combine everything evenly then place a covering of plastic on the bowl and put everything in the fridge for 25 mins. 5. Enjoy.

Midtown Gazpacho

26

Irish

Colcannon

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 196.4 Cholesterol 7.6mg Sodium 69.6mg Carbohydrates 28.9g Protein 3.2g

Ingredients

1 1/2-2 tbsps oil 1 tbsp butter 1 leek, stems removed, sliced lengthwise, rinsed 2 garlic cloves, minced 1 1/2 C. green cabbage, cut into 2 inch

strips 2 1/2 C. water, separated 1 tsp vegetable bouillon 1 package instant mashed potatoes salt and pepper

Directions 1. Get a bowl, combine: 1 C. of boiling water and bouillon. 2. Stir the mix until the bouillon is combined evenly. 3. Then begin to cook your garlic, cabbage, and leeks in butter for 7 mins while stirring. 4. As the mix cooks add in 1 tbsps of bouillon mix until everything has been combined evenly. 5. At this point the veggies should be soft. 6. Add the rest of the water (1.5 C.) and get everything boiling while stirring the mix. 7. Once the mix is boiling shut the heat and add in your instant potatoes. 8. Place a lid on the pot and shut the heat. 9. Let the mix sit for 19 mins. Then stir everything again. 10. Enjoy.

Irish Colcannon

27

MANHATTAN

Breakfast Bake

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 413.5 Cholesterol 216.9mg Sodium 913.9mg Carbohydrates 48.5g Protein 19.8g

Ingredients

6 everything bagels, cut into 1-inch cubes 8 oz. Neufchatel cheese, cut into irregular small bits 1/4 medium red onion, thinly sliced 1 pint grape tomatoes, cut in half 8 large eggs 2 1/3 C. milk 1 tsp salt

fresh ground black pepper capers, for serving crisply cooked turkey bacon, for serving

Directions 1. Get a baking dish coated with oil and add in the bagel pieces. 2. Top the each bagel with a piece of Neufchatel but reserve half of the cheese. 3. Now add in the tomatoes and red onions. 4. Add another layer of cheese and bagels. 5. Now get a bowl and combine: pepper, eggs, salt, and milk. 6. Whisk the mix until it is smooth then pour everything over the bagels. 7. Place a covering of plastic over the dish and put everything in the fridge overnight. 8. Now set your oven to 350 degrees before doing anything else. 9. Cook the casserole in the oven for 60 mins. 10. Top each serving with some capers and bacon. 11. Enjoy.

Manhattan Breakfast Bake

28

29

30

5-Star Swai

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 5 Calories 271 kcal Fat 16.2 g Carbohydrates 6g Protein 24 g Cholesterol 85 mg Sodium 498 mg

Ingredients

5 (4 oz.) fillets swai fish 2 tbsps lemon juice, or more to taste 1 tsp dried parsley 1/2 tsp garlic powder salt and ground black pepper to taste

1 C. shredded sharp Cheddar cheese 1 (15 oz.) can fire-roasted diced tomatoes 1/2 tsp dried basil

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Place your fish in a casserole dish and top the meat with some lemon juice and: the pepper, parsley, salt, and garlic powder. 3. Layer your cheddar cheese over everything then add the bail and roasted tomatoes. 4. Cook the fish in the oven for 35 mins. 5. Enjoy.

5-Star Swai

31

ITALIAN

Pepper and Pasta (Riggies) (Utica)

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 6 Calories 613 kcal Fat 20.7 g Carbohydrates 70.8g Protein 38.2 g Cholesterol 92 mg Sodium 576 mg

Ingredients

1 (16 oz.) package rigatoni pasta 3 tbsps extra-virgin olive oil 1 1/2 lbs skinless, boneless chicken breast, cut in bite-sized pieces salt and pepper to taste 1 onion, diced 3 cloves garlic, minced 2 cubanelle pepper, seeded and thinly sliced

3 roasted red peppers, drained and chopped 2 hot cherry peppers, seeded and minced 1 (28 oz.) can crushed tomatoes 1/2 C. heavy cream 1/2 C. grated Parmesan cheese

Directions 1. Get your pasta boiling in water and salt for 9 mins then remove all the liquids. 2. Top your chicken with some pepper and salt then fry it in olive oil for 8 mins until it is fully done and browned all over. 3. Place the chicken to the side. Then add in the cubanelle pepper, garlic and onions. 4. Cook the mix for 5 mins then add in the crushed tomatoes, cherry pepper, and roast peppers. 5. Get everything simmering then add the cream and the chicken. 6. Let the mix cook for 5 mins then add the pasta and toss everything together. 7. When serving the dish coat it with parmesan cheese. 8. Enjoy.

Italian Pepper and Pasta: (Riggies): (Utica)

32

Dijon

Downstate Chicken

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 8 Calories 486 kcal Fat 33.1 g Carbohydrates 15.5g Protein 28.6 g Cholesterol 134 mg Sodium 537 mg

Ingredients

1/2 C. finely chopped pecans 1/2 C. dry bread crumbs 8 skinless, boneless chicken breast halves 1/4 C. clarified butter, melted 1/4 C. Dijon mustard 1/4 C. dark brown sugar

2 2/3 tbsps chicken broth 2 tbsps soy sauce 1 tsp Worcestershire sauce 3/4 C. unsalted butter, chilled and cut into small cubes 1/2 C. sliced green onions

Directions 1. Get a bowl, combine: 2 tbsps clarified butter, bread crumbs, and pecans. 2. Dredge your chicken in this mix then add the rest of the butter to a skillet. 3. Fry your chicken for 11 mins each side. 4. Now get a small pot, heat and stir the following: Worcestershire, Dijon, soy sauce, brown sugar, and broth. 5. Get the mix boiling then shut the heat. 6. Add in 3/4 C. of unsalted butter slowly piece by piece. 7. Top your chicken liberally with the bourbon sauce when serving. 8. Enjoy.

Dijon Downstate Chicken

33

MANHATTAN

Island Burgers

Prep Time: 25 mins Total Time: 35 mins Servings per Recipe: 8 Calories 336 kcal Fat 17.5 g Carbohydrates 29g Protein 15.4 g Cholesterol 71 mg Sodium 282 mg

Ingredients

1 lb ground beef 4 soft sun-dried tomatoes, chopped 2 green onions, finely chopped 2 cloves garlic, minced 1/2 green bell pepper, chopped 1 egg 3 tbsps bread crumbs 1 dash Worcestershire sauce

1 dash hot pepper sauce salt and pepper to taste 1 tsp vegetable oil 8 English muffins, split and toasted

Directions 1. Get a bowl, combine: pepper, beef, salt, sun dried tomato, Worcestershire sauce, green onions, bread crumbs, garlic, egg, and bell peppers. 2. Work the mix with your hands then shape everything into 8 patties. 3. Now begin to fry your burgers in veggie oil for 7 mins each side. 4. Serve the burgers on English muffins that have been toasted. 5. Enjoy.

Manhattan Island Burgers

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Downstate

Deli Coleslaw

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 1 Calories 134.1 Cholesterol 5.0mg Sodium 185.4mg Carbohydrates 17.9g Protein 2.6g

Ingredients

6 C. green cabbage, cored, shredded 6 C. red cabbage, cored, shredded salt 2 tsps caraway seeds 1/2 C. mayonnaise 2 tbsps white vinegar

1 tsp dijon-style mustard 1 tsp sugar pepper 2 carrots, peeled and grated 1 small sweet onion, minced

Directions 1. Place your cabbage in a colander and coat the leaves with 1 tsp of salt. 2. Let the leaves sit for 2 hours. 3. At the same time toast your caraways seeds for 5 mins in a skillet. 4. Now dry the cabbage with some paper towel and squeeze out any excess liquids. 5. Get a bowl, combine: 1/4 tsp pepper, caraway seeds, sugar, mayo, mustard, and vinegar. 6. Add in the onions, carrots, and cabbage and stir the mix. 7. Place a covering of plastic on the bowl and put everything in the fridge for 60 mins. 8. Top the coleslaw with some more pepper and salt then serve. 9. Enjoy.

Downstate Deli Coleslaw

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MANHATTAN

Clam Chowder

Prep Time: 45 mins Total Time: 1 hr 18 mins Servings per Recipe: 6 Calories 164.2 Cholesterol 25.7mg Sodium 52.1mg Carbohydrates 17.3g Protein 11.3g

Ingredients

2 tsps canola oil 1 medium onion, finely chopped 2 large yellow baking potatoes, peeled and diced 2 C. canned chopped tomatoes, with juice 1 C. dry white wine 2 C. cold water 1 tsp dried thyme leaves

salt fresh ground black pepper 2 C. chopped clams, with juice 2 tbsps chopped fresh parsley leaves

Directions 1. Get your oil hot in a large pot then add in the onions and begin to fry them for 5 mins add: the thyme, potatoes, water, wine, and tomatoes. 2. Top everything with some pepper and salt. 3. Then get the mix boiling. 4. Once the mix is boiling set the heat to low, and let the mix gently cook for 25 mins. 5. Add in the clams and let them cook for 12 more mins. Then top the dish with some parsley. 6. Enjoy.

Manhattan Clam Chowder

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Midtown

Apple Salad

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 1 Calories 254.3 Cholesterol 0.0mg Sodium 243.2mg Carbohydrates 29.4g Protein 7.5g

Ingredients

2 C. apples, diced 1/2 C. raisins 1/2 C. celery, diced

1/2 C. salted peanuts, chopped 1 head of romaine lettuce, cleaned

Directions 1. Add the following to the bowl of a food processor and puree it: 1/2 C. mayo, 1/4 creamy peanut butter, and 1/4 C. honey. 2. Once the mix is smooth add it to a bowl of apples, raisins, celery, peanuts, and lettuce. 3. Toss the salad then serve it chilled. 4. Enjoy.

Midtown Apple Salad

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DELI

Pickles

Prep Time: 3 mins Total Time: 13 mins Servings per Recipe: 1 jar Calories 224.3 Cholesterol 0.0mg Sodium 13.2mg Carbohydrates 53.2g Protein 2.4g

Ingredients

8 oz. white vinegar 4 oz. water 4 oz. sugar 1 tbsp dill weed

1 clove garlic 3 cucumbers, sliced 1 onion, thinly sliced

Directions 1. Add the following to a pan: the piece of garlic, vinegar, dill weed, water, and sugar. 2. Get everything boiling. Once the mix is boiling let it cook for 5 mins then remove the garlic and add some garlic powder. 3. Pour this mix over your cucumbers and onions and put everything in the fridge for at least 1 day before serving. 4. Enjoy.

Deli Pickles

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Chicken

Parmigiana

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 931.2 Cholesterol 333.0mg Sodium 11474.8mg Carbohydrates 76.0g Protein 63.8g

Ingredients

4 chicken breasts 2 C. flour 2 C. Italian seasoned bread crumbs 4 eggs salt and pepper

2 (16 oz.) jars spaghetti sauce 1 C. parmesan cheese 1 C. cheddar cheese

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Flatten your chicken with a mallet then coat the meat with pepper and salt. 3. Get a bowl for your flour, a bowl for your eggs, and a bowl for your bread crumbs. 4. Coat the chicken, first with flour, then with eggs, and finally with the bread crumbs. 5. Now sear the meat until the outside is brown in a frying pan for a few mins each side. 6. Place the chicken in a baking dish and place a covering of foil over everything. 7. Cook the chicken in the oven for 35 mins. 8. At the same time as the chicken cooks begin to heat your pasta sauce on the stove for 30 mins. 9. Coat the chicken with the sauce then add your cheddar and parmesan over everything. 10. Cook the chicken for 10 more mins. 11. Enjoy.

Chicken Parmigiana

39

GOURMET DELI

French Toast

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 608.6 Cholesterol 317.2mg Sodium 1967.7mg Carbohydrates 104.8g Protein 19.0g

Ingredients

1 loaf white bread, not sliced 6 eggs 1/4 C. sugar 1 tbsp vanilla

1 tbsp cinnamon 1/2 C. brown sugar

Directions 1. Get a frying pan hot with nonstick spray. 2. Cut your bread into 1 inch pieces then get a bowl and whisk: the cinnamon, eggs, vanilla, and sugar. 3. Dip your pieces of bread into the cinnamon mix then fry the bread in the pan for 3 mins. 4. Flip the bread then top it with some brown sugar and fry the opposite side until it is browned. 5. Enjoy.

Gourmet Deli French Toast

40

Lower

East Pie

Prep Time: 40 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 413.4 Cholesterol 112.9mg Sodium 467.0mg Carbohydrates 53.7g Protein 6.4g

Ingredients

1 (9 inch) pie crusts, three-quarters baked 1 C. sugar 1/4 tsp salt 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp freshly grated nutmeg

1/8 tsp ground cloves 1 1/2 C. canned pumpkin puree 3 eggs, separated 1 C. sour cream whipped cream, for topping

Directions 1. Set your oven to 450 degrees before doing anything else. 2. Poke some holes into your pie crust with a fork then toast the crust in the oven for 10 mins. 3. Now set the oven to 350 degrees before continuing. 4. Get a metal bowl, combine: cloves, 1/2 C. sugar with salt, nutmeg, ginger, and cinnamon. 5. Add 3 inches of water to a large pot then place the bowl in the pot. 6. Add in the egg yolks, sour cream and pumpkin puree and combine the mix. 7. Begin to cook the mix over the water but do not boil the water. 8. Once the mix is thick begin to whisk your eggs until they are peaking then add in the sugar. 9. Combine this mix with the pumpkin puree then pour everything into pie. 10. Cook the pie in the oven for 50 mins. 11. Enjoy.

Lower East Pie

41

QUEENS

Shrimp

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 626 kcal Fat 32.1 g Carbohydrates 54.4g Protein 30.1 g Cholesterol 198 mg Sodium 2129 mg

Ingredients

2 C. all-purpose flour 2 tbsps Creole-style seasoning 1 tbsp garlic powder 1 tbsp ground cayenne pepper 1 tsp onion powder 1 tsp freshly ground black pepper 1 lb large shrimp, peeled and deveined with tails attached

4 C. oil for frying 4 cloves garlic, minced 2 1/2 tbsps butter 6 oz. hot pepper sauce 1 tsp ground cayenne pepper

Directions 1. Get a bowl, combine: black pepper, flour, onion powder, creole seasoning, cayenne, and garlic powder. 2. Stir the spices then run your shrimp under some cold water and place them in the spice mix. 3. Toss the shrimp to evenly coat them. Then place a covering of plastic on the bowl and put everything in the fridge for 30 mins. 4. Get a 2nd bowl combine: cayenne, garlic, butter, and hot sauce. 5. Now get a big pot and heat your oil to 375 degrees. 6. Once the oil is hot coat everything again with the flour mix and fry the shrimp in the oil for 4 mins. 7. Toss the cooked shrimp in the butter hot sauce mix. 8. Enjoy.

Queens Shrimp

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44

Buffalo Wings

from Buffalo, NY

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 129 kcal Fat 7.3 g Carbohydrates 5.5g Protein 10 g Cholesterol 30 mg Sodium 882 mg

Ingredients

3 lbs chicken wings, separated at joints, tips discarded 1 C. Louisiana-style hot sauce 1 (12 fluid oz.) can of cola

1/4 tsp cayenne pepper, or to taste 1/4 tsp ground black pepper, or to taste 1 tbsp soy sauce

Directions 1. Add the following to a big pot: soy sauce, hot sauce, black pepper, cayenne, and cola. 2. Stir the mix until it is smooth then add in the wings. 3. Place the pot on a hot grill and get everything boiling. 4. Once the mix is simmering remove the chicken from the pot with some tongs and place the meat directly on the grill. 5. Make some space by moving the pot over and let the chicken cook for 10 mins then place them back in the simmering sauce, then place on the grill. 6. Continue cooking the wings in this manner for 50 mins. Grilling the wings for 10 mins then placing them in the sauce then back on the grill. 7. Coat the wings again with sauce then serve them. 8. Enjoy.

Buffalo Wings from Buffalo, NY

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BUFFALO

New York Bake

Prep Time: 20 mins Total Time: 1 h 20 mins Servings per Recipe: 10 Calories 501 kcal Fat 25.5 g Carbohydrates 33.8g Protein 34.4 g Cholesterol 92 mg Sodium 1245 mg

Ingredients

cooking spray 6 tbsps hot pepper sauce 1/3 C. olive oil 2 tbsps garlic powder 1 tbsp freshly ground black pepper 1 tbsp paprika 1 1/2 tsps salt 8 potatoes, cut into 1/2-inch cubes

2 lbs skinless, boneless chicken breast halves, cubed 2 C. shredded Mexican cheese blend 1 C. crumbled cooked turkey bacon 1 C. diced green onions

Directions 1. Coat a casserole dish with nonstick spray and set your oven to 500 degrees before doing anything else. 2. Stir and heat the following in a frying pan: salt, hot sauce, paprika, olive oil, black pepper, and garlic powder. 3. Shut the heat then place your potatoes in the mix and stir everything to coat them with the sauce. 4. Place everything into the casserole dish and leave the rest of the sauce in the pan. 5. Add the chicken to the pan with the sauce and let the meat marinate as you cook your potatoes. 6. Cook the potatoes in the oven for 50 mins and every 10 mins stir them. 7. Now set the oven to 400 degrees. 8. Add the chicken over the potatoes and top everything with the onions and cheese. 9. Place the casserole back in the oven for 20 more mins until the chicken is fully done and the cheese is melted. 10. Enjoy.

Buffalo New York Bake

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Downstate

Hot Dog Appetizer

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 20 Calories 92 kcal Fat 6.5 g Carbohydrates 6.7g Protein 2g Cholesterol 6 mg Sodium 236 mg

Ingredients

2 tbsps corn oil 2 C. diced onions 2 tsps Louisiana-style hot pepper sauce 1 tsp sugar 1 tsp chili powder 2 tbsps tomato paste

1/2 C. water 5 cooked hot dogs, sliced into 8 pieces each 40 Crackers 3 tbsps prepared yellow mustard

Directions 1. Begin to stir fry your onions in oil for 10 mins then add in the chili powder, sugar, and hot sauce. 2. Continue to cook everything for 4 mins then add the water and tomato paste. 3. Let the mix cook for 7 mins then shut the heat. 4. Place your crackers on a serving dish then layer a piece of hot dog and an equal amount of onion mix on each cracker. 5. Add a bit of mustard to each. 6. Enjoy.

Downstate Hot Dog Appetizer

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NEW YORK

Style Philly Cheese Steak

Prep Time: 20 mins Total Time: 1 h Servings per Recipe: 2 Calories 1132 kcal Fat 70.5 g Carbohydrates 174.9g Protein 48.5 g Cholesterol 130 mg Sodium 1305 mg

Ingredients

2 (6 oz.) New York strip steaks salt and ground black pepper to taste 2 tbsps olive oil 1 tbsp butter 6 large button mushrooms, sliced

1 bell pepper, cut into matchstick-size pieces 2 sandwich buns, split 1/2 C. shredded mozzarella cheese 1/4 C. mayonnaise

Directions 1. Coat your steak with pepper and salt then let the meat sit for 20 mins. 2. Get your oil hot in a frying pan then cook your steaks for 6 mins each side in the oil. Place the steaks on a plate and place a covering over them. 3. Begin to stir fry your peppers and mushrooms in butter for 2 mins then add the pepper and salt. 4. Continue frying the mix for 4 more mins. 5. Now begin to heat your oven's broiler before doing anything else. 6. Place your buns under the broiler for 3 mins then top half of the pieces of bread with mozzarella. 7. Place the bread in the oven again until the cheese melts. 8. Cut your steak into thin pieces then place a piece of steak on top of the mozzarella. 9. Layer some mushrooms and pepper over the steak and coat the other half of the bread pieces with mayo. 10. Form a sandwich and serve. 11. Enjoy.

New York Style Philly Cheese Steak

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Big

Apple Soup

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 8 Calories 143 kcal Fat 10.1 g Carbohydrates 12.7g Protein 2g Cholesterol 16 mg Sodium 662 mg

Ingredients

3 tbsps olive oil 1 shallot, minced 2 small apples, peeled, cored, and diced 4 C. chicken broth 2 C. water 1/2 tsp freshly grated nutmeg 1/2 tsp ground allspice 1/2 tsp ground cinnamon

1/4 tsp coarsely ground black pepper 1 (12 oz.) box frozen butternut squash 1/2 C. half-and-half 2 tbsps butter 1/2 tsp dried tarragon

Directions 1. Stir fry your shallots in olive oil until they are soft then add in the apples and fry them for 2 mins. 2. Place everything into a large pot and add in the water and chicken broth to the pot and stir the mix. 3. Now add in: the pepper, nutmeg, cinnamon, and allspice. 4. Get everything boiling, set the heat to low, and let the mix cook for 20 mins. 5. Add the squash to the soup and get everything boiling again. 6. Add the half and half and the tarragon as well and let the mix cook for 7 mins. 7. Enjoy.

Big Apple Soup

49

IRISH

Soup

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 228 kcal Fat 11.4 g Carbohydrates 22g Protein 9.5 g Cholesterol 14 mg Sodium 927 mg

Ingredients

2 slices turkey bacon 1 tbsp olive oil 1 head escarole, coarsely chopped 2 cloves garlic, pressed 1 (15 oz.) can chicken broth 1 (15.5 oz.) can cannellini beans, rinsed and

drained 1/8 tsp crushed red pepper flakes 2 tbsps grated Parmesan cheese

Directions 1. Fry your bacon for 9 mins then remove it from the pan. 2. Add the olive oil to the bacon fat and begin to fry your escarole for 6 mins then add the garlic and keep cooking everything for 60 more secs. 3. Now add in the beans and the broth. 4. Stir the mix then add in the pepper flakes and stir everything again. 5. Get the mix boiling then set the heat to low and let the contents simmer for 10 mins. 6. Now break your bacon into pieces and add the pieces to the beans. 7. Top the beans with your parmesan. 8. Enjoy.

Irish Soup

50

Manhattan Falafels

Prep Time: 30 mins Total Time: 9 h 40 mins Servings per Recipe: 6 Calories 262 kcal Fat 17.7 g Carbohydrates 20.8g Protein 6.7 g Cholesterol 0 mg Sodium 582 mg

Ingredients

1 C. dried chickpeas 1/2 tsp baking soda 1 tbsp water 1 1/3 tbsps sesame seeds 2 tsps ground cumin 1 tsp salt 1 tsp baking powder 1 tsp ground coriander

1/2 tsp ground black pepper 1/2 tsp red chili powder 1/2 tsp white sugar 1/4 tsp ground turmeric 1 pinch asafetida powder 1 quart vegetable oil for frying, or as needed

Directions 1. Let your chickpeas sit submerged in water for 10 mins then add in the baking soda and stir everything. 2. Let the peas sit overnight in the fridge with a covering of plastic on the bowl. 3. Now remove the liquids and puree the chickpeas in a food processor. 4. Add the water to the puree and continue to blend until you have a paste. 5. Now add the following to the chickpeas: asafetida powder, sesame seeds, turmeric, cumin, sugar, salt, chili powder, baking powder, black pepper, and coriander. 6. Process the mix to evenly distribute the spices then place everything into a bowl. 7. Place a covering of plastic on the bowl and put everything in the fridge for 2 hrs. 8. Add 1 inch of veggie oil to a frying pan and get it hot. 9. Using two tbsps form balls of chickpea mix and fry them for 4 mins each side. 10. Enjoy.

Manhattan Falafel

51

SKANEATELES

Salad

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 6 Calories 384 kcal Fat 30.6 g Carbohydrates 8.4g Protein 19.2 g Cholesterol 62 mg Sodium 65 mg

Ingredients

3 large garlic cloves, minced 1/3 C. fresh lime juice Salt and pepper, to taste 6 tbsps extra-virgin olive oil 1 tbsp ground cumin 2 lbs New York strip 1 red bell pepper, seeded and quartered 1 yellow bell pepper, seeded and quartered

1/2 large red onion, thinly sliced 2 tbsps rice wine vinegar 12 C. arugula or other prewashed baby greens 1/2 C. light sour cream

Directions 1. Get a bowl, combine: lime juice and garlic. 2. Place 3 tbsps of the mix to the side. 3. Stir in some pepper and salt to the mix then add the oil and whisk everything together. 4. Get a 2nd bowl, combine: pepper, salt, and cumin. 5. Coat your steaks with dry rub then with the oil mix. 6. Coat your peppers with the oil as well then top the peppers with some pepper and salt. 7. Get a 3rd bowl, combine: some salt, vinegar, and the onions. 8. Get your grill hot and coat the grate with oil. 9. Layer your pepper and steaks over the direct heat and place a lid on the grill. 10. Cook the steaks for 5 mins each side then remove the meat from the grill and top everything with the reserved sauce. 11. Now remove the peppers from the grill and cut them into strips. 12. Get a 4th bowl and combine your greens with the dressing. Toss everything then add in the peppers, onions, and steak. 13. Toss everything again then add some sour cream. 14. Enjoy. Skaneateles Salad

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54

Authentic

Italian Antipasto

Prep Time: 1 h Total Time: 9 h 30 mins Servings per Recipe: 56 Calories 102 kcal Fat 8.5 g Carbohydrates 5.1g Protein 2.1 g Cholesterol 1 mg Sodium 168 mg

Ingredients

4 C. diced cauliflower 4 C. pearl onions 2 C. diced red bell peppers 2 C. diced green bell peppers 2 C. diced celery 2 cucumbers - peeled, seeded and diced 2 C. carrots, diced 2 C. vegetable oil

2 C. distilled white vinegar 1 (6 oz.) can tomato paste 1 tbsp pickling spice, wrapped in cheesecloth 1 C. black olives 1 C. pitted green olives 4 C. canned mushrooms 1 1/2 (6 oz.) cans tuna, drained and flaked

Directions 1. Get a bowl, combine: cucumbers, cauliflower, celery, pearl onions, and bell peppers. 2. Submerge the mix in water and salt and let everything sit for 10 hrs. 3. Get a 2nd bowl for your carrots and let the carrots sit submerged in salt water for the same amount of time as well. 4. Now get the following boiling: pickling spice, veggie oil, tomato paste, and vinegar. 5. Once the mix is boiling add in the carrots after draining them. 6. Let the veggies cook for 12 mins. 7. Now drain the cucumber mix and add these veggies to the boiling carrots. 8. Let everything continue to cook for 12 more mins. 9. Combine in: the tuna, black olives, mushrooms, and green olives. 10. Stir the mix then shut the heat. 11. Now throw away the pickling spice and place everything in storage containers. 12. Enjoy.

Authentic Italian Antipasto

55

EASY

Biscotti

Prep Time: 25 mins Total Time: 1 hr 35 mins Servings per Recipe: 30 Calories 138 kcal Fat 7.8 g Carbohydrates 15.5g Protein 2.2 g Cholesterol 25 mg Sodium 89 mg

Ingredients

3/4 C. butter 1 C. white sugar 2 eggs 1 1/2 tsps vanilla extract 2 1/2 C. all-purpose flour 1 tsp ground cinnamon

3/4 tsp baking powder 1/2 tsp salt 1 C. hazelnuts

Directions 1. Coat a baking dish with oil then set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: sugar and butter. Mix the contents until it is creamy. 3. Now add in the vanilla and the eggs. Stir the mix then sift in: salt, flour, baking powder, and cinnamon. Stir everything again then add in the hazelnuts. 4. Now form your dough into 2 foot long cylinders. 5. Lay the cylinders on the cookie sheet and flatten them. 6. Let the dough cook in the oven for 35 mins. Then let the loaves lose their heat. 7. Now cut each one diagonally and place everything back in the oven for 12 more mins. 8. Flip the loaves after 6 mins of cooking. 9. Enjoy.

Easy Biscotti

56

Authentic

Eggplant Parmesan

Prep Time: 35 mins Total Time: 1 h Servings per Recipe: 10 Calories 487 kcal Fat 16 g Carbohydrates 62.1g Protein 24.2 g Cholesterol 73 mg Sodium 1663 mg

Ingredients

3 eggplant, peeled and thinly sliced 2 eggs, beaten 4 C. Italian seasoned bread crumbs 6 C. spaghetti sauce, divided

1 (16 oz.) package mozzarella cheese, shredded and divided 1/2 C. grated Parmesan cheese, divided 1/2 tsp dried basil

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Coat your pieces of eggplant with egg then with bread crumbs. 3. Now lay the veggies on a cookie sheet and cook them in the oven for 6 mins. Flip the eggplants and cook them for 6 more mins. 4. Coat the bottom of a casserole dish with pasta sauce then layer some of your eggplants in the dish. 5. Top the veggies with some parmesan and mozzarella then layer your eggplants, sauce, and cheese. 6. Continue this pattern until all the ingredients have been used up. 7. Finally coat the layer with some basil and cook everything in the oven for 40 mins. 8. Enjoy.

Authentic Eggplant Parmesan

57

JAMAICAN

Jerk Chicken I

Prep Time: 10 mins Total Time: 8 hr 30 mins Servings per Recipe: 4 Calories 834 kcal Carbohydrates 4.8 g Cholesterol 284 mg Fat 57.2 g Fiber 0.6 g Protein 71.1 g Sodium 568 mg

Ingredients

1/2 green onion, minced 1/4 C. orange juice 1 tbsp minced fresh ginger root 1 tbsp minced jalapeno peppers 1 tbsp lime juice 1 tbsp soy sauce 1 clove garlic, minced

1 tsp ground allspice 1/4 tsp ground cinnamon 1/2 tsp ground cloves 1 (2 to 3 lb) whole chicken, cut into pieces

Directions 1. For marinade mix the following evenly: cloves, onions, cinnamon, orange juice, allspice, ginger, garlic, pepper, soy sauce, and lemon juice. 2. Cover your chicken with the marinade. Place lid on the container. Put everything in the frig for 7 to 8 hrs. 3. Get a grill hot. Grill the chicken until fully done, time depends on heat level. 7-8 mins each side. Boil extra marinade for 5 mins and use as a coating or discard. 4. Enjoy. NOTE: Traditional jerk chicken in Jamaica is prepared with an open flame.

Jamaican Jerk Chicken I

58

Jamaican

Beef Patties I

Prep Time: 25 mins Total Time: 1 h 5 mins Servings per Recipe: 36 Calories 215 kcal Carbohydrates 15.6 g Cholesterol 33 mg Fat 12.5 g Fiber 1.6 g Protein 9.9 g Sodium 667 mg

Ingredients

3 lbs lean ground beef 2 C. seasoned bread crumbs 1 (28 oz.) can tomato sauce 1 bunch (1-inch) pieces green onions 1/4 C. soy sauce 1/4 C. Maggi™ liquid seasoning

1 tbsp salt 1 tbsp pepper 1 tsp vinegar-based hot pepper sauce 2 recipes pie crust pastry 2 eggs 1/4 C. water

Directions 1. Get a big bowl. Combine the following: hot sauce, ground beef, pepper, bread crumbs, salt, tomato sauce, Maggi seasoning, soy sauce, and green onions. 2. Mix evenly with two spoons, or use hands. 3. Heat your oven to 425 degrees. 4. Flatten pie dough to 1/8 an inch, make six circles. Add a tbsp of filling to the middle of each. 5. Fold dough into a semi-circle and press down on the outside edge to seal. 6. Freeze patties for later use or lightly coat them with whisked eggs and put them in the oven for 40 mins. NOTE: If the pie is fresh from the freezer then add 10 more mins in the oven.

Jamaican Beef Patties I

59

GREEK

Moussaka I

Prep Time: 45 mins Total Time: 1 hr 45 mins Servings per Recipe: 8 Calories 567 kcal Fat 39.4 g Carbohydrates 29.1g Protein 23.6 g Cholesterol 123 mg Sodium 1017 mg

Ingredients

3 eggplants, peeled and cut into 1/2 inch thick slices salt 1/4 C. olive oil 1 tbsp butter 1 lb. lean ground beef salt to taste ground black pepper to taste 2 onions, chopped 1 clove garlic, minced 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg

1/2 tsp fines herbs 2 tbsps dried parsley 1 (8 oz.) can tomato sauce 1/2 C. broth 1 egg, beaten 4 C. milk 1/2 C. butter 6 tbsps all-purpose flour salt to taste ground white pepper, to taste 1 1/2 C. freshly grated Parmesan cheese 1/4 tsp ground nutmeg

Directions 1. 2. 3. 4. 5.

On a working surface, layered with paper towels, lay out all your pieces of eggplant. Top the eggplants with salt and let them sit for 40 mins. Now sear the veggies in olive oil then place them on some new paper towels. Top your beef with pepper and salt and then fry it in butter with the garlic and onions. Once the beef is fully done add in: parsley, broth, cinnamon, tomato sauce, herbs, and nutmeg. 6. Let this all cook for 23 mins. 7. Let the mix cool off then add in the whisked eggs. 8. Get a casserole dish and coat it with nonstick spray then set your oven to 350 degrees before doing anything else. 9. Now get another pot and begin to heat your milk. 10. In a separate pan mix flour and butter together until smooth and set the heat to low. 11. Add in your milk slowly while stirring. Greek Moussaka I

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12. Continue heating and stirring until everything is thick. 13. Now add in the white pepper and some salt. 14. Place most of your eggplant in the dish and top the eggplants with: the veggies, the meat, half of your parmesan, more eggplant, and the rest of the cheese. 15. Cover everything with the milk sauce and then some nutmeg. 16. Cook the layers for 60 mins in the oven. 17. Then let the dish sit for 10 mins before serving. 18. Enjoy.

61

CLASSICAL

Hummus I

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 16 Calories 77 kcal Fat 4.3 g Carbohydrates 8.1g Protein 2.6 g Cholesterol 0 mg Sodium 236 mg

Ingredients

2 C. canned garbanzo beans, drained 1/3 C. tahini 1/4 C. lemon juice 1 tsp salt 2 cloves garlic, halved 1 tbsp olive oil

1 pinch paprika 1 tsp minced fresh parsley

Directions 1. Blend the following in a food processer until paste-like: garlic, garbanzos, salt, tahini, and lemon juice. 2. Add this to a bowl with olive oil, paprika, and parsley. 3. Enjoy.

Classical Hummus I

62

Chicken

Souvlaki

Prep Time: 30 mins Total Time: 2 h 45 mins Servings per Recipe: 12 Calories 189 kcal Fat 8.1 g Carbohydrates 4.3g Protein 24.2 g Cholesterol 65 mg Sodium 354 mg

Ingredients

1 lemon, juiced 1/4 C. olive oil 1/4 C. soy sauce 1 tsp dried oregano 3 cloves garlic, crushed 4 lbs chicken tenderloin, cut into 1 inch

cubes 2 medium yellow onions, cut into 1 inch pieces 2 green bell peppers, cut into 1 inch pieces skewers

Directions 1. Get a bowl, combine: green peppers, lemon juice, onions, olive oil, chicken, soy sauce, garlic, and oregano. 2. Place a covering on this mix and put it all in the fridge for 4 hrs. 3. Now stake your pieces of onions, pork, and peppers onto skewers and grill them for 14 mins. 4. Make sure you flip the kebabs multiple times while grilling. 5. Enjoy.

Chicken Souvlaki

63

GREEK

Falafel II

Prep Time: 10 mins Total Time: 1 h 10 mins Servings per Recipe: 4 Calories 665 kcal Carbohydrates 104.6 g Cholesterol 39 mg Fat 13.8 g Fiber 11.7 g Protein 30.5 g Sodium 1594 mg

Ingredients

1 (19 oz.) can garbanzo beans, rinsed and drained 1 small onion, finely chopped 2 cloves garlic, minced 1 1/2 tbsps chopped fresh cilantro 1 tsp dried parsley 2 tsps ground cumin 1/8 tsp ground turmeric 1/2 tsp baking powder

1 C. fine dry bread crumbs 3/4 tsp salt 1/4 tsp cracked black peppercorns 1 quart vegetable oil for frying

Directions 1. Get a bowl, combine: pepper, onions, salt, garlic, bread crumbs, cilantro, baking powder, parsley, mashed garbanzos, turmeric, and cumin. 2. Form the contents into small balls and make about 20 of them. 3. Deep fry these falafels in hot oil until golden. 4. Enjoy.

Greek Falafel II

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Chinese

Store Beef and Broccoli I

Prep Time: 25 mins Total Time: 32 mins Servings per Recipe: 6 Calories 317 kcal Fat 16.8 g Carbohydrates 35.2g Protein 7.2 g Cholesterol 0 mg Sodium 724 mg

Ingredients

2 cups brown rice 4 cups water 2 tbsps cornstarch 2 tsps white sugar 6 tbsps soy sauce 1/4 cup white wine 1 tbsp minced fresh ginger 1 pound boneless beef round steak, cut into thin strips 1 tbsp vegetable oil

3 cups broccoli florets 2 carrots, thinly sliced 1 (6 ounce) package frozen pea pods, thawed 2 tbsps chopped onion 1 (8 ounce) can sliced water chestnuts, undrained 1 cup Chinese cabbage 2 large heads bok choy, chopped 1 tbsp vegetable oil

Directions 1. Get your rice boiling in water, set the heat to low, cover the pan, and let the rice cook for 40 mins until done. 2. Get a bowl, combine the following ingredients: soy sauce, cornstarch, wine, and sugar. 3. Mix everything evenly then add the ginger and beef to the marinade. 4. Get a wok and heat 1 tsp oil. 5. Begin to stir fry for 1 min: onions, broccoli, pea pods, and carrots. 6. Mix in: bok choy, Chinese cabbage, and the water chestnuts. 7. Place a lid on the pan and let everything fry for 4 mins. 8. Now remove everything from the pan and add in 1 tsp oil. 9. Begin to fry the beef for 4 mins. Then add the veggies back into the mix and continue frying everything for 3 more mins. 10. Enjoy with cooked brown rice.

Chinese Store Beef and Broccoli I

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CHAPTER 2: NEW ENGLAND

Hartford Roast

Prep Time: 25 mins Total Time: 3 h 35 mins Servings per Recipe: 10 Calories 388 kcal Fat 23.6 g Carbohydrates 10.1g Protein 28.1 g Cholesterol 88 mg Sodium 390 mg

Ingredients

1/4 C. olive oil 1 (3 lb) beef round tip roast flour for dredging 3 medium onions, sliced 3 large carrots, peeled and cut into small chunks 3 large stalks celery, diced 4 cloves garlic, minced

3 whole allspice berries salt and pepper to taste 1 C. dry red wine 2 (12 oz.) cans beef broth 2 tbsps cornstarch dissolved in a small amount of water

Directions 1. 2. 3. 4.

Coat the beef with flour generously and remove any excesses. In a large cast iron pan, heat the oil with medium heat. Add the beef and cook everything for about 2-3 minutes per side. Add the celery, onions, carrots, garlic, allspice, salt and black pepper and cook for about 4-5 minutes. 5. Add the wine and bring to a gentle simmer. 6. Add the broth and bring everything to a boil. 7. Now immediately, reduce the heat to low. 8. Cover and simmer for about 2-3 hours or till desired doneness. 9. Transfer the beef onto a cutting board and it keep aside for at least 10 minutes before slicing. 10. Meanwhile in a small bowl, mix together the water and cornstarch. 11. Add the cornstarch mixture into the pan, stirring continuously. 12. Cook, stirring continuously, for about 2-3 minutes. 13. With a sharp knife, cut the beef into the desired slices. 14. Serve the beef with the vegetable gravy. Hartford Roast

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Classic

Connecticut Cake

Prep Time: 15 mins Total Time: 2 h Servings per Recipe: 14 Calories 461 kcal Fat 23.5 g Carbohydrates 57.9g Protein 6g Cholesterol 105 mg Sodium 215 mg

Ingredients

1 C. butter 1/2 C. shortening 2 1/2 C. sugar 5 eggs 2 tbsps butternut flavored extract 1 (5 oz.) can evaporated milk

3 fluid oz. milk 3 C. all-purpose flour 1/2 tsp salt

Directions 1. Preheat the oven to 325 degrees F. 2. Grease and flour a 10-inch tube pan. 3. In a bowl, mix together flour and salt. 4. In a second bowl, mix together whole milk and evaporated milk. 5. In a third large bowl, add sugar, butter and shortening and beat till fluffy and light. 6. Add eggs, one at a time and beat till well combined. 7. Add the butternut extract and mix well. 8. Gradually, add the flour mixture, beating continuously. 9. Then add the milk mixture and mix till well combined. Transfer the mixture into the prepared tube pan evenly. 10. Bake for about 1 hour and 45 minutes or till a toothpick inserted in the center comes out clean. 11. Remove everything from the oven and let it cool on a wire rack before slicing.

Classic Connecticut Cake

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AUTHENTIC

New England Style Clam Chowder

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 396 kcal Fat 22.5 g Carbohydrates 24g Protein 24.1 g Cholesterol 101 mg Sodium 706 mg

Ingredients

4 bacon turkey slices, chopped 1 1/2 C. onion, chopped 4 C. potatoes, peeled and cubed 1 1/2 C. water Salt and freshly ground black pepper, to taste

3 tbsps butter 3 C. half-and-half 2 (10-oz.) cans minced clams, drained, reserving 1/2 C. of liquid

Directions 1. Heat a large nonstick soup pan on medium-high heat. 2. Add the bacon and cook for about 8-10 minutes. 3. Transfer the bacon into a bowl, leaving the fats in pan. 4. Add the onion and sauté for about 4-5 minutes with medium heat. 5. Add the potatoes and water and bring to a boil. 6. Cook, uncovered for about 15 minutes or till tender enough. 7. Stir in the butter and half-and-half. 8. Add clams with reserved liquid and stir to combine. 9. Cook, stirring occasionally, for about 5 minutes. 10. Serve hot with a topping of bacon.

Authentic New England Style Clam Chowder

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Turkey

for Autumn

Prep Time: 30 mins Total Time: 4 h 30 mins Servings per Recipe: 20 Calories 584 kcal Fat 29.3 g Carbohydrates 10.5g Protein 65 g Cholesterol 1206 mg Sodium 314 mg

Ingredients

1/3 C. pure maple syrup 2 C. apple cider 2 1/2 tsps fresh lemon zest, grated finely 2 tbsps fresh marjoram, chopped and divided 2 tbsps fresh thyme, chopped and divided Salt and freshly ground black pepper, to taste 3/4 C. butter 1 (14-lb) whole turkey, washed, pat dried,

neck and giblets removed and reserved 1 C. carrot, peeled and chopped 1 C. celery stalk, chopped 2 C. onion, chopped 2 C. chicken broth Chicken broth, as required 3 tbsps all-purpose flour 1 bay leaf 1 tsp fresh thyme, chopped

Directions 1. In a pan, mix together maple syrup and apple cider on medium-high heat. 2. Bring to a boil and cook for about 20 minutes or till the mixture reduces to 1/2 C. 3. Remove everything from the heat and immediately, and add the butter and beat till melted completely. 4. Stir in the lemon zest, 1 tbsp each of marjoram and thyme, salt and black pepper. 5. Transfer the mixture into a bowl. 6. Cover and refrigerate to chill. 7. Preheat the oven to 375 degrees F. 8. Arrange the rack in the lowest third part of the oven. 9. Arrange the turkey into a large roasting pan. 10. Then remove maple glaze from the refrigerator. 11. Transfer 1/4 C. of the glaze into a bowl and reserve it for the gravy. 12. With your hands, loosen the breast skin. 13. Coat the underneath of the breast skin with about 1/2 C. of the maple glaze. Turkey for Autumn

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14. Coat the outer skin of the turkey with the remaining maple glaze. 15. With some kitchen twine, tie the legs of the turkey together under the bottom. 16. Place the vegetables and reserved neck and giblets (if you like) around the turkey. 17. Scatter the remaining marjoram and thyme on top. 18. Place the broth over the turkey and vegetables evenly. 19. Roast everything for about 30 minutes. 20. Remove the roasting pan from the oven and with a piece of large foil loosely, cover the turkey. 21. Now, reduce the temperature of the oven to 350 degrees F. 22. Roast everything for about 3-4 hours or till desired doneness. 23. Transfer the turkey onto a large plate. 24. Cover the dish with foil to keep it warm and keep it aside for at least 20-25 minutes. 25. Transfer the vegetables into a bowl. 26. For the gravy, strain the pan liquid into a bowl. 27. With a slotted spoon, discard any excess fats. 28. Add enough broth to make about 3 C. of liquid. 29. Transfer the liquid into a pan with medium heat and bring to a boil. 30. Meanwhile add the flour into the bowl of the reserved maple glaze and stir to combine. 31. Add the maple glaze mixture into the pan, stirring continuously. 32. Stir in the bay leaf, and thyme. 33. Cook, stirring, for about 2-3 minutes or till the mix thickens slightly. 34. Cut the turkey into desired pieces. 35. Serve vegetables and gravy.

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New England

Fried Chips and Fried Fish

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 782 kcal Fat 26.2 g Carbohydrates 91.9g Protein 44.6 g Cholesterol 125 mg Sodium 861 mg

Ingredients

1 C. all-purpose flour 1 tsp baking powder Salt and freshly ground black pepper, to taste 1 egg, beaten lightly 1 C. milk

4 large potatoes, peeled and cut into strips lengthwise 4 C. vegetable oil 1 1/2 lbs cod fillets

Directions 1. In a large bowl, add flour, baking powder, salt, black pepper, egg and milk. 2. Mix till well combined. 3. Keep everything aside for at least 20 minutes. 4. In a large bowl of chilled water, dip the potatoes for 2-3 minutes. 5. Drain the mix well and pat dry with paper towel. 6. In a large skillet, heat the oil with medium heat. 7. Add the potatoes and fry for about 3-4 minutes or till crisp and tender. 8. Transfer the potatoes onto a paper towel lined plate. 9. Coat the cod fillets in the flour mixture evenly. 10. Fry everything for about 3-4 minutes or till golden brown. 11. Transfer the cod fillets onto another paper towel lined plate. 12. Now, return the potato strips to the skillet and fry them for about 1-2 minutes more or till crispy. New England Fried Chips and Fried Fish

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FETTUCCINI

Shrimp & Scallions

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 662 kcal Fat 29.5 g Carbohydrates 61g Protein 29.3 g Cholesterol 162 mg Sodium 1109 mg

Ingredients

1 (16-oz.) package dry fettuccini noodles 1/4 C. olive oil 1 lb shrimp, peeled and deveined 1/4 C. chicken broth 6 scallions, sliced thinly 4 garlic cloves, sliced thinly 2 large tomatoes, chopped

1/2 C. butter 1/2 C. veggie broth 1/2 C. fresh basil, chopped Salt and freshly ground black pepper, to taste 1/2 C. parmesan cheese, grated

Directions 1. In a large pan of lightly salted boiling water, add the noodles and cook them for about 8-10 minutes. 2. Drain well and keep aside. 3. In a large skillet, heat the oil with medium heat. 4. Add the shrimp and cook them for about 1-2 minutes. 5. Stir in the chicken broth, scallions and garlic. 6. With a gas flame or match carefully, ignite the brandy. 7. Cook everything for about 2 minutes. 8. Stir in the tomatoes and cook them for about 2 minutes. 9. Add the butter, veggie broth and basil and stir to combine. 10. Continue cooking everything for about 3 minutes. 11. Stir in the cheese till combined. 12. Add the noodles and toss to coat. 13. Serve the dish hot.

Fettuccini Shrimp & Scallions

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75

76

New England Stuffing

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 12 Calories 329 kcal Fat 12.5 g Carbohydrates 41g Protein 12.3 g Cholesterol 55 mg Sodium 888 mg

Ingredients

1 lb ground turkey sausage 1 tbsp butter 2 onions, chopped 6 celery stalks, chopped 2 (1-lb) day-old white bread loaves, cubed into small size

1 1/2 tsps sage seasoning mix Salt and freshly ground black pepper, to taste 1 C. chicken broth 2 eggs, beaten lightly

Directions 1. Preheat the oven to 325 degrees before doing anything else. 2. Lightly, grease a 13x9-inch baking dish. 3. Heat a large deep nonstick skillet on medium-high heat. 4. Add the sausage and cook for them about 8-10 minutes. 5. Drain the sausage and transfer into a large bowl. 6. Keep the meat aside. 7. With a paper towel, wipe the skillet clean. 8. In the same skillet, melt the butter with medium heat. 9. Add the onion and celery and sauté everything for about 4-5 minutes. 10. Transfer the onion mixture into the bowl with the sausage. 11. Add the bread, sage seasoning, salt and black pepper and mix. 12. Add the broth and eggs and stir to combine. 13. (At this point the mixture should be moist). 14. Transfer the mixture into the prepared baking dish evenly. 15. With your hands slightly, press everything down. 16. Bake the dish for about 1 hour or till the top becomes crisp and golden brown. New England Stuffing

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YANKEE

Fried Honey and Garlic Chicken

Prep Time: 30 mins Total Time: 1 h 10 mins Servings per Recipe: 8 Calories 566 kcal Fat 28.5 g Carbohydrates 42.2g Protein 34.2 g Cholesterol 97 mg Sodium 234 mg

Ingredients

1 (4-lb) whole chicken, cut into 8 pieces Salt and freshly ground black pepper, to taste 1/2 C. honey 2 C. all-purpose flour

1 package chicken bouillon granules 1 tbsp garlic powder 4 C. vegetable oil

Directions 1. 2. 3. 4. 5. 6. 7.

In a large bowl, place the chicken. Sprinkle the pieces with salt and black pepper generously. Add the honey and toss to coat. In a large shallow dish, add the flour, bouillon granules and garlic powder and mix. Now, roll the chicken pieces in the flour mixture evenly. In a large skillet, heat the oil on medium-high heat. Add the chicken and fry them for about 5 minutes on both sides or till desired doneness.

Yankee Fried Honey and Garlic Chicken

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Mustard and Ginger Cauliflower

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 42 kcal Fat 2.5 g Carbohydrates 4.4g Protein 1.3 g Cholesterol 0 mg Sodium 55 mg

Ingredients

2 tsps oil (of your choice) 1/2 tsp black mustard seeds 1/4 C. onion, chopped 1/2 tsp fresh ginger, slivered 1 garlic clove, minced 1/2 tsp chile powder

1/2 tsp ground turmeric Salt, to taste 2 C. cauliflower, cut into florets 1/2 tsp fresh lemon juice (optional)

Directions 1. In a medium skillet, heat oil on medium-high heat. 2. Stir in the mustard seeds and immediately, cover the skillet. 3. Cook everything for about 2-3 minutes or till the mustard seeds start popping. 4. Reduce the heat to low. 5. Add the onion and sauté them for about 10 minutes. 6. Add the ginger, garlic and spices and sauté for about 1 additional minute. 7. Stir in the cauliflower and cook it for 1 more minute. 8. Remove everything from the heat and place the cauliflower mixture into a microwavesafe bowl. 9. Microwave everything on high for about 3 minutes or till tender. 10. Serve warm with a drizzling of lemon juice (if you like).

Mustard and Ginger Cauliflower

79

SALMON

& Veggie Parcel

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 6 Calories 226 kcal Fat 14.4 g Carbohydrates 7.1g Protein 17.3 g Cholesterol 48 mg Sodium 277 mg

Ingredients

6 (3-oz.) haddock fillets Salt and freshly ground black pepper, to taste 1 yellow bell pepper, seeded and sliced thinly 1 red bell pepper, seeded and sliced thinly 4 plum tomatoes, sliced thinly

1 small onion, sliced thinly 1/2 C. fresh parsley, chopped 5 tbsps capers 1/3 C. extra-virgin olive oil 1/3 C. fresh lemon juice

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Arrange 6 foil pieces of foil on a smooth surface. 3. Place 1 salmon fillet on each foil. 4. Sprinkle the filet with some salt and black pepper. 5. In a bowl, mix together the bell peppers, tomato and onion. 6. Place the veggie mixture over each fillet evenly. 7. Top everything with parsley and capers evenly. 8. Then drizzle the oil and lemon juice. 9. Fold the foil around the salmon mixture to seal it. 10. Arrange the foil packets onto a large baking sheet in a single layer. 11. Bake the parcels for about 20 minutes.

Salmon & Veggie Parcel

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New England

Seafood Alfredo Casserole

Prep Time: 1 hr Total Time: 1 hr 55 mins Servings per Recipe: 12 Calories 553 kcal Fat 36.5 g Carbohydrates 20.4g Protein 36.8 g Cholesterol 160 mg Sodium 1376 mg

Ingredients

2 eggs 1 (15-oz.) container ricotta cheese 2 C. cheddar cheese, shredded and divided 1 C. Parmesan cheese, grated and divided 1 C. mozzarella cheese, shredded and divided 1 medium onion, minced 2 tbsps fresh parsley, minced

1 tbsp garlic, minced Freshly ground black pepper, to taste 2 (16-oz.) jars Alfredo pasta sauce, divided 16 uncooked lasagna noodles, divided 2 lbs cooked lobster meat, cubed and divided 1 (10-oz.) package fresh baby spinach, divided

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Grease a 13x9-inch baking dish. 3. In a large bowl, add the eggs, ricotta, 1/2 cheddar, 1/2 of Parmesan, 1/2 of mozzarella, onion, parsley, garlic and black pepper and mix till well combined. 4. Place 1/3 of the pasta sauce in the bottom of the prepared baking dish evenly. 5. Place one layer of noodles over the sauce. 6. Place 1/3 of the lobster meat over the noodles, followed by 1/3 of cheese mixture, 1/3 of spinach and1 more layer of pasta sauce. 7. Repeat these layers two more times. 8. Top with the remaining cheddar, parmesan and mozzarella. 9. With some foil loosely, cover the baking dish. 10. Bake everything for about 45 minutes. 11. Uncover and continue baking for 10 minutes more or till the top becomes golden brown. 12. Remove everything from the oven and keep it aside for about 10 minutes before serving.

New England Seafood Alfredo Casserole

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GARLIC

Scallop Casserole

Prep Time: 10 mins Total Time: 24 mins Servings per Recipe: 4 Calories 440 kcal Fat 30.2 g Carbohydrates 29.8g Protein 15.2 g Cholesterol 58 mg Sodium 403 mg

Ingredients

16 sea scallops 2 shallots, chopped 5 garlic cloves, minced 5 tbsps butter, melted Salt and freshly ground black pepper, to taste

3 pinches of ground nutmeg 1/4 C. olive oil 1 C. breadcrumbs 1/4 C. fresh parsley, chopped Lemon wedges, for serving (optional)

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 425 degrees before doing anything else. In a bowl, mix together the scallops, shallot, garlic, butter, salt, black pepper and nutmeg. In another bowl, mix together oil and breadcrumbs. Place the scallop mixture into a casserole dish. Spread the breadcrumbs mixture over the scallop mixture evenly. Bake everything for about 11-14 minutes or till the top becomes golden brown. Garnish with parsley and lemon wedges.

Garlic Scallop Casserole

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Asian

Fried Beans

Prep Time: 5 min Total Time: 20 mins Servings per Recipe: 4 Calories 97 kcal Fat 6.6 g Carbohydrates 8.9g Protein 2.7 g Cholesterol 0 mg Sodium 233 mg

Ingredients

1 1/2 tsps sesame oil 1 tbsp canola oil 1 lb fresh green beans, trimmed

1 tbsp soy sauce 1 tbsp black sesame seeds, toasted

Directions 1. In a large skillet, heat sesame and canola oil with medium heat. 2. Add the green beans and stir fry them for about 10 minutes. 3. Remove them from the heat and immediately, stir in the soy sauce. 4. Cover the skillet and keep aside for about 5 minutes. 5. Serve the beans with a topping of sesame seeds.

Asian Fried Beans

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SQUASH

& Pepper Bake

Prep Time: 30 mins Total Time: 1 h 10 mins Servings per Recipe: 9 Calories 250 kcal Fat 22.2 g Carbohydrates 9.9g Protein 4.5 g Cholesterol 45 mg Sodium 198 mg

Ingredients

1 lb summer squash, sliced 1/4 C. butter, softened and divided 1/4 C. green bell pepper, seeded and chopped 1/2 C. onion, chopped 1/2 C. cheddar cheese, shredded 1/2 C. mayonnaise

1/2 C. pecans, chopped 1 egg, beaten 1 tbsp white sugar 1/2 C. breadcrumbs

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Lightly, grease a large casserole dish. 3. In a large pan of boiling water, add the squash and cook it for about 4-6 minutes or till tender enough. 4. Drain well and transfer the squash into a large bowl. 5. Add 3 1/2 tbsps of butter. 6. With a fork, mash the squash completely. 7. Add the remaining ingredients except the breadcrumbs and mix till well combined. 8. Transfer the mixture into the prepared casserole dish evenly. 9. Sprinkle with breadcrumbs evenly. 10. Top everything with butter in the form of dots. 11. Bake the dish for about 35-40 minutes.

Squash & Pepper Bake

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Northern Maine

Crab Hot Dogs

Prep Time: 15 min Total Time: 50 mins Servings per Recipe: 2 Calories 478 kcal Fat 30 g Carbohydrates 39.7g Protein 13 g Cholesterol 48 mg Sodium 1413 mg

Ingredients

1 (8-oz.) package imitation crab or lobster meat, flaked 1 tsp fresh lemon juice 1 tbsp red onion, chopped 1/4 tsp old bay seasoning

1/4 C. mayonnaise 1 tbsp butter, softened 2 hot dog buns, top split

Directions 1. In a bowl, add all the ingredients except the butter and buns and mix till well combined. 2. Cover the bowl and refrigerate for about 30 minutes. 3. Now preheat the broiler of the oven. 4. Place the butter on the inside of the hotdogs evenly. 5. Broil the buns for about 3-5 minutes or till toasted. 6. Spread the mayonnaise mixture into each bun and serve.

Northern Maine Crab Hot Dogs

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MAGGIE’S

Easy Dijon Crab Cakes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 452 kcal Fat 28.4 g Carbohydrates 26.6g Protein 21.8 g Cholesterol 172 mg Sodium 1277 mg

Ingredients

1/2 C. dry breadcrumbs 1 lb crabmeat 1 egg, beaten 1 tbsp mayonnaise 1 tbsp old bay seasoning

1 tsp Worcestershire sauce 1 tsp prepared Dijon-style mustard 2 tbsps butter

Directions 1. 2. 3. 4. 5.

In a bowl, mix together the breadcrumbs and crabmeat. Add the remaining ingredients except the butter and gently, stir to combine. Make 8 equal sized patties from the mixture. In a large skillet, melt the butter with medium heat. Add the patties and cook them for about 4-5 minutes per side or till the desired doneness.

Maggie’s Easy Dijon Crab Cakes

86

Bostonian Salad

Prep Time: 20 min Total Time: 25 mins Servings per Recipe: 2 Calories 357 kcal Fat 23.7 g Carbohydrates 10.5g Protein 27.1 g Cholesterol 126 mg Sodium 968 mg

Ingredients

2 tbsps butter 1 1/2 C. cooked lobster meat, chopped 1 tsp seafood seasoning 1/2 of avocado, peeled, pitted and chopped

1 tomato, chopped 2 C. iceberg lettuce, torn 1/4 C. feta cheese, crumbled

Directions 1. In a skillet, melt the butter with medium heat. 2. Add the crabmeat and cook for about 2-3 minutes or till just heated. 3. Stir in the seafood seasoning and immediately remove from heat. 4. Transfer the lobster meat into a large serving bowl. 5. Add the remaining ingredients except the cheese and gently toss to coat. 6. Top with feta cheese and serve.

Bostonian Salad

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PERFECT

Boston Chili

Prep Time: 30 mins Total Time: 2 h 50 mins Servings per Recipe: 8 Calories 311 kcal Fat 12.8 g Carbohydrates 32.2g Protein 19.7 g Cholesterol 32 mg Sodium 641 mg

Ingredients

3 tbsps vegetable oil 1 green bell pepper, seeded and chopped 1 large onion, chopped 4 garlic cloves, minced 1/2 lb beef stew meat, cubed into 1-inch size 1/2 lb lean ground beef 1/2 lb dry red kidney beans, rinsed 1 (28-oz.) can crushed tomatoes with liquid

1 (14-oz.) can beef broth 1 tsp Italian seasoning 2 1/2 tbsps red chili powder 2 tbsps brown sugar Salt, to taste

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a large pan, heat the oil with medium heat. Add the bell pepper and onion and sauté for about 3-4 minutes. Add the garlic and sauté for about 1 minute. Add the stew meat and ground beef and cook for about 8-10 minutes or till browned. Stir in the beans, tomatoes and broth. Cover and bring to a boil. Let everything boil for about 4-5 minutes. Uncover and stir in the remaining ingredients and reduce the heat to low. Simmer, uncovered for about 2 hours or till desired doneness.

Perfect Boston Chili

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89

90

Massachusetts

Zesty Muffins

Prep Time: 10 min Total Time: 40 mins Servings per Recipe: 12 Calories 136 kcal Fat 5.2 g Carbohydrates 20.4g Protein 2.3 g Cholesterol 16 mg Sodium 177 mg

Ingredients

1 1/2 C. all-purpose flour 3 tsps baking powder Salt, to taste 1/4 C. vegetable oil 1/4 C. white sugar

1 egg 1 C. fresh orange juice 1 1/2 C. cranberries, chopped 1 tbsp fresh orange zest, grated finely

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Grease and flour a 12 C. muffin tin. 3. In a large bowl, mix together the flour, baking powder and salt. 4. In another bowl, add the oil and sugar and beat till light. 5. Add the egg and orange juice and beat till well combined. 6. Add the egg mixture into the flour mixture and mix till well combined also. 7. Fold in the cranberries and orange zest. 8. Place the mixture into the prepared muffin C. about 2/3 of full. 9. Bake everything for about 20-25 minutes or till a toothpick inserted in the center comes out clean.

Massachusetts Zesty Muffins

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CLASSICAL

Baked Beans from Boston

Prep Time: 30 mins Total Time: 5 h Servings per Recipe: 6 Calories 382 kcal Fat 6.3 g Carbohydrates 63.1g Protein 20.7 g Cholesterol 14 mg Sodium 1320 mg

Ingredients

2 C. navy beans, soaked in a large bowl of water for overnight 1 onion, chopped finely 1/2 lb turkey bacon, chopped 1/2 C. ketchup 1/4 C. brown sugar 3 tbsps molasses

1 tbsp Worcestershire sauce 1/4 tsp dry mustard Salt and freshly ground black pepper, to taste

Directions 1. In a large pan, add the beans and soaked water. 2. Get everything boiling on high heat. 3. Reduce the heat to medium-low. 4. Cover and simmer for about 1-2 hours or till tender enough. 5. Drain well and reserve the liquid into a bowl. 6. Now preheat the oven 325 degrees F. 7. In a bowl, mix together the onion and bacon. 8. Place the beans in the bottom of a casserole dish. 9. Place the bacon mixture over the beans evenly. 10. In a pan, mix together the remaining ingredients with medium heat. 11. Bring to a boil, stirring continuously. 12. Place the molasses mixture over the beans evenly. 13. Place enough reserved cooking liquid to cover the beans. 14. With a lid, cover, the casserole dish. 15. Bake everything for about 3-4 hours. 16. Half way through cooking uncover the casserole dish. Classical Baked Beans from Boston

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Boston

Prep Time: 15 min

Baked Pie

Total Time: 55 mins Servings per Recipe: 8 Calories 335 kcal Fat 17.7 g Carbohydrates 41.4g Protein 4.5 g Cholesterol 77 mg Sodium 173 mg

Ingredients

1 C. white sugar 1 C. all-purpose flour Salt, to taste 1/2 C. walnuts, chopped

2 C. cranberries 2 eggs 1/2 C. butter, melted 1 tsp almond extract

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Grease 9-inch pie dish. 3. In a large bowl, mix together the sugar, flour and salt. 4. Add the walnuts and cranberries and toss to coat well. 5. In another bowl, add the remaining ingredients and beat till well combined. 6. Add the egg mixture into the flour mixture and mix till well combined. 7. Transfer the mixture into the prepared pie dish evenly. 8. Bake everything for about 40 minutes or till a toothpick inserted in the center comes out clean. 9. Serve the dish warm with a topping of ice-cream or whipped cream.

Boston Baked Pie

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LEMONY

Paprika Lobster

Prep Time: 15 mins Total Time: 27 mins Servings per Recipe: 2 Calories 742 kcal Fat 60.9 g Carbohydrates 4.3g Protein 44.3 g Cholesterol 169 mg Sodium 2036 mg

Ingredients

1 tbsp fresh lemon juice 1/2 C. olive oil 1 tsp paprika 1/8 tsp garlic powder Salt and freshly ground white pepper, to taste

2 (10-oz.) rock lobster tails, split lengthwise

Directions 1. 2. 3. 4. 5. 6. 7.

Preheat the grill for high heat. Grease the grill grate. In a bowl, add lemon juice. Gradually, add the oil, beating continuously. Add the spices and beat till well combined. Coat the flesh side of the lobster tails with the lemon juice mixture generously. Grill the lobster tails for about 10-12 minutes, flipping once half way, brushing with the lemon mixture occasionally.

Lemony Paprika Lobster

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Classical

New England Bisque

Prep Time: 10 min Total Time: 35 mins Servings per Recipe: 8 Calories 279 kcal Fat 17.3 g Carbohydrates 13.7g Protein 16.7 g Cholesterol 94 mg Sodium 842 mg

Ingredients

1/3 C. all-purpose flour 1/2 tsp celery salt Salt and freshly ground black pepper, to taste 1/3 C. butter 4 1/2 C. milk

1 1/2 C. chicken broth 3 C. cooked lobster meat, shredded 3 tbsps onion, minced 1 tbsp paprika 1/2 C. light cream

Directions 1. In a bowl, mix together the flour, celery salt, salt and black pepper. 2. In a large pan, melt the butter with medium heat. 3. Add the flour mixture, stirring continuously. 4. Slowly, add the milk, stirring continuously. 5. Stir in the chicken broth and bring everything to a gentle simmer. 6. Reduce the heat to low. 7. Simmer, stirring continuously till the soup becomes thick. 8. Stir in the lobster, onion and paprika. 9. Simmer, stirring occasionally for about 10 minutes. 10. Stir in the cream and cook for about 2-3 minutes or till heated completely.

Classical New England Bisque

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MASSACHUSETTS

Style Mushrooms

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 310 kcal Fat 22 g Carbohydrates 6.9g Protein 21.9 g Cholesterol 130 mg Sodium 535 mg

Ingredients

3/4 C. butter, melted and divided 1 lb fresh mushrooms, stemmed 1 lb lobster tails, cleaned and chopped 1 (6-oz.) can crabmeat 1 C. mozzarella cheese, shredded 1 C. seasoned croutons, crushed

3 tbsps garlic, minced 1/4 C. mozzarella cheese, shredded (for topping) (optional)

Directions 1. 2. 3. 4. 5. 6. 7.

Preheat the oven to 375 degrees F. Grease a large baking sheet with about 1/4 C. of butter. Place the mushroom caps onto the prepared baking sheet in a single layer. In a bowl, mix together the remaining ingredients except the cheese for topping. Divide the mixture between the mushroom caps evenly. Bake everything for about 10-12 minutes or till the top becomes golden brown. Serve with a topping of cheese (if you like).

Massachusetts Style Mushrooms

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Meatballs

in Sweet & Sour Sauce

Prep Time: 30 min Total Time: 1 h 20 mins Servings per Recipe: 20 Calories 168 kcal Fat 6.2 g Carbohydrates 19.2g Protein 9.4 g Cholesterol 46 mg Sodium 371 mg

Ingredients

2 lbs ground beef 2 eggs, beaten 1 C. breadcrumbs 2 tbsps onion, chopped finely 1/4 C. fresh parsley, chopped 2 tbsps soy sauce 1/4 tsp garlic powder

1 1/2 C. ketchup 1 (16-oz.) can jellied cranberry sauce 2 1/2 tbsps brown sugar 1 tbsp fresh lemon juice

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Lightly, grease a large deep baking dish. 3. In a large bowl, add all the meatballs ingredients and mix till well combined. 4. Make small equal sized balls from the mixture. 5. Place the meatballs onto the prepared baking dish in a single layer. 6. Bake everything for about 25 minutes or till browned. 7. Meanwhile in a pan, mix together all the sauce ingredients with a medium heat. 8. Cook, stirring, till the brown sugar is dissolved, and the cranberry sauce is melted completely. 9. Remove the baking dish from the oven. 10. Discard any excess fat from the baking dish. 11. Place the sauce over the meatballs evenly. 12. Bake everything for about 25-30 minutes or till the meatballs are done completely and the sauce changes to a thick glaze.

Meatballs in Sweet & Sour Sauce

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RAISIN

Cookies

Prep Time: 10 mins Total Time: 1 h 10 mins Servings per Recipe: 18 Calories 176 kcal Fat 7g Carbohydrates 26.6g Protein 2.7 g Cholesterol 24 mg Sodium 120 mg

Ingredients

2 C. all-purpose flour 1 tsp baking soda 1/2 tsp ground allspice 1 tsp ground cinnamon Pinch of salt 1/2 C. butter, softened 1/2 C. white sugar

1 whole egg 2 egg whites 1/2 C. molasses 1/3 C. walnuts, chopped 1/2 C. raisins

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Lightly, grease 2-3 cookie sheets. 3. In a large bowl, mix together the flour, baking soda, allspice, cinnamon and salt. 4. In another bowl, add the butter and sugar and beat till fluffy. 5. Add the egg, egg whites and molasses and beat till well combined. 6. Add the egg mixture into the flour mixture and mix till well combined. 7. Fold in the walnuts and raisins. 8. With a tbsp, place the mixture onto the prepared cookie sheets about 2-inches apart. 9. Bake everything for about 8-9 minutes or till the top becomes golden brown. 10. Serve with a dusting of confectioner's sugar (if you like).

Raisin Cookies

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99

100

Creamy

Bean Soiree Spread

Prep Time: 10 min Total Time: 10 mins Servings per Recipe: 4 Calories 355 kcal Fat 22.6 g Carbohydrates 33.2g Protein 7.6 g Cholesterol 10 mg Sodium 757 mg

Ingredients

1 small onion, minced 1/2 C. sweet pickle relish 1/2 C. mayonnaise 1/2 tsp white horseradish Dash of Worcestershire sauce

Pinch of dry mustard 1/8 tsp garlic powder Salt and freshly ground black pepper, to taste 2 C. canned kidney beans, rinsed and drained

Directions 1. In a large bowl, add all the ingredients except the beans and mix till well combined. 2. Gently, fold in the beans. 3. Refrigerate to chill before serving.

Creamy Bean Soiree Spread

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CLASSICAL

Cape Cop Macaroni Bake

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 860 kcal Fat 31.8 g Carbohydrates 72.1g Protein 66.5 g Cholesterol 1264 mg Sodium 1633 mg

Ingredients

1 (8-oz.) package dry elbow macaroni 2 C. sharp cheddar cheese, shredded and divided 3 (6 1/2-oz.) cans chopped clams with liquid 2 (10 3/4-oz.) cans condensed cream of potato soup 2 eggs, beaten

1/4 C. onion, chopped 1 scallion, chopped 1 tsp fresh lemon juice 1 tbsp Worcestershire sauce Freshly ground black pepper, to taste

Directions 1. Set your oven to 375 degrees before doing anything else. 2. In a large pan of lightly salted boiling water, add the macaroni and cook for about 8-10 minutes or according to the package's directions. 3. Drain everything well. 4. In a large bowl, add the cooked macaroni, 1 1/2 C. of cheese and the remaining ingredients and mix well. 5. Place the mixture into a large casserole dish. 6. Sprinkle the dish with the remaining cheese evenly. 7. Bake everything for about 30 minutes or till the top becomes bubbly.

Classical Cape Cop Macaroni Bake

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Hearty

Kielbasa Casserole

Prep Time: 15 min Total Time: 45 mins Servings per Recipe: 5 Calories 523 kcal Fat 25.2 g Carbohydrates 57.7g Protein 18.6 g Cholesterol 60 mg Sodium 868 mg

Ingredients

16-oz. turkey kielbasa sausage, chopped 6 potatoes, scrubbed and chopped

1 medium head cabbage, chopped 1 C. water

Directions 1. Set your oven to 400 degrees before doing anything else. 2. In a large bowl, add all the ingredients and mix. Place the mixture into a 13x9-inch baking dish. 3. Bake everything for about 30 minutes or till the potatoes are done completely

Hearty Kielbasa Casserole

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APPLE

Fluffy Doughnuts

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 137 kcal Fat 1.9 g Carbohydrates 26.1g Protein 4.3 g Cholesterol 34 mg Sodium 281 mg

Ingredients

1 C. whole wheat flour 1 C. all-purpose flour 2 tsps baking powder 1/4 C. powdered milk 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg Salt, to taste

1 C. apple juice concentrate, thawed 2 eggs, beaten 1 tbsp honey 1 tsp vanilla extract

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 325 degrees before doing anything else. Lightly, grease a doughnut pan. In a large bowl, mix together the flours, baking powder powdered milk, spices and salt. With your hands, create a well in the center of the flour mixture. Place the remaining ingredients in the well and mix till well combined. Transfer the mixture into each C. of the prepared doughnut pan about 2/3 of full. Bake everything for about 8-10 minutes or till a toothpick inserted in the center comes out clean.

Apple Fluffy Doughnuts

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Sweet New England Bread

Prep Time: 10 min Total Time: 3 h 20 mins Servings per Recipe: 15 Calories 173 kcal Fat 2.2 g Carbohydrates 32.8g Protein 5.1 g Cholesterol 4 mg Sodium 330 mg

Ingredients

4 C. bread flour 2 tbsps dry milk powder 2 tbsps butter, softened 1/3 C. molasses

1 5/8 C. water 1 tbsp active dry yeast Salt, to taste

Directions 1. In a bread machine pan, add all the ingredients according to manufacturer's suggested order. 2. Select the dough cycle. 3. Start and let the bread machine complete the selected cycle. 4. After the completion of the cycle, remove the dough from the bread machine. 5. Meanwhile, grease a 9x5-inch loaf pan. 6. With your hands, shape the dough into a loaf. 7. Transfer the loaf into the prepared loaf pan. 8. Cover everything with a clean kitchen towel. 9. Keep aside till the dough rises to double in size. 10. Preheat the oven to 350 degrees F. 11. Bake the bread for about 40 minutes.

Sweet New England Bread

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SPICY

Beef in Tomato Sauce

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 28 Calories 59 kcal Fat 4.4 g Carbohydrates 2g Protein 3.1 g Cholesterol 14 mg Sodium 138 mg

Ingredients

1 lb ground beef 1 1/2 C. onion, chopped 2 garlic cloves, minced 1 (15-oz.) can tomato sauce 1 tbsp beef bouillon 1 tsp white sugar

1 tsp ground cumin 1 tsp red chili powder

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Heat a large deep nonstick skillet on medium-high heat. Add the beef and cook for about 8-10 minutes or till browned. Add the onion and cook for about 3-4 minutes. Add the garlic and cook for about 1 minute. Add the remaining ingredients and stir to combine. Bring everything to a gentle simmer with medium heat. Reduce the heat to low. Cover and simmer for about 20 minutes. Serve hot.

Spicy Beef in Tomato Sauce

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Rhode Island Clam Fries

Prep Time: 20 min Total Time: 35 mins Servings per Recipe: 4 Calories 346 kcal Fat 29.6 g Carbohydrates 14.5g Protein 6g Cholesterol 53 mg Sodium 183 mg

Ingredients

1 egg 1/2 C. all-purpose flour 1 C. clams, minced 1/2 C. milk 2 tbsps green bell pepper, seeded and

minced (optional) 2 tbsps onion, minced Salt and freshly ground black pepper, to taste 1/2 C. vegetable oil

Directions 1. In a bowl, add the egg and beat well. 2. Gradually, add the flour, beating continuously. 3. In another bowl, mix together the remaining ingredients except the oil. 4. Gradually, add the clam mixture into the bowl with the flour mixture, beating continuously till well combined. 5. Make equal sized fritters from the mixture. 6. In a skillet, heat the oil on medium-high heat. 7. Add the fritters in batches and cook them till golden brown from both sides. 8. Transfer the fritters onto paper towel lined plates and serve.

Rhode Island Clam Fries

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RHODE ISLAND

Relish

Prep Time: 1 h 15 mins Total Time: 2 h Servings per Recipe: 192 Calories 32 kcal Fat 0.1 g Carbohydrates 7.6g Protein 0.5 g Cholesterol 0 mg Sodium 40 mg

Ingredients

3 green bell peppers, halved and seeded 3 red bell peppers, halved and seeded 24 large green tomatoes, halved 12 large onions, quartered 2 C. cider vinegar 5 C. white sugar

3 tbsps mustard seeds 3 tbsps celery seeds Salt, to taste

Directions 1. 2. 3. 4. 5.

In a food processor or grinder, add vegetables in batches and pulse till grinded roughly. Arrange a large colander over sink. Line the colander with a large cheesecloth. Place the vegetable mixture onto lined colander for about 1 hour to drain. In a large aluminum-free pan, mix together drained vegetable mixture and remaining ingredients with medium heat and bring to a boil. 6. Reduce the heat to low. 7. Simmer, stirring occasionally for about 5 minutes. 8. Transfer the relish into sterilized jars, fill the all way to top, not leaving any air pockets. 9. Tightly, cover with the lids. 10. Arrange a rack in a large pan. Pour hot boiling water about halfway. 11. Carefully, place the jars onto rack, leaving about 2-inch place. 12. A more boiling water, till the jars are covered by 2-inches of water. 13. Bring to a boil. Process, covered for about 30 minutes. 14. Carefully, remove the jars from pan and put over wood or cloth-covered surface, about many inches away from each other till cool completely. Rhode Island Relish

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110

Indian

Breakfast

Prep Time: 20 min Total Time: 40 mins Servings per Recipe: 2 Calories 977 kcal Fat 17.2 g Carbohydrates 162.9g Protein 43.7 g Cholesterol 258 mg Sodium 663 mg

Ingredients

2 C. uncooked basmati rice 1 bay leaf 4-oz. smoked haddock 1 C. milk 1 tbsp butter 1 tsp curry powder

1/4 C. frozen green peas 4 scallions, chopped Salt and freshly ground black pepper, to taste 2 hard-boiled eggs, peeled and chopped 1/2 C. reduced-fat plain yogurt

Directions 1. Cook the rice according to the package's directions. 2. Drain well and keep aside to cool. 3. In a small skillet, add the bay leaf and haddock with medium heat. 4. Add enough milk that to just cover the haddock. 5. Bring everything to a boil and cook till the haddock flakes. 6. Now remove the skillet from the heat. 7. Remove the milk and bay leaf from skillet. 8. With a fork, flake the haddock. 9. In another medium skillet, melt the butter on medium-high heat. 10. Add the curry powder and sauté for about 1 minute. 11. Stir in the peas and scallions and cook them for about 1-2 minutes. 12. Add the salt, black pepper, haddock, rice and eggs and gently, stir to combine. 13. Serve everything warm with yogurt.

Indian Breakfast

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NEW ENGLAND

Hoagies

Prep Time: 0 mins Total Time: 4 h 30 m Servings per Recipe: 8 Calories 643 kcal Fat 20.5 g Carbohydrates 80.7g Protein 32.9 g Cholesterol 69 mg Sodium 1160 mg

Ingredients

2 lbs ground beef 1 (3x1/4-inch) red bell pepper strip, seeded and chopped 2 green bell peppers, seeded and chopped 1 medium red onion, chopped 1 medium yellow onion, chopped 1 1/2 C. water

2 (6-oz.) cans tomato paste 1 tsp red pepper flakes, crushed 8 torpedo rolls, split

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Heat a large nonstick skillet on medium-high heat. Add the beef, bell peppers and onion and cook for about 8-10 minutes. Discard the excess fat from the skillet. Transfer the beef mixture into a slow cooker. Add the remaining ingredients except the rolls and stir to combine. Set the slow cooker on Low. Cover and cook everything for about 4-12 hours. Divide the beef mixture between the rolls evenly and serve.

New England Hoagies

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Orange

Meringue

Prep Time: 20 min Total Time: 50 mins Servings per Recipe: 30 Calories 75 kcal Fat 2g Carbohydrates 12g Protein 2.5 g Cholesterol 74 mg Sodium 67 mg

Ingredients

12 eggs 1 3/4 C. white sugar

1/4 C. fresh orange juice Salt, to taste

Directions 1. Set your oven to 250 degrees before doing anything else. 2. Grease 2 large baking sheets. 3. In a large bowl, add all the ingredients and beat till the mixture becomes extremely thick. 4. With a tbsp, place the meringue mounds onto the prepared baking sheets in a single layer. 5. Bake everything for about 20-30 minutes or till the edges become golden brown.

Orange Meringue

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MAPLE

Glazed Squash

Prep Time: 10 mins Total Time: 1 h 40 m Servings per Recipe: 6 Calories 240 kcal Fat 8.1 g Carbohydrates 44.1g Protein 3g Cholesterol 21 mg Sodium 147 mg

Ingredients

1 (3 1/2-lb) butternut squash, halved 1/4 C. butter 1/4 tsp ground nutmeg 1/2 C. onion, chopped 1/3 C. pure maple syrup

1/2 C. chicken broth Salt and freshly ground black pepper, to taste

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Arrange the squash halves onto a baking sheet, cut side up. 3. Bake them for about 50 minutes or till tender. 4. Remove them from the oven and keep aside to cool slightly. 5. With a spoon, remove the flesh of the squash and transfer into a bowl. 6. In a pan, melt butter on medium-low heat. 7. Add the nutmeg and onion and sauté for about 10 minutes. 8. Transfer the onion mixture into the bowl with squash. 9. Add the maple syrup and broth. 10. In a food processor, add the squash mixture in batches and pulse till smooth. 11. Return the pureed squash into pan with medium heat. 12. Stir in the salt and black pepper. 13. Cook, stirring continuously for about 3-4 minutes or till heated completely.

Maple Glazed Squash

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Vermont

Prep Time: 20 min

Pancakes

Total Time: 25 mins Servings per Recipe: 5 Calories 229 kcal Fat 9.9 g Carbohydrates 30.6g Protein 6.5 g Cholesterol 38 mg Sodium 329 mg

Ingredients

1/4 C. quick cooking oats 1/2 C. whole wheat flour 1/4 C. all-purpose flour 1/4 C. buckwheat flour 3 tsps baking powder

1 egg, beaten 1 C. milk 2 tbsps honey 3 tbsps safflower oil

Directions 1. In a large bowl, mix together oats, flours and baking powder. 2. Add the remaining ingredients and mix till well combined. Heat the griddle then grease it. 3. Add about 1/4 C. of the mixture and cook till golden brown on both sides.

Vermont Pancakes

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VERMONT

Slow Cooker Northern Beans

Prep Time: 25 mins Total Time: 8 h 25 m Servings per Recipe: 12 Calories 225 kcal Fat 9.6 g Carbohydrates 25.6g Protein 10 g Cholesterol 13 mg Sodium 212 mg

Ingredients

1 tsp canola oil 1/2 lb turkey bacon, chopped 1 large onion, chopped 3 garlic cloves, minced Pinch of red pepper flakes, crushed 1 tsp dried thyme, crushed 1 lb dry great Northern beans, soaked for overnight and drained 14 C. tomato puree

1/4 C. pure maple syrup 1 tbsp mustard powder 2 tbsps Worcestershire sauce Boiling water, ad required 1 bay leaf 1 1/2 tbsps apple cider vinegar Salt and freshly ground black pepper, to taste Dash of hot pepper sauce

Directions 1. 2. 3. 4. 5.

In a skillet, heat oil with medium heat. Add the bacon and onion and sauté for about 5 minutes. Add the garlic, red pepper flakes and thyme and sauté for about 1 minute. In a large slow cooker, place beans. Add the tomato puree, maple syrup, mustard, Worcestershire sauce and onion mixture and stir to combine. 6. Pour enough boiling water into the slow cooker that to cover the beans mixture. 7. Place the bay leaf on top. 8. Cover the slow cooker and cook everything for 10-11 hours on Low or 5 hours on High. 9. Uncover the slow cooker and discard the bay leaf. 10. Stir in all the seasoning ingredients and serve hot.

Vermont Slow Cooker Northern Beans

116

Sweet

Cereal Pudding

Prep Time: 20 min Total Time: 1 h 10 mins Servings per Recipe: 6 Calories 253 kcal Fat 4.5 g Carbohydrates 46.6g Protein 8.2 g Cholesterol 72 mg Sodium 190 mg

Ingredients

1 C. wheat and barley nuggets cereal 3/4 C. white sugar 3 C. milk 2 eggs, beaten

1 tsp vanilla extract 1/4 tsp ground nutmeg Pinch of salt

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Lightly, grease a large baking dish. 3. Arrange a damp kitchen towel in a large roasting pan. 4. Now, place the baking dish over the towel in the roasting pan. 5. In a large bowl, add all the ingredients and mix till well combined. 6. Keep everything aside for at least 15 minutes. 7. Transfer the mixture into the prepared baking dish evenly. 8. Pour boiling water into the roasting pan about halfway up the sides of the baking dish. 9. Arrange the roasting pan on oven rack. 10. Bake everything for about 50 minutes or till a toothpick inserted in the center comes out clean.

Sweet Cereal Pudding

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MONTPELIER

Pie

Prep Time: 25 mins Total Time: 1 h 20 m Servings per Recipe: 12 Calories 532 kcal Fat 21.9 g Carbohydrates 82.8g Protein 4.3 g Cholesterol 11 mg Sodium 373 mg

Ingredients

1/4 C. all-purpose flour 3/4 C. brown sugar 3/4 C. white sugar 1/4 tsp ground nutmeg 1 tsp ground cinnamon Salt, to taste 2/3 C. almonds, sliced (optional) 8 Macintosh apples, peeled, cored and sliced thinly

1 (9-inch) double crust deep dish pie pastry 1/2 tsp almond extract (optional) 3 tbsps butter

Directions 1. Set your oven to 375 degrees before doing anything else. 2. In a large bowl, mix together the flour, sugars, spices and salt. Add almonds and mix as well (if you like). 3. Add the sliced apples and toss to coat well. 4. Place the apple mixture into pie shell. 5. Drizzle everything with the almond extract (if you like). 6. Place the butter on top in the form of dots. 7. Place the top crust over the apple mixture to cover it. 8. With your hands, press the edges to seal it. 9. With a knife, cut shapes or slits at several places on top of the crust. 10. Arrange the pie onto a baking sheet and bake everything for about 55 minutes. 11. During the last 20 minutes of baking, cover the edges of the crust with 2-3-inch strips of foil to avoid burning.

Montpelier Pie

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119

120

The Vermont Panini

Prep Time: 10 min Total Time: 15 mins Servings per Recipe: 1 Calories 381 kcal Fat 19.2 g Carbohydrates 35.1g Protein 18.4 g Cholesterol 50 mg Sodium 876 mg

Ingredients

2 cracked wheat bread slices 2 thin aged cheddar cheese slices

2 honey crisp apple slices 2 cooked turkey bacon strips

Directions 1. Preheat a Panini/sandwich press according to the manufacturer's directions. 2. Place 1 bread slice onto a smooth surface. 3. Place 1 cheese slice, followed by the apple, bacon and remaining cheese slice. 4. Cover everything with the remaining slice. 5. Place the sandwich into the preheated press and cook it for about 5 minutes or till the cheese just starts to melt and the bread is toasted lightly.

The Vermont Panini

121

JALAPENO

Maple Chili

Prep Time: 25 mins Total Time: 1 h 45 m Servings per Recipe: 8 Calories 741 kcal Fat 32.2 g Carbohydrates 59.2g Protein 49.3 g Cholesterol 142 mg Sodium 865 mg

Ingredients

2 tbsps olive oil 1 red bell pepper, seeded and chopped 1 large onion, chopped 2 garlic cloves, mince 2 jalapeno peppers, seeded and chopped 1 (40-oz.) can kidney beans, rinsed and drained 1 (28-oz.) can crushed tomatoes with liquid 1 (15-oz.) can tomato sauce

3/4 C. maple syrup 2 tbsps red chili powder Freshly ground black pepper, to taste 4 lbs ground beef chuck Salt, to taste

Directions 1. 2. 3. 4.

In a large pan, heat oil with medium heat. Add the bell pepper and onion and sauté for about 5-6 minutes. Add the garlic and jalapeno and sauté for about 1 minute. Add the beans, tomatoes, tomato sauce, maple syrup, red chili and black pepper and bring to a boil. 5. Reduce the heat to low. 6. Meanwhile heat a large nonstick skillet on medium-high heat. 7. Add the beef and sprinkle with salt. 8. Cook everything for about 8-10 minutes. 9. Discard the excess fat and transfer the beef into a pan with the beans mixture. 10. Simmer, stirring occasionally for about 1 hour. 11. Then add in the salt.

Jalapeno Maple Chili

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