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Mid Atlantic USA

Recipes from Delaware, Maryland, New Jersey, New York, Pennsylvania, Washington D.C.
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A great gift for kids to make! Use to stir hot cocoa, warm milk or coffee.

Recipe #74618

This is so easy and so good! From Woman's Day magazine.

Recipe #91515

From Southern Living Magazine(May 2004), these dainties are scrumdidlyumptious!

Recipe #120456

Adapted from the show Sweet Dreams with Gale Gand. She learned this from the head pastry chef at Valrhona Chocolates. These are easy and oh so good!

Recipe #140859

Flourless, extra peanutty and dipped in melted chocolate, this recipe rules! Adapted from Food & Family magazine.

Recipe #145227

I got this off the package of bittersweet chocolate by Ghirardelli.

Recipe #149320

The taste of espresso coffee combined with creamy rich chocolate and crunchy toasted pecans-are you hungry yet?

Recipe #155827

I saw this on Semi Homemade Cooking and had to share!

Recipe #158137

This recipe comes from an episode called Long Lazy Cooking with Dave Lieberman. So yummy! You may replace already brewed coffee for the instant coffee and water(1 1/3 cups).

Recipe #160621

The title says it all! The recipe will be requested often. From Pillbury's The Complete Book of Baking. Prep time includes 1 hour chilling time.

Recipe #47516

These are down home Southern sticky buns. This is from the Brer Rabbit Cookbook, a Southern favorite!

Recipe #131121

A yummy glaze with honey, brown sugar and mustard. From the Sue Bee Honey folks! Corned beef is very popular in England.

Recipe #167792

A lovely recipe with it's roots in Russia. Adapted from Cooking Light magazine. To make this vegetarian, just leave out the smoked salmon.

Recipe #170004

This was served at a posh Hanukkah bash, given by Rachel Klein. A lovely recipe with exciting flavor combinations.

Recipe #172540

A lovely Spanish inspired recipe from Chef Andy Nusser who opened the Casa Mono with Mario Batali and Joe Bastianich in Manhattan, New York. Adapted from Food & Wine magazine.

Recipe #172546

This is on nearly every Russian restaurant menu. The mushrooms make this dish, so choose flavorful ones like shitake or chantrelles. Mix them with button or portobello mushrooms if you like.

Recipe #174789

These are tasty little snacks or appetizers. They compliment Cheddar Butternut Squash Soup nicely.

Recipe #174956

Adapted from the Cabot Cheese folks, this is a lightened up version of the delicious Cheddar Butternut Squash Soup. Russians use a lot of sour cream, so I have put this in my Russian cookbook!

Recipe #174955

This is a popular cold dish in Russia, but was actually crated by a Frenchman, Monsieur Olivier, at his Moscow restaurant, L'Ermitage, in the late 1800's. He then went on to cook for Russia's last czar, Nicholas ll. The original recipe called for 6-8 oz. chicken,diced, but I have left it out, to make this vegetarian. Feel free to add the chicken back in, if you like!

Recipe #174964

A great sandwich! Adapted from Country Living magazine.

Recipe #178350

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