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    You are in: Home / Cookbooks / Mid-Western USA
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    346 recipes in

    Mid-Western USA

    This includes Illinois, Indiana, Iowa, Kansas, Michegan, Minnesota, Missouri, Nebraska, North Dakota, South Dakota, Ohio and Wisconsin!
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    After a day of play(or work), you may want a complete meal but one that is light and refreshing. This is a simple supper that is perfect! This needs to be refrigerated about 3 hours before serving. Enjoy!

    Recipe #74514

    From Cooking Thin, courtesy Kathleen Daelemans.

    Recipe #115468

    Adapted from How to Cook Meat by Chris Schlesinger and John Willoughby. Flank or round steak can be used instead of the skirt steak. Southwest, Mexican, South American(Chilean) recipe.

    Recipe #120681

    There is an old Ghanian proverb that goes,"Good soup draws the chair to it". This is one of those kinds of soup. Dry red wine and thyme add sophisticated flavor to this Kansas City steakhouse favorite. Serve it with warm golden wheat and cheddar loaves.

    Recipe #135548

    This comes from a Spanish restaurant, the Casa Mono, in Manhattan, New York. Recipe adapted from Food & Wine magazine.

    Recipe #172944

    For all you steak and hot pepper lovers! Adapted from Better Homes and Gardens.

    Recipe #223719

    This is worth every minute it takes!!!You do need to let the meat marinate overnight. Remarkable flavor, with a combination of sweet and spicy. You will serve it again and again! From Chef Paul Prudhomme's Fiery Foods That I Love Cookbook. Enjoy!Prep time includes marinating overnight.

    Recipe #46626

    This stew is spicy! If you need to reduce the amount of pepper in the seasoning mix, that's okay, or you can serve each portion with a dollop of sour cream, at room temperature, as a cooling topping. Delicious! The British made lots of beef stews, and then Chef Paul Prudhomme added some extra spice!

    Recipe #47060

    Tired of using ground beef the same old way? Try this spicy dish! Feel free to double the sauce if you like it really saucy! Update: the hoisin sauce is quite sweet, so you might start off with just a little and work your way up!

    Recipe #48760

    The perfect solution to the "blues"! A heavenly dish made with blue cheese! This dish won second place in the 1993 Georgia Beef Cookoff! Credit goes to Rebecca Gulledge of Marietta, Ga. Blue cheese is believed to have been discovered by accident. The caves (in France) that early cheeses were aged in shared the properties of being temperature and moisture controlled environments, as well as being favorable to many varieties of mold. Roquefort is said to have been invented in 1070 AD. Gorgonzola is one of the oldest known blue cheeses, having been created around 879 AD, though it is said that it did not actually contain blue-veins until around the 11th century. Stilton from England is a relatively new addition occurring sometime in the 18th century. Many varieties of blue cheese that originated subsequently were an attempt to fill the demand for Roquefort-style cheeses that were prohibitive either due to cost or politics.

    Recipe #49373

    An exceptional way to use venison!

    Recipe #50798

    This recipe came from Gourmet Magazine and was shown on Sara's Secrets. All I can say is WoW!

    Recipe #62757

    These taste great, even without the sauce! Good served with buttered sliced carrots. From Woman's Day magazine. The English and French both used lots of cream in their recipes.

    Recipe #90361

    This is in response to a request for canned venison. It comes from the Ball Blue Book of Canning. Yield is for 1 quart but make as many as you want or need to. Cook time is for quarts. You need a pressure cooker to can meat.

    Recipe #98280

    This has a Latin American influence in the chile rub and creamy gravy made from avocado and tomatillos. Adapted from BH&G magazine. Enjoy!

    Recipe #99245

    From Country Living magazine, this is a good recipe!

    Recipe #119410

    From the Little Rooster Cafe in Manchester, Vermont, this lifts the humble corned beef hash upward to stardom! Adapted from Rachael Ray's $40 a Day.

    Recipe #131835

    You can use leftover roast beef or steak in this main dish salad! Adapted from Woman's Day magazine (May, 2005) You may use the dressing posted here, or your own! I like this with balsamic dressing, but I pour the dressing posted here first, then the balsamic on top.

    Recipe #161464

    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 great sandwich! Adapted from Country Living magazine.

    Recipe #178350

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