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    You are in: Home / Cookbooks / New England Recipes
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    21 recipes in

    New England Recipes

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    From chef Michael Roberts’ cookbook, What’s For Dinner?, in the kettle dinners section. He says, “This New England-inspired soup is as warming after a fall football afternoon as it is welcome after a 4th of July fireworks display. The bacon adds a subtle smokiness to the shrimp and chicken. Serve this in large bowls, with plenty of bread for soaking up the last drops of soup.” I have to agree!

    Recipe #493510

    From Every Day with Rachel Ray, November/December 2005 issue. This is attributed to Stefanie Maloney.

    Recipe #490736

    OMG delicious! From the MAINEiacs In the Kitchen Refueling cookbook, produced to benefit the Maine Air National Guard Family Services. If desired, serve with cream, whipped cream, or ice cream. I use canned evaporated milk and love the results.

    Recipe #478658

    This recipe is based on one from Food Everyday, the November 2006 issue.

    Recipe #468840

    A savory rib roast with Burgundy gravy based on a recipe from McCall’s Cooking School, page #47 under Meat. The intro says, “This rib roast is truly American fare! Three ribs thick, it is the richest, most juicy and tender of the beef cuts. We think it is best when roasted to medium-rare and served with rich brown Burgundy Gravy. If desired, serve Yorkshire Pudding on the side…. Have lots of Burgundy wine on hand too!” I serve this with Yorkshire Pudding; you will find tons of recipes for it here on Be sure to save beef drippings for the Burgundy Gravy and the Yorkshire Pudding. My husband also serves this with creamed horseradish.

    Recipe #466120

    Based on a recipe from Paula Boyer Rougny’s book, Happiness Is A Kitchen in Maine. She says her friend “Gretchen serves this in stem dishes with cookies on the side.” Cook time doesn’t include time to cool to room temperature.

    Recipe #456043

    Based on a recipe from my Treasury of Home Baking cookbook. I collect whoopie pie recipes now that I live in Maine and love to bake. Using non-fat milk as the only substitute I made, these calculate to 9 PointsPlus (Weight Watchers) per pie; for those of us who are tracking points, I’d suggest eating only a third or a half of a cookie; it’s better than none at all! Prep and cook times do not include cooling times. Enjoy!

    Recipe #454708

    Based on a recipe from The Eastern Junior League Cookbook. This recipe from the Junior League of Greater Waterbury, Connecticut is my go-to recipe for roasting prime rib when it’s my turn to cook; otherwise my DH likes to either barbecue, smoke, or rotisserie his beef roasts. He’s perfectly happy if I use this method when it’s my turn! This is so simple and really does result in a “rosy rare all the way through” roast. By the way, the recipe explicitly states not to use a “standing rib” beef roast, although that is exactly what I use! Cook time doesn’t include the oven-off-with-the-door-closed time. Serve with a creamed horseradish condiment. Also goes great with Yorkshire pudding!

    Recipe #444438

    Based on a recipe from Guy Fieri�s book, Diners, Drive-ins and Dives: an All-American Road Trip�With Recipes! This celebrates Red Arrow Diner in Manchester, New Hampshire, a landmark diner established in 1922.

    Recipe #416373

    Based on a recipe from Guy Fieri’s book, Diners, Drive-ins and Dives: an All-American Road Trip…With Recipes! This celebrates the A1 Diner in Gardiner, Maine. He says in its introduction: “These are loaded with crab, and even in a state that is famous for this dish, people come to Gardiner to track them down.” I haven’t tried this yet, although I am planning a trip up the road to Gardiner soon! :)

    Recipe #400491

    Based on a recipe from Paula Boyer Roughny's book, Happiness Is A Kitchen In Maine. She says, "Immensely delicious towards the end of the time of year when local farmers sell fresh corn. At the beginning of the harvest your sensuality is more richly rewarded by eating corn on the cob and getting butter on your fingers." I confess that I use a can of corn instead of corn on the cob and still find this delightful!

    Recipe #378592

    A wonderful and easy recipe based on one from the February/March 2007 issue of Cook's Country magazine. The contributor, Jeremy Sauer, says in its intro, "While other regions of the country rely on a thick buttermilk batter and a deep-fat fryer to deliver a crusty crunch, in Maryland the chicken parts are simply seasoned, floured, and shallow-fried. This old-fashioned cooking method results in crisp, mahogany chicken that, with a gentle tug, sheets off the bone with its deliciously brittle skin still intact. But what really sets Maryland fried chicken apart is the creamy, black pepper-spiked pan gravy that's equally fit for drumstick dunking or mopping up with a biscuit." Cook time doesn't include the 30 minutes (up to 2 hours) refrigerator time. NOTE: To ensure even-cooking, breasts should be halved crosswise and leg quarters separated into thighs and drumsticks.

    Recipe #355784

    Based on a recipe from The King Arthur Flour Cookie Companion cookbook. Since I live in Maine, where these are extrememly popular, I just had to try this recipe! I end up with a lot of marshmallow filling and I use it to make homemade marshmallows, often using a small cookie cutter to make them into shapes such as moose! They're a real hit in the hot chocolate when at camp and make great presents, particularly when presented alongside the whoopie pies themselves! The intro says, "These cookies are similar to the snack cake oatmeal pies -- two oatmeal cookies sandwiched around creme filling -- that you find at the grocery store. But instead of creme filling, we developed a rich, thick homemade marshmallow filling, which can be left plain, or flavored however you like (do we hear cinnamon?)."

    Recipe #345963

    This is a fun dish. Based on a recipe from Paula Boyer Roughny's cookbook, Happiness Is A Kitchen In Maine. She warns, "The vinegar is the ingredient that lifts this dish into the stars. Don't overdo it: two tablespoons, not a drop more."

    Recipe #333027

    Based on a recipe from The New Basics Cookbook, authors of The Silver Palate Cookbook. The intro says, "One of those American classics, first created in the Puritan era in Boston. No cooking was allowed on the Sabbath, so they served beans Saturday night for dinner, for Sunday breakfast with codfish cakes and Boston Brown Bread, and again for Sunday lunch." Note: the 4 hour cooking time includes a one hour simmer and a 2 1/2 hour baking during which time occasional stirring is required; it does not include the overnight bean soaking time.

    Recipe #326290

    This is the first cocktail I created myself. It's a result of screwing up another's cocktail here on Zaar, and wanting to salvage my expensive investment! I think I did a pretty good job! The title came from the Trace Adkins song I was listening to while enjoying the results of my creativity.

    Recipe #320265

    This is based on a recipe from BH&G's cookbook, More Bread Machine Bounty. This makes a 1 1/2 pound loaf in your bread machine.

    Recipe #297479

    This is based on a recipe from Paula Boyer Rougny's, Happiness Is A Kitchen in Maine. She says you may optionally "Skip the flour step and sauté scallops in sizzling olive oil. Drain on paper towels, serve with tartar sauce."

    Recipe #272719

    This is based on a recipe from the book, Venison, Recipes from the Readers of Sports Afield, a book my DH and I purchased recently at LL Beans in Freeport, Maine. Henry Sinkus, its editor says, "Simple and elegant, serve with fresh vegetables and steamed potatoes." Even in Maine this isn't a cheap dish -- we serve it around the holidays.

    Recipe #274373

    This is a simple and delicious breakfast or brunch dish, and looks delightful on the buffet table. Also good with diced cooked bacon and sliced mushrooms added. Note: due to the salt in the cheeses, no additional salt should be necessary in the cooking process. My picky DH and I created this for RSC #11.

    Recipe #283046

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