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    You are in: Home / Cookbooks / Puget Sound Recipes
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    152 recipes in

    Puget Sound Recipes

    Recipes from Washington State, the Seattle area, and/or the Puget Sound area. Enjoy!
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    1 Reviews |  By Oolala

    Submitted in a Garden Club Cookbook by the President of the Hiawatha Garden Club in Seattle, Washington, Mrs. N.J. Jackson. The hen marinates for 1 hour in this recipe and I included it in the time. This is a simple recipe to prepare.

    Recipe #138095

    2 Reviews |  By Oolala

    From Simply Classic Cookbook, Seattle, WA. This has 2 hours marination required.

    Recipe #207433

    From "Simply Classic," the Seattle Junior League. The fishing and sailing communities in the Pacific Northwest are quite active, and recipes from the boat kitchens are much in demand. Simple, and delicious!

    Recipe #114929

    22 Reviews |  By GinnyP

    Maybe Mirjam doesn't know it, but she got me hooked on spiced nuts! :) This one is from 'Simply Classic-The Junior League of Seattle'.

    Recipe #45539

    5 Reviews |  By GinnyP

    More nuts from 'Simply Classic'. Try these sprinkled over a salad, too!

    Recipe #45542

    4 Reviews |  By GinnyP

    My other favorite from Seattle's Ponti Seafood Grill. Go Chef Alvin Binuya!!! Recommended wine is "Mersaut, Charriere, Thillets Vineyard", but personally, forget the beverage, just give me the prawns! This has been a favorite of mine for YEARS, but I just found the recipe in "Savoring Seattle". 100% of net proceeds go to FareStart which is an internationally acclaimed job training program for the homeless. I have no affiliation with the organization, but I do love a good cause, so if you like cookbooks, check this one out! It's a good one featuring 38 of Seattle's "Best" Chef's.

    Recipe #39392

    Serve with Fresh vanilla ice cream and some fresh whipped cream from the Retro Diner cookbook by Linda Everett

    Recipe #179550

    1 Reviews |  By PaulaG

    This recipe comes from Simply Classic, The Junior League of Seattle cookbook. I made some slight adjustments to the directions. This is an impressive dish served with rice pilaf or polenta and a green salad. Please note that the prep does allow for marinating the meat 24 hours.

    Recipe #194188

    This is my all-time favorite dessert. If you've never had it and you're in the Seattle area, go immedately to the 13 Coins Restaurant and try it! Very simple, but unbelievably rich and wonderful. A perfect end to a romantic dinner for two.

    Recipe #31284

    10 Reviews |  By lazyme

    This is a good clam chowder, from Duke's Restaurants in Seattle, Wa. They are famous for their clam chowder.

    Recipe #176518

    A good soup from Chandler's Restaurant in Seattle. Plan ahead because this takes about 3 hours to simmer. The hardest part is cleaning the crab! Make extra stock to freeze.

    Recipe #177982

    13 Reviews |  By lazyme

    This is a recipe I came up with trying to duplicate my favorite omelet from an old local Seattle restaurant called the Steak and Eggs. I usually use leftover potatoes from Recipe #177125 and often times make this in the microwave with my microwave omelet maker.

    Recipe #202526

    4 Reviews |  By BarbryT

    Living in Seattle, and having eaten these at Etta's, I can attest that Etta's Crab Cakes are superb. They are included in "I Love Crab Cakes: 50 Recipes for an American Classic" by Tom Douglas with Shelley Lance and have been "rereleased" (so to speak) on numerous other websites. One hour of the estimated preparation time is chilling time. Timing is based on buying (admittedly pricey)Dungeness crab meat. If buying cooked crabs and planning to extract crab meat yourself, add at least an hour.

    Recipe #207817

    I love the lemon olives I can buy at Central Market in Shoreline, just north of Seattle. This recipe from Fine Cooking, #55 has more flavors involved but looks quite similar. Use oil- or brine-packed olives. (The lemons are for zest only, so after zesting, juice the lemons and save the juice for another use.)

    Recipe #228812

    The restaurant Wild Ginger is one of the reasons I moved to Seattle. I have never had a thing there that isn't outstanding. This dish is very flavorful!

    Recipe #236899

    In 1962, the World's Fair was held in Seattle. A pasta was produced to be sold in grocery stores by the name "Space Noodles" after the new Seattle Space Needle. I took the recipe off the bag of pasta and tweaked it a bit to make a tasty lasagna. To this day it is still my brother's favorite lasagna.

    Recipe #190416

    There is so much butter in these to keep at least 10 huskies warm while sleeping in the snow. That must be the reason for the name! I made this for my easter dinner, I've had the recipe wedged in my recipe file since 1986! It was from a Seattle Times food writer, John Owens. He always had great recipes. After dinner this evening I was saying how much butter I could cut out of this recipe and my children enclosed me in their arms and said, "Mom, DO NOT change this recipe!!" So, okay, it's a heart attack waiting to happen, but heck, this is something I would serve once a year just to see these people make yummy arm gestures. You can change it if you want...but don't and just wallow in this amount of butter! My goodness! If not cooking for a crowd, halve this recipe and cook 30 minutes.

    Recipe #164642

    This was in the food section of our local newspaper. It sounds like a nice breakfast or brunch dish. It has all kinds of possibilities, too, like changing the type of cheese, bread, and meat. This is a make ahead dish, great for when you have overnight company. Time to make doesn't reflect overnight refrigeration. Let me know what you think!

    Recipe #206765

    Our kids always liked this chicken dish, and they are picky, picky! Back then I used to run the mushrooms through the blender so they didn't know they were in there. It worked. This recipe came from The Seattle Times, 1984. I hope you enjoy it as much as we have over the years! We serve this with pasta. Posted for Zaar World Tour II.

    Recipe #173370

    Pie crust good for pies, quiche, or pot-pies. I got this from the Seattle Times food section.

    Recipe #75816

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