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    You are in: Home / Cookbooks / World Tour U.S. Regional
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    73 recipes in

    World Tour U.S. Regional

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    59 Reviews |  By PanNan

    Some of the best recipes are the most simple. This is one of those. I prefer it just as written, but you may add any ingredients you choose such as chopped onion, scallions, chives, water chestnuts, chopped hard-boiled eggs, lemon-pepper, dill, parsley, etc. I often take this to potlucks when I need a quick and easy (and economical) dish. I've never had to take home left-overs. Tuna pasta salads can be found at many pot lucks. Albacore tuna is plentiful on the Pacific Coast, and this recipe represents the Western U.S.

    Recipe #64320

    11 Reviews |  By PanNan

    Great refreshing summer time drink. This is from the Barefoot Contessa Family Style cookbook. I just add the lemon. Perfect for sipping on a Southern U.S. veranda.

    Recipe #66618

    85 Reviews |  By PanNan

    These chops are so easy and very tender. It's based on a recipe in the Mama Dip's Kitchen cookbook. Be sure to follow the important steps of letting the chops rest with the salt and seasoning before cooking, then browning the sides slowly, followed by a covered "rest". Mama Dip is a traditional Southern U.S. cook, chef, restauranteur and cookbook author.

    Recipe #68063

    8 Reviews |  By PanNan

    This fried okra is very crispy. The Parmesan coating adds a nice flavor to the okra. Since there is no flour or cornmeal used in the recipe, it's perfect for a low carb diet .like Somersizing.

    Recipe #69253

    2 Reviews |  By PanNan

    These bark cookies have a coconut/pecan/chocolate chip topping. They are so easy to make, which is a good thing because they don't last long! The recipe is similar to one I found in Martha Stewart's Food Everyday magazine. This recipe is a great way to use up those Southern U.S. pecans.

    Recipe #78332

    14 Reviews |  By PanNan

    The recipe for these rich and tasty treats came from an Al Roker cookbook courtesy of the Food Network. Blondies have been popular in America even longer than brownies. This recipe would be appropriate for any U.S. region.

    Recipe #80341

    3 Reviews |  By PanNan

    This is one of my few successful attempts at making bread without the bread machine, so I wanted to record it, hoping for repeat performances. If I can do it, you can't go wrong if you follow the directions. This recipe is a Tyler Florence Food 911 recipe, and it tastes wonderful. This recipe represents America's bread basket - the Midwest.

    Recipe #80476

    5 Reviews |  By PanNan

    This recipe is from Fine Cooking. These are so buttery, crisp and delicious! The key to the crispness is the ratio of more white sugar than brown, the proportion of butter to the rest of the ingredients, and the fact that the butter and egg are at room temperature (the butter is soft). Edited 5/22/06: I added tips in step 10 and 11 to help make sure they turn out thin and crispy. Another tip might be to warm the cookie sheet before adding the dough (I don't do this, though). Maybe the tips will help. As you can see in the picture, mine come out thin, and I think they're very buttery and crispy. Chocolate chip cookies were first served at the Tollhouse Inn in Massachusetts.

    Recipe #84067

    This is a very old family recipe. I remember eating and enjoying this hand churned ice cream when I was very young and living in Missouri at the time. The preparation time depends on the type of ice cream maker you have. I've listed only the time it takes to assemble the ingredients. It's best to freeze the ice cream a few hours before serving to harden it. If you have a smaller ice cream maker, you can adjust the recipe.

    Recipe #85742

    1 Reviews |  By PanNan

    This recipe is great on roast beef sandwiches - hot or cold. It's origin is Al's #1 Italian Beef in Chicago. The recipe was printed in the Blue Plate Specials cookbook. It's like a regular giardiniera, but everything is chopped finely like relish so that it works well on a sandwich. Hint - the food processor is great for mincing the vegetables. Note - the cooking time is really the chill time. This is also excellent with cream cheese on a cracker.

    Recipe #87260

    3 Reviews |  By PanNan

    This is posted in response to a request. This salad is absolutely delicious. It's a popular menu item at the Houstonian Hotel.

    Recipe #93061

    This is a very simple recipe, and tastes delicious. I just whipped it up with ingredients on hand, and wanted to record it to refer to next time. It's great for the South Beach diet, too. I used left over turkey breast (my standby - Herbed Turkey Breast by Kate in Ontario #22235). Note to World Tour participants - California is a large producer of walnuts. This recipe represent that state.

    Recipe #93822

    2 Reviews |  By PanNan

    This recipe is posted in response to a request. It's from the Marlboro Country Cookbook. I haven't tried it yet. Note to World Tour participants. This is a typical ranch/chuckwagon/cowboy type recipe - common in the Southwestern region of the U.S.

    Recipe #93913

    4 Reviews |  By PanNan

    This recipe is a slightly modified version of one from the Mama Dip's Kitchen cookbook. We enjoyed it very much. DH, who is used to rating new recipes, said "give it a 7"! The chicken has a crispy, and well-seasoned crust. So easy to make, too. Note: the time listed does not include the 20 minutes of soaking in salt water. Mama Dip's recipes are traditionally Southern U.S.

    Recipe #99669

    26 Reviews |  By PanNan

    I bought a jar of these little dandies at a craft fair last year, and have been looking for some in stores without success. So instead I decided to find a recipe and make some. These are very hot with the seeds, or less so if seeded first. A cowboy candy slice is delicious served with cream cheese on a cracker. For a nice appetizer presentation, place 3 oz block of cream cheese on a plate. Top with 2 tbsp of cowboy candy, and place crackers around the edges of the plate. Note of warning: when slicing the jalapeno, I suggest wearing disposable latex gloves. Also, the fumes, while slicing and cooking, are strong (but fabulous)! This recipe represents the state of Texas.

    Recipe #101698

    19 Reviews |  By PanNan

    Due to my time constraints, DH decided to make the birthday cake (his first ever) for our son. We picked a recipe from Cuisine at Home magazine. Wow, he did a great job after throwing away the first batch when he figured out there was a difference between the capital T and the lower case t! It was so moist and had a strong rich chocolate flavor - just like the old-timey diner or grandma's favorite type chocolate cakes. We all loved it! Also, this recipe has no eggs, for all those who are allergic to eggs. Note - the time indicated does not include cooling time. Chocolate cakes like this one have been enjoyed in all parts of the U.S. This recipe is dedicated to Oklahoma (Southwestern U.S.) where you would find similar cakes in diners all along Route 66.

    Recipe #102587

    8 Reviews |  By PanNan

    A great way to use up left over turkey and cranberry sauce. This is an OceanSpray recipe that was posted in the Houston Chronicle. Very yummy! What's more American than turkey and cranberry sauce. This recipe represents the Southwestern region of the US because of chile and monterey jack cheese.

    Recipe #104983

    41 Reviews |  By PanNan

    This recipe is as easy as making a box of macaroni and cheese (almost), and it's a one dish comfort meal. I've been making this as long as I can remember, and don't think I ever had a recipe for it. When I made it this week, I looked to see if it was posted, and I could only find recipes with "cream of whatever" soup or sour cream, and most of them required baking in the oven. This recipe is creamy and delicious from the simple bechamel (white) sauce. This is a flexible recipe, too. I love to use a generous amount of a mixed pepper blend, freshly ground, for seasoning because I don't like bland food. I've also used lemon pepper seasoning, and/or freshly snipped chives and parsley. It's up to you to choose your favorite seasoning or herbs to go nicely with the tuna. Tuna noodle casserole is one of the most popular American casseroles, and is common is any region of the U.S.

    Recipe #106969

    5 Reviews |  By PanNan

    This recipe was inspired by a recipe I found in a magazine, but I changed it quite a bit to reflect our tastes and memories of what the dish should be. It's a creamy chicken stew with fluffy light dumplings with parsley. This is a Southern U.S. recipe.

    Recipe #108720

    3 Reviews |  By PanNan

    This is from The Amish Cook Recollections and Recipes from an Old Order Amish Family by Elizabeth Coblentz with Kevin Williams. It's posted in response to a recipe request. The Amish community this recipe represents is in Indiana, the Midwestern part of the U.S.

    Recipe #109340

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