Us Regional And Ethnic Recipes

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Arroz con Pollo II Ready Time: 45 Min "This recipe is an all in one. This was a family favorite while I was growing up and I believe it still is one of my favorites. It's simply chicken and rice with fabulous Cuban flavours! This recipe is quick and easy and can be served with a salad, fried plantains or even a banana - a Cuban favorite with any meal!"

Avocado and Lobster Salad Ready Time: 25 Min "This is a cold salad that may be served as a main entree."

Baked Beans I Ready Time: 1 Hr "You could almost say that these baked beans with a kick have been double-baked!"

Baked Beans II Ready Time: 1 Hr 20 Min "A quick and easy way to dress up ordinary pork and beans. The measurements are estimates, but really you can adjust anything to personal taste."

Baked Beans III Ready Time: 1 Hr 5 Min "Canned beans and bits of bacon. canned beans and bacon bits"

Baked Chicken Reuben Ready Time: 1 Hr 35 Min "This is a great make-ahead dish from Marcia C. Adams of Fort Wayne, Indiana. It took the top $10,000 prize in the National Chicken Cooking Contest in Dallas, Texas. It sounds weird, but it is good."

Baked Maryland Lump Crab Cakes Ready Time: 40 Min "Having lived by the Chesapeake Bay on Kent Island, MD nearly my whole life, I was challenged to develop this authentic Maryland style crab cake about a year ago. Many people claim to have the true Maryland crab cake, but this one uses all lump meat with almost no filler added and tastes incredible! Let me know what you think!"

Baltimore Hash Ready Time: 50 Min "My mother-in-law created this recipe while living in Baltimore. I make many batches of it with our garden vegetables and freeze in serving-size portions for later--Betty Cannell, Reading, Pennsylvania"

Beef Tenderloin Stuffed with Lobster Ready Time: 1 Hr 30 Min "A recipe that will impress everyone. It should, because of the cost alone, but it's flavor makes it worth every penny."

Belgian Squirrel Ready Time: 2 Hrs 45 Min "A person who simply cannot stand wild game will learn to like it after a taste of this unusual dish. And no, it doesn't have to be a squirrel from Belgium, it will just taste like one!"