Us Regional And Ethnic Recipes

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Fruited Spinach Salad Ready Time: 15 Min "I had a similar salad in a restaurant and thought it was great, so I came up with this recipe to prepare at home. I love the way the light, sweet dressing tops the refreshing salad ingredients. -- Kate Reynolds, Seattle, Washington"

Gandule Rice Ready Time: "A Puerto Rican dish with local Hawaiian flavor. Labor intensive, but also delicious. One ingredient, pigeon pea, is Native to Africa and is also called 'Congo pea' and 'no-eyed pea'; achiote seeds are slightly musky-flavored seeds of the annatto tree, available whole or ground in East Indian, Spanish and Latin American markets. Buy whole seeds when they're a rusty red color; brown seeds are old and flavorless. Achiote seeds are also called 'annatto' which, in its paste and powder form, is used in the United States to color butter, margarine, cheese and smoked fish."

Garlic Salmon Ready Time: 40 Min "A large salmon filet, steamed in foil and cooked either in the oven or barbecue. It's seasoned with minced garlic, fresh baby dill, lemon slices, fresh ground pepper and green onions."

Georgia Peach Homemade Ice Cream Ready Time: 1 Hr "This is the best Peach Ice Cream you'll ever eat!!!"

Georgia Spiced Peaches Ready Time: "This is an old, old recipe from relatives in Georgia."

German Rocks Ready Time: 25 Min "A heavy cookie with dates and nuts. Derived from Bavarian Inn, Frankenmuth, Michigan."

Glazed Ham Ready Time: 8 Hrs 40 Min "A raw ham is slow roasted, then seasoned with a sweet smoky sauce during the last hour to make a memorable meal with little actual work involved."

Grandma's Cracker Dressing Ready Time: 20 Min "This dish is a holiday tradition in our family that dates back several generations. I think it's origins are from the Pennsylvania Dutch country. It is quick, easy and a definite compliment to the holiday table."

Grandma's Polish Perogies Ready Time: 2 Hrs "My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system."

Great Grandma's Bread Stuffing Ready Time: "A traditional New England Bread Stuffing that makes enough stuffing for an 18 pound turkey. Originally submitted to ThanksgivingRecipe.com."