Free Republic
Browse · Search
News/Activism
Topics · Post Article

Skip to comments.

Down Home Cooking

Posted on 04/05/2006 10:43:24 AM PDT by HungarianGypsy

Today is Wednesday. In my house that means American History is our History/Geography topic. We are also learning about the individual states. The best way to learn is always through hands-on experience. Since we can't travel to each state at this time, I hoped all the good Freepers could bring their states to us. What recipes do you have that are specific to your area and can rarely be found anywhere else?


TOPICS: Miscellaneous
KEYWORDS: cooking; food; freeperkitchen; recipes; regional; yummy
Navigation: use the links below to view more comments.
first previous 1-20 ... 41-6061-8081-100 ... 261-266 next last
To: HungarianGypsy

Ping to self. Lots of good stuff here.


61 posted on 04/05/2006 12:02:54 PM PDT by DarthVader (Conservatives aren't always right , but Liberals are almost always wrong.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: DarthVader

Howdy, amigo! Original Old Bay crab cake recipe at post #7.

My son loved those. The first time we let him try one, he wolfed his down and then pestered me to give him some of mine!


62 posted on 04/05/2006 12:03:24 PM PDT by RebelBanker (If you can't do something smart, do something right.)
[ Post Reply | Private Reply | To 57 | View Replies]

To: HungarianGypsy

I was born in Appleton - still love the little tubs of Kaukauna port wine & cheddar cheese, but I do think it's gotta be brats this weekend.

I now use a mix of chopped pickles & chopped onions with ketchup and mustard on them. Used to put kraut that had been drained of it's liquid, replaced with chicken stock, added with caraway seeds, a little brown sugar, razor thin apple slices, sausage chunks and slow cooked for hours. That's now a side dish instead of a condiment.

(The brats, simmered in beer & onions then cooked as slow as I can manage on the highest rack over the flames. Mmmmm.)


63 posted on 04/05/2006 12:03:47 PM PDT by Sax
[ Post Reply | Private Reply | To 60 | View Replies]

To: HungarianGypsy
Here's one from the Germans who emigrated to Nebraska and Kansas from Russia:

http://whatscookingamerica.net/History/Sandwiches/RunzaSandwich.htm

64 posted on 04/05/2006 12:03:54 PM PDT by yatros from flatwater
[ Post Reply | Private Reply | To 1 | View Replies]

To: Woodstock

Yeah baby!! That's one thing I can love about the Communist State of MD!


65 posted on 04/05/2006 12:05:31 PM PDT by JZelle
[ Post Reply | Private Reply | To 4 | View Replies]

To: Huck

Ever go to a Japanese restaurant and have a spider roll? It's sushi made with a whole fried soft shell. Very good!


66 posted on 04/05/2006 12:07:15 PM PDT by JZelle
[ Post Reply | Private Reply | To 6 | View Replies]

To: HungarianGypsy

Springfield Missouri style cashew chicken!

Battered deep fried chicken chunks, fried rice and cashew sauce w/cachews and green onions.


67 posted on 04/05/2006 12:17:06 PM PDT by swmobuffalo (the only good terrorist is a dead one)
[ Post Reply | Private Reply | To 1 | View Replies]

To: HungarianGypsy

Spaghetti Jambalaya (We love this in Louisiana)
(We actually call it Jam-sketty)

1# diced pork
1# smoked sausage (I use Richard's)
1 large onion, chopped
1 bell pepper, chopped
2-3 cloves of garlic, smashed
3-4 celery stalks, minced
1# uncooked spaghetti
1 can golden mushroom soup
1 quart of water + a little lagniappe (needs to barely cover spaghetti)
Tony Chachere's seasoning to taste (If you don't have Tony's, use SeasonAll plus some red pepper to taste)
chopped green onions

Brown in oil pork and sausage. Add chopped vegetables and cook slowly until wilted and a little carmelized. Add can of golden mushroom soup and let simmer a while. Add water and bring to a boil. Add spaghetti, broken into 1/3s, and a couple hands full chopped green onions. Season to taste. Taste the water, you will probably need to add more after it cooks because the spaghetti soaks up so much seasoning.

Cover pot and cook down, stirring often, until spaghetti is good and cooked.

Mmmmm, Mmmmm! Add garlic bread and cole slaw!


68 posted on 04/05/2006 12:24:16 PM PDT by trillabodilla (Jesus Saves)
[ Post Reply | Private Reply | To 1 | View Replies]

To: lovecraft

Don't forget the South Carolina Sweet Tea!


69 posted on 04/05/2006 12:31:11 PM PDT by samanella ((Proud member of the vast right wing conspiracy-all my bumper stickers say so))
[ Post Reply | Private Reply | To 27 | View Replies]

To: arizonarachel

So I can find it later


70 posted on 04/05/2006 12:31:21 PM PDT by Fellow Traveler
[ Post Reply | Private Reply | To 45 | View Replies]

To: HungarianGypsy

Here's one from the great state of Georgia:

BOILED PEANUTS!!

Absolutely addictive.


71 posted on 04/05/2006 12:38:04 PM PDT by Juana la Loca
[ Post Reply | Private Reply | To 1 | View Replies]

To: HungarianGypsy

Conch fritters, Fried Grouper sandwich, and cold sudz.


72 posted on 04/05/2006 12:38:35 PM PDT by roaddog727 (P=3/8 A. or, P=plenty...............)
[ Post Reply | Private Reply | To 1 | View Replies]

To: HungarianGypsy

Only had it one time.

Scrapple. It's a fried meat type product available in New Jersey and Philadelphia area. Basically, it is made up of what's left after they make hot dogs and sausage.

Real good too.


73 posted on 04/05/2006 12:43:09 PM PDT by cyclotic (Superman wears Jack Bauer jammies)
[ Post Reply | Private Reply | To 1 | View Replies]

To: ModelBreaker; HungarianGypsy
Bagna Calda (hot gravy) or Bunyacauda (americanized). From the large group of northern Italian immigrants to Colorado in the 1890's and 90's to work in the silver mines.

Ahh, the favorite birthday treat of Michael Garibaldi in an episode of Babylon 5. I always wondered what it was - thanks for enlightening me!

74 posted on 04/05/2006 12:45:39 PM PDT by tarheelswamprat
[ Post Reply | Private Reply | To 10 | View Replies]

To: HungarianGypsy

I know a guy who married into a family way, way in the muskeg swamps of the far, far north of Minnesota, my home state. The first Thanksgiving he accompanied his new wife home for the Great Feast. The main course was roast beaver. Unfortunately, I can't supply you with the receipe.

Will return later with practical receipe.


75 posted on 04/05/2006 1:00:54 PM PDT by NaughtiusMaximus (Join me! Every night I pray for Global Warming . (And I think it's beginning to work.))
[ Post Reply | Private Reply | To 1 | View Replies]

To: samanella
From a fellow FReeper:
Sweet Tea
Here is how I make sweet tea, and I ain't had any complaints:

1. Take a half-gallon pitcher and fill it approx. 1/4 way full with water. Add 1 cup of sugar and stir. This helps to melt the sugar while you are waiting for the water to boil.

2. Take 2 family size or 6 regular size tea bags (Luzianne is superior to Lipton) and put them in a regular size cereal bowl or teapot.

3. Fill the bowl with the tea bags in it with near-boiling water. The way I measure steeping time is like this: as soon as you pour the water over the tea bags, go outside and smoke a cigarette. Don't linger, but don't rush either. By the time you're done, the tea is steeped enough.

4. Pour the bowlful of tea (without the teabags) into your already partially filled pitcher of sugar-water. You can squeeze the excess out of the tea bags using your spoon if you want, depending on how strong you want the tea. Stir while you fill the pitcher the rest of the way full with tap water. Doing it this way keeps you from having tea that's too warm and melts your ice too quickly.

5. Your pitcher of tea is best if it sits for a couple of hours, but when you get tired of waiting, pour yourself a big glass (already full of ice) of some of the best tea around.

The secret is 1 cup of sugar and 2 family size/6 regular size tea bags to the half-gallon. 1/2 cup sugar just won't cut it, but doing it my way, you won't end up with that too-sweet, syrupy tea, either, that you sometimes run into in BBQ restaurants.


76 posted on 04/05/2006 1:05:24 PM PDT by stainlessbanner
[ Post Reply | Private Reply | To 69 | View Replies]

To: Sax; I still care; yarddog

Cuban sammiches? They're good what about Key Lime Pie, Florida Orange Juice, Florida Beef, Plant City Strawberries, Sugar Cane, Blue crabs, Swamp Cabbage, Seafood (Grouper, Snapper, Dolphin, etc), oysters, and Florida wine.


77 posted on 04/05/2006 1:11:23 PM PDT by stainlessbanner
[ Post Reply | Private Reply | To 51 | View Replies]

To: HungarianGypsy

Hey Kids! We really, really need to start a FReeper Foodie ping list. I don't have the skill but if someone does, I really wish they would volunteer. This could be great fun, especially with summer BBQ season coming.


78 posted on 04/05/2006 1:12:08 PM PDT by NaughtiusMaximus (Join me! Every night I pray for Global Warming . (And I think it's beginning to work.))
[ Post Reply | Private Reply | To 1 | View Replies]

To: tarheelswamprat
Ahh, the favorite birthday treat of Michael Garibaldi in an episode of Babylon 5.

I never saw the show. Didn't realize our family holiday dish had made TV.

A lot of folks bridle at the garlic and anchovies. All I can say is, once they've all cooked togther, almost everyone who tries it agrees that the dish was divinely inspired, even the athiests :)

79 posted on 04/05/2006 1:12:28 PM PDT by ModelBreaker
[ Post Reply | Private Reply | To 74 | View Replies]

To: roaddog727

Conch fritters.....yum


80 posted on 04/05/2006 1:12:49 PM PDT by stainlessbanner
[ Post Reply | Private Reply | To 72 | View Replies]


Navigation: use the links below to view more comments.
first previous 1-20 ... 41-6061-8081-100 ... 261-266 next last

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.

Free Republic
Browse · Search
News/Activism
Topics · Post Article

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson