| A | B |
|---|
| andouille* (ahn-doo-wee) | French style sausage |
| applets | Washington state’s famous candies made from apples, apricots, sugar and walnuts |
| bannock | Flat, biscuit –like bread made with flour or oats and cooked on cast iron over a hot grill |
| Boston Brown Bread | Dark, sweet, steamed bread made with rye wheat flour, corn meal and molasses |
| Boston Cream Pie | is Massachusetts official dessert (http://www.mass.gov/legis/laws/mgl/2/2-41.htm). A light 2-layer sponge cake filled with vanilla cream or custard and then iced with a dark chocolate icing. |
| Bowl of Red | Chili con carne |
| Brunswick Stew | Originally made with squirrel and now usually with chicken a classic southern stew |
| Butter tart | Pie pastry filled with a mixture of brown sugar, corn syrup, butter and vanilla. See recipe at http://www.sun-maid.com/en/recipes/print_full/butter_tart_treasures.html |
| Cajuns | Are descendants of Acadians from Canada |
| Chili con carne | "Bowl of Red" the ultimate Tex-Mex dish |
| Chowder | A hearty milk-based soup made with fish. It gets it’s name from chaudière, a French fisherman’s cooking cauldron. |
| Cioppino (chuh-PEE-noh) | is a San Francisco fish stew originally made at Fisherman’s Wharf from a combination of fresh fish donated by the local fishermen to the Italian vendors request for “Chip-in”. |
| Cloudberries | The cloudberry (Rubus chamaemorus), also called bakeapple produces amber-colored edible fruit. Cloudberry is the name for both the plant and the fruit. After pollination, the white (sometimes reddish-tipped) flowers form raspberry-sized berries. Each fruit is initially pale red, ripening into an amber colour in early autumn. The ripe fruits are golden-yellow, soft and juicy, and are rich in vitamin C. When eaten fresh, cloudberries have a distinctive tart taste. When over-ripe, they have a creamy texture and flavor somewhat like yogurt. In Canada, cloudberries are used to flavour a special beer. Rodrigues Winery located in Newfoundland, Canada makes a cloudberry wine and a cloudberry liqueur from Newfoundland and Labrador grown berries. A cloudberry liqueur is also made in the north eastern Quebec region of Canada. The liqueur is known as chicoutai, which is the local Aboriginal name for the cloudberry. Canadians also use cloudberries for jam. Due to its high vitamin C content, the berry is valued by Canadian Inuit as protection against scurvy. Its high benzoic acid content acts as a natural preservative. Other names for the cloudberry include the Canada French terms: plaquebiere, chicoutai or chicoutée (in Quebec) or the Canadian English:term: bakeapple (in Newfoundland and Labrador and Cape Breton Island). |
| Cobb salad | Designed by the Brown Derby restaurant, lettuce is topped with chopped chicken or turkey, hard-cooked eggs, green onions, tomatoes, avocados, bacon, cheddar cheese and blue cheese. |
| Cobbler | Upside down pie with a biscuit-like crust on top. |
| Cotlets | See applets. |
| Creole | Mixed heritage of French and Africans |
| Croquette (kroh-kets) | Seafood is pureéd and bound with a thick sauce, shaped, breaded and deep-fried |
| étouffée (ay-too-FAY) | French for smothered |
| Filé powder* (fee-lay) | Is also called gumbo filé, it is a spice made from dried and ground sassafras leaves. It is used in the making of some types of gumbo, a Creole soup/stew. It is sprinkled sparingly over gumbo as a seasoning and a thickening agent, giving it a distinctive flavor and texture. Filé was originally an okra substitute when okra was not in season. |
| Goobers | Peanuts |
| Goulash | A Hungarian stew made with beef and vegetable and flavored with paprika. |
| Grits | Are often served for breakfast. They are made from ground dried corn called hominy. |
| Gumbo (Gom-bo) | A Creole dish of seafood, meat, and andouille sausage thickened with okra and seasoned with file powder |
| Haupia* | a coconut flavored pudding. |
| Hominy | is ground dried corn |
| Huevos rancheros | Meaning Ranch Eggs is a classic Mexican breakfast dish, It was traditionally was served at the large mid-morning breakfast, or almuerzo, on rural farms where workers had a much smaller meal at dawn. The basic version of huevos rancheros consists of corn tortillas fried lightly, and fried eggs topped with a spicy tomato–chili sauce. Refried beans (frijoles refritos), slices of avocado, fried potatoes, and extra chili peppers are common accompaniments. |
| Hushpuppies* | balls of corn meal, seasoned with garlic, onion, and spices, and then fried deep-fried and typically served with catfish. |
| Indian Pudding | Pumpkin with molasses, cornmeal, raisins and spices. |
| Jack Wax | A maple-flavored, soft taffy poured over fresh packed snow and eaten with a fork. |
| Jambalaya (jam-bah-lah-ya) | A Creole rice dish contains, cooked ham, seafood, chicken, sausages, veggies and seasonings. |
| Lomi lomi | From the Hawaiian words to massage, knead or rub, Lomi Lomi Salmon is made with cold diced salmon, tomatoes and onion. It is found at almost every luau in the islands. |
| Lu`au* | Taro leaves, often baked with coconut cream and chicken or octopus; the word eventually came to mean a Hawaiian feast, which is also known as 'aha'aina or pa'ina. A celebratory meal cooked in a pit on the beach. A whole pig cooks for hours. |
| Maple Sugar Candy | A candy made by boiling maple syrup and then stirring and pouring into prepared molds. |
| Maple Syrup | is a sweetener made from the sap of the sugar maple tree. In Canada and the United States it is most often eaten with waffles and pancakes. It is sometimes used as an ingredient in baking, the making of candy, preparing desserts, or as a sugar source and flavoring agent in making beer. Sucrose is the most prevalent sugar in maple syrup. It was first collected and used by Native Americans/First Nations and was later adopted by European settlers. |
| Maquechoux* (mock shoe) | A relish dish that Cajuns got from the Native American tribes that populated southwest Louisiana. It is made of corn, onions, bell peppers, carrots and cream, Some variations may include crabmeat, crawfish tails or chicken. |
| Matrimonial Cakes | The recipe in some old cookbooks is called Date Sandwich Cake, Date Squares, or Matrimonial Cake, if you happen to come from the West. Other variations are Raisin Squares or Fig Squares. They are a real nostalgia treat. The fillings in the 1930’s recipes were extremely sweet. Raisin Puff, an old favorite pie is somewhat similar, with raisin filling sandwiched between layers of soft cookie dough instead of an oatmeal mixture. |
| Migas (MEE-gahs) | In Texas, migas (also known as migajas) are a traditional breakfast dish in Tex-Mex cuisine. Originally eaten during Lent, the meatless version consists of eggs scrambled and sauteed together in butter or oil with torn strips of corn tortillas, diced onions, sliced chile peppers, diced fresh tomatoes, and cheese, plus various spices and condiments (e.g. salsa, pico de gallo). Migas are typically served with refried beans, and corn or flour tortillas are used to enfold all of the ingredients into tacos. |
| Mud Bugs | Crawfish or shrimp |
| Newfie Cuisine | Cod is the foundation of Newfoundland |
| Okra | It is used as a thickening agent in gumbo. Breaded, deep fried okra is served in the southern United States. The immature pods may also be pickled. |
| Poi | One of the staple foods of the Hawaiian diet, poi is a thick, purple-colored paste made by pounding the cooked tropical taro tuber root. Poi can be bought fresh or "day-old," which allows a sour flavor to develop. Poi is labeled "one-finger," "two-finger" or "three-finger" to describe its consistency--the thicker the poi, the fewer fingers needed to scoop it up. Today, is it used in many Hawaiian recipes or served as a side dish with roast pig. |
| Poke | Most often seen made with the freshest raw ahi (tuna) sliced and mixed with seaweed onions, chilies, and soy sauce, poke makes a great pupu (appetizer) for any meal. |
| Potboiler | New England’s one-pot boiled dinner. A cast iron pot is filled with corned beef or brisket, mutton or pork, and hung over a big fireplace. The meat was cooked with carrots, onions, and squash. |
| Potlatch* | Is a Northwest Pacific coast American Indian custom of ceremonial distribution of property and gifts to affirm or reaffirm social status, The potlatch reached its most elaborate development among the southern Kwakiutl from 1849 to 1925. Although each group had its characteristic version, the potlatch had certain general features such as feasting and dancing. Ceremonial formalities were observed in inviting guests, in speechmaking, and in the distribution of goods by the donor according to the social rank of the recipients. The size of the gatherings reflected the rank of the donor. Great feasts and generous hospitality accompanied the potlatch, and the efforts of the kin group of the host were exerted to maximize the generosity. The proceedings gave wide publicity to the social status of donor and recipients because there were many witnesses. Potlatch was given by an heir or successor to assert and validate his newly assumed social position. Important events such as marriages, births, deaths, and initiations into secret societies were also occasions for potlatches; but trivial events were used just as often, because the main purpose of a potlatch was not the occasion itself but the validation of claims to social rank. The potlatch was also used as a face-saving device by individuals who had suffered public embarrassment and as a means of competition between rivals in social rank. |
| Puncheros | Spanish stews. |
| Quince | A tart flavored fruit. |
| Rancho Cooking | Combines Spanish, Mexican and Native American ingredients, influences, and techniques |
| Red Flannel Hash | A new England classic, the name comes from the color of the beets added to the finely chopped corned beef, potatoes, carrots and onions. |
| Saskatoon Berries | are made into pies and preserves. |
| Scrapple | Bakes pork scraps with cornmeal flavored with thyme and sage. Cooled, sliced, and pan fried. |
| Shoofly Pie | it is more like a coffee cake, with a gooey molasses bottom. This bottom can be thick or barely visible, hence recipes are referred to as wet-bottom or dry-bottom. Some cooks put chocolate icing on top for a chocolate shoofly pie. Some use spices; some don't. There does seem to be agreement that they are best slightly warmed with a major dab of whipped cream on top. |
| Sopaipillas | A sopaipilla, also spelled sopapilla or sopaipa, is a kind of fried sweet pastry and a type of quick bread made with European wheat and topped with honey. The term is applied to three distinct breads, one typical of Central Chile, another of Southern Chile and Argentina, the other in New Mexico and Texas in the United States. The word likely comes from American Spanish, a diminutive of the Spanish word sopaipa, which is used to indicate fried dough sweetened with honey. They are sometimes nicknamed "sofa pillows," if cut into a round shape, it is called a "buneulo." |
| Succotash | Originally a Native American dish of beans and corn. |
| Sunchokes | Jerusalem artichokes native to Alberta, Canada small tubers with bumpy skins peeled and eaten raw in salads or sautéed as a vegetable,. |
| Taro Root | Also known as kalo, tropical taro plant leaves are eaten as a vegetable or wrapped around fish and meats. The large tuber root is cooked and pounded into poi. |
| Tex-Mex | A cuisine blend of Texas and Mexican cooking |
| Toll House Cookies | Kenneth and Ruth Wakefield purchased a Cape Cod-style toll house located halfway between Boston and New Bedford, on the outskirts of Whitman, Massachusetts. Originally constructed in 1709, the house served as a haven for road-weary travelers. Here, passengers paid tolls, changed horses, and ate much-welcomed home-cooked meals. 200 years later, the Wakefields decided to open a lodge, calling it the Toll House Inn. Ruth baked for guests who stayed at the Inn. Ruth's incredible desserts began attracting people from all over New England. While preparing a batch of Butter Drop Do cookies, a favorite recipe dating back to Colonial days, Ruth cut a bar of our Nestlé Semi-Sweet Chocolate into tiny bits and added them to her dough, expecting them to melt. Instead, the chocolate held its shape and softened to a delicately creamy texture. The resulting creation became very popular at the Inn. Soon, Ruth's recipe was published in a Boston newspaper, as well as other papers in the New England area. Regional sales of Nestlé Semi-Sweet Chocolate Bar skyrocketed. Ruth eventually approached Nestlé and together, they reached an agreement that allowed Nestle to print what would become the Toll House Cookie recipe on the wrapper of the Semi-Sweet Chocolate Bar. Part of this agreement included supplying Ruth with all of the chocolate she could use to make her delicious cookies for the rest of her life. of the Toll House cookie continued to grow Nestle looked for ways to make it easier for people to bake. Soon, they began scoring the Semi-Sweet Chocolate Bar, and packaged it with a special chopper for easily cutting it into small morsels. Shortly after, in 1939, they began offering tiny pieces of chocolate in convenient, ready-to-use packages and that is how the first Nestlé Toll House Real Semi-Sweet Chocolate Morsels were introduced. |
