Recipes From Midwest

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Drink

Alexander

The alexander (or brandy alexander) is a cocktail consisting of cognac, cocoa liqueur (crème de cacao), and cream.

Dessert, Sweet

Angel food cake

Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. a whipping agent, such as cream of tartar, is commonly added. it differs from other cakes because it uses no butter. its aerated texture comes from whipped egg white. angel food cake originated in the united states and first became popular in the late 19th century. it gained its unique reputation along with its name due to its light and fluffy texture.

Dessert, Sweet

Apple bars

Side, Snack, Appetizer

Apple salad

Drink

Bacardi Cocktail

The bacardi cocktail is a cocktail made primarily with bacardi superior. it is served as a "pre-dinner" cocktail.

Side, Snack, Appetizer

Bacon wrapped smokies

Small sausages wrapped with bacon

Breakfast

Banket

Banket (bahn-ket) is a type of sweet pastry filled with almond paste, which originated in the netherlands. it is made in several forms, each of which go by various names. one variety consists of long bars or loaves which are sliced into individual servings – also referred to in english as almond rolls or almond patties, and in dutch as banketstaven. another variety are rolled logs shaped into letters – also referred to in english as dutch letters, banket letters, almond letters, or butter letters; and in dutch as banketletter or boterletter. it is sometimes made as individual banket or almond patties. banket is made by rolling pastry dough around an almond paste filling, then baking it. the pastry has a porous, airy, and flaky texture, with a dense granular filling.in the netherlands and in ethnic dutch communities in the midwestern united states, it is most popular during christmas season. it is also popular during dutch festivals in the united states.

Drink

Baumeister soda

Main

Beef Manhattan

Hot roast beef sandwich with brown gravy and mashed potatoes

Main

Beef stroganoff

Beef stroganoff or beef stroganov (uk: , us: ; russian: бефстро́ганов, romanized: befstróganov, ipa: [bʲɪfˈstroɡənəf]) is an originally russian dish of sautéed pieces of beef served in a sauce of mustard and smetana (sour cream). from its origins in mid-19th-century russia, it has become popular around the world, with considerable variation from the original recipe. mushrooms are common in many variants.

Main

Beer brats

Bratwurst simmered in beer, then grilled

Main

Beer can chicken

Beer can chicken (also known as chicken on a throne, beer butt chicken, coq au can, dancing chicken) is a barbecued chicken dish and method of indirect grilling using a partially-filled can of beer that is placed in the chicken's cavity prior to cooking. the chicken is then stood up on the can and its legs vertically, and slow-cooked over indirect heat, usually over a propane gas or charcoal grill. the process is meant to add moisture to the dish, and some believe that steam from the beer serves to steam the chicken from the inside and add flavor to the dish. some people are avid proponents of the dish, while others have contended that the efficacy of using the beer is overrated, and that the science regarding beer can chicken is debatable. it has been suggested that the dish possibly originated in the u.s. state of louisiana.

Side, Snack, Appetizer

Beer cheese dip

Beer cheese is a cheese spread most commonly found in kentucky. similarly named cheese products can be found in other regions of the united states, but beer cheese spread itself is not widely distributed. despite this fact, the product is nearly ubiquitous in kentucky. there are a number of different brands that are popular – most are similar in taste and texture. fans of the snack usually have their favorite brand, and there are many homemade versions which use a wide variety of ingredients to add personalization.commercially produced beer cheese spread usually consists of a processed cheese base with a sharp cheddar flavor, while homemade varieties almost always start with sharp cheddar cheese. to this, enough beer is added to provide flavor and texture, as well as garlic, and a variety of spices including dry mustard, horseradish and cayenne pepper. most varieties come in "mild" and "hot" versions, but all tend to have a strong garlic flavor. beer cheese is traditionally served with saltine crackers, although it can be found served with various other crackers and crudités, most often as an appetizer.

Main

Beer cheese soup

Beer soup (german: biersuppe, alsatian: biersupp) is a soup which is usually roux-based and made with beer. in medieval europe, it was served as a breakfast soup, sometimes poured over bread. variations on the recipe use the starchiness of potato as a thickener. the sorbian version is sweet, with cream and raisins added.

Side, Snack, Appetizer

Beer cheese spread

Beer cheese is a cheese spread most commonly found in kentucky. similarly named cheese products can be found in other regions of the united states, but beer cheese spread itself is not widely distributed. despite this fact, the product is nearly ubiquitous in kentucky. there are a number of different brands that are popular – most are similar in taste and texture. fans of the snack usually have their favorite brand, and there are many homemade versions which use a wide variety of ingredients to add personalization.commercially produced beer cheese spread usually consists of a processed cheese base with a sharp cheddar flavor, while homemade varieties almost always start with sharp cheddar cheese. to this, enough beer is added to provide flavor and texture, as well as garlic, and a variety of spices including dry mustard, horseradish and cayenne pepper. most varieties come in "mild" and "hot" versions, but all tend to have a strong garlic flavor. beer cheese is traditionally served with saltine crackers, although it can be found served with various other crackers and crudités, most often as an appetizer.

Side, Snack, Appetizer

Beer mustard

Drink

Bell's Batch 7000 Ale

Drink

Bell's Expedition Stout

Drink

Bell's Hopslam Ale

Breakfast

Bialy

Bialy (yiddish: ביאלי), a yiddish word short for bialystoker kuchen (yiddish: ביאליסטאקער קוכען), from the city of białystok in poland, is a traditional bread roll in polish ashkenazi jewish cuisine.

Main

Bierock

Bierock is a yeast dough pastry pocket sandwich with savory filling, originating in russia. the dish is common among the volga german community in the united states and argentina. it was brought to the united states in the 1870s by german russian mennonite immigrants. other spellings are bieroch, beerock, berrock, bierox, beerrock, biddicks, and kraut bierock in the u.s, and pirok or kraut pirok in argentina. bierock is filled with cooked and seasoned ground beef, shredded cabbage and onions, then oven baked until the dough is golden brown. some variants include grated carrots. bierock is similar to both pirogi/pirozhki of russian cuisine and börek of turkish cuisine. there is debate about the actual etymology of the word bierock. traditionally it was supposed that bierock was derived from the russian word pirog. however, a recent theory speculates that the word bierock may be derived from börek. this theory is based on both geographic close proximity of the former volga german assr to present day kazakhstan as well as the influence of considerable population of historically turkic speaking peoples such as kazakhs and tatars living in the volga region. neither theory, however, has been conclusively proven. in argentina, the fiesta del pirok (bierock festival) takes place every july, in crespo, entre ríos province.

Main

Bison burger

Bison are large bovines in the genus bison within the tribe bovini. two extant species and numerous extinct species are recognised. of the two surviving species, the american bison, b. bison, found only in north america, is the more numerous. although colloquially referred to as a buffalo in the united states and canada, it is only distantly related to the true buffalo. the north american species is composed of two subspecies, the plains bison, b. b. bison, and the wood bison, b. b. athabascae, which is the namesake of wood buffalo national park in canada. a third subspecies, the eastern bison (b. b. pennsylvanicus) is no longer considered a valid taxon, being a junior synonym of b. b. bison. references to "woods bison" or "wood bison" from the eastern united states refer to this subspecies, not b. b. athabascae, which was not found in the region. the european bison, b. bonasus, or wisent, or zubr, is found in europe and the caucasus, reintroduced after being extinct in the wild. while bison species have been traditionally classified in their own genus, modern genetics indicates that they are nested within the genus bos, which includes, among others, cattle, yaks and gaur, being most closely related to yaks. bison are sometimes bred with domestic cattle and produce offspring called beefalo or żubroń.

Drink

Bloody Mary

A bloody mary is a cocktail containing vodka, tomato juice, and other spices and flavorings including worcestershire sauce, hot sauces, garlic, herbs, horseradish, celery, olives, pickled vegetables, salt, black pepper, lemon juice, lime juice and celery salt. some versions of the drink, such as the "surf 'n turf" bloody mary, include shrimp and bacon as garnishes. in the united states, it is usually consumed in the morning or early afternoon, and is popular as a hangover cure. the bloody mary was invented in the 1920s or 1930s. there are various theories as to the origin of the drink and its name. it has many variants, most notably the red snapper (also called bloody margaret), the virgin mary, the caesar, and the michelada.

Breakfast

Blueberry boy bait

Coffee cake that's so good it attracts teenage boys, dates back to the 1920s or 1954 chicago, depending on the source

Dessert, Sweet

Bob Andy pie

Bob andy pie is a sweet pie. it is similar to a custard pie that is spiced with cinnamon and cloves. it is thought to have originated among the amish and is named for two legendary gelding workhorses.

Dessert, Sweet

Bomboloni

A bombolone (italian: [bomboˈloːne], pl. bomboloni) is an italian filled doughnut (similar to the berliner, krafne, pączek etc.) and is eaten as a snack food and dessert. the pastry's name is etymologically related to bomba (bomb), and the same type of pastry is also called bomba (pl. "bombe") in some regions of italy. the etymological connection is probably due to the resemblance to a grenade or old-fashioned bomb and may today possibly also be regarded as a reference to the high calorie density of this recipe (i.e., a "calorie bomb").

Main

Booyah

Booyah (also spelled booya, bouja, boulyaw, or bouyou) is a thick stew, believed to have originated in belgium, and made throughout the upper midwestern united states. booyah can require up to two days and multiple cooks to prepare; it is cooked in specially designed "booyah kettles" and usually meant to serve hundreds or even thousands of people. the name can also refer to a social event surrounding the meal.

Main

Borscht

Borscht (english: (listen)) is a sour soup common in eastern europe and northern asia. in english, the word "borscht" is most often associated with the soup's variant of ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. the same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht. borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (heracleum sphondylium), a herbaceous plant growing in damp meadows, which lent the dish its slavic name. with time, it evolved into a diverse array of tart soups, among which the ukrainian beet-based red borscht has become the most popular. it is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes, and tomatoes. depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold, and it may range from a hearty one-pot meal to a clear broth or a smooth drink. it is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup. its popularity has spread throughout eastern europe and – by way of migration away from the russian empire – to other continents. in north america, borscht is often linked with either jews or mennonites, the groups who first brought it there from europe. several ethnic groups claim borscht, in its various local guises, as their own national dish consumed as part of ritual meals within eastern orthodox, greek catholic, roman catholic, and jewish religious traditions. in 2022, the united nations educational, scientific, and cultural organization (unesco) announced that it had placed borscht on the list of intangible cultural heritage in need of urgent safeguarding due to the risk that russia's invasion posed to the soup's status as an element of ukraine's cultural heritage. the new status means ukraine could now apply for special funds to finance projects promoting and protecting the dish.

Drink

Boston cooler

Vernors ginger soft drink mixed with ice cream

Main

Bourbon chicken

Bourbon chicken is a dish named after bourbon street in new orleans, louisiana, and for the bourbon whiskey ingredient. the dish is commonly found at cajun-themed and chinese restaurants. the recipe includes soy sauce, brown sugar, ginger, and bourbon whiskey in the base, and the chicken is marinated in this sauce. honey can also be used in the marinade.

Main

Breaded steak sandwich

Breakfast

Breakfast pizza

Pizza eaten for breakfast, common toppings are eggs, cheese, bacon, sausage

Side, Snack, Appetizer

Brick cheese

Brick cheese is a cheese from wisconsin, u.s., made in brick-shaped form. the color ranges from pale yellow to white, and the cheese has a sweet and mild flavor when young, and matures into a strong, ripe cheese with age. it is a medium-soft cheese.

Side, Snack, Appetizer

Brioche

Brioche (, also uk: , us: , french: [bʁijɔʃ]) is a bread of french origin whose high egg and butter content gives it a rich and tender crumb. chef joël robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." it has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. brioche is considered a viennoiserie because it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. brioche, along with pain au lait and pain aux raisins—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of viennoiserie. brioche is often cooked with fruit or chocolate chips and served on its own, or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.

Main

Broasted chicken

Battered chicken that is deep-fried in a pressure cooker, cannot be done in home pressure cookers, though there are recipes that claim to mimic the flavor and texture

Side, Snack, Appetizer

Broccoli cauliflower salad

Breakfast

Brown Bobby

A brown bobby is a triangular doughnut. it is baked in a brown bobby machine, which resembles and is operated similarly to a waffle iron. these machines were created by the food display machine corporation in chicago, illinois, u.s., around the 1920s and possibly later.

Main

Bruschetta chicken

Dessert, Sweet

Buckeye bars

Dessert, Sweet

Buckeyes

Buckeyes are a confection made from a peanut butter fudge partially dipped in chocolate to leave a circle of peanut butter visible. buckeyes are similar to peanut butter balls (or peanut-butter-filled chocolate balls), which are completely covered in chocolate. named for their resemblance to the poisonous nut of the ohio buckeye tree, the state tree of ohio, this candy is particularly popular in ohio and neighboring states. it is common for ohioans to make buckeyes at home, but they are also available in mail-order catalogs and candy shops.the dessert is not known prior to the 1960s or 1970s, originally being prepared by home cooks in their kitchens. one recipe included butter, crunchy or creamy peanut butter, powdered sugar, and chocolate chips. peanut butter and butter are blended and powdered sugar is added gradually before it is rolled into small balls and dipped in melted chocolate.

Main

Buffalo wings

Buffalo now refers to almost any buffalo wing-flavored dish, for example, buffalo chicken

Drink

Bull shot

Mixed drink made with vodka, beef boullion or consommé, worcestershire sauce, tabasco sauce, lemon juice, celery salt and pepper

Side, Snack, Appetizer

Bun Bar

Bun bars are a line of candy bars manufactured by pearson's candy company of saint paul, minnesota, and available in the united states. despite the name, bun bars are not bars at all, but actually round and flat, containing a disc made of maple or vanilla-flavored creme, or caramel, coated in milk chocolate and topped with a roasted peanut-chocolate cluster. the forerunners of bun bars were originally created in the 1920s by the wayne bun candy company in fort wayne, indiana. the vanilla cream bun of 1947 was the first receiving the bun name. wayne candies and their bun bars went through a string of corporate owners in the second half of the twentieth century. the first, the leaf confectionery subsidiary of w. r. grace sold wayne candies in 1973 to standard brands' curtiss candy company. under curtiss, they repackaged caramel bun bars as the reggie! bar in 1978, named for baseball star reggie jackson. when standard merged with nabisco in 1981, wayne candies was briefly shut down before being sold to german confectioner august storck kg. then in 1992 it passed to pittsburgh food & beverage company. wayne's sister firm under pittsburgh food & beverage, d. l. clark company, marketed another sports-themed caramel variety, the mario bun, honoring national hockey league star, mario lemieux. clark also produced a reggie! bar, this time with peanut butter filling.wayne candies went bankrupt and the fort wayne facility making bun bars permanently closed in the aftermath of the 1995 fraud-induced collapse of pittsburgh food & beverage. the assets of wayne candies and clark were together purchased by the newly formed clark bar america, and production of bun bars was moved to clark's suburban-pittsburgh facility. clark sold the brand to pearson's in 1998. pearson's acquired bun bars partially due to the similarities in manufacturing the bun and their own nut goodie. while the two products are very similar, they still have recipe and ingredient differences that make each unique. bun bars have one of three flavored centers (maple, vanilla, or sea salt caramel) covered in unsalted peanuts and milk chocolate. when first bought by pearson's in 1998, maple and vanilla flavors were available, and later caramel was added to the line up. in 2015, the caramel flavor was changed to sea salt caramel.

Main

Burnt ends

Burnt ends are flavorful pieces of meat cut from the "point" half of a smoked brisket. when brisket muscles are separated, the lean "first cut" or "flat cut" is the deep pectoral, while the fattier "point", also known as the "second cut", "fat end", or "triangular cut", is the superficial pectoral. a traditional part of kansas city-style barbecue, burnt ends are considered a delicacy in barbecue cooking. either the entire brisket is cooked whole, then the point end removed and cooked further, or the point and flat are separated prior to cooking. due to the higher fat content of the brisket point, it takes longer to fully cook to tender and render out fat and collagen. this longer cooking gave rise to the name "burnt ends". sometimes when the flat is done, the point is returned to the smoker for further cooking. some cooks re-season the point at this time. kansas city style burnt ends are usually served chopped with sauce either on top or on the side. a "proper" burnt end should display a modest amount of "bark" or char on at least one side. burnt ends can be served alone (sometimes smothered in barbecue sauce) or in sandwiches, as well as in a variety of other dishes, including baked beans and french fries. kansas city native calvin trillin is often credited with popularizing burnt ends. in a 1972 article he wrote for playboy about arthur bryant's restaurant in kansas city, he wrote: "the main course at bryant's, as far as i'm concerned, is something that is given away free – the burned edges of the brisket. the counterman just pushes them over to the side and anyone who wants them helps himself. i dream of those burned edges. sometimes, when i’m in some awful, overpriced restaurant in some strange town, trying to choke down some three-dollar hamburger that tastes like a burned sponge, a blank look comes over me: i have just realized that at that very moment, someone in kansas city is being given those burned edges for free.”

Side, Snack, Appetizer

Burnt ends

Burnt ends are flavorful pieces of meat cut from the "point" half of a smoked brisket. when brisket muscles are separated, the lean "first cut" or "flat cut" is the deep pectoral, while the fattier "point", also known as the "second cut", "fat end", or "triangular cut", is the superficial pectoral. a traditional part of kansas city-style barbecue, burnt ends are considered a delicacy in barbecue cooking. either the entire brisket is cooked whole, then the point end removed and cooked further, or the point and flat are separated prior to cooking. due to the higher fat content of the brisket point, it takes longer to fully cook to tender and render out fat and collagen. this longer cooking gave rise to the name "burnt ends". sometimes when the flat is done, the point is returned to the smoker for further cooking. some cooks re-season the point at this time. kansas city style burnt ends are usually served chopped with sauce either on top or on the side. a "proper" burnt end should display a modest amount of "bark" or char on at least one side. burnt ends can be served alone (sometimes smothered in barbecue sauce) or in sandwiches, as well as in a variety of other dishes, including baked beans and french fries. kansas city native calvin trillin is often credited with popularizing burnt ends. in a 1972 article he wrote for playboy about arthur bryant's restaurant in kansas city, he wrote: "the main course at bryant's, as far as i'm concerned, is something that is given away free – the burned edges of the brisket. the counterman just pushes them over to the side and anyone who wants them helps himself. i dream of those burned edges. sometimes, when i’m in some awful, overpriced restaurant in some strange town, trying to choke down some three-dollar hamburger that tastes like a burned sponge, a blank look comes over me: i have just realized that at that very moment, someone in kansas city is being given those burned edges for free.”

Main

Butter burger

Butter burgers are hamburgers topped with butter, either directly on the patty, or on the bun. likely invented in wisconsin, they remain popular throughout the midwestern united states, and are the principal item of wisconsin-based fast food restaurant culver's. today, many restaurants in and around wisconsin serve butter burgers.

Dessert, Sweet

Butterscotch pie

Butterscotch pie is a pie in american cuisine made by cooking brown sugar with egg yolks, cornstarch, milk or cream and butter to make a butterscotch custard pie filling which is topped with meringue and browned in the oven. variations on the basic pie can be made with grated chocolate or orange rind which are sprinkled on the warm filling under the meringue topping.

Drink

Café con leche

Café con leche ('coffee with milk') is a coffee beverage common throughout spain and latin america consisting of strong coffee (usually espresso) mixed with scalded milk in approximately equal amounts. the amount of milk can be higher in a café con leche en vaso or a café con leche de desayuno. sugar or sweetener is added to taste. it is similar to the italian caffè latte and the french café au lait.

Dessert, Sweet

Cake shake

Milkshake blended with a slice of cake, flavors such as chocolate cake shake and strawberry lemon cake shake, a staple dessert or sweet at portillo's in chicago

Main

Camarones a la diabla

Shrimp cooked in a spicy chili pepper sauce

Side, Snack, Appetizer

Cannibal sandwich

Steak tartare or tartar steak is a dish of raw ground (minced) beef or horse meat. it is usually served with onions, capers, mushrooms, pepper, worcestershire sauce, and other seasonings, often presented separately, to be added to taste. it is often served with a raw egg yolk on top. it is similar to the levantine kibbeh nayyeh, the turkish çiğ köfte, and the korean yukhoe. the name tartare is sometimes generalized to other raw meat or fish dishes. in france, a less-common variant called tartare aller-retour is a mound of mostly raw ground meat that is lightly seared on both sides.

Dessert, Sweet

Caramel bars

Caramel shortbread, also known as caramel squares, caramel slice, millionaire's shortbread, millionaire's slice, chocolate caramel shortbread, and wellington squares is a biscuit confectionery item composed of a rectangular, triangular or circular shortbread biscuit base topped with caramel and milk chocolate. multiple variations exist which substitute or add ingredients to cater to different tastes, dietary requirements or ingredient availability.

Dessert, Sweet

Caramel pie

Breakfast

Caramel roll

Sticky buns are a type of dessert or breakfast sweet roll that generally consist of rolled pieces of leavened dough — sometimes containing brown sugar or cinnamon — compressed together to form a kind of flat loaf corresponding to the size of the pan in which they are to be baked. before the dough is placed in the baking-pan, the latter is lined with the "sticky" ingredients, such as brown sugar, honey (or both), as well as nuts and raisins and perhaps more sugar and sometimes butter. after the buns are baked, they are inverted so that the pan lining then becomes a topping. commercially produced sticky buns, however, are usually just baked in an aluminum loaf tin, which allows the topping to suffuse the buns, making them sticky throughout. the way the buns were baked allows them to more or less be pulled off as individual servings, although it is often a futile effort. sticky buns have been consumed since the middle ages, at which time cinnamon became more prominent.sticky buns also have a germanic origin and were originally known as "schnecken". the pennsylvania dutch introduced schnecken in the united states. wherever 18th-century german settlers (such as the pennsylvania dutch) went, sticky buns have remained long after many other cultural traits have disappeared.in venezuela, there is a very similar local version of them called golfeado. the main difference between them is the ground fresh cheese on top that gives the bun a very particular sweet-salty taste.

Main

Caribou

The reindeer (rangifer tarandus), also known as the caribou in north america, is a species of deer with circumpolar distribution, native to arctic, subarctic, tundra, boreal, and mountainous regions of northern europe, siberia, and north america. this includes both sedentary and migratory populations. it is the only representative of the genus rangifer. herd size varies greatly in different geographic regions. r. tarandus varies in size and colour from the smallest subspecies, the svalbard reindeer, to the largest, the boreal woodland caribou. the north american range of caribou extends from alaska through the yukon, the northwest territories and nunavut into the boreal forest and south through the canadian rockies. the barren-ground caribou, porcupine caribou, and peary caribou live in the tundra, while the shy boreal woodland caribou prefer the boreal forest. the porcupine caribou and the barren-ground caribou form large herds and undertake lengthy seasonal migrations from birthing grounds to summer and winter feeding grounds in the tundra and taiga. the migrations of porcupine caribou herds are among the longest of any mammal. barren-ground caribou are also found in kitaa in greenland, but the larger herds are in alaska, the northwest territories, and nunavut.the taimyr herd of migrating siberian tundra reindeer (r. t. sibiricus) in russia is the largest wild reindeer herd in the world, varying between 400,000 and 1,000,000. what was once the second largest herd is the migratory boreal woodland caribou (r. t. caribou) george river herd in canada, with former variations between 28,000 and 385,000. as of january 2018, there are fewer than 9,000 animals estimated to be left in the george river herd, as reported by the canadian broadcasting corporation. the new york times reported in april 2018 of the disappearance of the only herd of southern mountain woodland caribou in the contiguous united states with an expert calling it "functionally extinct" after the herd's size dwindled to a mere three animals. after the last individual, a female, was translocated to a wildlife rehabilitation centre in canada, the woodland caribou was considered extirpated from the contiguous united states.some subspecies are rare and two have already become extinct: the queen charlotte islands caribou of canada and the east greenland caribou from east greenland. historically, the range of the sedentary boreal woodland caribou covered more than half of canada and into the northern states of the contiguous united states. woodland caribou have disappeared from most of their original southern range and were designated as threatened in 2002 by the committee on the status of endangered wildlife in canada (cosewic). environment canada reported in 2011 that there were approximately 34,000 boreal woodland caribou in 51 ranges remaining in canada (environment canada, 2011b). siberian tundra reindeer herds are also in decline, and rangifer tarandus is considered to be vulnerable by the iucn. arctic peoples have depended on caribou for food, clothing, and shelter, such as the caribou inuit, the inland-dwelling inuit of the kivalliq region in northern canada, the caribou clan in the yukon, the iñupiat, the inuvialuit, the hän, the northern tutchone, and the gwichʼin (who followed the porcupine caribou for millennia). hunting wild reindeer and herding of semi-domesticated reindeer are important to several arctic and subarctic peoples such as the duhalar for meat, hides, antlers, milk, and transportation. the sámi people (sápmi) have also depended on reindeer herding and fishing for centuries.: iv : 16 : iv  in sápmi, reindeer are used to pull a pulk, a nordic sled. male ("bulls") and female ("cows") reindeer can grow antlers annually, although the proportion of females that grow antlers varies greatly between population and season. antlers are typically larger on males. in traditional united states christmas legend, santa claus's reindeer pull a sleigh through the night sky to help santa claus deliver gifts to good children on christmas eve.

Main

Cashew chicken

Cashew chicken (chinese: 腰果雞丁) is a chinese-american dish that combines chicken (usually stir-fried but occasionally deep-fried, depending on the variation), with cashews and either a light brown garlic sauce or a thick sauce made from chicken stock, soy sauce and oyster sauce.

Dessert, Sweet

Cassata cake

Strawberry custard cassata cake with whipped cream frosting

Side, Snack, Appetizer

Cheese buttons

Farmer's cheese dumplings, similar to raviolis, top with fried bread sauce

Main

Cheese Frenchee

Deep-fried grilled cheese sandwich

Side, Snack, Appetizer

Cheesy potatoes

Dessert, Sweet

Cherry crisp

Dessert, Sweet

Cherry delight

Refrigerated cheesecake topped with cherries

Side, Snack, Appetizer

Cherry Mash

Cherry mash is an american candy bar consisting of a soft, cherry-flavored center containing maraschino cherries, covered in a mixture of chopped roasted peanuts and chocolate. the cherry mash was formulated in 1918 by ernest chase, son of dr. george washington chase, who went into the candy business in st. joseph, missouri in 1876.the original candy consisted of a quarter-pound mound of chopped roasted peanuts, blended with chocolate coating over a smooth cherry fondant center. it was originally called cherry chase, and then cherry chaser before becoming known as cherry mash. in 1944 the chicago-based f.s. yantis and company purchased chase candy for more than $1 million. in 1954 chase candy acquired the bunte brothers candy company, makers of the fruit-filled hard candy known as diana stuft confections. bunte is also credited with making the first chocolate covered candy bar, the tangos, around 1914. today, cherry mash remains the chase candy company's best-selling product. it is still produced in a factory in saint joseph, missouri, and can be found throughout the midwest in most grocery and convenience stores and mass-merchandise outlets. to this day, cherry mash continues to be the best-selling cherry candy bar in the united states according to the chase candy website.

Side, Snack, Appetizer

Chex mix

Chex mix (stylized as chex mix) is a type of snack mix that includes chex breakfast cereal (sold by general mills) as a major component. there are many recipes (often printed on chex cereal boxes) for homemade chex mix also known as chex party mix. though contents vary, the mixes generally include an assortment of chex cereals, chips, hard breadsticks, pretzels, nuts or bagel bites. there are also commercially sold pre-made varieties of chex mix sold by the maker of chex cereals.

Main

Chicago style barbecue

Rib tips, hot links

Side, Snack, Appetizer

Chicago style caramel and cheddar popcorn

Main

Chicago style hot dog

A chicago-style hot dog, chicago dog, or chicago red hot is an all-beef frankfurter on a poppy seed bun, originating from the city of chicago, illinois. the hot dog is topped with yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickle spear, tomato slices or wedges, pickled sport peppers (a variety of capsicum annuum), and a dash of celery salt. the complete assembly of a chicago hot dog is said to be "dragged through the garden" due to the many toppings. the method for cooking the hot dog itself varies depending on the vendor's preference. most often they are steamed, water-simmered, or less often grilled over charcoal (in which case they are referred to as "char-dogs"). the canonical recipe does not include ketchup, and there is a widely shared, strong opinion among many chicagoans and aficionados that ketchup is unacceptable. a number of chicago hot dog vendors do not offer ketchup as a condiment.

Main

Chicago-style pizza

Chicago-style pizza is pizza prepared according to several different styles developed in chicago, widely referred to simply as deep dish pizza due to its cooking style. the pan in which it is baked gives the pizza its characteristically high edge which provides ample space for large amounts of cheese and a chunky tomato sauce. chicago-style pizza may be prepared in deep-dish style and as a stuffed pizza.

Main

Chicken à la King

Chicken à la king ('chicken in the style of king') is a dish consisting of diced chicken in a cream sauce, often with sherry, mushrooms, and vegetables, generally served over rice, noodles, or bread. it is also often served in a vol-au-vent or pastry case. it is sometimes made with tuna or turkey in place of chicken.

Main

Chicken and waffles

Chicken and waffles is an american dish combining chicken with waffles. it is part of a variety of culinary traditions, including pennsylvania dutch cuisine and soul food, and is served in certain specialty restaurants in the united states.

Main

Chicken Kyiv

Chicken kiev (ukrainian: котлета по-київськи, kotleta po-kyivsky; russian: котлета по-киевски, kotleta po-kiyevski, literally "cutlet kyiv-style") or chicken kyiv is a dish made of chicken fillet pounded and rolled around cold butter, then coated with egg and bread crumbs, and either fried or baked. stuffed chicken breast is generally known in ukrainian and russian cuisines as côtelette de volaille. since fillets are often referred to as suprêmes in professional cookery, the dish is also called suprême de volaille à la kiev. though it has disputed origins, the dish is particularly popular in the post-soviet states, as well as in several other countries of the former eastern bloc, and in the english-speaking world.

Main

Chicken paprikash

Chicken paprikash (hungarian: paprikás csirke or csirkepaprikás) or paprika chicken is a popular dish of hungarian origin and one of the most famous variations on the paprikás preparations common to hungarian tables. the name is derived from the ample use of paprika, a spice commonly used in hungarian cuisine. the meat is typically simmered for an extended period in a sauce that begins with a paprika-infused roux.

Main

Chicken tortilla soup

Tortilla soup (spanish: sopa de tortilla) is a traditional mexican soup made of fried corn tortilla pieces, submerged into a broth of tomato, garlic, onion, and chile de árbol and epazote. it is served with pieces of pasilla chiles, chicharrón, avocado, fresh cheese cubes and sour cream. although the exact origin of tortilla soup is unknown, it is known that it comes from the mexico city area in mexico. traditional tortilla soup is made with chicken broth combined with roasted tomatoes, onion, garlic, chiles and tortillas, cut into strips and fried. there are some variations, for example the broth being made with a thickened tomato base and ground tortillas or a bean soup enriched with crunchy strips of fried tortillas.

Main

Chicken Vesuvio

Chicken vesuvio, a specialty of chicago, is an italian-american dish made from chicken on the bone and wedges of potato sauteed with garlic, oregano, white wine, and olive oil, then baked until the chicken's skin becomes crisp. the casserole is often garnished with a few green peas for color, although some more modern variations may omit some of these.in chicago, one also often finds the technique applied to other foods, like "steak vesuvio", "pork chops vesuvio", or even just "vesuvio potatoes". the origins of the dish are unknown, but some suggest it might have been popularized by the vesuvio restaurant, which operated at 15 e. wacker drive, chicago, in the 1930s. other food historians have suggested that variants of chicken vesuvio can be found among the chicken dishes of the traditional cuisines of southern italy.

Main

Chili and cinnamon roll

Chili paired with a cinnamon roll or caramel roll

Main

Chili mac

Chili mac is a dish prepared using chili con carne and macaroni as primary ingredients, which is often topped or intermingled with cheese. some versions are made using prepared or homemade macaroni and cheese. it is a common dish in the cuisine of the midwestern united states, and is also popular in other areas of the united states.several variations of the dish exist, and prepared canned and boxed versions also exist. it can be a relatively inexpensive dish to prepare, and has been described as a comfort food. similar dishes include spaghetti red, a chili-topped spaghetti popular around joplin, missouri, and cincinnati chili.

Main

Chislic

Skewered red meat that is grilled or deep-fried

Side, Snack, Appetizer

Chocolate-covered potato chips

Chocolate-covered potato chips are an american snack food consisting of potato chips that have been dipped into melted chocolate or cocoa, and coated with the chocolate. they are used for snacking like potato chips, and also served at parties or get togethers as appetizers and dessert items, especially in north dakota.

Dessert, Sweet

Chocolate peanut butter bars

Main

Chow mein

Chow mein ( and , simplified chinese: 炒面; traditional chinese: 炒麵; pinyin: chǎomiàn) is a dish of chinese stir-fried noodles with vegetables and sometimes meat or tofu. over the centuries, variations of chaomian were developed in many regions in china; there are several methods of frying the noodles and a range of toppings can be used. it was introduced in other countries by chinese immigrants. the dish is popular throughout the chinese diaspora and appears on the menus of most chinese restaurants abroad. it is particularly popular in india, nepal, the uk, and the us.

Main

Cincinnati chili

Cincinnati chili (or cincinnati-style chili) is a mediterranean-spiced meat sauce used as a topping for spaghetti or hot dogs ("coneys"); both dishes were developed by immigrant restaurateurs in the 1920s. in 2013, smithsonian named one local chili parlor one of the "20 most iconic food destinations in america". its name evokes comparison to chili con carne, but the two are dissimilar in consistency, flavor, and serving method; cincinnati chili more closely resembles greek pasta sauces and spiced-meat hot dog topping sauces seen in other parts of the united states. ingredients include ground beef, water or stock, tomato paste, spices such as cinnamon, nutmeg, allspice, clove, cumin, chili powder, bay leaf, and in some home recipes unsweetened dark chocolate in a soupy consistency. customary toppings include cheddar cheese, onions, and beans; specific combinations of toppings are known as "ways". the most popular order is a "three-way", which adds shredded cheese to the chili-topped spaghetti (a "two-way"), while a "four-way" or "five-way" adds onions and/or beans before topping with the cheese. ways are often served with oyster crackers and a mild hot sauce. cincinnati chili is almost never served or eaten by the bowl. while served in many local restaurants, it is most often associated with the over 250 independent and chain "chili parlors" (restaurants specializing in cincinnati chili) found throughout greater cincinnati with franchise locations throughout ohio and in kentucky, indiana, florida, and the middle east. the dish is the cincinnati area's best-known regional food.

Breakfast

Cinnamon roll french toast bake

A breakfast casserole made with cut up refrigerated cinnamon rolls

Main

City chicken

City chicken is an american entrée consisting of cubes of meat, which have been placed on a wooden skewer (approximately 4–5 inches long), then fried and/or baked. depending on the recipe, they may be breaded. despite the name of the dish, city chicken almost never contains chicken.

Dessert, Sweet

Coconut bars

A lamington is an australian cake made from squares of butter cake or sponge cake coated in an outer layer of chocolate sauce and rolled in desiccated coconut. the thin mixture is absorbed into the outside of the sponge cake and left to set, giving the cake a distinctive texture. a common variation has a layer of cream or strawberry jam between two lamington halves.

Side, Snack, Appetizer

Company potatoes

Potato casserole, popular in 1950s america

Dessert, Sweet

Concrete

A milkshake (sometimes simply called a shake) is a sweet beverage made by blending milk, ice cream, and flavorings or sweeteners such as butterscotch, caramel sauce, chocolate syrup, fruit syrup, or whole fruit into a thick, sweet, cold mixture. it may also be made using a base made from non-dairy products, including plant milks such as almond milk, coconut milk, or soy milk. milkshakes originated in the united states around the turn of the 20th century, and grew in popularity following the introduction of electric blenders in the subsequent two decades. they became a common part of youth popular culture, as ice cream shops were a culturally acceptable meeting place for youth, and milkshakes became symbolic of the innocence of youth.

Main

Coney dog

A coney island hot dog (or coney dog, coney) is a hot dog in a bun topped with a savory meat sauce and sometimes other toppings. it is often offered as part of a menu of classic american "diner" dishes and often at coney island restaurants. it is largely a phenomenon related to immigration from greece and the region of macedonia to the united states in the early 20th century.

Side, Snack, Appetizer

Coney sauce

A meat sauce used as a topping for coney dogs (hot dogs), made with ground beef, tomatoes, onions, spices and seasonings, a detroit specialty

Dessert, Sweet

Cookie bars

Side, Snack, Appetizer

Cookie salad

Cookie salad is a dessert salad from the u.s. states of minnesota and north dakota made with buttermilk, vanilla pudding, whipped cream, mandarin oranges, and fudge stripe shortbread cookies. it is popular with children and for potlucks. berries can also be added. the salad is also prepared in other areas of the midwestern united states.

Dessert, Sweet

Cookies and cream ice cream

Cookies and cream (or cookies 'n cream) is a variety of ice cream, milkshake and other desserts that includes chocolate sandwich cookies, with the most popular version containing hand or pre-crumbled cookies from nabisco and mondelez's oreo brand under a licensing agreement. cookies and cream ice cream generally mixes in crumbled chocolate sandwich cookies into vanilla ice cream, though variations exist which might instead use chocolate, coffee or mint ice cream.

Side, Snack, Appetizer

Corn

Maize ( mayz; zea mays subsp. mays, from spanish: maíz after taino: mahiz), also known as corn (north american and australian english), is a cereal grain first domesticated by indigenous peoples in southern mexico about 10,000 years ago. the leafy stalk of the plant produces pollen inflorescences (or "tassels") and separate ovuliferous inflorescences called ears that when fertilized yield kernels or seeds, which are fruits.maize has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat or rice. in addition to being consumed directly by humans (often in the form of masa), maize is also used for corn ethanol, animal feed and other maize products, such as corn starch and corn syrup. the six major types of maize are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn. sugar-rich varieties called sweet corn are usually grown for human consumption as kernels, while field corn varieties are used for animal feed, various corn-based human food uses (including grinding into cornmeal or masa, pressing into corn oil, fermentation and distillation into alcoholic beverages like bourbon whiskey), and as feedstocks for the chemical industry. maize is also used in making ethanol and other biofuels. maize is widely cultivated throughout the world, and a greater weight of maize is produced each year than any other grain. in 2014, total world production was 1.04 billion tonnes. maize is the most widely grown grain crop throughout the americas, with 361 million metric tons grown in the united states alone in 2014. genetically modified maize made up 85% of the maize planted in the united states in 2009. subsidies in the united states help to account for its high level of cultivation of maize and its position as the largest producer in the world.

Side, Snack, Appetizer

Corn au gratin

Main

Cornbread casserole

Main

Corn casserole

Side, Snack, Appetizer

Corn dip

Main

Corned beef sandwich

Breakfast

Cornmeal pancakes

Side, Snack, Appetizer

Corn pudding

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