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The cuisine of the Mid-Atlantic states encompasses the cuisines of the states of New York, New Jersey, Pennsylvania, Delaware, and Maryland, as well as Washington, D.C. The influences on cuisine in this region of the United States are extremely eclectic, as it has been, and continues to be, a gateway for international culture as well as a gateway for new immigrants.
Mid-Atlantic states: Has a distinctive flavor from scalded milk that is the liquid component of the batter. It differs from traditional sponge cakes because it does contain baking powder as leavening, and the eggs are beaten together whole instead of whipping the yolks and whites separately. [129] Hummingbird cake: South Southern United States
Mid-Atlantic Crab cakes are always a popular Holiday dish in the Mid-Atlantic states, along with oysters, biscuits, and country ham pie further south. Shoofly pie and Smith Island Cake are popular ...
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2. Roasted Brussels Sprouts With Pomegranates. For a healthy twist on classic Christmas dishes like green bean casserole or potatoes au gratin, try roasted Brussels sprouts.
Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL. Cooking, Recipes and Entertaining Food Stories - AOL ...
Northeastern. New England; New Jersey; New York City; Philadelphia; Midwestern. Chicago; Michigan; North Dakota; Ohio; Omaha; St. Louis; Wisconsin; Mid-Atlantic ...
The Pilgrims used corn to make hasty pudding and Wampanoag recipes like popcorn, sagamite and nasaump. The Wampanoag Indians also taught the Pilgrims to bake in hot ashes, and ash cakes (also called johnny cakes or breakfast bannocks) became a staple breakfast bread. Beans were used to make stews or combined with corn to make succotash. [8] [9]