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The cuisine of Ohio is part of the broader regional cuisine of the Midwestern United States and reflects the influence of German, Italian, Eastern European, and other communities. Some foods are associated with specific cities of Ohio ; for example, sauerkraut balls in Akron , Polish Boy sandwiches in Cleveland , Johnny Marzetti casserole in ...
Ohio was one of the first Midwestern regions settled, mostly by farmers from the Thirteen Colonies, in 1788. Maize was the staple food, eaten at every meal. Ohio was abundant in fish, game, and wild fruits. The settlers learned techniques of making venison jerky from Native Americans. They grew pumpkins, beans, potatoes, and corn, and raised hogs.
A traditional dish in New Orleans cuisine, [172] it consists of filled, baked oysters. Ingredients include shrimp, mushrooms, bell peppers, sherry, a roux with butter, Parmesan cheese and other lighter cheese, as well as bread crumbs .
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6. Loose Meat Sandwich. Region: Iowa. A loose meat sandwich is like a burger, but without the form. The ground beef is cooked loose and not pattied, then piled onto a bun and topped with burger ...
Mole poblano with chicken is on the menu often at Los Potosinos, which moved from a food truck to its own restaurant earlier this year at 695 E. Long St. in Olde Towne East. Cream puffs
Attributed as a traditional Pennsylvania Dutch cuisine, ham loaf is eaten throughout Pennsylvania, Ohio, Kentucky, Indiana, and many other Midwest states and is often served on special occasions, including Easter.
Whittlesey culture is an archaeological designation for a Native American people, who lived in northeastern Ohio during the Late Precontact and Early Contact period between A.D. 1000 to 1640. By 1500, they flourished as an agrarian society that grew maize, beans, and squash. After European contact, their population decreased due to disease ...