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    RecipesManiac.com   >   National + Regional Cookbooks   >   USA   >   Midwestern

       
     

    How to Cook dishes from United States Mid-West midwest


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    The Midwstern as an important center of grain production, and, as a reuslt, these states are sometimes known as "breadbasket of America". As a result, agricultural produce tends to form an important of Midwestern cuisine. In short, simple and hearty dishes, in many cases inspired by Eastern European cuisine (especially Polish cuisine), Scandinavian cuisine (especially Swedish cuisine), and other European cuisines (such as Greek cuisine), tend to be the core of the Midwestern diet.

    Some particular aspects of Midwestern cuisine to look out for, include:
    • Beef and pork are important meats. This is unsurprising given that Chicago and Kansas City are both centers of the beef trade, and that Iowa is known for its production of pork.

    • Dairy products are also important, given the the Midwest in general, and the state of Wisconsin in particular, are known for their milk and cheese production.

    • The upper Midwest is known for producing a range of cold-climate fruit, such as apples, berries, cranberries, cherries, and peaches.

    • Given the distance of the region from oceans, fish and seafood is not traditionally very important in Midwestern cuisine. Local freshwasher fish such as perch and trout are eaten to some extent, and are sometimes supplemented by canned (most often herring, salmon or tuna), and nowadays air-shipped seafood.
    Some popular Midwestern recipes and dishes include:
    • Chicago-style pizza - A very deep-dish pizza, originally from Chicago. It was probably originally invented at Pizzeria Uno.

    • Flat pizza - A thin and crunchy pizza, also originally from Chicago, cut into small squares. This style of pizza is sometimes known as "party cut".

      Flat pizza

    • Chicken Vesuvio - An Italian-American dish from Chicago. Chicken Vesuvio is chicken on the bone with wedges of potatoes, sautéed in white wine and olive oil, flavored with garlic and oregano, and baked until the chicken skin becomes crispy.

    • Congealed salad - A salad made from flavored gelatin, fruit, carrots and sometimes other vegetables as well. Various other ingredients such as pretzels, nuts, cream cheese, or marshmellows may also be added in some recipes.

    • Denver Omelette - A rich omelette containing bell peppers, onions, ham and bacon.

    • Fried-brain sandwich - A sandwich made from sliced calves' brains on sliced white bread toast. The dish is believed to have originated in St. Louis, Missouri, although it is no longer as popular there as it used to be. However, the dish is still eaten in some other parts of the Midwest. Concern about the BSE disease ("mad cow disease"), has no doubt had a impact on the popularity of the dish, and as a result, some eateries now base the dish on pigs' brains rather than cows' brains.

    • Horseshoe sandwich - This is an open-sandwich originally from Springfield, Illinois, and now popular throughout central Illinois. It is made from a thick slice of toasted sourdough bread, which is topped with hamburger patties or ham, then covered with French fries and a cheese-based sauce.

      Horseshoe sandwich

    • Meatloaf - Seasoned ground meat (usually beef with lamb, pork or veal), shaped into a loaf-shape and then baked. There are many different recipes, and the dish has of course become popular throughout the whole of the United States. In the Midwest, meatloaf is often eaten with gravy, although sometimes tomato or barbecue sauce are used instead.

    • Pierogi - Dumplings inspired by Eastern European cuisine, and especially Polish cuisine. In the United States, they often contain different ingredients from traditional recipes, including chicken, jalapeño, peppers, or spinach.

    • St. Louis-style pizza - This is a style of pizza that is popular in St. Louis, Missouri. It is made with a thin unleavened crust, and uses Provel processed cheese (a mix of cheddar, provolone chess, and Swiss cheese).

      St. Louis-style pizza

    • Shrimp DeJonghe - This is a shrimp casserole, originally from Chicago (it originated at DeJonghe's Hotel and Restaurant).


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    The Pioneer Woman Cooks: Recipes from an Accidental Country Girl

    By Ree Drummond

    Harper Collins Publishers
    Released: 2009-10-27
    Hardcover (256 pages)

    The Pioneer Woman Cooks: Recipes from an Accidental Country Girl
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    • ree drummond
    Product Description:

    My name is Ree. Some folks know me as "The Pioneer Woman."

    After years of living in Los Angeles, I made a pit stop in my hometown in Oklahoma on the way to a new, exciting life in Chicago. It was during my stay at home that I met Marlboro Man, a mysterious cowboy with steely blue eyes and a muscular, work-honed body. A strict vegetarian, I fell hard and fast, and before I knew it we were married and living on his ranch in the middle of nowhere, taking care of animals, and managing a brood of four young children. I had no idea how I'd wound up there, but I knew it was exactly where I belonged.

    The Pioneer Woman Cooks is a homespun collection of photography, rural stories, and scrumptious recipes that have defined my experience in the country. I share many of the delicious cowboy-tested recipes I've learned to make during my years as an accidental ranch wife—including Rib-Eye Steak with Whiskey Cream Sauce, Lasagna, Fried Chicken, Patsy's Blackberry Cobbler, and Cinnamon Rolls—not to mention several "cowgirl-friendly" dishes, such as Sherried Tomato Soup, Olive Cheese Bread, and CrÈme BrÛlÉe. I show my recipes in full color, step-by-step detail, so it's as easy as pie to follow along.

    You'll also find colorful images of rural life: cows, horses, country kids, and plenty of chaps-wearing cowboys.

    I hope you get a kick out of this book of mine. I hope it makes you smile. I hope the recipes bring you recognition, accolades, and marriage proposals. And I hope it encourages even the most harried urban cook to slow down, relish the joys of family, nature, and great food, and enjoy life.

    A Taste of Cowboy: Ranch Recipes and Tales from the Trail

    By Kent Rollins

    Rux Martin/Houghton Mifflin Harcourt
    Released: 2015-04-07
    Hardcover (256 pages)

    A Taste of Cowboy: Ranch Recipes and Tales from the Trail
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    Product Description:
    Irresistible recipes from pantry ingredients by an authentic cowboy and TV veteran

    Whether he’s beating Bobby Flay at chicken-fried steak on the Food Network, catering for a barbecue, bar mitzvah, or wedding, or cooking for cowboys in the middle of nowhere, Kent Rollins makes comfort food that satisfies. This gifted cook, TV contestant, and storyteller takes us into his frontier world with simple food anyone can do.

    A cowboy’s day starts early and ends late. Kent offers labor-saving breakfasts like Egg Bowls with Smoked Cream Sauce. For lunch or dinner, there’s 20-minute Green Pepper Frito Pie, hands-off, four-ingredient Sweet Heat Chopped Barbecue Sandwiches, or mild and smoky Roasted Bean-Stuffed Poblano Peppers. He even parts with his prized recipe for Bread Pudding with Whisky Cream Sauce. (The secret to its lightness? Hamburger buns.) Kent gets creative with ingredients on everyone’s shelves, using lime soda to caramelize Sparkling Taters and balsamic vinegar to coax the sweetness out of Strawberry Pie.

    With stunning photos of the American West and Kent’s lively tales and poetry, A Taste of Cowboy is a must-have for everyone who loves good, honest food and wants a glimpse of a vanishing way of life.

    Victuals: An Appalachian Journey, with Recipes

    By Ronni Lundy

    imusti
    Released: 2016-08-30
    Hardcover (320 pages)

    Victuals: An Appalachian Journey, with Recipes
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    • Clarkson Potter Publishers
    Product Description:
    WINNER OF JAMES BEARD FOUNDATION BOOK OF THE YEAR AND BEST BOOK, AMERICAN COOKING

    Victuals is an exploration of the foodways, people, and places of Appalachia. Written by Ronni Lundy, regarded as the most engaging authority on the region, the book guides us through the surprisingly diverse history--and vibrant present--of food in the Mountain South.
         Victuals explores the diverse and complex food scene of the Mountain South through recipes, stories, traditions, and innovations. Each chapter explores a specific defining food or tradition of the region--such as salt, beans, corn (and corn liquor). The essays introduce readers to their rich histories and the farmers, curers, hunters, and chefs who define the region's contemporary landscape. Sitting at a diverse intersection of cuisines, Appalachia offers a wide range of ingredients and products that can be transformed using traditional methods and contemporary applications. Through 80 recipes and stories gathered on her travels in the region, Lundy shares dishes that distill the story and flavors of the Mountain South.


    Epicurious: Best Cookbooks of 2016

    Savory Sweet: Simple Preserves from a Northern Kitchen

    By Beth Dooley

    MINNESOTA
    Hardcover (200 pages)

    Savory Sweet: Simple Preserves from a Northern Kitchen
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    “Let’s dispense with the usual old notions of preserving,” Beth Dooley suggests, leading us into Mette Nielsen’s kitchen, where old-world Danish traditions meld with the freshest ideas and latest techniques to fill the pantry with the best of the season, all year long. Because those seasons can prove especially challenging in the northern heartland, Nielsen’s Nordic heritage is handy as she and Dooley show cooks, first-time and experienced canners alike, how to make the most of a short growing season. Their approach combines the brightness and bold flavors of the Nordic cuisines with an emphasis on the local, the practical, and the freshest ingredients to turn each season’s produce into a bounty of condiments. 

    From corn salsa to carrot lemon marmalade with ginger and cardamom, crispy pickled red onions to garlic scape pesto with lemon thyme, and caramel apple butter with lemongrass to puttanesca sauce to “Fit for a Queen Jam”—these recipes bring the best of the sweet and the savory to every menu. Low tech, simple, and fast, they eschew hot-water-bath methods in favor of chilling and freezing, keeping flavors and colors bold and bright; and they ease up on sugar to make way for the true savory sweetness of nature’s finest food.

    Savory Sweet is not your grandmother’s canning cookbook—but it is likely to be your grandchildren’s. 

    Our Grillaholics Stuffed Burger Press Recipe Book: 99 Amazing Recipes for Your Grilling BBQ Hamburger Patty Maker (Discover & Taste New Enormous, ... Stuffed Burgers Every Time!) (Volume 1)

    By Richard Erwin

    CreateSpace Independent Publishing Platform
    Paperback (188 pages)

    Our Grillaholics Stuffed Burger Press Recipe Book: 99 Amazing Recipes for Your Grilling BBQ Hamburger Patty Maker (Discover & Taste New Enormous, ... Stuffed Burgers Every Time!) (Volume 1)
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    Product Description:

    There’s something amazingly new on the menu...and it's called "Stuffed Burgers!"

    This ain’t your ordinary recipe cookbook

    This book was designed to take burger making experience to the highest level! We will show you why this safe, non stick Stuffed Burger Press will be the new tool in your kitchen for years to come! This book will quickly give you the expertise you need to fully enjoy the benefits of burgers in a way that you’ve never seen before! Written with quick, short and easy to explain paragraphs and easy-to-understand instructions. With over 99 delicious and popular recipes at your for you to experiment with, you’ll always have Great Tasting, Enormous, Mouth Watering Burgers ready to share for guests and family. In this book you will also learn: Why this book is beneficial to your kitchen and Cooking Lifestyle, All of the benefits of having this Burger Press, How to properly use this Burger Press Technology, Pro-tips to help you elevate those Burgers to another level and of course…over 99 ways to make some of the best , largest, juiciest, mouth watering, succulent burgers you’ve ever seen! Some of our Burger Categories such as Beef Burgers, Poultry Burgers, Pork Burgers, Fish Burgers, Veggie and Vegan Burgers, Healthy Burgers, Insane Burgers, Insane Burgers, Mixed Meat Burgers and Fruit Stuffed Burgers! BONUS! We show you how marinating burgers is just as important as marinating solid meats…so we’ve included a “Bonus Section” for those who like a good smack in the mouth flavor in every burger bite! “These mouth watering, high flavored, meat soaking marinades are amazing! A taste that you will truly love and enjoy, will give that meat the flavor it deserves! ! "Now “Dive on into these Mountain High, Stuff Packed Burgers and let see how much fun grilling and coking can be again! Impress your friends and family, and enjoy all of the bragging rights!" Remember to always be creative and Enjoy! Start enjoying your new “Ultra Non-Stick Cooking Lifestyle Experience NOW! FREE SHIPPING for Prime members! 100% Money-back guarantee. To order, just scroll back up and click the BUY button!

    Wisconsin Supper Clubs: An Old-Fashioned Experience

    By Ron Faiola

    Brand: Agate Midway
    Hardcover (224 pages)

    Wisconsin Supper Clubs: An Old-Fashioned Experience
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    Wisconsin Supper Clubs is a resource for and about supper clubs throughout Wisconsin that includes beautiful photographs of the unique supper club interiors, proprietors, and customers, as well as fascinating archival materials. Also recorded in this book are the regional specialties served at these clubs, ranging from popovers and fried pickles in the northern part of the state to Shrimp de Jonghe in the south. One Northwoods supper club even features fry bread, a traditional Native American dish uncommon to most any restaurant.

    The "supper club experience" is a tradition embodied by many long-standing restaurants scattered throughout the small towns of Wisconsin. It is based around a bygone idea that going out to dinner is an experience that lasts an entire evening. The clubs emphasizing food made from scratch, slow-paced dining, and family-run businesses. Combine this with stately dark-panel decor, complimentary relish trays, and the best brandy Old Fashioned sweet you'll ever have, and you have barely scratched the surface of the Wisconsin supper club's appeal.

    Author Ron Faiola is the critically acclaimed director and producer of the documentary by the same name. Supper clubs are hugely popular with Wisconsin locals and regularly frequented by all Midwestern foodies "in the know." With Wisconsin Supper Clubs as a guide, these establishments are primed to be choice summer road trip destinations for anyone looking for low-cost vacations this summer. After the successful debut of Faiola's documentary, this book is sure to be a hit throughout the region and beyond.

    Our Cuisinart 3-in-1 Burger Press Cookbook: 99 Stuffed Recipes for Your Non Stick Hamburger Patty Maker (Burgers, Stuffed Burgers & Sliders for Your Entertainment!) (Volume 1)

    By Madison Montana

    CreateSpace Independent Publishing Platform
    Paperback (192 pages)

    Our Cuisinart 3-in-1 Burger Press Cookbook: 99 Stuffed Recipes for Your Non Stick Hamburger Patty Maker (Burgers, Stuffed Burgers & Sliders for Your Entertainment!) (Volume 1)
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    Product Description:

    Over 99 Stuffed Recipes for Your Non Stick Hamburger Patty Maker

    I’m sure there’s more ways to stuff your meat...but I’ve captured over 99 of those ways in this Amazing Mouth Watering Burger Press Book!
    If you like your burgers “stuffed” like I do...then you will enjoy all of the variety I have packed into these Delicious Recipes! So Enjoy...You Deserve It!
    This book also has a variety of ways to “Soak That Meat” to get the most flavor you can out of every “Burger Stuffing Session!”
    Some of our selections of burgers are: Beef Burgers, Poultry Burgers, Pork Burgers, Fish Burgers, Vegetarian Burgers, Healthy Burgers, "Insane Burgers", Glazed Burgers, Mixed Meat, Burgers, Fruit Stuffed Burgers and more...
    Here is a list of some of our mouth watering recipes for you to ponder:(BEEF) BBQ Blue Cheese Stuffed Bison Burger, Tomato Basil Burger, Mac & Cheese Stuffed Burger, Mediterranean Style Stuffed Hamburgers, Albuquerque Spicy Bison Burger, Breakfast In A Bun Burger, The Taste Of Korea In A Bun, Fisherman Warf’s Burger Stuffed With Crab
    (POULTRY)Garlic, Egg And Cheesy Ground Turkey Burger, Bacon Fried Chicken And Waffles Burger, Double Decker California Turkey Club Burger, Apple Stuffed Turkey Burgers, The Day After Thanksgiving Burger, Wild West Buffalo Chicken Burger
    (PORK) Shaved Coconut Stuffed Pork Sausage Burger, Ramon Noodles Spam Stuffed Burger, Dill Pickle Stuffed Pork Burger, Sweet And Spicy Pork Burger, Guinness Stuffed Cheese Burger, Chinese Style Pork Burgers
    (FISH) Stuffed Salmon Burger, Fresh Lemon Salmon Burger, Red Pepper Crab Cake Burger, California Roll Seaweed Stuffed Sushi Burger, Crab Stuffed Lobster Roll
    (VEGETARIAN) Veggie Burger With Potato, Love Of Mushroom Vegan Burger, Squash And Sun-Dried Tomato Burger, Japanese Edamame And Cheese Stuffed Veggie Burger, Arabic Chickpea Burgers
    (HEALTHY) Miso Glazed Protein Burger, Super Protein Burger
    (INSANE) Octoberfest Burger, The Sweet-Tooth Donut Burger, Texas Toast Grilled Cheese Stuffed Burger, Peanut Butter And Jelly Time Burger, Ground Turkey Nacho Burgers, Luck Of The Irish Burger
    (GLAZED) Dijon Mustard Glazed Buffalo Burger, Italian Dressing Glazed Salami Burger, Horseradish And Dill Glazed Salmon Patties, Chicken Cesar Salad Glazed Burger, Honey Garlic Glazed Beef Burger
    (MIXED MEAT) Hot Dog Stuffed Hamburger, Chicken And Apple Sausage Burger, Ground Turkey And Sirloin Cheese Steak Burger, Ground Pork And Bison BurgeR, Corn Flaked Fried Zucchini And Lamb Burger
    (FRUIT STUFFED) Stuffed Cinnamon Apple Chicken Burger, Sliced Orange Pork Burger, Stuffed Banana Ground Beef Burger, Stuffed Pears Turkey Burger, Bing Cherry Stuffed Burger, Watermelon Stuffed Ground Rib Burger
    There is also a special marinade section to soak that meat in "that will make your eyes roll back and have you seeing stars!"
    *Now...Enjoy Stuffing that Meat... "I know I did!” ;)
    Start enjoying your new “Stuffed Burger Press Lifestyle Experience NOW! FREE SHIPPING for Prime members! 100% Money-back guarantee. To order, just scroll back up and click the BUY button!

    Vegetarian Heartland: Recipes for Life's Adventures

    By Shelly Westerhausen

    Westerhausen Shelly
    Released: 2017-06-20
    Hardcover (272 pages)

    Vegetarian Heartland: Recipes for Life s Adventures
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    • Vegetarian Heartland Plant Based Recipes from the Midwest
    Product Description:
    Showcasing the heartland dishes we all love made vegetarian, this cookbook provides a literal and visual feast of creative, generous cooking that's born in the traditions of the Midwest but transcends geographic boundaries. Celebrated photographer and blogger Shelly Westerhausen presents 100 wholesome, meatless recipes for everything from drinks to desserts. Thoughtfully organized by the adventures that make a weekend special—picnics, brunch, camping and more—this gloriously photographed book will inspire folks to eat well, wherever their vegetarian ventures lead them. Celebrating a fresh perspective in food, here's a new go-to that's perfect for vegetarians and anyone looking for more delicious vegetable-forward meals.

    The New Midwestern Table: 200 Heartland Recipes

    By Amy Thielen

    Brand: Clarkson Potter
    Released: 2013-09-24
    Hardcover (400 pages)

    The New Midwestern Table: 200 Heartland Recipes
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    Product Description:
    “The Midwest is rising,” writes Minnesota native Amy Thielen, host of Heartland Table on Food Network—and her engaging, keenly American debut cookbook, with 200 recipes that herald a revival in the region’s cuisine, is delicious proof.

    Amy Thielen grew up in rural northern Minnesota, waiting in lines for potluck buffets amid loops of smoked sausages from her uncle’s meat market and in the company of women who could put up jelly without a recipe. She spent years cooking in some of New York City’s best restaurants, but it took moving home in 2008 for her to rediscover the wealth and diversity of the Midwestern table, and to witness its reinvention.

    The New Midwestern Table
    reveals all that she’s come to love—and learn—about the foods of her native Midwest, through updated classic recipes and numerous encounters with spirited home cooks and some of the region’s most passionate food producers. With 150 color photographs capturing these fresh-from-the-land dishes and the striking beauty of the terrain, this cookbook will cause any home cook to fall in love with the captivating flavors of the American heartland.

    Wisconsin Supper Clubs: Another Round

    By Ron Faiola

    Agate Midway
    Hardcover (224 pages)

    Wisconsin Supper Clubs: Another Round
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    Product Description:
    Wisconsin Supper Clubs: Another Round, a sequel to author/photographer Ron Faiola's wildly popular first book on the topic (now in its sixth printing), gives readers a peek inside 50 additional clubs from across the Badger State.

    Traveling from the Northwoods to Beloit, Faiola documents some of the most exceptional and long-lived restaurants that embrace the decades-old supper club tradition. These are largely family-owned establishments that believe in old-fashioned hospitality, slow-paced dining, and good scratch cooking.
    In this guide, readers will find interviews with supper club proprietors and customers as well as a bounty of photographs of classic dishes, club interiors, and other scenes from Faiola’s extensive travels.

    Despite the chain restaurants that continue to dominate the culinary landscape, supper clubs across the Midwest are thriving today in many of the same ways as they have for the past 80 years. The term "supper club" has even been borrowed recently by the burgeoning underground restaurant scene, which champions an upscale-yet-communal dining experience similar to that offered by traditional supper clubs.

    Wisconsin Supper Clubs: Another Round is a new, intimate look at this unique American tradition, one that invites supper club enthusiasts and newcomers alike to enjoy a second helping of everything that made Wisconsin Supper Clubs such a hit.

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