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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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    By Leda Meredith

    Timber Press
    Released: April 8th, 2014
    Paperback (308 pages)

    Northeast Foraging: 120 Wild and Flavorful Edibles from Beach Plums to Wineberries (Regional Foraging Series)
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    Northeast Foraging: 120 Wild and Flavorful Edibles from Beach Plums to Wineberries (Regional Foraging Series)
    • Manufacturer: Timber Press
    • Brand: Timber Press
    • ISBNs: 9781604694178, 1604694173
    • EAN: 9781604694178
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    • Number of Pages: 308
    • Author: Leda Meredith
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    Rodale Books
    Released: October 4th, 2016
    Hardcover (304 pages)

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    Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm: A Cookbook
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    • ISBN: 162336695X
    • EAN: 9781623366957
    • PartNumber: Illustrated
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    • Number of Pages: 304
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    Timber Press
    Released: March 7th, 2018
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    • ISBN: 1604696540
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    AMERICAN WEST BOOKS
    Released: August 13th, 2019
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    Tasting Pennsylvania: Favorite Recipes from the Keystone State
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    Tasting Pennsylvania: Favorite Recipes from the Keystone State
    • Manufacturer: Farcountry Press
    • Brand: AMERICAN WEST BOOKS
    • ISBN: 1560377143
    • EAN: 9781560377146
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    • Hardcover
    • Number of Pages: 176
    • Author: Carrie Havranek
    • Publication Date: August 13th, 2019
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    By Ann Seranne

    Random House Value Publishing
    Released: July 27th, 1988
    Hardcover (542 pages)

    Western Junior League Cookbook
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    Western Junior League Cookbook
    • Manufacturer: Random House Value Publishing
    • ISBN: 0517464268
    • EAN: 9780517464267
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    • Hardcover
    • Edition: Later Printing
    • Number of Pages: 542
    • Author: Ann Seranne
    • Publication Date: July 27th, 1988
    • Release Date: July 27th, 1988
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    • Weight: 2.05 Pounds
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    CreateSpace Independent Publishing Platform
    Released: July 29th, 2013
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    Serenko Cookbook: An Ageless Mid-West Slovak/American Tradition”
    • Manufacturer: CreateSpace Independent Publishing Platform
    • ISBN: 1491227796
    • EAN: 9781491227794
    • PartNumber: 43239-24610
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    • Number of Pages: 226
    • Authors: Agnes Kowis, Ann Serenko
    • Publication Date: July 29th, 2013
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    William Morrow & Company
    Released: March 20th, 2001
    Hardcover (416 pages)

    Biba s Taste of Italy: Recipes from the Homes, Trattorie and Restaurants of Emilia-Romagna
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    • Manufacturer: William Morrow Cookbooks
    • Brand: William Morrow & Company
    • ISBN: 0688158153
    • EAN: 9780688158156
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    • Format: Illustrated
    • Edition: Illustrated
    • Number of Pages: 416
    • Author: Biba Caggiano
    • Publication Date: March 20th, 2001
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    By William C. Roody

    Brand: The University Press of Kentucky
    Released: April 25th, 2003
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    Mushrooms of West Virginia and the Central Appalachians
    • Manufacturer: University Press of Kentucky
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    • ISBN: 0813190398
    • EAN: 9780813190396
    • PartNumber: 412 colour photographs, glossary
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    • Edition: Paper edition
    • Number of Pages: 536
    • Author: William C. Roody
    • Publication Date: April 25th, 2003
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    Gooseberry Patch
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    All Time Favorite Recipes from Missouri Cooks (Regional Cooks)
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    • ISBN: 1620933977
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    • Number of Pages: 152
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    • Publication Date: March 1st, 2021
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    • ISBN: 1620933950
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    • Number of Pages: 152
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    • Publication Date: March 1st, 2021
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