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Illinois Recipes

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Chicken Rice Casserole
Ready Time: 40 Min
"Mushrooms, celery and water chestnuts add texture and crunch in this comforting casserole. Chicken and rice are perfect partners that always satisfy.--Linda Durnil, Decatur, Illinois"
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Chocolate Teddy Bear Cookies
Ready Time:
"Cookies shaped like teddy bears."
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Corned Beef Omelet
Ready Time: 20 Min
"'I was raised on a farm, where we had chickens as well as other farm animals, so ate a lot of egg dishes,' recalls Kitty Jones of Chicago, Illinois. 'We usually serve this simple omelet for breakfast with toast on the side.'"
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Feta Tomato-Basil Fish
Ready Time: 20 Min
"Alicia Szeszol relies on her husband for the main ingredient in this fuss-free dish. 'He fills our freezer after his summer fishing trip,' she reports from Lindenhurst, Illinois."
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Grandma's Polish Perogies
Ready Time: 2 Hrs
"My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system."
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Horseshoe
Ready Time: 40 Min
"Every time we visit Springfield, Illinois we have to eat one of their famous horseshoes. The cheese sauce is a little different depending on where you stop to eat, seems everyone has their own way of making it. But we love them all. If you only use one slice of bread and one hamburger patty it is called a ponyshoe. This recipe can also be made with chicken tenders in place of the hamburger patties."
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Italian Beef Sandwiches
Ready Time: 1 Day 2 Hrs
"Lorriane Pierce was a master cook. Whenever these were on the menu, lines would form. Serve on crusty Italian bread."
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Jibarito
Ready Time: 25 Min
"Authentic Puerto Rican sandwich that my family can't get enough of. Wonderful because there is NO bread involved!!!"
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Ponczki
Ready Time:
"This is the 'traditional' ponczki made by most Polish Grandmothers, like mine. These take time and patience, but the product is worth it. Preferred, traditional frying method is with lard but oil will work fine. I usually mix equal portions. Grandma used a large paper bag, and dropped them in immediately after removing from the fryer. The bag absorbs a lot of the oil. Then, she transferred them to another clean bag, added her choice of coating, and shook the bag."
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Shrimp de Jonghe I
Ready Time: 30 Min
"Great shrimp appetizer that can be prepared ahead of time and refrigerated for later cooking. Terrific with garlic bread or fresh dinner rolls."
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