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Illinois : Newest


Photo of: Horseshoes

Horseshoes

Submitted by: michael
Home Town: Lincoln, Illinois, USA
Living In: Saint Louis, Missouri, USA
French fries are served on a sandwich with turkey and melted cheese. This sandwich is a local dish that can only be found in about a 50 mile radius of Springfield IL 

Photo of: Horseshoe

Horseshoe

Submitted by: kehn
Originating in Springfield, Illinois the Horseshoe is a regional favorite. This open-faced sandwich is made with toasted bread topped with hamburger patties and piled high with french fries and cheese sauce. This is a special treat is sure to impress your friends on game day! 

Jibarito

Submitted by: LOSTNBFE29
Provided by: Puerto Rico Tourism
Popular in Chicago, the jibarito is an authentic Puerto Rican sandwich made with flattened fried plantains instead of bread. 

Photo of: Chicago-Style Hot Dog

Chicago-Style Hot Dog

Submitted by: RedHotCook!
Living In: Seattle, Washington, USA
An all-beef hot dog on a steamed poppy seed bun piled high with mustard, bright green sweet pickle relish, chopped onion, tomato wedges, a dill pickle spear, sport peppers, and a dash of celery salt. Don't even think about ketchup! 

Photo of: Frothy Orange Soda

Frothy Orange Soda

Submitted by: Diane Widmer
Provided by: Taste of Home
WE OFTEN ENJOY this delicious dessert shake after dinner, when we want something cool and refreshing. It makes a lovely treat...and it brings back memories of soda-fountain drinks. -Diane Widmer, Blue Island, Illinois 

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Photo of: Onion Pie

Onion Pie

Submitted by: Phyllis Jean Sheeley
Provided by: Taste of Home
DURING my teen years, I lived on my aunt's farm in Illinois. This was one of her delicious dishes, and one of many I enjoyed. I'm so happy I got the recipe and later made it my own family's favorite. It's a wonderful side dish to complement any meat entree. -Phyllis Jean Sheeley, Altoona, Illinois 

Photo of: Italian Beef Hoagies

Italian Beef Hoagies

Submitted by: Lori Piatt
Provided by: Simple & Delicious
You'll need just five ingredients to feed a crowd these tender tangy sandwiches. 'On weekends, I start the roast the night before, so I can shred it in the morning,' says Lori Piatt of Danville, Illinois. 

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Savory Vegetable Beef Soup

Submitted by: Leslie Luthe
Provided by: Taste of Home
I developed this recipe as a way to use my homegrown vegetables. My teaching responsibilities keep me busy, but I love cooking for my husband and daughter most of all. --Leslie Luthe, Parkersburg, Illinois 

Photo of: Feta Tomato-Basil Fish

Feta Tomato-Basil Fish

Submitted by: Alicia Szeszol
Provided by: Taste of Home
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. 

Photo of: Frosted Orange Cookies

Frosted Orange Cookies

Submitted by: Tammie Young
Provided by: Simple & Delicious
'I remember my dad making a big batch of these citrus cookies when I was growing up,' writes Tammie Young from Mattoon, Illinois. 'They're very moist and have a wonderful old-fashioned taste.' 

Corned Beef Omelet

Submitted by: Kitty Jones
Provided by: Simple & Delicious
'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.' 

Sweet-And-Sour Smokies

Submitted by: Debi Hetland
Provided by: Simple & Delicious
From Rochelle, Illinois, Debi Hetland relates, 'This warm appetizer is so simple to make but so tasty,' She uses cherry pie filling, chunks of pineapple and a little brown sugar to create a fruity sauce that's just perfect for mini sausage links. 

Photo of: Grandma's Polish Perogies

Grandma's Polish Perogies

Submitted by: STEPH577
Home Town: Mississauga, Ontario, Canada
Living In: Whitehorse, Yukon, Canada
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. 

Photo of: Chicken Vesuvio

Chicken Vesuvio

Submitted by: ISYBEL
Marinated in olive oil, lemon juice, rosemary, and garlic, then baked with potatoes, mushrooms, and olives, this chicken dish is flavorful and healthy, too. 

Photo of: Chicago-Style Pan Pizza

Chicago-Style Pan Pizza

Submitted by: JAIME5025
This is the best Chicago-style pizza that I have ever had. Make sure that you use the Parmesan in hard triangle form. It tastes so much better when you grate it yourself. 

Photo of: Italian Beef Sandwiches

Italian Beef Sandwiches

Submitted by: Dick Pierce
Beef rump slowly roasted with Italian seasonings until tender. Whenever these were on the menu, lines would form. Serve on crusty Italian bread. 

Photo of: Easy Swedish Pancakes

Easy Swedish Pancakes

Submitted by: Kari Govignon
This recipe is so delicious and easy to make. I come from a really Swedish town - Rockford, Illinois - where Swedish pancakes are a favorite for Sunday morning breakfast. My Dad used to make these for us at home for a special treat. Serve with butter and maple syrup, or lingonberries if you've got them. 

Lazy Man's Pierogi

Submitted by: Joanne Eddy
An easy substitute for the Polish dish pierogi. Spiral twist pasta and bacon are combined with onions, mushrooms and cream of mushroom soup. 

Shrimp de Jonghe II

Submitted by: Jim Church
Freshly cooked shrimp are baked in a well-seasoned butter and bread crumb mixture. Great as an appetizer or main dish.  

Photo of: Hungry Bear Pie

Hungry Bear Pie

Submitted by: Mary Catherine Smith
Graham crackers are layered with applesauce and cherry gelatin, frosted with whipped topping and chilled overnight for a loaf like dessert. 

 
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