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Showing: Blueberry Muffins II - New York System Hot Wiener Sauce II

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Blueberry Muffins II

Submitted by: OKBEE

Big, moist and delicious.

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A classic seafood stew with a little bit of everything from the sea. Shrimp, scallops, clams, mussels, and crab meat; seasoned with oregano, thyme and basil. Serve with a loaf of warm, crusty bread for sopping up the delicious broth!

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Clam Fritters

Submitted by: Christine Johnson

My stepmother got this recipe from an 80-year-old woman back in the 1940's.

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Clams and Chourico

Submitted by: SKISMITTY

Home Town: West Warwick, Rhode Island, USA

Living In: Coventry, Rhode Island, USA

These clams are steamed in dark beer with chourico sausage and red onions for a full flavored meal.

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Colonial Brown Bread

Submitted by: ANNETTE1951

A sweet brown bread no eggs or fat added. Best served warm from the oven.

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Corn Fritters

Submitted by: Joan Zaffary

Nothing warms up a cool night like a plateful of old-time corn fritters! Dig in, these are delicious!

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Cranberry Muffins

Submitted by: GINGER P

Zesty cranberry muffins made from scratch.

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Delicious Pumpkin Bread

Submitted by: v monte

This version of sweet pumpkin bread is enhanced with raisins or nuts.

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Dynamite

Submitted by: PUKEANOPOLIS

A Rhode Island exclusive. Kind of like a Sloppy Joe but far superior. Spicy enough to earn it's name, it's best washed down with a good beer. For you non Rhodey people, torpedo rolls are just the long sandwich rolls.

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Dynamites

Submitted by: AddiesMom6

The recipe for this loose-meat sandwich filling from Rhode Island features green bell peppers and onion with canned tomato sauce, tomato paste, and diced tomatoes.

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Ekmek Turkish Bread

Submitted by: Bonnie

A Middle Eastern style flatbread made with a 4 day sourdough starter.

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Espiros

Submitted by: MATEUSMACHADO

This is an old Portuguese recipe that my Vovo taught me how to make. It is great for the typical huge Portuguese family party or reunion, it is a very light meringue cookie, it is very simple, but I insist that you use an electric egg beater. This is very sweet, and has a hint of citrus flavor to it. If you don't use an electric egg beater, it will take you hours to prepare it!

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Firehouse Clam Bake New England Style

Submitted by: Star Pooley

A traditional New England clam bake that will feed a small army! You will have to plan ahead for this one. Lobsters, clams, mussels, potatoes, fish, corn, hot dogs, sausage, and onions all baked/steamed together in layers, in a hole you dig on the beach. Serve with lots of melted butter and bread for sopping up all the delicious juices.

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Green Tomato Relish

Submitted by: Linda McDaniel

This delicious, tangy relish of green tomatoes, onions, bell peppers, and spices, is perfect with sandwiches, potatoes, cheese, and lots of other entrees.

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Italian Wedding Soup I

Submitted by: Star Pooley

Make a little extra to send on the honeymoon! This lovely soup combines extra lean ground beef made into meatballs with thinly sliced escarole or spinach, orzo macaroni, and finely chopped carrot.

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Johnny Cake

Submitted by: Carol

My sister couldn't eat enough of this cake. This is her favorite.

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Kedgeree

Submitted by: HELENUK

A delicious traditional English breakfast dish using smoked white fish, rice and eggs. It is based on the Indian dish Khichri and comes from the days of the Raj.

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New England Clam Chowder II

Submitted by: CHIEF2

Bottled clam juice is the secret ingredient for this extra-flavorful chowder. Otherwise, this is a fairly standard chowder recipe with lots of potatoes, bacon, and onions.

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New York System Hot Wiener Sauce I

Submitted by: Nancy Messier

This hearty, flavorful wiener sauce is like the kind you'll find in Rhode Island and Massachusetts. It may be frozen until ready for use. Use premium grilled wieners cooked in butter, steamed hot dog buns and the fancy mustard of your choice. Spread with mustard, the sauce, chopped onions and celery salt.

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New York System Hot Wiener Sauce II

Submitted by: Lindsay

This is a hot meat sauce that is put on hot dogs (wieners) here in Rhode Island. It's usually added after the mustard and chopped onions and topped with celery salt.

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