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Seen highlighted in red, the region known as the Midwestern United States, as currently defined by the U.S. Census Bureau. Ohio was one of the first Midwestern regions settled, mostly by farmers from the Thirteen Colonies, in 1788. Maize was the staple food, eaten at every meal. Ohio was abundant in fish, game, and wild fruits.
Regional dishes of the United States. An American dish of elbow macaroni, ground beef, tomato sauce, seasonings, and sometimes grated cheese. [1] A dish that is similar to American chop suey, consisting of pasta (such as macaroni or egg noodles), ground beef, tomatoes or tomato sauce, and seasonings. Some variations include cheese.
Cincinnati chili (or Cincinnati-style chili) is a Mediterranean-spiced meat sauce used as a topping for spaghetti or hot dogs ("coneys"); both dishes were developed by immigrant restaurateurs in the 1920s. Its name evokes comparison to chili con carne, but the two are dissimilar in consistency, flavor, and serving method; Cincinnati chili more ...
The cuisine of Kentucky mostly resembles and is a part of traditional Southern cuisine. Some common dinner dishes are fried catfish and hushpuppies, fried chicken and country fried steak. These are usually served with vegetables such as green beans, greens, pinto beans (or "soup beans") slow-cooked with pork as seasoning and served with cornbread.
A typical Northeast Ohio clam bake typically includes clams, chicken, sweet potatoes, corn, and other side dishes. Unlike in New England, seaweed is not used and the clams, chicken, and sweet potatoes are all steamed together in a large pot. [4] John D. Rockefeller started the tradition in Ohio.
The cuisine of the antebellum United States characterizes American eating and cooking habits from about 1776 to 1861. During this period different regions of the United States adapted to their surroundings and cultural backgrounds to create specific regional cuisines, modernization of technology led to changes in food consumption, and evolution of taverns into hotels led to the beginnings of ...
brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
Chili con carne [a] is a spicy stew of Mexican origin containing chili peppers (sometimes in the form of chili powder), meat (usually beef), tomatoes, and often pinto beans or kidney beans. [2] Other seasonings may include garlic , onions , and cumin .