Great american/5 recipes

Easy and simple recipe that allows the venison loin to be the star.

Originating from the Castle Restaurant, Olean, NY, this house salad dressing was particularly famous. The restaurant closed in the mid-1980's. The recipe was created by Chef Anthony Quirino Lentola in the 1950's.

This is very tasty even if you can only add the grapes or the pineapple, but really good with both. People who don't like curry, and those who don't like fruit in their meat, LOVE this. It is very refreshing and a great treat for visitors who just had to travel on plane (or for any other dehydrated guests.) :)

A copycat of Emeril's famous "Bayou Blast" Creole seasoning. Great to jazz up many dishes.

A succulent and scrumptious pot roast that is simmered to perfection with onions, carrots, tomatoes and dry red wine.

A basic beef and macaroni dish that's easy to make and takes nothing at all to enjoy!

No one who loves to eat can visit Cincinnati without falling in love withthe most eccentric and delicious noodle dish of all--5-Way Chili. Invented by Greek immigrants in the 1920s, it is unique to southern Ohio, and served only in chili parlors, most of which are fluorescent-lighted luncheonettes that haven't changed much since 1950. Nobody in Cincinnati gives out their recipe. It is a dish of startling complexity, so dizzingly spicy....

An easy sweet and tangy barbecue sauce. Why buy store bought when it's so easy to make your own.

This is an authentic family recipe that my mother taught me in 1950 in New Orleans. It makes a great dinner party main dish. Like chinese food, it is long on chopping and assembling, but goes together and cooks rather quickly.

One of my favorite Mexican dishes, so many delicious flavors and great textures.

Cincinnati 5 Way Chili recipe

Made with soy milk and cornmeal, this simple bread is great for sandwiches.