Mid-Atlantic United States Cuisine

Borscht

Borscht is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient, giving it a deep reddish-purple colour.

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Italian Tomato Pie

The basic recipe for tomato pie calls for a thick, porous, focaccia-like dough covered with tomato sauce, which is sprinkled with grated Romano cheese.

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Jersey Breakfast Dog

A traditional Jersey Dog features a deep fried bacon wrapped hot dog with an egg on top. To make it easier you can pan fry the sausage or hot dog and bacon.

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New Jersey “Ripper” Hot Dogs

Ripper is the slang term for a type of hot dog. The hot dog is deep fried in oil until the casing bursts, or “rips”.

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New Jersey Cuisine

Due to its position between New York City and Philadelphia, many towns in New Jersey are bedroom communities of one or the other. As a result, the signature foods of both cities are very popular in their corresponding suburbs — pizza, bagels, pastrami, and submarine sandwiches in the New York Metropolitan Area communities of Northern and Central Jersey, and hoagies, cheesesteaks, soft pretzels, water ices, and scrapple in the Philadelphia Area towns of South Jersey. Several of these regional dishes have achieved popularity statewide.

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Pennsylvania Dutch Cuisine

Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch.

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Pickled Eggs

Pickled eggs have since become a favourite among many as a snack or hors d’œuvre popular in pubs, bars and taverns, and around the world in places where beer is served.

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Pickled Eggs and Beetroot

A Pennsylvania Dutch recipe consisting of pickled eggs with beetroot and onion rings. These eggs should be allowed to sit for 48 hours or more for maximum flavour. Serve as a salad or side dish.

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Scrapple

For those who are not familiar with scrapple, which is also known by the Pennsylvania Dutch name “pon haus“, it is traditionally a mush of pork scraps and trimmings combined with polenta (cornmeal), wheat flour and spices. (The spices may include, but are not limited to: sage, thyme, savory and black pepper.) The mush is then formed into a semi-solid loaf, sliced and pan-fried.

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Shoofly Pie

The shoofly pie’s origins may come from the treacle tart with the primary difference being the use of molasses rather than golden syrup.

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