Montana recipes

These Famous Montana Recipes include cinnamon rolls, lamb, huckleberry pie, elk burgers, pasties, cherry turnovers, and nut burgers. These popular recipes will remind you of being in Montana.

A hearty biscuit, egg and sausage breakfast casserole that comes from the Amish in Montana.

My husband and I collaborated on these pork chops with sun-dried tomatoes, bacon and rosemary. They’re easy enough for any day and fancy enough for special events. —Trisha Klempel, Sidney, Montana

Are you a born and raised Montanan? Then this list of classic foods is going to look familiar.

A seasoned burger patty topped with melted pepper jack cheese, crispy bacon, carmelized onions, and barbecue sauce, this BBQ Bacon Burger is one you'll want on repeat.

Kick off game day with this touchdown-worthy Montana dip, loaded with spicy ground bison meat, fire-roasted tomatoes, and jalapenos.

Don't leave Montana without trying these 10 food items. A local shares the top 10 culinary delights you need to eat in Montana during your trip. | Montana Eats | Montana Food | Montana Vacation | Foodie Guide to Montana | Best Food USA | Food Cravings | Montana Ranch | Montana Restaurants | Where to Eat in Montana | Butte Pasties | Bison Burgers | Country Cooking | Homecooked Meals | Homestyle Meals | Farmers Markets | Flathead Cherries | USA Food Traditional | Best Food in Montana | USA…

We tried this omelet a few nights ago for dinner and really enjoyed it. It's loaded with potatoes, meat and onions. We made this with leftover ham, green onions, and a 4-blend cheese for a hearty and filling omelet. I'm guessing that it would be good with all kinds of variations too. From the Marlboro Country Cookbook.

This brisket ramen, topped with some cilantro and a soft boiled egg is a rich and warm treat that will keep you going on the coldest of nights!

Known mostly as “Irish Butte” Pasties in Montana, this is a simple, delicious, and savory food comprised of half-moon-shaped shells stuffed with meats and vegetables where the whole bundle is then cooked over the fire – the “proper” and the oldest technique of cooking pasties. In the old days, they weighed about two pounds each but in modern times they are a lot less small.