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Recipes
Take young sprouts of smallage--wash and drain them till perfectly dry.
Cut them in small pieces, put them in a bottle, with seeded raisins,
having an alternate layer of each. When the bottle is two-thirds full of
the smallage, turn in French brandy...
MISS RUTH SCOTT.
Remains of cold fish of any sort, one half pint of cream, one half
tablespoonful anchovy sauce, one half teaspoonful made mustard, one half
teaspoonful walnut ketchup, pepper and salt, bread crumbs. Put all the
ingredients into a...
Batter Baked With Gravy Recipe
History and Fun Facts:
The recipe for Batter Baked With Gravy has a rich history, passed down from the Professor's wife to Mary, who learned it from an Englishwoman. This recipe has been enjoyed by families for generations ...
Sift a pint of flour with a teaspoonful of baking powder and half a
teaspoonful of salt. Put a quarter of a pint of butter into it and chop
it fine with a knife; mix it well--do not use the hands; then add milk
enough to moisten it, about a quarter ...
Boil a chicken, in as little water as possible, till the bones slip out
and the gristly portions are soft. Remove the skin, pick the meat apart,
and mix the dark and white meat. Remove the fat, and season the liquor
highly with salt and pepper; also...
Yolks of two eggs, or one whole egg, well beaten, added to five
tablespoons boiling vinegar. Add butter the size of an egg. Cook in a
pan of boiling water. When cool, season to taste with salt, pepper
and mustard. Thin with sweet cream to the requir...
Recipe: Minuta Alla Visconti (Chicken's Livers)
History:
Minuta Alla Visconti is a classic Italian dish that originated in the Lombardy region of Italy. It is believed to have been created during the Renaissance period and was a favorite of the Visconti ...
One large cup sugar, one-half cup molasses, one half cup milk, butter
the size of an egg, one teaspoon cornstarch, one-fourth pound
chocolate.--Miss R. H. Nash.
* * *
...
For picnics, school luncheons, and her evening parties my little maid
will want sandwiches, and there are many kinds easily made. And
generally she will want the bread cut very thin and spread with soft
butter. For ordinary occasions she may use any...
Take some large tame pigeons; make forcemeat thus: parboil and bruise
the livers fine; beat some boiled ham in a mortar; mix these with some
mushrooms, a little chopped parsley, a clove of garlic shred fine, two
or three young onions minced fine, a ...
Ingredients: Calf's brains, stock, Bechamel sauce, eggs, butter, lemon,
forcemeat of fowl, flour.
Boil a calf's or sheep's brain in good stock, wipe it well, and cut it
up. Reduce a pint of Bechamel (No. 3), and add to it the yolks of three
eggs,...
Cut up one chicken, put into a stewpan two quarts
of cold water, a teaspoonful of salt, and one pod of red pepper; when
half done add two desert spoonfuls of well washed rice: when thoroughly
cooked, remove the bird from the soup, tear a part of the b...
Five pounds of grease, one quart and one cup of cold water, one can of
potash, one heaping tablespoonful of borax, two tablespoonfuls of
ammonia. Dissolve the potash in the water, then add the borax and
ammonia and stir in the lukewarm grease slowly...
_De Beringhen._ In the next room there's a delicious pate, let's
discuss it.
_Baradas._ Pshaw! a man filled with a sublime ambition has no time
to discuss your pates.
_De Beringhen._ Pshaw! and a man filled with as subl...
Spanish tongue, also known as lengua de res or lengua de ternera, is a classic Spanish dish that is both rich in flavor and history. This recipe has been passed down through generations, with its roots tracing back to traditional Spanish cuisine. It is a ...
Ingredients: Eggs, Parmesan, pepper, parsley.
Beat up the whites of three eggs to a froth and the yolks separately
with a tablespoonful of grated Parmesan, chopped parsley, and a little
pepper. Then mix them and make a light omelette.
...
Three cups of kernel flour, two even tablespoonfuls of baking powder,
half a teaspoonful of salt, two cups of milk. Mix the flour, salt and
baking powder together, then stir in the milk, beat well. If baked in
iron roll pans heat them well, brush wi...
Baked Beets Recipe
History:
Beets have been cultivated for thousands of years and have a rich history in various cuisines around the world. They are believed to have originated in the Mediterranean region and were highly prized by the ancient Greeks and ...
Mock Duck Recipe
History of the Recipe:
The concept of mock duck originated in China, where it was created to provide a vegetarian alternative to duck meat. It was traditionally made using gluten, which gives it a chewy and meat-like texture. Mock duck h...
The recipe for Lemon Bouillon is a delicious and delicate soup that is perfect for any occasion. This soup is made by cooking soup meat in cold water until it becomes tender, then seasoning it with salt. The broth is then strained over a mixture of sliced...
Broccoli if not fresh is apt to be bitter in spite of good cooking.
Strip off all the side shoots, leaving only the top; cut the stalk close
to the bottom of the bunch, throw into cold water for half an hour,
drain, tie in a piece of cheese cloth to...
Pare and core golden pippins without breaking the apple; lay them in the
dish in which they are to be baked. Take of rice boiled tender in milk
the quantity you judge sufficient; add to it half a pint of thick cream,
with the yolks of five eggs; swe...
History:
Mandelchen, also known as Mandelhörnchen or almond cookies, is a traditional German pastry that is popular during the holiday season. These delightful cookies have a long history and are a beloved treat in many households. The name "Mandelchen" ...
The Spanish Pickle, also known as Mrs. W. H. Eckhart's Spanish Pickle, is a delicious and tangy relish that is perfect for adding flavor to sandwiches, salads, and other dishes. This recipe has a rich history and has been enjoyed by many for decades.
No...
Parboil artichokes, and pour over good strong vinegar. They make
excellent pickles.
...