Embark on a culinary adventure like no other as you dive into our treasure trove of homemade recipes.
Our culinary haven is a melting pot of flavors, offering you a delightful array of dishes from around
the world.
Delve into the aromatic wonders of Oriental cooking, where intricate spices and bold flavors come
together to create memorable meals.
Experience the sun-kissed Mediterranean, where fresh ingredients and wholesome cooking traditions
yield dishes that are as healthy as they are delicious.
But that's not all. If you're health-conscious and on the lookout for low-fat dessert recipes that
satisfy your sweet tooth without the guilt, we've got you covered. Our collection of desserts will
prove that you can enjoy a delectable treat without compromising on your dietary goals. And for those
busy days when you need a quick and easy dinner solution, our quick dinner recipes are here to save
the day.
Our recipe section is your compass for navigating this culinary world. It's a place where food
enthusiasts and home cooks gather to celebrate the art of homemade goodness. Whether you're a
seasoned chef or just starting your culinary journey, our recipes cater to all skill levels. Join us
on this delightful voyage of flavors, where you'll discover the joy of creating homemade meals that
are not only delicious but also filled with love and creativity. Start exploring, and let your taste
buds be your guide.
Recipes
One quart chopped beets, one quart chopped cabbage, one cup ground
horseradish, one cup brown sugar, salt and pepper to taste. Pour over
enough vinegar to moisten well about three cups. Heat and seal.
...
A pint of milk, a tablespoonful of flour, one of butter, a head of
celery, a large slice of onion and a small piece of mace, a little salt.
Boil celery in one pint of water from thirty to forty-five minutes; boil
mace, onion and milk together; mix f...
History of "Bucks County" Buckwheat Cakes:
Buckwheat has a long history in the culinary world, and it dates back to ancient times. It is believed to have originated in Southeast Asia and was introduced to Europe and North America by the Dutch in the 17th...
Shirred eggs are a pleasant change from the usual boiled eggs for
breakfast. Drop each egg carefully into a buttered ramikin, season with
pepper, salt and a small lump of butter. Set ramikin in a shallow pan
filled with water, place in moderate oven...
Fish cakes are a popular dish that has been enjoyed for centuries. The recipe for fish cakes has evolved over time, but the basic concept remains the same - combining flaked fish with mashed potatoes, seasoning, and frying them to perfection. It is believ...
Remove salmon from can, rinse thoroughly with hot water and separate
in flakes; there should be one-fourth cup. Mix one-eighth teaspoon
salt, a few grains, each, mustard and paprika, one teaspoon melted
butter, one-half tablespoon cream, one tablesp...
Linzer Torte Recipe
Introduction:
Linzer Torte is a classic Austrian dessert dating back to the 17th century. It is named after the city of Linz in Austria and is known for its beautiful lattice design on top. This torte is a must-try for any dessert lov...
To make a mince meat that will keep for five or six years, take four
pounds of raisins of the sun, stoned and chopped very fine, five pounds
of currants, three pounds of beef suet shred very fine, the crumb of a
half-quartern loaf, three pounds of l...
Cream Cake Recipe - Mrs. Ned Thatcher
Cream cake is a classic dessert that has been enjoyed for generations. Its light and fluffy texture, combined with a creamy filling, make it the perfect treat for any occasion. This recipe, passed down from Mrs. Ned ...
Fried liver is a classic dish that has been enjoyed for many generations. It is a simple yet flavorful way to prepare calf's liver, resulting in a crispy and delicious meal. This recipe is perfect for those who appreciate the rich taste of liver and want ...
Ramekins are delightful miniature dishes that have been enjoyed for centuries. They originated in France and are named after the fine white porcelain pottery they are traditionally baked in, known as ramekins. These small, individual portions are perfect ...
First blanch the almonds, then throw them, a few at a time, into a
sauce-pan of boiling sweet-oil; as soon as brown enough, take them out
and put them on brown paper to absorb the surplus oil; sprinkle with
salt.
...
Winter Pea Soup is a classic dish that has been enjoyed for centuries, particularly during the colder months when comfort and warmth are sought after. This hearty and nutritious soup is made with white peas, which are soaked and boiled until soft, and the...
Wipe inside with damp cloth, and season with salt and pepper; put in
dressing and sew up. Push back skin and cut off neck. In the skin put
2 apples, which have been pared, quartered and cored; tie the skin.
Put in pan breastbone up; dust with salt, pepper...
Ingredients: Fowls' or turkeys' livers, flour, butter, parsley, onions,
salt, pepper, stock, Chablis.
Cut the livers in half, flour them, and fry lightly in butter with
chopped parsley, very little chopped onion, salt and pepper, then add
a quart...
Peel, core and quarter four good-sized cooking apples, cut in thin
slices and put them in a granite ware saucepan over the fire with a
small tablespoonful of butter, a heaping tablespoonful of sugar, the
grated rind of half a lemon and a saltspoonfu...
MRS. ARCHIBALD LAURIE.
Four large sized sweet potatoes baked until tender, then cut carefully
in two. Cut a piece off each end, so they will stand, then scoop out,
leaving the skins perfect. Mash the potato fine with an egg dressing as
follows: b...
Title: Spanish Broiled Kidney
Introduction:
Spanish cuisine is known for its vibrant flavors and rustic dishes that showcase the rich culinary heritage of the region. One such dish that has stood the test of time is Spanish Broiled Kidney. This savory de...
Quark strudel, also known as Dutch cheese strudel, is a delicious dessert that brings together the rich and creamy flavors of quark cheese with a flaky and buttery pastry. With a history dating back centuries, this recipe has become a favorite in many Eur...
Take four gallons of brandy; infuse a bushel of poppies twenty-four
hours; then strain it, and put two ounces of nutmegs, the same of
liquorice, and of pepper and ginger, and one ounce each of cinnamon,
aniseed, juniper-berries, cloves, fennel-seed,...
Cranberry Jelly Recipe:
Mrs. G. A. Livingston's Version
Introduction:
Cranberry jelly is a delightful addition to any holiday meal or gathering, providing a tangy and sweet contrast to savory dishes. It has been a beloved tradition in many households for...
Take tart juicy apples--quarter them, and stew them till soft enough to
rub through a sieve. To twelve table-spoonsful of the strained apple,
put twelve of sugar, the same quantity of wine, six table-spoonsful of
melted butter, four beaten eggs, the...
Put a quart of rich milk in a double boiler over the fire with a third
of a vanilla bean, split in half, and sugar to taste. Beat the whites of
six eggs to a stiff froth, add three heaping teaspoonfuls of granulated
sugar, and when the milk comes to...
Cut slices of bread about one-half an inch thick, butter and toast; trim
off the crust. Remove skin and bones from the sardines, lay them
carefully over toast; have ready, chopped very fine, some olives and
capers, mixed together; sprinkle these ove...
Put a quarter of a cup of rice into three cups of boiling water with a
small stick of cinnamon, and let it boil nearly an hour. About fifteen
minutes before it is done add half a cup of raisins stoned. Beat two egg
yolks with a heaping tablespoonful...