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the day.
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Recipes
Put a large lump of butter in a saucepan and let it melt; then add one
small onion chopped fine or sliced thin, when it is nicely browned but
not scorched, put in slices of cold boiled potatoes, salt and pepper and
cook until well browned. Just befo...
Slice green tomatoes in thin slices, roll in flour. Heat and butter the
griddle, fry the slices on it and when cooked sprinkle with powdered
sugar. Serve with fish.
...
4 cups sterilized bran
2 cups buttermilk
raisins if desired
2 cups white flour
1/2 teaspoon soda
Bake until thoroughly done.
...
Sponge Dumplings Recipe
History:
Sponge dumplings are a classic dish that has been enjoyed for many generations. While the exact origin of this recipe is unclear, dumplings have been a popular staple in various cuisines around the world. Chinese, German...
Soak one ounce of gelatine, (cost eight cents,) in one pint
of cold water for half an hour; peel the yellow rind from three lemons,
(cost six cents,) and squeeze and strain their juice; put the rind and
juice of the lemons into a saucepan with eight...
Cut round the stem of each, and with a small, sharp knife remove the
seeds and the white partitions inside. Set on a baking sheet in a hot
oven until the thin outside skin puffs and cracks, then remove it with a
small, sharp knife. Or they may be sc...
Wash a teacupful of rice in several waters, put it into a saucepan and
just cover with cold water, and when it boils, add two cupfuls of milk,
and boil until it becomes dry; put it into a mould and press it well.
When cold serve with a garnish of pr...
1/2 pint soaked lentils.
1/2 pint water.
1/2 pint tomato juice.
1 onion.
1 teaspoon salt.
24 peppercorns.
A pinch of mixed herbs.
1/2 ounce flour.
1/2 ounce butter.
Simmer the lentils with the peppercorns, herbs, and onion ...
Wash six small, fine-grained carrots and boil until tender. Drain and
mash them. To each cupful add one-half spoonful of salt and one-fourth
as much pepper, the yolks of two raw eggs, a grate of nutmeg and one
level teaspoonful of butter. Mix thorou...
Rub ripe fruit through a seive, with a wooden spoon, and
then strain it free from skins and seeds; to every pound add quarter of
a pound of loaf sugar; mix well; put into wide-mouthed glass bottles,
and set them in a pan with cold water reaching to ...
Prepare the eggs as in the recipe for stuffed eggs, filling the cavity
of the whites evenly, and pressing the two halves together so as to make
it appear as a whole egg. Take what is left of the mixture, add to it
one raw egg beaten light, roll each...
History of Welsh Rarebit:
Welsh Rarebit, also known as Welsh Rabbit, is a traditional Welsh dish that has been enjoyed for centuries. This classic recipe dates back to at least the 18th century and has since become a popular dish worldwide. Despite its n...
Hungarian Beef Stew, also known as "Marhapörkölt," is a traditional and beloved dish in Hungarian cuisine. It is a hearty, aromatic stew made with tender pieces of beef, paprika, onions, garlic, and various spices. This recipe has been passed down throu...
One pint bread crumbs, one quart of new milk, one cup sugar, yolks of
four eggs. Bake in slow oven; when done spread with jelly. Whip
whites of eggs to stiff froth, add four tablespoons pulverized sugar,
spread on top, return to oven and brown. Serv...
Seven eggs, separate yolks and whites, beat the whites to a stiff froth;
three cups powdered sugar, beaten well with the yolks, three cups flour
and one cup water, again well beaten with the sugar and yolks; three
level teaspoonfuls baking powder an...
Have the fillets of young, tender porkers, and out of the weight of
twenty-five pounds three parts are to be lean and one fat; season them
well in the small shredding with salt and pepper, a little grated
nutmeg, and a pint of white wine, mixed with...
Peel some medium-sized white potatoes, and slice them very thin. It is
better to have a potato slicer for these, if possible, as it cuts them
so quickly and perfectly. Wash the potatoes in one or two waters, then
cover with fresh water and lay a lum...
Pick fine the meat of a boiled lobster, mix well with mayonnaise
dressing. Butter slices of white bread. Lay a small lettuce leaf on each
and the lobster on that; put a slice of plain bread and butter on top;
press together; trim off the crust.
...
The man had sure a palate cover'd o'er
With brass or steel, that on the rocky shore
First broke the oozy _oyster's_ pearly coat,
And risk'd the living morsel down his throat.
GAY.
Common people are indifferent...
History of Pebble Dash Pie:
Pebble Dash Pie, also known as Shoo-fly Pie, is a sweet and delicious dessert that has its roots in the Pennsylvania Dutch community. The origins of this pie can be traced back to the 19th century when it was commonly made in ...
Make a vanilla ice cream, one or two quarts, as the occasion demands. When
the ice cream is frozen, pack it in a brick mold, cover each side of the
mold with letter paper and fasten the bottom and lid. Wrap the whole in wax
paper and pack it in salt and i...
Mulled wine, also known as spiced wine or glühwein, has a rich history dating back centuries. This warm and comforting beverage has been enjoyed during winter months for its soothing and festive qualities. The origins of mulled wine can be traced back to...
Creamed "dried Beef" is a classic dish that has been enjoyed by many for decades. It is a simple and economical way to use up small pieces of dried beef that may not be presentable enough to serve on their own. The creamy and savory sauce pairs perfectly ...
Steep two ounces of isinglass two hours in a pint of boiling water; take
a pint of white wine, the yolks of eight eggs, well beaten, the juice of
four lemons, with the rind of one. Sweeten it to your taste; set it over
the fire, and keep it stirring...
Take half a pint of good Burgundy wine, put it to boil with two cloves,
and a dust of mixed spice, sweeten to taste with some powdered sugar. If
you like add a quarter of the quantity of water to the wine before
boiling.
...