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Indecisive about Dinner? Explore Random Recipes!

We've all been there – that nightly conundrum of not knowing what to eat. The "What's for dinner?" question can be a daily challenge. Our Random Recipes page is your culinary compass, especially when you're not sure what to eat tonight.

It's the perfect solution for those seeking spontaneity in the kitchen. When you're feeling indecisive, a simple click can unveil a world of culinary possibilities. Embrace the element of surprise as you discover delightful dishes from diverse cuisines, each carefully curated to inspire your taste buds.

Whether you're a seasoned chef in search of a new challenge or someone who just wants to break away from routine, our Random Recipes cater to everyone. They're your answer to the eternal question, "What should we have for dinner tonight?"

Let go of the stress and let randomness guide your culinary adventure. When you're not sure what to eat tonight, that's when you may stumble upon a hidden culinary gem. Explore exciting flavors, discover new favorites, and turn your dinner into a delightful surprise every time.

So, don't let dinner decisions weigh you down. Embrace the spontaneity, explore the unknown, and make each mealtime an exciting journey of flavors and surprises. Start your culinary adventure tonight!


Mushrooms With Macaroni (), (Vaughans Vegetable Cook Book)
Boil half a pound of macaroni. Put a pint of water, one small onion, a sprig of parsley, the juice of half a lemon, a teaspoonful of salt and a quarter as much pepper into a saucepan. When boiling add a quart of mushrooms and cook five minutes. Beat three eggs, stir in and take from the fire. Drain the macaroni, put a layer in the bottom of a baking

Artichokes With Sauce Royale (Vegetables.), (New Vegetarian Dishes)
3 pounds artichokes. 1/2 pint water. 3/4 teaspoon salt. 1 pint sauce No. 172. Wash and peel the artichokes, and boil for twenty minutes in the salt and water. Should any of the water then remain, leave lid off for a few minutes to allow it to evaporate. Turn the artichokes into a hot vegetable dish and pour over them the sauce, which must

28 Lunch Sandwiches (September.), (365 Luncheon Dishes)
Butter slightly, slices of white bread. Chop fine four stalks of celery, and the same quantity of cold meat. Make a mayonnaise dressing, stir it into the meat and celery, spread on the bread; put a plain slice of bread and butter on top.

Sauce Tartare (Sweet Sauces.), (The Golden Age Cook Book)
may be made by beating a small tablespoonful of butter to a cream, adding salt, pepper, dry mustard and sugar to taste and the raw yolk of an egg. Add a tablespoonful of olives, small cucumbers and capers chopped very fine and a few drops of onion juice. Serve with mock fish cutlets and croquettes.

White Cake (Cake.), (Cloud City Cook-book)
Whites of four eggs, one cup sugar, good half cup butter, cup of milk, three cups of flour, one teaspoon baking powder, one teaspoon of flavoring. The yolks of the eggs, and the same ingredients make a nice gold cake.--Mrs. McKenzie. * * *

Curry Sauce A Brazil (Sauces.), (New Vegetarian Dishes)
2 ounces Brazil nuts. 2 ounces butter. 1/2 ounce brown flour. 3 ounces tomatoes. 1 teaspoon salt. 4 teaspoons curry powder. 1/2 pint brown stock. 3 onions sliced. Shell the nuts and pound them in a mortar. Fry the onions in one and a half ounces of butter until slightly brown; add the nuts, salt, curry powder, stock, and tomato

Lobster Cutlets (Fish And Oysters.), (My Recipes Tried And True)
MRS. FARQUHARSON SMITH. Mince the lobster fine, and season with pepper and salt, make good and thick with drawn butter. Mix with the lobster enough to make it stick together. Shape with the hands into cutlets, roll in bread crumbs and fry in hot lard. The Sauce:--Make rather a thin custard, season with pepper, salt and a little nutmeg and choppe

Aunt Sarah's Good And Cheap "country Fruit Cake" (German), (Pennsylvania Germans)
History of Aunt Sarah's Good And Cheap "Country Fruit Cake": Aunt Sarah's Good And Cheap "Country Fruit Cake" has a long and cherished history in our family. This recipe has been passed down from generation to generation, originating from our great-great-grandmother, Aunt Sarah. This fruit cake recipe dates back to the early 1900s when ingredients were simp

Beerf Bouilli Another Way (Meats And Vegetables.), (The Lady's Own Cookery Book)
Take about eight or nine pounds of the middle part of the brisket; put it into your stew-kettle (first letting it hang up for four or five days) with a little whole pepper, salt, and a blade or two of mace, a turnip or two, and an onion, adding about three pints or two quarts of water. Cover it up close, and when it begins to boil skim it; let it sta

Peter Pan Dessert (Frozen Desserts), (The International Jewish Cook Book)
Recipe: Peter Pan Dessert History of the Recipe: The Peter Pan Dessert is a whimsical and delicious treat that has been enjoyed by dessert enthusiasts for many years. This delightful dessert takes inspiration from the beloved character, Peter Pan, from J.M. Barrie's classic story. It combines a perfectly ripe banana, creamy ice cream, and a medley of nuts a