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Boil one ounce of barley in a quart of water for twenty minutes; strain
through muslin into a jug containing a bit of orange or lemon peel.
Make ready one coffee cup of bread crumbs, one teaspoonful of chopped
parsley, one half teaspoonful summer savory, pepper and salt to taste.
Take a good sized onion, peel, slice, and fry it well with a piece of
butter the size of an egg; pour the li...
Instantaneous Frosting Recipe
Frosting has been an essential element in baking for centuries, transforming simple cakes and pastries into decadent culinary delights. Throughout history, countless variations of frosting recipes have been created,...
Parsley Butter is a delightful addition to any meal, bringing a burst of flavor and freshness. This classic recipe has been enjoyed for centuries, with its origins rooted in European culinary traditions. It is incredibly versatile and can be used as a spr...
Use five clean heads of lettuce, wash thoroughly, open up the leaves and
fill between with any highly seasoned meat--sweetbreads, chicken or veal
preferred--or make a forcemeat stuffing. Tie up the heads, put into a
saucepan with any good gravy, sto...
Equal quantities of cauliflower and potatoes, raw. The cauliflower cut
into flowerettes and the potatoes into dice. Put them into a spider
with a heaping tablespoonful of butter, a rounded teaspoonful of curry
powder, and let them simmer for a few m...
Vienna Cherry Cake Recipe
Vienna Cherry Cake, also known as Wiener Kirschtorte in German, is a classic dessert that originated in Vienna, Austria. This delightful cake is made with a combination of soaked bread, milk, eggs, sugar, butter, raisins, curran...
Carrot pudding is a classic dessert that has been enjoyed for centuries. It is a rich and flavorful dish that combines the sweetness of carrots with the warmth of spices and the indulgence of butter and sugar. This recipe dates back to the 18th century an...
Spinach with cream sauce is a delicious and nutrient-packed dish that combines the goodness of spinach with a creamy and flavorful sauce. This delightful recipe has a rich history, tracing back to the Mediterranean region where spinach is believed to have...
Peel the Peaches, and put them in boiling Water; let them boil a
Quarter of an Hour; lay them to drain, weigh them, and to a Pound of
Peaches put a Pound of fine Sugar beaten very small; when the Sugar
is pretty well melted, boil them very fast 'til...
Take twelve quarts of water, two knuckles of veal, a leg of beef, or two
shins, four calves' feet, a chicken, a rabbit, two onions, cloves,
pepper, salt, a bunch of sweet herbs. Cover close, and let the whole
boil till reduced to six quarts. Strain ...
MRS. W. COOK.
Take several small onions, chop them up very fine, put them into a pan
with a piece of butter, stew them over the fire until the onions are
quite dissolved and turned to a light brown. Cut meat into small pieces
and rub the curry po...
Choose a shoulder of mutton weighing about three
pounds, which you can buy at six cents a pound; wipe it thoroughly with
a damp cloth, put it into a pot half full of boiling water, with a
tablespoonful of salt, and boil it gently for two hours, skim...
Take the yolk of an egg and beat it well, pour into it stirring all the
time a dessert spoonful of Worcestershire sauce, a teaspoonful of
anchovy sauce, a piece of butter the size of a walnut, a large
tablespoonful of finely minced meat (fowl is bet...
Chop enough cold cooked corned beef to make a pint; chop the same quantity
of cold boiled potatoes; mix the two together. Put them into a stewing
pan, add one pint of stock; simmer for just a moment; take from the fire,
add two eggs well beaten, a dash of...
Ingredients: Salmon, Genoese sauce (No. 5), butter, lemon.
Boil a bit of salmon, drain it, take off the skin, and mask it with a
Genoese sauce, to which add a spoonful of the water in which the salmon
has been boiled, and at the last add a pat of ...
4 ounces mashed potato.
1 ounce bread crumbs.
A little pepper and salt.
1 teaspoon minced parsley.
Mix all well together, roll into little balls or sausages, and fry
either in butter or boiling oil.
To make a dozen puffs, take a pound and a quarter of flour, a pound of
butter, and one egg. Put them together according to the directions for
One cup sour milk, cup and a half C sugar, two teaspoons melted
butter, half a teaspoon soda, pinch of salt, flour enough to mix soft
dough. Cinnamon to taste.--Mrs. Hugh Parry.
* * *
Make a fruit salad as in preceding recipe. Make a pint of orange or
strawberry ice. At serving time fill parfait or ice cream glasses half full
of the fruit salad, fill the remaining half with water ice, smooth it over,
garnish the top with whipped cream,...
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...
Cut cabbage fine as for slaw. Cover with boiling water and boil twenty
minutes, changing the water once. Drain and serve with sauce made of
tablespoonful butter, tablespoonful flour, cup of hot milk.
1 quart soaked lentils.
1 quart water.
4 ounces butter.
1 teaspoon salt.
A pinch of sweet herbs.
1 inch cinnamon stick.
A piece of mace size of a shilling.
Dissolve the butter in a s...
Roast the tomatas before the fire till they are very tender; save all
the liquor that runs from them while roasting; then with a spoon gently
scoop out the pulp from the skins; avoid touching them with your
fingers: add to the pulp a small quantity ...
1-1/2 cups sugar, 1/4 pound butter, 1/2 cup sour cream, 1/2 teaspoon
soda, 1 teaspoon ginger, 2 eggs, well beaten, 2-1/2 cups flour.