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Recipes
Cream of Tomato Soup, also known as Tomato Bisque, is a classic and comforting dish enjoyed by people all over the world. It is made with simple ingredients such as rice, onions, tomatoes, and a few seasonings. This soup has a rich and velvety texture tha...
Cut some slips of white paper; butter and place them at the bottom and
sides of the pan you make your bisquet in; then cut thin collops of
veal, or whatever meat you make it of; lay them on the paper, and cover
them with forcemeat. Put in anything e...
A Very Old Recipe For Dumplings, Or "Knopf"
History of the Recipe:
The recipe for dumplings, or "knopf" as it was called in the past, has a long and rich history. It is a traditional dish that has been passed down through generations, with each family ad...
Cut 4 ounces of fat salt pork in dice and set it on the fire in a
saucepan; stir, and when it is turning rather brown, add 1 onion
chopped, and 1/2 a medium-sized carrot sliced. When they are partly
fried, add 2 pounds of lean beef cut in small dice...
From MISS WILHELMINE REITZ, of Indiana, Lady Manager.
Wash one pair of sweetbreads; throw them into boiling water and simmer
gently twenty minutes; then throw them into cold water to blanch and
cool. When cool pick them into small pieces, rejecting all th...
Take some nice, tart cooking apples, pare and put them into a saucepan
with the juice of two lemons and the rind of one; cover with water, cook
slowly until they can be pierced with a straw, take them from the water
with a draining spoon. Make a syr...
Recipe for Chocolate Icing
History:
Chocolate icing is a classic and versatile dessert topping that has been enjoyed for many years. While the exact origins of chocolate icing are unclear, it is believed to have evolved from early forms of frosting and g...
History and Fun Facts about Cinnamon Cakes:
Cinnamon cakes are a delightful treat that has a rich history dating back centuries. Cinnamon itself has been widely used in culinary traditions around the world for its distinct and warm flavor. Early cinnamon...
Take very nearly half a pound of Parmesan cheese, two ounces of mild
Gloucester, four yolks of eggs, about six ounces of the best butter, and
a good tea-cupful of cream. Beat the cheese first in a mortar; add by
degrees the other ingredients, and in...
Chop sufficient cold cooked meat to make one pint, season it with a
teaspoonful of salt and a quarter of a teaspoonful of pepper. Put a half
cup of stock or water, two tablespoonfuls of bread crumbs and a
tablespoonful of butter over the fire; when hot, a...
Zwieback Recipe:
History and Fun Facts:
Zwieback, which translates to "twice baked" in German, is a type of sweet toast that has been enjoyed for centuries. Its origins can be traced back to the biblical times, where bread was baked twice to ensure it wa...
Russian cuisine is rich in flavors and diverse in its culinary traditions. From hearty soups to delicious pastries, Russian cuisine offers a unique and satisfying dining experience. One dish that stands out in Russian cuisine is the Russian Omelet. This d...
Introduction:
Peanut butter is a popular and delicious spread that has been enjoyed by people for many years. It is made from peanuts and can be used in various ways, including as a sandwich filling, a dip, or an ingredient in baked goods. In this recipe...
Cut boiled or roasted veal in nice slices--flour and fry them in butter,
till a light brown--then take them up, and turn a little hot water into
the butter they were fried in, mix a little flour and water together,
and stir it into the gravy--season...
No. 41 Minestra of Rice and Cabbage Recipe
History and Fun Facts:
The origin of Minestra of Rice and Cabbage can be traced back to traditional Italian cuisine, specifically the regions of Tuscany and Umbria. This hearty soup evolved from simple peasant d...
MISS MARION STOWELL POPE.
One tin of salmon chopped, one cup fine bread crumbs, four eggs broken
in four tablespoons melted butter, one teaspoon chopped parsley, pepper
and salt to taste. Put into a plain buttered mould and sprinkle with
flour, c...
Lemon Cream Cake Recipe
History:
Lemon cream cake is a classic dessert that has been enjoyed for generations. It is believed to have originated in the early 1900s and has since become a popular treat around the world. This delightful cake features a flu...
Separate two eggs; add to the yolks one cup of milk and a cup and a half
of white flour; beat thoroughly, add a half teaspoonful of salt, a
teaspoonful of baking powder and one cup of cold boiled rice; stir in the
well-beaten whites, and bake in gem pans ...
Take double-refined sugar and sift it very fine; beat the white of an
egg to a froth; take gum-dragon that has been steeped in juice of lemon
or orange-flower water, and some ambergris finely beaten with the sugar.
Mix all these together in a mortar...
Batter.
Forcemeat.
Make a batter (see No. 197), bake twenty minutes, shape the forcemeat
(No. 77) into the form of a large sausage, lay it on the batter, and
roll up. Bake three quarters of an hour longer.
A brown sauce should be served wi...
At early morn, I to the market haste,
(Studious in everything to please thy taste);
A curious fowl and _'sparagus_ I chose,
(For I remembered you were fond of those).
GAY.
Boil asparagus in salt and water till...
Historical Background:
English cuisine is known for its diverse range of hearty and comforting dishes, and one such delight is English Dumplings. Dumplings have been enjoyed in British cooking for centuries, and their origins date back to the Medieval er...
Recipe: Yom-Tov Soup
History:
Yom-Tov soup is a traditional Jewish dish that is commonly prepared for special occasions and holidays such as Yom Tov. This hearty soup has a rich and flavorful broth that is made from simmering beef ribs and chicken along ...
Split the feet, and take them out of souse; dip them in eggs, then in
bread-crumbs and chopped parsley; fry them in lard. Drain them; cut the
ears in long narrow slips; flour them; put them into some good gravy;
add ketchup, morels, and pickled mush...
Take the bone of an Armour's Star Ham after the meat is partly used, and
boil slowly until meat is tender. Slice three potatoes, take out the
bone and put in potatoes while cooking. Make dumplings of three pints of
flour, a pinch of salt and a big t...