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Recipes
Tomato and Fig Pickles
One peck of green tomatoes sliced and salted in layers, place in granite
boiler over night. In the morning drain off brine and rinse in cold
water.
Chop up a pound of figs, add to the tomatoes, cover with vinegar and
boi...
Take twelve oranges, the palest you can get; take out the pulp, pick out
the seeds and skins; let the outsides soak in water with a little salt
all night: then boil them in a good quantity of spring water, till
tender, which will be about nine or te...
An Old Recipe for Spiced Pickles
History and Fun Facts:
Pickling has been a popular method of preserving vegetables for centuries. The process of pickling not only extends the shelf life of these vegetables but also infuses them with delicious flavors a...
Ingredients: Hare, vinegar butter, onion, ham, stock salt, sugar,
chocolate, almonds, raisins.
Cut up a hare and wash the pieces in vinegar, then cook them in butter,
chopped onion, some bits of ham stock and a little salt. Half fill a
wine-glass...
First prepare your white sauce of one-half pint milk, one tablespoonful
butter, two tablespoonfuls flour. Cream butter and flour and add to
boiling milk. Cook about ten minutes in double boiler. Slice or chop
cold boiled potatoes, put in baking dish...
Soak a knuckle of veal and part of a neck of mutton in water; put them
in a pot with liquor, carrots, turnips, thyme, parsley, and onions. Boil
and scum it; then season with a head or two of celery; boil this down;
take half a pound of blanched almo...
Put two ounces and a half of noodles in a pint of boiling milk and cook
until stiff like mush. Remove from the fire, and stir in one ounce and a
half of butter, one ounce of sugar, two tablespoonfuls of finely chopped
almonds, a few drops of extract...
History of Testa Di Vitello Alla Sanseverino Recipe:
Testa Di Vitello Alla Sanseverino, also known as calf's head, is a traditional Italian dish with a long and rich history. It originated in the region of Sanseverino, located in the southern part of Ita...
Let the pig be stuffed in the same manner as directed for a goose, as
shown in the preceding Number; score it all over crosswise, rub some
grease or butter upon it, place it upon a trivet in a dish containing
peeled potatoes and a few sliced onions,...
From MRS. ANNA M. FOSDICK, of Alabama, Lady Manager.
Cut a red-fish or red-snapper in pieces and fry brown. While frying
the fish, in a separate vessel, cut very fine and fry, one onion and
two cloves of garlic. When brown, add two tablespoonfuls of flour...
1 pint of milk
1 pint of cream
6 ounces of sugar
1 cupful of Sultanas
1 teaspoonful of vanilla
4 tablespoonfuls of sherry (if you use it)
Yolks of four eggs
Put the milk in a double boiler, and, when hot, add the yolks...
Cut the veal into slices half an inch thick; pepper, salt, and flour
them; fry them of a light brown; put the trimmings, with the bone
broken, an onion sliced, celery, a bunch of sweet-herbs; pour warm water
to cover them about an inch. Stew gently ...
2 tomatoes.
1 green apple.
1 leek.
2 ounces butter.
1 teaspoon lemon juice.
1/2 pint lentil or haricot bean stock.
1/2 teaspoon mixed herbs.
Salt and pepper to taste.
Dissolve the butter in a small stewpan, then place in the v...
Take care the fish is well cleaned, without being split. Two or three
hours before cooking, lightly sprinkle with salt and pepper; when ready
to cook, wipe and flour the herrings. Have ready in the frying-pan as
much fat at the proper temperature as...
Preserving food has been a practice for centuries, dating back to ancient civilizations. It was a necessary technique used to extend the shelf life of perishable ingredients, ensuring that people had access to food even during times of scarcity. One such ...
It is frequently necessary to make sandwiches several hours before they
are needed. As they dry quickly they must be carefully wrapped or they
will be unpalatable. Wring from cold water two ordinary tea towels; put
one on top of the other. An old ta...
The saddle is the best part to roast--the shoulder and leg are good
roasted; but the best mode to cook the latter, is to boil it with a
piece of salt pork. A little rice boiled with it, improves the looks of
it. Mutton for roasting, should have a li...
Boil the citron very tender, cutting off all the yellow rind; beat the
white very well in a wooden bowl; shred the rind, and to a pound of
pulp and rind take a pound and a half of sugar, and half a pint of
water. When it boils, put in the citron, an...
One pound of common salt, one pound of bay salt, four ounces of
saltpetre, two ounces of black pepper; pound them separately, then mix
them, and rub the ham very well until the whole is used. Rub one pound
of treacle on them; lay them in the pickle ...
History of Gaenseklein:
Gaenseklein is a traditional German dish that is made from various parts of a goose, including the wings, neck, gizzard, heart, and back. It has been a popular dish in Germany for many years and is often enjoyed during special occ...
Separate the oysters from the liquor, to each quart of the liquor, put a
pint of milk or water, set it on the fire with the oysters. Mix a
heaping table spoonful of flour with a little water, and stir it into
the liquor as soon as it boils. Season i...
Four spoonfuls of flour, four spoonfuls of suet shred very fine, three
eggs, mixed with a little salt, and a tea-cupful of milk. Bake in a
small pie-dish, and turn it out for table.
...
Ambrosia is a classic and iconic dish that has delighted taste buds for generations. Its origins can be traced back to the United States, where it gained popularity in the southern states during the late 19th and early 20th centuries. The name "ambrosia" ...
Fry bacon till crisp. Then dip liver in the flour and fry until brown on
both sides. Remove from skillet and cook in the skillet for a few
minutes a chopped onion and a bunch of parsley. Then put back the liver
and bacon, cover all with water and le...
Cut cold boiled potatoes into dice; to each pint allow a half pint of
cream sauce. Put a layer of the sauce in the bottom of a baking dish, put
in the potatoes, season with salt and pepper, cover with another layer of
cream sauce, dust the top with bread ...