Embark on a culinary adventure like no other as you dive into our treasure trove of homemade recipes.
Our culinary haven is a melting pot of flavors, offering you a delightful array of dishes from around
the world.
Delve into the aromatic wonders of Oriental cooking, where intricate spices and bold flavors come
together to create memorable meals.
Experience the sun-kissed Mediterranean, where fresh ingredients and wholesome cooking traditions
yield dishes that are as healthy as they are delicious.
But that's not all. If you're health-conscious and on the lookout for low-fat dessert recipes that
satisfy your sweet tooth without the guilt, we've got you covered. Our collection of desserts will
prove that you can enjoy a delectable treat without compromising on your dietary goals. And for those
busy days when you need a quick and easy dinner solution, our quick dinner recipes are here to save
the day.
Our recipe section is your compass for navigating this culinary world. It's a place where food
enthusiasts and home cooks gather to celebrate the art of homemade goodness. Whether you're a
seasoned chef or just starting your culinary journey, our recipes cater to all skill levels. Join us
on this delightful voyage of flavors, where you'll discover the joy of creating homemade meals that
are not only delicious but also filled with love and creativity. Start exploring, and let your taste
buds be your guide.
Recipes
Fill a lemonade or ice cream glass two-thirds full of vanilla ice cream.
Make a little well in the centre and fill the space with rum and sherry
mixed. Allow four tablespoonfuls of rum and six of sherry to each half
dozen cups.
...
Boil your turkey, and serve with the same sauce as for pullets, only
adding a few mushrooms.
...
From MRS. BERIAH WILKINS, of District of Columbia, Fifth Vice
President, Board of Lady Managers.
This soup should be prepared the day before it is to be served up. One
calf's head, well cleaned and washed. Lay the head in the bottom of a
large pot. One on...
History and Fun Facts
Sardines have been consumed by humans for thousands of years, dating back to ancient civilizations such as the Egyptians, Greeks, and Romans. These small, oily fish were often preserved in salt to ensure their longevity. Sardines bec...
Stir to a cream a pound of sugar, and three-quarters of a pound of
butter--put in the juice and grated rind of a lemon, a wine glass of
brandy. Separate the whites and yelks of nine eggs, beat them to a
froth, and stir them into the cake--then add a...
Grate the crust of a breakfast roll, and
break the remainder into crumbs; soak these in cold milk; drain, and add
two ounces of flour; chop up half a pound of beef marrow freed from skin
and sinews; beat up the yolks of five eggs; mix all together tho...
On _turnips_ feast whene'er you please,
And riot in my beans and peas.
GAY.
Wash, peel, and boil them till tender, in water with a little salt;
serve them with melted butter. Or they may be stewed in a pint of milk,
t...
Cut the squash in thin slices and sprinkle with salt. Let it stand a few
minutes, then beat an egg, in which dip the slices. Fry in butter and
season with sugar or salt and pepper to taste.
...
Take two large handfuls of spinach, after it is washed and picked over,
a small head of lettuce, a few sprigs of parsley, and a small white
onion peeled and sliced. Put in a saucepan over the fire with a
tablespoonful of butter, a dozen peppercorns ...
Put a good half cupful of spaghettina, broken in bits, into a saucepan
of boiling water with an even tablespoonful of salt, boil three-quarters
of an hour, turn into a colander and let it drain while the sauce is
being made. Prepare it exactly as fo...
Perfection Waffles Recipe
History of the Recipe:
Waffles have been enjoyed for centuries and have a rich history that dates back to ancient Greece. The word "waffle" is believed to have originated from the Dutch word "wafel," which referred to a wafer-li...
(Pasta Maddalena)
Sugar, four and a half ounces,
Flour, three ounces,
Butter, one ounce,
Egg-yolks, four,
Whites of eggs, three,
A pinch of bi-carbonate of soda,
A taste of lemon peel.
First mix and stir the yolks with the sug...
Along these shores
Neglected trade with difficulty toils,
Collecting slender stores; the sun-dried grape,
Or _capers_ from the rock, that prompt the taste
Of luxury.
DYER.
To make a ...
_Charlotte_, from rennet apples first did frame
_A pie_, which still retains her name.
Though common grown, yet with white sugar stewed,
And butter'd right, its goodness is allowed.
KING.
Pare, core, and mince...
Two pounds of flour, two ounces of caraway seeds, one tea-spoonful of
powdered ginger, half a spoonful of allspice, and the same of pearl-ash,
two ounces of preserved orange, the same of lemon-peel, and half a pound
of butter; mix these ingredients ...
Boil, drain, put into a saucepan with melted butter and sweet oil and
brown on both sides, season with salt. Add a half cupful of meat stock,
thicken with a little flour and butter, and boil three minutes, squeeze
a little lemon juice into it, add a...
Rasp the Peel of two Oranges into half a Pint of Water; put to it
half a Pint of Orange-Juice, and six Eggs, (but two of the Whites)
and as much Sugar as will sweeten it; strain it, set it on the Fire,
and when it is thick, put in a Piece of Butter ...
From MRS. IDA L. TURNER, of Texas, Lady Manager.
Make the crust, line pie tin and bake. While it is baking prepare the
following filling: Grate one lemon (do not roll it); after the yellow
rind is all grated, squeeze in the juice and if any little cells g...
Procure muskmelons as late in the season as possible--if pickled early,
they are not apt to keep well. Cut a small piece from the side that lies
upon the ground while growing, take out the seeds, and if the citron or
nutmeg melons are used for mango...
Take out the inwards, and stuff the pigeons with a dressing prepared
like that for turkeys, lay them in a pot with the breast side down. Turn
in more than enough water to cover them. When stewed nearly tender, put
in a quarter of a pound of butter t...
Take the hard-boiled yolks of six eggs and rub them to a paste, adding
gradually two tablespoonfuls of olive oil or thick cream. Add a dash of
paprika, one-half teaspoonful of salt, spread and finish precisely the
same as tongue sandwich.
...
Three-quarters of a pound of butter, three-quarters of a pound of
granulated sugar, one pound of flour, one teaspoonful of ginger, two
even teaspoonfuls of soda sifted with the flour. Mix well together. Roll
out, cut in small round cakes, brush over...
Caramel Custard, also known as Flan or Creme Caramel, is a classic dessert with a rich history. Its origins can be traced back to Ancient Rome, where a similar dish called "tyropatina" was enjoyed. Over the centuries, this delectable dessert has been adap...
Put bread crumbs into a stewpan with as much milk as will soak them;
moisten with broth; add an onion and a few peppercorns. Let it boil or
simmer till it becomes stiff: then add two table-spoonfuls of cream,
melted butter, or good broth. Take out t...
Pickled Beef Tongue Recipe
History of Pickled Beef Tongue:
Pickled beef tongue is a traditional delicacy that has been enjoyed for centuries. The dish has roots in various cultures around the world, including Jewish, European, and Latin American cuisines...