Recipezaar: Historical/Traditional recipesThe newest Recipezaar recipesin:Historical/TraditionalGrandma Margaret's Homemade Ice Cream- April 30, 2008 This is the way my grandma always made it...and beware, it's totally fattening but soooo good! Of course, back in the day, she made it in the old crank kind with all the ice and salt...long but fun process that I remember. Me, I have a Cuisinart 2qt electric job from Costco that I love! No ice, no salt, no muss, no fuss. Grandma's recipe as posted actually makes too much for my Cuisinart, so if you're like me, you'll have to scale it down some. Or...just make another batch! -- posted by...http://www.recipezaar.com/301469 Idiot-Proof Yorkshire Puddings- April 30, 2008 This is more of a formula than a recipe,you can use any measure you like,as long as they are all the same.I just used a cup for ease of demonstration.Once you know how to do it there is no excuse for buying those horrible frozen jobs ever again (as my husband says-they are for people who are too stupid to mix together flour,eggs and milk!) Try it-you'll be wanting to eat roasts more often!! -- posted by Noohttp://www.recipezaar.com/301347 Cheddar Gorgeous! Cheese and Onion Bread and Butter Pudding- April 30, 2008 I have always prefered savoury food to sweet food, and this is a recipe I made up for a savoury version of one of my favourite sweet puddings, Bread and Butter Pudding. This savoury dish is easy to rustle up and makes a tasty supper, breakfast, brunch or lunch dish. Do try to use mature farmhouse Cheddar cheese, a little goes a long way as the flavour is so pronounced. This can be made the night before you need it, for breakfast or brunch, and then baked next morning - a great make ahead meal!..http://www.recipezaar.com/301346 Christiana Campbell's Tavern Rum Cream Pie- April 28, 2008 SOURCE CHRISTIANA CAMPBELL'S TAVERN - Williamsburg, VA 18TH CENTURY Times are approximations. -- posted by Chef Shadowshttp://www.recipezaar.com/300953 The British Bulldog! Traditional Layered Beef Steak Suet Pudding- April 25, 2008 A traditional British steamed savoury pudding - fluffy dumping style suet pastry layered with tender and succulent braised beef steak - pure comfort food. Once you have prepared this, just let it steam quietly away in the background, whilst you get on with other things. Unmould this pudding at the table and serve it immediately with extra gravy, steamed seasonal greens and mounds of fluffy mashed potatoes. There is an urban myth in the UK, that men ask woman who can cook this delicious savoury.http://www.recipezaar.com/300631 Bread and Butter Pudding French Toast Sandwiches- April 24, 2008 Yes really! This is a pan-fried version of bread and butter pudding, made in the method of a French toast sandwich! A wonderful recipe, which is just the ticket for a lazy weekend breakfast or brunch, OR as a mid-week quick and easy dessert. Although it is not necessary to stamp out the rounds of bread, it DOES look so much nicer - you can use the excess bread to make breadcrumbs for baking, I never seem to have enough! I have also made this recipe with sliced brioche, now that is TOTALLY...http://www.recipezaar.com/300509 Cinco De Mayo Sloppy Joes- April 24, 2008 I love Cinco De Mayo and I wanted to invent a recipe for my celebration! These sloppy joes have a cheesy, spicy, kick to them. I hope you like them! -- posted by ChefLeehttp://www.recipezaar.com/300447 Frozen Cinco De Mayo Dessert- April 24, 2008 Source: Kraft NOTE: This dessert needs to freeze for at least 4 hours before serving. -- posted by Mom2Rosehttp://www.recipezaar.com/300319 Cool As a Cucumber! Cheese, Cucumber and Chive Sandwich Spread- April 24, 2008 A must for cool people - or those who like cucumbers! This is a very versatile sandwich spread or dip, which is so easy to whip up at the last minute; it makes VERY elegant sandwiches and is a wonderful accompaniment for smoked salmon, prawns (shrimp) or tuna. I have also used it to spread on savoury scones and crackers. If you plan to make this a day before you need to use it, you might like to salt the cucumbers first - as they do release water into the spread. -- posted by French Tarthttp://www.recipezaar.com/300257 Durkee's Famous Sauce Clone- April 23, 2008 Eugene R. Durkee created the first prepared and packaged salad dressing called Durkee Famous Sauce in 1857. To appreciate his endeavor, it is important to remember this was created prior to refrigeration. His creation was carried west by the pioneers. Historians have found old, discarded Durkee dressing bottles along covered-wagon trails. Durkee Famous Sauce was even purported to be stocked in Mary Todd Lincoln's pantry and served to Abraham Lincoln in the White House during the Civil War. --...http://www.recipezaar.com/300158 |