Monday, June 30, 2008

Dessert Recipes and Sweets

BLACK CAP PUDDING

1 pint Milk—2d.

2 Eggs

1 oz. Currants—2d.

1/2 lb. Flour—1d.

Total Cost—5d.

Time—One Hour.

Put the eggs into a basin, beat in the flour, and then the milk, pour into a battered basin. Clean the currents and drop them in; steam for one hour, turn out of the basin, sprinkle with sugar, and serve.





Thanksgiving Recipes

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Dessert Recipes - SAUCE FOR PUDDINGS

SAUCE FOR CHERRY PUDDING
Put two cups of cherry juice, or juice and
water, into a saucepan, stir in three level tablespoons of corn starch
and cook fifteen minutes. Add two-thirds cup of sugar and a tablespoon
of lemon juice.

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Sunday, June 29, 2008

Jewish Recipes - Dessert Recipes

TOURTE A LA CREME.

Jewish Recipes

This is a fashionable and delicate description of tart. A couple of
round cutters about the size of a pie plate are required for it, one
of the cutters must be about two inches smaller than the other, if
they are fluted the tourte will have a better appearance.

Jewish Recipes

Roll out some very rich puff paste to the thickness of one inch, and
cut two pieces with the larger tin cutter, then press the smaller
cutter through one of these pieces, and remove the border which will
be formed round it; this must be laid very evenly upon the other piece
of paste, and slightly pressed to make it adhere; place the tourte in
an oven to bake for about twenty minutes, then let it become cool, but
not cold, and fill it with a fine custard or with any rich preserves;
if the latter, a well whipped cream may be laid lightly over; the
pastry may be glazed if approved.

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Dessert Recipes and Sweets

LEMON PUDDING

1/2 lb. Flour—1d.

3 oz. Suet—1d.

1 Egg—1d.

2 Lemons—1d.

2 oz. Sugar

1/2 gill Water—1/2d.

Total Cost—41/2 d.

Time—Two Hours.

Sift the flour, chop the suet finely, and mix together. Stir in the sugar and the grated rind of the lemons, beat up the egg, add the juice of one lemon, and mix the pudding into a dough with this, and a little water if required. Dip a cloth in boiling water, tie the pudding in it; plunge into boiling water and boil two hours. Take out of the cloth and turn on to a hot dish, and pour round it the following sauce: Squeeze the juice of the other lemon into a small saucepan, stir in some sugar and a gill of water, and boil up; it is then ready.





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Free Recipes

STUFFED EGGS.

Boil eggs for twenty minutes; then drop in cold water. Remove the

shells, and cut lengthwise. Remove the yolks, and cream them with a

good salad dressing. Mix with chopped ham, or chicken, or any cold

meat, if you choose. Make mixture into balls, and fill in the hollows

of your whites. If you have not the salad dressing mix the yolks from

six eggs with a teaspoonful of melted butter, a dash of cayenne

pepper, a little prepared mustard, salt, vinegar and sugar to taste.



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Pie Recipes

MOLASSES PIE. MRS. L. M. DENISON.

One cup of sugar, one cup of molasses, one cup of cold water, one-half

cup of butter or lard, four cups of flour, one tablespoonful of

cinnamon, and one teaspoonful of soda. Bake in crust as you would

custard pie.



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Condiment Recipes - PRESERVES, PICKLES AND RELISH

VEGETABLE RELISH
Use two quarts each of cooked and finely chopped
beets and cabbage, add four cups sugar, two tablespoons salt, one
tablespoon black pepper, a half tablespoon cayenne, a cup of grated
horseradish and enough cold vinegar to cover. Bottle in glass jars and
keep in a cool place.

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Jewish Recipes - Sauce Recipes - Sauces

SAUCE A LA TARTARE.

Jewish Recipes

Mix the yolk of an egg with oil, vinegar, chopped parsley, mustard,
pepper, and salt; a spoonful of pate de diable or French mustard,
renders the sauce more piquante.

Jewish Recipes



Cabbage Soup Recipes
Mexican Wedding Cookies

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Dessert Recipes - CAKE RECIPES CRULLERS AND ECLAIRS

VELVET CAKE
One-half cup butter, one and one-half cups sugar, yolks
four eggs, one-half cup milk, one and one-half cups flour, one-half cup
cornstarch, four level teaspoons baking powder, whites four eggs,
one-third cup almonds blanched shredded.
Cream the butter, add gradually
the sugar, then the egg-yolks well beaten.
Beat well and add the milk,
the flour, cornstarch, and baking powder sifted together, and egg whites
beaten stiff.
Beat well and turn into buttered shallow pan.
Sprinkle
with the almonds, then with powdered sugar and bake forty minutes in a
moderate oven.


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Saturday, June 14, 2008

Seafood Recipes - Recipes For Seafood

STEWED FISH

2 Fish—9d.

1/2 pint Stock

1 blade of Mace

2 Cloves

1/2 oz. Flour—1/2d.

2 tablespoonful Ketchup

1 Onion—1d.

1 Egg—1d.

Bread Crumbs

1 doz. Peppercorns—1/2d.

Total Cost—1s.

Time—One Hour and a Quarter

Fillet the fish and fry them in egg and bread crumbs; slice and fry the onion, lay this and the fish in a tin dish. Cover with stock, put in the cloves, peppercorns, and mace, cover over, and put into a moderate oven for an hour. Mix the flour and ketchup together and stir it in; put back into the oven for ten minutes. Dish the fish and strain the sauce over it.





Bill Austin

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Monday, June 09, 2008

Dessert Recipes - Recipes for Desserts

BAKED CHERRY PUDDING
Cream one-quarter cup of butter with one-half
cup of sugar, add the yolks of two eggs beaten very light, two cups of
milk, two cups of flour sifted twice with four level teaspoons of baking
powder, and last, the whites of the eggs beaten stiff. Stone cherries to
measure three cups, drain off the juice and put them into a pudding
dish.

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Candy Recipes - Chocolate Recipes

MISS FARMER'S CHOCOLATE NOUGAT CAKE

1/4 a cup of butter,
1-1/2 cups of powdered sugar,
1 egg,
1 cup of milk,
2 cups of bread flour,
3 teaspoonfuls of baking powder,
1/2 teaspoonful of vanilla,
2 squares of chocolate, melted,
1/2 a cup of powdered sugar,
2/3 a cup of almonds blanched and shredded.

Cream the butter, add gradually one and one-half cups of sugar, and egg
unbeaten; when well mixed, add two-thirds milk, flour mixed and sifted
with baking powder, and vanilla. To melted chocolate add one-third a cup
of powdered sugar, place on range, add gradually remaining milk, and
cook until smooth. Cool slightly and add to cake mixture. Bake fifteen
to twenty minutes in round layer-cake pans. Put between layers and on
top of cake White Mountain Cream sprinkled with almonds.--_From Boston
Cooking School Cook Book--Fannie Merritt Farmer._



vegetable soup recipes

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Dessert Recipes

FRUIT SALAD. CARRIE LINSLEY.

Two oranges, two peaches, two bananas, a few slices of pineapple,

one-half pound of mixed nuts, one-fourth pound of figs, candied

cherries, juice of three lemons, one-half box of gelatine, one pint of

boiling water, two cups of sugar, whipped cream to make clear; avoid

stirring.



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Sauce Recipes

SAUCE TARTARE

Use one-half level teaspoon of salt and mustard, one
teaspoon of powdered sugar, and a few grains of cayenne beaten
vigorously with the yolks of two eggs. Add one-half cup of olive oil
slowly and dilute as needed with one and one-half tablespoon of vinegar.
Add one-quarter cup of chopped pickles, capers and olives mixed.

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Cookbook Recipes - Onion Soup

Cut four large onions in large pieces and put them in six ounces of
butter with pepper and salt. Slowly stew this in a little beef stock and
a little milk, stirring constantly, for one hour. Add more stock and
milk and let cook slowly for another hour. In a tureen place slices of
bread sprinkled with two tablespoonfuls of Parmesan cheese. Beat the
yolks of four eggs and mix them with a tablespoonful of the soup and
pour this over the bread and cheese. Cover this for five minutes and
then pour over it the rest of the soup.

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Chicken and Chicken Dressing Recipes

BOHEMIAN CHICKEN

Select a young and tender chicken and prepare as for
frying or broiling. Place in a frying pan a pat of butter and place on
the fire. Beat to a smooth, thin batter two eggs, three spoonfuls of
milk and a little flour, season, dip each piece of the chicken in this
batter and fry a rich brown in the heated butter.

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Cookie Recipes

Cookie Recipes

HICKORY NUT CAKES. MRS. O. W. WEEKS.

One cup meats, one cup sugar, one and one-half cups flour, one egg, a

pinch of baking powder; roll thin, and cut into small cakes. Bake in

quick oven.



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Jewish Recipes - Pudding Recipes

BREAD PUDDING.

Jewish Recipes

Grate stale bread, or soak the crumb of a French roll in milk, which
must be warmed; beat with it two or three eggs, flavor and sweeten
to taste, sometimes with a little wine or essence of lemon, or beaten
almonds; it will require to be boiled about half an hour. This pudding
is excellent made as above, with the addition of the peel of one whole
lemon grated, with its juice, and baked.

Jewish Recipes



Cabbage Soup Recipe

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COPPA DA FESTA CRISTOFORO COLOMBO

Serves 8

Amarettini (small almond-flavored biscuits) or large Amaretti, crushed

1 pint each strawberry, vanilla and pistachio ice cream

Amaretto liqueur (optional)

Colored candy sprinkles or nonpareils

16 cocktail toothpick flags of Italy and USA (8 each)

For each serving: In bottom of large, stemmed glass, place 1 teaspoon Amarettini biscuit. Alternately scoop strawberry, vanilla and pistachio ice cream on top, sprinkling about 1 teaspoon Amarettini between each scoop. Pour a little Amaretto or other liqueur on ice cream, if desired. Top with sprinkles and insert a flag of Italy and USA. Repeat with remaining ingredients. Serve immediately or place coppas in freezer until ready to serve.

PHOTO: Chicken Kebabs are tailgate party heroes

PHOTO: Thanksgiving Roaster Nested in Sage Dressing takes an...

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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BALSAMIC CHICKEN AND MUSHROOMS

Serves 4

If you can find balsamic vinegar, buy it! I've included red wine vinegar in case you can't find balsamic vinegar, but the balsamic vinegar is terrific in this recipe, and it's worth having on hand for salad dressings afterwards.

1 chicken, cut in serving pieces (about 3 pounds)

Ground pepper to taste

paprika

1-1/2 to 2 tablespoons olive oil, divided

2 tablespoons chopped shallots or scallions

2 cups sliced fresh mushrooms (about 1/2 pound)

1/2 cup chicken broth

2 tablespoons balsamic or red wine vinegar

Preheat oven to 3500F. In large baking dish, place chicken, skin-side up; brush with 1/2 to 1 tablespoon oil and sprinkle with pepper and paprika to taste. Bake 40 minutes. Pour off and discard pan juices.

Meanwhile, in medium skillet over medium-high heat, heat remaining oil. Add shallots; saute 2 minutes until slightly softened. Stir in mushrooms; cook 2 minutes longer until lightly browned, stirring constantly. Add broth and vinegar; reduce heat to medium, and cook 3 minutes or until mushrooms are tender and liquid is slightly reduced. Pour mushroom mixture over chicken; bake 20 to 25 minutes longer until chicken is cooked through, basting occasionally with pan drippings. Serve chicken with mushroom sauce.

Nutrition Figures per Serving

Calories 568. Protein 44 grams. Fat 41 grams. Carbohydrate 3 grams. Sodium 290 mg. Cholesterol 174 mg.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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