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Diners Great Britain Cookbook #1

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This is great on hot dogs. This can be made ahead and reheated if necessary.

Recipe #236261

This could be a light lunch or breakfast.

Recipe #303592

This looks like a delicious breakfast dish that Paula prepared on her show recently.

Recipe #296737

This dressing is from Cook's Country. The pepper is slowly simmered in oil to mellow its harshness, and when added to the dressing, each spoonful tastes deeply of pepper. If you don't have buttermilk, substitute 2 T milk and increase the vinegar to 2 1/2 t. Hearty, crispy iceberg and romaine work well with this creamy dressing.

Recipe #326569

This salad is made from Napa cabbage (called Chinese leaves in Great Britain), herbed cheese, pineapple and dressed with yogurt. Napa cabbage is used more for its crunchy texture than its flavor since it is so mild. Sage Derby cheese is a mild, semi-hard cheese mottled with sage (or sometimes parsley, spinach, marigold). From "The Great British Kitchen" as published by The British Food Trust. This organization is dedicated to preserving the history and development of all British cuisine.

Recipe #481891

Caerphilly wasoriginally a Welsh cheese, but is now made mostly in the West Country. It is a mild soft cheese. Here it is paired with vine-ripened tomatoes and fresh herbs. Pretty and tasty. From "The Great British Kitchen" published by The British Food Trust.

Recipe #481904

A simple and refreshing salad. From "The Great British Kitchen" and published by the British Food Trust.

Recipe #481894

This is a classic summer salad recipe. The recipe calls for Webb lettuce (England), also known as Romaine (US), or Cos (elsewhere). The salad is dressed with a yogurt dressing. From "The Great British Kitchen" published by the British Food Trust."

Recipe #481899

This is a delicious cracker spread. Recipe is from Taste of Home.

Recipe #351607

Recipe is from Rachael Ray's magazine. It was adapted from The Universal Cook, circa 1780; courtesy of The Colonial Williamsburg Foundation.

Recipe #221633

A traditional British sauce that is normally served with roast poultry or game.

Recipe #429515

Nothing says comfort to me like a grilled cheese sandwich. This is a delicious variation from the classic. Recipe from Family Circle.

Recipe #387734

The saltiness of the cheese just complements and brings out the juicy sweetness of the watermelon. This salad is lightly dressed with oil and vinegar. From "The Great British Kitchen" published by the British Food Trust.

Recipe #481898

Found this recipe in Taste of Home Holiday Edition and the picture looks so pretty I want to save the recipe. Sounds pretty simple too so think they will be a nice to add to any dinner and nice enough for company. Prep time does not include rising time

Recipe #331188

This hearty, tangy dip from Diane Phillips' cookbook, "You've Got it Made," goes well with bread, tortilla chips, pretzels or sturdy crackers. This recipe can be made and refrigerated up to three days ahead.

Recipe #281441

Choose thin asparagus for this recipe. From "The Great British Kitchen" published by The British Food Trust. Serve with steamed rice, if desired.

Recipe #481911

I like to make this on Christmas morning or any morning! Prep time does not include chilling overnight.

Recipe #221921

Serve these with roasted new potatoes and carrots. From "The Great British Kitchen" published by The British Food Trust.

Recipe #481913

Here's another of those William-Sonoma recipes I want to try when I get a chance. Sounds like a great fall recipe to me, real comfort food. The site says that The British sausage became known as a banger around World War I, probably because ti spluttered as it fried. Don't know if that's true or not, but the addition of the wine to this recipe has got to make it a winner in this house. Don't know how to separate the sections of this recipe in the ingredients, so the sausages, mash (potatoes) and gravy are listed together in order. As an update, finally got to try this and yes; it's real comfort food, with a rich, robust gravy. Nice for those cool Fall evenings and pretty simple to make.

Recipe #326894

This is a simple, savory green vegetable dish. This recipe can be prepared up to three days in advance (wait to add the parsley until ready to serve). Keep the cooked beans tightly covered in the refrigerator, then reheat on the stovetop or in a 350 degree oven for about 20-30 minutes.

Recipe #263711

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