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    26 Recipes

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    I found this recipe in THE COOK’S ORACLE, written in 1830 by Dr William Kitchiner, the most celebrated chef in England in his day. I looked at this recipe many times before deciding to try it, but I'm glad I finally did. It adds a wonderful flavor to many dishes without any single flavor predominating. I love it in soup or stew. I was out of lemon peel so used lemon pepper. No celery seed so I used dried celery. Also, next time I will leave out the salt.

    Recipe #427906

    Eintopt means "one pot" and this is a variation of the many kinds made in Germany. I generally make just half this amount. I use turkey smoked sausage and, as frozen French-cut green beans are hard to find here, I use canned beans. I also add a bit of fines herbes.

    Recipe #425207

    An interesting recipe from Japan, this is nice for sandwiches. It's fun to vary the seasoning. You may like Caribbean Jerk, for instance, or Chinese Five-Spice Powder. A bit of liquid smoke? You can also vary the sweetener used. Be creative! (Note: I found it necessary to cook the chicken longer than the recipe states. It should reach 165 degrees F. in the middle.

    Recipe #425205

    An open faced sandwich from Norway. I sometimes use 4 hogie rolls in place of the long loaf to make four individual plates. Other lunch meats and cheeses can be used, tailor it to suit your tastes.

    Recipe #425181

    This recipe is an adaptation of a recipe in Beeton's Book of Household Management. I have simplified it and reduced it to more manageable proportions. Time to prepare and cook, as well as the number of servings are all guesswork.

    Recipe #322735

    I love mincemeat but most recipes make such large amounts that I was unwilling to take a chance on them. Here is a recipe that I adapted from an old Fannie Farmer Cookbook that makes a single pint of mincemeat. I used 1/2 pound of stewing beef, 1 apple, and 1 cup of raisins (I didn't have any currents), I omitted the boiled cider and the mace, and used raspberry jelly in place of the barberry jelly. I was unexpectedly out of brandy but remembered many recipes called for almonds so I put in 2 tablespoons of Amaretto and 1/4 teaspoon of brandy flavoring. I chopped the apples and beef, and left the raisins whole, which resulted in a chunkier mincemeat than the commercial kind. The result was one pint of well flavored mincemeat. Following the advice of most recipes I will let the flavors blend for 2 or 3 weeks before using.

    Recipe #322734

    This cake is the basis for many of the goodies found in a German Konditori. (This is a wonderful place filled with cakes and pastries of many kinds, a coffee shop if you will). For a quick fix split the cake into 2 or 3 layers, mix 1 tablespoon of instant coffee with 2 cups whipping cream, whip the cream and use to fill and ice the cake. (I like to sweeten the cream as well, but never had it sweetened when I was in Germany) To split the cake, try this: with a knife make a shallow cut all around the cake, lay a thread in the cut, cross the ends and pull the thread in opposite directions.

    Recipe #304850

    This German dish has a flavor not unlike pot roast. Sometimes a thin dill pickle spear in rolled up inside. Other flavor variations include adding paprika, tomato puree, sour cream or lemon juice when you thicken the gravy. All are yummy. I suspect that after browning a crock pot would work well too.

    Recipe #304846

    This homestyle Italian soup is quick, simple and delicious. As most of the ingredients are either pantry or kitchen staples, it is easy to fix for unexpected guests, busy days, or whenever you just want a good bowl of soup in a hurry. I usually use frozen spinach and don't alway puree the tomatoes, which cuts down on prep time even more. Enjoy

    Recipe #304845

    Eintopf means "one pot". There are as many recipes for Eintopt as there are cooks in Germany, but this one is my favorite. I use a loop of smoked turkey sausage to cut down on the fat. Also, the frozen French-cut green beans are rarely available in my small town, so I often use the canned variety. They are almost as good.

    Recipe #304786

    These cookies are crumbly but have such a wonderful flavor that I make them every year. I'm considering baking it in a pan like a brownie. Maybe that will rescue an otherwise good recipe.

    Recipe #266246

    One year, after her first bite of this cookie, my DD sighed and said, "Now I know it's Christmas!" You will need to keep these frozen until needed or they will disappear! I usually make a couple of double batches, 6 dozen is not enough.

    Recipe #266180

    These are a pretty, as well as tasty, addition to the holiday cookies. They are at a snazzy dinner party, too. I usually double this recipe.

    Recipe #257642

    Light and airy meringues with a melt-in-the-mouth texture.

    Recipe #257628

    This recipe is from Alton Brown.

    Recipe #244141

    This amount of rub is sufficient for two large salmon filets, 20-30 servings. If you are less ambitious use a smaller piece of fish and store rub in a jar in the freezer.

    Recipe #243508

    From 18th century England. "This may seem to be but a simple thing to place among these high matters; but I never see it come from table without a terrible wound in it. If it has but the approbation of a few it will pay very well for the room it takes up here." Serve very cold.

    Recipe #242992

    From 18th century England, this recipe is from Richard Bradley's "Lady's Director".

    Recipe #242979

    In medieval England elaborate and very decorative jellies often included whole fish and birds, and were decorated with edible silver and gold. This is a simpler version.

    Recipe #242978

    Makes one large quiche, or make 2 smaller and freeze one for later.

    Recipe #242557

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