Free Recipes Archive
Source: Michael Jacobson, Dory’s Oar Restaurant – Sacramento Batter 7 ounces plain flour 7 ounces good quality ale 1 egg 1 ounce milk 1/2 teaspoon baking powder Pinch of salt Chips 1-1/2 pounds baking potatoes, cut into 1/2-inch slices Salt, Read More …
1 lb All-purpose or bread flour 1 teaspoon Salt 1-1/2 tablespoons Dry yeast 1 teaspoon Sugar 1 cup Warm milk 2 ounces Butter, melted Sift the flour and salt into a bowl and leave in a warm place. Dissolve the Read More …
Overnight Starter: 1/2 cup starter 1 cup milk 2 cups flour Mix and let stand at room temperature overnight. Add: 1/2 cup flour 1 tablespoon sugar 3/4 teaspoon salt 1/2 teaspoon baking soda Knead on floured board 2-3 minutes until Read More …
1 package active dry yeast 1 cup water, warm (105 to 115f) 1 cup milk 2 tablespoons sugar 1 teaspoons salt 3 tablespoons butter, softened 1 cup raisins 5-1/2 cups bread flour Cornmeal Dissolve yeast in water in a large Read More …
1 lb bread flour 1 teaspoon salt 1-1/2 tablespoons active dry yeast 1 teaspoon sugar 8 fluid ounce warm milk and water 2 ounces butter, melted Sift flour and salt into a bowl and leave in a warm place. Dissolve Read More …
1-1/4 cups brown sugar 1 cup butter (the real thing) 3/4 cup chopped nuts 1 cup Hershey’s sweet chocolate bar, chopped Combine sugar and butter and cook until a hard ball is formed when syrup is dropped in cold water Read More …
Yield: 6 Servings 2 c Dry mustard 1 cup Firmly packed brown sugar 2 teaspoons Salt 1/2 teaspoon Turmeric 12 ounces Flat beer or ale Combine mustard, brown sugar, salt and turmeric in processor or blender and mix well. With Read More …
Yield: 12 Servings Water Dry Mustard Powder Mustard loses potency if heated therefore the traditional recipe calls for COLD water. Mix mustard powder and cold water in proportions to make a smooth paste but only enough for current use. Let Read More …
6 lb Joint of beef 3 oz Light brown sugar 1 oz Black peppercorns 1 oz Juniper berries 1 oz Allspice berries 4 oz Sea salt 1/4 oz Saltpeter Yield: 6 lb This was one of the great Victorian Christmas Read More …
In Japan, tempura over rice is simply called tendon. It’s a shortened word for tempura donburi. You can certainly use any veggies, herbs, fish, seafood for the topping. Normally, large shrimp along with several varieties of vegetables are made into Read More …
1 cup butter 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 1 cup pecans 1 cup chocolate chips Garnish 1 ounce white chocolate 12 pecan halves Melt the butter in a saucepan. Add sugar, salt and vanilla. Boil gently Read More …
This specialty of Devonshire, England (which is why it’s also known as Devonshire or Devon cream) is traditionally made by gently heating rich, unpasteurized milk until a semisolid layer of cream forms on the surface. After cooling, the thickened cream Read More …
8 slices (about 1-inch thick) day old home-style white bread 2 ounces (about 1/2 cup) sultanas (raisins) Grated rind of one lemon 2 large eggs 3 level tablespoons caster (granulated) sugar, divided use 1 pint (2 cups) vanilla-flavoured milk* Remove Read More …
Butter and dark brown sugar form the basis of these unbeatable English Toffee Brownies. Scrumptious enough to tempt even the most die-hard chocolate brownie fan these beauties are finished off with a delicate sprinkling of chopped walnuts. 1 cup butter, Read More …
Butter and dark brown sugar form the basis of these unbeatable English Toffee Brownies. Scrumptious enough to tempt even the most die-hard chocolate brownie fan these beauties are finished off with a delicate sprinkling of chopped walnuts. 1 cup butter, Read More …
2 cups frozen petite peas or 1 (15-ounce) can petite peas, drained 3 hard-boiled eggs, chopped 1 (2-ounce) jar pimiento, chopped 8 ounces shredded American cheese 1 (10-ounce) can cream of mushroom soup 1/2 cup milk 1 cup cornbread crumbs Read More …
1 teaspoon vinegar 1/2 cup water 1 cup milk 2 tablespoons melted butter or vegetable oil 1 1/2 teaspoons salt 1 1/2 teaspoons sugar 1/2 teaspoon baking powder 3-1/2 cups all-purpose flour 2 1/2 teaspoons active dry yeast Cornmeal (optional) Read More …
12 oz plain flour pinch salt 3 oz hard margarine or butter 3 oz white vegetable fat 1 tablespoon caster sugar Filling 1-1/2 lb Bramley apples; peeled cored and sliced (Granny Smiths) 1/2 juice of lemon 3 oz sultanas 3 Read More …
4 trifle sponges 4 tablespoons cherry jam 15 ratafia biscuits 4 tablespoons sherry 2 bananas; peeled and sliced 1/2 lemon; zest and juice 225 g cherries; stoned 450 ml milk 3 eggs 50 g caster sugar 150 ml double cream; Read More …
TRIFLE MIXTURE 1/4 To 1/2 cup orange flavored liqueur or orange juice 1 pk (3.5 oz) vanilla pudding and pie filling (Not instant) 2 cup Milk 1 tablespoon Grated orange peel 1 cup Whipping cream, whipped 1 Jar (12 oz) Read More …
1 Angel Food Cake fresh baked or purchased 1 Jar Low Cal Raspberry Jam 1 pk Sugar Free Raspberry Jello (6-serving size) 1 lg Pkg Instant Vanilla Pudding (Sugar-Free) 1/2 cup to 1 cup Dry Sherry (not cooking variety) OR Read More …
6 oz butter 8 oz rolled oats; quick cooking 6 oz brown sugar 1 pinch salt Melt butter in saucepan over very gentle heat. Mix in the sugar, oats and salt. Stir well and turn mixture into greased swiss roll Read More …
2-pound loaf: 3/4 cup water 2/3 cup milk 1 large egg 1/4 cup molasses or honey 4 cups bread flour 2/3 cup barley flour 2 teaspoons salt 2 tablespoons butter or margarine 2-1/2 teaspoons active dry yeast 1-pound loaf: 1/4 Read More …
Source: Four Square – Durham, North Carolina 3/4 loaf chocolate brioche (plain brioche may be substituted if chocolate is not available) 1-1/2 cups crushed (medium-sized chunks) English toffee, such as Heath Bar 12 ounces high quality bittersweet chocolate 2-1/2 cups Read More …
Ingredients Measurement 25-35 50-70 100 Sweet Peas #10 Can 1 2 3 Celery, Chopped Cups 1/2 1 1-1/2 Pimento 4 ounce Jars 1 2 3 Sweet Pickle Relish Cups 1/2 1 1-1/2 Carrots, Grated Cups 1/2 1 1-1/2 Eggs, Read More …
1 cup all-bran cereal 1 cup raisins 1 cup whole milk 3/4 cup dark brown sugar, packed 1 cup self-rising flour* Mix all-bran, raisins, milk and brown sugar; let soak for 1 hour. Stir in the flour; and spoon into Read More …
25g fresh yeast or 15g dried 300ml warm water 450g plain white or brown flour (not strong bread flour) 1 teaspoon salt 75g malt extract 50g black treacle (molasses) 25g block margarine 225g sultanas washed and dried a little melted Read More …
Ingredients Weights Measure SAUSAGE PATTY, PORK, RAW, 2 OUNCES 18-3/4 lbs ENGLISH MUFFINS, SPLIT OR CUT 12-5/8 lbs 100 each EGGS, WHOLE, FROZEN 10 lbs 1 gallon COOKING SPRAY, NONSTICK 2 ounces 1/4 cup CHEESE, AMERICAN, SLICED 6-1/4 lbs Read More …
Ingredients Weights Measure HAM, COOKED, BONELESS 6-1/4 lbs ENGLISH MUFFINS, SPLIT OR CUT 12-5/8 lbs 100 each EGGS, WHOLE, FROZEN 10 lbs 1 gallon COOKING SPRAY, NONSTICK 2 ounces 1/4 cup CHEESE, AMERICAN, SLICED 6-1/4 lbs 100 slices Grill Read More …
Ingredients Weights Measure BACON, CANADIAN, SLICED, 1 OUNCE 6-1/4 lbs 100 slices ENGLISH MUFFINS, SPLIT OR CUT 12-5/8 lbs 100 each EGGS, WHOLE, FROZEN 10 lbs 1 gallon COOKING SPRAY, NONSTICK 2 ounces 1/4 cup CHEESE, AMERICAN, SLICED 6-1/4 lbs Read More …
Ingredients Weights Measure BACON, SLICED, RAW 1-1/4 lbs 100 slices ENGLISH MUFFINS, SPLIT OR CUT 12-5/8 lbs 100 each EGGS, WHOLE, FROZEN 10 lbs 1 gallon COOKING SPRAY, NONSTICK 2 ounces 1/4 cup CHEESE, AMERICAN, SLICED 6-1/4 lbs 100 slices Read More …
Yield: 100 portions (4 pans) Each Portion: 1 muffin Temperature: 325F Griddle; 350F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Percent Weights Measure Yeast, active, dry .74 2-1/4 ounces 6-2/3 tablespoons Water, warm (105°F. to 110°F.) Read More …