Onion Stuffing

July 14, 2010

If you’re new here, you may want to subscribe to my RSS feed. Thanks for visiting!This Onion Stuffing recipe is ideal for stuffing a pork leg or loin as the addition of sage complements the pork perfectly.  The quantity below is sufficient for one leg or loin.

The recipe calls for the onions to be parboiled, [...]

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Easy Chicken Curry

July 12, 2010

Today, there are as many ways to make a curry as there are curry flavours. However many of the old fashioned curry recipes use a pre-mixed curry powder as many of the herbs and spices we enjoy today weren’t as commercially available back then.
This Easy Chicken Curry simply uses leftover cold roast chicken and [...]

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Puffy or Foamy Omelet

July 8, 2010

Omelets are such as simple dish to make and the ultimate in fast food.  Last time we looked at how to make The Perfect Omelet and two different types of omelet were discussed – Puffy Omelet and the French variety.
Here is a recipe to make the perfect Puffy (or Foamy) Omelet.  As the difference between [...]

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The Perfect Omelet

July 6, 2010

The perfect omelet combines a multitude of virtues, thus the fine points of concocting an omelet are worth attention.  To make either the puffy omelet or the French variety only three ingredients are essential – eggs, liquid, and seasoning.

Eggs should be perfectly fresh – the yolks and whites are beaten separately for a puffy omelet,while [...]

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Caviare and Prawns

July 2, 2010

Here is an elegant Hors D’oeuvres recipe of Caviare and Prawns to serve your guests and it is sure to impress.
Caviare and Prawns
1 1/2 oz of caviare
32 small prawns
Capers
1 lemon
1/2 eschalot very finely chopped
Brown bread
Butter
Cayenne
Method
Prepare thin slices of brown bread and butter, cut from them 8 or9 round about 1 1/2 inches in diameter, and [...]

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Hors D’Oeuvres

June 30, 2010

A term not so commonly used these days, Hors D’oeuvres are also known as appetizers or finger foods.  The below descriptions of Hors D’oeuvres highlight their role in old-fashioned entertaining.
From Aunt Mary…
As the prelude to a complete meal, hors d’oeuvres must be stimulating to the appetite.  Thought the portion served is very small, so as [...]

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Baked Bread Pudding

June 24, 2010

Baked Bread Pudding is a simple comfort food that can be made from ingredients that are always on hand.  There are a few different versions for bread puddings, but this one simply requires the bread to be soaked and can be prepared all in one bowl.
Ingredients:
1/2 lb stale bread
3oz sugar
1 egg
2 oz butter, margarine or [...]

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Egg Curry Recipe

June 21, 2010

Although eggs seem to go in and out of fashion (from a diet perspective) you can’t beat them for an inexpensive and fast meal.
This Egg Curry Recipe from 1950’s uses curry powder and tomato sauce for extra flavor.  It calls for the eggs to be boiled for 20 minutes – perhaps a tad too long [...]

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Orange Oatmeal Cookies Recipe

June 18, 2010

Oatmeal cookies are a favourite with young and old alike and the addition of some citrus adds a nice flavor to them. This Orange Oatmeal Cookies Recipe is quick and easy and requires no fancy gadgets, just a bowl, wooden spoon and some elbow grease.

Orange Oatmeal Cookies
1 cup sifted flour
1 cup sugar
2 teaspoons [...]

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