5,590

Historical/Traditional

recipes

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Sun-Dried Tomato Bruschetta Burgers

Posted by Chef #443166  

This is the best way to make an italian style, bruschetta burger. I use sun dried tomatoes in place of regular tomatoes. Store bought Pesto is just fine to use for the topping. And please people... do not put oatmeal, breadcrumbs or eggs into... MORE»

Recipe #303539

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Red, White and Blue Fruit Treats

Posted by ~Tasty Dish~  

I found this idea off familyfun.com and simplified the recipe. Be cautious with the toothpicks! I don't want the little ones to poke themselves! Meant to be served with a yogurt dip. Try this one: Kid Friendly Watermelon Dippers MORE»

Recipe #303402

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Brulot Charentais - Angel's Flames - French Flambé Coffee

Posted by French Tart  

Our local and very dramatic end of meal coffee - La Flamme des Anges - Angel’s Flames or Brulot Charentais certainly provides for lively end of dinner conversation! The sumptuous combination of fine quality Cognac, rich brown coffee and dramatic... MORE»

Recipe #303294

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15th Century Soup of Eggs, Cheese, and Milk

Posted by TheHungaryCook  

This was handed to me by a friend, and is a 15th century treasure. I have experimented with various other cheeses and come to the conclusion you really can't make any substitutions on this one or it doesn't taste right. Also this is exremely... MORE»

Recipe #303284

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Fed Up's Cornbread

Posted by Hillbilly Fusion  

Old fashioned cornbread MORE»

Recipe #303171

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Mom's Pan Turkey Gravy

Posted by mrsteacher22  

Super easy gravy to make and VERY tasty! I use this recipe to make chicken gravy as well. Can also be used to make a delicious gravy for roasts, just use beef broth instead of chicken. Came from my mom, as most everything does! MORE»

Recipe #303040

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Jett's Hazelnut Pound Cake

Posted by Jett2Whit  

Moist delicious pound cake with hazelnut liquid coffee creamer giving the cake a delicious flavor. Better save a piece for yourself, it goes quick!! MORE»

Recipe #303039

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Sixteen Spice Chicken - Mesa Grill

Posted by Brandess  

I had this chicken at Bobby Flay's Mesa Grill in Las Vegas and fell in love with it! The chef gave me the recipe for the Mesa Grill Poultry Rub! The rest of the recipe is mine. It's the juiciest chicken you will ever have, even the next day. You... MORE»

Recipe #302987

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Cloud Nine Banana Pudding

Posted by zoo keeper  

I love this recipe because it is fresh and light. Around here if you say "banana pudding" people always think vanilla wafers, so this is a nice little surprise. MORE»

Recipe #302891

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Banoffee Bananas With Buttermilk Pancakes, Ginger and Cream

Posted by French Tart  

This is a very naughty dessert or breakfast/brunch dish - but it is nice to have a treat now and then, so why not! Glossy caramelised toffee bananas served sandwiched between light, fluffy pancakes and then topped with more bananas and ginger... MORE»

Recipe #302786

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Scottish Baps - Soft Morning Bread Rolls

Posted by French Tart  

These classic Scottish bread rolls are so easy to make - with only one kneading required. They are soft with a distinctive floured finish and are excellent for all manner of fillings, but especially bacon or cheese and salad. These baps are quite... MORE»

Recipe #302697

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Cinco De Mayo Guacamole

Posted by Kozmic Blues  

It's Cinco de Mayo, and I'm CRAVING guacamole... I totally threw this together on a whim, and I think it was one of the BEST I've ever made. Please note that I used my Penzey's Smokey Flavored Salt for the salt listed in the recipe. Plain old... MORE»

Recipe #302670

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Great Aunt Cecelia's Chicken Liver Pate

Posted by Trinkets  

My Great Aunt had some fantastic recipes! This is one of those dishes she made that was at every family gathering. She was 97 when she died in 1994 and she'd been making this all her life. She learned to use the food processor after she saw Julia... MORE»

Recipe #302484

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Cinco Oh-My-Oh Salsa

Posted by Chef Robby  

An simple salsa recipe that is NOT for the faint of heart. Made with habanero peppers, this is a very hot salsa. Use less peppers to ease the heat. MORE»

Recipe #302101

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Baked Butternut Squash and Parmesan Cheese Gratin

Posted by French Tart  

A delicious gratin dish that can be eaten as a main course for vegetarians or works very well as a tasty vegetable accompaniment. This simple gratin can be prepared beforehand and kept covered in the fridge - just remember to take it out for 30... MORE»

Recipe #301543

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Grandma Margaret's Homemade Ice Cream

Posted by Noni Suzanne  

This is the way my grandma always made it...and beware, it's totally fattening but soooo good! Of course, back in the day, she made it in the old crank kind with all the ice and salt...long but fun process that I remember. Me, I have a Cuisinart... MORE»

Recipe #301469

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Idiot-Proof Yorkshire Puddings

(1 reviews) Posted by Noo  

This is more of a formula than a recipe,you can use any measure you like,as long as they are all the same.I just used a cup for ease of demonstration.Once you know how to do it there is no excuse for buying those horrible frozen jobs ever again... MORE»

Recipe #301347

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Cheddar Gorgeous! Cheese and Onion Bread and Butter Pudding

(1 reviews) Posted by French Tart  

I have always prefered savoury food to sweet food, and this is a recipe I made up for a savoury version of one of my favourite sweet puddings, Bread and Butter Pudding. This savoury dish is easy to rustle up and makes a tasty supper, breakfast,... MORE»

Recipe #301346

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Christiana Campbell's Tavern Rum Cream Pie

Posted by Chef Shadows  

SOURCE CHRISTIANA CAMPBELL'S TAVERN - Williamsburg, VA 18TH CENTURY Times are approximations. MORE»

Recipe #300953

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Real Home Made Root Beer

Posted by Tony Papaleo  

Real root beer, naturally carbonated: A strong taste without being harsh. As close as you can get to store-bought and still have all natural ingredients. The taste is much more honest than store-bought as well. The keys are your choice of... MORE»

Recipe #300810

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