10,000 recipes
This, too, is a Portuguese recipe from the Algarve.
This is from Trader Vic's restaurants. We no longer have one here, unfortunately. I first had this back in the 70's. Don't leave out the A-1 (it makes a difference) and DON'T sweeten the whipped cream!
Slow-roasted beef brisket brushed with soy sauce and smothered in onion soup mix. Four hours in the oven yields fork-tender, deeply savory meat that practically carves itself.
Heritage-style yeast-risen buckwheat cakes made with an overnight batter and a touch of baking soda. A pioneer-era breakfast griddle cake with deep, earthy flavor.
Bite-sized caribou meatballs made with ground pork, oatmeal, mustard, and a kick of hot sauce. Pan-fried crispy in minutes. Makes 5 dozen crowd-pleasing appetizers.
Pan-seared caribou steaks draped in a smoky Scotch whisky sauce spiked with tart cranberries, orange juice, and currant jelly for a wild game dinner that tastes like the Canadian wilderness.
Hearty ground beef and rice casserole simmered with crushed tomatoes, herbs, and mushroom soup, then broiled under a bubbly blanket of melted cheddar. Table-ready in 40 minutes.
A no-bake coconut cream pie with a sticky pecan praline layer on the bottom, fluffy vanilla pudding filling loaded with flaked coconut, all in a pre-baked pastry shell. Chill, slice, and swoon.
Creamy cottage cheese and brown sugar fold into tender muffin batter for a protein-packed breakfast that bakes up moist and lightly sweet in 20 minutes. No mixer required.
Delicious and juicy rhubarb pie to serve with family and friends, a great summer dessert that everyone loves.
This showy make-ahead buttercup squash recipe is impressively divine. Maple-infused cranberries top maple butter-flavored squash baked-on apple slices.
From the McCall's recipe card collection, Our Rich Heritage card #5A
Wholesome millet molasses cookies made with barley flour, oats and no eggs. Chewy, earthy and lightly sweet, these wheat-free cookies bake in just 10 minutes.
Cute and tasty. These mini tarts are filled with creamy and silky Mascarpone cheese and fresh raspberries.
This recipe, though fussy to make, is attractive and tasty. Cheryl Kaufenberg of Darien said it came from a very old Better Homes & Gardens magazine
The fruity and scrumptious taste of this bread makes it perfect for a summer breakfast.