This dish is an attempt to replicate the flavor of curry chicken dishes that are served at Indian restaurants in California. Ingredients Meat and vegetables 4 tbsp cooking oil 1 cup diced yellow onions 2 tsp minced garlic 1 lb…
Scheiterhaufen (literally “funeral pyre” or “stake”) is a type of traditional sweet dish in Austria and Southern Germany. It was mentioned for the first time in a Roman cookbook in the 1st century AD by Marcus Gravius Apicius. In 1691…
Ossobuco, when loosely translated from Italian, means hollowed bone; a reference to the large piece of marrow in the center of the veal shank bone. It’s a Milanese speciality of veal shanks cooked in meat broth and flavored with white…
Kedgeree (or occasionally kitcherie, kitchari or kitchiri) is a dish consisting of flaked fish (usually smoked haddock), boiled rice, eggs and butter. It originated amongst the British colonials in India hence was introduced to the United Kingdom as a popular…
Cheese sauce is a variation of Béchamel Sauce. Ingredients 2½ tablespoons butter 1½ tablespoons flour 1 cup heavy whipping cream or ½ cup whole milk, hot 1 cup cream cheese ½ cup grated cheddar cheese ⅓ cup grated mozzarella cheese…
Barbecue Sauce is a tomato or ketchup based sauce used on meats. Kansas City-style barbecue sauce is the most common version used in the United States. It is tomato- or ketchup- based with sweet, sour and smoky elements. Barbecue sauce…
Wow-Wow Sauce is a sauce, apparently created by Dr. William Kitchiner in the early 19th century. It contains port, wine vinegar, pickled cucumbers or Pickled Walnuts, English mustard and mushroom ketchup in a base of beef stock, flour and butter.…
There is no small amount of disagreement about what constitutes Welsh Rarebit. Many contend that it is just cheese on toast. At the other end of the spectrum are a variety of recipes in which the bread is steeped in…
Beef stroganoff, in its simplest form, is simply tender beef with a mushroom and sour cream sauce. It is very popular as a basic food service dish as it is very easy to produce it in large quantities. It is…
This savory mustard sauce is great on filet mignon or pork tenderloin, or as a grilling baste for chicken. Ingredients ½ cup Dijon mustard ¼ cup chicken broth 1 ¼ tsp cornstarch 1 pinch of salt ¼ tsp freshly ground…
Ingredients 3 Tbsp butter 3 cups gray morel mushrooms, cut into slices less than 1 inch long ¼ cup thinly-sliced green onion tops ½ Tbsp dried parsley ¼ tsp nutmeg ¼ tsp pepper 1 tsp salt ½ cup dry white…
Macaroni pie is a side dish that goes well with stewed chicken, callalloo or any stewed peas like pigeon peas or lentils. It can also be enjoyed on its own. Ingredients 1 package (225 grams / 8 oz) dried macaroni…