A Monte Cristo sandwich is a sandwich composed of ham, chicken, and Swiss cheese enclosed in bread that is dipped in beaten egg and fried until golden brown. Ingredients Butter 3 slices of white bread Sliced lean baked ham Sliced…
This page incorporates text from the public domain cookbook The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters. Ingredients 1 ounce ham Butter ½ onion ½ carrot ½ stalk celery 1…
Naporitan or napolitan (ナポリタン) is the name of a pasta dish, which is popular in Japan. It is claimed to originate from Yokohama. Ingredients 7 oz (170 g) spaghetti 1 green bell pepper, thinly sliced ½ small onion, thinly sliced…
Ingredients 1 lb (450 g) dry pinto beans 8 cups water 1 ½ tbsp paprika OR ½ tsp each of paprika and pepper 1 ½ tbsp granulated or brown sugar 1 tbsp salt OR 2 tsp salt and a ham…
Salmorejo is a purée consisting of tomato and bread, originating from Córdoba, Spain. It is made from tomatoes, bread, oil and garlic. The tomatoes are skinned and then puréed with the other ingredients. The purée is served cold and may…
This meal is traditionally served with mashed potatoes. There is an alternative method made with a tomato sauce instead of brown gravy. Ingredients 8 slices thinly sliced veal 4 slices of ham, cut in halves 2 hard boiled eggs, cut…
This page incorporates text from the public domain cookbook The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters. Ingredients Cabbage Stock 2 ounces boiled rice Ham Tomato sauce Procedure Cut off…
Ingredients About ½ lb pork tenderloin 1 lb asparagus 50 g prosciutto 175 ml whipping cream (35% fat) 6–10 cloves garlic, chopped 3–4 shallots, diced 2 sun-dried tomatoes About 500 g linguine 4 tbsp olive oil 100 ml white wine…
Pease pudding, sometimes known as pease pottage or pease porridge, is a simmered pea preparation, which mainly consists of split yellow or carlin peas, water, salt and spices, often cooked with a bacon or ham joint. It is similar in…
Recipe for mirepoix sauce (for masking meat, fowl, fish). This page incorporates text from the public domain cookbook The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters. Ingredients Bacon, diced Lean…
Kroppkakor is a traditional Swedish dish of potato dumplings with a pork or bacon filling. They are cooked and served with butter and lingonberry jam. There are some regional variations to the recipe. Ingredients 1 kg cooked potatoes, mashed 2…
Ingredients Meats Choose 1 or 2 of the following items: 4 fresh whole Maltese sausages 4 shoulder-cut pork chops (ideally left attached in one piece and separated only after cooking) 1 piece (300 g) fresh pork belly, salt-cured gammon, or…