Other

Duck Stuffed with Chicken Liver, Candied Orange, and Pears


Ingredients

  • 2 oranges, ends trimmed and discarded, each cut into 5 rounds
  • 6 tablespoons extra-virgin olive oil, divided
  • 14 ounces chicken livers, fat trimmed
  • 10 large fresh sage leaves
  • 2 garlic cloves, thinly sliced
  • 2 cups diced peeled pears (about 2 medium)
  • 2 4 1/2- to 5-pound ducks, thawed if frozen, excess fat trimmed, rinsed, patted dry

Recipe Preparation

  • Combine sugar and 2 2/3 cups water in heavy medium saucepan. Bring to simmer, stirring until sugar dissolves. Add orange slices and boil gently until orange peels are almost translucent, about 30 minutes. Drain. Place orange slices on rack set over plate and let drain another 30 minutes. Cut slices into 1/2-inch dice. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

  • Heat 4 tablespoons oil in large nonstick skillet over medium-high heat. Add chicken livers, sage, and garlic; sauté until livers are browned but still slightly pink inside, about 9 minutes. Remove from heat; cool slightly. Cut chicken livers into 1/2-inch dice; return to skillet. Mix in pears and diced candied oranges. Season stuffing to taste with salt and pepper.

  • Preheat oven to 400°F. Boil wine in small saucepan for 3 minutes to allow alcohol to cook away; set aside. Sprinkle duck cavities with salt and pepper. Fill cavities with liver stuffing, dividing equally. Close cavity openings with small metal skewers. Place ducks in large roasting pan. Brush ducks with remaining 2 tablespoons oil. Sprinkle with salt and pepper. Roast ducks 20 minutes. Pour wine into roasting pan. Brush ducks with honey. Continue to roast until ducks are cooked through and juices run clear when thickest part of thigh is pierced with fork, about 1 hour 10 minutes longer. Transfer ducks to platter. Spoon fat off top of pan juices and discard. Pour pan juices into small bowl; season with salt and pepper. Serve ducks and stuffing with pan juices.

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Make Candied Lemon Orange Peel

Ingredients

Organic oranges or lemons
water
salt and sugar

Directions
– Peel oranges not too thin but don’t use the white part of the skin, it is okay to have here and there some white parts but not a lot because the white part is bitter.
– Cut them in thick stripes.
– Place them into a pot, add enough water and boil them for 10 minutes. Weigh them.
– Remove water (drain) add 250 ml water and add same amount of sugar.
– On low heat let peels simmer for 40-60 minutes until you have a thick syrup, and the peel looks transparent and is soft.
– Drain them, take them out with a slotted spoon and if you want sprinkle them with sugar, then place them on a baking grid over night.
– The next day cut them in small cubes.
– Fill in a jar, close with a lid and keep cool.


A fresh entire duck liver

  • Fresh uncooked/unbaked duck liver
  • Large scallops (F: noix St. Jacques, D: Jakobsmuschel - lit. St. James shells)
  • Very thinly sliced onion rings
  • Olive oil
  • French bread "baguette"
  • Cut the bread (on the bias / at an angle, if preferred) into 1-1½ cm thick slices
  • Slowly fry the onions in olive oil until soft and translucent (not golden)
  • Turn on the top broiler of your oven
  • Toast the bread slices until golden on both sides
  • Slice the scallops into thin medallions (about 3 mm, 1/8 inch)
  • Briefly (10 sec!) heat up the slices in a skillet with a very small amount of olive oil
  • Cut the liver into slices that cover the bread slice, and are about 1 cm thick (3/8 inch)
  • Put a slice of liver on each slice of bread
  • Briefly heat up under the broiler (the liver should not get thin and run off the bread)
  • Cover with a tablespoon of the onions
  • Cover with 2 slices of scallops
  • Briefly heat up under the broiler

©2004-2016 F. Dörenberg, unless stated otherwise. All rights reserved worldwide. No part of this publication may be used without permission from the author.


You guessed it: figs!

(Turkish, to be precise)

  • Ingredients for the duck:
  • 4 pieces of duck breast (magret de canard), 200-250 gram (7-8+ ounces) each, including the skin
  • Chilled in fridge to make it easy to remove the fat
  • 4 slices (a good tablespoon each) of duck liver (foie gras de canard)
  • Use mi-cuit, not fresh liver do not use "pâté" or other pet food
  • Want to make your own foie gras from fresh duck liver: check my terrine recipe.
  • fresh zest from 2 large oranges
  • Use untreated oranges if you can either way: wash them well.
  • salt
  • 1 egg
  • 1 tablespoon milk
  • 2 sheets of puff pastry dough (round or rectangular, at least 30 cm / 10 inch wide or across)


Recipe List

The following is a list of all of the recipes in the 1942 edition “The Modern Family Cook Book” list by the number assigned in the book. Those in bold are recipes that I’ve made. Those in italics are ones that I don’t planning on making (detailed in the Fine Print). Additionally italicized are the numbered “recipes” that are merely instructive (i.e. How to Judge Quality of Fish).

**Note: I don’t update this site any longer. I’m leaving it up for reference, but I don’t visit often so questions are unlikely to be answered (or viewed) for the long term.

  1. Spiced Apple Cider – 12/20/14 – good
  2. Cocoa for Adults – 1/6/13 – very good
  3. Cocoa for Children – 11/10/13 – less chocolaty than the adult version
  4. Hot or Chilled Cocoa for All – 12/16/12 – nice (see recipe)
  5. Chocolate Stock Syrup
  6. Hot Chocolate
  7. Chocolate Malted Milk
  8. Old-Fashioned “Boiled” Coffee
  9. Percolator Coffee
  10. Drip Coffee
  11. Eggnog – 12/19/12 – not bad (see recipe)
  12. Caramel Eggnog
  13. Fruit Buttermilk – 12/27/12 – nasty
  14. Fruit Juice Medley
  15. Fruit Punch 15a. Grape Juice Float
  16. Lemonade
  17. Lemon Stock Syrup
  18. Limeade 18a Hot Milk – 10/6/13 – okay, but not as good as 19
  19. Hot Spiced Milk – 12/23/12 – excellent 19a. Molasses Nog
  20. Prune Milk Shake
  21. Pineapple Egg Punch
  22. Hot Tea
  23. Iced Tea – 7/8/15 – good 23a. Sassafras Tea
  24. Tomato Juice Cocktail – 6/14/12 – bad, overwhelming I wonder if Meta actually meant for this to be served without vodka (see recipe)
  25. Vegetable Juice Cocktail – 2/6/15 – not good (see recipe)
  26. Baking Powder Biscuits – 2/22/14 – good (see recipe) 26a. Buttermilk Biscuits 26b. Drop Dumplings
  27. Butterscotch Pinwheels
  28. Cheese Biscuits
  29. Orange Pinwheel Biscuits
  30. Whole Wheat Biscuits
  31. Shortcakes – 7/18/14 – very good (see recipe)
  32. Apple and Pineapple Roll – 3/17/14 – very good (see recipe)
  33. Boston Brown Bread – 1/10/13 – okay, but heavy
  34. Cornbread – 9/16/14 – disappointing
  35. Spoon Cornbread – 11/19/13 – very good (see recipe)
  36. Griddle Cakes – 3/31/14 – tasty and easy (see recipe)
  37. Spicy Bread Crumb Griddle Cakes
  38. Evaporated Milk Griddle Cakes
  39. Cornmeal Griddle Cakes – 2/6/15 – excellent (see recipe)
  40. Nut Bread
  41. Peanut Bread
  42. Plain Muffins (see recipe)
  43. Blueberry or Other Fruit Muffins – 4/22/14 – good (see recipe)
  44. Bacon Muffins
  45. Bran Muffins
  46. Corn Sticks or Muffins
  47. Cranberry Muffins – 12/26/12 – okay
  48. Whole Wheat Muffins – 12/20/14 – fantastic (see recipe)
  49. Pineapple Muffins
  50. Rice Muffins
  51. Rolled Oat Muffins
  52. Twin Mountain Muffins – 2/6/15 – great (see recipe)
  53. Popovers – 5/27/13 – excellent
  54. Quick Apple Streusel Coffee Cake – 10/5/13 – very good (see recipe)
  55. Cinnamon Toast – 5/27/13 – fine
  56. French Toast – 12/31/12 – good
  57. Hawaiian French Toast – 1/6/13 – excellent (see recipe)
  58. Melba Toast – 12/27/12 – good
  59. Milk Toast
  60. French-Fried Toast Sticks
  61. Croutons – 11/17/13 – good 61a. Toast Sticks – 4/15/13 – very good
  62. Sweet Milk Waffles – 10/5/14 – excellent
  63. Buttermilk Waffles – 12/13/12 – mind blowing-ly good (see recipe)
  64. Banana Waffles – 12/25/12 – very good
  65. Corn Meal Waffles
  66. Ice Box Rolls – 12/21/12 – excellent (see recipe)
  67. Cinnamon Loaf
  68. Cinnamon Coffee Cake
  69. Raised Doughnuts
  70. Bread Sticks
  71. Butterhorn Rolls – 12/22/12 – very good
  72. Butterfly Rolls -12/23/12 – excellent
  73. Rosettes
  74. Cinnamon Rolls – 12/3/13 – good, but more roll than dessert
  75. Braided Rolls
  76. Cloverleaf Rolls
  77. Clothespin Rolls
  78. Knots – 12/22/12 – very good, but a little hard to tie
  79. Parkerhouse Rolls
  80. Puffballs
  81. Vienna Rolls
  82. English Muffins
  83. Quick Yeast Bread
  84. Schnecken
  85. Streusel Coffee Cake
  86. Streusel Topping for Coffee Cake
  87. Swedish Tea Bread 87a. Swedish Tea Ring
  88. White Bread and Rolls
  89. 100% Whole Wheat Bread – 11/10/13 – very good (see recipe)
  90. Part Whole Wheat Bread
  91. Angel Food Cake
  92. Mock Angel Food – 1/2/13 – good
  93. Sponge Cake
  94. Boston Cream Pie (Sometimes Called Washington Pie)
  95. Cocoa Butter-Sponge Layer Cake
  96. Daffodil Cake
  97. Jelly Roll
  98. Lemon Jelly Roll 98a. Chocolate Blanc Mange Roll
  99. Moss Rose Sponge Cake
  100. Jam Eclair Cakes
  101. Strawberry Ice-Box Cake
  102. Rosettes
  103. Apple Sauce Cake – 10/25/14 – the BEST (see recipe)
  104. Chocolate Cocoanut Cake
  105. Chocolate Banana Cream Shortcake
  106. Chocolate Cream Cheese Cake
  107. Cinnamon Cake 107a. Cottage Cheese Cake
  108. Dolly Varden Cake
  109. Red Devil’s Food Cake – 7/7/15 – delicious (see recipe)
  110. Lady Baltimore Cake
  111. Old-Fashioned Marble Spice Cake
  112. Half-A-Pound Cake – 3/26/15 – good but not the classic pound cake (see recipe)
  113. Rich Loaf Cake
  114. Spice Cake – 12/6/12 – yummy
  115. Two-Egg Cake – 3/17/14 – good, not too sweet
  116. White Layer Cake
  117. Whole Wheat Cake
  118. Golden Feather Cake – 1/11/13 – very good
  119. Apricot Upside-Down Cake
  120. Dutch Cherry Cake – 12/16/12 – delish (see recipe)
  121. Pineapple Upside-Down Cake 121a. Peach Upside-Down Cake
  122. Gingerbread – 12/31/13 – very good
  123. Gingerbread with Whipped Cream and Orange Wedges – 1/6/13 – wonderful! (see recipe)
  124. Inexpensive Fruit Cake
  125. Rich Fruit Cake
  126. Fruit Cake Baked in Candied Grapefruit Shells
  127. Apricot Glaze for Fruit Cake
  128. Doughnuts – 12/21/13 – fantastic (see recipe)
  129. Banana Doughnuts
  130. Baked Frosting
  131. Broiled Icing
  132. Butter Cream Frosting – 3/17/14 – good
  133. Coffee Butter Frosting
  134. Chocolate Butter Frosting – 10/29/14 – good (see recipe)
  135. Orange Butter Frosting – 6/5/12 – good orange flavor
  136. Thin Butter Icing – 10/25/14 – very good (see recipe)
  137. Chocolate Cream Cheese Frosting – 7/7/15 – good nice tang from cheese (see recipe)
  138. Dark Chocolate Frosting
  139. Chocolate Orange Frosting – 1/11/13 – very good
  140. Strawberry Icing
  141. Coffee Fruit Frosting
  142. Confectioners’ Frosting
  143. Fondant Frosting
  144. Fudge Frosting
  145. Seven-Minute Frosting
  146. Baltimore Icing
  147. Cocoanut Icing
  148. Raspberry Icing – 1/1/13 – very good
  149. Cocoa Filling
  150. Date Filling
  151. Lemon Jelly Filling
  152. Candied Apple Rings
  153. Candied Orange and Grapefruit Peel
  154. Chocolate Fudge – 12/15/14 – okay (see recipe )
  155. Mexican Orange Candy
  156. Panocha
  157. Plain Caramels
  158. Chocolate Caramels
  159. Nut Caramels
  160. Divinity
  161. Plain Fondant
  162. Peanut Brittle
  163. Taffy (Swedish Style)
  164. Old-Fashioned Candied Fruit Roll
  165. Peanut Butter Pinwheels
  166. Potato Kisses
  167. General Directions for Cooking Cereals
  168. Rolled Oats or Rolled Wheat – 12/6/12 – good
  169. Refined Cereals(such as Cornmeal, Cream of Wheat, Wheatena, Farina) – 12/21/12 – good
  170. Cracked Wheat – 12/4/12 – good
  171. To Cook Macaroni, Spaghetti and Noodles
  172. Fried Cornmeal Mush
  173. Sauteed Noodles 173a. Crisp Noodles
  174. Boiled Rice – 12/27/12 – fine, but I prefer steaming
  175. Rice Cooked in Milk
  176. Toasted Rice 176a. Popped Corn
  177. Baked Macaroni and Cheese No. 1 – 12/22/12 -good (see recipe)
  178. Baked Macaroni and Cheese No. 2 (see recipe)
  179. Macaroni with Cheese Sauce – 12/21/13 – excellent (see recipe)
  180. Baked Macaroni and Cottage Cheese
  181. Cheese Egg Float – 12/14/13 – excellent (see recipe)
  182. Cheese Fondue
  183. Cheese Souffle
  184. Cheese Toasties
  185. Corn and Cheese Rarebit – 12/4/12 – very good, but runny
  186. Corn and Tomato Rarebit
  187. Hominy Cheese Croquettes
  188. Jiffy Noodles
  189. Pimiento Cheese
  190. Rice and Cheese Croquettes
  191. Tomato Cheese Fondue
  192. Tomato Rarebit
  193. Welsh Rarebit
  194. Brownies – 11/10/13 – good but bake time way off (see recipe)
  195. Cocoa Indians
  196. Chocolate Drop Cookies
  197. Chocolate Nut Cookies 197a. Date Pinwheels
  198. Cocoa Oatmeal Cookies – 10/17/14 – boring (see recipe)
  199. Gingersnaps – 11/17/13 – excellent (see recipe)
  200. Three-Way Ginger Cookies – 10/20/14 – excellent (see recipe)
  201. Gum Drop Cookies – 12/15/14 – interesting, crispy, yum (see recipe)
  202. Hermits – 2/22/14 – very good (see recipe)
  203. Lemon Sugar Cookies
  204. Oatmeal Drop Cookies – 2/13/15 – great (see recipe)
  205. Old-Fashioned Lace Cookies
  206. Praline Cookies
  207. Rocks – approx. Oct. 2012 – good
  208. Vanilla Crisps
  209. Butterscotch Cookies
  210. Checkerboard Cookies
  211. Ice-Box Cookies (see recipe)
  212. Cocoanut Ice-Box Cookies – 11/22/13 – excellent (see recipe)
  213. Ginger Ice-Box Cookies
  214. Pecan Crescent Cookies
  215. Pinwheel Cookies
  216. Christmas Meringue Cookies
  217. Cinnamon Stars
  218. Cocoa Macaroons – 1/27/15 – very good (see recipe)
  219. Cocoanut Fingers – 12/3/12 – spectacular (see recipe)
  220. Cornflake Kisses – 10/13/14 – very good (see recipe)
  221. Butter Cookies
  222. Fruit-Filled Peanut Cookies
  223. Poppy Seed Cookies – 12/8/12 – good
  224. Sugar Cookies
  225. Springerlie
  226. Baked Custard – 7/18/18 – very good (see recipe)
  227. Brown Sugar Custard – 11/3/15 – good (see recipe)
  228. Butterscotch Custard
  229. Mincemeat Custard – 12/8/12 – not great
  230. Orange Puff Custard
  231. Peanut Butter Custard
  232. Pumpkin Custard – approx. Oct. 2012 – yummy
  233. Soft or “Boiled” Custard 233a. Soft Meringue 233b. Hard Meringue
  234. Floating Island – 2/17/14 – delicious (see recipe)
  235. French Custard
  236. Meringue with Chocolate Custard – 3/31/14 – great (see recipe)
  237. Rhubarb Custard
  238. Rice Custard
  239. Apple Rennet-Custard -12/31/13 – didn’t set up but tasty (see recipe) 239a. Cocoa Rennet-Custard
  240. Cottage Cheese Rennet-Custard
  241. Peppermint Rennet-Custard
  242. Apricot Ice Cream
  243. Caramel Mousse
  244. Chocolate Ice Cream
  245. Graham-Apricot Frozen Pudding
  246. Frozen Peach Cream
  247. Peppermint Stick Ice Cream
  248. Rhubarb Marlow
  249. Strawberry Ice Cream
  250. Old-Fashioned Vanilla Ice Cream
  251. Cranberry-Apple Milk Sherbet
  252. Lemon Milk Sherbet
  253. Pineapple Buttermilk Sherbet
  254. Pineapple Ice
  255. Prune Marshmallow Freeze
  256. Three-Fruit Ice
  257. Ambrosia – 11/10/13 – good (see recipe)
  258. Apple Crumble – 2/28/14 – good (see recipe)
  259. Apple Dumplings
  260. Apple Dumpling Pudding – 12/22/12 – very good (see recipe)
  261. Apple Sauce – 11/19/13 – very good (see recipe)
  262. “Dressed Up” Canned Apple Sauce – 1/6/13 – very good
  263. Applecot Sauce – 6/4/14 – good (see recipe)
  264. Apple Snow
  265. Apple and Cranberry Sauce
  266. Baked Apples No. 1 – 2/13/15 – wonderful (see recipe)
  267. Baked Apples No. 2 – 11/10/13 – just okay
  268. Cinnamon Apples
  269. Escalloped Apples
  270. Fried Apples – 6/4/14 – very good (see recipe)
  271. Poached Apples 171a. Poached Orange Slices
  272. Stewed Apples – 12/6/12 – good
  273. Danish Apple Cake
  274. Stewed Dried Apricots – 12/6/12 – okay
  275. Apricot Puree
  276. Apricot Fritters
  277. Apricot Whip
  278. Baked Bananas – 1/12/15 – just okay (see recipe)
  279. Banana Butterscotch Pudding
  280. Banana Fritters 280a. Pan-Fried Bananas
  281. Stewed Blackberries 281a. Stewed Cherries
  282. Cranberry Sauce or Jelly – 12/14/13 – good
  283. Stewed Dried Fruit – 12/14/13 – good
  284. Dried Fruit Compote
  285. Dried Fruit Puree – 5/27/13 – good (see recipe)
  286. Dried Fruit Whip
  287. Fruit Cup – 11/20/14 – sad with canned fruit cocktail
  288. Grapefruit Shortcake 288a. Broiled Grapefruit
  289. Lime Fluff
  290. Baked Peaches
  291. Stewed Peaches – 11/21/13 – good
  292. Peach Meringue – 4/20/14 – excellent (see recipe)
  293. Sugared Peaches
  294. Pear or Peach Meringues 294a. Stewed Pears
  295. Baked Fresh Pears – 12/6/12 – very good
  296. Baked Pears with Marshmallows
  297. Plum Dumplings
  298. Stewed Fresh Plums
  299. Sugared Fresh Pineapple
  300. Pineapple Date Whip
  301. Stewed Prunes – 10/6/13 – satisfying
  302. Prune Whip No. 1 – 5/27/13 – very tasty (see recipe)
  303. Prune Whip No. 2
  304. Stewed Quince
  305. Stewed Raisins – 3/10/14 – juicy and hot, but work
  306. Plumped or Puffed Raisins – 11/17/13 – good
  307. Stewed Rhubarb
  308. Rhubarb Strawberry Meringue
  309. Strawberry Shortcake
  310. Fresh Peach Shortcake – 7/18/14 – excellent (see recipe)
  311. Fruit Shortcake
  312. Apple Delight
  313. Apples in Raspberry Gelatine – 11/21/14 – just okay
  314. Apricot Bavarian
  315. Banana Grape Mold – 11/19/13 – pretty good (see recipe)
  316. Grape Gelatine
  317. Butterscotch Marshmallow Pudding
  318. Caramel Sponge
  319. Chocolate Bavarian
  320. Fruit-Flavored Gelatine – 3/31/14 – fine
  321. Grape Bavarian
  322. Grapefruit Fluff – 1/19/15 – pleasant (see recipe)
  323. Lemon Pineapple Fluff
  324. Oatmeal Jelly Dessert
  325. Fresh Orange Bavarian
  326. Orange Jelly
  327. Orange Buttermilk Jelly
  328. Peach Gelatine
  329. Pineapple Bavarian
  330. Pineapple Snow
  331. Molded Plum Pudding
  332. Prune and Orange Jelly – 12/27/12 – very good (see recipe)
  333. Raspberry Bavarian
  334. Molded Raspberry Cream
  335. Raspberry Sponge – 7/10/14 – good (see recipe)
  336. Snow Pudding
  337. Strawberry Sponge
  338. Blackberry Pudding
  339. Bread Pudding
  340. Cocoa Bread Pudding
  341. Orange Marmalade Bread Pudding – 9/16/14 – tasty and easy (see recipe)
  342. Brown Betty
  343. Caramel Blanc Mange
  344. Chocolate Blanc Mange
  345. Cinnamon Blanc Mange
  346. Chocolate Egg Yolk Pudding
  347. Chocolate Marshmallow Pudding
  348. Chocolate Wheat Pudding
  349. Cocoa Puff
  350. Cornstarch Pudding
  351. Banana Cornstarch Pudding
  352. Butterscotch Pudding – 4/15/13 – very good (see recipe)
  353. Cottage Pudding – 11/21/13 – excellent (see recipe)
  354. Date Cake Dessert
  355. Datona Pudding – 4/22/14 – very good
  356. Dutch Apple Cake – 6/5/14 – magic (see recipe)
  357. Indian Pudding
  358. Jam Meringue Puff
  359. Lemon Chiffon Pudding
  360. Lemon Cracker Pudding – 12/17/14 – surprisingly good (see recipe)
  361. Lemon Cream Pudding
  362. Lemon Grape-Nut Pudding
  363. Orange Float
  364. Rice Cream
  365. Glorified Rice
  366. Old-Fashioned Rice Pudding – 10/5/13 – not bad, but too time consuming
  367. Tapioca Cream – 12/21/12 – tasty, but didn’t thicken – missing something?
  368. Butterscotch Tapioca
  369. Fruit Juice Tapioca – 12/31/12 – grape juice version turned out grainy and weird
  370. Fresh Fruit Tapioca
  371. Apple Tapioca – 11/20/14 – alright
  372. Cherry Tapioca
  373. Canned Fruit Tapioca
  374. Loganberry Tapioca
  375. Raisin Delicious
  376. Upside-Down Cherry Pudding
  377. Steamed Fruit Pudding
  378. Baked Carrot Pudding
  379. Baked Prune Pudding
  380. Cottage Cheese and Honey
  381. Baked Eggs in Bacon Rings – 2/13/15 – egg-cellent (see recipe)
  382. Baked Eggs in Tomato Cups
  383. Creamed Eggs – 6/5/12 – slightly nauseating
  384. Eggs in Cheese Sauce – 12/6/12 – very bland
  385. Creamed Eggs and Asparagus on Toast
  386. Eggs Benedictine – 11/21/14 – excellent (see recipe)
  387. Devilled Eggs No. 1
  388. Devilled Eggs No. 2
  389. Devilled Eggs No. 3
  390. Fried Eggs – 4/15/13 – good technique
  391. Poached Eggs – 2/28/14 – standard directions
  392. Poached Eggs in Potato Nests
  393. Eggs Poached in Milk – 1/5/13 – very good
  394. Soft-Cooked Eggs – 1/19/15 – good technique (see recipe)
  395. Hard-Cooked Eggs – 10/25/14 – good 395a. Eggs a la Goldenrod
  396. Scrambled Eggs – 10/5/13 – good, but salty
  397. Hearty Scrambled Eggs
  398. Parsley Scrambled Eggs
  399. Bacon Omelet
  400. French Omelet – 11/21/13 – good
  401. Parsley Omelet
  402. Puffy Omelet – 12/21/12 – very good (see recipe)
  403. Celery Souffle
  404. Chipped Beef Souffle – 12/21/13 – terrible
  405. Meat Souffle
  406. Oatmeal Souffle
  407. Potato Frankfurter Souffle – 1/19/15 – good variation on mashed potatoes (see recipe)
  408. Spaghetti Souffle with Creamed Ham
  409. How To Judge Quality of Fish
  410. Cleaning Scale Fish
  411. Cleaning Catfish and Eel
  412. Skinning Carp
  413. Preparing Fish Fillets
  414. Fish Baked in Parchment – 4/22/14 – excellent (see receipe)
  415. Quick Baked Fish, Spencer Method – 12/14/13 – very good (see recipe)
  416. Delicious Boiled Fish
  417. Broiled Fish – 11/19/13 – very good
  418. Broiled Salt Mackerel
  419. French-Fried Fish
  420. Pan-Fried Fish
  421. To Freshen Codfish 421a. Creamed Codfish
  422. Codfish au Gratin
  423. Codfish Balls or Cakes – 12/6/12 – decent, could use more fish
  424. Codfish Casserole – 2/17/14 – disappointing
  425. Creamed Finnan Haddie
  426. Finnan Haddie and Potato Casserole
  427. Fish Cakes 427a. Fish Pie
  428. Creamed Salmon
  429. Salmon au Gratin
  430. Salmon Croquettes
  431. Salmon Loaf – 10/25/14 – very good (see recipe)
  432. Salmon Patties – 2/28/14 – very good (see recipe)
  433. Salmon Souffle
  434. Salmon and Macaroni Casserole
  435. Salmon and Rice Casserole
  436. Fish Pastry Shell with Salmon-Lobster Filling
  437. Creamed Tuna Fish
  438. Tuna and Celery Fondue
  439. Tuna and Noodle Casserole
  440. Species of Clams
  441. Cleaning Clams
  442. Serving Raw Clams on the Half Shell
  443. Steaming Clams
  444. Roasting Clams
  445. How to Buy Crabs
  446. Cooking Hard-Shelled Crabs
  447. Cooking Soft-Shelled Crabs
  448. Crabmeat Cakes
  449. How to Buy Lobsters
  450. Boiling Lobsters
  451. Broiled Lobster
  452. Lobster Newburg
  453. How to Buy Oysters
  454. How to Open Oysters
  455. How to Clean Shucked Oysters
  456. Oysters on the Half Shell
  457. Escalloped Oysters
  458. Fried Oysters
  459. Pan Fried Oysters
  460. How to Buy Shrimp
  461. Preparing Fresh Shrimp
  462. Creamed Shrimp – 12/27/12 – good probably very kid-friendly
  463. French-Fried Shrimp
  464. Shrimp Cocktail
  465. How to Buy Scallops
  466. Fried Scallops
  467. Pan Fried Scallops
  468. Meat Gravy – 1/6/13 – good
  469. Rib Roast of Beef
  470. Rolled Rib Roast
  471. Fried Round Steak
  472. “Boiled” Beef and Noodles
  473. Boiled Dinner with Corned Beef
  474. Corned Beef and Cabbage
  475. Beef Bean Pot
  476. Beef-Tomato-Macaroni Medley – 4/13/14 – very good (see recipe)
  477. Beef and Spaghetti Dinner
  478. Braised Beef Balls 478a. Braised Meat – 7/10/14 – okay
  479. Chili Con Carne 479a. Ground Beef in Gravy
  480. Diced Meat Roast
  481. Broiled Steak
  482. Hamburger Patties
  483. Hamburger Noodle Casserole
  484. Hamburger Rolls with Tomatoes
  485. Italian Rice
  486. Italian Spaghetti with Meat Sauce – 10/6/13 – not Italian, but hearty and satisfying (see recipe)
  487. Kidney Bean and Beef Casserole
  488. Meat Balls with Sauerkraut
  489. Meat Loaf No. 1 – 12/17/14 – not bad, but pretty meaty (also, I overcooked it)
  490. Upside-Down Meat Loaves
  491. Meat Loaf No. 2 – 5/27/13 – good
  492. Piquant Cheeseburgers
  493. Salisbury Steak
  494. Spanish Rice and Beef – 2/17/14 – excellent (see recipe)
  495. Stuffed Cabbage Rolls
  496. Tomato Hamburgers
  497. Baked Potatoes in Blankets
  498. Beef Pot Roast – 11/10/13 – very good (see recipe) 498a. Beef Pot Roast with Macedoine of Vegetables
  499. Spanish Pot Roast
  500. Beef Pot Roast with Vegetables – 1/6/13 – good
  501. Beef and Vegetable Pie – 3/31/14 – good comfort food (see recipe)
  502. Beef Stew with Vegetables – 10/31/12 – good
  503. Braised Brisket with Sweet-Sour Gravy
  504. Round Steak Birds
  505. Sauerbraten
  506. Spiced Beef
  507. Steak Roll
  508. Swiss Steak – 6/4/12 – meh, chewey
  509. Beef Turnovers – 12/31/12 – good
  510. Beef Hash No. 1
  511. Beef Hash No. 2
  512. Goulash
  513. Meat, Poultry or Fish Croquettes
  514. Fried Corned Beef
  515. Chipped Beef and Noodle Casserole
  516. Creamed Eggs and Chipped Beef on Toast
  517. Frizzled Chipped Beef
  518. Creamed Chipped Beef
  519. Roast Lamb Shoulder with Dressing
  520. Roast Leg of Lamb
  521. Lamb and Sausage Casserole
  522. Lamb Shoulder Chops with Dressing
  523. Broiled Lamb Chops
  524. Pan-Broiled Lamb Chops
  525. Lamb Patties – 7/18/14 – moist and delicious (see recipe)
  526. Lamb and Pork Loaf
  527. Barbequed Lamb Riblets
  528. Curried Lamb – 1/14/14 – not bad (see recipe)
  529. Irish Stew – 11/3/15 – okay, bland (see recipe)
  530. Lamb and Lima Bean Casserole
  531. Rolled Stuffed Breast of Lamb
  532. Stuffed Lamb Breast
  533. Lamb Hash
  534. Lamb Scallop
  535. Baked Ham
  536. Baked Picnic
  537. Broiled Ham
  538. Pan-Fried Ham – 3/10/14 – yay ham!
  539. Escalloped Potatoes and Ham
  540. Ham and Potato Casserole – 12/4/12 – good
  541. Ham and Sweet Potato Casserole
  542. Roast Fresh Boston Style Pork Butt
  543. Roast Loin of Pork
  544. Broiled Bacon – 12/21/12 – bacon-y
  545. Pan-Broiled Bacon – 12/3/12 – bacon!
  546. Baked Bacon – 12/25/12 – 544 & 545 are better, but easy
  547. Sausage, Bacon and Tomato Grill
  548. Baked Pork Chops with Apples
  549. Braised Pork Chops
  550. Pork Chops En Casserole
  551. Spanish Pork Chops – 7/7/15 – solid comfort food (see recipe)
  552. Stuffed Pork Chops
  553. Pork Shoulder Chops with Sauerkraut
  554. Pork Shoulder Steak with Spanish Rice – 9/16/14 – version without rice, really good (see recipe)
  555. Barbecued Spareribs
  556. Braised Spareribs
  557. Fruited Spareribs
  558. Spareribs and Sauerkraut
  559. Stuffed Spareribs
  560. Boiled Dinner with Ham Hocks
  561. Braised Pig Hocks
  562. Pork Chop Suey – 11/20/14 – great (see recipe)
  563. Pork Scrapple – 10/20/14 – good, but salty 563a. Pan-Broiled Link Sausages – 10/25/14 – good technique
  564. Baked Acorn Squash with Little Pig Sausages
  565. Pork Sausage Patties – 11/21/13 – exactly what it sounds like (so quite good)
  566. Spanish Sausages – 3/26/15 – rich and yummy (see recipe)
  567. Mock Chicken Legs
  568. Salt Pork and Cream Gravy
  569. Pork and Rice Casserole – 11/24/14 – good (see recipe)
  570. Creamed Spiced Ham in Baked Hubbard Squash
  571. Veal Loaf
  572. Veal Patties
  573. Braised Veal Shoulder Steak
  574. Breaded Veal Chops
  575. Jellied Veal Loaf
  576. Pot Roast of Veal 576a. Pot Roast of Veal with Apple Dressing
  577. Stuffed Veal Shoulder
  578. Stuffed Veal Rolls – 12/31/13 – very good (see recipe)
  579. Veal Baked in Milk
  580. Veal Birds
  581. Veal Chop Suey
  582. Veal a la King
  583. Veal and Spaghetti
  584. Veal Fricassee
  585. Veal Paprika – 3/17/14 – different and good (see recipe)
  586. Veal Stew
  587. Veal and Vegetable Pie
  588. Boiled Frankfurters
  589. Pan-Fried Frankfurters
  590. Frankfurters on Buns
  591. Barbecued Frankfurters
  592. Creamed Frankfurters
  593. Escalloped Potatoes and Frankfurters
  594. Frankfurters and Lima Bean Casserole
  595. Frankfurters in Blankets – 11/24/14 – very good (see recipe)
  596. Sauerkraut with Frankfurters
  597. Savory Frankfurters – 10/3/13 – tasty!
  598. Boiled Bologna
  599. Grilled Bologna Cups
  600. Removing Skin and Tubes From Liver
  601. Pan Fried-Liver
  602. Pan-Fried Liver and Onions
  603. Braised Liver
  604. Braised Liver with Rice and Tomatoes
  605. Liver and Bacon with Fried Noodles
  606. Broiled Liver Steak
  607. Poor Man’s Goose
  608. French-Fried Liver
  609. Baked Liver and Vegetables
  610. Italian Style Liver, Macaroni, and Tomatoes
  611. Spanish Liver
  612. Liver a la Gourmet
  613. Liver Loaf
  614. Liverburgers
  615. Grilled Liver Sausage
  616. Liver Sausage and Creamed Cabbage
  617. Kidney Stew
  618. Braised Kidneys and Shortribs
  619. Devilled Kidneys
  620. Steak and Kidney Pie
  621. Braised Stuffed Heart
  622. Pan-Fried Beef Heart
  623. Stewed Heart
  624. Heart Chop Suey
  625. Broiled Fresh Tougue
  626. Cold Jellied Tongue
  627. Creamed Sweetbreads
  628. Scrambled Brains
  629. Tripe a la Creole
  630. Tripe de Luxe
  631. Plain Pastry – 3/31/14 – good instructions, but I need practice
  632. Cheese Pastry
  633. Cheese Pastry Sticks
  634. Whole Wheat Pastry 634a. Bread Crumb Pie Crust 634b. Gingersnap Pie Crust
  635. Apple Pie
  636. Apple Sauce and Orange Pie
  637. Dutch Apple Pie – 10/5/14 – very good
  638. Struesel Topping for Apple Pie – 10/5/14 – excellent
  639. Apricot Tarts
  640. Blackberry Cobbler
  641. Black Raspberry Cobbler
  642. Blackberry Turnovers
  643. Blueberry Pie
  644. Cherry Cobbler – 10/18/14 – good (see recipe)
  645. Canned Cherry Pie
  646. Fresh Cherry Pie
  647. Cherry Tarts
  648. Gooseberry Tarts
  649. Old-Fashioned Jelly or Jam Tarts
  650. Mince Pie
  651. Mincemeat Tarts
  652. Canned Peach Tarts
  653. Fresh Peach Pie
  654. Fresh Peach Tarts
  655. Canned Peach Cobbler
  656. Fresh Peach Cobbler
  657. Fresh Plum Pie
  658. Prune Whip Pie 358a. Raspberry Pie
  659. Rhubarb Pie – 4/13/14 – very good (see recipe)
  660. Fresh Strawberry Pie
  661. Strawberry Whip Pie
  662. Banana Cream Pie
  663. Buttermilk Raisin Pie
  664. Butterscotch Pie
  665. Chocolate Pie
  666. Cream Pie 666a. Cocoanut Cream Pie
  667. Meringue for All Cream Pies
  668. Cream Puffs 668a. Eclairs
  669. Cream Filling for Cream Puffs
  670. Lemon Pie
  671. Lemon Cream Tarts
  672. Lemon Crumb Pie
  673. Nut Pie
  674. Dried Peach Cream Pie
  675. Sour Cream Prune Pie
  676. Chess Pie
  677. Custard Pie
  678. Peach Blossom Pie
  679. Pumpkin Pie No. 1 – 11/27/14 – excellent (see recipec)
  680. Pumpkin Pie No. 2
  681. Pumpkin Pie No. 3
  682. Apricot Chiffon Pie
  683. Cherry Chiffon Pie
  684. Lemon Chiffon Pie
  685. Braised Chicken
  686. Fried Chicken
  687. Roast Chicken
  688. Stewed Chicken and Dumplings – 12/22/12 – excellent (see recipe)
  689. Chicken a la King
  690. Chicken Fricassee
  691. Chicken Pie
  692. Roast Duck
  693. Roast Goose
  694. Braised Ducklings – there is no way I’m cooking a duckling
  695. Roast Turkey
  696. Turkey Hash
  697. Bread Stuffing for Roast Turkey
  698. Fluffy Dressing for Roast Chicken
  699. Celery Stuffing
  700. Oyster Dressing
  701. Apple Butter
  702. Peach Butter
  703. Plum Butter
  704. Crab Apple Jelly 704a. Apple Jelly 704b. Apple Jam
  705. Red Currant Jelly
  706. Red Currant Jam
  707. Grape Juice
  708. Grape Jam
  709. Grape Jelly 709a. Mint Jelly
  710. Strawberry Jelly
  711. Strawberry Jam
  712. Quick Orange Marmalade
  713. Quince Honey
  714. Strawberry Preserves
  715. Seven-Minute Strawberry Preserves
  716. Peach Preserves
  717. Canned Peaches 717a. Canned Pears
  718. Canned Italian Prunes or Blue Plums 718a. Blue Damson Preserves
  719. Canned Tomatoes 719a. Canned Tomato Juice
  720. Beet Pickles
  721. Crab Apple Pickles
  722. Celery Cucumber Pickles
  723. Ripe Cucumber Pickles
  724. Dill Pickles
  725. Tomato Catsup 725a. Hot Chili Sauce
  726. Oil Pickles
  727. Pickled Peaches
  728. Pickled Pears
  729. Piccalilli
  730. Sweet Pickle Relish 730a. Sweet Chunk Pickles 730b. Corn Relish
  731. Watermelon Pickles
  732. Apple and Peanut Salad – 11/3/15 – nice (see recipe)
  733. Raw Apple and Raisin Salad – 10/31/12- tasty 733a. Cinnamon Apple Salad
  734. Apricot Cottage Cheese Salad
  735. Banana Salad – 12/1/13 – pretty good (see recipe)
  736. Banana, Apple, and Cranberry Salad – 12/25/12 – very good (see recipe)
  737. Banana, Marshmallow, and Nut Salad
  738. Cabbage and Apple Salad
  739. Cabbage, Celery, Apple and Grape Salad
  740. Cabbage and Raisin Salad – 9/16/14 – very good
  741. Cantaloupe and Blackberry Salad 741a. Cantaloupe and Cherry Salad – 7/18/14 – good (see recipe)
  742. Grated Carrot Salad – 3/26/15 – good (see recipe)
  743. Grated Carrot and Raisin Salad
  744. Grated Carrot and Pineapple Salad
  745. Grated Carrot, Apple and Orange Salad 745a. Cranberry Relish
  746. Cranberry Banana Salad – 12/31/13 – good
  747. Date, Cream Cheese, and Lettuce Salad
  748. Fresh Fruit and Date Salad
  749. Cold Fruit Plate
  750. Fruit Salad – 10/18/14 – good
  751. Fruit Salad with Marshmallows
  752. Grapefruit, Avocado, and Cream Cheese Salad
  753. Grapefruit Salad – 3/31/14 – good
  754. Orange Cocoanut Salad
  755. Orange Raisin Salad – 10/6/13 – good
  756. Orange Waldorf Salad – 11/17/13 – good
  757. Canned Peach Salad – 4/13/14 – excellent (see recipe)
  758. Fresh Peach Salad
  759. Molded Peach Salad – 11/10/13 – not bad
  760. Peach, Prune and Cottage Cheese Salad
  761. Pear Salad – 2/17/14 – good
  762. Pear and Celery Salad
  763. Pear and Cottage Cheese Salad – 4/15/13 – good combo
  764. Pineapple and Cottage Cheese Salad No. 1
  765. Pineapple and Cottage Cheese Salad No. 2
  766. Pineapple Date Salad No. 1
  767. Pineapple Date Salad No. 2
  768. Pineapple and Lettuce Salad
  769. Pineapple, Cabbage, and Date Salad
  770. Stuffed Prune Salad – 12/31/12 – okay
  771. Red Raspberry and Cottage Cheese Salad
  772. Waldorf Salad
  773. Whole Meal Fruit Salad
  774. Pickled Beets and Onions
  775. Pickled Beet Salad 775a. Beet Relish
  776. Beet, Cheese, and Onion Salad – 11/20/14 – excellent (see recipe)
  777. Beet and Pea Salad
  778. Cabbage Salad – 4/22/14 – boring
  779. Shredded Cabbage and Celery Salad
  780. Carrot and Cabbage Salad – 11/17/13 – very good (see recipe)
  781. Carrot and Peanut Salad – 12/21/13 – very good (see recipe)
  782. Cooked Cauliflower Salad – 2/28/14 – too diet-y
  783. Raw Cauliflower Salad
  784. Celery Cabbage Salad
  785. Celery Stuffed with Cheese
  786. Cole Slaw – 12/6/12 – very good (see recipe)
  787. Pineapple Cole Slaw
  788. Cottage Cheese and Chives – 2/6/15 – tasty (see recipe)
  789. Cottage Cheese Salad – 1/5/13 – okay
  790. Sliced Cucumber Salad 790a. Cucumber Cocktail
  791. Cucumber and Radish Salad
  792. Stuffed Cucumber Salad
  793. Cucumber and Onion Salad
  794. Egg Salad
  795. Garden Salad
  796. Green Bean Salad
  797. Kidney Bean Salad – approx. Oct 2012 – very bad tasted like tuna salad but in a bad way
  798. Pea and Cheese Salad – 9/16/14 – very good (see recipe)
  799. Pea Mayonnaise Salad
  800. Sweet Potato Salad – 12/27/12 – very good (see recipe)
  801. Stuffed Tomato Salad No. 1 – 5/27/13 – good
  802. Stuffed Tomato Salad No. 2
  803. Stuffed Tomato Salad No. 3
  804. Stuffed Tomato Salad No. 4
  805. Tomato and Cucumber Salad
  806. Tomato and Lettuce Salad – 10/5/14 – good 806a. Tomato and Onion Salad
  807. Vegetable Slaw
  808. Beet Ring with Cole Slaw
  809. Molded Cabbage and Pineapple Salad – 12/21/12 – unspeakably bad
  810. Cooked Cranberry Apple Salad
  811. Raw Cranberry Apple Salad
  812. Molded Fruit and Vegetable Salad
  813. Molded Ginger Ale Salad
  814. Tomato Aspic Salad
  815. Sunshine Salad
  816. Molded Vegetable Salad No. 1 – 10/25/14 – not bad (see recipe)
  817. Molded Vegetable Salad No. 2
  818. French Bowl Salad
  819. Fruit Salad Bowl
  820. Macaroni Salad
  821. Potato Salad No. 1 – 4/17/14 – great flavors (see recipe)
  822. Potato Salad No. 2 – 7/10/14 – good, but 821 is better (see recipe)
  823. Hot Potato Salad 823a. Potato Carrot Salad
  824. Raw Spinach Salad – 8/22/12 – very good
  825. Tossed Vegetable Salad – 4/20/14 – very good
  826. Watercress Salad
  827. Wilted Lettuce – 4/22/14 – very good
  828. Chicken or Veal Salad
  829. Cold Meat Salad
  830. Corned Beef and Potato Salad
  831. Egg and Sardine Salad
  832. Salmon Salad
  833. Salmon and Macaroni Salad
  834. Jellied Salmon Salad
  835. Sardine Salad
  836. Shrimp Salad – 10/5/13 – good
  837. Tuna Fish Salad – 2/6/15 – lovely, refreshing lunch (see recipe)
  838. Avocado Salad Dressing
  839. Boiled Salad Dressing No. 1
  840. Boiled Salad Dressing No. 2
  841. French Dressing – 12/8/12 – very good (see recipe) 841a. Lemon French Dressing 8741b. Blue Cheese Dressing
  842. Fruit Salad Dressing
  843. Mayonnaise 843a. Cranberry Mayonnaise – 12/1/13 – terrible (see recipe) 843b. Cranberry Mayonnaise 843b. Raspberry Mayonnaise 843c. Pepper-Onion Mayonnaise
  844. Peanut Mayonnaise – 11/21/13 – interesting
  845. Peanut Butter Dressing – 3/10/14 – okay (see recipe)
  846. Russian Dressing – 1/6/13 – okay 846a. Sour Cream Salad Dressing
  847. Special Salad Dressing
  848. Thousand Island Dressing – 7/10/14 – good
  849. Bacon Sandwiches – 6/3/12-good
  850. Bacon and Pickle Sandwiches
  851. Bacon and Tomato Sandwiches – 12/3/12 – delish 851a. Bacon and Peanut Butter Sandwiches – 1/5/13 – good but salty
  852. Grilled Cheese and Bacon Sandwiches – 10/8/13 – very good (see recipe)
  853. Chipped Beef Sandwiches
  854. Bologna Sandwiches
  855. Club Sandwiches
  856. Frankfurter Sandwiches
  857. Ham Salad Sandwiches – 1/6/13 – edible, but not great
  858. Minced Ham and Cheese Spread
  859. Ham and Banana Sandwiches
  860. Ham and Cranberry Sandwiches
  861. Ham and Tuna Fish Sandwiches 861a. Hot Roast Meat Sandwiches – 11/12/13 – very good (see recipe) 861b. Cold Roast Meat Sandwiches
  862. Swiss Ham and Tomato Sandwiches
  863. Liver Sausage Sandwiches
  864. Liver Sausage Spread
  865. Liver Sausage Mushroom Spread
  866. Sausage Toast
  867. Square-Meal Biscuit Sandwiches – 2/22/14 – hearty and tasty (see recipe)
  868. Potted Meat
  869. Baked Bean Sandwiches
  870. Chopped Cabbage and Bacon Sandwiches
  871. Carrot Butter – 1/1/15 – lots of butter (see recipe)
  872. Carrot-Raisin Spread – 12/12/12 – tasty
  873. Cucumber, Onion, and Pickle Sandwiches
  874. Kidney Bean Sandwich Filling
  875. Lettuce Sandwiches
  876. Parsley Butter
  877. Mixed Vegetable Sandwiches
  878. Watercress Sandwiches
  879. Watercress and Bacon Sandwiches
  880. Sardine Sandwiches
  881. Broiled Sardine Sandwiches
  882. Shrimp Butter
  883. Cheese and Tomato Sandwiches – 10/12/13 – good (see recipe)
  884. Pan-Broiled Cheese Sandwiches
  885. Toasted Cheese-Ham Sandwiches 885a. Cheese Puffs
  886. Denver Sandwiches – 4/20/14 – very good (see recipe)
  887. Devilled Egg Sandwiches – 1/1/15 – wonderful (see recipe)
  888. Egg and Bacon Sandwiches
  889. Egg Salad Sandwiches
  890. Cucumber and Egg Salad Sandwich Filling
  891. Olive and Egg Sandwiches
  892. Date Nut Spread
  893. Fruit and Cream Cheese Spread
  894. Olive Nut Spread – 11/11/13 – surprisingly good (see recipe) 894a. Bread and Butter Sandwiches
  895. Peanut Butter Sandwiches
  896. Peanut Butter, Banana and Jelly Spread – 12/22/13 – okay 896a. Jelly Sandwiches – 3/10/14 – good
  897. Peanut Butter and Jelly Sandwiches – 12/28/12 – good butter a little weird
  898. Peanut Butter and Watercress Sandwiches
  899. Honey Butter
  900. Sandwich Bar (see recipe) 900a. Rolled and Ribbon Sandwiches
  901. Barbecue Sauce
  902. Brown Sauce
  903. Carrot Sauce
  904. Celery Sauce
  905. Cider Raisin Sauce
  906. Dill Sauce No. 1 906a. Dill Sauce No. 2
  907. Cocktail Sauce for Seafood
  908. Drawn Butter Sauce
  909. Egg Sauce
  910. Hollandaise Sauce
  911. Mock Hollandaise Sauce
  912. Maitre d’Hotel Sauce
  913. Mint Sauce
  914. Spanish Sauce
  915. Tartar Sauce – 11/19/13 – yummy (see recipe)
  916. Tomato Sauce – 5/27/13 – very good
  917. Vegetable Creole Sauce
  918. Vinaigrette Sauce
  919. White Sauce – called for constantly
  920. Cheese Sauce – 12/11/12 good
  921. Horseradish Sauce
  922. Mustard Sauce – 11/24/14 – good (see recipe)
  923. Onion Sauce
  924. Brown Sugar Syrup – 12/31/12 – good
  925. Butterscotch Sauce
  926. Chocolate Sauce
  927. Cocoa Sauce No. 1
  928. Cocoa Sauce No. 2 – 5/27/13 – not good
  929. Coffee Sauce
  930. Custard Sauce
  931. Foamy Sauce
  932. Hard Sauce
  933. Lemon Hard Sauce
  934. Lemon Sauce – 11/21/13 – good (see recipe)
  935. Orange Sauce
  936. Pineapple Sauce
  937. Sauce for Fresh Fruit
  938. Vanilla Sauce
  939. Beef and Noodle Soup
  940. Chicken Broth with Rice – 11/17/13 – good
  941. Duck Soup
  942. Lamb Broth
  943. Oxtail Soup
  944. Turkey Soup
  945. Vegetable Soup
  946. Cream of Asparagus Soup – 3/26/15 – excellent (see recipe)
  947. Cream of Beet Soup
  948. Cream of Carrot Soup
  949. Cream of Celery Soup No. 1
  950. Cream of Celery Soup No. 2
  951. Cream of Corn Soup
  952. Cream of Lima Bean and Carrot Soup
  953. Cream of Mushroom Soup
  954. Cream of Navy Bean Soup
  955. Cream of Onion Soup – 12/8/12 – excellent (see recipe)
  956. Cream of Pea Soup
  957. Cream of Potato Soup – 11/20/14 – bland
  958. Cream of Salmon Soup
  959. Cream of Spinach Soup – 11/19/13 – very good (see recipe)
  960. Cream of Tomato Soup – 12/27/12 – not good curdled
  961. Cream of Vegetable Soup 961a. Split Pea Soup
  962. Beet Borsht
  963. Clam Chowder
  964. Corn Chowder
  965. Manhattan Clam Chowder 965a. Fish Chowder
  966. Lentil Soup – 12/22/12 – okay
  967. Navy Bean Soup
  968. Onion Soup – 11/10/13 – very good (see recipe)
  969. French Onion Soup
  970. Oyster Bisque – 12/31/12 – good
  971. Oyster Stew
  972. Potato Carrot Soup
  973. Soy Bean Soup
  974. Spinach Chowder – 1/14/14 – excellent (see recipe)
  975. Tomato and Cabbage Soup – 1/19/15 – very good (see recipe)
  976. Watercress or Spinach and Potato Soup – 12/17/14 – easy and good (see recipe)
  977. Hot Tomato Bouillon 977a. Beef Bouillon – 3/17/14 – fine, but just bouillon cube
  978. Jellied Tomato Bouillon
  979. Tomato Noodle Soup
  980. Artichokes (French)
  981. Buttered or Creamed Asparagus
  982. Asparagus and Egg Casserole
  983. Asparagus with Egg Sauce
  984. Asparagus Toast Rolls
  985. Buttered or Creamed Green Beans – 12/14/13 – good (see recipe)
  986. Green Beans au Gratin
  987. Green Beans with Onions and Bacon – 11/22/12 – very good
  988. Green Beans in Tomato Sauce
  989. Creole Wax Beans
  990. Wax or Green Beans with Dill Sauce
  991. Harvard Green or Wax Beans
  992. Buttered Kidney Beans
  993. Kidney Beans with Onions
  994. Kidney Beans with Salt Pork – 12/31/13 – very good (see recipe)
  995. Kidney Bean Loaf
  996. Buttered Dried Lima Beans
  997. Buttered New Lima Beans
  998. Baked Lima Beans – 2/22/14 – very good
  999. Lima Bean Casserole
  1000. Baked Beans with Tomatoes
  1001. Old-Fashioned Baked Beans – 1/10/13 – good, but beans never completely softened
  1002. Navy Bean and Apple Casserole
  1003. Baked Beans in Tomato Cups
  1004. Navy Bean Stew
  1005. Buttered Beets – 12/31/13 – good
  1006. Harvard Beets – 12/8/12 – okay
  1007. Buttered Broccoli – 12/11/12 – good
  1008. Buttered or Creamed Cabbage – 12/6/12 -good 1008a. Buttered or Creamed Brussel Sprouts
  1009. Cabbage au Gratin
  1010. Escalloped Cabbage – 11/17/13 – very good (see recipe)
  1011. Red Cabbage with Apples
  1012. Buttered Carrots – 11/19/13 – good
  1013. Creamed Carrots
  1014. Creamed Carrots and Celery – 10/18/14 – very good (see recipe)
  1015. Creamed Carrots and Spinach – 4/15/13 – very good
  1016. Escalloped Carrots and Potatoes
  1017. Glazed Carrots
  1018. Carrot Souffle
  1019. Buttered or Creamed Cauliflower – 3/31/14 – good 1019a. Cauliflower in Chipped Beef Cheese Sauce
  1020. Buttered Celery – 10/6/13 – very good (see recipe)
  1021. Creamed Celery
  1022. Braised Celery
  1023. Celery au Gratin 1023a. Buttered Chayote
  1024. Corn on the Cob
  1025. Buttered Corn – 3/17/14 – good
  1026. Corn Fritters
  1027. Escalloped Corn and Cheese
  1028. Fried Corn
  1029. Stewed Corn
  1030. Succotash No. 1
  1031. Succotash No. 2
  1032. Fresh Corn and Tomato Casserole -12/11/12 – very good 1032a. Braised Cucumbers 1032b. Cucumbers au Gratin
  1033. Baked Stuffed Eggplant
  1034. French-Fried Eggplant
  1035. Eggplant en Casserole
  1036. Fried Eggplant 1036a. Fried Eggplant with Onion and Cheese Sauce
  1037. Sauteed Hominy with Potatoes and Onion
  1038. Kale or Other Greens
  1039. Buttered Kohlrabi
  1040. Lentil Stew with Ham – 10/18/14 – very good & great pantry staple (see recipe)
  1041. Baked Lentils with Bacon
  1042. Braised Lettuce
  1043. Sauteed Mushrooms
  1044. Creamed Mushrooms
  1045. Baked Onion Slices
  1046. Broiled Onions
  1047. Buttered Onions
  1048. Creamed Onions
  1049. Escalloped Onions
  1050. French Fried Onions 1050a. Pan-Fried Onions
  1051. Glazed Onions
  1052. Onions au Gratin
  1053. Stuffed Onions No. 1
  1054. Stuffed Onions No. 2
  1055. Boiled Green Onions in Cheese Sauce
  1056. Okra and Tomatoes
  1057. Buttered Parsnips – 12/6/12 – okay
  1058. French-Fried Parsnips
  1059. Parsnip Stew
  1060. Buttered or Creamed Peas – 4/15/13 – okay, but could have used seasoning
  1061. Pea and Potato Casserole – 11/17/13 – perfect comfort food (see recipe)
  1062. Pea Loaf
  1063. Stuffed Green Peppers No. 1
  1064. Stuffed Green Peppers No. 2
  1065. Stuffed Green Peppers No. 3
  1066. Stuffed Green Peppers No. 4
  1067. Baked Potatoes – 11/21/13 – good
  1068. Boiled Potatoes 1068a. Riced Potatoes
  1069. Parsley Buttered Potatoes – 5/27/13 – good
  1070. Creamed Potatoes No. 1
  1071. Creamed Potatoes No. 2 – 12/8/12 – okay
  1072. Creamed Potatoes with Cheese
  1073. American Fried Potatoes 1073a. Grated Potato Patties – 4/13/14 – tasty
  1074. Escalloped Potatoes – 12/17/14 – excellent (see recipe)
  1075. Quick Escalloped Potatoes – 12/21/12 – good
  1076. French-Fried Potatoes, White or Sweet
  1077. Mashed Potatoes – 11/10/13 – good
  1078. Potato Dumplings
  1079. Stuffed Baked Potatoes – 4/15/13 – excellent (see recipe)
  1080. Potatoes O’Brien – 12/14/13 – excellent (see recipe)
  1081. Potatoes au Gratin
  1082. Hashed Brown Potatoes
  1083. Roast Potatoes – 12/31/13 – okay
  1084. Boiled Sweet Potatoes – 11/24/14 – good
  1085. Baked Sweet Potatoes – 12/11/12 – good
  1086. Mashed Sweet Potatoes – 12/11/12 – good
  1087. Candied Sweet Potatoes – 3/10/14 – good (see recipe)
  1088. Escalloped Sweet Potatoes and Apples – 12/22/12 – good, but too much work for results
  1089. Creamed Rutabaga – 11/22/12 – excellent
  1090. Mashed Rutabaga
  1091. Creamed Salsify
  1092. Sauerkraut with Apples
  1093. Spanish Rice
  1094. Buttered Spinach – 12/27/12 – good
  1095. Creamed Spinach
  1096. Savory Creamed Spinach
  1097. Creamed Spinach de Luxe – 11/21/14 – very good (see recipe)
  1098. Spinach with Bacon and Egg
  1099. Spinach with Cheese Sauce and Bacon
  1100. Spinach Mold with Cheese Sauce
  1101. Baked Acorn Squash
  1102. Buttered Summer Squash – 9/16/14 – good but not great
  1103. Pan-Fried Summer Squash – 11/12/13 – yummy (see recipe)
  1104. Summer Squash Medley
  1105. Stuffed Summer Squash
  1106. Baked Winter Squash – 12/17/14 – good
  1107. Braised Zucchini Squash
  1108. Buttered Swiss Chard
  1109. Escalloped Tomatoes – 11/21/14 – very good (see recipe)
  1110. Pan-Broiled Tomatoes – 12/21/13 – very good (see recipe)
  1111. Stewed Tomatoes – 12/6/12 – okay
  1112. Stuffed Baked Tomatoes
  1113. Macaroni, Tomato and Green Pepper Casserole
  1114. Buttered Turnips, White or Yellow
  1115. Vegetable Plates – 11/7/12, et al. – can be very good
  1116. Rice and Vegetable Soup Casserole – 11/21/13 – weird, but tasty (see recipe)
  1117. Preparing Canned Vegetables
  1118. Buttering Bread Crumbs
  1119. Uses of Stale Bread
  1120. Re-Heating Quick Breads
  1121. Preparing Caramel
  1122. Carrot Sticks
  1123. Rendering Chicken Fat
  1124. Melting Chocolate
  1125. Flour-Water Paste for Thickening Gravy, etc.
  1126. Souring Fresh or Evaporated milk
  1127. Substituting Evaporated for Fresh Milk
  1128. Whipping Evaporated Milk
  1129. Plumping Raisins
  1130. Butter Elaboration
  1131. Browning Flour
  1132. Steaming
  1133. Parboiling
  1134. Larding Meat
  1135. Use of Canned Fruit Juices
  1136. Chopping Parsley
  1137. Grating and Grinding Food

Additional Recipes in Picnics and Special Meals chapter:

Wartime Recipe Supplement (from the Feb. 1943 edition, 4th printing):

Chocolate Chip Cup Cakes -10/29/14 – good, nice honey flavor (see recipe)

Chocolate Victory Pudding

Honey Fruit Salad Dressing

New Revised Edition (First Printing, January 1961):

Food For Children chapter: Easy Mix Cookie Bars

60 Garlic Bread (replaces French-Fried Toast Sticks)

73 Crooked Miles (replaces Rosettes)

90a Buttermilk Yeast Rolls

102 Chocolate Refrigerator Cake (replaces Chocolate Ice-Box Cake)

112 Pound Cake (replaces Half-A-Pound Cake)

118 Whole Orange Cake (replaces Golden Feather Cake) – 6/5/12, tasty and interesting texture, but sweet

127a Vanilla Chiffon Cake

196a Soft Chocolate Drop Cookies

197 Chocolate Sour Cream Drop Cookies (replaces Chocolate Nut Cookies)

202a Molasses Drop Cookies

225a Old Fashioned Teacakes

245 Raspberry Frappe (replaces Graham-Apricot Frozen Pudding)

408a Hot Stuffed Eggs Supreme

546a Pan-Fried Canadian Bacon

630a How to Slice Boiled Tongue

630b Suggestions for Serving Tongue

634c Graham Cracker Pie Crust

646a Open-Face Fresh Cherry Pie

672 Lemon Ginger Crusted Pie (replaces Lemon Crumb Pie)

680 Pecan Pie (replaces Pumpkin Pie No. 2)

681 Lime Pie (replaces Pumpkin Pie No. 3)

682 Chocolate Chiffon Pie (replaces Apricot Chiffon Pie)

683 Eggnog Chiffon Pie (replaces Cherry Chiffon Pie)

700a Ruby’s Rolled Dumplings

714 Strawberry Electric Light Preserves (replaces Strawberry Preserves)

723 Thunder and Lightning Pickles (replaces Ripe Cucumber Pickles)

726 Bread and Butter Pickles (replaces Oil Pickles)

728 Cassia Bud Pickles (replaces Pickled Pears)

730 Van’s Turn-a-day Pickles (replaces Sweet Pickle Relish)

730a India Relish (replaces Sweet Chunk Pickles)

768 Pineapple and Tomato Salad (replaces Pineapple and Lettuce Salad)

786b Cole Slaw No. 3-Farm Style

848b Lime Honey Fruit Salad Dressing

900c Chicken Salad Sandwiches

979a Quick Rutabaga Cheese Soup

1117a Corn Roasted in Aluminum Foil

1117b Ten Minute Candied Squash

1117c Sour Cream Doughnuts

1117f Flossie’s Ham and Potato Casserole

1955 Meta Given’s Modern Encyclopedia of Cooking

Banana Bread – 1/17/15 – great (see recipe)

Broccoli Noodle Platter – 1/12/15 – good (see recipe)

Cabbage and Dill Chowder – 1/18/15 – a keeper (see recipe)

Honeyed Sweet Potatoes – 7/21/15 – quick and tasty (see recipe – at my other blog, Yesterday’s Menus)


Orange Tian

The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.

We have a neighbor who is always bringing us things to try. We get vension when he goes deer hunting, country ham when he goes back to Kentucky for a visit and this trip when they came back from South Texas we received a bowlful of oranges. Since this challenge involves oranges, I though I would put these fresh oranges to work and take them a big piece of this dessert.

I have to admit, I have never heard of an Orange Tian. If you have, then you are one step ahead of me. This challenge involved make a pate sable (crust), orange marmalade, segmenting oranges, making a caramel sauce, and doing a whipped cream where you mix in gelatin. I decided to do mine in these cute little tart pans that have been gathering dust in my pantry.

I am doing a technique class at Williams Sonoma tomorrow on pie crust. I’m not doing the pate sable crust but we are doing a pate brisee and pate sucre and a crust made with saltine crackers. I have never heard of the pate sable crust but after studying up on what I’m going to be making in class found out that the sable crust has a lot more sugar and the sucre crust. I makes it more like a cookie crust.

After making this dessert I knew I would be making it again. It was/is a beautiful dessert. It can defnitely be made in stages. The crust could be made days in advance and frozen. The orange marmalade can be done in advance and putting it together is a breeze.

Now, if you aren’t into making your own orange marmalade or caramel sauce, just buy it ready made. But believe me the marmalade was really easy and looked so much better than the stuff that comes out of a jar. I’m a true believer that ANYTHING homemade is better that store bought. Just think of all the love you put into the dish when you are doing it from scratch.

The caramel sauce wasn’t that big of a deal to make but you want to watch it carefully because the sugar gets really hot and you don’t want to burn yourself.

The orange and lemon flowers on the plate with the dessert are really easy and quick. I can make one in less than 10 minutes. I normally wouldn’t put the orange flower on the plate because it is so big. But, I have used them on trays for garnish. The lemon or lime flower would make a nice garnish, but who wants to do that many flowers? I would cut maybe citrus butterflies for a plate garnish.

Segmented oranges. Easy to do and you can watch a YouTube video on how to do it.

Aren’t these blood oranges beautiful.

This marmalade was so easy to make. You just blanch one sliced orange three times and then chop up and cook awhile with sugar and some pectin. I’m wanting to try grapefruit marmalade or blood orange marmalade the next time I make marmalade.

The crust is easy to make and can be made ahead and frozen.

I did this dessert in my 4″ removable bottom tart pans. I think you could just as easily use a tuna can or tomato sauce can. You will just need as many cans/rings as you want to make desserts.


Home Maid Ravioli Co.

Rick and Ernie Cresci and family, along with 15 full- and 4 part-time employees.

About

In 1949, the Cresci family in South San Francisco opened a homemade pasta business as a way to provide nutritious meals inspired by their Italian heritage to homes and restaurants. Three generations later, their product line now includes a wide variety of unique raviolis as well as traditional offerings of tortellini, lasagna, cannelloni, olives, sauces, stuffed peppers, and many more. Incorporating family recipes and methods, along with quality ingredients, their passion is bringing their food to tables across the Bay Area.

Sourcing

Ingredients are sourced from farms all over northern California and locally milled flours provided by Giusto’s Vita-Grain.

Fun Fact

Home Maid’s original raviolis were delivered to delis and markets on sheets of cardboard that buyers could take home and prepare quickly in their own kitchens.


15 City-Inspired Thanksgiving Menus From Local Chefs

In San Antonio? Expect churro stuffing. If you're in Wisconsin, look for roast duck.

This all-American holiday dinner varies greatly throughout the country&mdashand we don't just mean baked versus fried turkey. Here, we asked top chefs from 15 cities for their own take on local Thanksgiving cuisine.

Courtesy of Chef Bryce Shuman of Betony.

Fluke carpaccio with ginger, Meyer lemon

Roasted turkey with carrots and wheat berries

Beef tenderloin with broccoli rabe, potato

Ocean trout with Swiss chard and crème fraîche

Risotto with celery root, parmesan

Courtesy of Chef Lenny Russo of Heartland.

Whole Brook trout with brown butter and wild rice stuffing

Prime rib of heritage breed pork with roasted chestnuts

Maple glazed root vegetables with sage and wild Szechuan peppercorns

Brussels sprouts with wild boar bacon

Warm crabapple tart with caramel ice cream

Pumpkin pie with cinnamon Chantilly cream

Courtesy of Chef Brad Kilgore of Alter.

Endive salad, gorgonzola dulce, spicy jerk walnuts

'Shrimp N Grits,' queso fresco, rock shrimp, pickled chilies

Celery root Waldorf, crème fraîche, roasted grapes, celery leaves

Rosemary prime rib with smoked horseradish cream, truffle jus

Candied sour orange ham, pineapple-golden raisin chutney

Pulled pork sweet potato pie, with jerk marshmallow

Pumpkin semi freddo, whipped cream cheese, toasted marshmallow

Courtesy of Chef Steve McHugh of Cured.

Mezcal and horchata punch

Canela/Piloncillo mulled cider

Oaxacan-spiced fried Texas quail served over mole grits

Jalapeño mascarpone roasted oysters with cilantro bread crumbs

Side Dishes

Avocado and radish salad with hominy, blood orange and achiote-cotija cheese

Pumpkin and pepper salad with goat cheese and smoked pecans

Churro bread pudding with Mexican vanilla and Licor 43

Chocolate and Texas lavender pot du creme with whipped cream

Courtesy of Chef Nicholas Stefanelli of Masseria.

Confit turkey legs and crispy turkey breast

Chestnut-foie gras stuffing

Cauliflower with pine nuts, golden raisins, anchovy

Masseria Li Veli Verdeca (Italian Red Wine)

Spiced rice and pumpkin pie

Courtesy of Chef Naomi Pomeroy of Beast.

Oregon hazelnut wild mushroom pate

Clear Creek Apple Brandy-brined turkey stuffed with brioche, duck sausage and currants, served with apples

Long cooked green beans, crispy shallots, herbed sauce verte

Delicata squash, pickled chard stems, crushed walnut pistou

Chicory salad, crispy pancetta, aged balsamic

Pumpkin cake, creme fraiche ice cream, salted honey caramel

Bigoli with poached lobster and chestnut cream

Roast turkey with stuffing made with celery, day-old white bread, Bell's seasoning and plenty of butter

Cauliflower, date and walnut salad

Roasted pumpkin with dried cranberry relish

Pecan and sesame caramel bars

Warm chocolate pudding with salted almond crumble

Courtesy of Chef Ben Jones of The Resort at Paws Up.

Deluge Farms pumpkin bisque, ginger chantilly, cinnamon pemmican, smoked trout, chives

Roasted crabapple and diver scallop, candied yam shoestrings, beet syrup, beet chips, beet caviar

Hutterite turkey breast and thighs, pan gravy with or without giblets

Bison tenderloin, Flathead cherry demi glacé

Lump crab-stuffed rainbow trout, tarragon beurre blanc

Sweet potato pie, house-made fluff, Vietnamese cinnamon, maple bacon brown butter


Duck Stuffed with Chicken Liver, Candied Orange, and Pears - Recipes

We love this Organic Tofu and Shiitake Stir-Fry, made using wholesome, full-flavoured ingredients.

41 Comforting Raid-The-Cupboard Dinners

Raid the cupboard and cook up a delicious meal tonight.

21 Summery One-Bowl Dinner Recipes

31 Easy Italian Pasta Dinners to Feed Your Family

Give your favourite old pasta recipes a break any try one of these instead.

68 Family-Friendly Weeknight Dinners

Quick and delicious family recipes that were made for sharing.

33 Spring One-Bowl Dinner Recipes

50 Delicious Meat-Free Dinners That Aren't Pasta

You know I'm all about that veg, 'bout that veg, vege-table.

25 Big-Batch Dinners That'll Feed You All Week

Freezable feasts like Chicken Chilli to serve over jacket potatoes, with rice or baked between fresh lasagne sheets.

19 Easiest-Ever Slow Cooker Dinners to Keep You Snug This Winter

Stick a fork in me, I'm done.

22 Romantic Home-Cooked Dinners for Two

For when beans on toast just won't cut it.

88 One-Bowl Dinners

There's only one thing more satisfying than a delicious meal and that’s dinner which only requires a bowl and spoon to eat.

50 Really Easy Family Dinners Kids Will Love Too

No more cooking separate dinners for the kids.

What The Fudge Is That Ingredient?!

Unless your recipe states otherwise, cook green bananas in their skins to stop them from absorbing too much water.


Watch the video: Duck confit stuffed with chicken liver (January 2022).