Scotch black bun In a medium-sized mixing bowl, combine the butter, 3 3/4 c flour, and
1/4 ts of salt. With your fingers, work the ingredients together
until you form small granules that are fairly uniform in size.
Sprinkle 8 tb of the ice water over the granule
Aberayron broth - cawl aberaeron 1/2 lb Parsnips
1 lb Bee
1 lb Potatoes
1 x White cabbage
2 sm Leeks
1/2 lb Carrots
Wash and shred the cabbage. Peel and cut up all
the other vegetables. Dice the bacon and beef.
Place the meat and all the vegetables
Noodles in broth Cook udon according to package. Drain and rinse under cold water. Heat
chicken broth. Add chicken, carrot, green onions, celery and bok choy and
season to taste with salt and pepper. Simmer 5 to 10 minutes to barely cook
vegetables. Divide noodles among 6
Medivnyk (traditional honey bread) Heat the honey to boiling and allow to cool. Separate the eggs, reserving
the whites. Beat the room temperature yolks with the butter until fluffy.
Add the cooled honey and beat until well blended. Add the sugar and blend
well. Sift the flour
Traditional bread dressing 1 c Celery, chopped
1/3 c Onion, chopped
1 tb Parsley leaves,freshly chopped
1 x Garlic Clove, minced
1/2 c Hot Water
1/4 ts Black Pepper, ground
1/4 ts Ground Sage
1/4 ts Dried Marjoram
1/4 ts Dried Thyme
1/8 ts Dried Basil
Traditional calabacitas con leche Saute' squash in butter until soft. Reduce heat and add corn, onions,
salt, pepper and green chili. Mix well and add milk. Simmer until well
blended. Add cheese and cover until cheese is melted.
Scotch eggs Shell eggs. Wrap each egg evenly with 1/4 lb sausage meat. Fry at moderate
temperature until brown on all sides. Drain on paper towels. Chill in
refrigerator. When ready to serve, line platter with lettuce and arrange
Scotch Eggs, cut in half, among the l
Cioppino broth Saute garlic in oil. Add Chili flake and deglaze with wine. Reduce by 1/2 then add tomatoes, clam juice and remaining ingredients. Simmer for 10 minutes. Yield 56 oz
Bayswater brasserie seared sea scallops in lime broth True shallots (echalotes) are gradually becoming more widely
available. They look rather like a large, loose head of garlic with
glossy red-brown skin.
Clean and peel 12 large Jerusalem artichokes. Put a little olive oil
in a roasting pan, a
Basic chicken broth Stir ingredients together for an instant broth. Use in recipes
calling for chicken stock, and as a basis for chickenless noodle or
rice soup.
For a basic "chicken" gravy, use the above recipe, stirring in flour
at medium to low heat until desire
Slieve na mbam carrots (traditional irish dis Trim and wash the carrots and halve lengthwise. Melt butter over med. heat. Add milk, season with salt and pepper. Add carrots and cook gently until just tender. Remove from heat and stir in cream and beaten egg yolks. Reheat but do not boil, stirring c
Curry-laced tomato-lentil broth From "Classic Indian Vegetarian and Grain Cooking," by Julie Sahni
(William Morrow).
Wash lentils thoroughly. Place in a pot with 3 cups water and
turmeric. Cook, partially covered, until very tender, about 30
minutes.
Combine l
Wild mushroom and leek dumplings in a kaffir lime broth Caramelize 4/5 of the leeks, shallots and garlic. Deglaze with wine and completely reduce. Individually saute each of the mushrooms with a very hot pan in a little oil. Combine 3/4 of the mushrooms with above and mix in butter and thyme. Check for seasoni
Chicken broth Hack chicken bones. Simmer ingredients together for a couple hours, not overboiling.
Lord and taylor's scotch broth 1. In a large stockpot, cover the lamb with cold water; bring to a boil. Add the barley, partially cover the pot, and simmer until the meat and barley is tender, 1 1/2 hours. Add more water to adjust for evaporation; skim the surface of the soup as necess
Traditional white bread 1.5 pound loaf 1) measure and add liquid ingredients to bread pan
2) measure and add dry ingredients (except yeast) to bread pan
3) make shallow well in the flour and add yeast to well
4) select the basic setting
5) select medium crust color
6) press start
Sinigang na bangus (milkfish in sour broth) 1. Slice fish and cut into 4-6 pieces. Salt all over.
2. Boil water and tamarind pods until pods are tender. Remove tamarind,
mash and strain back into the boiling water. (optional)
3. Add tomatoes, onions and green beans to boiling mixtu
Double chicken broth stock Put the previously prepared, cold, fat-free, 2-1/2 quarts of chicken stock
in an 8 quart pan. Add a whole stewing fowl or roasting chicken weighing
between 4 and 5 pounds. Bring slowly to a boil. Skim off any scum that
forms on the surface; reduc
Barley broth with chicken *Note: The recipe calls for 1-2 chicken livers, if available, and "shreds
of cold cooked chicken meat, if available".
Grate the zest of the lemon very finely and reserve it. Put the barley
into a soup pan, add 1 tablespoon lemon juic
Sinigang na manok (chicken in sour broth) 1. Saute garlic, onion and tomatoes in hot oil in big saucepan. Add
chicken and cook stirring for 10 minutes or until chicken colors slightly.
2. Add salt, pepper, patis, tamarind powder and 5 cups water. Cover and
simmer for 30 minutes or
Slow cooker vegetable broth Heat the oil in a nonstick skillet over medium-high heat. Add the onion and
carrot and cook, stirring frequently, until the vegetables begin to brown,
8 to 10 minutes.
Place in a slow cooker with water, leek tops, celery, turnip, mushroom and
se
Hebridean scotch broth Start to cook this dish the day before serving. Boil the neck of mutton in a large covered pan in 2-1/2 pints lightly salted water for 2 hours (or more if the meat needs it). Skim off all the scum and the excess fat as it rises to the surface of the wate
Broth cooked orzo with lemon and parsley Bring the stock to a boil. Add the pasta & cook until *al dente*. Drain & reserve the stock for future use. Toss the orzo with the olive oil & garlic. Season with the lemon juice, parsley, salt & pepper. Serve immediately.
Traditional adobo (pork in vinegar and soy sauce) 1. Combine all ingredients except cooking oil in a pot and let stand for
at least 30 minutes.
2. Simmer covered for 1 hour or until meat is tender. Drain and reserve
the sauce.
3. Heat cooking oil in a skillet. Brown meat on all sides.
Broiled sake-marinated chilean sea bass in shiso broth 1. In a shallow glass dish or stainless-steel pan, combine 1/2 cup of the soy sauce, 4 tablespoons of the mirin, the sake, 6 tablespoons of the sugar, 3/4 teaspoon of the ginger and 3/4 teaspoon of the garlic. Add the fish fillets and arrange them so that
Traditional christmas pudding with brandy sauce Grease a 2 pint pudding basin & use a large saucepan
to hold the basin. Wash currants, sultanas & raisins
in warm water & pat dry. Put fruit in large bowl with
candied peel & almonds. Sift flour, salt & spices
into bowl &am
A traditional indian side dish In a bowl add the veggies, some salt and squeeze lemon juice into the bowl. cover. let stand in fridge for at least 1/2 hour before serving. Tastes great with channa masala and roti or as the prime "chutney" with aloo paranthas.
Butter-scotch Combine all ingredients except flavoring. Cover until mixture begins to
boil. Boil without stirring to soft crack stage (275 - 280 F). Add
flavoring. Do not stir. Pour quickly into well-buttered pan. The candy
should be in a thin sheet. Cool
Traditional miso soup Prepare Dashi: Combine water and kombu, bring to a boil. Turn off heat.
Add bonito flakes, stir and cover. Let sit for 5-10 minutes, strain soup
broth and discard bonito and kombu. Add onion and carrots to broth,
simmer 5 minutes. Add wakame fl
Choco scotch clusters Melt chocolate, butterscotch, and peanut butter in top of a double boiler,
stirring constantly, until well blended. Remove from heat, add Rice
Krispies and stir until cereal is thouroughly coated. Drop by tablespoon
on wax paper. Cool until fir
Scotch barley broth Soak green peas overnight and soak barley for 2 hours. Wipe meat and trim
off fat. Put into broth pot with cold water, salt and pepper. Slowly
bring to the boiling point and skim. Add peas, barley and onions and
simmer gently for 2 hours.
Winter vegetable broth with barley bannock 1 Prepare the broth by heating the vegetable oil in a large pan. Add the
chopped onion and allow to soften. Chop the celery and carrots into
approximately 2.5cm/1" chunks.
2 Stir the celery, carrots, leeks, parsnips, potato, prepared pearl
Traditional rolled sugar cookies Cream butter in large mixer bowl. Add sugar; beat
until light and fluffy. Beat in egg, lemon peel and
extract until well blended. Gradually mix in flour and
salt until well blended. Beat in water, a few drops at
a time, only until dough start
s to come aw
Caraway cheese bread (traditional) Most of the ingredients were divided in half, but I used slightly less than
half the amount of water so that I would not exceed the maximum of 3 cups
of flour for my bread machine. (This also has the effect of intensifying
the cheese flavor.) I a
Dana's new traditional relish. Apples should be cooked with a bit of cider, spiced with cinnamon and ground cloves.
sweetening this year, instead of 1 part sugar, I used maple syrup. The
relish is quite tart this way, but it's how our family likes it. Have
a happy, delici
Scotch broth In a large kettle, combine soup bones, water, salt and peppercorns. Cover an simmer for 2 hours or until the meat comes easily off the bones. Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along
Traditional decorated christmas cookies Beat together butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat in flour until thoroughly incorporated. Add water, a few drops at a time, only until dough starts to come aw
Chocolate-scotch drops Melt chocolate and butterscotch pieces in top of double boiler over hot
(not boiling) water; stirring occasionally. Remove from heat; stir in
oats and peanuts. Drop by teaspoonfuls onto waxed paper. Chill.
Sinigang na baboy (pork in sour broth) 1. In a large pot, bring water and pork to a boil. Add tomatoes, onion,
salt and tamarind. Simmer 1 hour or until pork is tender.
2. Optional: Remove tamarind and mash with some broth. Strain juice back
into pot.
3. Taste for seasonin
Cod poached in tomato-saffron broth Heat oil in 10 inch straight sided skillet over medium high heat; cook
onion 5 minutes or until softened. Add garlic and next 4 ingredients;
cook, covered, over medium heat 10 minutes. Stir in salt and pepper. Add
cod to skillet; reduce heat until wine
Drop scones (scotch pancakes) Sift flour and salt into a bowl. Make a well in the centre and add egg. Start drawing the flour into the egg, gradually adding the milk to make a smooth batter.
Cook on a griddle with minimal fat - turn once as the mixture begins to bubble.
Devonshire cream (non-traditional) In a chilled bowl, beat cream until soft peaks form (if using cream cheese,
just beat together with sugar. Fold in sour cream, and blend.
Broth cooked pasta tossed with olives and parsley Cook the pasta in the boiling stock until *al dente*. Drain. Reserve the stock for future use. Toss the hot, drained pasta with the remaining ingredients & serve immediately.
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