Taste the world right in your kitchen with English recipes
english plum bread
2 cups milk
1 cup water
2 envelopes active dry yeast
8 cups flour
4 ounces citron, sliced very thin
1 pound raisins, cut in half
1/2 cup granulated sugarScald milk and water and cool until warm. Add yeast, mixing to dissolve. Add flour to make dough stiff enough to knead. Cover let rise until it doubles.Cut raisins and citron into dough with sugar. Let rise again. Mold into 2 mounds and put into bread pans. Let rise again.Bake at 350 degrees F until brown, then reduce heat and bake for about 1 hour.Makes 2 large loaves.
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2 cups milk
1 cup water
2 envelopes active dry yeast
8 cups flour
4 ounces citron, sliced very thin
1 pound raisins, cut in half
1/2 cup granulated sugarScald milk and water and cool until warm. Add yeast, mixing to dissolve. Add flour to make dough stiff enough to knead. Cover let rise until it doubles.Cut raisins and citron into dough with sugar. Let rise again. Mold into 2 mounds and put into bread pans. Let rise again.Bake at 350 degrees F until brown, then reduce heat and bake for about 1 hour.Makes 2 large loaves.
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english plum pudding
This dessert is traditionally served at Christmastime.1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1/2 cup currants
1/4 cup cut-up candied fruit peel
1/4 cup cut-up candied cherries
1/4 cup chopped walnuts
3/4 cup soft bread crumbs
1 cup (4 ounces) ground kidney suet
1/2 cup packed brown sugar
2 eggs, beaten
1 tablespoon brandy
1/4 cup brandy (optional)
Hard SauceMix flour, spices, baking soda and salt. Stir in fruit, walnuts and bread crumbs. Mix suet, brown sugar, eggs and 1 tablespoon brandy stir into flour mixture. Pour into well-greased 4-cup mold cover with aluminum foil. Place mold on rack in Dutch oven pour boiling water into Dutch oven to rack level. Cover and boil over low heat until wooden pick inserted in center comes out clean, about 3 hours, adding boiling water if necessary.Remove mold from Dutch oven unmold. Heat 1/4 cup brandy until warm ignite and pour over pudding.Serve with Hard Sauce.Yields 8 servings.Hard Sauce
1/2 cup butter or margarine, softened
1 cup confectioners sugar
2 tablespoons brandyBeat butter, confectioners sugar and brandy until smooth.
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This dessert is traditionally served at Christmastime.1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1/2 cup currants
1/4 cup cut-up candied fruit peel
1/4 cup cut-up candied cherries
1/4 cup chopped walnuts
3/4 cup soft bread crumbs
1 cup (4 ounces) ground kidney suet
1/2 cup packed brown sugar
2 eggs, beaten
1 tablespoon brandy
1/4 cup brandy (optional)
Hard SauceMix flour, spices, baking soda and salt. Stir in fruit, walnuts and bread crumbs. Mix suet, brown sugar, eggs and 1 tablespoon brandy stir into flour mixture. Pour into well-greased 4-cup mold cover with aluminum foil. Place mold on rack in Dutch oven pour boiling water into Dutch oven to rack level. Cover and boil over low heat until wooden pick inserted in center comes out clean, about 3 hours, adding boiling water if necessary.Remove mold from Dutch oven unmold. Heat 1/4 cup brandy until warm ignite and pour over pudding.Serve with Hard Sauce.Yields 8 servings.Hard Sauce
1/2 cup butter or margarine, softened
1 cup confectioners sugar
2 tablespoons brandyBeat butter, confectioners sugar and brandy until smooth.
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english rum cake
1/2 pound candied pineapple
5 cups coarsely grated pecans
1 cup granulated sugar
5 eggs
1/2 cup (1 stick) butter
1 cup rum
1 cup flour
2 teaspoons vanilla extractChop fruit extra fine. Pour rum over and let set overnight.Beat eggs until thick. Add sugar and then fold in the flour. Add fruit mixture and nuts. Pour into greased tube pan. Put cake in a cold oven and set at 225 degrees F. Bake 2 1/2 to 3 hours. Let cake stand in pan for 10 minutes before removing to cool on rack.
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1/2 pound candied pineapple
5 cups coarsely grated pecans
1 cup granulated sugar
5 eggs
1/2 cup (1 stick) butter
1 cup rum
1 cup flour
2 teaspoons vanilla extractChop fruit extra fine. Pour rum over and let set overnight.Beat eggs until thick. Add sugar and then fold in the flour. Add fruit mixture and nuts. Pour into greased tube pan. Put cake in a cold oven and set at 225 degrees F. Bake 2 1/2 to 3 hours. Let cake stand in pan for 10 minutes before removing to cool on rack.
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english tea cake
This is served at high tea in England. It is a very highly prized recipe that was brought to the United States from Woldingham, England in 1936.1 cup butter, softened
1 cup granulated sugar
2 eggs
2 scant cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup white raisins or currants
12 maraschino cherries
1 tablespoon cherry juice
1 teaspoon vanilla extractPreheat oven to 250 degrees F. Grease and flour a small tube pan.Cream butter and sugar together add eggs, beating thoroughly. Add vanilla extract and cherry juice. Fold in cherries and raisins. Pour into a prepared pan and bake 1 1/4 hours or until done, using a wooden pick to test.
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This is served at high tea in England. It is a very highly prized recipe that was brought to the United States from Woldingham, England in 1936.1 cup butter, softened
1 cup granulated sugar
2 eggs
2 scant cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup white raisins or currants
12 maraschino cherries
1 tablespoon cherry juice
1 teaspoon vanilla extractPreheat oven to 250 degrees F. Grease and flour a small tube pan.Cream butter and sugar together add eggs, beating thoroughly. Add vanilla extract and cherry juice. Fold in cherries and raisins. Pour into a prepared pan and bake 1 1/4 hours or until done, using a wooden pick to test.
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bannock bread
2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
1/2 cup CriscoŽ
1/2 cup water to make a thick doughMix dry ingredients together well. Cut in the shortening using a pastry blender. Mix in the water and knead until the dough is very smooth, about 15 minutes.Grease a cast iron frying pan, including the sides, and press the dough into the pan. Bake on top of the stove over low heat. Watch carefully so that the bread does not brown or burn before the center is cooked. When the bread is free from the pan, turn the loaf over and continue to cook. The total cooking time will be about 10 minutes on each side.
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2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
1/2 cup CriscoŽ
1/2 cup water to make a thick doughMix dry ingredients together well. Cut in the shortening using a pastry blender. Mix in the water and knead until the dough is very smooth, about 15 minutes.Grease a cast iron frying pan, including the sides, and press the dough into the pan. Bake on top of the stove over low heat. Watch carefully so that the bread does not brown or burn before the center is cooked. When the bread is free from the pan, turn the loaf over and continue to cook. The total cooking time will be about 10 minutes on each side.
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cock-a-leekie soup
1 small chicken, with giblets
1 onion, peeled and roughly chopped
2 medium carrots, peeled and roughly chopped
Bouquet garni
8 black peppercorns
1/4 teaspoon salt
8 cups water
6 small or 3 large leeks
1/4 cup butter
2 scallions, trimmed and sliced
Salt and freshly-ground black pepper
2 tablespoons finely minced fresh parsleyThoroughly wash the chicken in lots of cold, running water. Place the whole bird into a large heavy saucepan, then add onion, carrots, bouquet garni, peppercorns, salt and water. Bring to a boil quickly, then turn the heat down and simmer for 90 minutes. From time to time skim off the scum and fat that rises to the surface.Carefully remove the chicken with slotted spoons and put to one side until it is cool enough to handle. Strain the liquid through a colander into a large bowl, discard the vegetables, and set liquid in the refrigerator to cool thoroughly. Place in the refrigerator after the liquid has cooled. Now remove as much of the flesh of the chicken as you can. Cut the flesh into small pieces, about 1/2-inch chunks.Remove liquid from the refrigerator and remove fat which has risen to the top. Clean the leeks, then chop them into small round sections. In a large pan, melt the butter. Add leeks and scallions. Cover with a tight-fitting lid, and sweat over medium heat for 5 minutes, shaking to rotate. Slowly add all the stick, then the chicken pieces. When you are ready to serve, bring slowly to a boil and simmer for 15 minutes. Stir well, then add salt and pepper to taste. To serve, sprinkle each portion with a teaspoon of the parsley.
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1 small chicken, with giblets
1 onion, peeled and roughly chopped
2 medium carrots, peeled and roughly chopped
Bouquet garni
8 black peppercorns
1/4 teaspoon salt
8 cups water
6 small or 3 large leeks
1/4 cup butter
2 scallions, trimmed and sliced
Salt and freshly-ground black pepper
2 tablespoons finely minced fresh parsleyThoroughly wash the chicken in lots of cold, running water. Place the whole bird into a large heavy saucepan, then add onion, carrots, bouquet garni, peppercorns, salt and water. Bring to a boil quickly, then turn the heat down and simmer for 90 minutes. From time to time skim off the scum and fat that rises to the surface.Carefully remove the chicken with slotted spoons and put to one side until it is cool enough to handle. Strain the liquid through a colander into a large bowl, discard the vegetables, and set liquid in the refrigerator to cool thoroughly. Place in the refrigerator after the liquid has cooled. Now remove as much of the flesh of the chicken as you can. Cut the flesh into small pieces, about 1/2-inch chunks.Remove liquid from the refrigerator and remove fat which has risen to the top. Clean the leeks, then chop them into small round sections. In a large pan, melt the butter. Add leeks and scallions. Cover with a tight-fitting lid, and sweat over medium heat for 5 minutes, shaking to rotate. Slowly add all the stick, then the chicken pieces. When you are ready to serve, bring slowly to a boil and simmer for 15 minutes. Stir well, then add salt and pepper to taste. To serve, sprinkle each portion with a teaspoon of the parsley.
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cockney fish batter
2 cups all-purpose flour
1 tablespoon MSG (optional)
3 tablespoons baking powder
2 cups waterCombine batter ingredients and mix until smooth with electric mixer. Make 24 hours in advance and refrigerate for best results.To use, dust 4 pounds fish fillets in flour and shake off excess. Dip fish fillet one at a time in batter. Deep fat fry several fillets together at 375 degrees F. Place deep fat dried fish on paper towels to drain.
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2 cups all-purpose flour
1 tablespoon MSG (optional)
3 tablespoons baking powder
2 cups waterCombine batter ingredients and mix until smooth with electric mixer. Make 24 hours in advance and refrigerate for best results.To use, dust 4 pounds fish fillets in flour and shake off excess. Dip fish fillet one at a time in batter. Deep fat fry several fillets together at 375 degrees F. Place deep fat dried fish on paper towels to drain.
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flemish beef and beer stew
Carbonnades are made with bacon and dark-colored beer. This is delicious over hot, buttered egg noodles.1 (1 1/2 pound) boneless beef chuck
or round steak, 1 inch thick
1/4 pound bacon
4 medium onions, sliced
1 clove garlic, chopped
3 tablespoons all-purpose flour
1 cup water
1 (12 or 16 ounce) can light or dark beer
1 bay leaf
1 tablespoon packed brown sugar
2 teaspoons salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 tablespoon vinegar
Minced parsley
Hot cooked noodlesCut beef into 1/2-inch slices cut slices into 2-inch strips. Cut bacon into 1/4-inch pieces fry in Dutch oven until crisp. Remove bacon with slotted spoon drain. Pour off fat and reserve. Cook and stir onions and garlic in 2 tablespoons of the reserved bacon fat until onion is tender, about 10 minutes. Remove onions. Cook and stir beef in remaining bacon fat until brown, about 15 minutes.Stir in flour to coat beef gradually stir in water. Add onions, beer, bay leaf, brown sugar, salt, thyme and pepper. Add just enough water to cover beef if necessary. Heat to boiling reduce heat. Cover and simmer until beef is tender 1 to 1 1/2 hours.Remove bay leaf. Stir in vinegar sprinkle with bacon and parsley.Yields 6 servings.
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Carbonnades are made with bacon and dark-colored beer. This is delicious over hot, buttered egg noodles.1 (1 1/2 pound) boneless beef chuck
or round steak, 1 inch thick
1/4 pound bacon
4 medium onions, sliced
1 clove garlic, chopped
3 tablespoons all-purpose flour
1 cup water
1 (12 or 16 ounce) can light or dark beer
1 bay leaf
1 tablespoon packed brown sugar
2 teaspoons salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 tablespoon vinegar
Minced parsley
Hot cooked noodlesCut beef into 1/2-inch slices cut slices into 2-inch strips. Cut bacon into 1/4-inch pieces fry in Dutch oven until crisp. Remove bacon with slotted spoon drain. Pour off fat and reserve. Cook and stir onions and garlic in 2 tablespoons of the reserved bacon fat until onion is tender, about 10 minutes. Remove onions. Cook and stir beef in remaining bacon fat until brown, about 15 minutes.Stir in flour to coat beef gradually stir in water. Add onions, beer, bay leaf, brown sugar, salt, thyme and pepper. Add just enough water to cover beef if necessary. Heat to boiling reduce heat. Cover and simmer until beef is tender 1 to 1 1/2 hours.Remove bay leaf. Stir in vinegar sprinkle with bacon and parsley.Yields 6 servings.
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english toffee
1/2 pound milk chocolate
2 cups salted almonds
2 cups butter or margarine
2 cups granulated sugar
2 tablespoons white corn syrup
6 tablespoons water
1 teaspoon vanilla extractCut chocolate fine melt in double boiler over lukewarm water (115 degrees F). Stir occasionally. Slice 1 cup of the almonds in halves lengthwise coarsely chop remainder of nuts.Melt butter or margarine in heavy frying pan add sugar, the almond halves, corn syrup and water stir until sugar is blended and no undissolved sugar adheres to sides of pan. Cook very slowly until small amount in cold water separates into hard but not brittle threads (290 degrees F). Stir occasionally to prevent burning.Add vanilla extract. Pour to 1/4-inch thickness into a 10 x 15-inch buttered pan or individual molds.When cool, spread melted chocolate evenly over the top. Sprinkle with remaining chopped almonds. When hard, break into pieces store in a tightly covered container between wax paper layers.Makes about 3 pounds candy.
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1/2 pound milk chocolate
2 cups salted almonds
2 cups butter or margarine
2 cups granulated sugar
2 tablespoons white corn syrup
6 tablespoons water
1 teaspoon vanilla extractCut chocolate fine melt in double boiler over lukewarm water (115 degrees F). Stir occasionally. Slice 1 cup of the almonds in halves lengthwise coarsely chop remainder of nuts.Melt butter or margarine in heavy frying pan add sugar, the almond halves, corn syrup and water stir until sugar is blended and no undissolved sugar adheres to sides of pan. Cook very slowly until small amount in cold water separates into hard but not brittle threads (290 degrees F). Stir occasionally to prevent burning.Add vanilla extract. Pour to 1/4-inch thickness into a 10 x 15-inch buttered pan or individual molds.When cool, spread melted chocolate evenly over the top. Sprinkle with remaining chopped almonds. When hard, break into pieces store in a tightly covered container between wax paper layers.Makes about 3 pounds candy.
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fish and chips
Americans eat fish and chips with tomato catsup. The English sprinkle dark vinegar (malt vinegar) over the fish and chips.1 1/2 pounds potatoes, washed and peeled
2 pounds fillets of cod or scrod
Seasoned flour for dredging
Oil (for deep-frying)
1 egg (at room temperature)
1 cup water
1 cup self-rising flour
1/2 teaspoon salt
Freshly-ground pepperStart preparing exactly 40 minutes before serving time. Slice potatoes into long sticks about 1/4-inch thick. Put sticks into a bowl and cover with ice cold water to soak. This will remove some of the starch and will result in a crispier and less fattening French fry.Prepare the batter by breaking the egg into a large mixing bowl and lightly whisk with the water. Still whisking, add the flour, a little at a time. Make sure all lumps of flour are beaten out so that you finish up with a smooth consistency. Add salt and ground pepper and set aside.Thoroughly wash the fish fillets under cold running water. Check to ensure that all bones have been removed. Divide the fish into 8 equal pieces ? 2 per serving. Carefully dry with paper towels and dredge each piece in seasoned flour, shaking off the excess. Heat oil to 375 degrees F to 400 degrees F. At the same time heat up 1 inch of oil in a heavy-bottom frying pan to the same temperature.While the fat is slowly getting up to temperature, drain the potatoes, getting as much moisture from them as possible with paper towels. Dip each piece of fish into the batter mixture. Allow excess batter to drip back into the bowl and gently immerse the fillet in the hot oil. Do not cook more than 2 or 3 pieces of fish at a time. The inside of the fish will be cooked when the outside batter is a mid to light brown. Turn the oven to low so that you can keep the cooked pieces of fish warm while the others are cooking.Take 2 handsful of potatoes and carefully release them into the deep-fryer. When golden brown, remove with a slotted spoon so that you can shake off the excess oil, and turn onto paper towels.
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Americans eat fish and chips with tomato catsup. The English sprinkle dark vinegar (malt vinegar) over the fish and chips.1 1/2 pounds potatoes, washed and peeled
2 pounds fillets of cod or scrod
Seasoned flour for dredging
Oil (for deep-frying)
1 egg (at room temperature)
1 cup water
1 cup self-rising flour
1/2 teaspoon salt
Freshly-ground pepperStart preparing exactly 40 minutes before serving time. Slice potatoes into long sticks about 1/4-inch thick. Put sticks into a bowl and cover with ice cold water to soak. This will remove some of the starch and will result in a crispier and less fattening French fry.Prepare the batter by breaking the egg into a large mixing bowl and lightly whisk with the water. Still whisking, add the flour, a little at a time. Make sure all lumps of flour are beaten out so that you finish up with a smooth consistency. Add salt and ground pepper and set aside.Thoroughly wash the fish fillets under cold running water. Check to ensure that all bones have been removed. Divide the fish into 8 equal pieces ? 2 per serving. Carefully dry with paper towels and dredge each piece in seasoned flour, shaking off the excess. Heat oil to 375 degrees F to 400 degrees F. At the same time heat up 1 inch of oil in a heavy-bottom frying pan to the same temperature.While the fat is slowly getting up to temperature, drain the potatoes, getting as much moisture from them as possible with paper towels. Dip each piece of fish into the batter mixture. Allow excess batter to drip back into the bowl and gently immerse the fillet in the hot oil. Do not cook more than 2 or 3 pieces of fish at a time. The inside of the fish will be cooked when the outside batter is a mid to light brown. Turn the oven to low so that you can keep the cooked pieces of fish warm while the others are cooking.Take 2 handsful of potatoes and carefully release them into the deep-fryer. When golden brown, remove with a slotted spoon so that you can shake off the excess oil, and turn onto paper towels.
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