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Abbot's Dream CocktailTraditional CocktailTraditionalCocktailsMiscellaneous
Acorn and Hazelnut PapAncientTraditionalBreads, Cakes and PastriesAncient
Acorn Flour WafflesBritishModernSnacksMiscellaneous
Acorn TortillasAmericanModernBreads, Cakes and PastriesMiscellaneous
Amaretto Hazelnut Macaroon CheesecakeBritishTraditionalBreads, Cakes and PastriesMiscellaneous
Apple, Avocado and Cobnut SaladAmericanModernStartersMiscellaneous
Autumnal Bara Brith (Bara Brith Hydref)WelshTraditionalBreads, Cakes and PastriesCymraeg
Beetroot and Lamb's Lettuce SaladFranceTraditionalStartersMiscellaneous
Blackberry and Yoghurt Ice CreamBritishTraditionalDessertMiscellaneous
Blue Lagoon Cake (Torta Plava Laguna)SloveniaTraditionalBreads, Cakes and PastriesMiscellaneous
Brie with Cobnuts and HoneyBritishTraditionalStartersMiscellaneous
Buttered CobnutsBritishTraditionalSnacksMiscellaneous
Cajun Praline Pecan FudgeCajunTraditionalSnacksMiscellaneous
Carpaccio of Beef with Jerusalem Artichokes and CobnutsBritishModernStartersMiscellaneous
Celeriac Soup with CobnutsBritishTraditionalSauces and JamsMiscellaneous
Celtic Pork and Apple StewAncientTraditionalMain CourseAncient
Chanterelle and Cobnut SoupFrenchTraditionalStartersMiscellaneous
Chilled Fruit Soup (Koshaf)EgyptTraditionalDessertMiscellaneous
Christmas CrumbleBritishModernDessertMiscellaneous
Cobnut & Plum PavlovaBritishModernDessertMiscellaneous
Cobnut and Fairy Ring Mushroom QuicheBritishModernSnacksMiscellaneous
Cobnut BrothFranceTraditionalStartersMiscellaneous
Cobnut BrowniesBritishTraditionalBreads, Cakes and PastriesMiscellaneous
Cobnut Butter Cookies with Dried Rose HipsBritishTraditionalBreads, Cakes and PastriesMiscellaneous
Cobnut Fairy CakesBritishTraditionalBreads, Cakes and PastriesMiscellaneous
Cobnut GantoisFrenchTraditionalBreads, Cakes and PastriesMiscellaneous
Cobnut Nut ButterBritishTraditionalSauces and JamsMiscellaneous
Cobnut PestoBritishTraditionalSauces and JamsMiscellaneous
Cobnut StuffingBritishTraditionalSauces and JamsMiscellaneous
Cobnut, Wild Mushroom and Chestnut Stir FryFusionModernVegetarianMiscellaneous
Cocoa CobnutsBritishTraditionalSnacksMiscellaneous
Cod with Orange and CobnutsBritishTraditionalDessertMiscellaneous
Couscous Breakfast (Farka)TunisiaTraditionalSnacksMiscellaneous
Cream, Fruit and HoneyAncientTraditionalDessertAncient
Damson and Cobnut MincemeatBritishTraditionalSauces and JamsMiscellaneous
Drum Cake II (Dobos Torte II)HungaryTraditionalBreads, Cakes and PastriesMiscellaneous
DukkahEgyptianTraditionalSpice BlendMiscellaneous
Gâteau CendrillonFranceTraditionalBreads, Cakes and PastriesMiscellaneous
Gratin of Mango with Coconut (Gratin de mangue à la noix de coco)FranceTraditionalDessertMiscellaneous
Hazelnut Biscuits (Haselnussmakronen)GermanyTraditionalBreads, Cakes and PastriesMiscellaneous
Hazelnut ClustersBritishTraditionalBreads, Cakes and PastriesMiscellaneous
Hazelnut Crescent Biscuits (Haselnuss Halbmonde)GermanyTraditionalBreads, Cakes and PastriesMiscellaneous
Hazelnut CrescentsTurkmenistanTraditionalBreads, Cakes and PastriesMiscellaneous
Hazelnut Flour WafflesBritishModernSnacksMiscellaneous
Hazelnut HalvaFusionModernSnacksMiscellaneous
Hazelnut MacaroonsBritishTraditionalBreads, Cakes and PastriesMiscellaneous
Hazelnut MeringueBritishTraditionalBreads, Cakes and PastriesMiscellaneous
Hazelnut MilkBritishAncientSauces and JamsAncient
Hazelnut NougatBritishTraditionalSnacksMiscellaneous
Hazelnut Pan BreadAncientTraditionalBreads, Cakes and PastriesAncient

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Amaretto Cheesecake II

This American recipe for Amaretto Cheesecake II is made from graham crackers or digestive bisuits, sugar, cinnamon, butter, cream cheese, sugar, eggs, amaretto, sour cream, almonds, chocolate with: cheese and cream as main constituent(s). This is a: Breads, Cakes and Pastries dish.

Oak Leaf Mead

This classic Ancient recipe for Oak Leaf Mead is made from water, honey, oak leaves, yeast nutrient, yeast with: honey and oak leaves as main constituent(s). This is a: Meads dish.

Supida de Xerem (Ground Corn with Vegetables and Meat)

This classic Cape Verde recipe for Supida de Xerem (Ground Corn with Vegetables and Meat) is made from xerem (gound maize), butternut squash, kale leaves, pork fat, pork, beans, onions, salt, garlic, vinegar, bayleaf, black pepper, groundnut oil with: pork and sweetcorn as main constituent(s). This is a: Meat dish.

Green Beans in Coconut Sauce

This Fusion recipe for Green Beans in Coconut Sauce is made from coconut milk, red chilli flakes, ginger, green beans, kaffir lime leaves, lemongrass, onions, sea salt, spring onion, vegetable oil with: coconuts and beans as main constituent(s). This is a: Accompaniments to Main Courses dish.

Sorrel Drink

This classic Bahamas recipe for Sorrel Drink is made from bissap flowers, sorrel flowers, mixed spice, sugar with: flowers and sugar as main constituent(s). This is a: Drinks dish.

Kalamar Tava (Turkish Tartar Sauce for Seafood)

This classic Turkey recipe for Kalamar Tava (Turkish Tartar Sauce for Seafood) is made from walnuts or pine nuts, breadcrumbs, garlic, plain yoghurt, olive oil, salt and black pepper with: nuts and yoghurt as main constituent(s). This is a: Sauces and Jams dish.

Stuffed Peppers with Sweet Potato Mash

This Fusion recipe for Stuffed Peppers with Sweet Potato Mash is made from sweet potatoes, red bell peppers, garlic, cherry tomatoes, red onion, Halloumi cheese, olive oil, thyme, spring onions, butter with: bell peppers and halloumi as main constituent(s). This is a: Vegetarian dish.

Sauteed Sea Beet Greens with Onions and Garlic

This classic British recipe for Sauteed Sea Beet Greens with Onions and Garlic is made from sea beet, olive oil, garlic, red onion, salt and black pepper with: vegetables and greens as main constituent(s). This is a: Accompaniments to Main Courses dish.

Apple and Plum Streusel Dessert Pizza

This British recipe for Apple and Plum Streusel Dessert Pizza is made from sweet pizza crust, cream cheese, granulated sugar, lemon juice, nutmeg, butter, cooking apples, plums, flour, cinnamon with: cheese and fruit as main constituent(s). This is a: Breads, Cakes and Pastries dish.

Makke

This English recipe for Makke is made from broad (fava) beans, beef stock, red wine, shallots with: broad beans and red wine as main constituent(s). This is a: Accompaniments to Main Courses dish.

Making the most of Game - Braising Venison

By gwydion | Published 2008-11-19 18:36:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.

The Origins and Importance of Main Courses

By gwydion | Published 2008-11-23 22:38:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.

Traditional Marmalade Recipes of Scotland

By gwydion | Published 2008-06-19 07:58:28 | 2008 Recipes and Cookery Articles |

Recipe Information:

According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.

Chinese Construction Machinery On the International Market

By William_Blair280 | Published 2009-09-20 18:39:10 | 2009 Recipes and Cookery Articles |

Recipe Information:

The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.

The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...

How to Prepare a Vegetable Pot Roast

By gwydion | Published 2008-02-29 20:49:10 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.

Senegalese Recipes

By gwydion | Published 2008-08-11 11:56:29 | 2008 Recipes and Cookery Articles |

Recipe Information:

Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.

The Origins of Biscuits and Cookies

By gwydion | Published 2008-08-22 15:53:26 | 2008 Recipes and Cookery Articles |

Recipe Information:

Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.

Cooking with Beef - Making the Most of Beef Cuts

By gwydion | Published 2008-10-21 15:53:45 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?


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