A beautiful glaze for bread or rolls.
Making any veggie burger is a lot of futzing, but these ones are amongst the best tasting and best textured you’ll eat.
Crackers were just shipped as generic items in barrels to general stores in North America, where they would be sold by the handful. It was a man named Adolphus Green who decided in 1898 that he didn’t want his crackers to be anonymous. He had his crackers made in octagonal shapes so that they would…
A Cracker is a dry, thin, unsweetened, flat biscuit. You can also think of it as a dried flat bread. Crackers can be leavened or unleavened. Saltines are sometimes called “soda crackers” because of the baking soda used in them. Though the word Crackers is also used in the UK, it is used to refer…
This is a real mid-Atlantic dish: British mincemeat meets North American cranberries, pecans and corn syrup. And it is really good.
Use as a garnish for meat. Serve it cold.
Cranberry Sauce is a sweet condiment based on cranberries. It’s used along with savoury meals. There are two types of “Cranberry Sauce”, even though we often refer to both as just Cranberry Sauce: one is — well, sauce, and the second is a jelly, which is just a firmer version of the same sauce. Very…
These are very tasty fritters.
Creamed Corn © Denzil Green Creamed Corn is something you love or you hate. Canned varieties don’t have any cream in them — about half the fresh corn kernels are “creamed” or puréed, and the other half are left whole. Recipes to make your own will have you put the corn kernels in an actual…
Tinned cream corn suits most people just fine, but every once in a while it’s nice to make it from scratch. It’s an easy side dish, and easily presentable to guests when you have made it yourself.
For many people, a creamed spinach dish is often pivotal in getting them to give spinach another chance, after a childhood of being served boiled spinach out of a can.
Recipes with surprise attached to their name are legion — and often the surprise is lunch bag letdown. This one is truly worthy of its name.
This is a sausage and potato recipe that was developed in the 1960s to promote Deerfoot Sausages, a brand of pork sausage. Do you know how to make Deerfoot Potatoes? They are absolutely delicious.
In the food world, Delmonico meant rich in all ways, and this recipe has got it all: butter, cream, cheese and breadcrumbs. In Delmonico restaurants, it was served as a side dish to Delmonico steaks.
Give the designated drivers something interesting to drink.
This recipe envisages using the nuclear neon green relish of North America. You can substitute minced green pickle.
The actual work for these rolls will only take about 20 minutes. People will go mad for these classic dinner rolls.
This is a typical salad made to accompany barbeque in the eastern Carolinas area of America. More than that, it’s a good old-fashioned, sweet and sour creamy coleslaw that will have you smacking your lips in satisfaction.
An Egg Cream is a soda-fountain drink that does not contain any egg in it, nor any cream. Egg Creams have a dry taste, and are not sweet. Egg Creams are made in New York, and pretty much no where else in the world but New York. There are reports of one or two delis…
Sort of Tex-Mex style scrambled eggs and hash: a good mid-week supper dish.
This is just a good ole-time classic potato salad, the kind you used to see everywhere at church suppers and picnics, with lots of satisfying eggy taste. One forkful will bring memories flooding back.
Fee’s Old Fashioned Aromatic Bitters is meant as a flavouring for drinks, not something to be drunk straight up. The ingredients listed are: “Angostura Bark, Spice flavors, Citrus Oil and Gentian in a solution of water, alcohol and glycerine and caramel color.” A small tinge of cinnamon comes through in the taste. It is one…
A tasty way to use up zucchini. Excellent for freezing.
Fiddleheads © Denzil Green A fiddlehead is the top of a fern when it first pokes through the ground in spring, curled up like the head of a fiddle. They are only available for 3 weeks in May. They are still mostly gathered from the wild, though commercial production is being explored. They taste something…