Im doing a cooking project for shakespear day and one of my questions was...compare the level of difficulty you would have prepareing the recipe versus tne amount of difficulty someone in the elizabethan times would have had
here is the recipe for an english trifle
1 Sara Lee pound cake (10.75 oz), thawed
1/2 cup seedless raspberry jam
1 cup coarsely broken Amaretti (about 16 cookies)
1/4 cup Triple Sec
2 pkgs (3.125 oz) vanilla Jello Cook 'n Serve Pudding and Pie Filling
4 cups milk
2 tsp vanilla extract
2 cups heavy or whipping cream, cold
3 Tbsp confectioners' sugar
1/2 tsp almond extract
3/4 cup toasted sliced almonds
Candied red cherries or fresh berries for garnish
Directions:
Cut the cake into 1/4-inch slices and spread out flat on a surface to dry for several hours. Spread a thin layer of the jam on half the cake slices. Top with the remaining cake slices. Cut the cake sandwiches into 1-inch cubes and scatter in a large glass bowl.
Add the Amaretti crumbs and toss together. Sprinkle with the Triple Sec and toss to coat.
Prepare the pudding mixes, using the milk, according to package directions. Remove from heat and whisk in the vanilla. Let cool completely.
Pour half the cooled custard over the cake mixture.
Whip the cream in a chilled bowl until soft peaks form. Beat in the confectioners' sugar and almond extract and continue beating until stiff. Spoon half of the whipped cream over the top of the custard. Layer the remaining half of the custard over the whipping cream. Add a second layer of whipped cream decoratively over the top of the custard.
Scatter the almonds over the top. Refrigerate, covered with plastic wrap, until ready to serve, up to 3 days.
Spoon the trifle into glass bowls and garnish with candied cherries or fresh fruit.
Notes: Any favorite liqueur such as Grand Marnier, Amaretto, etc. may be substituted for the Triple Sec. To substitute for the pudding, Bird's Imported English Dessert Mix makes an easy, excellent custard low in fat. Make custard according to package directions using 5 tablespoons dessert mix, 5 tablespoons sugar and 4 cups of milk.
This recipe is adapted from The Silver Palate Good Times Cookbook recipe, "Olde English Trifle."
Makes 10-12 servings
My family loves homemade English muffins, so I make them often. The taste is great, but the texture is off. The air bubbles are small and uniform unlike the commercial muffins with large irregular holes. Here is my recipe any ideas would be appreciated
1c warm water
1T yeast
1tsp sugar
2tsp salt
1/4 c oil
3c all purpose flour
Add yeast to water and sugar , when dissolved add salt,oil and flour. Knead a little. Roll out to 1/4 inch thickness cut into 3 1/2 inch rounds. Put on cookie sheet covered with cornmeal. Let rise 1 hour. Cook on ungreased griddle for 7 minutes each side. Split sides with fork.
It is an old family recipe and my cousin and I both have the same results and would appreciate any suggestions. Thank you.
Thank you to everyone who helped me to translate the ingredients to this recipe in another question I asked. Now, I need help to tranlate the directions to this recipe:
Directions:
Heat the oil in a large saucepan over medium heat. Add the garlic browning slightly, be careful not to burn it.
Add the meat a few pieces at a time. Brown all the pieces on both sides, about 5 minutes per side. (After browning, feel free to cut up the sausage so that the juices will add to the sauce)
Add the tomatoes, tomato paste, ground pork, bouillon cubes, and water to the meat mixture, stir to combine. Bring to a boil and cook for 10 minutes, stirring constantly.
Add the salt and pepper, basil sprigs, oregano, and parsley to the pot, cover and let simmer for 2-3 hours until the meat is falling off the bone and the sauce has thickened. Stir the pot every 20 minutes.
Thanks you everyone!!!
Argh!!!! I forgot to add this which also needs to be translated:
2 (8 ounce) cans sliced black olives (OPTIONAL)
8 ounces sliced mushrooms (OPTIONAL)
1 tablespoon garlic powder
(Use more or less depending on how much YOU like garlic)
1 Tablespoon red pepper flakes (Use less flakes for less heat... More flakes for more heat.... )
***You can also make this in a crock pot. Set the crockpot to '4 hours' when you start. After sauce has come to a boil on the stove top - transfer to crockpot to simmer for hours*** I think that's a safer method than leaving it on the stove.
When the sauce is done and the meat is tender, remove the meat from the sauce and set aside in a covered casserole dish.
Serve both the meat and the sauce with your choice of pasta OR you can use this to make lasagna.
A crockpot is a slow cooker device. You can add a bunch of ingredients to it, and set it for 4 hours, 6 hours, (High Cooking temp - makes your food ready faster than the 8 Hours and 10 hours setings which are cooked at a lower tempeture. I have seen these at a few of my friends homes in Germany. But I don't know the German word for it.
Thanks everyone!
The ones that I've found on the internet seem to be missing steps - or English seems to be a second (or third) language for the person writing up the recipes. I'm not looking for anything specific, just a non-speaking Korean wanting to learn how to cook Korean food. Thanks.
I was hoping maybe for a recipe for legume or black rice and that really delicious potatoe salad. You see my husband is Haitian so i found out that i love the food but don't really know how to cook it. His family doesn't really speak English well to explain to me and my hubby is deployed to Iraq. I have looked online for recipes but never really found any. Any recipe would be greatly appreciated! Thanks in advance.
I dont know how many of you guys watch a show on channel 18 in southen Cali called "3-minute cooking "on the weekdays in the morning around 7:50am. Its a little japanese show. I have wanted to make some of their recipes but I could never write down all the ingredients, so I was wondering if anybody knows what their website is so I can get the recipes. It would help a lot if it the site is in english but its ok if its in japanese. Does anyone know??? Thanks a lot!!!!1
I have a Warriner's English Grammar and Composition Text book,which doesn't have answers in the back of the book so that I may check over my chosen answers. So,
PLEASE HELP me by given your answers so that I can compare.Thanks.
1.Everybody in my family likes to go camping,but few of us enjoy the experience more than I do. 2. Last summer several of my cousins and I stayed at a rustic camp at the mountains,which are not far from are hometown.3. At camp we all learned how to build a campfire and how to keep it going.4. A group of us even went beyond that we learned to cook meals over the oopn fire. 5. One of our counselors showed those who were interested how to cook simple meals. 6. Each of his recipes was easy to follow,and everyone ate everything in sight. 7.Anything cooked ovr an open fire tastes good,don't you agree?
Could anyone give me the recipe of th full English breakfast?
Above all, I need to know:
- which bacon to buy and how to cook it
- same for sausages
- how to cook the mushroom
- what hash browns to buy....
Thank you very much, I come back to France and would like to do one
There is no use to answer nonsense such as advising to teach french about how to cook... the person may not know anything about french food. Anyway thanks to the other person who gave me advice as regards to the eng breakfast :)
well first of all i'm applying for a scholarship
and one of the requirements is to have a reference that is familiar with your culinary skills. since my teacher always pushes us to apply, i'm doing myself a favor.
so i asked her if i can cook for her so i can use her as a reference, she said okay.
she wants me to cook for her and her husband for their anniversary, so i'm basically now a "take home chef".
i don't know what to cook, i do have ideas, but some of them aren't that romantic for the occasion.
any recipes i can use?
[links would be helpful]
since all grandmothers are gone now and i wasn't old enough to lear cooking from them, i would love a great christmas pudding recipe that i can enjoy and pass on to my childre. please take pity on me. thanks to all who take the time to answer my questions and a recipe for a good rack of lamb would be very much appreciated to.
First...
Second...
Third...
OR
First...
Next...
Then....
I am translating a recipe in English into Spanish, so I need help with such commands. Thank you.
I am considering taking on a 6 week course with a 3rd grade class to show them some basics for cooking. I'm not sure if an oven will be available for us to use. What types of recipes and things could I teach them, outside of introducing them to the utensils and appliances? This is what I am considering:
Lesson 1 - Intro to Cooking: Appliances & Utensils
Lesson 2 - English Muffin Pizza's
Lesson 3 - Chocolate Chip Cookies
Lesson 4 -
Lesson 5 - Brownies
Lesson 6 -
250 grams rice
500 grams sugar
4 tablespoons cooking oil
1/2 teaspoon saffron
1/2 cup rosewater
2 tablespoons crushed pistachio
2 tablespoons crushed almond
1/2 teaspoon crushed cinnamon
Directions:
Wash rice a few times until the water is clear, then drain. Add six times water and bring to a boil, removing the foam. When rice softens completely, add sugar and stir well.
Dissolve saffron in half a cup of hot water and add to the mix. Heat up oil and also add to the mix. Add in most of the almonds and the rosewater. Stir well and cover. Cook in oven at low temperature for half an hour. Serve with pistachio, almond and cinnamon sprinkled on top.
I am from Argentina, and my mother language is Spanish. I have seen a cooking recipe -in an english-based website- that takes 2 kind of cheeses: "farmer's cheese" and "feta cheese". I need to know what kind of cheeses are those (better if you know how are they called in Spanish). In the pics they look like ricotta or cottage, but I am not sure about it. Thanks a lot!
There are some nice recipies from my book, The Best Of Scottish Cooking ( Dione Pattulio).
Many from the 'sweets' and 'baking' chapters refer to 'syrup'. Is this just a simple sugar syrup, and if so, what is the sugar to water ratio. or something entirely specific.? And then, one recipe measured out 'a teacup of sugar'. Is a teacup the same as a standard cup measure? Now, Aberdeen Butteries, recipe refers to 8oz 'strong flour'. What would be the translation for 'strong flour'. My guess is that it is NOT 'cake flour'. Would I be correct?
Scottland and the USA might both speak a form of English, but my cook book leaves little doubt about the differences between our two countries.
Any additional suggestions for what I might also encounter would be helpful. (Love haggis by-the-way. Want to make that too. I had it once many years ago and found it delicious and savory! It was served at a New Years dinner)
Speaking of New Years, have a happy upcoming 2007!
Much thanks!
hi,
I want to cook some english food.
But the problem is I don't know what!
can you please tell me some things you like? and can you tell me the recipes too?
pleeeaaaase!
thanks a lot!
May
My slovakian guest is from Kosice. Preferably the recipe will be from that region. I know they don't put tomato in it. that's pretty much all I know about this dish.
my dad gave me some grey peas recently, and told me how to make good old fashion gray pazs and bercon!!(slang for grey peas and bacon, spoken true black country style! i made them how he told me too, and they tasted great! does anyone else do these still, or have you tried them yourself? you could even tell me how you yourself personally cook this old fashion meal. does anyone else have old fashioned cooked recipes, that they would like to share? i would find this quite interesting. thanks.
I wouldn't be without my crock pot. I just love it but I'm running out of ideas for things to cook in it.
I love cooking corned beef in mine, as well as things like beef stronganoff and casseroles. I tried doing lamb shanks in it once with limited success. The lamb was incredibly tender but seemed very oily. How do I remedy this?
What's your favourite recipe?
English measurements please.
Just looking at a yummy banana bread recipe but it's in American measurements and was wondering what size American measuring cup is?? Is it like a tea cup or a mug??? is it equivalent to a polystyrene coffee cup etc...
ps I’m using American measurements as I don’t have scales so please don’t say 100g! etc..
thanks! :o)
My Guildford-born friend is back in the States after 2 years spent in New Zealand. Since his mum and dad can't be here, I'd like to cook him a British dinner as a "welcome home". Can you suggest something to cook for him, preferably something that you like to cook yourself rather than a link? Thanks in advance.
I have eaten food for 36 years and a lot has been English food. I cook every day but don't usually make 'standard' English recipes but there are some which I would really miss:
Shepherd's Pie, Roast Beef and Yorkshire Pudding, Toad-in-the-hole, Bangers and Mash with onion gravy, Beef Wellington, fish and chips...and the classic full English breakfast!
They are not in my top 10 favourite foods and they're not that healthy but before English cooking is totally slagged off, bare in mind that England is not on the equator and we need calories in winter and most recipes are served with vegetables.
Curry has been developed over centuries after we traded in India and brought back the flavour.
I do consider this as an English food now in the same way as the potato dishes of many countries come from a vegetable that originated in South America.
No, to the fool (see below) who says we should be politically correct and call it 'British' food - this insults the English, Scottish, Welsh and Northern Irish in one go!
Oh and as for Gordon Ramsey - he is not Englsih either you fool, he is Scottish!!!
I need help with finding southern cooking recipes please. I know there are plenty of websites that have them but some seem a bit odd to be from the south. Does anyone have some real, authentic recipes that you know for sure are from the south?
Thanks in advanced,
Jalapeno10
P.S.- I'm asking about this because I need to make a cookbook as an English Project associated with TKAM (To Kill a Mockingbird) By: Harper Lee.
I am an indian who will be working in Oxford for 10 weeks. i'll have to cook my own dinner after a long day at work. suggest some healthy easy to cook recipes that i can enjoy cooking and eating alike :)
Help me with some good pasta, chicken and enjoyable recipes, for cooking after office hours.
i'll have a room in a family and a kitchen to cook in.
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