Scottish Recipes
Scottish Recipes, Scotland, Scottish Cuisine, Scottish Foods
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| (Teisenau Ysgafn) | Welsh | Traditional | Breads, Cakes and Pastries | Cymraeg |
| "Big John" Dessert (Großer Hans) | Germany | Traditional | Dessert | Miscellaneous |
| "False" Beans (Fasole "Minīită") | Romania | Traditional | Vegetarian | Miscellaneous |
| Étouffée — Joe's Crab Shack Copycat | American | Traditional | Fish | Miscellaneous |
| Ćevapčići | Serbia | Traditional | Meat | Miscellaneous |
| İskender Kebap (Kebapçı İskender) | Turkish | Traditional | Meat | Miscellaneous |
| 'Fat Rice' (Riz au Gras) | Benin | Traditional | Meat | Miscellaneous |
| 'No-sweat' Tea | British | Traditional | Drinks | Miscellaneous |
| 'West Indian' Mulled Wine | Fusion | Modern | Drinks | Miscellaneous |
| 2-Minute Lemon Cheesecake | British | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| 20-minute Icing | American | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| 3-Step Blueberry Cheesecake | American | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| 38 Degrees Cocktail | Traditional Cocktail | Traditional | Cocktails | Miscellaneous |
| 5-to-1 Martini Cocktail | Traditional Cocktail | Traditional | Cocktails | Miscellaneous |
| 69 Special Cocktail | International Cocktail | Traditional | Cocktails | Miscellaneous |
| 7-Minute Frosting | American | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| 7-Up Lemon Cheesecake with Strawberry Glaze | American | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| 8 Minute Cheesecake | American | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| 9-minute Microwave Pineapple Cake | American | Modern | Breads, Cakes and Pastries | Miscellaneous |
| A boiled suet pudding | British | Traditional | Accompaniments to Main Courses | Miscellaneous |
| A Broad Bean Pudding (Potage Fene Boiles) | England | Medieval | Accompaniments to Main Courses | Medieval |
| A Cheap Gravy for Hashes, etc | British | Traditional | Sauces and Jams | Miscellaneous |
| A Chinese Balloon | Fusion | Modern | Meat | Miscellaneous |
| A crust for custards | British | Traditional | Breads, Cakes and Pastries | Miscellaneous |
| A Cypriot Dish of Salmon (Vyannd Cypre of Samon) | England | Medieval | Fish | Medieval |
| A Delicious German Pudding-sauce | British | Traditional | Sauces and Jams | Miscellaneous |
| A Different Sauerbraten | Germany | Traditional | Meat | Miscellaneous |
| A Dish à la Lucretius (Patellam Lucretianam) | Roman | Traditional | Fish | Roman |
| A Dish of Anchovies (Patina de Apua) | Roman | Traditional | Starters | Roman |
| A Dish of Asparagus, Another Way (Aliter patina de aparagis) | Roman | Traditional | Accompaniments to Main Courses | Roman |
| A Dish of Asparagus, Another Way II (Aliter Patina de Asparagis II) | Roman | Traditional | Vegetarian | Roman |
| A Dish of Cheese and Whichever Salt Fish you Wish (Patina Cotidiana) | Roman | Traditional | Meat | Roman |
| A Dish of Cold Asparagus (Patina Fusilis) | Roman | Traditional | Vegetarian | Roman |
| A Dish of Fish (Patina Piscium) | Roman | Traditional | Fish | Roman |
| A Dish of Fish II (Patinam de Piscibus) | Roman | Traditional | Fish | Roman |
| A Dish of Fish in Place of Saltfish (Patina Piscium Loco Salsi) | Roman | Traditional | Fish | Roman |
| A Dish of Fish Made with Dentex, Gilt-head Bream, or Grey Mullet (Patina de Piscibus, Dentice, Aurata et Mugile) | Roman | Traditional | Fish | Roman |
| A Dish of Fried Anchovies (Patina de Apua Fricta) | Roman | Traditional | Meat | Roman |
| A Dish of Lizard-fish (Patellam Lucretianam) | Roman | Traditional | Fish | Roman |
| A Dish of Minced Meat (Burseu) | English | Medieval | Meat | Medieval |
| A Dish of Peaches (Patina de Persicis) | Roman | Traditional | Dessert | Roman |
| A Dish of Peas (Perry of Pesoun) | England | Medieval | Accompaniments to Main Courses | Medieval |
| A Dish of Plain Peas (Conchiclam de Pisa Simplici) | Roman | Traditional | Accompaniments to Main Courses | Roman |
| A Dish of Quinces (Patina de Cydoneis) | Roman | Traditional | Vegetarian | Roman |
| A Dish of Red Mullet in Place of Saltfish (Patina Mullorum Loco Salsi) | Roman | Traditional | Fish | Roman |
| A dish of roses (Patinam de rosis) | Roman | Traditional | Main Course | Roman |
| A Dish of Salt Lizard-fish and Brains (Patina ex Lagitis et Cerebellis) | Roman | Traditional | Meat | Roman |
| A Dish of Service-berries (Patina de Pisce Lupo) | Roman | Traditional | Meat | Roman |
| A Dish of Soles with Eggs (Locustam et Scillas) | Roman | Traditional | Fish | Roman |
| A Dish of Squid (In Lolligine in Patina) | Roman | Traditional | Fish | Roman |
Recipe Information: 5
Baking cupcakes and cakes for Christmas is a big part of the holiday tradition. Knowing which cake or cupcake recipe goes best with which frosting can enhance the flavor of your treats. Get a mint cream cheese cupcake frosting recipe, cupcake frosting techniques tips as well as tips on how to store frosting and how long to keep frosting.
Recipe Information: 35
A smoothie is typically a blend of fruit, fruit juices and ice blended until smooth, often with the addition of a banana to give a thicker consistency. Modern smoothies, however, contain frozen yoghurt as a base constituent. Here you will find out about the history of smoothies as well as seeing two classic smoothie recipes.
Recipe Information: 35
The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.
Recipe Information: 35
Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...
Recipe Information: 115
In many cultures, serving tea is an artform. Learn more about tea.
Recipe Information: 35
Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.
Recipe Information: 114
There are actually two types of coffee bags: large ones titled sacking sacks and small, lone couple sizes. Many bags can be utilized to inebriant a human seed.
Recipe Information: 35
Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.
Recipe Information: 114
Two very popular juicers, the Breville BJE510XL and the Omega VRT330, are compared for speed, ease of use, consumer ratings, and range of produce they juice well.
Recipe Information: 115
Now that you have added some useful and creative cooking tips to your arsenal, you should be able to start pursuing your dream of playing chef. Whether you want to make a living from cooking or simply want to serve delicious meals to your family, remember these tips for culinary glory.
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