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Showing: Adipoli Parathas - Cinnamon Biscuits

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Adipoli Parathas

Submitted by: Graham

Home Town: London, Greater London, England, U.K.

Living In: Murton, Yorkshire, England, U.K.

This tasty whole wheat flatbread with a spiced shrimp filling makes a great snack or sandwich.

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Apple and Carrot Christmas Pudding

Submitted by: rosie

This is just like traditional Christmas pudding, but with less fat. The house smells great all day long. It's wonderful served with rum or cranberry sauce. For variations, try lemon or chocolate sauce. You can also line the mold with pecan halves or cranberries before filling. Be creative and add Christmas decorations to the plate before serving. The sky is the limit.

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Apple Snow

Submitted by: Judith

Apples are cooked in their juices, then sweetened and spiced. Just before serving, a stiff egg white is folded in for a fluffy consistency.

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Australian English Trifle

Submitted by: COOKALOT

Sponge cake is covered in fruit cocktail and port flavored gelatin, smothered in custard and chilled.

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Banbury Tarts

Submitted by: Carol

Perfect for a tea party, these dainty tart shells are filled with a delicious mixture of chopped figs, citron peel, brown sugar, egg, raisins and nuts. After an hour in the oven, they 're ready to serve with a dab of whipped cream and a sprinkling of nutmeg on top.

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Bangers and Mash

Submitted by: AMANDA FAIR

One of the classic meat and potatoes meals. A great British dish my grandmother made for us on those cold and stormy days.

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Banoffee

Submitted by: Madeleine

Irresistibly inventive, this pie recipe calls for sweetened condensed milk that is boiled in its unopened can for three hours until it turns into a fabulous toffee. Then the toffee is poured into a graham cracker and gingery crust and topped with sliced bananas and whipped cream.

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Basic British Scones

Submitted by: Angela Martini

This is a melt-in-your-mouth scone that 's barely sweetened. It 's divine with clotted cream and your favorite jam.

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Beef Wellington

Submitted by: Normala

Filet of beef tenderloin is assembled with liver pate, mushrooms and onions, then wrapped in packaged puff pastry. It bakes quickly and makes a beautiful dinner party entree.

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Beefburger Parcels

Submitted by: SMUDGER2

This is a quick and cheaper version of the favorite, Beef Wellington, that both kids and adults alike find irresistible

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Black Treacle Scones

Submitted by: Bea

Molasses to many, black treacle in the UK and Ireland. These dense sweet scones are well spiced with cinnamon, cloves and more.

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Blanc Mange (English Style)

Submitted by: Chef Dunask

This dessert is known as Cramma in southern Italy where it is very popular. I hope you will make this dessert and like it. ENJOY!!!.

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Blueberry Pudding with Hard Sauce

Submitted by: GOBLUEINGA

Home Town: Bay City, Michigan, USA

Living In: Atlanta, Georgia, USA

The 'pudding' is really a cake, but this is what my grandmother always called it. It is topped with a butter sugar sauce when served. I have never had anything as delicious in my life. It is not low- cal, but one of those rare indulgences worth the calories.

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Burgundy Chicken Pie

Submitted by: Merav Ross

Puff pastry tops this pie made with chicken simmered with onions and mushrooms in white or red burgundy wine and seasoned with thyme.

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Cawl (Traditional Welsh Broth)

Submitted by: Beryl Davies

This recipe is popular with the local farming community of Cardiganshire. There are regional variations throughout Wales as to what meat is used; some use Pork or Mutton, we use Shin Beef. This soup tastes better after subsequent reheating, so it's probably a good idea to make the cawl a day before consumption.

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Cheddar Pudding

Submitted by: Jill

Home Town: Brighton, Sussex, England, U.K.

Living In: Almeria, Andalucia, Spain

This Cheddar cheese bread pudding is delicious served either hot or cold with a salad.

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Chelsea Buns

Submitted by: BlueSadie

Home Town: New Orleans, Louisiana, USA

Living In: Frederick, Maryland, USA

These sweet rolls, filled with raisins or currants and rolled up like cinnamon buns, were made famous by London's Chelsea Bun House in the 18th century.

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