FabulousFusionFood's Cook's Guide for Cinnamon 17th Page

Two crossed cinnamon quills Two crossed cinnamon quills, the inner bark of Cinnamomum
verum.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Cinnamon along with all the recipes employing Cinnamon presented on this site, with 1736 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cinnamon recipes added to this site.

These recipes, all contain Cinnamon as a major wild food ingredient.

This page is a continuation of the list of recipe terms including Cinnamon held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Cinnamon Culinary Term entry on this site.


The alphabetical list of all Cinnamon recipes on this site follows, (limited to 100 recipes per page). There are 1736 recipes in total:

Page 17 of 18



Thai-style Curry Powder
     Origin: Thailand		Torrejas Salvadoreñas
     Origin: El Salvador		Two-crust Apple Pie
     Origin: American
The Poor Author's Pudding
     Origin: Britain		Torrijas con Canela y Miel
(Pan-grilled Steaks with Olive Sauce)
     Origin: Spain		Tyropatinam
(Baked Custard)
     Origin: Roman
The Ultimate Chilli Con Carne
     Origin: Fusion		Torta Galesa
(Teisen Gymreig)
     Origin: Welsh		Ugandan Curried Potatoes
     Origin: Uganda
The Ultimate Sharing Nachos
     Origin: Fusion		Torta Pasqua con la Pasta Frolla
(Easter Tart with Pasta Frolla)
     Origin: Italy		Ulster Honey Pudding
     Origin: Northern Ireland
Tiger Nut Snacks
     Origin: Nigeria		Tortas de Aceite
(Sesame Seed and Aniseed Biscuits)
     Origin: Spain		Um Ali
(Puff Pastry Milk Pudding)
     Origin: Kuwait
Tikka Masala Curry Powder
     Origin: India		Tortelleti, of green Pease, French
Beans, or any kind of Pulse green or
dry.
     Origin: British		Umm Ali
(Puff Pastry Milk Pudding)
     Origin: Qatar
Tipperary Biscuits
     Origin: Scotland		Torth Fraith
(Mottled Bread)
     Origin: Welsh		Vínarterta
(Icelandic Layer Cake)
     Origin: Iceland
To bake an Olyve-Pye
     Origin: Britain		Torth Frith Llandudno
(Llandudno Fruit Cake)
     Origin: Welsh		Vanilla and Spice Candied Sweet Potato
Galette
     Origin: America
To boil Pigeons
     Origin: British		Tourment d'Amour
(Love's Torment)
     Origin: Saint Barthelemy		Vanilla Cream Cheese Icing
     Origin: Britain
To dresse a crabe
(To Dress a Crab)
     Origin: British		Tourtière
     Origin: Canada		Varutharacha Kozhi Curry
(Varutharacha Chicken Curry)
     Origin: India
To make a Cinamon Pudding.
     Origin: British		Towering Praline Carrot Cake
     Origin: American		Varuval Chicken Curry
     Origin: India
To make a Quaking Pudding
     Origin: Britain		Traditional Apple Pie
     Origin: British		Vegan Gluten-free Christmas Cake
     Origin: Britain
To make a Sack Posset
     Origin: Britain		Traditional Jerk Pork
     Origin: Jamaica		Vegetable Curry
     Origin: Kenya
To Make Almond Cream otherways.
     Origin: England		Traditional Mattar Keema Curry
     Origin: India		Veldt Bread
     Origin: Namibia
To Make Almond Cream.
     Origin: England		Traditional Sugar Cookies
     Origin: American		Venison Sauce
     Origin: Britain
To make an Apple Tansie
     Origin: British		Treacle Raisin Gingerbread
     Origin: Britain		Verde Sawse
(Green Sauce)
     Origin: England
To make an excellent aromaticall
Hyppocras
     Origin: Britain		Treacle Scones
     Origin: Britain		Vermont Maple Spice Cupcakes
     Origin: American
To make Applemuse
     Origin: British		Tredure
     Origin: England		Victorian Chicken Korma
     Origin: Anglo-Indian
To Make Banbury Cakes
     Origin: British		Tres Leches Cake
     Origin: Chile		Victorian Chicken Pilau
     Origin: Anglo-Indian
To Make Curde Tarte
(To Make Curd Tart)
     Origin: England		Tres Leches Cake
     Origin: Mexico		Victorian Gulgula
     Origin: Anglo-Indian
To make Gingerbread
     Origin: Britain		Trieste Style Štruklji
     Origin: Slovenia		Victorian Indian Pancakes
     Origin: Anglo-Indian
To make Mrs. Shellyes Cake
     Origin: British		Trini Sugar Cake
     Origin: Trinidad		Victorian Pickled Vindaloo
     Origin: Anglo-Indian
To make pies of green apples
     Origin: British		Trinidad Mauby
     Origin: Trinidad		Victorian Plum Pudding
     Origin: Britain
To make stocke fritures
     Origin: British		Truchas de Bonaito
(White Sweet Potato Pockets)
     Origin: Spain		Victorian Tamarind Chutney
     Origin: Anglo-Indian
To Make Truffles for the Sea
     Origin: British		Tukasu
(Mutton Stew with Dumplings)
     Origin: Mali		Vietnamese Pho
     Origin: Vietnam
To make Vautes
     Origin: British		Tunisian Vegetable Couscous
     Origin: Tunisia		Vin Chaud
(French Mulled Wine)
     Origin: France
To make Wafers
     Origin: British		Turkey Fricadelles
     Origin: British		Vin Cuit à l'Orange
(Mulled Wine with Orange)
     Origin: France
To make wardens in conserve
     Origin: British		Turkey Vindaloo Curry
     Origin: Fusion		Vin Cuit aux épices
(Mulled Wine with Spices)
     Origin: France
To Stewe Tripes
     Origin: British		Turkish Baharat
     Origin: Turkey		Vin de Noix
(Walnut Wine)
     Origin: France
Toffee Apple Cupcakes
     Origin: British		Turks and Dry Jerk Seasoning Blend
     Origin: Turks Caicos		Vindaloo Curry Paste
     Origin: India
Tomato Catsup
     Origin: American		Turquía Mole Poblano
(Turkey with Poblano Chocolate Mole)
     Origin: Mexico		Vindaloo Curry Spice Powder
     Origin: India
Tomato Ketchup
     Origin: Britain		Tusha Halwa
     Origin: Bangladesh		Vodhino Stfadho
(Grilled Pork Cutlets)
     Origin: Cyprus
Tomato Rice
     Origin: India		Twelfth-night Cake
     Origin: Britain
Tombrown
     Origin: Cameroon		Twenty-five Centimetre Pumpkin Pie
     Origin: American

Page 17 of 18