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Mincemeat is usually used as a pie or pastry filling. Traditional mincemeat recipes contain meat, notably beef or venison, as this was a way of preserving meat prior to modern preservation methods. [1] Modern recipes often replace the suet with vegetable shortening or other oils (e.g., coconut oil) and/or omit the meat. However, many people ...
Yields: 6-8 servings. Prep Time: 10 mins. Total Time: 25 mins. Ingredients. Pigs in a Blanket. 1 (8-oz.) can refrigerated crescent roll dough. 1 (14-oz.) package cocktail-sized smoked sausages ...
The ingredients for New England mincemeat pie are similar to the British one, with a mixture of apples, raisins, spices, and minced beef serving as the filling. [22] Later recipes sometimes omit the beef, though "None Such" (now owned by The J.M. Smucker Company), the major brand of condensed American mincemeat, still contains beef. New England ...
Hannah Glasse's influential 1747 recipe collection included a recipe for a "Cheshire pork pie", having a filling of layers of pork loin and apple, slightly sweetened with sugar, and filled with half a pint (285ml) of white wine. By the 19th century sweetened fruit and meat combinations had become less common, and the raised crust pork pie took ...
Yields: 6-8 servings. Prep Time: 20 mins. Total Time: 40 mins. Ingredients. COCKTAIL SAUCE. 1/4. cranberries, thawed if frozen. 1/2 c. ketchup. 1 tbsp. prepared ...
It may also be used as a filling or stuffing for meat pies such as Shepherd's pie and böreks, and also as stuffing. It may be cooked and served as a hash or loosemeat. It may be made into meat sauce such as ragù, which in turn is used in dishes like pastitsio and moussaka, or mixed with sauce and served on a bun as a sloppy joe sandwich.
This easy recipe turns regular ol' hard-boiled eggs into something special. Serve these deviled eggs as a festive app or side dish for Hanukkah dinner, or make a batch and snack on them all 8 days ...
The Scottish dish 'mince and tatties" uses it with mashed or boiled potatoes. In Lancashire, particularly Oldham, minced meat is a common filling for rag pudding. The Dutch slavink consists of ground meat (half beef, half pork) rolled in bacon. Raw, lean, ground beef is used to make steak tartare, a French dish.