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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 ...
Ingredients of this dish are already specified in its name i.e. "Matar" (pea) and "Keema" (mince). Meats used include ground goat meat , lamb, or beef. [ 4 ] All other ingredients include Indian spices and water with banaspati ghee.
Keema curry in a bun (pau), a popular Mumbai street food. In the Indian subcontinent, minced meat is used in a variety of dishes such as a stewed or fried curry dish of minced beef, mutton (i.e., goat meat or chevon) or other kinds of meat with green peas or potatoes. It usually includes ghee/butter, onions, garlic, ginger, chilis, and spices
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A pie with a filling of corned beef, onion and other vegetables such as corn, peas or carrot. The pie can be made with a mashed potato topping, as in cottage pie, or with a traditional pastry crust. Coulibiac: Russia: Savory A baked pie with a filling made with salmon or sturgeon, [7] rice, hard-boiled eggs, mushrooms, and dill. Cumberland pie
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 ...
A potted meat food product is a food preserved by canning and consisting of various seasoned cooked meats, often puréed, minced, or ground, which is heat-processed and sealed into small cans. Various meats, such as beef, pork, chicken, and turkey, are used. It is produced primarily as a source of affordable meat.
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.