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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 ...
The traditional filling of mutton is often highly spiced with black pepper and other ingredients and is placed inside a shell of hot water crust pastry.It is baked in a round, straight-sided tin, about 8 cm in diameter and 4 cm high, and the top "crust" (which is soft) is placed about 1 cm lower than the rim to make a space for adding accompaniments such as mashed potatoes, baked beans, brown ...
From Bedfordshire and surrounding counties in the east of England. An elongated suet crust dumpling, traditionally boiled, now often baked. Containing a savoury filling at one end (usually gammon) and a sweet filling at the other (typically apple). Belokranjska povitica: Slovenia: National dish that consists of a pastry roll with fillings.
1. Chicken Tinga. This crowd-pleasing smoky chicken filling uses ultra-cheap bone-in chicken thighs for an extra-juicy and tender final product. Buy a larger can of chipotles in adobo sauce and ...
How To Make My Tuscan-Style Chicken Thighs. For 4 to 5 servings, you’ll need: 1 1/2 to 2 pounds boneless, skinless chicken thighs. 1 teaspoon kosher salt, plus more to taste
If the cracker crumbles into 3 to 4 pieces, then try again with a new cracker. Use a gentle sprinkle of brown sugar on the top of each cracker. I estimated about 1/2 teaspoon of brown sugar per ...
A recipe for shepherd's pie published in Edinburgh in 1849 in The Practice of Cookery and Pastry specifies cooked meat of any kind, sliced rather than minced, covered with mashed potato and baked. [10] In the 1850s the term was also used for a Scottish dish that contained a mutton and diced potato filling inside a pastry crust. [11]
The recipe is practically identical with German Rouladen, perhaps omitting wine and adding a wedge of hard boiled egg and/or frankfurter to the filling. Unlike the large roulade, sliced before serving, the "birds" are typically 10 cm (3.9 in) long, served whole with a side dish of rice or Czech style bread dumplings .
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