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From pumpkin cheesecake to pumpkin risotto, canned pumpkin is one of the most versatile autumnal ingredients. Check out these delicious canned pumpkin recipes. 14 Creative Canned Pumpkin Recipes ...
Scott Little. Pumpkin Puree Substitutes ... For 1 cup canned pumpkin or pumpkin puree, substitute 1 cup cooked, mashed sweet potato or butternut squash. ... and the fresh puree can be used as a ...
5. Potato and Corn Chowder. This slow-cooked chowder develops layers of flavor as the slow cooker does all the work. Vegetarians can use vegetable stock instead of chicken, and even water would ...
A bowl of eels set in jelly. Jellied eels are traditionally prepared using the European eels native to Britain. Typically, the eels are chopped (shucked) into rounds and boiled in water and vinegar to make a fish stock with nutmeg and lemon juice, before being allowed to cool.
An early published recipe for an alcoholic gelatin drink dates from 1862, found in How to Mix Drinks, or The Bon Vivant's Companion by Jerry Thomas: his recipe for "Punch Jelly" calls for the addition of isinglass or other gelatin to a punch made from cognac, rum, and lemon juice.
Preserved food in Mason jars. Home canning or bottling, also known colloquially as putting up or processing, is the process of preserving foods, in particular, fruits, vegetables, and meats, by packing them into glass jars and then heating the jars to create a vacuum seal and kill the organisms that would create spoilage.
Check out the slideshow above to discover our 12 best recipes for jams and jellies. Also, check out Sam Talbot's Modern Antipasti to learn a fun way to use a different type of "preserves": pickled ...
Aspic (/ ˈ æ s p ɪ k /) [1] or meat jelly is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly. In its simplest form, aspic is essentially a gelatinous version of ...