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Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. [3] [4] It is distinguished from tallow, a similar product derived from fat of cattle or sheep. Lard can be rendered by steaming, boiling, or dry heat.
Vegetable shortening (or butter, or other solid fats) can produce both types of dough; the difference is in technique. To produce a short dough, which is commonly used for tarts , the shortening is cut into the flour with a food processor , a pastry blender , a pair of table knives , fingers , or other utensil until the resulting mixture has a ...
Frybread (also spelled fry bread) is a dish of the indigenous people of North America that is a flat dough bread, fried or deep-fried in oil, shortening, or lard.. Made with simple ingredients, generally wheat flour, water, salt, and sometimes baking powder, frybread can be eaten alone or with various toppings such as honey, jam, powdered sugar, venison, or beef.
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This recipe is not that different from regular risotto but is made extra-special (and vegan-friendly) with vegan butter and a to-die-for homemade “Parm” topping made of cashews. Swap out the ...
The settlers learned techniques of making venison jerky from Native Americans. They grew pumpkins, beans, potatoes, and corn, and raised hogs. Apples, wheat, and oats were introduced later. [6] Swedes, Norwegians, and Finns began to settle the Midwest in the late 18th century, introducing rich, butter-laden cakes and cookies. [7]
Surprisingly, some types of beans can even be added to desserts to bump up the fiber and protein and contribute a creamy texture, like in our Peanut Butter & Chickpea Blondies. Canned beans are a ...
Such rations included the staples of the European Canadian diet at that time: wheat flour, sugar, lard, and butter; all high-calorie, low-nutrient, shelf-stable foods produced in bulk quantities and shipped long distances (together with the preservative and flavour additive, salt). These new ingredients helped indigenous people to survive the ...