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Hong dou tang, hong dou sha, or red bean soup is a sweet Chinese dessert made from azuki beans. [1] served in Mainland China, Taiwan, Hong Kong, Macau, and places with Chinese diaspora. It is categorized as a tong sui, or sweet soup. It is often served cold during the summer, and hot in the winter.
A glass of the modern lemon posset dessert, served with almond bread. A posset (/ ˈ p ɒ s ə t /, also historically spelled poshote, poshotte, poosay) was originally a popular British hot drink made of milk curdled with wine or ale, often spiced, [1] which was often used as a remedy.
Dessert wines are sweet wines typically served with dessert. There is no simple definition of a dessert wine. In the UK, a dessert wine is considered to be any sweet wine drunk with a meal, as opposed to the white [25] fortified wines (fino and amontillado sherry) drunk before the meal, and the red fortified wines (port and madeira) drunk
Frozen dessert is a dessert made by freezing liquids, semi-solids, and sometimes solids. They may be based on flavored water (shave ice, ice pops, sorbet, snow cones), on fruit purées (such as sorbet), on milk and cream (most ice creams, sundae, sherbet), on custard (frozen custard and some ice creams), on mousse (), and others.
Lemonade Icebox Pie. Lemonade in a dessert is just as refreshing in summer as it is in a glass. Frozen lemonade pie is a classic recipe, made with frozen lemonade concentrate, whipped cream, and ...
The LRP had a cold-weather warfare equivalent, the Ration, Cold Weather (RCW). The LRP and RCW were mostly superseded by the Meal, Ready-to-Eat (MRE) in the 1980s. They are no longer produced or used by the U.S. military, having been replaced in 2001 by the Meal, Cold Weather/Food Packet, Long Range Patrol ( MCW/LRP ), which combines the ...
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Crème anglaise (French: [kʁɛm ɑ̃glɛz]; French for 'English cream'), custard sauce, pouring custard, or simply custard [1] is a light, sweetened pouring custard from French cuisine, [2] used as a dessert cream or sauce. It is a mix of sugar, egg yolks, and hot milk usually flavoured with vanilla.