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  2. Atora - Wikipedia

    en.wikipedia.org/wiki/Atora

    As suet most commonly needs to be shredded in its typical uses in British cuisine (e.g. in pie crusts, steamed puddings, and dumplings), Atora can be seen as a labour-saving convenience item. Atora only uses suet from cattle and sheep. Atora is also available in a vegetable fat-based version labeled "vegetable suet". [1]

  3. Suet - Wikipedia

    en.wikipedia.org/wiki/Suet

    Suet is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys. Suet has a melting point of between 45 and 50 °C (113 and 122 °F) and congelation between 37 and 40 °C (99 and 104 °F).

  4. The 9 Best Canned Foods You Should Be Eating for Weight Loss ...

    www.aol.com/9-best-canned-foods-eating-002429377...

    Artichokes are one of the highest-fiber vegetables on the market, with a half-cup serving of the canned beauties clocking in at 4 grams of filling fiber (or roughly 16% of the Daily Value) ...

  5. How to make bird suet in 8 simple steps - AOL

    www.aol.com/lifestyle/bird-suet-8-simple-steps...

    Here's how to make bird suet at home, according to an expert. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us. Sign in. Mail. 24/7 Help. For ...

  6. Dumpling - Wikipedia

    en.wikipedia.org/wiki/Dumpling

    Vegetarian dumplings can be made with vegetable suet, a type of shredded vegetable fat. When sweetened with dried fruit and spices, dumplings can be boiled in water to make a dessert. In Scotland, this is called a clootie dumpling, after the cloth. [35]

  7. Want to go vegan? Explore the pros, cons of the lifestyle. - AOL

    www.aol.com/want-vegan-explore-pros-cons...

    Vegans also commonly eat plant-based substitutes "such as tofu, tempeh, seitan and textured vegetable protein; opt for vegan dairy options like almond, soy or oat milk; and choose plant-based oils ...

  8. Suet pudding - Wikipedia

    en.wikipedia.org/wiki/Suet_pudding

    Christmas pudding. The suet pudding dates back to at least the start of the 18th century. Mary Kettilby's 1714 A Collection of above Three Hundred Receipts in Cookery, Physick and Surgery gives a recipe for "An excellent Plumb-Pudding", which calls for "one pound of Suet, shred very small and sifted" along with raisins, flour, sugar, eggs, and a little salt; these were to be boiled for "four ...

  9. It also offers options, from baking or cooking on the stovetop to a list of possible add-ins that includes ham, shredded turkey, carrots or black olives. Recipe: Spend with Pennies.