Mincemeat I Food

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MINCEMEAT LOAF



Mincemeat Loaf image

How to make a delicious Mincemeat loaf, perfect for the holiday season! This one is for the mincemeat lovers!

Provided by Karlynn Johnston

Categories     Dessert

Time 1h5m

Number Of Ingredients 13

2 eggs
3/4 cup white sugar
1/4 cup melted butter
3/4 cup milk
1 1/4 cups jarred mincemeat
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup powdered sugar
1 tablespoon cream
1/4 teaspoon cinnamon
1/8 teaspoon ginger

Steps:

  • Beat the eggs, sugar and butter together.
  • Stir in the milk and mincemeat.
  • Combine the next 4 ingredients together and whisk.
  • Pour it all at once into the liquid ingredients and stir completely. Pour into a well greased loaf pan.
  • Bake at 350 degree for 50-60 minutes, until the loaf tests done.
  • Remove and cool for 10 minutes, then remove the loaf from the pan and continue cooling on a wire cooling rack.
  • Combine glaze ingredients and drizzle over the loaf once it's completely cooled.

Nutrition Facts : ServingSize 8 g, Calories 437 kcal, Carbohydrate 83 g, Protein 7 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 61 mg, Sodium 722 mg, Fiber 1 g, Sugar 51 g

MINCEMEAT MUFFINS



Mincemeat Muffins image

Have no idea where I found this recipe. I love anything with mincemeat and these are no exception. Have a nice spicy taste and great hot for a breakfast treat - enjoy.

Provided by waynejohn1234

Categories     Breads

Time 35m

Yield 18 serving(s)

Number Of Ingredients 11

1 cup flour
1 cup whole wheat flour
1/4 cup white sugar or 1/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 large egg
1/4 cup vegetable oil
1 cup mincemeat (I prefer to use a brand with rum)
1/2 cup milk or 1/2 cup orange juice

Steps:

  • Preheat oven to 375 degrees.
  • Line with cupcake papers for easy removal.
  • Measure all 7 dry ingredients and sift into a bowl.
  • Beat egg until frothy.
  • Mix in oil, mincemeat and milk (or juice).
  • Add to dry mixture.
  • Stir to moisten.
  • Batter will be lumpy.
  • Bake approximately 20 minutes.

Nutrition Facts : Calories 143.5, Fat 3.8, SaturatedFat 0.7, Cholesterol 12.7, Sodium 168.1, Carbohydrate 25.6, Fiber 1.2, Sugar 11.5, Protein 2.3

BEST TRADITIONAL MINCEMEAT



BEST Traditional Mincemeat image

Few people today know what REAL mincemeat should taste like, today's version paling in comparison to the mincemeat that has been a household tradition for centuries. Give this traditional version a try and even if you've always hated mincemeat this may just be the one to convert you!

Provided by Kimberly Killebrew

Categories     condiment     Dessert     Ingredient

Time 2h15m

Number Of Ingredients 23

1 pound (450 grams) finely chopped beef steak
Note: Traditionally made with beef or lamb and can also be made with wild game
1 1/4 cups (190 grams) raisins
1 1/4 cups (190 grams) currants
1/2 cup (80 grams) golden raisins
2 cups finely chopped tart apple
7 ounces (200 grams) shredded beef suet ((you can also ask your local butcher for fresh beef suet ground through a fine meat grinder))
2 cups (450 grams) packed dark brown sugar
2 tablespoons candied lemon peel
2 tablespoons candied orange peel
STRONGLY recommend using Homemade Candied Citrus Peel ((click link for recipe))
1 1/2 tablespoons (25 grams) finely chopped blanched almonds
1 lemon, its zest and juice
2 tablespoons apple cider vinegar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground mace
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander
2 tablespoons brandy
2 tablespoons dark rum

Steps:

  • Combine all ingredients except for the brandy and rum in a medium-sized pot and slowly bring to a simmer to prevent scorching. Reduce the heat to LOW and simmer uncovered for about 2 hours, stirring occasionally, more towards the end to prevent burning. (If the liquid reduces too soon and the mincemeat starts to stick/scorch on the bottom, add a little bit of apple juice or water.) Stir in the brandy and rum. (Note: If you prefer to have the alcohol cooked out, add them at the same time as the other ingredients.)
  • Spoon the hot mincemeat into sterilized jars (spooning it in the jar while hot will ensure the suet rises to the top to create a layer of fat). As the mixture cools the suet will harden, creating a seal to help preserve the mincemeat. *If you're including the beef be sure to refrigerate the mincemeat. If you're storing it for more than a couple of weeks follow the directions in the blog post for pressure canning the mincemeat for longer-term storage.See blog post for additional ways of storing your mincemeat.
  • Makes about 1 quart. Feel free to double, triple, etc, as needed.
  • Use this mincemeat to make Homemade Mince Pies! (click link for recipe)
  • Note: Mincemeat is traditionally stored for several months before using to allow time for the flavors to deepen, however this mincemeat is also delicious eaten within just a few days.

Nutrition Facts : ServingSize 1 tablespoon, Calories 96 kcal, Carbohydrate 13 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g

MINCEMEAT PIE



Mincemeat Pie image

Provided by Alton Brown

Categories     dessert

Time P3DT1h15m

Yield 2 1/2 pounds or 5 cups

Number Of Ingredients 22

2 Granny Smith Apples, peeled, cored and quartered
8 ounces golden raisins
6 ounces dark brown sugar
4 ounces dried figs, coarsely chopped
2 ounces dried cherries
2 ounces beef suet, coarsely chopped
1-ounce crystallized ginger, coarsely chopped
1/2 cup brandy
1 orange, zested and juiced
1 lemon, zested and juiced
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground allspice
1/4 teaspoon freshly ground clove
Cornmeal crust, recipe follows
12 ounces all-purpose flour, plus additional for dusting
2 1/2 ounces stone ground cornmeal
1 1/2 ounces sugar, plus extra for the crust
1 teaspoon table salt
8 ounces very cold unsalted butter
2 ounces apple cider or juice
2 ounces cold water
1 egg beaten with 1 teaspoon water

Steps:

  • Place all of the ingredients except the crust into the bowl of a food processor and pulse 8 to 10 times. Place in an airtight container and store in the refrigerator for at least 3 days before using. Can be stored for up to 6 months.
  • If you prefer a finer texture of mincemeat place the apples, dried fruit and suet into a meat grinder with a large die and grind. Transfer to a bowl and stir in the remaining ingredients. You may also finely chop the apples, dried fruit and suet by hand.
  • Place the flour, cornmeal, 1 1/2 ounces sugar and salt into a large mixing bowl and whisk to combine. Grate the cold butter on the large side of a box grater directly into the dry ingredients. Work together with your hands until the mixture is crumbly. Add the cider and water and stir with a spatula to combine. Knead the dough 5 to 6 times and spritz with additional water if the dough is dry. Shape into a disk, wrap in plastic wrap and place in the refrigerator for 20 minutes.
  • Preheat oven to 400 degrees F.
  • Unwrap the dough and divide into 4 equal pieces. Place 2 pieces of the dough onto a piece of parchment paper and roll each out into a 1/8-inch thick round that is 6 to 8 inches in diameter. Spoon about 1/2 cup of the mincemeat into the center of each round, fold up the edges of the dough in order to form a crust all the way around. Brush the edges of the crust with egg wash and sprinkle lightly with sugar. Transfer the dough on the parchment to a half sheet pan. Place on the middle rack of the oven and bake for 30 minutes or until the crust is golden brown. Repeat with the remaining dough.
  • If you prefer 1 large pie, roll out the dough on a piece of parchment into a 15 to 16-inch round, about 1/4 to 1/8-inch thick. Trim the edges with a pizza cutter. Carefully slide the rolled out dough, still on the parchment paper, onto an upside down half sheet pan. Spoon about 1 1/2 pounds of the mincemeat onto the center of the dough, leaving a 2 to 3-inch margin around the edge of the crust. Place in the oven and bake for 35 minutes or until the crust is golden. Remove from the oven and allow to cool for 30 to 45 minutes before serving.

MINCEMEAT



Mincemeat image

I copied this from The Virginia Housewife by Mary Randolph many, many years ago. It is supposedly the recipe used by Martha Washington. The original recipe called for ingredients by pounds. I used the cheapest, fattiest burger I could find in place of the beef amd suet. I also use a pound of mixed candied fruit instead of the citron and peel. Supposedly this can be processed in a water bath, but I don't have that much confidence. I store the jars in the freezer.

Provided by Countrywife

Categories     Dessert

Time 1h

Yield 8 quarts

Number Of Ingredients 17

1/2 lb beef
1/2 lb suet
1/4 lb citron
3/4 lb candied peel
1 lb apple
1 lemon
1 orange
1/2 lb sugar
1/2 lb currants
1 lb raisins
1 tablespoon nutmeg
1 tablespoon cinnamon
1 tablespoon ground cloves
1 teaspoon salt
1 cup brandy
1 cup dry sherry
sherry wine (optional) or rum (optional)

Steps:

  • Put meat, suet, citron, peel, peeled and cored apples, lemon and orange through the meat grinder.
  • Mix throughly with sugar, currants. rasins, spices, salt, brandy and sherry.
  • Pack into quart jars and process or freeze.
  • Every few months add a couple of tablespoons brandy, sherry or rum if the mix looks dry.

MINCEMEAT I



Mincemeat I image

Not exactly meatless, but shredded suet is optional.

Provided by Ruth

Categories     Desserts     Pies     Fruit Pie Recipes     Mincemeat Pie Recipes

Yield 16

Number Of Ingredients 14

1 pound Golden Delicious apples - peeled, cored and chopped
½ pound golden raisins
½ pound dried currants
½ pound raisins
½ pound shredded beef suet
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ pound brown sugar
4 ounces candied mixed citrus peel
½ cup sliced almonds
2 lemon, juiced and zested
¼ cup brandy
2 teaspoons ground ginger
¼ teaspoon ground nutmeg

Steps:

  • Place apples, golden raisins, currants, raisins, suet, allspice, cinnamon, brown sugar, citrus peel, almonds, lemon rind, lemon juice, brandy, ginger, and nutmeg in a large bowl and mix thoroughly. Cover and store in refrigerator for 2 days to allow flavor to mature.
  • Sterilize enough canning jars and lids to hold mincemeat.
  • Pack mincemeat into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
  • Place a rack in the bottom of a large stock pot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
  • Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Mincemeat should be aged 2 or 3 months before using, but can be stored up to a year.

Nutrition Facts : Calories 367.5 calories, Carbohydrate 58.4 g, Cholesterol 9.6 mg, Fat 15.1 g, Fiber 3.8 g, Protein 2.6 g, SaturatedFat 7.6 g, Sodium 10.5 mg, Sugar 43.2 g

MINCEMEAT SHORTBREAD BARS



Mincemeat Shortbread Bars image

These mincemeat shortbread bars make a lovely change from the traditional mince pies and are much quicker to make. Buttery almond shortbread bars with a festive, fruity mincemeat filling. Gorgeous!

Provided by Nickki Thompson

Categories     Christmas Recipes

Time 1h

Number Of Ingredients 10

250g softened salted butter
125g caster sugar
250g plain (all purpose) flour
1/4 teaspoon fine salt
125g ground almonds
finely grated zest of one orange (optional)
350g homemade or shop bought mincemeat
25g dried cranberries (optional)
1 tablespoon caster sugar
50g flaked almonds

Steps:

  • Preheat the oven to 160C/140Fan/gas mark 3. Grease and line a 20x20cm square baking tin.
  • In a food processor whizz together the butter, caster sugar, plain flour, salt, ground almonds and orange zest, if using until the mixture comes together to make a dough. Divide the dough in half. Wrap one half in cling film and place in the fridge.
  • Press the other half of the dough into the lined tin, smoothing it out with the back of a spoon or your hands. Try and get it as even as you can.
  • Top the dough with the mincemeat and scatter over the dried cranberries if using. Get the second piece of dough out of the fridge. You can do this two ways - either roll the dough out on two pieces of baking parchment and lay on top of the mincemeat, or take pieces of the dough and lay them on top, trying to make sure the mincemeat is pretty much completely covered. This "patchwork" style (as I like to call it) isn't as neat but it works well for me. Doing this does mean that the mincemeat can ooze out a little over the top, but I quite like it.
  • Sprinkle the top of the shortbread with the 1 tablespoon caster sugar and the flaked almonds. Bake in the oven for 45-50 minutes, or until the top is light golden. Start checking the shortbread after 30 minutes - if it looks like the top is beginning to burn or the almonds are becoming too brown, cover the top with a piece of tin foil.
  • Remove the shortbread from the oven and allow to cool completely in the tin before cutting into slices.

Nutrition Facts : Calories 220 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 188 grams sodium, Sugar 11 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

TRADITIONAL MINCEMEAT



Traditional mincemeat image

Try making your mincemeat well in advance of Christmas to give the flavours maximum time to mature

Provided by James Martin

Categories     Treat

Time 20m

Yield Makes about 2kg (4 x 500ml jars)

Number Of Ingredients 9

250g raisins
375g currants
100ml brandy
zest of 1 lemon, juice of ½
300g shredded suet
250g dark brown sugar
85g chopped mixed peel
½ small nutmeg, grated
1 large Bramley apple, peeled and grated

Steps:

  • Soak the raisins and currants in the brandy and lemon juice for 1 hr until plumped up, then drain and set the brandy aside. Mix all the ingredients together in the order given, then pour in the brandy when everything else is well mixed. Spoon and press into sterilised jars, to exclude any air (the easiest way to sterilise jars is to run them through a dishwasher on its hottest setting). Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.

Nutrition Facts : Calories 70 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Sodium 0.01 milligram of sodium

OLD-FASHIONED MINCEMEAT PIE RECIPE FROM 1798



Old-Fashioned Mincemeat Pie Recipe from 1798 image

This traditional, old-fashioned dessert is a unique blend of savory and sweet made with real meat, apples and dried fruits, and plenty of spice.

Number Of Ingredients 12

1 lb. beef (see notes below)
3/4 tsp salt
1 1/2 lbs. (about 3 cups) of apples that have been peeled and chopped
1/3 cup suet chopped into small pieces (or tallow, or coconut oil, or butter, depending on what you have available) See notes below.
3/4 cup apple cider
1 Tbs ground mace (or you can substitute nutmeg if you don't have mace)
1/2 Tbs. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup raisins
1/2 dried currents (or you can substitute an additional 1/2 cup of raisins if you don't have currents)
3 Tbs. chopped candied citron pieces (optional)
Pie pastry for top and bottom crust to fit a 9inch pie plate (See notes below)

Steps:

  • If using ground beef, brown the meat in a saucepan over medium heat. If you are using other cuts of raw beef, boil the beef until it is cooked and then chop it into small pieces. Or, if you are using left over beef that has already been cooked, you can chop the meat into small pieces. After chopping the beef, add the salt to the meat.
  • In a large bowl, combine chopped apples, chopped suet (or your suet substitute) cider, spices, and fruit. Add the beef and apple cider and mix well until all ingredients are thoroughly combined. (If you want to be more authentic, you can chop up all of the ingredients together at this point to mince them finely.)
  • Line a 9 inch pie plate with pastry and then pour in the mincemeat.
  • Add the top crust, sealing the edges with a fork and cutting slivers in the top to let out steam. If you want an extra golden brown crust you can brush the top of the pie with some egg.
  • Bake in a 400 degree oven for about 45 minutes until the crust looks golden brown.

MINCEMEAT



Mincemeat image

Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.

Provided by Ita

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 50m

Yield 24

Number Of Ingredients 15

1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 large green apple, peeled and finely chopped
1 ¼ cups sultana raisins
1 ⅛ cups white sugar
½ cup dried currants
½ cup raisins
½ cup butter
½ cup chopped almonds
1 ½ tablespoons grated orange zest
½ teaspoon ground cinnamon
1 cup brandy

Steps:

  • Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
  • Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
  • Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
  • Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.9 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 32.6 mg, Sugar 19.5 g

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From montalvospirits.com


"OLD" MINCEMEAT - WILL I KILL ANY ONE? - HOME ... - …
Nov 24, 2004 05:33 PM 10. I'm making mini mincemeat tarts tomorrow morning. I dug out from my pantry a jar of "ready made" mincemeat and a box of the kind that you reconstitute. Now, I knew I'd carted this stuff through two moves, and that it was pretty old. So, I called the Crosse & Blackwell 800 number on the jar, read them the printed code ...
From chowhound.com


MINCEMEAT NUTRITION FACTS - EAT THIS MUCH
Nutrition Facts. For a Serving Size of 1 tbsp ( 24 g) How many calories are in Mincemeat? Amount of calories in Mincemeat: Calories 70. Calories from Fat 6.3 ( 9 %) % Daily Value *. How much fat is in Mincemeat? Amount of fat in Mincemeat:
From eatthismuch.com


CARAMEL ORANGE ANGEL FOOD CAKE WITH MINCEMEAT RECIPE ...
Instructions. The first step is making the cake. Beat the egg whites with the salt, first with 1/3 teaspoon, then adding the rest intermittently as the egg whites begin to stiffen and ultimately form soft peaks. Once the soft peaks are formed, add in the cream of tartar, the vanilla extract, and the powdered sugar.
From delishably.com


IFOOD.TV
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From ifood.tv


48 MINCEMEAT IDEAS | CHRISTMAS COOKING, MINCE PIES ...
See more ideas about christmas cooking, mince pies, christmas food. Aug 27, 2019 - Explore Nanette Overby's board "Mincemeat", followed by 346 people on Pinterest. See more ideas about christmas cooking, mince pies, christmas food. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca


MINCEMEAT PIE – NUTRITION AND FOOD SAFETY
Mincemeat was developed as a way of preserving meat with sugar rather than the common ways such as salting or smoking many years ago. Mincemeat pie was traditionally a main dish served warm during the cold weather with more meat than fruit, but as fruit and spices became more accessible the pies adapted as well. Mincemeat pie has also been known as mutton pie and …
From uwyoextension.org


MINCEMEAT HERMITS RECIPE - FOOD.COM | RECIPE | MINCEMEAT ...
Jan 2, 2012 - A soft, moist cookie with the delicious flavor of mincemeat and spices.
From pinterest.ca


MINCEMEAT AND ORANGE TURNOVERS RECIPE BY FIX.AND.FREEZE ...
Betty's Almond Biscotti--Perfect Christmas Gift! By: Bettyskitchen Candy Cane Thumbprint Cookie
From ifood.tv


CLASSIC MINCEMEAT | CANADIAN LIVING
Food / Classic Mincemeat; Classic Mincemeat Jul 14, 2005. By: The Canadian Living Test Kitchen. Share. Author: Canadian Living Classic Mincemeat Jul 14, 2005. By: The Canadian Living Test Kitchen. Share. You can make this old-fashioned fruit mixture with suet or butter. Portion size 3 servings ...
From canadianliving.com


MINCEMEAT RECIPE - BBC FOOD
Traditional home-made mincemeat is a real treat for mince pies and it is so easy to make! Make it once and you'll never go back to jars.
From bbc.co.uk


COOK-IT-YOURSELF: MINCEMEAT BREAD MUFFINS - NEWSPAPER ...
Preheat the oven to 180 degrees centigrade. Grease a muffin tin with softened butter, keep aside. Take a large bottle cap or round cutter to cut the slices in a round shape, large enough to fill a ...
From dawn.com


ALL THE MINCEMEAT RECIPES YOU WILL EVER NEED | TIN AND THYME
In the depths of winter, a hot pudding filled with mincemeat is comfort food at its best. Or a completely hideous thought in CT’s case. But the less said about that, the better. With that said, ice-cream is an all year winner for many, so you’ll find a recipe for that too. And don’t forget some decadent truffles to go with coffee and finish off the meal in style. Mincemeat and …
From tinandthyme.uk


WHAT IS MINCEMEAT PIE? - CHOWHOUND FOOD COMMUNITY
Mincemeat pie is a decidedly English food, and can be traced back to the 11th-century crusades. Armed with warm spices from the Middle East, the crusaders added much of said spice to the filling as a means of preserving, but also improving upon the likely not-so-fresh meat. King Henry V took favor to the dish, and began ordering it be served at ...
From chowhound.com


MINCEMEAT RECIPE FROM ENCYCLOPEDIA OF FOOD AND COOKERY BY ...
Mincemeat recipe by Margaret Fulton - Finely chop or mince raisins, mixed peel, half the sultanas, the apples, cherries, almonds and apricots. Add remaining sultanas and currants. Stir in brown sugar, lemon zest and juice, orange zest, Get every recipe from Encyclopedia of Food and Cookery by Margaret Fulton
From cooked.com


MINCEMEAT BARS RECIPE BY PEYTON | IFOOD.TV
Garlic Bread - Low Carb, Keto Diet Fast Food. By: Nickoskitchen. How To Make Raisin Cookies. By: Nickoskitchen. Home » Mincemeat Bars . Mincemeat Bars. peyton. Dec. 07, 2008 . This Mincemeat Bars is a great way for snacking mid-way between meals. It's so simple to make this Mincemeat Bars and needless to say, it even tastes awesome! Ingredients. …
From ifood.tv


MINCEMEAT I RECIPE BY WESTERN.CHEFS | IFOOD.TV
Mincemeat I. By: Western.Chefs. Fast and Simple Sour Cream and Green Onion Smashed Potatoes. By: Bettyskitchen. Pickled Brains - Halloween Recipe. By: Nickoskitchen. Betty's Green Beans with Parmesan-Pine Nut Topping. By: Bettyskitchen. How To Make Lemon Curd. By: HotChocolateHits. Silk Tie Dyed Easter Eggs. By: Relish. Homemade Spatzle ...
From ifood.tv


MINCEMEAT STRUDEL - CANADIAN LIVING
Method. Place mincemeat in bowl and mix with pears and lemon rind; set aside. Place 1 sheet of phyllo on damp tea towel. Cover remaining phyllo with damp cloth. Brush sheet with some of the butter; sprinkle with 1 tbsp (15 mL) bread crumbs. Layer remaining phyllo, brushing each sheet with butter and sprinkling with remaining bread crumbs.
From canadianliving.com


MINCEMEAT RECIPES - BBC FOOD
Homemade mincemeat is the perfect ingredient for all your Christmas baking and makes a lovely Christmas gift all by itself. Mincemeat, the traditional filling for mince pies, is a spicy preserve ...
From bbc.co.uk


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