Search

1. A soft, creamy mixture of ingredients that may include eggs, sugar, fruit, flour, and other foods, which are combined and steamed to create a traditional dessert pudding.

A processed pudding mix that is packaged in a powdered form. The powder is mixed with milk and the resulting mixture sets quickly.

A type of pudding which is made with cornmeal, milk, molasses, butter, and seasonings which are cooked together in a saucepan and then baked until the pudding sets.

Traditionally made in England during the 14th century to be served during Christmas, this dessert was originally prepared as porridge with a pudding-like consistency that was thickened with bits of dried fruits, spices, meat (beef or veal), wine or sherry, eggs, and breadcrumbs.

Although this food item is often attributed to Yorkshire county in England, it is actually something that can be claimed by many counties in Britian.

A type of flour produced from grinding polished rice (the bran and germ have been removed) into a powder.

A soft, creamy textured dessert which is generally made from milk, flour or cornstarch, sugar and flavoring.

An old English food dish, initially prepared as a means to use up stale or left-over bread. Over the centuries, bread pudding has become an enjoyable main dish as well as a dessert dish.

1. A soft, creamy mixture of ingredients that may include eggs, black molasses, brown sugar, citron, sour cream, raisins, apples, figs, suet, flour, and other ingredients that are combined and steamed to create a pudding served traditionally in the southern United States.

A large link sausage that is made of fresh pork, seasoned pork blood, suet, bread crumbs, and oatmeal.

The hard, thin layer of white fat surrounding the kidneys of beef and sheep. It is used for the creation of dumplings and for several traditional English steamed puddings, such as steak and kidney pudding.

A pork sausage common in Czechoslovakia that is made in the manner of traditional meats produced from this country.

A grain used to produce a porridge that may become a breakfast cereal or a rice pudding, depending on the country.

A food dish that has a crust as the base, which holds fillings such as fruit, pudding, ice cream, meat, and vegetables.

A flour-like substance obtained from the white heart of the corn kernel. It is tasteless, but is very useful as a thickener, having double the thickening properties of regular flour.

A sweet juicy fruit that has skin that ranges from white to rich yellow to reddish brown and flesh that ranges from yellow to deep gold and red.

A corn product created by soaking white or yellow corn kernels in scalding water that is mixed with a chemical solution, such as a mild lye or slaked lime.

food thickener, thickening agent, liason, beurre manie,

A tuber vegetable originating from Central America that is typically referred to as either a Sweet Potato or yam in the U.S.

A type of flour milled from dried kernels of yellow corn. It is similar to cornmeal except that it is ground to a finer consistency than cornmeal.