Pudding

The plums represent negative electrons

14 ounces in the ones sold here.

Well, darling, they're both made from liver, but they're not exactly twins. Liverwurst is a type of liver sausage, typically smoother in texture and spreadable, while liver pudding is more like a pate with a coarser texture. So, they may be distant cousins, but they're not identical twins.

Tapioka Pudding are very high in minerals Iron,Calcium and Sodium with very less fat percentage.

Yes you can. To make the pudding with the cocoa powder you will have to add Argo corn starch with it. It would be just guessing about three tablespoons coco mixed with about 1 cup argo corn starch and 1/2 cup white sugar. Mix those dry ingredients together well or the coco will pop up dry on top of the pudding. Anyway put that in a pot turn the heat on medium and pour a few teaspoons of whole milk in and whisk or stir until it starts desolving and the sugar is too. Then pour 1 cup of milk in with the mixture mix until pudding constitancy(might have to use alittle more milk if too thick)pour in cups,bowl and chill. YUMMY!

Maybe you should try something new. Why not a pumpkin roll? They are very delicious and easy to make. You can cut the skin off the pudding and use what is left, it will not hurt you. Other than that, throw it out and start again

you could but it wont work as well even though they are both starches so you would be better off using corn starch. you may want to even use something else besides flour or cornstarch to thicken it but i like my pudding thin:):):):):)

When you need a chocolate pudding fix, you could just open up a box of instant pudding. But why not go homemade instead? This easy recipe for chocolate pudding will have you skipping the instant pudding aisle at the grocery store and heading home to whip up your own creamy chocolate delight. Step 1 Combine the cornstarch with a portion of the milk in a large bowl and mix well. Add the eggs and make sure all ingredients are well-blended. Step 2 Add the rest of the milk gradually to the bowl while mixing, then, finally, stir in the sugar. Step 3 Microwave the pudding mixture for 10 minutes. Remove the bowl and stir in the vanilla extract when done. Step 4 Drop the butter into the pudding mixture and microwave for another 10 minutes. Step 5 Beat the pudding with a hand mixer or fork until the mixture thickens. If it's still not thick enough, microwave for another 5 minutes. If the pudding becomes too thick, stir in a little bit of milk. Step 6 Pour in the chocolate chips and stir until melted. Serve the pudding in bowls or dessert dishes. Cover and refrigerate any leftover pudding. * Large bowl * 1½ cups sugar * 4 tbsp. cornstarch * 3 cups milk * 2 eggs * 4 tbsp. butter * 1½ tsp. vanilla extract * 6 oz. semi-sweet chocolate chips

Some pudding is kosher, some is not. You need to find pudding with a reliable hashgacha.

according to customer service at Royal,it has been discontinued.

Yorkshire Pudding is a traditional Yorkshire food. It was normally used in the poorer households as a starter before the main course to fill people so they wouldn't eat too much of the expensive meat.

Of course, there are many ways of eating it, in some areas with a few currants covered in sweet raspberry vinegar.

Yes all chocalate is bad for dogs.It has theobromine in it which dogs can not digest and it kills the heart.

Don't feel guilty about eating one of these low fat brownies. They make a wonderfully chocolately treat with very little of the original fat. Sometimes I add a teaspoon of peppermint extract to make a minty version. Or you could add some chopped walnuts for a little crunch. * 1/2 cup all-purpose flour * 1/2 cup whole wheat flour * 1 cup firmly packed light brown sugar * 3/4 cup cocoa powder * 1/2 tsp baking powder * 1/4 tsp salt * 1 egg or 2 egg whites * 1 tsp vanilla extract * 1/4 cup unsweetened applesauce or prune puree * 1/4 cup reduced-fat sour cream * 1/4 cup fat-free milk Preheat oven to 350 degrees. Coat an 8-inch square baking pan with nonfat cooking spray. In a medium bowl, stir together flour, sugar, cocoa, baking powder and salt. In a large bowl, lightly beat egg if using, or place egg whites in bowl. Add vanilla, applesauce, sour cream and milk. Whisk until well blended. Add dry ingredients and mix until just moist. Empty batter into pan and bake for 25-30 minutes. The center should still be slightly soft. Cool in pan for a few minutes and continue to cool on a wire rack. Makes 16 brownies. Per Serving: Calories 111, Calories from Fat 13, Total Fat 1.5g (sat 0.7g), Cholesterol 14mg, Sodium 66mg, Carbohydrate 22.1g, Fiber 1.9g, Protein 2.3g

The word pudding may be a small problem. If you mean pudding, as known in America, which is a boiled or baked egg/milk concoction, the Romans were not known for these types of dishes because milk was rarely, if ever, used in their cooking. However if you mean pudding as a general dessert as known in Great Britain, the Romans had a lot. Their preferences were fruit and nuts, either fresh, dried or blended into pastries, which was topped with honey. They also had a type of souffle that some writers liken to cheesecake. They had a forerunner of baklava, with nuts and honey wrapped in layers of thin pastry. However, their all time favorite was fresh apples.

Fudge will naturally set and become slightly firmer as it cools. This can be allowed to happen naturally at room temperature, but that will take quite some time. Instead, to make fudge ste faster, cover it with wax paper or aluminum foil and place in the fridge or freezer.

Corn bread was not invented. It was a product of cultural exchange and practical necessity. Corn [aka maize] is a new world food. Native Americans were cooking with ground corn long before the European explorers set foot on New World soil. The food we know today as "corn bread" has a northern European (English, Dutch, etc.) culinary heritage. Why? Because the new settlers often had to "make do" with local ingredients [corn meal] when their traditional ingredients [finely ground wheat] were in short supply. When colonial American recipes carried the name "Indian" in their title (Indian bread, Indian pudding) it was because one of the ingredients was cornmeal.

Source: http://www.foodtimeline.org

East to west, representing the journey of the three wise men, and let everyone take a try and make a wish while stirring.

Whoever said add butter, eggs and barbecue sauce it silly!

I have never tasted barbecue sauce flavoured ice cream, I don't think many people have.

Any way, yes you can make ice cream from milk but you will need other ingredients too.

Here they are:

The simple way to make ice cream is with

Milk

Sugar

Cream

and any flavouring you like!

Hope you understand my answer very clearly and hope it comes in handy as well

your faithful Shannellem xx

~

My parents, grandparents and their grandparents (back to the 1800's) used pretty much the same. 4 eggs beaten, 2 cups sugar, 1 tsp vanilla, 1/2 tsp salt, 1 quart fresh cream just gotten from the cow (you separate it yourself before taking it to the house) and 1 quart of milk.

Make sure you have all parts to the manual crank ice cream maker, forgetting the dasher can make the person outside doing it in -30 temp rather testy.

Whip all the above together, dump into your clean can, put in dasher, lid on and take to the wooden ice cream cream bucket. Insert it, put crank top on, pack with ice and snow and occasionally add ground salt of some sorts--often canning salt, find a couple kids to take turns sitting on the top (more traction) upon a rag rug, and start turning. If lucky enough to have had a power drill, you inserted this into where the handle is attached and cheated the time. After it would not turn any more, you set it all aside for about an hour to cure in the frigid temps.

!!

FAST FORWARD to what I do in 2011. Raised on the above, I knew there had to be more shortcuts than going electric only. I have a 1/2 gallon maker now and so the following:

4 cups half and half (reduced fat, flavor still there)

1 3/4 cups sugar

1/4 tsp table salt (any is good)

1 TB vanilla

1/2 cup processed egg beaters liquid

WHIP TOGETHER, put into ice cream can, put into electric base holder, lock down lid with dasher in place and add ice cubes as you start the machine. Layer ice, layer of salt (I use canning salt for best results). Total salt should be about 1/3 to 1/2 cup.

This takes about 30 minutes if I do it at the kitchen sink. Shorter if outside in the cold. When the machine stops unplug so you don't burn out the motor (frequently happens with now day machines). If you can take the time to cure it, fine. But I quickly open and scrape it to a 1/2 gal tupperware container and pop into the freezer to finish.

It is a misquotation of a 17th century remark by William Camden ". The proof of the pudding is in the eating". The original makes sense while the flawed remark is senseless. Its misuse is similar in that respect to other foolish utterings such as "irregardless" and "I COULD care less".

Christmas puddings in earlier times were made with vegetables. The root vegetables were eventually omitted but Christmas pudding still includes a token carrot.

1 loaf of white bread crumble bread in bowl add 1 stick of melted butter 1 cup of raisins 1 cup of shredded coconut 1 1/2 cup of hot water from sink 1 teaspoon of vanilla extract 1 teaspoon nutmeg mix together with hands place in baking pan and bake until golden brown

Milk is added to instant pudding primarily for texture, taste, and appearance. Milk gives the pudding a smoother feel, a richer taste, and a cloudier appearance.

To make a substitute for sweetened condensed milk use 3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes.