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A bowl of eels set in jelly. Jellied eels are traditionally prepared using the European eels native to Britain. Typically, the eels are chopped (shucked) into rounds and boiled in water and vinegar to make a fish stock with nutmeg and lemon juice, before being allowed to cool.
North German potato salad is served cold or at room temperature. It is typically made with mayonnaise, hard-boiled egg and sweet or sour pickles. The American-style potato salad is likely to have originated from this version. [5] Asian-style potato salad is similar to American-style potato salad, but has a sweeter and eggier flavor.
Seven-layer salad is an American dish that includes a colorful combination of seven layers of ingredients: iceberg lettuce, tomatoes, cucumbers, onions, sweet peas, hard-boiled eggs, sharp cheddar cheese, and bacon pieces. [1] The salad is topped with a mayonnaise-based dressing and sometimes sour cream is added.
The Charles B. Knox Gelatin Company was located in a large four-story factory building. Mr. and Mrs. Knox were very close: Charles shared all his business affairs with his wife, making them partners in the business. Rose wrote recipe booklets promoting Knox's gelatin product, over a million of which were distributed each year. [1]
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The original recipe was just apples, celery, and mayonnaise. [7] It did not contain nuts, but they had been added by the time the recipe appeared in The Rector Cook Book in 1928. [8] An American guest demanding a Waldorf salad featured prominently in a 1979 episode of the British sitcom Fawlty Towers. [9] The salad is mentioned in the Cole ...
In 2017, while still a college student, Allen stumbled upon a video tutorial for a peculiar dish called 7-Up Salad. The recipe consisted of soda, marshmallows, lime Jell-O, cream cheese, and other unlikely ingredients. Intrigued by the absurdity of the recipe, Allen recorded his reaction and posted it on social media, adding humorous commentary.
The theoretical heat (the standard enthalpy) of reaction required to make high-calcium lime is around 3.15 MJ per kg of lime, so the batch kilns were only around 20% efficient. The key to development in efficiency was the invention of continuous kilns, avoiding the wasteful heat-up and cool-down cycles of the batch kilns.
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related to: lime jello recipes gelatin salads ina garten