Free Recipes Archive
Yield: 1 Batch 15 lb Apples, sour/tart/crab Water, cold 1-1/2 lb Sugar OPTIONAL Herb, mint, fresh (optional)-or- 2 ds Sauce, mint (optional)-or- Coloring, green (optional) Spice, cloves (optional) Wash 15 pounds of tart apples and quarter without peeling. Place in Read More …
2 cups tightly packed mint leaves and few tender stems 2 cups water 1/4 cup lime juice or rice vinegar 3-1/2 cups granulated sugar 1/2 cup liquid pectin or 1 pouch Jellies are a favourite way to savour the taste Read More …
1 cup key lime juice, strained 2 cups water 4 2/3 cup sugar 5 ounce liquid pectin Combine juice, water and sugar in large kettle and bring to boil. Add pectin and bring back to boil. Boil for 1 minute. Read More …
1-3/4 cups wine 3-1/2 cups sugar 1/4 cup water 1 pouch Certo Stir wine and sugar together, set aside for 10 minutes. Stirring occasionally. Stir water and Certo together and then stir into wine mixture. Stir constantly for 3 minutes, Read More …
Ripe Concord grapes 1-1/2 cups sugar for each cup juice Cook ripe grapes without adding any water. Stir well. Strain. Reheat juice to boiling. For each cup of juice add 1-1/2 cups sugar. Return to a boil and boil for Read More …
3 lb Elderberries 3 lb Half-ripe grapes Sugar Wash elderberries. Remove stems. Cover with water. Cook until soft. Drain through jelly bag. Wash grapes. Remove stems. Cover with water, cook until soft. Drain through jelly bag. Combine elderberry and grape Read More …
150 g brie 1 egg; beaten 50 g fresh breadcrumbs vegetable oil; for frying 2 tablespoons redcurrant jelly 1 tablespoon water 1 lettuce; shredded, to serve redcurrant’s; to garnish Yield: 4 servings Cut the cheese into 4 slices. Dip into Read More …
3/4 cup milk or non-dairy liquid creamer 1/4 cup Butter or margarine 2 (1/4-ounce) packages active dry yeast 1/2 cup warm water (105 to 115 degrees F) 4-1/4 to 4 3/4 cups all-purpose flour 1/2 cup firmly packed brown sugar Read More …
1-1/2 cups flour 1/2 cup sugar 3/4 teaspoon baking powder 1/2 cup butter or margarine 1 egg, beaten 3/4 cup grape jelly 1 cup peanut butter chip Combine flour, sugar and baking powder; cut in margarine until mixture resembles crumbs. Read More …
Source: Chef Jonathan Barnett – Zambra Grille, Phoenix, Arizona 1 ounce grape seed oil 1/2 ounce olive oil 1 ounce grape jelly 3 ounces red wine vinegar 1 shallot, minced Pepper and kosher salt to taste Melt jelly in a Read More …
1/4 lb. salt diced pork 3 strips diced bacon flour salt and pepper to taste 3 lb. Moose round or rump cut in cubes 1 Moose kidney, thinly sliced 1Tb. brown sugar 1-1/2 tablespoon currant jelly 1 teaspoon Kitchen Bouquet Read More …
Makes 4 servings. 2 tablespoons butter 2 tablespoons grated onion 1 celery branch, thinly sliced 2 tablespoons flour 3 cups chicken broth 1/2 cup creamy peanut butter 1/4 teaspoon salt 1 cup light cream 2 tablespoons roasted peanuts, chopped 1/2 Read More …
CORN CAKES 3 tablespoons extra-virgin olive oil 1/2 cup corn kernels 1 tablespoon minced shallots 2 teaspoons minced jalapeno 1 teaspoon fine salt 1 cup buttermilk 1 large egg 1/2 cup yellow cornmeal 1/2 cup all-purpose flour 1/2 teaspoon baking Read More …
Want to make a blackberry jelly that your friends and family will rave about? This recipe makes an exceptional jelly. This recipe is special. Natural pectin in apples is used to thicken the jelly rather than powdered pectin. 12 cups Read More …
4 pounds fresh red currants 1 cup water 7 cups white sugar 4 fluid ounces liquid fruit pectin Place the currants into a large pot, and crush with a potato masher or berry crusher if you have one. Pour in Read More …
The combination of sweet grape jelly and tangy-hot chili sauce makes an intriguing sauce for classic meatballs. Serve at your next party. 1 (16-ounce) bottle chili sauce 1 (16-ounce) jar grape jelly 1 1/2 pounds lean ground beef 1/2 cup Read More …
Strange as it sounds, grape jelly adds a delightful sweetness to the hearty chili sauce in which these meatballs are simmered. They are easy to assemble and your guests will be amazed when they find out the secret ingredient. 1 Read More …
Serve with crackers and a round of brie with jalapeno jelly. Also, wonderful spread for bread. 1 garlic bulb 1 teaspoon olive oil 1 sprig fresh rosemary Peel any loose skins off the garlic bulb. Place garlic bulb in center Read More …
2 tablespoons olive oil Leaves from 3 sprigs of rosemary 2 teaspoons lime juice 4 tablespoons jalapeno jelly 8 pork loin chops Salt to taste 1 tablespoon cracked pepper To make the marinade, combine the olive oil, rosemary, lime juice Read More …
Be sure to have all equipment needed and ready before you start any type of canning project. 6 1/ cups sugar 1 1/2 cups white vinegar (5% acidity) 1 1/2 cups finely minced green bell pepper 1/4 cup finely minced Read More …
Start a new family tradition this year with an Easter ham inspired by the Southwest. 1 (5 to 6-pound) half ham, spiral-sliced 1 (8-ounce) jar hot pepper jelly Place ham in shallow pan and heat in 350*F. oven, uncovered, for Read More …
First Layer: 1 packet Marie biscuits (or use 20 vanilla-flavored wafers), crushed 3/4 cup (6 ounces) melted butter Combine the crushed cookies with melted butter in a bowl. Press mixture into a 9 x 9-inch foil-lined baking pan Second Layer: Read More …
3 oranges 3 tablespoon icing sugar 1/2 tablespoon gelatin 2 tablespoon water 1 regular sized package vanilla pie filling and pudding mix 1-1/2 cups cereal cream 3 tablespoon sherry 1/2 cup whipping cream 1/2 cup mint jelly 1 tablespoon hot Read More …
1 packet pineapple jelly (jello) 1 cup boiling water 300ml (1/2 pint) cream 1 tin crushed pineapple Make jelly with boiling water and drained juice of pineapple. Put this in the fridge to set. Whip cream,put the pineapple in cream Read More …
600g raspberries 70g sugar water 4 leaves of gelatine extra raspberries for garnish Put the raspberries and sugar in a heat proof bowl, and seal with cling film. Place on top of a saucepan of gently simmering water for 40 Read More …
Servings: 100 Portions Portions: 1 Sandwich Each 200 slices (12 lb) bread 1 quart (2 lb) butter or margarine, softened 3 quart (7 lb 2 oz) peanut butter 4-1/2 quart (12 lb or 5 1/4-No. 2-1/2 can) jelly Spread buttered Read More …
Yield: 4 servings 4 Beef Tenderloins; Well Trimmed, 1-Inch Thick About 4 Oz Each 3/4 teaspoon Garlic Salt 3/4 teaspoon Chili Powder 1/2 teaspoon Black Pepper; Coarse Ground 1/4 teaspoon Ground Cumin 1/4 teaspoon Dried Oregano Leaves; Crush 1 tablespoon Read More …
600g raspberries 70g sugar water 4 leaves of gelatine extra raspberries for garnish Put the raspberries and sugar in a heat proof bowl, and seal with cling film. Place on top of a saucepan of gently simmering water for 40 Read More …
Servings: 100 Portions (3-1/4 Quarts) Portions: 2 Tablespoons Each 3 quart (7 lb 4 oz or 3 1/3-No. 2-1/2 can or 3 1/2-2 lb jar) grape jelly 1-3/4 cups water, cold 1-1/2 teaspoon juice, lemon Place jelly in mixer bowl; Read More …
Servings: 100 Portions (3-1/4 Quarts) Portions: 2 Tablespoons Each 2-1/2 quart (6 lb 9 oz or 3-No. 2-1/2 can or 3 1/4-2 lb jar) blackberry jelly 3 1/3 cups water, cold 1-1/2 teaspoon juice, lemon Place jelly in mixer bowl; Read More …
Servings: 100 Portions (3-1/4 Quarts) Portions: 2 Tablespoons Each 3 quart (7 lb 4 oz or 3 1/3-No. 2-1/2 can or 3 1/2-2 lb jar) apple jelly 1-3/4 cups water, cold 1-1/2 teaspoon juice, lemon Place jelly in mixer bowl; Read More …
Servings: 100 Portions (4 Pans) Portions: 1 Slice Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 3 quart (2 lb 12 oz) flour, wheat, cake, sifted 2-1/4 tablespoon (1 oz) baking powder 2-1/4 teaspoon (1/2 Read More …
Yield: 4 Servings SAUTERNES JELLY: 375 ml Sauternes or dessert wine 2 Sheets of gelatine, softened in cold water CHAMPAGNE ICE-CREAM: 13 Egg yolks 220 g Caster sugar 750 ml Champagne or sparkling wine (Seaview Brut) 80 ml Liquid glucose Read More …