50109 great ginger fire jelly Recipes

all-purpose flour, baking powder, cinnamon, baking soda, ground nutmeg, ground ginger, ketchup, water, butter, softened, dark brown sugar , packed, eggs, brick-style cream cheese, softened, butter, softened, vanilla extract, icing sugar

all-purpose flour, baking powder, salt, superfine sugar, eggs, low-fat milk, sunflower oil or 6 tbsp melted cooled butter, vanilla extract, strawberry jelly or 4 tbsp raspberry jelly, butter, sugar

shortening, sugar, sorghum molasses, egg, beaten, flour, buttermilk, baking powder, baking soda, salt, ginger, cinnamon, vanilla, applesauce, homemade is best (sweet, thick , chunky, spiced), raisins (optional)

oats, almonds, hazelnuts (otherwise known as filberts), pecans, pumpkin seeds, sunflower seeds, flax seed, ground ginger, ground nutmeg, ground cinnamon, salt, walnut oil, grapeseed oil, demerara sugar (dark brown sugar), honey (addeed last of ingredient)

in the past , jellies and creams were often the crowning glories of the table., robert may in his accomplisht cook (london: 1660) tells us to mould jellies in scallops and other kinds of sea shells., a rosewater flavoured spanish pap or steeple cream, moulded from leach in a wine glass and garnished with pinenuts. this was a popular dish in the seventeenth and eighteenth centuries. some recipes supplemented the isinglass with ivory shavings for a firm set., a salver of eighteenth century jelly glasses filled with ribbon jelly and jaunmange in the centre. this was the most common way of serving jellies in the eighteenth century. jaunmange was a flummery coloured yellow with egg yolks., a restorative jelly was once made from shavings of the soft velvet antlers of young male deer (harts). this material was processed by hanging the antlers up to dry, removing the skin and grating them. the resolting hartshorn was once an important grocer s item. opposite is a seventeenth recipe for hartshorn jelly, which was more of a medicinal preparation rather than a food item., a gilded leche or leach. this rosewater flavoured jelly was served at henry viii s garter feast at windsor in 1520 , appearing in both the first and second course. it continued to be a favourite dish at other garter feasts until the seventeenth century. leach was closely related to ribband jelly , a jelly moulded in multi-coloured layers, also popular in the early modern period.., snippits from the website )

onions, thinly sliced, olive oil, water, minced fresh gingerroot, garlic cloves, minced, apple jelly, pork tenderloin (1 lb), salt, hot cooked rice pilaf or rice

great northern beans, chicken broth (canned ), diced tomatoes with green chilies (ro-tel), white onion, chopped, cooking oil, smoked pork pork jowl, cut into chunks, salt, black pepper, water

dry mustard, cinnamon, vinegar, apple jelly (or currant jelly)

dijon mustard, dried rosemary, powdered ginger, garlic cloves, crushed, olive oil, soy sauce, butterflied leg of lamb, extra fat removed

all-purpose flour, sugar, butter, chilled, lard or 2 tbsp vegetable shortening, chilled, cold water, fresh breadcrumbs , from homemade-style white bread, ground ginger, lemon juice, egg, beaten, dark corn syrup, molasses

flour, sugar, baking powder, ground ginger, salt, baking soda, cinnamon, molasses, vegetable oil, buttermilk, egg

boneless chicken breast (cubed ), fresh lime juice, coconut milk, ground black pepper, kosher salt, turmeric, onions, sliced thin, minced garlic cloves, minced ginger, oil, green curry paste, palm sugar (or brown sugar), fish sauce, lime zest, water chestnuts, drained and diced, coconut milk (less 1/2 cup for marinade), peanut butter (preferably no salt or sugar or oil added, but reg is okay)

butter, sugar, egg, lemon juice, lemon zest grated, flour , all-purpose, almonds ground , or walnuts, x red raspberry jelly or strawberry jelly, x sugar

qt apple juice, sugar, fresh lemon juice, fresh ginger, peeled and sliced, whole white peppercorns, quinces, peeled, manchego cheese wedges (3/4 lb) at room temperature

chicken broth , fat skimmed, dry sherry, soy sauce, a 1 1/2-inch piece fresh gingerroot , cut into 1/4-inch-thick slices, scallions , each cut crosswise into thirds and flattened with flat side of a large knife, star anise pieces*, crushed lightly, salt, skinless boneless chicken breasts (about 3 breast halves), cold water, total) unflavored gelatin, fresh coriander leaves, washed well and spun dry, hoisin sauce, rice vinegar (not seasoned ), drained pickled ginger

chicken (your choice on cut & skin ), fresh grated gingerroot (you really won tsp get the same flavor from ground), fresh minced garlic (2-3 cloves), plum jelly (mine was spiced plum), orange marmalade, fresh orange juice (or from concentrate , diluted or not), soy sauce, asian seasoning (i used emeril s asian essence ), wasabi mustard dipping sauce

great northern bean, water , added only as needed, salt , this is estimated add to your taste, pepper , this is estimated add to your taste, boneless pork chops or 1 ham bone, hot pepper flakes , u can also use 1 whole dried red hot chili pepper instead and if you like em hot use more, butter

great northern beans, undrained, diced tomatoes, kielbasa , polish sausage etc, onion, diced, water, garlic powder, salt, pepper, bay leaf