Food Directory
Food Home:- Home: Cooking: Jams, Jellies, and Preserves: Jams:
- Bartlett Harlequin Jam
Pear jam featuring maraschino cherries and crushed pineapple. - Cherry Almond Jam
Calls for frozen sweet cherries, almond liqueur, lemon juice, and sugar. - Cranana Jam
Includes cranberries, bananas, and lemon juice. - Easy Raspberry Jam
Simple recipe calling for raspberries and sugar. - Fig Jam
Includes figs and lemon juice. Makes about 5 pints. - Freezer Peach Jam
Made with fresh peaches. - Gooseberry Jam
Gooseberries and sugar are the only ingredients. - Hedgerow Jam
Ingredients include apples, blackberries, blueberries, elderberries, orange, cinnamon, and sugar. - Island Jam
Made with cantaloupe, oranges, lemon juice, sugar and bananas. - Jalapeno Jam
Made with fresh jalapenos, bell pepper, cider vinegar, and lime juice. - Kiwi Jam
Mashed kiwi, pineapple juice, lemon juice, and sugar, with apples as a pectin source. - Plum Jam
Includes plums, lemon juice, and sugar. - Quick Jam
Simple recipe using mashed fruit, sugar, and flavored jello. - Rhubarb and Blueberry Jam
Made with powdered pectin. - Rhubarb Jam
Just rhubarb, sugar, and lemon juice. Also includes an essay about indulgent grasshoppers, who indulge in their fruit, versus thrifty ants, who put up their jams. - Rhubarb Strawberry Jam
Made with rhubarb and strawberry jello. - Rose Petal Jam
Made with rose petals, lemon, and sugar. - Sweet Banana Jam
Made with bananas and lemon juice. - Twice Berried Jam
Includes strawberries, raspberries, and lemon juice. - Year Round Apricot Jam
Made with apricot nectar and dried apricots.
Random Indian Recipes:-
- Stuffed Bangda
First clean the bangda.remove eyes and tail. Give cuts on stomach both the side. Apply lemon juice and little salt.keep aside for 10 min. In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt. Mix well and apply this chutney to bangda. fill chutney also in stomach. Keep aside for 20 min. Dip bangda in rice flour and fry in hot oil on mid. flame. Stuffed bangda is ready. - Balushai
Make the syrup of 2 string consistency and add rose essence and lemon juice. In a plate sieve flour and baking soda together and keep aside. In a big plate take curd,2 tsp sugar and 1&1/2 cup ghee and beat finely for 4-5 min. Now add maida and soda. Knead the dough smoothly. Use curd if necessary.(no water) Make small balls off the whole dough and press them a bit. Make thumb impression in center. Cover with a damp cloth and keep aside for 10 min. Heat ghee in a pan and fry balushai on a ... - Potato Burfi
Boil potato and mash finely. Grate coconut. In a thick bottom pan mix mashed potato,coconut and sugar. Allow to cook on a low flame (appx. 45-50 min). When the mixture bacame thick remove from the gas. Add elaichi powder and mix well. Pour the mixture on greased platform. Roll out the mixture with roll pin to make 1 cm thick. Cut the pieces as shape as you want. Allow to cool. - Mango Milk Shake
Remove the skin of mango and collect the pulp. In pulp add sugar and 1 cup of milk. Mix above ingredients in mixer to make fine pulp. Now add remaining milk and elaichi powder. Mix well and keep in refrigerator to cool. While serving you may add mango pieces to decorate. - Baingan Potato Curry
Make the pieces of baingan,potato and tomato. Chop the onion and coriander leaves finely. In a kadai heat 1 tbsp oil and fry half portion of onion till brown. Then add grated coconut and fry again till light brown on low flame. Keep aside for 10 min then grind in a mixer. In a pan heat 1 tbsp oil and fry onion till transperent. Then add tomato and baingan pieces. Fry for 1 min and add red chilly powder,turmeric powder and garam masala powder. Add 2 cups of water and allow to ... - Dhondas
Grate cucumber. remove seeds.take cucumber juice. Soak chana dal in water for 30 min. In a big pan take grated cucumber with juice and add soaked chana dal,coconut pieces,jeera powder,turmeric powder and salt.and keep to boil. In another pan take ghee and fry rawa for 4-5 min on low flame. then pour boiled cucumber water. Cook on low flame.then add ... - Apple Kheer
In a cup of warm milk mix the cornflour finely. In a another pan take milk,cornflour milk and sugar. Allow to boil on low flame for 20 min. Peel and grate the apples. Add immediately into boiling milk. Allow to cook for 4-5 min on low flame. Lastly add elaichi powder. Remove from heat. Garnish with kaju badam pista pieces. Apple kheer is ready to serve. - Vanila Ice Cream
Take 2 3/4 cup of milk in a pan add sugar and keep boiling. Add chinagrass and cornflour in cold 1/4 cup of milk and mix well. Add in hot milk stir and cook on low flame (cook untill thick). Remove from the heat and allow to cool. Add vanila essence and fresh cream.mix in mixture. Pour the mixture in aluminium tin and keep to set in refrigerator. When it will half set again mix in mixture and keep in refrigerator to set. - Dal Fry
Wash tur dal and soak in water for 30 min. and cook in a pressure cooker. Cut tomato,onion,ginger and garlic into fine pieces. In a pan heat oil and add mustard seeds,jeera and kadipatta. Then add red chilly and ... - Chicken Kabab
First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup.