Food Directory
Food Home:- Home: Cooking: Jams, Jellies, and Preserves: Jellies:
- Apricot Jalapeno Jelly
Recipe calls for apricots but peaches, nectarines, or pears work equally well. - Beet Jelly
Uses canned beets, orange jello, and horseradish. - Blackberry Jelly
Two recipes, one with pectin and one without. - Chilli Jelly
Recipe includes apples, plums, and chillies. - Christmas Berry Jelly
Contains apple juice, lemon juice, red hots, and spices. - Concord Grape Jelly (light)
Uses five pounds of grapes and makes eight cups. - Crab-Apple Jelly
Made with crab apples and sugar. - Cranberry Jelly
Uses cranberries, water, and sugar. - Currant Jelly
Made with currents and sugar. - Dandelion Jelly
Includes dandelion blossoms, sugar, and lemon juice. - Elderberry Jelly
Recipe from Buffalo Run Lodge Bed and Breakfast, Arbovale, West Virginia. - Festive Cactus Pear and Wine Jelly
Serve with grilled lamb chops, roast duck, venison, or pork. - Fool Proof Grape Jelly
Simple recipe calling for grapes and sugar. - Fresh Cranberry Jelly
Recipe from ChefMom.com using fresh cranberries. - Grape-plum Jelly
Includes plums and Concord grapes. From Michigan State University. - Green Pepper Jelly
Includes green peppers, jalapeño pepper, vinegar, apple juice, and sugar. - Habanero Jelly
Made with orange bell peppers, habanero peppers, vinegar, and sugar. - Jalapeno Pepper Jelly
Serve with crackers and soft cream cheese. - Lime Jelly
Made with frozen limeade. - Mesquite Bean Jelly
Uses mesquite bean juice, Sure-Jell, and sugar. - Mom's Pepper Jelly
Includes hot and sweet peppers. - Pepper Jelly
Serve with cream cheese and crackers as an appetizer. - Pomegranate Jelly
Includes serving suggestions. - Prickly Pear Cactus Jelly
Uses the fruit or tuna of the cactus. - Pyracantha Berry Jelly
Preparation and one recipe. - Rhubarb Cherry Jelly
Made with cherry gelatin and cherry pie filling in addition to fresh rhubarb. - Rose Hip Jelly
Includes rose hips, lemon juice, and sugar. - Sweet-Tart Berry Jelly
Made with lemon gelatin and sliced strawberries. - Wine Jelly
Serve with crackers and cream cheese. Uses red or white wine and lemon juice.
Random Indian Recipes:-
- Nimbu ka Meetha Aachar
Wash lemons cleanly. Dry the lemons with a clean muslin cloth. Cut the lemons into 4 pieces. Apply salt and keep them in a jar. Place the jar in the sun for 4-5 days. Dry roast the whole masalas together. Grind them coarsely. Add the freshly ground masalas & crushed jaggery to the lemons. Keep the jar of lemons in the sun again for 4 days. Open the jar and ... - Kheema
First cook kheema in pressure cooker with little water. Make onion paste and chop tomato and coriander leaves. In kadai heat oil and fry onion paste for 2 min. Then add ginger garlic paste and fry for some time. Now add chopped tomato and again fry for 2 min. Add red chilly powder, ... - Lasun Chakli
In a mixing bowl take rice flour,besan, dry lasun chatni,carom seeds,sesame seeds,sugar and salt. Heat two cups of water in a deep pan and add one tbsp of oil and bring it to boil. Add the flour mixture into the hot water. stir continuously on low flame. Cook till the mixture gets a dough consistency. Remove from the heat. cover and allow to cool for ten minutes. Heat sufficient oil in a kadai. Knead the dough finely. Put a portion of ... - 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 ... - Puranpoli
In a big bowl take maida,oil,salt and turmeric powder. Mix well and add enough water to make soft dough. Keep aside for 30 min. In a pan boil dal till soft. Remove extra water and add ... - Sambar Masala Powder
Fry mustard seeds and asafoetida in little oil. Fry other remaining ingredients one by one. Mix all and make a fine powder. Store in a air tight container. Sambar masala powder is ready to use for dosa and idli. - Aamras
Soak alphonso mangoes in water for 1 hour. After 1 hour press mangoes by fingers lightly. Remove the tip and skin of mangoes. Press and take out the pulp into a bowl. With the help of milk take out all the remaining pulp of the seeds. Mix both in the blender and blend till smooth. Add sugar and elaichi powder. Enjoy with hot puris. - 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. - Mutton Cutlet
Wash kheema and pressure Cook without water,by adding half portion of chopped onion, ginger garlic paste and garam masala powder. In a pan heat 1 cup of oil and add another half portion of ginger garlic paste,onion and green chilly. Fry for a minute and then add the cooked kheema,boiled potatoes green peas,red chilli powder,turmeric powder, garam masala powder, pepper powder,cumin powder,lime juice and salt. Cook on low flame for about 20 min or ... - Kadai Paneer
Cut paneer and capsicum in long pieces. Make fine paste of onion, tomato, ginger and salt. Heat butter in a pan. Add bay leaf, cloves, cinnamon. Then add ground paste,red chilly powder and orange colour. Allow to cook on medium flame till oil seperates. Add paneer and capsicum pieces. Cook again for 4-5 min on low flame. When the capsicum are done remove from the flame. Kadai paneer is ready. Serve hot with naan or roti.