|by Larousse Gastronomique|
Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource.
1 - 10 of 229 for ginger jelly
Mix juice, sugar, water and ginger and bring to ... 1/2 minute. Remove from heat and skim off any foam. Pour into sterilized jelly jars or 1/2 pint jars.
Preheat oven to ... graham cracker crumbs, ginger, and 1/4 ... whisk the strawberry jelly with the arrowroot ... glaze. Serve cold or at room temperature.
Place ham, fat ... bone. Combine syrup, ginger, nutmeg, and ... reduce heat and simmer until jelly dissolves, stirring occasionally. Yield: 1-1/2 cups sauce.
Cream butter and sugar; add eggs and sour milk. Mix flour and spices. Add to creamed mixture. Next add all fruits. Stir well. Bake in bread tins. The ...
Blend soy, sherry, garlic, mustard, ginger and thyme. Place ... small saucepan, heat jelly until melted; add sherry and soy sauce. Stir and simmer 2 minutes.
Brown pork well ... vinegar, cornstarch, salt, ginger and pepper. Add jelly and pepper strips ... simmer 5 minutes. Add pineapple and heat. Serve over rice.
Heat oil in large skillet over medium-high heat. Brown cutlets on both sides. Add remaining ingredients. Cover and simmer 10-12 minutes.
Preheat oven to ... 1 cup juice, jelly, onion soup mix, cognac and ginger over low heat, ... remove cinnamon. Spoon into center cavity and around roast.
Drain pineapple, reserving ... Gently stir in ginger ale; chill until ... 20-25. Sugar free gelatin works just as well. Serves 9. Doubled, served 20-25.
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