|Five Brothers: A Year of Tuscan Cooking|
|by Five Brothers Culinary Club|
The hearty flavors of Tuscan cooking are captured in this stunningly illustrated cookbook inspired by the legendary Five Brothers, whose line of T...
Results 1 - 10 of 139 for tomato aspic v8 juice
Soften gelatin in ... Combine in saucepan tomato juice, celery, lemon ... top of chilled aspic. Chill until ... dissolved. Add remaining ingredients; mix well.
Boil tomato juice with seasonings. Steep ... and add to aspic after it has ... Marinate avocado slices and artichoke hearts in Durkee's to garnish, if desired.
Dissolve Jello in hot water; add cold tomato juice, horseradish and Worcestershire sauce. Mold. Serves 8-12.
Dissolve Jello in water. Add tomato sauce, and cool ... Pour into individual molds or into a regular mold and chill until set. Unmold on lettuce leaves.
Mix all together. Pour into greased molds (muffin tins). Chill. Serve on lettuce leaf with anchovy, mayonnaise, sour cream, minced chives and parsley ...
Soften gelatin in 1 1/2 cups tomato juice. Heat to ... until firm. Combine cream cheese and milk; blend well. Add blue cheese. Beat until thick. Yield 1 cup.
Can also add ... 1 cup V-8 juice. Add all ... stir well. Mold as desired in lightly oiled mold. Refrigerate until set (about 8 hours). Serves 8-10 people.
Prepare Jello with hot tomato juice. Add other ... well. Pour into greased ring mold and refrigerate until firm. (11 x 7 1/2 x 1 1/2 inch pan can be used.)
Soften gelatin with a little V-8. Heat all ingredients, stirring well until gelatin is dissolved. Pour into a 2 quart mold. Chill about 4-6 hours.
Dissolve Jello in heated liquids. Pour into oiled mold. Good with cucumber-sour cream sauce. ENJOY!
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