|Indian Microwave Cookery|
|by Michael Pandya|
Michael Pandya offers a unique approach to Indian cooking, with 150 tasty, time-saving recipes for the microwave.
1 - 10 of 64 for tomato jelly
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Bring tomatoes to a boil, add sugar. Boil 15 minutes, stirring. Stir in Jello and pineapple. Put in sterilized jar. Seal.
Cook the above 15 minutes. Add 1 (6 ounce) package Jello any flavor. Stir into tomato mixture very quick. Pour in jelly glasses and let cool.
Put tomatoes in hot water and peel them first. Put all ingredients in pot and cook down until thickened, about 2 hours. Keep on low fire, stir once ...
Boil tomatoes and sugar for 10 minutes. Add Jello. Pour into clean, hot jars. Seal.
Peel tomatoes. Put in blender and blend. Put in cooking pot and add sugar. Boil 15 minutes. Add Jello and pour into jars.
Peel and cut tomatoes. Cook tomatoes and sugar together over medium heat for 25-30 minutes. Add lemon juice and Jello; mix well. Place in ...
Use blender or grinder to ground tomatoes. In 4 quart pot, combine tomatoes and sugar. Stir over high heat until boil. Reduce to medium heat. ...
Dissolve Jello in hot water; add cold tomato juice, horseradish and Worcestershire sauce. Mold. Serves 8-12.
Place chopped tomatoes in blender with Jello and sugar, until well blended. Cook slowly for about 45 minutes or until thickened. Pour into sterilized ...
Mix tomatoes and sugar together in sauce pan and bring to boil; cook 15 minutes and spoon off foam. Remove from fire and add Jello. Mix well and pour ...
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