Results 1 - 10 of 355 for using chutney

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Combine first 9 ... stirring occasionally. Chill before serving. Chutney will keep in refrigerator ... container for up to 2 weeks. Makes about 1 quart.

A real crowd ... sliced baguettes. Cranberry chutney, coconut and ... Dietary Fiber, 2g Protein. © 2011 and ®/™ Land O'Lakes, Inc., used with permission. ®

Combine all ingredients and chill several hours before serving.

Place raisins and/or currants in a small cup with rum and maple syrup. Allow to macerate 20-30 minutes. Core and peel apples, reserving peels. Chop ...

Place all the ingredients in a medium saucepan. Stir and bring to a simmer. Reduce heat, cover and cook over low heat for 20 minutes. Mash fruit to a ...

Pour boiling water over peaches; let stand until skins can easily be removed. Dip in cold water; peel. Remove pits and red fibers; cut into chunks. ...

Preheat broiler. In saucepan, combine 1/2 cup mangoes, cherries, brown sugar, vinegar, mustard seeds and 1/8 tsp. salt. Cook, stirring over ...

In a large ... constantly from sticking to the bottom of the skillet. Remove from heat and let the chutney cool before serving. Always keep it refrigerated.

Did you know ... base of the chutney in this main ... 29g; Fiber 2g; Protein 24g; Vitamin A 10%DV*; Vitamin C 8%DV; Calcium 4%DV; Iron 10%DV *Daily Value e

Using a microplane or ... oil. While the chutney is still hot, ... can be attached to the tie. Makes about seven 1/2 pint jars or fourteen 1/4 pint jars.

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