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Results 71 - 80 of 179 for ginger preserve
Scald and skin, small firm red or yellow tomato. Cut in quarters. Cover with sugar, let stand overnight. Next day drain off juice into ...
Alternate pumpkin and sugar in layers. Let stand 30 minutes. Simmer 1 lemon, shaved into slices, and 1/2 cup water 20 minutes. Cook pumpkin ...
73. TOMATO PRESERVES
Do not core tomatoes. Tie spices in a cheesecloth bag; add to sugar, lemon and water. Simmer 15 minutes. Add tomatoes and cook gently until ...
Wash tomatoes, hold in boiling ... lemon slices, water, ginger root and tomatoes to syrup ... into hot sterilized jars. Seal. Makes 3 1/2 pints.
Peel and cube 4 pounds ... add a little ginger, cinnamon and cloves to ... rind in syrup and boil slowly until tender. Pack in hot jars and seal.
Prick tomatoes, add sugar, 1 ... Tie mace and ginger in thin cloth bag and ... cool and store in refrigerator or can as you would a jam or jelly.
In a small bowl toss ... sauce and apricot preserves. Bring to a boil ... using. Makes 4 cups. This is a good basic sauce for other stir-fry dishes.
Spray medium nonstick saucepan with nonstick cooking spray. Heat over medium heat until hot. Add onion; cook and stir 3 minutes. Add ...
79. GLAZED CHICKEN
1. Remove skin from chicken ... small bowl, combine preserves, soy sauce, dry sherry, ... 4 main dish servings. About 240 calories per serving.
Mix above ingredients and put on chicken wings. Bake in a slow oven (300 degrees) for 1 1/2 to 2 hours. Can be frozen.
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