SPICY TOMATO JUICE RECIPE: HOW TO MAKE IT - TASTE OF HOME
You can drink this juice plain or use it in most any recipe like chili that calls for vegetable juice as an ingredient. —Kathleen Gill, Butte, Montana
Provided by Taste of Home
Total Time 01 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield about 5 quarts.
Number Of Ingredients 11
Steps:
- Quarter tomatoes; place in a 6-qt. Dutch oven. Add celery, onions, green pepper and parsley. Simmer, uncovered, until vegetables are tender, about 45 minutes, stirring occasionally. , Meanwhile, rinse five 1-quart plastic containers and lids with boiling water. Dry thoroughly. Cool tomato mixture slightly; put through a sieve or food mill. Return to pan. Add remaining ingredients; mix well. Bring to a boil. Remove from heat; cool. , Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Freeze up to 12 months. Thaw frozen juice in refrigerator before serving.
Nutrition Facts : Calories 95 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 514mg sodium, CarbohydrateContent 22g carbohydrate (15g sugars, FiberContent 4g fiber), ProteinContent 3g protein.
MARIE ROSE SAUCE RECIPE - FOOD.COM
This was served from time to time as a salad dressing while I waitered in England, EXCELLENT with shrimp (I believe an Irish traditional shrimp sauce)
Total Time 2 minutes
Prep Time 2 minutes
Yield 1 bowl
Number Of Ingredients 4
Steps:
- Mix Mayonnaise and Ketchup in bowl.
- Add lemon juice and worcestershire sauce to taste.
- Serve over Salad or as Shrimp Dip.
Nutrition Facts : Calories 143.8, FatContent 9.9, SaturatedFatContent 1.4, CholesterolContent 7.6, SodiumContent 543.2, CarbohydrateContent 14.6, FiberContent 0.1, SugarContent 8.7, ProteinContent 0.8
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EBONY’S ROSE PETAL PUDDING RECIPE - NYT COOKING
Freda DeKnight introduced many signature dishes to Ebony magazine in the mid-20th century. One was her rose petal pudding, which was beloved by Ebony staffers and readers alike. Although its origin story is unclear, it’s likely that Ms. DeKnight, the magazine’s food editor and a frequent traveler, created the dessert from her research and willingness to incorporate international flavors into her cooking. This warm pudding provides a sweet taste of one of the most significant culinary periods in the nation. The rose icing is divine, and the aromatic pudding, which resembles bread pudding, is really lovely. The original recipe calls for 1/4 cup of rose water, which will give the pudding a very pronounced floral flavor, so you can choose an amount that is pleasing to you.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 30 minutes
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 30 minutes
Cuisine american
- While the pudding is still warm, coat it with the icing. If you have any icing leftover, serve alongside the pudding. Decorate the pudding using the crystalized rose petals if you’d like. Serve warm.
See details
HOMEMADE CRANBERRY JUICE RECIPE: HOW TO MAKE IT
This refreshing and sweet homemade cranberry juice has a mild tartness level. Its jewel red color looks very attractive served in glassware. —Carol Domes, Whitehorse, Yukon
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Calories 200 calories per serving
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Calories 200 calories per serving
- In a Dutch oven or large saucepan, bring water and cranberries to a boil. Reduce heat; cover and simmer until berries begin to pop, 20 minutes., Strain through a fine strainer, pressing mixture with a spoon; discard berries. Return cranberry juice to the pan. Stir in the sugar, lemon juice and orange juice. Bring to a boil; cook and stir until sugar is dissolved. , Remove from the heat. Cool. Transfer to a pitcher; cover and refrigerate until chilled.
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SPICY TOMATO JUICE RECIPE: HOW TO MAKE IT - TASTE OF HOME
You can drink this juice plain or use it in most any recipe like chili that calls for vegetable juice as an ingredient. —Kathleen Gill, Butte, Montana
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 10 minutes
Calories 95 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 10 minutes
Calories 95 calories per serving
- Quarter tomatoes; place in a 6-qt. Dutch oven. Add celery, onions, green pepper and parsley. Simmer, uncovered, until vegetables are tender, about 45 minutes, stirring occasionally. , Meanwhile, rinse five 1-quart plastic containers and lids with boiling water. Dry thoroughly. Cool tomato mixture slightly; put through a sieve or food mill. Return to pan. Add remaining ingredients; mix well. Bring to a boil. Remove from heat; cool. , Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Freeze up to 12 months. Thaw frozen juice in refrigerator before serving.
See details
MARIE ROSE SAUCE RECIPE - FOOD.COM
This was served from time to time as a salad dressing while I waitered in England, EXCELLENT with shrimp (I believe an Irish traditional shrimp sauce)
From food.com
Reviews 5.0
Total Time 2 minutes
Calories 143.8 per serving
From food.com
Reviews 5.0
Total Time 2 minutes
Calories 143.8 per serving
- Serve over Salad or as Shrimp Dip.
See details
EBONY’S ROSE PETAL PUDDING RECIPE - NYT COOKING
Freda DeKnight introduced many signature dishes to Ebony magazine in the mid-20th century. One was her rose petal pudding, which was beloved by Ebony staffers and readers alike. Although its origin story is unclear, it’s likely that Ms. DeKnight, the magazine’s food editor and a frequent traveler, created the dessert from her research and willingness to incorporate international flavors into her cooking. This warm pudding provides a sweet taste of one of the most significant culinary periods in the nation. The rose icing is divine, and the aromatic pudding, which resembles bread pudding, is really lovely. The original recipe calls for 1/4 cup of rose water, which will give the pudding a very pronounced floral flavor, so you can choose an amount that is pleasing to you.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 30 minutes
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 30 minutes
Cuisine american
- While the pudding is still warm, coat it with the icing. If you have any icing leftover, serve alongside the pudding. Decorate the pudding using the crystalized rose petals if you’d like. Serve warm.
See details
HOMEMADE CRANBERRY JUICE RECIPE: HOW TO MAKE IT
This refreshing and sweet homemade cranberry juice has a mild tartness level. Its jewel red color looks very attractive served in glassware. —Carol Domes, Whitehorse, Yukon
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Calories 200 calories per serving
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Calories 200 calories per serving
- In a Dutch oven or large saucepan, bring water and cranberries to a boil. Reduce heat; cover and simmer until berries begin to pop, 20 minutes., Strain through a fine strainer, pressing mixture with a spoon; discard berries. Return cranberry juice to the pan. Stir in the sugar, lemon juice and orange juice. Bring to a boil; cook and stir until sugar is dissolved. , Remove from the heat. Cool. Transfer to a pitcher; cover and refrigerate until chilled.
See details
9 INSANELY REFRESHING ROSé COCKTAIL RECIPES - BRIT + CO
Rosé gets a cocktail makeover.
From brit.co
Reviews 5.0
From brit.co
Reviews 5.0
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HOMEMADE CRANBERRY JUICE RECIPE: HOW TO MAKE IT
This refreshing and sweet homemade cranberry juice has a mild tartness level. Its jewel red color looks very attractive served in glassware. —Carol Domes, Whitehorse, Yukon
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Calories 200 calories per serving
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Calories 200 calories per serving
- In a Dutch oven or large saucepan, bring water and cranberries to a boil. Reduce heat; cover and simmer until berries begin to pop, 20 minutes., Strain through a fine strainer, pressing mixture with a spoon; discard berries. Return cranberry juice to the pan. Stir in the sugar, lemon juice and orange juice. Bring to a boil; cook and stir until sugar is dissolved. , Remove from the heat. Cool. Transfer to a pitcher; cover and refrigerate until chilled.
See details
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Rosé gets a cocktail makeover.
From brit.co
Reviews 5.0
From brit.co
Reviews 5.0
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From blog.mountainroseherbs.com
Total Time 30 minutes
Calories per serving
From blog.mountainroseherbs.com
Total Time 30 minutes
Calories per serving
- Taste your cider and add more honey until you reach the desired sweetness.
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When you bake this Middle Eastern dessert in a muffin tin rather than a party-sized round, everyone gets as much of the crispy-crunchy, ghee-soaked pastry as possible.
From bonappetit.com
Reviews 3.7
From bonappetit.com
Reviews 3.7
- To serve, spoon 1–2 Tbsp. reserved syrup over each warm knafeh; top with pistachios and dried rose petals (if using). Do ahead: Knafeh can be formed 3 months ahead. Tightly wrap muffin pans in plastic and freeze.
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MUSTARD VINAIGRETTE RECIPE - NYT COOKING
A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It’s also great with cooked vegetables like beets or broccoli and with grain salads.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 185 per serving
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 185 per serving
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I should have separated chicken from juice, put butter and baked it in an oven from the beginning. Cooked juice with flour on stove but sauce did not thicken and looked a little odd - tasted great with salt, though. It did not taste orange too strong. Onion should have been chopped instead of minced, as the recipe …
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I made this with just a little less sugar(1/8 of a cup less) and it came out just how I like it. I heated the lemon juice, sugar, and one cup of water on the stove until the sugar dissolved, then added it to the other five cups of water. Thanks for a great lemonade recipe …
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From allrecipes.com
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FALOODA RECIPE | FALUDA ICE CREAM - SWASTHI'S RECIPES
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From indianhealthyrecipes.com
From indianhealthyrecipes.com
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ORANGE JUICE CHICKEN RECIPE | ALLRECIPES
I should have separated chicken from juice, put butter and baked it in an oven from the beginning. Cooked juice with flour on stove but sauce did not thicken and looked a little odd - tasted great with salt, though. It did not taste orange too strong. Onion should have been chopped instead of minced, as the recipe …
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From allrecipes.com
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I made this with just a little less sugar(1/8 of a cup less) and it came out just how I like it. I heated the lemon juice, sugar, and one cup of water on the stove until the sugar dissolved, then added it to the other five cups of water. Thanks for a great lemonade recipe …
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