Country Pork and Pistachio Terrine Recipe | MyRecipes butter,    beef consomme,    pistachio,    thyme,    white peppercorn,    pepper,    coriander seed,    bay leaf,    allspice,    onion,    garlic,    eggs,    pork,    salt,    gelatin,    vegetable fat spread,    milk,    flour Notes: If making up to 1 day ahead, cover and chill. To serve, cut slices from terrine and layer on bread with butter, green peppercorn mustard, fig tapenade, and lettuce to make either open-faced or ...

Aspic Canapes Recipe by Healthycooking | ifood.tv egg whites,    cherry pepper,    beef consomme,    parsley,    gelatin,    fortified wine MAKING   1 Grease 24 miniature muffin tins lightly with oil.   2 Sprinkle each tin with a few grains of coarsely ground pepper, and some chopped parsley with a few pimiento strips or chopped hard-cooked...

Creole Tomato Aspic Recipe - Food.com hot sauce,    beef consomme,    paprika,    mustard powder,    bay leaf,    onion,    garlic,    salt,    cream cheese,    gelatin,    sugar,    tomato juice,    lemon juice Great Aunt Cecilia's aspic was always a hit in the hot summer evenings in New Orleans. It has a little kick and a little surprise to it! Perfect with cold salads and grilled quail. Pour yourself a...

Mock Daube Glace Appetizer (Daube Glace) Recipe - Food.com liver sausage,    liverwurst,    hot sauce,    beef consomme,    thyme,    shallot,    garlic,    worcestershire sauce,    crackers,    gelatin,    wine,    lemon juice,    water Daube is a classic French stew traditionally made with beef, red wine, vegetables, and seasonings. Daube Glace is a dish made with the stew chilled between layers of jellied consommé. Traditional...

Ham Mousse With Heavy Cream Recipe by admin | ifood.tv heavy cream,    beef consomme,    paprika,    ham,    salt,    gelatin,    tomato juice,    water Soften gelatin in cold water and heat over hot water until it is dissolved.   Add gelatin to ham, and stir in tomato juice, beef consomme and paprika.   Chill in refrigerator until it thickens.   Fold in...

Ham Mousse With Beef Consomme Recipe by admin | ifood.tv heavy cream,    beef consomme,    paprika,    watercress,    ham,    salt,    gelatin,    tomato juice,    water Mix ham, tomato juice, consomme and paprika together, and bring to a boil.   Dissolve gelatin in water; add to ham mixture.   Refrigerate and stir occasionally.   When it begins to congeal slightly, fold...

Broccoli Salad Recipe by garden.fresh | ifood.tv hot sauce,    beef consomme,    broccoli,    eggs,    worcestershire sauce,    mayonnaise,    gelatin Dissolve gelatin in hot consomme.   Cool slightly.   Add remaining ingredients.   Pour into oiled molds; chill.   Recipe Summary   Difficulty Level: Easy   Servings: 8   Nutrition Facts   Serving size   Per se...

Artichokes In Consomme Recipe by stacy | ifood.tv beef consomme,    artichoke,    worcestershire sauce,    salt,    gelatin,    lemon juice Artichokes In Consomme makes a yummy Side Dish. Use the freshest of Vegetable available to get a delicious Artichokes In Consomme. MAKING   1) In 1/4 cup cold water, add the gelatin and soften.   2) In ...

Artichoke Salad Molds Recipe by stacy | ifood.tv blue cheese,    beef consomme,    artichoke,    salt,    mayonnaise,    gelatin,    lemon juice MAKING   1) In 1/4 cup cold water, add the gelatin and soften.   2) In a saucepan, add the consomme and heat.   3) Add in the gelatin and stir till dissolved.   4) Empty the consomme mixture into individu...

Consomme And Cheese Pate Recipe by Holidaycooking | ifood.tv liver,    beef consomme,    onion soup mix,    mayonnaise,    cream cheese,    crackers,    gelatin,    milk In a heatproof 1-cup measure soften gelatin in 2 tablespoons cold water.   Set measure in a pan of hot water; heat and stir till gelatin is dissolved.   Stir in consomme.   Chill till partially set (the ...

Broccoli Ring Recipe by admin | ifood.tv hot sauce,    beef consomme,    broccoli,    eggs,    worcestershire sauce,    mayonnaise,    gelatin,    lemon juice,    water The broccoli ring is a cooked and molded broccoli ring made with gelatin and hard boiled eggs. Flavored with beef consomme and mayonnaise, the broccoli ring is savory and spiced with a dash of worcest...

Oeufs Martiniquaises Recipe by Chef.Foodie | ifood.tv cherry pepper,    green pepper,    beef consomme,    oil,    curry powder,    lettuce,    eggs,    mustard,    salt,    gelatin Wash 2 large green peppers, slice off the tops.   Remove seeds and white membranes.   Mash the yolks of 5 hard-boiled eggs.   Add 1 breakfast cup chopped tinned pimentoes.   Into a liquidizer put 1 whole ...

Jambon Persille Recipe by Chef.Foodie | ifood.tv tarragon vinegar,    beef consomme,    tarragon,    parsley,    bay leaf,    shallot,    onion,    celery,    ham,    gelatin,    white wine Cut a 2-lb. tinned Danish ham, or left-over ham, into smallish chunks.   Put into a glass serving dish.   Simmer only 1 1/4 pints of the tinned consomme, 8 oz. dry white wine, 3 shallots chopped fine, 2...

Jellied Beef Mold Recipe by Farm.Fares | ifood.tv beef chuck steak,    cherry pepper,    beef consomme,    pepper,    parsley,    olive,    onion,    celery,    salt,    gelatin,    water MAKING   1 In a pan, add beef and water, and simmer until tender.   2 Remove the meat.   3 Put the meat through the food chopper using coarse blade.   4 Cool the broth.   5 In a bowl, soften gelatin in 2 t...

Broccoli Salad Mold Recipe by garden.fresh | ifood.tv hot sauce,    beef consomme,    broccoli,    eggs,    worcestershire sauce,    salt,    mayonnaise,    gelatin Cook broccoli for 3 to 5 minutes.   Soften gelatin in 1/4 cup cold consomme.   Heat re maining consomme to a boil; add gelatin and seasonings.   Cool; add remaining ingredients.   Grease mold with mayonna...

Tongue Aspic Recipe by New.Wife | ifood.tv tongue,    beef consomme,    horseradish,    spring onion,    celery,    white vinegar,    gelatin,    water Soften gelatin in water.   Dissolve over low heat, stirring.   Combine with consomme and vinegar and blend well.   Chill until slightly thickened.   Fold in remaining ingredients, except greens, and pour ...

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