Green Aspic Recipes

Soften gelatine in 1/2 cup tomato juice. Heat remaining tomato juice with bay leaf and celery, and bring to boiling point. Discard bay leaf and celery. Stir softened gelatine into hot tomato juice until completely dissolved. Add sugar, vinegar and salt. Pour... - 32.5162

Tomato Aspic is a delicious side dish that you would love to prepare on a get together. Try this Tomato Aspic recipe; I am sure you will have a huge fan following for this! - 44.6396

MAKING 1. In a large bowl, soften the gelatin in 1/4 cup cold water. Once the gelatin dissolves, add in 3/4 cup boiling water. 2. Pour in the lemon juice, salt, tomato sauce, vinegar, blue cheese and pepper and mix well. Pour this mixture into 8-inch square... - 44.0205

Trim excess far from chicken, set aside. Combine 1 cup water, bouillon granules, basil, peppercorns, and 2 teaspoons lemon juice in a large skillet; stir until well blended. Add onion and chicken; cook over medium heat until water starts to "quiver", cover,... - 44.1477

Mix 2 cups tomato juice with next six ingredients. Simmer uncovered 5 minutes. Strain. Meanwhile soften gelatin in 1 cup of remaining cold tomato juice; dissolve in hot mixture. Add remaining tomato juice and the lemon juice. Chill till partially set. Add... - 42.6463

Combine gelatin and apple juice in a small saucepan; let stand 1 minute. Cook over medium heat 1 minute or until gelatin dissolves, stirring constantly. Remove from heat; stir in vinegar. Chill until mixture reaches consistency of unbeaten egg white. Combine... - 35.2206

Cook all ingredients except gelatine and cold water together for 30 min. Strain. Pour over the gelatine which has been soaked in the cold water and stir until the gelatine is dissolved. Cover the bottom of a loaf pan with some of the aspic, add the potato... - 31.9509

Sprinkle gelatin on 1 cup cold water; let sit until gelatin has softened. Place over low heat and cook, stirring constantly, until gelatin is dissolved. Remove from heat; add remaining cold water, consomme, salt, and lemon juice. Chill until mixture is... - 36.4136

Dissolve gelatin in boiling water; add 1/2 cup chili sauce and tomato juice. Chill until consistency of unbeaten egg white. Add pickle relish, olives, onions, celery, and shrimp. Pour salad mixture into oiled 8 cup ring mold. Chill overnight. Turn out onto... - 36.3679

Plantation fish in aspic is a delicious seafood appetizer. The blend of white wine and mayonnaise gives the plantation fish in aspic a prefect taste. - 40.7879

Soften gelatine in 1/2 cup (-125 mL) tomato juice. Simmer remaining juice with the next 7 ingredients for about 5 minutes. Stir in softened gelatine until completely dissolved. Add vinegar and salt to taste. Strain into 1 large or individual molds rinsed with... - 37.7079

Heat chicken consomme with water and add onion and celery. Cover and simmer 10 minutes. Strain. Soften gelatin in 1/2 cup cold water and stir into hot consomme to dissolve. Cool until aspic begins to thicken. Coat an ice cold mold with aspic and... - 42.4016

The crab and shrimp tomato aspic is made with lemon flavored jello and tomato juice and canned crab. Combined together with mustard, shrimp and green onions the crab and tomato aspic is best served after chilling it in the fridge for upto six hours. - 36.0744

Sprinkle gelatin over cold water to soften. Turn tomatoes into a saucepan and break up large pieces with a spoon. Stir in sugar, salt, vinegar, horseradish, onion, and Worcestershire sauce and heat to boiling. Add the softened gelatin and stir until... - 39.5218

Melt aspic. Cool. Just before it's ready to congeal, fold in the yogourt, green pepper, sliced olives and cucumber slices. Mold in ring mold or individual molds. Serve with your favorite salad dressing. - 25.5022

This shellfish aspic is a seafood and gelatin mold made with chicken stock. Flavored with mustard, worcestershire sauce and herbed with chervil, chives and tarragon. Svory and full of the flavors of the sea, the shellfish aspic is great for a side in meals. - 45.6583

Put tomato juice, lemon juice, onion, salt, pepper, celery salt, paprika and cayenne pepper into a saucepan; bring to boiling. Soften gelatin in cold water in a large bowl. Strain hot tomato mixture into gelatin and stir until gelatin is dissolved; cool... - 38.8025

1. Cook the trout in simmering salted water four to six minutes, or until the fish flakes easily when tested with a fork. Place on a wire rack. Make two diagonal incisions on one side of the fish, a few inches apart. Pry under the cuts to loosen the skin and... - 22.9914

Tomato aspic with blue cheese dressing is a flavorful and cheesy aspic. Made with plain gelatin and added veggies, the tomato blue cheese aspic has cream cheese in it and is garnished with twists of lemon. - 44.1286

In bowl, dissolve gelatine in boiling water. Stir in spaghetti sauce and vinegar. Chill till partially set, stirring occasionally. Mixture should be consistency of unbeaten egg whites. Fold in vegetables. Turn into a 6 1/2-cup ring mold. Chill until firm. - 35.6962

Place chicken in a 5-quart pan with 2 1/2 cups of the water. Add wine, bouillon cubes, pepper, bay, onion, carrot, and parsley. Cover and simmer until chicken is fork-tender (about 40 minutes). Lift out chicken and set aside. Pour broth through wire strainer... - 41.6737

Dissolve gelatin in boiling water; add tomato sauce, vinegar, and seasonings. Pour into 6-cup mold or individual molds. Chill till firm. Unmold on crisp greens. - 26.9241

The parisian vegetable aspic is a siple vegetable aspic made with colourful vegetables for a mixed medley. Made with gelatin, mayonnaise, and combined together with stock, the parisian vegetable aspic can be served chilled, as desired. - 41.1734

Daube glace aspic is veal and pig's feet aspic prepared with vegetables. Cooked and sherried to taste, the daube glace aspic is chilled and served with olives, pimientos and toasted almonds. - 39.8448

Dissolve the gelatin in the hot water in a bowl or an 8 inch square glass baking dish. Stir in the tomato sauce, vinegar, salt and seasoned salt. Chill, covered, until soft set. Fold in the shrimp, celery and green onions. Chill until firm. - 35.022

Soften gelatine in 1/2 cup tomato juice. Simmer remaining juice with the next 7 ingredients for about 5 minutes. Stir in softened gelatine until completely dissolved. Add vinegar and salt to taste. Strain into 1 large or individual molds rinsed with cold... - 34.4136

Cooking up something special is always fun and here's a simple recipe for Speedy Tomato Aspic to double that fun. This Speedy Tomato Aspic is really gonna taste good and will definitely make up a great meal! - 42.5927

MAKING 1) In 1 cup of chicken broth, add the gelatin and allow to soften. 2) Gently heat and stir till dissolved. 3) Take off from the heat and stir in the remaining chicken broth, onion, salt, and pepper. 4) Chill to the consistency of unbeaten egg white. 5)... - 41.0299

If you fancy something a bit different, try out this incredibly delicious Crab Meat Salad with Tomato Aspic. Follow this simple recipe and show off your culinary skills with this Crab Meat Salad with Tomato Aspic. - 31.1762

Lift the whole tomatoes out of their liquid and set aside. Bring the liquid plus water and onion to a boil to partially cook onion. Soften the gelatin with a little cold water and mix with tomato liquid, lemon juice (or vinegar). Place tomatoes in a mold,... - 28.0855

MAKING 1. In 1/4 cup cold water, put in the gelatin to soften. 2. In a saucepan, pour in the tomato juice and heat to boiling point. Add the dissolve softened gelatin in hot juice and mix well. 3. Add vinegar, 1/4 tea- spoon salt, garlic salt, celery salt... - 46.2563

Delve into this Jellied Chicken Aspic Ring which is a sure hit for the rest of the season. Follow this extremely simple recipe for Jellied Chicken Aspic Ring and enjoy it with your loved ones! - 43.3904

In a one quart saucepan, combine two cups tomato juice, celery stalk, cut into 3 inch pieces, onion quarters, parsley sprigs, salt, crushed bay leaf and cayenne. Place saucepan over medium heat and bring to boil; reduce heat and simmer, uncovered, for 15... - 41.2661

GETTING READY 1) Line the bottom of a 5 ½ cup ring mold with cucumber slices. 2) Place the ring mold in a refrigerator. MAKING 3) In a bowl, stream boiling water over gelatin; stir to dissolve. 4) Stir in vinegar, salt, and few drops green food color. 5) In... - 44.8325

Sprinkle gelatin into 1/2 cup tomato juice to soften. Place over low heat, stirring until gelatin dissolves. Remove from heat; stir in remaining tomato juice and seasonings. Turn into 2 cup mold or individual molds. Chill until firm. Unmold onto serving... - 31.3845

Soften gelatin by sprinkling in 1/2 cup tomato juice in saucepan. Heat over low heat, stirring constantly, until gelatin is dissolved. Remove from heat. Add remaining tomato juice, salt, sugar, Worcestershire sauce, Tabasco sauce and lemon juice.. Pour into a... - 33.128

1. Use a 1-quart fancy mold for this aspic, or a small loaf pan, or small ring mold. Chill the mold in the refrigerator until the aspic or gelatin mixture is ready to pour in it. Then rinse it in cold water, drain but do not wipe it. 2. Soak the gelatin in... - 31.9982

Sprinkle gelatin onto 1/2 cup tomatosjuice in saucepan to soften. Place over low heat until gelatin is dissolved, stirring constantly. Re move from heat; add remaining tomato juice, salt, sugar, Worcestershire sauce, Tabasco sauce and lemon juice. Pour into 2... - 30.0282

In the top of a double boiler, soak the gelatin in the half cup water for about 5 minutes. Place over hot water to dissolve. Dissolve the chicken stock granules or powder in the one and half cups hot water. Add the sherry, salt and pepper to taste. Set aside... - 39.0502

1. Place a savarin mould or a similar, ring-shaped mould in the freezer. 2. Remove the skin from the chicken and cut the flesh into small strips. Shred the ham similarly. Pour the oil and lemon juice over the strips of meat, season with salt and pepper and... - 35.5987

Soften gelatin in 1 1/2 cups tomato juice at room temperature; heat to dissolve gelatin. While warm, add onion, remainder of tomato juice, and salt. Chill until slightly thickened. Add green pepper and celery. Pour into prepared mold and chill until firm. - 29.4544

Soften gelatin in 1 cup cold tomato juice. Combine 2 cups of the tomato juice with the next 6 ingredients. Simmer uncovered 5 minutes; strain. Dissolve the softened gelatin in the hot tomato mixture. Add remaining tomato juice and the lemon juice. Chill till... - 39.0228

MAKING 1) In a pot, 1 cup cold water, add gelatin and soften. 2) Gently heat and stir till the gelatin dissolves. 3) Take off the heat and add in 1 cup water, consomme, salt and lemon juice. 4) Refrigerate till the mix turns the consistency of an unbeaten egg... - 42.1914

In a small pan, sprinkle gelatin over chili sauce; let stand for 5 minutes to soften. Place over medium heat and stir until gelatin is dissolved. Let cool to room temperature. Into cooled gelatin mixture, stir tomatoes, cucumber, pepper, onion, garlic, oil,... - 38.535

Cover the tongue with cold water and cook until tender following bag directions, but add a bay leaf, some celery leaves and 1 tablespoon pickling spice. When fork tender cool in the broth. Remove and trim fat, gristle and skin. Soften gelatine in 1/2 cup cold... - 33.0391

An easy to make Deviled Eggs In Aspic. Try it for once and let me know how this Deviled Eggs In Aspic recipe turns out for you. I bet, you and your loved ones will always crave for it! - 38.4118

1. Chill a large loaf mold or pan in the refrigerator until the aspic is ready. Then rinse with cold water and do not dry it. 2. Let the tongue cool in the stock. When cool enough to handle, remove the skin and cut out roots. 3. Soften the gelatin in the cold... - 35.7508

Bring to a boil the consomme and the 1 cup water. Add onion, and celery. Cover and simmer 15 minutes. Strain and save liquid. To hot consomme add gelatin that has been softened in the 1/2 cup water; stir until dissolved. Pour into a 1 1/2 or 2-quart mold, and... - 41.2887

Rosy And White Aspic has a lovely taste. Rosy And White Aspic gets its taste from soup with cheese and flavored with gelatine. Rosy And White Aspic is inspired by many restaurants across the world. - 30.5574

Combine tomato juice, basil, onion, celery and green pepper. Bring to a boil; remove from heat. Strain; add gelatin, vinegar or chives and salt. Stir until dissolved; chill until mixture begins to congeal. Arrange eggs, cut side up, in a flat oblong... - 33.8628

Heat 2 cups tomato juice in saucepan; stir in gelatin until dissolved. Stir in remaining tomato juice, lemon juice, hot sauce, Worcestershire sauce, salt and pepper; chill until partially congealed. Stir in celery, olives, cucumber and onions; turn into oiled... - 31.9765

Mix 1 cup hot V-8 with Jello thoroughly, then add 1 cup cold V-8, mixing well. Add salt, onion and celery, and pour into individual ring molds or 1 large mold. Fill with combination of cottage cheese, green onions, cream cheese and Worcestershire sauce - 30.4767

MAKING 1. In a large pan, pour in the gelatin and add the cold juice. To the same cold juice, add hot juice and stir till the gelatin is dissolved. 2. Add seasonings and lemon juice and mix well and then pour into molds to chill until firm. SERVING 3. Unmold... - 37.9418

Indulge in this tasty treat of Eggs in Aspic! This simple and delicious recipe for Eggs in Aspic is a perfect accompaniment for any meal or even savor it as a light-bite at any time of the day. - 45.5767