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Recipe Categories: appetizer,main,side
dessert
drink
condiments,sauces,toppings

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picture of recipeGarlic Jelly Recipe | MyRecipes
food coloring,    oil,    garlic,    white wine vinegar,    gelling agent,    sugar,    water
Scoop this flavorful garlic jelly over cream cheese and serve with crackers for an easy, delicious appetizer.
Instructions Checklist   Step 1   Bring garlic and vinegar to a boil in a 2-quart saucepan; ...


picture of recipeGarlic Jelly Recipe | CDKitchen.com
garlic,    white vinegar,    gelling agent,    sugar
A recipe for Garlic Jelly made with garlic, white vinegar, sugar, liquid
In a food processor or blender, blend garlic and 1/2 cup vinegar until smooth. In a 6 to 8 quart saucepan, combine garlic mixtu...


Cocktail Shaker Set
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Absolutely amazing set...
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picture of recipeGarlic Jelly Recipe - Food.com
butter,    food coloring,    oil,    garlic,    white wine vinegar,    gelling agent,    sugar,    water
Homade Garlic Gelly
Serving Size: 1 (1939) g   Servings Per Recipe: 1   AMT. PER SERVING % DAILY VALUE   Calories: 910.5   Calories from Fat 2 g 0 %   Total Fat 0.3 g 0 %   Saturated Fat 0.1 g 0 %   Choleste...


picture of recipeGlorious Garlic And Hot Pepper Jelly Recipe
cayenne pepper,    garlic,    white wine vinegar,    salt,    rice vinegar,    gelling agent,    sugar,    water
This is a really garlicky jelly for real garlic lovers only! It's creamy-looking because of the garlic pulp so it doesn't look like most jellies. It's made to be eaten with any roasted or ...


picture of recipeRoasted Garlic Jelly Recipe - Food.com
white balsamic vinegar,    olive oil,    pepper,    garlic,    balsamic vinegar,    gelling agent,    sugar,    white wine,    lemon juice,    water
This makes a wonderful glaze for meat or a spread or warm bread. The recipe calls for white balsamic vinegar because it will create a light cover jelly. If you are unable to find it make it with the d...


picture of recipeGarlic or Shallot Jelly Recipe
food coloring,    shallot,    garlic,    white wine vinegar,    gelling agent,    sugar,    water
In a 2 to 21 quart pan, combine garlic or shallots and vinegar.   Simmer gently, uncovered, over medium heat for 15 minutes.   Remove from heat and pour into a 1 quart glass jar; cover and let stand at ...


picture of recipeJalapeno-Lime-Garlic Jelly Recipe - Food.com
jalapeno,    lime,    garlic,    apple cider vinegar,    sugar
This is the ultimate flavor combination. Uses are endless from a topping for cream cheese to a grill sauce for lamb chops or mix well with sour cream for a dip for quesadillas! The pretty green color ...


picture of recipeGarlic Or Shallot Jelly Recipe - Food.com
shallot,    garlic,    white wine vinegar,    gelling agent,    sugar,    water
Try Garlic Or Shallot Jelly from Food.com. - 37556
Serving Size: 1 (1827) g   Servings Per Recipe: 1   AMT. PER SERVING % DAILY VALUE   Calories: 679.3   Calories from Fat 0 g 0 %   Total Fat 0.1 g 0 %   Sa...


picture of recipeGarden Mint Jelly With a Hint of Garlic Recipe - Food.com
chili dried/powder,    mint,    garlic,    white vinegar,    sugar
My mint has gone crazy this year so am trying to save some for the winter months, this was a mixture of several recipes plus a few bits of my own and it is DELICIOUS, even DH who hardly ever comments ...


picture of recipeGarlic Or Shallot Jelly Recipe by the.instructor | ifood.tv
shallot,    garlic,    white wine vinegar,    gelling agent,    sugar,    water
Combine garlic (or shallots) and 3 cups of the vinegar in a 2- to 2 1/2-quart pan over medium heat.   Simmer gently, uncovered, for 15 minutes.   Remove from heat and pour into a glass jar.   Cover and l...





The recipes shown can not be guaranteed to match all your search parameters. There will be some errors in our database, occasional errors in the text of the recipe (on the external website) we actually link to and differences of opinion on what ingredients we should exclude in our allergen groups (see here). You must personally check any recipes against your requirements, particularly dietary requirements.

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