Tomato Aspic With Pineapple Sauce Recipes

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TOMATO ASPIC



Tomato Aspic image

A refreshing taste of vegetable juice with crisp chopped celery and onion. Lovely served as a side to my 'Ham Salad for Two,' or any other salad one wants. Makes a lovely colorful touch to a summer evening salad plate.

Provided by Barbara Zavadil

Categories     Side Dish     Vegetables     Tomatoes

Time 1h20m

Yield 4

Number Of Ingredients 8

1 (.25 ounce) envelope unflavored gelatin
¼ cup boiling water
2 cups vegetable juice (such as V-8®)
1 dash Worcestershire sauce, or to taste
1 bay leaf
2 cloves
½ cup chopped onion
½ cup chopped celery

Steps:

  • Fully dissolve gelatin in boiling water in a mixing bowl.
  • Combine vegetable juice, worcestershire sauce, bay leaf, and cloves in a saucepan; bring to a boil, reduce heat to low, and simmer 10 minutes. Remove and discard the bay leaf and cloves.
  • Stir onion and celery into vegetable juice.
  • Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
  • Refrigerate until set completely, about 1 hour.

Nutrition Facts : Calories 41 calories, Carbohydrate 8.1 g, Fat 0.2 g, Fiber 1.4 g, Protein 2.6 g, Sodium 345.6 mg, Sugar 5.2 g

PINEAPPLE SAUCE



Pineapple Sauce image

Provided by Food Network

Categories     condiment

Time 55m

Yield 12 to 20 servings

Number Of Ingredients 9

1 1/2 ounces oil
1/2 cup chopped green onions
35 grams salt
1 teaspoon pepper
1 cup pineapple jelly
1 cup plum sauce
1/2 cup Sriracha
1 pineapple, cubed (about 2 pounds)
20 ounces pineapple juice

Steps:

  • In the pan heat the oil over high heat and add the green onions. Cook for 5 minutes, then add the salt and pepper and stir for a few seconds. Add the pineapple jelly and plum sauce cook for a couple of minutes and stir in the Sriracha. Stir and slowly drop all but 1 cup of the pineapple chunks (be careful of the splash-- it burns) into the pan. Cook for 5 minutes then remove the pan from the heat and let cool.
  • Remove the cooked pineapple from the pan and put into a blender with the pineapple juice and 8 cups water, and grind until the pineapple chunks disappear. Pour the pineapple mixture and the sauce from the pan into a bowl and mix well. Thinly slice the reserved pineapple and mix into the bowl.
  • Use this sauce on pork or as a marinade for grilled shrimp.

TOMATO ASPIC WITH PINEAPPLE SAUCE



Tomato Aspic with Pineapple Sauce image

This recipe is absolutely unique. It comes from Ann Wright. She never told me if she invented this recipe or where she got it. What sets it apart is the pineapple sauce. You wouldn't think that tomatoes and pineapple would go together, but they do.

Provided by Food Network

Categories     side-dish

Yield Serves 6

Number Of Ingredients 11

One 3-ounce package lemon Jell-O
1 cup boiling water
3/4 cup stewed tomatoes or canned plum tomatoes, broken up
1/2 small onion, grated or finely minced to yield 1 tablespoon pulp
1/4 cup tomato puree
1/4 cup tomato juice
Oil for greasing the mold
1 tablespoon freshly squeezed lemon juice
1/2 cup mayonnaise
1 tablespoon pineapple juice
1/2 cup crushed pineapple (canned is best), drained

Steps:

  • In a large bowl, dissolve the Jell-O in the boiling water, stirring for a minute. Add the tomatoes, onion, tomato puree, and tomato juice and mix until the aspic is well combined. Pour the mixture into a lightly greased 1-quart mold or 8-inch square glass dish. Refrigerate, lightly covered, overnight. To remove from the mold, briefly* dip it into a bowl of hot water and unmold onto a chilled plate.
  • To make the sauce, in a small bowl, whisk together the lemon juice, mayonnaise, and pineapple juice. Add the crushed pineapple and stir lightly with a fork. Cover with plastic wrap and serve at room temperature with the aspic.
  • *Briefly means about 10 seconds. If the aspic doesn't come out of the mold the first time, dip it again for 5 seconds. Have patience.

CHICKEN IN TOMATO AND PINEAPPLE SAUCE



Chicken in Tomato And Pineapple Sauce image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 45m

Yield 4

Number Of Ingredients 12

2 tb Freshly chopped parsley
250 g Pineapple flesh cut into
Salt
2 tb Soy sauce
1 lg Onion; finely diced
1 230 gram can chopped
4 Skinless chicken breast
2 tb White wine vinegar
1 tb Vegetable oil
2 tb Soft brown sugar
1 Garlic crushed
25 g Butter; (1oz)

Steps:

  • 1. Melt the butter and oil in a large pan and fry the chicken breasts for 5-6 minutes, turning occasionally. 2. Add the onion and garlic and cook for a further 2-3 minutes until golden. 3. Add the tomatoes, pineapple, soy sauce, vinegar, sugar and seasoning to taste. 4. Bring to the boil then reduce the heat, cover and simmer gently for 15-20 minutes. 5. Transfer to a warmed serving plate and sprinkle with freshly chopped parsley. NOTES : A delicious supper dish using the classic combination of sweet and sour.

Nutrition Facts : Calories 312 calories, Fat 5.2215146875 g, Carbohydrate 7.430615 g, Cholesterol 136.88 mg, Fiber 0.122949998646975 g, Protein 54.852355 g, SaturatedFat 0.950450711234375 g, ServingSize 1 1 Serving (334g), Sodium 282.5785 mg, Sugar 7.30766500135303 g, TransFat 0.812879679846874 g

GRANNYDRAGON'S TOMATO ASPIC WITH PINEAPPLE SAUCE



Grannydragon's Tomato Aspic With Pineapple Sauce image

This recipe is absolutely unique! While Tomato Aspic by itself is wonderful. What sets this recipe apart is the pineapple sauce. Yes, the pineapple and tomato flavors go very well together.

Provided by Grannydragon

Categories     Low Protein

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

1 (3 ounce) package lemon Jell-O gelatin (I use the sugar free kind)
1 cup boiling water
3/4 cup canned tomato
1/2 small onion, finely minced (1 tablespoon of pulp)
0.25 (6 ounce) can tomato paste
1/4 cup tomato juice
oil, for greasing the mold
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
1 tablespoon pineapple juice
1/2 cup canned crushed pineapple, drained

Steps:

  • In a large bowl, dissolve the Jell-O in the boiling water, stirring for 2 minutes.
  • Add the tomatoes, onion, tomato puree, and tomato juice. Mix well. Pour the mixture into a lightly greased 1-quart mold or 8-inch square glass dish.
  • Refrigerate, covered, overnight.
  • To remove from the mold, briefly dip it inot a bowl of hot water and un-mold onto a chilled plate. Briefly means about 10 seconds. If the aspic doesn't come out of the mold the first time, dip it again for 5 seconds. Have patience!
  • To make the sauce: in a small bowl, whisk together the lemon juice, mayonnaise, and pineapple juice.
  • Add canned crushed pineapple and stir lightly with a fork.
  • Serve at sauce at room temperature with the chilled aspic.
  • Time quoted does not include chill setting time.

Nutrition Facts : Calories 154, Fat 6.6, SaturatedFat 1, Cholesterol 5.1, Sodium 328.6, Carbohydrate 23.3, Fiber 0.9, Sugar 17.5, Protein 2.1

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