|Everyone Can Cook Seafood|
|by Eric Akis|
A lively and user-friendly guide. Seafood is a healthy and popular choice, but many home cooks are intimidated by it.
1 - 10 of 92 for canned peppers onions
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Ham or chicken broth can be made from ... before removing jar ring. Inspect seal (cap should be indented downward). Wash jar and store in a cool, dark place.
Note: Up to ... will split and can be easily peeled ... Peel and chop onions coarsely. Remove stems from peppers and remove seeds, ... Yield: about 6 pints.
An average of 3/4 pounds per quart. Select mature, dry seeds. Sort out and discard imperfect or split beans. Check carefully for small stones or ...
Preparation Time: Approximately ... beans, beets, potatoes, onions, parsley and ... Add salt and pepper to taste. If ... Calcium 6%DV; Iron 20%DV *Daily Value
Prepare BallŪ or KerrŪ jars and closures according to instructions found in package. Combine all ingredients in a large saucepot. Cover; cook 10 ...
Pour olive oil ... Romano, chopped green onion with tops, freshly ... freshly ground black pepper and oregano. In ... Makes about 3/4 cup salad dressing.
Brown meat; add onions and garlic and ... excess fat before canned. Pour, hot, ... To serve: Add cooked or canned pinto or kidney beans, heat and serve.
Put into a ... or 7 quarts canned. Prepare ripe ... pressure cooker at 10 lbs. for 20 minutes (pints) or 25 minutes (quarts) minutes. Makes about 12 quarts.
Cook 1 to 2 hours or until thickness desired. Put in sterilized jars and seal. Process 25 minutes. Makes about 5 quarts.
Cook tomatoes, peppers, onions and garlic until ... 6 hours at 200 to 250 degrees. Pour into hot jars and seal tightly. Cool on towel in draftless area.
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