|I Can Be a Chef (I Can Be Books)|
|by Ann Tomchek|
Explores the world of those who cook for a living, examining where they work and what they do in preparing meals for others.
Results 1 - 10 of 36 for canned pickled beets-eggs
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In saucepan, put ... vinegar, juice of beets, and pickling ... 1 dozen shelled eggs, 1/2 jar ... beet mixture. Seal and let set for 3 days in refrigerator.
The day before serving, hard-boiled eggs (as many as ... and pour enough cans of pickled red beets over them so ... etc. Eggs will be red and delicious!
The above ingredients are know as the "Foundation". Chill a 5 to 6 quart glass bowl. In bottom, mix mayonnaise, lemon juice, anchovies and olives. ...
Mix and put ... water Salt 1 egg Flour Knead well ... Spread about 2/3 can of poppy filling ... tomatoes, carrots and beets. Saute them ... 1-2 days in refrigerator).
Mix cooked beets, fresh onions, fresh cukes, boiled eggs, dill, salt, ... will be a bright hot pink soup (salad). Stores well in refrigerator for one week.
Chop beets until 1/4" size. Add whites of eggs. Add salad ... egg yolks through a large tea strainer and sprinkle on top. Add salt and pepper if desired.
Over high heat, bring vinegar, sugar, pickling spice, salt, bay leaves, and beets to boiling. Add eggs. Let stand to pickle.
Drain beets and herring, dice ... small pieces and mix with 2-3 tablespoons salad dressing. Some of the onions may be diced and added. Serves 6 or more.
Combine first 6 ... completely. Cool hard-boiled eggs completely or eggs will be tough. Place all in gallon glass jar. Refrigerate overnight before using.
Drain beets and save the ... peeled hard boiled eggs. Cook sugar, ... pickling liquid. You can always bring to ... should keep 1-2 weeks in the refrigerator.
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