|Hot Thai Recipes|
|by Noi Dok Malee|
takes us on a journey through the culinary tradition of Thailand with 125 photographs.
1 - 10 of 11 for dilly carrots
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In each quart jar place: Boil together. Pour boiling solution over beans in jar leaving 1/4 inch space in top. Put lids on and seal. No processing ...
Combine water, sugar, ... 5 minutes. Cut carrots into thin strips, ... dressing and toss to mix well. Serve hot, or chill and use in tossed vegetable salads.
Bring this to ... fresh beans or carrots, cut into ... Fill to 1/2 inch from top of jar with brine and seal. Process in boiling water bath for 5 minutes.
Bring broth to ... reduce heat to medium. Cook until carrots are tender-crisp (10-12 minutes). Stir occasionally. Drain. Sprinkle with parsley. 8 servings.
Scrape and cut carrots into strips. Saute ... Simmer until tender for 25 to 30 minutes. Stir occasionally. Season to taste with salt, pepper and allspice.
Cook and prepare potatoes and eggs. Add mayonnaise and mustard to crumbled hardcooked eggs. Gently combine cooled potatoes with vegetable mixture. ...
Prepare Dilly Pastry. Heat oven to 400 degrees. Place carrots, onion, celery, ... Bake until pastry is golden, 25-30 minutes. Serve hot. Makes 4 servings.
Cut carrots into 3" strips; ... dill. Heat and stir a minute or two. Combine with carrots. Season with additional salt and pepper, if desired. 4 servings.
Mix the vinegar, ... the peppers, onions, carrots and cauliflower. Let ... the cauliflower turns red. Add 1 teaspoon mixed spice. Pour into jars and seal.
In 1 quart saucepan steam carrots until tender, about 8 to 12 minutes. Drain. Add butter and dill. Mix well.
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