|Tassajara Bread Book|
|by Edward Espe Brown|
The anniversary edition of the book that started a generation of Americans baking--now with exciting new recipes--hailed by the Washington Post as...
Results 1 - 10 of 146 for hot pepper chow chow
Wash and pick ... mixing bowl. Seed peppers and put through ... rinse. Put whole hot pepper through chopper ... substituted. Makes approximately 8 to 10 quarts.
Cook in large ... tender. Add salt, pepper, soy sauce, ... and sprinkle with chow mein noodles. Season to taste with Chun King soy sauce. Serves 4 to 6.
Wash and quarter vegetables; put through food chopper using medium blade. Drain well. Place vegetables in large kettle with other ingredients. Tie ...
Drop noodles into ... Return drained noodles to frying pan. Mix sauce ingredients. Pour sauce over chow mein and toss for 3 minutes over low heat. Serve hot.
Mix it all together; bring to boil. Place it in canning jars and seal. Or cool it and keep in freezer containers. Canning jars is best. This is great ...
Chop vegetables fine; put in large bowl with 1/2 cup salt. Mix well and let stand, covered, overnight. Drain and wash good. Add: 4 c. vinegar 1 tbsp. ...
Or water chestnuts, mushrooms, sliced peppers, can of ... and thickening ingredients. Stir lightly and cook 1 minute. Serve with chow mein noodles or rice.
Melt butter in hot skillet. Add onions ... Serve hot with chow mein noodles and ... portions. (Leftover beef, pork or chicken may be used instead of shrimp.)
Melt butter, fry ... Add celery, salt, hot water or broth. ... thickening. Stir and cook 1 minute. Serve hot with Chinese noodles or rice. Serves 4. Mix together.
Grind tomatoes, onions, hot and sweet peppers, cabbage and ... vegetable mixture and simmer for 30 minutes. Place in hot jars and seal. Yield: 13 pints.
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