|by Fernand Point|
Since its first publication in France in 1969, Ma Gastronomie has taken its place among the classics of French gastronomy.
Tip: Try wax pepper for more results.
1 - 10 of 11 for hungarian wax pepper
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Drain canned ingredients ... celery, onion, and peppers. In a ... well. Season to taste with salt and pepper. Cover and refrigerate for at least 12 hours.
Cut and seed peppers into rings or ... jar: 1 tbsp. cooking oil 2 cloves garlic Boil vinegar, water and sugar for 2 to 3 minutes and fill jars and seal.
Wash and cut peppers in half; remove ... vinegar and water to a boil, then set aside to cool. Pour over peppers and seal with sterilized lid. Makes 1 quart.
Cut up peppers. Add oil ... hot water bath for 30 minutes. Make as much or as little as you like. As hot or mild as you like by changing amount of peppers.
Scald tomatoes and ... possible. Process parsley, peppers and onions in ... tearing from the pepper fumes. Serve with tortilla chips. Mild to medium hotness!
Stem peppers and remove seeds. ... oil, 1 small garlic bud. Fill jar with peppers. Boil together: 1 c. sugar 1 c. water Pour over peppers in jar and seal.
Remove seeds and chop peppers as follows: Spices ... jars; add a scant teaspoon salt to a pint when canning. Seal jars; put in hot water bath for 30 minutes.
Put green peppers through grinder using ... water bath. Yield: 6 cups. We serve this jelly over 8 ounce package of cream cheese and dip it with crackers.
Stem peppers and remove seeds. ... 1 teaspoon vegetable oil, 1 small garlic bud. Fill jar with peppers. Boil together: Pour over peppers in jar and seal.
(Pepperoni needs to ... onions, and all peppers. 3. When ... tender, then dish up and place meat mixture in center, you garnish with cilantro, olives, etc.
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