|The Native Foods Restaurant Cookbook|
|by Tanya Petrovna|
When people ask Tanya Petrovna, "Are you a strict vegetarian?" she replies, "No, I'm a fun vegetarian!" As head chef of the popular Native Foods c...
Results 1 - 10 of 36 for kumquats
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Thinly slice the kumquats to measure 2 ... 1/2 inch from top. Complete seals and process for 10 minutes in a boiling-water bath. Makes about 8 half-pints.
In a pan, ... and cool. Drain kumquats, cut in ... kumquats. Blend until coarsely chopped. Sauce will keep for 1 month in refrigerator. Makes about 3 1/2 cups.
Preheat the oven ... well. Add the kumquats to the dressing, ... sliced endives and almonds. Pour dressing over salad. Toss well. Arrange endives and serve.
Blend cake mix, milk, lemon jello and kumquats. Add eggs, ... pan. Bake at 325 degrees for 50 minutes. Mix the icing together and spread over warm cake.
Simmer kumquats and sugar in pan until kumquats are tender. Cool slightly, stir in Brandy. Cover and store in refrigerator.
Remove stems from kumquats. Wash well. ... sterilized jars, bring preserves to boil; fill jars to within 1/4 inch of jar top. Seal at once. Invert to cool.
Peel carrots and ... thin pieces. Cut kumquats into quarters. Steam ... tender. Add more sugar and orange juice f needed - sauce should be fairly thick.
In blender, whirl ... minutes of cooking. Cut spareribs into serving size pieces before serving. Pass Kumquat Sauce at table to spoon over ribs. 8 servings.
Parboil, unpeeled kumquats 5 minutes. Drain ... buttered pan. Bake 15 minutes in a 350 degree oven, basting frequently with pineapple juice. Yield: 4 servings.
Slice off ends and push through pulp; complete slicing. Add water to show through, but not cover. Let stand 1 hour. Bring to a boil and simmer 30 ...
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