1 - 10 of 36 for mild sauce

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Bring all ingredients to boil except lemon juice in large saucepan. Simmer until mixture is desired consistency (if too coarse, blend). If caning: ...

Mix. Heat thoroughly. Cool. Store in refrigerator. Keeps well.

Place in blender and chop. Chop tomatoes, hot peppers and green chilies in blender; mix remaining ingredients. Refrigerate. Serve with chips.

Mix, heat and pour over meat. Bake or simmer in sauce for 1/2 hour or more.

Cook until thick. Process in boiling water bath for 20 minutes. Pressure cook 5 minutes at 5 pounds. (May add more celery and peppers to desired ...

Cook 45 minutes. Do not boil! Makes 2 gallons.

Combine all ingredients in a 2 quart saucepan. Heat until butter melts, stirring frequently.

Saute 3/4 cup chopped onion in 1/2 cup vegetable oil. Stir and simmer for 20 minutes.

Combine all and cook until thick, about 2 1/2 hours. Pack into hot pint jars and process in hot water bath for 20 minutes. Makes 12 pints.

Mix all ingredients in large kettle and boil until tender and thickened. Pour into prepared jars and seal. Makes about 4 quarts.

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