|by Jane Lawson|
Laden with garlic, olive oil, and exotic spices like saffron, Spanish cuisine is seductive, passionate and utterly delicious.
Tip: Try fried pickles for more results.
1 - 10 of 24 for pan fried pickles
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Mix egg and milk. Mix crumbs and crackers. Dip fish into milk then into crumbs. Fry over medium heat until medium brown. Place on cookie sheet in ...
Pound meat. Cut ... inch strips and pickles into 2 inch ... Brown in fry pan and then transfer ... minutes. Serve on platter with gravy on the side. Serves 6-9.
In large pan, crumble corn ... pepper, onion and pickles over corn bread. ... Blend well. Pour over salad. Refrigerate 24 hours. Keeps well for several days.
Mix above ingredients. Add 4 small tomatoes. Toss and serve.
Assemble the ingredients as listed above. Bake in preheated 350 degree oven until cheese is melted and browned to your preference. Make sure that the ...
Preheat unit on ... mayonnaise, onion and pickles together. Spread bread ... sandwiches into egg and milk mixture. Grill on both sides or until brown to taste.
Layer first five ingredients and spread relish over this mixture. Spread the mayonnaise over the relish. Refrigerate overnight. Toss before serving.
Prepare Caramelized Onions ... 12 inch frying pan over medium-high heat ... frequently. Stir in brown sugar; cook until melted. Keep warm. Makes about 1 3/4 cups.
Mix and put ... too in frying pan. Add potatoes ... pieces. Stir together. Eat at once because it doesn't keep well (not past 1-2 days in refrigerator).
In 12 or 14 inch fry pan, melt enough ... 5-7 minutes. Slice onto platter, garnish with cilantro and pepper. Serves 6-8 as main dish, 12-16 as appetizer.
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