|The Legendary Cuisine of Persia|
|by Margaret Shaida|
Persian cooking is very suited to the contemporary style of eating. Many of the dishes are vegetarian, and the marriage of sweet and savoury, such...
1 - 10 of 1,120 for pepper hash
Cut tops from peppers. Discard seeds ... to drain. Spoon hash into cooled peppers. ... time is for 600-700 watt over - adjust time to suit your microwave.)
Chop cabbage and peppers until quite firm. ... in refrigerator. Let it stand 3 or 4 days before using it so the flavor can go through it. Makes 4 pints.
Put onion and peppers through chopper, cover ... Cook with vinegar, salt and sugar for 1/2 hour. Then put in sterilized jars and seal. Makes 3-4 quarts.
Remove seeds, chop or grind peppers and onions. Pour ... hot. Mix pepper hash with salad dressing ... eat pepper hash over your fried potatoes or as is.
Add 1/4 cup salt to peppers, celery and ... minutes). Add chopped drained mixture. Simmer 5 minutes or until slightly syrupy. Put in jars and seal. Very good!
Grind peppers and cover with ... onions, drain peppers, mix with onions in pot. Add sugar, vinegar and salt. Simmer on low heat for 1 hour. Fill jars, seal.
Cut a hard ... and seeds from peppers and chop. Drain ... other ingredients and pour over peppers and cabbage. Flavor improves if refrigerated overnight.
Put peppers and onions through ... squeeze out all the juice. Add 3 pints of boiling vinegar, 2 tablespoons salt, 2 cups sugar. Cook all thoroughly and seal.
Chop all vegetables, pour boiling water over them and let stand 15 minutes. Drain. Add vinegar, salt and sugar. Boil together 15 minutes. Store in ...
In a large bowl, mix together all ingredients. Let stand at least 1 hour to "marry" flavors. Refrigerate. The longer the better.
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