|The 4 X 4 Cookbook|
|by Rita van Dyk|
This text provides recipes and hints for complete, filling and tasty meals in the wilderness.
Results 1 - 10 of 191 for pepper nuts
Place nuts and pumpkin seeds ... Set aside. Roast peppers: Preheat oven ... the refrigerator for up to a 3 weeks. Bring to room temperature before serving.
Wash and shell ... cooked. Dice green pepper into 3/4 inch ... shrimps and cashew nuts in to stir ... Bring to a boil and serve garnished with scallions.
Blanch broccoli in ... one minute. Add pepper flakes and stir ... Transfer to heated platter and sprinkle with pine nuts. Serve, passing extra cheese. Serves 2.
Combine first 4 ingredients in saucepan and bring to boil; cool. Add spices; mix in flour. Let stand overnight. In morning, roll into long rolls ...
Preheat oven to ... salt, spices and pepper. Add nuts, raisins and ... sugar. Store in air tight container for at least 1 week before eating. Yield: 6 dozen.
1. 4-5 tablespoons ... heat - add hot peppers. 2. Add chicken. 3. Fast fry, turning frequently - 5 minutes. 4. Add sauce. 5. Add two handfuls of peanuts.
Boil sugar and ... degree oven. If nuts seem to flatten, ... containers. Note:I used a little more flour as I rolled and work them. Grease pans or they will stick.
Sift flour once ... ginger, cinnamon and pepper with the flour. ... bake. Frost or roll in powdered sugar. Recipe is 100 years old and came from Germany.
A very old recipe. The small nut-shaped cookies are ... stiff dough. Let stand a day or two, then pull out long thin fingers, cut off inch lengths and bake.
Combine ingredients, knead ... hands. Form dough into balls and crescents about the size of a Brazil nut. Bake on greased sheet at 325 degrees for 15 minutes.
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