|Ten Lessons in Japanese Cooking|
|by Florence C. Lee|
This book offers basic techniques such as cutting, soup stock preparation, sauce preparation, pickling, fish filleting and fillet slicing.
Results 1 - 10 of 20 for pickle appetizers
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Slice one Italian ... bread. Put quartered pickle slices between cheese ... pyramid style on serving dish. Repeat with the second loaf of Italian bread.
1. Drain juice from pickles and pat dry ... pickles are prepared, refrigerate about 1 hour, then slice into approximately 4 to 5 slices for each pickle.
In a medium ... 1 baby dill pickle in each slice ... glass baking dish with the seam side down. Cover and chill in the refrigerator 8 hours, or overnight.
Drain pickles and pat dry. Wrap pickles in cream cheese and then in dried beef (or corned beef). Chill and slice.
Have cream cheese at room temperature when making appetizers. Spread cream ... it around the pickles. Wrap in ... overnight. Cut in 1/4 inch slices and serve.
Slice dill pickles in halves or ... Place on a tray seam-side down. Chill. For picnics, leave the pickle whole and wrap in a whole slice of cheese and beef.
Using toothpicks -- spear one of each & serve YUM!
Saute green peppers and pimientos in 1/2 cup oil. Add remaining ingredients to peppers and pimientos and simmer for 15 minutes. I quadruple recipe as ...
Combine ham, 4 ... adding), onion and pickle relish. Mix well ... well. Frost mound with cream cheese mixture. Chill slightly; cover with toasted almonds.
Cut puff pastry into assorted shapes using small cookie or biscuit cutters. Bake at 400 degrees for 20 minutes or until puffed. Cool. Combine chicken ...
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