|Off-Premise Catering Management|
|by Chris Thomas|
Off-Premise Catering Management, Second Edition is the updated edition of the NACE-recommended guide to planning, executing, and managing an off-p...
Results 1 - 10 of 64 for pickled carrots cauliflower celery
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Combine all ingredients for marinade. Use to marinate one or more (or all) of these vegetables in a glass jar for at least 12 hours; keeps for 1 or 2 ...
Amounts used for tomatoes and vegetables can vary; use what you have or what you prefer. Wash tomatoes and other vegetables thoroughly. Remove any ...
Dissolve 1 cup salt into 4 quarts of water; pour over prepared vegetables and let stand 12 - 14 hours. Drain, rinse, and drain again. Then make the ...
Bring to a ... ingredients. Add 4 carrots, simmer 10 minutes. Add cauliflower, simmer 10 minutes. Add celery, green pepper ... 4 months in refrigerator.
In very large ... cover bottom. Add celery, carrots, onion, garlic, cauliflower and fennel (if ... salami if that's your choice among the last 3 ingredients.
Combine squash, onions, green pepper, cauliflower, carrots, celery, and pimento ... screw on bands. Process in boiling water bath 15 minutes. Yield 5 pints.
Marinade: Oil, vinegar, garlic powder, sweet basil, oregano, parsley flakes, black pepper, crushed red pepper, thyme and rosemary leaves.
Cook all vegetables. ... except save the celery water to add ... Heat to boiling, add vegetables, boil 10 minutes. Put in jars and seal. Discard spice bag.
In large bowl, combine all ingredients. Add 1/4 to 1/3 cup light dressing or dressing of your choice. Toss well.
Cook vegetables separately in salted water until nearly done (not too soft!). Make pickling mixture by boiling ingredients together. Add drained ...
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