|The Gardener's Cookbook (Cooking Secrets)|
|by Kathleen DeVanna Fish|
Cooks can create their own edible landscapes--Asian, European, Native American, Southwestern, herb and edible flower beds, and salad gardens.
1 - 10 of 10 for pickled turnip
Trim turnips and wash thoroughly. ... size). Half fill the jar with vinegar and then the rest with water. Add a little beet juice for color. Ready in 3 days.
Wash and pare turnips, slicing to ... garlic and beet slices, if used. Dissolve salt in water, add vinegar and fill jars. Pickles ready in about 7-10 days.
Soak noodles in ... shrimp, bean curd, turnips, vinegar, fish ... Remove from heat. Add remaining sprouts. Garnish with coriander, peanuts and citrus wedges.
Prepare meats and ... carrots, onions and turnip. Sprinkle with ... circle on other end of baking sheet. Use 2 baking sheets. Bake 1 hour. Garnish and serve.
Saute onion and leeks in hot oil for 5 minutes, stirring occasionally. Add meat and seasonings; cook about 20 minutes. Add bay leaf and vegetables; ...
1. Wash, and ... potatoes and the turnip. 3. Peel ... pot. Traditional accompaniments are freshly cooked beets dressed with vinegar. Apple pie for dessert.
Combine ingredients for sauce and pour over julienned turnips. Chill well and serve on lettuce. Serves 4.
Rinse scallops with ... cleaver. Peel carrots, turnips and cucumbers. Cut ... scallops. Stir fry 5-10 seconds. Pour over vegetable balls. Serve hot. Serves 4.
Saute ham and ... 1 bunch of turnip greens and 1/2 ... greens are almost done. COLLARD GREENS: Cook with 1 tablespoon sugar. They take a long time to cook.
Cut brisket in ... additional carrots. potatoes, turnip. Fifteen minutes ... A jar of pickled beets may be ... fresh ones are not available. Cook separately.
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