|by Lynne Mullins|
A collection of quick, easy and delicious recipes for every occasion. From spicy deep-fried quail to baked red mullet with shallots and Jerusalem ...
1 - 10 of 316 for relish cloves
Place chopped bell peppers, onions, and cabbage in large stainless steel or heat-resistant glass bowl and add enough hot water to cover. Let mixture ...
In a large ... or until the relish has thickened, stirring ... gifts! Be sure gift jars have been processed in a boiling water bath. Yield: 5 to 6 1/2 pints.
Chop the tomatoes, gherkins, peppers and onions, mix with the salt and set aside for 12 hours. Drain well, then press to get out all superfluous ...
Dice pork in ... all) and pickle relish. Mix cornstarch ... Adjust seasoning. Serve with hot rice. The ingredients should not get too soft. Crisp is better.
Wash and core ... combine peeled garlic cloves, paste, vinegar, ... at least overnight before use. Use as a condiment when serving hot dogs or kielbasa.
Dissolve gelatin, salt, cinnamon and cloves in boiling water. ... apple. Pour into 6 cup mold. Chill until firm, about 4 hours. Unmold. Garnish as desired.
Mix together all ... peppers, onion, pickle relish and chopped celery. ... the bean mixture. Refrigerate 4 to 5 hours. Better if refrigerated overnight.
Fry until clear and light. Make into medium sized meatballs and add to sauce. Simmer for 2 1/2 hours.
In a medium bowl stir together egg, crumbs, onion, 1 tablespoon parsley, garlic, salt and pepper. Add meat and mix well. Divide meat into 20 ...
Melt butter in ... Add cream, cheese, relish, garlic, salt, ... 350 degrees 15 to 20 minutes until heated. Serves 16. Freezes well. Maybe prepared ahead.
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