1 - 10 of 2,850 for using turmeric

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Put unpeeled squash ... boil. Add sugar, turmeric, dry mustard ... and stir well. Using a slotted spoon, ... Process in a boiling water bath for 5 minutes.

Wash and pick over fruit and vegetables, saving any with blemishes for another use. Fruit should be freshly picked and ripe but not over-ripe. Peel ...

Take one cabbage, ... 3 weeks before using. If any ... a blue ribbon prize winner from an 1880's southern cookbook, adapted to modern canning standards.

Melt 1 tablespoon ... the rice and turmeric, stir to ... and stir in the remaining butter. Toss gently to blend well. Remove bay leaf. Yield: 4 servings.

Bring 2 cups ... minute. Add the turmeric and lemon juice; ... peas through. Serve immediately. All snow peas may be used if snap peas are out of season.

Mix last 6 ingredients. Do not heat. Pour over cucumbers and onions. Refrigerate. Ready in 5 days. Keep refrigerated. Will keep 1 year.

Cook onion in butter until clear (not browned). Add rice and saute until golden. Add remaining ingredients except raisins. Reduce heat and simmer ...

Slice cucumbers thin; put in jars. Combine all of the ingredients and boil. Then pour over the sliced cucumbers in jars. Store in refrigerator. Keeps ...

Put above ingredients ... sugar 1/2 tsp. turmeric 1 tbsp. salt ... hot, stir, cover and refrigerate overnight. This will keep for weeks in the refrigerator.

Mix. Let stand 1 hour. Drain. Boil all this in juice 3 to 5 minutes.

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