|Fiery Appetizers (Chile Pepper Book)|
|by Nancy Gerlach|
Over seventy spicy recipes with a heat scale rating for each. Try Wild Guacamole, Clams Caliente, Fiery Fajitas, Quesadillas Bravas, and Peppery P...
Results 1 - 10 of 2,850 for using turmeric
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.
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.
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 ...
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.
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 ...
Cook onion in butter until clear (not browned). Add rice and saute until golden. Add remaining ingredients except raisins. Reduce heat and simmer ...
Mix last 6 ingredients. Do not heat. Pour over cucumbers and onions. Refrigerate. Ready in 5 days. Keep refrigerated. Will keep 1 year.
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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