|by Kathryn Hamilton|
Incorporating fresh, readily-available ingredients, this book contains 100 meat-free recipes that are inspired by cuisines from around the world.
Results 11 - 20 of 33 for freezing green peppers
Mix all ingredients in large bowl. Refrigerate for 24 hours. Put in containers and freeze. Great side dish in the middle of winter. Just defrost to ...
Mix the cabbage, onion and pepper. Cook remaining ... ingredients. Can be frozen or stored in refrigerator. Keeps for a long time. Mettie's Granddaughter
Mix salt with ... excess moisture. Add green pepper and carrot. Bring ... over slaw and mix gently. Pack into containers and freeze. Cabbage remains crisp.
Mix salt with ... moisture. Add carrot and pepper. While cabbage ... make dressing: 1/4 c. water 1 tsp. whole mustard seed 1 tsp. celery seed 2 c. sugar
Mix salt with ... Add carrot and pepper. While standing ... lukewarm and pour over slaw. Put into container. Cover and freeze. Can be re-frozen over and over.
Combine cucumbers, onion, and green pepper. Mix remaining ingredients until sugar is dissolved. Pour over cucumbers, cover, and refrigerate or freeze.
Mix salt into ... Add carrots and peppers. While this ... over slaw. Put into containers and freeze. Thaws in a few minutes for serving. Can be refrozen.
Mix salt and cabbage. Let stand 1 hour. Remove excess moisture. Add other vegetables. Boil 1 minute. Cool. Pour over mixture. Pack into cups. Freeze.
Combine dressing ingredients ... Add carrot and pepper and dressing, which has ... to lukewarm. Put into containers and freeze. Leftovers can be frozen.
Mix salt with ... Add carrot and pepper. While cabbage ... lukewarm and pour over slaw. Put in container, cover and freeze. (Can be refrozen over and over.)
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