31 - 40 of 221 for pickled cauliflower

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Brown pot roast ... is tender. Cook cauliflower in boiling water ... constantly, until thickened and clear. Serve vegetables and sauce with pot roast and rice.

Boil 1 pound Rotini (directions on box) and drain. Mix together the following and pour over pasta: Refrigerate until cool (1-2 hours). Cut up and add ...

Marinade: Oil, vinegar, garlic powder, sweet basil, oregano, parsley flakes, black pepper, crushed red pepper, thyme and rosemary leaves.

Soak overnight. Soak 2 pounds pickling onions in enough water to cover with 1 tablespoon alum. Drain and rinse well. Bring to boil: 1 c. vinegar 2 ...

Combine all ingredients and add dressing, toss well, serve chilled. Blend all ingredients well and pour over vegetables.

Combine all ingredients and refrigerate and let marinate overnight. Keeps well for 1 week. Yield: 3 quarts.

Saute onion in ... down center. Add cauliflower then pickle, grated ... Wrap tightly until ready to serve. This will keep 2 to 3 days in the refrigerator.

Cook cauliflower, drain and ... and chill. Makes a very large salad. (I always double this. If you don't tell anyone, they will think it is potato salad.)

Add sauce mixture to other and boil 40 minutes. Thicken with 1/2 cup flour before taking off. NOTE: DO NOT use all the pickle juice. Put pickles and ...

Prepare vegetables carefully. ... tomatoes, sliced and cauliflower divided in small ... too strong, dilute with a little water. Put in small jars and seal.

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