|Theory of Catering|
|by Ronald Kinton|
The tenth edition of this highly successful textbook builds on the quality of the previous editions and has been updated and re-written to ensure ...
Results 31 - 40 of 221 for pickled cauliflower
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 ...
Combine all ingredients and add dressing, toss well, serve chilled. Blend all ingredients well and pour over vegetables.
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 ...
Brown pot roast ... is tender. Cook cauliflower in boiling water ... constantly, until thickened and clear. Serve vegetables and sauce with pot roast and rice.
Marinade: Oil, vinegar, garlic powder, sweet basil, oregano, parsley flakes, black pepper, crushed red pepper, thyme and rosemary leaves.
Combine all ingredients and refrigerate and let marinate overnight. Keeps well for 1 week. Yield: 3 quarts.
Prepare vegetables carefully. ... tomatoes, sliced and cauliflower divided in small ... too strong, dilute with a little water. Put in small jars and seal.
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.
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 ...
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