|A Seafood Celebration|
|by Mel London|
The creators of nine other cookbooks present an illustrated guide to seafood for both novice and experienced cooks, with more than 275 recipes usi...
Results 31 - 40 of 221 for pickled cauliflower
Marinade: Oil, vinegar, garlic powder, sweet basil, oregano, parsley flakes, black pepper, crushed red pepper, thyme and rosemary leaves.
Prepare vegetables carefully. ... tomatoes, sliced and cauliflower divided in small ... too strong, dilute with a little water. Put in small jars and seal.
Combine all ingredients and refrigerate and let marinate overnight. Keeps well for 1 week. Yield: 3 quarts.
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 ...
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 ...
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.
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 ...
Brown pot roast ... is tender. Cook cauliflower in boiling water ... constantly, until thickened and clear. Serve vegetables and sauce with pot roast and rice.
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.)
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