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Results 101 - 110 of 526 for brines
101. PASTA CAPRESE
Chop the garlic and add to the olive oil in a bowl. Add chopped tomatoes, chopped basil, diced Mozzarella, salt and pepper. Stir and set ...
Brine: Bring to boil and ... peppers and dill. Add asparagus or okra. Top with brine. Process 10 minutes in water bath. Yields a spice product!
All can be doubled for ... onions. Boil the brine and cool. When cool, pour ... 6 hours then freeze. Serve as is or can add cream and dressing.
For basting mixture, combine: Put meat on a drip pan fat side down. Cover with a heavy duty aluminum foil tent. Bake at 250°F for ...
105. PICKLED CAULIFLOWER
In each pint, put: 1/2 ... and cover with brine, leaving 1/2 inch head ... refrigerate; wait 2 days. Will keep up to about 2 months if refrigerated.
106. PICKLED FISH
Cover with white vinegar. Allow to stand at room temperature for 5 to 6 days. Stir daily to break apart any pieces sticking together. After ...
Place meat in deep earthen ... of meat. Heat brine liquids. Add sugar, salt and ... surface, remove with slotted spoon to serving dish. Meal serves 8.
In a bowl or resealable bag combine the Mozzarella, oil, garlic, vinegar, oregano, basil, thyme and salt and pepper to taste and let cheese ...
109. MOCK APPLE RINGS
Mix 2 cups pickling lime ... you mix the brine to cook cucumbers in. Mix ... for 2 days, on 3rd day, pack in jars, pour hot syrup over and seal.
110. PERFECT DILLS
Pack cucumbers in jar with ... sugar. Pour boiling brine over cucumbers in jars. Seal ... water. Bring to a boil. Take off burner and let cool.
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