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Results 101 - 110 of 225 for pickle cauliflower
101. BAGNA-CALDA
Puree garlic buds in blender ... 24 people. Serve with raw celery, cabbage, cauliflower, Italian bread, pickled peppers and pickled mushrooms.
Cook all vegetables. Separate and ... 1 quart sweet pickles. Mix 2 cups sugar, ... vegetables, boil 10 minutes. Put in jars and seal. Discard spice bag.
Brown pot roast in lard. ... is tender. Cook cauliflower in boiling water for 5 ... pepper, and sweet pickles to pot roast. Cook 5 ... pot roast and rice.
104. MIXED PICKLES
Dissolve salt in water and pour over prepared vegetables; mix well. Let stand 18 hours. Drain thoroughly. Tie pickling spice in cheese ...
Cook celery until almost tender. Thaw but do not cook frozen vegetables. Combine vegetables. Make a paste with flour, turmeric and just a ...
106. DIET POTATO SALAD
Mix together and salt with ... salad dressing and a little sweet pickle juice. Sprinkle with paprika on top. Serves 6. 115 calories per serving.
107. ANTI-PASTO
Cook together 10 minutes. Then add: Boil 10 minutes. Then add: Put in sterile jars. Seal and process 15 minutes. Approximately 12 (1/2 ...
108. MIXED PICKLES
1. Dissolve salt in the ... Pack boiling hot pickles into hot jars, leaving 1/8-inch ... dark, dry place. Let stand several weeks before using.
109. ANTIPASTO
Cook first 6 ingredients stirring constantly, to a rapid boil. Add green peppers and cook 10 minutes. Add rest of ingredients. Keep mixture ...
110. NEW YORK GOODWICH
Saute onion in oil until ... down center. Add cauliflower then pickle, grated vegetables and a ... This will keep 2 to 3 days in the refrigerator.
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