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Results 31 - 40 of 46 for hot peppercorn-mustard
31. SCALLOPS DIJON
In a heavy based saucepan place fish bones, shallots, peppercorns, bay leaves, carrot, celery, ... pint) and keep hot. Place breadcrumbs in small ... add red onion, mustard and garlic. Fry gently until ... 4 as an entree.
32. CHUTNEY
In a 5-quart (or larger) ... salt, ground ginger, mustard seeds, peppercorns and cayenne. Bring to a ... 15 minutes. Fill hot, clean canning jars to ... thoroughly. Makes 4 pints.
Combine cucumber and onion slices ... a boil. Pack hot in hot jars. Remove air ... Process 10 minutes in boiling water bath. Makes about 7 pints.
Place shrimp in non-metal bowl. ... (if desired) to hot coals. Brush grids with oil. ... hot fire 3-4 minutes each side, brushing with marinade.
35. HARVEST CHUTNEY
In 5 quart pot, combine ... salt, ground ginger, mustard seeds, peppercorns and cayenne. Bring to boiling. ... 15 minutes. Fill hot canning jars to 1/4 inch ... water and cool thoroughly.
Slice tomatoes, crossways. Slice onions ... Pack pickles in hot jars and cover with hot ... Process 212 degree bath for 10 minutes. Yield: 6 pints.
Combine all ingredients except the ... kettle and keep hot. Wash beans and clip ... at once. To serve, drain and arrange beans on a relish dish.
Rub beef with salt and ... all sides in hot oil. Add marinade, cover and ... the vinegar brine. Easily transportable in recloseable plastic bag.
Combine cucumber and onion slices ... to boiling. Pack hot into hot 1 pint jars, ... minutes in boiling water bath. Yield: about 7 to 8 pints.
2 tbsp. flour 1/8 tsp. ... sliced 1/2 tsp. mustard seeds 1/3 c. ginger snap ... all sides in hot shortening in Dutch oven, about ... 1/2 teaspoon whole peppercorns. Cover tightly and simmer ... serve. Makes 8-10 servings.
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