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Results 41 - 50 of 260 for pickled vegetables
Before preparation, heat vegetable oil in deep pan. 1. Mix flour, Mrs. Dash, salt and pepper in large mixing bowl. 2. In separate bowl stir ...
(achaari boti kabab) In Indian cuisine, almost everything is pickled; mangoes, fruits, vegetables and meats. The spices which ... lemon wedges. Serves 6.
Combine flour, salt, and pepper, mixing well. Dip pickles into buttermilk and dredge in flour mixture. Deep fry coated pickles in hot oil ...
Dredge sliced pickles in 1 cup flour; set aside. Combine remaining 3/4 cup flour and dry ingredients; add hot sauce and beer, mixing well. ...
Combine eggs, 1/4 cup flour, milk, worcestershire sauce, cayenne pepper, and garlic powder in bowl. Stir well. In separate bowl combine ...
46. PICKLED SHRIMP
Pull shrimp from shells; discard shells. In a 2 quart saucepan, cover shrimp and pickling spices with water. Bring to a boil, simmer over ...
Mix all ingredients and put into jar. Refrigerate. Remove garlic after 1 day. May be kept up to two weeks in the refrigerator. Serve on New ...
48. CARROT PICKLES
Place carrots and onions in a saucepan and add water to cover. Bring to a boil; reduce heat and simmer 5 minutes. Drain. Add remaining ...
49. PICKLED PEPPERS
Cut sweet peppers to size desired. Cover with water and boil for 7 to 10 minutes. In a saucepan combine 3 cups sugar and 1 cup vinegar. ...
50. PICKLED OLIVES
Pack olives with liquid into a pint jar with a screw top lid. Add remaining ingredients; shake well. Refrigerate at least 3 days before ...
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