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Results 41 - 50 of 82 for spicy pickle
Soak corned beef in water to cover 1/2 hour or longer if deeply corned. Place a large sheet of heavy foil on a shallow pan. Remove beef ...
Makes 2 quarts pickles. Stir and mix the following: Refrigerate, stirring often, overnight (8 hours). Keeps well refrigerated for 1 to 2 months.
Wash corn beef and put ... 1/2 cup sweet pickle juice into pan around meat, ... drippings from bottom of pan. Slice and serve hot or cold. Serves 8.
Prepare Caramelized Onions (recipe follows). Meanwhile, whisk egg, milk, Worcestershire sauce and pepper sauce until blended. Combine ...
Preheat the oven to 350°F. Place the mushroom caps on a baking sheet lined with parchment paper. In a large bowl, combine the crab ...
Wash and cut beans. Soak for at least 3 hours or overnight in enough water to cover beans by about 3 inches. Bring to a boil. Reduce heat ...
Boil white potatoes (with skin) and eggs. Let potatoes cool down or put in freezer for 20-25 minutes. Remove skins after cool. Cut potatoes ...
Peel, quarter and boil potatoes ... creamy, or less spicy respectively. Mix this bowl of ... Blend well and sprinkle generously with the paprika.
49. CAJUN RICE SALAD
Bring water to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Cool. Combine Italian salad ...
Wash potatoes and cut into 1/2" cubes; cook in boiling water to cover for 8 to 10 minutes or until tender. Drain and let cool. Combine ...
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