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Results 51 - 60 of 130 for sauce pickled
In a Calder (heavy kettle), ... deep glass or porcelain dish, alternating with the Escabeche sauce. Marinate for 24 hours. Serve as an appetizer.
52. PICKLED ABALONE
1. Drain canned abalone (reserve ... 2. Combine soy sauce, wine vinegar, sugar and ... Toss, then refrigerate only 30 minutes. Serving Size: 6
Combine vinegar, water, salt, sugar and soy sauce. Add katsuobushi and sliced ... strips. Put vegetables in a jar and pour the mixture over them.
54. PICKLED WIENERS
Pack wieners and onions in a gallon jar. Heat vinegar and spices and pour over the wieners in the jar. Keep out of the refrigerator. These ...
55. ICY HOT PICKLES
Combine sugar, hot sauce, red pepper and pickles. Let ... Put in jars and pour juice over. Add 1 garlic clove in each jar and chill in ice box.
Cut pickles in thin slices and drain. Put a layer of pickles back into the jar. Sprinkle 1 cup sugar, 1/5 garlic, 1/5 Tabasco on pickle ...
Drain the pickles and save ... buds, the Tabasco sauce. Repeat until jar is ... pickles. Store at room temperature for a few days, then refrigerate.
58. MUSTARD PICKLES
Break cauliflower in small pieces ... and pickles. Make sauce or paste, add all vegetables and boil 15 minutes (slowly). Makes about 10 pints.
Beat cream cheese, Worcestershire sauce and horseradish until creamy. Spread ... into 3/4 to 1 inch pieces and arrange on plate with crackers.
60. ICY HOT PICKLES
Combine pickles, sugar, hot sauce and pepper flakes in a ... garlic to each jar. Cover with metal lids and screw on bands. Store in refrigerator.
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