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Results 61 - 70 of 130 for sauce pickled
Drain and squeeze all juice ... bottle of Tabasco sauce (more if desired) and 4-5 ... case lid leaks. Refrigerate several hours before serving.
Drain and slice pickles. Layer pickles, sugar and hot sauce (sprinkled over each layer). Pack ... down every other day. Refrigerate after opening.
Combine all ingredients except pickles. Put 1/2 of mixture into 9x5x3 inch pan. Top with pickles and cover with remaining mixture. Bake at ...
Cut ends from pickles, clean ... drain. Add Worcestershire sauce to taste and mix into ... toothpick in pickles every 1/4. Slice pickle between picks.
65. PICKLED SHRIMP
Boil shrimp and cut. Heat vinegar real hot with 10 bay leaves. Don't boil. Cook, layer shrimp with onions and leaves. Pour oil and left ...
Spread ribs in baking pan. ... until browned to your liking. Turn rib meat and baste with the sauce in the pan every 15 minutes. Makes 2 servings.
Wash and sterilize 3 wide mouth quart jars. Slice washed cucumbers and onions. Pack well into jars. Mix sugar, vinegar, and spices ...
68. PICKLED SHRIMP
Add water to cover shrimp, ... bay leaves. Pour sauce over all and cover; refrigerate. ... pour over shrimp, then refrigerate at least 24 hours.
Shake dressing mix, vinegar and ... and red pepper sauce, cover and shake to mix. Add onion rings and ... Cover, refrigerate at least 8 hours.
In tightly covered jar, shake ... and red pepper sauce. Shake to mix. Stir ... hours. Serve mushrooms and onions with slotted spoon. Makes 2 cups.
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