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Results 71 - 80 of 144 for dill pickled carrots
Mix all ingredients in large bowl. Refrigerate until ready to serve. Makes 10-12 servings. The pickle juice adds a special tang to it.
Combine first 6 ingredients in ... a boil. Add carrots; cover, reduce heat and ... Chill. Serve with slotted spoon. Garnish with sprigs of dill.
73. ANTIPASTO
Drain all cans, except salad ... and mix together. Combine the salad olive juice and dill pickle juice to equal 3/4 cup. Pour over all and mix.
Combine tomatoes, sausage, tomato sauce, stock, onion, garlic, carrots, basil and oregano in ... adding more water as necessary to cook tortellini.
75. 4 MONTH SALAD
Bring to a boil, then ... ingredients. Add 4 carrots, simmer 10 minutes. Add ... green olives and dill pickle. Store in refrigerator for ... 4 months in refrigerator.
Brown meat quickly in the ... add the onion, carrot, bay leaf and seasoning. ... hour. Now add enough water to make gravy and taste for seasoning.
Mix thoroughly, add salt and ... wedges, parsley. (Slight pink tinge). Fresh carrots, peas and beets take longer, but are firmer and better tasting.
Combine tomatoes, sausage, tomato sauce, stock, onion, garlic, carrots, basil, oregano in a ... Add more water, if necessary, to cook tortellini.
Tear lettuce into bite-size pieces. ... eggs, peas, onion, carrots, cheese, bacon and pickles. ... Refrigerate for several hours prior to serving.
80. ANTIPASTO RELISH
Combine all ingredients and refrigerate and let marinate overnight. Keeps well for 1 week. Yield: 3 quarts.
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