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Results 91 - 100 of 188 for brined peppers
In a wok or fry ... cook. Add shoyu, pepper, and oyster sauce. When ... salt. Lastly, mix in the mustard leaves. Serve immediately over hot rice.
92. VEGETABLE RELISH
Squeeze out juice and measure all ingredients--you should have approximately 4 cups of each. Sprinkle vegetables with 1/2 cup salt, mix and ...
Place roast, fat side up, in large roasting pan. Press spices onto roast. Cook uncovered 135 degrees for rare, 160 degrees for medium-well ...
Several hours before salad preparation, place 1 clove garlic in 1/3 cup liquid corn oil. Prepare Romaine lettuce for 4 liberal portions. ...
Stir until sugar is dissolved. ... the salt. Prepare brine, add to tightly packed ... with cucumber, green pepper, and onion. Add 1/2 ... keep well for months.
96. PICKLE RELISH
Cook brine. Cut open cucumbers, take ... or 4 green peppers, add to rest; optional). ... cook until clear. Put in jars and seal. Makes 4-6 pints.
Cut cucumbers 1/4 inch thick. ... sugar, vinegar and pepper. Do not drain cucumbers. ... mix well. Can be eaten next day. Keep in refrigerator.
Cover onions and cucumbers with ... Mix together. Place brine in a large pan. Put ... Not Boil. Place in sterile jars and seal. Makes 8-10 pints.
99. KAY'S PICKLES
Bring to boil this brine and pour over cucumbers packed in jars. Seal.
100. CORN RELISH
Shred vegetables in food processor ... other bowl. For brine, put flour and water ... Simmer 20 minutes. Jar and seal. Process as recommended.
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