Combine beef, egg, bread crumbs, salt & pepper.
Form into 4 patties and set aside.
Heat olive oil in skillet, saute onion & mushrooms.
Return beef to skillet cook for approximately 6 minutes on each side then add 1/4 c merlot and 1/4 c water.
Simmer until slightly reduced (about 8 minutes). Serve with baby peas and mashed potatoes.
ea salt and fresh cracked pepper. In the same device used
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
Blend feta, cream cheese and mayonnaise in a food processor until smooth, scraping the sides of processor a couple of times to make sure it all gets blended.
Put blend in bowl and fold in peppers, scallions, lemon zest and black pepper.
Transfer to the serving bowl and chill for at least 1 hour.
Just before serving, you can drizzle with olive oil, if desired.
This is good served with BBQ potato chips, toasted bread triangles -- whatever you like best!
he remaining seasonings except the pickled pepper brine.
BRING mixture to
Fry the onion and green pepper in hot oil in large saucepan until they begin to become tender.
Add tomato and spinach or greens and water. Reduce heat and cover. Simmer until all is is tender, stirring occasionally.
Add spices and peanut butter.
Reduce heat to lowest possible and stir until sauce is smooth.
Heat oil in a large skillet over medium-high heat. Saute onion and jalapeno in hot oil until just translucent and softening, 3 to 5 minutes. Stir pickled peppers and 1/4 cup reserved pickling liquid into onion mixture; cook and stir until liquid reduces and flavors blend, 3 to 5 minutes. Season with salt.
Mix first 4 ingredients then add chopped onion & green pepper.
Refrigerate.
Meanwhile bring to a boil (stirring constantly) vinegar, oil & sugar.
pour hot mixture over beans.
refrigerate at lwast 2 hours (overnight is better).
drain before serving.
serve with Tostitos Scoops.
Combine the tomato juice, vodka, lemon juice, lime juice, horseradish, Worcestershire sauce, celery salt, hot pepper sauce, black pepper, and pickled pepper juice in a large pitcher; stir. Refrigerate 8 hours to overnight. Stir in cilantro just before serving.
ups of water. Add salt, pepper, thyme and bay leaves - slow
s done.
Serve with pepper rings, onion slices, and slice
Heat oil in a wok.
Add the garlic and saute on medium flame until the raw smell is gone and it starts to brown.
Add the sliced onion and red bell pepper.
Saute on medium flame for 3 minutes.
Add red chili powder, turmeric powder, pepper and salt to taste.
Mix well with the other ingredients.
Sprinkle spring onions over the rice immediately before serving.
Serve hot.
Enjoy!
t, but since the original recipe called for a 6 pound
gain and add the chopped pickled jalapeno, vinegar, chopped garlic clove
dd celery salt and black pepper, to taste. Refrigerate until thoroughly
Rosemary, parsley, fennel, or red pepper would work. Trying out some
Put ingredients through blender and put in sterilized bottles.
Refrigerate.
Note: this makes a large batch, you may want to half the recipe - or go with it and share as I do!
Cut
fish
in
small
pieces
and
place in large bowl. Cover with
equal
parts\tof
wine
and vinegar.\tAdd dill to taste. Cover
and\tplace
in refrigerator for 3 days.
Pickle onions
by slicing and placing in jar with Polish pickles for three
days also.
Remove
fish
from pickling and drain; dry well.
Chop both
pickled
and\tgreen onions and add to fish. Mix with salt and pepper, then add sour cream.
Serve as a dip with different kinds of crackers.
n onion, garlic and red pepper and saute for 5-7
sugar, white pepper and salt.(Yes, white pepper is the best here, but