Mix pickled eggs, mayonnaise, celery, pickle, capers, chives, pickle juice, and hot pepper sauce together in a bowl.
Toast bread lightly; spread butter on both slices. Layer lettuce and tomato on 1 slice. Spread egg mixture on the other slice. Press sandwich together and cut in half.
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!
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.
For rim trim - place lime juice and celery salt in separate saucers. Dip beer mug in lime juice first then into celery salt.
Fill mug with ice.
For best results, place vodka, tabasco, chipotle tabasco, liquid smoke, bbq sauce and worcestershire in a shaker or separate glass. Mix WELL!
Pour over ice and top with clamato juice. Stir gently to avoid marring rim trim.
Trim glass with a slice of lemon and a slice of lime. Pop in a spear of hot picklet asparagus or hot pickled bean.
Enjoy!
Boil together, except vinegar.
Pour vinegar over wieners and peppers.
Set 3 days.
This recipe will serve 10 people.
Heat a panino press according to the manufacturer's instructions.
Place 1 slice prosciutto and 1 slice fontina cheese onto a slice of bread; repeat with remaining prosciutto, fontina cheese, and slice of bread. Add 1/2 of the giardiniera on top of each cheese layer and top sandwiches with remaining bread slices, creating 2 sandwiches.
Cook each panino in the press until the cheese has melted and the bread has toasted, about 3 minutes. Serve with hot pickled peppers on the side.
alt and pepper; 1 with egg and 1 tablespoon of water
In skillet, heat 1 tablespoon salad oil.
Cook and stir green pepper and onion until tender.
Stir in shrimp, bean sprouts, water chestnuts and soy sauce; heat through.
Remove from heat. In bowl, beat eggs until thick and lemon colored.
Stir in shrimp mixture.
In skillet, heat 1 tablespoon salad oil.
Pour egg mixture into hot skillet from a ladle or cup to form patties about 5 inches in diameter.
When patties are set and brown, turn to other side to brown.
Serve warm with Hot Soy Sauce.
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
killet over high heat. When hot, add the olive oil, then
roiler pan with foil. Cook egg noodles according to package directions
ogether.
Beat the two egg whites until stiff and set
ith Pam, gently crack 1 egg over medium-high heat (don
utter with sugar. Beat in egg. Stir in flour, walnuts, cinnamon
lices pork rib, the sprouts, pickled egg and scallions.
In a bowl, mix together the quinoa and edamame, and toss with one teaspoon of olive oil and season to taste with salt and pepper.
Heat a tablespoon or so of olive oil in a non-stick pan over medium-high heat. Fry the egg until whites are set, but yolk is still runny (this will make a nice little sauce for your quinoa). Season egg with salt and pepper.
Sprinkle the cheese over the quinoa and top with the hot fried egg. Serve with the sliced avocado, drizzled with a bit of olive oil and seasoned with salt and pepper.
Have jars hot.
Put 1/2 teaspoonful of dill seed in each jar. Put okra in jar.
Cut up 1 red hot pepper and 1 green hot pepper. Add another half teaspoon of dill seed.
Pour vinegar over and seal.
Turn upside-down.
Wait 3 weeks before eating.
ide for dipping.
This recipe will serve 2-5 people
Trim stems from okra.
Do not cut into pod.
Pack in 4 pint jars, add 1 tablespoon dill weed, 1 clove garlic, 2 hot peppers and a few green cherry tomatoes (whole) in each jar.
Mix salt, water and vinegar in saucepan, heat to boiling and pour in each jar; seal.
Let stand 3 weeks before serving.
WEARING GLOVES, wash peppers and cut into bite size pieces. Leave seeds in every 6th or 8th pepper depending on how hot you want them.
Add peppers and brine together in kettle or glass bowl. DO NOT USE ANYTHING PLASTIC IN THIS MIXTURE - BOWLS OR SPOONS!
Stir and let stand over night. Continue to stir whenever you get the opportunity.
In each jar add one clove of garlic in bottom of jar and fill each jar with pepper/brine mixture. Add second clove of garlic to the top of jar.
Keep refrigerated if not canned!