auce and olive oil.
Pickled onions:
Heat the apple
PICKLED RED ONION AND TOMATO SALSA:.
Cut each onion in half, slice very
Heat 1 teaspoon cumin in a small saucepan over medium heat until just toasted, about 3 minutes. Stir in vinegar and sugar. Bring to a boil; cook for 5 minutes. Add onion and reduce to a simmer. Simmer for 5 minutes. Let cool; cover and refrigerate for at least 4 hours.
Whisk olive oil, 1 teaspoon cumin, and 2 tablespoons juice from the pickled onions in a bowl. Mix in cabbage, cilantro, and half of the pickled onions. Stir in salt and black pepper. Refrigerate at least 4 hours.
he egg yolk mix.
Pickled: Cut 6 eggs in half
emaining tofu.
For the pickled onion:
Heat the apple cide
Beat cream cheese and cheese in a bowl until soft.
Add pickled onion, parsley, gherkin, ketchup, worcestershire and tabasco sauces and paprika.
Beat well to combine, shape into ball.
Roll in chopped nuts until well coated.
Wrap and chill until firm.
Cut
each
cake
of cream cheese into 12 squares with a piece of\tstring.
Let
stand at room temperature until soft. Roll squares of cheese into ball.
Press a hole in the center and stuff
with
well drained pickled onions.
Reshape cheese into ball and roll in any of last ingredients.
Chill at least 1 hour. Makes 24 appetizers.
Cut onion into thin slices. Separate into rings and put into a two cup sterilized jar.
Pour boiling water over to cover onions. Allow to cool, then drain.
Mix together vinegar, water, sugar, salt and hot pepper sauce and bring to a boil. Pour over onion rings.
Cover tightly and refrigerate for at least 2 days before using.
Store in refrigerator up to 2 months.
Combine the first 4 ingredients.
Heat to dissolve sugar. Alternate layers of cucumbers and onion in bowl.
Cover vinegar mixture over vegetables and cover.
Refrigerate several hours. Makes 2 1/4 cups.
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
For the pickled red onions, place sliced onion in a small heatproof bowl. Bring vinegar and sugar to a boil then pour over onion. Let cool.
Oil a grill plate and place over medium-high heat. Working in batches, grill cheese until browned.
Arrange cheese and watermelon on a serving platter and sprinkle with olives and mint. Arrange pickled onions over top. Season to taste.
an over medium heat. Saute onion for 2-3 mins, until
Cook the garlic and onion, stirring, until the onion softens. Add the
he chopped meat into the onion pan and saute quickly and
For the pickled cucumber, using a sharp knife
0 mins.
For the pickled onions, mix all ingredients in
br>Pickled Onions.
In medium saucepan of boiling water, heat onion
elery salt, sugar, garlic powder, onion powder, black pepper, cayenne, Tabasco
Preheat grill and oil grates. Season salmon fillets and brush with oil. Grill for 3 mins, or until skin is crispy. Flip over and cook for 2 mins, or until cooked to your liking.
Meanwhile, to make the pickled cucumber salad, combine all ingredients and toss gently to combine. Season to taste.
Serve salmon with pickled cucumber salad. Garnish with dill sprigs.
Combine vinegar, sugar and 1/2 cup water in a medium saucepan over low heat. Cook, stirring, for 3 mins, or until sugar dissolves. Bring to a boil then reduce heat and stir in corn, onion, cucumber, chili, coriander and turmeric. Cook for 2 mins, or until corn is tender. Let cool.
Meanwhile, cook hot dogs in boiling water for 5 mins, or until heated through. Drain. Place a grill pan over medium heat. Grill hot dogs and buns for 3 mins, or until golden brown. Arrange hot dogs in buns. Serve with pickled corn.