egrees celcius.
Beat eggs and vinegar in a bowl.
Crush
Preheat oven to 400\u00b0F.
Arrange fish on a small parchment-lined baking sheet. Sprinkle with salt. Smear mayonnaise over top of each fillet. Cover completely with crushed chips, patting gently. Bake 12 to 15 minutes, depending on thickness of fish, until fish flakes easily with a fork.
Combine soft shortening, sugar and eggs; mix well.
Mix flour, salt and baking powder very well. Add milk alternately with flour to shortening mixture; beat about 2 minutes.
Bake in a well-greased pan until done. We used a large skillet. Cooks or bakes a lovely pudding in about 40 or 45 minutes at approximately 325\u00b0.
Don't forget vanilla flavoring.
Melt margarine, adding seasoned salt or onion salt and chili powder.
Use a large flat roaster pan, top and bottom.
Drizzle mixture over top of cereal mixture in each the top and bottom of the roaster pan.
Bake in 250\u00b0 oven for 2 hours, stirring every 15 minutes.
Store in airtight containers.
Beat sugar and oil. Add eggs, beans and boiling water.
Beat well. Add flour, soda, cinnamon, salt and baking powder which has been sifted together.
Add vanilla, nuts and raisins.
Bake in greased pans at 325\u00b0 for 50 to 60 minutes.
Makes 1 real loaf or 3 small ones.
uice, vinegar and oil and stir. Season to taste with salt, pepper and sugar. Refrigerate
nion, 2 Tbs. vinegar, and 1/2 teaspoons salt in a bowl. Marinate
For the roasted salt and pepper spice, preheat the oven
f chicken evenly with paprika, salt, and garlic powder. Add chicken to skillet
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
Remove stems and seeds from cherry peppers.
r large pot. Add potatoes and salt and cook until potatoes are just
ot, combine the potato slices and vinegar. Bring to a boil, then
ith the anchovy fillets, vinegar and mustard and whizz together for about 10sec
Place beans in kettle.
Mix sugar, salt and vinegar; add to beans and cover with water.
Boil 30 minutes.
Pack in jars and seal.
Combine chickpeas and vinegar in a small saucepan and bring to a simmer. Remove from heat. Let stand for 30 minutes.
Drain chickpeas, removing any loose skins.
Preheat an air fryer to 390 degrees F (198 degrees C). Spread chickpeas evenly in the basket. Cook until dried out, about 4 minutes.
Transfer chickpeas into a heat-proof bowl and drizzle with oil and sea salt. Toss to coat. Return chickpeas to the air fryer and cook, shaking basket every 2 to 3 minutes, until lightly browned, about 8 minutes. Serve immediately.
owl, mix the cider vinegar, vegetable oil, egg, salt, and poultry seasoning. Place
Place the carrots and potatoes into the bottom of a slow cooker, and place the pork roast on top. Add the onion, garlic, bay leaf, and red pepper flakes, and pour the tomato sauce and vinegar over everything. Set the cooker to Low, and cook for 8 hours. Season to taste with salt and pepper. Slice the pork, and serve with carrots, potatoes, and some of the sauce spooned over each portion.
ater; add onion, celery salt, pepper and salt to taste.
Boil slowly
esired amount of sour cream and put in separate bowl, or