TBD on Ning

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Horseradish Dill Pickles

32-oz jar Kosher dill pickle spears 1/2 cup prepared horseradish
2/3 cp white vnegar 1/3 cup water
1 1/2 cups sugar

Remove pickle spears from jar and set aside in a bowl; drain pickle juice and save. Wash pickle jar thoroughly with hot water. Spoon horseradish into the jar and then return the pickles to the jar and set aside. Combine vinegar, water, and sugar in a saucepan over medium high heat; bring to a boil. Remove from heat; pour over pickles. Add enough of the reserved pickle juice to fill the jar. Shake jar vigorously to mix well. Refrigerate; shake everyday for one week before serving. Makes one jar.
Note: I use dill pickle chips most times, they are ready in about 3 days. Around here its hard to find a 32 ounce jar of pickles, so I keep one on hand for this...also, the juice keeps very well for several months so you can keep adding the pickle chips to it...sometimes I do buy the spears, and cut them up into chunks. These are great for a relish tray.
European-Style Scalloped Potatoes

vegetables, good, side dish

3 large baking potatoes, sliced thin
2 large spanish onion, sliced thin
4 oz gruyere or imported swiss cheese; coarsely grated
2 cloves garlic; minced
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 tablespoon worcestershire sauce
2 cup skim milk
2 tablespoon corn starch
3 tablespoon dry sherry

In a 2-qt casserole dish, dissolve the corn starch in the milk. Add
the other ingredients except the potatoes and onion. After mixing
well, add the potatoes and onions. Cover, bake at 375 degree for one
hour, or microwave on High, until bubbly and the potatoes are soft.
Stir mixture after first 30 minutes.

Posted by: Marvin Kaplan

Yield: 4 to 6 serve

Tasty sounding.

Pickled Mushrooms

Makes 1 Pint
Author Notes: This mushroom pickle, my favorite, is also the least trouble to make. I fell in love with the recipe after trying it with some fried-chicken mushrooms (Lyophyllum decastes) that I found growing near the house one day. If you can't find fried-chicken mushrooms or identify them with certainty, use button or other firm-fleshed mushrooms. This spicy pickle would be very good with game.
Ingredients: 1 pound mushrooms, wiped clean with a damp cloth
1/2 cup chopped onion
2 bay leaves
2 teaspoons black peppercorns
1 teaspoon whole allspice
2 teaspoons pickling salt
1/2 cup water
1/4 cup white wine vinegar
Instructions: Makes 1 Pint

1. In a nonreactive saucepan, bring all of the ingredients to a boil. Reduce the heat, and simmer for 15 minutes. Pack the mushrooms and their liquid into a pint jar. Let the jar cool.

2. Cap the jar. Store it in the refrigerator for several days before eating the mushrooms. Refrigerated, the mushrooms will keep about 3 weeks.
My ex and I love mushrooms. Interesting variation. But what is a non-reactive saucepan, and what kinds of pans would be non-reactive?

This is great.  My DIL loves mushrooms and I think I will surprise her with this.  Thanks. 

Holiday Sweet-Sour Onions


Serving Size : 6 servings.
Category : Onions

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound onion
1 tablespoon apple cider vinegar
1 tablespoon sugar
2 tablespoons catsup
1/2 teaspoon salt
1 cup water
1 teaspoon cornstarch

Ready, set, cook!

Place sliced onions into a large non-reactive saucepan, over a moderately-high flame add vinegar, sugar, catsup, salt, and water cover, bring to a boil, reduce to a low flame, and simmer for 20 minutes combine cornstarch with an additional 1/4 cup water-mix well stir into saucepan heat and stir until thickened remove from heat serve hot or at room temperature

Nutritional Information: 41 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 240mg Sodium
This sounded interesting....I love onions, so I thought I would post here in case anyone else is interested.
Non reactive is stainless steel,glass,porcelain.

I like this one:

Boil some smaller sized potatoes...I prefer Yukon Gold....drain the water...break them up a bit with a fork but don't mash them; they should be in pieces. Add a few tsps of olive oil and warm it up a bit. Don't get it too hot. This should turn out as a warm potato salad rather than mashed potatoes. Add 2 or 3 tbl spoons of cream cheese and a small can of lump white crab meat. Don't use the imitation crab...that isn't nearly as good. Mix it up without mashing the potatoes too much. Salt and pepper to taste. It's a great side dish if you are having seafood but works with just about anything. Hope you like it.

One of my favorite side dishes is cold slaw.  I like it with the creamy dressing on it but I have had it with a vinegar-something mixture too.  I was wondering if anyone knows what that is and how to make it for slaw?  I'd love the recipe. 

Is your dinner buffet or sit-down?  That would make a difference too.  I could see a salad for buffet because it sits out for a long time and will keep its freshness.  Green beans with almonds or spinach in a cream sauce would not sit out for a long time but if you are having a sit down dinner either would be good with Lasagne.  My self when I have Lasagna I like salad and garlic bread.   




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