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August 2018

Condiments Recipes

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Chicken Croquettes

Chicken Croquettes Recipe
3 tb Butter 3 tb Flour, plus e tra for dredging 1/2 c Plus 1 Tbsp. milk 1/4 ts Salt 1/4 ts Pep...

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Sweet Vegetable Relish Recipe

Sweet Vegetable Relish recipe and other condiments recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Sweet Vegetable Relish recipe  PDF


3 c Carrots, peeled and slice
on diagonal 1/8 inch thick 1 lg Bell pepper, cut in 1 inch
chunks 1 Sweet red pepper, cut in
1 inch chunks 2 Onions, cut in 1 inch chunks
1 Cucumber, unpeeled, seeded
and cut in 1 inch chunks 1/2 c Thinly sliced fresh ginger
root 1 Or more dried red chiles
1 c Vinegar
1 c Sugar
1/2 ts Salt
Prepare all vegetables. Then combine ginger root, dried chiles, vinegar, sugar and salt with 3/4 cup water in a saucepan. Bring to a rapid boil, reduce heat and simmer for 5 minutes remove from heat, cool to tepid and add carrots. Cool completely, stirring from time to time. Add bell pepper, sweet red pepper, onions and cucumber. Pour into a bowl and chill for at least 4 hours, or overnight in the refrigerator. May be stored in the refrigerator for up to 3 days. Makes appro imately 3 pints. From Innards and Other Variety Meats . Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974.
Posted by Stephen Ceideburg November 7 1990.

Sweet Vegetable Relish recipe and other condiments recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
218 people have voted
Last Reviewed on 2018-08-14



Tuesday, Aug 14 2018 Download & Print Sweet Vegetable Relish recipe  PDF   Condiments recipes RSS   Thumsb up

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5 pound boneless leg of lamb Smashed peeled garlic 2 teaspoons chopped fresh rosemary Stuffing (see recipe above) 1/4 cup red wine 3/4 cup brown stock or beef broth 1 pound peeled, seeded and chopped tomatoes 1 tablespoon slivered pitted olives Chopped parsley Preheat the oven to 400 degrees. Rub lamb inside and out with garlic clove. Stuff leg of lamb and tie securely sprinkle meat with rosemary. Put stuffed lamb on a rack and roast for 1 3/4 hours to 2 hours or until meat is 135 to 140 degrees. Remove from oven as you finish sauce. Discard fat in roasting...

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