Hard boil eggs. Slice onions very thinly. Combine water and vinegar in LARGE container (not plastic). Stir well. Peel eggs, and layer in jar with sliced onions and peppers. Cover jar and let marinate on counter. DO NOT REFRIGERATE. Eggs will get spicier the longer you leave

Place peeled eggs in bowl or jar. Mix vinegar, beet liquid sugar, salt, onion and cloves; pour over eggs. Cover and refrigerate at least 2 days. Slice eggs; serve on greens. 6 servings;145 calories per serving. Source: Betty Crockers Cookbook, 6th Edition  

In a deep non stick pan over medium heat, saute garlic in oil until lightly browned. Add onion, pork, prawns, carrots, celery, cabbage, 1 tablespoon soy sauce, salt and pepper. Stir while cooking. Cook for 5 8 minutes until vegetables are crisp tender. Take out vegetable and

Mix beet juice, vinegar, brown sugar, salt, and cloves in a saucepan. Bring to a boil. Cool. Place eggs in a quart jar. Add beet juice mixture. To keep eggs immersed in the pickling mixture, fill a small plastic bag (intended for food use) with water; fasten secure

Boil the eggs by putting them in a pan and covering them with ice cold water. Put the pan on the stove and bring it to a boil. Remove the pan from the heat and cover it. Leave it alone for about 20 minutes. At that time, drain the hot water and refill the pan with ice cold w

bring all ingredients except eggs to a boil. Simmer 3 minutes. Add hard boiled eggs, peeled. Allow to sit in brine for two days to 2 weeks. Refrigerated. May add dill weed.     strongServings: 1/strong  

1. Heat water, salt and vinegar in a deep, heat resistant, non metallic casserole until boiling (about 6 minutes). 2. Carefully break eggs into boiling water, one at a time. Heat, covered, in Microwave Oven 3 minutes or until almost done. 3. Allow eggs to stand at room temp

Artichoke Preparation: Cut the stems and most of the leaves off the artichoke. With a paring knife, whittle off the leaves at the base to expose the heart. Scrape the fibrous "choke" to leave only the disk shaped heart. Rub the heart with lemon. Cook with salted bo

Recipe by: [email protected] (Christi Wilson) Cover eggs with lukewarm water in a saucepan. Heat until water comes to a full boil. Remove from heat and let stand in water for 20 minutes. Run cold water over eggs to cool them quickly. Peel eggs. Mix brown sugar, granulate

Combine all dry ingredients. Add shortening to dry ingredients. Add beaten egg and liver powder(or substitution). Add 1/2 cup cold water or giblet broth and form into a ball. Roll dough 1/2" thick on oiled sheet and cut with cutter. Bake for 25 30 minutes on 350 oven.

In a large bowl combine beet juice, vinegar, garlic, bay leaf, pickling spices, 4 cups water and 1/2 tsp. salt; mix well. Remove shells from eggs. Add eggs and onion rings. Cover and refrigerate 3 to 4 days. Makes 12. Source: Better Homes & Gardens. ch.   b

Spread the flour on a piece of waxed paper. Mix the herbs into the sausage meat and divide into 8 pieces. In a small bowl combine the bread crumbs, salt, and pepper. Place the beaten eggs in a separate bowl. Roll each hard boiled egg in flour to coat all over. Flatten each

Hard boil the eggs by placing in a pan of cold water and heating slowly until it starts to simmer. Do not allow water to boil as this will toughen the whites, but keep at this temperature for 30 minutes. Place in cold water and shell when eggs are quite cold. Dip in seasoned

First, you shoot a bear and have part of the meat made into sausage. If you re one of those unfortunates who doesn t hunt, I suppose you d use pork sausage meat instead. To begin, crack a Kokanee, pour it into a frosted mug and quaff it while six of the eggs are hard bo

Melt the butter in a frying pan, and remove from heat. Combine beaten eggs and cottage cheese, and pour into frying pan. Return pan to low heat, and stir the egg mixture with a for until set. Serve separately or over the cat s regular food. Typed in MMFormat by cjhartlin@msn

Beat together with a fork in a custard cup. Cook 30 sec. HIGH, stir with fork. Cook 15 30 sec HIGH. Let stand 1 minute. For 2 eggs use 10 ounce cup or cereal bowl, 2 tsp butter, 2 tb milk. Cook 45 sec, stir, cook 30 sec. Source: Cookbook for Seniors by Margo Oliver

1/4 c flour : Salt and pepper 1 c fresh shucked oysters : (about 10 to 12) 3 TB olive oil 1 TB sesame oil 1 TB minced ginger 1/4 c chopped green onion 1 TB minced fresh red chile : pepper 2 TB soy sauce 4 lg eggs, lightly beaten In

Melt butter or margarine in a skillet over low heat.Add eggs and cheese.Cook,slowly,stirring,occasionally,until eggs are set and cheese is melted.Makes 4 servings.     strongServings: 4/strong  

Preheat oven to 375 degrees.Spoon 1/2 tbsp. butter,1 tbsp. cream, salt and pepper into 8 ramekins.If ramekins are large enough for 2 eggs,double the amounts in each ramekin.Place ramekins in a water bath.Heat on top of stove until butter has melted.Break 1 or 2 eggs into eac

To make dressing, in a small bowl, combine mayo, yogurt, mustard and honey. Split bun in half. Place basil leaves on bottom half. Arrange egg, tomato, and cucumber slices on top of basil and drizzle with dressing. Top with alfalfa spprouts, watercress or lettuce leaves

Heavily coat the inside and rim of a 6 cup souffle dish with soft butter.Add 2 tbsp. of flour and turn to coat all the butter.No clear spots should remain.Tap the dish on the counter,empty excess flour and set dish aside. Melt 3 tbsp. butter in a saucepan.Add flour and cook

In a large bowl,combine ingredients;mix well.Pour into a greased 12 x 8 baking dish.Bake @ 350 degrees for 35 to 40 minutes or until golden brown.Top with additional picante sauce, sour cream and avocado slices,if desired.Makes 4 to 6 servings.    

1. Mix a little water with the granulated sugar to make it wet enough to pack. Scoop the wet sugar into each half of plastic egg mold. 2. Stiffly turn filled egg mold upside down on several layers on paper towel and remove egg mold. 3. Using a spoon, scoop out a h

Put flour in bowl and make a well in the center of the flour. Add salt, egg and milk. Stir with a fork and work as much flour as possible into the liquids. Roll out on floured board to 1/8 to 1/4" thickness. Cut into 1/2" strips for noodles let air dry. A dry

Lightly toast the bread. Pan fry the egg in butter, then put it on the bread. Add salt to taste. Posted By [email protected] (Luke Smith) On rec.food.recipes or rec.food.cooking     strongServings: 1/strong  

Heat the oil in a large nonstick frying pan. Saute the onions over medium heat for 6 to 8 minutes or until soft but not brown. Drain the onions in a colander, reserving 2 tablespoons of the oil from the pan. Cook the potatoes in boiling water for 4 to 5 minutes and drain in

Heat the oil in a large nonstick frying pan. Saute the onions over medium heat for 6 to 8 minutes or until soft but not brown. Drain the onions in a colander, reserving 2 tablespoons of the oil from the pan. Cook the potatoes in boiling water for 4 to 5 minutes and drain in

Peel the potatoes and either cut them in dice or into thin slices. Heat the oil in the frying pan until very hot and add the potatoes, and onions, if desired. Stir them into the oil to completely coat and seal them, then reduce the heat slightly and continue frying without l

In 10" nonstick skillet over medium high heat,heat oil;add red and green peppers and turkey ham;cook 2 to 3 minutes,stirring frequently until peppers are crisp tender.Season lightly with salt and pepper; remove from heat;keep warm.In small bowl using wire whisk or fork, b

Cook ziti and drain. Combine Ricotta or cottage cheese, Mozzarella, Parmesan, egg, salt and pepper in a large bowl. Layer ziti, cheese mixture and tomato sauce in 13 x 9 x 2 inch casserole, starting and ending with sauce. Bake at 350 degrees for 40 minutes.  br

Trim and remove stems from mushrooms. Quarter large mushrooms. Melt 1 tablespoon of butter or margarine in a large skillet over moderate heat. Stir fry mushrooms caps and stems 1 minute until coated. Remove. Add 1 tablespoon oil, broccoli and carrots to the skillet. Stir fry

Cook pasta, reducing cooking time by 5 minutes. Meanwhile, saute beef and onions until beef is well browned. Use 2 large skillets or brown half at a time. Add mushrooms and garlic and cook 3 minutes. Drain ziti. Combine meat mixture, sauce, wine, oregano, salt and pepper. A

Preheat oven to 400 degrees. Cook ziti according to package directions; drain. Return cooked ziti and vegetables (green beans and corn) to cooking pot used to cook ziti. Meanwhile, in 10 inch skillet over medium heat, cook beef until browned, stirring to separate meat; drain

Mix all spices together and store in a tight jar. Heat 1 tablespoon vegetable oil in cast iron skillet on medium high heat until very hot, but not quite smoking. Rinse fish fillets and pat dry with paper towel. Rub a little oil on both sides of the fish and sprinkle spice mi

Defat the chicken wings by cooking them in boiling water for 10 minutes. Drain and set aside to cool. Preheat oven to 375 degrees. Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, t

Cook bacon in a large dutch oven and add cleaned veggies (carrots and celery cut into two to three pieces per stick and onions cut in half and torn apart). Brown veggies thoroughly. Roll roast in flour,salt, and pepper mixture. Add roast to pot and brown. (remove veggies) Re

Sear meat well in hot fat in a Dutch oven or heavy skillet on top of the stove. Transfer to a roasting pan. Peel carrots and cut in 1 inch round slices. Place them around the meat. Add prunes, apricots and lemon slices. Peel sweet potatos and cut in 1 inch slices. Place over

Cut pork into approximately 3 cm (1 1/4 inch) pieces leaving some fat on meat as this is desirable. Heat half the butter in a heavy based pan and brown potatoes. Remove and keep aside. Add remaining butter and brown pork on each side, push to side of pan.

Makes 1 large loaf. Preheat oven to 350F. Sift the flour, baking powder, soda and salt into a large mixing bowl. Cut the butter into small pieces and add. Cut it into the flour with a pastry blender until the mixture is the size of peas. Add the raisins and to

Boil malts, 1 oz Hallertau, and 1/2 oz Saxx for 30 min. add 1/4 oz Hallertau and 1/4 oz Sazz for flavor and boil for 15 min. Then again add 1/4 oz Hallertau and 1/4 oz Sazz and boil for 15 more min. Add 1 oz Hallertau hops in bag and steep for 2 min. NOTES : O.G.:1.045