12 Servings
Cucumber Uncategorized
Cucumbers Salads Spring Bold
6 medium umbers thinly sliced
1 medium on sliced
1 cup egar
1/4 to 1 cup ar
1/4 cup Olive oil or etable oil
1 teaspoon t
1 teaspoon Dried gano
1/2 teaspoon lic powder
1/2 teaspoon Dried joram
1/2 teaspoon on pepper seasoning
1/2 teaspoon Ground tard
In a bowl, combine the cucumbers and onion. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture. Cover and rerigerate for at least 4 hours. Serve with a slotted spoon.
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Showing posts with label Marinated. Show all posts
Showing posts with label Marinated. Show all posts
Marinated Cucumbers
12 Servings
Cucumber Uncategorized
Cucumbers Salads
6 medium umbers thinly sliced
1 medium on sliced
1 cup egar
1/4 to 1 cup ar
1/4 cup Olive oil or etable oil
1 teaspoon t
1 teaspoon Dried gano
1/2 teaspoon lic powder
1/2 teaspoon Dried joram
1/2 teaspoon on pepper seasoning
1/2 teaspoon Ground tard
In a bowl, combine the cucumbers and onion. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture. Cover and rerigerate for at least 4 hours. Serve with a slotted spoon.
VIEW THE RECEIPT
Cucumber Uncategorized
Cucumbers Salads
6 medium umbers thinly sliced
1 medium on sliced
1 cup egar
1/4 to 1 cup ar
1/4 cup Olive oil or etable oil
1 teaspoon t
1 teaspoon Dried gano
1/2 teaspoon lic powder
1/2 teaspoon Dried joram
1/2 teaspoon on pepper seasoning
1/2 teaspoon Ground tard
In a bowl, combine the cucumbers and onion. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture. Cover and rerigerate for at least 4 hours. Serve with a slotted spoon.
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Spicy Lemon Marinated Shrimp
6 Servings
Shrimp
American
Marinade Advance Appetizers Shrimp American
1 large on
1 1/2 teaspoon iander seeds
3 tablespoon te wine vinegar
1 tablespoon ve oil
1 tablespoon Water
1 tablespoon ar
1/4 teaspoon Hot per flakes
1 tablespoon her Salt
2 1/2 teaspoon her Salt
1 pound imp
Remove zest from lemon with a veg peeler and remove white pith. (just use a zester) Squeeze 3 tbls juice. Finely grind coriander. Whisk together zest, juice, coriander, vinegar, oil, water, sugar chili flakes, and 2 1/2 tsps kosher sale in a lg bowl until sugar and salt are dissolved. If you are using uncooked shrimp bring 3/4 qut of water to boil with pickling spices and remaining tbl salt, until just cooked. Transfer to marinade. If using frozen, cooked shrimp, thaw them and run under warm water. Dry completely and toss with marinade. Transfer shrimp and marinade to plastic bag and turn occasionally, at least 8 hours. Drain before serving. You can marinate the ship up to 3 days. It's a great head start and great change
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Shrimp
American
Marinade Advance Appetizers Shrimp American
1 large on
1 1/2 teaspoon iander seeds
3 tablespoon te wine vinegar
1 tablespoon ve oil
1 tablespoon Water
1 tablespoon ar
1/4 teaspoon Hot per flakes
1 tablespoon her Salt
2 1/2 teaspoon her Salt
1 pound imp
Remove zest from lemon with a veg peeler and remove white pith. (just use a zester) Squeeze 3 tbls juice. Finely grind coriander. Whisk together zest, juice, coriander, vinegar, oil, water, sugar chili flakes, and 2 1/2 tsps kosher sale in a lg bowl until sugar and salt are dissolved. If you are using uncooked shrimp bring 3/4 qut of water to boil with pickling spices and remaining tbl salt, until just cooked. Transfer to marinade. If using frozen, cooked shrimp, thaw them and run under warm water. Dry completely and toss with marinade. Transfer shrimp and marinade to plastic bag and turn occasionally, at least 8 hours. Drain before serving. You can marinate the ship up to 3 days. It's a great head start and great change
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Marinated Button Mushrooms
6 servings
Mushrooms
Uncategorized
Frugal02 Mushrooms Olive oil Oregano Parsley Garlic Wine White wine Lemon
1 lb Large button hrooms
1/2 c ve oil
2 tb on juice
2 tb te wine vinegar
3 lic cloves; peeled and
2 tb Chopped fresh sley
1 ts Dried whole gano
t; to taste
Freshly-ground black per;
Trim stems off mushrooms and save for another use. Bring large pot of water to a boil and blanch mushrooms for 2 minutes. Remove and drain well. Mix remaining ingredients together in medium-size bowl and add drained mushrooms while theyre still hot. Toss together and marinate in the refrigerator for 4 hours, tossing a couple of times while marinating. Serve as an hors doeuvre with toothpicks. Serves 6 to 8 as an appetizer. Comments: I love these things and you will like them much better than those you find premarinated and soaked in too much vinegar in a bottle at the supermarket. Recipe Source: THE FRUGAL GOURMET by Jeff Smith As reprinted in the 09-30-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a and at;prodigy.com ~or- MAD-SQUAD and at;prodigy.net 09-02-1995 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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Mushrooms
Uncategorized
Frugal02 Mushrooms Olive oil Oregano Parsley Garlic Wine White wine Lemon
1 lb Large button hrooms
1/2 c ve oil
2 tb on juice
2 tb te wine vinegar
3 lic cloves; peeled and
2 tb Chopped fresh sley
1 ts Dried whole gano
t; to taste
Freshly-ground black per;
Trim stems off mushrooms and save for another use. Bring large pot of water to a boil and blanch mushrooms for 2 minutes. Remove and drain well. Mix remaining ingredients together in medium-size bowl and add drained mushrooms while theyre still hot. Toss together and marinate in the refrigerator for 4 hours, tossing a couple of times while marinating. Serve as an hors doeuvre with toothpicks. Serves 6 to 8 as an appetizer. Comments: I love these things and you will like them much better than those you find premarinated and soaked in too much vinegar in a bottle at the supermarket. Recipe Source: THE FRUGAL GOURMET by Jeff Smith As reprinted in the 09-30-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a and at;prodigy.com ~or- MAD-SQUAD and at;prodigy.net 09-02-1995 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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