Salad: 2 Cups chicken, cooked and chopped 2 TBSP onion, finely chopped 2 hard - cooked eggs, chopped 1/4
Cup sweet pickle relish 1 Cup red seedless grapes, each cut in half 1/2 Cup (about 3 oz.)
Ingredients: 4 medium russet potatoes 6 eggs 1 cup chopped celery 1/2 cup chopped green onions 1/2
cup sweet pickle relish 1/4 teaspoon garlic salt 1/4 teaspoon celery salt 1 tablespoon prepared mustard 1/2 cup miracle whip salt & black pepper to taste Directions: Peel and dice potatoes then add to the pressure cooker -LSB-...]
ketchup, 1/4
cup sweet pickle relish, and 1 Tbsp.
2 cups cooked, shredded chicken 3/4 cup mayonnaise 1/3
cup sweet pickle relish 2 green onions, chopped 2 cloves garlic, minced 1 cup chopped celery 1 cup halved red grapes 1/4 cashew halves & pieces 1 tsp.
Not exact matches
** To make the
pickled slaw: In a large a medium sauce pan, over high heat, bring 1/4
cup distilled vinegar, 1/4
sweet rice vinegar, 1/4 sugar and 1/2
cup water to a boil.
2 tbsp
sweet pickle relish 1
cup mayo 1 TBSP dijon mustard 1 tsp white cooking wine 1 tsp salt and pepper each 1/2 tsp cajun seasoning 1/2 tsp garlic powder
2
cups finely diced baked ham 2 tablespoons
sweet pickle relish 1/4
cup mayonnaise 2 tablespoons Dijon mustard Half medium onion, finely diced 2 celery stalks, finely diced Half a bell pepper, finely diced Salt and black pepper to taste
For the patties: 2 lbs ground chicken breast 1
sweet onion, peeled and grated 1/2 can black beans 1/2
cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4
cup adobo sauce from canned chipotle 1/2
cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4
cup pickled jalapeno juice from jar 1/4
cup chopped
pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
thick - cut bacon, finely chopped 1 large onion, finely chopped 1 large green pepper diced 2
cups jalapenos sliced 1 large minced garlic 2 pounds lean ground beef 1
cup Jak Jeckel Winter Cinnamon 1 1/2 teaspoons cumin 1 1/2 teaspoons
sweet smoked Spanish paprika 2 cans crushed fire - roasted tomatoes 1 can regular diced tomatoes 1 can tomato sauce 1
cup 2 cans black beans, NOT drained 1
cup Sour cream 1 stalk sliced scallions 3
cups shredded cheese 2
cups chopped
pickles (optional)
1
cup raw sunflower seeds (I could only find roasted, so I used them and it was delish) 1
cup raw almonds 1/8
cup lemon juice 1 teaspoon kelp or dulse 1 teaspoon sea salt 1/4 of an onion, processed to yield 1/4
cup finely chopped approximately 2 - 3 stalks celery processed to yield 1/2
cup finely chopped small handful of parsley processed to yield 1/2
cup finely chopped optional: 2 teaspoons
sweet pickle relish or to taste
I too, have a severe soy allergy, but I have found coconut liquid amino, which you can use instead, or you can use vegan Worcestershire sauce mixed with some coconut oil, I also add a half of
cup of brown rice flour and a can of
pickled beets mashed in for «corned beef», and BBQ ribz and a can of
sweet potato for» smoked turkey» and both with some tomato paste for hot linkz.
2 pounds red potatoes, scrubbed and diced 1/4
cup + 1 tablespoon cider vinegar, divided 1/3
cup nonfat Greek yogurt 2 tablespoons reduced fat Vegenaise 1 tablespoon extra virgin olive oil 1 tablespoon Dijon mustard 1/2 teaspoon sugar 3 hard boiled egg whites, chopped 1/2
cup finely chopped
sweet (Vidalia) onion 1/2
cup diced celery 3 - 4 tablespoons chopped spicy or
sweet pickles 2 teaspoons chopped celery leaves 1 tablespoon chopped fresh dill, or more to taste 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives, optional 1 1/2 teaspoons salt, divided Plenty of freshly ground black pepper
1 1/4
cup mayonnaise 1/4
cup mustard (Creole, if possible — I used spicy brown mustard) 1 tbsp
sweet paprika 1 - 2 tsps cajun or creole seasoning 2 tsps prepared horseradish 1 tsp
pickle juice (or use lemon juice or vinegar) 1 tsp hot sauce (I used Tabasco) 1 clove garlic, minced and mashed
ingredients ROASTED PORK SHOULDER IN BANANA LEAVES: 1 tablespoon ground coriander 1/2 tablespoon ground cumin 1/2 tablespoon Aleppo pepper 1 tablespoon Kosher salt 1 teaspoon freshly ground black pepper 1/4
cup brown sugar 1 4 - pound pork shoulder (bone - in, skinless) 2 banana leaves 1/4
cup olive oil 1/4
cup water Butcher's twine TO SERVE:
sweet Hawaiian rolls 1 lime (cut into wedges) 1/2 bunch cilantro (picked into plooms) hot sauce (to taste)
pickled jalapeno slices
pickled red onion
Tartar sauce Ingredients 1
cup mayonnaise 1 tablespoon
sweet pickle relish 1 tablespoon minced onion 2 tablespoons lemon juice 1 tablespoon Dijon mustard salt and pepper to taste
1 tablespoon mild Hungarian paprika 1 tablespoon medium - hot Hungarian paprika 4 pork chops (about 1 / 2 - inch thick), trimmed of all fat 2 tablespoons butter 2 tablespoons vegetable oil 2 medium onions, thinly sliced crosswise and separated into rings 4 to 6 large garlic cloves, finely chopped 3/4
cup medium -
sweet to
sweet Hungarian white wine 2 tablespoons Hungarian apricot brandy (barackpálinka) or other brandy 2 tablespoons pure sour cream (containing no additives) Garnish: Strips of
pickled mild red peppers
Ingredients: 1
cup vegan mayonnaise 1 medium sized tomato 2 TBSP
sweet pickle relish 1 tsp finely diced onion 1 garlic clove, minced 1/2 teaspoon lemon juice 1/4 teaspoon Wright's salt, Himalayan Salt, Real Salt, or Celtic Sea Salt 1/4 teaspoon ground black pepper 1/8 teaspoon paprika Instructions: All all ingredients to a blender, and mix together... Read More»
2
cups finely diced baked ham 2 tablespoons
sweet pickle relish 1/4
cup mayonnaise 2 tablespoons Dijon mustard Half medium onion, finely diced 2 celery stalks, finely diced Half a bell pepper, finely diced Salt and black pepper to taste