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
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
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
Not exact matches
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
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
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
Top each tortilla with about 2 - 3
tablespoons of the
sweet potatoes and cauliflower mixture, 2
tablespoons of the
pickled beet mixture, and 1
tablespoon of the avocado crema.
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-...]