Scrape the carrots. Cover with boiling water, add the lemon peel, and cook over moderate heat 7 minutes, or until half cooked. Drain, reserving 1/2 cup of the cooking liquid. Combine the 1/2 cup cooking liquid with the vinegar, sugar, and spices. Bring to the ..

Wash and scrape carrots and cut into thin sticks. Cook carrots in a little boiling salted water for 10 minutes, or until almost tender. Drain. Combine remaining ingredients in a saucepan and simmer for 10 minutes; strain. Add carrot sticks; bring to a ..

MAKING 1) In a quart jar, place the vegetables standing upright. 2) Distribute the coriander evenly among the vegetables. SERVING 3) In a small bowl, take vinegar, salt and sugar with 1 cup of water. 4) Stir until the sugar is dissolved. 5) Pour half the ..

Wash, drain, and remove skins. Cook carrots until just tender. Leave small carrots whole; cut larger ones into pieces as desired. Combine vinegar, water, sugar and salt. Tie remaining spices in a cheesecloth bag; add to vinegar mixture. Boil 5 to 8 ..

Scrape carrots and leave whole or quarter or halve into 4-inch sticks if they are thicker than 1/2 inch. Cook in boiling salted water about 10 minutes. Drain. In large heavy saucepan combine vinegar, water, sugar and spices. Boil 5 minutes. Add carrots and ..

Cook carrots in small amount of boiling water until tender. Drain and remove skins. Leave small carrots whole; cut larger ones into pieces as desired. Mix sugar, vinegar, 1 1/2 cups water, and the salt in saucepan. Tie spices in a cheese cloth bag; add to ..

Peel carrots; cut into 3-inch sticks. Cook in a large amount boiling water, covered, 15 to 20 minutes. Drain. Meanwhile, in large saucepan mix vinegar, 1 1/2 cups water, sugar, and 1 teaspoon salt. Tie spices in cheesecloth bag; add to vinegar mixture. Boil 5 ..

Wash and scrape carrots. Simmer in salted water until almost tender. Drain. Cut into sticks. Combine vinegar, water, sugar and spices. Pour over carrots and let set overnight before using. Very good in

Cook washed carrots in boiling salted water until skins slip easily (carrots are only partially cooked). Drain and remove skins. If carrots are very small, leave whole; if large, cut lengthwise into halves or quarters. Tie spices loosely in spice bag and put ..

GETTING READY 1. Pound all the spices together to a coarse powder. 2. In a bowl keep carrots and apply salt over it. 3. Keep aside for few hours. 4. Squeeze out water from it. MAKING 5. In a skillet heat oil until smoking. Add all spices in it and fry ..

In 2 quart (2 L) microproof casserole, cook carrots and water, covered, for 10 minutes, or until carrots are almost tender. Lift out carrots, and to reserved liquid add remaining ingredients. Cook uncovered on HIGH 6 minutes or until syrup is slightly ..

Peel carrots and cut in 2 1/2 to 3 inch lengths. In small saucepan simmer carrots in a small amount of boiling water for 5 minutes. Drain the carrots thoroughly; cut into thin sticks. In saucepan combine the 3/4 cup, water, vinegar, sugar, stick cinnamon, ..

1. Place the grated carrots in a heavy based pan. Add three to four cups of sugar and two to three cups of vinegar and cook over a slow fire. Keep stirring. Add the garlic. 2. If you need more vinegar to soften the carrots use it — a little ..

Peel carrots; cut into thin sticks. In a medium saucepan, combine vinegar, orange juice, honey and pickling spices. Add carrot sticks. Bring to a boil. Simmer over medium-low heat 8 to 10 minutes until carrots are crisp-tender. Cool on a rack 15 minutes. Pour ..

Mixed vegetable pickle is a peppy spicy pickle made with cauliflower, carrots and green chilies. A non cooked pickle recipe, the mixed vegetable pickle is combined together and sealed with

MAKING 1. Parboil carrots in 5 cups water brought to boil for 2 minutes. 2. Using a large slotted spoon, transfer them to iced water filled pot to arrest cooking. 3. Cook string beans in boiling water for 3 minutes or until they turn bright green. Transfer ..

Great Taste

Mixed Vegetable Pickles is loved by many and a very tasty pickle. Mixed Vegetable Pickles gets its desired taste from vegetables mixed with sugar and pepper, flavored with vinegar. Mixed Vegetable Pickles is cherished by many around the

Gaajar ka achar is a spiced vegetabel pickle made with carrots. A cooked pickle, the gaajar ka achar or carrot pickle is prepared with chili, mace, cloves and cardamom. Sweetened with jaggery, the gaajar ka achar is sealed and set in the sun to

1. Prepare jars and caps for processing 2. Cut unpeeled cucumbers into 1/4 inch-thick slices. Remove seeds and membrane from peppers; cut peppers into 1-inch chunks. Cut onions into 1/4 inch-thick slices. Cut celery into 3/4-inch pieces. Break cauliflower ..

Soak prunes in cold water several hours, and drain; pick over cherries, and wash. Combine next 3 ingredients in large kettle; tie spices in cheesecloth bag, and add. Bring to boil, and simmer 5 minutes. Add all fruit to kettle; simmer gently 15 ..

Bring the water to a boil in a saucepan. Add the salt and stir until dissolved. Remove from heat. Pour in the vinegar and set aside to cool. Arrange the vegetables in two 1-quart jars. Place one clove garlic and half package of pickling spices into each ..

Cook carrots in a small amount of boiling salted water in a covered saucepan until just tender. Drain and cool. Pack carrots in a pint screw top jar and add oil, garlic, hot pepper, and salt. Cover carrots with wine vinegar. Store, covered, in refrigerator at ..

GETTING READY 1. In a bowl, toss carrots in salt. 2. Let the carrots sit for 1 hour; toss once or twice. 3. Drain well and return to the bowl. MAKING 4. In a small saucepan, blend vinegar and sugar. 5. Lightly crush dry red chilies and discard seeds. 6. ..

Combine tamari, vinegar, mustard seeds, chili pepper, ginger, and garlic in a small bowl. Place zucchini and carrots in a shallow dish or bowl and pour marinade over them. Cover and chill at least overnight, stirring

Put carrots into a large heavy skillet or saucepan. Mix the orange juice concentrate, water, and remaining ingredients; pour over carrots. Cover tightly and bring to boiling. Reduce heat and simmer until carrots are tender, about 20 minutes. Remove spices ..

I've had a lot of requests lately for easy, but different, vegetable side dishes. So, today's video recipe is an extremely easy, yet unusual, carrot side dish using one of my favorite "secret" ingredients; Chinese

Cut carrots into 3-inch lengths. Simmer in small amount of boiling water for 5 minutes. Drain; cut into thin sticks. Combine sugar, vinegar, water, and mustard seed. Tie cinnamon and cloves in cheesecloth bag; add to vinegar mixture. Simmer 10 minutes. Pour ..

Precook carrots 5 minutes. Drain; cut in thin sticks. Combine next 4 ingredients. Tie cinnamon and cloves in cloth bag; add to sugar-water mixture. Simmer 10 minutes; pour over carrots. Cool; refrigerate 8 hours or overnight. Drain well before

Cut carrots into 3-inch lengths. Simmer in small amount of boiling water for 5 minutes. Drain; cut into thin sticks. Combine sugar, vinegar, water, and mustard seed. Tie cinnamon and cloves in cheesecloth bag; add to vinegar mixture. Simmer 10 minutes. Pour ..

Cook carrots in small amount of boiling salted water 5 minutes. Drain; cut in thin sticks. Combine next 3 ingredients and 3/4 cup water. Tie cinnamon and cloves in cloth bag; add to vinegar mixture. Simmer 10 minutes; pour over carrots. Cool; refrigerate 8 ..

Scrape and slice the carrots lengthwise. Cut them into 2-inch sticks, about 1/4 inch thick. Put them into the jar of juice, and refrigerate the carrots overnight or

Crush, pound, or grind mustard seeds coarsely, so that they split at least in half, using either a heavy mortar and pestle or an Indian grinding stone. Peel the carrots. Cut off the coarse top and the bottom. Cut each carrot in 3 pieces. Halve or quarter ..

GETTING READY 1) Tie cinnamon and cloves in small cloth bag. 2) Cut and discard beet tops, leaving roots and 1-inch stem. MAKING 3) In a saucepan, place beet with boiling water to cover. 4) Put the lid and simmer for 15 minutes or until beets are tender. ) ..

Remove beet tops, leaving roots and 1 inch stems; cover with boiling water. Cook until tender; drain, reserving 1 cup cooking li quid. Remove skins; slice. Combine cooking liquid, vinegar, salt and sugar; add spices tied in cheesecloth bag. Heat to boiling ..

Wash and drain beets. Leave 2 inches of stems and the taproots. Cover with boiling water and cook until tender. Drain and peel. There should be about 3 quarts. Bring remaining ingredients and 1 1/2 cups water to boil and simmer for 15 minutes. Pack beets into ..

GETTING READY 1) Peel and slice the beetroots. 2) Peel the onions and slice them. MAKING 3) In a bowl, mix together beets and onions, and place it in sterilized jars. 4) In a saucepan, mix together celery seeds, mustard, cardamom, cinnamon, vinegar, sugar ..

MAKING 1. Drain out beets and reserve 1 cup liquid. 2. In a bowl add beets and sliced onion. Mix well. 3. In a saucepan add beet liquid, vinegar, sugar, cloves, and salt. 4. Stir well and bring to boil. 5. Pour the liquid over beets and onions. 6. Keep aside ..

The tinda pickle or ridge gourd pickle is a peppy vegetable pickle. Made with spices like aniseed, fenugreek, chili pepper and turmeric, the tinda pickle is a cooked pickle recipe is set aside to mature before it can be

Wash and thoroughly dry the lemons. Cut them, without peeling, into crosswise slices one-quarter inch thick. Combine the sugar, salt, water and vinegar in a saucepan. Tie the spices in a cheesecloth bag and add to the syrup. Boil five minutes. Drop the lemon ..

Bring to boil; use over any sweet

Use rind from a firm, not overripe, watermelon. Before measuring, trim off green skin and pink flesh, and cut rind in 1" cubes. Soak overnight in the combined salt and 1 qt of the water; drain. Cover with fresh water; cook until tender; drain. Boil together ..

Choose smooth, even-sized tomatoes that have acquired the whitish color which appears just before ripening, or use fresh green cucumbers. Wash. Remove stem end and blossom scar neatly, then cut into quarter-inch crosswise slices. Put into an enamelware or ..

1. Wash, wipe and cut the lemons into 4 or 8 pieces, add the salt and turmeric powder, and mix. Leave the pieces in a jar and sun for 2-3 days shaking the jar every day. 2. Heat the oil, add the cumin seeds and when done, add the green chillies, ginger and ..

Peel eggs, and place loosely in a jar; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Reduce heat to low; simmer 5 minutes. Pour hot mixture over eggs; seal with airtight

MAKING 1) In a pan, simmer the vinegar and spices for 10 minutes; slightly cool, add the garlic and bay leaf. 2) In a screw-top jar, place the eggs, pour the vinegar mixture, cover, and cool until room temperature. 3) Place in the refrigerator for 7-10 days ..

Peel eggs, and place loosely in a jar; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Reduce heat to low; simmer 5 minutes. Pour hot mixture over eggs; seal with airtight lids. Refrigerate two days before serving. Store in ..

Cut tops from the beets but leave 1 inch of stem. Wash beets and put them in a kettle. Add water to cover to the depth of 1 inch and salt to taste. Bring to the boil and cook for 1 to 2 hours depending on size and age of beets, until beets are tender. Drain; ..

GETTING READY 1. Peel eggs, place them loosely in a jar and set aside. MAKING 2. In a saucepan bring to a boil combining remaining ingredients. 3. Reduce heat to low and simmer for about 5 minutes. 4. Pour hot mixture over eggs and seal with airtight ..

GETTING READY 1) Sterlize two 1/2-pint jars with vinegar-proof lids , rinse, drain well and dry them thoroughly in a warm oven. 2) Lightly crush the ginger by hitting with a rolling pin. Place the ginger, lemon peel, cinnamon stick and crushed spices on a ..

Wash plums; insert a large needle several times into each plum to prevent bursting during cooking. Combine vinegar, water, and sugar in a kettle. Put allspice and cloves into a 1/4 cup measure and add enough broken cinnamon stick to levelly fill the ..

GETTING READY 1) Skin peaches and insert 2 or 3 whole cloves in each. 2) Add brown sugar to the peaches to cover it. Keep aside overnight. MAKING 3) Drain out syrup in a pan. 4) Add vinegar and cinnamon to it and boil. 5) Add peaches into boiling syrup in ..

Combine ingredients; heat to boiling. Simmer 5 minutes. Drain before serving. Stud peaches with additional whole cloves, if

Wash the oranges and cut into fairly thick slices, discarding the ends. Put into a saucepan and cover with water. Simmer gently until the fruit is tender (about 2 hours), then drain. Warm the sugar in the vinegar in the pan, stirring until it dissolves, then ..

1. Select firm, slightly underripe cantaloupe. Cut in half, remove the seeds and rind and cut into one-inch squares. 2. Combine one quart cold water and the salt and stir to dissolve. Pour over the cantaloupe, cover and let stand three hours. Drain. 3. Add ..

Chop or slice the cucumbers. Blend the peppercorns, spice and mustard with the liquid from the jar of cucumbers. Put the cucumbers into a dish, pour over the spiced

Rub meat with salt and ginger; put in large bowl. Combine remaining ingredients except fat and flour; bring to boil and pour over meat. Cool. Cover and put in refrigerator for 3 days. Turn meat once each day. Remove meat from pickling liquid; reserve ..

1. Put all the ingredients except the oil and lime pickle into a food processor or blender and process until the mixture is chopped finely. Alternatively, finely chop the chicken, garlic, ginger, (bell) pepper and chillies, and mix together in a bowl with the ..

1. Wash, peel and cut the cucumber into chunks. Sprinkle the salt, and put into a bowl. Leave overnight. 2. Next day, drain all the salt water, wash pieces thoroughly in cold water, drain and leave on a clean cloth to remove all moisture. 3. Put the pieces ..

1. Select firm, slightly underripe cantaloupe. Cut in half, remove the seeds and rind and cut into one-inch squares. 2. Combine one quart cold water and the salt and stir to dissolve. Pour over the cantaloupe, cover and let stand three hours. Drain. 3. Add ..

Pare pears leaving stems on. Tie spices in a bag and add to vinegar water and sugar, and boil mixture 5 minutes. Add pears a few at a time and cook until tender and clear. Place pears in a jar, pour in sirup and

The sliced mango pickle is a spiced mango pickle made with raw mangoes. A popular pickle in India, the sliced mago pickle is spiced with chili peppers, fenugreek and aniseeds. Combined together, it is set aside to mature for a

The stuffed red chili pickle is spiced chili pickle recipe. Made with spices like cumin, mustard and aniseed, the stuffed red chili pickle is flavored with lemon juice to taste and sealed with

This brinjal pickle recipe is a spicy and savory vegetable pickle. Made with added tomatoes, the brinjal pickle isa cooked pickle and is spiced with asafoetida, turmeric and chili powder. Flavored with tamarind and curry powder, the brinjal pickle is ..

Sweet and sour lemon pickle or khatta meetha nimbu ka achar is a peppy and savory lemon pickle made with fresh lemons. A cooked pickle, the sweet and sour lemon pickle is prepared simply with red chili powder, cloves and cinnamon for taste in

Carrot pickle is so good, you will want them almost everyday.

1. Mix celery, reserved carrot liquid, cloves and salt in 2-quart bowl or casserole. Cover tightly and microwave on high (100%) until celery is crisp-tender, 4 to 6 minutes. 2. Stir in carrots, onion and pickles. Cover tightly and microwave on high (100%) ..

Bring 4 1/2 quarts water and the salt to a boil in a large pot. Meanwhile, crush, pound, or grind the mustard seeds coarsely, so that they split at least in half, using either a heavy mortar and pestle or an Indian grinding stone. Peel the carrots, removing ..

Cut the radish and carrot into matchstick pieces, put in a bowl and sprinkle with salt, stirring to mix well. Leave for 15 minutes, then squeeze to remove moisture. Cut the chilli in very fine lengthwise shreds and add, together with sugar and vinegar, to the ..

Cook sliced carrots till almost tender. Add a little salt. Saute onions and green .peppers in oil. Boil sugar, soup, black pepper and vinegar, then add vegetables to sauce.-Boil for 15 minutes, till thick. Pack hot into jars and

Combine wine, vinegar, oil, sugar, salt, thyme, parsley, garlic, bay leaf and pepper in large skillet. Stir in 2/3 cup water. Place over medium-high heat and bring to boil. Add carrots and continue boiling until carrots are just crisp-tender, 20 to 25 ..

1. Scrape, wash and cut the carrots into 1" pieces. 2. Soak all the masalas in 3/4 cup vinegar for 1 hour or so, then grind to a paste. 3. Heat the oil, add the ground paste and fry on low heat until the oil surfaces. 4. Add the salt, sugar and the remaining ..

Lay carrot strips on a muslin and dry in the sun for 6-8 hours. Heat oil well, whilst warm add garlic and salt. Cool. Add in the coarsely powdered masala powder. Mix carrots and chillies, add to oil. Stir well and pour into a jar. Keeps for 3-4

1. Place the chopped carrots in a bowl. Put the turmeric and chilly powder in the centre of the pieces. 2. Heat the oil, fry the fenugreek seeds and asafoetida, remove, powder, and set aside. 3. To the same oil add the mustard and when done, pour the hot oil ..

1. Wash, wipe and cut the carrots into 1" pieces. 2. Heat the oil, add the bay leaves, asafoetida and aniseeds and when done add the carrot pieces, ginger and turmeric powder, and fry for 3-5 minutes on low heat stirring all the while. 3. Now add the chilly ..

GETTING READY 1) To make the pickle, remove the seeds and thinly slice the cucumber (use a mandolin if possible). 2) Slice the carrot and daikon fine. 3) Add little salt cucumber, carrot and daikon for 2 hours, then discard water and wash salt off under cold ..

In a 9-inch-square microwave-safe baking dish combine the cabbage, the carrot, 2 teaspoons of the salt, and 4 cups water, cover the mixture with microwave-safe plastic wrap, leaving one corner uncovered, and microwave it at high power (100%) for 5 ..

1. Cut the cauliflorets into halves or quarters (their stems should be about 1/4 inch thick). Cut the carrots into 3-by-1/4-inch sticks. 2. In a large nonreactive saucepan, combine the sherry, 1/3 cup of the vinegar, the salt, sugar, tarragon and 2 cups of ..

GETTING READY 1) Cut the cauliflower florets into half to quarters. 2) In a saucepan, put 1/3 cup of vinegar, sherry, salt, sugar, tarragon and 2 cups of water. Bring it to boil. 3) When it boils add cauliflower and carrots, and stir for 1 minute. 4) Using a ..

Spiced Spring Carrots? Were you looking for something nutritious and tasty. Then Spiced Spring Carrots is the dish for you. I served this last week for my vegan friends and they all fell in love with it. Try the Summertime Apple Pie for

Cut carrots into 3-inch-long (8 cm), very thin sticks. Blanch in boiling water for 3 minutes; drain and cool under cold water. Drain again and place in bowl. In saucepan, combine sugar, vinegar, water, mustard seeds, cloves and cinnamon; bring to boil. Reduce ..

GETTING READY 1) Preheat the oven to 375°F. 2) In an ovenproof dish, arrange the carrots. MAKING 3) In a bowl, mix together the butter, orange juice and rind, ginger, nutmeg and seasoning. 4) Spread the butter mixture over the carrots. 5) Cover the dish ..

In a covered 4-quart saucepan over low heat, cook all ingredients except brown sugar 15 minutes or until the carrots are fork-tender, stirring the mixture occasionally. Add brown sugar; cook until sugar is

Cream sugar and margarine in Ig.bowl. Add carrots, raisins, egg, applesauce, molasses, and vanilla; mix well. Measure flour, allspice and baking powder into same bowl; slowly stir flour mixture into other ingredients and mixjuntilwell blended. Drop by ..

1. In a medium-size saucepan, bring the 'water and salt to a boil over high heat. Add the carrots; cook for 3 minutes or until crisp-tender. Transfer to a colander and rinse with cold water. 2. In the same saucepan, melt the butter over moderate heat. Add the ..

A delicious spiced carrot salad that is very popular in Morocco.

Cook 4 to 6 prepared carrots for 5 minutes. Drain and cut into thin pieces. (Cut into a style that is attractive.) Combine ¾ cup sugar, ¾ cup white vinegar, ¾ cup water, 1 teaspoon mustard seed, 2 sticks cinnamon (broken), and 3 whole cloves. Simmer 10 ..

1. Mix flour, cereal, cinnamon, pumpkin pie spice and baking soda in medium bowl; set aside. 2. Beat margarine or butter and sugars in large bowl with mixer until creamy; beat in egg and vanilla. 3. Reduce speed to low; blend in flour mixture. 4. Stir in ..

GETTING READY 1. Grease generously an 8-inch (6 cup) microwave round baking dish. 2. Invert a small, 3-inch round mouthed glass in the center or the dish. Alternatively grease a microwave proof ring mould. MAKING 3. Into a large mixing bowl, sift together ..

COMBINE all ingredients except cornstarch and water in slow cooker. Cover and cook on LOW 3 1/2 to 4 hours or until carrots are crisp-tender. Spoon carrots into serving bowl. Remove juices to small saucepan. Heat to a boil. Mix cornstarch and water in small ..

Spiced Cantaloupe is a wonderful addition to your light dinner spread! The pickle are easy to make and are extremely tasty. Try this Spiced Cantaloupe recipe! I guarantee you that it will be a success!

ONEMAN SHOW GIVES you two methods to makeINDIAN STYLE PICKLES FROM GREEN PLUMS ( NO COOOKING REQUIRED).THE ADDED SALT, SPICES OR SUGAR AND ACIDITY PRESERVE THE PICKLE FOR SHORT TERM. eAZY AND QUICK WAY TO USE PLUMS FROM YOUR BACKYARD TREE.ENJOY.

This chili pickle or mirchi ka achar is a green chili pickle recipe. Popular throughout North India, the chili pickle is made with spices like fenugreek, chili powder, cumin and turmeric. Seasoned and combined together, the chili pickleis sealed and stored, ..

This spicy onion pickle is a spiced onion pickle recipe. This vegetable pickle also called pyaaz ka achar is spiced with cinnamon, cloves, chilies and peppercorns. A cooked pickle, this can be stored for quite some time in a cool

South Indian lemon pickle is a spiced lemon pickle. Popular throughout South India, the south indian lemon pickle is spiced with chili peppers and fenugreek along with mustard and has sugar for sweetness. Tangy, peppy and sweet to taste, it goes great with ..

The stuffed lemon pickle is a spicy and peppy lemon pickle. Made with fresh lemons stuffed with a medley of spices like chili peppers, coriander powder, ginger, cinnamon and cardamoms, the stuffed lemon pickle is a cooked pickle. Sealed and set to mature in ..

Wash crab apples and remove blossom end. Do not pare. Combine remaining ingredients and simmer together 20 minutes. Add apples a few at a time and simmer until tender. Pack apples in hot sterilized jars adding sirup to cover

Punjabi mango pickle is a spiced mago pickle. Popular in the Punjab region of India, the punjabi mango pickle is spiced with red chili peppers, fenugreek and aniseed. A non-cooked pickle, it is mixed together with raw mangoes and matured in the sun before ..

Rinse apricots. In saucepan, cover apricots with 1 -inch water. Cover and simmer gently for 15 minutes. Drain, reserving 3/4 cup apricot liquid. In saucepan, combine reserved apricot liquid, brown sugar, vinegar, stick cinnamon, and whole cloves. Stir in ..

Lemon pickle in oil is a cooked lemon pickle prepared with added spices. Flavored wuth asafoetida, red chili pepper, ginger, methi seeds and seasoned with salt, the lemon pickle in oil is peppy and savory with meals of all

This stuffed sour mango pickle or khatte aam ka achar is a special pickle made with raw mangoes. Popular throughout the Northern India, the stuffed sour mango pickle is prepared with a spice mix of fenugreek, red chili pepper, turmeric, and aniseeds. sealed ..

Pare watermelon rind and remove all pink portion. Cut rind into pieces 2 x 1 inches and 1/2 inch thick or into 3/4 to 1-inch cubes. Weigh. Soak rind overnight in brine made by dissolving 1/4 cup salt in each quart water. Drain rind, wash in fresh water and ..

Juice the carrots, radishes and ginger, if using. Add some ice cubes. Drink one hour after Loosen Up

GETTING READY 1) With a sharp knife cut carrots into thin, narrow sticks about 3 inches long. 2) Similarly cut jicamas into sticks of the same size. MAKING 3) In a portable bowl with a lid put the carrots with half of the lemon juice. 4) Toss the mixture ..

GETTING READY 1. Butter a muffin cup pan or line with paper cups. 2. Preheat the oven to 400°F before baking. MAKING 3. In a large mixing bowl, sift together the first 8 dry ingredients. 4. In another medium bowl, combine remaining ingredients and beat ..

GETTING READY 1) Grease the muffin cups. MAKING 2) In a large bowl, mix first eight dry ingredients. 3) In the center of the dry ingredients, make a well. 4) In a seperate bowl, beat eggs. 5) In the egg, add all remaining ingredients and stir to mix. 6) Pour ..

GETTING READY 1) Grease the muffin cups. MAKING 2) In a large bowl, mix first eight dry ingredients. 3) In the center of the dry ingredients, make a well. 4) In a seperate bowl, beat eggs. 5) In the egg, add all remaining ingredients and stir to mix. 6) Pour ..

In a large mixing bowl, beat sugar, corn syrup, milk and egg whites. Combine dry ingredients; add to batter. Beat well. Pat carrots dry with paper towels; stir into the batter. Pour into a 10-in.fluted tube pan that has been coated with nonstick cooking spray ..

Insert shredding disc. Shred carrots (you should have about 2 cups); set aside. Change to metal blade. Finely chop walnuts; set aside with carrots. Place flour, cinnamon, nutmeg, allspice, baking soda, and baking powder in work bowl; process just to ..

Coat a 13x9x2-inch baking dish with cooking spray; dust with 1 tablespoon flour, and set aside. Combine cake flour and next 6 ingredients in a large mixing bowl; stir well. Set aside. Position knife blade in food processor bowl. Add carrot and next 6 ..

1) With an electric mixer, blend flour, sugar, baking powder, baking soda, cinnamon, allspice, salt and carrot in a large bowl. 2) Add in oil, eggs, pineapple and vanilla and whisk 2 minutes at medium speed. 3) Put in the nuts and raisins. Whisk well. 4) Take ..

GETTING READY 1) Preheat oven to 350° F. 2) Take a 8 1/2x4 1/2x2 5/8-inch pan and lightly grease it. MAKING 3) Take a small bowl and mix together sugar, flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg. 4) Take a large bowl and beat ..

Glazed carrots with five spices is a flavorful yet simple preparation of carrots. Skillet cooked with honey and lemon juice for flavor, the glazed carrots are served fresh, tender and

Place the carrots, stock, bay leaf, orange rind, cinnamon, cumin, and chili powder in a large saucepan. Bring to a boil, then reduce heat, cover, and simmer until the carrots are soft, about 15 to 20 minutes. Place the cooked carrot mixture in a blender. Add ..

Grease and bottom-line a 20 cm (8 inch) cake tin. Mix together the flour, salt, bicarbonate of soda and spices in a large bowl. Rub in the butter, then stir in the carrots. Warm the sugar, honey and treacle together over a low heat. Pour into a well in the ..

Peel carrots and slice about 1/4 inch thick; you should have about 4 cups. In a 4- to 5-quart pan, combine carrots, broth, and onion. Bring to a boil over high heat; reduce heat, cover, and simmer until carrots are tender when pierced (8 to 10 minutes). Pour ..

For recipe directions, please refer to the

GETTING READY 1) Preheat the oven to 350°F. MAKING 2) In a small bowl, mix the sugar, ginger and nutmeg together, keep aside. 3) In a 1 1/2-quart casserole sprayed with a non-stick cooking spray, place 1/2 cup carrots, top with 1/4 apple slices and ..

1. Heat oil in a Dutch oven. Add onion, and saute 3 to 4 minutes or until tender. Add curry powder, 1/4 teaspoon salt, cumin, and cinnamon; cook 2 minutes. Slowly stir in chicken broth; bring to a boil. Add carrots; bring to a boil. Reduce heat, and simmer, ..

1. Heat oil in a 4- to 5-quart (3.8- to 5-liter) pan over medium-high heat. Add carrots, onions, and celery. Cover and cook, stirring often, until vegetables begin to brown (about 12 minutes). Add potatoes, cumin, curry powder, and broth. Bring to a boil over ..

1. Heat oil in a 4- to 5-quart (3.8- to 5-liter) pan over medium-high heat. Add carrots, onions, and celery. Cover and cook, stirring often, until vegetables begin to brown (about 12 minutes). Add potatoes, cumin, curry powder, and broth. Bring to a boil over ..

In large bowl, with electric mixer, combine flour, sugar, baking powder, baking soda, cinnamon, allspice, salt and carrot. Stir in oil, eggs, pineapple and vanilla and beat 2 minutes at medium speed. Stir in nuts and raisins. Pour batter into a greased 10 to ..

Carrot Spice Loaf is a mouth watering side dish recipe. An easy to prepare recipe; I bet, it wont let you forget its taste forever. So, give it a try and squander its

1 ln a medium-size saucepan, heat the oil over moderate heat. Add the rice, cumin, curry powder, and turmeric and cook, stirring constantly, for 2 to 3 minutes or until the spices are fragrant and the rice is coated. 2 Stirin the water, onion, garlic, and ..

In 1 1/2-quart casserole, combine carrots, green pepper, onion and water. Cover. Microwave at High for 8 to 10 minutes, or until carrots are tender-crisp, stirring once. Stir in remaining ingredients. Re-cover. Microwave at High for 3 to 4 minutes, or until ..

In large bowl, with electric mixer, combine flour, sugar, baking powder, baking soda, cinnamon, allspice, salt and carrot. Stir in remaining ingredients and beat 2 minutes at medium speed. Pour batter into a greased 8 or 9-inch round baking dish with small ..

Atchara is an appetizer made from pickled green papaya. Julienned or grated green papaya are placed in airtight containers and soaked for a week in cooked vinegar and sugar mixture with onions, garlic, ginger, pepper corn, and red bell pepper. This is ..

Prepare biscuit mix as directed on package for rolled biscuits. Roll into a 14x11-inch rectangle. Spread with relish, then roll as for jelly roll, and set on a greased baking sheet. Bake at 450CF about 15 minutes, or until lightly browned. Meanwhile, blend ..

Place pickling spices in a tea ball or cheesecloth bag. Combine tea ball and remaining ingredients in a medium saucepan, bring to a boil. Cover, reduce heat, and simmer 5 minutes or until carrots are crisp-tender. Remove carrot mixture from heat, pour into a ..

Combine cottage cheese, dill pickle, and carrots in a medium size bowl. Fold in sour cream and mayonnaise or salad dressing until well blended. Chill until serving time. Sprinkle lightly with paprika, if you

Scrub tongue thoroughly. Put in pan with vegetables and seasonings; pour hot water over.Cover tightly, and simmer slowly until tender, about 60 minutes per pound. Tongue is done when it can be readily pierced with fork and the skin comes off easily. Lift out ..

Pour boiling water over peaches and let stand several minutes, then drain and skin. (Some varieties resist this method and must be pared with a knife.) Cut each peach in half, remove the pit, and pack into 2 or 3 sterilized quart jars (the size of the ..

A simple pickle made with Fenugreek sprouts. Directions to sprout the Fenugreek seeds (Methi seeds)- Soak the seeds in water for 10-12 hrs. Drain water, wrap the soaked seeds in cheesecloth. It takes about 1-2 days for the seeds to sprout. Keep the ..

To cook carrots, heat 1 inch lightly salted water in 2-quart saucepan over high heat to a boil; immediately add carrots. Return to a boil. Reduce heat to low. Cover and simmer 10 to 12 minutes for fresh carrots (8 to 10 minutes for frozen carrots) or until ..

Cut the carrots into chip-like pieces. Cook covered about 2 minutes in boiling salted water to barely cover. Drain, reserving 1/4 cup liquid. Add reserved liquid to carrots with butter and sugar. Cover and simmer 15 minutes, or until carrots are tender. Mix ..

Grated carrots, cooked in milk till tender, are flavored with sugar and spice. This dessert is similar to halva—not as thick, but just as sweet and tasty. My favorite way to serve is warm with vanilla ice cream.

Pour the boiling water over the shrimp and place in a kettle. Quarter the lemon and lime, add to the shrimp. Place the carrot, 1 cup (250 ml) of onion, celery and pickling spice into the shrimp. Bring to a boil, cook for 5 minutes. Drain. Cool shrimp. In a ..

In a large stainless steel saucepan, combine vinegar, stock, wine, pickling spice, parsley, peppercorns, carrots, celery, onions, garlic, cayenne, salt, lemon, and mustard seeds and simmer for 20 minutes. Add tongues and simmer uncovered over medium heat for ..

1. In an enamel or stainless steel pan combine the vinegar, water, oil, sugar, spices, and salt. Bring to a boil and simmer for 5 minutes. Cool. 2. Steam the carrot pieces for 2 minutes, cool in ice water, and drain. 3. Arrange layers of carrots, mushrooms, ..

Cook carrots and beans in salted water until tender. Drain. Add all the vegetables, sugar, salt and spices to the vinegar. Boil about 5 minutes. Pack in hot jars and

GETTING READY 1) In deep bowls, arrange layers of mixed vegetables and salt, allowing 1 tablespoon salt per lb of prepared vegetables and keep aside for a whole night. MAKING 2) On the next day, drain the vegetables and remove excess salt by pouring in plain ..

Use carrots, cauliflower, peas, beans, parsnip, etc. Clean, peel and chop vegetables into 1/3 inch cubes or long pieces. Tie loosely in a gauge or muslin cloth. Plunge in boiling water and boil for 10 minutes or until the vegetables are partially ..

GETTING READY 1) Wash the vegetables. Rinse under cold water. Drain and keep aside. 2) Quarter cucumbers and cut into 1-inch lengths. 3) Cut carrots into 1/2-inch pieces. Measure and keep aside. 4) Break cauliflower into small flowerets. 5) Remove seed from ..

GETTING READY 1 Wash the vegetables. 2 Peel and cut the vegetables (carrots into long slices, cauliflower into medium pieces, round slices of turnip in medium thickness). 3 In a pan, blanch the vegetables in hot water for 10 to 15 minutes. 4 Drain out ..

Drain herring filets. Add sour cream, mayonnaise, sugar, lemon juice, carrots and onions. Mix well and marinate for several days before serving. Do not serve immediately. Add a small amount of wine sauce for a more pronounced

Dissolve salt in cold water. Pour over prepared vegetables. Let stand 12 to 18 hours in a cool place. Drain thoroughly. Add spices and sugar to vinegar; boil 3 minutes. Add vegetables; simmer for 5 minutes. Pack hot into hot jars, leaving 1/4-inch head ..

Pickled beets is a spiced homemade beet pickle recipe prepared with equal pats if water and vinegar. Combined and cooked together the mixture is used for pickling the beets. It can be served on the side as a

Kachalu pickle is called a taro pickle in english. Spiced with garlic, ajwain and chili pepper, the kachalu pickle or taro pickle is simple and savory and goes well with all sorts of

Pumpkin pickle or kaddu ka achar is a spiced vegetable pickle. Made with spices like turmeric, mustard and red chili peppers along with fenugreek, the pumpkin pickle is matured by setting it in the sun before it is ready for

Lotus stem pickle or kamal kakri ka achar is a spiced pickle made from fresh lotus stems. Spiced with red chili pepper, mustard, turmeric and sealed with oil, the lotus stem pickles are quite exotic and

This turnip pickle or shalgam ka achar is a spiced vegetable pickle. Made with garlic, chili powder, cumin and onion seeds, the turnip pickle is made with added dry dates and set in the sun to mature before it is

Ladyfinger pickle or bhindi ka achar is a peppy and savory pickle recipe. Made with fresh ladyfingers, this vegetable pickle is cooked with a stuffing of spices like turmeric, red chili pepper, fenugreek, asafoetida and cumin along with curry leaves and lemon ..

Dry dates pickle is a savory and flavorful pickle made with khajoo or dried dates. Spiced with aniseeds, coriander powder and cumin to taste, the dry dates pickle is sealed with lemon juice and is set to mature for a

Amla or gooseberry pickle/achar is a simple pickle. Prepared with green chilies, cumin and mustard seeds along with lemon, the amla pickle or amla achar is a cooked pickle and can be sealed and stored for later

The arbi pickle is a spiced taro pickle. Made with a medley of spices like aniseed, chili pepper, fenugreek seeds and nutmeg to taste, the arbi pickle is a cooked pickle and can be stored but has a short shelf life in the

Boil all ingredients together except apples for 5 minutes. Add apples and cook until tender. Refrigerate. Excellent served with

Onion pickle is a savory and spicy pickle recipe made with small onions. This onion pickle or pyaaz ka achar is a peppy pickle recipe spiced with chili pepper, amchoor, cumin, aniseed and mustard amongst others. Sealed with oil and matured for sometime, it is ..

This garlic pickle or lehsun ka aachar is one of my favorite pickles of choice. Made with red chilies and spices like turmeric, cumin, fenigreek and mustard, the garlic pickle is a cooked pickle and can be stored for a long time for

Wash crabapples using only ones free from blemishes. Combine vinegar, sugar and water in kettle. Bring to a boil. Tie cinnamon and cloves in cheesecloth; add to mixture. Boil 10 minutes. Add crabapples to syrup. Cook until almost tender. Place crabapples in ..

Soak in large container overnight; cucumbers, onions, peppers, salt, and 3 qt. water. Drain, rinse and drain again. Set aside. Combine remaining ingredients and boil 1 minute. Add cucumber mixture, return to boil and remove from heat. Seal in jars and process ..

1. On day before canning, trim and discard thin dark-green outer skin from watermelon rind. Cut rind into 1-inch pieces to make about 14 cups. In very large bowl, dissolve salt in 6 cups water; add rind. (If necessary, add more water to cover rind.) Cover and ..

Mix the vegetables and salt in a large bowl or earthenware crock. Cover with ice cubes and top with a weighted plate; set aside about 3 hours. Drain. Meanwhile, blend vinegar and remaining ingredients together in a large kettle. Add drained vegetables and set ..

GETTING READY 1) Cut the cauliflower into florets and the slice the carrots into pieces of about 1/4 inch thick. 2) Mix the florets and slices and wash the vegetables, then cover them with fresh cold water for an hour. 3) Drain the vegetables well and leave ..

1. In rapidly boiling water, blanch the carrots and green beans separately for 2 minutes each and the snow peas for 30 seconds. Remove with a slotted spoon. 2. Place the vegetables, standing upright, in a quart jar. Distribute the coriander evenly among the ..

Mix the powdered spices and crushed seed mixture together. Mix gourd slices, ginger, garlic, chillies, lemon juice or vinegar and salt. Place in a sterile airtight jar, with a non-metallic lid. Shake well, keep aside. Shake twice a day for 2-3 days. Drain out ..

Combine vinegar, sugars, spices and salt in a large sauce pot. Bring to a boil then add prepared vegetables. Return to a boil. Reduce heat and simmer 15 minutes. Pack hot into hot jars, leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process 15 ..

Meetha aam ka achar is a popular sweet mango pickle made with raw mangoes. Prepared in the early summer with fresh raw mangoes, the meetha aam ka achar is spiced with chili peppers, asafoetida and fenugreek seeds. Sweetened with sugar, the meetha aam ka achar ..

Nimbu ka achar is a peppy lemon pickle. Spiced with asafoetida, red chili powder, cloves and cardamon among other spices, the nimbu ka achar is a non cooked pickle. Combined together and set to mature in the sun, the nimbu ka achar is great with any

Nimbu ka meetha aachar is tangy sweet pickle made with lemons. A popular pickle in India, the sweet lemon pickle or nimbu ka meetha achar is spiced with fennel, cumin and peppers. Sweetened with jaggerey, it is an all natural pickle and is cooked to prepare ..

Peel cucumbers and quarter, remove seeds and cut into 1/2 inch thick finger. Scrape carrots and also cut into 1/2 in. fingers. Cut beans into 1 inch pieces. Break cauliflower into flowerettes. Fry chopped onion in 2 tblspn, oil and add spices. Add vegetables ..

Simmer water, sugar, vinegar and cinnamon in 8-inch skillet 5 minutes. Peel peaches, and halve, removing stones. Press 3 whole cloves into rounded side of each half, and drop into simmering syrup. Cover pan, turn heat low and gently cook 3—4 ..

Brown beef cubes in the oil in heavy kettle. Add 1 cup water, lemon juice, onion and seasonings. Bring to boil, cover and simmer 40 minutes. Add apple wedges and remaining 1/2 cup water, mixing gently. Cover and simmer 40 minutes, or until meat is ..

Combine the first six ingredients in a large earthenware bowl. Add rabbit pieces; cover and let stand in refrigerator for 1 to 2 days, turning the meat several times. Dry rabbit pieces with absorbent paper, then dip them in the flour. Strain and save the ..

These glazed baby carrots are spiced carrots recipe. Cooked with cinnamon and ginger for flavor, the glazed baby carrots are skillet cooked and vert flavorful indeed. Served with roasts or meals of choice, they make a great

These Oven Braised Whole Baby Carrots are fabulous! I love my Oven Braised Whle Baby Carrots with spaghetti or noodles for lunch! Try them out and tell me how you liked

Preheat oven to 375°. Coat a 9 x 13 inch baking pan with vegetable cooking spray; set aside. In a large bowl, combine carrots, sugar, pineapple, prune puree or butter, egg whites and vanilla. Stir to blend thoroughly. Add remaining ingredients, except ..

Cabbage And Carrot Relish is a tasty and mouthwatering side dish. You can fit this into any spread as the relish is freat with a number of different dishes! This Cabbage And Carrot Relish recipe is simply fantastic and you simply shouldn’t miss it!

1. In medium saucepan, heat vinegar, onion, salt, and pickling spice to boiling. 2. Add carrots; bring to boiling. Reduce heat; simmer, covered, 5 minutes. 3. Pour into shallow baking dish. Let cool; refrigerate 2 hours. 4. Drain just before

wash and dry lemons. Squeeze juice from 5 lemons. Cut the remaining 15 lemons. (each lemon into 16 pieces). Place it in a bowl and keep aside. Dry roast all the spices one by one. First dry roast dry red chillies till crisp over a low heat. Then dry roast ..

The hot lemon pickle is a spicy pickle made with red chili peppers to taste. Spiced with added green chilies, fenugreek, ginger and asafeotida, the hot lemon pickle packs quite a punch. Peppy and appetizing, it is great for any

You will understand why Chinese pickles are so addictive once you get a taste of them! Chinese Pickles have got a divine taste about them. Prepare some for your

wash and dry lemons. Squeeze juice from 5 lemons. Cut the remaining 15 lemons. (each lemon into 16 pieces). Plce the lemons and lemon juice together in a air tight glass container. Add salt and mix well. Keep covered with a lid for 2-3 weeks. Make sure to mix ..

Combine vegetables. Cover vegetables with a brine allowing 1 cup salt to 4 quarts water. Let stand overnight in the brine. Drain and soak vegetables in clear water 3 hours. Drain. Combine vinegar and water and pour over vegetables, let stand 1 hour, then heat ..

First day: wash, dry, and cut cucumbers in half, lengthwise. Put in a crock. Dissolve the salt in the gallon of water and cover the cucumbers. Add more brine in the same proportions if necessary. Let stand 4 days. The brine will ferment. Fifth day: drain ..

Gajar Meva Nu Acinar has a great taste. The dates and chilli powder gives the Gajar Meva Nu Acinar a two dimensional taste. Must catch

Gajar Lagannu Acinar has a two taste in one. The malt vinegar, chilli powder with seedless dates gives the Gajar Lagannu Acinar a two dimensional taste. Must catch

Karela pickle is a spiced bitter gourd pickle recipe. Made with fresh karelas or bitter gourds, the karela pickle is spiced with ginger and pickling spices with lemon pieces to

1. Drain beets and reserve 2/3 cup liquid. 2. Tie pickling spices in a piece of cheesecloth. 3 Combine beets, reserved liquid, sugar, vinegar cheesecioth bag in a deep 2-quart non-metallic casserole. 4 Heat, covered, in Microwave Oven 7 to 8 (9 to 1 minutes ..

Pour boiling water over onions; let stand 2 minutes. Drain and cover with cold water. Peel onions and put into a bowl or crock. Add enough cold water to cover, sprinkle with the salt, and set aside overnight. The following day, drain onions; rinse with cold ..

The jerusalem artichoke pickle is made with fresh artichokes and cooked pickle syrup poured over it. prepared with spices like connamon, turmeric, ginger and mustard seeds with vinegar, the jerusalme artichoke pickles can be sealed and

Mix pickling spice with vinegar. Add salt and sugar, bring to boil, and strain over mushrooms. Cool. Add oil and garlic. Keep in refrigerator. Shake jar well 2 or 3 times a day. Add more salt, if necessary, after 24 hours. Do not use for 2 or 3 days. These ..

Add whole cloves and peppercorns to vinegar and oyster liquid. Bring mixture to the boiling point. Add oysters and simmer until oysters curl. Cool and then chill in refrigerator until ready to serve. Good for

This Freezer Dill Pickle made of sweet and sour, spiced and seasoned cucumber partners best with my meat and pasta. Try this the way you want to. Tell me if you like this Freezer Dill