Hendrika Wiltenburg

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Hendrika Wiltenburg
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Classic French Onion Soup Recipe -Enjoy my signature French onion soup the way my granddaughter Becky does. I make it for her in a crock bowl complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah

Classic French Onion Soup Recipe -Enjoy my signature French onion soup the way my granddaughter Becky does. I make it for her in a crock bowl complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah

Vintage Clipping For Pickled Beets. CLOSE to MY recipe. Altho, mine adds in Sweet 'bread 'n butter' PICKLE juice, & Red Food Coloring. Plus, a TON of Beets & Beet juice.

Try this pickling spice recipe in your pickles instead of buying a pre-made pickling spice. Simply substitute this home made version. http://www.simplycanning.com/pickling-spice-recipe.html

pickling spice recipe 6 Tablespoons Mustard Seed 3 Tablespoons Whole Allspice 6 tsp coriander seed 6 whole cloves 3 tsp ground ginger 3 tsp red pepper flakes 3 bay leaves 3 cinnamon sticks

Shrimp In Thai Coconut Sauce

Shrimp In Thai Coconut Sauce Coconut milk flavored with peanut butter makes a classic Thai inspired, creamy sauce for bell peppers and grilled shrimp for an easy dinner. 1 pound jumbo shrimp, shell and tail on 4 tablespoons vegetable oil, divided 2 glove

Seafood 4 cut into pieces 2 lbs salmon Produce 1 Avocado 1 tbsp Cilantro 2 Limes, Juice from 1 tsp Onion powder 1/2 Red onion, small Baking & Spices 1/2 tsp Ancho chili powder 1 tsp Black pepper 1 tsp Paprika, powder 1 tsp Salt 1 Salt Oils & Vinegars 1 tbsp Olive oil Nuts & Seeds 1 tsp Cumin, ground

Seafood 4 cut into pieces 2 lbs salmon Produce 1 Avocado 1 tbsp Cilantro 2 Limes, Juice from 1 tsp Onion powder Red onion, small Baking & Spices tsp Ancho chili powder 1 tsp Black pepper 1 tsp Paprika, powder 1 tsp Salt 1 Salt Oils & Vinegars 1 tb

English pickled onions - Pearl onions are pickled in malt vinegar, sugar and spices for a tasty British snack

Pickled onions are a British treasure. We eat them straight of the jar, in sandwiches or in a tasty Ploughman's lunch.