Search Results for "beets"

Recipe Results 1 of 2 pages

Pickled Beets

Wednesday, August 9, 2006

Ingredients 1 sugar 2 s vinegar 1 teaspoon allspice 1 teaspoon celery seed 1 teaspoon mustard seed 1 teaspoon horseradish Directions Seal jars. Cold pack 20 minutes. Patricia Holland Malvern, Ohio For each quart of cooked sliced beets, add mixture of:

Pickled Beets

Tuesday, February 1, 2005

Ingredients 1 can beets, use juice 1/2 sugar 1/2 vinegar Directions Heat to just before boiling. Take off heat and pour over beets. Can hard-boil 6 eggs and add to beets for pickled eggs.

Pickled Eggs And Beets

Tuesday, December 28, 2004

Ingredients 2 cans sliced beets 3/4 sugar 12 hard-boiled eggs 2 cups white vinegar 2 tablespoons pickling spice 1 1/2 tablespoons salt Directions Reserve 1 1/4 cups liquid from beets. Heat liquid, vinegar, sugar, salt and spice. Simmer 10 minutes. Pour over beets and eggs. Store in refrigerator. Best if left at least 24 hours

Honey-Glazed Root Vegetables

Wednesday, September 16, 2020

Honey-Glazed Root Vegetables Ingredients: 2 medium beets, peeled and cut into 1-inch pieces 2 medium carrots, peeled and cut into 1-inch pieces 2 medium turnips, peeled and cut into 1-inch pieces 1 medium parsnip, peeled and cut into 1-inch pieces 3/4 cup water 1/3 cup honey 2 tablespoons butter, cubed 3 ounces Black Pepper cheese,

Honey Baked Veggie Fries

Wednesday, September 4, 2019

Honey Baked Veggie Fries Ingredients: 1 lb. beets, peeled 1 lb. sweet potatoes, peeled 3 large carrots, peeled 2 T olive oil 1/2 tsp. sea salt, plus salt to taste 1/4 cup honey 1 Tbsp. apple cider vinegar Directions: Preheat oven to 400° F. Cut the beets, sweet potatoes and carrots each into slices that

Ginger Roasted Veggies and Pears

Wednesday, July 18, 2018

Ingredients: 3 medium-large beets, peeled and diced into 1 inch cubes 1 sweet yellow onion, chopped 1 clove garlic, minced 1 inch piece fresh ginger, peeled and minced 2 large sweet potatoes, diced into 1 inch cubes (peel or keep skin on, either works) 2 green Anjou pears (ripe but still firm) 1-2 tsp fresh

Maple Roasted Root Vegetables

Wednesday, March 16, 2016

Ingredients: 1/4 cup maple syrup
 2 tbsp Dijon mustard
 1/2 tsp garlic powder
 2 tbsp olive oil 
 1/2 tsp salt
 1/4 tsp pepper
 1/2 cup coarsely chopped onion or 20 pearl onions, peeled
 5 cups coarsely chopped or sliced veggies of your choice; turnips, parsnips, rutabaga, carrot, potato, yams, beets and/or golden beets. Directions:

Pickled Deviled Eggs

Thursday, March 26, 2015

Ingredients: 12 HARD-BOILED EGGS 1/4 cup mayonnaise 1/4 cup sour cream 1 tbsp. Dijon mustard 1 tbsp. fresh lemon juice 1/4 tsp. salt 1/4 tsp. pepper 2 tbsp. finely chopped fresh dill OR chives Ingredients for Marinade: 1 jar (16 oz.) beets 1 cup water 1 cup white vinegar TOPPERS: Crabmeat & fresh dill, small

Rosy Pickled Mushrooms

Thursday, March 19, 2015

Submitted by Lynne Herold of Garrettsville, OH Ingredients: 1 jar pickled beets (NOT Harvard) 1 jar whole mushrooms, drained 1/2 small red onion, sliced thin Directions: Drain beets saving liquid. Place mushrooms and onions in empty beet jar. Pour beet juice over mushrooms and onions. Refrigerate for at 24 hours before using. Keep refrigerated. Mushrooms

Roasted Root Vegetables

Friday, January 2, 2015

Ingredients: 4 medium root vegetables (choose a variety from potatoes, rutabagas, turnips, beets, sweet potatoes, etc.) 2 carrots (chopped) 1 onion (medium, chopped) 1/4 cup vegetable oil 3 tablespoons Parmesan cheese Directions: Preheat oven to 350 degrees. Cut vegetables into large chunks. Place in a medium bowl and pour oil over top. Add seasonings or