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Showing: Antipasto - Pickled Eggs I

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This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed.

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Apricot Marinated Eye of Round Roast

Submitted by: Marylynn Roe

Old-fashioned pot roast with a sweet and sour tang. Start this a day in advance and let it marinate overnight to develop maximum flavor and to tenderize the meat.

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Bouja Soup

Submitted by: MARBALET

It isn't difficult to guess that this recipe calling for 2 hens and 8 pounds of beef stew meat yields enough Bouja to feed a crowd. This soup is loaded with cabbage, rutabagas, and beans in a broth seasoned with pickling spice.

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Candied Dills

Submitted by: G. M. Steele

This is an easy recipe for homemade sweet pickles without the fuss. It takes a while for all the sugar to dissolve, but it's worth the wait.

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Corned Beef and Cabbage II

Submitted by: ORIGINALSYN

My mother has been making corned beef and cabbage this way for years. She has no idea where the recipe came from but it is absolutely the best. Easy and quick...Enjoy!

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Debra's Pickled Eggs in Beer

Submitted by: ROSYGOAT

Home Town: Fort Erie, Ontario, Canada

Living In: Crystal Beach, Ontario, Canada

A very easy recipe for delicious eggs pickled in beer, vinegar, and spices. Great to add to salads!

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Dilly Beans

Submitted by: RIIHI

Spicy pickled green beans made the old fashioned way. This was my Grandmother's recipe, I hope you enjoy!

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Dorothy's Stefado

Submitted by: Kathy W.

Home Town: Chicago, Illinois, USA

Living In: Glenview, Illinois, USA

This is a Greek beef stew made with small onions. This is my mom's recipe, and every Fall without fail you could smell it simmering in the kitchen. Serve it with a large bowl of mashed potatoes. Of course a Greek salad, some feta & olives and crusty bread give this meal the final touches. The onions can be time consuming to clean, but well worth it when your family sits down to eat.

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Glazed Corned Beef with Lentils

Submitted by: Karena

Brisket is simmered on top of the stove with vegetables and pickling spices, then topped with a honey mustard glaze, and baked in the oven. Lentils seasoned with chili sauce are a highly recommended accompaniment.

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Hasenfeffer (Sour Rabbit Stew)

Submitted by: NXNER

Original German rabbit stew recipe passed down from my great-grandmother who immigrated to US in 1889. This is a lot of work to make but well worth it. It is an acquired taste dish; once hooked, you can't get enough. Serve with fresh mashed potatoes and celery sticks. Use the stock as gravy for mashed potatoes. Always tastes better as leftovers. Hope you enjoy!

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Home Made Souse

Submitted by: JEANIE BEAN

Souse is a form of head cheese - a gelled loaf made with pig's ears, feet and tongues. This variation uses beef tongues.

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Kosher-Style Corned Beef

Submitted by: Gene

This recipe is for 25 pounds of beef, but can scaled down. Prague powder number 1 is a commercial curing product that can be found at sausage supply shops. You may want to reduce the amount of salt, as this amount was used as a preservative.

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Lucy's Tomato and Peach Chutney

Submitted by: Lucy Danylewich

A sweet and spicy chutney made with tomatoes, peaches, apples, celery and onion that's very addictive. So easy to make you'll find yourself adding this to just about any dish!

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Marinated Rabbit Stew

Submitted by: Helena Unzueta

Have the skin removed and rabbit opened and drawn. Disjoint as you would a chicken. If the 'wild' flavor is unfavorable, cover with cold water in a saucepan, add green celery tops, 1 onion, 3 whole cloves and 3 whole allspice and cook slowly for 10 minutes. Drain immediately and then proceed with recipe.

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Million Dollar Pickles

Submitted by: Donna

Tasty pickles that take some time, but are easy to make. One crunch and you'll agree they are worth the wait!

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Mock Duck

Submitted by: NORSEWOMAN

Home Town: Helena, Montana, USA

Living In: Bismarck, North Dakota, USA

This is an old family recipe that we make every year at my grandmother's house during Christmas time. I use it at my home throughout the year as a simple dinner, or make it and take it to work when I know we'll need a snack after a big rush. Steak can be venison or beef. I grew up using mostly elk steaks.

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Mustard Glazed Corned Beef

Submitted by: JAMVS

Living In: Philadelphia, Pennsylvania, USA

This is a great tasting, tender corned beef that you simmer in seasonings then glaze and finish in the broiler. Great tasting and a nice alternative to the traditional boiled corned beef. So easy and only a few ingredients.

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Peach Salsa

Submitted by: AUNTYLENE

Living In: Swift Current, Saskatchewan, Canada

This sweet but zippy salsa is a great way to use summer fruits and vegetables. Try it on pork or chicken at your next cookout.

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Pickled Corn on the Cob

Submitted by: TRISH

Sections of corn are pickled on the cob. A great recipe for preserving fresh corn from the summer to enjoy later in the year. Be sure to use the freshest corn possible.

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