1 : cn Beets, sliced (6oz.)
12 : Hard-Boiled Eggs, peeled
3/4 : c Cider Vinegar
1/2 : c Sugar
2 : tb Salt
1/2 : ts Pepper, cracked
1/8 : ts Allspice
6 : Cloves, whole
4 : qt Firm-ripe whole figs (5
-lbs+) : -lbs+)
2 : qt Water
1 : tb Whole cloves
2 : Cinnamon sticks
5 : c Sugar
3 : c Vinegar
1 : tb Whole allspice
See : See instructions
5 : c Fish; any kind
2 : c White vinegar
1/4 : c Sugar
1/2 : ts Whole peppercorns
1/4 : ts Whole allspice
1/4 : ts Whole cloves
2 : Bay leaves
1/4 : ts Oregano
1/4 : ts Dill seeds
1 : md Onion; sliced
1 : c Water
Peeled : Peeled garlic cloves
Vinegar; : Vinegar; (white)
Sugar : Sugar
Salt : Salt
Water : Water
3 : c Fresh garlic cloves
1 : /2 c White distilled vinegar
1/2 : c Sugar
1/2 : ts Salt
CHUCK : CHUCK OZBURN
1 : lb Fresh ginger; - peeled and
-into : -into paper thin slices
2 : tb Kosher salt
2 : tb Granulated sugar
1 : c Water
1/2 : c White vinegar
4 : dr Red food coloring
6 : Fillets salt herring
4 : lg Onions, thinly sliced
1 : c White vinegar
1/2 : c Water
2 : tb Sugar
1 : tb Pickling spice
4 : Bay leaves
2 : lb Fresh hot chiles; 1- inches
-long : -long
4 : Cloves garlic; peeled
24 : Peppercorns
8 : Whole allspice
1 : lg Bay leaf; quartered
2 : c Distilled white vinegar
2 : c Water
2 : ts Non-iodized salt
4 : tb Olive oil
4 : qt Fresh hot peppers
2 : tb Prepared horseradish
2 : Cloves garlic; whole
10 : c White vinegar
1 : /2 c Pickling salt
1/4 : c Honey
4 : qt Plus
2 : c Water
See : See instructions
0: Karen Haigh
1: Originally From: The Book of Curries & Indian Foods Sift flours and salt into a medium bowl; add any bran remaining in sifter
2: Stir in cardamom seeds and 1 tablespoon oil; mix in enough of the water to make a soft dough
3: Knead dough 5 minutes on a lightly oiled surface, with a little oil rubbed into hands to prevent them from sticking, until dough is soft and pliable
4: Cover with plastic wrap and let rest 10 minutes
5: Divide dough into 8 pieces; roll into balls
6: Dust balls with flour and cover with a damp cloth
7: Roll each ball out to a 3-inch round, keeping unrolled balls and finished rounds covered with a cloth
8: Half-fill a deep pan or deep-fryer with oil and heat to 375oF or until a 1-inch bread cube browns in 50 seconds
9: Fry poori one at a time, turning over once, for 30-60 seconds
10: Keep patting top of poories gently with a slotted spoon as they cook in order to make them puff up
11: Serve at once
12: Posted to Recipe Archive - 09 Feb 97 by ted by: brownm_j@FHU
13: EDU on Feb 9, 97
14: