SALMON ROE RECIPE RECIPES
MEXICAN CAVIAR RECIPE | ALLRECIPES
This delicious salsa dip is easy to make and blends the distinctive flavors of tarragon vinegar, green chile peppers and black olives in a zesty tomato mixture. Serve with tortilla chips.
Provided by DEBOKC
Categories Tomato Salsa
Total Time 6 hours 10 minutes
Prep Time 10 minutes
Yield 4 cups
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together tomatoes, green onions, olive oil, tarragon vinegar, green chile peppers, black olives, garlic salt and salt. Cover and refrigerate 6 hours or overnight before serving.
Nutrition Facts : Calories 17.1 calories, CarbohydrateContent 0.9 g, FatContent 1.5 g, FiberContent 0.3 g, ProteinContent 0.2 g, SaturatedFatContent 0.2 g, SodiumContent 188.5 mg, SugarContent 0.5 g
PICKLED RED BEET EGGS RECIPE | ALLRECIPES
My Pennsylvania Dutch grandmother, Florence Walter, used to make these. They are especially great for picnics. The combination of pickled eggs, beets, and onions is really something special. A great way to use up left-over Easter-eggs too!
Provided by GOURMETFOX
Categories Pickled Eggs
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 12 servings
Number Of Ingredients 5
Steps:
- Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
- Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.
- Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.
Nutrition Facts : Calories 108 calories, CarbohydrateContent 8.1 g, CholesterolContent 212 mg, FatContent 5.3 g, FiberContent 0.5 g, ProteinContent 6.6 g, SaturatedFatContent 1.6 g, SodiumContent 112.4 mg, SugarContent 7.2 g
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