Garlic
Phyllis Diller's Mexicale Hot Stuff Party Din
- 6 tortillas
- 1 onion
- 1 monterey jack
- 700 gr beef (ground)
- 110 gr cheddar cheese
- 1 package cream style corn
- 1 package tomatoes w
Picadillo
- 10 skillet heat oil over heat
- 2 stuffed olives
- 1 tomato (chopped)
- 1 apple
- 1/2 garlic clove
- 230 gr beef (cooked ground lean)
- 30 gr onions (diced)
- 22 gr raisins
- 10 ml olive oil
- 1 gr salt and pepper
Picadillo Con Alcaparras
- 8 pimiento-stuffed olives
- 1 onion
- 1 ripe tomato
- 1 garlic clove
- 1 bay leaf
- 900 gr beef (ground)
- 60 ml water
- 60 ml burgandy wine
- 60 ml olive oil
- 50 gr bottled capers
Picadillo Stuffing
- 3 garlic (cloves)
- 1 onion
- 1 green pepper
- 1 tomato (fresh)
- 850 ml chicken stock
- 450 gr beef (ground)
- 240 gr rice (raw white)
- 60 ml dry spanish sherry
- 60 ml olive oil
- 40 gr dark raisins
Picante Chicken Chili
- 3 garlic (cloves)
- 3 as desired
- 1 onion
- 1 bay leaf
- 1 green
- 1 tomato
- 180 ml picante sauce
- 130 gr chicken breast
- 60 gr dry vermouth
- 16 ml vegetable oil
Picante Sauce
- 4 jalapeno peppers
- 1 onion
- 525 gr tomatoes (whole)
- 30 ml apple cider vinegar
- 3 gr garlic powder
- 1 gr salt
Picante' Red Sauce
- 1 pepper (red)
- 1 clove garlic
- 5/8 edensoy original
- 270 gr eden tomatoes (diced)
- 30 ml eden ume vinegar
- 16 ml eden brown rice vinegar
- 1 gr basil (dried)
Pickled African Peaches
- 1,900 gr under ripe peaches (slightly)
- 475 ml wine vinegar (white)
- 350 gr onions (sliced)
- 150 gr firmly packed brown sugar
- 130 gr sugar (white)
- 80 ml olive oil
- 8 gr turmeric
- 6 gr cumin (ground)
- 6 gr garlic (minced)
- 5 gr ginger (minced)
Pickled Asparagus
- 2 pickling spice
- 2,500 gr asparagus (fresh)
- 1,400 ml water
- 950 ml vinegar (white)
- 40 gr salt (plain)
Pickled Blackeyed Peas
- 1 clove garlic
- 800 gr blackeyed peas (cooked)
- 120 ml wine vinegar (red)
- 120 ml canola oil
- 120 ml peanut oil
- 30 gr onions (red)
- 1 gr salt
- 1 gr cayenne pepper
Pickled Garlic
- 7 chilies (dried red)
- 525 gr garlic
- 475 ml wine vinegar (white)
- 240 ml dry wine (white)
- 150 gr ginger
- 130 gr coarse salt
- 38 ml mustard seed
Pickled Hot Red Peppers
- 24 peppercorns
- 8 allspice (whole)
- 4 garlic (cloves)
- 1 bay leaf
- 475 ml distilled vinegar (white)
- 475 ml water
- 60 ml olive oil
- 6 gr salt
Pickled Kohlrabi
- 3 kohlrabi
- 3 sprigs dill (fresh)
- 2 carrots
- 2 garlic (cloves)
- 1 bay leaf
- 180 ml vinegar (white)
- 38 gr sugar
- 5 ml mustard seed
- 3 gr salt
- 1 gr dill seed
Pickled Meats
- 3 garlic (cloves)
- 1,000 gr beef tongue
- 18 gr salt
- 14 gr brown sugar
- 6 gr mixed pickling spices (whole)
- 3 gr saltpeter
Pickled Pork
- 12 peppercorns
- 6 of garlic (cloves)
- 1 vineger (white)
- 1 bay leaf
- 525 gr pork butt (boneless)
- 120 ml mustard seed
- 30 ml louisiana sauce (hot)
- 8 gr kosher salt
- 6 gr celery seed
Pickled Pork Snouts
- 4 clove garlic (minced)
- 1 pkg
- 1 onion (chopped)
- 260 gr pork snout
- 120 ml palm vinegar
- 60 ml soy sauce
- 1 gr cracked pepper corns
- 2 slices jalapenos (sliced fresh)
- 1 package cubed tufu (fried)
Pickled Red Onions
- 2 garlic (cloves peeled)
- 1 onion (red peeled)
- 80 ml cider vinegar
- 6 gr salt
- 1 gr black peppercorns
- 1 gr cumin seeds
- 1 gr mexican oregano (dried)
- 1 gr salt
Pickled Tongue
- 2 bulbs
- 1 beef tongue note
- 700 ml wine vinegar make sure to use glass (red)
- 350 ml virgin olive oil the tongue
- 7 gr parsley
- 1 gr sweet basil meat
Pico De Gallo Salsa
- 6 serrano
- 3 garlic (cloves)
- 2 tomatoes
- 1 onion
- 60 ml oil
- 45 ml wine vinegar (red)
- 34 gr cilantro (finely chopped)