Pour off a little vinegar from the top of the
auce pan heat white wine vinegar on the stove to where
auce pan heat white wine vinegar on the stove to where
Shake the vinegar plus one of the other ingredients; refrigerate 4 days.
Strain.
You may add a sprig of fresh dill or mint if appropriate.
Bottle and refrigerate.
Use to make salad dressing and marinades.
auce pan heat red wine vinegar on the stove to where
In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
Bruise basil and loosely fill clean glass jars with basil and halved garlic cloves.
Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place 2 weeks, shaking occasionally.
After two weeks have passed strain through cheesecloth and rebottle.
Add a few fresh basil leaves to the bottle for identification purposes and visual appeal.
ill to make a savory vinegar that's very tasty in
owl combine the mayonnaise, tarragon vinegar, salt, mustard and pepper; mix
ill be.
Take the herbal laxative tea if desired before
In a bowl, mix the vinegar, stock, oil and a pinch of salt, pepper and sugar. Mix with the cabbage then cover and set aside for about 20 mins.
Meanwhile, fill the pretzels with a slice of cheese, radishes and 1/3 of the chopped parsley.
Add the onions, pepper and remaining parsley to the cabbage mixture and serve with the pretzel sandwiches.
auce pan heat white wine vinegar on the stove to where
ngredients > ginger garlic paste and vinegar. Process until smooth. Set aside
olonial: After preparing the previous recipe (let cool first), add 1
Mix mustard, flour and spices.
Mix vinegar, warm water and honey.
Combine; bring to a boil.
Simmer for 2 minutes.
Pack into clean jars.
Press out any air pockets.
Store in cool place.
To keep fresh, add a slice of lemon on top.
ingredients.
Add the vinegar and steep in the sun
You will need wide mouth jar.
Put herbal oil in water.
Simmer for 20 minutes.
Strain through a cheesecloth or muslin into another pan and repeat these steps until there are only 2 ounces left.
Add olive oil and simmer until all the water has evaporated.
Add tincture of benzoin and bees wax.
squash, tomato, olives, and balsamic vinegar. Saute until vegetables are just
Beat together the mayo, basil, garlic and vinegar in a bowl until smooth.
In a large bowl, combine the watercress and 2 tablespoons of the basil mayo.
Toss until the leaves are lightly coated.
Divide evenly among 6 plates.
To the same bowl, add the beans, chicken, tomatoes and 1/4 cup of the dressing.
Season with salt and pepper.
Stir to combine.
Divide evenly and place atop the watercress.
Garnish with sliced basil and a spoonful of the dressing.
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!