Wash and dry oregano.
In a large saucepan, bring vinegar to a boil over high heat.
Add four sprigs of oregano to vinegar.
Remove from heat.
Let cool, uncovered, until vinegar reaches room temperature.
Remove oregano and pour vinegar into hot, sterlized bottle.
Add remaining oregano sprigs and seal bottle tightly.
Leave in a cool, dark place for at least one week before using.
Saute chopped onion and garlic in olive oil.
Stir in tomatoes, oregano, vinegar, hot sauce, broth, and milk.
Bring to boil, then remove from heat.
Puree with immersion blender or upright blender.
olonial: After preparing the previous recipe (let cool first), add 1
Whisk together the garlic, oregano and Worcestershire sauce.
Gradually whisk in the olive oil, continually beating to form an emulsion. Stir in the vinegar and lemon juice
Season with salt and pepper.
il, balsamic and red wine vinegar. Whisk this together very well
For the oregano vinaigrette, whisk together oil, vinegar, garlic and herbs.
Toss vegetables with 1/2 the oregano vinaigrette then season. Grill or broil until just tender. Arrange on a serving platter and sprinkle with crumbled feta, capers and pine nuts. Drizzle with remaining oregano vinaigrette.
Saute some onion in olive oil.
Add chicken, cut into pieces. Add vinegar peppers.
Saute briefly.
Remove from heat.
Drain all liquid from the pan.
Add olives.
Add some juice from vinegar peppers, about 1 tablespoon.
Add capers, salt, black pepper, paprika, oregano, garlic and mushrooms.
Return to heat.
Add butter. Let it melt through the mixture.
Any of these quantities or ingredients may be varied.
ool.
Whisk the vinegar, olive oil, mustard, oregano, garlic, salt, and
ngredients > ginger garlic paste and vinegar. Process until smooth. Set aside
Drizzle with the combined oil, vinegar and garlic. Cover and refrigerate
prinkle with lemon zest and oregano. Melt 3 tbsp butter in
Lightly toast the bread in the oven.
Rub one side of the toast with garlic clove.
Drizzle a little olive oil over each slice.
Mix tomatoes, onion, oregano, basil, 2 tablespoons of the olive oil, balsamic vinegar, salt and pepper.
Spread mixture over each slice of toast.
Sprinkle a little of the grated mozzarella cheese on each slice.
Bake (not broil) in a 350 degree oven about 10 minutes, until the cheese just starts to melt, being careful not to burn the edges of the toast.
Serve immediately.
hicken. Season and sprinkle with oregano, lemon zest and 1 tbsp
Put drained beans in a large bowl. Add onion and mix well. Mix dry mustard and vinegar until completely dissolved. Add all other ingredients to vinegar and mustard; mix well.
Pour the liquid over the green beans and onion and cover the bowl.
Put in the refrigerator for at least 3 hours before serving.
Use leg of lamb figuring 3/4 pound (not boned) to a person. Bone the meat; remove most of the fat and gristle.
Cut into 1 1/2-inch squares.
Mix the meat with onions (sliced lengthwise) and marinate with oregano, allspice, oil and vinegar.
Let this stand overnight or at least a few hours.
Simmer tomatoes, vinegar, salt, sugar, green peppers, onions, banana peppers and garlic for 25 minutes.
Add chili
powder, oregano and parsley; simmer until thick.
Put in jars and seal. Set aside for sealing process to complete.
Eat in 2 months.
ith a copy of this recipe: http://www.guardian.co.uk
owl, combine the garlic, oregano, Worcestershire, vinegar and lemon juice. Gradually whisk
Arrange sliced tomatoes on a large platter.
Place one basil leaf on top of each tomato slice.
Place one slice of mozzarella on top of each basil leaf.
Spring oregano, salt and black pepper on cheese and drizzle with extra-virgin olive oil. Finish with drizzle of balsamic vinegar.
dobo sauce combine vinegar, limejuice, chipotles, garlic, cumin, oregano, black pepper, salt