b>for 4 days, shaking it every so often. While steeping, the vinegar
Peel and slice carrots.
Put the slices into a heavy saucepan with butter, water and salt.
Cover and let simmer over low heat for 15 to 20 minutes or until tender.
Add raspberry vinegar and brown sugar; toss gently and let cook another 1 to 2 minutes. Garnish with chopped parsley.
Serves 4.
erries).
Stir in the vinegar, cover with a clean towel
Partially peel the cucumber so it leaves stripes of dark green for color. Cut the cucumber into bite-size pieces and put in a medium bowl.
Cut the cantaloupe into cubes or use a melon baller. Add to the cucumber.
Thinly slice the radishes. Add to the melon and cucumber.
Toss the salad with the vinegar.
Sprinkle with pepper.
Refrigerate, covered, until chilled, about 30-60 minutes.
Serve on salad plate over lettuce leaves.
b>for 30 minutes.
Make the raspberry dipping sauce by bringing the raspberry vinegar
For Chimichangas: Place 1 candy bar
Pan brown chicken pieces in butter.
Finish in roasting pan in a 350\u00b0 oven for about 35 to 40 minutes.
Remove from pan; pour off juices.
Deglaze pan with raspberry vinegar.
Add raspberry jam and chicken stock.
Simmer until thickened.
Add fresh raspberries; remove from heat.
Place warm chicken in serving dish, then pour sauce over all.
Serves 6.
hicken breasts.
Cook, uncovered, for 5 minutes on each side
In a bowl, combine 1/2 cup preserves, raspberry vinegar, pineapple juice, soy sauce, balsamic vinegar, garlic and seasonings; mix well. Remove 1 cup for sauce; cover and refrigerate.
b>For the vinaigrette, combine the sesame oil, one tablespoon of the raspberry vinegar
Place beets and onion in a large bowl.
In a cup, combine oil, raspberry vinegar, balsamic vinegar, and garlic.
Season with the salt and pepper.
Whisk to combine.
Pour over the beet mixture and toss well.
Sprinkle with the chives (if using).
Cover and refrigerate for at least 15 minutes or up to 3 days.
Sautee onion in butter until it begins to caramelize and turns brown.
Add chicken breast and cook through, turning frequently.
Add raspberry vinegar and reduce liquid by 1/3.
Add chicken broth, tomato sauce and cream boiling for 5 minutes.
Add raspberry jam to sauce being careful not to overdo it.
Enjoy.
br>Bake at 350\u00b0F for 30-35 minutes, or until
Place carrots and water in a covered dish; microwave for 5-7 minutes, just until tender.
Drain carrots; add margarine, salt, raspberry vinegar, and sugar; stir to combine.
Microwave for 1-2 minutes; garnish with parsley.
b>for 1-2 minutes until onion is transparent.
Add the vinegar
Lightly sprinkle chicken with salt and pepper.
Over medium-high heat, heat oil. Brown chicken breast cubes.
Add onion slices, chicken broth and vinegar.
Secure lid. Over high heat, bring to high pressure, then lower heat to stabilize just at high pressure. From moment high pressure was reached, cook for 3 minutes.
Allow pressure to reduce naturally. Remove chicken and keep warm.
Bring liquid to a boil. Stir in rice. Remove cooker from heat. Let stand for 5 minutes.
Add the cooked chicken. Gently stir in raspberries.
dd shallots, chicken broth and vinegar.
Close cover securely.
In blender combine raspberry vinegar and raspberry jam, slowly with motor running. Add oil till emulsified.
Preheat oven to 350 degrees F (175 degrees C). Grease a 11x7 inch baking dish.
In a mixing bowl, whisk together the olive oil, raspberry vinegar, honey, mustard and dill weed.
Arrange the tilapia filets in a single layer in the prepared baking dish. Pour mixture over the fish filets, coating the filets evenly.
Bake in a preheated oven, uncovered for 20 minutes or until fish is flaky with a fork.
In a steamer, cook beans for about 10 minutes or until crisp-tender, then run under cold water to stop further cooking. Set the beans aside.
When ready to serve, melt butter in a small saucepan.
Add onion rings, then cover the saucepan tightly & cook over very low heat for about 5 minutes or until onions are tender & translucent.
Stir in the vinegar & pepper, then add beans & cook over medium heat, stirring, until beans are hot & well coated with the sauce.