Mix all ingredients together until blended well.
Shape into balls.
Put on foil, under appliances, in cabinets, under burners of stove or anywhere you see bugs.
It takes 3 or 4 days to kill bugs.
en boiling. Add a little vinegar to the water if or when
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!
Using the amounts required for the recipe you wish to make. Mix 1 part balsamic, 1 part rice wine vinegar and 3 parts water.
Use in recipe as required.
warm the vinegar just until it begins to give off steam
Bring the vinegar to a boil in a saucepan for 2 mins then remove from the heat and allow to cool to about 100\u00b0F.
Gently crush the peppercorns, mustard seeds and allspice then transfer to a sterilized jar along with the tarragon.
Pour the hot vinegar into the jar and seal. Let infuse for about 3 weeks before using. Will last for 2-3 years.
Place octopus in a saucepan and cover with water. Bring to a boil. Drain, transfer to a bowl to cool.
Add red wine, oregano, garlic and sugar (if using), mixing well. Cover and chill for 1 hour.
Preheat a grill pan on high. Cook octopus for 2 mins each side, or until opaque and tender. Transfer to bowl, allow to cool slightly.
Add salad greens, mint, onion and lemon juice. Season to taste and toss. Drizzle with a little olive oil and red wine vinegar to taste.
Boil water, add peeled potatoes cut into large chunks, cook and drain.
Mash or use a ricer. Add a teaspoon of lemon juice or white vinegar to help keep the potatoes from oxidizing and let them cool then cover tightly and refrigerate.
Reheat (microwave, crock pot, oven, stovetop) till slightly warm and then add in the liquids (milk, chicken broth, even a little water to rehydrate can work).
Source: Idaho Potato Commission.
t in half lengthwise. Using a small spoon scoop out
Heat oil in deep fry pan.
Add peppers and cook for 10-15 minutes .
Add tomatoes,onions,garlic,balsamic vinegar and salt and pepper.
Simmer for 15-20 minutes .
Add butter and heat till thick.
Cool and put in preserve jar.
Refrigerate till needed.
Tie the spices in a spice bag or piece of cheesecloth.
Place vinegar and spice bag in non-reactive (stainless steel) pot.
Bring to a boil and cook about 10 minutes.
Cool.
Store vinegar and spice bag in air-tight plastic or glass container.
NOTE:*** Although the flavor intensifies with aging, the vinegar is ready to use immediately.
After about 1 month, remove the bag from the vinegar.
***SWEETENED SPICED VINEGAR: To sweeten this recipe, add 3 1/2 cups granulated sugar.
Good for pickled beets or pickled peaches.
ostly done then add wine, vinegar and chicken broth, cook three
aper over and press carefully to just bruise. If you press
Preheat oven to 400\u00b0F. Lightly grease 2
Preheat the oven to 350\u00b0F In a
Cook onions and tomatoes until soft; force through a sieve. Discard pulp.
Add sugar, salt and all but one pint of vinegar mixture.
Make a paste of mustard and vinegar.
Add to mixture and boil down until a consistency of boiled custard.
Grind peppers and add just before turning off the heat.
Pack as usual.
(Use the best vinegar.)
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.
Preheat oven to 375 degrees F. Spray muffin
an heat white wine vinegar on the stove to where it is
To make salad, combine all ingredients in bowl.
Toss with citrus vinaigrette before serving.
To make dressing, in measuring cup, combine all juices and balsamic vinegar.
Add enough apple cider vinegar to make 1/2 cup, which should be about 7 Tablespoons.
Pour into mixing bowl or blender, with mustard.
Slowly incorporate oils while mixing.
Add the zests, and season with salt and pepper.