ngredients > ginger garlic paste and vinegar. Process until smooth. Set aside
olonial: After preparing the previous recipe (let cool first), add 1
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!
Work flour, shortening and salt until very fine.
Beat egg, water and vinegar together.
Make a little well in the mixture, add liquid and blend.
This recipe makes four one-crust pies.
This goes with the Vinegar Pie Recipe too and this is the crust recipe that my greatgrandmother used to make hers with.
And its really swell too.
chili pepper, soy sauce, tomatoes, vinegar. Add a little water if
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.
an. Stir together the stock, vinegar, BBQ sauce, jalapenos, onion, and
separate bowl, combine the vinegar and lemon juice and reserve
il, balsamic and red wine vinegar. Whisk this together very well
owl, whisk together the egg, vinegar and ice water.
Slowly
pan and add the vinegar, spice, mustard, ginger and pepper
o the pot add the vinegar, sugar and crushed red pepper
Line the bottom of a 9-inch pie or quiche pan with a single layer of the croutons.
Alternate 1/4-inch slices of tomato with mozzarella slices on top of the croutons.
Sprinkle with the red wine vinegar and then the dried basil.
Put in a microwave oven for 5-8 minutes or until the cheese has melted.
Enjoy!
o make dressing, combine mustards, vinegar, chili sauce, mayonnaise, sour cream
Soak ginger slivers in ice water, covered for 12 hours.
Drain.
In a small stainless or enamel saucepan combine vinegar, honey and miso.
Bring to a boil.
Pack drained ginger into 2 half pint jars.
Pour hot liquid over ginger, leaving 1/2 inch head space.
Seal and process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
See altitude chart for higher altitudes.
Combine slaw mix, shallots, sugar, celery seed.
Add red wine vinegar, stir.
Add mayo, starting with 1/2 cup until desired consistency (creamy).
epper, cucumber, cilantro, orange juice, vinegar and oil and stir. Season
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.
f olive oil and balsamic vinegar, if using. Garnish with basil
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.