egg, parsley, bacon, cider vinegar, and seasoned vinegar. Let sit 30 minutes.
Combine vinegar, sugar, and salt in a saucepan or container that will not react to the vinegar acids.
Heat just enough to completely dissolve the sugar and salt. Cool and bottle, I like to let mine cool completely before using.
Cook's note: I see no reason why Splenda could not be used in place of the white sugar, and sea salt used in place of regular table salt.
(In my original recipe I used 1/4 cup sugar and 2 teaspoons of salt to a cup of vinegar. I wanted to cut back a little on the sugar and salt, but maintain the taste.).
For the seasoned vinegar: Combine ingredients in a small
Thinly slice ahi and lay on platter.
Cover with plastic wrap. Use wooden meat hammer to pound thin.
Remove plastic wrap.
Spread minced (or crushed) garlic over ahi.
Grate fresh Parmesan and sprinkle capers.
Chill until ready to serve.
Mix olive oil and seasoned vinegar in a small covered jar.
Shake well.
Just prior to serving, pour vinegar and oil mixture evenly over the dish and enjoy.
Lightly grease a large frying pan with non-stick spray. Heat the pan. Temperature will depend on the thickness of the chops. For thin chops use med-high heat. For thicker chops use medium heat.
Brush pork chops with vinegar and then brush with a thin coat of olive oil. Lightly sprinkle the pork chops with each of the seasonings. Flip and repeat on the other side.
Place in the frying pan until browned on one side (usually about 7-12 minutes). Flip and cook until other side is browned.
Enjoy!
o drain.
Combine the vinegar, sugar and wine in a
olander, let drain.
Mix vinegar and honey until honey dissolves
Heat oil.
Add onion, celery and carrots.
Saute over moderate heat, stirring, until onion is transparent.
Add broth.
Bring to a boil, reduce heat and simmer, covered, for 10 minutes.
Add zucchini, salt, pepper, herbs and vinegar.
Simmer, uncovered, for 5 minutes.
Add tomatoes and olives.
Bring to a boil.
Reduce heat and simmer, covered, until vegetables are done.
Dissolve cornstarch in a small amount of the cooking liquid.
Stir into stew.
Cook over moderate heat, stirring until thickened.
f large bowl. Sprinkle with seasoned flour.
Repeat layers until
ngredients > ginger garlic paste and vinegar. Process until smooth. Set aside
olonial: After preparing the previous recipe (let cool first), add 1
dry nonstick (or well-seasoned) skillet over medium-high heat
lour and 1/2 cup Recipe #453973 (one batch without added
Heat oil in large pot. Saute scallions, celery, jalapeno, and garlic for 5 minutes. Add all spices, (except for balsamic vinegar). Cook two more minutes.
Add Rotel tomatoes, cook for 2 minutes. Add black beans and chicken broth. Simmer for 10 minutes. Add balsamic vinegar.
When beans are well heated add mixture to a blender and puree in batches. Add all batches back to pot. Season with salt and pepper to taste and serve.
Top with fat free sour cream, cheese or onions.
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!
lour, onion powder, garlic powder, seasoned salt, chicken bouillon granules, sage
ip the cut onion into seasoned flour, shaking afterward to remove
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.