egrees celcius.
Beat eggs and vinegar in a bowl.
Crush
Scrub the carrots and trim their green tops, leaving
r until just tender. Drain and mix gently in a large
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
Microwave Instructions:
Combine all ingredients except liver in a 1-quart dish.
Cover with waxed paper.
Cook 5 to 6 minutes or until green pepper is soft.
Pour boiling water over liver; let stand 3 minutes.
Drain and dry.
Add liver to other ingredients. Cook for 2 minutes or until liver is done.
Serve hot.
ot, combine the potato slices and vinegar. Bring to a boil, then
Place beans in kettle.
Mix sugar, salt and vinegar; add to beans and cover with water.
Boil 30 minutes.
Pack in jars and seal.
Cover cucumbers with cold water and sprinkle salt over them. Let set for 1/2 hour.
Drain.
Then press with paper towels.
Mix sugar and vinegar and pour over cucumbers.
Sprinkle with pepper. Add onion.
Best when refrigerated 2 to 3 hours before serving.
Slice romaine lettuce crosswise.
Pour in oil and vinegar and mix in tossing with lettuce.
Add salt, pepper, onion and diced potatoes.
Toss again and serve.
Combine chickpeas and vinegar in a small saucepan and bring to a simmer. Remove from heat. Let stand for 30 minutes.
Drain chickpeas, removing any loose skins.
Preheat an air fryer to 390 degrees F (198 degrees C). Spread chickpeas evenly in the basket. Cook until dried out, about 4 minutes.
Transfer chickpeas into a heat-proof bowl and drizzle with oil and sea salt. Toss to coat. Return chickpeas to the air fryer and cook, shaking basket every 2 to 3 minutes, until lightly browned, about 8 minutes. Serve immediately.
Place the carrots and potatoes into the bottom of a slow cooker, and place the pork roast on top. Add the onion, garlic, bay leaf, and red pepper flakes, and pour the tomato sauce and vinegar over everything. Set the cooker to Low, and cook for 8 hours. Season to taste with salt and pepper. Slice the pork, and serve with carrots, potatoes, and some of the sauce spooned over each portion.
Saute bacon in a large, deep skillet over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, combine the lettuce, red bell pepper, green onions and corn, and mix together. Carefully stir in the cubed avocado.
In a separate small bowl, whisk together the red wine and vinegar dressing, the blue cheese dressing, and the honey.
Pour the dressing mixture over the salad and toss. Add bacon just before serving to keep it crunchy.
ead by hand, remove entrails and clean thoroughly in water.
Mix all greens together in a large salad bowl, adding more lettuce if need be.
Add pomegranate seeds and mandarin orange pieces.
Mix in enough oil and vinegar salad dressing to taste, drizzle with balsamic vinegar.
Toss lightly and enjoy!
Core and thinly slice pear and sprinkle with lemon juice to prevent browning.
Toss endive and blue cheese together.
Add oil and vinegar dressing.
Mix.
Arrange pear slices around the edges of a salad plate and mound salad in the center.
Season with freshly ground black pepper.
Combine equal parts of water and vinegar; add salt, pepper and sugar to taste.
Combine all ingredients and shake well.
Let set 24 hours before serving.
No refrigeration needed.
(If you don't have an oil and vinegar shaker a sterilized pint size milk jug works well.)
In an enamel pan, boil rapidly for 2 minutes the sugar, honey and vinegar.
Remove from heat. Add the butter. Add the ginger (optional).
Keep warm and take as needed.
Brown pork steaks with garlic and red pepper in oil in large frying pan. Pour off drippings.
Sprinkle salt over both sides of pork. Add water, cover tightly and cook slowly 30 minutes. Combine soy sauce, cornstarch, catsup and vinegar. Add with carrots and onion to pork.
Increase heat to medium-low and continue cooking, covered, 25 to 30 minutes or until pork and vegetables are tender. Makes 4 servings.
359 calories per serving.
In a large bowl, toss the shrimp, green onions, celery, capers, black olives, oil and vinegar dressing, mayonnaise, celery seed, and lemon juice. Chill at least 1 hour in the refrigerator before serving.