Sentences with phrase «about vinegar and water»

Hi, I have a 4 year English bulldog, his paws are constantly red espically in the summer, tried everything on earth and spend all sorts of money and nothing helped, I just say where someone talked about vinegar and water, just tried it and keeping my finger crossed, thanks.

Not exact matches

Add water and apple cider vinegar, cover with a lid and let cook for about 20 minutes or until the veggies are tender.

Other accompaniments included baked sweet potatoes, avocado crema (blend two avocados in the food processor with a big handful of cilantro leaves, lime juice, salt, and garlic to taste plus a bit of water to blend), Frog Ranch salsa, and red cabbage slaw (thinly slice a head of red cabbage and add a handful of cilantro, about 3 tbsp apple cider vinegar, a drizzle of honey, and sea salt).

Add the water and white wine vinegar and simmer over moderate heat until the barbecue sauce is very thick, about 5 minutes.

To pickle radishes — or anything really — follow this method (for about 1 lbs of veggies): Bring 1 cup water, 1 cup vinegar, 1/4 cup sugar, and 2 tbsp kosher salt to a boil.

Fire Roasted Plum BBQ Sauce Ingredients: 1 1/2 Cups ketchup 1 1/2 Cups brown sugar 1/2 Cup red wine vinegar 1/2 Cup water 1 Tablespoon worcestershire sauce 2 Tablespoons spicy mustard 1/2 Teaspoon onion powder 4 fresh plums, cut in half and grilled about 5 minutes.

To keep it from oxidizing and turning an unattractive dark brown (though it will still taste good), immerse it in acidulated water (about 2 tablespoons white vinegar or lemon juice to 1 - quart cold water).

Take the golden raisins in a bowl and add about 1 cup of boiling water and the white wine vinegar.

Mix 3/4 cup water, sugar, vinegar, chili garlic paste and salt in a small saucepan and bring to a simmer over medium - high heat; reduce heat to medium and simmer for about three minutes.

Combine 120 grams (4 oz) of the beets (about 1/2 a cup of beets) with the remaining 1/2 cup (120 ml) of water, 1/2 teaspoon of salt, the tahini, vinegar and garlic in a blender or food processor.

Add the spices, vinegar and 1/2 cup of water to the pork mixture and let simmer for about 5 minutes or until the liquid is reduced.

1 onion 5 cloves of garlic (mmm I LOVE Garlic, so good for you especially in cold and flu season) 1 bunch of washed trimmed fresh parsley 1T fresh oregano (or 2tsp dried) sea salt to taste (usually about 1/2 tsp) 1/2 -3 / 4 tsp red pepper flakes (depending how spicy you like it) 1/2 tsp ground black pepper 1/3 — 1/2 cup olive oil (add slowly till you get the right texture) 1/2 cup red wine vinegar water a needed

Fish heads and carcasses — about 1 pound for a small batch of stock 1 onion, coarsely chopped (I left the skin on) Additional vegetables such as carrot or celery 1 - 2 cloves garlic Several sprigs parsley Splash of vinegar Cold filtered water (2 - 3 quarts)

Olive oil 1/2 a bag of frozen leeks 1/2 white onion, chopped 3 - 5 cloves of garlic, minced A bunch of potatoes... about 6 fairly big ones for me, chopped, skins intact Water or broth White wine vinegar Plain, unsweetened almond milk Salt, freshly ground black pepper, red pepper flakes (optional), and fresh parsley

For the quick pickled shallots, place the shallot slices in a small non-metal bowl and add the vinegar, and sugar, and about 1 tablespoon of water.

1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions

1 1/4 cups wild Rice, uncooked 2 1/2 cups stock, vegetable or poultry, or water 1/2 cup dried cranberries 1/3 cup dried apricots 2 tablespoons white wine vinegar, plus more to taste 6 scallions, green and white parts, thinly sliced, about 3/4 cup loosely packed 2 large garlic cloves, slivered 2 tablespoons olive oil 1/2 cup pecans, toasted and roughly chopped Salt, to taste

Make the pickled grapes: In a large saucepan set over high heat, boil the water, sugar and vinegar until the sugar is dissolved, about 1 minute, stirring occasionally.

Because all the components of this salad are hardy enough to handle a long marinade in the sweet ginger and cider vinegar dressing you don't need to worry about them wilting or getting water logged by the time you get to where you're going.

Combine the coconut oil, vinegar, water and vanilla together in a large bowl, with a mixer on medium - low speed, about 30 seconds.

1 chicken carcass (pastured is best) OR 1 chicken back and neck and 2 chicken thighs with bone and skin (see tip 1) Additional bones (see tip 2) 3 - 4 chicken feet (see tip 3) 1 strip kelp / kombu (see tip 4) 1 piece of ginger (see tip 5) Splash of vinegar (see tip 6) Selection of vegetables (see tip 7) Filtered water (about a gallon)

Boil the vinegar, water, salt, and pickling spice in a pot for about five minutes, uncovered.

Using a large mixing bowl, cover the cauliflower with about an inch of cold water and add 1 tablespoon of vinegar.

Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh mint

Add cabbage, vinegar, maple syrup, cinnamon and 1/4 cup of water to a pan and cook for about 15 minutes until liquid is absorbed and cabbage is slightly softened.

1 large bunch or head of kale (about 12 ounces with stems removed) 4 carrots 2 watermelon radishes (about 2 inch diameter) 1/4 cup pumpkin seeds 1/4 cup red wine vinegar 1/4 cup water 1/4 cup chickpea miso (we use and love South River) The Dressing In a blender combine pumpkin seeds, vinegar, water and miso and blend until smooth, scraping down the sides as necessary.

can, drained and rinsed 1 1/4 cups water 1 clove garlic 1 1/2 teaspoons salt, divided 1 sprig fresh rosemary (about 1 teaspoon minced) Freshly ground black pepper 1 teaspoon balsamic vinegar

1 1/2 pounds carrots, peeled, cut into 1 / 4 - inch - thick rounds 3 tablespoons olive oil 2 1/4 teaspoons ground cumin 1/4 teaspoon cayenne pepper 1/2 cup water 3 tablespoons white wine vinegar Salt and freshly ground black pepper, to taste 1/3 cup chopped cilantro leaves Cook the carrots in salted boiling water until they are crisp tender, about 8 minutes.

Then add pasta sauce, water, coconut milk, balsamic vinegar and let it cook for about ten minutes.

You can go in between and soak them in warm water with vinegar for about 10 minutes.

about 6 elderflower heads 1 lemon — juice and zest 1 lemon — thinly sliced 1/2 cup honey or more to taste 1 tablespoon apple cider vinegar 6 cups room temperature water

Eight dried ancho or chipotle chiles Oil for cooking One cup diced yellow onion (about one medium onion) Six cloves garlic, peeled and diced 2 cups chicken stock 1/2 cup white vinegar 12 cups water 3/4 cup orange juice 2 tablespoons tomato paste 1 tablespoon dried oregano 1 teaspoon freshly ground smoked black pepper 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon coarse kosher salt 1/4 cup vinegar 1/4 cup lemon juice

• 2 tablespoons vegetable oil • 2 cloves garlic, chopped • 1 medium onion, chopped • About a 10 - ounce pork chop, cut into in 1 - inch cubes • 1/4 cup soy sauce • 1/2 cup white vinegar • 1/4 cup water • 1 tablespoon sugar • 1/4 cup minced bell pepper • Two bay leaves • 1 long hot green chilli, seeds and stem removed, chopped • Cooking oil

Heat vinegar, sugar, salt, and 1/3 cup water in small saucepan over medium - high heat, whisking occasionally, until sugar and salt are dissolved, about 3 minutes.

1/4 pound white bread, 2 days old, crusts removed (about 1/2 pound before crusts are removed) 3⁄4 cup cold water 2 pounds ripe tomatoes, peeled and seeded 2 red jalapeño chiles, seeds and stems removed 1 teaspoon minced garlic 2 egg yolks 1 1/2 tablespoons red wine vinegar 1/2 teaspoon salt 1/4 teaspoon white pepper 1⁄3 cup extra virgin olive oil Chopped hard - cooked eggs Minced cilantro In a bowl, soak the bread in the cold water for a minute or two.

Combine vinegar, sugar, salt, and 1 cup water in a large bowl and stir until sugar and salt are dissolved, about 2 minutes.

What makes Fäviken special, what gets chefs like Redzepi excited about the place, isn't just the extreme localness of the ingredients (Nilsson basically doesn't use anything he can't get from the farm or pull from nearby waters, barring sugar from Denmark, salt from France, his beloved alcoholic vinegar — and the occasional pineapple he smuggles in for a staff - meal pizza).

1/3 pound of bacon (about 5 slices), cut into 1 / 4 - inch strips 1 medium onion, chopped 2 large carrots, peeled and diced 3 large celery stalks, diced 1 teaspoon cumin powder 2 cloves garlic, minced 1/2 fresh habanero chile, stem and seeds removed, finely chopped (add more if you love it hot) 1 pound dry split red lentils, rinsed and cleaned 2 cups water 4 cups vegetable stock 1 tablespoon fresh thyme leaves, chopped (or substitute 1/2 teaspoon dry) 1 bay leaf 1 teaspoon salt 1/4 teaspoon black pepper 1/2 pound Mulay's Killer Hot Italian Sausage (or substitute the Italian sausage of your choice, though it won't be nearly as good) 1 teaspoon red wine vinegar 1/4 cup chopped fresh cilantro

Next time, I'll slice them even thinner so they're even crispier!Then, I just brought 3 cups of vinegar, 1 cup of water, and about a teaspoon of kosher salt to a boil and added the potato slices.

If you aren't too worried about cleaning your slow - cooker on your own, fill your dirty slow - cooker with water then add vinegar (1 cup) and baking soda (a spoonful at a time until you reach 1 cup).

I have an experiment about putting Pop Rocks in water on my website, and I love the ways you've extended it with the oil and vinegar.

For cleaning your microwave put a bowl of vinegar water in the microwave heat for about 2 — 2.5 minutes and all the junk and grime wipes off easily.

I spray this on the greens, let sit for about a minute, and then add them to a sink of diluted vinegar water.

I mix it with water (about 1 part vinegar to 3 parts water) in a spray bottle and clean everything from the bathroom and toilet to the wood floors.

Simply wash your greens in a sink about half full of water with 1/2 cup of apple cider vinegar, and then chop them up into even sized chunks.

All you need to do is pour about one tablespoon of apple cider vinegar into a glass of water and drink it before you start your meal.

Apple cider vinegar is highly acidic, and when you mix about 1/4 cup of it with 1/4 cup of water, you can put it into a spray bottle.

Just a quick question... I am 48, great health, have not started menopause, had a healthy period, but one week later I heard about apple cider vinegar and began using it...... used it for about a week straight, 1tbsp to cup hot water, honey and cinnamon....

QUESTION: I have started to drink an apple cider vinegar first thing in the AM (1 tbsp of act, 1 tbsp of fresh lemon juice, small amount of fresh grated ginger and a bit of cayenne pepper, all in about 4 oz of filters water).

you can use Braggs but Heinz also makes one now, make sure you mix it with about 1/4 cup vinegar and 2 - 3 cups of water and rinse your hair after you shampoo and let sit for about 3 - 5 min and rinse very well. . .