Mix three cups of water and one
cup of vinegar in a large container.
I used bleach in the wash and then rinsed twice, adding 1/2
cup of vinegar in the first rinse.
For wood floors, try 1/4
cup of vinegar in 1 gallon of hot water.
You would use 1
cup of vinegar in the rinse cycle after a hot wash with detergent.
Not exact matches
In a blender or food processor, combine all the dressing ingredients together including the cooled shallot, chives, apple cider
vinegar, 1/2
cup of olive or walnut oil, Dijon mustard, lemon juice, honey and salt / pepper.
To the 2/3
cups almond milk I used
in place
of yogurt, I added 2 tsp apple cider
vinegar for a «yogurt» - like quality.
For the tarragon vinaigrette:
In a bowl, dissolve the rest of the sugar in 1/4 cup of tarragon vinega
In a bowl, dissolve the rest
of the sugar
in 1/4 cup of tarragon vinega
in 1/4
cup of tarragon
vinegar.
In a bowl, dissolve the rest of the sugar in 1/4 cup of tarragon vinega
In a bowl, dissolve the rest
of the sugar
in 1/4 cup of tarragon vinega
in 1/4
cup of tarragon
vinegar.
2 ″ (or so) nob
of fresh ginger, scrubbed, but unpeeled, chopped Pour 1
cup of boiling water over it, let it steep 10 minutes Add 1/4 c. raw honey while water is still warm Let cool to room temp, and add 1 lemon or lime juiced (I like to add
in the grated peel too) 1/4 c. raw apple cider
vinegar Add enough water to make 4
cups.
Pear Ginger Chutney: Put these ingredients
in a saucepan: one small chopped onion / 1/2 — 1
cup brown sugar / 1
cup vinegar / 2 tablespoons lemon juice / 3 tablespoons finely grated ginger / 1 teaspoon red pepper flakes / 1
cup raisins / 2 teaspoons salt / 6 — 7
cups of pear, cored and chopped.
Pickle the Onion:
In a medium pan (nonstick, if you have one), combine the sugar,
vinegar, onion and 1/4
cup of water; season with salt and pepper.
Serrano chiles 1 / 8th - inch thick and place
in 2
cups of white
vinegar in a Mason jar.
* DIY buttermilk: I made 2
cups of buttermilk by putting 2 Tablespoons
of vinegar in a measuring
cup, then pouring milk up to the 2 -
cup mark.
For more oval shaped beans and other legumes, soak for 12 - 24 hours
in filtered water to cover plus 1 tablespoon
of cider
vinegar or lemon juice for every
cup of dried beans / legumes used.
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz
of cherry tomatoes, cut
in half 1 tbsp balsamic
vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4
cup heavy cream
In a small saucepan cook the ginger with 1/2
cup of plum wine and rice
vinegar.
Add
in 3 tablespoons
of tomato paste, a tablespoon each
of Worcestershire sauce and red wine
vinegar, and 1/4
cup brown sugar.
1 lb dry mayocoba beans 6
cups chicken stock 14 ounce can
of hearts
of palm, drained and chopped 1 lb vine - riped tomatoes, destemmed and chopped 1/2
cup olive oil 1/4
cup white
vinegar 4 tablespoons basil stir
in paste 1/2 teaspoon salt 1/2
cup grated pecorino Romano cheese
(I used 1.5
cups of whole almonds, 2 tablespoons coconut flour, 1/4
cup of whole flaxseeds, 1/4 teaspoon salt, 1.5 teaspoons baking soda, 5 large eggs, 1/4
cup coconut oil, 2 packets
of stevia, and 1 tablespoon
of apple cider
vinegar in the Magic Loaf Pan.)
Mix 1
cup of Miracle Whip, 2 tablespoons
of white
vinegar, 1/4
cup of sugar, 1/2
cup of cherry tomatoes cut
in half, and salt and freshly ground black pepper.
I saute a diced onion & a
cup or so
of celery, incl leaves,
in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic
vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one
cup diced ham, & the greens and cook it slow
in the oven and eat it over rice, for two days.
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2
cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed
in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers
in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine
vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest
of 1 lemon Mint leaves for garnish
For the red wine, I swapped
in 1/4
cup of white wine
vinegar and 3/4
cup of apple juice plus 1 tbsp sugar.
For the Southwest Dipping Sauce: Combine
in a small bowl 1/2
cup mayonnaise, 1 teaspoon
of lime juice, 2 teaspoons honey, 1 teaspoon white
vinegar, 1/4 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/4 teaspoon cumin, 1/4 teaspoon garlic salt, 1/4 teaspoon dry oregano.
In 3
cups of boiling water, add 1 Tbsp
of vinegar.
Combine rice wine
vinegar, 1/2
cup of water, sugar and garlic clove
in a small saucepot.
1 large eggplant, cut into 1/4 - inch - thick rounds Olive oil, for brushing the grill pan 1
cup oil - packed sun - dried tomatoes, plus 2 tablespoons
of their oil 1/2
cup bocconcini packed
in oil 6 fresh basil leaves, torn into small pieces 3 tablespoons balsamic
vinegar Kosher salt and freshly ground black pepper
Try putting about a
cup or so
of white
vinegar in your rinse cycle.
Measure out half a
cup of Dream Ultimate Almond into a two -
cup measure and stir
in the apple cider
vinegar.
Serves 2 people Ingredients: 1
Cup Quinoa 2 Cups Water 10 Small Potatoes 1 & 1/2 Cups Broccoli 1/3
Cup Pine Nuts 4 Cooked Artichoke Hearts (I use pre made jarred hearts
in water) 4 Tbsp Apple Cider
Vinegar 1/2 Lemon Pinch
of Herbs & Salt (If you can't get cooked artichokes, feel free to omit from recipe!)
1/2
cup of raw cashews soaked
in water for at least 3 hours 1/4
cup of soy or unsweetened almond milk 1 tablespoon
of lemon juice 2 tablespoon
of nutritional yeast + extra for sprinkling 1/2 teaspoon
of garlic powder 1 teaspoon
of apple cider
vinegar a pinch
of sea salt and pepper
2 1/2 pounds fingerling potatoes, scrubbed, sliced
in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced
in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4
cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white
vinegar) 3/4
cup milk
of choice (rice, soy, hemp) 1
cup dairy - free Swiss cheese substitute 1/2
cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
I noticed that
in the marinade ingredients you list 1/4
cup of red wine
vinegar, but
in Step 2 you say to use rice wine
vinegar.
Pour one tablespoon
of white
vinegar or lemon juice
in the bottom
of a liquid measuring
cup.
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang
of cups and ounces: 16g dry yeast or one cube (42g)
of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider
vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant
in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot
of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt
In a small bowl, stir 1/3
cup of olive oil with the cilantro, red onion, jalapeño, sherry
vinegar, basil, parsley, garlic, thyme, red pepper flakes, and cayenne pepper.
* coconut milk buttermilk - Put 1 tbsp
vinegar or lemon juice
in a 1
cup measuring
cup and fill the rest
of the way with coconut milk.
Let's not even get into how many I have already consumed Let's start baking... Peppermint Red Velvet Whoopie Pies Yields: 18 - 3 ″ whoopie pies For The Cake Part Ingredients: 1
cup vegetable oil 1
cup granulated sugar 2 eggs, must be room temperature 1 tsp
vinegar 1/4
cup cocoa powder 1/4
cup liquid red food color 1 tsp pure vanilla extract 1/2
cup buttermilk, must be room temperature 1
cup all purpose flour 1 tsp baking soda 1 tsp salt 1 1/2
cups of peppermint baking chips (found
in the baking isle) Plus one full bag
of peppermint baking chips for garnish Directions: 1.
Transfer to a large bowl and stir
in quarter
cup of cider
vinegar.
I
cup naturally vegan cornbread mix (I use Martha White) 1
cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2
cup vegan butter, melted 1/3
cup vegan sour cream 1 teaspoon Adobo sauce from can
of chilies
in Adobo 1/3
cup non-dairy milk 1 teaspoon apple cider
vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1
cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
I simply put 1 Tbsp
of blackstrap molasses and 1 Tbsp apple cider
vinegar in a
cup of hot water and enjoy.
In a bowl, combine 1/4
cup soy sauce, 2 Tbsp water, 1 Tbsp toasted sesame oil, 2 Tbsp brown sugar, 2 Tbsp rice
vinegar, 1 Tbsp grated fresh ginger, 2 cloves
of minced garlic, 2 Tbsp sesame seeds, and 1 Tbsp cornstarch.
Ingredients: About a lb, give or take,
of salmon or any other fish you might have,
in chunks, skin removed (clams are an obvious choice too) / 3
cups chicken broth / 2 slices bacon, chopped / 1 onion, diced / 2 T flour / 1 bay leaf / 2 sprigs fresh thyme leaves, chopped / 2 large potatoes, peeled and chopped / 2
cups milk / 1
cup half & half / 2 T sherry
vinegar / Dash
of Worcestershire sauce (optional) / Salt & pepper to taste.
Combine all the ingredients except the 2
cups of distilled
vinegar in a saucepan, cover, and simmer over low heat until the sauce is reduced to about 1 1/2
cups.
In a small, bowl whisk together 1/4
cup of olive oil, balsamic
vinegar, coconut sugar, 1/2 teaspoon salt and garlic.
To make the coconut
vinegar, soak 2 tablespoons
of grated coconut
in 1/4
cup white
vinegar for 30 minutes.
To make enough
of this chilli sauce for several servings, boil seven ounces
of chopped red chillies
in a
cup of water with two tablespoons
of sugar, one tablespoon salt, and one tablespoon
vinegar.
* 3/4
cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple cider
vinegar * 2 tablespoons cultured buttermilk * 1 handful
of fresh basil leaves * 1 handful
of fresh cilantro leaves * 1 handful
of fresh parsley leaves * 2 medium cloves
of garlic, sliced
in half, plus more to taste (if you love garlic) * pinch
of ground cayenne pepper — optional * sea salt and freshly ground pepper to taste
Ingredients: 2
cups dry lentils (rinsed and pick over for impurities) 5
cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves
of garlic (minced) 1 onion (minced) 1 bunch
of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry
vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions:
In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.
Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider
vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3
cups dry black eyed peas, soaked
in water overnight 8
cups of water Instructions: Soak the Black Eye Peas
in cold water over night.When ready to cook;
in large pot heat olive oil and add onions, sauté until translucent.