For wooden floors, mix together 1 tablespoon of castile soap and 1/4
cup of vinegar into 1 gallon of water.
Not exact matches
-2 medium beets, peeled and cut
into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine
vinegar -1 / 4
cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a
cup - mint and cilantro, about 1/4
cup of each roughly chopped -1
cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
1 1/2
cup water 2 1/2 Tbsp sea salt 1/2
cup apple cider
vinegar 1 lb turnips, spiralized or peeled and sliced
into sticks or any other way you prefer 1/2 small beet, peeled and sliced 1 bay leaf 1 garlic clove, thinly sliced a few sprigs
of fresh dill or dill flower (optional) dash
of red pepper flakes (optional)
I measured out 1/4
cup olive oil, 1/4
cup balsamic
vinegar, 4 - 5 sprigs
of Rosemary (de-sprigged, using only the leaves), 1 tablespoon salt, and threw it all
into a blender.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2
cup of cashews, soaked for a min
of 2 hours 1/4
cup of water 1 tablespoon
of white wine
vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon
of kosher salt 1 head
of broccoli, chopped
into florets 1/2
cup of garbanzo bean flour 1/2
cup of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher salt 1 teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3
cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
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
Add enough olive oil to the pancetta fat to make 1/3
cup of oil and whisk the oil
into the
vinegar and mustard until it is all emulsified.
1 pound dried black beans 8
cups water 2 Tbsp olive oil 6 slices
of good - quality bacon, chopped
into 1 inch pieces 1 1/2
cups chopped onion 1 1/2
cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2
cup dry cooking wine 2 Tbsp white wine
vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2
cups tomato juice 1/2
cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine
vinegar 1 teaspoon Worcestershire sauce Generous dash
of hot sauce 1/2
cup peeled, seeded, and chopped cucumber 1/4
cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1
cup seeded, chopped red tomatoes 1
cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise
into 1 / 4 - inch wheels for garnish
Sour hemp, coconut, or dairy milk by pouring 1 teaspoon
of apple cider
vinegar into a measuring
cup and adding milk to measure 1/2
cup.
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
If you don't have buttermilk, you may stir 1 teaspoon
of lemon juice or
vinegar into 3/4
cup of cow's milk (not skim).
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
Measure out half a
cup of Dream Ultimate Almond
into a two -
cup measure and stir in the apple cider
vinegar.
Grated zest
of 1 lemon Fresh ginger, cut
into a 1 - inch cube, peeled, and grated 2 tablespoons honey scant 1/2 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4
cup unseasoned brown - rice
vinegar 1/3
cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil
Lime Vinaigrette 1/4
cup vegetable oil
of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine
vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut
into wedges 1/4
cup mung bean sprouts 4 bib or butter lettuce leaves, washed
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
2 (15.5 ounce) cans black beans 2
cups low - fat cottage cheese 3 tablespoons almond butter 1 garlic clove, sliced 2 tablespoons olive oil 3 tablespoons red wine
vinegar 3/4 teaspoon sea salt 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/4
cup fresh parsley 2 tablespoons orange zest Freshly ground black pepper to taste 10 - 12 stalks
of celery, cut
into thirds
lamb or pork tenderloin, cut
into chunks peppers, onions, or any other vegetables you would like, cut
into chunks Juice
of 1 - 2 lemons 1/4
cup olive oil 2 tablespoons red wine
vinegar 3 cloves garlic, smashed 1 Tbsp.
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.
1 head
of kale, washed, dried and torn
into large pieces 1/2
cup raw cashews 2 Tbsp apple cider
vinegar 2 Tbsp dill pickle brine 1 bunch
of dill Pinch
of sea salt 1/4
cup water (or just as much as you need to make this mix creamy)
1 tablespoon
of vinegar into a 1
cup measuring
cup and top to 1
cup with milk.
Place 1 tablespoon
of lemon juice or
vinegar into a 1
cup measuring
cup.
Ingredients: - 6 inch medium zucchini cut
into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2
cups of cooked quinoa - 1
cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head
of radicchio, sliced
into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice
of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4
cup cup of yellow mustard - 1/4
cup of grainy dijon mustard - 2 tablespoons
of honey - 1 tablespoon
of apple cider
vinegar - salt to taste
Grated zest
of 1 lemon Fresh ginger, cut
into a 1 - inch cube, peeled, and grated 1 tablespoon honey 3/4 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4
cup unseasoned brown - rice
vinegar 1/3
cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil
1 head
of kale, washed, dried and torn
into large pieces 1
cup raw cashews 2 Tbs apple cider
vinegar Pinch
of sea salt 1/2
cup water (or just as much as you need to make this mix creamy)
Pink Pickled Turnips 1 1/2
cup water 2 1/2 tablespoons sea salt 1/2
cup apple cider
vinegar 1 lb turnips — spiralized or peeled and sliced
into sticks or any other way you prefer 1/2 small beet — peeled and sliced 1 bay leaf 1 garlic clove — thinly sliced a few sprigs
of fresh dill or dill flower (optional) dash
of red pepper flakes (optional)
10 dried red New Mexican chiles, stems removed, seeds removed and saved 10 chiltepíns (or more to taste), seeds removed and saved 4 pounds pork tenderloin, sliced
into strips 1/4 to 1/2 inch thin * 3 large cloves garlic 1 teaspoon Mexican oregan 1 teaspoon salt 1/2
cup cider
vinegar 1/2
cup water Corn or flour tortillas 1 small cabbage, chopped Juice
of 4 limes * For easier slicing, freeze the pork slightly, then slice
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1
cup orange juice (freshly squeezed) zest
of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4
cup parsley (finely chopped, to garnish) 1/2
cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider
vinegar 1 teaspoon Dijon mustard 1/2
cup olive oil 6
cups mixed greens 4 large carrots (peeled, shaved
into long strips) 1
cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
Ingredients: 3 medium potatoes cut
into cubes (keep the skin on) 1
cup green peas 2 large carrots, peeled and cut
into cubes 1
cup red cabbage cut
into stripes Good handful
of green beans 1 1/2
cup of white yogurt (I used Provamel) 1 tbsp Apple cider
vinegar 1 tbsp dijon mustard 1 tbsp olive oil Salt and pepper to taste For a vegetarian option add 2 hard - boiled eggs Method: Steam or boil the potatoes, carrots, green beans and green peas until soft.
4 (12 - ounce) bags
of frozen corn, thawed 1 1/2
cups half and half 1 large onion, chopped 1/4
cup Cabot Unsalted Butter, diced
into 1/4 ″ cubes 1 teaspoon brown sugar 2 teaspoons Cajun seasoning 1/4 teaspoon black pepper 5 slices thick cut bacon 3 ounces Cabot Pepper Jack (about 3/4
cup) 1 medium tomato, chopped 2 tablespoons fresh snipped parsley 1 teaspoon red wine
vinegar ⅛ teaspoon sugar
1 - 1/2 pound Flank Steak, Trimmed
Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
Of Fat And Sliced Very Thin Against The Grain 1/2
cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine
Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To
Vinegar (or if you forget to buy this at the store, apple cider
vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To
vinegar and a splash
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package
of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of Snow Peas and Baby Corn 5 whole Scallions, Cut
Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package
• 1 1/2 pounds new red potatoes • 1/4
cup malt
vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2 slices fresh ginger (each about the size and thickness
of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken
into smaller pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)
* 1
cup organic quinoa * 1 1/2
cups water * 1/2
cup slivered almonds * 1
cup seedless red grapes, preferably organic, sliced in half if large * 1 avocado, diced * brie cheese, cut
into chunks - to taste (I used about 1/2
cup) * 2 - 3 tablespoons diced red onion * 1 handful
of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice
vinegar (or white wine
vinegar or fresh lemon juice), plus more to taste
3 tablespoons butter 2 small sweet onions, diced 2 stalks celery, ends trimmed, diced 2 cloves garlic, minced 2 sprigs
of thyme, leaves removed, stems discarded 1 1/2 teaspoons ground coriander 1 head cauliflower, cut
into florets, main stem and core removed * 1 apple, peeled, cored and diced (a tart or a sweet - tart apple, like a Honeycrisp, is best) 4 - 6
cups chicken or vegetable stock (see note in directions) 2 teaspoons apple cider
vinegar salt and pepper to taste (lots
of pepper!)
* If you don't have buttermilk, you can substitute by stirring 1 1/2 tablespoons
of lemon juice or white
vinegar into 1 1/2
cups of regular milk.
Make your own buttermilk by stirring 1 1/2 tablespoons
of lemon juice or white
vinegar into 1 1/2
cups of regular milk.
Orange Curd: ingredients: 1/3
cup sugar 1/2
cup fresh orange juice zest
of 2 oranges 1/2 teaspoon cornstarch pinch salt 1 egg plus 2 egg yolks 1/2 teaspoon
vinegar or lemon juice 8 tablespoons butter, cut
into chunks
Combine the parsley and cilantro (leaves and stems), garlic, half
of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper,
vinegar, 2 tablespoons lemon juice and 1/2
cup olive oil in a food processor; blend
into a thick and smooth chimichurri sauce.
Ingredients 3/4 pound boneless pork loin, trimmed
of fat 8 dried shitake mushrooms 2 tsp corn starch 1 1/2 Tbsp rice
vinegar 1 Tbsp soy sauce 1/4 tsp ground white pepper 1/4 tsp sugar 1/4
cup peanut oil Kosher salt 1 pound Napa cabbage, halved lengthwise, cored, and cut
into thin strips Cooked rice and Red Chile Sauce for serving
1/2
cup soy milk 1 Tablespoon apple cider
vinegar 1 3/4
cup whole - wheat flour 4 teaspoons baking powder 3 Tablespoons evaporated cane juice 1 organic orange, zested and sliced Pinch
of salt 5 Tablespoons
of cold vegan margarine, cut
into chunks 1 teaspoon vanilla extract
Ingredients 1 lb fresh green beans, blanched or steamed for 4 minutes (I used fresh «steam in bag» beans) 3 strips
of bacon, cut
into 1 - inch pieces 2 shallots, cut
into strips 1/4
cup broth 2 Tbsp apple cider
vinegar 2 Tbsp brown sugar 1/2 tsp kosher salt 1/2 tsp black pepper Directions In a large skillet or wok, cook bacon over medium heat for about 5 minutes, stirring often.
2/3
cup sunflower or olive oil (for frying) 3 medium zucchini, cut
into 1 / 4 - inch - thick slices 1 1/2 tablespoons red wine
vinegar 3/4
cup frozen edamame 2
cups basil leaves, shredded coarsely 1/4
cup parsley leaves 1/3
cup olive oil Salt and black pepper 9 ounces penne (or pasta
of choice) Grated zest
of 1 lemon 1 1/2 tablespoons small capers
Next create «buttermilk» by placing 1 teaspoon
of vinegar into a 3/4
cup measurer and then filling the measuring
cup the rest
of the way with the non-dairy milk.
Pour a
cup of milk
into a glass measure and add 1 teaspoon
of vinegar, stir and let it sit for 15 minutes to curdle the milk, the acid will turn it
into buttermilk and save you a trip to the store!
1 medium tomato, cored and cut
into quarters 1 small cucumber, peeled and cut
into large chunks Flesh from 1/2 avocado, cut
into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4
cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine
vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter
of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf.
3 tablespoons olive oil, divided 2 medium onions, cut
into 3/8 ″ / 1 cm slices (3
cups total) 1 tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved lengthwise, seeded, and cut
into strips 3/8 ″ / 1 cm wide (3
cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry powder 3 tomatoes chopped (2
cups total) 2 1/2 tablespoons sugar 5 tablespoons cide
vinegar 1 1/2 teaspoons salt, plus more for seasoning Freshly ground pepper 1 lb
of pollock, cod, halibut, haddock, or other white fish fillets, divided
into 4 equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra large eggs, beaten 1/3
cup chopped cilantro
But if you want to take it over the top, make a quick balsamic reduction (pour 1/4
cup of balsamic
vinegar into a small saucepan and allow to reduce to about half over medium heat), and drizzle it over the hot pizza.
ingredients PORK MEDALLIONS: 3 tablespoons olive oil 2 pounds pork tenderloin (trimmed
of excess fat, sliced
into 1 / 2 - inch thick medallions) 1 large sweet potato (cut
into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2
cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1
cup fresh cranberries 2
cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry
vinegar (divided) 1 tablespoon Dijon mustard 1/4
cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1
cup chicken stock Kosher salt and freshly ground black pepper (to taste)
Into the second bowl, add 1/3
cup milk mixed with 1/4 teaspoon
of vinegar (this helps the pink / purple color to stay vibrant) and gently mix together just until combined.