Not exact matches
I subbed 3/4
cup of vegetable broth and a splash
of balsamic
vinegar for the
white wine, as you suggested, and it was so delicious.
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:
Add 1 Tbs
white vinegar to each
cup of dye, and leave the eggs overnight
for the richest deep blue colors.
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
1/2
cup canola or other vegetable oil 1/2
cup vegan butter, softened 2 1/2
cups demerera sugar or brown sugar 2 tablespoons molasses 1/4
cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1
cup nondairy milk mixed with 1 tablespoon
vinegar, set aside to curdle
for a couple
of minutes 4
cups white whole wheat flour 1 1/2
cups pumpkin puree 1/2
cup vegan sour cream (or another 1/2
cup nondairy milk, but I prefer sour cream)
To 2 1/2
cups of milk add 2 tablespoons lemon juice (or
white vinegar) let stand
for five minutes and then use as normal buttermilk.
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.
Ingredients:
For Dressing: 1/2
cup fresh or frozen blueberries 4 Tbsp extra virgin olive oil 3 Tbsp apple cider
vinegar or
white balsamic
vinegar 2 Tbsp lemon juice 1/2 Tbsp liquid sweetener
of your choice, such as coconut nectar, agave, raw honey and maple syrup 1/8 tsp salt
2
cups sugar (1/2
cup per pound
of cucumbers) 1 1/2
cup distilled
white vinegar [Original recipe calls
for less, but we were low on liquid, so I'd recommend more] 1 1/2
cup apple cider
vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1 teaspoon) 1 teaspoon celery seed
1 large egg
white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss
for easy cutting) 1/3
cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider
vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch
of sugar 3 tablespoons extra-virgin olive oil, divided 4
cups mesclun (mixed baby salad greens — about 2 ounces)
that you could use grape juice by mixing the grape juice with 1 tbsp
of white vinegar for every
cup of juice.
* 1/4
cup of milk with 1 teaspoon
of lemon juice or
white vinegar can be substituted
for buttermilk.
Ingredients
for 1
cup of salad dressing: 1/4 C
white wine
vinegar or 3 T lemon juice / 1 t Dijon mustard / 1
cup or more finely chopped fresh herbs, a combination
of 2 or 3
of the following: chives, oregano, marjoram, sage, sorrel, tarragon.
To make the coconut
vinegar, soak 2 tablespoons
of grated coconut in 1/4
cup white vinegar for 30 minutes.
Make your own substitution
for buttermilk the following way: Add either 1 tablespoon
of lemon juice OR 1 tablespoon
of white vinegar to measuring
cup.
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.
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
Italian Mix Tip: Add 2 tablespoons
of the above recipe to 1/4
cup white vinegar, 2/3
cup olive oil (Not Extra Virgin, the flavor is too strong
for this) and 2 tablespoons
of water.
2 large garlic cloves 1/2 teaspoon kosher salt Pinch
of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1
cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2
cup dry
white wine or dry vermouth 3
cups cooked chickpeas 2
cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4
cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry
vinegar and olive oil,
for drizzling
1/2
cup extra-virgin olive oil 1
cup diced red onion (about 1 medium onion) 1/2 teaspoon coarse sea salt or kosher salt 1
cup thinly sliced, peeled carrots (about 2 medium carrots) 1
cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2 teaspoon crushed red pepper flakes 1 15 - ounce can
of white beans, drained 1/2
cup firmly packed sun - dried tomatoes 1/4
cup red wine
vinegar 4
cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley
for garnish
Chile Lime Garlic Shrimp 1 1/2 pounds (21 - 25) shrimp, peeled and de-veined, tails attached
For the marinade: 1/2
cup lime juice (juice
of four limes) 2 tablespoons minced Thai chilies 2 tablespoons Sake or
white wine 2 tablespoons minced jalapeños 1 tablespoon rice
vinegar 2 cloves garlic, minced (about one teaspoon) 2 teaspoons crushed red pepper flakes 1 teaspoon granulated sugar 1/4
cup olive oil
Alternately, you can add 1 tablespoon
of white vinegar or lemon juice to 1
cup of milk and let it it sit until curdled, about 10 minutes (note: you only need 3/4
cup buttermilk
for this recipe).
Alton Brown Horseradish Cream Sauce (not AIP but is SCD, GAPS and PALEO): Whisk together until smooth and creamy: 1
cup of SCD 24 hour dripped yogurt (or Greek yogurt), 1/4
cup grated fresh horseradish, 1 Tbsp Dijon mustard (see my Pinterest Condiment board
for SCD recipe), 1 tsp
white wine
vinegar, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper, and a dash
of cayenne.
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
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
* To make acidulated milk:
For every 1 cup of milk (cow's, soy or rice), stir in 1 tablespoon of white vinegar and allow to sit for 10 minut
For every 1
cup of milk (cow's, soy or rice), stir in 1 tablespoon
of white vinegar and allow to sit
for 10 minut
for 10 minutes.
To make the the mojo picon sauce add a 1/2 inch thick slice
of baguette bread and 2 cloves
of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F
for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove
of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon
of smoked paprika, 1/2 teaspoon
of dried cumin, 1 teaspoon
of white wine
vinegar, 2 tablespoons
of water, 1/4
cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside
His recipe calls
for a 1/2
cup of unfiltered, raw apple - cider
vinegar instead
of a traditional mother, or starter bacteria, to kickstart fermentation plus 1 1/2
cups dry red wine — or
white wine, if that's what you're feeling.
1 3/4
cups almond or soy milk 1 tablespoon apple cider
vinegar 1/4
cup of water 2 teaspoons vanilla extract 1/4
cup unsweetened apple sauce (or sunflower oil) juice and zest
of 1 lemon 1
cup coconut sugar, plus 1 teaspoon
for the pan 1
cup of sifted spelt flour (
white) 3/4
cup whole spelt flour 1/4
cup whole rye flour 1/3
cup potato starch 1 heaping teaspoon baking soda 1 heaping teaspoon baking powder 1 teaspoon ground cinnamon pinch
of salt 15 small pears 1/3
cup chopped raw walnuts 1/3
cup chopped dark chocolate
1 1/2 pounds (21 - 25) shrimp, peeled and de-veined, tails attached
For the marinade: 1/2
cup lime juice (juice
of four limes) 2 tablespoons minced Thai chilies 2 tablespoons Sake or
white wine 2 tablespoons minced jalapeños 1 tablespoon rice
vinegar 2 cloves garlic, minced (about one teaspoon) 2 teaspoons crushed red pepper flakes 1 teaspoon granulated sugar 1/4
cup olive oil
FOR THE SAUCE 1/3
cup sugar 1/3
cup fresh orange juice (from 1 to 2 oranges) 2 tablespoons
white - wine
vinegar 1/8 teaspoon salt 2 to 4 tablespoons duck or chicken stock or reduced - sodium chicken broth 1 tablespoon unsalted butter, softened1 tablespoon all - purpose flour 1 tablespoon fine julienne
of fresh orange zest, removed with a vegetable peeler
First off I doubled the recipe and added about a 1/4
cup of corn starch into the flour before I measured it (making it cake flour) and I added 4 Tbs
of white vinegar to the milk and let it stand
for 5 mins (this makes it buttermilk) and I used vegetable oil instead
of butter plus I added 1 Tbs
of Vanilla extract.
* If you don't have buttermilk, stir 1 tablespoon
of white vinegar into the 1-1/4
cups of milk and let sit
for 10 minutes.
Recipe
for dishwasher detergent is: 1
cup of kosher salt 2
cups of borax 2
cups of washing soda (arm & hammer; same as used
for laundry recipe) 4 packets
of lemonade koolaid (added
white vinegar to the «jet dry» dispenser in the dishwasher too) I used it after cheesy macaroni dinner and dishes were sparkling, no
white residue at all, and dishwasher smelled fresher than it has in a long time!
(Generally speaking, 2
cups of dye matter, 4
cups of water and 2 tablespoons
of white vinegar, all boiled together
for 15 minutes or so.
Well, that's another thing, i was here to share a recipe
for dishwasher detergent (Borax free) that i found quite impressive: 1/4 c. citric acid 1
cup washing soda 1/4 c. coarse salt Distilled
white vinegar (in the rinse aid compartment) 10 - 15 drops
of citrus essential oil (You can use whatever you like) Mix the first three ingredients well, then add essential oil in it and finally the distilled
white vinegar.
Pour in a
cup of white vinegar, leave
for 5 mins and flush.
Ingredients: 1
cup diced green cabbage 1/2
cup diced red cabbage 1 green apple — sliced 1 TBSP diced
white onion 2 TBSP chopped walnuts 2 TBSP Goji Berries
For the dressing: 1 TBSP Mustard 1 tsp Manuka honey or local, raw organic honey 1 TBSP apple cider
vinegar 1 TBSP flax oil 1/2 tsp fennel seeds Pinch
of ground cayenne pepper Pinch
of sea salt Instructions: Mix... Read More»
You can fill up you sink with lukewarm water and a
cup of white vinegar and then leave your fruits and vegs in the there
for a few mins to clean them
For the
white sauce, mix 1 (13 - ounce) can full - fat coconut milk, 1/4
cup arrowroot flour, 1 teaspoon baking soda, 1 teaspoon apple cider
vinegar, and a pinch
of salt and pepper in a bowl.
Alton Brown Horseradish Cream Sauce (not AIP but is SCD, GAPS and PALEO): Whisk together until smooth and creamy: 1
cup of SCD 24 hour dripped yogurt (or Greek yogurt), 1/4
cup grated fresh horseradish, 1 Tbsp Dijon mustard (see my Pinterest Condiment board
for SCD recipe), 1 tsp
white wine
vinegar, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper, and a dash
of cayenne.
Second, it can help to clean the dishwasher itself: Once a year or so (more if you have hard water), pour a
cup of white vinegar into an empty dishwasher, then run it
for a short cycle to get rid
of the lime and soap build - up that can prevent your dishwasher from working at peak efficiency.
For painted walls and ceilings, try a solution
of 1 gallon
of warm water, 1/2
cup plain ammonia, 1/4
cup white vinegar, and 1/4
cup washing soda (which can be found in the laundry additives area
of supermarkets).
Add half a
cup of distilled
white vinegar to cold water and soak your jacket
for about half an hour.
For a new pair
of jeans, add two teaspoons
of salt and a
cup of white vinegar to set the dye on the first wash.
Formula 4 — If you need a moisturizing shampoo
for your pooch that has itchy skin, try the recipe that combines a
cup of a natural dish detergent with lemon scent, one - third
cup of glycerine, a
cup of white vinegar, and a quart
of water.
For your initial window cleansing and that
of your outside glass, make a solution
of 2
cups warm water, 1/4
cup distilled
white vinegar and a squirt - no more than a teaspoon -
of dishwashing liquid.
A solution
of 1/4
cup of white vinegar to 2 gallons
of water works best — allow time
for drying.