Sentences with phrase «cup vinegar in»

For laminate, ceramic, etc., a mixture of 1 cup vinegar in a gallon of water on a wet mop will clean really well.

Run a second wash using 1/2 cup baking soda and 1/2 cup vinegar in the wash — and 1/2 cup vinegar again in the first rinse cycle.

Window Cleaner — Put 1/4 cup vinegar in a spray bottle along with several lemon peels and then fill to the top with water.

Meanwhile, whisk oil, chile, and remaining 1/4 cup vinegar in a large bowl; season with salt (vinaigrette will separate as it sits).

Toss figs, reserved sliced shallot, and remaining 1/4 cup vinegar in a small bowl; let sit until figs and shallots are softened, at least 30 minutes.

Combine chopped shallot, mustard, sugar, and 1/4 cup vinegar in a resealable jar.

Stir honey and remaining 1/4 cup vinegar in a small bowl until honey is dissolved; add to braise, then add roasted cauliflower and squash.

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.

3 tbsp extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea salt

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.

2 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, minced 1 cup minced onion 1 tablespoon thyme 1 teaspoon freshly ground black pepper 1 tablespoon ground allspice 1/4 cup vinegar Jerk rub / seasoning (see recipe) 1 whole chicken, cut in quarters (leave skin on)

paired with a big salad that had local lettuce, shredded carrots, tomatoes, green onions, and a delish red wine vinaigrette recipe we always make at Alchemy (1/2 cup olive oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet).

Mix in vinegar, 1/4 cup oil, 1 1/2 tsp.

For the tarragon vinaigrette: In a bowl, dissolve the rest of the sugar in 1/4 cup of tarragon vinegaIn a bowl, dissolve the rest of the sugar in 1/4 cup of tarragon vinegain 1/4 cup of tarragon vinegar.

In a bowl, dissolve the rest of the sugar in 1/4 cup of tarragon vinegaIn a bowl, dissolve the rest of the sugar in 1/4 cup of tarragon vinegain 1/4 cup of tarragon vinegar.

Bring sugar, salt, 1 cup vinegar, and 2 cups water to a boil in a medium saucepan, stirring to dissolve sugar.

(1/2 cup olive oil, 1/4 cup, 2 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet).

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.

2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher salt 1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 2 cups cooked pasta 2 zucchini, sliced in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small cubes

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.

Whisk the vinegar, mustard, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl or glass measuring cup.

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.

While the pork is finishing up in the slow cooker and your broiler heats up, combine 1/2 cup brown sugar, cornstarch, rice vinegar, COLD water, and soy sauce in a small saucepan.

In a measuring cup or small bowl mix together almond milk and apple cider vinegar, let sit for a few minutes until foamy.

** To make the pickled slaw: In a large a medium sauce pan, over high heat, bring 1/4 cup distilled vinegar, 1/4 sweet rice vinegar, 1/4 sugar and 1/2 cup water to a boil.

Serrano chiles 1 / 8th - inch thick and place in 2 cups of white vinegar in a Mason jar.

6 ounces extra-firm silken tofu (Mori Nu) 2 tablespoons Peach Schnapps 1 teaspoon pure vanilla extract 1/4 cup plus 2 tablespoons sugar (increase the sugar to 1/2 cup if you like sweeter foods) 1/2 tablespoon arrowroot 1/8 teaspoon salt 1/2 cup soy creamer 1/2 cup coconut milk (can use lite) 1/2 vanilla bean, split open, insides scraped 2 — 3 peaches, peeled, pitted, sliced in 1/2 1 tablespoon white balsamic vinegar 1 tablespoon fresh lemon juice 2 tablespoons sugar

Recipe Developed for Bluebird Grain Farms by: Acacia Larson MPH, RD, CD 1 Cup Bluebird Emmer Pancake & Waffle Mix 1 1/4 Cups Silk creamer (or other soy - based creamer) 1/2 tsp apple cider vinegar 1 1/2 tsp Ener - G Egg Replacer (a dry mix found in baking aisle) 2 Tb warm water Vegetable oil for cooking... Continued

ground pork 1 tbsp hot bean paste (found in Asian grocery stores) 1 stalk green onion, minced 2 cloves garlic, minced 1 tbsp ginger, minced 2 tbsps soy sauce 3/4 cup chicken broth 1/2 tbsp sugar 1/2 tbsp vinegar 1/2 tbsp cooking sherry 1/2 tbsp cornstarch 1 tbsp water

In a small sauce pot add the following: 2 cups red wine vinegar (5 % acidity), 1 cup red wine, 1/2 cup water, 1/3 cup honey (sorwy vegans!)

* 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.

Homemade ricotta from Donna Hay magazine 6 cups full cream milk 2 tablespoons white vinegar Place the milk and a candy thermometer in a saucepan over medium heat and heat to 80ºC / 176ºF.

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.

In a medium measuring cup, whisk together vinegar, honey and seasonings.Continue whisking while slowly drizzling in oil to form an emulsioIn a medium measuring cup, whisk together vinegar, honey and seasonings.Continue whisking while slowly drizzling in oil to form an emulsioin oil to form an emulsion.

1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup basil leaves, thinly sliced, plus extra for garnish if desired 3 tablespoons extra virgin olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black pepper

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

Next add the vinegar and water together in a small cup.

Meanwhile, in a small bowl or glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil, red pepper flakes, and sesame seeds.

(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.

Combine the soy milk and apple cider vinegar in a measuring cup and allow to sit for a few minutes to curdle.

In a liquid measuring cup, combine the apple cider vinegar and non-dairy milk to form «buttermilk.»

Meanwhile, put the balsamic vinegar in a small, microwavable cup or bowl in the microwave.

5 lbs fresh fava beans, blanched and double shelled 1 large roasted red pepper, chopped 1 small red onion, sliced into thin slivers 1 cup cooked kale (I blanched mine for 1 minute, drained, and cooled in an ice bath) 2 tbsp olive oil 1 tbsp red wine vinegar Salt & pepper to taste

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.