Sentences with phrase «cup white balsamic vinegar»

ingredients ROASTED BEEF TENDERLOIN: 2 1/2 tablespoons olive oil (divided) 2 heads garlic 3 pounds beef tenderloin (trimmed of excess fat) 1 small bunch fresh thyme 1 small bunch fresh rosemary ARUGULA AND PEAR SALAD: 1 tablespoon Dijon mustard 2 tablespoons honey 1/4 cup white balsamic vinegar 1/2 cup olive oil 1 small red onion (peeled, thinly shaved) 1 - 2 Anjou or Bosc pears (thinly sliced) 4 cups arugula Kosher salt and freshly ground black pepper (to taste)

For the Vinaigrette 1/4 cup white balsamic vinegar 2 teaspoons Dijon mustard 1 teaspoon honey 1 large garlic clove, pressed or minced 1/4 cup extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper

Tropical Fruit Chutney 2 slices fresh pineapple 1/2 papaya 1/2 mango 1 red onion 1 red pepper 1/2 cup cilantro, chopped 1/2 cup extra virgin olive oil 1/4 cup white balsamic vinegar 1/2 cup agave syrup Salt and pepper

1 orange, juiced 1/4 cup white balsamic vinegar or sherry vinegar 1/2 cup really good olive oil, divided 2 tsp salt, divided 5 large carrots, peeled and diced 2 large celery stalks, diced 4 large onions, chopped finely 4 shallots, chopped finely 1/2 cup dried cranberries 1/2 cup dried raisins 1/4 cup sunflower seeds 1/4 cup pumpkin seeds 1/4 cup pine nuts 1 bunch of chives

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.

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

For the marinade: 2 tablespoons soy sauce (or tamari) 4 cloves garlic, smashed 1/2 cup veggie broth 2 tablespoons white balsalmic vinegar (or 1 tablespoon regular balsamic) 3 tablespoons fresh lemon juice 1/4 cup fresh thyme, leaves whole, soft stems roughly chopped 2 tablespoons olive oil

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

honey chive vinaigrette ingredients: 2 tbsp white balsamic or wine vinegar 1 tsp dijon mustard 2 tbsp raw honey or agave nectar salt + pepper 3 tbsp extra virgin olive oil 1/4 cup chopped chives + extra for garnish

1 1/2 cups white sugar 1 cup light corn syrup 1/2 cup water 1/4 teaspoon kosher salt 3 tbsp balsamic vinegar icing sugar, for dusting

INGREDIENTS 1 cup (8 fluid ounces) buttermilk 1 cup (225 g) sour cream 1 tablespoon white wine (or white balsamic) vinegar 1 /...

2 tablespoons white balsamic vinegar 1/2 teaspoon Dijon mustard 1 tablespoon minced shallots 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup olive oil 1/2 cup pine nuts 2 pounds zucchini, trimmed 1 cup slow - roasted cherry tomatoes 1 ounce shaved ricotta salata

Grilled Mint Chicken 2 large shallots 3/4 cup chopped mint leaves 3/4 cup dry vermouth 1/4 cup rice vinegar 2 tablespoons olive oil 2 tablespoons white balsamic vinegar 1 pound boneless skinless chicken thighs

and for the record / calculation purposes: i used 3 chicken sausages, 2 whole bell peppers, 4 oz mushrooms, 2 TB white balsamic vinegar, ~ 3 oz mozzarella, ~ 3 oz feta, and ~ 3/4 cup sauce.

3 large red bell peppers 2 1/2 tablespoons white wine or white balsamic vinegar 4 garlic cloves, pressed 2 red jalapenos, stemmed, seeded, chopped 1 teaspoon ground cumin 1 1/2 teaspoon kosher salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 2 teaspoons to 1 tablespoon Sriracha sauce, to taste 1/4 cup extra-virgin olive oil

4 Medium Small Sized Beets 1/4 Cup Olive Oil 3 Ounce Log Semi Soft Goat Cheese 4 Cups Baby Arugula 1 Small Red Onion, Thinly Sliced Dressing: 1/4 Cup Olive Oil 2 - 3 Tablespoons White Balsamic Vinegar 1/2 Teaspoon Dried Oregano Salt And Pepper

For vinaigrette 1 shallot, thinly sliced 2 tablespoons white balsamic vinegar 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup olive oil

One 18 - ounce tube polenta 1 1/2 tablespoons olive oil 1 tablespoon reduced - sodium soy sauce 1 pound seitan, cut into bite - sized pieces or strips 4 large or 6 medium stalks bok choy with leaves, sliced crosswise 5 to 6 ounces fresh baby spinach 4 scallions, green and white parts, sliced 1 tablespoon balsamic vinegar, or more to taste 1/4 cup sliced oil - cured sun - dried tomatoes, optional Salt and ground pepper to taste

1 (9 - ounce) package vegetarian beefless strips (defrosted) or beef - style seitan 1 tablespoon white wine 3 tablespoons Bragg's liquid aminos or soy sauce 1 tablespoon dill pickle brine Dash of liquid smoke 1 clove garlic, minced 1 teaspoon onion powder 1/4 cup pickling spices 1 teaspoon olive oil 1 head cabbage, quartered 6 red potatoes, halved 1 red onion, sliced 6 cups low - sodium vegetarian beef - style broth, prepared Malt or balsamic vinegar to taste Salt and freshly ground black pepper to taste

5 medium beets 1 cup millet 1/2 cup freshly chopped parsley and / or fresh dill 1 clove garlic, minced or pressed Himalayan or Celtic sea salt Freshly ground pepper 3 - 4 tablespoons extra-virgin olive oil, first cold pressed 1 - 2 tablespoons white balsamic vinegar 1 Hass avocado, chopped (optional)

2 tablespoons (30 ml) olive oil 1 tablespoon (15 ml) white balsamic vinegar 1 teaspoon lemon juice 1 tablespoon (4 g) fresh dill 1 tablespoon (3 g) fresh chopped tarragon (Janet's note: I used fresh marjoram) 1 teaspoon minced garlic 1/3 cup (33 g) chopped scallion (Janet's note: I used less)

3 cloves of garlic, minced 1/2 cup of BBQ Sauce 1/3 cup of Gallo's Sweet White Blend 1 tbsp balsamic vinegar 1 tbsp ketchup 1/8 tsp garlic powder Salt & Pepper 2 lbs of Chicken Breast 1 small pineapple, sliced 4 - 6 Hamburger Rolls

1 cup dried lentils 1/2 cup edamame 1 pound of new potatoes 1/2 white onion, chopped 2 cloves garlic, chopped 1/4 cup freshly chopped dill or or 1 1/2 tablespoons dried dill 3 tablespoons whole grain mustard 1 1/2 tablespoons balsamic vinegar 1/3 cup olive oil cayenne pepper, to taste salt & pepper, to taste

, peeled and cut into 1/2 inch cubes 3 - 4 tbsp extra-virgin olive oil 1 tbsp white balsamic vinegar 2 cups brown lentils, rinsed 2 cups soft herb leaves (parsley, dill, cilantro, chives, mint, oregano, or tarragon) Sea salt and black pepper

Ingredients 1 3/4 lbs plum tomatoes (about 4 large), finely diced 2 cloves garlic, pushed through a press 1 tsp salt 1/2 tbsp balsamic vinegar 1 tsp white sugar 1/2 tsp red pepper flakes 1 cup basil leaves, chopped 1 lb penne rigate

Ingredients 4 6 - ounce portions wild - caught salmon fillets salt and pepper 4 Tablespoons extra virgin olive oil ¬ Ω cup dry white wine ¬ Ω cup balsamic vinegar ¬ Ω orange, juiced 2 Tablespoons raw honey 1 lemon, juiced 1 pound of spinach 4 garlic cloves, chopped

White bean sauce ingredients • 1 cup cooked white beans • 1/4 cup + 2 tablespoons freshly squeezed orange juice • 1 tablespoon balsamic vinegar • 1 1/2 tablespoons tamari • 2 tablespoons olive oil • sea salt — to taste • freshly ground black pepper — to taste • zest of 1 oWhite bean sauce ingredients • 1 cup cooked white beans • 1/4 cup + 2 tablespoons freshly squeezed orange juice • 1 tablespoon balsamic vinegar • 1 1/2 tablespoons tamari • 2 tablespoons olive oil • sea salt — to taste • freshly ground black pepper — to taste • zest of 1 owhite beans • 1/4 cup + 2 tablespoons freshly squeezed orange juice • 1 tablespoon balsamic vinegar • 1 1/2 tablespoons tamari • 2 tablespoons olive oil • sea salt — to taste • freshly ground black pepper — to taste • zest of 1 orange

(From the kale salad listed above) Ingredients: marinated kale, 1 roasted sweet potato in chunks, 1/2 cup cooked quinoa, 1 can white beans, goat or feta cheese to taste, olive oil and balsamic vinegar.

Ingredients: 1/4 cup olive oil 2 TBSP vinegar (red or white wine, apple cider — not balsamic) 1 large garlic clove chopped finely 2 tsp Dijon Mustard 1/2 tsp oregano (dried or chopped fresh) 1/2 tsp basil (dried or chopped fresh) Instructions: Combine all ingredients in a small glass jar with a lid and shake well to mix.

Ingredients: 1/4 cup olive oil 2 TBSP vinegar (red or white wine, apple cider — not balsamic) 1 large garlic clove chopped finely 2 tsp Dijon Mustard 1/2...

Black Japonica Rice Salad with Lemon Vinaigrette 1 cup black japonica rice 2 cups water 1 fresh squeezed lemon 2 tablespoons white balsamic vinegar 2 garlic... [Read More...]

1 cup farro, uncooked 3 cups water 1 tablespoon olive oil 1 bulb fennel, trimmed and sliced on the bias 1 red, orange or yellow bell pepper, seeded and thinly sliced 2 tablespoons extra virgin olive oil 1 tablespoon white balsamic vinegar Sea salt and fresh cracked pepper to taste

1 - inch thick watermelon slices, rind removed 2 tablespoons extra virgin olive oil 1 tablespoon white balsamic vinegar Sea salt and pepper to taste 5 ounces arugula or rocket lettuce 1/2 cup crumbled goat cheese 1/4 cup toasted pine nuts 5 fresh basil leaves, chopped

Caesar Vinaigrette: 2 tbsp white wine vinegar 1 tbsp Dijon mustard 1 tbsp balsamic vinegar 1 tsp lemon zest 1 tsp honey 1/2 tsp Oregano 2/3 cup olive oil 1 clove garlic, minced 1/2 cup shredded Parmesan cheese (fresh is best) Salt and pepper to taste

I just wanted to report that I made the mayonnaise with 1/2 cup Kirkland organic extra virgin olive oil and 1/2 cup virgin coconut oil, added 1/2 Tbsp white balsamic vinegar, 1/2 Tbsp Dijon mustard and turned out great.

Ingredients: 1 1/2 pounds green beans, washed and trimmed 1/3 cup orange juice 1/4 cup pomegranate juice 2 tablespoons white balsamic vinegar 1 tablespoon maple syrup 1 teaspoon onion powder salt and pepper to taste pomegranate seeds for garnish

5 cups Hubbard squash, diced 4 ounces butter 1 tbsp honey or maple syrup 1/2 cup chopped onion Salt and pepper to taste 3 ounces olive oil 4 whole eggs 5 egg yolks 4 ounces grated parmigiano reggiano 1 package phyllo pastry 1 clove garlic 3 cups shiitake mushrooms julienne 2 ounces white wine 1 ounce aged balsamic vinegar

Stir in a little sugar (maybe a quarter cup) and add a little white balsamic vinegar.

On the side, present a minuscule paper cup (the size of a large thimble) with each skewer on a plate, one with orange blossom honey from Israel, one with my Asbach Uralt brandy black mission fig congealed figgy jus, one with Canadian maple syrup (you might want to try WildlyDelicious brand Black Maple Magic balsamic vinegar and one with their Petite Maison White Truffle Mustard).

Soak the pepper pieces and onion in a half - cup of corn oil and a generous splash of white balsamic vinegar.

Add a third cup of white balsamic vinegar, and a cup of your favourite olive oil.