Sentences with phrase «in white wine vinegar»

Sliced radishes soaked for a few moments in white wine vinegar with a wee bit of sugar and a dash of salt.

Whisk in white wine vinegar, salt and pepper.

We still have kale growing in the garden and this was a perfect use for it as well as the garlic we grew and preserved in white wine vinegar.

Whisk in the white wine vinegar to taste, add the chopped garlic scapes and season with salt and pepper.

Not exact matches

Just put the grapes in an easy white wine vinegar and sugar mixture for 10 minutes and, voila!

The only real difference in taste was that the malt vinegar tasted stronger - next time, I will probably use white wine vinegar (or cider vinegar) with white onions.

In case your pantry is as poorly stocked as mine & you are wondering: I used just one can of beans (used slightly more pumpkin to make up lost volume), rice wine vinegar in place of sherry vinegar, white wine in place of dry sherry, no ham, no shallot (extra onion added), and tomato sauce instead of canned wholIn case your pantry is as poorly stocked as mine & you are wondering: I used just one can of beans (used slightly more pumpkin to make up lost volume), rice wine vinegar in place of sherry vinegar, white wine in place of dry sherry, no ham, no shallot (extra onion added), and tomato sauce instead of canned wholin place of sherry vinegar, white wine in place of dry sherry, no ham, no shallot (extra onion added), and tomato sauce instead of canned wholin place of dry sherry, no ham, no shallot (extra onion added), and tomato sauce instead of canned whole!

They come in so many tasty flavors as well, including Baby Beets Dipped in Fine Mild Vinegar, Baby Beets Infused with Honey and Ginger, Baby Beets Infused with White Wine and Balsamic Vinegar, and Baby Beets Infused in Sweetfire Marinade.

In a saucepan over medium heat, add cayenne pepper sauce, butter, white wine vinegar, Worcestershire sauce, and garlic powder.

Step 1 — In a saucepan over medium heat, add butter, cayenne pepper sauce, white wine vinegar, Worcestershire sauce, and garlic powder.

Don't know about this recipe, but I've used pure apple juice in place of white wine before, but that was in concert with tomatoes — if you want the slight vinegar taste, rather than a sweet tang, perhaps add a few drops of white wine vinegar.

I use it in a salad dressing I make all the time that was on the side of a STAR white wine vinegar recipe.

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.

2 c dry cranberry or heirloom bean mix, soaked overnight 1/2 onion, peeled and cut in half 1 carrot, peeled and cut in quarters 1 stalk celery, cut in quarters 1/2 bunch dandelion greens 4 white endive, halved the long way 2 heads Chioggia radicchio, outside leaves removed, cut into eights 4 pieces sweet and sour cippolini onions, quartered (recipe below) 2 Tbsp white wine vinegar 6 slices day - old bread 1 clove garlic, smashed Extra virgin olive oil Salt Pepper

Just Horseradish Harvest 3 or 4 inches of horseradish root / Peel, grate finely and use as is with a pinch of salt / To preserve add 1 T white wine vinegar and a pinch of salt / Will keep in the refrigerator for several weeks and can be added to a variety of recipes.

Whisk together 1 Tbsp pure maple syrup, 2 tsp sherry or white wine vinegar, and 1 Tbsp chopped fresh basil in large bowl.

In a small bowl, whisk together the lime juice, white wine vinegar, virgin olive oil, bruised mint leaves, salt and chilli flakes.

Stir in the cream cheese, mayo, hot sauce, ground cayenne pepper, Dijon mustard, white wine vinegar, and salt and pepper to taste.

Make the vinaigrette: In a small bowl, whisk together the white wine vinegar, dijon mustard, honey / agave, salt and pepper until combined.

You could try white wine vinegar in place of the champagne vinegar.

Combine canola oil, white wine vinegar, remaining 1/4 teaspoon salt, and honey in a small bowl, stirring with a whisk.

Thinking of what flavors would best suit a dill vinaigrette for green beans and mushrooms, I combined white wine vinegar and Dijon mustard, whisking in walnut oil to give it a soft, nutty profile that would pull all the flavors together.

* If you're not going to use the apples immediately keep them in a bowl of water spiked with a bit of lemon juice (or the white wine vinegar you're using for the dressing).

By poaching the pears in wine and lemon juice and by choosing a white onion (with a little more bite than yellow or red) and adding a little balsamic vinegar to it as it cooked, I toned down the sweetness factor just enough.

Meanwhile, boil white wine, vinegar and shallot in large saucepan over medium - high heat until reduced by 80 %.

While carrots are steaming, mix together the dressing in a serving bowl: 2 T vinegar, cider, white wine or champagne; 2 T olive oil; 2 t dried dill; 1/4 t powdered mustard, or 1 t regular mustard; 1 or 2 cloves of garlic, finely minced / When carrots are al dente, still slightly crunchy, drain and rinse immediately with cold water / Drain again and while still warm mix into serving bowl with the dressing / Stir in parsley when ready to serve.

Take the golden raisins in a bowl and add about 1 cup of boiling water and the white wine vinegar.

* 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

For the Potato Salad 2 pounds small white potatoes, diced Salt 3 - 4 tablespoons grated onion or minced onion and its juice 1 clove garlic, grated or pasted 2 tablespoons white wine vinegar 3 tablespoons Fabanaise, aquafaba chickpea spread or mayonnaise 2 round tablespoons Dijon mustard 1 scant tablespoon extra-virgin olive oil (EVOO) 2 teaspoons Worcestershire sauce 2 round tablespoons pickle relish 2 tablespoons small capers in brine, drained 3 store - bought hard - boiled eggs 2 tablespoons chopped thyme Bibb lettuce leaves, to serve Thinly sliced cornichons and minced parsley, to serve For the Asparagus 1 bundle asparagus, trimmed of tough ends Salt 1 lemon, half thinly sliced 2 tablespoons butter

In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.

In a second mixing bowl, combine the onion, garlic, white wine vinegar, vegan mayo or mayo, Dijon, EVOO, Worcestershire, relish and capers.

I didn't have smoked tofu but had a package of firm tofu on hand so just marinated it for a few hours before hand in liquid smoke, soy sauce, white wine vinegar and tiny bit of maple syrup and then threw it on a frying pan when I was ready to make the salad.

Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper.

Stir in 2 tablespoons white wine vinegar, 2 teaspoons sugar, 1 tablespoon sambal oelek (Indonesian chilli sauce) and 6 tablespoons chopped tomatoes and mix well.

CAKE: 1 and 2/3 cups sugar / evaporated cane juice 2 1/2 cups all - purpose flour 1/2 cup oat flour (I take 1/2 cup of oatmeal and grind it in a blender) 2 teaspoons baking soda 3/4 teaspoon salt 1/2 cup water 1 1/2 cups coconut milk (1 can) 2 tablespoons cider or white wine vinegar 1 1/2 teaspoons vanilla extract 3/4 cup vegan butter (I use Earth Balance) 1 cup unsweetened shredded coconut

Mix in blender (food processor works, too) 1/3 cup raspberry vinegar or 1 cup raspberries + 1/3 cup white / wine / or regular vinegar 1/2 cup sugar 1 teaspoon salt 1 teaspoon dry mustard 1 1/2 teaspoon grated onion or dry onion flakes

Combine sour cream, white wine vinegar, buttermilk and garlic in a small mixing bowl.

Combine orange juice, Barrier Reef, pomegranate molasses, honey, white wine vinegar and Dijon mustard in a zip top bag.

White Wine Vinegar has a distinctive acid and sweetness to it, but if you are in a pinch, you can also use Apple Cider Vinegar or Rice Vinegar

I also add fresh lemon juice and white wine vinegar in the sauce.

Place all ingredients except olive oil, white wine vinegar and water in bowl of a food processor.

In a small bowl, combine cranberries, apricots, 2 tablespoons white wine vinegar, and 2 tablespoons warm water.

Mona Lisa Cafe uses breadcrumbs and white wine in their dish which I omitted in my version because of the starch from the potatoes and adding a splash of white wine vinegar which gives it a nice tangy flavor to the broth.

ingredients OVEN - BRAISED PORK CHOPS WITH APPLES, ONIONS, AND DRIED CHERRIES 1/2 cup dried cherries 1/2 cup dry white wine 4 center - cut bone - in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to garnish)

Place the mushrooms, toasted walnuts, parsley and white wine vinegar together in the bowl of a food processor and pulse until chunky but spreadable.

In a 8» x 10» glass dish, combine WHITE WINE, WATER, OLIVE OIL, TAMARI, VINEGAR, GARLIC, ITALIAN SEASONING, SALT, PEPPER; whisk to combine.

What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs fresh basil, leaves removed and roughly chopped 1 cup cherry tomatoes, halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them, just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups fresh baby spinach leaves

Let trimmed green beans share the red potatoes» spotlight and toss them together in a creamy mixture of mayonnaise, white wine vinegar, and fresh herbs.

1/2 cup Elixir Vitae Champagne Le Orange Vinegar 4 tsp Prince Pastis 1/2 cup Dry white wine 4 tsp Minced shallots 1 tbsp Minced red bell pepper Combine in medium bowl.

In a large bowl, toss the endives, orange zest, orange juice, and white wine vinegar, then season with salt and pepper.