Not exact matches
I think I was converted to
more natural cleaning products when I used half a tub of bicarb down the sink plughole followed 10 minutes later by half a bottle of
vinegar and then a while later a kettle full of boiling
water, and found it un-blocked the sink just as well as any previous drain unblocker I had tried AND without all the noxious fumes and damage to our septic tank!!
You really can alter it to taste too, you might like
more oil rather than a splash of
water, or
more of the tart apple cider
vinegar over the mains.
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.
If they start to brown
more than you want before they're done, add a splash of
water or white wine
vinegar along the way.
Dressing for slaw: 2 cloves garlic 1/2 an avocado 2 tablespoons tahini 2 tablespoons red wine
vinegar (or lime) 1/2 teaspoon salt 1/2 cup
water (plus
more to thin)
Infused with salt, peppers,
vinegar and
water for a
more intense taste than traditionally coated nuts.
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
If you have
more or less
water than the recipe calls for, adjust the amount of
vinegar, salt and spices accordingly — it doesn't have to be exact.
Add remaining 1/4 cup of olive oil to the pan, along with the red wine
vinegar, remaining tablespoon of Dijon mustard, honey, and 2 tablespoons of
water, stirring to combine and cooking for 1 minute
more.
2 cucumbers 1 tablespoon plus 1/2 teaspoon kosher salt, divided 1/2 cup rice wine
vinegar 1/3 cup
water 2 scallions, bias - sliced (white and light green part only) 2 (or
more) Thai chiles (or 2 teaspoons crushed red pepper flakes) 2 slices red onion, minced 1 tablespoon minced Thai basil
Scrambled eggs, cooked sausage (pork,
water, salt, spices, sugar, flavoring), two cheeses (pasteurized blended Cheddar cheese [milk, culture, salt, sodium citrate, enzymes, apocarotenal -LCB- color -RCB--RSB-, Monterey Jack cheese [cultured pasteurized milk, salt, enzymes]-RRB-, hash browns (potatoes, vegetable oil [contains one or
more of the following oils: canola, soybean, cottonseed, sunflower, corn], dextrose, natural flavor, salt, sodium acid pyrophosphate added to maintain natural color), onions, green chiles,
vinegar, bell peppers (bell peppers,
water, citric acid),
water, chile peppers (chile peppers, citric acid), modified food starch, flavorings, salt.
It was originally too thin, then I added a slight bit
more corstarch and
water and turned the stove down as said: however, it immeadiatly turned into one giant, unpleasant, sticky gloop with the odor of the
vinegar.
Add the ground flax seed, corn starch,
water, vanilla, and apple cider
vinegar and just beat it... some
more.
16 ounces (454 g) gluten - free pasta (or pasta of choice) 1/4 cup (40 g) plus 1 tablespoon cashews, soaked overnight and drained 1 tablespoon extra virgin olive oil 1 tablespoon plus 1 1/2 teaspoons nutritional yeast 2 teaspoons apple cider
vinegar 1 1/2 teaspoons lemon juice 2 garlic cloves, roughly chopped 1/2 teaspoon sea salt, plus
more to taste Freshly ground pepper 1 cup (240 ml)
water 1/4 cup (30 g) chickpea flour 2 tablespoons chopped chives, plus chive flowers for garnish 1 cup (34 g) packed watercress Freshly ground nutmeg, to taste
1/2 cup raw cashews, soaked in
water for at least 1 hour, then rinsed and drained 1/4 apple, coarsely chopped 1 teaspoon ume plum
vinegar (may sub with lemon juice or apple cider
vinegar with a bit of salt perhaps)
water to thin to desired consistency (I used around 1/2 cup but start with less since it will be
more saucy initially.
Slow Cooker Garlic & Brown Sugar Chicken Servings: 4 Ingredients: 4 Boneless, Skinless Chicken Breasts 1 Cup Brown Sugar 2/3 Cup
Vinegar 4 Cloves Garlic, Minced 2 Tablespoons
Water 2»» [read
more] «``
* 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
Add
more water / wine /
vinegar as necessary.
2 cups farro, rinsed and drained 2 teaspoons fine - grain sea salt 5 cups
water (or stock) 3 cups butternut squash, cut into 1 / 2 - inch dice 1 large red onion cut into 1 / 8ths 1 tablespoon fresh thyme, minced 3 tablespoons olive oil 1 tablespoon balsamic
vinegar 1 cup walnuts, deeply toasted 3 tablespoons toasted walnut oil (or
more olive oil) 1/4 cup goat cheese, crumbled
Ingredients 2 cups short - grain brown rice 6 cups
water Generous pinch sea salt 1 small acorn squash, halved horizontally 4 cloves garlic, whole and unpeeled Splash apple cider
vinegar Freshly grated black pepper, to taste 1/4 cup shaved parmesan cheese, plus
more for serving Chopped fresh parsley or basil, for serving
1 1/2 cup blanched almond flour (5 oz)(or 1/2 cup coconut flour or 2.5 oz) 5 TBS psyllium husk powder (no substitutes)(45 grams)(must be a fine powder, not whole husks) 2 tsp baking powder 1 tsp Celtic sea salt 2 1/2 TBS apple cider
vinegar (1 oz) 3 egg whites (6 egg whites if using coconut flour)(about 3.5 oz for almond flour option, 7 oz for coconut flour) 7/8 cup (a little less than a cup) BOILING
water (or MARINARA — for
more Tomato Basil Bread!)
* 1/2 cup wild rice * 1 1/2 cups
water * 1/2 teaspoon fine sea salt * 1 cup red grapes, sliced in half lengthwise * 1 tablespoon balsamic
vinegar * 1 teaspoon chopped fresh rosemary, plus
more for garnish * 1 bunch rainbow chard * 1 tablespoon extra-virgin olive oil * 1/2 cup raw hazelnuts * 1/2 cup crumbled feta cheese
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.
The wheat flour adds a bit of flavor as does some apple cider
vinegar (approximately 1tsp) in the
water if you are looking for a
more robust sour dough taste.
Ingredients 1/2 cup
water 1/2 cup soy sauce 2 Tbsp rice
vinegar 1 tsp sesame oil 1 Tbsp chili garlic sauce (
more if you like a lot of heat) 3 Tbsp brown sugar 1 tsp fresh grated ginger *
ingredients MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups
water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry
vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus
more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (to taste)
1/4 c.
water 1 t. cornstarch 1/3 c. soy sauce 1/3 c. brown sugar 1/4 c.
vinegar 1 T. sesame oil 1/4 t. (or
more to taste) red chili flakes 1 t.chili oil 2 cloves garlic, minced or pressed 1/2 t. minced or grated ginger 1 T. green onion or scallions
1 1/4 cups wild Rice, uncooked 2 1/2 cups stock, vegetable or poultry, or
water 1/2 cup dried cranberries 1/3 cup dried apricots 2 tablespoons white wine
vinegar, plus
more to taste 6 scallions, green and white parts, thinly sliced, about 3/4 cup loosely packed 2 large garlic cloves, slivered 2 tablespoons olive oil 1/2 cup pecans, toasted and roughly chopped Salt, to taste
However,
vinegar is
more powerful and will do in one cleansing what lime and lukewarm
water will do in two cleanses.
1/2 cup tahini — note that oil / solid contents vary in tahinis, which could affect the end result of your UGD 1/2 cup apple cider
vinegar — I like the organic unfiltered kind with the mother 1/4 cup soy sauce — for a gluten - free UGD, use GF tamari 1 tbsp lemon juice, about half a lemon's worth 1/2 tsp salt — use
more if you're using kosher salt 3 cloves garlic, minced 2 tbsp — 1/2 cup
water — depends on the liquid content of your tahini.
Water (and often some acid, like
vinegar or yogurt) helps break down the hard - to - digest elements in the grain, making them quicker to cook, plus easier to stomach and
more filling.
More good news: The chile steeped in soda
water and white
vinegar did eventually lose all its spiciness.
3 cloves garlic, peeled 1 pound boneless skinless chicken breast, tenders removed 1/4 cup cold
water 4 tablespoons red wine
vinegar, divided 2 teaspoons Italian Seasoning herb mix 1 teaspoon salt, divided 1/2 loaf hearty farm bread cut into thick slices 1/4 cup best quality extra-virgin olive oil plus
more for oiling grill rack 1 teaspoon Dijon mustard 1 large slicing tomato, such as beefsteak, cut into 1 - inch chunks 1/2 small red onion, thinly sliced 4 ounces Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, cut into cubes 1/2 cup pitted calamata olives 1/2 cup chopped fresh basil
Filling: 5 tablespoons extra virgin olive oil, divided 1 cup finely diced onion 1/4 teaspoon hot red pepper flakes, or
more to taste 1 red bell pepper, diced 4 cloves garlic, minced 1 cup fresh corn kernels 1 large bunch (or 2 smaller bunches) Swiss chard, stemmed and finely chopped 1/2 teaspoon fresh thyme leaves, chopped 1/4 teaspoon ground cumin 1/4 teaspoon salt 2 tablespoons dry white wine or
water 1 pound firm tofu (use very high - quality tofu for this dish) 10 - 12 fresh basil leaves 1 teaspoon salt 2 tablespoons fresh lemon juice 1 tablespoon rice
vinegar or cider
vinegar Paprika, for dusting
Ingredients 1 tablespoon olive oil 1 medium red onion, chopped 3 cloves garlic, smashed 1 teaspoon dried rosemary 1 teaspoon dried thyme Pinch sea salt 1/4 cup tomato paste 1 cup hard cider (may substitute white wine, beer, or apple cider
vinegar), divided 15 ounces cooked white beans 1 cup
water, plus
more, as needed Freshly ground black pepper, to taste
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified
water 3 1/2 tablespoons tamari 1 tablespoon brown rice
vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus
more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
Caramelized Onions 10 large onions — sliced thinly juice of 2 lemons 1 1/2 cup dates — pitted 6 tablespoons nama shoyu 4 tablespoons olive oil 1/2 cup brown rice
vinegar 1/2 cup
water, or
more for thinning 1 cup hazelnuts
for the cake 2/3 cup toasted hazelnuts (original version calls for 2 cups) 2 cups whole spelt flour — divided 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup unsweetened cocoa powder 1 cup boiling
water 1/4 cup ground flax seeds 1/2 cup melted extra virgin coconut oil, plus
more for oiling the pan 1 1/2 cups maple syrup 1 teaspoon unpasteurized apple cider
vinegar 1 tablespoon vanilla extract 1/2 teaspoon salt 1/3 cup chopped dark chocolate (my addition to original recipe)
for the crust 1 1/2 cups purified
water 3/4 tablespoon sea salt 2 1/2 tablespoons coconut sugar — divided 1 tablespoon apple cider
vinegar 2 1/4 cups buckwheat flour — preferably sprouted, plus
more if needed and for dusting 1/4 cup quinoa flour — preferably sprouted 1/4 cup brown rice flour 1/4 cup almond flour 1/2 teaspoon baking soda 5 tablespoons olive oil - divided
In this recipe, Nigella uses a
water baths to whip up a creamy and luxurious garlic flavored yogurt that is then served with a poached egg (she likes lemon juice instead of
vinegar which gives a much
more pleasant fragrance) and some toasted buttered sourdough slices and before I forget a generous drizzle of browned butter seasoned with Aleppo pepper.
Sturdy like guacamole, serve it with corn chips or tortilla chips, or thin it out with a little
water, a bit
more vinegar and olive oil and it morphs into an incredibly herbacious and creamy salad dressing.
6 Tablespoons mild sunflower, grape seed, or vegetable oil 6 Tablespoons rice
vinegar 3 Tablespoons tamari soy sauce, (a little
more if using light tamari) 3 Tablespoons
water 3 teaspoons lemon juice 1 teaspoon coconut sugar, or
more to taste
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider
vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus
more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus
more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (
water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon
about 6 elderflower heads 1 lemon — juice and zest 1 lemon — thinly sliced 1/2 cup honey or
more to taste 1 tablespoon apple cider
vinegar 6 cups room temperature
water
• 3 dried chipotle chiles (or
more, to taste) • 1 cup boiling
water • 1 1/2 tablespoons vegetable oil • 1 medium onion, chopped fine • 2 cloves garlic, minced • 2 red bell peppers, quartered, seeds removed • 2 onions, sliced thickly • 3 tomatoes, cut in half • 2 cups ketchup • 1/4 cup Worcestershire sauce • 1/4 cup red wine
vinegar • 1/4 cup brown sugar
1/3 pound of bacon (about 5 slices), cut into 1 / 4 - inch strips 1 medium onion, chopped 2 large carrots, peeled and diced 3 large celery stalks, diced 1 teaspoon cumin powder 2 cloves garlic, minced 1/2 fresh habanero chile, stem and seeds removed, finely chopped (add
more if you love it hot) 1 pound dry split red lentils, rinsed and cleaned 2 cups
water 4 cups vegetable stock 1 tablespoon fresh thyme leaves, chopped (or substitute 1/2 teaspoon dry) 1 bay leaf 1 teaspoon salt 1/4 teaspoon black pepper 1/2 pound Mulay's Killer Hot Italian Sausage (or substitute the Italian sausage of your choice, though it won't be nearly as good) 1 teaspoon red wine
vinegar 1/4 cup chopped fresh cilantro
Stone Ground Whole Wheat Flour,
Water, Yeast, Brown Sugar, Wheat Gluten, Contains 2 % or Less of Each of the Following: Salt, Dough Conditioners (Contains One or
More of the Following: Sodium Stearoyl Lactylate, Calcium Stearoyl Lactylate, Monoglycerides, Mono - and Diglycerides, Distilled Monoglycerides, Calcium Peroxide, Calcium Iodate, DATEM, Ethoxylated Mono - and Diglycerides, Enzymes, Ascorbic Acid), Soybean Oil,
Vinegar, Cultured Wheat Flour, Monocalcium Phosphate, Ammonium Sulfate, Citric Acid, Sodium Citrate, Soy Lecithin, Natamycin (to Retard Spoilage).
Most recipes using sticking rice call for rice
vinegar and sugar to make the sushi rice
more sticky but in this case I wanted to keep it as healthy as possible so I just used vegetable broth or you can use
water.
This way, I can thin it out if I want to by adding either a bit of
water, chicken stock, or
more apple cider
vinegar.
Mix 1 teaspoon of
vinegar and 20 drops of food colouring (You can add
more drops of food colouring to intensify the colour) in 1 cup of hot
water in a heatproof bowl, cup, or jar.