Take a gallon of water, add four to six
teaspoons of white vinegar to it, and give it to your pets as their only drinking water.
After the stain is removed, rinse the area with a solution of a few
teaspoons of white vinegar to one cup water and blot with another clean towel.
* If you don't have buttermilk, add 2
teaspoons of white vinegar to a measuring cup.
I looked at the ingredients on my jar of best foods mayonnaise in the refrigerator and added several dashes of salt, a pinch of sugar, several drops of fresh lemon juice, and about an eighth
teaspoon of white vinegar.
If buttermilk isn't on hand, soak the chicken instead in yogurt, or plain milk with
a teaspoon of white vinegar added.
Also, I needed an extra
teaspoon of white vinegar to rev up the zing after storing the vinegarette over night.
Not exact matches
8 pieces
of bacon or 4 pieces
of Canadian bacon 2 tablespoons chopped parsley, for garnish The Pope 2
teaspoons white or rice
vinegar 2 English muffins Butter
To make the tartar sauce, finely mince 1 clove
of garlic and add it to a mortar, then add 1 tablespoon
of capers and using a pestle mash down on the garlic and capers until you form a paste, next add 1/2 cup
of Greek yogurt, 1/2 tablespoon
of dijon mustard, 1/2
teaspoon of white wine
vinegar, season with sea salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge
4 to 6 big handfuls
of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2
teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon
white wine
vinegar 1/2 cup good quality olive oil a couple big pinches
of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
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:
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
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)
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.
1 1/2 cups chopped Swiss chard stems (this was one bunch
of chard at the grocery store) 1/2
teaspoon salt 1 tablespoon mustard seeds 3/4 cup Champagne
vinegar or
white wine
vinegar 1/4 cup honey
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
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1
teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2
teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2
teaspoons distilled
white vinegar) 3/4 cup milk
of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
roasted chili mango dressing 1 mango, seeded, peeled and cubed 1/4
teaspoon chili powder 1
teaspoon olive oil 1/2 cup olive oil the juice
of 2 limes 1 tablespoon
white vinegar a pinch
of salt and pepper
FOR THE TZATZIKI SAUCE 16 ounces plain lowfat yogurt 1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded 2 cloves garlic, minced 1
teaspoon white wine
vinegar Salt and pepper, to taste Juice
of about 1/4 a lemon Extra virgin olive oil
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)
6 pounds medium cucumbers 1 1/2 cups sliced onions 2 large garlic cloves, left whole 1/3 cup canning salt 2 trays
of ice cubes or crushed ice 4 1/2 cups sugar 1 1/2
teaspoons turmeric 1 1/2
teaspoons celery seed 2 tablespoons mustard seed 3 cups
white vinegar
I cup naturally vegan cornbread mix (I use Martha
White) 1 cup naturally vegan baking mix (I use Bisquick) 1
teaspoon baking powder 1
teaspoon ground cumin 1
teaspoon garlic powder 1
teaspoon dried oregano 1/2
teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1
teaspoon Adobo sauce from can
of chilies in Adobo 1/3 cup non-dairy milk 1
teaspoon apple cider
vinegar 1/2
teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
* 1/4 cup
of milk with 1
teaspoon of lemon juice or
white vinegar can be substituted for buttermilk.
1/2 cup olive oil (or other oil) 1/4 cup
white wine
vinegar juice
of two limes (lemons also work) 2 tablespoons water 1 tablespoon honey 1/2
teaspoon salt (be easy on salt, as cooked quinoa is already salted)
Ingredients - 2 tablespoons
of cooking oil - 1 small onion, chopped - 1 red bell pepper, chopped - 3 cloves
of garlic, minced - 1
teaspoon of grated fresh ginger - 2 lemongrass stalks, thinly sliced (
white parts only)- 1 pound boneless skinless chicken breast, diced small - 1
teaspoon honey - 2
teaspoons of soy sauce - 2 tablespoons hoisin sauce - 1/2
teaspoon rice
vinegar - 1 head
of lettuce leaves, something easy for wrapping.
6 pounds ripe tomatoes, chopped 1 small purple onion, peeled and chopped 2
teaspoons dried Italian parsley 1 1/2 cups malt
vinegar 1/2 cup plus 2 tablespoons packed brown sugar 3/4
teaspoon salt Dash
of white pepper 1/2
teaspoon habanero powder (or more to taste) 1 cinnamon stick, halved 1/2 whole nutmeg, tapped carefully with a hammer to split 1/2
teaspoon mustard seeds 1
teaspoon fennel seeds
1 tablespoon olive oil 1 yellow onion, chopped 1 bunch
of scallions, chopped to
white ends 1 can (15 oz) no - salt added pinto beans 1 can (15 oz) no - salt added kidney beans 1 can (15 oz) tomato sauce 1/4 cup to 1/3 cup ketchup 2 tablespoons vegan Worcestershire sauce 1 tablespoon red wine
vinegar 1
teaspoon chili powder 1
teaspoon garlic powder 1/2
teaspoon oregano 6 whole - wheat buns
1 cup dry
white wine 1 clove garlic, minced 1
teaspoon celery seeds 1
teaspoon allspice or allspice berries 1/2
teaspoon salt 1/4
teaspoon cloves or 3 whole cloves 1/8
teaspoon freshly grated nutmeg 1 cup yellow mustard seeds 4 tablespoons
of vinegar (malt
vinegar preferred)
1
teaspoon of mixed herbs 1 tsp fennel seeds 390g carton
of chopped tomatoes, 1 tbsp
vinegar — red wine or
white wine 100g red lentils 100g spaghetti
2 cups Gewurtraminer (a slightly sweet
white wine; a reisling might work nicely too) 4 1/4 -1 / 2 ″ thick slices
of lemon 2
teaspoons fresh lemon juice 1
teaspoon white or
white wine
vinegar kosher salt to taste 1 large Asian pear (I used one almost the size
of a small grapefruit.
When mopping the floors I use a bit
of a mild natural all - purpose cleaner, a couple tablespoons
of white vinegar and a
teaspoon of vanilla extract.
To make your own, take 1 1/4 cup milk
of choice and add 1 Tablespoon + 1/2
teaspoon distilled
white vinegar.
* I make my own buttermilk by measuring a scant 1/2 cup
of either 2 % or whole milk and adding about a
teaspoon and a half
of white distilled
vinegar or lemon juice.
1 3/4 cup
of white spelt flavour (this is my favourite flour to make waffles with as they turn out really fluffy) 1 1/4 cup
of creamy almond milk 1
teaspoon of apple cider
vinegar 2 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup 1 tablespoon
of One Earth Vanilla Villa blend — if you can't find it add 1
teaspoon of vanilla powder or extract 1
teaspoon of baking powder a pinch
of pink Himalayan salt or sea salt
1 pound cucumbers, unpeeled unless waxed fine grain sea salt & lots
of freshly cracked pepper 1/2
teaspoon rose water 1/4 cup
white wine
vinegar 1/2 cup plain yogurt (not Greek)
* 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.
You can make your own buttermilk by adding a couple
of teaspoons of lemon juice or
white vinegar to milk.
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
Add two
teaspoons of fresh lemon juice, one
teaspoon of white wine
vinegar, half a
teaspoon of mustard powder, half a
teaspoon of sea salt, and a quarter
of a
teaspoon of garlic powder.
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
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
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
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
1/4
teaspoon corinader seeds 1/4
teaspoon cumin seeds 1 cup Greek yogurt 2 tablespoons chopped fresh cilantro 1tablespoon chopped fresh mint 2 tablespoons extra-virgin olive oil 2
teaspoons white wine
vinegar Juice
of 1/2 lemon Kosher salt 3 tablespoons water, or as needed
3/4 cup whole wheat pastry flour 3/4 cup
white whole wheat flour 3/4 cup oat flour 1 tablespoon baking powder 1/2
teaspoon baking soda 1/2
teaspoon salt Pinch cinnamon 1/3 cup pecan halves, toasted and ground 1/4 cup organic canola oil or other neutral oil 2/3 cup soymilk + 1
teaspoon cider
vinegar 1/2
teaspoon vanilla extract 1/4 cup light brown sugar grated zest
of one small orange 1/2 cup dried blueberries
32 oz plastic spray bottle 2 cups water 1/2 cup distilled
white vinegar 1
teaspoon pure castile soap 3/4 cup hydrogen peroxide 20 drops tea tree oil 20 drops
of lavender or lemongrass essential oil
Ingredients 1 ripe cantaloupe pulp, seeds removed, cut into cubes 2 cucumbers, peeled 1 garlic clove, peeled 2 cm fresh ginger root, peeled 3 tablespoons extra virgin olive oil the juice
of 1 lemon 2 tablespoons apple
vinegar half a
teaspoon whole sea salt ground
white pepper, to taste ground paprika, to taste red chili -LSB-...]
1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2
teaspoon salt 1/8
teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons
white or cider
vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each
of at least 3
of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions