Whisk together in a medium bowl, 1 tsp Dijon mustard, 1 tsp whole - grain mustard, 2
tsp white vinegar, 1/8 tsp salt.
One question though — you have 1
tsp white vinegar listed in the ingredients, but you never say where to use it.
Ingredients 1/2 cup unsweetened cocoa powder 2 1/4 cups all - purpose flour 1/2 cup (1 stick) unsalted butter, softened 3/4 cup sugar 3/4 cup packed brown sugar 1
tsp white vinegar (OR 1 tsp cream of tartar) 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp cayenne pepper (optional) 2 eggs 2 tsp vanilla
3 ears corn, shucked 1 cup cherry tomatoes, halved 1/4 cup cilantro leaves, coarsely chopped 1
tsp white vinegar 1/2 tsp cumin salt to taste
Not exact matches
Ingredients 50g soy protein pieces 1 leek 1/2 red onion 6 stalks of cilantro (4 for cooking, 2 for decoration) 1 green pepper 2
tsp corn starch 1 tbsp
white vinegar 2
tsp sugar 1
tsp chilli oil 2 tbsp soy sauce 1 tbsp olive oil 1
tsp white sesame seeds
1 pound dried black beans 8 cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp
white wine
vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2
tsp baking soda
2 cups mayonnaise 1 cup
white vinegar 1/2 cup apple juice (fresh cider would work well also) 4
tsp granulated sugar 2
tsp horseradish 2
tsp black pepper 2
tsp fresh lemon juice (I squeezed a half a large lemon) 1
tsp salt 1/2
tsp cayenne pepper
white balsamic
vinegar 1 1/2
tsp.
Quinoa Oil for frying 1 large
white onion (optional but recommended) 200 - 250g quinoa 1 lemon — juiced 1
tsp apple cider
vinegar 1
tsp tahini paste Salt & black pepper
for casserole: 1 tbsp olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2
tsp onion powder 1/2
tsp garlic powder 1
tsp dry mustard 1/4
tsp crushed red pepper flakes 1
tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked
white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider
vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green peas
PREP TIME: 25 minutes TOTAL TIME: 45 minutes SERVINGS: 4 6 Tbsp finely chopped flat - leaf parsley 1/4 c extra virgin olive oil 2 Tbsp
white wine
vinegar 2 Tbsp capers, rinsed and chopped 1 1/2
tsp anchovy paste 1 clove garlic, chopped 4 halibut fillets (about 6 oz each and 1 1/2» thick), skinned 1/2 lb new potatoes, very thinly sliced 1/2 sm red onion, sliced 1 lemon, cut into 4 wedges 1.
2 tbsp soy sauce 2 tbsp balsamic
vinegar 1
tsp garlic infused olive oil 2 cloves garlic, minced 1/2
tsp white pepper
Whisk together 1 Tbsp pure maple syrup, 2
tsp sherry or
white wine
vinegar, and 1 Tbsp chopped fresh basil in large bowl.
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 large onion 2 cloves garlic 2 scotch bonnet peppers (if you can't find this at your grocery use a fresh jalapeño) ** 1 tbsp allspice 1 1/2
tsp ginger 1
tsp pepper 1
tsp salt 1
tsp cinnamon 1/2
tsp nutmeg 1
tsp dried thyme 1 tbsp brown sugar 1/2 cup
white wine
vinegar 1/4 cup soy sauce 1/4 cup olive oil 1/4 cup dark rum juice from one fresh lime juice from one fresh orange
extra virgin olive oil, plus more to drizzle 1 yellow onion, chopped 1 small fennel bulb, cored and sliced 3 cloves garlic, chopped sea salt and pepper, as needed 1 small butternut squash, peeled, seeded and cubed (3 cups) 2 sprigs of rosemary 2 sprigs of thyme 1/2 cup
white wine (or 1/4 cup apple cider
vinegar) 1
tsp.
1/4 c
white wine
vinegar 3 Tbsp canola oil 3 Tbsp peanut butter 1 Tbsp reduced - sodium soy sauce 1/2
tsp salt 1 lb broccoli, tops cut into small florets and stems peeled and chopped 1/4 c dried cherries, cranberries, or raisins 1/4 c roasted peanuts, chopped
1 1/2 c black beans, drained 6 Tbsp fine bread crumbs 3/4 c sweet potato, baked and mashed 3 Tbsp cilantro, chopped 1/3 c
white onion, diced 1
tsp garlic powder 1
tsp garlic, chopped 3/4
tsp salt 1
tsp black pepper 2 Tbsp olive oil 1 Tbsp cider
vinegar 2 Tbsp lime juice 1/2 jalapeño (optional), diced and deseeded
Ingredients 1/2 cup light olive oil do not use extra virgin 1 tbsp
white wine
vinegar 1 tbsp fresh orange juice 2 tbsp water 3 ripe strawberries 3 fresh basil leaves 1/8
tsp salt
Ingredients: 1 small onion, chopped 1 tbl oil 1 c chopped carrots 2 c water 6 habanero chiles, stemmed, seeded, and minced 3 tbl fresh lime juice 3 tbl
white vinegar 1
tsp salt Directions: Saute onion in oil until soft.
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
chuck roast, boneless 1 c. water 3 T.
white vinegar 4 T. brown sugar 2
tsp.
can black beans, reduced sodium, drained and rinsed 2 c. frozen corn, thawed 1 red bell pepper, chopped 1 small
white onion, chopped 1/4 c.
white wine
vinegar 1/4 c. cilantro, chopped 1 jalapeno, chopped 1
tsp.
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
When you see bubbles on top, add 4 tbs of
white vinegar and 1/2
tsp of salt.
For Creamy Tomato Soup: 2 tbsp olive oil 1/2 onion, finely diced (I used some red, and some
white because that is all I had on hand) 1 carrot, washed, skin on and finely diced 1 tbsp garlic (1 clove), finely minced 1
tsp each; salt, black pepper, parsley 1/2
tsp each; thyme and rosemary 1/4
tsp crushed red pepper flakes 2 tbsp red wine
vinegar 1 can tomato puree 1/4 cup water 2 cups chicken or vegetable stock (preferably homemade) 1/4 cup cream — heavy cream, preferably
Corn relish: 1 1/2 c corn kernels + 1 1/2 c
white wine
vinegar + 3/4 c sugar + 1/2 c water + 2 tbsp honey + 1
tsp coriander seeds, toasted and coarsely ground + 1
tsp black peppercorns, toasted and coarsely ground + 1/4
tsp crushed red pepper flakes
Five Spice Tamarind Braised Minced Chicken Ingredients: 2 lbs boneless skinless chicken — cut into small cubes 1/2 garlic bulb 1/2 onion - chopped 1 ″ ginger knob 1 - 2
tsp five spice powder 1 ″ tamarind block - soaked in hot water 1 Tbsp balsamic
vinegar 1 - 2 Tbsp Red Boat Fish Sauce (optional but it adds extra yummy taste to the dish) 1 - 2 pitted soaked medjool dates 1 - 2
tsp white pepper powder Salt to taste
Sauce: 2 Tbsp tamari soy sauce 1.5 Tbsp rice
vinegar 1
tsp red chili paste 1
tsp white sesame seeds 2 Tbsp scallions, thinly sliced (
white part only) 1 garlic clove, grated
Roast Mushroom & Baby Bean Salad ---------------------- 1 1/4 lb mushrooms (I used a mix of
white and cremini) 2 tbsp olive oil 3 cloves garlic, crushed 2 tbsp lemon juice 6 shallots, root ends trimmed, skin on 1 1/2 tbsp champagne
vinegar 2
tsp finely chopped tarragon 1 tbsp finely chopped parsley 7 oz baby green beans, trimmed 2 handfuls arugula
Ingredients MERINGUE 5 large egg whites 1 1/4 cup sugar 2
tsp cornstarch 1
tsp vanilla extract 1/2
tsp distilled
white vinegar -LSB-...]
Dressing: 1/2 c.
white balsamic
vinegar 1
tsp.
1/2 head medium savoy cabbage, cut into wedges + 1 leek, split lengthwise + 2 nectarines, halved and pitted + 2 tbsp
white wine
vinegar + 1
tsp olive oil + 1
tsp kosher salt + 1/4 c torn mint leaves + 1/3 c toasted and chopped pistachios
3 tbsp mayonnaise + 3 tbsp
white vinegar + 1/2
tsp sugar + 1/2
tsp dry mustard + pinch celery seeds + pinch cayenne + 4 c shredded green cabbage (1/2 head) + 3/4 c shredded carrot (1 large carrot) + 2
tsp salt + 3 tbsp chopped parsley
1c dripped SCD yogurt (or Greek yogurt or sour cream) 1/4 grated fresh horseradish (protect your fingers with plastic bag to grate this) 1Tbsp Dijon mustard 1
tsp white wine
vinegar 1/2
tsp sea salt 1/4
tsp freshly ground black pepper.
container of 2 % Greek yogurt 1 large or 2 medium cucumbers 3 - 5 cloves garlic — depending how garlicky you like it, crushed or pressed 1 - 2
tsp white wine
vinegar 1
tsp fresh lemon juice salt and a little pepper drizzle of extra virgin olive oil
Alton Brown Horseradish Cream Sauce (not AIP but is SCD, GAPS and PALEO): Whisk together until smooth and creamy: 1 cup of SCD 24 hour dripped yogurt (or Greek yogurt), 1/4 cup grated fresh horseradish, 1 Tbsp Dijon mustard (see my Pinterest Condiment board for SCD recipe), 1
tsp white wine
vinegar, 1/2
tsp sea salt, 1/4
tsp freshly ground black pepper, and a dash of cayenne.
2 cups sushi rice 3 cups water 1
tsp salt 2 tbsp rice
vinegar 2 sheets nori 1 handful shredded carrots 1 avocado, cubed 3 Persian cucumbers, peeled and diced into tiny pieces (like you'd find inside a sushi roll) black &
white roasted sesame seeds 1/2 cup soy sauce 1/4 cup Gold's wasabi sauce
2 black tea bags (I used Twinings English Breakfast) or 1 1/2
tsp loose leaf black tea 2 - 3 cups water, boiling 1/4 cup sugar 1/2 cup
white distilled
vinegar Activated Scoby (I got mine dried from Cultures for Health)
Ingredients 3/4 pound boneless pork loin, trimmed of fat 8 dried shitake mushrooms 2
tsp corn starch 1 1/2 Tbsp rice
vinegar 1 Tbsp soy sauce 1/4
tsp ground
white pepper 1/4
tsp sugar 1/4 cup peanut oil Kosher salt 1 pound Napa cabbage, halved lengthwise, cored, and cut into thin strips Cooked rice and Red Chile Sauce for serving
5oz baby arugala 1/2 pint cherry tomatoes, halved 6 cloves garlic, pan-roasted (see above) 1/2 tbsp honey 1 tbsp
white vinegar 1/2 tbsp Dijon mustard 1/4 cup olive oil 1/4
tsp salt (to taste)
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
183g (3/4 cup) Egg Whites 96g (1/2 cup) Granulated Erythritol (i use low calorie sugar for cook / baking) 14g (1 tbs) Grapeseed Oil 2
tsp Stevia Extract (i didn't use it) 2
tsp Vanilla Extract 1
tsp Butter Extract (i didn't use it) 120g (1 cup) Oat Flour (I use Modified cassava or Mocaf Flour) 120g (3/4 cup) Brown Rice Flour 32g (1/4 cup) Arrowroot Starch 1
tsp Baking Powder 1/2
tsp Salt 15g (3 tbs) Regular Cocoa Powder (unsweetened) 4 tbs Natural Red Food Coloring (I used Natures Flavors) 1/2
tsp Baking Soda 1 tbs
White Vinegar (I use Apple
Vinegar)
2 oz Nasoya ® Extra Firm Tofu, Nasoya ® Extra Firm Twin Pack, or Nasoya ® TofuBaked, drained and sliced thinly 1 medium zucchini, cut lengthwise into 1 / 4 - inch slices 2 large or 4 small (1 / 4 - inch thick) red onion slices 1 medium yellow bell pepper, seeded and cut into quarters 2
tsp balsamic
vinegar 2 tbsp olive oil Salt and pepper 4 slices crusty
white bread 2 tbsp pesto
Ingredients ~ 12 oz Chinese Noodles * 2 tbsp canola oil 1/3 cup cucumbers, cut into thin matchsticks 1/4 cup green onion, cut into 1/2 inch pieces, plus more for garnish 2 cloves garlic, very finely diced 2 Tbsp very finely chopped peanuts 1/4 cup soy sauce 1/4 cup dark rice
vinegar (
white rice
vinegar also works) 2 - 3
tsp chili oil ** 1
tsp sesame oil 2
tsp white sugar
Add mustard,
white wine
vinegar, and remaining 1/4 cup oil and 1/2
tsp.
1/2 head green cabbage, cut thinly in shreds or chopped finely 2 small carrots or a handful of baby carrots, shredded or chopped in a food processor 2 scallions or 1 to 2 Tblsp onion, chopped or minced (optional) 1/2 cup light mayonnaise 2 Tblsp sour cream 3 Tblsp cider
vinegar (or
white vinegar) 2 - 4 teaspoons sugar pinch of salt and ground pepper to taste (I used 1/2 t salt and it was too salty, so start with a pinch) 1/4
tsp celery seed or to taste (again, start small)
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
Recipe: Gluten Free Chocolate Cream Cheese Cupcakes Ingredients: 1 1/2 cups Cup4Cup gluten free flour blend 1 cup
white sugar 1/4 cup gluten free cocoa powder 1/2
tsp salt 1
tsp baking soda 1 1/2 cup buttermilk 1/3 cup canola oil 1 Tbsp
vinegar 1 1/2
tsp gluten free vanilla 250 ml cream cheese softened 1 large egg 1/4 cup sugar pinch of salt optional 1/2 cup Enjoy Life chocolate chips Preheat oven to 400 degrees.