For the dressing Large pinch of saffron threads 2 tbsp sherry
vinegar Pinch of sugar 4 tbsp extra virgin olive oil 1 red chilli, de-seeded and finely sliced 2 preserved lemons, quartered, flesh cut away and peel finely sliced
2 ripe mangoes, cut into small cubes 3 tbsp red onion, chopped 2 tbsp Italian parsley, roughly chopped 1 tbsp cilantro leaves 3tbsp rice wine
vinegar pinch of sugar sea salt and freshly ground pepper to taste
Not exact matches
Mix
vinegar,
sugar, and a
pinch of salt in a bowl.
Then, I make a dipping sauce with rice
vinegar, soy, a
pinch of sugar and some sriacha... YUM.
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.
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water
Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic
vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine
vinegar 1 teaspoon Worcestershire sauce Generous dash
of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper)
Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
Apple Layer: 1 sweet apple, 1 / 4 - inch slices 1 teaspoon apple cider
vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated
sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon
pinch of ground allspice
pinch of ground nutmeg
pinch of Kosher or sea salt
You cut up some tomatoes, mix it with brown
sugar and red wine
vinegar and a
pinch of salt, a lil» dried thyme AND boom!
Filling and topping: 4 1/2 tablespoons granulated
sugar 3 pounds fresh strawberries, rinsed and quartered 1 large Granny Smith apple, grated 3 tablespoons balsamic
vinegar 1 cup (7 ounces) light brown
sugar, packed 3 tablespoons cornstarch 3 tablespoons Minute tapioca 3 grinds fresh black pepper 3/4 teaspoon kosher salt (or 1/3 teaspoon table salt) egg wash (1 large egg whisked with 1 teaspoon water and a
pinch of salt) demerara or other coarse
sugar, or regular granulated
sugar
2 packages (1 1/2 tablespoons) active dry yeast
Pinch of sugar 1/2 cup warm water (105 to 115 degrees) 2 cups water 1/4 cup molasses 1/4 cup apple cider
vinegar 4 tablespoons unsalted butter 1 ounce unsweetened chocolate 1/2 cup whole - wheat flour 3 cups medium rye flour 3 cups unbleached, all - purpose or bread flour 1 cup bran 2 tablespoons caraway seeds 1/2 teaspoon fennel seeds 1 tablespoon salt 1 tablespoon instant espresso powder 1 tablespoon minced shallots 1/4 cup cornmeal (optional) 1 tablespoon unbleached all - purpose flour (optional) 1 teaspoon caraway seeds (optional)
Dressing: 2 tbsp olive or pumpkin oil 1 - 2 tsp shoyu (naturally fermented soy sauce or you can use liquid aminos) 1 tbsp ume seasoning (umeboshi, ume su) 1 tsp coconut
sugar 1 tsp lemon or lime juice
pinch of chili powder Note: if using regular
vinegar, you have to add some salt to taste
2 cups gluten - free High - Protein Flour Blend or gluten - free flour blend
of choice 2 teaspoons xanthan gum -
Pinch salt 2 tablespoons maple crystals or date
sugar or granulated
sugar 8 tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider
vinegar
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)
Add 3 tablespoons rice
vinegar, 1 Tbsp sesame oil and 1 tsp
sugar with a
pinch of crushed red pepper flakes (or more if you want them spicier!).
Marinade: 1/2 cup soy sauce 1/4 cup lime juice 2 tablespoons rice wine
vinegar 1/4 cup orange juice 1 tablespoon brown
sugar 1 tablespoon honey 1 teaspoon minced garlic 1/4 cup chopped scallions 1/2 teaspoon fresh ground ginger 1 teaspoon olive oil
pinch of nutmeg sea salt to taste citrus pepper to taste
Ingredients 1/3 cup citrus juice (juice from one lime, 1 lemon, and about 2 Tbsp orange juice) Zest from one lime 1/2 cup reduced sodium soy sauce 2 tsp rice
vinegar 1/4 cup plus 1 Tbsp brown
sugar 2 cloves garlic, finely minced or pressed 1 - 2 tsp freshly grated ginger * fresh cracked pepper
pinch of red pepper flakes
Ingredients 1/2 cup olive oil 1/4 cup canola oil 1/3 cup red wine
vinegar 1/2 tsp dry parsley 1/2 tsp dry oregano 1/2 tsp dry onion flakes 1 tsp dry basil 1 tsp dry mustard 2 tsp
sugar 2 cloves garlic, pressed or finely diced
Pinch of red pepper flakes Salt and pepper to taste
head red cabbage shredded 1 - 2 carrots shredded, wrapped in towel and squeezed dry thinly sliced (use a mandoline) shallot to taste — usually 1 or 2 Vinaigrette: 2 to 3 proportion
of red wine
vinegar to mild olive oil; Dijon mustard, lots
of Tabasco sauce,
pinch sugar, S & P to taste
ingredients: for the meringue layers: 100 grams (10 large) egg whites 1 teaspoon cream
of tartar 1 teaspoon
vinegar 500 grams (2 1/2 cups)
sugar 2 1/2 tablespoons cornstarch
pinch kosher salt
Orange Curd: ingredients: 1/3 cup
sugar 1/2 cup fresh orange juice zest
of 2 oranges 1/2 teaspoon cornstarch
pinch salt 1 egg plus 2 egg yolks 1/2 teaspoon
vinegar or lemon juice 8 tablespoons butter, cut into chunks
ingredients: for the meringue: 8 egg whites 1 tablespoon
vinegar 400 grams (2 cups)
sugar 1 tablespoon cornstarch
pinch of salt
Whisk together white or apple cider
vinegar, a
pinch of sugar and sea salt, and black pepper — along with a small splash
of olive oil.
In a second saucepan, make the pickling liquid by combining the rice
vinegar, raw
sugar, 3/4 cup water, and a
pinch of salt.
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
To give this some extra flavor, stir a little rice
vinegar (or other mild
vinegar) and a
pinch of natural granulated
sugar into the rice.
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)
Place the
vinegar, water,
sugar, and a
pinch of sea salt in a medium or large saucepan and bring to a boil over medium - high heat.
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.
In a small saucepan, combine the sliced onion, remaining 1/4 cup apple cider
vinegar, turbinado
sugar, 1/4 cup water, and a
pinch of salt.
Use your favorite non-creamy salad dressing or make your own marinade: combine red wine
vinegar, minced garlic, a bit
of sugar, salt, and a
pinch of dry mustard.
2 granny smith apples 2 pears Juice
of a lemon A bag
of baby spinach 2 beetroot A couple
of handfuls
of walnut pieces A block
of feta light (optional) 2 tablespoons walnut oil 2 tablespoons white wine
vinegar 1/2 tablespoon fresh thyme leaves 1/2 clove garlic
Pinch of sugar
10 cups (14 fl oz / 400 ml) apple (cider)
vinegar 1 3/4 cups (12 oz / 350 g) superfine (caster) or granulated
sugar 2 cinnamon sticks 2 teaspoons coriander seeds 2 teaspoons ground allspice large
pinch of saffron threads, lightly crushed 6 Bosc (Conference) pears, peeled with the stem intact
One
of these times I'll get around to writing down a peanut dipping sauce recipe; I made this particular one by whisking together some natural PB, water, rice
vinegar, sriracha, a
pinch of coconut
sugar, and soy sauce — adjusting the quantities to taste.
Cake ingredients: 1/3 cup unsweetened almond or soy milk 1 teaspoon raw apple cider
vinegar 2 tablespoons ground flax seed 1 1/4 cups gluten - free all purpose flour
of your choice (that contains psyllium husk, xanthan gum or guar gum) 2 1/2 teaspoons baking powder 1 tablespoon ground ginger 1 teaspoon ground cinnamon
pinch of fine sea salt 1/4 cup melted unrefined coconut oil OR olive oil 1/4 cup unsweetened applesauce 1/3 cup fancy molasses 1/4 cup maple OR coconut palm
sugar 2 teaspoons vanilla extract or vanilla bean paste 1/2 cup vegan chocolate chunks
Shave some radishes, carrots, or cucumbers, then toss the slices with a
pinch of sugar, a
pinch of salt, and a few spoonfuls
of rice
vinegar.
2 heads red cabbage, sliced 8 ounces red wine
vinegar 2 ounces
sugar Pinch of salt, plus additional to taste
Pinch of pepper, plus additional to taste 1 Idaho potato, peeled 2 liters Cabernet Sauvignon 2 liters ruby Port
2/3 cup dried mung beans (green) 4 Tbsp olive oil 2 cloves garlic 1 tsp cumin 1 tsp coriander 1 tsp crushed red pepper 2 Tbsp white wine
vinegar 3 large carrots a
pinch of sugar 1 1/2 cups cilantro lemon juice / lemon zest small handful
of feta cheese, crumbled
1 3/4 cups almond or soy milk 1 tablespoon apple cider
vinegar 1/4 cup
of water 2 teaspoons vanilla extract 1/4 cup unsweetened apple sauce (or sunflower oil) juice and zest
of 1 lemon 1 cup coconut
sugar, plus 1 teaspoon for the pan 1 cup
of sifted spelt flour (white) 3/4 cup whole spelt flour 1/4 cup whole rye flour 1/3 cup potato starch 1 heaping teaspoon baking soda 1 heaping teaspoon baking powder 1 teaspoon ground cinnamon
pinch of salt 15 small pears 1/3 cup chopped raw walnuts 1/3 cup chopped dark chocolate
2 tsp Olive Oil A few drops Sesame Oil (optional) 1 medium clove garlic, crushed 2 cm ginger, finely grated 1 small red chilli, finely chopped
Pinch Asofoetida 1/2 tsp Turmeric 1 1/2 tsp uncooked urad dhal (white lentils) 1 1/2 tsp black mustard seeds 250g firm Tofu, cubed in 1 - 2 cm pieces 1/3 cup Tomato Sauce (I used sauce with no added
sugar) 1 tbsp Lime Pickle Gravy 1 tbsp Soy Sauce, then more to taste 1 / tsp cinnamon 1 1/2 tsp
vinegar, then more to taste 8 - 10 spears
of Baby Corn, fresh or tinned, sliced into 1 cm pieces Small red capsicum, chopped 1 1/2 cups Mushrooms (button, king or oyster), chopped
400g self - raising flour 100g Suma whole, raw hazelnuts 100g soft light brown
sugar a
pinch of salt 1 chia egg (1 tbsp chia seeds + 3 tbsp water) 350 ml Rude Health hazelnut milk 1 tsp apple cider
vinegar 100g Montezuma 73 % cook's chocolate 150g vegan margarine / butter substitute 1 tsp vanilla extract
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
Combine carrots, currants,
vinegar,
sugar, several
pinches of salt, 1 Tbsp.
Put four cups water, two cups
sugar, four tablespoons butter, a
pinch of salt, and a splash
of cider
vinegar in another pot (sorry!!)
3 dried chipotle peppers 3 dried allspice berries, ground (or 1/2 teaspoon ground allspice) 1 tablespoon mustard seeds, ground (or 1 tablespoon mustard powder) 1 clove, ground (or a
pinch of ground clove) 1 teaspoon turmeric 1/2 teaspoon red curry powder 1 teaspoon ground black pepper 1 tablespoon canola oil 2 cloves garlic, minced 1 shallot, chopped 1/2 inch piece ginger, peeled and chopped 5 habaneros, finely chopped 1/2 mango, chopped 2 tablespoons white
vinegar 3 tablespoons light brown
sugar 1 tablespoon blackstrap molasses 1/4 cup pineapple juice
1 English cucumber 1/4 tsp salt 1/4 tsp
sugar 1 tsp dill weed
Pinch of pepper 1 tbsp white
vinegar 1 tbsp sour cream
Dress up cauliflower with red wine
vinegar, olive oil, currants, and a
pinch of sugar for a delicious and healthy salad.
All you need is cucumbers, fresh ginger, pickled ginger, rice
vinegar,
sugar, salt, and
pinch of crushed red pepper.
All you need is cucumbers, fresh ginger, pickled ginger, rice
vinegar,
sugar, salt, and
pinch of crushed red pepper (if you so desire; you can skip this ingredient).
I have been using coconut palm
sugar and a
pinch of baking soda as I was directed by the instructions that came with the grains and I only let it go for 24 hours but the end product always taste like apple cider
vinegar.