Place all ingredients except olive oil, white
wine vinegar and water in bowl of a food processor.
Mix the brining ingredients together — salt, sugar, ginger - garlic paste, black pepper powder, white
wine vinegar and water.
Since there is always one or two ingredients I don't have, as usual, I had to substitute onion powder and garlic 2:1 for the shallots, old fashioned oats (ground) for the bran, and red
wine vinegar and water 2:1 for the apple cider vinegar.
The original recipe uses red
wine vinegar and water, which I thought was intriguing.
Not exact matches
Fruits squeezed into a fresh drink or as
vinegar were not forbidden unless they were made to become an intoxicating drink... Jesus turning
water into
wine does not prove that it was meant to be intoxicating drink... What matters are the ways of preparations
and intentions;
Meanwhile, whisk together rice
wine vinegar, toasted sesame oil, soy sauce, ginger, arrowroot powder,
and water in a small bowl.
Ingredients: Organic pasta (organic semolina flour, organic whole wheat flour,
water), organic tomato puree, organic diced tomatoes, organic zucchini, filtered
water, part - skim mozzarella
and parmesan cheeses (pasteurized part - skim milk, culture, salt, enzymes [without animal enzymes or rennet]-RRB-, ricotta cheese (pasteurized whey, pasteurized milk,
vinegar, salt), organic spinach, cottage cheese (Fresh cultured milk, cream, nonfat dry milk, salt guar gum, carrageenan, locust bean gum, citric acid), organic onions, organic carrots, organic mushrooms, organic green onions, extra virgin olive oil, organic cane sugar, organic red
wine vinegar, balsamic
vinegar, organic garlic, grain
vinegar, ground mustard seeds, spices, black pepper
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
In a large mixing bowl, combine the red
wine vinegar,
water, sugar
and salt
and stir to combine.
Add the
water and white
wine vinegar and simmer over moderate heat until the barbecue sauce is very thick, about 5 minutes.
In a separate medium - size bowl, place the melted coconut oil,
vinegar, vanilla
and coffee,
wine or
water,
and whisk to combine well.
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in
water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red
wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt
and pepper Zest of 1 lemon Mint leaves for garnish
5 scallions, finely chopped 5 cloves garlic, minced 2 tsp sesame seeds, toasted 3 Tbsp reduced sodium soy sauce 2 Tbsp sugar 1 Tbsp
water 2 tsp toasted sesame oil 1 tsp rice
wine vinegar 1 lb beef tenderloin, trimmed
and sliced into 1/4» thick medallions
Combine rice
wine vinegar, 1/2 cup of
water, sugar
and garlic clove in a small saucepot.
1 Tbsp chili - garlic sauce 1 tsp toasted sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice
vinegar 2 Tbsp sherry
wine 8 oz extra-firm tofu, patted dry of any
water and minced 2 tsp canola oil 2 Tbsp fresh minced ginger, peeled 1/3 c onion, minced 1/2 c
water chestnuts, minced 1 large head Bibb lettuce, inner leaves only
and separated 1 red bell pepper, minced 2 scallions, thinly sliced
We like to use any leftover sauce as a salad dressing by adding red
wine vinegar to taste
and water to thin it out to the preferred consistency.
In a small bowl, mix together the brown sugar, hoisin sauce, rice
wine vinegar, ketchup, soy sauce
and water.
In a small saucepan add the ketchup, brown sugar, red
wine vinegar,
water, Worcestershire, mustard, onion powder,
and plum puree
and bring to a simmer.
Fire Roasted Plum BBQ Sauce Ingredients: 1 1/2 Cups ketchup 1 1/2 Cups brown sugar 1/2 Cup red
wine vinegar 1/2 Cup
water 1 Tablespoon worcestershire sauce 2 Tablespoons spicy mustard 1/2 Teaspoon onion powder 4 fresh plums, cut in half
and grilled about 5 minutes.
Ingredients: White
wine vinegar, Capsicum, onion, Roasted Capsicums Peppers,
water,
vinegar, salt, Habanero Chiles, garlic, salt, smoked paprika,
and black pepper.
1 cup French green or brown lentils 3 tablespoons white
wine vinegar 1 1/4 cups
water 1 cup couscous (I used whole wheat) 1/2 teaspoons salt 1/4 cup extra virgin olive oil 1 large garlic clove, minced
and mashed to a paste with 1/4 teaspoon salt 1/2 cup fresh mint leaves, chopped 1 bunch arugula, stems discarded
and leaves washed well, spun dry
and chopped 2 cups cherry or grape tomatoes, halved 1/2 cup kalamata olives, pitted
and chopped 1 cup crumbled feta 1/4 cup fresh basil, julienned
Meanwhile, stir together the remaining salt, rice
wine vinegar,
and water in a small bowl.
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
Add beans,
water and red
wine vinegar.
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.
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
Take the golden raisins in a bowl
and add about 1 cup of boiling
water and the white
wine vinegar.
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
In a medium saucepan, combine the red
wine vinegar, sugar, 1/4 cup of the salt
and water and bring to a boil.
2 cups of rice
Water 1 tablespoon turmeric 1 teaspoon cumin 1 teaspoon coriander 4 medium vine - ripened tomatoes 1/6 diced Spanish onion 30 grams pumpkin seeds 30 grams pine nuts 40 grams sultanas 50 grams diced apricot pieces 4 spring onions, finely diced 1 handful fresh herbs e.g. basil, parsley
and mint 3 tablespoons garlic infused olive oil 2 teaspoons red
wine vinegar 1 teaspoon honey 1 - 2 tablespoons freshly squeezed lemon juice Salt & pepper
Make a sauce by mixing together the soy sauce, oyster sauce, rice
wine vinegar, green chilli sauce, cornflour
and half a cup of
water in a bowl.
Cool, purée with 1/4 cup red
wine vinegar and 4 cups
water.
Ingredients: Red Holland chile peppers, Maine sea salt, Monastic white
wine vinegar and filtered NYC tap
water
Combine
vinegar,
wine,
water,
and sugar in a small saucepan
and place over medium heat.
Add the red
wine,
water,
and balsamic
vinegar,
and increase the heat to high
and bring to a boil.
2 tsp olive oil 1/4 c sundried tomatoes 4 oz shitake mushrooms, destemmed
and sliced 5 cloves garlic, roughly chopped 2 tsp rosemary, chopped 1/2 c red
wine 1/2 c
water 1/4 c balsamic
vinegar 3 tbsp Earth Balance
1 onion 5 cloves of garlic (mmm I LOVE Garlic, so good for you especially in cold
and flu season) 1 bunch of washed trimmed fresh parsley 1T fresh oregano (or 2tsp dried) sea salt to taste (usually about 1/2 tsp) 1/2 -3 / 4 tsp red pepper flakes (depending how spicy you like it) 1/2 tsp ground black pepper 1/3 — 1/2 cup olive oil (add slowly till you get the right texture) 1/2 cup red
wine vinegar water a needed
In a blender, blend the cashews,
water, gochujang, rice
wine vinegar, ginger, mayonnaise, salt
and sugar until almost smooth.
Mix together the white
wine vinegar,
water, salt, cumin, coriander, garam masala, red chili powder, turmeric,
and the garlic.
In a small - size saucepan over medium - high heat, combine the
water, red
wine vinegar, sugar, salt, thyme
and black peppercorns.
skipped the yogurt
and added the egg poached in
water with red
wine vinegar.
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.
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
Add the Fabanaise, 2 tsp oil, red
wine vinegar, 1/4 tsp salt,
and 1/4 cup of
water to the blender but do not blend yet.
Olive oil 1/2 a bag of frozen leeks 1/2 white onion, chopped 3 - 5 cloves of garlic, minced A bunch of potatoes... about 6 fairly big ones for me, chopped, skins intact
Water or broth White
wine vinegar Plain, unsweetened almond milk Salt, freshly ground black pepper, red pepper flakes (optional),
and fresh parsley
ingredients PUFF PASTRY - WRAPPED ASPARAGUS WITH DIJON BEURRE - BLANC 1 large egg 1 tablespoon
water 1 lemon (zested) 3/4 cup Parmigiano - Reggiano (finely grated) 5 sprigs fresh thyme (leaves only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup flour (for dusting) 1 cup Gruyere (finely grated, divided) 30 spears asparagus (ends trimmed, cut into 2 - inch pieces on a bias) Flaky sea salt (to taste) Coarsely ground black pepper (to taste) DIJON BEURRE - BLANC: 1/4 cup dry white
wine 3 tablespoons white
wine vinegar 2 teaspoons Dijon mustard 1/2 shallot (peeled, finely minced) 1 stick unsalted butter (chilled, cut into cubes) Kosher salt
and freshly ground black pepper (to taste) directions Preheat oven to 400º F. Line two baking sheets with parchment paper.
carob, rooibos tea, black
and green tea in moderation, DGL, apple cider
vinegar,
wine vinegar, balsamic
vinegar, coconut
water vinegar, coconut
water in moderation, vanilla extract (if cooked), pomegranate molasses in moderation, maple syrup
and maple sugar very occasionally, honey very occasionally, dried fruit very occasionally, dates
and date sugar very occasionally, molasses very occasionally, unrefined cane sugar (sucanat, evaporated cane juice, muscovado, very occasionally, coconut aminos, are okay.
In a small bowl, combine cranberries, apricots, 2 tablespoons white
wine vinegar,
and 2 tablespoons warm
water.
1 (15 - ounce) can chickpeas, drained
and rinsed 1 clove garlic, roughly chopped 2 tablespoons tahini 1/4 cup fresh cilantro, thick stems removed 6 — 8 fresh basil leaves (6 if large or 8 smaller) 1 medium scallion, light
and dark green parts only, roughly chopped 2 tablespoons fresh dill, roughly chopped 1 tablespoon honey 1 tablespoon fresh lemon juice 1/2 teaspoon lemon zest 1 pinch cayenne pepper 1 teaspoon sea salt 2 tablespoons white
wine vinegar 1 tablespoon
water 1/4 — 1/3 cup extra virgin olive oil