Sentences with phrase «wine vinegar because»

Made a few changes, used white wine vinegar because I didn't have red, added roasted broccoli and sliced avocado, and mixed it with spinach and alfalfa sprouts.

I used red wine vinegar because I didn't have cider vinegar and it still turned out really good.

I also used STAR's Red Wine Vinegar because it is a surefire way to enhance foods without adding extra calories or fat.

Not exact matches

White wine vinegar actually won't work because it is much more acidic than regular wine.

I substituted White Grapefruit Balsamic Vinegar for the red wine vinegar (because that's what I had handy) but otherwise followed it eVinegar for the red wine vinegar (because that's what I had handy) but otherwise followed it evinegar (because that's what I had handy) but otherwise followed it exactly.

This one is a riff off one of my very favorite salads where thick slabs of avocado meet crispy - fried tortilla strips all tossed in a sharp lime - cilantro vinaigrette but this time I used tarragon and red wine vinegar instead of the cilantro and lime juice because....

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

Just a quick note for those wondering about colatura — I've always made ceaser dressing from scratch because it was what my mother did and the stuff you buy isn't anywhere near as good and this recipe is very, very close to how she makes it (she doubles the garlic, uses anchovy paste for fillets, and uses all lemon juice instead of combining it with red wine vinegar).

Mona Lisa Cafe uses breadcrumbs and white wine in their dish which I omitted in my version because of the starch from the potatoes and adding a splash of white wine vinegar which gives it a nice tangy flavor to the broth.

I usually do 1 cup of milk: 1.5 Tbsp of lemon OR 1 Tbsp of red wine / distilled vinegar (I do not use balsamic vinegar because I'm afraid it will make my coconut flour pancakes taste weird, but if you try it let me know!).

Wine or vinegar flavor — If it tastes like it has undertones of wine and vinegar, it's probably because the olives underwent fermentation with oxygen, which leads to the sharp, unpleasant flaWine or vinegar flavor — If it tastes like it has undertones of wine and vinegar, it's probably because the olives underwent fermentation with oxygen, which leads to the sharp, unpleasant flawine and vinegar, it's probably because the olives underwent fermentation with oxygen, which leads to the sharp, unpleasant flavor.

After a few weeks, I got nervous that I was doing it wrong because it didn't smell vinegary so I added a half cup of raw red wine vinegar from the health food store to help it along.