of apple cider vinegar (you could also use red
wine vinegar if you want) into one pound of ground pork.
A good sub is chicken broth with a dash of vinegar (white
wine vinegar if you have it).
Combine everything in your slow cooker Cook on low for 7 - 9 hours or high 4 - 5 If you need more of the sour flavour, add more rice
wine vinegar If you need more of the hot flavour, add more red pepper flakes
I have used white
wine vinegar if I'm short on the citrus.
Remove from the heat and season to taste, then stir through the red
wine vinegar if needs be.
You may also swap rice vinegar for the white
wine vinegar if you prefer.
Not exact matches
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional,
if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red
wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
-- one jar or resealable tupperware container — a bunch of beets, — 1 cup
vinegar (I recommend red
wine or white)-- 1 tbsp sugar -1 tbsp diced / minced or crushed garlic (less
if you're a vampire or still have tastebuds)-- some fresh cracked pepper and some sea salt.
If you don't like balsamic
vinegar you can use red or white
wine vinegar instead.
Add a half cup of red
wine, or a few tablespoons of balsamic
vinegar if you don't have
wine available; this will give the sauce a rich flavor.
Third,
if you don't have rice
wine vinegar on hand, you can use white
wine vinegar, champagne
vinegar, or even plain white
vinegar, though a higher quality
vinegar is ideal.
2 garlic cloves, minced 1 tablespoon extra virgin olive oil 2 tablespoons dijon mustard 2 tablespoons honey 1 teaspoon red
wine vinegar 1 teaspoon salt 1 teaspoon chopped fresh rosemary (increase
if you want more rosemary flavor!)
Add a half cup of red
wine, or two tablespoons of balsamic
vinegar if you don't have
wine available; this will give the sauce a rich flavor.
You sprinkle each layer of fried zucchini with salt (go easy
if you've salted them as a first step), pepper, roughly torn or chopped mint leaves and some white
wine vinegar.
I have red
wine vinegar, so I'm wondering
if I could use that instead of the apple cider?
Hi Haley, I'm actually not sure
if my rice
wine vinegar has sugar in it, but I can't imagine it would impact the taste terribly
if it did.
I only had bagged kale, so the slaw was more like a salad... and had to use white
wine vinegar instead of red, so next time I'll «fix» those two items and see
if they still like it!
If they start to brown more than you want before they're done, add a splash of water or white
wine vinegar along the way.
Don't know about this recipe, but I've used pure apple juice in place of white
wine before, but that was in concert with tomatoes —
if you want the slight
vinegar taste, rather than a sweet tang, perhaps add a few drops of white
wine vinegar.
If you've read some of my other Asian inspired sauces you'll probably notice that I use soy sauce, mirin, and rice
wine vinegar together a lot.
If you have trouble tracking down the tarragon
vinegar, plain white
wine vinegar will work just fine.
If there is no apple cider
vinegar on hand, white vin or maybe even rice
wine vin would be just fine.
1 Steak Salt and pepper 1 cup lightly packed flat leaf parsley, chopped 3 cloves garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp fresh oregano leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry
wine vinegar, or red
wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon
if using already grated or ground)
* You could probably substitute red
wine vinegar, but since it's not as sweet as the raspberry
vinegar, you might want to add a teaspoon of honey or maple syrup (
if you're not on a Whole30, of course) to balance the flavors.
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
Combine bell pepper, tomatoes and their juices, chili, almonds, garlic with all the oil, red
wine vinegar and smoked paprika,
if using, in a food processor.
ingredients SPRING LAMB STEW 2 tablespoons olive oil 1/2 cup all - purpose flour 1 and 1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red
wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (
if fresh, then sucked) 1 tablespoon red
wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste)
Ingredients 1 1/2 lb cod (or other white fish) 1 tablespoon fish sauce 1/4 cup rice
wine vinegar 2 tablespoons brown sugar 1/2 teaspoon salt 1 tablespoon vegetable oil 2 scallions, white and green parts chopped about 1/4 cup chopped mint, cilantro, and basil,
if you have them — some or all
*
If you're not going to use the apples immediately keep them in a bowl of water spiked with a bit of lemon juice (or the white
wine vinegar you're using for the dressing).
You can substitute with a splash a broth to do the same thing
if you don't have
wine or
vinegar.
Add a bit of acidity
if it tastes too rich — a splash of white
wine vinegar or a good squeeze of lemon will add a brightness to the soup without making it taste too acidic.
Top with a splash of rice
wine vinegar,
if desired.
If you don't have
wine, you could use a little balsamic
vinegar.
Poached atop rye toast with tomato and avacado... open face sandwich and a simple green salad, or poached egg atop salad or frittata with what ever is leftover... brown rice and grilled salmon, and sugar snaps stir fried or grilled with a bit of soy and rice
wine vinegar...
if time permits.
Your salad looks great, but it would be 100 % authentic
if: 1) you used real
wine vinegar instead of lemon juice — Greeks do nt» t mix tomatoes with lemon 2) you chose REAL G - R - E-E-K feta.
The three flavors go just perfect together... I used raspberry
vinegar when caramelizing shallots, it adds a delicious fruity taste; but you can replace it by red
wine if you like.
If you don't have fresh lemon, try red
wine vinegar.
I wouldn't leave it out entirely
if you can sub it with another
vinegar (white
wine maybe) or even apple juice.
3 tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon ground black pepper 3 tablespoon + more
if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful of fresh parsley or 2 tablespoons of dried 1/4 teaspoon dried thyme 12 - 14 ounces of red
wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and used that) 3 tablespoon apple cider
vinegar
1 - 1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice
Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Pac
Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To
Vinegar (or
if you forget to buy this at the store, apple cider
vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To
vinegar and a splash of white
wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Pac
wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package
If you don't have white
wine vinegar, you can replace it with apple cider
vinegar, though I didn't the flavors as much.
2 T. white
wine vinegar (make sure your
vinegar is gluten free
if you are gluten - sensitive) 1/4 c. olive oil Salt and black pepper to taste 3/4 c. white
vinegar 3 T. sugar A few each: peppercorns, coriander seeds, cloves (optional) 1 small red onion, halved and thinly sliced 2 T. chopped fresh mint 1/2 c. walnuts, toasted (optional)
1 1/2 pounds eggplant (1 large) 3 tablespoons olive oil 1 medium onion, chopped 2 ribs celery, inner stalks, diced 1 teaspoon crushed red pepper flakes 1 1/2 cups Pomi chopped tomatoes 1/4 cup red
wine vinegar (make sure your
vinegar is gluten - free
if you are gluten - sensitive) 1 tablespoon sugar Pinch cinnamon 1/2 teaspoon fresh thyme (optional but good) 2 tablespoons capers, rinsed and drained 8 chopped pitted kalamata olives 1/4 cup minced roasted red peppers (optional) 3 tablespoons pine nuts, lightly toasted 3 tablespoons golden raisins, roughly chopped 2 tablespoons chopped flat - leaf parsley 1 teaspoon finely minced garlic Salt and freshly ground pepper to taste
* 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
If you can't have
wine, and assuming you can't use any alcohol at all, I would substitute half white grape juice (as long as it's 100 % juice) and half white
wine vinegar.
If citrus is off the table, I'm thinking a little red or white
wine vinegar might work good here as a swap as long as you're a fan of
vinegars (I love them!)
1 cup farro 4 tablespoons olive oil 2 tablespoons lemon juice [can use red
wine vinegar or balsamic
vinegar if you don't have any lemon] 1 — 2 tomatoes, seeded and chopped roughly 4 - 6 radishes, thinly sliced 4 scallions, chopped 1 bell pepper, seeded and chopped roughly Salt and pepper to taste
packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red
wine, plus more
if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire
if you aren't vegan) 4 cups vegetable broth, plus more
if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise
if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider
vinegar
Also,
if you don't have Sherry
vinegar, quality white
wine vinegar works just fine - and
if you don't like garlic, a simple olive oil / white
wine vinegar dressing is also very good.
Carotenoids are provided from carrots and peppers, lycopene from the tomatoes, and resveratrol from
wine,
if utilizing instead of balsamic
vinegar.