10 Benefits of Apple Cider Vinegar
This is like a jumping board to most vinegar-oil based dressings it is wide open to try new combinations. 3 tablespoons sherry vinegar a pinch of salt, or to taste a pinch of black pepper, or to taste 6 tablespoons olive oil -Omit any different kind offlavored vinegar instead of the sherry vinegar. -Omit vinegar and use lemon juice instead.
4 halibut steaks, 1 2 inch thick, approx. 2 lbs. 1 4 cup extra virgin olive oil, preferable very strong. 1 4 cup balsamic vinegar 8 mint leaves, sliced thin 1 clove garlic, minced fine Salt and pepper to taste In another pan heat the remaining oil, the balsamic vinegar and the mint until just warm. Just before serving add the garlic to the sauce and spoon the sauce over the fish, serve at once.
Add half the vinegar to the pan with the chicken and simmer, covered, for 10 minutes. Turn the pieces over and cook for a further 10 minutes. Check that the chicken is cooked by ensuring the juices run clear when pricked with a fork. 4. While the chicken is cooking, heat the rest of the vinegar in a second pan and boil for 4 minutes. 5. Whisk the beurre mani into the reduced vinegar. Add this to the pan containing the chicken pieces, together with the tomatoes. Simmer for 10 minutes. Check the seasoning.
5 garlic cloves, crushed 2 tablespoons balsamic vinegar Toss green beans, garlic, olive oil, and salt in baking dish, and roast in a 350 degree F (175 degree C) oven (no need to preheat oven). After 20 minutes, pour the balsamic vinegar over the green beans on the baking sheet, stir, and continue to roast in over for another 10 minutes, or until the green beans have the texture you would like.
4 T balsamic vinegar 1 1 2 c chicken broth Saut chicken in 1 T butter and 1 T oil sprinkle with salt & pepper. Remove when done. Saut onions few minutes. Add vinegar and bring to boil. Boil 3 minutes, or until reduced to a glaze, stirring. Add broth and boil until reduced to 1 2 cup. Add spinach and dried tomatoes. Remove pan from heat, whisk in 1 T butter. Serve over chicken, and top with chopped tomato. (Serves 3
Various types of pepper vinegars were used at the Polish royal court for marinades, and numerous vendors sold such vinegars in Cracow during the 1300s. Guinea pepper ( Piper guineense) was used when a mild pepper taste was preferred Indian long pepper (Piper longumj supplied a heat similar to the New World capsicums that eventually replaced it. Cubeb, however, is uniquely pungent, with overtones of allspice. It is excellent with venison. However, the vinegar was not, like venison, restricted to royalty, and in fact it was probably made by merchants specializing in imported food products. Therefore, the vinegar also found a place in the larders of wealthy merchant families and doubtless a rather wide range of high nobles and clergy. It is also quite likely that less expensive versions of sherry vinegar were made in Cyprus or Hungary for export so that something of similar taste and acidity was also available to those of lesser economic means. Rich peasants, for example, might have...
Basic vinaigrette, the first recipe in this section, is a simple mixture of oil,vinegar, and seasonings. It can be used as is, but it is usually the base for other dressings, such as the variations that follow. The ratio of oil to vinegar in a basic vinaigrette is 3 parts oil to 1 part vinegar. This is not a divine law, however, and the proportions may be changed to taste. Some chefs prefer a 2 1 ratio, while others prefer a 4 1 or even 5 1 ratio. Less oil makes the dressing more tart, while more oil makes it taste milder and oilier. A very strong vinegar, more than 5 percent acid, may have to be diluted with water before being measured and added to the recipe. Wine vinegar 1. Mix together the vinegar, salt, and white pepper until
Although Chinese black vinegar does pretty much the same thing as American white vinegar, their sourness and taste does differ. The black vinegar has a more 'solid' type of sourness, and the white vinegar has a 'prickly' type of sourness. It's difficult to explain with words. You will know what I mean if you compare them.
Mix 1 2 teaspoon salt into 3 tablespoons rice vinegar and bring to a boil over low heat. Then add 2 tablespoons granulated white sugar and turn off the heat immediately. The vinegar mixture is ready when the sugar has completely dissolved. Sushi vinegar must be prepared ahead of time, so it is convenient to make a lorge amount ol once and keep it in the refrigerator for use when necessary. The proportion of sugar to vinegar can be adjusted according to personal taste. The various brands of sushi vinegar available commercially may also be used (illus. 3).
Chinese black vinegar (above, back) is usually made from glutinous rice but sometimes wheat, millet or sorghum. It is darkly coloured with a robust depth of flavour. It is mostly used in nordiem Cliincse cuisine in sauces, noodles and braised dishes, and is sometimes served as a dipping sauce. It can be purchased from Asian grocers and large supermarket chains. One of the best-quality black nee s-inepirs comes from Zhejiang in China, and is labelled 'Chinkiang vinegar'. Rice vinegar (above, front) is made from vinegar and a natural rice extract. It is used in dressings and marinades. Rice -inegar is the type most commonly used
1 2 cup fresh herbs, slightly bruised* 1 quart good quality cider or white vinegar Put the herbs in clean, clear glass bottles. Heat the vinegar just to hot, but not boiling. Pour into bottles let sit overnight. It is ready to use in a day. An alternative method is to put unheated vinegar in the bottles with herbs and place on a windowsill. Keep turning for 2 to 3 weeks. Before using the vinegar, strain it, remove the bruised herbs and replace with a fresh sprig.
THE worst possible mishap which can befall a winemaker is to have his wine at one stage or another turn to vinegar (from the French vinaigre sour wine ), which it can quite easily do if vinegar bacteria are allowed access to it. These bacteria are, like yeasts, present everywhere about us, but are sometimes introduced to the wine by that obnoxious carrier, the vinegar fly. This tiny fly, which appears as if by magic around any fermenting liquor or fruit, is the wine-maker's biggest enemy it must at all costs be kept from your wine. If it gains access the liquor, instead of turning to alcohol, will turn to vinegar, and you will have the sad task of pouring it down the drain or using it for cooking, for it will be quite irreclaimable. The wine can be attacked at any stage, and that is why you must cover the first ferment closely with a thick cloth. The principal danger, however, occurs not so much then, when the ferment is vigorous, as during the slow, quiet secondary fermentation....
Balsamic vinegar is associated with Mediterranean cuisines. Traditional balsamic vinegars are aged for a minimum of 12 years. The manufacture involves a long and slow evaporation process in wooden barrels. It can take as much as seventy pounds of grapes to produce just one cup of balsamic vinegar. The quality of balsamic can vary greatly. When using a true aged Aceto Balsamica, very little is needed. An aged balsamic is an awe-inspiring combination of sweet, sour, and a myriad of other complex flavors, delivered in a thick, velvety smooth liquid. Some balsamic vinegars are sold complete with an eyedropper they are so flavorful that a drop is all that is needed to complete the dish. While the flavor of an Aceto Balsamico is incomparable, its price can be prohibitive. There is a wide range of less potent, and consequently, less expensive balsamics readily available. Reducing these vinegars before use is always a good idea. Reduction will help to concentrate their flavor.
1 tbsp. sherry vinegar Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.
2 tsp. rice-wine vinegar 1 2 tsp.g rated ginger 1 2 tsp. oriental sesame oil Pinch of cayenne 1 tsp. sesame seeds Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes.
Choose short-grain or sushi rice that has whole, pure white grains, with no foreign material mixed in, and with a minimum of broken grains. Wash 2 cups of the rice (do not wash and rinse too long, so as to avoid losing the vitamin Bi content in the rice). Drain when the rice is clean, white, and translucent. Add 1-3 4 cups water and soak 30 minutes or longer. Cook in an electric rice cooker (or on an electric or gas stove) until done. Leave the rice covered and undisturbed for another 15 minutes after turning off the heat. Pour the sushi vinegar over the cooked rice while the rice is still hot, and mix it in with a rice paddle. Fan the rice (either by hand or with on electric fan) while mixing in the vinegar. Do this until the rice is light and fluffy, and the flavor of the vinegar dispersed (illus. 1). Do not allow the rice grains to cling together in clumps, and do not squish the grains, or the rice will become sticky and pasty (illus. 2). Sushi vinegar Mix 1 2 teaspoon salt into 3...
2 1 2 lb. chicken wings with tips removed 1 3 c. Crisco 1 3 c. vinegar Brown wings in hot Crisco, adding more, if necessary. Remove wings as they brown. Drain drippings from skillet. Add vinegar, sugar, juice, catsup, soy sauce, mustard, and salt to skillet. Bring to boil, stirring occasionally.
No canning powder or any preservative is needed. If the product is cooked in closed jars in the hot-water bath as directed the food will be sterilized so that it will keep indefinitely. If it is desired to add salt, sugar, sirup, vinegar or other flavor this may be done when the product is packed in the jar.
Sauce 1 2 cup cornstarch 1 4 cup water 1+1 2 tsp minced garlic 1+1 2 tsp minced ginger root 3 4 cup sugar 1 2 cup soy sauce 1 4 cup white vinegar 1 4 cup cooking wine 1+1 2 cup hot chicken broth 1 tsp monosodium glutamate (optional) Meat Mix 1 2 cup cornstarch with water. Add garlic, ginger, sugar, 1 2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed.
* 1 tablespoon Vinegar Cream Shortening, sugar and eggs. Make a paste with coloring and cocoa and add to mixture. Add salt and flour with buttermilk and vanilla. Alternately add soda and vinegar and don't beat- just blend. Bake in two 9-inch pans (greased and floured) for 30 minutes at 350 degrees. Layers may be split to make four.
2 cups catsup 1 cup vinegar Remove meat, cool, shred. Discard the liquid. In same pot, add catsup, vinegar, Worcestershire sauce, mustard, Tabasco, butter and brown sugar. Boil for 5 minutes, stirring. Mix in the shredded pork and simmer for at least 30 minutes but longer is even better
2 cups apple cider vinegar Put jalapenos, red bell pepper and vinegar in a blender of food processor. Puree or pulse until coarsely ground with some small chunks remaining. Combine apricots, sugar and pepper vinegar mixture in a large saucepan (at least 6 quarts). Bring to a boil boil rapidly for 5 minutes. Remove from heat skim off any foam that forms. Allow mixture to cool for 2 minutes. Mix in pectin and food coloring if using it. Pour into sterilized jars, seal and cool. (I processed the jars in a water-bath for 10 minutes.) Makes about 7 half pint jars.
1 (2.25 ounce) can chopped black olives, drained 1 tablespoon red wine vinegar salt and pepper to taste Preheat oven to 400F. In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper. Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly. Serve with tortilla chips.
1 4 cup granulated sugar 2 tablespoons cider vinegar 1 teaspoon Worcestershire sauce 1 4 teaspoon salt 1 8 teaspoon pepper Dash ground gloves To make Onion Marmalade, saut onions in oil in a large saucepan over medium-low heat 1 hour or until very tender, stirring occasionally. Stir in sugar, vinegar, Worcestershire, salt, pepper, and ground cloves. Cook over low heat, stirring occasionally 25-30 minutes or until liquid evaporates. Cool completely.
2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat) 4 tbsp. salad oil 4 tbsp. orange juice 4 tbsp. vinegar Cut chicken into pieces and boil until tender with no seasonings. Remove skin and fat first. Remove meat from bones and cut into cubes. Mix together oil, orange juice, vinegar, salt, marinate chicken in this mixture in refrigerator overnight. Drain fruit well, add to nuts and celery the next day add to chicken mixture. Cook rice until tender in boiling water, drain, blanch with cold water, drain well add to chicken mixture. Add mayonnaise, mix well. Serve with crackers and lettuce or in pocket bread.
Great barbecue happens everywhere, but some human yen to codify things begat four regions of barbecue in the United States. Each region has some significance in the story of barbecue, but none is entirely separate from the others. Although the differences among them are a matter for considerable and vehement discussion, the details of the traditions in the various regions have more in common than they don't. But try telling that to a Tennessean turning up his nose at a Carolina-style, vinegar-sauced, shredded pork sandwich with coleslaw on top.
This famous sauce originated in Nantes, on the Loire river, and is traditionally served with pike, brochet au beurre blanc. Warm, thick, creamy, and butter-colored, beurre blanc is actually nothing but warm butter flavored with shallots, wine, vinegar, salt, and pepper. The trick in making it is to keep the butter from turning oily that is, it must retain its creamy appearance. A chemical process takes place once the wine and vinegar base is boiled down and the acids are well concentrated, so that when the butter is gradually beaten in, the milk solids in die butter remain in suspension rather than sinking to the bottom of the pan as they usually do when butter is melted. For this reaction to take place, the initial amount of vinegar must be a strong one. Once the creaming process has started, you can go on beating in butter to double the amount of that given in the recipe. You can also beat in less, but if you do so the sauce may have too acid a taste. enameled saucepan 4 cup white...
1 1 2 cups seedless raspberry jam 1 3 cup balsamic vinegar 3 tablespoons soy sauce 1 1 2 teaspoons crushed red pepper 1 (5 lb.) pkg. frozen chicken wings, thawed Preheat oven to 400F. Line a baking sheet with aluminum foil. In a small saucepan, combine jam, vinegar, soy sauce and red pepper over medium heat. Stir until smooth. In a large bowl, toss chicken wings with half of the jam mixture. Place on the baking sheet and bake 50 minutes. Brush wings with remaining jam mixture and bake 8 to 10 minutes or until chicken is no longer pink inside and outside is glazed. Serve immediately.
1 4 cup balsamic vinegar Cook the pasta in a large pot of salted boiling water until al dente. Drain and cool under cold water. In a large bowl, combine the pasta, salami, pepperoni, cheese, black olives, red bell pepper, green bell pepper and tomatoes. Sprinkle on the envelope of powdered dressing, mix thoroughly and refrigerate salad. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad and mix well.
2 Tablespoon Butter 2 Cup Chopped fresh figs 3 4 Cup Sugar 3 4 Cup Cider vinegar 2 Cup Vegetable oil Salt In a saute pan, brown the butter with 1 1 2 cups of the figs and the sugar. Season the mixture with salt and pepper. Remove from the heat and pour into a food processor with a metal blade. Puree the mixture for 1 minute. Add the vinegar and process for 30 seconds. With the machine running, slowly add the vegetable oil until the dressing is emulsified. Season the dressing with salt and pepper. Fold in the reserved figs. Pour the dressing into a saucepan and warm the dressing.
Bring water, I Tbs. salt and I Tbs. oil to boil. Add noodles, cook and drain.Toss in a little more oil and hold noodles in bowl for future use. Brown ground beef and drain (do not remove beef from pot) add onion, salt and pepper and cook for 5 minutes. Add tomatoes and bring to a boil. Add peas, cheese and cooked noodles. Cook for 5 minutes. Remove from heat and cover, let sit for 6 minutes. Serve with marinated cucumbers and garlic bread. Mix sliced cucumbers with 1 2 cup water, Vi cup vinegar and I sliced onion. Let marinate 2 hours and drain. Sprinkle with salt and pepper. For garlic bread, spread loaves of bread with margarine and sprinkle with garlic salt and Parmesan cheese.Wrap in foil and place over flame, turning a few times to toast bread.
1 4 Cup Apple cider vinegar Salt Fry the peanuts until golden, about 1 minute. Drain and season with salt and cayenne. Set aside. In a mixing bowl, combine the mustard, honey and vinegar. Season with salt and pepper. Mix well. Slowly drizzle in the oil and whisk until the vinaigrette emulsifies. Toss the greens with the dressing. Season with salt and pepper.
Reheated) cooked rice 6 cloves garlic, thinly sliced 2 TBS white vinegar 6 ounces tomato paste 2 tsp cumin powder 4 tsp cayenne powder 1 cup (or more) water about 15-20 minutes. Drain and set aside. Heat 1 tablespoon oil in a saucepan saute garlic for 1-2 minutes until fragrant. Stir in vinegar, tomato paste, salt to taste, cumin, cayenne, and 1 cup water. Bring to a boil. Reduce heat and simmer for 10-15 minutes, until thickened.
1 2 tablespoon olive oil 4 tablespoons balsamic vinegar 1 4 teaspoon sea salt 4 garlic cloves, minced 1 2 cup fresh basil, chopped For the marinade, while vegetables are roasting, whisk olive oil, balsamic vinegar, and sea salt together in a large bowl. Stir in garlic and basil. When vegetables and rice are done, add the beans to the oil vinegar mixture, turning gently to coat all beans with the marinade. Then add the rice and do the same. Lastly, add the vegetables and finish by gently turning the vegetables into the mixture. Serve immediately or refrigerate and serve. Keeps in the refrigerator for up to a week. - Asian-Roasted Vegetable-Rice Salad - For the marinade, use ginger (ginger juice pressed from fresh ginger root is best), brown rice vinegar (in place of balsamic vinegar), tamari soy sauce, mirin, and dark sesame oil (in place of olive oil).___
3 teaspoons of cider vinegar Cut off and discard base of ste ms on the greens, then coarsely chop the upper stems and leaves. Wash several times in cold water and drain thoroughly. Place 1 packed cup of greens in a blender or food processor and puree and set aside. Place the remaining greens and ha m-hock in a large pot and cover with water. Bring greens to a rolling boil and add the onions, ga r-lic, vinegar, corn syrup and seasonings to taste, reduce heat to medium. Add the pureed co l-lards. Cover and cook for 2 hours or until cooked down and tender.
1 4 cup packed dark brown sugar 1 4 cup apple cider vinegar 2 cups water 1 teaspoon salt Melt butter in saucepan. Add onion and garlic cook until softened, 5 minutes. Add mustard, paprika, cumin and cayenne cook 1 minute. Add catsup, sugar, vinegar and water simmer, covered, 30 minutes. Uncover simmer 30 minutes. Add salt and pepper. This can be made two days ahead, then refrigerated, covered. Before using, simmer 3 minutes.
Most marinades are made up of an acid (vinegar, lemon juice, or some such) and an oil. The acid helps break down the fibers to tenderize the meat, and oil helps hold the acid against the meat so it can do the most good. The rest is flavor whatever combination of seasonings you like.
1 1 2 teaspoons distilled white vinegar In a heavy skillet, heat oil over medium high heat. Add pork strips and brown. Drain off excess fat. Place meat, onion, mushrooms, tomato sauce, brown sugar, vinegar, salt, and Worcestershire sauce in a slow cooker. Cook on High for 4 hours, or on Low for 6 to 8 hours. Serve hot.
1 2 cup of vinegar Pick a pan ful l of small spring dandelion leaves with no buds, wash and thoroughly drain. Cut the bacon into 1 inch pieces and fry until crisp in a separate skillet. Add the vinegar water and brown sugar to the bacon and drippings and heat to a near boil and immediatel y pour over greens. Allow hot skillet to cover the pan of dandelion greens for a few minutes to steam. Add chopped hard boiled eggs.
1 Teaspoon Sherry vinegar In a shallow bowl, add the bread. Pour the water over the bread and allow to sit for a few minutes. In a food processor fitted with a metal blade, combine the tomatoes and the garlic. Season with salt and pepper. Process until smooth. Add the vinegar and the oil. Process until smooth. Season with salt and pepper. Remove and spoon into a serving bowl. Sprinkle the top with chopped egg and ham. Season the eggplant with salt and pepper. Place in a shallow bowl and add the milk. Cover and allow to sit for 10 minutes. In an electric fryer or deep pot, preheat the olive oil to 365 degrees F. In a shallow bowl, combine the flour and the cornmeal. Season with salt and pepper. Remove the eggplant from the milk, letting the excess drip off. Dredge each eggplant slice in the seasoned flour mixture, coating completely. Fry the eggplant in batches, until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt and pepper.
For an extra special treat, marinade several cuts of meat before throwing them on the grill. If it's tender meat, marinade only for a short time (a few hours). If it's a tough cut, pierce with a fork and allow the marinade to soak in for a day or so. The secret to a good marinate is to add one acidic component (vinegar, wine, yogurt, soy sauce, or fruit juice) to tenderize the meat and one part flavoring component (olive oil, fruit slices, herbs, honey) to flavor the meat. Here's an example of a great marinade
5 tbsp. vinegar PLace beans and onions in bowL with garLic. Combine sugar, paprika, saLt and remaining ingredients in bowL. Add vinegar and oiL, pour over beans and toss. 2 tbsp. saLad oiL 1 4 cup vinegar Slit eggplant in quarters. Broil until tender or until fork pierces eggplant easily. Let cool and peel off skin. Mash and add salt and pepper. Mix with oil and vinegar and
Skates, like sharks, belong to a group of simpler sea animals that preceded fish in evolution. Instead of bones, a cartilage structure, that the cook can easily cut out, supports their bodies. Because of their primitive nature, the fresh meat quickly becomes too high in ammonia. Soaking it in either salted or acidified water for a couple of hours (H cup salt or 2 tablespoons vinegar in a quart or liter of water) neutralizes the ammonia. If the raw fish you brought home doesn't smell like ammonia, don't bother soaking it.
Vinegar Trim excess fat from meat cut into cubes. Combine flour, salt, and pepper coat meat with flour mixture. In skillet quickly brown meat on all sides in hot oil. Drain off fat. Transfer meat to crock pot add onions. In same skillet combine water, vinegar, and bouillon granules. Stir together, scraping browned bits from skillet pour all into crock pot. Cover and cook on low for 8 hours.
2 teaspoons peanut butter 2 teaspoons tahini 2 tablespoons sugar 1 3 cup soy sauce 1 3 cup balsamic vinegar 2 tablespoons oil 1 tablespoon sesame oil 1 clove garlic, minced 1 teaspoon fresh ginger, minced 1 4 cup scallion, chopped 1 teaspoon red pepper flakes 1 4 cup peanuts, chopped
1 tablespoon wine vinegar V2 teaspoon clear honey salt and pepper fennel leaves to garnish (optional) Press the raspberries through a nylon sieve to remove the seeds, then mix with the oil, vinegar, honey and salt and pepper to taste. Spoon a little around each avocado pear and serve immediately, garnished with fennel. Serves 4
Slice cucumbers and onions thinner than you thought possible. In a large bowl mix the sour cream, vinegar, sugar and dill. Fold in the cucumbers. Refrigerate for at least 1 hour. Garnish with croutons and serve. Fast and Easy method Substitute your favorite ranch dressing for the sour cream, vinegar, sugar and dill.
1 2 cup minced onion 1 2 cup peanut oil 1 3 cup rice vinegar 2 tablespoons water 2 tablespoons minced fresh ginger 2 tablespoons minced celery 2 tablespoons ketchup 4 teaspoons soy sauce 2 teaspoons sugar 2 teaspoons lemon juice 1 2 teaspoon minced garlic 1 2 teaspoon salt 1 4 teaspoon black pepper
4 tablespoons wine vinegar Pour off most of the oil, leaving about 1 1 2 tablespoons in the bottom of the wok. Reheat, then add the spring onions, chilies and garlic. Stir-fry together for about 30 seconds over the heat then add the sugar, soy sauce and vinegar. Return the meat and carrots to the sauce. Toss over the heat and serve.
2 tbsp. red wine vinegar Whisk lemon juice with vinegar and mustard until smooth. Add oil while whisking vigorously. Stir in dill. Transfer shrimp and scallop mixture to large bowl. Pour dressing over, toss well. Chill and serve. Garnish with slices of Spanish or Vidalia onions. Serve with a chilled Chenin Blanc wine.
3 lb corned beef brisket 1 4 cups white vinegar Place brisket in Dutch oven. Add water, vinegar, bay leaves, garlic, cloves, and 2 tbs Worcestershire sauce. Bring to a boil. Cover, reduce heat and simmer 2 1 2 to 3 hours or until tender. In a small pot, combine Dijon mustard, marmalade, horseradish, and 1 34 cups Worcestershire sauce. Cook over medium heat, stirring constantly, until bubbly. Remove brisket and drain. Discard liquid. Return brisket to oven and spread with glaze. Bake at 350 degrees for 20 minutes.
2 1 2 cups sifted cake flour 1 1 2 teaspoon baking soda 1 tablespoon vinegar Cream shortening and sugar add eggs. Make paste of cocoa and food coloring, add to creamed mixture and mix well. Add salt and vanilla to buttermilk. Alternately add buttermilk and flour into shortening mixture, mixing well. Mix baking soda to vinegar and fold gently into batter. DO NOT BEAT Makes 3 layers.
1 tablespoon red wine vinegar 1 2 lb. bacon, cooked and crumbled 1 2 cup sunflower seeds Chop or cut into small pieces, the tender parts of the broccoli. Add raisins and onions. Prepare dressing with the mayonnaise, sugar and vinegar toss salad with the dressing (You can do this much in advance). Add the seeds and bacon when you are ready to serve.
In the olden days, the list of questionable foods and ingredients used to be really long. And it was longer than it needed to be, because it included things like vinegar, vanilla, almond extract, and sometimes, foods that were just plain ridiculous to be on the no-no list, like canola oil. For people on a gluten-free diet, staying away from these so-called questionable foods dramatically reduced their cooking and dining choices. These new regulations have opened the pantry door to lots of ingredients that used to be considered off-limits. For example, we now know that regardless of the source, the distillation process eliminates all sources of gluten from vinegar. In other words, even if the vinegar started from wheat (which it usually doesn't), all the gluten is gone after distillation. Distilled vinegar, cider vinegar, and most vinegars are okay but malt vinegar is still off limits.
4 flat anchovy fillets or to taste, rinsed and drained 4 garlic cloves, peeled 2 teaspoons sherry vinegar 2 teaspoons fresh lemon juice Make the dressing Mince and mash the anchovies with the garlic to form a paste. Whisk together the anchovy paste, vinegar, lemon juice, Worcestershire sauce and the mustard in a small bowl. Add the olive oil in a stream, whisking, and whisk the dressing until it is emulsified.
2 tablespoons ume vinegar Cut tofu into small dice-sized pieces. Heat a large skillet (works best if it is non-stick), and when it is hot, add the oil and then the tofu. Saute, flipping the little tofu cubes occasionally, so they get a little crispy and brown. Once they achieve a nice firm texture, lower heat, add the ume vinegar, and gently stir for a minute. Turn off heat.
1 T balsamic vinegar Process red peppers with juice and garlic in food processor. In oil, saut onions and zucchini. Add spices. Add vinegar and cook 1 minute until liquid absorbed. Add pepper puree and stir. Add 1 t butter and stir until melted. Add heavy cream and stir. Can serve over pork, fish or chicken. Total 21 carb, (14 NET carb) Serves 2 7 NET carbs
3 tablespoons pine nuts 1 teaspoon ume vinegar 1 4 cup water 1 tablespoon ume vinegar Toast pine nuts on baking sheet in a 300 degree F (150 degree C) oven for about 15 minutes. Mix nuts on sheet, and continue to bake, watching to make sure they do not burn. This should not take more than an additional 15 minutes. When done, splash with ume vinegar and toast again briefly to dry. See the instructions in the Glossary of Cooking Terms for more information about toasting nuts. Add water and ume vinegar to the quinoa corn mixture (this helps it bind together), and mix well. If it seems a little dry or crumbly, add more water until it gets a little mushy so that patties can be formed. If it seems too wet, add some potato flour or brown rice flour.
2 tablespoons distilled white vinegar In a blender, combine soy sauce, honey, vinegar, ginger, garlic powder and vegetable oil. Blend for 15 seconds. Lay steak in a shallow glass or ceramic dish. Pierce flesh all over front and back with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover, and chill in the refrigerator 8 hours, or overnight.
A cupful each of oil, vinegar, white wine, red wine, an onion stuffed with cloves, a bunch of herbs which must be fresh ones thyme, parsley, marjoram, sage, a tiny bit of mint, a few bay-leaves two medium carrots cut in slices. Put the shoulder of mutton in this mixture and keep it there for four days, turning it every now and then and pouring the mixture on it. On the fifth day take it out, and, if you care to take the trouble, you will improve it by larding the meat here and there. Put it to roast in front of a good fire, with your liquor, which serves to baste it with, in a pan beneath. If you cannot arrange to hang the mutton by a string to turn like a roasting jack, then bake it, and continually baste it. A small shoulder is most successful. For one of four pounds bake for fifty minutes.
3 cups white vinegar In large bowl, add sliced cucumbers and onions, garlic cloves and pickling salt mix well. Cover with chopped ice, place towel over, and let stand 3 hours. Prepare brine by combining sugar, turmeric, celery seed, mustard seed and vinegar in large pot bring to a boil. Drain water and ice from cucumber slices and remove garlic cloves Add cucumbers to brine simmer 5 minutes. Pack in sterile jars, leaving 1 2 inch headspace. Seal. Process in boiling water bath for 10 minutes. Allow to stand two weeks before opening.
2 cups unrefined cider vinegar 1 1 2 cups granulated sugar 1 4 cup pickling salt Prepare 6 (1 pint) canning jars according to manufacturer's directions. Coarsely chop tomatoes, onions and jalapenos in batches in a food processor, and reserve them. Combine vinegar, sugar and salt in a stockpot, and bring to a boil over high heat. Add vegetables and boil the mixture vigorously for 2 to 3 minutes. Spoon the relish into the prepared jars, leaving 1 2 inch of headspace. Process the jars in a water bath for 10 minutes.
2 tablespoon vinegar black pepper Barbecue Sauce 1 tablespoon black pepper 1 tablespoon salt 1 small box dry mustard 1 4 cup sugar 1 4 cup vinegar 1 4 cup water 1 stick butter margarine For sauce Mix dry ingredients. Add vinegar, water and mix. Bring to full boil and add stick of butter and continue to cook until butter melts. This makes 1 Pint of the Sauce. Soak venison in water, vinegar and salt for 4-5 hours. Remove and wipe dry. Sprinkle lightly with pepper and brush with sauce. Add onion and enough water to cover bottom of covered roaster. Bake in 325F oven the first hour then lower heat to 275 F for an additional 3 hours. Baste often with sauce and juices from roast.
To clean your microwave oven, put a microwave-safe bowl of 1 2 cup vinegar and 1 cup water in the oven, and cook long enough to boil. In addition, to removing any lingering odors, this will loosen any baked-on food from the microwave's walls. A few tablespoons vinegar added to water will help wish grit from spinach leaves.
Vinegar Combine flour with 1 1 4 tsp. Salt coat chicken thoroughly. Brown chicken pieces on all sides in hot oil drain. Transfer to crock pot. Stir together the lemonade concentrate, brown sugar, catsup, and vinegar pour over chicken. Cover cook on high heat setting for 3-4 hours.
1 tablespoon cider vinegar Put all the ingredients except vinegar into a soup pot and fill with water to about 1 1 2 to 2 inches above the vegetables. Simmer until beets are cooked, about 30 minutes. Mash the vegetables with a fork coarsely. Add vinegar serve warm. -Paprika, red pepper, oregano, olive oil, balsamic vinegar, sliced mozzarella, tomato, olive, basil, and arugula in bread.
1 4 cup cider vinegar In a slow cooker, combine potatoes, onions, and celery. In a medium bowl, combine water, vinegar, Sugar Twin, tapioca, black pepper, and parsley flakes. Pour mixture over potato mixture. Mix well to combine. Cover and cook on LOW for 8 hours. Stir in bacon bits. Serve warm.
Freshly ground pepper to taste 1 2 Pound Baby asparagus 1 Small Red onion thinly sliced Extra virgin olive oil to taste Balsamic vinegar to taste 12 Zucchini flowers cleaned In a small mixing bowl, combine the mayonnaise, Dijon, garlic, tarragon, capers, and shallots. Mix well. Fold in the crabmeat. Season with salt and pepper. Set aside. In another mixing bowl, combine the asparagus and the onion. Season to taste with the olive oil, balsamic vinegar, and salt and pepper. To serve, divide the asparagus mixture between four plates and mound the crab salad in the center of each plate. Lay 3 zucchini flowers over the crab salad. Garnish with parsley.
2 Tbsp. cider vinegar 1 2 tsp. pepper 1 2 tsp. caraway Put the shredded cabbage into a bowl of cold water for 5 minutes. Heat the margarine in a deep 3 quart casserole in the microwave for 1 V2 minutes. Stir in onion and microwave for a minute longer. Core apple and cut into 8 sections without peeling it. Add the apple and the drained cabbage to the casserole dish. Add vinegar, caraway, honey and pepper and stir well. Cover and microwave 7 minutes stirring twice during cooking time.
1 tablespoon soy sauce 1 tablespoon white wine vinegar 1 8 teaspoon cayenne pepper 4 catfish fillets (6 ounces each) 2 In small bowl, combine the cornstarch and water until smooth. Stir in the broth, soy sauce, vinegar and cayenne. Stir into onion mixture. Microwave, uncovered, at 70 power for 2-3 minutes, stirring after each minute, until sauce comes to a boil.
1 2 tsp. red wine vinegar 1 4 tsp. salt In a medium bowl, combine tomatoes, onion, garlic and basil. Add 1 2 Tbsp. of oil, vinegar, salt and pepper and mix well. Cover bowl and refrigerate for at least an hour. Preheat broiler, slice the bread in 1 slices diagonally to make 5-7 slices. Combine remaining 1 1 2 Tbsp. oil with the garlic salt. Brush entire surface of each slice (both sides) with the olive oil mixture. Broil slices for 1 1 2-2 mins. on each side, until surface starts to brown. Arrange bread like spokes of a wheel on plate. Put the chilled tomato mixture in a pile in the middle of the slices. Garnish with italian parsley.
If you are dealing with a must with a large quantity of solid ingredients you will probably find that, at least for the first ten days or so after the yeast has been added, because of the great bulk, it will probably be necessary to use a crock of some sort. This must be closely covered with several thicknesses of cloth or a sheet of polythene secured with elastic to keep vinegar flies at bay. Again . . . a temperature of 70 deg. F. Do not forget to stir the must from the bottom twice daily.
2 cloves garlic, minced 1 2 cup onion, minced 2 tablespoons olive oil 1 pound ground beef 1 teaspoon salt 1 2 teaspoon black pepper 1 tablespoon prepared mustard 1 tablespoon vinegar 1 teaspoon Worcestershire Sauce 1 2 teaspoon Tabasco 1 4 cup ketchup 1 2 cup tomato juice
Rice vinegar In a bowl, combine the sour cream, vinegar, mayonnaise, sugar, salt, and pepper and mix well. Set aside. Combine the turkey, grapes, walnuts, and cheese in a large bowl. If you are preparing a triple batch, divide the turkey mixture equally among three resealable freezer bags. Pour the sour cream dressing into the bag(s) with the turkey, dividing equally if you are preparing a triple batch. Seal the bag(s) tightly and mix gently.
4 Tbsp. unsalted butter 1 Tbsp. lemon juice 4 large, free-range eggs white vinegar Remove the string and lay the asparagus out on a towel. You can do this several hours in advance. Just roll up the towel and place on a plate in the fridge. Fifteen minutes or so before serving, bring a deep frying pan with 4-inches (10-cm) of water to a simmer. Add a splash of vinegar. Crack and egg into a small bowl and then slip the egg into the water. Repeat with the remaining eggs. Poach the eggs for 4 minutes, or until the whites are firm.
Your gluten-free store cupboard essentials Top shelf L-R balsamic vinegar, gluten-free spaghetti, polenta, buckwheat flour, potato flour, white wine vinegar, xanthan gum. Middle shelf L-R corn tortillas, wild rice, lentils, seed mix, corn crispbreads, maize meal. Bottom shelf L-R rice pasta, gluten-free muesli mix, puffed quinoa, gluten-free tamari soy sauce. Sauces, seasonings, and soups cornflour, arrowroot, and rice flour are good thickeners for sauces. Build up a collection of gluten-free flavourings such as soy, ketchups, spices, and seasonings for all types of cooking, as these are not always readily available. For dressings, have safe non-malt vinegars to hand wine, rice, and balsamic. Buy gluten-free soups in cans and packets, along with gluten-free stock cubes.
Put the meat, say a shoulder of mutton, to soak in a bottle of red wine, with a sliced carrot, thyme, bay-leaves (4), six cloves, fifteen peppercorns and a teaspoonful of vinegar, for two hours. Then bring the liquor to the boil and just before it is boiling pour it over and over the meat. Do this pouring over of hot liquor for two days. Then put the meat in the oven with butter, pepper, and salt, till it is cooked.
1 tablespoon distilled white vinegar and buttermilk together. Alternating between the two, add the flour with the milk mixture to the creamed mixture. Mix soda and vinegar and gently fold (don't use mixer) soda and vinegar mixture into cake. Transfer to prepared pans and bake for 30 minutes. Remove from oven and let cake cool then carefully remove from pans, then let cool completely before frosting. Prepare frosting Mix heavy cream and flour in a small bowl. Heat the mixture in the microwave for 45 seconds on high. Set aside to cool. In a mixing bowl, combine butter, shortening, confectioner's sugar, vanilla extract and butter extract.
White Wine Vinegar 1 4 cup Olive Oil dash Salt & Pepper For the dressing, put mustard and vinegar into small mixing bowl. Add salt and pepper. Slowly whisk in the olive oil until mixture is creamy. Pour dressing over salami and vegetables. Turn over gently with spatula until all pieces are coated. Cover and refrigerated for 2 hrs. or more.
Chicken for grilling 2 sticks butter 1 2 c. cider vinegar 1 2 c. ketchup In a stainless steel pot, melt butter slowly. Add vinegar, ketchup, horseradish, lemon juice, salt, worcestershire sauce and pepper sauce. Simmer, uncovered, for 20 to 25 minutes to blend flavors. Use as a basting sauce on chicken. Sauce may be frozen.
Cup balsamic vinegar In a large measuring cup make a sauce with the tomato puree, balsamic vinegar, honey, oregano, basil, parsley, salt, and pepper. Stir to mix well. Sprinkle bacon over top of cooked vegetables then pour sauce over vegetables. Cover and bake another 15 minutes. Sprinkle cheeses over the top. Replace lid and let sit for 15 minutes until cheese is melted. Serves 16
3 Tablespoon White vinegar 3 Tablespoon White wine 10 Peppercorns crushed 2 minutes. Add the peas and potatoes. Saute for 3 to 4 minutes. In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to
Beer is typical for the Belgian braise, and gives a quite different character to beef than the red wine of the bourguignon. A bit of brown sugar masks the beer's slightly bitter quality, and a little vinegar at the end gives character. Serve this with parsley potatoes or buttered noodles, a green salad, and beer. For 6 people 1V2 Tb arrowroot or cornstarch blended with 2 Tb wine vinegar Remove herb bouquet. Drain the cooking liquid out of the casserole into a saucepan, and skim off fat. Beat the starch and wine vinegar mixture into the cooking liquid and simmer for 3 to 4 minutes. Carefully correct seasoning. You should have about 2 cups of sauce. Pour the sauce back over the meat.
4 medium tomatoes, cut into 1 4 slices 1 2 Vidalia onion, sliced thin 1 4 pound fresh mozzarella, sliced thin 1 4 cup fresh basil, chopped coarsely 2 tablespoons olive oil 2 tablespoons balsamic vinegar salt and pepper, to taste Drizzle olive oil and vinegar over the salad and sprinkle salt and pepper on top. Let sit for 30 minutes and serve.
In southern African cities or in the homes of southern Africans of European descent, dining experiences can be quite different. For example, dinnertime in Mozambique may be a more formal affair, heavily influenced by Portuguese traditions. The table, covered with a lace tablecloth, might be decorated with candles and fresh flowers. And on every dinner table in Mozambique, diners find a small bowl filled with piri-piri, a spicy, hot-pepper powder used to season food. Adults usually have a glass of wine with dinner. On special occasions, many Afrikaners and southern Africans of British descent dress the table in pressed white linens, setting it with fine china and silverware. A bowl of fruit may adorn the center of the table, along with condiments such as salt, pepper, vinegar, and steak sauce. But for everyday meals, they're likely to set a more casual table often outside, where they can enjoy the warm, sunny weather. butter prepared chutney apple cider vinegar canola oil
1 4 cup red wine vinegar 1 2 cup shelled pumpkin seeds 1 4 cup shelled pistachio nuts 1 4 cup roasted pine nuts 2 poblano peppers 1 medium onion, quartered 1 teaspoon chili powder 1 teaspoon ground cumin 1 2 teaspoon salt 1 tablespoon tamarind paste 1 tablespoon dark cane or corn syrup 1 teaspoon distilled white vinegar 1 cup plus 1 tablespoon olive oil 1 2 cup chicken stock 1 2 cup heavy cream Preheat the oven to 400 degrees F. Place the nuts, peppers, and onions on a baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 10 to 15 minutes. Remove from the oven and peel, seed and chop the peppers. In a food processor, combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree until creamy, stopping once to scrape the sides of the bowl. Turn the sauce into a saucepan. Whisk in the chicken stock and cream. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 minutes. Remove from the heat and...
1 c White distilled vinegar In a large saucepan, combine the brown sugar, chili seasoning, mustard, ginger, allspice, cayenne, mace, and black pepper. Add the vinegar, molasses, water, and liquid smoke, if using. Stir until dry ingredients are dissolved. Add the ketchup and stir to mix.
Substitute 1 2 c. white sugar mixed with 1 4 c. molasses) 1 4 tsp. light salt 1 2 c. vinegar Brown roast in hot margarine, in pan used for oven. Mix sugar, salt, vinegar, soy sauce and leaf pieces. Pour over roast. Cover tightly and cook for 2 hours in 300 degree oven. You may add scrubbed potatoes with the skins still on them and peeled whole carrots to the pot at the beginning. They will pick up the roast flavor. For gravy, thicken the remaining liquid in the pot with 1 1 2 tablespoons flour for every cup of broth.
Choose a baking pan slightly bigger than the fish. Put in olive oil (enough to lightly coat the bottom of the pan by turning it side to side) then add about the same amount of balsamic vinegar (this is carby but the amount that stays on the fish is minimal try red wine vinegar if you don't have balsamic). Add sage and black pepper (or herbs of your choice). Mix around.
6 boneless chicken thighs 1 teaspoon crushed garlic Salt and pepper to taste 1 cup red wine 1 tablespoon sugar 1 4 cup balsamic vinegar Rub chicken thighs with garlic, salt and pepper. Arrange in a medium bowl and marinate in wine, sugar and vinegar. Cover and marinate a few hours in refrigerator, y With a slotted spoon remove marinated chicken thighs and reserve the marinade. Preheat oven to 350 F.
1 2 cup light brown sugar 1 4 cup balsamic vinegar 1 cup apple juice 1 4 cup raisins 1 2 teaspoon ground ginger 1 4 teaspoon ground cloves 1 cinnamon stick Oil a skillet with a thin coating of oil. Heat over medium-high heat for 2 minutes. Add the onions and stir for 4-5 minutes until they begin to soften. Add the salt, sugar, balsamic vinegar, apple juice, raisins, ginger, cloves and cinnamon. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Rinse the cranberries under cold water remove any soft or mushy berries. Add the cranberries to the onion mixture, cover and simmer for 5 minutes or until the cranberries have popped. Transfer to a bowl. Cover and chill until ready to serve. Remove the cinnamon stick before serving.
Stir in the garlic paste, brown sugar, vinegar, lemon juice, and soy sauce and transfer the sauce to a small dish. Beer is less acidic than wine, vinegar, or citrus juices, so it tenderizes meats without breaking down the texture as fast. That's why you can use it to tenderize and marinate raw fish, or add it to dishes that call for vinegar. And of course, I don't have to remind you to make sure it's of the gluten-free variety
Cornstarch Add the remaining tablespoon of oil to the same skillet and reduce the heat to medium. Saut the onions, stirring, for about 7 minutes or until they are soft and golden. Add the garlic and thyme saut , stirring, for abut a minute more. Pour in the coffee and balsamic vinegar, and allow to warm for about a minute then pour the mixture over the beef in the crock pot.
3 tablespoon lemon juice or white wine 1 vinegar In a bowl, combine sour cream, lemon juice, salt and dill weed. Mix thoroughly. Serve sauce in small serving bowl to spoon over fish. Basic Poaching Liquid In a poaching pan or 3-quart pan, combine onion, whole black peppers, whole allspice, lemon juice or white wine vinegar, bay leaf, salt, dry white wine (or water), (you will need just enough to cover fish pieces, so amount of water and wine may be varied accordingly). Cover and simmer ingredients for at least 20 minutes. 1 teaspoon gingerroot 1 2 lb fresh crabmeat 1 3 cup minced green onions 1 2 teaspoon salt 1 8 teaspoon white pepper 1 teaspoon rice vinegar Combine Cornstarch & Water in A Small Bowl Stir Well & Set Aside. Combine Chicken Broth & Gingerroot in A Large Saucepan Bring To A Boil. Add Corn, Cornstarch Mixture, Creabmeat, Green Onions, Pepper & Rice Vinegar. Bring To A Boil. Reduce Heat & Simmer Uncovered 3 Min. (Fat 0.6. Chol. 32.) 1 teaspoon red wine vinegar Wash and...
2 green chilies, seeded and thinly sliced 6 tbsp chopped flat-leaf parsley diagonally 73 cup rice vinegar or white wine vinegar Put the chili and tomato sauce back over low heat and add the vinegar. Simmer, without stirring, for 5 minutes. Add the rest of the parsley and a little water if the sauce looks too dry. Remove from heat. Taste the sauce and add the sugar, if necessary. Heat the remaining 3 tbsp oil in a large flameproof dutch oven and carefully put in the stuffed squid. Cook until they are opaque all over, turning them once a minute. Pour in the vinegared sauce and turn the squid in this. Cover the pot and cook over medium heat for 10-12 minutes. Alternatively, you can cook in a preheated 300 F (150 C) oven for 30-60 minutes, depending on the size of the squid.
Gorgonzola or other blue cheese, crumbled 1 cup sour cream 1 4 cup mayonnaise 1 Tbsp. red wine vinegar 1 tsp. minced garlic Mash the cheese to a paste. Stir in the sour cream, mayonnaise, vinegar and garlic. Season to taste. Remove the stem from the mushroom and scrape out the gills with a small spoon. Score the tops in a cross-hatch pattern. Season the mushrooms with the olive oil, salt and pepper. Grill or broil, 2-3 minutes on each side until cooked through. Cut the romaine hearts in half and place on 4 plates. Drizzle with the dressing. Top with a mushroom and a piece of red pepper.
2 tablespoons white wine vinegar 1 tablespoon lemon juice Stir in wine or broth if using, vinegar, lemon juice, bay leaves, salt, rosemary, crushed red pepper and oregano. Cook stirring constantly for 1 minute or until thoroughly heated . Add shrimp and cook 5 to 6 minutes or just until shrimps turn pink. (Remove bay leaves before serving.)
BBQ Sauce 1 4 cup vegetable oil 1 4 cup frozen orange juice concentrate 1 2 cup white wine vinegar 1 4 cup tomato paste 1 Tablespoon vegetable oil 1 Tablespoon white wine vinegar 1 8 Teaspoon salt 1 8 Teaspoon pepper Prepare grill heat coals. In medium bowl, mix together all barbecue ingredients until smooth. Place chicken on grill away from center heat, skin-side-down cook 15 minutes. Turn chicken and grill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally cooking for additional 10 minutes. Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut out white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions toss. Season with salt and pepper and toss again. Serve chicken with salad on the side.
2 cups of apple cider vinegar 1 2 cup of barbecue sauce 1 4 cup of vegetable oil In a pan mix together the cider vinegar, barbecue sauce, vegetable oil, crushed red pepper, salt, pepper, and the red pepper. Bring to a boil and reduce heat and simmer for 2 to 3 minutes. Set sauce aside. Put the chicken skin side up on the grill and grill for about 15 minutes. Dip the chicken into the sauce and return to the grill and grill until the chicken is done. Basting with the sauce every 10 minutes.
Balsamic vinegar Combine the green and white beans, garlic, bell pepper(s), Italian dressing, balsamic vinegar, salt, and pepper in a large bowl. Combine the cheese and parsley in another bowl. If you are preparing a triple batch, divide the bean mixture into three equal portions, reserving one portion for tonight. Place the other two portions into two resealable freezer bags. Divide the cheese mixture accordingly, placing one-third each into separate resealable freezer bags.