Recipes that have VINEGAR in them

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      White Distilled Vinegar

      Barbecued Beef

      4 Lb. Boneless beef chuck

      3 to 4 Cups Water

      2 Tbsp. Butter or margarine

      1/2 Cup Onion, finely chopped

      2 Tbsp. Brown sugar

      1/2 Tsp. Salt

      1/2 Tsp. Dry mustard

      1 Cup Ketchup

      2 Tbsp. Cider or distilled white vinegar

      2 Tbsp. Worcestershire sauce

      Place meat and water in a large heavy saucepot. Simmer, covered,

      until tender, about 3 hours. Remove meat and reserve 1 cup of the

      beef broth. Cool and shred meat; set aside. In the same saucepot in

      which the meat was cooked, melt butter. Add onion; sauté until

      tender. Stir in brown sugar, salt, mustard, ketchup, vinegar,

      Worcestershire sauce and the reserved 1 cup beef broth. Add shredded

      beef; mix gently. Simmer, covered, for 30 minutes.

      Yield: 12 portions

      Sweet-Sour Tuna Casserole

      1 7-Oz. Can Solid-pack tuna, drained

      2 10-Oz. Pkg. Frozen French-cut green beans, cooked

      1 Cup Sliced onions

      2 Cans Pimentos, cut into strips

      6 Slices Bacon, coarsely diced

      1/3 Cup Sugar

      2/3 Cup White distilled vinegar

      Salt and pepper to taste

      Break tuna into pieces with a fork. Arrange tuna, onion and pimentos

      over cooked green beans in a greased 2-quart casserole. Cook bacon

      over medium heat until crisp and browned. Remove bacon and add to

      tuna casserole; reserve drippings. Add sugar and vinegar to bacon

      drippings. Bring to a boil over medium heat and boil for 5 minutes.

      Season with salt and pepper. Pour vinegar dressing over ingredients

      in casserole. Cover and bake in 350ºF oven for 30 minutes.

      Yield: 4 to 6 servings

      Harvard Beets

      3/4 Cup Sugar

      2 Tsp. Cornstarch

      1/3 Cup White distilled vinegar

      4 Cups Cooked beets

      3 Tbsp. Butter

      1/4 Tbsp. Salt

      1/8 Tsp. Pepper

      Combine sugar and cornstarch. Add vinegar and water and boil for 5

      minutes. Add beets and simmer 1/2 hour. Add butter and season with

      salt and pepper.

      Yield: 6 to 8 servings

      German Cole Slaw

      1-1/2 Lb. Green cabbage, finely shredded (5 cups)

      1 Medium Onion, chopped fine

      1 Medium Green pepper, chopped fine

      1/2 Cup Sugar

      1/2 Cup Cider or white distilled vinegar

      1/2 Cup Salad oil

      1 Tsp. Salt

      1/2 Tsp. Ground black pepper

      1/2 Tsp. Celery seed

      In a large bowl, place cabbage, onion and green pepper. In a small

      saucepan, combine sugar, vinegar and oil; bring to boil. Immediately

      pour over vegetables. Add salt, black pepper and celery seed; mix

      well. Cover and refrigerate for 12 hours or longer.

      Yield: 4 cups

      Five Bean Salad

      1 Can (16 Oz.) Green beans

      1 Can (16 Oz.) Wax beans

      1 Can (16 Oz.) Garbanzo or lima beans

      1 Can (16 Oz.) Kidney beans

      1 Can (16 Oz.) Peas

      1/2 Cup Chopped cauliflower

      1/2 Cup Chopped celery

      1/2 Cup Chopped onion

      1/2 Cup Chopped green pepper

      1/4 Cup Chopped pimento

      1-1/2 Cup Sugar

      1/2 Tsp. Paprika

      1 Cup Cider or white distilled vinegar

      1/2 Cup Salad oil

      Drain beans and peas; place in a large bowl. Add cauliflower, celery,

      onion, green pepper and pimento. In a small bowl, combine sugar,

      paprika, vinegar and oil. Pour over vegetables; mix well. Cover and

      refrigerate for 12 hours or longer.

      Yield: 2-1/2 quarts

      Copper Dollars

      2 Lb. Carrots

      1 Large Onion

      1 Large Green pepper

      1 Cup Sugar

      1 Can Condensed tomato soup

      3/4 Cup Cider or white distilled vinegar

      1/2 Cup Salad oil

      1 Tsp. Worcestershire sauce

      1 Tsp. Prepared mustard

      Salt and pepper to taste

      Slice carrots 1/4-inch thick. Cook carrots in 1-inch boiling water,

      covered, until tender, 10 to 15 minutes. Drain and cool. Slice and

      separate onion into rings. Slice green pepper into 1/4-inch wide

      strips. In a large bowl, place carrots, onion and green pepper along

      with remaining ingredients; mix well. Cover and refrigerate for 12

      hours or longer. Keeps for several days in the refrigerator.

      Yield: 8 cups

      Sour Cream Italian Dressing

      1/2 Cup Mayonnaise

      1/2 Cup Commercial sour cream

      2 Tbsp. Milk

      1 Tbsp. White distilled vinegar

      1 Clove Garlic, minced

      1/2 Tsp. Dried whole oregano

      1/2 Tsp. Dried whole basil

      1/2 Tsp. Honey

      1/4 Tsp. Salt

      1/8 Tsp. Pepper

      Combine all ingredients, stirring well with a wire whisk. Cover and

      chill at least 2 hours before serving.

      Yield: 1 cup

      Bread and Butter Pickles

      25 Cucumbers, 3-5 inches in length

      12 Onions

      1 Quart White distilled vinegar

      2 Cups Sugar

      2 Tsp. Mustard seed

      2 Tsp. Turmeric

      2 Tsp. Celery seed

      Wash and drain vegetables. Slice cucumbers and onions. Soak in salt

      solution (2 quarts ice water and 1/2 cup salt) for 3 hours. Mix

      vinegar, sugar and spices. Bring to a boil. Add cucumbers and onions

      just to heat through. Pack hot cucumbers into jars, leaving 1/2-inch

      head space. Cover with boiling hot liquid. Adjust lids.

      Process in

      boiling-water-bath for 15 minutes.

      Old-Fashioned Raisin Pie

      2 Cups Raisins

      2 Cups Water

      1/2 Cup Packed brown sugar

      2 Tbsp. Cornstarch

      1/2 Tsp. Cinnamon

      1/4 Tsp. Salt

      1 Tbsp. White distilled vinegar

      1 Tbsp. Butter or margarine

      Pastry for double 9-inch crust

      Combine raisins and water; boil 5 minutes. Blend sugar, cornstarch,

      cinnamon and salt. Add to raisins and cook, stirring until clear.

      Remove from heat. Stir in vinegar and butter. Cool slightly.

      Turn

      into pastry-lined pan. Cover with top pastry or lattice strips. Bake

      at 425ºF about 30 minutes or until golden brown.

      Yield: 1 9-inch pie

      Vinegar Pie

      4 Eggs

      1-1/2 Cups Sugar

      1/4 Cup Butter or margarine, melted

      1-1/2 Tbsp. Cider or white distilled vinegar

      1 Tsp. Vanilla extract

      9-inch Frozen pie shell, defrosted

      Preheat over to 350ºF. In a large mixing bowl, combine eggs, sugar,

      butter, vinegar and vanilla; mix well. Pour into pie shell. Bake

      until firm, about 50 minutes. Cool on a rack. Serve garnished with

      nuts or whipped cream, if desired.

      Vinegar Pastry

      3 Cups Flour

      1 Cup Shortening

      1/2 Tsp. Salt

      1 Egg

      5 Tbsp. Cold water

      1 Tbsp. White distilled vinegar

      Mix flour, shortening and salt with pastry blender until fine crumbs

      about the size of small peas. Beat egg with fork. Add cold water and

      vinegar. Combine liquid with flour and shortening mixture until

      thoroughly mixed. Divide dough into three balls of equal size. Each

      ball makes one single 9-inch pastry. Roll dough out and bake at 425ºF

      until lightly browned. (If wrapped well in plastic wrap, dough may be

      stored in refrigerator for approximately two weeks. Also freezes

      well. Remove from refrigerator several hours before rolling out.)

      Yield: 3 single 9-inch pie shells

      Balsamic Vinegar

      Bruschetta

      1 Crusty loaf of bread

      2/3 Cup Olive oil

      4 Cloves Garlic, minced

      1 Tbsp. Balsamic vinegar

      2 Tbsp. Chopped parsley

      8 Oz. Mozzarella cheese, grated

      4 Firm tomatoes

      Slice bread thickly. Mix garlic with olive oil, keeping 1 oz. aside

      to brush tomatoes. Grate cheese. Slice tomatoes, brush with the

      remaining olive oil and grill lightly. Grill bread on both sides and

      brush with oil/garlic mixture. Roughly chop tomatoes and place on

      toast. Drizzle with vinegar, sprinkle chopped parsley, then cheese

      and return to upper racks of grill until cheese melts.

      Roast Salmon with Balsamic Glaze

      5 Lb. Whole salmon, center bone removed

      1 Tbsp. Lemon rind, grated

      2 Cloves Garlic, finely chopped

      2 Tbsp. Fresh thyme, chopped

      3 Tbsp. Olive oil

      1/2 Cup Balsamic vinegar

      1 Tsp. Granulated sugar

      1/4 Cup Butter

      1/2 Cup Red wine

      Preheat oven to 350ºF. Place salmon in baking dish. Chop together

      lemon rind, garlic and thyme. Brush oil over salmon and inside

      cavity. Rub herb mixture over salmon. (Prepare up to 24 hours ahead

      of time.) Roast 40 minutes or until white juices appear on top.

      Meanwhile, combine balsamic vinegar, wine and sugar in a skillet.

      Bring to a boil and reduce until syrupy. Turn heat to low and whisk

      in butter. Remove skin and slice salmon. Serve with sauce.

      Serves 8 to 10

      Stawberries Balsamico

      Place whole or sectioned large, washed strawberries in a bowl. Season

      with 2 or 3 tablespoons balsamic vinegar. Allow to stand for 15

      minutes. Add sugar to taste. Mix well and serve.

      Malt Vinegar

      Broiled Chicken with Malt Vinegar

      4 Chicken legs or thighs

      3/4 Cup Malt vinegar

      1/2 Cup Dry white wine

      2 Large Shallots, thinly sliced

      2 Tbsp. Fresh basil leaves or 2 Tsp. dried

      1/4 Tsp. Salt

      Fresh ground pepper to taste

      Marinade: Combine everything but chicken and simmer for 2 minutes.

      Pour the marinade over the chicken; cover with plastic and

      refrigerate for 8 hours or overnight. Preheat broiler. Remove chicken

      from marinade and arrange in a foil-lined broiler pan. Broil 3-1/2″

      below heat source for about 8 minutes or until cooked, brushing with

      marinade.

      Malt Vinegar Pickles

      1 Jar (46 Oz.) Dill pickles

      2 Cups Sugar

      2 Tbsp. Malt vinegar

      1/4 Tsp. Garlic powder

      Drain liquid from pickles and discard. Cut pickles into chunks and

      put back into jar. Add sugar, malt vinegar and garlic powder. Put lid

      on and shake frequently until sugar dissolves. Refrigerate for 3 days

      before serving.

      Cider Vinegar

      Sauerbraten with Potato Dumplings

      1 4-Lb. Chuck roast

      2 Cups Cider or wine vinegar

      2 Cups Water

      2 Tsp. Salt

      1/4 Tsp. Black pepper

      3 Tbsp. Onion powder

      3 Bay leaves

      6 Whole cloves

      2 Tbsp. Celery flakes

      1/4 Tsp. Thyme leaves

      1 Tsp. Mustard seed

      1/2 Cup Sugar

      18 Dark old-fashion gingersnaps, crushed

      1/4 Cup Seedless raisins

      Combine vinegar, water, salt, pepper, onion powder, bay leaves,

      cloves, celery flakes, thyme leaves and mustard seed to make

      marinade. Place meat in this mixture, making sure it is covered with

      liquid. Cover; let stand at least 2 hours. Add sugar.

      Simmer over low

      heat 3 hours or until tender. Remove meat to platter. Keep hot.

      Strain liquid to remove spices. Return liquid to cooking pan; stir in

      gingersnap crumbs and raisins; cook, stirring until thick. Serve with

      potato dumplings.

      Serves 4 to 6

      Potato Dumplings

      2 Cups Riced potatoes (3 medium-sized potatoes)

      1 Egg, beaten

      1/2 Cup Dry breadcrumbs

      1/8 Tsp. Onion salt

      1/4 Tsp. White pepper

      1/2 Tsp. Salt

      All purpose flour

      After potatoes are boiled, peel and put through potato ricer or

      coarse strainer. Add egg, breadcrumbs, onion salt, white pepper and

      salt, mixing well. Add 3 to 4 Tbsp. flour to potato mixture until the

      consistency is that of dough, but not too sticky. Roll into 1-1/2

      inch balls. Gently drop into boiling salted water. Cook 8 minutes or

      until dumplings change in appearance and begin to look fluffy.

      Barbecued Beef

      4 Lb. Boneless beef chuck

      3 to 4 Cups Water

      2 Tbsp. Butter or margarine

      1/2 Cup Onion, finely chopped

      2 Tbsp. Brown sugar

      1/2 Tsp. Salt

      1/2 Tsp. Dry mustard

      1 Cup Ketchup

      2 Tbsp. Cider or white distilled vinegar

      2 Tbsp. Worcestershire sauce

      Place meat and water in a large heavy saucepot. Simmer, covered,

      until tender, about 3 hours. Remove meat and reserve 1 cup of the

      beef broth. Cool and shred meat; set aside. In the same saucepot in

      which the meat was cooked, melt butter. Add onion; sauté until

      tender. Stir in sugar, salt, mustard, ketchup, vinegar,

      Worcestershire sauce and the reserved 1 cup beef broth. Add shredded

      beef; mix gently. Simmer, covered, for 30 minutes.

      Yield: 12 portions

      Vinegar Pie

      4 Eggs

      1-1/2 Cups Sugar

      1/4 Cup Butter or margarine, melted

      1-1/2 Tbsp. Cider or white distilled vinegar

      1 Tsp. Vanilla extract

      9-inch Frozen pie shell, defrosted

      Preheat oven to 350ºF. In a large mixing bowl, combine eggs, sugar,

      butter, vinegar and vanilla; mix well. Pour into pie shell. Bake

      until firm, about 50 minutes. Cool on a rack. Serve garnished with

      nuts or whipped cream, if desired.

      German Cole Slaw

      1-1/2 Lb. Green cabbage, finely shredded (5 cups)

      1 Medium Onion, chopped fine

      1 Medium Green pepper, chopped fine

      1/2 Cup Sugar

      1/2 Cup Cider or white distilled vinegar

      1/2 Cup Salad oil

      1 Tsp. Salt

      1/2 Tsp. Ground black pepper

      1/2 Tsp. Celery seed

      In a large bowl, place cabbage, onion and green pepper. In a small

      saucepan, combine sugar, vinegar and oil; bring to the boiling point.

      Immediately pour over vegetables. Add salt, black pepper and celery

      seed; mix well. Cover and refrigerate for 12 hours or longer.

      Yield: 4 cups

      Five Bean Salad

      1 Can (16 Oz.) Green beans

      1 Can (16 Oz.) Wax beans

      1 Can (16 Oz.) Garbanzo or lima beans

      1 Can (16 Oz.) Kidney beans

      1 Can (16 Oz.) Peas

      1/2 Cup Chopped cauliflower

      1/2 Cup Chopped celery

      1/2 Cup Chopped onion

      1/2 Cup Chopped green pepper

      1/4 Cup Chopped pimento

      1-1/2 Cup Sugar

      1/2 Tsp. Paprika

      1 Cup Cider or white distilled vinegar

      1/2 Cup Salad oil

      Drain beans and peas; place in a large bowl. Add cauliflower, celery,

      onion, green pepper and pimento. In a small bowl, combine sugar,

      paprika, vinegar and oil. Pour over vegetables; mix well. Cover and

      refrigerate for 12 hours or longer.

      Yield: 2-1/2 quarts

      Copper Dollars

      2 Lb. Carrots

      1 Large Onion

      1 Large Green pepper

      1 Cup Sugar

      1 Can Condensed tomato soup

      3/4 Cup Cider or white distilled vinegar

      1/2 Cup Salad oil

      1 Tsp. Worcestershire sauce

      1 Tsp. Prepared mustard

      Salt and pepper to taste

      Slice carrots 1/4-inch thick. Cook carrots in 1-inch boiling water,

      covered, until tender, 10 to 15 minutes. Drain and cool. Slice and

      separate onion into rings. Slice green pepper into 1/4-inch wide

      strips. In a large bowl, place carrots, onion and green pepper along

      with remaining ingredients; mix well. Cover and refrigerate for 12

      hours or longer. Keeps for several days in the refrigerator.

      Yield: 8 cups

      Overnight Cucumber Pickles

      4 Firm medium-sized cucumbers (3 Lb.)

      1-3/4 Tsp. Salt

      2-1/2 Cups Cider vinegar

      2 Cups Sugar

      2 Tsp. Mustard seed

      1 Tsp. Celery seed

      1 Tsp. Ground ginger

      1 Tsp. Turmeric

      Slice cucumbers 1/2-inch thick (makes about 10 cups); place in a

      large bowl. Sprinkle with salt and mix well. Let stand for 1 hour.

      Drain well. In a large saucepot, combine vinegar, sugar, mustard

      seed, celery seed, ginger and turmeric; bring to a boil. Add

      cucumbers; simmer, covered, until crisp-tender, about 10 minutes.

      Pour into a container with a tight fitting lid. Refrigerate overnight

      before serving.

      Wine Vinegar

      Sauerbraten with Potato Dumplings

      1 4-Lb. Chuck roast

      2 Cups Cider or wine vinegar

      2 Cups Water

      2 Tsp. Salt

      1/4 Tsp. Black pepper

      3 Tbsp. Onion powder

      5 Bay leaves

      7 Whole cloves

      2 Tbsp. Celery flakes

      1/4 Tsp. Thyme leaves

      1 Tsp. Mustard seed

      1/2 Cup Sugar

      19 Dark old-fashion gingersnaps, crushed

      1/4 Cup Seedless raisins

      Combine vinegar, water, salt, pepper, onion powder, bay leaves,

      cloves, celery flakes, thyme leaves and mustard seed to make

      marinade. Place meat in this mixture, making sure it is covered with

      liquid. Cover; let stand at least 2 hours. Add sugar.

      Simmer over low

      heat 3 hours or until tender. Remove meat to platter. Keep hot.

      Strain liquid to remove spices. Return liquid to cooking pan; stir in

      gingersnap crumbs and raisins; cook, stirring until thick. Serve with

      potato dumplings.

      Serves 4 to 6

      Potato Dumplings

      2 Cups Riced potatoes (3 medium-sized potatoes)

      2 Egg, beaten

      1/2 Cup Dry breadcrumbs

      1/8 Tsp. Onion salt

      1/4 Tsp. White pepper

      1/2 Tsp. Salt

      All purpose flour

      After potatoes are boiled, peel and put through potato ricer or

      coarse strainer. Add egg, breadcrumbs, onion salt, white pepper and

      salt, mixing well. Add 3 to 4 Tbsp. flour to potato mixture until the

      consistency is that of dough, but not too sticky. Roll into 1-1/2

      inch balls. Gently drop into boiling salted water. Cook 8 minutes or

      until dumplings change in appearance and begin to look fluffy.

      Basic Vinaigrette

      1/4 Cup Wine vinegar

      2 Tbsp. Dijon mustard

      Salt and freshly ground pepper to taste

      3/4 Cup Salad oil (canola, safflower or olive oil)

      Using a small bowl, whisk together the vinegar, mustard, salt and

      pepper until salt is dissolved. Add the oil by droplets, whisking

      until emulsified. If the emulsion breaks, re-whisk before using. The

      vinaigrette can be held indefinitely in the refrigerator.

      Create your own with fresh/dried herbs, minced fresh garlic, honey,

      freshly grated Parmesan cheese, crumbled Roquefort cheese, olive oil,

      horseradish or whole grain mustards. Here are a few suggestions:

      Add 1 Tsp. Dijon mustard, 1 Tbsp. red wine vinegar or malt vinegar,

      1/4 Cup dry vermouth, 1/2 Cup olive oil and few Tsp. of chopped

      shallots. Salt and pepper to taste.

      Add 1 to 2 Tbsp. crumbled Roquefort cheese to 1/2 to 1 Cup

      vinaigrette.

      1 Tbsp. lemon juice, 1 Tbsp. red wine vinegar, 2 to 3 Tsp.

      Dijon

      mustard and 7 Tbsp. olive, safflower or canola oil.

      Dutch Spinach Salad

      6 Cups Fresh spinach, torn into bite-sized pieces

      1/4 Cup Chopped onion

      4 Slices Bacon, diced

      1/4 Cup Wine vinegar

      1 Tbsp. Sugar

      1 Tsp. Salt

      1/4 Tsp. Ground black pepper

      Place spinach and onion in a large serving bowl; set aside. In a

      skillet, sauté bacon until crisp; remove from heat. Stir in vinegar,

      sugar, salt and black pepper. Bring to a boil. Slowly pour hot

      dressing over spinach and onion; toss and serve at once.

      Yield: 4 to 6 portions

      Sour Cream Italian Dressing

      1/2 Cup Mayonnaise

      1/2 Cup Commercial sour cream

      2 Tbsp. Milk

      1 Tbsp. Wine Vinegar

      1 Clove Garlic, minced

      1/2 Tsp. Dried whole oregano

      1/2 Tsp. Dried whole basil

      1/2 Tsp. Honey

      1/4 Tsp. Salt

      1/8 Tsp. Pepper

      Combine all ingredients, stirring well with a wire whisk. Cover and

      chill at least 2 hours before serving.

      Yield: 1 cup

      Chiffonade Salad Dressing

      1/3 to 1/2 Cup Wine vinegar

      1 Cup Salad oil

      1/2 Tsp. Salt

      1/4 Tsp. Ground black pepper

      1 Finely chopped hard-cooked egg

      1 Tsp. Minced onion

      1 Tsp. Chopped green pepper

      Combine ingredients in a bowl or covered container; mix until well

      blended. Set aside to blend seasonings. Shake each time before using.

      Refrigerate unused portion.

      Yield: About 1-1/3 cups

      Ginger-Wine Baste

      1 Cup California Rosé

      1/4 Cup Honey

      3 Tbsp. Wine vinegar

      1/4 Cup Ketchup

      1/4 Cup Oil

      1/2 Tsp. Powdered ginger

      1/2 Tsp. Garlic salt

      1/8 Tsp. Pepper

      Measure all ingredients into a pint jar. Cover tightly and shake

      until thoroughly blended. Use to baste lamb, chicken or other meat or

      poultry during grilling or roasting.

      Yield: 1-2/3 cups

      Teriyaki Marinade and Baste

      1/2 Cup California Sauterne or other white dinner wine

      1/2 Cup Chicken broth

      1/3 Cup Soy sauce

      1/8 Tsp. Garlic powder

      3 Tbsp. Wine vinegar

      2 Tbsp. Honey

      Add all ingredients together in a covered jar and shake. Reserve some

      of the sauce for basting. Marinate steak strips in remaining sauce

      for several hours. Baste meat with reserved sauce while cooking. This

      makes enough marinade for about 2 Lb. of steak strips.

      Yield: 1-1/2 cups

      White Wine Vinegar

      The Ultimate Asparagus

      Trim 2 Lb. asparagus by bending tough ends until they snap off. Rinse

      well to remove any dirt. Cook asparagus in a large wide saucepan in

      gently boiling water for 5 to 8 minutes or until tender, but not

      limp. Or tie bundles of about 8 spears together and stand, tips up,

      in a tall pot with an inch or so of boiling water; steam, covered,

      for about 10 minutes. Serve hot with Light White Butter Sauce or

      rinse under cold water and serve cold with a vinaigrette.

      Serves 4 to 6

      Light White Butter Sauce

      1 Tsp. Shallots, finely chopped

      1 Tbsp. White wine vinegar

      1/3 Cup Light sour cream

      2 Tbsp. Butter

      In a small saucepan over medium heat, cook shallots and wine vinegar

      until vinegar has evaporated. Reduce heat to low; stir in sour cream

      until blended. Remove from heat. Gradually stir in small pieces of

      butter. Serve warm. Can be refrigerated up to 1 day.

      Reheat gently.

      Yield: 1/2 cup

      Melon Sorbet

      3 Ripe sweet melons, halved and de-seeded

      4 Oz. Icing sugar, sifted

      6 Tbsp. White wine vinegar

      2 Large Egg whites

      Scoop flesh from melons and place in a food processor with sugar and

      vinegar. Blend to a purée. Place in a freezer-proof container, cover

      and freeze for 4-5 hours. Whisk egg whites until stiff, then blend

      with mushy sorbet. Freeze until solid. Let stand at room temperature

      for 10-15 minutes before serving.

      Dill Mustard Dressing

      5-1/2 Cups White wine vinegar

      2-1/2 Tbsp. Sugar

      1 Cup Olive oil

      1/2 Cup Dijon mustard

      1/3 Cup Fresh dill

      Mix the vinegar and sugar in a food processor until the sugar has

      dissolved. Gradually add the olive oil until well incorporated, then

      add the mustard and dill (the quantity of dill does not have to be

      exact, so you can simply chop off the coarse stems and put the whole

      sprays into the processor). Pour into a jar, cover and store in the

      refrigerator. This dressing, which has the consistency of mayonnaise,

      is the perfect accompaniment to char-grilled tuna or smoked salmon.

      Dieter’s Salad Dressing

      1/2 Cup California Sauterne or other white dinner wine

      1 Tsp. Cornstarch

      1-1/2 Tsp. White wine vinegar

      1 Tbsp. Chopped parsley

      ¾ Tsp. Seasoned salt

      1 Tsp. Poppy seed

      Combine wine and cornstarch in small saucepan and cook, stirring

      constantly until mixture boils and clears. Remove from heat and stir

      in remaining ingredients. Cool before using. Celery hearts, sliced

      mushrooms and raw zucchini slices are especially good with this

      dressing.

      Basil Vinaigrette

      1-1/3 Cups Olive oil

      2/3 Cup White wine vinegar

      1/4 Cup Fresh basil, finely chopped

      2 Green onions, finely chopped

      1 Tsp. Salt

      1/2 Tsp. Pepper

      Combine all ingredients in a jar. Cover tightly and shake vigorously;

      chill. Just before serving, shake well and toss dressing with torn

      romaine, Bibb and red leaf lettuces.

      Yield: 1-1/2 cups

      Sesame Seed Dressing

      1 Tbsp. Butter

      3 Tbsp. Sesame seeds

      1/4 Cup Sunflower oil

      1/3 Cup White wine vinegar

      1 Tsp. Sugar

      Salt and pepper

      In a skillet, melt butter and sauté sesame seeds until golden. Let

      stand to cool. Add other ingredients and mix well.

      Yield: 1/4 cup

      Red Wine Vinegar

      Barbeque Sauce

      1 Jar (12 Oz.) Apricot preserves

      1/4 Cup Red wine vinegar

      1 Tsp. Salt

      1 Medium Garlic clove, crushed

      1/4 Cup Brown sugar

      2 Tbsp. Dijon mustard

      In blender, blend all ingredients until smooth. Great for basting

      chicken and spareribs.

      Spicy Marinade

      1/2 Cup Each Red wine vinegar, steak sauce and minced fresh onion

      1 Cup Ketchup

      2 Tbsp. Each Brown sugar, firmly packed, and prepared mustard

      1 Tsp. Chili powder

      1/4 Cup Water

      1-1/2 Lb. London broil

      Combine all ingredients. Place London broil in shallow baking dish.

      Pour marinade over London broil. Turn to coat both sides.

      Refrigerate, covered for several hours or overnight. Broil or grill

      London broil until cooked as desired.

      Other Wine Vinegars

      Warm Chicken Salad with Raspberry Vinegar

      2 Filets Skinless chicken breasts

      12 Baby spinach leaves

      3 Tbsp. Olive oil

      3 Tbsp. Pine nuts

      1-1/2 Tbsp. Raspberry red wine vinegar

      1/2 Tbsp. White wine vinegar

      1 Cup Small lettuce leaves, torn

      Pepper

      Cut chicken into fine strips. Wash and dry spinach leaves, discarding

      any hard stalks. Heat 2 Tbsp. of olive oil in a skillet.

      Stir-fry

      chicken for several minutes. Add spinach and cook for about 1 minute,

      or until barely wilted. Add pine nuts and cook for 1 more minute.

      Spoon the contents of the pan onto serving plates. Pour the vinegars

      into the pan with the remaining 1 Tbsp. of oil. Season with pepper

      and stir until mixed. Lightly toss with the torn lettuce leaves. Pour

      over the mixture on the plates and serve immediately.

      .

      Potato Salad

      4 Medium Potatoes, unpeeled

      2 Tbsp. Raspberry red wine vinegar

      2 Tbsp. Peanut oil

      1 Tbsp. Lemon juice

      1 Clove Garlic, crushed

      1/3 Cup Fresh parsley, finely chopped

      3 Spring onions, chopped

      1 Tbsp. Fresh dill, chopped

      2 Tbsp. Fresh mint, finely chopped

      Pepper to taste

      Paprika

      Cook the potatoes for about 20 minutes, until tender. Drain, but do

      not peel. Dice as soon as cool enough to handle and place in glass or

      ceramic bowl. Add the vinegar, oil, lemon juice and garlic. Mix

      lightly and allow to cool. When cool, toss in the parsley, onions,

      dill, mint and pepper. Serve at room temperature, sprinkled with a

      little paprika.

      .

      Raspberry and Sesame Dressing

      2-1/2 Oz. Raspberry red wine vinegar

      2 Tbsp. Clear honey

      1 Tsp. Sesame seeds

      Salt and pepper

      2-1/2 Oz. Grape seed oil (or other salad oil)

      1 Tsp. German mustard

      Mix all ingredients together until well blended. Serve immediately

      over your favorite salad.

      .

      Seasoned Vinegars from your Kitchen

      Parsley, Sage, Rosemary and Thyme Vinegar

      4 Cups Red wine vinegar

      12 Sprigs Fresh parsley

      2 Tsp. Thyme leaves

      1 Tsp. Rosemary leaves

      1 Tsp. Sage leaves

      Start with clean, dry or thoroughly washed fresh herbs. In a medium

      saucepan, place vinegar, parsley, thyme, rosemary and sage; bring to

      a boil. Reduce heat and simmer, covered, for 5 minutes. Pour mixture

      into a 1-quart jar; cover and set aside for 2 weeks, shaking

      occasionally. Strain out herbs. Pour vinegar into bottles with tight

      fitting covers, adding a sprig of parsley, if desired. Use in salad

      dressings, marinades for beef or sprinkle over vegetables.

      Yield: 1 quart

      .

      Strawberry Vinegar

      2 Pints Fresh strawberries

      1 Quart Cider vinegar

      1 Cup Sugar

      Remove stems from strawberries; halve strawberries; set 1/4 cup

      aside. Place remaining strawberries into a large bowl. Pour vinegar

      over strawberries. Cover and set aside 1 hour. Transfer vinegar and

      strawberries to a large saucepot. Add sugar and bring to a boil.

      Reduce heat and simmer, covered, for 10 minutes. Strain out

      strawberry mixture, pressing out as much liquid as possible. Pour

      vinegar into a 1-1/2 quart jar. Add reserved strawberries. Cover

      tightly. A tablespoonful in a glass filled with 8 oz. of club soda

      and ice makes a delightfully cooling drink. Also, a creatively

      different basting sauce for chicken, duck or pork.

      Yield: 1-1/2 quarts

      .

      Orange Vinegar

      1 Quart White vinegar

      1 Cup Sugar

      Orange peel from 1 medium orange (orange portion only)

      In a large saucepot, place vinegar, sugar and orange peel; bring to a

      boil. Reduce heat and simmer, covered, for 20 minutes. Transfer

      vinegar and orange peel to a 1-quart jar. Cover tightly.

      Yield: 1 quart

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Budget101 Discussion List Archives Budget101 Discussion List Recipes that have VINEGAR in them