Vinegar Recipes

MAKING 1.Ina skillet, heat sesame oil and stir in chopped shallots. 2.Before the shallot get brown, put rice vinegar, wine vinegar, French mustard, basil, tarragon, chives, thyme and allow the ingredients to boil. 3.In a mixing bowl, put spinach, butter... - 45.3008

Sauce Marinate the morello cherries in balsamic vinegar. Simmer the peach liquor, blackcurrent liquor and honey and reduce by half to a syrup. Add the morello cherries. Duck Skin the duck breasts and season with salt and pepper. Roll each piece in a strip of... - 39.7699

Peel onions. Slicing only three-quarters of the way down, quarter them lengthwise. Each onion should stay whole, with the four sections attached at the bottom. Place the onions in a clean, wide-mouthed quart jar. You may have a few left over. In a nonmetallic... - 37.7487

MAKING 1) In a small non-aluminum saucepan, add vinegar and liqueur. 2) Place over heat and bring it to a boil. 3) Simmer for 5 minutes by reducing heat. 4) Allow cooling the mixture by removing from heat. 5) In a wide mouth glass jar, place the dill weed. 6)... - 35.2103

1. Tie the spices loosely in a thin muslin cloth. 2. Pour the vinegar into a saucepan, add the salt and spice bag, and boil briskly for 12-15 minutes. 3. Remove from fire and squeeze the spice bag to remove all the liquid. Discard bag. 4. Pour enough hot... - 34.248

Bring first 5 ingredients to a boil. Drop in trout and simmer just long enough to cook fish through, about 4 minutes for the average fish. Serve hot with melted butter and boiled potatoes, and asparagus, if desired. Makes 4 servings. - 33.9856

MAKING 1. Drain pickles, cut them in chunks and put back in the jar. 2. In a saucepan bring the sugar, vinegar and water to a boil. 3. Pour over the pickles and refrigerate for about 3 days. 4. Before pouring in the brine try adding freshly sliced onions to... - 33.6516

Combine and mix ingredients in saucepan; bring to a boil over low heat. Simmer 5 minutes. - 33.3218

1. To prepare nuts, place sugar in a small skillet over medium heat, cook 90 seconds or until sugar dissolves, stirring as needed so sugar dissolves evenly and doesn't burn. Reduce heat, stir in walnuts. Cook over low heat 30 seconds or until golden. Spread... - 33.3055

MAKING 1. Take a saucepan and add spices and vinegar. Cover with a lid. 2. Allow the vinegar to slowly come to a boil. 3. Remove and strain through a sieve. Allow it to cool. SERVING 4. Use as needed. TIPS Preferably use whole spices a powdered ones would... - 33.095

MAKING 1. In a small bowl, combine all ingredients except the oil. 2. Use a small wire whisk or large fork to whisk until ingredients are well blended. 3. Pour the oil, in a slow steady steam while whisking constantly with the other hand, until all of it is... - 32.913

MAKING 1) In a muslin bag, tie whole spices. 2) In a pan, place this along with vinegar and allow the mixture to come to a boil. 3) Cover the pan tightly and simmer for 30 minutes. 4) Let cool and store in bottle. SERVING 5) Use as required. - 32.8689

MAKING 1. In a small bowl or a screw-topped jar, combine seasonings and vinegar. 2. Use a fork to whisk or close jar and shake until seasonings dissolve. 3. Add the oil, and whisk or re-cover and shake vigorously until ingredients are amalgamated. 4.... - 32.7256

Combine raspberries and vinegar in a glass bowl or earthenware crock. Cover with a cloth and tie up well to keep out insects. Let stand for 4 days. Drain into a jelly bag and let drip overnight into a glass container. The next day measure the juice. There... - 32.2699

MAKING 1) Wash the herb leaves and pat them dry with paper towels. 2) In a small stainless steel/enamel saucepan mix the herb and vinegar and bring it almost to boil. 3) Allow it to cool but keeping it loosely covered. 4) Now, pour the mixture into a clean... - 32.1304

MAKING 1) In a screw top jar add all ingredients and mix well. 2) Shake briskly till well blended. 3) Shake once again before using. 4) Alternately, add ingredients in a small bowl and beat with a whisk until blended. 5) Keep in refrigerator up to 1... - 31.2183

MAKING 1) In a muslin bag, tie whole spices. 2) In a pan, place this along with vinegar and allow the mixture to come to a boil. 3) Cover the pan tightly and simmer for 30 minutes. 4) Let cool and store in bottle. SERVING 5) Use as required. - 30.825

MAKING 1) Into a salad bowl, add in olive oil, salt, pepper, chopped herbs, mustards, garlic or mint as per your choice. 2) Pour in the white wine vinegar. 3) Beat the dressing till well mixed. SERVING 4) The French Dressing is best served over salads. - 30.3668

MAKING 1) In a muslin bag, tie whole spices. 2) In a pan, place this along with vinegar and allow the mixture to come to a boil. 3) Cover the pan tightly and simmer for 30 minutes. 4) Let cool and store in bottle. SERVING 5) Use as required. - 30.2763

MAKING 1) Combine all the ingredients and blend them well. 2) Chill them. SERVING 3) Serve the dish in a serving bowl. - 29.649

MAKING 1. Keep the steamer rack kept above boiling water and place fiddlehead ferns on the rack. 2. Steam, covered, for 7 minutes till fiddlehead turns tender. 3. Take a bowl, place the ferns, add vinegar and olive oil and toss well. Add salt and pepper to... - 29.2332

GETTING READY 1) In a small saucepan, place all the ingredients. MAKING 2) Heat through the ingredients, but do not boil them. 3) Remove garlic clove. 4) In the sterlite vinegar jar, transfer the heated liquid and let it cool. 5) Store in... - 29.0829

Put raspberries in bowl and break apart with fork. Stir in vinegar and refrigerate. Next day stir in half the sugar and return to refrigerator. Third day strain through cheesecloth or very fine sieve. Measure juice and add 2 oz brandy for each cup of... - 28.0545

1. Preheat oven to 375°F. 2. Place halibut in a baking dish. Lay rosemary beside halibut and light rosemary with a match (it may not remain lit). Cover tightly with foil. 3. Bake for 15-18 minutes, or until the fish flakes easily when tested. 4. Meanwhile - 27.2041

In a small jar with a tight-fitting cover, combine the broth, vinegar, ketchup, mustard, savory, thyme and pepper. Cover and shake until well combined. To store, refrigerate for up to 1 week. Shake well before serving. - 26.6668

Place vinegar, salt, pepper, mustard and sugar in a blender and whirl for 2-3 minutes. Still blending add olive oil, a drop at a time, until fully absorbed and dressing is creamy. - 24.3963