Recipe: Recipes Using Vinegar (15)
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05-04-2000 - 15 Recipes Using Vinegar
Becky,LA (09:21:01) :
SHRIMP REMOULADE SAUCE
Recipe By : BECKY
3 large eggs (may use egg substitute)
2 tablespoons lemon juice
2 tablespoons red wine vinegar
salt to taste
white pepper to taste
Tabasco to taste
6 drops Worcestershire sauce
1 teaspoon garlic -- finely minced
1 teaspoon horseradish -- grated
3 tablespoons creole mustard (or Dijon)
1 tablespoon paprika
2 cups peanut oil
1/4 cup parsley -- finely minced
1/4 cup green onions -- finely minced
2 pounds boiled shrimp
Place eggs, lemon juice, vinegar, salt, pepper, Tabasco and Worcestershire in food processor or blender.
Pulse until smooth.
Add garlic and horseradish.
Pulse again for a few seconds.
Add peanut oil slowly in a stream until mayonnaise-like consistency has been reached.
Using a rubber scraper, remove sauce from processor and place in a stainless or glass mixing bowl.
Incorporate parsley and green onions.
NOTES : *SERVE ON BOILED SHRIMP.
Becky,LA (09:19:07) :
MOM'S HARVARD BEETS
Recipe By : MOM
1 can sliced beets -- may be fresh cooked
1 heaping T flour
1/2 cup sugar
1/2 cup vinegar
1/2 teaspoon salt
Mix flour, salt and sugar.
Slowly stir in vinegar.
Cook over medium heat, stirring constantly until thick.
Drain beets and add to sauce.
Turn heat to low, stirring until beets are hot.
Notes: This is one of the things I always fix at Thanksgiving and Christmas.
Becky,LA (09:15:48) :
BECKY'S CAJUN BEAN SALAD
Recipe By : BECKY
1 can black-eyed peas -- drained/rinsed
1 can red kidney beans -- drained/rinsed
1 can whole kernel corn -- drained/rinsed
1 can white beans -- drained/rinsed
1 bunch green onions -- chopped
3/4 cup celery -- chopped
1 bell pepper -- chopped
1 jar pimento -- chopped
1 cup ham -- chopped
1 small bottle Italian dressing
MIX ALL INGREDIENTS IN LARGE CONTAINER. CHILL OVERNIGHT. DRAIN IN COLANDER IF TOO RUNNY BEFORE SERVING.
Lori.NY (03:12:55) : Pickled Beets
2 Cans (1lb size) Whole or sliced Beets
1 Cup Vinegar
1/2 Cup Sugar
1 tsp salt
Sliced Onions
Drain Beets, Reserve liquid from Beets.
Place drained beets in a 1 1/2 qt jar..( I use large Ragu jar)
Measure liquid to 1 Cup of beet juice.
In Saucepan put beet liquid, vinegar, sugar & salt. Bring to boil Stir and pour over Beets & Onions in jar..Refrigerate..
MED/TN (01:00:28) : Firecracker Cole Slaw
1 large cabbage (about 3 pounds), grated
(or 1/2 head red & 1/2 head green cabbage)
1 medium green pepper chopped fine
(or 1/2 red pepper, 1/2 green pepper)
1 medium sweet onion chopped fine
5-6 radishes thinly sliced
1 cup sugar
1 t salt
1 t dry mustard
1 t celery seed
1 cup cider vinegar
2/3 cup vegetable oil
Combine cabbage with bell pepper, radishes, and onion. Toss to mix well. For dressing mix sugar, salt, dry mustard, & celery seeds in a small saucepan. Add vinegar & oil, let come to a boil over moderate heat, stirring until sugar dissolves. Pour over cabbage, toss to mix well. Cool to room temperature, then cover and refrigerate until ready to serve.
*Keeps several days in the refrigerator and is a great make-ahead dish, but add radishes just before serving, unless you really like it HOT!
julie,s.c. (12:35:28) : GARLIC VINAIGRETTE
4 cloves garlic
2 shallots
1/4 cup chopped fresh parsley
1/2 tsp. dried crushed red pepper
1/2 tsp. salt
1/2 tsp. pepper
2 tbl. white wine vinegar
2/3 cup olive oil
Pulse garlic and shallots in a food processor 3 or 4 times.Add parsley and next 4 ingredients; process 20 seconds,stopping once to scrape down sides.
Pour oil through food chute in a slow steady stream with processor running;process mixture until blended. Makes 1 cup
Kelly~WA (11:25:07) : OLD FASHIONED VINEGAR PIE
1 c. brown sugar
2 c. water
1 c. vinegar
2 tbsp. butter
1/2 c. flour and a little cold water
1 recipe of plain pie pastry
Combine sugar, water and vinegar and bring to a boil. Add butter and
stir till it melts. Mix the flour with a little cold water to make a smooth
slurry. Add this to the boiling liquid slowly, and stir till thickened. Line
a pie plate with your pastry. Pour in filling and cover with strips of
pastry in lattice fashion. Bake 10 minutes at 450 degrees, then reduce
to 350 degrees and bake for 25 minutes more.
Kelly~WA (11:25:07) : OLD TIME VINEGAR PIE
1 c. sugar
1 c. cold water
3 egg yolks
1 whole egg
3 heaping tbsp. flour
2 tbsp. butter
5 tbsp. vinegar
2 tsp. lemon extract
Mix above ingredients together thoroughly. Cook until thick. Pour into
baked pie shell. Beat whites of eggs until stiff. Add 4 tablespoons
sugar and spread on pie. Place in oven and brown lightly.
Mary.,Ma (10:14:27) : Chicken with Balsamic Vinegar
2 boneless, skinless chicken breasts
1 egg white
1 tablespoon dijon mustard
all purpose flour
ground thyme
garlic powder
salt
pepper
olive oil (or cooking spray or butter)
1 small minced shallot (or about 2-3 tbs minced onion)
1 clove garlic minced
1/4 cup white wine
1/4 cup chicken broth (or 1/2 cup if you don't use wine)
3 tablespoons balsamic vinegar
2-3 tablespoons brown sugar
Mix egg white with mustard. Mix flour and seasonings...if you don't have the ones listed just use what you like. Dip chicken breasts in egg mix...then dredge in flour mix. Saute chicken in oil, butter, or cooking spray (or a combination) until cooked through, remove from skillet and keep warm (I cook the chicken just shy of completely done and put them in a 350 F oven while I make the sauce.)
If pan is dry add a little more oil, saute shallots until tender. Deglaze pan with wine. Add broth and reduce liquid volume by 1/3 to 1/2. Add vinegar and brown sugar. Cook for about 1 minute or until thickened. Serve over chicken.
Mary.,Ma (10:13:23) : Roasted Chicken Breasts with Roasted Onions, Potatoes and Balsamic Vinegar
1/2 cup olive oil ( I use less)
1/3 cup balsamic vinegar
2 large onions, quartered
1 lb. small potatoes, scrubbed and quartered
Salt and freshly ground pepper
4 whole chicken breasts,1 lb. each, with bone and skin, split. (I
sometimes use the 2 1/2 lb. frozen thighs from Trader Joe's)
4 whole garlic cloves,peeled
Preheat oven to 400F. Mix 3 tbsp. olive oil with 2 tbsp. vinegar and add
to onions. Toss to coat, bake in small baking dish for 20-25 minutes until
golden brown. Stir once or twice; remove from oven.
Meanwhile, season the chicken with salt and pepper. Heat 2 tbsp. oil in
large ovenproof skillet over medium-high heat. When oil is very hot, add
chicken, skin side down, and cook until lightly golden, 2-3 minutes. Turn
the chicken and brown the other side, 2-3 minutes. Add reserved onions,
potatoes,garlic, remaining olive oil and vinegar to skillet and mix well.
Place skillet in 400F oven. Bake 25 minutes until chicken is cooked through
and potatoes are golden brown and glazed. Stir potatoes and onions a few
times during cooking and baste chicken with pan juices or a bit of
additional vinegar. Serves 4.
I sometimes add a package of sundried yellow or red tomatoes,or what other
vegetables you might have available.
Mary.,Ma (10:07:38) : Sweet & Sour Chicken - Serves 4
1 Reynolds oven cooking bag, (14"x20")
2 tablespoons flour
1/4 cup packed brown sugar
1/4 cup vinegar
2 tablespoons soy sauce
1 can (20 ox) pineapple chunks in juice, drained
1 medium green pepper, cut into rings or strips
4 skinless boneless chicken breast halves
Hot cooked rice
Preheat oven to 350 degrees.
Shake flour in cooking bag; place in 13x9 baking pan.
Add sugar, vinegar and soy sauce to bag. Squeeze bag to blend in flour. Add pineapple and green pepper. Add chicken to gag. Turn bag to coat chicken with sauce. Arrange ingredients in an even layer.
Close bag with nylon tie, cut 6 1/2 slits in top.
Bake until chicken is tender, 30 - 35 minutes. Serve over rice
Mary.,Ma (10:06:38) : SWEET AND SOUR MEAT BALLS
Meat balls:
1 pound lean ground beef
2 eggs
1 Tablespoon soy sauce
1 tablespoon ground ginger (shredded fresh would be nice too)
1/2 cup finely chopped onions
3 Tablespoons corn starch
Form meat balls into bite size pieces and fry and drain, or bake in oven till done. Set aside
Sauce:
6 Tablespoons soy sauce
4 Tablespoons vinegar
6 Tablespoons sugar
4 Tablespoons cornstarch
2 cups water
Mix in pot and cook slowly on top of stove until thick and clear. To the sauce may be added
1/4 to 1/2 cup sliced celery,
1/2 cup sliced onions
1/2 cup sliced green pepper
3 slices pineapple,
chunked almonds.
Add the meatballs and keep hot in a crock pot or chafing dish.
Shana,.WV (09:53:30) : Creamy Italian Pasta Salad
1 1/2 c. corkscrew pasta
1 c. mayonnaise
2 tablespoons red wine vinegar
1 clove garlic, minced
1 tablespoon fresh basil, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 cup cherry tomatoes, quartered
1 cup broccoli florets, blanched
1/2 cup black olives, sliced
Cook pasta til tender, rinse with cold water and drain. In a large bowl, combine mayonnaise, vinegar, garlic, basil, salt, and pepper. Add pasta, tomatoes, broccoli, and olives. Toss to coat well. Cover and refrigerate til ready to use.
Source: MasterCook
julie,s.c. (09:23:17) : MARINATED CUCUMBERS
Marinade; in a covered container,combine
1/4 cup vinegar
1-2 tbl. sugar
1/4 tsp. celery seed
Add 1 large cucumber, thinly sliced (3 cups)
1 small onion, thinly sliced & separated into rings
Toss to coat with marinade. Cover and chill for 2 hour or up to 5 days,stirring occasionally. makes 6 side-dish servings.
Shana,.WV (09:13:36) : Tomato Salad
12 plum tomatoes
1 red onion, thinly sliced
1/4 c. red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon fresh basil, chopped
1/4 teaspoon garlic, minced
1/4 teaspoon pepper
1/4 teaspoon salt
Slice tomatoes into quarters. In large bowl, combine all ingredients. Toss gently til mixed. Cover and let stand at room temperature for 1 hour.
Source: MasterCook
05-04-2000 - 15 Recipes Using Vinegar
Becky,LA (09:21:01) :
SHRIMP REMOULADE SAUCE
Recipe By : BECKY
3 large eggs (may use egg substitute)
2 tablespoons lemon juice
2 tablespoons red wine vinegar
salt to taste
white pepper to taste
Tabasco to taste
6 drops Worcestershire sauce
1 teaspoon garlic -- finely minced
1 teaspoon horseradish -- grated
3 tablespoons creole mustard (or Dijon)
1 tablespoon paprika
2 cups peanut oil
1/4 cup parsley -- finely minced
1/4 cup green onions -- finely minced
2 pounds boiled shrimp
Place eggs, lemon juice, vinegar, salt, pepper, Tabasco and Worcestershire in food processor or blender.
Pulse until smooth.
Add garlic and horseradish.
Pulse again for a few seconds.
Add peanut oil slowly in a stream until mayonnaise-like consistency has been reached.
Using a rubber scraper, remove sauce from processor and place in a stainless or glass mixing bowl.
Incorporate parsley and green onions.
NOTES : *SERVE ON BOILED SHRIMP.
Becky,LA (09:19:07) :
MOM'S HARVARD BEETS
Recipe By : MOM
1 can sliced beets -- may be fresh cooked
1 heaping T flour
1/2 cup sugar
1/2 cup vinegar
1/2 teaspoon salt
Mix flour, salt and sugar.
Slowly stir in vinegar.
Cook over medium heat, stirring constantly until thick.
Drain beets and add to sauce.
Turn heat to low, stirring until beets are hot.
Notes: This is one of the things I always fix at Thanksgiving and Christmas.
Becky,LA (09:15:48) :
BECKY'S CAJUN BEAN SALAD
Recipe By : BECKY
1 can black-eyed peas -- drained/rinsed
1 can red kidney beans -- drained/rinsed
1 can whole kernel corn -- drained/rinsed
1 can white beans -- drained/rinsed
1 bunch green onions -- chopped
3/4 cup celery -- chopped
1 bell pepper -- chopped
1 jar pimento -- chopped
1 cup ham -- chopped
1 small bottle Italian dressing
MIX ALL INGREDIENTS IN LARGE CONTAINER. CHILL OVERNIGHT. DRAIN IN COLANDER IF TOO RUNNY BEFORE SERVING.
Lori.NY (03:12:55) : Pickled Beets
2 Cans (1lb size) Whole or sliced Beets
1 Cup Vinegar
1/2 Cup Sugar
1 tsp salt
Sliced Onions
Drain Beets, Reserve liquid from Beets.
Place drained beets in a 1 1/2 qt jar..( I use large Ragu jar)
Measure liquid to 1 Cup of beet juice.
In Saucepan put beet liquid, vinegar, sugar & salt. Bring to boil Stir and pour over Beets & Onions in jar..Refrigerate..
MED/TN (01:00:28) : Firecracker Cole Slaw
1 large cabbage (about 3 pounds), grated
(or 1/2 head red & 1/2 head green cabbage)
1 medium green pepper chopped fine
(or 1/2 red pepper, 1/2 green pepper)
1 medium sweet onion chopped fine
5-6 radishes thinly sliced
1 cup sugar
1 t salt
1 t dry mustard
1 t celery seed
1 cup cider vinegar
2/3 cup vegetable oil
Combine cabbage with bell pepper, radishes, and onion. Toss to mix well. For dressing mix sugar, salt, dry mustard, & celery seeds in a small saucepan. Add vinegar & oil, let come to a boil over moderate heat, stirring until sugar dissolves. Pour over cabbage, toss to mix well. Cool to room temperature, then cover and refrigerate until ready to serve.
*Keeps several days in the refrigerator and is a great make-ahead dish, but add radishes just before serving, unless you really like it HOT!
julie,s.c. (12:35:28) : GARLIC VINAIGRETTE
4 cloves garlic
2 shallots
1/4 cup chopped fresh parsley
1/2 tsp. dried crushed red pepper
1/2 tsp. salt
1/2 tsp. pepper
2 tbl. white wine vinegar
2/3 cup olive oil
Pulse garlic and shallots in a food processor 3 or 4 times.Add parsley and next 4 ingredients; process 20 seconds,stopping once to scrape down sides.
Pour oil through food chute in a slow steady stream with processor running;process mixture until blended. Makes 1 cup
Kelly~WA (11:25:07) : OLD FASHIONED VINEGAR PIE
1 c. brown sugar
2 c. water
1 c. vinegar
2 tbsp. butter
1/2 c. flour and a little cold water
1 recipe of plain pie pastry
Combine sugar, water and vinegar and bring to a boil. Add butter and
stir till it melts. Mix the flour with a little cold water to make a smooth
slurry. Add this to the boiling liquid slowly, and stir till thickened. Line
a pie plate with your pastry. Pour in filling and cover with strips of
pastry in lattice fashion. Bake 10 minutes at 450 degrees, then reduce
to 350 degrees and bake for 25 minutes more.
Kelly~WA (11:25:07) : OLD TIME VINEGAR PIE
1 c. sugar
1 c. cold water
3 egg yolks
1 whole egg
3 heaping tbsp. flour
2 tbsp. butter
5 tbsp. vinegar
2 tsp. lemon extract
Mix above ingredients together thoroughly. Cook until thick. Pour into
baked pie shell. Beat whites of eggs until stiff. Add 4 tablespoons
sugar and spread on pie. Place in oven and brown lightly.
Mary.,Ma (10:14:27) : Chicken with Balsamic Vinegar
2 boneless, skinless chicken breasts
1 egg white
1 tablespoon dijon mustard
all purpose flour
ground thyme
garlic powder
salt
pepper
olive oil (or cooking spray or butter)
1 small minced shallot (or about 2-3 tbs minced onion)
1 clove garlic minced
1/4 cup white wine
1/4 cup chicken broth (or 1/2 cup if you don't use wine)
3 tablespoons balsamic vinegar
2-3 tablespoons brown sugar
Mix egg white with mustard. Mix flour and seasonings...if you don't have the ones listed just use what you like. Dip chicken breasts in egg mix...then dredge in flour mix. Saute chicken in oil, butter, or cooking spray (or a combination) until cooked through, remove from skillet and keep warm (I cook the chicken just shy of completely done and put them in a 350 F oven while I make the sauce.)
If pan is dry add a little more oil, saute shallots until tender. Deglaze pan with wine. Add broth and reduce liquid volume by 1/3 to 1/2. Add vinegar and brown sugar. Cook for about 1 minute or until thickened. Serve over chicken.
Mary.,Ma (10:13:23) : Roasted Chicken Breasts with Roasted Onions, Potatoes and Balsamic Vinegar
1/2 cup olive oil ( I use less)
1/3 cup balsamic vinegar
2 large onions, quartered
1 lb. small potatoes, scrubbed and quartered
Salt and freshly ground pepper
4 whole chicken breasts,1 lb. each, with bone and skin, split. (I
sometimes use the 2 1/2 lb. frozen thighs from Trader Joe's)
4 whole garlic cloves,peeled
Preheat oven to 400F. Mix 3 tbsp. olive oil with 2 tbsp. vinegar and add
to onions. Toss to coat, bake in small baking dish for 20-25 minutes until
golden brown. Stir once or twice; remove from oven.
Meanwhile, season the chicken with salt and pepper. Heat 2 tbsp. oil in
large ovenproof skillet over medium-high heat. When oil is very hot, add
chicken, skin side down, and cook until lightly golden, 2-3 minutes. Turn
the chicken and brown the other side, 2-3 minutes. Add reserved onions,
potatoes,garlic, remaining olive oil and vinegar to skillet and mix well.
Place skillet in 400F oven. Bake 25 minutes until chicken is cooked through
and potatoes are golden brown and glazed. Stir potatoes and onions a few
times during cooking and baste chicken with pan juices or a bit of
additional vinegar. Serves 4.
I sometimes add a package of sundried yellow or red tomatoes,or what other
vegetables you might have available.
Mary.,Ma (10:07:38) : Sweet & Sour Chicken - Serves 4
1 Reynolds oven cooking bag, (14"x20")
2 tablespoons flour
1/4 cup packed brown sugar
1/4 cup vinegar
2 tablespoons soy sauce
1 can (20 ox) pineapple chunks in juice, drained
1 medium green pepper, cut into rings or strips
4 skinless boneless chicken breast halves
Hot cooked rice
Preheat oven to 350 degrees.
Shake flour in cooking bag; place in 13x9 baking pan.
Add sugar, vinegar and soy sauce to bag. Squeeze bag to blend in flour. Add pineapple and green pepper. Add chicken to gag. Turn bag to coat chicken with sauce. Arrange ingredients in an even layer.
Close bag with nylon tie, cut 6 1/2 slits in top.
Bake until chicken is tender, 30 - 35 minutes. Serve over rice
Mary.,Ma (10:06:38) : SWEET AND SOUR MEAT BALLS
Meat balls:
1 pound lean ground beef
2 eggs
1 Tablespoon soy sauce
1 tablespoon ground ginger (shredded fresh would be nice too)
1/2 cup finely chopped onions
3 Tablespoons corn starch
Form meat balls into bite size pieces and fry and drain, or bake in oven till done. Set aside
Sauce:
6 Tablespoons soy sauce
4 Tablespoons vinegar
6 Tablespoons sugar
4 Tablespoons cornstarch
2 cups water
Mix in pot and cook slowly on top of stove until thick and clear. To the sauce may be added
1/4 to 1/2 cup sliced celery,
1/2 cup sliced onions
1/2 cup sliced green pepper
3 slices pineapple,
chunked almonds.
Add the meatballs and keep hot in a crock pot or chafing dish.
Shana,.WV (09:53:30) : Creamy Italian Pasta Salad
1 1/2 c. corkscrew pasta
1 c. mayonnaise
2 tablespoons red wine vinegar
1 clove garlic, minced
1 tablespoon fresh basil, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 cup cherry tomatoes, quartered
1 cup broccoli florets, blanched
1/2 cup black olives, sliced
Cook pasta til tender, rinse with cold water and drain. In a large bowl, combine mayonnaise, vinegar, garlic, basil, salt, and pepper. Add pasta, tomatoes, broccoli, and olives. Toss to coat well. Cover and refrigerate til ready to use.
Source: MasterCook
julie,s.c. (09:23:17) : MARINATED CUCUMBERS
Marinade; in a covered container,combine
1/4 cup vinegar
1-2 tbl. sugar
1/4 tsp. celery seed
Add 1 large cucumber, thinly sliced (3 cups)
1 small onion, thinly sliced & separated into rings
Toss to coat with marinade. Cover and chill for 2 hour or up to 5 days,stirring occasionally. makes 6 side-dish servings.
Shana,.WV (09:13:36) : Tomato Salad
12 plum tomatoes
1 red onion, thinly sliced
1/4 c. red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon fresh basil, chopped
1/4 teaspoon garlic, minced
1/4 teaspoon pepper
1/4 teaspoon salt
Slice tomatoes into quarters. In large bowl, combine all ingredients. Toss gently til mixed. Cover and let stand at room temperature for 1 hour.
Source: MasterCook
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