ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: What to do with Fig and Date Balsamic Vinegar

Misc.
I just returned home (San Francisco) for a visit and brought back some Fig and Date Balsamic Vinegar. Any suggestions as to how I can use it?
MsgID: 0062586
Shared by: Renee, Murfreesboro, TN
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Grazie Ristorante's Quattro Stagioni Fusilli
  • GRAZIE RISTORANTE'S QUATTRO STAGIONI FUSILLI 3/4 lb (375 g) fusilli pasta boiling water with salt 2 tbsp butter 1 tbsp olive oil 1 small onion, finely chopped 1 sweet red or green pepper, seeded, chopped 2 small zucch...
  • Caramelized Pork Slices
  • CARAMELIZED PORK SLICES "Serve these slightly sweet pork slices over noodles, rice or with baked or mashed sweet potatoes." 1 pound pork tenderloin, cut into 1/2-inch slices 2 cloves garlic, finely chopped 2 tablespo...
  • Gyros Meatballs with Gyros Meatball Sauce (Greek)
  • GYROS MEATBALLS WITH GYROS MEATBALL SAUCE Gyros Meatball Sauce (recipe follows) FOR THE MEATBALLS: 2 slices white bread (1/2-inch cubes) 2 to 3 Tbsp milk 1 lb ground chuck 1 egg 1 Tbsp dried, ground spearmint leaves...
  • What a priceless video!
  • I was just thinking this week that I need to get out the pizelle iron and do my annual recipe. I have to laugh that the video didn't show the first ones off the iron, or I should say the first ones NOT off the iron. I ...
  • Cleary Pork Tenderloin
  • Dear Sharon, While spending some time with my grandchildren a few weeks back, their father treated us all to the most delicious grilled pork tenderloin I have ever tasted. It is incredibly easy to prepare as well as to...
  • Roasted Red Pepper Spread
  • ROASTED RED PEPPER SPREAD 4 large garlic cloves 1/4 tsp salt 1/4 cup chopped fresh basil leaves or 1 1/2 tbsp dry basil 1/4 cup chopped fresh parsley 1/4 cup chopped roasted red peppers; pureed 1 tbsp Lea & Perrins Wo...
ADVERTISEMENT
  • Chutney Ham Spread (food processor)
  • CHUTNEY HAM SPREAD 1/2 pound honey-style baked ham 3 tablespoons mango chutney 2 tablespoons unsalted butter, softened 1 tablespoon Cognac, optional 1 1/2 teaspoons dry mustard 1/8 teaspoon hot pepper sauce ...
  • Not O'Charlies Baby Back Ribs (but fantastic)
  • I do not have the recipe for o'charlies baby back ribs, but I do have a fantastic recipe for ribs. Rub the ribs generously with brown sugar. If you also like garlic salt, spices, etc. add them to your ribs. Wrap t...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: What to do with Fig and Date Balsamic Vinegar
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!