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                                                                  No Perfect Matches exist, the closest matches I found are:
                                                                  Ingredients
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 1 tbsp chopped garlic
                                                                  • Yes No 1 tbsp chopped thai chile pepper
                                                                  • Yes No 8 oz ground chicken breast
                                                                  • Yes No 1/2 cup sliced crimini mushroom
                                                                  • Yes No 1 1/2 tbsp fish sauce
                                                                  • Yes No 1 tbsp oyster sauce
                                                                  • Yes No 1/2 tbsp sugar, granulated
                                                                  • Yes No 1/2 tbsp sweet soy sauce
                                                                  • Yes No 1/3 cup chicken stock
                                                                  • Yes No 1/2 cup sliced red bell pepper
                                                                  • Yes No 1/2 cup thai holy basil
                                                                  • Yes No salt
                                                                  • Yes No jasmine rice
                                                                  • Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden brown. Add the Thai chile pepper and stir well.
                                                                  • Add the ground chicken and cook it just halfway done. Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock. Mix well.
                                                                  • When all the ingredients are cooked, add the red bell pepper and the Thai holy basil. Mix well and season to taste with salt. Serve over steamed jasmine rice.
                                                                  Cuisine:YesNothai
                                                                  Yields: 2servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 26 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    wok
                                                                  Ingredients
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Yes No 1 tbsp chopped garlic
                                                                  • Yes No 1 tbsp chopped thai chile pepper
                                                                  • Yes No 8 oz ground chicken breast
                                                                  • Yes No 1/2 cup sliced crimini mushroom
                                                                  • Yes No 1 1/2 tbsp fish sauce
                                                                  • Yes No 1 tbsp oyster sauce
                                                                  • Yes No 1/2 tbsp sugar, granulated
                                                                  • Yes No 1/2 tbsp sweet soy sauce
                                                                  • Yes No 1/3 cup chicken stock
                                                                  • Yes No 1/2 cup sliced red bell pepper
                                                                  • Yes No 1/2 cup thai holy basil
                                                                  • Yes No salt
                                                                  • Yes No jasmine rice
                                                                  • Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden brown. Add the Thai chile pepper and stir well.
                                                                  • Add the ground chicken and cook it just halfway done. Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock. Mix well.
                                                                  • When all the ingredients are cooked, add the red bell pepper and the Thai holy basil. Mix well and season to taste with salt. Serve over steamed jasmine rice.
                                                                  Cuisine:YesNothai
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    steam
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    wok
                                                                  Ingredients
                                                                  • Yes No 4 cup distilled white vinegar
                                                                  • Yes No 1 1/3 cup water
                                                                  • Yes No 2/3 cup tomato ketchup
                                                                  • Yes No 1/2 cup firmly packed brown sugar
                                                                  • Yes No 1/4 cup salt
                                                                  • Yes No 2 tbsp crushed red bell pepper
                                                                  • Yes No 1 tbsp black pepper
                                                                  • Combine all of the ingredients in a medium glass or ceramic bowl and whisk until the sugar and salt are thoroughly dissolved. Season to taste; the sauce should be piquant and flavorful.
                                                                  Yields: 6cups
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk

                                                                  Editor's note: To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A. Peppery and piquant, this vinegar sauce is the preferred condiment of eastern North Carolina. In the western part of the state, the sauce becomes more tomatoey, while in southern parts of the Carolinas, mustard sauce reigns supreme.

                                                                  Ingredients
                                                                  • Yes No 2 cup apple cider vinegar
                                                                  • Yes No 1/2 cup tomato ketchup
                                                                  • Yes No 1/4 cup firmly packed brown sugar
                                                                  • Yes No 5 tsp salt
                                                                  • Yes No 4 tsp crushed red chili pepper
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp white pepper
                                                                  • Combine the vinegar, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper with 1 1/3 cups of water in a nonreactive medium-size bowl and whisk until the sugar and salt dissolve. Taste for seasoning, adding more brown sugar and/or salt as necessary; the sauce should be piquant but not quite sour.
                                                                  Cuisine:YesNoeastern
                                                                  Yields: 4cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  Ingredients
                                                                  • Yes No 1 lb carrot
                                                                  • Yes No 1/2 tsp coarse salt
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Julienne the carrots on a mandoline or coarsely grate them on a box grater. In a colander, toss the carrots with the salt. Let stand in the sink for 30 minutes to drain, then rinse, squeeze dry and transfer to a bowl.
                                                                  • Meanwhile, in a small saucepan, combine the water with the vinegar and sugar and bring to a boil, stirring until the sugar dissolves. Remove from the heat and let the dressing cool to room temperature. Pour the dressing over the carrots and stir them gently. Let the carrots stand for at least 1 hour. To serve, lift the carrots from the liquid with a slotted spoon.
                                                                  Yields: 2cups
                                                                    Steps:
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mandoline
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    saucepan
                                                                  Chicken in Vinegar
                                                                   1 h 40 m
                                                                  Ingredients
                                                                  • Yes No 3 1/2 lb mixed chicken drumsticks and thighs
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 head garlic clove
                                                                  • Yes No 1 cup red wine vinegar
                                                                  • Yes No 1 lb tomato
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 4 sprig thyme
                                                                  • Yes No 4 sprig flat leaf parsley
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No parsley
                                                                  • Season the chicken with salt and pepper. Melt 2 tablespoons of the butter in a large skillet until foaming, then, a few pieces at a time, brown the chicken well on all sides. You're not cooking the chicken here; just making the skin crisp and giving it color, so 5 minutes per side is about right. Remove the chicken to a plate.
                                                                  • Add the garlic to the pan and cook about 10 minutes. Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes. Return the chicken to the pan. Add the tomatoes and tomato paste. Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf. Add the herb bundle to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. Transfer the chicken to a dish, cover, and keep warm.
                                                                  • Pour the stock into the pan juices and boil until thickened, about 10 minutes. Strain into a saucepan, and if it's still not concentrated enough for you liking, boil it down a little more. Whisk in the remaining tablespoon of butter. Season, and pour over the chicken. Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    mash
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    kitchen
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine

                                                                  Scroll down to see more salad dressing recipes.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup white vinegar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup raspberry
                                                                  • Combine sugar and vinegar in a stainless steel or enameled saucepan. Heat, stirring occasionally, until hot but not quite boiling. Pour mixture into glass bowl. Stir raspberries into the vinegar. Cover with plastic wrap and let stand in a cool place 6 to 7 days. Strain through cheesecloth twice. May be stored for several months in the refrigerator in a jar or bottle with tight-fitting lid. Makes 1 1/2 to 2 cups. More Salad Dressing Recipes Creamy Salad Dressing Bacon Salad Dressing Green Goddess Dressing Zesty Blue Cheese Salad Dressing Thousand Island Dressing Garlic French Dressing French Salad Dressing French Dressing with Tomato Soup French Salad Dressing Garden Salad Dressing Creamy French Dressing Garden Salad Dressing Buttermilk Salad Dressing Spinach Salad with Hot Bacon Dressing Salad Dressing Index Vegetable Salads Spinach Salad Recipes Coleslaw & Cabbage Salads Bean Salads Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNofrench
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    cheesecloth
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    slow cooker
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Use this versatile, brightly flavored vinegar in dressings, for deglazing when making pan sauces, and for the Raspberry Shrub

                                                                  Ingredients
                                                                  • Yes No 1 pint ripe raspberries
                                                                  • Yes No 1 cup red wine vinegar
                                                                  • Fill a clean pint jar with whole raspberries, pressing down slightly to fit in jar snugly. Add enough vinegar to cover raspberries. Cover mixture and let macerate at room temperature for 1 week.
                                                                  • Set a strainer over a medium bowl; line with a double layer of cheesecloth. Pour vinegar mixture through strainer. Gather corners of cheesecloth and twist to release juices just until thicker juices begin to strain from cheesecloth. Discard cheesecloth with solids. Pour vinegar into a clean 8-ounce bottle or jar. Cover; chill up to 6 months.
                                                                  Yields: 1cup
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    strainer
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    cheesecloth
                                                                  Vinegar Pie
                                                                   3 h 25 m
                                                                  Ingredients
                                                                  • Yes No 9 inch basic pie pastry, blind in a 9 inch pie pan
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2 egg
                                                                  • Yes No 6 tbsp apple cider vinegar
                                                                  • Yes No 2 tsp limoncello
                                                                  • Preheat the oven to 350 degrees F.
                                                                  • In a heavy 2-quart saucepan, bring the water to a boil. In a small bowl, combine the flour and sugar, tossing with a fork to blend. Add the flour-sugar mixture to boiling water and cook, whisking often, until thickened, about 6 minutes. Remove from heat and slowly add the eggs, whisking vigorously. Return to medium-low heat and cook, whisking, until velvety smooth, about 3 minutes. Add the vinegar and lemon extract and whisk just to blend.
                                                                  • Pour into the cooled pastry shell and refrigerate until set, about 3 hours.
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Inactive Time: 3 hours
                                                                  • Total Time: 3 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    whisk

                                                                  Thanks to Ann for sharing this raspberry vinegar recipe.

                                                                  Ingredients
                                                                  • Yes No white vinegar
                                                                  • Yes No raspberry
                                                                  • Yes No thyme
                                                                  • Yes No 4 black peppercorn
                                                                  • Yes No lemon peel
                                                                  • Place a 1 by 3 inch piece of lemon peel into a clean 1-liter bottle, preferably a clear glass one. Add 8 peppercorns. Put in 4 thyme sprigs (with flowers if you have them). Fill bottle with washed raspberries. Slowly add white vinegar to top of bottle. Cap tightly and place on kitchen counter away from direct sunlight for people to admire while it turns raspberry red. You may use it as is or strain it and discard solids. This is great vinegar for marinades. My favorite recipe is for baked potato "salad". Bake a good sized potato at 400° for two, yes two, hours. Split in half lengthwise. Sprinkle on a little raspberry vinegar and a touch of good quality olive oil. Top with fresh snipped chives or thinly sliced scallions. Add freshly ground pepper and salt to taste. Hope you enjoy this. More Raspberry Dressings Raspberry Vinaigrette Raspberry Lemon Vinaigrette Raspberry Wine Vinaigrette Raspberry Dressing Mixed Greens with Raspberry Vinaigrette Salad Recipes & Dressings Vegetable Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    kitchen
                                                                  • Yes No
                                                                    slow cooker
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • In a large bowl cover the rice with cold water, stir the mixture, and pour off the water. Continue to wash the rice in the same manner until the water runs clear. Drain the rice well, in a heavy saucepan combine it with 1 1/2 cups water, and let the mixture stand for 30 minutes. Bring the liquid to a boil, covered, over high heat and simmer the rice, covered, over low heat for 10 minutes. Cook the rice over high heat for 1 minute and remove the pan from the heat. Let the rice stand, covered, for 15 minutes and transfer it to a ceramic of glass bowl.
                                                                  • While the rice is cooking, in a small stainless steel or enameled saucepan combine the vinegar, the sugar, and the salt and cook the mixture over moderately low heat, stirring, until the sugar is dissolved. Let the mixture cool. Add the vinegar mixture, a little at a time, to warm the rice, stirring the mixture gently, and let the vinegared rice cool, covered.
                                                                  Yields: 3cups
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    heavy saucepan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    saucepan
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  An old fashioned recipe for dumplings cooked in a syrup made with vinegar and sugar.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 tbsp oil
                                                                  • Yes No 1/2 cup vinegar
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/2 cup oil
                                                                  • Yes No 1/4 tsp baking powder
                                                                  • Yes No 2 1/2 cup flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • In a pan, mix water and cornstarch well. Add sugar, vinegar and salt; bring to a boil, stirring constantly. In a bowl, mix dumplings as for drop biscuits. Drop into boiling syrup, 1 teaspoon at a time. Cook until done. To test for doneness, stick with toothpick to see if the center is doughy. More Dumplings: Strawberry Dumplings Basic Dumplings Peach Dumplings Apple Dumplings with Red Hots Candy Apple Dumplings with Brown Sugar and Spices Apple Dumplings Spicy Apple Dumplings Baked Apple Dumplings Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    slow cooker
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Found this in a church cookbook. Easy to make and doesn't taste bad either.

                                                                  Ingredients
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1/4 cup vinegar
                                                                  • Cook over low fire, stirring occasionally to prevent scorching.
                                                                  • When it spins a brittle thread.
                                                                  • Pour onto a greased cookie sheet.
                                                                  • Let stand until hard. Break into pieces.
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                    Supplies:
                                                                  • Yes No
                                                                    cookie sheet

                                                                  Tender, aromatic chicken dish. My grandmother used to make this. Viva la Vinegar!

                                                                  Ingredients
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 4 lb chicken
                                                                  • Yes No 1 29 oz tomato sauce
                                                                  • Yes No 3 1/2 cup apple cider vinegar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 pinch garlic powder
                                                                  • In a large skillet, saute onion slices in oil until translucent. Add chicken pieces and saute until browned.
                                                                  • Add tomato sauce. Fill empty tomato sauce can with cider vinegar and add to skillet. Add salt, pepper and garlic powder to taste. Stir all together and simmer for 30 minutes or until chicken is tender and no longer pink inside.
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet

                                                                  The original recipe called for a small pie plate, but we found the pie worked beautifully in a tart pan.

                                                                  Ingredients
                                                                  • Yes No flaky pastry dough
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 tbsp apple cider vinegar
                                                                  • Yes No cinnamon
                                                                  • Yes No cream
                                                                  • Yes No 9 to 9 1/2 inch, 1 inch rice
                                                                    Make pie shell:
                                                                  • Roll out half of pastry dough (reserve remainder for another use) on a lightly floured surface with a floured rolling pin into a 12-inch round. Fit dough into tart pan and trim excess, leaving a 1/2-inch overhang. Fold overhang inward and press against side of pan to form a rim that extends 1/4 inch above pan. Prick bottom of shell all over with a fork and chill 15 minutes.
                                                                  • Preheat oven to 400°F.
                                                                  • Line shell with foil and fill with pie weights. Bake in middle of oven until edge is pale golden and sides are set, about 20 minutes. Remove weights and foil and bake shell until bottom is golden, 8 to 10 minutes more.
                                                                    Make filling while shell bakes:
                                                                  • Whisk together eggs and 1/4 cup sugar in a bowl until blended well. Whisk together flour and remaining 3/4 cup sugar in a 1-quart heavy saucepan, then whisk in water and vinegar. Bring to a boil, whisking until sugar is dissolved. Add to egg mixture in a slow stream, whisking constantly.
                                                                  • Pour filling into saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until filling coats back of spoon and registers 175°F on an instant-read thermometer, 12 to 15 minutes. (Do not boil.) Immediately pour filling into a 2-cup glass measure. If pie shell is not ready, cover surface of filling with a round of wax paper.
                                                                  • Reduce oven temperature to 350°F, then pour hot filling into baked pie shell in middle of oven and cover rim of crust with a pie shield or foil (to prevent overbrowning). Bake pie until filling is set, 15 to 20 minutes, then cool completely in pan on a rack. Dust evenly with cinnamon.
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    dust
                                                                    Equipment:
                                                                  • Yes No
                                                                    special equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rolling pin
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    heavy saucepan
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    wooden spoon
                                                                  • Yes No
                                                                    thermometer
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    waxed paper
                                                                  Ingredients
                                                                  • Yes No 2 cup chopped pineapple
                                                                  • Yes No sugar, granulated
                                                                  • Yes No 3 cup rice vinegar
                                                                  • Place the pineapple in a sterile glass jar or bottle. Add sugar to taste, if the fruit is not sweet enough. Pour the vinegar over the fruit.
                                                                  • Cover and store in a cool, dark place for 6 to 14 days, checking for strength of flavor that you like.
                                                                  • Strain through cheesecloth or a paper coffee filter and refrigerate.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    cheesecloth
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Strawberry Vinegar
                                                                   1 h 15 m

                                                                  Commercial fruit vinegars usually employ cooked fruit, resulting in a heavy, jammy, and not-so-nuanced flavor. We made our vinegar with uncooked berries, so it retains that fresh-from-the-patch essence.

                                                                  Ingredients
                                                                  • Yes No 1 lb strawberry
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 cup white balsamic vinegar
                                                                  • Pulse berries with sugar (if using) in a food processor until finely chopped and very juicy. Transfer to a bowl and add vinegar. Let stand 1 hour. Strain vinegar thourough a fine-mesh sieve into a bowl, discarding solids.
                                                                  • Cooks' note: Vinegar keeps, covered and chilled, 1 week.
                                                                  Yields: 2cups
                                                                  • Active Time: 15 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    sieve
                                                                  Vinegar Pie
                                                                   5 h 15 m
                                                                  Ingredients
                                                                  • Yes No 3 tbsp corn starch
                                                                  • Yes No 3/4 cup light cream
                                                                  • Yes No 6 large egg yolk
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup balsamic vinegar
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 9 inch prebaked pie shell, recipe follows
                                                                  • Serving Suggestion: Pint of fresh strawberries; or 1/2 pint raspberries or blackberries, for garnish
                                                                  • In a medium bowl, whisk the cornstarch into the cream. Let rest for 1 minute, then whisk again. Whisk in the yolks, eggs, and vanilla.
                                                                  • In a medium saucepan, bring the water, sugar, vinegar, and butter to a boil.
                                                                  • While whisking constantly, slowly drizzle the hot liquid into the egg mixture. Return to the saucepan and, while whisking constantly and scraping the bottom of the pot, cook until tiny bubbles boil up, about 10 seconds. Strain the curd into a bowl and let cool to room temperature. Spread the cooled filling in the pie shell, then refrigerate for 2 hours.
                                                                  • Decorate with berries, if you like.
                                                                  Yields: 1(9-inch) pie or 9 1/2-inch tart
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Inactive Time: 4 hours 45 minutes
                                                                  • Total Time: 5 hours 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    decorate
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pot
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  We always bring a cruet of pepper vinegar to the table along with the salt and pepper. It’s a great hot sauce to shake on everything from a fried oyster to a morsel of pork shoulder. It’s also a superb tenderizer for meats and an easy way to gussy up a favorite salad dressing. Best of all, making it is very, very easy. You can use fresh or dried hot peppers, but fresh ones give the vinegar kick for longer. Just keep topping up your cruet with vinegar until the peppers no longer give it heat. You’ll be surprised how long-lasting hot peppers are. Some cruets we’ve had are on their third year, and the vinegar seems as fiery as the first day we made it.

                                                                  Ingredients
                                                                  • Yes No 1 cup white wine vinegar
                                                                  • Yes No 2 birds eye chiles, fresh
                                                                  • With a funnel, pour the vinegar into a cruet. Add the chiles and use a chopstick or the handle of a wooden spoon to submerge them, if necessary.
                                                                  • Cap the cruet and place it in the refrigerator. The vinegar will be well infused in 24 hours and will keep for months in the refrigerator.
                                                                  Cuisine:YesNothai
                                                                  Yields: 2cups
                                                                  • Total Time: 24 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    chopstick
                                                                  • Yes No
                                                                    wooden spoon
                                                                  • Yes No
                                                                    refrigerator
                                                                  Cranberry Vinegar
                                                                   1 h 40 m
                                                                  Ingredients
                                                                  • Yes No 1 frozen cranberries
                                                                  • Yes No 1/4 cup vanilla scented sugar syrup, recipe follows
                                                                  • Yes No pinch salt
                                                                  • Yes No 3/4 cup champagne vinegar
                                                                  • Yes No 4 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 pure vanilla extract
                                                                  • Yes No pinch salt
                                                                  • Yes No 1 sprig thyme
                                                                  • Put cranberries, syrup and salt in a pan and heat over high heat until cranberries begin to pop. Remove from heat, let cool and then puree in a blender. Add vinegar and taste for balance. Add more vinegar and thin with water if necessary. Strain through a fine strainer into a bowl or pitcher. Store in a clean jar or bottle (do not use metal lids or tops) and refrigerate. Keeps several weeks.
                                                                  • Keep this syrup on hand to add to iced tea and other cold drinks or for poaching fruit. It does not need to be refrigerated. The vanilla is minced to make sure all its flavor is extracted into the syrup.
                                                                  • Put the sugar, water, vanilla beans, a pinch salt, and the thyme leaves in a pot and bring to a boil over high heat. Lower heat to a simmer and cook about 4 minutes, stirring occasionally. Let cool. Puree syrup in a blender until vanilla beans are thoroughly chopped into the syrup. Strain through a fine strainer into a sterilized jar. If using vanilla extract instead of beans, add extract after the sugar syrup has cooled and pour into a jar. Seal tightly.
                                                                  • Yield: 4 1/2 cups
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Inactive Time: 60 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    fine strainer
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    pot

                                                                  Scroll down for more maple desserts.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup vegetable shortening
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup maple syrup, dark grade b
                                                                  • Yes No 2 1/4 cup cake flour
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 3 egg white
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No 1 cup maple syrup
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 egg white
                                                                  • Grease a 9-inch square pan; line the bottom with waxed paper; grease paper. Cream shortening with sugar; stir in syrup. Sift together dry ingredients. Add dry ingredients to creamed mixture alternately with the milk. Fold in beaten egg whites. Turn batter into prepared pan. Bake in a 350° oven for 45 to 50 minutes. Turn cake out onto rack and remove paper. When cake has cooled, spread top and sides with Maple Icing (see below) or other white frosting. Maple Icing Beat 2 egg whites with pinch of salt until stiff. Boil maple syrup until it spins a thread, about 232° on a candy thermometer. Pour slowly over stiffly beaten egg whites, beating constantly with electric hand held mixer. Continue beating until mixture is stiff and stands in soft peaks. More Maple Recipes Maple Shortbread Cookies Maple Divinity Maple Pecan Ice Cream Maple Sweet Potato Casserole Blueberry Johnnycakes with Maple Syrup Bourbon Chicken with Maple Syrup Cake Recipe Index Pound Cake Recipes Sponge Cake Recipes Cheesecake Recipes Chocolate Recipes
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    candy thermometer
                                                                    Supplies:
                                                                  • Yes No
                                                                    waxed paper
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 lb fingerling potatoes
                                                                  • Yes No 2 tbsp champagne vinegar
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1 shallot
                                                                  • Yes No salt and ground white
                                                                  • In a medium saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat until tender, about 15 minutes. Drain and peel the potatoes, then cut them into 1/4-inch coins.
                                                                  • In a bowl, whisk the Champagne vinegar with the mustard. Gradually add the oil, whisking until smooth. Add the scallions and the shallot and season the dressing with salt and white pepper. Add the potatoes and toss to coat. Let stand at room temperature for 10 minutes before serving.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  Ingredients
                                                                  • Yes No one 3 1/2 lb pork picnic shoulder
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 cup thinly sliced shallot
                                                                  • Yes No 1 tsp cumin powder
                                                                  • Yes No 1 tsp coriander, ground
                                                                  • Yes No 1 tsp mustard powder
                                                                  • Yes No 3/4 cup champagne vinegar
                                                                  • Yes No 2 cup dry sparkling wine
                                                                  • Yes No 2 cup chicken stock
                                                                  • Yes No 2 large sage sprigs
                                                                  • Yes No 1 lb red grapes
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Yes No 2 tbsp chive
                                                                  • Preheat the oven to 300°. Using a sharp knife, score the pork skin in a crosshatch pattern. Make deep slits all over the pork and insert a slice of garlic into each slit. Season the pork with salt and pepper.
                                                                  • In a large enameled cast-iron casserole, heat the olive oil. Add the pork and cook over moderate heat, turning occasionally, until browned all over, about 12 minutes. Transfer the pork to a plate.
                                                                  • Add the shallots to the casserole and cook over low heat, stirring, until lightly browned, 5 minutes. Stir in the cumin, coriander and mustard. Add the vinegar and scrape up any browned bits from the bottom of the casserole. Add the wine, stock and sage and bring to a boil. Return the pork and any accumulated juices to the casserole. Cover and braise in the oven for 3 hours, or until the pork is very tender.
                                                                  • Carefully transfer the pork to a platter and cover with foil. Set the casserole over high heat and boil the braising liquid until it is slightly reduced and thickened, about 10 minutes. Add the grapes and boil until they just begin to soften, 8 minutes. Remove the casserole from the heat and whisk in the butter, parsley and chives. Slice the pork and serve with the vinegar sauce.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 4 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    sharp knife
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Tasty pickled carrots are easy to prepare and sure to please everyone, maybe even your favorite bunny!

                                                                  Ingredients
                                                                  • Yes No 1 cup distilled white vinegar
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2/3 cup water
                                                                  • Yes No 8 large carrot
                                                                  • In a medium saucepan, mix distilled white vinegar, white sugar, salt, pepper and water. Bring the mixture to a boil. Remove from heat and allow to cool slightly.
                                                                  • Place the carrots in sterile containers. Cover with the vinegar solution. Seal the containers, refrigerate and marinate carrots 12 hours or overnight before serving.
                                                                  Yields: 4cups
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 12 hours 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  Ingredients
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No one 3 3/4 lb chicken
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1/2 cup rice vinegar
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • In a large, deep skillet, melt 2 tablespoons of the butter in the olive oil. Add the garlic. Season the chicken with salt and pepper and add to the skillet. Cook over moderately high heat until lightly browned all over, about 8 minutes. Add the vinegar and tomatoes and bring to a simmer. Cover and simmer over moderately low heat until the chicken is cooked through, about 15 minutes. Transfer the chicken to a platter and keep warm.
                                                                  • Boil the sauce over moderately high heat until slightly thickened, about 4 minutes. Remove from the heat.
                                                                  • Peel the garlic cloves and mash them into the sauce. Whisk in the remaining 2 tablespoons of butter and stir in the parsley; season with salt and pepper. Pour the sauce over the chicken and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    whisk

                                                                  Allow at least a week for the rose petals to flavor the vinegar. Use red roses to get the best color.

                                                                  Ingredients
                                                                  • Yes No 2 tightly packed cup fragrant edible red rose petals
                                                                  • Yes No 1 1/2 cup white wine vinegar
                                                                  • Push the rose petals into a clean 12- to 16-ounce glass bottle, using a chopstick to pack them down if necessary. Set a funnel into the top of the bottle.
                                                                  • In a small nonreactive saucepan, warm the vinegar over moderate heat until hot to the touch. Pour the vinegar through the funnel into the bottle. Using a chopstick, push the petals down to disperse them in the vinegar. Allow the vinegar to cool to room temperature and then secure the lid or trim a cork to fit the top.
                                                                  • Let the vinegar sit in a cool dark spot until bright red and fragrant, about 1 week. Strain the vinegar to remove the petals.
                                                                  Yields: 1 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    chopstick
                                                                  • Yes No
                                                                    saucepan

                                                                  In South America, chimichurri (which varies by country, but always includes parsley, garlic, olive oil and salt) is usually served with grilled meats. Here, Jennifer Rubell pairs it with seafood and lightens it by adding Champagne vinegar.

                                                                  Ingredients
                                                                  • Yes No 1 cup diced flat leaf parsley
                                                                  • Yes No 1/2 cup diced cilantro
                                                                  • Yes No 1/4 cup champagne vinegar
                                                                  • Yes No 2 tsp minced garlic
                                                                  • Yes No 1 tsp crumbled dry oregano
                                                                  • Yes No 1 tsp ancho chile powder
                                                                  • Yes No 2 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • In a bowl, combine the parsley, cilantro, vinegar, garlic, oregano and ancho powder; let stand for 10 minutes. Stir in the olive oil; season with salt and pepper.
                                                                  Cuisine:YesNoargentinian
                                                                  Yields: 3cups
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl

                                                                  I WORK in a beauty salon, and one of my clients shared this recipe with me many years ago. The name of this dish intrigued me, so I gave it a try. It's a refreshing summer favorite, and now, it goes hand in hand with barbecue at our house. -Jeanette Fuehring, Concordia, Missouri

                                                                  Ingredients
                                                                  • Yes No 1 cup uncooked spiral noodles
                                                                  • Yes No 1/2 cup thinly sliced cucumber
                                                                  • Yes No 1/4 cup thinly sliced onion
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3 tbsp vinegar
                                                                  • Yes No 3/4 tsp prepared mustard
                                                                  • Yes No 3/4 tsp dried parsley
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp garlic salt
                                                                  • Cook noodles according to package directions. Drain and rinse in cold water. Place in a bowl; add cucumber and onion. Combine remaining ingredients in a jar with tight-fitting lid; shake well. Pour over noodle mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 2 servings.
                                                                  Cuisine:YesNothai
                                                                  Yields: 2servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No 1/3 cup rice vinegar
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 banana chile
                                                                  • Pour the vinegar into a bowl, add the sugar and stir until dissolved. Cut the stem off the chile and halve it lengthwise. Remove and discard the seeds and membranes. Thinly slice the chile crosswise and add to the vinegar. Serve in individual small bowls.
                                                                  Yields: ½cup
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl

                                                                  The combination of balsamic, raspberry and red wine vinegars in the dressing adds a distinctive note to this otherwise simple vinaigrette.

                                                                  Ingredients
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 2 tsp red wine vinegar
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  • Yes No 1 tsp raspberry vinegar
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 large boston lettuce
                                                                  • Yes No 1 large radicchio
                                                                  • Yes No 1/2 cup parmesan cheese
                                                                  • In a salad bowl, combine the mustard with the 3 vinegars. Whisk in the olive oil and season with salt and pepper. Add the Boston lettuce and radicchio; toss to coat. Mound the salad on plates, top with the Parmesan shavings and serve.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk

                                                                  Despite its diminutive size, the peanut has an important place in the Chinese kitchen. It is both a popular staple and the source of the most common cooking oil in China. Two more interesting facts about our little peanut friend: Technically, it isn’t a nut, but a legume. Also, although they are now cultivated throughout Asia, peanuts were originally introduced to China from the New World, four centuries ago. Whatever world you’re in, peanuts make a wonderful snack and can be added to stir-fries and sweets or ground for use in dressings, sauces, and soups.

                                                                  Ingredients
                                                                  • Yes No 2 cup virginia peanuts
                                                                  • Yes No ½ cup chopped cilantro
                                                                  • Yes No 1 tsp chopped mint
                                                                  • Yes No 6 tbsp balsamic vinegar
                                                                  • Yes No 3 tbsp packed brown sugar
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp sesame seed
                                                                  • Preheat the oven to 400 degrees F. Arrange the peanuts in a single layer on a baking sheet. Roast until the skins are lightly toasted, about 10 minutes. Remove from the oven and transfer to a bowl.
                                                                  • Set aside.
                                                                  • To prepare the syrup, combine the cilantro, mint, vinegar, brown sugar, salt, and sesame seeds, if using, in a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the liquid is syrupy and reduced by half, about 7 minutes.
                                                                  • Pour the syrup over the peanuts and stir to coat evenly. Serve warm or at room temperature.
                                                                  Cuisine:YesNochinese
                                                                  Yields: 2cups
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    saucepan
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  Bobby Flay, clipped from the Sunday Parade magazine from his column, "CookIt!", February, 2010

                                                                  Ingredients
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 8 bone in skinless chicken thighs
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large red bell pepper, stem
                                                                  • Yes No 1 large yellow bell pepper, stem
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 cup balsamic vinegar
                                                                  • Yes No 2 tbsp clover honey
                                                                  • Yes No 2 cup low-sodium chicken broth
                                                                  • Yes No 1/4 cup flat leaf parsley
                                                                  • Heat oil in a medium Dutch oven over high heat until it simmers. Pat the chicken dry with paper towels; season with salt and pepper. Place chicken in the pan, in batches, top-side-down. Cook until golden brown, 4 minutes. Turn over, continue cooking 3 minutes. Remove chicken to a plate.
                                                                  • Add peppers and cook, stirring occasionally, until slightly soft, about 5 minutes. Add garlic and cook for 1 minute. Add tomato paste and cook for 1 minute. Add the vinegar and cook until reduced by half. Add honey and broth, season with salt and pepper to taste and cook for 5 minutes. Return the chicken and accumulated juices to the pot. Reduce heat to medium, cover the pot and cook until the chicken is tender, about 15 minutes. Remove the chicken to a platter. Cook sauce until slightly reduced, about 5 minutes. Stir in parsley and pour the sauce over the chicken.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    pot
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  • Yes No
                                                                    Minute

                                                                  A wonderful recipe for chicken featuring balsamic vinegar. What sets this apart from others is the surprise inclusion of that distinctly American condiment, catsup. Together these create a delicious sweet and sour combination. This Cooking Light inspired dish is just 4 points per serving. For Core followers, count 1/2 point per serving for the wine or substitute with additional broth.

                                                                  Ingredients
                                                                  • Yes No olive oil cooking spray
                                                                  • Yes No 2 1/2 cup coarsely chopped onion
                                                                  • Yes No 4 3 oz, 6 oz boneless skinless chicken breast
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/2 cup fat-free chicken broth
                                                                  • Yes No 3 tbsp tomato ketchup
                                                                  • Yes No 3 tbsp balsamic vinegar
                                                                  • Yes No 1 tsp minced dried tarragon
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp crushed crushed red chili pepper
                                                                  • Yes No 1 dash black pepper
                                                                  • Add 1 or 2 tablespoons of water to a large nonstick skillet and add onions.
                                                                  • Cook the onions for 4 minutes until they begin to soften.
                                                                  • Apply small amount of cooking spray and cook another minute or two until there is some browning and carmelization.
                                                                  • Add chicken and sauté each side 3 minutes or until browned.
                                                                  • Combine wine and remaining ingredients (wine through black pepper) in a medium bowl; stir well.
                                                                  • Add wine mixture to chicken mixture and cover, reduce heat and simmer 15 minutes.
                                                                  • Turn chicken over.
                                                                  • If you like a thick sauce, remove cover and cook an additional 5 minutes.
                                                                  • Otherwise return cover and simmer an additional 5 minutes.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    bowl
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Red Vinegar Pickles
                                                                   8 h 30 m
                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup water
                                                                  • Yes No 2/3 cup red wine vinegar
                                                                  • Yes No 6 1/8 thick inch rounds fresh horseradish
                                                                  • Yes No 4 dill weed
                                                                  • Yes No 2 tbsp salt
                                                                  • Yes No 2 tsp coriander seed
                                                                  • Yes No 1 1/2 tsp black peppercorn
                                                                  • Yes No 1 tsp fennel seed
                                                                  • Yes No 1 tsp yellow mustard seed
                                                                  • Yes No 1/2 tsp whole allspice berries
                                                                  • Yes No 1/2 tsp juniper berry
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 serrano chili pepper
                                                                  • Yes No 1 lb persian cucumbers
                                                                  • Yes No 1/2 large red onion
                                                                  • Yes No ingredient info, juniper berries are available in the spice of most supermarkets
                                                                  • Bring first 13 ingredients to boil in large saucepan, stirring until salt dissolves. Place cucumber rounds and onion in large glass container. Pour brine over. Cool slightly. Cover and refrigerate at least 8 hours or overnight. DO AHEAD: Pickles can be made 2 weeks ahead. Keep refrigerated.
                                                                  Cuisine:YesNopersian
                                                                  Yields: 4cups
                                                                  • Active Time: 30 minutes
                                                                  • Total Time: 8 hours 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    brine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    glass container

                                                                  This classic vinaigrette is a simple way to dress greens, or it can be used as a straightforward marinade for chicken.

                                                                  Ingredients
                                                                  • Yes No 4 tbsp olive oil
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No sea salt and pepper
                                                                  • Pour the vinegar into a bowl, add the oil, mix well, and season.
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl

                                                                  My mom made this and it became our favorite dinner, it is now my sister and mine favorite comfort food

                                                                  Ingredients
                                                                  • Yes No 2 veal chops
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 6 clove garlic
                                                                  • Yes No flour to coat veal chops
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 1/4 cup veal stock
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Coat veal chops lightly with flour that has been seasoned with salt and pepper. Heat the oil in a skillet over medium high heat and add the chops. Brown lightly on both sides.
                                                                  • Add the vinegar and the stock. It should cover about half way up the chops. Add the garlic and put the bay leaves on top of the chops. Cover and lower to a simmer. Simmer for about 30 to 35 minutes. Turning once half way though.
                                                                  • Serve with sauce on top. Remove bay leaves.
                                                                  Yields: 2servings
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet

                                                                  This recipe is just one example of the simple dishes served at Yakapark, a restaurant and trout farm.

                                                                  Ingredients
                                                                  • Yes No 4 trout
                                                                  • Yes No olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 1 tbsp finely grated ginger
                                                                  • Yes No 1 tbsp minced parsley
                                                                  • Light a grill. Brush the trout with olive oil and season with salt and pepper. Grill the butterflied trout over a hot fire, skin side down, for 3 minutes. Turn and grill until just cooked through, about 3 minutes longer. Transfer the trout to plates, skin side down.
                                                                  • In a small skillet, warm the balsamic vinegar with the ginger and parsley. Spoon the vinegar over the fish and serve.
                                                                  Yields: 4
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    skillet

                                                                  Editor's note: Use this sauce to make Myron Mixon's World-Famous Cupcake Chicken.

                                                                  Ingredients
                                                                  • Yes No 2 cup apple cider vinegar
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 1/2 cup hot sauce
                                                                  • Yes No 2 tbsp salt
                                                                  • Yes No 2 tbsp black pepper
                                                                  • Yes No 1 tbsp crushed red chili pepper
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • In a stockpot over medium heat, combine the vinegar, ketchup, and hot sauce. Stir together. Pour in all the remaining ingredients and stir to dissolve. Do not boil. When spices are thoroughly dissolved, take the pot off the heat, and funnel the sauce into a bottle. The sauce will keep, refrigerated, for up to 1 year.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 3 ½cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    stockpot
                                                                  • Yes No
                                                                    pot
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 yellow bell pepper
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 zucchini, rounds
                                                                  • Yes No 2 yellow summer squash, rounds
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Heat oil in heavy large nonstick skillet over medium-high heat. Add peppers and onion. Sauté until beginning to soften, about 4 minutes. Add zucchini and yellow squash and sauté until tender, about 8 minutes. Add vinegar to skillet and boil until liquid is reduced to glaze and coats vegetables, about 2 minutes. Season to taste with salt and pepper. Transfer to platter and serve.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    skillet

                                                                  The faint sweetness and low acidity of balsamic vinegar is a perfect foil for the earthy taste of beets. For the recipe, there's no need to invest in an expensive real balsamic vinegar (labeled " tradizionale "); a decent mass-produced commercial brand works just fine. Baking, rather than boiling, the beets brings out their robust flavor. Vividly colored beets "bleed," so to keep the juices in while they cook, leave on the skins, the "tails" or rootlike wisps on the bottom, and at least an inch of the green stems. After they're cooked, peel the beets over a bowl or a thick layer of paper towels, since beet juice stains are nearly impossible to remove from wood or plastic surfaces. Karen loves beets and is happy to make a meal of this dish, with the main course there "just as an excuse." Two of the good "excuses" to serve alongside are David's Famous Fried Chicken or Herbed Pinwheel Pork Loin.

                                                                  Ingredients
                                                                  • Yes No 8 2 lb medium beet
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 6 tbsp balsamic vinegar
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No black pepper
                                                                  • 1. Preheat the oven to 350°F.
                                                                  • 2. Trim the beets, leaving on the skin, an inch of the stem, and the wispy "tail" on the bottom of each, then scrub and drain. Place the beets in a small casserole dish just big enough to hold them. Pour the water and canola oil over the beets then cover tightly with a lid or aluminum foil and bake until tender and easily pierced with a sharp paring knife, about 1 1/2 hours.
                                                                  • 3. Remove the casserole from the oven and uncover the beets, keeping your face averted from the escaping steam. Allow the beets to cool completely in the casserole.
                                                                  • 4. Meanwhile, combine the vinegar, 2 tablespoons of the olive oil, the salt, and pepper in a medium-size bowl and whisk to blend. Taste and add more olive oil, if desired.
                                                                  • 5. Peel the cooled beets with the back of a paring knife and cut into 3/8-inch slices. Add to the dressing in the bowl and toss gently but thoroughly to coat. Serve immediately or marinate, in the refrigerator, for up to 24 hours.
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    marinate
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    paring knife
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    refrigerator
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil

                                                                  For an adventure in taste, this pie is the way to go. It is very inexpensive and will surprise you with its unique taste!—Dora Williams, Laingsburg, Michigan

                                                                  Ingredients
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 1/2 tbsp white vinegar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 9 inch pie crust
                                                                  • In a large bowl, combine eggs, sugar, butter, vinegar and vanilla. Mix well. Pour into pie shell. Bake at 350° for 45-50 minutes. Yield: 8 servings.
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl

                                                                  This dish has been in heavy rotation in our home for at least 20 years. Originally made from an Italian recipe, it has morphed into our own. When the rosemary vinegar is added to the pan of golden chicken, alchemy occurs. The vinegar deglazes the brown bits and reduces into a syrup, permeating the chicken with an agrodolce (sweet-and-sour) flavor. There's no better accompaniment than polenta; the readily available instant kind is handy for time-pressed cooks. Rice, pasta, or bread will also work -- as long as there is something to sop up the sauce. The dish is even better the day after it's made. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.

                                                                  Ingredients
                                                                  • Yes No 1 cup red wine vinegar
                                                                  • Yes No 2 2 tbsp garlic clove
                                                                  • Yes No 3 sprig rosemary
                                                                  • Yes No 5 1/2 lb bone in chicken pieces
                                                                  • Yes No salt and pepper
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 3/4 cup chicken broth
                                                                  • At least 15 minutes and up to 2 hours before cooking, combine the vinegar, garlic, and rosemary to marinate.
                                                                  • Thoroughly season the chicken pieces with salt and pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl in enough olive oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. Don't crowd the chicken; leave space around each piece. Work in batches if necessary. You should hear an immediate sizzle when the chicken pieces hit the pan. Don't move them; it takes a couple of minutes to sear the chicken so it doesn't stick. Brown all sides; this will take 10 minutes per batch. Regulate the heat so it stays high but does not burn the chicken. Place all the browned chicken back in the skillet.
                                                                  • Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15 to 20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the pan and stir around as the vinegar evaporates to form a simmering glaze, 8 to 10 minutes. Serve immediately or refrigerate, and reheat with some extra broth.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan

                                                                  Can be prepared in 45 minutes or less.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb broccoli rabe
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 1/2 tsp sherry vinegar
                                                                  • Discard any yellow leaves and hollow or coarse stems from broccoli rabe. Cut off top 5 inches of broccoli rabe and reserve remaining stems for another use.
                                                                  • In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté broccoli rabe, stirring occasionally, until crisp-tender, about 4 minutes. Add water and cook, covered, 2 minutes, or until tender.
                                                                  • Remove skillet from heat and stir in vinegar and salt and pepper to taste.
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 8 3 lb chicken thigh
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 celery
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/3 cup malt vinegar
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 2 tsp thyme
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No pinch allspice, ground
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • In a large heavy nonreactive skillet, heat the oil. Season the chicken thighs with salt and pepper. Add them to the skillet skin side down and cook over moderately high heat, turning once, until browned, about 15 minutes; transfer to a plate.
                                                                  • Add the carrot, celery and onion to the skillet and cook over moderate heat, stirring, until barely soft, about 3 minutes. Add the vinegar and wine and boil until nearly evaporated, scraping up the browned bits from the bottom of the skillet, about 1 minute. Return the chicken to the skillet and add the stock, thyme, bay leaves and allspice. Cover tightly and simmer gently over low heat until tender, about 30 minutes. Transfer the chicken and vegetables to a platter, cover and keep warm. Discard the bay leaves.
                                                                  • Skim the fat from the liquid in the skillet, then boil the juices until reduced to 1/2 cup. Remove the skillet from the heat and swirl in the butter until blended. Add the parsley and season with salt and pepper. Pour the sauce over the chicken and serve.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This side dish is like the love child of a salad and a pickle. Make it ahead of time and serve it at room temperature with the Steak and Olives

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 medium lb zucchini
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 1 tsp dried mint
                                                                  • Heat oil and butter in a large heavy skillet over medium-high heat until foam subsides, then cook zucchini, undisturbed, until undersides are golden brown, about 8 minutes. Turn over and cook until undersides are golden brown, about 6 minutes.
                                                                  • Add vinegar and 3/4 teaspoon salt and cook, shaking skillet, until vinegar has evaporated. Remove from heat; crumble in mint. Add 1/4 teaspoon pepper and toss.
                                                                  Yields: 4servings
                                                                  • Active Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  Ingredients
                                                                  • Yes No 1 cup apple cider vinegar
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 small red onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tsp yellow mustard seed
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 2 whole cloves, whole
                                                                  • Yes No 1 1/2 tsp black peppercorn
                                                                  • Yes No 2 tsp dried thyme
                                                                  • Yes No 1 tsp dried oregano
                                                                  • Yes No 2 medium lb red beets
                                                                  • In a saucepan, bring the vinegar mixture, sugar, onion, garlic, mustard seeds, bay leaves, cloves, peppercorns, thyme and oregano to a boil. In a large pot of boiling salted water, cook the beets until crisp-tender, about 10 minutes. Drain and transfer to a heatproof bowl. Pour the hot liquid over the beets and let stand at room temperature for 4 hours or refrigerate overnight. Drain the beets, transfer to a bowl and serve.
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    heatproof bowl
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No 1 pint dry white wine
                                                                  • Yes No 2 head garlic
                                                                  • Yes No 1 large bunch mint use the rest
                                                                  • Yes No 2 qt veal stock
                                                                  • Yes No oil
                                                                  • Yes No 4 double rib lamb chops
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No sugar, granulated
                                                                  • Make broth by combining the lamb trimmings (or use lamb shank cut up), wine, garlic, mint and stock. Bring to a boil then reduce to a simmer for 1 hour. Skim occasionally.
                                                                  • Strain broth through a fine chinoise and set aside, remove fat from top as it cools and comes to the surface. (This will be more broth than you need for 4 chops)
                                                                  • In a hot saute pan with a little oil, saute lamb chops on all sides until medium-rare. Finish in the oven, if necessary. Set chops aside to rest for a few minutes while you make the sauce.
                                                                  • Wipe out the saute pan and pour in the red wine vinegar, reduce over high heat until almost dry. Add 1 cup of the lamb broth and continue to reduce by about 1/2. Reduce heat to low and swirl in the butter to lightly thicken the sauce.
                                                                  • Season with salt and pepper and a tiny pinch of sugar. If desired add more vinegar.
                                                                  • Stir in the chopped mint and any juices from the lamb chops.
                                                                  Yields: 2servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    chinoise
                                                                  • Yes No
                                                                    saute pan
                                                                  • Yes No
                                                                    oven

                                                                  For an extra-special gift to give your shower guest, try this ruby-red vinegar. Debbie Jones of California, Maryland recommends bottling her recipe.

                                                                  Ingredients
                                                                  • Yes No 2 cup frozen raspberry
                                                                  • Yes No 3/4 cup apple cider vinegar
                                                                  • Yes No 1/3 cup honey
                                                                  • Yes No 1 cinnamon stick
                                                                  • In a saucepan, bring all ingredients to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat; cool. Strain through a cheesecloth. Pour into a clean bottle or decanter. Cover and refrigerate until ready to use. Yield: 1-1/4 cups.
                                                                  Yields: 10servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    cheesecloth

                                                                  Looking for something tasty to make with fresh raspberries? This dressing adds summer-fresh flavor to salads. —Francy Nightingale, Issaquah, Washington

                                                                  Ingredients
                                                                  • Yes No 3 cup raspberry
                                                                  • Yes No 4 cup white wine vinegar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Rinse the berries and air-dry on paper towels. Place berries in a 6-cup jar; set aside. In large saucepan, combine vinegar and sugar; bring almost to a boil over low heat, stirring constantly, until sugar is dissolved. Do not boil.
                                                                  • Pour hot vinegar mixture over berries; cover jar tightly and let stand at room temperature 48 hours. Strain through several layers of cheesecloth into a clean bottle or jar. Seal tightly with a cork or lid. Store in cool dark place. Yield: 4 cups.
                                                                  Yields: 64servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    cheesecloth
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  For Paula Wolfert, this rustic Lyonnais dish is comfort food. Slow cooking transforms red wine vinegar, tomato, shallots, garlic and a touch of honey into a perfectly balanced sauce for chicken.

                                                                  Ingredients
                                                                  • Yes No 14 tbsp red wine vinegar
                                                                  • Yes No 1/2 cup low-sodium chicken broth
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 8 large chicken thigh
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 large shallot
                                                                  • Yes No 3/4 cup dry white wine
                                                                  • Yes No 2 tbsp crème fraiche
                                                                  • Yes No 3 tbsp chopped tarragon
                                                                  • In a medium saucepan, bring the vinegar, broth, honey and tomato paste to a boil, stirring well. Simmer the vinegar sauce until reduced to 1/2 cup, about 8 minutes.
                                                                  • Heat the butter in a large, heavy skillet. Season the chicken thighs with salt and pepper and add half of them to the skillet, skin side down. Cook over moderate heat, turning once, until browned. Transfer to a plate. Repeat with the remaining thighs.
                                                                  • Add the garlic and shallots to the skillet and cook over low heat for 5 minutes. Add the wine; boil until reduced to 1/4 cup. Add the vinegar sauce and bring to a simmer.
                                                                  • Return the chicken to the skillet, skin side up. Cover and simmer over low heat until cooked through, about 20 minutes. Transfer the chicken to plates.
                                                                  • Add the crème fraîche to the skillet and boil for 3 minutes. Add the tarragon and season with salt and pepper. Pour the sauce over the chicken and serve.
                                                                  Yields: 4
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    skillet

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