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This recipe was handed down to me from my Grandma. Little mushrooms are marinated in a zesty mixture. They're great for buffet style gatherings. They keep well for a long time in the fridge, or you may can them in mason jars and store in cupboard.
This recipe was handed down to me from my Grandma. Little mushrooms are marinated in a zesty mixture. They're great for buffet style gatherings. They keep well for a long time in the fridge, or you may can them in mason jars and store in cupboard.
Ingredients:
red wine vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar, cloves, button mushrooms
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My grandma gave me this recipe last year. My co-workers are always asking me to make it for them. The ground cloves add that special flavor
My grandma gave me this recipe last year. My co-workers are always asking me to make it for them. The ground cloves add that special flavor
Ingredients:
beef, onion, green bell pepper, brown sugar, vinegar, ketchup, mustard, cloves, salt, hamburger buns
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This is a quick sweet-and-sour sauce you can serve over meat, vegetables, rice, pasta, or any combination thereof!
This is a quick sweet-and-sour sauce you can serve over meat, vegetables, rice, pasta, or any combination thereof!
Ingredients:
water, sugar, ketchup, pineapple, white vinegar, red pepper flakes, soy sauce, steak sauce, cayenne pepper, cornstarch
www.delish.com
Recipe for Heirloom Tomato Gazpacho, as seen in the August 2007 issue of 'O, The Oprah Magazine.'
Recipe for Heirloom Tomato Gazpacho, as seen in the August 2007 issue of 'O, The Oprah Magazine.'
Ingredients:
white onion, garlic, red bell pepper, tomatoes, tomato juice, white wine vinegar, salt, black pepper, olive oil
www.delish.com
Bobby Flay's version of Russian dressing is tangier than the classic; made with nonfat Greek yogurt, it has just one-sixth the calories. Serve on romaine lettuce, as a crudité dip, or spread on fish before broiling.
Bobby Flay's version of Russian dressing is tangier than the classic; made with nonfat Greek yogurt, it has just one-sixth the calories. Serve on romaine lettuce, as a crudité dip, or spread on fish before broiling.
Ingredients:
tomato, greek yogurt, olive oil, red wine vinegar, ancho chile, cornichons, red onion, tarragon
cooking.nytimes.com
This recipe is by Mark Bittman and takes 2 hours, largely unattended. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Mark Bittman and takes 2 hours, largely unattended. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
beets, walnuts, torn greens, olive oil, red wine vinegar, shallot, dijon mustard, goat cheese
www.foodnetwork.com
Get Steamed Carrots with Lemon-Dill Vinaigrette Recipe from Food Network
Get Steamed Carrots with Lemon-Dill Vinaigrette Recipe from Food Network
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This spicy pasta salad is bursting with flavor and is liberally dotted with chunks of tomatoes and red and green peppers.
This spicy pasta salad is bursting with flavor and is liberally dotted with chunks of tomatoes and red and green peppers.
Ingredients:
pasta, olive oil, red wine vinegar, chili powder, parsley, green bell peppers, red bell pepper, tomatoes, mozzarella cheese
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Cashews, Swiss cheese, and leaf lettuce are tossed in a homemade poppy seed dressing for a crowd-pleaser of a salad.
Cashews, Swiss cheese, and leaf lettuce are tossed in a homemade poppy seed dressing for a crowd-pleaser of a salad.
Ingredients:
olive oil, sugar, vinegar, onion, poppy seeds, mustard, salt, lettuce, swiss cheese, cashews
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Cabbage, cucumber, carrots and onion marinated in vinaigrette.
Cabbage, cucumber, carrots and onion marinated in vinaigrette.
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The flavors of both tomatoes and mushrooms keep blending together in this dish, so it is great the day you make it and even better the following day.
The flavors of both tomatoes and mushrooms keep blending together in this dish, so it is great the day you make it and even better the following day.
Ingredients:
balsamic vinegar, vegetable oil, sugar, salt, black pepper, cherry tomatoes, mushrooms, green onions, basil
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This crowd pleasing relish is sweet and tangy and a perfect way to use up your summer bounty of zucchini.
This crowd pleasing relish is sweet and tangy and a perfect way to use up your summer bounty of zucchini.
Ingredients:
zucchini, onion, red bell pepper, bell pepper, salt, sugar, cider vinegar, cornstarch, celery seed, turmeric