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An easy classic vinaigrette recipe. You will need red wine vinegar, lemon juice, Dijon mustard, a shallot, and olive oil for this recipe.
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Thin slices of cucumber are marinated in a tangy and sweet dill vinegar. Sour cream gives it a creamy and smooth texture.
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Peach preserves mixed with sherry vinegar and chicken broth, with a hint of spice and heat, combine to form this delicious sweet and sour sauce.
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A sweet, dark brown barbecue sauce for pork, beef, or just about anything on the grill goes together quickly, and has a complex, sweet and tangy flavor with overtones of molasses, brown mustard, honey, and Asian sauces. This recipe makes a big batch.
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Individual tart shells are lined with pastry and then filled with a sweet butter mixture with lots of raisins and nuts, and a bit of vinegar and vanilla flavoring stirred in. These miniatures tarts are baked until set. This recipe yields twelve tasty tarts.
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A French-influenced side salad with herbs and red wine vinaigrette.
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Pressed ham is simmered in a sauce made with ketchup, vinegar, mustard, and brown sugar to make these Pittsburgh favorites.
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A great creamy salad dressing with a touch of sweetness and a hint of mustard and garlic. It whisks up beautifully and the flavors improve with chilling. Try it on a salad or use as a dressing for your favorite sliced chicken sandwich.
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Watermelon, mozzarella cheese, and basil skewers are drizzled with olive oil and balsamic vinegar in this fun twist on a caprese appetizer.
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Salted sunflower seed kernels add flavor and crunch to an easy and colorful coleslaw. Flavor is best when the slaw chills overnight.
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Baby back ribs are basted with a sweet and pungent sauce made from maple syrup, brown sugar, Worcestershire, mustard, ketchup and vinegar.
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Chef John bakes thick center-cut bacon with a brown sugar, rice vinegar, and maple syrup glaze for a smoky, crunchy, and sweet party snack.