Vinegar Recipes
Bessie Said:
Recipes using Balsamic Vinegar?We Answered:
Here is a SUPER EASY recipe using common ingredients. This is from my personal recipe collection, not from the internet. I've tried it and it's great! It's also easy to double or triple the recipe, depending on your family size.Pork Chops with Balsamic Vinegar
2 boneless center pork loin chops, 1 1/2" think
1 1/2 teaspoons lemon pepper
1 teaspoon vegetable oil
3 tablespoons balsamic vinegar
2 tablespoons chicken broth
2 teaspoons butter
Pat chops dry. Coat with lemon pepper. Heat oil in heavy skillet over medium-high heat. Add chops. Brown on first side 8 minutes; turn and cook 7 minutes more or until done. Remove from pan and keep warm. Add vinegar and broth to skillet; cook, stirring, until syrupy (about 1 to 2 minutes). Stir in butter until blended. Spoon sauce over chops.
Prep Time: 20 minutes
Makes 2 servings
Enjoy!
Jessie Said:
Can balsamic vinegar be substituted for red wine vinegar in recipes?We Answered:
You betcha, Tammy..........Depending on how much the salad calls for, I'd either use it "full force" or dilute it, say if the recipe calls for 1 TBS on vinegar, use 2 tsp balsamic and one tsp of water.
The more balsamic you use, the more "tang" the overall product will achieve. Enjoy your potato salad!!!
BTW, did you know that you can dress a potato salad with a vinigarette instead of a mayo based dressing?? Works VERY well, and you don't have to worry about the salad being out for extended periods: no eggs to worry about in the mayo..........
Christopher K.
Dan Said:
Where to find tomato/vinegar recipes?We Answered:
go to receipezaarNicholas Said:
Filipino: Looking for recipes that include longganisa (the vinegar type)?We Answered:
You can try it paella style. Using the longanisa rather than sausage. There are a lot of paella recipe online. Here's mine:1 lb longanisa
1 lb chicken meat cubed
1 lb shrimp (peeled or not)
1 lb mussels and/or clams
aprx. 1/2 lb red bell pepper (or any color) or a small bottle of pemiento
a cup of rinsed rice - preferably non fragrance long grain (or medium grain will be a little bit sticky)
small onion
1 tsp garlic powder
salt and pepper to taste
1 tsp paprika
cup peas and carrots
2-3 cups of chicken stock (depending on the rice)
Cook the longanisa like before (or at COSTCO in California, they have some from Goldilocks that are already cooked).
Cut the longanisa into a large bite size.
In large pan or paella pan, saute onion for a minute then set aside. On the same pan brown the chicken pieces. Then add the longanisa, onion, and a teaspoon of garlic powder (powder is better than fresh for this)
- Then take it out of the pan and set aside. Saute a non fragrance rice or medium grain rice in the same pan - add some oil if needed - for about 2 minutes. Pour in the chicken stock, stir and scrape the pan. Add paprika, salt and pepper to taste. When the stock starts to boil mix the longanisa and chicken mix, and peas and carrots, then turn the heat to low and cover for about 15 minutes. Add more stock little by little as needed if it's drying without cooking first. The last 5 minutes, arrange the seafood and bell pepper, and cover, and let it simmer of that last 5 minutes. Take it off the heat after, and let it sit for 7 minutes. Then serve.
Also you can make fried rice with longanisa:
peel off the uncooked longanisa (or chopped the cooked longanisa) and cook in Medim High heat for 2 minutes add thawed frozen peas and carrots and stir for 1-2 minutes. Add cold long grain rice and stir over high heat. Add soy sauce for coloring and salt for taste. Lastly mix green onion and cooked scrambled eggs for a minute..
Stacy Said:
What's a good brand of Balsamic Vinegar and Red Wine Vinegar to use in recipes?We Answered:
They have a wonderful Balsamic. It called the Premium Balsamic or something like that. It comes in a thick square glass bottle. Very nice.