March 26, 2011 at 2:57 pm (7 ingredients or less, cider vinegar, frozen corn, green bell pepper, no-cook, olive oil, onion, parsley, pepper, salt)
Serves 4.
16 oz frozen corn
1 small finely chopped onion
1/2 C chopped green pepper
2 T finely chopped parsley
2 T cider vinegar
1 T olive oil
Salt and pepper to taste
~~~~~~~~~~~~~~
Prepare corn according to package directions. Allow to cool.
In a bowl, combine onion, green pepper, parsley and corn.
Toss with vinegar and olive oil; add salt and pepper to taste.
Cover and chill. Serve with your favorite grilled chicken or steak.
I want to try this using cilantro instead of parsley and maybe substituting some jalapeno for some of the green bell pepper. I just haven’t had a chance yet! 
Leave a Comment
September 11, 2009 at 11:28 am (cabbage, carrots, cider vinegar, coarse kosher salt, granulated sugar, mayonnaise, no-cook, pepper, Quick Dishes, scallions, Side dish, Summer)
Prep: 15 minutes
Total: 30 minutes
Serves 6
1/2 cup light mayonnaise
2 tablespoons cider vinegar
2 teaspoons sugar
Coarse salt and ground pepper
1/2 head green cabbage (1 1/2 pounds), cut lengthwise into thirds and thinly sliced crosswise
2 medium carrots, sliced with a julienne peeler or a vegetable peeler
2 medium scallions, minced
~~~~~~~~~~~~~~~~~
In a medium bowl, combine mayonnaise, vinegar, and sugar; season with salt and pepper. Add cabbage, carrots, and scallions; mix to combine. Let stand at least 15 minutes at room temperature to soften cabbage, or cover and refrigerate up to 1 day.
Leave a Comment
May 23, 2009 at 8:54 pm (allspice, bone-in pork shoulder roast, bottled hot sauce, brown sugar, chili powder, cider vinegar, dried onions, garlic powder, Main Dish, paprika, salt, scallions, slow cooker)
Prep Time: 15 minutes
Total Time: About 8 to 10 hours on low
Serves 8.
1 slow-cooker liner
1/4 C brown sugar, divided
2 T paprika
2 T dried minced onion
1 1/2 t chili powder
1 1/2 t salt
1/2 t garlic powder
1/2 t allspice (optional)
4 lb bone-in pork shoulder roast
3/4 C apple cider vinegar
1/2 C sliced scallions
24 small dinner rolls, split
Accompaniments: hot pepper sauce, coleslaw
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Line a 4-qt or larger slow-cooker with liner. Mix 1 T of the brown sugar, paprika, minced onion, chili powder, salt, garlic powder and allspice. Sprinkle 1 T into bottom of slow-cooker. Rub remaining mixture over pork. Add vinegar and remaining brown sugar to slow-cooker; stir to mix. Add pork.
2. Cover and cook on low 8 to 10 hours until pork is fork-tender. Remove pork to cutting board and pull into shreds. Return to slow-cooker; add scallions and toss to coat.
3. Put about 1/4 C into each bun bottom. Top with bun tops.
Leave a Comment
May 22, 2009 at 1:56 pm (arugula, black pepper, cherry tomatoes, cider vinegar, cooked bacon, dijon mustard, no-cook, olive oil, Quick Dishes, Salad, salt, Summer)
1 T cider vinegar
1 t Dijon mustard
1/4 t salt
1/4 t freshly ground black pepper
2 T olive oil
6 C arugula
1 C halved cherry tomatoes
2 cooked and crumbled bacon slices
~~~~~~~~~~~~~~~~~~~~~~
1. Combine vinegar, mustard, salt and pepper in a large bowl; stir well with a whisk. Gradually add olive oil to vinegar mixture, stirring constantly with whisk.
2. Add arugula and cherry tomatoes to dressing in bowl; toss well to coat. Sprinkle crumbled bacon evenly over salad. Yield: 4 servings.
Leave a Comment
March 31, 2009 at 8:29 pm (buttermilk, cider vinegar, garlic, iceberg lettuce, parsley, pepper, Salad, salad dressings, salt, scallions, sour cream)
Shake together 1/2 cup buttermilk, 1/2 cup reduced-fat sour cream, 2 tablespoons cider vinegar, 1 minced garlic clove, 2 tablespoons chopped scallions, 1 tablespoon chopped parsley, and 1/4 teaspoon each salt and pepper. Drizzle over wedges of iceberg lettuce and devour.
Leave a Comment
January 16, 2009 at 5:01 pm (boneless skinless chicken breast, broiler, caesar croutons, cider vinegar, cream of chicken soup, garlic, grill, lemon juice, parmesan, pepper, romaine, Salad, worcestershire sauce)
Grilled Chicken Caesar Salad
Prep Time: 10 minutes
Cook Time: 15 minutes
1 can cream of chicken soup
1/2 cup water
2 tablespoons cider vinegar
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
1/2 teaspoon pepper
4 tablespoons grated Parmesan cheese, divided
4 boneless skinless chicken breast halves (about 1 lb)
1 large head romaine lettuce, torn
1/2 cup Caesar croutons
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mix soup, water, vinegar, lemon juice, Worcestershire, garlic, pepper and 3 tablespoons cheese in a shallow nonmetallic dish. Set aside 1 1/4 cups for dressing. Add chicken to remaining marinade and turn to coat. Refrigerate 15 minutes.
Remove chicken from marinade. Grill or broil 15 minutes or until done, turning and brushing often with marinade. Discard remaining marinade. Thinly slice chicken.
Toss lettuce, chicken and dressing. Sprinkle with croutons and remaining cheese. Serves 6.
Leave a Comment
April 4, 2008 at 1:40 pm (canola oil, chicken leg quarters, cider vinegar, cumin, fresh tomatoes, garlic, granulated sugar, Main Dish, red pepper (cayenne), salt, stovetop, turmeric, yellow onions)
Easy Chicken Curry
Try this dish over brown rice seasoned with ginger.
Time: 1 hour
Servings: 6
4 tablespoons canola oil
2 medium yellow onions, finely chopped (about 3 cups)
2 teaspoons finely grated garlic (about 4 large cloves)
1 1/2 teaspoon ground cayenne or red pepper
1/2 teaspoon ground turmeric
1/4 teaspoon cumin seeds, finely ground
1 tablespoon + 1 cup hot water, divided
3 medium tomatoes, finely chopped (2 cups)
3 lb skinless chicken pieces with bones (thighs and drumsticks work well)
1/2 teaspoon salt
1 tablespoon apple cider vinegar
1 teaspoon sugar
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Heat oil in large skillet over medium-high heat and saute onion 10 minutes or until caramelized.
2. Combine garlic, cayenne, turmeric and cumin in small bowl with 1 tablespoon of the water to make a thick paste. Add to onions and cook, stirring, about 5 minutes. Add tomatoes, reduce heat to medium, and cook, stirring to break up tomatoes, about 2 minutes (do not allow to scorch).
3. Add chicken and turn to coat with spice paste. Stir over medium heat 10 minutes. Add remaining 1 cup water and salt and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes or until a thermometer inserted in the thickest part of chicken registers 165°F. Stir in vinegar and sugar and simmer 1 minute.
Leave a Comment
March 22, 2008 at 3:59 pm (black pepper, cavatappi, cherry tomatoes, cider vinegar, dijon mustard, extra virgin olive oil, garlic, orange bell peppers, parmesan, red cabbage, Salad, salt, stovetop)
Curly Pasta Salad
by Susan Herr
Makes: 12 servings
Prep time: 15 minutes
Cook time: 8 minutes
Salad:
4 quarts water
1 tablespoon salt
12 ounces cavatappi or other curly pasta
4 cups thinly shredded red cabbage
2 orange bell peppers, cored, seeded and thinly sliced
1 pint yellow or red cherry tomatoes, halved
Dressing:
2/3 cup extra virgin olive oil
1/3 cup cider vinegar
2 tablespoon Dijon mustard
3 cloves garlic, peeled
2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese
~~~~~~~~~~~~~~~~~~~~~~~~~
1. To make salad: In large pot, combine water and salt; bring to boil.
2. Add pasta and cook until just tender, about 8 minutes. Drain pasta and rinse briefly under cold water to cool, shaking off excess.
3. In large bowl, combine drained pasta, cabbage, peppers and cherry tomatoes.
4. To make dressing: In blender, combine all dressing ingredients except cheese; blend until garlic is pureed and dressing is emulsified. Add Parmesan cheese and pulse to combine. Toss dressing with salad about 15 minutes before serving. (Salad ingredients can be prepared up to 1 day ahead; refrigerate cooked pasta and vegetables separately, then make dressing and toss together shortly before serving.)
Leave a Comment
March 16, 2008 at 6:56 pm (7 ingredients or less, Aldi ingredients, cider vinegar, granulated sugar, salt, stovetop, white vinegar)
Pickle Master
Use this pickling liquid to make pickles out of any fresh, ripe vegetable you choose and store for up to 2 months in the refrigerator. By adding a variety of herbs and spices to the vegetables, you can create the pickles of your dreams.
Makes 8 cups
5 cups white distilled or cider vinegar (5-percent acidity)
1 cup sugar
1/4 cup salt
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Make the Pickle Master: Combine all ingredients plus 2 cups water in a large saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves and the mixture just begins to boil. Pour hot liquid over the desired combination of vegetables, herbs and spices, let cool, cover and refrigerate for 2 to 3 weeks before opening. Once opened, pickles will keep refrigerated for up to 2 months.
Leave a Comment
March 16, 2008 at 4:30 pm (allspice berries, Appetizers, black peppercorns, cider vinegar, dark brown sugar, dill seed, granulated sugar, ground cloves, kirby pickling cucumbers, mustard seeds, Side dish, stovetop)
Bread-and-Butter Pickles
Makes 2 one-quart jars.
2 pounds pickling cucumbers (about 16), sliced into 1/2-inch rounds
2 tablespoons kosher salt
2 cups cider vinegar (5-percent acidity)
1 cup dark brown sugar
3/4 cup sugar
2 teaspoons dill seed
2 teaspoons black peppercorns
2 teaspoons mustard seed
1/2 teaspoon ground cloves
1/2 teaspoon allspice berries
____________________
Make the pickles: Toss the cucumbers and salt together in a colander and let drain for 90 minutes. Rinse cucumbers thoroughly in cold water, drain, transfer to 2 clean one-quart jars, and set aside. Combine remaining ingredients with 3/4 cup water in a large saucepan over medium-high heat. Heat until sugar dissolves and mixture just comes to a boil–about 10 minutes. Pour hot liquid over the cucumbers until completely covered. Allow the mixture to cool to room temperature, cover, and refrigerate for up to 2 months.
Leave a Comment
