|Oils and Vinegars|
|by Jean-Francois Plante|
Oils and vinegars are too often regarded as a modest ingredient used only to sprinkle on salads.
1 - 10 of about 990 for vinegar peppers
Yield: 6 servings ... with salt and pepper. Cover and ... refrigerated. Let stand at room temperature 30 minutes before serving. Transfer mixture to bowl and serve.
Remove stems from peppers. Coarsely chop ... quart jar. Bring vinegar to boiling in ... bottle or bottles, pressing on pulp to extract all juices. Seal.
Skin and cut eggplants and peppers julienne style. Combine 1 part vinegar and 2 parts ... oil on top. Let stand about 4 hours and add more oil if needed.
Slice sausage into ... saut onion, red pepper and garlic in ... wilted. Stir in vinegar, tomato, salt ... ahead, refrigerated and re-heated. Serves about 6.
Melt butter with salt and pepper; add vinegar and water. Heat but DO NOT BOIL.
In a small stainless steel saucepan, heat vinegar to boiling. Meanwhile, thread garlic and hot pepper on wooden skewer. ... fresh garlic and peppers. Store in ... place. Makes 1 pint.
Bake chops at ... (1 inch pieces) peppers to baking pan ... beans, partially drained. Stir while warming. Warm applesauce compliments this hearty winter fare.
Boil sugar in the wine, mix in all the other ingredients. Stuff peppers. Bake at 300 degrees for 30 minutes.
Wash, clean and dry the green peppers. Heat in ... minutes. Blend the vinegar, salt, pepper ... into 1/4 inch rings. Serve with mixed dressing. Serves 6.
Let sit for 4-5 days. Be sure peppers stay submerged at ... a boil: white vinegar, water, garlic, ... require sterilization before packing with peppers.
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