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Results 101 - 110 of 157 for herb vinegars
Stir oil into yogurt. Add remaining ingredients. Mix well. Chill to blend flavors. Stir before serving. Makes 8 servings (2 1/2 tbsp. per ...
102. HERB GRILLED CHICKEN
In pint jar, place olive oil, wine vinegar, sugar, mustard, salt, tarragon, ... Ziplock bag; add marinate. Marinate overnight in refrigerator.
103. HERBED VINAIGRETTE
Combine ingredients in blender. Whirl until smooth. Store in glass jar with tight fitting lid for up to two weeks. Shake well before using.
104. HERB JELLY
In an 8 to 10 quart kettle combine sugar, vinegar, food coloring, and 2 ... from heat; discard herb bag. Quickly skim off foam ... Makes 7 (1/2) pints.
105. HERB SALAD DRESSING
Place all ingredients in a mixing bowl, except oil, whip and add oil a little at a time until all the oil is blended. Refrigerate and use ...
106. HERB TOMATO SALAD
If you do not have fresh herbs, use one-half the given ... over tomatoes. Makes 8 servings. (Left over marinade may be used for salad dressing.)
Rinse beans. Place in large pan with 2 quart water to 1 tsp. salt. Simmer until tender, about 1 1/4 hours. Drain well. Cool slightly. ...
108. HERB CHICKEN
Rub chicken with oil. Sprinkle ... Mix water and vinegar and pour over chicken. Baste ... cook until done; approximately 1 hour at 350 degrees.
109. HERB'S CROW HASH
Skin the crows. Cut away any fat. Cut bird in half. Mix marinade. Pour over crow in glass container for 24 hours in refrigerator. Discard ...
110. HERBED TOMATOES
Place tomatoes in bowl; sprinkle with seasonings and herbs. Combine oil and vinegar; pour over. Cover, chill ... again if used within a week.)
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