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Eastern North Carolina Barbeque Sauce
Eastern North Carolina Barbeque Sauce
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Piquant and spicy, this vinegar-based sauce popular in Eastern North Carolina is not for lightweights! It's great for all meats, but best on pork.
Ingredients: cider vinegar, salt, cayenne pepper, red pepper flakes, brown sugar, hot pepper sauce
Deviled Eggs II
Deviled Eggs II
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This simple deviled egg recipe is the result of years of trial and error. CAUTION: Very slippery. If carrying over carpet they will always land yolk-side down.
Ingredients: eggs, white vinegar, mayonnaise, mustard, paprika, lettuce
Sauteed Shredded Brussels Sprouts
Sauteed Shredded Brussels Sprouts
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Ingredients: brussels sprouts, butter, olive oil, balsamic vinegar
No Fail Pie Crust II
No Fail Pie Crust II
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Lard, baking powder, and vinegar combine with flour, water, and an egg to create the perfect dough for a tender, flaky pie crust. This easy recipe makes four roll-out-like-a-dream crusts.
Ingredients: flour, baking powder, salt, lard, water, egg, white vinegar
Simple Mexican Coleslaw
Simple Mexican Coleslaw
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Just a few simple ingredient changes make this coleslaw perfect to serve at your barbeque or with your favorite Mexican-inspired meals.
Ingredients: green cabbage, carrots, rice vinegar, olive oil, cilantro, salt
Marinated Brussels Sprouts Recipe
Marinated Brussels Sprouts Recipe
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: brussels sprouts, soy sauce, sesame oil, rice vinegar, superfine sugar
BBQ Chicken
BBQ Chicken
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Throw the chicken on the barbecue and baste with an emulsion of oil, seasonings and vinegar for a zesty summer entree.
Ingredients: vegetable oil, cider vinegar, salt, black pepper, poultry, chicken
Sauteed Spinach and Mushrooms
Sauteed Spinach and Mushrooms
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Ingredients: olive oil, cloves, cremini mushrooms, baby spinach, balsamic vinegar
Jean-Georges Vongerichten’s Ginger Vinaigrette Recipe
Jean-Georges Vongerichten’s Ginger Vinaigrette Recipe
cooking.nytimes.com
This recipe is an adaptation of one found in Jean-Georges Vongerichten’s and Mark Bittman's cookbook, “Jean-Georges: Cooking at Home with a Four-Star Chef.” Fresh ginger, lime juice and sherry vinegar are the star players in this simple, sophisticated dressing that will make any salad sing After putting it together, let it rest for a day so the flavors can meld.
Ingredients: olive oil, ginger, sherry vinegar, lime juice
Balsamic Glazed Butternut Squash
Balsamic Glazed Butternut Squash
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Ingredients: butternut squash, honey, balsamic vinegar, lemon pepper, olive oil
Classic Coleslaw Recipe
Classic Coleslaw Recipe
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A classic coleslaw recipe, with cabbage, carrots, and a mayonnaise-based dressing.
Ingredients: cabbage, carrot, mayonnaise, white wine vinegar, celery seed, sugar
Fresh Broccoli Salad
Fresh Broccoli Salad
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Broccoli, crumbled bacon, raisins and nuts, with a smattering of red onion tossed in a mayonnaise based dressing gives this salad bite, crunch, and sweetness..
Ingredients: broccoli, red onion, bacon, raisins, almonds, mayonnaise, sugar, white wine vinegar