white vinegar

Learn how to make the best mango habanero hot sauce with this recipe from VBQ, a new cookbook that&#039;s all about vegan grilling recipes and tips.

Mango and Habanero Sauce

habanero peppers, stemmed (and seeded for less heat)

½ mango, peeled and pitted

garlic

brown sugar

maple syrup

salt

The Mango Habanero Hot Sauce Recipe That Beats Store-Bought

Here's what you need: thick rib eye steak, garlic, brown sugar, soy sauce, oyster sauce, fish sauce, freshly ground black pepper, granulated sugar, white vinegar, water, red onion, watercress, roma tomatoes, vegetable oil, fresh cilantro, white rice

Vietnamese Shaking Beef Recipe by Tasty

lb thick rib eye

garlic,

soy sauce, divided

oyster sauce

fish sauce

black pepper,

sugar

water

red onion,

watercress

roma tomatoes, sliced

vegetable oil

cilantro,

white rice, cooked,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.

In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak.

On a platter, arrange the watercress and tomato slices.

Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef.

Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro.

Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches.

https://vid.tasty.co/output/89842/landscape_480/1523983253

Yuca is among the most commonly eaten viandas — the local word for starchy fruits and vegetables, such as plantain and taro — in Puerto Rico. It is the root of the cassava, an extraordinarily resilient plant that was the principal food of the Indigenous Taínos of the island. Among its many preparations, this is my favorite: boiled yuca doused in a garlicky citrus mojo dressing, my grandmother’s recipe. She never wrote it down, but my mother had it deep in her memory, and we cooked it together for this version you see here. The mojo will keep for several weeks in the fridge, and is also delicious on crispy fried <a href="https://cooking.nytimes.com/recipes/1020516-tostones-fried-green-plantains">tostones</a>, roasted vegetables and fish.

Yuca con Mojo

yuca (see Note)

olive oil

white onion,

garlic cloves, minced

black peppercorns

bay leaves

Fill a large pot with water and bring to a boil over high heat.

Prepare the yuca: Fill a large bowl with water. Peel the yuca with a sharp peeler or paring knife, then chop it into 2-inch pieces, tossing them in the bowl of water as you go to avoid discoloration.

Make the mojo: Bring olive oil to a simmer in a deep skillet over medium heat. Add onion, garlic, peppercorns, bay leaves and 1/2 teaspoon salt, stirring well to incorporate. Cook until the onions are translucent and soft, stirring often and being careful not to let the onions brown, about 5 to 7 minutes. Remove from heat and add vinegar, and add salt to taste.

Once water is at a rolling boil, add 1/4 cup salt, then carefully add yuca. Boil for 20 to 30 minutes, until a sharp knife goes through easily, careful not to let yuca overcook and become mushy.

Drain yuca and transfer to a serving dish. Pour over warm mojo and serve.

Made of equal parts sugar, fish sauce and vinegar, the sauce in the famous pad Thai at Kris Yenbamroong’s <a href="http://www.nightmarketsong.com/">Night + Market</a> restaurants in Los Angeles is too good to be used exclusively on rice noodles. This adaptation is simmered with a tangle of shrimp, peanuts, scallions, chile and lime juice for for a sweet, salty stir-fry. Add a quick cooking vegetable, like peas, thinly sliced asparagus or bean sprouts, with the shrimp, or substitute tofu, salmon or cubed boneless chicken thighs for the shrimp. Serve over shredded cabbage, rice, a roasted sweet potato or rice noodles.

Thai-Style Sweet and Salty Shrimp

shrimp,

Kosher salt and black pepper

roasted, salted peanuts, finely chopped

scallions, thinly sliced crosswise

lime juice

red-pepper flakes

Pat the shrimp very dry and lightly season with salt and pepper.

In a medium (10-inch) nonstick skillet, stir together the sugar, fish sauce and vinegar. Bring to a gentle simmer over medium-high heat. When the mixture comes to a simmer, add the shrimp and cook until pink on both sides, 2 to 3 minutes per side.

Add the peanuts, scallions, lime juice and red-pepper flakes and stir to combine. Season to taste with salt and pepper. Serve immediately.

I always buy way too much milk and cream for my Christmas hosting duties, but this dish turns that excess into something really special, says Charlotte.

Cherry ricotta with whey caramel

(2L) milk

(500 milliliters) pure (thin) cream

(80 milliliters) white vinegar

cherries, pitted

caster sugar

brioche,

cherries, unpitted, stalks on

tbs red wine vinegar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852770001&=domain=del

5348771529001-5981852770001

Bring an Asian street food vibe to your next party with these spring rolls.

This recipe is an extract from Luke Nguyen's latest cookbook, Street Food Asia.

Chicken, taro and glass noodle spring rolls (por pia od)

x 22cm-wide frozen spring roll papers (from Asian supermarkets), thawed

plain flour

Sunflower oil, to deep-fry

quantity Nuoc Cham (recipe follows)

Mustard green leaves (from Asian greengrocers – substitute

glass noodles (from Asian supermarkets), prepared according to packet instructions

wood ear mushrooms, finely chopped

chicken mince

(100 grams) coarsely grated carrot

(150 grams) coarsely grated peeled taro

red onion, finely chopped

tbs caster sugar

tsp white pepper

tbs fish sauce

(60 milliliters) fish sauce

(60 milliliters) white vinegar

garlic clove, crushed

red chilli, finely chopped

lime

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

A lovely combination of fresh and filling, this warm rice salad will quickly become a go-to recipe in your household.

Eggplant kasundi warm rice salad

tsp each cumin seeds, caraway seeds, fennel seeds & nigella seeds

tbs brown mustard seeds

curry leaves

onion, finely chopped

tbs ginger

garlic cloves, crushed

eggplant,

tbs each curry powder, brown sugar & white vinegar

cherry tomatoes

can chickpeas, rinsed, drained

(140 grams) thick Greek-style yoghurt

of ½ a lemon

Lebanese cucumber,

Mint leaves, to serve

basmati rice

cardamom pods

star anise

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

Everyone loves a party sausage roll and there is no way to please a crowd more than to serve up homemade ones. Here's a recipe that will impress.

Colin Fassnidge's lamb and harissa sausage rolls

coriander seeds, crushed

tsp fennel seeds, crushed

harissa paste

(80 grams) panko breadcrumbs

(185 milliliters) milk

lamb mince

Tomato relish, to serve

unsalted butter,

tbs white vinegar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981828251001&=domain=del

5348771529001-5981828251001

Slow-cooked lamb rib tortillas. Need we say more? Recipe by Raph Rashid.

Spicy lamb rib tortillas

tbs each cumin seeds, cayenne pepper and hot paprika

1.5kg lamb ribs (order from butchers)

corn tortillas

Thick Greek-style yoghurt, dried chilli flakes, coriander sprigs and lime wedges,

(500 milliliters) white vinegar

(110 grams) caster sugar

(25 grams) salt flakes

garlic cloves, bruised

The ultimate Mexican fiesta feasting platter! Recipe by Raph Rashid.

Taco rice with grilled chicken and green chilli salsa

tbs finely chopped chipotle chillies in adobo sauce

chicken thigh fillets (skin on)

garlic cloves, thinly sliced

(300 grams) long-grain rice, rinsed, drained

(250 milliliters) milk

chicken stock

iceberg lettuce, sliced

Black Jack cheddar, coriander sprigs, radish wedges & lime wedges, to serve

tomatoes, seeds removed,

white onion, chopped

coriander, leaves picked, roughly chopped

(75 grams) pistachios, roughly chopped

green chillies,

tsp caster sugar

Spinach and Cheese Enchiladas

onion (chopped)

spinach

chicken broth

Salt and pepper

all-purpose flour

chili powder

cumin

oregano

garlic powder

Monterey Jack cheese shredded

cheddar cheese

Sour cream (avocado, chopped tomatoes for serving, if desired)

For the spinach mixture, in a large 12-inch nonstick skillet, heat the 1 teaspoon oil over medium heat. Add the onion and cook, stirring occasionally, for 3-4 minutes until the onion starts to turn translucent. Add the spinach, broth and salt and pepper (start with about 1/4 teaspoon each and add more to taste). Cover the skillet and cook 2-3 minutes until the spinach is wilted. Scrape the mixture to a plate and return the skillet to medium heat.

For the spice mixture, heat the 1 1/2 tablespoons oil until hot. Add the flour, chili powder, cumin, oregano and garlic powder and whisk to combine. The mixture will be crumbly. Continue stirring and moving it about the skillet for 1-2 minutes until it is fragrant.

Slowly add one cup of the broth whisking vigorously to avoid clumps. Once the first cup of broth has been incorporated, whisk in the last of the broth gradually. Cook, whisking constantly, until the mixture is thick and bubbling, 3-4 minutes. Stir in the vinegar and salt and pepper to taste.

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan.

Spread half of the sauce in the prepared pan. Place a damp paper towel on a microwave-safe plate, stack 3-4 tortillas on the plate and cover with another damp paper towel. Microwave for 30-40 seconds until the tortillas are hot and pliable. (You'll repeat this process while filling the tortillas.)

Place about some of the spinach mixture (scoop just the spinach, leaving excess liquid on the plate) and cheese in each tortilla and roll up - right around 1/4 cup of each give or take. Place seam side down in the baking dish.

Pour the rest of the sauce over the enchiladas and sprinkle the remaining cheese over the top. Bake for 15-20 minutes until hot and bubbling. Let the enchiladas rest for 5-10 minutes before serving.

Jalapeno Jelly

red bell pepper

green bell pepper

jalapenos (see note)

sugar (see note)

pouch liquid fruit pectin (like Certo)

Finely chop the bell peppers and jalapenos in a food processor fitted with a fine shredding blade (if you don't have a food processor, no worries, grab a knife and get started chopping up those peppers into little tiny pieces). Update: to minimize jelly potentially not setting up, drain any extra liquid from the peppers before step #2. 

Add the peppers to a large pot (the jelly will foam when it first comes to a boil so use a pot at least 5-6 quarts for a single batch and larger if doubling the batch).

Stir in the vinegar, salt and sugar. Bring the mixture to a boil for 10 minutes, stirring often.

Add the liquid pectin and boil for 1 more minute.

Remove the pot from the heat. Pour the jelly to within 1/4-inch of the top of clean, warm canning jars. Wipe the rim of the jar with a damp rag. Place a lid and ring on each jar and process in a water bath canner for 10 minutes (you may need to add additional time if you live above sea level; the pectin box/info should give details).

Once removed from the water bath canner, let the jelly rest for 1-2 days to let it fully set up.

A delicious rendition of the Indian classic, this Butter Chicken is creamy, full of flavour and is served with a side of fresh butter Roomali roti


Top 20 white vinegar recipes from across the web

The most viewed white vinegar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mango and Habanero Sauce

Vietnamese Shaking Beef Recipe by T...

Yuca con Mojo

Thai-Style Sweet and Salty Shrimp

Cherry ricotta with whey caramel

Chicken, taro and glass noodle spri...

Eggplant kasundi warm rice salad

Colin Fassnidge's lamb and harissa ...

Spicy lamb rib tortillas

Taco rice with grilled chicken and ...

Spinach and Cheese Enchiladas

Jalapeno Jelly

Goila Butter Chicken

Jerk Chicken With Pickled Bananas

Daikon and Carrot Pickle

Beef and Beans recipe

Olive Oil Ice Cream with Whisky Roa...

Taffety Tart

Chinese Chicken recipe

Chicken Adobo

Top 20 white vinegar recipes from across the web

The most viewed white vinegar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mango and Habanero Sauce

Vietnamese Shaking Beef Recipe by T...

Yuca con Mojo

Thai-Style Sweet and Salty Shrimp

Cherry ricotta with whey caramel

Chicken, taro and glass noodle spri...

Eggplant kasundi warm rice salad

Colin Fassnidge's lamb and harissa ...

Spicy lamb rib tortillas

Taco rice with grilled chicken and ...

Spinach and Cheese Enchiladas

Jalapeno Jelly

Goila Butter Chicken

Jerk Chicken With Pickled Bananas

Daikon and Carrot Pickle

Beef and Beans recipe

Olive Oil Ice Cream with Whisky Roa...

Taffety Tart

Chinese Chicken recipe

Chicken Adobo

The most viewed white vinegar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine