Cajun Vinegar Recipe

A Recipe for
Cajun Vinegar

 

Food Tip To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

The west wasn't won on salad.

ND Beef Council, billboard advertisement, 1990

This Cajun Vinegar recipe is one of many in our Ethnic Category.

A gourmet who thinks of calories is like a tart who looks at her watch.

James Beard

This Recipe for Cajun Vinegar is one of thousands in the Recipes-to-go Ethnic Cookbook.

Proust had his madeleines; I am devastated by the scent of yeast bread rising.

Bert Greene

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Herb Tip Using Rosemary: The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

Herb Tip Using Oregano: Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

This is a recipe for Cajun Vinegar from the recipe cookbook of Recipes-to-go (Ethnic)

Food Tip Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Cajun Vinegar recipe - a tasty recipe for you to add to your collection!

Old people shouldn't eat health foods. They need all the preservatives they can get.

Robert Orben

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Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter.

Fran Lebowitz

Food Tip Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.

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The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.

Calvin Trillin

Cajun Vinegar

Food Tip Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.