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Taffy Apple Salad II
Dessert

Taffy Apple Salad II

4.6

Prep
20 min
Cook
15 min
Total
835 min

Instructions

  1. 1 In a large bowl, combine drained pineapple chunks with marshmallows. Cover and refrigerate for 24 hours.
  2. 2 In a medium saucepan, whisk together the reserved pineapple juice, flour, vinegar and sugar. Heat until mixture boils and thickens. Cover and refrigerate for 24 hours.
  3. 3 Before serving, mix together the marshmallow mixture, pineapple juice mixture, apples and peanuts. Gently fold in whipped topping and serve.

By Carrie

Taffy Apple Salad III
Dessert

Taffy Apple Salad III

4.7

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Drain Pineapple juice into medium saucepan. Combine pineapple chunks and marshmallows into bowl and refrigerate.
  2. 2 Add vinegar, sugar, egg and flour to pineapple juice; mix well. Cook over medium heat until thick. Remove from heat and refrigerate until chilled.
  3. 3 Combine juice mixture with pineapple and marshmallows. Add apples, peanuts and whipped topping. Mix well and chill before serving.

By Tom

Taffy Apple Salad IV
Dessert

Taffy Apple Salad IV

4.5

Prep
10 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Mix together the pineapple and marshmallows; set aside.
  2. 2 In a saucepan, combine the reserved pineapple syrup, sugar, flour, egg and vinegar. Mix together well and cook over medium heat until slightly thickened. Set aside to cool.
  3. 3 Add the whipped topping, pineapple mixture, apples and 3/4 cup peanuts. Mix together well and refrigerate until chilled. Sprinkle top with extra 1/4 cup peanuts.

By Abbie Cornelius

Kelly's Ham Jell-O Salad
Dessert

Kelly's Ham Jell-O Salad

4.3

Prep
20 min
Cook
Total
290 min

Instructions

  1. 1 Dissolve lemon gelatin in boiling water in a large bowl. Pour reserved pineapple juice and white wine vinegar into a measuring cup; add enough cold water to measure 1 cup. Stir water-juice mixture into gelatin mixture; refrigerate until cold and beginning to set, about 30 minutes.
  2. 2 Stir mayonnaise and spicy brown mustard together in a bowl; whisk mayonnaise mixture into cooled lemon gelatin mixture until smooth. Gently fold cabbage, ham, celery, and reserved pineapple into gelatin. Transfer mixture into a ring-shaped gelatin mold.
  3. 3 Chill in the refrigerator until firmly set, about 4 hours.
  4. 4 To serve, dip the gelatin mold into hot water to loosen the sides; place a plate on top of the mold, invert, and gently lift the mold from salad.

By Kelly The Scarecrow Kolb

Banoffee Pavlova
Dessert American

Banoffee Pavlova

4.8

Prep
20 min
Cook
60 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil; trace an 8-inch circle onto the surface.
  2. 2 Whisk sugar, cornstarch, and cream of tartar together in a small bowl. Beat egg whites, vinegar, salt, and vanilla together in a separate glass or metal bowl with an electric mixer until soft peaks form. Gradually sprinkle in sugar mixture; continue beating until shiny and stiff peaks form. Mound meringue into the traced circle on the prepared baking sheet; flatten top and smooth sides using a metal spatula.
  3. 3 Place in the preheated oven and immediately reduce the oven temperature to 300 degrees F (150 degrees C). Bake until pale golden brown, 1 to 1 ½ hours. Turn off oven; leave door slightly ajar with pavlova inside until completely cooled, about 1 hour.
  4. 4 Transfer cooled pavlova to a serving plate. Top with banana slices just before ready to serve; drizzle caramel sauce over top. Top with whipped cream; sprinkle with chocolate.

By Trishie

Vegan Chocolate Cupcakes with Vanilla Frosting
Dessert American

Vegan Chocolate Cupcakes with Vanilla Frosting

4.4

Prep
30 min
Cook
20 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
  2. 2 Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
  3. 3 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  4. 4 Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
  5. 5 Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.

By francesca

Tomato Vinaigrette

Tomato Vinaigrette

4.1

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.

By Allrecipes Member

Marinated Beet Salad
Lunch

Marinated Beet Salad

4.8

Prep
10 min
Cook
10 min
Total
260 min

Instructions

  1. 1 Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
  2. 2 In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
  3. 3 Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

By Myra

Pickled Cheese
Appetizer Greek

Pickled Cheese

4.7

Prep
20 min
Cook
Total
1460 min

Instructions

  1. 1 Rinse feta cheese and pat dry with paper towels. Cut into half-inch cubes. In a 1-pint glass jar, place a layer of cheese cubes, followed by a layer of thyme. Repeat layers until the jar is nearly full. Whisk together white wine vinegar and honey; pour over cheese until the jar is full. Screw the lid on, and leave in the refrigerator to marinate for at least one day.

By Raquel Davis

Sekanjabin (Iranian Mint Vinegar Syrup)
Drink Middle Eastern

Sekanjabin (Iranian Mint Vinegar Syrup)

5.0

Prep
10 min
Cook
20 min
Total
150 min

Instructions

  1. 1 Stir honey and water together in a pot; bring to a boil and stir constantly until honey dissolves. Add vinegar, reduce heat to low, and simmer until syrup flavors combine, about 20 minutes. Remove from heat.
  2. 2 Submerge mint in hot syrup and cool to room temperature.
  3. 3 Remove and discard mint. Chill syrup in the refrigerator.

By Desert Damsel

Ginger Cucumber Salad
Dinner

Ginger Cucumber Salad

4.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Peel cucumbers, cut in half lengthwise, and scoop out the seeds. Cut each half into 1/4-inch slices and place in a medium bowl. Stir in red onion slices and set aside.
  2. 2 Whisk vinegar, sugar, and ginger paste together in a small bowl until the sugar is dissolved. Add dressing to cucumber mixture and mix well. Stir in sesame seeds and refrigerate for about 1 hour to let the flavors meld.

By lutzflcat

Nicole's Balsamic Beet and Fresh Spinach Salad
Lunch

Nicole's Balsamic Beet and Fresh Spinach Salad

4.2

Prep
15 min
Cook
Total
315 min

Instructions

  1. 1 Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl. Place the beets and onions in a small, sealable container. Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours.
  2. 2 When ready to serve, divide spinach leaves between four salad plates. Top with beet mixture, and drizzle salads with a bit of the marinating liquid.

By Nicole Evans

Parmesan Crisp Salad
Dinner

Parmesan Crisp Salad

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a sheet pan and place 1 tablespoon of shredded Parmesan in piles on the pan.
  2. 2 Bake for 8 minutes or until cheese starts to brown. Remove from oven and let cool for 1 minute. Remove crisps from the pan and cool completely.
  3. 3 In a small bowl, whisk together vinegar and olive oil. Add dressing to the chopped Brussels sprouts and toss until coated. Transfer to serving bowl and top with orange wedges, hazelnuts, and red grapes. Garnish with Parmesan crisps.

By BelGioioso Cheese

Easy Coleslaw
Side Dish

Easy Coleslaw

4.2

Prep
10 min
Cook
Total
370 min

Instructions

  1. 1 Combine cabbage, bell pepper, onion, and carrots in a large bowl.
  2. 2 Whisk together vinegar, oil, and sugar in a medium bowl. Pour enough dressing over cabbage mixture to coat; mix well. Cover and refrigerate for 6 to 8 hours.
  3. 3 Drain any excess liquid, toss, and serve cold.

By Jackie Smith

Pickled Red Onions
Pantry American

Pickled Red Onions

5.0

Prep
5 min
Cook
10 min
Total
105 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pack onion slices into a sterilized 1-pint jar.
  3. 3 Combine vinegar, salt, sugar, and peppercorns together in a small saucepan; bring to a boil over medium-high heat.
  4. 4 Carefully pour brine solution over onions to fill the jar; let stand, uncovered, for 30 minutes.
  5. 5 Seal the jar with a tight-fitting lid and shake well. Refrigerate until flavor develops, at least 1 hour or up to 2 weeks, before serving. Keep refrigerated.

By itsvince

Laura's Pickled Garlic

Laura's Pickled Garlic

4.4

Prep
Cook
10 min
Total
10 min

Instructions

  1. 1 Trim the tops from the heads of garlic. Peel off all but one layer of the outer skin. Set aside.
  2. 2 In a saucepan, combine the vinegar, sugar, peppercorns, cloves, bay leaf, chile peppers and lemon zest. Bring to a boil and cook for 2 minutes. Add the garlic, and continue to boil for another 4 minutes. Remove from the heat and let stand overnight at room temperature.
  3. 3 Transfer to a clean jar. Strain the brine into the jar with the garlic so that the heads are completely covered. Discard the solids. Cover and store in the refrigerator until using. It will keep for 6 to 8 weeks. To keep longer, store in sterile jars and process in a hot water bath for at least 10 minutes to seal the jars.

By Laura

Indian Relish
Appetizer Indian

Indian Relish

4.7

Prep
5 min
Cook
30 min
Total
275 min

Instructions

  1. 1 Combine bell peppers, onion, white wine vinegar, sugar, and red pepper flakes in a medium saucepan over medium heat. Bring to a boil, then reduce heat to a simmer. Cook until thickened, stirring occasionally, about 30 minutes.
  2. 2 Transfer to a sterilized glass container; cover. Refrigerate before serving, 4 hours to overnight.

By CINDYLEE65

Basic Beurre Blanc
French

Basic Beurre Blanc

4.3

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
  2. 2 Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

By Jay

Refrigerator Rainbow Carrot Pickles

Refrigerator Rainbow Carrot Pickles

5.0

Prep
25 min
Cook
15 min
Total
1540 min

Instructions

  1. 1 Scrub carrots thoroughly (do not peel), rinse well, and drain. Using a mandoline or food processor, slice into 1/8-inch-thick rounds, discarding tops. Transfer to a colander set over a bowl. Toss with sugar and 1 teaspoon salt. Let stand 1 hour, then rinse under cold water; drain.
  2. 2 Toast cloves or coriander seeds in a nonreactive 3-quart pot over medium heat, shaking pan, until fragrant, about 1 minute. Carefully pour in water. Stir in vinegar, honey, and remaining 3 teaspoons salt. Bring to a boil; add carrots and cook, stirring, just until brine returns to a simmer, about 8 minutes.
  3. 3 Spoon carrots into 2 clean quart jars, using a slotted spoon, and pack them in snugly. Carefully pour or ladle enough brine over veggies to cover completely, leaving about 1/2 inch headspace. Wipe rims with a damp paper towel. Let cool to room temperature, about 1 hour.
  4. 4 Apply clean lids. Chill at least 24 hours before eating for best flavor. (Flavor improves with time.) Store in fridge up to 1 month.

By foodinjars (Marisa McClellan)

Caesar Vinaigrette

Caesar Vinaigrette

4.1

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Stir white wine vinegar, Dijon mustard, balsamic vinegar, lemon zest, sugar, Italian seasoning, salt, and black pepper together in a bowl.
  2. 2 Gradually whisk in olive oil to make an emulsion or thickened vinaigrette mixture. Stir in garlic. Add Parmesan cheese just before serving.

By chefmommy

Grilled Okra Salad
Dinner American

Grilled Okra Salad

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  2. 2 Combine tomato, onion, vinegar, and salt in a bowl; set aside.
  3. 3 Cook okra on the preheated grill until slightly charred with a few black areas on skins, about 5 minutes. Toss okra into tomato mixture; serve.

By Ingrid Taojo