Recipe by: Debby Tambe
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Balsamic vinegar is rarely more than 1/4 cup for a LARGE recipe b/c of it's pungent flavor. Some common sense adaptations on the part of this long-time cook were to add 1/4 balasamic vinegar an...
i found this tasting mostly just like vinegar.
Balsamic vinegar is rarely more than 1/4 cup for a LARGE recipe b/c of it's pungent flavor. Some common sense adaptations on the part of this long-time cook were to add 1/4 balasamic vinegar an...
I fixed this for dinner last night and my husband could not quit complimenting me. I followed the advice of others and used 1/4 c. balsamic vinegar along with 1/3 c. of red wine vinegar. I mixed...
I used red wine in place of red wine vinegar, and added sun-dried tomatoes and portobello mushrooms as one reviewer suggested. This recipe BLEW AWAY my boyfriend and mother when I had them over ...
Not to shabby! I did not think it was too much vinegar, I would serve this over rice next time, I also would consider adding some garlic at some point. I myself love flavor and cut this receip...
My Family Loved this !!! Changed it a bit. Chopped the onion (used Red onion) so it was more like a relish or Chutney. served over a bed of Red skinned Mashed Potatoes. Yummy !!!!
Excellent! I doubled the sauce but used 1/2 vinegar and half homemade broth in place of 2x the vinegar. I boiled some pasta and added some frozen veggies to the water, then poured the cooked chi...
I enjoyed it a lot. The onions add a great flavour, and I really enjoy the combination of the red wine and balsamic vinegar! Great!