When we went to the picnic on Sunday I was bound and determined to use up another of those cake mixes…remember one of the 17 I am going to use before we move into the new house.
I wanted something REALLY fast so I tried Lorraine’s recipe for Cherry Crumb Dessert only like Lorraine, I substituted blueberry pie filling.
They look like bars but the bottom doesn’t get firm so they work best if eaten from a plate…not like finger food. They are really good with ice cream.
You can find the recipe here. It was VERY fast.
I got a HUGE chuckle out of Lorraine’s comment: “I had to laugh because I do the same thing as you; I have rice wine vinegar in the cupboard that I knew I was going to make something with. I wonder what?”
Guess what? I too have rice wine vinegar in the cupboard and had planned to make something with it and I also have no idea what it was. So can anybody help Lorraine and I figure out what to do with rice wine vinegar???
If you were planning to make Asian food that would be what you probably bought the rice wine vinegar for. If not, I can’t help you since that is the only thing I have used it for.
Did a search for recipes with rice wine vinegar – hope this helps.
HaHa! Two wks ago my daughter, a dietician and healthy foods cooker/eater, was home and looking for something in my cupboard and said, “Go Mom – rice wine vinegar!” I just nodded and said, “Oh yea!” I had no idea it was in there and no idea what I ever bought it for! But my guess is it’s used in healthy cooking recipes!
Rice wine vinegar can be used in place of cider vinegar in an oil and vinegar salad dressing…much lighter flavor.
I use it for salad dressings and Sweet and Sour Sauce. I usually stir fry meat (pork or chicken) and veggies, then add sauce. Great with meat balls.
Sweet and Sour Sauce:
juice from can pineapple chunks, drained) plus water or chicken broth to make 2/3 cup liquid
¼ cup ketchup
1/3 cup sugar or more to your taste
1/3 cup vinegar or more to your taste
1 tablespoon cornstarch
½ teaspoon soy sauce
¼ teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon toasted sesame oil
In a saucepan mix cornstarch and water; add all other ingredients and cook/simmer over medium heat until thickened. About 1-2 minutes after it starts to bubble.
Makes about 2½ cups.
Thanks so much! I will have to try those. Glad you enjoyed the bars, Jo! The guys at work enjoyed them. They certainly are fast to make. I hope you are making progress on cleaning out the cupboards before your move.
And Happy Quilting! I am busy today finishing two quilts using horse fabric using Terry Atkinson’s “Slide Show” quilt pattern; very easy to make.
Rice wine vinegar……….That’s what you dip your potstickers in! Yum
I love Holy Yum Chicken. http://www.tablefortwoblog.com/2013/02/06/holy-yum-chicken/
Holy Yum Chicken
Yield: 4 servings | Prep Time: 5 minutes | Cook Time: 40 minutes
1 1/2 – 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded)
1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)
1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)
1 tbsp. rice wine vinegar
1/4 tsp. salt
1/4 tsp. ground black pepper
1 tbsp. cornstarch
2 tsp. fresh rosemary for garnish
Preheat oven to 450 degrees. Line a 8×8″ oven-proof pan with 2 layers of tin foil.
In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
Bake, uncovered, for 40 minutes.
Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You’ll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it’s still not thickening after 1 tbsp., you can add a little more.
Sprinkle rosemary on top before serving.
Serve with rice or potatoes or vegetables.
Note: If you like things more tangy, I would add 2 tbsp. of rice wine vinegar instead of 1 tbsp. If you like things on the sweeter side, keep it to 1 tbsp. of rice wine vinegar. Regardless, taste the sauce after mixing it together and adjust to taste. :)
I use it in home made salad dressing. Even use it with Good Seasons dry Italian dressing mix.