what am I suppose to do with the bottle of garlic-pepper seasoned vinegar besides sit it on the self?

Answer 1

For a quick lunch salad, toss with leftover pasta or rice, shredded carrots, sliced cucumbers, and toasted almonds.
Combine with ground cumin and chopped cilantro to marinate cooked prawns for a delicious appetizer.
Stir into Boston-style baked beans.
Stir into wasabi for tangy heat!




1 pound cooked shrimp, prawns, lobster, or crab meat
Cellophane noodles (bean thread noodles)*
1 tablespoons seasoned rice vinegar
Red or Boston lettuce leaves, leaves separated, rinsed and dried (tough ribs discarded)
Fresh mint leaves, washed, dried, and coarsely chopped
Fresh basil leaves, washed, dried, and coarsely chopped
Fresh cilantro leaves, washed, dried, and coarsely chopped
Coarsely shredded carrot
Spring Roll Wrappers (rice paper rounds), 8 1/2-inches in diameter**

* Bean thread noodles are the thin clear noodles made from ground mung beans or (the cheaper version) mung bean flour. Also known as transparent noodles. Because of their appearance, they are also called transparent or cellophane noodles. Look for bean thread noodles in the ethnic or pasta section of natural food stores, or in specialty or Asian markets. Store them, unopened, in a cool, dry cupboard for six to eight months.

** Spring Roll Wrappers or Rice Paper Wrapper can be found near the fried noodles in Asian markets. They will keep in your cupboard indefinitely. As they are fragile, keep them flat and handle them gently.

If using shrimp or prawns, sliced them in half lengthwise.

Cover noodles with boiling water and let soak 15 minutes; drain well in a sieve or colander. Pat dry between paper towels and toss with rice vinegar. Cover and refrigerate until ready to use.

Fill a pie plate or bowl with lukewarm water. Immerse rice paper in warm water for a few seconds to soften them up just until soft but still flexible (work with one rice paper at a time, being gentle as they break easily when brittle). Remove from water and place rice paper on a kitchen towel and let rest approximately 30 seconds until it's more pliable.

Arrange one piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Top with some of the seafood, noodles, mint, basil, cilantro, and carrot (don't overfill). Make sure the ingredients are not clumped together in the center, but evenly distributed from one end to the other.

Pressing down on the filling with your fingers (pressing down on the ingredients is particularly important because it tightens the roll), fold the bottom end of the sheet (side nearest you) over the top of the fillings and roll into a cylindrical shape halfway. Fold the left and right sides inward and complete rolling the remaining half (If rice paper is too dry to seal, moisten unsealed edges with a little more hot water). Transfer summer roll to a plate, seam-side down, and cover with dampened paper towels. Make additional roll in the same manner.







NOTE: Spring rolls can be made a day ahead. Cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate. Refrigerating firms and toughens the wrappers and noodles slightly (if they are a little dry, wipe them gently with a damp cloth).

Bring rolls to room temperature before halving and serving. To serve, halve rolls on the diagonal and place the rolls upright on your serving platter. Serve with your favorite dipping sauces.

For an appetizer, serve one or two halves per person. As a main course, serve at least six halves per person.
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ROTINI WITH CHICKEN
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INGREDIENTS
12 ounces uncooked rotini or bowtie pasta
3 teaspoons olive oil
1 pound chicken tenders
1 small yellow onion, diced
3 cloves garlic, minced
1/2 teaspoon salt
1/4 cup Nakano® Seasoned Rice Vinegar - Roasted Garlic
1 teaspoon dried basil
1 (14 ounce) can stewed tomatoes
grated Parmesan cheese (optional)
1 pinch fresh-ground black pepper
DIRECTIONS
In an 8-quart pot, cook rotini according to package directions. Drain and rinse with hot water; keep warm.
Heat olive oil in the same pot used for pasta. Add chicken, onion, garlic and salt. Saute over high heat 4 minutes, stirring frequently.
Add Nakano® Seasoned Rice Vinegar -- Roasted Garlic and basil. Continue to cook on high 2-3 minutes or until most of the vinegar has evaporated.
Stir in stewed tomatoes; heat through. Chicken should be very juicy. Serve over rotini.
If desired, sprinkle with grated Parmesan cheese and fresh-ground black pepper.


NUTRITION INFORMATION
Servings Per Recipe: 4

Amount Per Serving

Calories: 525

Total Fat: 6.9g
Cholesterol: 67mg
Sodium: 927mg
Total Carbs: 75.2g
Dietary Fiber: 3.6g
Protein: 38.8g
VIEW DETAILED NUTRITION

Answer 2

Try this, it's good!

http://www.whats4eats.com/recipes/r_sau_adobo.html

Adobo Marinade
(Latino garlic-pepper-vinegar marinade)
Yield: 1 cup

INGREDIENTS PREP AMOUNT
Vinegar 1/3 cup
Oil 1/2 cup
Garlic 6-8 cloves
Pepper, jalapeño chopped 1 each
Paprika 1-2 Tbsp
Salt 1 Tbsp

METHOD
Basic Steps: Puree
Place all ingredients together in a blender or food processor and blend until fairly smooth.
Will keep refrigerated up to a week. Use as a marinade for pork, chicken or beef.
VARIATIONS
Substitute lime juice for the vinegar to give the dish a puertorriqueño and Caribbean flavor.
Substitute 1-2 dried ancho or other chilies for the paprika to get a Mexican-style marinade. Soak the chilies in hot water for about 20 minutes to soften first.
Add 1 Tbsp dried oregano or 2 tsp ground cumin if you like.
NOTES
Adobo is a very popular way to marinate pork and other meats in Central America and the Spanish-speaking Caribbean. The ingredients vary widely, but most have a base of oil, garlic and some type of acidic ingredient.
Meats flavored with adobo are often left to marinate for up to 5 days. The longer the time, the better the flavor.

Answer 3

make a salad dressing with it:


Basic Vinaigrette Salad Dressing
1 cup extra virgin olive oil
1/2 cup garlic-pepper vinegar
1 tsp. oregano
1/4 tsp. rosemary, crushed

Blend together slowly oil and vinegar until emulsion is formed (where the vinegar is finely seperated and suspended in the oil.) Add oregano and rosemary - or whatever spices you like - these are just suggestions - whisk until blended in.

After the dressing is made, you can safely store it in the refrigerater for about two weeks. DELICIOUS!

Answer 4

hummm well I would use it in any dish that requires vinegar. You have to rember though you are also going to add a garlic flavor too. For example it would be good in a BBQ sauce or on a slaw but i don't think it would be good in sweets.

Answer 5

If you dilute it with 1/2 water and add olive oil or vegetable oil than you can use it with a salad. It tastes great! Try It!!

Answer 6

No, yet I as quickly as by twist of destiny poured nutrition ordinary Pepsi into my cereal rather of milk. :D It became damaging, and that i did not comprehend until after my first bit., xP i did not prefer to waste the Pepsi or cereal, so I purely ate it. C: (((Hugs)))

Answer 7

use it in a salad as a dressing