Hey, Guys. Here's the recipe for the vinaigrette.
Dill Vinaigrette Prep: 15 mins Total: 15 mins Servings: 2 Ingredients 1/4 cup vegetable oil 2 tablespoons red wine vinegar 1-1/2 teaspoons white sugar 1/2 teaspoon dried dill weed 1/8 teaspoon salt 1/8 teaspoon onion powder 1/8 teaspoon garlic powder 1/8 teaspoon dry mustard 1/8 teaspoon ground black pepper Directions Step 1 In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper. Blend until smooth, cover and refrigerate until chilled. More Later, Dani On 8/11/20, Lisa Belville via Cookinginthedark <cookinginthedark@acbradio.org> wrote: > Thank you. That's good to know. Now I need to go back through my > recipes and proof them. This is what I get for not using punctuation > when copying and pasting. > > > Lisa > > > On 8/10/2020 4:30 PM, Immigrant via Cookinginthedark wrote: >> Question mark usually means that a fraction is represented by a special >> character instead of being written as a number, and screen reader often do >> not recognize those characters and render them as question marks. If 1/2, >> 1/3, 1/4, etc. is written as a special character, they often turn up as >> question marks in a text. >> >> -----Original Message----- >> From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf >> Of Pamela Fairchild via Cookinginthedark >> Sent: Monday, August 10, 2020 4:56 PM >> To: cookinginthedark@acbradio.org >> Cc: pamelafairch...@comcast.net >> Subject: Re: [CnD] Dill Vinaigrette >> >> Lisa, the last 5 ingredients have question marks for the amounts. Did you >> mean 1 teaspoon each? If so, I question that amount of pepper. It seems >> like too much. Or did those question marks mean for us to adjust the >> amounts of those ingredients to our liking? In which case I would still be >> at a loss to know how much to add. >> >> Pamela Fairchild >> <pamelafairch...@comcast.net> >> >> -----Original Message----- >> From: Cookinginthedark On Behalf Of Lisa Belville via Cookinginthedark >> Sent: Monday, August 10, 2020 4:04 PM >> To: cookinginthedark@acbradio.org >> Cc: Lisa Belville <lisa...@frontier.com> >> Subject: [CnD] Dill Vinaigrette >> >> Okay, this is the recipe I am making without the ground mustard. I have >> Dijon and basic yellow. I'll probably go with the Dijon and just adjust >> spices to compensate for the extra liquid. Unfortunately, I got the >> answers from you guys and my sister just as the Instacart shopper started >> shopping. At least I know for next time. >> >> >> Oh, and my sister says she uses ground or dry mustard all of the time. Who >> knew? <grin> >> >> >> Dill Vinaigrette >> >> Prep: >> 15 mins >> Total: >> 15 mins >> Servings: 2 >> >> Ingredients >> >> >> ¼ cup vegetable oil >> 2 tablespoons red wine vinegar >> 1?½ teaspoons white sugar >> ½ teaspoon dried dill weed >> ? teaspoon salt >> ? teaspoon onion powder >> ? teaspoon garlic powder >> ? teaspoon dry mustard >> ? teaspoon ground black pepper >> >> Directions >> >> Step 1 >> In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion >> powder, garlic powder, dry mustard and pepper. Blend until smooth, cover >> and refrigerate until chilled. >> >> Lisa >> >> >> _______________________________________________ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> _______________________________________________ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> _______________________________________________ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
