Marinated Mushrooms
Ingredients:
3/4 cup vegetable oil
1/2 cup Heinz® Garlic Wine Vinegar
1 1/2 teaspoons salt
1 teaspoon granulated sugar
1/2 teaspoon dried basil leaves
1/4 teaspoon ground thyme
6 peppercorns
1 clove garlic, split
1 bay leaf
1 1/2 pounds small mushrooms, rinsed, stems trimmed
Instructions:
In large saucepan, combine all ingredients except mushrooms; heat to boiling. Cover; simmer 10 minutes. Add mushrooms; simmer, uncovered 3 minutes. Pour mushrooms and liquid into bowl. Cover; chill several hours or overnight, stirring occasionally. Remove bay leaf. Drain and serve as an appetizer or on a relish tray. Makes about 3 1/2 cups.
Print Recipe
Marinated Vegetable Salad
Ingredients:
2/3 cup Heinz® Distilled White or Apple Cider Vinegar
2/3 cup vegetable oil
2 tablespoons granulated sugar
1 teaspoon salt
1/2 teaspoon paprika
Dash pepper
2 cups frozen cut green beans, cooked*
1 small head cauliflower, cut into flowerets (about 4 cups)
1 cup diagonally sliced celery
1/4 cup thinly sliced green onions, including some tops
2 tablespoons chopped pimiento
Lettuce
Instructions:
For marinade, combine first 6 ingredients in jar. Cover; shake vigorously. Combine beans, cauliflower, celery, onions and pimiento in large bowl; pour marinade over and toss. Cover; chill overnight, tossing occasionally. Drain and serve on lettuce. Makes 6 servings (about 5 cups). *1/2 pound fresh green beans, cut into 1-inch pieces, cooked, may be substituted.
Print Recipe
Tarragon Marinated Chicken Breasts
Ingredients:
4 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1/3 cup olive or vegetable oil
1/4 cup Heinz® Tarragon Vinegar
2 cloves garlic or 1/2 teaspoon garlic powder
Dash salt and pepper
Instructions:
Place chicken in gallon size re-sealable plastic bag. In small bowl or jar, combine remaining ingredients. Pour over chicken; close bag. Refrigerate at least 2 hours or overnight, turning bag occasionally. Grill or broil as desired until chicken is fully cooked. Discard any remaining marinade & bag.
Print Recipe