Ingredients
1/2 cup vegetable oil
1/4 cup soy sauce
1/4 cup red wine
1/4 cup Worcestershire sauce
4 cloves garlic, minced, or more to taste
Directions
Whisk together the vegetable oil, soy sauce, red wine, Worcestershire sauce, and garlic in a bowl, and pour into a resealable plastic bag.
To use the marinade, place the meat in the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight. Discard the marinade after it has been used.
Ingredients
1 cup vegetable oil
3/4 cup white wine vinegar
1 cup white sugar
1/2 cup ketchup
1/2 teaspoon salt
2 teaspoons Worcestershire sauce
1 onion, chopped
Directions
Prepare dressing in a large jar with a tight fitting lid. Add the oil, vinegar, sugar, ketchup, salt, Worcestershire sauce and onion. Shake until the sugar is dissolved. Refrigerate and shake well before using.
Ingredients
2 thick slices whole wheat bread
2 tablespoons cream cheese, softened
6 slices cucumber
2 tablespoons alfalfa sprouts
1 teaspoon olive oil
1 teaspoon red wine vinegar
1 tomato, sliced
1 leaf lettuce
1 ounce pepperoncini, sliced
1/2 avocado, mashed
Directions
Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, then sprinkle with oil and vinegar. Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Close sandwich and serve immediately.
Ingredients
2 pounds collard greens – rinsed, stemmed and thinly sliced
2 pounds fresh ham hocks
1/2 pound salt pork
3 quarts chicken stock
1 cup chopped onion
2 bay leaves
1/4 teaspoon red pepper flakes
2 tablespoons white sugar
salt and freshly ground black pepper to taste
2 teaspoons red wine vinegar
Directions
Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.
