Type what you have

Ingredients

• ✓ red wine vinegar
• cucumber
• green onion
• margarine
• chicken broth
• farina
• salt
• tarragon
• sour cream
• parsley

Instructions

1. 1 Peel, seed, and chop 2 cucumbers.
2. 2 Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.
3. 3 Put the soup into a blender, and puree it.
4. 4 Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.

By Richard

Ingredients

• ✓ red wine vinegar
• butter
• onion
• green onion
• chicken broth
• zucchini
• dill weed
• farina cereal
• salt
• black pepper
• cream cheese

Instructions

1. 1 Melt butter in a saucepan over medium heat. Cook and stir onion and green onion in hot butter until softened, about 5 minutes. Add chicken broth, zucchini, vinegar, and dill to the saucepan; bring to a boil. Gradually pour farina into the broth mixture while stirring. Reduce heat to low, loosely cover saucepan, and cook broth mixture at a simmer until the zucchini is tender, about 15 minutes more.
2. 2 Blend soup with an immersion blender until smooth. Add cream cheese and blend again until the cheese is fully incorporated.

By Ricknlia

Ingredients

• ✓ red wine vinegar
• tomato
• cucumber
• green bell pepper
• onion
• garlic
• salt
• olive oil
• water
• onion
• green bell pepper
• cucumber

Instructions

1. 1 Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
2. 2 Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.

By Luis Luna

Ingredients

• ✓ red wine vinegar
• potato
• carrot
• celery
• onion
• clam
• water
• butter
• all-purpose flour
• half-and-half
• salt
• black pepper

Instructions

1. 1 Place potatoes, carrots, celery, and onion into a large skillet; pour in clam juice and add enough water to cover. Cook and stir over medium-low heat until vegetables are tender.
2. 2 Meanwhile, melt butter in a large, heavy saucepan over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetable mixture with any juices until just heated through.
3. 3 Stir in clams just before serving to prevent them from overcooking. When clams are heated through, stir in vinegar and season to taste with salt and pepper.

By PIONEERGIRL

Ingredients

• ✓ red wine vinegar
• tomato juice
• tomato
• onion
• green bell pepper
• cucumber
• green onion
• parsley
• lemon juice
• garlic
• tarragon
• basil
• sugar
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine tomato juice, tomatoes, onion, bell pepper, cucumber, green onions, parsley, lemon juice, red wine vinegar, garlic, tarragon, basil, sugar, salt, and pepper in a blender or food processor. Blend until well combined but still slightly chunky.
3. 3 Pour into a serving bowl and cover. Place in the refrigerator to chill before serving, at least 2 hours.

By Kara

Ingredients

• ✓ red wine vinegar
• sour cream
• green cabbage
• black pepper
• salt
• bay leaf
• dill weed
• parsley
• brown sugar
• tomato paste
• beef broth
• garlic
• carrot
• onion
• beef stew meat
• potato
• tomato
• beet

Instructions

1. 1 Place beets, tomatoes, potatoes, beef, onion, carrots, and garlic in a slow cooker. Whisk beef broth, tomato paste, vinegar, brown sugar, parsley, dill, bay leaf, salt, and black pepper together in a bowl; pour over beef and vegetables, adding more broth to cover as needed. Cover slow cooker.
2. 2 Cook on Low for 8½ hours or on High for 4 hours. Stir in shredded cabbage; cover slow cooker. Cook on High until cabbage is tender, about 30 minutes. Remove and discard bay leaf. Top servings with sour cream.

By DAVISAM1

Ingredients

• ✓ red wine vinegar
• cream of mushroom soup
• chicken broth
• black pepper
• salt
• thyme
• sage
• dill weed
• hot pepper sauce
• green cabbage
• carrot
• potato
• beet
• butternut squash
• onion
• ginger root
• garlic
• olive oil
• elk breakfast sausage

Instructions

1. 1 Heat a large pot over medium-high heat. Cook and stir the sausage in the hot pot until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; reserve the browned sausage.
2. 2 Pour the olive oil into the pot; stir in the garlic, ginger, onion, butternut squash, beets, red potatoes, carrots, and cabbage. Cook and stir for 10 minutes. Season with hot pepper sauce, dill, sage, thyme, salt, and pepper. Add the browned sausage, chicken broth, cream of mushroom soup, and vinegar. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until all of the vegetables are tender, about 30 minutes.

By Charissa

Ingredients

• ✓ red wine vinegar
• soy sauce
• soy sauce
• chili oil
• ginger root
• white sugar
• garlic
• green onion

Instructions

1. 1 Whisk light soy sauce, dark soy sauce, red wine vinegar, chili oil, ginger, sugar, garlic, and green onion together in a bowl; pour into a sealable container, seal, and refrigerate 1 hour.

By Rick Pisciotta

Ingredients

• ✓ red wine vinegar
• soy sauce
• peanut butter
• brown sugar
• garlic powder
• ginger
• cayenne pepper

Instructions

1. 1 Combine vinegar, soy sauce, peanut butter, brown sugar, garlic powder, ginger, and cayenne pepper in a saucepan over medium heat. Cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes.

By Bonnie Gertz

Ingredients

• ✓ red wine vinegar
• olive oil
• hoisin sauce
• honey
• garlic
• salt
• black pepper

Instructions

1. 1 Whisk the red wine vinegar, olive oil, hoisin sauce, honey, garlic, salt, and pepper together in a bowl. Store in refrigerator. Shake well before use.

By Trishie

Ingredients

• ✓ red wine vinegar
• brown sugar
• jalapeno pepper
• soy sauce
• lime juice
• honey
• rice vinegar
• sesame oil
• fish sauce
• red pepper flakes

Instructions

1. 1 Combine brown sugar, jalapeno pepper, soy sauce, lime juice, honey, rice vinegar, red wine vinegar, sesame oil, fish sauce, and red pepper flakes in a saucepan; bring to a boil. Reduce heat and simmer until slightly reduced, 15 to 20 minutes.

By Sandy Schoon

Ingredients

• ✓ red wine vinegar
• chicken broth
• water
• mushroom
• bamboo shoot
• ginger root
• garlic
• soy sauce
• red pepper flakes
• chicken breast
• sesame oil
• green onion
• cilantro
• cornstarch
• egg

Instructions

1. 1 In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
2. 2 Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
3. 3 Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.

By MORPHIUS_RAE

Ingredients

• ✓ red wine vinegar
• olive oil
• sesame seed
• soy sauce
• brown sugar
• honey
• ginger
• mustard
• red pepper flake

Instructions

1. 1 Heat olive oil and sesame seeds in a small saucepan over low heat; cook and stir until seeds are slightly toasted, 3 to 5 minutes. Add soy sauce, brown sugar, honey, and vinegar; whisk until brown sugar is dissolved, 1 to 2 minutes.
2. 2 Mix ginger paste, ground mustard, and red pepper flakes into soy sauce mixture; whisk until sauce is smooth, 2 to 3 minutes. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes more.

By Carissa

Ingredients

• ✓ red wine vinegar
• short-grain white rice
• water
• sugar
• salt
• avocado
• lemon juice
• sesame seed
• cucumber
• green bell pepper
• zucchini

Instructions

1. 1 Place rice and water in a saucepan over high heat, bring to a boil, and reduce heat to very low. Cover with a tight-fitting lid and simmer rice until water is absorbed, about 15 minutes. Remove rice from heat and allow to stand covered for 10 minutes.
2. 2 Mix red wine vinegar, sugar, and salt in a bowl until sugar has dissolved. Fluff rice with a fork and transfer into a large bowl; pour vinegar mixture into the rice and stir to coat rice. Spread rice out onto a large piece of parchment paper and fan the rice until cool. Cover rice with damp paper towels.
3. 3 Sprinkle avocado slices with lemon juice in a bowl.
4. 4 Spread a thin layer of sesame seeds onto a sushi mat. Pick up about half a cup of cooled rice and place onto sushi mat in an even layer. Place 1/4 of the cucumber, avocado slices, bell pepper, and zucchini in a line down the middle of the rice.
5. 5 Pick up the edge of the sushi mat, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Repeat with remaining ingredients to made 4 rolls. Place rolls on a serving plate, slice into 6 or 8 pieces per roll, and cover with damp paper towels until serving time.

By greet

Ingredients

• ✓ red wine vinegar
• ramen noodle
• sunflower seed
• almond
• butter
• white sugar
• vegetable oil
• soy sauce
• bok choy
• sweet onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place ramen noodles, sunflower seeds, and almonds on a baking sheet. Drizzle butter over the ramen noodle mixture and toss to coat.
3. 3 Toast the ramen noodle mixture in the preheated oven until lightly browned and fragrant, stirring occasionally to avoid burning, about 8 minutes. Set aside to cool.
4. 4 Whisk sugar, vegetable oil, vinegar, and soy sauce together in a small bowl for the dressing.
5. 5 Place bok choy, onion, and toasted ramen noodle mixture in a large bowl. Toss with dressing until well coated.

By LifeLearner

Ingredients

• ✓ red wine vinegar
• black pepper
• garlic salt
• garlic
• green onion
• ground ginger
• carrot
• panko bread crumb
• onion
• cabbage
• ground lamb
• ground beef
• black pepper
• white pepper
• hot sauce
• sugar
• sesame oil
• rice vinegar
• ginger
• soy sauce
• garlic
• hoisin sauce

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Whisk hoisin sauce, 4 cloves garlic, red wine vinegar, soy sauce, grated ginger, rice vinegar, sesame oil, sugar, hot sauce, white pepper, and black pepper together in a large bowl.
3. 3 Mix ground beef, ground lamb, cabbage, yellow onion, panko, carrot, ground ginger, green onion, 6 cloves chopped garlic, garlic salt, black pepper, and 2 tablespoons of the hoisin sauce mixture together in a separate bowl; shape into meatballs and arrange on a jelly roll pan.
4. 4 Bake in preheated oven until no longer pink in the middle, about 25 minutes. Shake pan to turn meatballs, switch oven to Broil, and cook under the broiler until browned, about 10 minutes more. Set aside to cool.
5. 5 Transfer warm meatballs to slow cooker and pour hoisin sauce mixture over the meatballs.
6. 6 Cook on Low, stirring intermittently, for 2 to 4 hours.

By Brian Bower

Ingredients

• ✓ red wine vinegar
• edamame
• sweet corn
• sweet pea
• black bean
• red onion
• olive oil
• salt
• parsley
• black pepper
• basil
• garlic powder

Instructions

1. 1 Mix edamame, corn, peas, black beans, and red onion in a large bowl.
2. 2 Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture.
3. 3 Chill in the refrigerator at least 30 minutes before serving.

By Allison

Ingredients

• ✓ red wine vinegar
• sugar
• canola oil
• soy sauce
• salt
• black pepper
• ramen noodle
• butter
• pecan
• broccoli
• romaine lettuce
• green onion

Instructions

1. 1 Add sugar, oil, vinegar, soy sauce, salt, and black pepper to a jar with a tight-fitting lid; shake until well blended. Set aside.
2. 2 Break ramen noodles into small pieces; set aside. Discard flavor packet.
3. 3 Melt butter in a skillet over medium heat. Add pecans and noodles; cook and stir until browned, about 5 minutes. Drain on paper towels; let cool.
4. 4 Toss broccoli, romaine lettuce, green onions, pecans, and noodles together in a bowl. Add 1 cup, or more, dressing; toss to coat.

By Georgia Julie

Ingredients

• ✓ red wine vinegar
• cornstarch
• chicken broth
• water
• bamboo shoot
• shiitake mushroom
• garlic
• ginger root
• soy sauce
• red pepper flakes
• firm tofu
• egg
• green onion

Instructions

1. 1 Stir vinegar and cornstarch together in a bowl.
2. 2 Combine chicken broth, water, bamboo shoots, shiitake mushrooms, garlic, ginger root, soy sauce, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil. Reduce heat to low; cover and simmer for 5 minutes. Remove lid and add tofu. Return to a boil; slowly drizzle in egg while stirring. Stir in cornstarch mixture.
3. 3 Simmer soup over medium heat until broth has thickened slightly, about 3 minutes. Top with green onions.

By Dawn RD

Ingredients

• ✓ red wine vinegar
• butter
• walnut
• ramen noodle
• vegetable oil
• sugar
• soy sauce
• salt
• black pepper
• romaine lettuce
• broccoli
• green onion

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add walnuts and ramen noodles; cook and stir until toasted, about 5 minutes. Transfer to a paper-towel-lined plate; set aside until cooled.
2. 2 Whisk vegetable oil, sugar, vinegar, soy sauce, salt, and black pepper together in a small bowl.
3. 3 Combine romaine lettuce, broccoli, walnut-ramen noodle mixture, and green onions in a large serving bowl. Add vinaigrette; toss to coat.

By Susan LeBlanc

Ingredients

• ✓ red wine vinegar
• canola oil
• white sugar
• soy sauce
• butter
• white sugar
• ramen noodle
• flavor packet
• sesame seed
• almond
• soy sauce
• bok choy
• green onion

Instructions

1. 1 Whisk canola oil, 1/2 cup sugar, red wine vinegar, and 2 tablespoons soy sauce together in a bowl.
2. 2 Melt butter in a saucepan over low heat; add 2 tablespoons sugar and stir until dissolved. Crumble ramen noodles into butter mixture, then stir in ramen seasoning packets, sesame seeds, almonds, and 1 tablespoon soy sauce; cook until lightly toasted, stirring constantly to prevent burning, 2 to 3 minutes. Remove from heat.
3. 3 Toss vinaigrette, ramen mixture, bok choy, and green onions together in a large bowl.

By Heather Roscelli

Ingredients

• ✓ red wine vinegar
• ✓ red wine vinegar
• pineapple chunk
• beef stew meat
• onion
• beef broth
• garlic
• seasoned salt
• paprika
• black pepper
• green bell pepper
• red bell pepper
• brown sugar
• cornstarch
• soy sauce
• tomato

Instructions

1. 1 Drain the pineapple juice into a slow cooker, reserving the pineapple chunks. Place the beef, onions, beef broth, 3 tablespoons red wine vinegar, garlic, seasoned salt, paprika, and black pepper into the slow cooker with the juice. Mix well, cover, and cook on Low until the beef is tender, 6 to 6 1/2 hours.
2. 2 Increase the setting to High and stir in green bell pepper, red bell pepper, and brown sugar. In a small bowl, mix together the cornstarch, soy sauce, and 2 tablespoons red wine vinegar until smooth; stir the mixture into the slow cooker, blending well. Cover and cook for 1 more hour. Just before serving, lightly stir in the tomatoes and reserved pineapple chunks.

By Cat Lady Cyndi

Ingredients

• ✓ red wine vinegar
• soy sauce
• oyster sauce
• hoisin sauce
• sesame oil
• garlic powder
• honey
• chile sauce
• black pepper
• flat iron steak
• broccoli
• chow mein noodle
• olive oil
• onion
• garlic

Instructions

1. 1 Whisk soy sauce, oyster sauce, hoisin sauce, red wine vinegar, sesame oil, garlic powder, honey, chile sauce, and black pepper together in a bowl until marinade is smooth. Brush marinade onto steak strips and broccoli, reserving some for the noodles. Refrigerate for 4 hours to overnight.
2. 2 Bring a large pot of lightly salted water to a boil. Cook chow mein noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain.
3. 3 Heat oil in a wok or deep skillet over medium heat; cook and stir onion for 3 minutes. Add garlic and beef-broccoli mixture; cook and stir until beef is cooked through, 1 to 2 minutes. Add noodles and reserved marinade; toss using tongs and cook until heated through, 1 to 2 minutes.

By Raquel Teixeira

Ingredients

• ✓ red wine vinegar
• vegetable oil
• pork loin
• salt
• butter
• green bell pepper
• onion
• garlic
• all-purpose flour
• white sugar
• white wine
• water
• soy sauce
• ketchup
• black pepper

Instructions

1. 1 Heat oil in a large skillet over high heat. Place the pork in the oil and sprinkle with salt. Fry for 5 to 10 minutes, or until brown on all sides. Remove the pork from the oil, cover with foil to keep warm, and set aside.
2. 2 In the same skillet over medium heat melt the butter. Mix in the bell pepper, onion, and garlic and saute for 5 minutes. Stir in the flour and sugar and cook for 1 minute. Stir in the wine, vinegar, and water. Mix in the soy sauce, ketchup, and black pepper. Reduce heat to low and let simmer for 5 minutes, or until the sauce has thickened. Return the pork pieces to the skillet and stir until well combined.

By FURFNSLO

Ingredients

• ✓ red wine vinegar
• pumpkin seed
• black pepper
• salt
• curry powder
• olive oil
• orange juice
• coconut oil
• curry powder
• tempeh
• red bell pepper
• red onion
• fennel bulb
• black pepper
• salt
• olive oil
• sweet potato
• bulgur
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Bring water and bulgur to a boil in a saucepan; cover saucepan and reduce heat to medium-low. Simmer until water is absorbed and bulgur is soft, about 12 minutes. Keep warm.
3. 3 Place sweet potato in a bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer sweet potato to the prepared baking sheet in one row on one-fourth of baking sheet. Place fennel in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer to the same baking sheet in one row next to sweet potato, keeping each separate.
4. 4 Cook in the preheated oven for 10 minutes. Place red onion in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer to the same baking sheet in one row next to fennel, keeping each separate. Place red bell pepper in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Place on the same baking sheet in one row next to onion, keeping each separate.
5. 5 Cook in the preheated oven until vegetables are cooked to desired doneness, 10 to 15 minutes.
6. 6 Place tempeh in a bowl. Season with 1/2 teaspoon curry powder; toss to coat.
7. 7 Heat coconut oil in a skillet over medium-high heat; sauté tempeh, turning occasionally, until all sides are evenly browned, about 10 minutes.
8. 8 Whisk orange juice, 2 tablespoons olive oil, red wine vinegar, 1/2 teaspoon curry powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until smooth.
9. 9 Divide bulgur between two bowls; divide sweet potato, fennel, red onion, and bell pepper between bowls and place around bulgur. Top with 1 tablespoon pumpkin seeds; drizzle vinaigrette over each bowl.

By France Cevallos

Ingredients

• ✓ red wine vinegar
• mayonnaise
• salt

Instructions

1. 1 In a small bowl, stir together the mayonnaise and salt. Stir in vinegar 1 teaspoon at a time until you reach a your desired consistency. Chill for 1 hour before serving.

By Ryan Stroud

Ingredients

• ✓ red wine vinegar
• dijon mustard
• olive oil
• honey

Instructions

1. 1 Whisk Dijon mustard, red wine vinegar, olive oil, and honey together in a bowl.

By mama2006

Ingredients

• ✓ red wine vinegar
• olive oil
• salad dressing mix
• broccoli

Instructions

1. 1 Combine olive oil, red wine vinegar, and Italian dressing mix in a sealable container; shake vigorously.
2. 2 Add broccoli and toss to coat with marinade; cover and refrigerate, stirring occasionally, for at least 3 hours.

By Jody C

Ingredients

• ✓ red wine vinegar
• worcestershire sauce
• garlic
• onion
• black pepper
• beef rib eye steak

Instructions

1. 1 In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator.
2. 2 Preheat an outdoor grill for high heat, and lightly oil grate.
3. 3 Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.

By BRANDI T

Ingredients

• ✓ red wine vinegar
• yogurt
• raspberry
• sugar

Instructions

1. 1 In a blender, combine the yogurt, raspberries, vinegar and sugar. Blend until smooth and refrigerate until chilled.

By Jackie