Type what you have

Ingredients

• ✓ white vinegar
• milk
• all-purpose flour
• sugar
• baking soda
• salt

Instructions

1. 1 Stir milk and vinegar together in a small bowl; allow to stand until curdled, about 10 minutes.
2. 2 Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
3. 3 Whisk flour, sugar, baking soda, and salt together in a bowl; gradually stir in soured milk until dough just comes together. Turn dough out onto a well-floured surface; knead lightly and shape into a round.
4. 4 Transfer dough to the prepared baking sheet. Cut an "X" into the top of the dough to release steam and help the bread keep its round shape while baking.
5. 5 Bake in the preheated oven until golden brown and the bottom of the loaf sounds hollow when tapped, about 45 minutes.

By irishfishstick

Ingredients

• ✓ white vinegar
• milk
• sugar
• cream cheese
• butter
• egg
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• salt
• strawberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5x3-inch loaf pan.
2. 2 Pour vinegar into a measuring cup; add milk until reaches ½ cup measuring mark.
3. 3 Cut sugar, cream cheese, and butter together in a large bowl with a pastry blender until smooth. Add eggs, one at a time, blending after each addition. Add vanilla extract: mix until combined.
4. 4 Whisk flour, baking powder, baking soda, and salt together in a bowl until combined; fold into egg mixture, in 4 additions, until batter is doughy. Fold in milk-vinegar mixture until blended, making sure not to overmix. Fold in mashed strawberries with juices until just combined. Transfer batter to the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 60 minutes.

By lizardsgarden

Ingredients

• ✓ white vinegar
• cooking spray
• soy milk
• applesauce
• vanilla extract
• white whole wheat flour
• turbinado sugar
• whole wheat flour
• rolled oat
• baking soda
• salt
• strawberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins with cooking spray.
2. 2 Mix soy milk, applesauce, vinegar, and vanilla extract together in a bowl.
3. 3 Sift white whole wheat flour and whole wheat flour together into a separate bowl. Add oats, baking soda, and salt in a separate bowl. Mix in soy milk mixture until smooth. Let batter sit for 5 minutes.
4. 4 Fold strawberries into the batter. Fill muffin tins 2/3 full of batter.
5. 5 Bake in the preheated oven until muffin tops are brown and sides pull away from the tin, 30 to 40 minutes.

By Oceanura

Ingredients

• ✓ white vinegar
• cooking spray
• sugar
• butter
• baking powder
• baking soda
• salt
• all-purpose flour
• egg
• milk
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray.
2. 2 Whisk sugar and butter together until sugar is mostly dissolved. Stir in baking powder, baking soda, and salt. Add vinegar. Pour in flour slowly; make a small indent in the flour. Crack egg into the indent. Mix batter slightly and gradually pour in milk, mixing until just combined. Fold in Cheddar cheese.
3. 3 Spoon batter into the muffin cups until 3/4 full.
4. 4 Bake in the center of the preheated oven until a toothpick inserted into a muffin comes out clean, about 15 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By AcornGrill

Ingredients

• ✓ white vinegar
• milk
• active dry yeast
• all-purpose flour
• butter
• egg
• sugar
• salt
• baking soda
• cayenne pepper
• all-purpose flour
• butter

Instructions

1. 1 Pour warm milk into a bowl of a stand mixer fitted with the dough hook. Sprinkle yeast on top and let dissolve until a few small bubbles begin to a form, 10 to 15 minutes.
2. 2 Add 2 3/4 cups flour, softened butter, beaten egg, sugar, vinegar, salt, and baking soda. Knead on low speed until the dough begins to come together, adding up to 1/4 cup more flour if needed. Increase the speed slightly and knead for about 3 more minutes. Use a spatula to scrape the sides clean and gather the dough into the center. Cover and let rise until doubled in volume, 1 1/2 to 2 hours.
3. 3 Butter a spatula and a 9x5-inch loaf pan. Scrape the dough into the prepared loaf pan using the spatula. Smooth out the top to distribute the dough evenly. Dust the top with 1 tablespoon flour and press gently to even out the dough. Let rise in the pan for 30 minutes.
4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
5. 5 Use a sharp knife or razor to cut a deep slash lengthwise through the center of the loaf; you may need to go over it several times. Brush the top with most of the melted butter.
6. 6 Bake in the preheated oven until golden brown, about 30 minutes.
7. 7 Remove from the oven and brush hot loaf with the remaining butter. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool for at least 1 hour before slicing.

By John Mitzewich

Ingredients

• ✓ white vinegar
• cooking spray
• all-purpose flour
• white sugar
• baking soda
• baking powder
• salt
• butter
• orange zest
• orange juice
• egg
• milk
• confectioners sugar
• confectioners' sugar
• orange juice
• orange zest

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
2. 2 Mix flour, 1 tablespoon sugar, baking soda, baking powder, and salt. Cut in butter using a pastry cutter. Mix in orange zest.
3. 3 Make a well in the center of the flour mixture. Whisk orange juice, egg, and vinegar together and pour into the flour mixture. Stir until moistened and sticky.
4. 4 Transfer dough to a floured surface and knead gently about 10 times. Pat into a 6x8-inch rectangle. Cut rectangle into 4 squares; cut each square diagonally into 8 triangles. Arrange scones on the prepared baking sheet. Brush tops with milk and sprinkle with remaining 1 tablespoon sugar.
5. 5 Bake in the preheated oven until golden brown, about 10 minutes.
6. 6 Make the orange glaze while the scones are baking. Mix 1/2 cup plus 2 tablespoons confectioners' sugar and orange juice until thick and smooth; glaze should drip slowly off the back of a spoon. Mix in orange zest.
7. 7 Dunk warm scones in the glaze to fully coat the tops. Let stand for 5 minutes before serving.

By erika925925

Ingredients

• ✓ white vinegar
• walnut
• cranberry
• salt
• cinnamon
• xanthan gum
• baking powder
• flax seed
• rice flour
• brown rice flour
• vanilla extract
• egg yolk
• egg
• butter
• white sugar
• brown sugar
• milk
• cooking spray

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
2. 2 Place milk and vinegar in a small bowl; stir and set soured milk aside.
3. 3 Beat brown sugar, white sugar, and butter together in a bowl using an electric hand mixer or stand mixer until creamy and smooth. Add soured milk, eggs, egg yolk, and vanilla extract; beat until smooth, scraping down the sides of the bowl as needed.
4. 4 Mix brown rice flour, white rice flour, flax seeds, baking powder, xanthan gum, cinnamon, and salt together in another bowl. Stir slowly into creamed butter mixture until just mixed. Stir in cranberries and walnuts.
5. 5 Spoon batter into the prepared muffin cups, filling each about 3/4 full.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

By amdolinar

Ingredients

• ✓ white vinegar
• pecan
• coconut oil
• salt
• cinnamon
• all-purpose flour
• rolled oat
• vanilla extract
• applesauce
• maple syrup
• pumpkin puree
• salt
• pumpkin pie spice
• baking soda
• baking powder
• all-purpose flour
• almond milk
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a jumbo 6-cup muffin tin and 1/2 of a standard muffin tin with cooking spray.
2. 2 Mix almond milk and vinegar together. Set aside until milk appears curdled, about 5 minutes.
3. 3 Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.
4. 4 Whisk almond milk mixture, pumpkin puree, maple syrup, applesauce, and vanilla extract together in a separate bowl. Fold in flour mixture using a rubber spatula until batter is just combined. Do not overmix.
5. 5 Fill each jumbo muffin cup with 1/2 cup batter. Fill each standard muffin cup with 1/4 cup batter.
6. 6 Mix oats, flour, cinnamon, and salt together to make streusel topping. Rub in coconut oil until large clumps form. Fold in pecans. Sprinkle 2 tablespoons of the streusel over the jumbo muffins. Top standard-sized muffins with 1 tablespoon streusel.
7. 7 Bake muffins in the preheated oven for 5 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Bake standard-sized muffins for 5 to 8 minutes more. Bake jumbo muffins for 10 to 15 minutes more.
8. 8 Let cool for a few minutes before removing from the tins.

By thedailygourmet

Ingredients

• ✓ white vinegar
• water
• yellow onion
• egg
• olive oil

Instructions

1. 1 Combine water, onion skins, and vinegar in a pot; bring to a boil. Set aside onions for another use. Reduce heat, cover pot, and simmer, stirring occasionally to make sure skins are submerged, for 30 minutes. Remove pot from heat, remove cover, and cool dye to room temperature, at least 30 minutes.
2. 2 Remove skins from dye and discard skins. Place eggs in the dye and bring to a boil; cook for 15 minutes. Remove pot from heat and leave eggs in the dye until a deep red color is reached, about 30 minutes more.
3. 3 Transfer eggs to a wire rack to dry, about 15 minutes.
4. 4 Rub olive oil onto each egg to make them shiny. Store eggs in the refrigerator.

By smgormas

Ingredients

• ✓ white vinegar
• yogurt
• cucumber
• garlic
• olive oil
• salt

Instructions

1. 1 Place a cheese cloth over a medium bowl and strain the yogurt 6 hours in the refrigerator, or over night.
2. 2 Drain as much excess liquid from the cucumber and garlic as possible.
3. 3 In a large bowl, mix together the yogurt, cucumber, garlic, vinegar, olive oil and salt. Stir until a thick mixture has formed.

By Teina P

Ingredients

• ✓ white vinegar
• water
• vegetable oil
• sugar
• salt
• black pepper
• cucumber
• tomato
• onion

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk water, vinegar, oil, sugar, salt, and black pepper together in a large bowl until smooth.
3. 3 Add cucumbers, tomatoes, and onion; stir to coat.
4. 4 Cover the bowl with plastic wrap; refrigerate for at least 2 hours for best flavor results.
5. 5 Enjoy!

By BogeyBill

Ingredients

• ✓ white vinegar
• feta cheese
• green pepper
• greek yogurt
• olive oil
• sweet red pepper paste
• garlic
• cayenne pepper

Instructions

1. 1 Place feta cheese in a large glass bowl. Place green peppers in a food processor and blend into a paste; transfer to the bowl of feta. Add Greek yogurt, olive oil, red pepper paste, vinegar, garlic, and cayenne pepper to the dip. Stir well.

By George

Ingredients

• ✓ white vinegar
• water
• calcium chloride
• liquid rennet
• milk
• feta cheese culture
• water
• sea salt
• calcium chloride

Instructions

1. 1 Combine 1/4 cup water and 1/2 teaspoon calcium chloride in a small bowl; mix well.
2. 2 Combine 1/4 cup water and 1/2 teaspoon rennet in another small bowl; mix well.
3. 3 Pour milk into a double boiler set over medium-low heat. Heat milk until it registers 86 degrees F (30 degrees C) on an instant-read thermometer. Sprinkle cheese culture on the surface. Allow to dissolve without stirring for a few minutes, then stir well. Cover and keep at 86 degrees F (30 degrees C) for 1 hour.
4. 4 Pour calcium chloride mixture into the milk; stir for 1 minute. Add rennet mixture; stir for 1 to 2 minutes. Let stand at room temperature until milk sets into curd, about 1 hour. Press edge of the curd gently with a palette knife or the back of a spoon to check for firmness.
5. 5 Cut curd all the way to the bottom of the pot into 1-inch squares. Stir gently with a rubber spatula. Let rest, 5 to 10 minutes.
6. 6 Stir curds, maintaining temperature at 86 degrees F (30 degrees C), until they sink to the bottom of the pot, about 20 minutes. Scoop out liquid (whey) with a ladle and discard or reserve for another use.
7. 7 Line 2 basket-style molds with damp cheesecloth. Ladle curds into the molds with a slotted spoon and cover with ends of cheesecloth. Place one mold on top of the other, pressing lightly. Let drain, switching the molds and stirring curds a few times, until cheese is firm, at least 4 hours.
8. 8 Mix 8 cups water, sea salt, 1 teaspoon calcium chloride, and white vinegar together in a large container to make brine. Submerge cheese in brine and let soak, at least 8 hours and up to 3 weeks.

By ChefJackie

Ingredients

• ✓ white vinegar
• eggplant
• onion
• tomato
• feta cheese
• parsley
• olive oil
• salt

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Pierce eggplant a few times with the tip of a paring knife or fork.
3. 3 Cook on the preheated grill, turning often, until skin is charred and eggplant is tender, about 15 minutes. Set aside until cool enough to handle. Remove and discard skin from eggplant; dice pulp.
4. 4 Combine eggplant pulp, onion, tomato, feta, parsley, olive oil, and vinegar in a bowl; mix well. Refrigerate for 1 hour. Season with salt before serving.

By constantina

Ingredients

• ✓ white vinegar
• spinach
• feta cheese
• mozzarella cheese
• processed cheese food
• butter
• garlic powder
• salt
• pepper
• phyllo dough

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
3. 3 Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
4. 4 Bake at 425 degrees F (220 degrees C) for 20 minutes.

By ROMDI

Ingredients

• ✓ white vinegar
• garlic
• oregano
• red pepper flakes
• black pepper
• lemon juice
• olive oil
• chicken leg quarter
• lemon

Instructions

1. 1 Whisk garlic, oregano, red pepper flakes, black pepper, lemon juice, olive oil, and vinegar together in a large bowl.
2. 2 Make 2 slashes on the skin side down to the bone in the thigh section and 1 in the leg section of each leg quarter. This will help infuse pieces with marinade and allow faster cooking on the grill. Season both sides of chicken generously with kosher salt. Transfer to bowl with marinade and thoroughly coat all sides. Cover and marinate in refrigerator 4 to 12 hours.
3. 3 Transfer chicken to paper-towel-lined sheet pan to drain slightly.
4. 4 Place leg quarters on grill skin side down over semi-direct heat (avoid intense direct heat so chicken cooks evenly and skin doesn't burn). Cook 6 or 7 minutes. Turn chicken and cook another 6 to 7 minutes. Continue cooking and turning until internal temperature reaches 165 degrees F (74 degrees C), 8 to 10 more minutes. Serve with lemon wedges.

By John Mitzewich

Ingredients

• ✓ white vinegar
• yogurt
• sour cream
• cucumber
• green onion
• feta cheese
• garlic
• oregano
• lemon juice
• lemon zest
• salt
• pepper

Instructions

1. 1 Combine yogurt, sour cream, cucumber, green onion, feta cheese, garlic, vinegar, oregano, lemon juice, lemon zest, salt, and black pepper in a bowl; cover and chill before serving, 8 hours to overnight.

By Polly Rinas Janos

Ingredients

• ✓ white vinegar
• olive oil
• garlic
• lemon juice
• oregano
• salt
• chicken breast
• wooden skewer
• plain greek yogurt
• cucumber
• olive oil
• garlic
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Prepare kabobs: Combine olive oil, garlic, lemon juice, oregano, and salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air and seal the bag; marinate in the refrigerator for 2 hours.
3. 3 Prepare sauce: Mix yogurt, cucumber, olive oil, vinegar, garlic, and salt together in a bowl. Refrigerate sauce for flavors to blend, 1 to 2 hours.
4. 4 Soak wooden skewers in a bowl of cold water for about 15 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
6. 6 Cook the skewers on the preheated grill, turning frequently until browned on all sides and chicken is no longer pink in the center, about 7 to 8 minutes per side.
7. 7 Serve with tzatziki sauce. Enjoy!

By Tanya Petkos Schroeder

Ingredients

• ✓ white vinegar
• olive oil
• lemon juice
• garlic
• cumin
• oregano
• thyme
• salt
• black pepper
• chicken breast
• wooden skewer
• green bell pepper
• red bell pepper
• onion
• mushroom
• cherry tomato

Instructions

1. 1 Whisk olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
2. 2 Meanwhile, soak wooden skewers in water for at least 30 minutes.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade. Thread chicken onto the skewers, alternating with bell peppers, onion, mushrooms, and tomatoes.
5. 5 Cook skewers on preheated grill, turning frequently, until nicely browned on all sides, and meat is no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Dolce Cuoco

Ingredients

• ✓ white vinegar
• parmesan cheese
• egg
• black pepper
• nutmeg
• butter
• all-purpose flour
• milk
• feta cheese
• black pepper
• oregano
• parsley
• lentil
• tomato
• garlic
• onion
• potato
• zucchini
• olive oil
• salt
• eggplant

Instructions

1. 1 Sprinkle eggplant slices with salt; set aside for 30 minutes. Rinse and pat dry with paper towels.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Heat olive oil in a large skillet over medium-high heat. Cook eggplant and zucchini in hot oil until lightly browned, about 3 minutes per side. Remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet.
4. 4 Add more oil to the skillet if needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side. Remove with a slotted spoon to drain on a paper towel-lined plate, again reserving oil in the skillet.
5. 5 Sauté onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 of the juice from lentils, parsley, and oregano. Season with salt and black pepper. Cover, reduce heat to medium-low, and simmer for 15 minutes.
6. 6 Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 of the potatoes, and 1/2 of the feta in a 9x13-inch baking dish. Pour 1/2 of the tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
7. 7 Cover and bake in the preheated oven for 25 minutes.
8. 8 Meanwhile, make the sauce: Stir milk, flour, and butter for together in a small saucepan; bring to a low boil, whisking constantly, until thick and smooth. Season with nutmeg and black pepper. Remove from heat, cool for 5 minutes, and stir in beaten egg.
9. 9 Pour sauce over vegetables and top with Parmesan cheese. Continue baking, uncovered, until sauce is bubbly and top is lightly brown, 25 to 30 minutes.

By Anne Buchanan

Ingredients

• ✓ white vinegar
• iceberg lettuce
• red onion
• tomato
• pita bread
• chicken breast
• black pepper
• salt
• red wine vinegar
• oregano
• olive oil
• lemon
• garlic
• black pepper
• salt
• lemon juice
• dill weed
• olive oil
• garlic
• cucumber
• greek yogurt

Instructions

1. 1 Gather all ingredients.
2. 2 Make the tzatziki: Combine yogurt, cucumber, garlic, oil, dill, vinegar, lemon juice, salt, and pepper in a blender. Blend until smooth, then cover and refrigerate until needed.
3. 3 Make the chicken: Whisk garlic, lemon juice, oil, oregano, vinegar, salt, and pepper together in a large glass or ceramic bowl. Add chicken and toss until evenly coated. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
4. 4 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a rimmed baking sheet with foil.
5. 5 Remove chicken from the marinade and place onto the prepared baking sheet.
6. 6 Broil in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side. Transfer cooked chicken to a plate and let rest for 5 minutes.
7. 7 While the chicken is resting, make the gyros: Heat a large nonstick skillet over medium heat. Cook each pita in the hot skillet until warm and soft, about 1 minute per side.
8. 8 Top warm pitas with chicken strips, tzatziki, lettuce, tomato, and onion.
9. 9 Enjoy!

By KarenCanCook

Ingredients

• ✓ white vinegar
• sriracha sauce
• pita bread
• garlic powder
• black pepper
• salt
• olive oil
• orange bell pepper
• yellow onion
• salt
• dill
• olive oil
• garlic
• cucumber
• greek yogurt
• black pepper
• salt
• oregano
• rosemary
• thyme
• garlic
• lemon
• olive oil
• lemon juice
• bamboo skewer
• chicken breast

Instructions

1. 1 Cut chicken into large cubes. Soak bamboo skewers in water.
2. 2 Whisk lemon juice, olive oil, lemon zest, garlic, thyme, rosemary, oregano, salt, and pepper for marinade together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 20 minutes.
3. 3 Mix yogurt, cucumber, garlic, olive oil, dill, vinegar, and salt for tzatziki together in a small bowl. Place in the refrigerator to marinate the flavors until chicken and vegetables are cooked.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Line two baking sheets with foil.
5. 5 Toss onion, bell pepper, olive oil, salt, black pepper, and garlic powder for veggies together in a large bowl. Pour onto one of the prepared baking sheets.
6. 6 Remove chicken from the marinade and shake off excess. Skewer chicken and place on the remaining baking sheet. Discard the remaining marinade.
7. 7 Place chicken in the preheated oven on the middle rack, and veggies on the bottom rack. Bake for 15 minutes. Remove veggies. Turn on the broiler and broil chicken until browned, about 2 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C).
8. 8 Remove chicken from the oven. Pull off skewers and place in pitas. Top with cooked veggies, tzatziki, and Sriracha.

By jennelleikam

Ingredients

• ✓ white vinegar
• milk

Instructions

1. 1 Mix milk and vinegar together in a measuring cup or bowl; let sit until thickened, about 5 minutes.

By lightpinkpony

Ingredients

• ✓ white vinegar
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Pour water and vinegar into a spray bottle.

By Sarah Dipity

Ingredients

• ✓ white vinegar
• egg

Instructions

1. 1 Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low. Look for the water to be ready when you see bubbles at the bottom of the pot; there should be no bubbles breaking the surface of the water.
2. 2 Crack egg into a small mesh sieve and allow any loose egg whites to drain. Transfer egg to a small bowl or ramekin.
3. 3 When water has reached the right temperature, stir in vinegar. Using a spoon, swirl water in the center of the pot into a vortex or whirlpool and carefully drop egg into the center. Cook until egg white is set, but yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
4. 4 Use a slotted spoon to transfer poached egg to a paper towel to remove excess water.

By lutzflcat

Ingredients

• ✓ white vinegar
• water
• egg

Instructions

1. 1 Pour water into a microwave-safe cup or bowl; add vinegar. Cracks eggs into the cup.
2. 2 Cook eggs in the microwave for 1 minute 20 seconds. Drain.

By Bob Duchesneau

Ingredients

• ✓ white vinegar
• milk
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Combine milk and vinegar in a small bowl; set aside for 10 minutes.
3. 3 Pour heavy cream into a jar. Stir in milk-vinegar mixture. Cover jar loosely with cheesecloth to allow mixture to breathe and coagulate; let stand at room temperature for 24 hours. Chill before using and store leftovers in the refrigerator in a covered container for up to 1 week.

By Celestial

Ingredients

• ✓ white vinegar
• sweetened condensed milk
• garlic powder

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk condensed milk, vinegar, and garlic powder together in a small bowl until well combined.
3. 3 For best flavor results, refrigerate the sauce for at least 1 hour before using.

By MATHIEUDAIGLE

Ingredients

• ✓ white vinegar
• sour cherry
• salt

Instructions

1. 1 Wash and drain the cherries, place them on a metal baking sheet, and set in the sun for 1 hour to be sure they are completely dry.
2. 2 Place cherries in a sterilized jar with a plastic lid; add salt. Pour in vinegar to fill the jar. Close lid tightly and set aside for taste and color to ripen, 3 to 4 weeks. Refrigerate.

By My Midnight Cravings

Ingredients

• ✓ white vinegar
• water
• sea salt
• peanut

Instructions

1. 1 Whisk vinegar, water, and salt together in a large bowl; stir in peanuts to coat. Transfer to a gallon-sized resealable plastic bag; sit aside for 8 hours to overnight.
2. 2 Transfer peanuts and liquid to a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions. Set a timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid.

By Soup Loving Nicole