Type what you have

Ingredients

• ✓ white vinegar
• butter
• egg
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat); lightly butter.
2. 2 Separate egg whites and egg yolks. Place whites in a large bowl. Reserve yolks in two separate, smaller bowls.
3. 3 Add vinegar to egg whites then add salt; whisk until reaches relatively firm, but not dry, peaks.
4. 4 Spoon egg whites onto the prepared baking sheet, shape as desired, making sure not too wide, since want some height. Make a small depression in centers using the back of a spoon.
5. 5 Bake in center of the preheated oven until egg whites just start to take on some golden color, 5 to 6 minutes. Add yolks to depressions; bake until yolks are heated through, but still runny, 3 to 4 minutes more.

By John Mitzewich

Ingredients

• ✓ white vinegar
• egg
• salt
• black pepper
• dill

Instructions

1. 1 Fill a large saucepan with 2 to 3 inches of water and bring to a simmer. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer.
2. 2 Crack an egg into a small cup. Place cup near the surface of the hot water and gently drop egg into the water. Repeat with remaining eggs. Turn off heat, cover, and let sit until whites are set, 4 minutes. Lift eggs out of pan with a slotted spoon. Season with salt, pepper, and dill.

By RACH7H

Ingredients

• ✓ white vinegar
• bacon
• white sugar
• cornstarch
• salt
• water

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then crumble and set aside.
2. 2 Whisk sugar, cornstarch, and salt together in a medium bowl. Slowly pour in vinegar and water, whisking constantly.
3. 3 Place crumbled bacon in a medium skillet over medium heat. Pour in vinegar mixture; cook and stir until mixture thickens.

By Mary

Ingredients

• ✓ white vinegar
• salt
• mozzarella cheese
• tomato
• english muffin
• egg
• pesto
• salt

Instructions

1. 1 Fill a large saucepan with 2 to 3 inches water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and 2 teaspoons salt, and keep water at a gentle simmer.
2. 2 While waiting for water to simmer, place 1 mozzarella cheese slice and 1 tomato slice onto each English muffin half. Cook in a toaster oven until cheese softens and English muffin has toasted, about 5 minutes.
3. 3 Crack an egg into a small bowl. Holding the bowl just above water's surface, gently slip egg into simmering water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 2 to 3 minutes. Remove eggs from water with a slotted spoon and dab them on a kitchen towel to remove excess water.
4. 4 To assemble, place a poached egg on top of each English muffin. Spoon 1 teaspoon pesto sauce onto each egg and sprinkle with salt.

By Yoojin K

Ingredients

• ✓ white vinegar
• olive oil
• water
• artichoke
• hollandaise sauce
• egg
• black olive
• chive

Instructions

1. 1 Bring olive oil, 1 tablespoon vinegar, and water to boil in a large pot. Place artichoke hearts in the mixture, and boil 30 minutes, or until tender; drain.
2. 2 Prepare Hollandaise Sauce according to recipe directions.
3. 3 Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, and add remaining vinegar. Carefully break eggs into simmering water, and allow to cook for 3 to 5 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.
4. 4 Place artichoke hearts on a serving platter. Place a poached egg on top of each artichoke heart. Cover with hollandaise sauce. Sprinkle olives on top of sauce. Sprinkle chives around platter.

By Babs Hanna

Ingredients

• ✓ white vinegar
• canadian bacon
• egg
• butter
• egg yolk
• heavy cream
• cayenne pepper
• salt
• lemon juice
• english muffin

Instructions

1. 1 Fry Canadian bacon on each side in a skillet over medium-high heat until evenly browned.
2. 2 Fill a large saucepan with about 3 inches water; bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook until whites are set but yolks are still soft, about 2 to 3 minutes. Remove eggs with a slotted spoon.
3. 3 Meanwhile, melt butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
4. 4 Blend egg yolks, heavy cream, cayenne pepper, and salt together in a blender or food processor until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in lemon juice using the same method, then the remaining butter.
5. 5 Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.

By INDRIANI

Ingredients

• ✓ white vinegar
• water
• sour cream
• yogurt
• all-purpose flour
• baking powder
• baking soda
• salt
• egg

Instructions

1. 1 In a bowl, mix together water, sour cream, yogurt, and vinegar.
2. 2 Sift flour into a separate, large bowl; stir in baking powder, baking soda, and salt.
3. 3 Add sour cream mixture and eggs to flour mixture; blend until smooth.
4. 4 Cook on a lightly greased waffle iron until golden brown; lift off with a fork.

By holly george

Ingredients

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

Instructions

1. 1 Stir coconut milk and vinegar together in a bowl; set aside until the coconut milk tastes sour, about 5 minutes.
2. 2 Mix flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
3. 3 Beat egg and melted butter into the coconut milk mixture; pour into the flour mixture and whisk together until no lumps remain in the batter.
4. 4 Prepare a large skillet with cooking spray and place over medium heat.
5. 5 Ladle batter into the skillet 1/4 cup at a time; cook until bubbles appear on the top of the pancake, about 5 minutes. Flip the pancake and continue cooking until the bottom is browned and the center is cooked through, 2 to 3 minutes more.

By Absheres

Ingredients

• ✓ white vinegar
• egg
• vegetable oil
• all-purpose flour
• egg
• salt
• black pepper
• panko bread crumb
• pickled red onion
• green onion
• red pepper flake

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a saucepan with cold water and place over medium heat. Stir in vinegar and bring to a gentle, slow simmer. Working with one egg at a time, crack an egg into a ramekin or measuring cup for easier transfer.
3. 3 Stir the water vigorously to create a whirlpool effect. As the whirlpool is turning, drop the egg into the center of the water. Continue to stir gently, cooking until the egg white turns opaque.
4. 4 Using a slotted spoon, carefully remove the egg from the water and move to a paper towel-lined plate to drain. In a medium saucepan, heat oil to 375 degrees F (190 degrees C).
5. 5 Meanwhile, set up a dredging station with 3 separate bowls. To the first bowl, add the flour. Beat 2 eggs with salt and pepper in a second bowl. Add breadcrumbs to the third bowl.
6. 6 Carefully dip the cooled egg first into the flour, second into the egg mixture, and last into the breadcrumbs, coating egg on all sides at each station.
7. 7 Using a slotted spoon, carefully drop the egg into the hot oil and fry until golden brown, 2 to 3 minutes, being careful not to overcook. Drain on a paper-towel lined plate.
8. 8 Garnish with pickled red onions, green onions, and red pepper flakes. Serve immediately.

By Annie Campbell

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Combine milk and vinegar in a medium bowl and set aside for 5 minutes to make sour milk.
3. 3 Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
4. 4 Whisk egg and butter into soured milk.
5. 5 Pour flour mixture into milk mixture and whisk until lumps are gone.
6. 6 Heat a large skillet over medium heat, and coat it with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles form and the edges are dry, about 2 to 3 minutes.
7. 7 Flip with a spatula, and cook until browned on the other side. Repeat with remaining batter.

By kris

Ingredients

• ✓ white vinegar
• milk
• white sugar
• shortening
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• oil
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together milk and vinegar; let stand for a few minutes until thick.
3. 3 Cream together sugar and shortening in a mixing bowl until smooth.
4. 4 Beat in egg and vanilla until well-blended.
5. 5 Sift together flour, baking soda, and salt in a separate bowl; stir into sugar mixture alternating with milk mixture.
6. 6 Roll dough out on a floured surface to 1/3-inch thickness.
7. 7 Cut into donuts using a donut cutter. Let stand for about 10 minutes.
8. 8 Heat oil in a large, deep skillet to 375 degrees F (190 degrees C). Fry donuts in hot oil in batches until golden, turning over once, about 1 to 2 minutes per side.
9. 9 Drain on paper towels.
10. 10 Dust with confectioners' sugar while they are still warm and serve.

By STEPHY800

Ingredients

• ✓ white vinegar
• yellow mustard
• cider vinegar
• brown sugar
• white sugar
• water
• chili powder
• black pepper
• white pepper
• cayenne pepper
• soy sauce
• butter
• liquid smoke

Instructions

1. 1 Combine yellow mustard, cider vinegar, brown sugar, white sugar, water, vinegar, chili powder, black pepper, white pepper, cayenne pepper, and soy sauce in a saucepan over medium-low heat.
2. 2 Cook and stir until flavors blend, about 20 minutes. Add butter and liquid smoke flavoring and simmer until butter melts and flavors blend, about 10 minutes more.

By Craig Carlson

Ingredients

• ✓ white vinegar
• egg yolk
• lemon juice
• white pepper
• butter
• salt
• paprika
• egg
• ham
• spinach
• english muffin
• butter

Instructions

1. 1 Prepare Hollandaise: Whisk together egg yolks, lemon juice, and pepper in a pan over low heat. Add 1/2 of the butter and continue to whisk until the butter is melted and incorporated. Add remaining butter and salt and whisk until melted. Sprinkle in paprika. Turn heat off and cover with a lid to keep warm.
2. 2 Fill a large saucepan with 5 to 8 inches of water and bring to a gentle simmer. Add vinegar and reduce heat to low. Carefully break eggs into the simmering water and cook until whites are firm and the yolks have thickened but are not hard, 3 to 4 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
3. 3 While the eggs are poaching heat ham in a skillet over medium-high heat until warm, 2 to 3 minutes, microwave spinach sprinkled with a little water on a plate for 30 seconds, and toast English muffins.
4. 4 Spread butter on toasted muffins. Top each half with a slice of ham, some spinach, and a poached egg. Drizzle with a healthy helping of Hollandaise and serve immediately.

By Trudie

Ingredients

• ✓ white vinegar
• almond milk
• water
• flaxseed meal
• all-purpose flour
• coconut sugar
• baking powder
• cinnamon
• baking soda
• salt
• pumpkin puree
• coconut oil
• pecan

Instructions

1. 1 Combine almond milk and vinegar in a measuring cup; set aside for 10 minutes. Combine water and flaxseed meal in a bowl; set aside until gelatinous, about 5 minutes.
2. 2 Combine flour, coconut sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl; stir in almond milk mixture, flaxseed meal mixture, pumpkin purée, and coconut oil until well blended. Fold in pecans.
3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By thedailygourmet

Ingredients

• ✓ white vinegar
• milk
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• egg
• butter
• cinnamon
• vanilla extract
• cooking spray

Instructions

1. 1 Stir together milk and vinegar in a small bowl; set aside to curdle, about 5 minutes.
2. 2 Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk in egg and melted butter. Pour in curdled milk and whisk until batter is smooth. Stir in cinnamon and vanilla until well combined.
3. 3 Heat a large skillet over medium heat and coat with cooking spray. Drop batter, 1/4 cup per pancake, onto the hot skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Epic Guru

Ingredients

• ✓ white vinegar
• egg yolk
• lemon juice
• water
• worcestershire sauce
• white pepper
• butter
• water
• salt
• egg
• canadian bacon
• english muffin
• butter

Instructions

1. 1 To make the Hollandaise: Whisk egg yolks, lemon juice, 1 tablespoon of water, Worcestershire sauce, and white pepper in the top of a double boiler over simmering water. Add melted butter, 1 or 2 tablespoons at a time, while whisking yolks constantly. If Hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all of the butter is incorporated. Whisk in salt, then remove from heat. Place a lid on the pan to keep sauce warm.
2. 2 To poach the eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until whites are firm and yolks have thickened but are not hard, 2 ½ to 3 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
3. 3 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brown bacon in a medium skillet over medium-high heat.
4. 4 Toast English muffins on a baking sheet under the preheated broiler.
5. 5 To serve eggs Benedict: Spread toasted muffins with softened butter and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with Hollandaise sauce. Sprinkle with chopped chives and serve immediately.

By jenn

Ingredients

• ✓ white vinegar
• egg yolk
• lemon juice
• mustard
• white sugar
• worcestershire sauce
• salt
• black pepper
• butter
• egg
• english muffin
• butter
• salmon

Instructions

1. 1 Fill the bottom of a double boiler partway with water. Make sure the water does not touch the top pan. Bring to a gentle simmer. Whisk egg yolks, lemon juice, mustard, sugar, Worcestershire sauce, salt, and pepper together in the top of the double boiler. Add melted butter 1 or 2 tablespoons at a time, whisking constantly until fully combined. Remove from heat and cover the Hollandaise.
2. 2 Fill a large saucepan with 3 inches of water and bring to a gentle simmer. Add vinegar. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but still soft in the centers, 2 1/2 to 3 minutes.
3. 3 Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
4. 4 Toast and butter the English muffins. Divide between two plates and top with smoked salmon. Place the poached eggs on top and cover with the Hollandaise sauce.

By Christopher

Ingredients

• ✓ white vinegar
• milk
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• nutmeg
• butter
• cranberry
• pecan
• egg white
• confectioners sugar
• milk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine 3/4 cup milk and vinegar in a bowl and let stand until milk curdles, about 5 minutes.
3. 3 Meanwhile, combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl. Cut butter in with a pastry blender. Smooth any butter clumps with fingers. Stir in milk mixture, cranberries, and pecans. Knead until dough just comes together.
4. 4 Place dough onto a floured work surface. Roll dough into a square, about 3/4 inches thick. Cut into long strips, about 2 inches wide. Cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.
5. 5 Bake in the preheated oven until tops are golden brown, about 15 minutes. Let scones cool to room temperature before glazing.
6. 6 Combine confectioners' sugar and 2 tablespoons milk in a small bowl. Mix until combined. If glaze is too thick, add more milk 1 teaspoon at a time. Drizzle glaze over scones.

By M Goldman

Ingredients

• ✓ white vinegar
• butter
• dill
• lemon zest
• cayenne pepper
• salt
• black pepper
• salt
• egg
• english muffin
• salmon
• cayenne pepper
• salt
• black pepper
• dill

Instructions

1. 1 Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.
2. 2 Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and a pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
3. 3 Generously spread each English muffin half with dill butter. Top with a layer of smoked salmon, then 1 poached egg. Season with cayenne pepper, salt, and black pepper to taste. Garnish with a dill sprig and serve.

By John Mitzewich

Ingredients

• ✓ white vinegar
• egg yolk
• lemon
• hot pepper sauce
• butter
• salt
• black pepper
• balsamic vinegar
• honey
• corned beef hash
• egg
• panko bread crumb
• parsley
• olive oil
• egg
• arugula

Instructions

1. 1 Place egg yolks, lemon juice, and hot sauce in a blender. Blend until eggs are a pale yellow, about 30 seconds to 1 minute. While the motor is running, add the butter in a slow steady stream until it is all incorporated. Season with salt and pepper to taste.
2. 2 Combine the balsamic vinegar and honey in a small pan. Bring to a boil over high heat; reduce heat to medium and let simmer until reduced by about half, 20 to 30 minutes, stirring occasionally. Remove from heat.
3. 3 Combine corned beef hash, beaten egg, breadcrumbs, and parsley in a mixing bowl.
4. 4 Heat the olive oil in a large skillet over medium-high heat. Measure corned beef mixture into 6 patties using a 1/4-cup measuring cup. Place them in skillet; Reduce heat to medium. Fry until just starting to brown, about 3 minutes per side. Remove from heat.
5. 5 Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
6. 6 To plate, place one hash cake on a plate, top with a handful of arugula. Place a poached egg over the arugula and drizzle with hollandaise and glaze. Season with salt and pepper.

By Elizabeth

Ingredients

• ✓ white vinegar
• lime
• cotija cheese
• cilantro
• red onion
• corn tortilla
• salt
• garlic
• onion
• olive oil
• chicken thigh
• oregano
• cumin
• bay leaf
• adobo sauce
• chipotle pepper
• date
• orange juice concentrate
• chicken broth
• ancho chili
• pasilla chile

Instructions

1. 1 Lightly toast peppers on the bare surface of a large Dutch oven over medium heat, stirring, until the peppers begin to have a toasted aroma, 2 to 5 minutes. Remove from heat immediately.
2. 2 Add chicken stock, orange juice concentrate, vinegar, dates, and chipotle peppers. Bring to a boil, then reduce the heat and simmer, uncovered, for about 15 minutes.
3. 3 Using a stick blender, puree the pepper mixture until smooth.
4. 4 Add bay leaves, cumin, and oregano to pepper sauce; leave sauce on low simmer while preparing chicken.
5. 5 Pat chicken dry with paper towels. Heat olive oil in a large non-stick skillet over medium heat. Add in chicken pieces all at once; allow to cook undisturbed until browned, about 8 minutes. Add browned chicken to the pepper sauce.
6. 6 Cook onion slices in the same skillet until beginning to brown slightly, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds more.
7. 7 Add skillet contents to the chicken and pepper sauce. Bring to a boil, then reduce heat to simmer. Cover partially with a tilted lid to allow some liquid to evaporate. Simmer, stirring occasionally, until chicken is fall-apart tender, about 1 hour. Season to taste with salt.
8. 8 To serve, spoon into corn tortillas, and serve with sliced red onions, cilantro, cheese, and lime wedges.

By Bibi

Ingredients

• ✓ white vinegar
• confectioners' sugar
• cream cheese
• vanilla extract
• milk
• all-purpose flour
• white sugar
• cocoa powder
• baking powder
• salt
• egg
• buttermilk
• milk
• red food coloring
• butter
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 To make the cream cheese icing: Beat confectioners' sugar, cream cheese, and 1 teaspoon vanilla together in a large bowl with an electric mixer until smooth. Thin with 1 tablespoon milk to achieve a pourable consistency. Set glaze aside.
3. 3 To make the pancakes: Whisk flour, white sugar, cocoa powder, baking powder, and salt in a mixing bowl until evenly blended; set aside.
4. 4 Beat eggs in a separate mixing bowl until smooth. Whisk in buttermilk, 1/4 cup milk, food coloring, vinegar, and remaining 1 teaspoon vanilla.
5. 5 Stir in flour mixture until moistened. Drizzle in melted butter; stir until incorporated and small lumps of flour remain.
6. 6 Heat a lightly greased griddle over medium-high heat. Drop batter by large spoonfuls onto the hot griddle. Cook until bubbles form and the edges are dry. Flip and continue cooking until browned on the other side. Repeat with remaining batter.
7. 7 Drizzle pancakes with cream cheese glaze to serve.

By Samantha Jones

Ingredients

• ✓ white vinegar
• confectioners' sugar
• vanilla extract
• milk
• confectioners' sugar
• butter
• cream cheese
• cooking spray
• vanilla extract
• red food coloring
• egg
• butter
• salt
• baking soda
• baking powder
• cocoa powder
• white sugar
• all-purpose flour
• milk

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C).
2. 2 Whisk 2 cups milk and vinegar together in a bowl; let rest until milk sours, about 2 minutes.
3. 3 Sift flour, white sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl; whisk to combine.
4. 4 Whisk milk mixture, melted unsalted butter, eggs, red food coloring, and 2 teaspoons vanilla extract together in a bowl.
5. 5 Pour milk mixture into flour mixture and stir until just combined; the batter should be lumpy.
6. 6 Heat a cast-iron skillet over medium-low heat and spray with cooking spray. Drop batter by 1/4-cup onto the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer cooked pancakes to a baking sheet and keep warm in the preheated oven.
7. 7 Beat cream cheese and softened butter together in a bowl until light and fluffy, about 2 minutes. Add 1 cup confectioners' sugar, 1/4 milk, and 1/2 teaspoon vanilla extract; beat until smooth, adding more milk to reach desired consistency. Pour cream cheese glaze over pancakes and dust with remaining confectioners' sugar.

By ver0nika20

Ingredients

• ✓ white vinegar
• cayenne pepper
• hollandaise sauce
• egg
• cayenne pepper
• black pepper
• salt
• crabmeat
• lemon zest
• tarragon
• lemon
• egg
• heavy cream
• chicken broth
• red bell pepper
• onion
• bacon
• vegetable oil
• bread cube
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.
3. 3 Place bread cubes into a large bowl, set aside.
4. 4 Heat vegetable oil in a large skillet over medium heat; cook and stir bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard.
5. 5 Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.
6. 6 Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.
7. 7 Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.
8. 8 Stir in 1 egg, lemon juice, tarragon, and lemon zest.
9. 9 Mix in crabmeat, salt, black pepper, and cayenne pepper.
10. 10 Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes.
11. 11 Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.

By John Mitzewich

Ingredients

• ✓ white vinegar
• strawberry
• whipped cream
• confectioners' sugar
• vanilla extract
• milk
• confectioners' sugar
• butter
• cream cheese
• red velvet food coloring
• vanilla extract
• egg
• butter
• buttermilk
• salt
• cocoa powder
• baking powder
• sugar
• all-purpose flour

Instructions

1. 1 Make waffles: Whisk flour, white sugar, baking powder, cocoa powder, and salt together in a medium bowl.
2. 2 Beat buttermilk, melted butter, eggs, vanilla, and vinegar together in a large bowl until smooth. Stir in red food coloring. Add flour mixture; mix until just combined.
3. 3 Preheat a waffle iron according to manufacturer's instructions.
4. 4 While the waffle iron is heating, make glaze: Beat cream cheese and butter together in a large bowl with an electric mixer until smooth and fluffy. Gradually mix in confectioners' sugar, alternating with milk and vanilla, until smooth. Set aside.
5. 5 Spoon 1/4 to 1/2 cup waffle batter into the preheated waffle iron. Cook according to manufacturer's directions. Repeat with remaining batter.
6. 6 Lightly dust each waffle with confectioners' sugar, drizzle with glaze, and top with whipped cream and strawberries.

By LITTLEPAW

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
• soy milk
• vegetable oil
• vanilla extract
• all-purpose flour
• white sugar
• baking powder
• salt

Instructions

1. 1 Combine soy milk, oil, vinegar, and vanilla extract in a large bowl. Let sit until milk starts to curdle, about 5 minutes.
2. 2 Combine flour, sugar, baking powder, and salt in a separate bowl. Make a well in the center of the dry ingredients and add the soy milk mixture. Whisk together until smooth.
3. 3 Heat a greased frying pan over medium heat. Fry pancakes until edges are brown and bubbles form in the center, 3 to 4 minutes. Flip and cook about 3 minutes more.

By Nitzan Shlapobersky

Ingredients

• ✓ white vinegar
• kielbasa sausage
• brown sugar
• soy sauce
• water
• vegetable oil

Instructions

1. 1 Combine sausage, brown sugar, vinegar, and soy sauce in a large resealable plastic bag; toss to coat sausage with marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerate 2 hours to overnight.
2. 2 Pour sausage mixture into a large skillet over medium-high heat. Add water and vegetable oil; cook and stir until liquid is reduced and sausage is browned, about 15 minutes.

By Jose Napoleon Cuasay Artiaga I

Ingredients

• ✓ white vinegar
• baking mix
• brown sugar
• pumpkin pie spice
• milk
• sweet potato
• vegetable oil
• vegetable oil

Instructions

1. 1 Mix baking mix, brown sugar, and pumpkin pie spice together in a large bowl. Beat milk, mashed sweet potatoes, white vinegar, and 2 tablespoons vegetable oil together in a separate bowl until smooth; gradually beat into the dry mixture to incorporate into a batter.
2. 2 Heat a large skillet over medium heat; add just enough oil to cover the cooking surface and let oil get hot. Pour batter onto hot skillet by 1/4 cup portion, taking care to not overcrowd the skillet. Cook pancakes until browned, 3 to 5 minutes per side. Repeat cooking steps until all batter is used.

By ReynnaRose