Type what you have

Ingredients

• ✓ cider vinegar
• evaporated milk
• white sugar
• salt
• black pepper

Instructions

1. 1 Whisk evaporated milk, vinegar, sugar, salt, and black pepper together in a bowl until sugar dissolves. Chill dressing until ready to use.

By cooks4forty

Ingredients

• ✓ cider vinegar
• cucumber
• plain yogurt
• sugar
• salt

Instructions

1. 1 Fold cucumber, yogurt, vinegar, sugar, and salt together in a large bowl. Adjust seasoning as desired.

By barbara

Ingredients

• ✓ cider vinegar
• vegetable oil
• onion
• potato
• corned beef
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onions and potatoes; cook and stir until slightly browned, about 5 minutes.
2. 2 Stir in corned beef and season with pepper. Stir in vinegar, 1 tablespoon at a time, cooking for 2 to 3 minutes in between each addition. Partially cover skillet, reduce heat to medium-low, and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.

By dave c

Ingredients

• ✓ cider vinegar
• water
• gluten-free bread flour mix
• egg
• vegetable oil
• butter
• sugar
• cinnamon
• heavy cream
• confectioners' sugar
• milk

Instructions

1. 1 Mix warm water and yeast packet from bread mix together in a bowl and let stand until foamy, about 5 minutes.
2. 2 Place bread flour mix in the bowl of a stand mixer and add eggs, vegetable oil, vinegar, and yeast mixture; mix using the stand mixer set to low speed until smooth. Turn speed to medium and beat until mixture thickens, about 15 seconds. Transfer dough to a greased bowl, cover bowl with a dish, and allow dough to rise in a warm place for 45 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Spread dough onto a piece of plastic wrap. Brush melted butter over dough and sprinkle white sugar and cinnamon over dough.
5. 5 Roll dough into a jelly roll-type loaf by lifting 1 end of the plastic wrap and forming dough into roll. Place roll into a glass baking dish. Cut 1/2- to 1-inch slits into the loaf. Pour cream over the loaf.
6. 6 Bake in the preheated oven until dough is cooked through, 20 to 30 minutes. Break rolls apart.
7. 7 Mix confectioners' sugar and milk together in a bowl until glaze is smooth; drizzle over warm rolls.

By Julie

Ingredients

• ✓ cider vinegar
• yellow mustard
• brown sugar
• white sugar
• water
• white vinegar
• 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

• ✓ cider vinegar
• pecan
• all-purpose flour
• brown sugar
• cinnamon
• baking soda
• baking powder
• nutmeg
• salt
• applesauce
• water
• vegetable oil

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Spread pecans in a single layer on a baking sheet.
3. 3 Bake pecans in the preheated oven until golden, 5 to 7 minutes. Remove pecans from oven and reduce oven temperature to 350 degrees F (175 degrees C).
4. 4 Mix flour, brown sugar, cinnamon, baking soda, baking powder, nutmeg, and salt together in a large bowl. Stir applesauce, water, vegetable oil, and vinegar together in a separate bowl. Stir applesauce mixture into flour mixture until just combined; fold in pecans. Pour batter into the prepared loaf pan.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 50 to 60 minutes. Cool bread in the pan for 10 minutes before transferring to a wire rack to cool completely.

By BLONDENBLUE1

Ingredients

• ✓ cider vinegar
• shallot
• garlic
• brown sugar
• apple juice
• orange juice
• cranberry
• apple
• raisin
• thai chile pepper
• ginger root
• clove
• cinnamon
• salt

Instructions

1. 1 Slowly heat shallot and garlic in a heavy pot with a lid over very low heat until they release some moisture but not yet browned, about 3 minutes.
2. 2 Stir cider vinegar, brown sugar, apple juice, and orange juice together in the pot with the shallot and garlic; bring to a simmer while stirring to dissolve sugar. Add cranberries, apple, raisins, chile pepper, ginger, cloves, cinnamon, and salt to the simmering liquid; stir.
3. 3 Bring the liquid to a boil, reduce heat to low, and simmer until the mixture thickens and the cranberries are soft, 8 to 10 minutes. Remove and discard the chile pepper. Add salt to preference.

By Cazuela

Ingredients

• ✓ cider vinegar
• soy sauce
• white sugar
• water
• garlic powder
• onion powder
• ginger
• cornstarch

Instructions

1. 1 Combine soy sauce, sugar, vinegar, water, garlic powder, onion powder, and ground ginger in a saucepan over medium heat.
2. 2 Add cornstarch and mix thoroughly to dissolve. Cook until bubbles start to appear, about 3 minutes. Reduce heat to low. Simmer until thickened, 5 to 10 minutes, stirring frequently.

By 303lissy

Ingredients

• ✓ cider vinegar
• olive oil
• white sugar
• chicken ramen noodle
• broccoli coleslaw mix
• almond
• raisin
• green onion
• green bell pepper

Instructions

1. 1 Whisk olive oil, sugar, vinegar, and ramen noodle seasoning packets together in a small bowl.
2. 2 Combine broccoli coleslaw mix, broken ramen noodles, almonds, raisins, green onions, and green bell pepper together in a salad bowl; fold in dressing.

By Mis' Kitchen

Ingredients

• ✓ cider vinegar
• small seashell pasta
• cucumber
• onion
• green bell pepper
• pimento pepper
• tomato soup
• white sugar
• vegetable oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook seashell pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
2. 2 Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.
3. 3 Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 12 to 24 hours before serving, stirring occasionally.

By misty

Ingredients

• ✓ cider vinegar
• ramen noodle
• cashew
• coleslaw mix
• green onion
• white sugar
• vegetable oil
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degree F oven (175 degree C).
2. 2 Place crushed ramen noodles and cashew pieces on a baking sheet. Bake in the preheated oven until golden brown.
3. 3 Combine coleslaw, green onions, ramen noodles, and cashews in a large bowl.
4. 4 Whisk sugar, oil, vinegar and soy sauce together in a bowl. Pour vinaigrette over coleslaw mixture; toss and serve.

By MOGELSBERG

Ingredients

• ✓ cider vinegar
• carrot
• potato
• onion
• canola oil
• beef chuck roast
• tomato sauce
• brown sugar
• worcestershire sauce
• salt

Instructions

1. 1 Combine carrots, potatoes, and onion in a slow cooker.
2. 2 Heat canola oil in a large skillet over medium-high heat. Add beef roast; cook until completely browned, 2 to 3 minutes per side. Transfer beef to the slow cooker on top vegetables.
3. 3 Whisk tomato sauce, brown sugar, Worcestershire sauce, vinegar, and salt together in a bowl; pour over beef.
4. 4 Cover slow cooker. Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours).
5. 5 Transfer beef and vegetables to a serving platter. Pour sauce in a skillet; cook over medium-high heat until thickened, 5 to 10 minutes. Serve sauce with beef and vegetables.

By SB

Ingredients

• ✓ cider vinegar
• bok choy
• red bell pepper
• green onion
• red pepper flakes
• mustard
• garlic
• ginger root
• sugar
• salt
• vegetable oil

Instructions

1. 1 Combine bok choy, red bell pepper, and scallions in a large bowl.
2. 2 In a smaller bowl, whisk together red pepper flakes (or chile paste), mustard, apple cider vinegar, garlic, ginger, sugar, salt, and oil.
3. 3 Pour this spicy dressing over the chopped vegetables, and toss well. Refrigerate for 1 hour, then toss again. Taste salad, and add more chile paste, salt, or sugar to taste before serving.

By Allrecipes Member

Ingredients

• ✓ cider vinegar
• canola oil
• chicken style seitan
• garlic
• bell pepper
• onion
• pineapple
• pineapple juice
• brown sugar
• soy sauce
• cornstarch

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Add the chicken style seitan, and cook until browned, stirring occasionally. Add the bell pepper, onion, and garlic. Cook and stir until tender, but still crisp.
2. 2 Stir in the pineapple juice, brown sugar, vinegar, soy sauce and cornstarch. Reduce heat to low; cook and stir until thickened. Mix in the pineapple chunks just before serving.

By LITTLEBOO1982

Ingredients

• ✓ cider vinegar
• pineapple
• chicken stock
• brown sugar
• soy sauce
• ginger
• garlic powder
• black pepper
• chicken thigh
• cornstarch
• water

Instructions

1. 1 Combine pineapple, chicken stock, brown sugar, soy sauce, cider vinegar, ginger, garlic powder, and black pepper in a bowl; stir until brown sugar is dissolved. Place chicken thighs in a pressure cooker; gently stir in pineapple mixture to coat.
2. 2 Close cooker securely and place pressure regulator over vent according to the manufacturer's instructions. Bring the pressure cooker up to high pressure over high heat, (steam will escape in a steady flow and make a whistling sound), then reduce the heat to low until regulator is gently rocking, maintaining high pressure. Cook for 20 minutes.
3. 3 Stir cornstarch into cold water; set aside.
4. 4 Release pressure using the quick-release method according to the manufacturer's instructions. Unlock and remove the lid. Transfer chicken to a serving dish using a slotted spoon; cover with aluminum foil and set aside. Whisk cornstarch mixture into sauce, bring to a boil, and cook, stirring frequently, until sauce has thickened, about 3 minutes. Serve chicken topped with teriyaki sauce.

By LESLIESAMI

Ingredients

• ✓ cider vinegar
• ramen noodle
• sunflower seed
• broccoli coleslaw mix
• pineapple
• cilantro
• green onion
• white sugar
• olive oil
• sesame oil
• black pepper
• cayenne pepper

Instructions

1. 1 Crush ramen noodles and set seasoning packets aside.
2. 2 Heat a large skillet over medium-low heat. Cook and stir crushed ramen noodles and sunflower seeds in the hot skillet until toasted and fragrant, 5 to 10 minutes. Remove from heat and set aside.
3. 3 Combine broccoli coleslaw mix, pineapple, cilantro, and green onions in a large serving bowl.
4. 4 Make dressing: Whisk together sugar, vinegar, olive oil, sesame oil, black pepper, cayenne pepper, and ramen seasoning packets in a medium bowl until smooth. Pour over slaw mixture; toss to coat.
5. 5 Mix in toasted ramen noodles and sunflower seeds just before serving.

By Faith

Ingredients

• ✓ cider vinegar
• soy sauce
• brown sugar
• hoisin sauce
• garlic
• salt
• sesame oil
• pork chop
• red bell pepper
• onion
• stir-fry vegetable
• water chestnut
• ginger
• red pepper flake

Instructions

1. 1 Whisk soy sauce, cider vinegar, brown sugar, hoisin sauce, garlic, and salt together in a large glass or ceramic bowl until marinade is smooth. Transfer 1 tablespoon marinade to a separate small bowl. Add pork to remaining marinade in the large bowl and toss to coat. Let marinate briefly, about 10 minutes.
2. 2 Heat 1 tablespoon oil in a large skillet over high heat until glistening. Cook and stir pork pieces in hot oil until browned on all sides, about 2 minutes. Transfer pork to a plate and return skillet to heat.
3. 3 Stir red bell pepper and onion into the same skillet and drizzle remaining oil over the top. Cook and stir until vegetables are slightly softened, about 2 minutes. Add frozen vegetables and water chestnuts to onion mixture, drizzle 1 tablespoon reserved marinade over the top and sprinkle with ginger and red pepper flakes. Cook and stir until vegetables are tender yet still crisp to the bite, about 5 minutes. Return pork to skillet; cook and stir until heated through, about 1 minute more.

By vjwatkins

Ingredients

• ✓ cider vinegar
• bok choy
• napa cabbage
• carrot
• red bell pepper
• ramen noodle
• seasoning packet
• sunflower seed
• almond
• white sugar
• olive oil
• soy sauce
• peanut butter
• sugar
• curry powder
• red pepper flakes

Instructions

1. 1 Mix bok choy, napa cabbage, carrots, and bell pepper together.
2. 2 Reserve ramen seasoning packets. Mix noodles, sunflower seeds, almonds, and sugar in a separate bowl.
3. 3 Heat olive oil in a skillet over medium heat. Toss in the noodle mixture and cook until toasted, 3 to 5 minutes. Set aside.
4. 4 Mix ramen seasoning packets with soy sauce, vinegar, peanut butter, sugar, curry, and red pepper flakes for the dressing.
5. 5 Toss vegetables, noodle mixture, and dressing together. Serve immediately.

By Sandra Swan

Ingredients

• ✓ cider vinegar
• instant brown rice
• water
• soy sauce
• water
• honey
• cornstarch
• olive oil
• garlic
• broccoli
• carrot
• onion
• black pepper
• mushroom
• shrimp

Instructions

1. 1 Stir rice and water together in a microwave-safe bowl. Cover and cook in the microwave on high until water is fully absorbed, about 8 minutes. Fluff with a fork; cover and set aside.
2. 2 Whisk together soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl; set sauce mixture aside.
3. 3 Heat olive oil in a nonstick skillet over medium heat. Stir in garlic and cook for 10 seconds. Add broccoli, carrots, onion, and black pepper; cook and stir until broccoli and carrots are tender, about 5 minutes. Stir in mushrooms and cook for 2 minutes. Remove vegetables from the skillet and set aside.
4. 4 Return the skillet to heat and pour in sauce mixture; cook for 1 minute. Add shrimp and stir until shrimp are bright pink on the outside, meat is no longer transparent, and sauce thickens, about 3 minutes. Stir vegetables into the pan and serve over brown rice.

By SaraJ

Ingredients

• ✓ cider vinegar
• black pepper
• salt
• soy sauce
• red chile sauce
• lemon juice
• vegan mayonnaise
• vegetable seasoning
• sesame seed
• ginger
• green bean
• red bell pepper
• black pepper
• salt
• cayenne pepper
• garlic
• teriyaki sauce
• coconut oil
• soy sauce
• firm tofu
• rice noodle

Instructions

1. 1 Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
2. 2 Combine tofu, soy sauce, 1 tablespoon coconut oil, teriyaki sauce, 1/2 of the garlic, cayenne pepper, salt, and pepper in a bowl and set aside while preparing the rest of the ingredients.
3. 3 Heat remaining 2 tablespoons coconut oil in a large skillet over low heat and cook the remaining garlic until fragrant, about 2 minutes. Add bell pepper and green beans and cook until softened, about 5 minutes. Remove tofu from marinade and add to vegetables. Sprinkle with sesame seeds and mix well. Season with vegetable seasoning, salt, and pepper. Stir-fry for 2 minutes. Cover and cook for 3 minutes. Add drained noodles and stir to combine.
4. 4 Combine vegan mayonnaise, lemon juice, red chile sauce, vinegar, soy sauce, salt and pepper in a bowl. Serve with the tofu noodles.

By Ga Briem

Ingredients

• ✓ cider vinegar
• low-carb flour tortilla
• lime
• chile-garlic sauce
• onion powder
• garlic powder
• mayonnaise
• sour cream
• green onion
• cilantro
• broccoli coleslaw mix
• lime
• honey
• rice vinegar
• olive oil
• soy sauce
• ginger
• salt
• garlic
• chicken breast
• red pepper flakes
• sesame oil
• onion powder
• ginger
• soy sauce
• brown sugar
• olive oil

Instructions

1. 1 Set a slow cooker to High and add 1 teaspoon olive oil. Whisk brown sugar, soy sauce, ginger, onion powder, sesame oil, and red pepper flakes together in a small mixing bowl.
2. 2 Place chicken and garlic into the slow cooker, sprinkle with sea salt, and stir. Pour in soy sauce mixture and combine. Turn the slow cooker to Low and cook until chicken is no longer pink, about 4 hours.
3. 3 Whisk ginger, soy sauce, 1 1/2 teaspoons oil, rice vinegar, cider vinegar, honey, and lime zest for slaw in a large mixing bowl. Add broccoli slaw mix, cilantro, and green onion. Toss to combine and chill in the refrigerator until serving.
4. 4 Place sour cream, mayonnaise, garlic powder, onion powder, Sriracha, and lime juice into a small mixing bowl and whisk together.
5. 5 Preheat the oven to 300 degrees F (150 degrees C). Wrap tortillas in foil.
6. 6 Cook in the preheated oven until warm, 3 to 5 minutes.
7. 7 Place taco filling evenly on tortillas, top with broccoli slaw, and drizzle with sauce.

By A K

Ingredients

• ✓ cider vinegar
• raspberry
• white sugar

Instructions

1. 1 Combine vinegar, berries and sugar together in a medium glass mixing bowl. Mix gently and pour mixture into bottles. Cover tightly and store at room temperature.

By Beatrice

Ingredients

• ✓ cider vinegar
• chicken breast
• garlic salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
3. 3 Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.

By Arthur Doughty

Ingredients

• ✓ cider vinegar
• brown sugar
• hot sauce
• molasses

Instructions

1. 1 Combine cider vinegar, brown sugar, hot sauce, and molasses in a medium nonstick saucepan; bring to a boil. Reduce heat to medium-low; simmer until sauce is thick and shiny, about 1 hour.

By Aimee Mitchell

Ingredients

• ✓ cider vinegar
• lemon curd
• coconut oil
• garlic

Instructions

1. 1 Blend lemon curd, cider vinegar, coconut oil, and garlic in a blender until well mixed.

By Elizabeth Barajas

Ingredients

• ✓ cider vinegar
• vegetable oil
• egg
• salt
• poultry seasoning
• chicken thigh

Instructions

1. 1 Mix cider vinegar, vegetable oil, egg, salt, and poultry seasoning in a large bowl. Place chicken thighs in the bowl; cover and marinate in the refrigerator for at least 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Arrange chicken thighs in a baking dish. Cover with about 1/4 of the marinade mixture.
4. 4 Bake chicken in the preheated oven for 30 minutes.
5. 5 Drain off marinade so that chicken skin will become crisp (a baster works well for extracting marinade). Continue baking until chicken is no longer pink and juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By DINNERSREADY

Ingredients

• ✓ cider vinegar
• garlic powder
• ginger
• white sugar
• pineapple juice
• soy sauce

Instructions

1. 1 Combine vinegar, garlic powder, and ginger in a small saucepan and heat to 120 degrees F (49 degrees C). Do not boil. Slowly stir in sugar until thoroughly dissolved.
2. 2 Remove from heat and mix in pineapple juice and soy sauce. Blend in an electric blender or food processor on a low setting for 2 minutes.

By George Cochrane

Ingredients

• ✓ cider vinegar
• water
• honey
• pickling salt
• ginger
• carrot

Instructions

1. 1 Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
2. 2 Combine vinegar, water, honey, and pickling salt in a saucepan and bring to a boil.
3. 3 Working with one jar at a time, remove empty jars from canning pot and add 1/3 of the ginger to each. Pack carrots into jars, leaving 1/2 inch for headspace.
4. 4 Slowly pour hot brine over carrots, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional carrots if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
5. 5 Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
6. 6 Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

By Marisa McClellan

Ingredients

• ✓ cider vinegar
• egg white
• salt
• white sugar
• peppermint candy cane

Instructions

1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.
2. 2 In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Sprinkle remaining crushed candy canes over the top.
3. 3 Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.

By Mary

Ingredients

• ✓ cider vinegar
• water
• cinnamon apple tea
• honey

Instructions

1. 1 Heat water in a microwave-safe mug in the microwave until boiling, about 2 1/2 minutes.
2. 2 Add tea bag to the mug and let steep for 5 minutes or desired amount of time.
3. 3 Remove and discard tea bag. Stir in honey and cider vinegar.

By TJCorris