Type what you have

Ingredients

• ✓ vinegar
• water
• food coloring
• egg

Instructions

1. 1 Pour 1 cup water into a 6-quart multi-functional pressure cooker (such as Instant Pot) and place a trivet inside.
2. 2 Set out 4 wide-mouth pint-sized canning jars and place 2 tablespoons vinegar into each one. Add 10 drops of food coloring of desired colors into each jar. Carefully place 2 eggs into each jar and fill with water. Set jars on the trivet.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 1 minute. Unlock and remove the lid.
5. 5 Use tongs to remove the canning jars and drain water carefully. Transfer eggs to an ice bath and let rest for 5 minutes.

By Soup Loving Nicole

Ingredients

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

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). In a cup or small bowl, stir together the milk and vinegar. Let stand 10 minutes, or until curdled.
2. 2 In a medium bowl, stir together the flour, salt, and baking soda. Stir in the curdled milk mixture until smooth. Scrape the dough out of the bowl onto a floured surface, and shape into a disc. Place the disc into a cast iron skillet.
3. 3 Bake for 15 minutes in the preheated oven, or until the crust feels firm to the touch.

By Canadian Girl

Ingredients

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

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 2 mini muffin tins with cooking spray.
2. 2 Mix milk and vinegar together in a bowl; let stand until milk curdles, about 5 minutes. Beat in oil and egg.
3. 3 Combine flour, sugar, baking powder, baking soda, and salt in a bowl; stir into milk mixture until smooth. Spoon batter into the prepared muffin tins with a tablespoon or a small batter scoop.
4. 4 Bake in the preheated oven until batter is risen and still pale, about 8 minutes. Remove from muffin cups with a silicone scraper.

By ELLOWYN

Ingredients

• ✓ vinegar
• all-purpose flour
• milk powder
• baking powder
• baking soda
• salt
• whole wheat flour
• white sugar
• egg
• water
• butter

Instructions

1. 1 In a large bowl, sift all-purpose flour, milk powder, baking powder, baking soda and salt. Stir in whole wheat flour. In a small bowl, combine sugar, eggs, water, butter and vinegar. Make a well in the flour mixture, and pour in the egg mixture. Mix until smooth.
2. 2 Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

By Annie

Ingredients

• ✓ vinegar
• egg
• egg yolk
• lemon juice
• water
• butter
• cheddar cheese
• english muffin
• avocado
• breakfast sausage
• salt
• pepper

Instructions

1. 1 For the Poached Eggs: Fill pan with 2-inches of water and bring to a simmer, add vinegar. Gently crack eggs one at a time into the water, using a spoon to gather egg whites around egg yolks.
2. 2 Allow eggs to simmer just until whites are set, approximately 2 minutes. Remove eggs from water, and set aside.
3. 3 For the White Cheddar Hollandaise: While eggs are poaching begin hollandaise. In medium bowl whisk together egg yolks, lemon juice and water until light yellow. Set aside. In small saucepan melt butter over medium-low heat. Add 1 tablespoon melted butter at a time to egg yolk mixture, whisking constantly until fully incorporated. Pour mixture into saucepan and continue to whisk until warmed through and thickened. In last minute, whisk in white cheddar cheese until melted.
4. 4 Toast English muffins until golden brown. Top each with avocado and sausage patty. Top sausages with fresh poached egg and drizzle with white cheddar hollandaise. Serve immediately.

By Jones Dairy Farm

Ingredients

• ✓ vinegar
• almond
• green onion
• monterey jack cheese
• cheddar cheese
• cream cheese
• thyme
• basil
• nutmeg
• black pepper
• salt
• egg
• heavy cream
• ham
• onion
• butter
• bacon
• egg
• water
• shortening
• salt
• baking powder
• sugar
• all-purpose flour

Instructions

1. 1 Mix together flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add water, egg, and vinegar. Mix together but do not work too much. Divide pastry into two pieces, cover and chill for 30 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Form each piece into a round and roll out crust on lightly floured surface. Carefully fit into two 10 inch tart pans.
3. 3 Blind bake tart shells in preheated oven until golden brown. Let cool.
4. 4 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
5. 5 Saute onion in butter until translucent. Divide ham, bacon and onion into two equal portions and sprinkle over the bottom of tart shells.
6. 6 Whisk together cream and beaten eggs. Add salt, pepper, nutmeg, basil, and thyme, and stir well. Pour egg mixture over bacon mixture. Sprinkle cream cheese cubes and grated Cheddar and Monterey Jack cheeses over the top of each filled tart. Sprinkle green onions over cheese, followed by sliced almonds.
7. 7 Bake in preheated 350 degrees F (175 degrees C) oven for 30 to 40 minutes. Let cool slightly, then cut and serve.

By Bettina J

Ingredients

• ✓ vinegar
• milk
• lemon juice
• egg
• butter
• vanilla extract
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• poppy seed
• lemon zest
• cooking spray

Instructions

1. 1 Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
2. 2 In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
3. 3 Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.

By TTV78

Ingredients

• ✓ vinegar
• milk
• pumpkin puree
• egg
• vegetable oil
• all-purpose flour
• brown sugar
• baking powder
• baking soda
• allspice
• cinnamon
• ginger
• salt
• cooking spray

Instructions

1. 1 Whisk milk, pumpkin, egg, oil, and vinegar together in a large bowl until well combined.
2. 2 Whisk flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt together in a medium bowl. Whisk into pumpkin mixture until no dry streaks remain.
3. 3 Spray a griddle or skillet with cooking spray; heat over medium-high heat. Pour 3 to 4 tablespoons batter for each pancake onto the griddle; flatten slightly.
4. 4 Cook until small bubbles form on surface, and edges look set, 2 to 3 minutes.
5. 5 Flip and cook until golden, about 2 minutes more. Repeat with remaining batter.

By Allrecipes Member

Ingredients

• ✓ vinegar
• paprika
• garlic powder
• black pepper
• salt
• pork rib
• vegetable oil
• water
• ketchup
• brown sugar
• worcestershire sauce

Instructions

1. 1 Mix paprika, garlic powder, black pepper, and salt in a resealable plastic bag. Place ribs in bag, seal the bag, and shake thoroughly until ribs are completely coated. Remove ribs from bag and discard dry rub.
2. 2 Heat oil in a wok over medium-high heat. Cook ribs in hot oil until browned all over, 3 to 4 minutes per side.
3. 3 Stir water, ketchup, brown sugar, vinegar, and Worcestershire sauce together in a pressure cooker. Add browned ribs to pressure cooker. Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to medium.
4. 4 Cook ribs over medium heat for 15 minutes. Remove from heat and release pressure according to manufacturer's directions.

By Ward

Ingredients

• ✓ vinegar
• beef skirt steak
• hoisin sauce
• soy sauce
• hot sauce
• sesame oil
• ginger
• garlic
• brown sugar
• salt
• black pepper
• green onion
• sesame seed

Instructions

1. 1 Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
2. 2 Cut skirt steak crosswise into about 4 or 5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours.
3. 3 Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
4. 4 Preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 Transfer steak pieces to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 130 and 135 degrees F (about 54 degrees C). Thinner pieces might finish earlier. Transfer steak to a warm plate. Let rest for a few minutes.
6. 6 Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.

By John Mitzewich

Ingredients

• ✓ vinegar
• vegetable oil
• chicken breast
• carrot
• green bell pepper
• red bell pepper
• garlic
• soy sauce
• cornstarch
• pineapple chunk
• brown sugar
• ginger

Instructions

1. 1 Heat oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry in hot oil until browned. Add carrots, bell peppers, and garlic; cook and stir for 1 to 2 minutes.
2. 2 Mix soy sauce and cornstarch together in a small bowl until well combined; pour mixture into the wok or skillet. Stir in pineapple with juice, vinegar, brown sugar, and ginger. Bring to a full boil and cook until vegetables are tender and sauce is thickened.

By VINEYIS

Ingredients

• ✓ vinegar
• vegetable oil
• chicken breast
• sugar
• soy sauce
• red pepper flake
• garlic powder
• onion powder
• ginger
• button mushroom
• green pea
• green onion
• cornstarch
• water

Instructions

1. 1 Heat oil in a large heavy skillet over high heat. Add chicken pieces, and fry, stirring, until browned. Pour in the vinegar, soy sauce, and sugar; stirring to dissolve sugar. Season with red pepper flakes, garlic powder, onion powder, and ginger. Reduce heat to low, cover, and simmer for 15 minutes. Taste the sauce at this point and adjust seasoning to taste. The sauce should be very sweet. If it is too tart, add more sugar; if it is too sweet, add more vinegar.
2. 2 Once the sauce is to your liking, add the mushrooms, peas, and green onions. Simmer gently over low heat for another 5 minutes, until the mushrooms shrink a bit. Stir together the cornstarch and water, and stir it into the sauce. Continue to simmer until it reaches the desired thickness.

By TOCOYOTE

Ingredients

• ✓ vinegar
• shiitake mushroom
• cloud ear mushroom
• silken tofu
• bamboo shoot
• white pepper
• chicken stock
• ham
• soy sauce
• shaoxing wine
• salt
• corn flour
• water
• egg
• sesame oil

Instructions

1. 1 Place shiitake mushrooms and cloud ear mushrooms in a bowl of water; soak until softened, about 30 minutes. Drain and finely chop the mushrooms.
2. 2 Bring a pot of water to a boil; add tofu and cook for 1 minute. Remove using a slotted spoon and place in a bowl. Bring water back to a boil and add bamboo shoots; cook for 1 minute. Drain and set bamboo shoots aside.
3. 3 Mix vinegar and white pepper together in a bowl.
4. 4 Bring chicken stock to a boil in a large saucepan. Add bamboo shoots, mushrooms, and ham; return to a boil. Add tofu, soy sauce, Shaoxing wine, and salt; bring back to a boil.
5. 5 Mix corn flour and water together in a bowl until dissolved; stir into chicken stock mixture until soup starts to thicken. Drizzle beaten eggs into soup, stirring gently to form cooked egg clumps, 2 to 3 minutes.
6. 6 Stir vinegar-pepper mixture into soup and drizzle in sesame oil.

By Chelsea

Ingredients

• ✓ vinegar
• pork loin
• rice wine
• salt
• monosodium glutamate
• chicken stock
• cornstarch
• white sugar
• soy sauce
• egg
• vegetable oil
• garlic
• ginger
• spring onion

Instructions

1. 1 Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips.
2. 2 Combine pork strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes.
3. 3 Mix remaining 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce.
4. 4 Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat.
5. 5 Heat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Add pork strips one at a time to the hot oil. Cook until lightly golden, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
6. 6 Heat oil to 340 degrees F (170 degrees C). Return pork to the hot oil. Cook until golden brown, about 2 minutes. Transfer to a serving plate with the slotted spoon.
7. 7 Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add sauce and spring onions; cook and stir until sauce begins to thicken, 4 to 5 minutes. Pour sauce over the pork on the serving plate.

By Chelsea

Ingredients

• ✓ vinegar
• chicken stock
• water
• rice
• apple cider vinegar
• fish sauce
• ginger
• salt
• sesame oil
• white fish
• chinese vegetable
• chinese roast pork
• scallion
• peanut
• soy sauce

Instructions

1. 1 Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot; bring to a boil. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours.
2. 2 Stir fish into congee and simmer until cooked through, about 10 minutes.
3. 3 Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.

By Mark Miller

Ingredients

• ✓ vinegar
• strawberry

Instructions

1. 1 Slice tops off strawberries; place strawberries in a colander. Rinse, pat dry, and slice.
2. 2 Pour vinegar into a resealable jar; add strawberries. Allow fruit to infuse at room temperature for 2 days.
3. 3 Transfer vinegar to a resealable bottle; strain strawberries if desired.

By thedailygourmet

Ingredients

• ✓ vinegar
• water
• salt
• worcestershire sauce

Instructions

1. 1 Mix vinegar, water, salt, and Worcestershire sauce in a half-gallon pitcher until well blended.

By Katie Mast Troyer

Ingredients

• ✓ vinegar
• oil
• sugar
• salt

Instructions

1. 1 Stir together oil, vinegar, sugar, and salt.

By Lena

Ingredients

• ✓ vinegar
• chickpea
• olive oil
• salt

Instructions

1. 1 Combine chickpeas and vinegar in a small saucepan and bring to a simmer. Remove from heat. Let stand for 30 minutes.
2. 2 Drain chickpeas, removing any loose skins.
3. 3 Preheat an air fryer to 390 degrees F (198 degrees C). Spread chickpeas evenly in the basket. Cook until dried out, about 4 minutes.
4. 4 Transfer chickpeas into a heat-proof bowl and drizzle with oil and sea salt. Toss to coat. Return chickpeas to the air fryer and cook, shaking basket every 2 to 3 minutes, until lightly browned, about 8 minutes. Serve immediately.

By France Cevallos

Ingredients

• ✓ vinegar
• milk
• salt

Instructions

1. 1 Pour milk into a small saucepan and bring to a gentle boil over medium heat. Add vinegar (or lemon juice) and remove from heat. Stir mixture slowly until curds form, 1 to 2 minutes.
2. 2 Line a colander with cheesecloth and set over a bowl. Pour the mixture into the colander to drain. Let curds cool and whey drain for about 15 minutes.
3. 3 Transfer curds to a bowl and season with salt. Serve or store in an airtight container in the refrigerator for up to 3 days.

By Lu

Ingredients

• ✓ vinegar
• white sugar
• butter
• cream of tartar
• salt

Instructions

1. 1 Butter a baking dish and set aside.
2. 2 In a large saucepan over medium heat, combine sugar, vinegar, butter, cream of tartar, and salt. Heat, stirring occasionally, until sugar is melted. Do not stir once mixture comes to a boil.
3. 3 Cook candy until mixture reaches 250 to 265 degrees F (121 to 129 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball. Remove from heat and pour into prepared dish.
4. 4 Pull taffy by stretching out into a rope with buttered hands, folding the candy over and repeating, until taffy is white and porous and becomes too stiff to pull. Cut into 1-inch pieces with buttered kitchen shears. Wrap taffy pieces in waxed paper and store in an airtight container.

By Susan White

Ingredients

• ✓ vinegar
• champagne
• sugar
• pectin

Instructions

1. 1 Sterilize 5 half-pint jars. Set aside.
2. 2 Pour the champagne into a large pot, and stir in sugar and vinegar. Bring to a full rolling boil, and stir in the pectin. Boil hard for one minute while stirring vigorously. Remove from heat, and ladle into sterile jars to within 1/2 inch of the top.
3. 3 Wipe rims with a clean dry cloth, and seal with lids. Allow to cool to room temperature, then refrigerate. The jelly may take a few days to set.

By GoneZap

Ingredients

• ✓ vinegar
• peach
• white sugar
• allspice
• clove

Instructions

1. 1 Combine juice from canned peaches, sugar, vinegar, allspice, and cloves in a saucepan; bring to a boil. Remove from heat and stir in peach halves. Let cool, about 15 minutes.
2. 2 Cover saucepan with plastic wrap and refrigerate until flavors combine, 8 hours to overnight.

By avs9601

Ingredients

• ✓ vinegar
• egg
• water
• pickling spice
• garlic
• bay leaf

Instructions

1. 1 Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. 2 In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
3. 3 Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

By Rayna Jordan

Ingredients

• ✓ vinegar
• baby carrot
• sugar
• clove
• cinnamon stick

Instructions

1. 1 Bring a large saucepan of lightly salted water to a boil. Cook carrots in boiling water until tender but not mushy, about 15 minutes; drain.
2. 2 Stir sugar, vinegar, and cloves together in a saucepan; drop in cinnamon stick and bring mixture to a boil. Stir until sugar dissolves.
3. 3 Transfer carrots to a bowl and pour syrup over carrots. Cover tightly; refrigerate until chilled and flavors have blended, 3 hours to overnight.

By Marilyn Woodard Thompson

Ingredients

• ✓ vinegar
• water
• sugar
• cranberry
• cardamom
• allspice berry
• cinnamon stick

Instructions

1. 1 Combine vinegar, water, and sugar in a saucepan over medium-high heat. Add cranberries, cardamom pods, allspice berries, and cinnamon stick; bring to a boil. Stir and cover until cranberries begin to pop, 5 to 10 minutes. Stir again, being careful that cranberries do not burn you as they pop. Reduce heat and simmer until sugar has dissolved and cranberries have released their juice, about 10 minutes.
2. 2 Remove from heat and allow to steep for 15 minutes. Strain into a container, seal, and refrigerate. Discard pulp.

By Buckwheat Queen

Ingredients

• ✓ vinegar
• sweet onion
• garlic
• soy sauce
• chicken

Instructions

1. 1 Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.

By ADRIENNELAPP

Ingredients

• ✓ vinegar
• yellow mustard
• margarine
• salt
• black pepper
• red pepper flakes
• garlic
• sugar

Instructions

1. 1 Stir the vinegar, mustard, margarine, salt, black pepper, red pepper flakes, garlic, and sugar together in a saucepan over medium-high heat until the mixture comes to a boil. Reduce heat to medium-low and simmer until thickened, about 25 minutes.

By grillinggirl

Ingredients

• ✓ vinegar
• white sugar
• jalapeno pepper
• carrot
• red onion

Instructions

1. 1 Place vinegar and sugar in a saucepan; cook and stir over medium heat until sugar has dissolved and mixture comes to a boil. Add jalapeños, carrots, and onion. Remove pan from the heat and let stand for 1 hour. Cool to room temperature before serving.

By jcjeffers

Ingredients

• ✓ vinegar
• chickpea
• olive oil
• salt

Instructions

1. 1 Combine chickpeas and vinegar in a large saucepan; bring to a boil. Remove from heat; let stand for 30 minutes.
2. 2 Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a roasting pan with aluminum foil.
3. 3 Drain chickpeas well; discard vinegar. Spread chickpeas in the prepared roasting pan; drizzle with olive oil. Sprinkle with salt; toss to coat.
4. 4 Roast in the preheated oven, shaking the pan every 8 to 10 minutes, until chickpeas slightly soft on the inside and crunchy on the outside, about 30 minutes. Transfer to a paper towel-lined plate to drain. Serve warm or at room temperature.

By France Cevallos