Type what you have

Ingredients

• ✓ white vinegar
• anchovy
• bread crumb
• caper
• parsley
• garlic
• olive oil

Instructions

1. 1 Slice open the bottom of each anchovy and pull out the bone. Open each fillet as you would a book and arrange in the bottom of a shallow dish. Pour white vinegar on top. Marinate in the refrigerator for 2 hours. Drain and discard the vinegar.
2. 2 Preheat oven to 325 degrees F (165 degrees C). Brush a baking dish lightly with olive oil.
3. 3 Mix bread crumbs, capers, parsley, and garlic together in a bowl.
4. 4 Sprinkle some of the bread crumb mixture into the bottom of the baking dish. Arrange some anchovies in a single layer in the baking dish, still open like a book. Brush lightly with olive oil; cover with some of the bread crumb mixture. Repeat layers with remaining anchovies, olive oil, and bread crumb mixture.
5. 5 Bake in the preheated oven until top is crispy and lightly browned, about 20 minutes.

By Gabriella

Ingredients

• ✓ white vinegar
• olive oil
• tomato paste
• balsamic vinegar
• honey
• anchovy
• green onion
• garlic
• rosemary
• kosher salt
• red pepper flake
• black pepper
• pork shoulder

Instructions

1. 1 Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.
2. 2 Whisk tomato paste, vinegar, honey, mashed anchovy, green onions, garlic, rosemary, salt, red pepper flakes, and black pepper together in a large bowl to make the agrodolce.
3. 3 Cut pork shoulder into roughly 3-inch pieces. Add to the bowl of agrodolce and mix by hand until coated. Transfer pork and sauce to the prepared baking dish.
4. 4 Bake in the preheated oven, flipping pieces over halfway through, until pork is very tender, 2 1/2 to 3 hours. Add a splash of water if pork appears too dry. Skim off fat as desired.

By John Mitzewich

Ingredients

• ✓ white vinegar
• cheese tortellini
• red bell pepper
• broccoli floret
• carrot
• green olive
• garlic
• mayonnaise
• basil pesto
• milk
• parmesan cheese
• olive oil
• spinach

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Place tortellini in the pot and cook until al dente, 7 to 8 minutes. Drain and cool.
3. 3 Mix cooked tortellini, bell pepper, broccoli, carrots, olives, and garlic in a large bowl.
4. 4 Whisk mayonnaise, pesto, milk, Parmesan cheese, oil, and vinegar together in a separate bowl. Pour over tortellini and vegetables and gently toss to coat.
5. 5 For best flavor results, cover and place in the refrigerator until chilled. Serve over spinach leaves.

By Jenny Saunders

Ingredients

• ✓ white vinegar
• celery
• olive oil
• onion
• eggplant
• red bell pepper
• zucchini
• tomato puree
• sugar
• black olive
• raisin
• pine nut
• caper
• salt
• black pepper
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
2. 2 Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes. Add olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes.
3. 3 Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.

By Carmencita

Ingredients

• ✓ white vinegar
• olive oil
• mushroom
• red bell pepper
• onion
• garlic
• bread crumb
• romano cheese
• parsley
• egg
• italian seasoning
• ground pork
• ground beef
• tomato sauce
• dijon mustard
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
2. 2 Heat 1 tablespoon oil in a skillet over medium heat. Add mushrooms, bell pepper, and onion; cook and stir until just soft, 3 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Set mixture aside and let cool.
3. 3 Meanwhile, mix bread crumbs, parsley, egg, and Italian seasoning together in a large bowl. Add cooled veggie mixture; mix well. Gently mix in ground pork and ground beef. Place mixture into the prepared loaf pan and form into a loaf shape.
4. 4 Mix tomato sauce, Dijon mustard, brown sugar, and vinegar together in a bowl. Set glaze aside.
5. 5 Bake meatloaf in the preheated oven for 45 minutes. Remove from the oven and brush glaze over loaf. Return to the oven and continue to bake, brushing with glaze every 10 to 15 minutes, until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven and drain excess oil.

By Bren

Ingredients

• ✓ white vinegar
• parsley
• giardiniera
• ciabatta roll
• chicken broth
• red pepper flakes
• bay leaf
• black pepper
• rosemary
• thyme
• salt
• oregano
• garlic
• vegetable oil
• black pepper
• salt
• beef chuck

Instructions

1. 1 Season beef with a pinch of salt and black pepper. Heat vegetable oil in a heavy pot over high heat. Cook and stir beef in hot oil until browned, 5 to 8 minutes.
2. 2 Stir garlic, vinegar, oregano, 1 1/2 teaspoons salt, thyme, rosemary, 1 teaspoon black pepper, bay leaf, and red pepper flakes into beef. Pour enough chicken broth into beef mixture to cover the meat by 1 inch and bring to a simmer.
3. 3 Cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours.
4. 4 Transfer meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into pot. Use a wooden spoon to gently break meat into smaller chunks. Cover pot with a lid or aluminum foil and keep warm.
5. 5 Skim excess grease from top of broth remaining in the first pot; season with salt and pepper to taste. Cover pot with a lid or aluminum foil and keep broth warm.
6. 6 Lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons meat broth over each half. Top bottom half of roll with a generous portion of meat and a spoonful of pickled vegetables. Place tops on sandwich. Repeat with remaining buns, broth, meat, and pickled vegetables to make 3 more sandwiches.
7. 7 Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping.

By John Mitzewich

Ingredients

• ✓ white vinegar
• mozzarella cheese
• basil
• marjoram
• oregano
• egg
• ricotta cheese
• salt
• parmesan cheese
• black pepper
• nutmeg
• heavy cream
• butter
• manicotti pasta
• garlic
• olive oil
• chicken breast

Instructions

1. 1 In a large resealable plastic bag, marinate chicken with vinegar, olive oil, and garlic for at least 30 minutes. Saute in a little olive oil until done. Set aside.
2. 2 Cook pasta in a large pot of boiling water until al dente. Drain, and set aside.
3. 3 Meanwhile, melt butter or margarine in a small saucepan over medium-high heat. Add heavy cream, salt, nutmeg, and ground black pepper, and stir until sauce thickens. Reduce heat to low. Add grated Parmesan cheese, and stir until the cheese melts. Set Alfredo sauce aside.
4. 4 In a large bowl, mix together ricotta cheese, egg, oregano, marjoram, and basil. Mix in cooked chicken.
5. 5 Stuff cooked manicotti shells with chicken and ricotta mixture. Cover the bottom of a 9x13 inch baking dish with half of the Alfredo sauce. Place stuffed shells on top of sauce. Pour remaining sauce over shells. Top with one cup shredded mozzarella cheese. Cover with aluminum foil.
6. 6 Bake at 350 degree F (175 degree C) oven for 45 minutes. Let stand 10 minutes before serving.

By Jeff Ellison

Ingredients

• ✓ white vinegar
• bread
• black pepper
• salt
• shrimp
• clam
• fish stock
• red snapper fillet
• tomato
• red pepper flakes
• bay leaf
• garlic
• parsley
• carrot
• celery
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan, Dutch oven, or clay pot (preferable) over medium heat. Add onion, celery, carrot, parsley, garlic, bay leaves, and pepper flakes; cook and stir until onion has softened and turned translucent, about 5 minutes.
2. 2 Stir in mashed tomatoes; cook for 15 minutes. Add fish and vinegar (or wine); cook until liquid has almost evaporated, about 10 minutes. Add fish stock, cover, reduce heat to low, and simmer 10 minutes.
3. 3 Gently stir in clams; cook until opened (discard any clams that don't open), about 2 minutes. Stir in shrimp; cook until pink, about 3 minutes. Season with salt and black pepper.
4. 4 Place 1 slice toasted bread in bottom of each bowl. Spoon brodetto over top; serve immediately.

By Jason

Ingredients

• ✓ white vinegar
• bacon
• onion
• green bean

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 Saute onions in bacon grease; add vinegar, and saute until onions are tender. Add green beans and cook until heated through. Crumble the bacon on top.

By Casey

Ingredients

• ✓ white vinegar
• horseradish root
• sugar
• salt

Instructions

1. 1 Combine horseradish, vinegar, sugar, and salt in the bowl of a food processor or blender; pulse until blended. Carefully remove the cover of the processor or blender, keeping your face away from the container.
2. 2 Cover and store horseradish in the refrigerator for up to one month.

By BOOK_WORM

Ingredients

• ✓ white vinegar
• firm tofu
• lemon
• olive oil
• salt

Instructions

1. 1 Combine tofu, lemon juice, olive oil, vinegar, and salt in a food processor or blender; blend until smooth.

By stefani

Ingredients

• ✓ white vinegar
• chicken breast
• salt
• apricot preserves
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the chicken breasts in a 9x13 inch baking dish. Sprinkle with salt. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover, and bake for 50 minutes.
3. 3 Remove cover and bake for 10 more minutes.

By Marsha Timblin

Ingredients

• ✓ white vinegar
• water
• seafood seasoning
• shrimp

Instructions

1. 1 Bring water, vinegar, and seafood seasoning to a boil in a saucepan over high heat. Add shrimp and stir.
2. 2 Reduce heat to medium, cover, and steam, stirring once or twice, until bright orange in color, 3 to 5 minutes. Drain.

By Karen Schroeder Caselli

Ingredients

• ✓ white vinegar
• egg
• onion
• water
• garlic
• white sugar

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 Place eggs and onion into a 1-quart jar.
3. 3 Combine vinegar, water, garlic, and sugar in a medium saucepan; bring to a boil. Remove from heat and allow to cool, about 15 minutes.
4. 4 Pour vinegar mixture over eggs and cover with a lid. Refrigerate for 1 week before serving.

By Gisele

Ingredients

• ✓ white vinegar
• water
• white sugar
• tomato paste
• pineapple tidbit
• cornstarch

Instructions

1. 1 In a medium saucepan over medium heat, mix together water, distilled white vinegar, white sugar, tomato paste, pineapple tidbits and cornstarch. Cook, stirring occasionally, 15 minutes, or until mixture reaches desired color and consistency.

By myrite

Ingredients

• ✓ white vinegar
• cabbage
• salt
• white sugar

Instructions

1. 1 Place cabbage in a large bowl; sprinkle with salt and stir to distribute. Set aside for 20 minutes, tossing with hands every few minutes.
2. 2 Drain excess water from cabbage. Stir in vinegar and sugar; mix well. Cover the bowl; refrigerate for 24 hours.

By SCGOATS

Ingredients

• ✓ white vinegar
• onion
• soy sauce
• hot chile pepper

Instructions

1. 1 Stir together onion, soy sauce, chile peppers, and vinegar in a small bowl until well combined.

By tjimmo

Ingredients

• ✓ white vinegar
• pork loin roast
• butter
• maple syrup
• cornstarch
• brown sugar

Instructions

1. 1 Place the roast into a large resealable bag. In a small bowl, stir together the melted butter, vinegar, pancake syrup, cornstarch and brown sugar. Pour into the bag with the roast. Seal, and turn to coat. Refrigerate for 2 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Place the roast into a roasting pan or large Dutch oven, and pour the marinade over it.
3. 3 Cover, and roast for 1 hour in the preheated oven. Remove the lid, and continue roasting until the top is browned and the internal temperature is at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Remove from the oven, and let rest for about 10 minutes before carving. The internal temperature should increase by 10 degrees.

By missdixie

Ingredients

• ✓ white vinegar
• milk
• saltine cracker crumb
• pheasant breast
• canola oil

Instructions

1. 1 Combine milk and vinegar in a shallow bowl. Place cracker crumbs in another shallow bowl. Dip pheasant slices in milk mixture, then press into cracker crumbs until both sides coated.
2. 2 Heat oil in a large skillet over medium-high heat. Add pheasant; cook until golden, about 5 minutes per side. Drain on paper towels.

By KATHYKOEHN

Ingredients

• ✓ white vinegar
• ground beef
• tomato soup
• brown sugar
• worcestershire sauce
• hamburger bun

Instructions

1. 1 Heat a large skillet over medium-high heat, and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2. 2 Stir in the condensed tomato soup, brown sugar, Worcestershire sauce, and vinegar. Cook and stir until thick, about 5 minutes. Adjust seasoning to taste, and serve on the toasted hamburger buns.

By KG

Ingredients

• ✓ white vinegar
• cucumber
• salt
• red onion
• water
• white sugar
• dill

Instructions

1. 1 Combine sliced cucumbers and salt in a large bowl and let sweat for 1 hour. Drain liquid and toss cucumbers with onion slices.
2. 2 Combine white vinegar and water in a saucepan over medium-low heat. Stir in sugar until dissolved and simmer until liquid turns clear, 3 to 5 minutes. Pour dressing over cucumbers and onions and stir in dill.
3. 3 Cover and refrigerate for 1 hour.

By Karin Coleman

Ingredients

• ✓ white vinegar
• ham steak
• brown sugar
• maple syrup
• dijon mustard
• clove

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Arrange ham steaks in a baking dish.
2. 2 Whisk brown sugar, maple syrup, Dijon mustard, and vinegar in a bowl; pour over ham steaks. Sprinkle cloves over ham steaks.
3. 3 Bake in the preheated oven until browned on both sides, about 45 minutes, turning every 15 minutes. Discard cloves before serving.

By Chriss Pooler

Ingredients

• ✓ white vinegar
• mustard
• white sugar
• soy sauce
• ketchup
• water
• chicken

Instructions

1. 1 In a medium pot with a lid, blend together mustard, sugar, soy sauce, white vinegar, ketchup and water in the order listed. Bring the sauce to a boil.
2. 2 Add the chicken pieces, and turn down the heat. Place the lid slightly ajar on the pot. Simmer for approximately 45 minutes, or till the chicken is no longer pink and the juices run clear.

By CCLady

Ingredients

• ✓ white vinegar
• beet
• white sugar
• cornstarch
• salt

Instructions

1. 1 Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.

By Shearyah Hawkins

Ingredients

• ✓ white vinegar
• beer
• seafood seasoning
• salt
• blue crab

Instructions

1. 1 Combine beer, vinegar, ½ cup seafood seasoning, and salt in a large stockpot over high heat; bring to a strong simmer.
2. 2 Carefully place each crab upside-down and stick a knife through the shell just behind the mouth right before cooking.
3. 3 Fit a screen over simmering beer mixture; layer crabs on the screen.
4. 4 Cover the pot; steam crabs until they turn bright orange and no blue-green color remains, 20 to 30 minutes. Sprinkle crabs with remaining ¼ cup seafood seasoning before serving.

By Steve A

Ingredients

• ✓ white vinegar
• vegetable oil
• blueberry
• balsamic vinegar
• honey

Instructions

1. 1 Combine oil, blueberries, white vinegar, balsamic vinegar, and honey together in a food processor; blend until smooth.

By FAIRUZAH

Ingredients

• ✓ white vinegar
• grape jelly
• paprika
• mustard powder
• brown sugar
• sweet chili sauce
• water
• ham
• sandwich bun

Instructions

1. 1 Stir together the vinegar, grape jelly, paprika, mustard powder, brown sugar, bottled sweet chili sauce, and water in a 2-quart saucepan over medium heat. Bring to a boil, turn heat to low, and simmer for 5 minutes.
2. 2 Mix in the chipped ham and stir to combine with sauce. Refrigerate overnight.
3. 3 The next day, bring the sauce and ham slowly to a simmer over low heat and cook 1 hour, stirring occasionally.
4. 4 Spoon the ham onto sandwich buns to serve.

By PJ's kitchen

Ingredients

• ✓ white vinegar
• onion
• ketchup
• brown sugar
• mustard
• salt
• pepper
• chicken breast

Instructions

1. 1 Mix the onions, ketchup, vinegar, brown sugar, dry mustard, salt, and pepper in a saucepan over medium heat. Cook 15 minutes, stirring occasionally.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
3. 3 Arrange chicken in the baking dish. Pour sauce over the chicken.
4. 4 Bake 25 minutes in the preheated oven, or until chicken juices run clear.

By Margie Eagles

Ingredients

• ✓ white vinegar
• beefsteak tomato
• olive oil
• salt
• pepper

Instructions

1. 1 Slice the top off of each tomato. Hollow out each tomato with a spoon, leaving a 1/2 to 1/4 inch shell. Place tomato pulp in a large bowl.
2. 2 Stir the vinegar and olive oil into the pulp, mixing to break up any large pieces. Season with salt and pepper. Evenly spoon the filling into the tomato shells. Refrigerate for at least 10 minutes before serving.

By Junoir Chef

Ingredients

• ✓ white vinegar
• cornish game hen
• orange juice
• honey
• soy sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place game hen halves with skin sides up into a 9x13-inch roasting pan.
3. 3 Roast hens in the preheated oven for 35 minutes.
4. 4 Stir orange juice, honey, soy sauce, and vinegar together in a small bowl; brush mixture over hens.
5. 5 Roast hens for 5 more minutes and baste again with orange juice mixture. Roast until skin is browned and meat is no longer pink inside, about 10 more minutes.

By Carol Semenuk