Type what you have

Ingredients

• ✓ red wine vinegar
• bacon
• onion
• collard green
• chicken stock
• cayenne pepper

Instructions

1. 1 Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
2. 2 Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
3. 3 Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.

By Javagoddess

Ingredients

• ✓ red wine vinegar
• parsley
• garlic
• shallot
• anchovy
• salt
• black pepper
• olive oil

Instructions

1. 1 Wash parsley and remove the larger stems.
2. 2 Combine parsley, garlic cloves, shallot, red wine vinegar, anchovy fillets, salt, and pepper in a blender. With blender on high speed, slowly pour in 1/2 cup of olive oil. Scrape down to sides as necessary and add slowly add remaining olive oil, with the processor running, until a thick paste forms.

By phillyguy26

Ingredients

• ✓ red wine vinegar
• red potato
• olive oil
• salt
• black pepper
• parsley
• basil
• garlic

Instructions

1. 1 Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper.
2. 2 Place cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes.
3. 3 Drain water from potatoes and pat potatoes dry with paper towels or a clean kitchen towel. Return potatoes to the bowl and add 2 tablespoons olive oil and generous pinches salt and pepper. Transfer potatoes to the prepared baking sheet and spread them out evenly.
4. 4 Bake in the preheated oven until browned on the bottom and edges, about 35 minutes.
5. 5 Meanwhile, prepare the chimichurri; combine parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch salt in a bowl. Stir together and let sit while potatoes finish baking.
6. 6 Remove potatoes from the oven and transfer to a large serving bowl. Add chimichurri to hot potatoes and mix until covered.

By JennCrippen

Ingredients

• ✓ red wine vinegar
• onion
• pork tenderloin
• garlic
• orange juice
• lemon
• cumin
• grill seasoning
• salt
• red pepper
• bay leaf
• lemon peel

Instructions

1. 1 Arrange onion slices in the bottom of a slow cooker; top with pork tenderloin. Sprinkle garlic evenly over onion and pork. Pour orange juice, vinegar, and lemon juice over pork. Sprinkle cumin, grill seasoning, salt, red pepper, bay leaves, and lemon zest over pork.
2. 2 Cover and cook on Low until pork is very tender, 6 to 7 hours. To serve, slice tenderloin into 1 1/2-inch slices, arrange on a platter, and drizzle juices over top.

By Amanda

Ingredients

• ✓ red wine vinegar
• aji pepper
• tomato
• onion
• cilantro
• garlic
• lime
• olive oil
• salt
• pepper
• jalapeno pepper

Instructions

1. 1 Cover aji pepper with hot water. Allow to soak for 15 minutes; drain.
2. 2 Combine tomato, onion, and cilantro in a food processor fitted with a blade. Add garlic and pulse a few times. Add drained pepper, lime juice, red wine vinegar, and olive oil. Blend until desired consistency has been achieved. Season with salt and pepper.
3. 3 Stir pebre to combine. Top with sliced jalapeno before serving.

By Buckwheat Queen

Ingredients

• ✓ red wine vinegar
• olive oil
• onion
• garlic
• tomato
• chicken chunk
• red bell pepper
• raisin
• stuffed green olive
• oregano
• cumin
• bay leaf

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more.
2. 2 Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. Remove and discard bay leaves before serving.

By MJodyH

Ingredients

• ✓ red wine vinegar
• chicken breast
• green onion
• lime
• garlic
• oregano
• sugar
• salt
• black pepper
• flour tortilla
• tomato
• lettuce
• monterey jack cheese
• salsa

Instructions

1. 1 Sauté chicken in a medium saucepan over medium high heat until tender, about 15 to 20 minutes. Add green onions, vinegar, lime juice, garlic, oregano, sugar, salt, and pepper. Simmer over low heat for 10 minutes.
2. 2 Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

By Marissa Wright

Ingredients

• ✓ red wine vinegar
• olive oil
• green pepper
• yellow onion
• garlic
• tomato
• cumin
• salt
• thyme
• red pepper flakes
• bay leaf
• black bean
• long-grain white rice
• chicken stock

Instructions

1. 1 Heat oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic. Cook and stir until onion is translucent, about 5 minutes. Stir in crushed tomatoes and vinegar. Add cumin, salt, thyme, pepper flakes, and bay leaf. Cook for 3 minutes more.
2. 2 Add black beans, rice, and stock. Bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and all liquid has been absorbed, about 25 minutes; do not lift the cover during cooking.

By jean

Ingredients

• ✓ red wine vinegar
• olive oil
• chicken breast
• carrot
• onion
• red onion
• bay leaf
• garlic
• black pepper
• salt
• white wine
• water
• achiote powder
• cayenne pepper

Instructions

1. 1 Heat oil over medium-high heat in a Dutch oven. Add chicken to the hot oil and brown on 1 side, about 5 minutes. Flip chicken; add carrots, white onion, red onion, bay leaves, garlic, black pepper, and salt. Mix until vegetables have softened and chicken has browned, about 8 minutes.
2. 2 Pour red wine vinegar, white wine, and water into the Dutch oven. Sprinkle with achiote powder and cayenne; stir well. Reduce heat to medium. Cover and simmer until chicken is no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes.

By Buckwheat Queen

Ingredients

• ✓ red wine vinegar
• black bean
• celery
• bay leaf
• vegetable oil
• onion
• green bell pepper
• carrot
• garlic
• salt
• cumin
• chile flake
• fire-roasted diced tomato
• water
• hot pepper sauce

Instructions

1. 1 Rinse beans and remove any particles or bad beans. Place beans in a saucepan; cover with 2 inches water. Add celery and bay leaves.; bring to a boil over high heat. Cook, adding more water as necessary, for 10 minutes. Drain beans; discard celery.
2. 2 Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, bell pepper, and carrot; sauté until onion fairly translucent, about 5 minutes. Add garlic, salt, cumin, and pepper flakes; cook until heated through and fragrant, 1 to 2 minutes. Transfer to a slow cooker.
3. 3 Add tomatoes and water to slow cooker; stir in beans and bay leaves. Cover slow cooker.
4. 4 Cook on Low until beans are tender enough that you can easily smash one between your tongue and the top of your mouth for 6 hours (or on High for 4 hours). Add vinegar. Taste and adjust seasonings; add hot pepper sauce.

By WorkingCookingMom

Ingredients

• ✓ red wine vinegar
• olive oil
• ground beef
• onion
• salt
• bay leaf
• cumin
• black pepper
• cinnamon
• cayenne pepper
• garlic
• tomato
• water
• currant
• raisin
• green olive

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add ground beef; cook, breaking up beef into small pieces with a spoon or spatula until completely loses its pink color, 8 to 10 minutes. Add onion and salt; cook until onion turns translucent, about 5 minutes. Add bay leaves, cumin, black pepper, cinnamon, and cayenne pepper; cook 2 minutes. Add garlic; cook 1 minute.
2. 2 Stir in crushed tomatoes, water, and red wine vinegar; cook and deglaze by scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 3 minutes. Add currants; bring back to a simmer. Reduce heat to medium-low, cover, and cook until beef is tender, 15 to 20 minutes.
3. 3 Gently stir in olives; cover and cook 10 to 15 minutes more.

By John Mitzewich

Ingredients

• ✓ red wine vinegar
• bacon
• onion
• jalapeno pepper
• garlic
• water
• chicken broth
• black bean
• sazon seasoning
• cumin
• oregano
• bay leaf
• salt
• black pepper
• lime
• cilantro

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add chopped bacon and cook until browned, 5 to 8 minutes. Add onion and jalapeno and cook until tender, about 5 minutes more. Add garlic and saute another 30 seconds.
2. 2 Add water, chicken broth, dried beans, vinegar, sazon, cumin, oregano, bay leaf, salt, and pepper to the pot and stir. Close and lock the lid, select Manual function, and set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid. Stir beans and remove bay leaf. Season with salt and pepper to taste.
4. 4 Serve beans with a wedge of fresh lime and garnish with cilantro.

By lutzflcat

Ingredients

• ✓ red wine vinegar
• pepper
• salt
• potato
• caper
• raisin
• green olive
• tomato sauce
• sherry
• oregano
• cumin
• bay leaf
• sirloin tip
• red bell pepper
• garlic
• onion
• olive oil

Instructions

1. 1 In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
2. 2 Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
3. 3 Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

By Maryellen

Ingredients

• ✓ red wine vinegar
• cumin
• oregano
• thyme
• garlic
• olive oil
• white wine vinegar
• cilantro
• sweet onion
• sirloin steak
• olive oil
• water
• red chile flake
• black pepper
• bay leaf
• salt
• paprika
• oregano
• garlic
• red bell pepper
• tomato
• onion
• flat-leaf parsley

Instructions

1. 1 Place parsley, onion, tomato, bell pepper, garlic, oregano, paprika, salt, bay leaf, black pepper, and chile flakes into a large bowl. Allow to sit for 30 minutes.
2. 2 Mix vinegar and water into the chimichurri and allow to sit for another 30 minutes.
3. 3 Mix olive oil into the mixture and transfer to a glass, non-reactive, container with a lid. Make sure liquid covers the ingredients; if not, add equal parts water, red wine vinegar, and oil until it does. Place in the refrigerator and let stand, 6 hours, up to 2 days.
4. 4 Poke steaks all over with a fork. Mix sweet onions, cilantro, white wine vinegar, olive oil, garlic, thyme, oregano, and cumin together for beef in a bowl.
5. 5 Place steaks into marinade and refrigerate for 6 hours, to overnight.
6. 6 Preheat an outdoor grill for high heat and lightly oil the grate.
7. 7 Sear steaks on the preheated grill, about 2 minutes on each side. Reduce heat to medium and grill until desired doneness level, or about 5 minutes per side. Serve with chimichurri.

By Jillian

Ingredients

• ✓ red wine vinegar
• soy sauce
• honey
• garlic powder
• pork chop

Instructions

1. 1 In a shallow dish, combine the soy sauce, vinegar, honey and garlic powder. Place chops in dish, and turn to coat. Cover, and marinate for 2 to 4 hours in the refrigerator.
2. 2 Preheat grill to high heat, and lightly oil grate.
3. 3 Grill steaks 5 to 8 minutes per side, or to desired doneness.

By KMSTAT

Ingredients

• ✓ red wine vinegar
• olive oil
• dijon mustard
• maple syrup
• green bean

Instructions

1. 1 Combine olive oil, red wine vinegar, Dijon mustard, and maple syrup in a bowl. Whisk until smooth.
2. 2 Place green beans into a pot and cover with salted water; bring to a boil and cook for no more than 3 minutes. Remove from heat and drain.
3. 3 Toss green beans in dressing mixture or serve with dressing on the side.

By Dave

Ingredients

• ✓ red wine vinegar
• olive oil
• oregano
• red onion
• potato
• parsley

Instructions

1. 1 In a small bowl, combine olive oil, wine vinegar, oregano, parsley, and onion. Mix and set aside.
2. 2 Add potatoes to a large pot of boiling, lightly salted water. Boil for about 20 minutes, or until potatoes are tender. Drain water and let cool.
3. 3 When cooled, peel and dice. Place in a large bowl, add dressing and season with salt and pepper to taste. Toss to coat, cover bowl and refrigerate for several hours or overnight.

By Irene

Ingredients

• ✓ red wine vinegar
• soy sauce
• honey
• olive oil
• garlic
• flank steak

Instructions

1. 1 Combine soy sauce, honey, olive oil, vinegar, and garlic in a flat glass dish.
2. 2 Trim any surface fat from steak. Place steak into soy sauce mixture; turn to coat. Allow to marinate in the refrigerator for about 5 hours, turning occasionally.
3. 3 Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and preheat water to 140 degrees F (60 degrees C).
4. 4 Remove steak from marinade and shake off excess liquid; discard marinade. Place steak into a food-grade polyethylene bag and vacuum seal or use the water immersion method to remove all air. Submerge the bag in preheated water; set the timer for 3 hours.
5. 5 When the timer is up, remove steak from the bag and pat dry with a paper towel.
6. 6 Preheat an outdoor grill for high heat and lightly oil the grate.
7. 7 Place steak on the preheated grill and cook on one side for 2 to 3 minutes. Cut in half and serve.

By Bren

Ingredients

• ✓ red wine vinegar
• olive oil
• strawberry
• maple syrup
• dijon mustard
• honey
• salt

Instructions

1. 1 Combine olive oil, strawberries, red wine vinegar, maple syrup, Dijon mustard, honey, and salt in a blender or food processor; blend until smooth.

By VictoriaLily

Ingredients

• ✓ red wine vinegar
• vegetable broth
• raspberry
• raspberry jam
• lamb leg
• rosemary

Instructions

1. 1 In the container of a blender or large food processor, combine the vegetable broth, raspberries, raspberry jam, and red wine vinegar. Puree until smooth. Pour into a large bowl, and set aside.
2. 2 Heat a nonstick skillet over medium-high heat. Sear the leg of lamb quickly on all sides, and remove from the pan. Pierce the meat every inch or so with the tines of a fork. Place into a bowl with the raspberry sauce. Cover, and refrigerate for at least 12 hours to marinate. Turn occasionally.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove the lamb from the marinade and pat dry. Place on a roasting rack in a roasting pan.
4. 4 Roast the lamb for 1 hour in the preheated oven, or until a meat thermometer inserted into the meat reads 140 degrees F (62 degrees C). Allow to stand for 10 to 15 minutes before carving. The temperature should go up by another 5 to 10 degrees while it rests for medium rare. If you like it more done, wait until it reaches 145 degrees F before removing from the oven.
5. 5 While the lamb is roasting, transfer the marinade to a saucepan. Bring to a boil, and add the rosemary. Boil over medium-high heat until the sauce has reduced and thickened slightly, about 10 minutes. Carve the lamb, and spoon sauce over it to serve.

By Emma Officer

Ingredients

• ✓ red wine vinegar
• irish stout beer
• olive oil
• brown sugar
• garlic
• hot pepper sauce
• skirt steak

Instructions

1. 1 Whisk beer, olive oil, vinegar, brown sugar, garlic, and hot sauce together in a glass or ceramic bowl until marinade is smooth. Add steak to marinade and turn to coat. Cover the bowl with a lid or plastic wrap and marinate in the refrigerator, 8 hours to overnight.
2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Remove steak from marinade and shake off any excess. Discard marinade.
4. 4 Cook steak on the preheated grill, turning once, until steak starts to firm and is reddish-pink and juicy in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for 2 to 3 minutes before serving.

By Boomdog02

Ingredients

• ✓ red wine vinegar
• chicken wing
• ketchup
• brown sugar
• paprika
• salt
• black pepper
• red pepper flakes

Instructions

1. 1 Arrange chicken wings on a grill pan. Cook in the Panasonic Countertop Induction Oven on "Auto Cook" setting 1 until browned, about 18 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
2. 2 Make barbeque sauce by whisking ketchup, vinegar, brown sugar, paprika, salt, pepper, and red pepper flakes together in a small sauce pan until well combined. Simmer for 5 minutes, stirring occasionally.
3. 3 Place cooked wings in a large bowl; pour desired amount of sauce over top and toss to coat well.

By RainbowJewels

Ingredients

• ✓ red wine vinegar
• ham
• maple syrup
• dijon mustard
• mustard

Instructions

1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Trim excess fat off ham; score in a diamond pattern with a sharp knife, making shallow cuts about 1-inch apart. Place in a roasting pan. Roast in the preheated oven for 30 minutes.
3. 3 Meanwhile, whisk maple syrup, Dijon mustard, red wine vinegar, and mustard powder together in a small bowl until glaze is well combined.
4. 4 Remove ham from the oven. Brush 1/3 of the glaze over ham.
5. 5 Return ham to the oven and bake for 20 minutes more; glaze ham twice during this time. Let ham stand before carving for 10 to 15 minutes.

By MICHELLE0011

Ingredients

• ✓ red wine vinegar
• minestrone soup mix
• water
• sweet corn
• chickpea
• green onion
• parsley

Instructions

1. 1 Bring water to a boil. Stir in soup mix and simmer 11 minutes; remove from heat (vegetables and pasta will still be firm).
2. 2 Stir in corn, chickpeas, and vinegar. Let sit for 15 minutes.
3. 3 Stir in remaining ingredients.
4. 4 Serve warm, room temperature, or chilled.

By Bear Creek

Ingredients

• ✓ red wine vinegar
• olive oil
• garlic
• chicken breast
• cajun seasoning
• green onion
• mushroom
• swiss cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine 3 tablespoons oil and garlic in a 9x13-inch baking dish. Add chicken breasts and turn until coated. Drizzle chicken with 3 tablespoons vinegar and season with Cajun seasoning.
3. 3 Bake in the preheated oven for 30 minutes.
4. 4 Remove chicken from the oven and cover with green onions and mushrooms. Drizzle remaining 1 tablespoon each oil and vinegar over top. Return to the oven and bake until chicken is no longer pink in the center and the juices run clear, 15 to 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Remove from the oven and immediately place 1 slice Swiss cheese on top of each chicken breast to melt. Serve immediately.

By Natalie Rowe

Ingredients

• ✓ red wine vinegar
• olive oil
• onion
• tuna steak
• sugar

Instructions

1. 1 Heat olive oil in a heavy-bottomed skillet over medium heat. Cook and stir onion in hot oil until softened and translucent, about 5 minutes. Reduce heat to medium-low. Continue to cook and stir until onion is very tender and dark brown, 15 to 20 minutes more. Remove onion to a plate.
2. 2 Place tuna steaks in the same skillet over medium-high heat and cook until golden brown, about 2 minutes per side. Remove tuna steaks to a serving tray; keep warm.
3. 3 Stir together vinegar and sugar in the same skillet until sugar is dissolved. Return onion to the skillet and simmer until liquid reduces and is slightly thickened, about 5 minutes. Return tuna steaks to the skillet and cook for 3 to 5 minutes. Place tuna on the warm serving tray and top with onion and sauce.

By JoAnna Porreca Schade

Ingredients

• ✓ red wine vinegar
• irish stout beer
• onion
• brown sugar
• olive oil
• garlic
• hot pepper sauce
• skirt steak

Instructions

1. 1 Whisk beer, onion, brown sugar, olive oil, red wine vinegar, garlic, and hot sauce together in a large glass or ceramic bowl. Add skirt steak and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 6 to 24 hours.
2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Remove skirt from the marinade, and shake off excess. Discard the remaining marinade.
4. 4 Cook steak on the preheated grill until reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest, about 10 minutes.

By Boomdog02

Ingredients

• ✓ red wine vinegar
• potato
• collard green
• bacon
• onion

Instructions

1. 1 Place potatoes in a large pot with enough water to cover. Bring to a boil over medium heat. Before the potatoes are finished, add the collards to the pot.
2. 2 Place bacon in a deep skillet over medium-high heat. Cook until evenly browned, about 10 minutes. Remove bacon to paper towels to drain, and saute the onion in bacon grease until tender. Drain onions of grease, and add to the greens. Crumble in the bacon, and stir in the wine vinegar. Simmer over low heat until greens are tender, about 1 hour.

By GrannieGrump56

Ingredients

• ✓ red wine vinegar
• broccolini
• olive oil
• salt
• garlic powder
• oregano
• red pepper
• black pepper
• feta cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Trim about 1/4 inch off the bottoms of the broccolini and remove any leaves. Place broccolini into a large resealable plastic bag.
3. 3 Combine oil, vinegar, salt, garlic powder, oregano, crushed red pepper, and black pepper in a small bowl. Pour over broccolini and gently toss to coat. Seal bag and let sit for 5 to 10 minutes, turning over halfway through.
4. 4 Spread broccolini in a single layer on the prepared baking sheet and top with feta cheese.
5. 5 Roast for in the preheated oven until tops are browned and stems are crisp-tender, about 15 minutes.

By France Cevallos

Ingredients

• ✓ red wine vinegar
• green bean
• olive oil
• salt
• olive oil
• mustard
• sugar
• dill
• black pepper

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C).
2. 2 Combine the green beans in a large bowl with 1 tablespoon olive oil and the coarse salt; toss to coat.
3. 3 Roast the green beans in the preheated oven until cooked through, about 20 minutes.
4. 4 Whisk 1 tablespoon of olive oil, red wine vinegar, Dijon mustard, sugar, dill, and pepper together in a bowl; drizzle over the roasted green beans to serve.

By Annexa