Type what you have

Ingredients

• ✓ cider vinegar
• vegetable oil
• mojito lime marinade mix
• water
• shrimp
• cooking spray
• yellow bell pepper
• red bell pepper
• onion
• flour tortilla

Instructions

1. 1 Combine oil, marinade mix, vinegar, and water in a large bowl; add shrimp and marinate, 30 minutes.
2. 2 Preheat an outdoor grill to 300 degrees F (150 degrees C) and lightly coat the grate with cooking spray.
3. 3 Cook bell peppers and onion on the preheated grill, 3 to 5 minutes per side. Transfer to a cutting board; roughly chop.
4. 4 Remove shrimp from marinade, shake off excess, and discard remaining marinade.
5. 5 Cook shrimp on the preheated grill until opaque and cooked through, 1 to 2 minutes per side. Transfer shrimp to a bowl; cover with aluminum foil to keep warm.
6. 6 Heat tortillas on the preheated grill, 1 to 2 minutes.
7. 7 Divide shrimp, onion, and bell peppers among tortillas.

By thedailygourmet

Ingredients

• ✓ cider vinegar
• worcestershire sauce
• soy sauce
• chili powder
• garlic
• hot pepper sauce
• chicken thigh
• vegetable oil
• onion
• green bell pepper
• lemon

Instructions

1. 1 Combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic, and hot pepper sauce in a medium bowl. Place chicken in sauce, turning to coat. Marinate at room temperature for 30 minutes or cover and refrigerate for several hours.
2. 2 Heat oil in a large skillet over high heat. Add chicken strips; cook and stir in hot oil for 5 minutes. Add onion and green pepper; sauté for 3 minutes. Remove from heat and sprinkle with lemon juice.

By Teresa C. Rouzer

Ingredients

• ✓ cider vinegar
• chicken broth
• tomato paste
• garlic
• brown sugar
• worcestershire sauce
• garlic salt
• cumin
• paprika
• cayenne pepper
• chicken breast

Instructions

1. 1 Mix chicken broth, tomato paste, garlic, brown sugar, Worcestershire sauce, garlic salt, vinegar, cumin, paprika, and cayenne pepper together for sauce in a small bowl.
2. 2 Place chicken in a 3-quart slow cooker. Pour sauce over top.
3. 3 Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 5 hours or on High for 4 to 5 hours. Remove chicken and turn the slow cooker to Warm.
4. 4 Shred the chicken with 2 forks and return to the slow cooker. Heat for 10 minutes to allow juices to soak into the shredded chicken.

By Sarah

Ingredients

• ✓ cider vinegar
• ground turkey
• chili powder
• garlic powder
• paprika
• paprika
• salt
• cumin
• coriander
• oregano
• chipotle pepper
• cinnamon
• clove

Instructions

1. 1 Combine turkey, vinegar, chili powder, garlic powder, smoked paprika, sweet paprika, salt, cumin, coriander, oregano, dried chipotle pepper, cinnamon, and cloves in a bowl until well mixed. Cover bowl with plastic wrap.
2. 2 Refrigerate for flavors to blend, at least 1 hour. Store in the refrigerator or freeze until ready to use.

By France Cevallos

Ingredients

• ✓ cider vinegar
• chili powder
• cumin
• paprika
• salt
• garlic powder
• onion powder
• oregano
• cayenne pepper
• ground turkey
• water
• brown sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne in a small bowl.
3. 3 Heat a large nonstick skillet over medium heat. Add ground turkey and cook, stirring to break up clumps, until no longer pink, about 5 minutes.
4. 4 Stir in spice mixture and water. Reduce heat and simmer, stirring occasionally, until most of the liquid is absorbed, about 10 minutes.
5. 5 Stir in cider vinegar and brown sugar; simmer until flavors combine, 3 to 4 minutes.
6. 6 Transfer to a serving bowl.
7. 7 Serve and enjoy!

By adnerb78

Ingredients

• ✓ cider vinegar
• radish
• cilantro
• onion
• corn tortilla
• water
• garlic
• adobo sauce
• chipotle pepper
• tomato
• onion
• flank steak
• lime
• orange
• soy sauce
• clove
• bay leaf
• thyme
• sage
• cumin
• black pepper
• anise seed
• paprika
• oregano
• parsley
• garlic
• onion

Instructions

1. 1 Place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. Spread paste on both sides of the flank steak. Wrap steak in plastic and refrigerate at least 6 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove excess marinade from flank steak.
3. 3 Grill steak until it begins to firm and is hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Chop steak into small pieces and transfer to a platter; cover and keep warm until ready to serve.
4. 4 Place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend; pulse until desired consistency. Add water if the salsa becomes too thick. Transfer salsa to a bowl.
5. 5 Heat tortillas on a microwave safe plate until warm, about 1 minute.
6. 6 Serve beef over stacks of two corn tortillas with salsa and sprinkle with remaining 1/2 chopped onion, radishes, and cilantro.

By Vic Voss

Ingredients

• ✓ cider vinegar
• cilantro
• mexican blend cheese
• queso chihuahua cheese
• fire roasted diced tomato
• green chili
• corn
• black bean
• cumin
• salt
• chili powder
• garlic
• onion
• olive oil
• spaghetti squash
• clove
• cinnamon
• chipotle chili pepper
• oregano
• coriander
• cumin
• paprika
• paprika
• chili powder
• garlic powder
• salt
• ground turkey

Instructions

1. 1 Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
3. 3 Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
4. 4 Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
5. 5 Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin.
6. 6 Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.
7. 7 Fluff spaghetti squash strands with a fork, keeping them in the shells.
8. 8 Increase oven temperature to 400 degrees F (200 degrees C).
9. 9 Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.

By France Cevallos

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
• 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
• orange juice
• soy sauce
• honey
• ginger
• olive oil
• lacinato kale

Instructions

1. 1 Whisk together vinegar, juice, soy sauce, honey, and ginger in a small bowl. Add oil slowly, whisking constantly until incorporated.
2. 2 Put kale in a large bowl. Drizzle with dressing, and mix well. Using your hands, massage kale until softened, wilted, and reduced in volume by about half.

By ChefBillT

Ingredients

• ✓ cider vinegar
• brown sugar
• salt
• mustard powder
• garlic powder
• water

Instructions

1. 1 Mix brown sugar, salt, mustard powder, and garlic powder in a large bowl. Pour in cider vinegar; stir until sugar and salt have dissolved. Add water; stir until well combined.

By camgurlof1990

Ingredients

• ✓ cider vinegar
• chili sauce
• worcestershire sauce
• tomato paste
• onion
• brown sugar
• cayenne pepper
• vegetable oil
• chicken thigh

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium saucepan over medium heat, blend cider vinegar, chili sauce, Worcestershire sauce, and tomato paste. Mix in the onion, brown sugar, and cayenne pepper.
3. 3 Heat oil in a medium skillet over medium heat, and saute the chicken thighs until browned. Remove from heat, drain, and arrange in a medium baking dish. Cover with the cider vinegar sauce mixture.
4. 4 Bake covered 45 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

By Michael Mako

Ingredients

• ✓ cider vinegar
• bacon
• onion
• green bean
• salt
• black pepper
• daikon

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and cook until almost crispy, about 8 minutes. Take your time cooking the bacon in order to render out all the fat. Add onions and cook, stirring frequently, until soft and translucent, about 3 minutes.
2. 2 Pour in vinegar and scrape up the brown bits from the bottom of the pot. Pour in beans and their liquid; season with salt and pepper. Stir in radishes. 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.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By mybwriter

Ingredients

• ✓ cider vinegar
• ketchup
• coffee
• brown sugar
• worcestershire sauce
• vegetable oil
• cayenne pepper

Instructions

1. 1 Combine ketchup, coffee, brown sugar, vinegar, Worcestershire sauce, oil, and cayenne in a medium nonreactive saucepan over medium heat. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
2. 2 Remove from the heat and cool. Transfer to a tightly covered container and store in the refrigerator.

By xvc

Ingredients

• ✓ cider vinegar
• chicken
• salt
• black pepper
• cinnamon
• molasses
• dijon mustard

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking dish.
2. 2 Season the chicken with salt, pepper, and cinnamon. Arrange in the prepared baking dish.
3. 3 In a bowl, mix the molasses, vinegar, and mustard.
4. 4 Bake chicken 20 minutes in the preheated oven. Coat chicken with the molasses mixture. Continue baking 20 minutes, or until chicken juices run clear.

By Jane Baier Warren

Ingredients

• ✓ cider vinegar
• soy sauce
• orange juice concentrate
• onion
• rosemary
• sage
• salt
• garlic
• barbecue sauce
• pork chop

Instructions

1. 1 In a mixing bowl, mix together vinegar, soy sauce, orange juice, onion, rosemary, sage, salt, garlic, and barbecue sauce. Place chops in a large resealable plastic bag. Pour in the marinade, and seal. Refrigerate for 6 to 8 hours, or overnight.
2. 2 Preheat grill for high heat. Transfer marinade to a small saucepan, bring to a boil, and cook for several minutes.
3. 3 Lightly oil preheated grill. Grill chops for 6 to 8 minutes, turning once, or to desired doneness. Brush cooked marinade over chops during the final minutes of cooking.

By Diana Rios

Ingredients

• ✓ cider vinegar
• salt
• garlic powder
• basil
• red pepper flakes
• pork chop
• black cherry
• water
• white sugar
• mint

Instructions

1. 1 Whisk together the vinegar, salt, garlic powder, basil, and red pepper flakes in a large glass or ceramic bowl. Add the pork chops and toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator 6 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat; lightly oil the grate.
3. 3 While the grill heats, combine the cherries, water, and sugar in a saucepan over medium-low heat. Cook, stirring occasionally, until the sugar dissolves completely, 5 to 10 minutes.
4. 4 Remove the pork chops from the marinade and shake off excess moisture. Discard the remaining marinade.
5. 5 Cook the pork chops on the preheated grill until no longer pink in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
6. 6 Drizzle the chutney over the pork chops; garnish with the mint.

By CheifChef

Ingredients

• ✓ cider vinegar
• pork shoulder
• salt
• black pepper
• barbecue sauce

Instructions

1. 1 Place pork shoulder in the slow cooker. Pour vinegar over pork, coating all sides; season with salt and pepper.
2. 2 Cook on Low for 10 to 12 hours.
3. 3 Transfer pork to a platter. Drain and discard juices from the slow cooker. Chop pork and return to the slow cooker.
4. 4 Add barbeque sauce and continue cooking for 30 minutes.

By DAVEBISH

Ingredients

• ✓ cider vinegar
• ground beef
• brown sugar
• beer
• mustard
• cabbage
• hamburger bun

Instructions

1. 1 To prepare barbecue sauce, combine brown sugar, beer, mustard and vinegar in small saucepan; bring to a boil. Reduce heat and simmer 15 to 17 minutes until thickened and reduced to 1/2 cup, stirring occasionally.
2. 2 Lightly shape Ground Beef into four 1/2-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160 degrees F, turning occasionally. About 2 minutes before burgers are done, place bun, cut sides down, on grid. Grill until lightly toasted.
3. 3 Spoon 1 tablespoon sauce on bottom of each bun; top with burger. Evenly top burgers with cabbage. Evenly spoon remaining sauce over cabbage. Close sandwiches.

By Beef It's What's for Dinner

Ingredients

• ✓ cider vinegar
• butter
• brown sugar
• salt
• onion
• apple
• red cabbage
• clove
• allspice

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter. Add apple cider vinegar, brown sugar, and salt. Stir to combine. Mix in onion, grated apple, and red cabbage until well combined. Close and lock the lid. Select Steam function. Set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in ground cloves and allspice.

By thedailygourmet

Ingredients

• ✓ cider vinegar
• maple syrup
• olive oil
• ketchup
• onion
• garlic
• paprika
• salt

Instructions

1. 1 Combine maple syrup, olive oil, ketchup, onion, cider vinegar, garlic, paprika, and salt in a blender; blend on high speed until smooth, about 1 minute.

By chefcs

Ingredients

• ✓ cider vinegar
• red onion
• olive oil
• pork chop
• salt
• black pepper
• sour cream
• dijon mustard
• apricot preserves

Instructions

1. 1 Mince enough of the red onion slices to have 1/3 cup minced onion.
2. 2 Put remaining onion slices in a bowl and pour vinegar over them; marinate for 10 minutes. Drain and discard the vinegar.
3. 3 Heat olive oil in a skillet over medium-high heat. Season pork chops with salt and pepper; fry in the hot oil until nicely browned and no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
4. 4 Arrange pork chops onto serving plates; top each with a portion of the red onion slices.
5. 5 Whisk minced onion, sour cream, Dijon mustard, and apricot preserves together in a bowl; serve with the pork chops.

By ShelbyLyn

Ingredients

• ✓ cider vinegar
• vegetable oil
• seasoned salt
• red pepper flake
• monosodium glutamate
• black pepper
• salt
• chicken breast
• vegetable oil
• heavy cream
• egg noodle

Instructions

1. 1 Mix cider vinegar, 1/4 cup vegetable oil, seasoned salt, red pepper flakes, monosodium glutamate, black pepper, and salt in a resealable plastic bag. Place chicken pieces into marinade, seal bag, and marinate in refrigerator for 1 hour.
2. 2 Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade; discard used marinade. Cook chicken in hot oil until browned and no longer pink inside, about 10 minutes. Stir frequently. Transfer chicken to a bowl with a slotted spoon, leaving accumulated juices in skillet.
3. 3 Whisk whipping cream into pan juices and cook until cream has started to thicken, about 5 minutes. Stir chicken back into skillet and reduce heat to low. Simmer chicken in cream sauce until sauce is thick, 15 to 20 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Gently stir cooked noodles into skillet with chicken and cream sauce.

By Nicole Gilbert

Ingredients

• ✓ cider vinegar
• white wine
• tarragon
• onion
• black pepper
• butter
• egg yolk
• lemon juice
• salt
• cayenne pepper

Instructions

1. 1 Combine wine, vinegar, tarragon, onion, and black pepper in a skillet; bring to a boil and cook until almost all the liquid is evaporated, 2 to 3 minutes.
2. 2 Place butter in a microwave-safe bowl and heat in microwave until fully melted, 30 seconds to 1 minute.
3. 3 Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse until combined, 5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth.

By BRIDGETCLARK

Ingredients

• ✓ cider vinegar
• radish
• salt
• rapeseed oil
• lemon juice
• apple juice
• white sugar
• iceberg lettuce

Instructions

1. 1 Combine radish and salt in a bowl and allow to sit for 15 minutes. Add oil, vinegar, lemon juice, apple juice, and sugar; mix well. Fold in iceberg lettuce until combined.

By Lena

Ingredients

• ✓ cider vinegar
• kiwi
• white sugar
• lime juice
• salt
• chili powder
• cornstarch
• garlic
• pork rib

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Blend kiwis, sugar, vinegar, lime juice, salt, chili powder, cornstarch, and garlic in a blender until thickened into a sauce.
3. 3 Place pork ribs on a baking sheet.
4. 4 Drizzle blended kiwi sauce over ribs.
5. 5 Loosely cover ribs with a sheet of aluminum foil.
6. 6 Cook in preheated oven until tender, about 1 hour.

By avargas88

Ingredients

• ✓ cider vinegar
• bacon
• bacon drippings
• sweet onion
• white sugar
• sweet pickle relish
• pimento pepper
• green bean

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserving about 1 tablespoon bacon drippings in the skillet. Crumble bacon.
2. 2 Preheat oven to 275 degrees F (135 degrees C).
3. 3 Cook and stir the onion in the reserved bacon drippings over medium-high heat until onion has softened and turned translucent, about 5 minutes.
4. 4 Combine cooked onion, sugar, cider vinegar, relish, pimento peppers, and green beans in a large bowl.
5. 5 Transfer mixture to a baking dish and cover with aluminum foil.
6. 6 Bake in the preheated oven until browned, about 1 1/2 hours. Remove foil and stir lightly.
7. 7 Allow green beans to rest for 15 minutes before topping with crumbled bacon and serving.

By white1969

Ingredients

• ✓ cider vinegar
• olive oil
• nutritional yeast
• tamari
• lemon juice
• garlic powder
• basil
• oregano
• thyme

Instructions

1. 1 Blend olive oil, nutritional yeast, tamari, cider vinegar, lemon juice, garlic powder, basil, oregano, and thyme together in a food processor or blender until dressing is smooth.

By JADZIA

Ingredients

• ✓ cider vinegar
• coleslaw mix
• red grape
• carrot
• mayonnaise
• mustard
• blue cheese
• white sugar

Instructions

1. 1 In a large bowl, whisk together the mayonnaise, mustard, cheese, sugar and vinegar. Add the coleslaw mix, grapes and carrots and stir until evenly coated. Chill until serving.

By Sara

Ingredients

• ✓ cider vinegar
• vegetable oil
• egg
• salt
• poultry seasoning
• black pepper
• chicken

Instructions

1. 1 Purée cider vinegar, oil, egg, salt, poultry seasoning, and pepper in a blender until smooth.
2. 2 Pour marinade into a resealable plastic bag. Add chicken halves, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours or overnight.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken halves from the bag and transfer to a paper towel-lined baking sheet. Pat chicken dry with more paper towels. Reserve marinade.
5. 5 Place chicken, skin-side down, onto the preheated grill over direct heat. Grill for 2 minutes, then turn each piece, brush with marinade, and move to indirect heat. Continue to cook, turning often and brushing with marinade, until nicely browned and meat is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before slicing.

By John Mitzewich