Type what you have

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
• 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
• yellow miso paste
• garlic
• brown sugar
• cayenne pepper
• skirt steak
• black pepper

Instructions

1. 1 Combine vinegar, miso paste, garlic, brown sugar, and cayenne pepper in a small bowl until smooth. Generously spread miso mixture on both sides of steak pieces; season with black pepper. Rest at room temperature for about 30 minutes.
2. 2 Prepare a charcoal grill for medium-high heat and lightly oil the grate.
3. 3 Place steak pieces on the preheated grill at a 45-degree angle; grill, without moving, 2 minutes. Turn steak pieces 90 degrees to create cross-hatch grill marks; cook 2 minutes more. Flip steak pieces; repeat placement and grilling until medium-rare to medium on the inside, and shiny on the outside, about 4 minutes more. An instant-read thermometer inserted into centers should read 135 degrees F (57 degrees C). Rest before slicing, 5 minutes.

By John Mitzewich

Ingredients

• ✓ red wine vinegar
• asparagus
• olive oil
• mustard
• prosciutto
• brie cheese
• walnut

Instructions

1. 1 Place asparagus spears in a resealable plastic bag.
2. 2 Whisk olive oil, vinegar, and Dijon mustard together in a small bowl until well combined; add to the bag with asparagus and distribute evenly. Marinate at room temperature for 1 hour.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Divide asparagus into 3-stalk bundles. Cut prosciutto slices in half lengthwise; lay on a cutting board. Wrap 1 piece prosciutto around each asparagus bundle to create 7 or 8 bundles; place bundles in a 9x13-inch baking dish.
5. 5 Bake in the preheated oven until asparagus is tender, 14 to 16 minutes. Transfer baking dish to a wire rack; turn on the broiler. Place 1 Brie slice on top each bundle; sprinkle with crushed walnuts.
6. 6 Broil until cheese begins to melt, about 1 minute.

By France Cevallos

Ingredients

• ✓ red wine vinegar
• pork shoulder roast
• salt
• black pepper
• ketchup
• brown sugar

Instructions

1. 1 Preheat a slow cooker on Low for 15 minutes.
2. 2 Meanwhile, season pork shoulder with salt and black pepper; set aside. Combine ketchup, brown sugar, and vinegar in a bowl; set aside.
3. 3 Place pork in the preheated slow cooker; pour sauce over top. Cover the slow cooker.
4. 4 Cook on Low for 8 hours.
5. 5 Transfer pork to a large platter; slice into 3 to 4 pieces. Shred pork with 2 forks; return to the slow cooker. Cook on Low 1 hour more.

By skibunny2k

Ingredients

• ✓ red wine vinegar
• olive oil
• blood orange juice
• honey
• brown mustard
• salt
• black pepper

Instructions

1. 1 Combine olive oil, blood orange juice, red wine vinegar, honey, mustard, salt, and pepper in a blender. Process until well combined and smooth.

By CJ

Ingredients

• ✓ red wine vinegar
• corn
• red onion
• olive oil
• kosher salt
• black pepper
• basil

Instructions

1. 1 Bring a large pot of salted water to a boil. Add corn and cook until the starchiness is just gone, about 3 minutes. Drain and immerse immediately in ice water to stop the cooking process and to set the color. Allow to cool, about 10 minutes.
2. 2 Remove kernels, cutting close to the cobs.
3. 3 Toss corn kernels with red onion, vinegar, olive oil, salt, and pepper in a large bowl. Toss in fresh basil just before serving. Taste and adjust seasonings. Serve at room temperature or cold.

By ltlmsmfft

Ingredients

• ✓ red wine vinegar
• soy sauce
• oyster sauce
• hoisin sauce
• garlic powder
• sriracha hot sauce
• black pepper
• corn

Instructions

1. 1 Whisk soy sauce, oyster sauce, hoisin sauce, red wine vinegar, garlic powder, Sriracha sauce, and ground black pepper together in a small bowl until smooth.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Place corn on the preheated grill. Brush tops with soy glaze; cook for 5 minutes. Flip corn; brush other sides with glaze. Cook until tender, about 5 minutes more.

By Raquel Teixeira

Ingredients

• ✓ red wine vinegar
• kale
• olive oil
• garlic
• red pepper flakes
• water
• salt

Instructions

1. 1 Cut along both sides of kale ribs and discard. Stack kale leaves and slice crosswise into ribbons.
2. 2 Heat olive oil in a large skillet over medium heat. Saute garlic and crushed red pepper until fragrant, 20 to 30 seconds. Add kale; toss and saute for 3 minutes. Add water and continue cooking until kale is just wilted, 2 to 3 minutes more.
3. 3 Drizzle with red wine vinegar and season with salt. Toss and serve.

By France Cevallos

Ingredients

• ✓ red wine vinegar
• olive oil
• lemon
• rosemary
• garlic
• dijon mustard
• salt
• lamb sirloin chop

Instructions

1. 1 Whisk oil, vinegar, lemon juice, rosemary, garlic, Dijon, and salt together in a large glass or ceramic bowl. Add chops; toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator 2 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chops from marinade; shake off excess. Discard remaining marinade.
4. 4 Cook on the preheated grill until an instant-read thermometer inserted into centers reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.

By Nicole Leonard

Ingredients

• ✓ red wine vinegar
• soy sauce
• olive oil
• parsley flakes
• basil
• oregano
• garlic powder
• black pepper
• chicken breast

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl.
3. 3 Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 2 to 4 hours.
4. 4 Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
5. 5 Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Jennifer

Ingredients

• ✓ red wine vinegar
• brussels sprout
• butter
• red onion
• white sugar
• salt
• pepper
• pistachio

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender yet crisp, 8 to 10 minutes.
2. 2 Melt butter in a deep skillet over medium-high heat. Cook and stir onions and 3 tablespoons vinegar in hot butter until onions brown.
3. 3 Add steamed Brussels sprouts, sugar, and remaining 1 tablespoon vinegar to onions in the skillet. Sauté over medium heat until Brussels sprouts are lightly caramelized.
4. 4 Season with salt and pepper. Garnish with pistachios to serve.

By Talia

Ingredients

• ✓ red wine vinegar
• mayonnaise
• white sugar
• bacon
• broccoli floret
• celery
• grape
• almond
• raisin

Instructions

1. 1 Combine mayonnaise, sugar, and red wine vinegar in a bowl to make dressing.
2. 2 Combine bacon, broccoli, celery, grapes, almonds, and raisins in a large bowl; stir in dressing and serve.

By Lisa

Ingredients

• ✓ red wine vinegar
• spread
• bread
• garlic
• red onion
• tomato
• cucumber
• basil

Instructions

1. 1 Melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium-high heat. Add bread cubes and cook, tossing frequently, until light golden, about 5 minutes. Sprinkle with garlic and cook over low heat, tossing, until fragrant, about 30 seconds. Remove and set aside.
2. 2 Melt remaining 2 tablespoons Spread in same skillet over medium-high heat and cook onions, stirring occasionally, until light golden and crisp-tender, about 3 minutes. Remove and set aside.
3. 3 Put toasted bread cubes, onions, tomatoes, and cucumbers in large bowl; toss. Drizzle with vinegar and sprinkle with basil and toss.

By Country Crock

Ingredients

• ✓ red wine vinegar
• butter
• red cabbage
• salt
• water
• red wine
• white sugar
• caraway seed

Instructions

1. 1 Melt butter in a large skillet over medium heat; add cabbage and cook until it begins to soften, 1 to 2 minutes. Season with salt to taste. Pour in water, wine, and vinegar; stir to combine. Mix in sugar and caraway seeds.
2. 2 Stir, cooking until liquid evaporates and cabbage is tender, about 5 minutes. If cabbage isn’t tender, add a splash of water and cook few minutes longer.

By John Mitzewich

Ingredients

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

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add bell peppers, onion, and garlic; sauté until crisp-tender, 3 to 4 minutes. Transfer to a bowl.
2. 2 Increase the heat to medium-high and pour soy sauce, honey, and vinegar into the skillet. Add beef and cook, stirring frequently, for 10 to 15 minutes. Return cooked vegetables to the skillet and cook for 10 to 15 more minutes.

By MARIACOZ

Ingredients

• ✓ red wine vinegar
• yellow squash
• tomato
• green onion
• olive oil
• mustard
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 1-quart casserole dish.
2. 2 Alternate slices of squash and tomatoes in the prepared casserole dish; sprinkle with onions. Mix vinegar, oil, mustard, salt, and pepper together in a small bowl; drizzle over vegetables.
3. 3 Bake in the preheated oven until squash is tender, about 15 minutes. Cool 15 minutes before serving.

By Rhonda Brock Fuller

Ingredients

• ✓ red wine vinegar
• carrot
• beet
• olive oil
• onion
• garlic
• italian seasoning
• bay leaf

Instructions

1. 1 Gather all ingredients.
2. 2 Blend carrots in a blender until smooth. Add beets and blend until smooth.
3. 3 Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.
4. 4 Stir in puréed vegetables, vinegar, Italian seasoning, and bay leaf; cover and bring to a boil. Uncover, reduce the heat to low, and simmer for at least 30 minutes, or up to 4 hours.

By Vegan Girl

Ingredients

• ✓ red wine vinegar
• honey
• red pepper flake
• thyme
• paprika
• salt
• delicata squash
• olive oil
• kosher salt

Instructions

1. 1 Combine honey, vinegar, pepper flakes, thyme, smoked paprika, and salt in a small saucepan over medium-high heat; bring to a boil. Cool, about 30 minutes.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
3. 3 Scrub delicata squash and pat dry; cut into ½-inch rings. Scoop out seeds from center of each ring; toss rings with olive oil. Arrange rings on the prepared baking sheet; season with ½ teaspoon salt.
4. 4 Roast in the preheated oven, flipping halfway through, until golden brown, about 30 minutes. Drizzle hot honey over squash.

By LauraF

Ingredients

• ✓ red wine vinegar
• olive oil
• lemon
• garlic
• worcestershire sauce
• salt
• dijon mustard
• romaine lettuce
• parmesan cheese

Instructions

1. 1 Whisk olive oil, red wine vinegar, lemon juice, garlic, Worcestershire sauce, salt, and Dijon mustard together until combined.
2. 2 Tear the leaves of romaine lettuce heads into 2-inch pieces and place in a bowl.
3. 3 Pour the dressing over the lettuce to taste and toss until well coated. Add grated Parmesan cheese and toss again.

By Mary Claire Lagroue

Ingredients

• ✓ red wine vinegar
• olive oil
• chayote squash
• garlic
• salt
• white sugar
• red pepper flakes
• black pepper

Instructions

1. 1 Heat olive oil in a medium skillet over medium-high heat. Cook and stir squash, garlic, salt, sugar, red pepper flakes, and black pepper in hot oil for 2 to 3 minutes.
2. 2 Pour in vinegar; cook and stir until squash is slightly wilted but still firm and crunchy, 2 to 3 minutes.

By Navy S

Ingredients

• ✓ red wine vinegar
• beet
• green
• olive oil
• garlic
• onion
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
2. 2 Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
3. 3 When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

By BN61079

Ingredients

• ✓ red wine vinegar
• vegetable oil
• soy sauce
• lemon juice
• worcestershire sauce
• mustard
• garlic
• black pepper
• flank steak

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, Dijon mustard, garlic, and pepper for marinade until thoroughly combined. Place steak in a 9x13-inch glass baking dish.
3. 3 Pour marinade over flank steak in the baking dish; turn several times to coat thoroughly with marinade. Cover, and refrigerate for 2 to 6 hours, or up to 12 hours if you have time.
4. 4 When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Remove steak from the marinade and shake off excess. Discard the remaining marinade.
6. 6 Cook steak on the preheated grill for about 5 minutes per side, or to desired doneness.
7. 7 Remove from the grill and let rest for 5 minutes before slicing and serving.
8. 8 Serve hot and enjoy!

By GUYCON

Ingredients

• ✓ red wine vinegar
• vegetable oil
• soy sauce
• lemon juice
• worcestershire sauce
• black pepper
• mustard
• onion
• garlic

Instructions

1. 1 Combine oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, and garlic in a medium bowl. Mix together well, and use to marinate your favorite steak.

By STEVESKAT

Ingredients

• ✓ red wine vinegar
• beef chuck roast
• garlic salt
• black pepper
• worcestershire sauce
• soy sauce
• onion soup mix
• water
• cornstarch

Instructions

1. 1 Rub beef roast with garlic salt and black pepper. Place roast in the bottom of a slow cooker.
2. 2 Mix together Worcestershire, soy sauce, and red wine vinegar in a small bowl; pour over roast. Sprinkle onion soup mix over roast. Pour water into the slow cooker around roast, not over the top.
3. 3 Cover and cook on Low until no longer pink in the center and meat is fork tender, 4 to 6 hours.
4. 4 Transfer sauce from the slow cooker into a saucepan. Warm over medium heat until bubbling, then mix in cornstarch to thicken.

By Tannis

Ingredients

• ✓ red wine vinegar
• cabbage
• cilantro
• red onion
• jalapeno pepper
• olive oil
• lime juice
• salt
• white sugar

Instructions

1. 1 Place cabbage in a large bowl with cilantro, onion, and jalapeño; toss to combine.
2. 2 Mix oil, lime juice, vinegar, salt, and sugar together in a small bowl. Pour over cabbage mixture and toss to coat. Let sit on the counter for 1 to 2 hours, then drain. Serve at room temperature.

By Sandy

Ingredients

• ✓ red wine vinegar
• olive oil
• tomato sauce
• garlic
• basil
• salt
• cayenne pepper
• shrimp
• skewer

Instructions

1. 1 Stir together olive oil, tomato sauce, garlic, and red wine vinegar in a large bowl. Season with basil, salt, and cayenne pepper.
2. 2 Add shrimp to the bowl; stir until evenly coated. Cover and refrigerate for 30 minutes to 1 hour, stirring once or twice.
3. 3 Preheat the grill to medium heat. Lightly oil the grate.
4. 4 Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
5. 5 Cook shrimp on the preheated grill until opaque, 2 to 3 minutes per side.
6. 6 Serve hot and enjoy!

By BLONDIEPEREZ

Ingredients

• ✓ red wine vinegar
• potato
• onion
• radish
• mustard
• salt
• black pepper
• olive oil
• chive

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.
2. 2 Cool potatoes until easily handled. Peel and slice into a large bowl. Cool completely, about 30 minutes. Add onion and radishes.
3. 3 Whisk red wine vinegar, mustard, salt, and pepper in a bowl or cup. Drizzle in olive oil, while whisking, until well combined. Stir in chives. Drizzle over potato mixture and carefully mix in. Set aside for 15 minutes. Season with salt and pepper.

By Stephanie

Ingredients

• ✓ red wine vinegar
• sausage
• butter
• onion
• apple
• apple cider vinegar
• brown sugar
• salt
• pepper

Instructions

1. 1 Prepare an outdoor grill for high heat.
2. 2 Poke sausages several times with a fork. Place in a large pot, cover with water, and simmer over medium-high heat until cooked through, about 7 minutes. Remove from heat and set aside.
3. 3 Warm butter in a large skillet over medium heat. Stir in onions and cook until soft and translucent. Stir in apples, vinegar, and brown sugar; cook, stirring gently, until caramelized, 10 to 15 minutes. Season with salt and pepper.
4. 4 Meanwhile, place boiled sausages on the preheated grill (or under the broiler) and cook until well browned. Serve on a mound of caramelized apples and onions.

By JAYDA

Ingredients

• ✓ red wine vinegar
• top round steak
• salt
• hardwood lump charcoal
• garlic
• fresno chile pepper
• rosemary
• salt
• olive oil

Instructions

1. 1 Season both sides of beef generously with salt. Let sit at room temperature, flipping halfway through, for 30 minutes.
2. 2 Burn a bed of charcoal until coals are glowing red and ashy white on the surface, rearranging coals as needed.
3. 3 Place the beef right on top of the coals. Cook, flipping over halfway, about 4 minutes per side. Continue cooking until the internal temperature of the meat reaches 120 degrees F (49 degrees C) for medium-rare, 1 to 2 minutes more per side. Transfer beef to a plate. Let rest while making the sauce.
4. 4 Place garlic, chile pepper, rosemary, and kosher salt in a mortar. Crush into a paste using a pestle. Stir in vinegar and oil.
5. 5 Slice beef thinly and spoon the sauce on top.

By John Mitzewich