Type what you have

Ingredients

• ✓ vinegar
• potato
• butter
• salt

Instructions

1. 1 Place potatoes into a pot and pour in enough vinegar to cover; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain well.
2. 2 Heat butter in a large skillet over medium heat. Cook and stir potatoes in melted butter until crunchy and brown, 5 to 10 minutes; season with salt.

By ahmom

Ingredients

• ✓ vinegar
• brown sugar
• all-purpose flour
• mustard
• water
• pineapple
• raisin

Instructions

1. 1 Whisk brown sugar and flour together in a saucepan; add vinegar and mustard and whisk until smooth and free of lumps. Mix water, pineapple, and raisins into brown sugar mixture and simmer over medium heat, stirring often, until thickened, about 10 minutes.

By raesive

Ingredients

• ✓ vinegar
• bacon
• water
• white sugar
• salt
• black pepper
• collard green

Instructions

1. 1 Cook bacon in a large Dutch oven over medium heat, stirring often, until browned and crisp, about 8 minutes. Transfer to a bowl using a slotted spoon; leave drippings in the Dutch oven.
2. 2 Stir water, sugar, vinegar, salt, and black pepper into drippings until sugar has dissolved; bring to a boil. Add collard greens; stir until well combined. Cover Dutch oven, reduce heat to a simmer, and cook until greens are tender, 30 to 45 minutes. Add a little more water or vinegar if greens become too dry.
3. 3 Transfer greens to a serving dish; top with bacon.

By Angela

Ingredients

• ✓ vinegar
• ketchup
• soy sauce
• pineapple
• brown sugar
• cornstarch
• salt
• ginger
• pork sparerib

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a saucepan over medium heat, stir together vinegar, ketchup, soy sauce, and pineapple. Stir in brown sugar, cornstarch, salt, and ginger. Cook, stirring constantly, until slightly thickened, about 5 minutes.
3. 3 Arrange a layer of spareribs in a roasting pan. Pour 1/2 of the sauce over the top. Arrange another layer of spareribs, and top with remaining sauce. Cover pan tightly with foil.
4. 4 Bake in the preheated oven until tender, about 1 1/2 to 2 hours.

By KREED1023

Ingredients

• ✓ vinegar
• lemon juice
• vegetable oil
• oregano
• garlic powder
• chicken
• salt
• pepper

Instructions

1. 1 In a large glass bowl mix lemon juice, vegetable oil, vinegar, oregano, and garlic powder. Place chicken pieces in the bowl, and season with salt and pepper. Cover, and marinate in the refrigerator at least 1 hour.
2. 2 Preheat an outdoor grill for high heat, and lightly oil grate.
3. 3 On the prepared grill, cook chicken until no longer pink and juices run clear. Periodically brush chicken with the remaining marinade mixture while cooking. Discard any leftover marinade.

By ANNELIZABETH

Ingredients

• ✓ vinegar
• water
• ketchup
• tomato paste
• brown sugar
• mustard
• salt
• beef back rib

Instructions

1. 1 Combine water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker; stir well to dissolve brown sugar and salt.
2. 2 Place short ribs into the sauce and stir to coat. Cover and cook until ribs are tender, about 8 hours on Low or 4 hours on High.

By sharron

Ingredients

• ✓ vinegar
• orange
• red cabbage
• granny smith apple
• onion
• cinnamon
• salt
• black pepper

Instructions

1. 1 Juice one orange half. Remove and discard the peel from the second half, and cube the flesh.
2. 2 Combine cabbage, apples, onion, vinegar, cinnamon, and salt in a large stock pot over low heat. Add orange juice and chopped flesh, then season with pepper. Cover and simmer, stirring occasionally, until cabbage is tender and has reduced, at least 45 minutes.

By Kat O

Ingredients

• ✓ vinegar
• tarragon
• yogurt
• harissa sauce
• citrus juice
• garlic
• cumin
• kosher salt
• chicken breast

Instructions

1. 1 Set 4 tarragon sprigs aside; strip leaves from remaining sprigs. Combine tarragon leaves, Greek yogurt, harissa sauce, vinegar, garlic, cumin, and salt in a blender; blend until smooth, scraping down sides as needed. Pour marinade over chicken breasts in a shallow dish, thoroughly coating both sides. Cover dish; refrigerate for 2 to 3 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken breasts from marinade, letting excess drip off; discard remaining marinade.
4. 4 Cook chicken on the preheated grill until dark grill marks appear, about 7 minutes per side. An instant-read thermometer inserted into centers of breasts should read at least 165 F (74 C).
5. 5 Garnish chicken breasts with harissa sauce and reserved tarragon sprigs.

By John Mitzewich

Ingredients

• ✓ vinegar
• chicken thigh
• paprika
• salt
• black pepper
• onion
• chile sauce
• water

Instructions

1. 1 Heat pressure cooker over medium heat; cook chicken until browned, 2 to 3 minutes per side. Season with paprika, salt, and black pepper.
2. 2 Combine onion, chili sauce, water, and vinegar in a bowl; pour over chicken.
3. 3 Close cooker securely and place pressure regulator over vent according to the manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, adjusting temperature until regulator is gently rocking; cook 15 minutes. Remove from heat and let pressure release naturally according to the manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.

By CatherineSolo

Ingredients

• ✓ vinegar
• pork shoulder
• bay leaf
• red pepper flakes
• water
• white sugar
• ketchup
• worcestershire sauce
• mustard
• garlic

Instructions

1. 1 Place pork shoulder, bay leaf, red pepper and water in large pot with lid. Bring to boil. Simmer covered 4 to 5 hours until meat is tender. Let meat cool in broth. Remove excess fat from broth and shred meat.
2. 2 Take 3 cups of liquid and bring to boil. Combine liquid with vinegar, sugar, ketchup, Worcestershire sauce and garlic. Add shredded pork and salt. Heat through uncovered.

By John Koral

Ingredients

• ✓ vinegar
• pork baby back rib
• salt
• pepper
• ketchup
• chili sauce
• brown sugar
• oregano
• worcestershire sauce
• hot sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Season ribs with salt and black pepper; place in a shallow baking pan. Brown in the preheated oven for 15 minutes; flip. Brown 15 minutes more; drain fat. Transfer ribs to a slow cooker.
3. 3 Combine ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, salt, and black pepper in a medium bowl. Pour sauce over ribs; flip to coat.
4. 4 Cover slow cooker. Cook on Low until ribs are tender, 6 to 8 hours.

By SUZANNE2802

Ingredients

• ✓ vinegar
• bacon
• ground beef
• onion
• baked bean
• kidney bean
• butter bean
• brown sugar
• ketchup
• mustard

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, break into medium pieces, and set aside. In the same skillet, brown beef and onion. Drain fat.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place bacon and beef mixture in a large bowl and stir in baked beans, kidney beans (with liquid), butter beans (with liquid), brown sugar, ketchup, vinegar, and mustard. Mix well.
4. 4 Spoon casserole mixture into a 9x13-inch baking dish and bake uncovered in the preheated oven for 1 hour.

By THREADS321

Ingredients

• ✓ vinegar
• sage
• garlic
• salt
• pepper
• pork loin
• sugar
• water
• soy sauce
• cornstarch

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine sage, garlic, salt, and black pepper in a small bowl; rub thoroughly all over pork loin. Place pork in a roasting pan.
3. 3 Bake in the preheated oven on the center rack, uncovered, until an instant-read thermometer inserted into center reads at least 145 degrees F (63 degrees C), depending upon your desired doneness, about 3 hours.
4. 4 Meanwhile, combine sugar, vinegar, water, soy sauce, and cornstarch in a small saucepan over medium heat; cook, stirring occasionally, until glaze begins to bubble and thicken slightly. Remove from heat; cover to keep warm.
5. 5 Brush pork loin with glaze 3 or 4 times during the last 30 minutes of cooking. Pour remaining glaze over roast to serve.

By WENDEE_H

Ingredients

• ✓ vinegar
• cooking spray
• ground beef
• water
• ketchup
• white sugar
• soy sauce
• cornstarch
• mustard powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
2. 2 Form beef into 20 meatballs. Heat a large skillet over medium heat. Cook meatballs in the hot skillet until browned on all sides, about 15 minutes. Transfer meatballs to the prepared baking dish.
3. 3 Make sauce: Whisk together water, ketchup, sugar, soy sauce, cornstarch, vinegar, mustard powder, and salt in a bowl until sugar is dissolved and cornstarch is incorporated. Pour sauce over meatballs.
4. 4 Bake in the preheated oven until sauce is thickened and meatballs are cooked through, 30 to 40 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (72 degrees C).

By Melissa

Ingredients

• ✓ vinegar
• pork chop
• egg
• bread crumb
• vegetable oil
• tomato juice
• brown sugar
• clove
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Dip pork chops into eggs then into the bread crumbs, coating evenly. Heat oil in a large skillet over medium-high heat. Place coated pork chops in the skillet in a single layer, and cook until golden brown on each side, 3 to 4 minutes per side. Cook them in batches if skillet isn't large enough. Place the pork chops in a large baking dish in a single layer.
3. 3 In a saucepan, bring to a boil the tomato juice, brown sugar, vinegar, cloves, salt, and pepper. Reduce heat to medium-low and simmer uncovered for 5 minutes. Pour mixture evenly over the pork chops.
4. 4 Bake in preheated oven uncovered for one hour.

By Mara

Ingredients

• ✓ vinegar
• cabbage
• red onion
• carrot
• celery
• sugar
• vegetable oil
• salt
• mustard
• black pepper

Instructions

1. 1 In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.

By DOTMAYTRX

Ingredients

• ✓ vinegar
• bacon
• broccoli floret
• grape
• celery
• jicama
• green onion
• mayonnaise
• white sugar
• curry powder
• pine nut

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain on a paper towel-lined plate; crumble.
2. 2 Toss broccoli, grapes, celery, jicama, and green onions together in a large bowl.
3. 3 Whisk mayonnaise, sugar, vinegar, and curry powder together in a bowl until dressing well blended.
4. 4 Pour dressing over vegetables; toss to coat. Add crumbled bacon and pine nuts; toss to combine.

By wildcat02

Ingredients

• ✓ vinegar
• ground beef
• cracker
• ketchup
• onion
• brown sugar
• egg
• bacon
• yellow mustard
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ground beef, crushed crackers, 3/4 cup ketchup, onion, 1/4 cup brown sugar, and eggs until well blended. Press into a 9x5-inch loaf pan; lay bacon over top.
3. 3 Bake in the preheated oven until cooked through, about 1 hour. While loaf bakes, whisk remaining 1 cup ketchup, remaining 1/2 cup brown sugar, vinegar, mustard, and salt together in a bowl; spread over top of meatloaf during last 15 minutes of baking.

By DUANO

Ingredients

• ✓ vinegar
• cauliflower
• celery
• green bell pepper
• onion
• mayonnaise
• mustard
• salt
• black pepper
• egg

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 cauliflower; cover and steam until tender, about 7 minutes. Immediately rinse with cold water; set aside to cool.
2. 2 Combine celery, bell pepper, and onion in a large bowl; stir in mayonnaise, vinegar, mustard, salt, and black pepper. Lightly toss in cauliflower and eggs until well combined.
3. 3 Cover the bowl with plastic wrap; chill in the refrigerator until flavors meld, 6 to 24 hours.

By April D

Ingredients

• ✓ vinegar
• pork sparerib
• ketchup
• brown sugar
• honey
• soy sauce
• ginger
• salt
• mustard
• garlic powder
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Put spare ribs into the bottom of a slow cooker. Top with ketchup, brown sugar, vinegar, honey, soy sauce, ginger, salt, mustard, garlic powder, and black pepper.
3. 3 Cover and cook on High for 5 hours.

By Maggie Ogier Luke

Ingredients

• ✓ vinegar
• vegetable oil
• white sugar
• garlic
• celery seed
• salt
• black pepper
• mustard
• napa cabbage
• blue cheese
• almond
• green onion

Instructions

1. 1 Combine oil, vinegar, sugar, garlic, celery seed, salt, black pepper, and mustard in a jar. Cover jar tightly with a lid; shake until well blended. Refrigerate vinaigrette until ready to use.
2. 2 Place cabbage, blue cheese, almonds, and green onions in a large bowl. Pour vinaigrette over salad just before serving; toss to combine.

By Mary

Ingredients

• ✓ vinegar
• all-purpose flour
• salt
• pepper
• pork chop
• vegetable oil
• chicken broth
• sour cream
• sugar
• summer savory
• bay leaf

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
2. 2 Mix the flour, salt, and pepper in a shallow dish. Press pork chops in the mixture to coat.
3. 3 Heat the vegetable oil in a skillet over medium-high heat, and brown the pork chops on both sides. In a saucepan over medium-low heat, whisk together the chicken broth, vinegar, sour cream, sugar, savory, and bay leaves. Arrange the pork chops in the prepared baking dish. Pour sauce over the pork chops.
4. 4 Bake 1 hour in the preheated oven.

By The Bunny Chef

Ingredients

• ✓ vinegar
• onion
• garlic
• olive oil
• soy sauce
• rosemary
• mustard
• salt
• black pepper
• tri-tip steak
• oil

Instructions

1. 1 Place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, salt, and pepper into the bowl of a food processor. Process until marinade is smooth.
2. 2 Place steak in a large resealable plastic bag. Pour marinade over steak; seal the bag and refrigerate for about 3 hours.
3. 3 Preheat the grill for high heat. Brush the grate with oil.
4. 4 Remove steak from marinade and place on the prepared grill grate; discard marinade. Cook on the preheated grill to desired doneness or about 7 minutes per side.

By SILAU

Ingredients

• ✓ vinegar
• ground beef
• breadcrumb
• onion
• milk
• egg
• salt
• brown sugar
• cornstarch
• pineapple chunk
• green bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together ground beef, bread crumbs, onion, milk, egg, and salt in a large bowl until well combined. Roll mixture into balls and arrange onto a baking sheet.
3. 3 Bake in the preheated oven until meatballs are browned on the bottom, about 25 minutes. Transfer to a slow cooker.
4. 4 Stir together brown sugar and cornstarch in a medium saucepan and place over low heat. Add reserved pineapple juice and vinegar; stir until smooth. Bring to a boil for 1 full minute before removing from heat; pour over meatballs in the slow cooker.
5. 5 Add pineapple chunks and green bell pepper to the slow cooker.
6. 6 Cook on Low until flavors are thoroughly combined, 3 to 4 hours.

By Sammie

Ingredients

• ✓ vinegar
• ground lamb
• egg
• onion
• tomato sauce
• cracker crumb
• salt
• pepper
• mustard
• brown sugar
• water

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl combine the ground meat, egg, onion, 1/2 cup tomato sauce and cracker crumbs. Season with salt and pepper to taste and mix well; press mixture into a loaf pan and make a depression in the center. Set aside.
3. 3 In a small bowl combine the remaining 1/2 cup tomato sauce, vinegar, mustard, brown sugar and water. Mix together until sugar has dissolved and pour liquid over meatloaf.
4. 4 Bake in preheated oven for 1 hour.

By Kim Mauney

Ingredients

• ✓ vinegar
• pork shoulder
• lime
• garlic
• salt
• olive oil
• oregano
• black pepper
• adobo seasoning
• sazon seasoning
• beer

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Rub pork shoulder all over with lime.
3. 3 Mash garlic into a paste with a mortar and pestle, then transfer to a bowl.
4. 4 Mix in salt, 1 tablespoon oil, oregano, pepper, adobo seasoning, and vinegar until well combined.
5. 5 Pull the skin back to within 1 inch from the narrow part of the bone.
6. 6 Make 3/4-inch slits all over the pork with a sharp knife.
7. 7 Stuff seasoned garlic paste into the slits, then pull the skin back into place.
8. 8 Mix remaining 1/2 tablespoon oil with sazón seasoning in a small bowl.
9. 9 Rub all over the skin.
10. 10 Transfer pork to a large roasting pan. Pour beer into the pan, then cover with aluminum foil, sealing well.
11. 11 Roast in the preheated oven until pork is slightly pink in the center, about 3 hours. Increase the oven temperature to 350 degrees F (175 degrees C).
12. 12 Uncover and continue roasting until the skin is golden brown and crispy, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from the oven and let stand for 10 minutes before carving.

By Latino0809

Ingredients

• ✓ vinegar
• sugar
• all-purpose flour
• salt
• pepper
• mustard
• water
• soy sauce
• pork sparerib
• vegetable oil
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Mix sugar, flour, salt, pepper, and mustard in a bowl.
3. 3 Stir in water, soy sauce, and vinegar.
4. 4 Place ribs in a pot with enough water to cover.
5. 5 Bring to a boil, cook for 10 minutes, and drain.
6. 6 Heat oil in a large skillet over medium heat. Brown ribs on all sides.
7. 7 Mix in sauce mixture.
8. 8 Bring to a boil, reduce heat to low, and simmer for 30 minutes.
9. 9 Mix in garlic and continue cooking for 15 minutes, or to desired doneness.

By HOWITZER

Ingredients

• ✓ vinegar
• olive oil
• garlic
• lemon juice
• garlic salt
• mint
• salt
• basil
• oregano
• black pepper
• chicken
• wooden skewer

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk oil, vinegar, garlic, lemon juice, garlic salt, mint, salt, basil, oregano, and pepper together in a bowl; pour into a resealable plastic bag.
3. 3 Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours, shaking to redistribute chicken every 6 to 8 hours.
4. 4 When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate. When you are ready to cook, remove chicken from marinade, shake off excess, and thread onto skewers. Discard remaining marinade.
5. 5 Cook skewers on the preheated grill, turning every 3 minutes, until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Serve hot and enjoy!

By JOYBOWES

Ingredients

• ✓ vinegar
• chicken
• lemon
• onion
• garlic
• mayonnaise
• honey
• worcestershire sauce
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Set a roasting rack inside a rimmed baking sheet. Pat chicken dry with paper towels.
2. 2 Zest 1 teaspoon lemon zest into a small bowl. Quarter remaining lemon and place pieces inside chicken cavity along with onion and garlic.
3. 3 Add mayonnaise, vinegar, honey, Worcestershire, and cayenne to the lemon zest; mix to combine. Rub mayonnaise mixture evenly all over the chicken and underneath the skin over the breast. Sprinkle chicken evenly with salt and pepper.
4. 4 Roast in the preheated oven until no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Tent with foil halfway through cooking if too much browning occurs before internal temperature is reached. Let stand for 10 minutes before serving.

By Nicole McLaughlin

Ingredients

• ✓ vinegar
• pork and beans
• kidney bean
• butter bean
• lima bean
• bacon
• onion
• garlic
• brown sugar
• ketchup
• molasses
• mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Add pork and beans, kidney beans, butter beans, and lima beans to a 2-quart casserole dish.
3. 3 Heat a saucepan over medium heat. Add bacon, onion, and garlic; cook and stir until bacon browned, about 10 minutes. Drain excess grease.
4. 4 Whisk brown sugar, ketchup, vinegar, molasses, and mustard into bacon mixture; simmer until cooked through, about 20 minutes. Pour sauce over beans; stir to combine.
5. 5 Bake in the preheated oven until bubbling, 1 hour 15 minutes.

By scubaLQ