Type what you have

Ingredients

• ✓ red wine vinegar
• short-grain white rice
• water
• sugar
• salt
• avocado
• lemon juice
• sesame seed
• cucumber
• green bell pepper
• zucchini

Instructions

1. 1 Place rice and water in a saucepan over high heat, bring to a boil, and reduce heat to very low. Cover with a tight-fitting lid and simmer rice until water is absorbed, about 15 minutes. Remove rice from heat and allow to stand covered for 10 minutes.
2. 2 Mix red wine vinegar, sugar, and salt in a bowl until sugar has dissolved. Fluff rice with a fork and transfer into a large bowl; pour vinegar mixture into the rice and stir to coat rice. Spread rice out onto a large piece of parchment paper and fan the rice until cool. Cover rice with damp paper towels.
3. 3 Sprinkle avocado slices with lemon juice in a bowl.
4. 4 Spread a thin layer of sesame seeds onto a sushi mat. Pick up about half a cup of cooled rice and place onto sushi mat in an even layer. Place 1/4 of the cucumber, avocado slices, bell pepper, and zucchini in a line down the middle of the rice.
5. 5 Pick up the edge of the sushi mat, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Repeat with remaining ingredients to made 4 rolls. Place rolls on a serving plate, slice into 6 or 8 pieces per roll, and cover with damp paper towels until serving time.

By greet

Ingredients

• ✓ red wine vinegar
• cornstarch
• chicken broth
• water
• bamboo shoot
• shiitake mushroom
• garlic
• ginger root
• soy sauce
• red pepper flakes
• firm tofu
• egg
• green onion

Instructions

1. 1 Stir vinegar and cornstarch together in a bowl.
2. 2 Combine chicken broth, water, bamboo shoots, shiitake mushrooms, garlic, ginger root, soy sauce, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil. Reduce heat to low; cover and simmer for 5 minutes. Remove lid and add tofu. Return to a boil; slowly drizzle in egg while stirring. Stir in cornstarch mixture.
3. 3 Simmer soup over medium heat until broth has thickened slightly, about 3 minutes. Top with green onions.

By Dawn RD

Ingredients

• ✓ red wine vinegar
• ✓ red wine vinegar
• pineapple chunk
• beef stew meat
• onion
• beef broth
• garlic
• seasoned salt
• paprika
• black pepper
• green bell pepper
• red bell pepper
• brown sugar
• cornstarch
• soy sauce
• tomato

Instructions

1. 1 Drain the pineapple juice into a slow cooker, reserving the pineapple chunks. Place the beef, onions, beef broth, 3 tablespoons red wine vinegar, garlic, seasoned salt, paprika, and black pepper into the slow cooker with the juice. Mix well, cover, and cook on Low until the beef is tender, 6 to 6 1/2 hours.
2. 2 Increase the setting to High and stir in green bell pepper, red bell pepper, and brown sugar. In a small bowl, mix together the cornstarch, soy sauce, and 2 tablespoons red wine vinegar until smooth; stir the mixture into the slow cooker, blending well. Cover and cook for 1 more hour. Just before serving, lightly stir in the tomatoes and reserved pineapple chunks.

By Cat Lady Cyndi

Ingredients

• ✓ red wine vinegar
• soy sauce
• oyster sauce
• hoisin sauce
• sesame oil
• garlic powder
• honey
• chile sauce
• black pepper
• flat iron steak
• broccoli
• chow mein noodle
• olive oil
• onion
• garlic

Instructions

1. 1 Whisk soy sauce, oyster sauce, hoisin sauce, red wine vinegar, sesame oil, garlic powder, honey, chile sauce, and black pepper together in a bowl until marinade is smooth. Brush marinade onto steak strips and broccoli, reserving some for the noodles. Refrigerate for 4 hours to overnight.
2. 2 Bring a large pot of lightly salted water to a boil. Cook chow mein noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain.
3. 3 Heat oil in a wok or deep skillet over medium heat; cook and stir onion for 3 minutes. Add garlic and beef-broccoli mixture; cook and stir until beef is cooked through, 1 to 2 minutes. Add noodles and reserved marinade; toss using tongs and cook until heated through, 1 to 2 minutes.

By Raquel Teixeira

Ingredients

• ✓ red wine vinegar
• vegetable oil
• pork loin
• salt
• butter
• green bell pepper
• onion
• garlic
• all-purpose flour
• white sugar
• white wine
• water
• soy sauce
• ketchup
• black pepper

Instructions

1. 1 Heat oil in a large skillet over high heat. Place the pork in the oil and sprinkle with salt. Fry for 5 to 10 minutes, or until brown on all sides. Remove the pork from the oil, cover with foil to keep warm, and set aside.
2. 2 In the same skillet over medium heat melt the butter. Mix in the bell pepper, onion, and garlic and saute for 5 minutes. Stir in the flour and sugar and cook for 1 minute. Stir in the wine, vinegar, and water. Mix in the soy sauce, ketchup, and black pepper. Reduce heat to low and let simmer for 5 minutes, or until the sauce has thickened. Return the pork pieces to the skillet and stir until well combined.

By FURFNSLO

Ingredients

• ✓ red wine vinegar
• pumpkin seed
• black pepper
• salt
• curry powder
• olive oil
• orange juice
• coconut oil
• curry powder
• tempeh
• red bell pepper
• red onion
• fennel bulb
• black pepper
• salt
• olive oil
• sweet potato
• bulgur
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Bring water and bulgur to a boil in a saucepan; cover saucepan and reduce heat to medium-low. Simmer until water is absorbed and bulgur is soft, about 12 minutes. Keep warm.
3. 3 Place sweet potato in a bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer sweet potato to the prepared baking sheet in one row on one-fourth of baking sheet. Place fennel in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer to the same baking sheet in one row next to sweet potato, keeping each separate.
4. 4 Cook in the preheated oven for 10 minutes. Place red onion in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Transfer to the same baking sheet in one row next to fennel, keeping each separate. Place red bell pepper in the same bowl. Add 1 teaspoon olive oil and season with salt and black pepper; toss to coat. Place on the same baking sheet in one row next to onion, keeping each separate.
5. 5 Cook in the preheated oven until vegetables are cooked to desired doneness, 10 to 15 minutes.
6. 6 Place tempeh in a bowl. Season with 1/2 teaspoon curry powder; toss to coat.
7. 7 Heat coconut oil in a skillet over medium-high heat; sauté tempeh, turning occasionally, until all sides are evenly browned, about 10 minutes.
8. 8 Whisk orange juice, 2 tablespoons olive oil, red wine vinegar, 1/2 teaspoon curry powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until smooth.
9. 9 Divide bulgur between two bowls; divide sweet potato, fennel, red onion, and bell pepper between bowls and place around bulgur. Top with 1 tablespoon pumpkin seeds; drizzle vinaigrette over each bowl.

By France Cevallos

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

Ingredients

• ✓ red wine vinegar
• long-grain white rice
• water
• red onion
• celery
• cucumber
• feta cheese
• olive oil

Instructions

1. 1 Place rice and water in a medium-size pot. Bring water to a boil, when boiled reduce heat to a simmer, cover pot and let rice cook until tender.
2. 2 In a large mixing bowl, combine red onion, celery, and cucumber. Crumble the feta into the bowl. Cover the vegetable mixture with cooked rice, cover and let sit for 5 minutes.
3. 3 Toss vegetable and feta with oil and vinegar, and serve.

By danielle

Ingredients

• ✓ red wine vinegar
• new york strip steak
• olive oil
• worcestershire sauce
• steak seasoning
• garlic
• basil
• italian seasoning

Instructions

1. 1 Pierce steaks on all sides with a fork .
2. 2 Whisk olive oil, Worcestershire sauce, steak seasoning, garlic, vinegar, basil, and Italian seasoning together in a bowl and pour into a resealable plastic bag. Add steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours.
3. 3 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
5. 5 Cook steaks on the preheated grill for 7 minutes on each side, or to desired doneness.

By RUSS4433

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
• zucchini
• roma tomato
• garlic
• basil
• olive oil
• salt
• black pepper
• hummus

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut zucchini in half lengthwise. Scoop out the seeds, making sure to leave the border intact. Place skin-side down on the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes.
4. 4 While zucchini bakes, mix tomatoes, garlic, basil, olive oil, red wine vinegar, salt, and pepper together in a bowl. Set aside.
5. 5 Remove zucchini from the oven; leave the oven on. Carefully stuff each zucchini half with about 1 tablespoon of hummus; you want the hummus to be no more than 3/4 to the top.
6. 6 Continue to bake in the preheated oven for 10 minutes more. Remove from the oven and let cool for 5 minutes. Place tomato mixture on top and serve.

By Plant Based Life

Ingredients

• ✓ red wine vinegar
• broccoli
• bacon
• raisin
• almond
• cheddar cheese
• onion
• mayonnaise
• white sugar

Instructions

1. 1 Cut broccoli florets into bite-sized pieces. Combine with bacon, raisins, almonds, Cheddar cheese, and onion in a large bowl.
2. 2 Combine mayonnaise, sugar, and red wine vinegar in a small bowl. Pour dressing over the broccoli mixture and mix well.
3. 3 Refrigerate for 8 hours to overnight. Stir again before serving.

By Susan Hignight

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
• cabbage
• carrot
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine cabbage, carrots, olive oil, vinegar, salt, and pepper in a bowl; toss well. Taste and add up to 2 tablespoons more olive oil and 1 1/2 tablespoons more vinegar as desired.
2. 2 Serve immediately or chill until ready to serve.

By Diana Moutsopoulos

Ingredients

• ✓ red wine vinegar
• tomato sauce
• brown sugar
• chili powder
• soy sauce
• cumin
• paprika
• garlic powder
• salt
• cayenne pepper
• pork sparerib

Instructions

1. 1 Stir tomato sauce, brown sugar, red wine vinegar, chili powder, soy sauce, cumin, paprika, garlic powder, salt, and cayenne pepper together in bowl. Place sparerib pieces into a slow cooker and pour sauce over ribs. Cook on High for 3 to 4 hours or on Low for 6 to 8 hours.

By Joanne