Type what you have

Ingredients

• ✓ vinegar
• sweetened condensed milk
• teriyaki sauce
• red curry paste
• chicken breast
• bamboo skewer

Instructions

1. 1 In a medium bowl, stir together the sweetened condensed milk, teriyaki sauce, vinegar and curry paste. Coat chicken with the sauce, and marinate in the refrigerator for at least 1 1/2 hours.
2. 2 Preheat a grill or broiler for high heat. Remove chicken from the marinade and thread onto skewers. Discard remaining marinade.
3. 3 Grill or broil chicken for 3 minutes per side, or until cooked through.

By SHANLEI

Ingredients

• ✓ vinegar
• beef stew meat
• water
• soy sauce
• brown sugar
• cornstarch

Instructions

1. 1 Heat a deep skillet over medium heat. Cook and stir beef in hot skillet until completely browned, 7 to 10 minutes. Transfer beef to a slow cooker.
2. 2 Whisk water, vinegar, soy sauce, brown sugar, and cornstarch together until smooth; pour over the beef.
3. 3 Cook on Low until the beef is tender and the sauce is thick, 6 to 8 hours.

By SDSCHMIDT

Ingredients

• ✓ vinegar
• pineapple chunk
• soy sauce
• brown sugar
• all-purpose flour
• green bell pepper
• celery
• water chestnut
• chicken

Instructions

1. 1 Blend reserved pineapple juice, soy sauce, vinegar, and brown sugar in a large saucepan over medium-low heat; mix in flour, and stir until thickened.
2. 2 Stir bell peppers, celery, and water chestnuts into the saucepan. Mix in chicken. Cook and stir until heated through. Stir in the pineapple chunks before serving.

By Sara

Ingredients

• ✓ vinegar
• firm tofu
• soy sauce
• maple syrup
• ketchup
• hot sauce
• sesame seed
• garlic powder
• black pepper
• liquid smoke

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly spray a non-stick baking sheet with oil.
2. 2 Slice tofu into 1/2-inch slices, and gently press excess water out of tofu. Cut sliced tofu into 1/2-inch cubes.
3. 3 In a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, and hot sauce. Stir in sesame seeds, garlic powder, black pepper, and liquid smoke. Gently stir tofu cubes into sauce. Cover, and marinate at least 5 minutes.
4. 4 Place the tofu on the baking sheet in a single layer. Bake in a preheated oven for 15 minutes. Turn tofu, and bake until the tofu turns golden brown, about 15 minutes more.

By VICKY9999

Ingredients

• ✓ vinegar
• soy sauce
• white sugar
• cornstarch
• water
• ginger
• garlic
• black pepper
• chicken breast

Instructions

1. 1 Mix together soy sauce, sugar, vinegar, cornstarch, cold water, ginger, garlic, and black pepper in a bowl until marinade is well combined. Add chicken breasts and stir to coat.
2. 2 Pour marinade and chicken into a 9x9-inch square baking dish. Cover and marinate chicken in the refrigerator for 1 hour.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Bake chicken in marinade in the preheated oven until meat is no longer pink in the center and juices run clear, about 40 minutes, turning halfway through cooking.

By Traveling_Is_Love

Ingredients

• ✓ vinegar
• loquat
• water
• orange juice
• brown sugar
• ground ginger
• cinnamon
• lemon pepper
• paprika
• grapeseed oil
• chicken breast

Instructions

1. 1 Place loquats into a saucepan. Stir in water, orange juice, and brown sugar until sugar is dissolved. Bring mixture to a boil.
2. 2 Stir in ground ginger, cinnamon, lemon-pepper seasoning, and smoked paprika; reduce the heat to low. Simmer until sauce has thickened and loquats soften and begin to break apart, about 20 minutes, vigorously whisking every so often to help break up the fruit.
3. 3 Stir in vinegar and simmer for 3 more minutes. Remove from the heat and set aside.
4. 4 Heat grapeseed oil in a skillet over medium heat. Add chicken breasts and cook until golden brown and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and cut into bite-sized pieces.
5. 5 Return chicken pieces to the skillet. Stir in 1/4 of the loquat sauce, scraping and dissolving any browned bits on the bottom. Serve chicken with remaining loquat sauce on the side.

By dalcazar

Ingredients

• ✓ vinegar
• romaine lettuce
• bok choy
• almond
• sunflower seed kernel
• ramen noodle
• mandarin orange
• butter
• olive oil
• white sugar
• soy sauce

Instructions

1. 1 Mix romaine lettuce and bok choy in a large bowl; add almonds and sunflower seed kernels. Sprinkle crumbled ramen noodles over the lettuce mixture; add Mandarin oranges and toss.
2. 2 Melt butter in small skillet over medium heat; cook until browned, 2 to 3 minutes. Remove from heat.
3. 3 Beat olive oil, vinegar, sugar, and soy sauce together to dissolve the sugar until the mixture is smooth; whisk browned butter into the mixture.
4. 4 Drizzle dressing over the salad and toss to coat.

By lillianes

Ingredients

• ✓ vinegar
• peanut butter
• vegetable oil
• soy sauce
• garlic
• sugar
• cayenne pepper
• ramen noodle soup
• cucumber
• green onion
• cilantro
• peanut

Instructions

1. 1 Stir peanut butter, vegetable oil, vinegar, soy sauce, garlic, sugar, and cayenne pepper together in a bowl until smooth.
2. 2 Bring a pot of water to a boil. Cook ramen noodles in boiling water until tender yet firm to the bit, about 3 minutes; drain and transfer noodles to a bowl. Pour peanut butter sauce over the noodles and toss to coat. Stir cucumber and green onion into the noodle mixture; garnish with cilantro and peanuts.

By Nancy Melsheimer Rudolph

Ingredients

• ✓ vinegar
• egg
• cornstarch
• garlic salt
• chicken thigh
• vegetable oil
• onion salt
• garlic salt
• black pepper
• white sugar
• ketchup
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Prepare chicken: Place beaten eggs in a shallow bowl. Combine cornstarch and garlic salt in a second shallow bowl.
3. 3 Dip chicken in egg, then press in cornstarch mixture to coat.
4. 4 Heat oil in a large skillet over medium-high heat. Cook chicken in hot oil until brown on all sides, sprinkling with onion salt, garlic salt, and pepper while frying, 3 to 5 minutes. Place browned chicken in a 9x13-inch casserole dish.
5. 5 Make sauce: Combine sugar, vinegar, ketchup, and soy sauce in a bowl. Pour sauce over chicken.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center near the bone should read at least 165 degrees F (74 degrees C).

By ANGIENAP

Ingredients

• ✓ vinegar
• water
• brown sugar
• soy sauce
• sesame oil
• garlic
• fish sauce
• oyster sauce
• tapioca flour
• sesame oil
• green bell pepper
• portobello mushroom
• onion
• chicken thigh
• garlic
• ginger

Instructions

1. 1 Combine water, brown sugar, vinegar, soy sauce, sesame oil, garlic paste, fish sauce, and oyster sauce in a bowl. Dissolve tapioca flour in soy sauce mixture to make the sauce. Set aside.
2. 2 Heat sesame oil in a large wok. Add bell pepper, mushrooms, and onion. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Add chicken and cook until chicken is no longer pink inside and juices run clear, about 5 minutes. Add sliced garlic; cook and stir until garlic is fragrant, about 1 minute. Pour in sauce. Cook and stir until sauce thickens slightly, about 5 minutes.

By thedailygourmet

Ingredients

• ✓ vinegar
• green onion
• peanut
• sesame oil
• water
• white sugar
• cornstarch
• soy sauce
• rice wine
• red chile pepper
• ginger root
• garlic
• vegetable oil
• chicken breast
• soy sauce
• rice wine
• cornstarch

Instructions

1. 1 Whisk 1/4 cup cornstarch, 3 tablespoons rice wine, and 2 tablespoons soy sauce together in a bowl. Add chicken to the marinade and stir to coat completely. Set aside to marinate for 15 minutes.
2. 2 Heat 2 tablespoons oil in a large skillet. Cook and stir chicken in the hot oil until completely browned; remove from oil with a slotted spoon to a bowl, retaining oil and drippings in the skillet.
3. 3 Pour remaining 1 tablespoon oil into the skillet and let it get hot before adding garlic, ginger, and red chile peppers; cook and stir until fragrant, about 1 minute. Return chicken to the skillet; cook and stir until the chicken is nearly cooked through, 3 to 5 minutes.
4. 4 Whisk 1/4 cup rice wine, 1/4 cup soy sauce, 1/4 cup cornstarch, sugar, water, vinegar, and sesame oil together in a bowl; pour over the chicken mixture. Cook until the sauce begins to bubble, 3 to 5 minutes. Add peanuts and green onion; cook and stir 1 minute more.

By foodlover

Ingredients

• ✓ vinegar
• peanut
• red chile pepper
• green bell pepper
• bamboo shoot
• onion
• vegetable oil
• cornstarch
• sesame oil
• soy sauce
• white sugar
• chicken broth
• shrimp
• water
• cornstarch
• sesame oil
• chicken broth
• soy sauce

Instructions

1. 1 Combine soy sauce, chicken broth, and sesame oil in a bowl. Dissolve cornstarch in water and mix into the bowl. Add shrimp and stir to coat. Cover and refrigerate for 1 1/2 hours; stir occasionally.
2. 2 Mix chicken broth, sugar, vinegar, soy sauce, sesame oil, and cornstarch together to make the sauce. Set aside.
3. 3 Heat oil in a large frying pan. Add onion and cook, stirring occasionally, until limp and translucent, about 5 minutes. Add shrimp and stir until pink, about 1 minute. Stir in bamboo shoots, bell peppers, and dried chile; cook for 1 minute. Pour in sauce and peanuts. Cook until sauce boils and thickens slightly, about 5 minutes.

By Lisa Somerset

Ingredients

• ✓ vinegar
• carrot
• zucchini
• coconut oil
• onion
• mushroom
• ghee
• broccoli
• string bean
• chicken breast
• black pepper
• salt
• ginger
• garlic
• green onion
• coconut oil
• coconut aminos
• tangerine juice
• water
• onion

Instructions

1. 1 Whisk minced onion, water, tangerine juice, coconut aminos, 1/3 cup coconut oil, green onions, garlic, ginger, vinegar, salt, and black pepper together in a bowl until marinade is evenly mixed. Place chicken in a separate bowl and pour 1/2 of the marinade over chicken.
2. 2 Bring a large pot of lightly salted water to a boil. Add string beans and broccoli; cook uncovered until broccoli turns bright green, about 1 minute. Drain in a colander and immediately run under cold water for several minutes until cold. Drain and transfer to a large bowl.
3. 3 Heat ghee in a skillet over medium heat; cook and stir mushrooms until lightly browned, 5 to 10 minutes. Transfer mushrooms to bowl with beans and broccoli, reserving ghee in skillet.
4. 4 Cook and stir sliced onion in the ghee until softened, 5 to 10 minutes. Transfer onion to the bowl with mushroom mixture.
5. 5 Remove chicken from marinade, reserving marinade. Heat a cast iron grill pan or nonstick skillet over medium heat; cook chicken until no longer pink in the center, about 10 minutes. Transfer chicken to mushroom mixture.
6. 6 Heat 2 tablespoons coconut oil in a separate skillet over high heat; cook zucchini and carrots, using tongs to toss zucchini, until tender, 2 to 3 minutes. Add mushroom mixture, marinade from chicken, and reserved marinade to skillet; cook and stir until simmering and heated through, 5 to 10 minutes.

By SheLovesPaleo

Ingredients

• ✓ vinegar
• sesame seed
• sesame oil
• pineapple chunk
• garlic
• bell pepper
• vegetable oil
• salt
• chicken bouillon granules
• soy sauce
• cornstarch
• sweet rice wine
• white sugar
• water
• all-purpose flour
• cornstarch
• water
• egg white
• chicken breast
• black pepper
• salt
• cornstarch
• soy sauce
• egg yolk

Instructions

1. 1 Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes.
2. 2 Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition.
3. 3 Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl.
4. 4 Remove chicken from the refrigerator. Dip each piece in coating.
5. 5 Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok.
6. 6 Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish.
7. 7 Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes.
8. 8 Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.

By Uluru

Ingredients

• ✓ vinegar
• sweet onion
• garlic
• soy sauce
• chicken

Instructions

1. 1 Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.

By ADRIENNELAPP

Ingredients

• ✓ vinegar
• olive oil
• soy sauce
• honey
• garlic
• tilapia

Instructions

1. 1 Mix olive oil, soy sauce, vinegar, honey, and garlic together in a small bowl. Place each tilapia fillet in a separate resealable zip-top bag.
2. 2 Pour 1/2 of the marinade into each bag. Seal bags and place in the refrigerator for 1 hour.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Remove fillets from the marinade, shake off excess, and place on a broiling pan with a drip pan or baking sheet underneath. Discard the remaining marinade.
5. 5 Broil in the preheated oven for 3 to 4 minutes. Flip fillets and cook until fish flakes easily with a fork, 2 to 3 minutes more.

By shan528

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
• salad oil
• white sugar
• mustard
• celery seed
• cabbage
• onion
• white sugar
• salt

Instructions

1. 1 Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.
2. 2 Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.
3. 3 Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.

By Leanne Mentz

Ingredients

• ✓ vinegar
• orange juice
• oil
• pollo asado seasoning
• granulated garlic
• chicken breast

Instructions

1. 1 Combine orange juice, oil, 1 tablespoon pollo asado seasoning, vinegar, and garlic in a large container, or resealable plastic bag.
2. 2 Sprinkle remaining pollo asado seasoning on chicken. Add chicken to the marinade and refrigerate for 1 hour or overnight.
3. 3 Preheat an air fryer to 370 degrees F (180 degrees C).
4. 4 Drain off marinade from chicken.
5. 5 Air-fry until chicken is 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). Serve immediately.

By thedailygourmet

Ingredients

• ✓ vinegar
• pineapple chunk
• water
• brown sugar
• cornstarch
• green bell pepper
• luncheon meat

Instructions

1. 1 Combine juice from canned pineapple, water, brown sugar, vinegar, and cornstarch in a saucepan; bring to a boil and cook, stirring constantly, until sauce is thickened and you notice a change in color, about 5 minutes.
2. 2 Stir pineapple chunks, green bell pepper, and luncheon meat into sauce and simmer until heated through, about 10 minutes.

By annettelovestocook

Ingredients

• ✓ vinegar
• milk
• all-purpose flour
• sourdough starter
• sugar
• baking powder
• salt
• baking soda
• butter

Instructions

1. 1 Make buttermilk by combining milk and vinegar in a small bowl. Stir and let sit until slightly thickened and curdled, 5 to 10 minutes.
2. 2 Mix 1 cup flour, sourdough starter, and buttermilk together in a large, non-reactive bowl. Cover and let dough sit in a warm place, 8 hours to overnight.
3. 3 Add 1 cup flour, sugar, baking powder, salt, and baking soda to the dough; knead lightly until well mixed. Turn dough out onto a work surface that has been sprinkled with remaining 1/2 cup flour. Roll or pat dough out to a thickness of about 1/2 inch. Dip a biscuit cutter into melted butter and cut out biscuits. Reserve any remaining butter.
4. 4 Place biscuits close together in a greased 9x13-inch pan. Cover and let rest for 30 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Melt any remaining butter and brush over biscuits.
7. 7 Bake in the preheated oven until golden brown, about 30 minutes. Serve warm.

By James Noble

Ingredients

• ✓ vinegar
• chicken drumette
• egg
• all-purpose flour
• soy sauce
• water
• sugar

Instructions

1. 1 Dip chicken in egg beat, then flour. Fry in a large skillet until crispy, about 15 minutes. Drain and place in a 9x13 inch baking dish.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 To Make Sauce: In a small bowl combine the soy sauce, water, sugar and vinegar. Mix together and pour over chicken.
4. 4 Bake in the preheated oven for 30 minutes, or until cooked through and juices run clear.

By Lynda

Ingredients

• ✓ vinegar
• vegetable oil
• pork chop
• water
• brown gravy mix
• brown sugar
• garlic powder

Instructions

1. 1 Heat the vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side.
2. 2 Whisk together the water, brown gravy mix, brown sugar, vinegar, and garlic powder in a bowl until the sugar is dissolved and the mixture is smooth. Pour the gravy mixture over the browned pork chops. Cover the skillet, reduce heat to low, and simmer until the chops are tender, about 30 minutes.

By Cooking Mama

Ingredients

• ✓ vinegar
• olive oil
• water
• salad dressing mix
• chicken
• butter
• onion
• green bell pepper
• crimini mushroom
• tomato
• cheddar cheese

Instructions

1. 1 Whisk together the vinegar, olive oil, water, and Italian dressing mix in a bowl. Stir in the chicken; allow chicken to marinate while preparing the remaining ingredients.
2. 2 Heat the butter in a skillet over medium-high heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove the the chicken from the marinade using a slotted spoon, and transfer to the skillet; reserve the remaining marinade. Cook and stir the chicken until no longer pink in the center, 3 to 5 minutes.
3. 3 Stir in the mushrooms; cook and stir until they begin to soften, about 2 minutes. Add tomato and reserved marinade, then sprinkle cheese on top. Do not stir. Cover and simmer on low heat until cheese is melted and chicken is tender, about 20 minutes. Allow the dish to rest for a few minutes before serving.

By Di

Ingredients

• ✓ vinegar
• chicken wing
• garlic powder
• cayenne pepper
• white sugar
• chicken broth
• ketchup
• soy sauce

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Wash chicken wings and pat dry. Sprinkle lightly with garlic powder and cayenne pepper.
3. 3 Cook on the preheated grill, turning every few minutes, until crispy on the outside and no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
4. 4 While the wings are grilling, whisk sugar, vinegar, chicken broth, ketchup, and soy sauce together in a large saucepan over medium-high heat. Bring to a boil. Cook until sauce is rendered to 1/2 of the original volume.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Place wings in a large baking dish and drizzle sauce over top.
7. 7 Bake in the preheated oven until flavors have intermingled, 10 to 15 minutes.

By Laura

Ingredients

• ✓ vinegar
• alfredo sauce
• salmon fillet
• lemon
• basil
• parsley
• rotini pasta
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Heat Alfredo sauce in a medium saucepan over medium heat.
2. 2 Place salmon in a baking dish. Mix the lemon juice and vinegar in a small bowl, and pour over the salmon. Season with basil and parsley.
3. 3 Bake salmon 15 minutes in the preheated oven, until easily flaked with a fork. Remove from heat, and break into bite sized pieces.
4. 4 Bring a large pot of lightly salted water to a boil. Add rotini, and cook 8 to 10 minutes or until al dente. Drain, and place in a large bowl.
5. 5 Gently toss the salmon, pasta, and Alfredo sauce together in the large bowl. Serve with the Parmesan cheese.

By DELILAH_DILLON

Ingredients

• ✓ vinegar
• beet
• water
• brown sugar
• cornstarch
• cinnamon
• nutmeg
• clove
• butter

Instructions

1. 1 Place beets into a large saucepan and pour in enough water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until beets are easily pierced with a fork, about 10 minutes. Drain.
2. 2 Whisk 1/4 cup water, brown sugar, vinegar, cornstarch, cinnamon, nutmeg, and cloves together in a saucepan over medium heat. Add beets and butter and cook, stirring constantly, until mixture comes to a boil. Cook until sauce thickens slightly, 1 to 2 minutes. Serve hot or cold.

By DOGSTAR1

Ingredients

• ✓ vinegar
• olive oil
• pork chop
• chicken broth
• soy sauce
• pineapple juice
• brown sugar
• cornstarch
• pineapple chunk

Instructions

1. 1 Heat oil in a skillet over medium heat. Sear pork chops in the hot skillet for 5 minutes per side. Transfer chops to a plate.
2. 2 Add broth, soy sauce, and vinegar to the skillet; bring to a boil. Return chops to the skillet, reduce the heat, and simmer until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Turn off the heat; transfer chops to a plate and keep warm. Leave cooking liquid in the skillet.
3. 3 Stir pineapple juice, brown sugar, and cornstarch together in a bowl.
4. 4 Pour pineapple juice mixture into the skillet and mix with cooking liquid. Cook over medium-low heat, stirring occasionally, until sauce comes to a boil and thickens slightly. Add pineapple chunks and cook until heated through, 1 to 2 minutes. Serve sauce with chops.

By BREANNA20

Ingredients

• ✓ vinegar
• water
• ketchup
• brown sugar
• lemon juice
• worcestershire sauce
• salt
• mustard
• chili powder
• chicken thigh

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). In a small saucepan over medium heat, stir together the water, ketchup, brown sugar, vinegar, lemon juice, and Worcestershire sauce. Season with salt, mustard powder, and chili powder. Simmer the sauce for 15 minutes.
2. 2 Place the chicken thighs into an oblong baking dish, and pour the sauce over them. Cover tightly.
3. 3 Bake for 15 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and bake for one hour. Remove cover, stir and bake uncovered for 15 minutes.

By RENA R

Ingredients

• ✓ vinegar
• ground beef
• onion
• green bell pepper
• brown sugar
• ketchup
• mustard
• clove
• salt
• hamburger bun

Instructions

1. 1 In a large skillet over medium heat, combine the ground beef, onion, and green pepper. Cook until beef is browned, and drain off excess grease. Stir in the brown sugar, vinegar, ketchup and mustard, and season with cloves and salt. Simmer for 30 minutes on low. Serve on hamburger buns.

By Jennifer Carlen