Type what you have

Ingredients

• ✓ white vinegar
• cornstarch
• vegetable oil
• pineapple juice
• ketchup
• brown sugar
• salt

Instructions

1. 1 In a small saucepan over a medium-low heat, whisk (using a metal whisk) together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt; whisking constantly until the mixture is heated through.

By Jackie

Ingredients

• ✓ white vinegar
• chicken wing
• water
• bay leaf
• black peppercorn
• onion
• jalapeno pepper
• soy sauce
• garlic

Instructions

1. 1 Bring a large pot of water to a boil. Add wings and boil for 5 to 8 minutes. Drain in a colander, run under warm water, then return to the dry pot. Add vinegar, water, bay leaves, peppercorns, onion, and jalapeños. Bring to a simmer, then simmer over low heat for 20 minutes.
2. 2 Add soy sauce and simmer for another 10 to 15 minutes, or until the sauce has reduced by half. Transfer wings to a colander and set aside. Add whole garlic cloves to the liquid in the pan; simmer until the sauce has a syrupy consistency and the jalapeños have burst open, releasing all of their seeds into the reduction.
3. 3 Heat a large nonstick skillet over medium heat. Add chicken wings and minced garlic. Cook and stir until garlic is tender and wings have browned, about 10 minutes. Return wings to the sauce to coat before serving.

By Ley Ann Van

Ingredients

• ✓ white vinegar
• broccoli
• butter
• brown sugar
• soy sauce
• black pepper
• garlic
• cashew

Instructions

1. 1 Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
2. 2 While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat.
3. 3 Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

By SALSIEPIE

Ingredients

• ✓ white vinegar
• soy sauce
• water
• white sugar
• onion flake
• worcestershire sauce
• vegetable oil
• garlic powder
• ginger

Instructions

1. 1 Gather all ingredients.
2. 2 Combine soy sauce, water, sugar, onion flakes, Worcestershire sauce, vinegar, oil, garlic powder, and ginger in a medium bowl. Stir until sugar dissolves.

By Mary Savard

Ingredients

• ✓ white vinegar
• green bean
• mustard powder
• water
• soy sauce
• sesame oil
• sesame seed
• sugar
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add green beans and cook uncovered until bright green, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer to a large bowl.
2. 2 Mix mustard powder and cold water together in a small bowl to make a paste. Stir in vinegar, soy sauce, sesame oil, sesame seeds, sugar, and salt.
3. 3 Pour mustard paste mixture over green beans; toss to coat. Chill for at least 30 minutes before serving.

By dumbblonde

Ingredients

• ✓ white vinegar
• vegetable oil
• chicken
• onion
• garlic
• soy sauce
• garlic powder
• black pepper
• bay leaf

Instructions

1. 1 Heat vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown, 2 to 3 minutes per side. Transfer chicken to a plate and set aside.
2. 2 Add onion and garlic to the skillet; cook until softened and brown, about 3 to 5 minutes.
3. 3 Pour in soy sauce and vinegar and season with garlic powder, black pepper, and bay leaf.
4. 4 Return chicken to pan, increase heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is tender and cooked through, 35 to 40 minutes.

By angelaBBf

Ingredients

• ✓ white vinegar
• chicken broth
• brown sugar
• soy sauce
• sesame oil
• chile paste
• garlic
• cornstarch
• water

Instructions

1. 1 Mix together chicken broth, brown sugar, vinegar, soy sauce, sesame oil, chile paste, and garlic in a small pot until well combined. Bring to a boil, then reduce heat to a simmer.
2. 2 Dissolve cornstarch in water in a small bowl; add to simmering mixture in the pot. Cook until sauce thickens, about 10 minutes.

By Nick Harris

Ingredients

• ✓ white vinegar
• firm tofu
• sea salt
• egg
• vegetable oil
• soy sauce
• green onion
• serrano chile pepper
• sugar
• red pepper flake

Instructions

1. 1 Slice tofu into 12 equal rectangular pieces. Sprinkle salt on both sides of tofu slices.
2. 2 Heat vegetable oil in a large, deep saucepan over medium heat.
3. 3 Dip tofu slices into bowl of beaten egg and fry in hot oil until lightly browned, about 3 minutes per side.
4. 4 Mix soy sauce, green onions, chile peppers, vinegar, sugar, and red pepper flakes together in a small bowl. Dip fried tofu into dipping sauce.

By CCA

Ingredients

• ✓ white vinegar
• sesame oil
• eggplant
• orange bell pepper
• white miso
• soy sauce
• ginger
• water
• garlic
• sesame seed

Instructions

1. 1 Heat sesame oil in a skillet over medium heat; cook and stir eggplant and orange bell pepper until softened, 8 to 10 minutes.
2. 2 Whisk miso, soy sauce, ginger, vinegar, water, and garlic together in a bowl until sauce is evenly combined; add to eggplant mixture. Cook and stir eggplant mixture until sauce is thickened and glossy, 3 to 4 minutes. Top mixture with sesame seeds.

By chefcs

Ingredients

• ✓ white vinegar
• long-grain white rice
• water
• olive oil
• soy sauce
• honey
• thyme
• paprika
• cayenne pepper
• allspice
• black pepper
• chicken breast

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes, until rice is tender.
3. 3 In a medium bowl, blend the olive oil, soy sauce, honey, and vinegar. Mix in the thyme, paprika, cayenne pepper, allspice, and black pepper.
4. 4 Place chicken breasts in a medium baking dish, and coat with the olive oil mixture.
5. 5 Place chicken in the preheated oven, and, basting occasionally with the olive oil mixture, cook 30 minutes, or until no longer pink and juices run clear. Serve over the rice with remaining olive oil mixture.

By Heather

Ingredients

• ✓ white vinegar
• chicken thigh
• soy sauce
• oil
• all-purpose flour
• cornstarch
• black pepper
• white sugar
• water
• yellow onion
• pineapple chunk
• green bell pepper

Instructions

1. 1 Combine chicken and soy sauce in a glass or ceramic bowl and let marinate in the refrigerator for 1 hour.
2. 2 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
3. 3 Heat oil in a large wok to 350 degrees F (175 degrees C).
4. 4 While the oil is heating, whisk flour, 2 tablespoons cornstarch, and black pepper together in a shallow dish. Dredge chicken in flour mixture.
5. 5 Fry chicken in batches in the hot oil until golden brown and crispy and no longer pink in the centers, 5 to 8 minutes per batch. Remove to a plate.
6. 6 Discard any oil remaining in the wok. Return the wok to medium-high heat and add sugar, 1/2 cup water, and vinegar. Heat through, stirring frequently until sugar dissolves. Add onion and continue cooking for 1 minute.
7. 7 Meanwhile, mix remaining cornstarch into remaining 1/2 cup water and stir until completely mixed. Add to vinegar mixture in the pan along with pineapples and bell pepper chunks. Continue cooking until sauce thickens and bell peppers are just cooked, about 3 minutes. Add chicken and toss to coat.

By Malia Brinkley

Ingredients

• ✓ white vinegar
• chicken broth
• soy sauce
• cornstarch
• sugar
• cayenne pepper
• vegetable oil
• chicken thigh
• garlic
• red bell pepper
• peanut
• green onion

Instructions

1. 1 Mix chicken broth, soy sauce, cornstarch, sugar, vinegar, and cayenne pepper together in a bowl until sauce is smooth.
2. 2 Heat oil in a wok or large skillet over medium-high heat; saute chicken and garlic until chicken is no longer pink in the center, 5 to 10 minutes. Add red bell pepper and saute until slightly tender, about 1 minute.
3. 3 Stir sauce into chicken chicken mixture and cook until thickened, about 1 minute. Stir peanuts into chicken mixture and garnish with green onions.

By Hilary

Ingredients

• ✓ white vinegar
• rice stick noodle
• oyster sauce
• water
• soy sauce
• soy sauce
• sugar
• vegetable oil
• garlic
• chicken thigh
• broccoli floret
• egg

Instructions

1. 1 Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with water and leave in a colander to drain.
2. 2 Combine oyster sauce, water, dark and regular soy sauce, vinegar, and sugar in a small bowl.
3. 3 Place a wok over high heat; add oil and mince garlic straight into the wok. Heat until oil is hot and garlic is starting to turn golden, about 1 minute. Add chicken and broccoli; stir-fry for 1 minute. Move chicken and broccoli to one side. Crack egg into the skillet and scramble it, about 1 minute.
4. 4 Add noodles and sauce; fold gently to combine, until sauce evenly coats the noodles and caramelizes a bit, and chicken is cooked through, 1 to 2 minutes.

By Nina

Ingredients

• ✓ white vinegar
• rotisserie chicken
• coleslaw mix
• carrot
• white sugar
• garlic
• ginger
• basil
• black pepper
• hoisin sauce
• soy sauce
• green leaf lettuce
• peanut sauce

Instructions

1. 1 Heat a large skillet over medium-high heat. Add chicken, coleslaw mix, sugar, garlic, ginger, basil, and pepper to the hot skillet. Pour in hoisin sauce, soy sauce, and vinegar; bring to a simmer. Cook and stir until chicken is hot and liquid has been absorbed, about 10 minutes.
2. 2 To serve, line a platter with lettuce leaves and pour chicken mixture into the center of the platter. Each diner assembles their own wrap by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, and then rolling it into a cylinder.

By gztg44

Ingredients

• ✓ white vinegar
• olive oil
• white sugar
• soy sauce
• bok choy
• green onion
• carrot
• soy sauce
• olive oil
• honey
• ginger root
• garlic
• chicken breast
• rice

Instructions

1. 1 Mix oil, vinegar, sugar, and soy sauce together in a lidded jar for the dressing; put lid on tightly and shake well. Set dressing aside.
2. 2 Combine bok choy, green onions, and carrots in a large bowl.
3. 3 For the marinade combine soy sauce, olive oil, honey, ginger, and garlic in a small microwave-safe bowl. Heat marinade in the microwave for 1 minute. Stir and heat again for 30 seconds. Place chicken in a large bowl and pour marinade on top; allow to marinate for 15 minutes.
4. 4 Heat a large skillet over medium heat. Pour chicken and marinade into the skillet and cook 20 minutes. Add bok choy salad and dressing. Continue cooking until chicken is no longer pink inside, about 10 minutes more. Serve over a bed of rice.

By allison hoffman

Ingredients

• ✓ white vinegar
• raisin
• white sugar
• mustard green
• red pepper flakes
• garlic
• mustard
• mango
• onion
• butter
• chicken drumstick
• black pepper
• salt
• curry powder
• cumin
• olive oil
• balsamic vinegar
• brown sugar

Instructions

1. 1 Combine ¼ cup brown sugar, white vinegar, balsamic vinegar, oil, cumin, curry powder, salt, and black pepper in a large bowl; add chicken and toss to coat.
2. 2 Melt butter in a large skillet over medium heat. Add chicken; brown on both sides, 10 to 12 minutes.
3. 3 Place 1 sliced onion, ½ mango slices, Dijon mustard, garlic, and pepper flakes in a blender; blend until smooth, about 1 minute. Pour over chicken in the skillet.
4. 4 Stir in mustard greens, remaining 1 sliced onion, remaining ½ mango slices, white sugar, raisins, and remaining ¼ cup brown sugar; bring to a boil. Reduce heat to a simmer; cook, stirring often, until chicken is no longer pink and juices run clear, 10 to 15 minutes more.

By Maralin

Ingredients

• ✓ white vinegar
• ✓ white vinegar
• white rice
• green bell pepper
• soy sauce
• water
• water
• white sugar
• pineapple juice
• pineapple chunk
• vegetable oil
• black pepper
• salt
• cornstarch
• egg
• onion
• ground beef

Instructions

1. 1 Combine ground beef, onion, egg, 1 tablespoon cornstarch, salt, and pepper in a bowl. Use a cookie scoop to shape into meatballs.
2. 2 Heat oil in a large skillet over medium heat. Add meatballs and cook, turning often, until browned and no longer pink in the centers, 7 to 10 minutes. Remove meatballs from the skillet and drain oil, reserving 1 1/2 tablespoons of drippings.
3. 3 Drain pineapple chunks from the can, reserving juice; set pineapple aside. Add enough additional pineapple juice to make 1 1/2 cups total.
4. 4 Combine pineapple juice, sugar, 1/2 cup plus 1 tablespoon water, 1/4 cup plus 2 tablespoons vinegar, soy sauce, and remaining 2 1/2 tablespoons cornstarch in a bowl; mix well. Stir into drippings in the skillet.
5. 5 Cook over medium heat, stirring constantly, until smooth and thickened. Add meatballs, pineapple chunks, and bell peppers. Cook until thoroughly heated, coating well, about 5 minutes. Serve over hot cooked rice.

By Alisha D

Ingredients

• ✓ white vinegar
• flank steak
• white sugar
• kosher salt
• black pepper
• cornstarch
• vegetable oil
• egg
• onion
• garlic
• ginger
• pea
• water
• white rice
• soy sauce
• sesame oil

Instructions

1. 1 Pat flank steak dry with a paper towel. Cut into bite-sized pieces and transfer to a medium bowl. Season with 1 teaspoon sugar, salt, and pepper. Add cornstarch and toss until well coated.
2. 2 Heat 1 teaspoon oil in a wok or large skillet over medium-high heat. Add eggs and scramble using a rubber spatula, 3 to 5 minutes. Remove eggs to a dish.
3. 3 Add 1 teaspoon oil and 1/2 of the meat to the wok. Increase heat to high and cook until browned on all sides and cooked through, 3 to 5 minutes. Remove to a plate. Add 1 teaspoon oil and repeat with remaining meat.
4. 4 Add remaining 2 tablespoons oil to the wok and reduce heat to medium-low. Add onion, garlic, and ginger; cook until onions begin to soften, 2 to 3 minutes. Add peas and water; cook until peas are tender, 2 to 3 minutes. Add cooked rice, breaking it up with a spatula, and cook until heated through, 2 to 3 minutes. Stir in soy sauce, remaining 4 teaspoons sugar, vinegar, and sesame oil. Add meat and scrambled eggs, toss together, and cook until heated through, about 3 minutes. Serve immediately.

By jacquelinefontillashotmailco

Ingredients

• ✓ white vinegar
• onion
• carrot
• green bell pepper
• pineapple
• granulated sugar
• water
• soy sauce
• cornstarch
• pineapple juice
• vegetable oil
• black pepper
• onion
• salt
• cornstarch
• egg
• ground beef

Instructions

1. 1 In a mixing bowl, combine the ground beef, egg, cornstarch, salt, diced onion and pepper. Form into 1-inch meatballs; you'll get about 20 total.
2. 2 In a large skillet over medium heat, brown the meatballs; drain fat and set aside.
3. 3 Heat the oil in a large saucepan over low heat. Pour in the pineapple juice and simmer for a few minutes.
4. 4 In a small bowl, combine the 3 tablespoons of cornstarch, soy sauce, vinegar and water. Stir until smooth and pour into the pineapple juice. Add the sugar and simmer until thickened, stirring constantly.
5. 5 Place the meatballs, pineapple pieces, green pepper, carrot and onion into the sauce mixture. Heat thoroughly.

By QUIKSMYLE

Ingredients

• ✓ white vinegar
• green onion
• water
• cornstarch
• white rice
• water
• chicken breast
• olive oil
• orange peel
• five-spice powder
• red pepper flakes
• garlic
• ketchup
• soy sauce
• orange juice
• brown sugar
• water

Instructions

1. 1 In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
2. 2 Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
3. 3 While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
4. 4 Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

By scarlett

Ingredients

• ✓ white vinegar
• red pepper flakes
• garlic
• ginger root
• soy sauce
• pineapple juice
• pineapple
• orange marmalade
• water
• ketchup
• sugar
• water
• cornstarch
• vegetable oil
• chicken breast
• all-purpose flour
• salt
• baking soda
• egg
• water

Instructions

1. 1 Beat ice water and egg together in a bowl using a whisk or a fork. Add baking soda and salt; beat to combine. Add 1 cup flour; beat until blended but lumpy.
2. 2 Place remaining 1 cup flour in a separate bowl. Dredge chicken pieces in flour, then dip in egg mixture, letting excess batter drip off.
3. 3 Heat vegetable oil in a wok or large, deep skillet over medium heat until a drop of water crackles when dropped in oil.
4. 4 Carefully lower chicken into the hot oil; fry until golden brown and no longer pink in centers, 3 to 4 minutes, flipping if needed. Set aside and keep warm.
5. 5 Combine cornstarch and 3 tablespoons water in a small bowl.
6. 6 Combine sugar, ketchup, vinegar, 1/2 cup water, orange marmalade, pineapple, pineapple juice, soy sauce, ginger, garlic, and pepper flakes in a medium saucepan; bring to a boil. Add cornstarch mixture. Reduce heat; simmer, stirring frequently, until reaches desired thickness.
7. 7 Pour sauce over chicken and serve.

By bsims

Ingredients

• ✓ white vinegar
• sesame seed
• garlic
• red chile paste
• sesame oil
• soy sauce
• sugar
• cornstarch
• chicken broth
• water
• vegetable oil
• chicken breast
• canola oil
• baking soda
• baking powder
• water
• cornstarch
• all-purpose flour
• sesame oil
• sherry
• soy sauce

Instructions

1. 1 Combine 2 tablespoons soy sauce, dry sherry, a dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in chicken. Cover and refrigerate for 20 minutes.
2. 2 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Combine 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, constantly stirring. Turn heat to low and keep warm, occasionally stirring.
4. 4 Fry marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
5. 5 Transfer chicken to a large platter, top with sauce, and sprinkle chicken with sesame seeds.

By MISSFAVOR

Ingredients

• ✓ white vinegar
• sesame seed
• olive oil
• water
• cornstarch
• garlic
• chile paste
• sesame oil
• soy sauce
• sugar
• chicken broth
• chicken breast
• sesame oil
• vegetable oil
• water
• sherry
• soy sauce
• baking powder
• baking soda
• cornstarch
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Prepare the battered chicken: Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and dash sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
3. 3 Meanwhile, make the sauce: Bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
4. 4 Heat olive oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
5. 5 Carefully drop in battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel-lined plate.
6. 6 To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

By Doreen P

Ingredients

• ✓ white vinegar
• white rice
• green onion
• black pepper
• salt
• peanut
• chicken broth
• red bell pepper
• zucchini
• peanut oil
• cornstarch
• water
• ketchup
• sesame oil
• chili paste
• garlic
• brown sugar
• rice vinegar
• chicken breast
• brown sugar
• soy sauce
• white wine
• green onion

Instructions

1. 1 Whisk 3 finely chopped green onion white parts, 1 tablespoon white wine, 1 tablespoon soy sauce, and 1 teaspoon brown sugar together in a bowl. Add chicken pieces; toss to coat. Cover bowl; refrigerate for 1 hour.
2. 2 Whisk rice wine vinegar, remaining 2 tablespoons white wine, 2 tablespoons brown sugar, garlic, white vinegar, remaining 1 tablespoon soy sauce, sambal chili paste, sesame oil, and ketchup together in a bowl; set aside.
3. 3 Whisk water and cornstarch together in a separate small bowl; set aside.
4. 4 Heat peanut oil in a heavy duty, nonstick skillet over high heat. Add chicken; cook and stir until chicken begins to brown, about 2 minutes.
5. 5 Stir in zucchini and bell pepper; cook 2 minutes. Add chicken broth; stir.
6. 6 Stir in vinegar mixture; cook and stir until vegetables are tender and chicken is no longer pink in centers, about 2 minutes. Stir in cornstarch mixture until sauce is thickened, about 30 seconds; remove from heat.
7. 7 Toss in peanuts; season with salt and black pepper. Stir in ¼ cup green onion tops. Serve over white rice.

By John Mitzewich

Ingredients

• ✓ white vinegar
• sesame oil
• vegetable oil
• sesame oil
• shallot
• green onion
• walnut
• cranberry
• wild rice
• white rice
• cornstarch
• turkey
• orange zest
• garlic
• ginger root
• white sugar
• plum wine
• orange juice
• soy sauce
• turkey broth
• cranberry sauce
• shallot
• sesame oil
• green onion
• black pepper
• red chile
• vegetable oil

Instructions

1. 1 Heat 3 tablespoons vegetable oil in a small skillet over medium heat. Toast dried red chiles in the hot oil until they turn dark red, about 2 minutes. Toss black pepper, 2 chopped green onions, light sesame oil, and 1 small chopped shallot into the hot oil; remove from heat.
2. 2 Blend cranberry sauce, turkey broth, soy sauce, orange juice, white vinegar, plum wine, ginger, garlic, and orange zest in a blender until smooth. Transfer to a bowl. Stir toasted red pepper mixture into glaze. Divide glaze in half.
3. 3 Place turkey into a large basting bag and pour half the glaze over the turkey and into the cavity. Seal the bag and refrigerate turkey overnight.
4. 4 Dissolve cornstarch in the remaining half of the glaze and refrigerate in a covered container.
5. 5 Preheat oven to 325 degrees F (165 degrees C).
6. 6 Remove turkey from marinade; discard the used marinade. Set turkey onto a rack inside a roasting pan.
7. 7 Mix white rice, wild rice, dried cranberries, walnuts, 2 small chopped green onions, 1 chopped shallot, and 1 tablespoon sesame oil in a bowl. Lightly stuff the turkey cavity with the rice mixture. Combine 1/3 cup vegetable oil with 1/3 cup sesame oil in a bowl and set aside.
8. 8 Roast turkey in the preheated oven, basting with vegetable and sesame oil mixture every 15 minutes, until skin is browned and crisp, about 2 hours. Stir reserved glaze containing cornstarch thoroughly and baste turkey every 15 minutes until glaze has baked onto turkey and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), 1 1/2 to 2 more hours.

By Seattle Charlette

Ingredients

• ✓ white vinegar
• bacon
• onion
• green bean

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 Saute onions in bacon grease; add vinegar, and saute until onions are tender. Add green beans and cook until heated through. Crumble the bacon on top.

By Casey

Ingredients

• ✓ white vinegar
• horseradish root
• sugar
• salt

Instructions

1. 1 Combine horseradish, vinegar, sugar, and salt in the bowl of a food processor or blender; pulse until blended. Carefully remove the cover of the processor or blender, keeping your face away from the container.
2. 2 Cover and store horseradish in the refrigerator for up to one month.

By BOOK_WORM

Ingredients

• ✓ white vinegar
• firm tofu
• lemon
• olive oil
• salt

Instructions

1. 1 Combine tofu, lemon juice, olive oil, vinegar, and salt in a food processor or blender; blend until smooth.

By stefani

Ingredients

• ✓ white vinegar
• chicken breast
• salt
• apricot preserves
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the chicken breasts in a 9x13 inch baking dish. Sprinkle with salt. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover, and bake for 50 minutes.
3. 3 Remove cover and bake for 10 more minutes.

By Marsha Timblin

Ingredients

• ✓ white vinegar
• water
• seafood seasoning
• shrimp

Instructions

1. 1 Bring water, vinegar, and seafood seasoning to a boil in a saucepan over high heat. Add shrimp and stir.
2. 2 Reduce heat to medium, cover, and steam, stirring once or twice, until bright orange in color, 3 to 5 minutes. Drain.

By Karen Schroeder Caselli